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Pear and Grapefruit Spinach Salad

Pear and Grapefruit Spinach Salad

Pear and Grapefruit Spinach Salad

Here is yet another salad combination that turned out great.  This combination came together since I had a pear, a grapefruit and a kiwi that needed to be eaten.  I decided — what better way to use them than put them all together in a salad?  Sometimes these last-minute combinations don’t work, but this one certainly did.

Pear and Grapefruit Spinach Salad

This salad is very healthy, all of these fruits and vegetables have great health benefits. Pears are low in calories and fat-free.  They are an excellent source of fiber and a good source of potassium and vitamin C.  Grapefruit and Kiwi are also good sources of vitamin C.  Kiwi is high in vitamin K, copper and fiber.  Spinach provides a good source of vitamin K, vitamin A, manganese and folate. These are just some nutritional highlights.  I am by no means an expert, but this information is readily available from multiple sources online.

Pear and Grapefruit Spinach Salad

Get in the kitchen and experiment with salads.  You may be surprised with your delicious and nutritious results!

Here’s a few items (or very similar) that were used in making this Pear and Grapefruit Spinach Salad:

 

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Pear and Grapefruit Spinach Salad
Pear and Grapefruit Spinach Salad
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Print Recipe
Servings Prep Time
1 person 5-10 minutes
Servings Prep Time
1 person 5-10 minutes
Pear and Grapefruit Spinach Salad
Pear and Grapefruit Spinach Salad
Yum
Print Recipe
Servings Prep Time
1 person 5-10 minutes
Servings Prep Time
1 person 5-10 minutes
Ingredients
Servings: person
Instructions
  1. Add all ingredients, spinach thru feta cheese to a small bowl.
  2. Add olive oil, balsamic vinegar, salt and pepper to a salad shaker or small jar with lid. Shake to mix, then drizzle over the salad.
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Pistachio Crusted Tilapia

Pistachio Crusted Tilapia with Creamy Dijon Sauce

Pistachio Crusted Tilapia

This Pistachio Crusted Tilapia is so easy to make and so full of crunchy flavor.  The Creamy Dijon Sauce is also easy.  It is simply sour cream, Dijon mustard and some lemon juice.  The addition of some roasted asparagus made a perfect dinner.

Pistachio Crusted Tilapia

I love all types of nuts and pistachios are one of my favorites. Nuts are great on their own, in salads, or crushed up as a coating.  Pistachios are a rich source of fiber, protein, B vitamins and thiamine. Actually, most nuts are very good for you. The only downside is that they are also fairly high in calories. I really do feel for people who are allergic to nuts, they are missing out on so many great flavors.

Pistachio Crusted Tilapia

If Tilapia is not your favorite fish, this coating will work just as good on a different fish.  Try it on mahi-mahi or salmon. I think it would work on chicken too. Bottom line, if you like pistachios, get in the kitchen, chop them up, and crust up something!

Here’s a few items (or very similar) that were used in making this Pistachio Crusted Tilapia:

Disclosure: Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links

 

 

Pistachio Crusted Tilapia
Pistachio Crusted Tilapia
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Servings Prep Time
2 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
12 minutes
Pistachio Crusted Tilapia
Pistachio Crusted Tilapia
Yum
Print Recipe
Servings Prep Time
2 servings 10 minutes
Cook Time
12 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
12 minutes
Ingredients
Pistachio Crusted Tilapia
Creamy Dijon Sauce
Servings: servings
Instructions
Pistachio Crusted Tilapia
  1. Preheat oven to 425 degrees. Add non-stick aluminum foil or parchment paper to baking sheet. Set aside.
  2. Crush pistachios, using a manual chopper, a food processor or by adding them to a heavy duty plastic bag and smashing with a heavy pan or meat mallet.
  3. Transfer pistachios to a large shallow bowl; add panko bread crumbs, salt and parsley. (if you are using salted pistachios, the salt may not be necessary) Mix well to combine.
  4. Rinse Tilapia fillets. Brush or drizzle each fillet with a little olive oil. Coat both sides of Tilapia by pressing into bowl with pistachio mixture.
  5. Lay Tilapia fillets on baking sheet. If you have extra pistachio mixture, just add to the top of the fillets. Drizzle with a little extra olive oil, if desired. (this will assist with the browning)
  6. Bake for 12-14 minutes or until Tilapia is cooked through and flakes easily. While fillets are cooking, prepare the Creamy Dijon Sauce.
Creamy Dijon Sauce
  1. Mix sour cream, Dijon and lemon juice. Put in a squeeze bottle to drizzle on Tilapia or just spoon onto cooked fillets.
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Instant Pot Tomato Spinach Soup

