Sweet!! Nino’s Strawberry Recipe Contest!

  • Posted by Pete
  • June 16, 2011

Love strawberries?? Love to cook? Love to win?

Then Nino’s is JUST your place to be this summer as we announce our 1st ever, Strawberry Recipe Contest!

It’s simple to enter, just:

1. Click on: Nino’s Official Recipe Entry Form and Contest Rules.
2. Choose 1 of 2 categories (Salad or Dessert) then create your recipe. (Strawberries must be a featured prominently).
3. Choose an entry store (St. Clair Shores, Troy or Clinton Twp).
4. Bring in your Nino’s Official Strawberry Recipe Entry Form (in person) to the Customer Service Counter to enter. We’ll even “sweeten” the pot as each contestant will receive a FREE quart of Nino’s delicious fresh strawberries just for entering!

Contest ends Sunday, July 31st, 2011. Winners will be notified by e-mail or phone on August 12th, 2011.

Each store will award prizes for 1st, 2nd, & 3rd in each of the two categories (Salad or Dessert).

First prize in each category will receive a $200 Nino’s Gift Certificate, Second Prize a $100 Nino’s Gift Certificate and Third Prize a $50 Nino’s Gift Certificate. *All winning recipes will be featured in an upcoming Nino’s Website Article and made available for the enjoyment of our Nino’s customers through the end of September 2011.

Only one recipe submission (total) per customer can be accepted.

*Be sure to read Nino’s Official Contest Rules before entering.

Good luck to all and we’re looking forward to your recipes!

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June 16th, 2011
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Comment Number:
1
Written by:
Lydia
Posted on:
August 8, 2011 at 11:09 pm

I made your receipe for Chevre Cheese stuffed Portobella Mushroom Caps. They were wonderful.However, the ingredients list shows 2 Tbsp.Butter and 2 Tbsp.Garlic, Fresh Chives, sliced fine.In the Preparation Instructions these ingredients are not included.Have I missed someething.Would really like to know.Thanks.

Comment Number:
2
Written by:
Michael Brady
Posted on:
August 13, 2011 at 3:53 pm

What happened to the wonderful little loaves of bread I got at the St Clair Shores store? I had sun flower seeds on the top and a chewy interior of whole grains. The crust was crunchy and flavorful too. I loved to dip it in olive oil and have it with soups and chili. Please bring it back.

Comment Number:
3
Written by:
Pete
Posted on:
September 19, 2011 at 7:27 pm

Michael,

I’ll check that situation out and hopefully, we’ll have them back in stock….

Pete

Comment Number:
4
Written by:
Barb
Posted on:
September 21, 2011 at 7:24 pm

Hi Pete!
I really enjoy the chicken cherry burgers you have had and I want to experiment making my own flavors. I am worried about cooking them though – can you tell me how you check them for doneness? I have never cooked with ground chicken.
Thank you!

Comment Number:
5
Written by:
Maureen
Posted on:
September 27, 2011 at 6:34 am

I loved your singls’e night class. I made the beef, and the wafting flavor woke my 13 year out of his sleep it was so good. One question though – how can you sear the beef without getting tiny grease burns and splatters galore on the stovetop? I dried the meat with paper towelling to reduce the moisture. Also, next time can we do some flavorful but not so high fat content? Us single people need to look our best! thanks.

Comment Number:
6
Written by:
Pete
Posted on:
September 30, 2011 at 8:38 pm

Barb,
What you want to do is pick yourself up an insta-read thermometer. It’s about 10 bucks and has a dial diameter of about 1 inch and a thin, stick like needle about 4″ long.
To check for doneness on your chicken burgers, insert the needle send into the fattest part of the burger and wait 10 seconds to get an accurate reading. The Chicken Burgers will be fully cooked at 165 F on the dial.

Have fun!!!

Pete

Comment Number:
7
Written by:
Pete
Posted on:
September 30, 2011 at 8:42 pm

Maureen,
Thanks for attending the class, It was a lot of fun!! And I’m happy you made and enjoyed the beef.
The problem you’re having is VERY common and one that’s not easily solved. There are splatted screens that you can buy at most housewares & cooking supply stores that rest over the top of the skillet and prevent much of the splatter. Unfortunately, you have to sear at rather high heat with a little oil to get the color and flavor you need so it’s one of those things you just have to deal with. Happily, the results are worth it!!

Pete

Comment Number:
8
Written by:
Pete
Posted on:
September 30, 2011 at 8:53 pm

Lydia,

Well?? Here’s the real story….lol. The ingredient BUTTER is for basting the pan or prepping the grill grates before cooking (my bad)….the garlic is just one of the toppings….there are no chives in the recipe. I think it’s to read, Garlic Cloves, sliced thin….

Thanks for the catch on the method inconsistancy Lydia…I”ll get it corrected ASAP. :)

Pete

Comment Number:
9
Written by:
Pete
Posted on:
October 11, 2011 at 4:23 pm

Thanks for your comment Patricia & I think the situation is resolved now. Your input is greatly appreciated!!