February Fish Recipe: Grilled Smoked Salmon Panini

Press for Flavor: Grilled Sandwich Recipes 
Grilled Smoked Salmon Panini with Red Onion Ribbons
1   tablespoon  Champagne vinegar

  • 3   tablespoons  fresh lemon juice, divided
  • 3   teaspoons  Dijon mustard, divided
  • 1   teaspoon minced garlic
  • 3   tablespoons  extra-virgin olive oil
  •   Salt
    Freshly ground black pepper
  • 1   small red onion, halved and sliced paper-thin
  • 6   ounces   cream cheese, softened
  • 4   ounces soft goat cheese
  • 1/4   cup  thinly sliced green onions
  • 1  tablespoon chopped capers
  • 1  teaspoon  grated lemon rind
  • 1/4  teaspoon  freshly ground black pepper
  • 1  loaf ciabatta, about 7 x 14 inches
  • 8  ounces  hot-smoked salmon, flaked
  • 3  cups loosely packed baby spinach

Extra-virgin olive oil


  • Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).
  • Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.
  • Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).
  • Cut into 4 individual sandwiches. Heat Panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally.
  • Note: To serve as hors d’oeuvres, cut each grilled sandwich into 3 or 4 rectangles or “fingers.”Credit: Coastal Living   magazine April 2007. Photograph credit  Becky Luigart-Stayner; Styling: Fonda Shaia.
    Shared by Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Recipe: Collard Greens with Lima Beans and Smoked Turkey

Collard Greens with Lima Beans and Smoked Turkey
Collard Greens with Lima Beans and Smoked Turkey

1 1/2   cups dried baby lima beans

  • 1   tablespoon  olive oil
  • 2   cups  vertically sliced red onion
  • 3   cups  fat-free, less-sodium chicken broth
  • 1   cup  diced smoked turkey breast (about 6 ounces)
  • 1/2   teaspoon dried thyme
  • 1/4   teaspoon crushed red pepper
  • 3    garlic cloves, minced
  • 1    bay leaf
  • 8   cups sliced collard greens (about 1/2 pound)
  • 2   tablespoons red wine vinegar
  • 1   (14.5-ounce) can diced tomatoes, do not drain
  • 1/4   teaspoon salt

1/4   teaspoon black pepper


  • Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 20 minutes. Remove from heat; drain beans.
  • Preheat oven to 375°.
  • Heat oil in pan over medium-low heat. Add onion; sauté 10 minutes. Add beans, broth, and the next 5 ingredients (beans through bay leaf); bring to a boil. Cover and bake at 375° for 1 hour and 15 minutes. Stir in collards, vinegar, and tomatoes. Cover and bake an additional 1 hour or until beans are tender, stirring occasionally. Stir in salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.Credit: Photograph and recipe from Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

Who Is Supper With Nana?

Hi Yall, IMG_20180511_114336
I want to share with you my process to accumulate recipes for Supper With Nana.
You will see descriptions in the titles such as Plan Ahead, this means it will take either time to prepare or cooling time. Since everyone is in a hurry to get supper on the table these are recipes that I rarely include but find worth the wait when I do.

Most recipes are fast, easy, and range from entrees to desserts.

I gather these recipes from all forms of media, from all over the web, to recipe books, magazine articles, and our families favorites.
Every effort is made to state the copyright for each photograph and recipe I share.
I am determined to give credit to the original source. At times that is not possible when the source is from Pinterest. So I will state that source instead.
Supper With Nana recipe categories:
Slow Cooker/Crockpot
Main dishes
Gluten Free
Diabetic Friendly
Kids favorites
Southern Dishes
Soul Food
Low Fat

I hope you come often for the recipes,  my reviews, and enter giveaways.
Please leave a comment. Do you have a favorite recipe let’s share it.

Supper With Nana is a recipe sharing blog!!
Thanks and Happy Dining,

Vintage Cookbook Giveaway: Serve Rice And Shine

Cookbook giveawayCookbook giveaway oneCookbook giveaway twoCookbook Giveaway three
I found this hardcover cookbook Serve Rice And Shine, during a visit to a local Antique Mall.
Always on the outlook for fun and quirky cookbooks that have worthy content. This is just one of those books, with recipes dating around 1963 according to the publishing date.
Serve Rice And Shine has 160 pages including the index which lists rice recipes to use for every meal of the day. Including special occasions, cooking for a crowd, and just about any dish you could possibly think of with rice. It is a delightful little book with primarily black and white photos with a few exceptions I have shown above.