Instant Pot Tomato Spinach Soup with Grilled Cheese Croutons

Instant Pot Tomato Spinach Soup

It is cold here, really, really cold.  This tomato spinach soup made in the Instant Pot is a good way to help warm you up. I saw these little grilled cheese croutons on Food Network one day and decided I had to try that.  Just make a regular grilled cheese and cut into cute little cubes.  I love grilled cheese sandwiches, and I like to make lots of different variations, see my Pepper Jack Grilled Cheese recipe when you are in the mood to experiment.  To go with tomato soup, I stuck to the basic white bread and American cheese for this sandwich.

Instant Pot Tomato Spinach Soup

 

Saute the onions, then add everything except the milk and spinach. Set the cooking time for 15 minutes on high pressure.  When the pressure is reached and the 15 minutes of cooking time has elapsed, let the pressure release naturally for about 10 minutes.  Release any remaining pressure by turning the nozzle to release.

 

 

Instant Pot Tomato Spinach Soup

 

Add the 5 ounce can of evaporated milk to the tomatoes, then stir to incorporate. Gently stir in the spinach.  Make sure the soup is heated through before serving.

 

Instant Pot Tomato Spinach Soup

I enjoy eating comforting soup in the winter, but I am certainly ready for some spring weather!

Here’s a few items (or very similar) that were used in making this Instant Pot Tomato Spinach Soup:

 

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Instant Pot Tomato Spinach Soup
Instant Pot Tomato Spinach Soup
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Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Instant Pot Tomato Spinach Soup
Instant Pot Tomato Spinach Soup
Yum
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
20 minutes 10 minutes
Ingredients
Instant Pot Tomato Spinach Soup
Grilled Cheese Croutons
Servings: servings
Instructions
Instant Pot Tomato Spinach Soup
  1. Gather and Prep all of your ingredients. Dice Onion and grate your carrot.
  2. Turn your Instant Pot on the Saute mode and add olive oil. When it is hot, add the onion and the carrot and saute for a couple of minutes or until softened, stirring often. Add garlic and saute for another minute or less.
  3. Add tomatoes, broth, basil, salt, pepper and red pepper flakes into the Instant Pot. Turn off Saute mode. Secure lid and turn the nozzle to Sealing, and set High Pressure Cooking to 15 minutes. After pressure is reached, the 15 minute cook time will begin to count down.
  4. Once 15 minute cooking time has elapsed, let pressure release naturally for about 10 minutes, then turn nozzle to Venting to release any additional pressure. (During the 10 minute time that the pressure is releasing, make your grilled cheese sandwiches)
  5. Remove lid after pressure has completely released. Carefully stir in the evaporated milk, then the spinach. Let soup completely heat thru on the warm setting before spooning into bowls.
Grilled Cheese Croutons
  1. Spread a thin layer of butter on each slice of bread. Place butter side of bread down in a large non-stick skillet. Add cheese on top of bread and cover with additional slice of bread, butter side up. Heat skillet to medium. Let grilled cheese cook slowly to achieve a golden brown color on each side. When both sides are cooked to perfection and cheese is melted, remove to let cool slightly.
  2. When cooled slightly, cut the grilled cheese sandwich into small cubes and serve on top of soup.
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Chicken Cordon Bleu Sliders

Chicken Cordon Bleu SlidersChicken Cordon Bleu Slider

These little sandwiches are so delicious!  I honestly didn’t have high hopes when I started making them, I don’t know why, but I wasn’t sure if they would even turn out to be blog worthy. Boy was I wrong, they turned out terrific and I will certainly be making these over and over.

Chicken Cordon Bleu Sliders

Start with crispy Parmesan crusted chicken pieces to build your sliders.  I should have known they would turn out great.  How can anything not turn out great when you start with Parmesan crusted chicken?

Chicken Cordon Bleu Sliders

Put the chicken down on the sweet slider bun. Then top it with a thin slice of good quality deli ham.  I like the Boars Head honey glazed maple coat ham from the deli at Publix.  I usually get them to shave it as thin as possible.  I’m pretty sure the workers hate to see my order because I know it’s a lot of labor to slice a pound of this ham in such thin slices.

Chicken Cordon Bleu Sliders

The Swiss cheese goes on top of the ham and they go into the oven to get all melty.

Chicken Cordon Bleu Sliders

Drizzle with my homemade Honey Dijon mustard, or if you are in a hurry, use your favorite honey mustard straight from the store.

Here’s a few items (or very similar) that were used in making these Chicken Cordon Bleu Sliders:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.

 

Chicken Cordon Bleu Sliders
Chicken Cordon Bleu Sliders
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Servings Prep Time
12 sliders 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 sliders 20 minutes
Cook Time
20 minutes
Chicken Cordon Bleu Sliders
Chicken Cordon Bleu Sliders
Yum
Print Recipe
Servings Prep Time
12 sliders 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 sliders 20 minutes
Cook Time
20 minutes
Ingredients
Sliders
Parmesan Crusted Chicken
Honey Dijon
Servings: sliders
Instructions
  1. Prepare Parmesan Crusted Chicken. Prepare Honey Dijon while chicken is cooking.
  2. Assemble sliders by placing chicken pieces, ham, and half a slice of Swiss cheese onto the bottom bun. Place into oven just long enough to melt cheese. (about 5 minutes)
  3. Add Honey Dijon and serve immediately.
Parmesan Crusted Chicken
  1. Preheat oven to 400 degrees. Pound chicken thin and cut into small pieces, (at least 12 pieces). 2 large chicken breasts should give you about 12 small pieces if you pound the chicken thin. If you want larger or thicker pieces than I like, you may need 3 chicken breasts. Set aside.
  2. Combine the bread crumbs, salt, pepper and Parmesan cheese in a medium bowl. In a small bowl, add egg and water and whisk together. Line your bowls and baking sheet up so that the chicken can go from the egg to the crumbs and then the baking sheet.
  3. Dip each chicken piece into the egg and then into the crumb mixture. You may need to press the chicken to make sure the crumbs stick. Place all chicken pieces onto baking sheet and drizzle with olive oil. (try to evenly distribute the crumb mixture to ensure there is plenty for all pieces, if you have extra you can always add more to the top of the chicken pieces)
  4. Bake for approximately 12-15 minutes, depending on the size of your chicken pieces. Make sure the largest chicken piece is cooked through before assembling the sliders. Prepare Honey Dijon while chicken is cooking.
Honey Dijon
  1. Add all ingredients for Honey Dijon in a small bowl and whisk until combined.
Recipe Notes

** This Ground Black Mustard Seed from Whole Spice is a great ingredient to add a little more spiciness.

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Creamy Pesto Linguine

Creamy Pesto Linguine

Creamy Pesto Linguine

If you have followed my blog for very long, you know I LOVE pasta!!  This new recipe is sure to please if you like pasta too.

Creamy Pesto Linguine

I don’t usually keep heavy cream in my refrigerator, but when I make something that calls for heavy cream and have some left, this is my go to dish.  All I need are a few pantry staples to go with the heavy cream and lunch (or dinner) is served.  Pesto is a great ingredient, it adds a lot of flavor.  I like to make my own pesto, but I try to always keep a jar of pesto in the pantry for adding to dishes at the last minute.

Creamy Pesto Linguine

This Creamy Pesto Linguine is quick and easy and absolutely heavenly.  If you are in need of something comforting but quick, you have got to give this a try.  If you have some extra veggies in the refrigerator like spinach or broccoli you could always throw them in too.  Shrimp would also be great with this pasta, I think I will try it with shrimp next time.

Here’s a few items (or very similar) that were used in making this Creamy Pesto Linguine:

Disclosure:  Tina’s Tastings does make a few pennies on any purchase made from the Amazon.com affiliate links.
Creamy Pesto Linguine
Creamy Pesto Linguine
Yum
Print Recipe
Servings
1 person
Cook Time
10 minutes
Servings
1 person
Cook Time
10 minutes
Creamy Pesto Linguine
Creamy Pesto Linguine
Yum
Print Recipe
Servings
1 person
Cook Time
10 minutes
Servings
1 person
Cook Time
10 minutes
Ingredients
Servings: person
Instructions
  1. Prepare Linguine according to package directions. 2 ounces is supposed to be 1 serving, but you may want a little more if this is your main dish. Save 1/3 cup of the pasta water before draining.
  2. While pasta is cooking, heat heavy cream in a small saucepan over medium heat until hot, but don't let it boil.
  3. Add pesto sauce, red pepper flakes, black pepper and salt to the heavy cream. Reduce heat and cook for a couple of minutes. Stir in half of the Parmesan cheese until melted.
  4. Add sauce and about 1/4 cup of the pasta water to the drained linguine and mix well. Add remaining pasta water if sauce is too thick.
  5. Top linguine with additional Parmesan cheese.
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