Giveaway: Cookbook Serve Rice And Shine circa 1963
Giveaway Rules:
1. Follow this blog.
2. Leave a comment with your email or twitter handle.
U.S. residents only ends 02/19/2014

Closed: Kitchen Essentials Giveaway

Supper with nana giveaway threeSupper with nana giveaway oneSupper with nana giveaway two
Giveaway includes:
One Batchworks Heavy Weight Durable Dishcloth
One Progressive Mini Strainer
One pair of Betty Crocker Scissors

Winner has been notified!!

Happy cooking, and dining,

Giveaway rules:
1.  Follow my blog
2.  Leave a comment with either twitter handle or email to contact you if your a winner.
U.S. only, and  Winner will have 48 hours to contact me.
Giveaway begins January 10, 2014 and ends January 17, 2014 at midnight Central Time Zone.

All prizes are mailed by myself, Kathy B owner of this blog unless specified.
I am not associated with the manufactures of these products or companies mentioned in this post.

Recipe: Vegetarian Tostadas

Vegetarian Tostadas

1/3 cup cooked brown rice
1/3 cup canned pinto beans, black beans, or red beans, rinsed and drained
1-1/2 cups coarsely shredded mixed greens or fresh spinach
1/2 cup chopped tomato
1/8 of a medium avocado, peeled and sliced (optional)
1 tablespoon light dairy sour cream
1 tablespoon purchased salsa and sliced pitted ripe olives, halved
1 tablespoon shredded carrot
2 tablespoons chopped onion

Take a plate and add a half cup of cooked brown rice.
Add the beans then top with lettuce or other shredded mixed greens.
Alternate adding tomato, salsa, pitted ripe olives, and carrots.
Finish with onion, avocado, and sour cream.

Review: YumEarth Snacks – Organic

Hello everyone,
I will bring reviews to you on products that WOW me.
YumEarth Organics are so tasty, low in sugar, and come in the best flavors.
YummyEarth makes a line of products to satisfy every taste bud from sweet to sour.
With real fruit extracts and no gluten, dairy, nuts, soy, or artificial colors and dyes.

My favorite products are their gummy worms, gummy bears, sour beans, and vitamin c suckers.
Whew it looks like I like it all come to think of it.

All snacks hold the USDA Organic seal, and products are colored naturally with fruits, vegetables and roots. No food dyes used in their manufacturing process.
I am not being compensated for this review in any way, just a fan.

Take a moment if you haven’t already to become acquainted with this great company!

Recipe: Orange French Toast

Supper With Nana includes recipes and menu suggestions that can be used for any meal time.
Our family likes to have breakfast for supper every few weeks.
Enjoy this easy to prepare Orange French Toast recipe then leave a comment about your experience.
Menu suggestion: Use fresh or frozen fruit.

Orange French Toast
1 loaf French bread cut into 1 inch slices
4 eggs
3/4 cup heavy cream
1/4 cup orange juice
1 tsp. grated orange rind
1/2 tsp. vanilla
1/8 tsp. nutmeg
Icing can be powdered sugar, jam, or your favorite topping.
Yields 4 to 6 servings
Arrange bread slices in a shallow pan.
Combine eggs, cream, orange juice and rind, vanilla and nutmeg, blending well.
Pour over bread slices. Turn slices over to absorb mixture.
Place slices on a greased cookie sheet.
Bake in a preheated 500 degree F. oven for 5 minutes on each side or until golden brown.
While still warm sprinkle with powdered sugar.
Tip: Accompany with fresh fruit and topping options, whipping cream, jams, or jellies.

Recipe: Chicken Fried Steak

Hi Yall,
Just had to start with this recipe since it is a family favorite.
Menu: chicken fried steak, oven baked fries, small salad, whole wheat bread, and iced tea.
Dessert is homemade banana pudding.
Basic Southern Chicken Fried Steak


  • 1 1/2   cups whole milk
  • 2   large eggs
  • 2   cups all-purpose flour
  • 2.  teaspoons seasoned salt
  • Freshly ground black pepper
  • 3/4   teaspoon paprika
  • 1/4   teaspoon cayenne pepper
  • 3   pounds cube steak (tenderized round steak that’s been extra tenderized)
  • Kosher salt
  • 1/2   cup canola or vegetable oil
  • 1   tablespoon butter


For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.

Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.

Credit: Recipe was taken from Food Network.
© 2013 Television Food Network G.P. All rights reserved

Closed: Cookbook Giveaway: Country Bob’s

Congratulations dairyairhead your the WINNER of this nice hardback Country Bob’s Cookbook.
Thank you to everyone who entered this giveaway.
UPDATE: From Jeriann on 1/26/14
I got the book yesterday! Looks great! Thanks!

Welcome to my new blog, Supper With Nana!
I will be sharing anything and everything to do with food.
Come for the content and enter my monthly giveaways.
You can never learn enough about nutrition, menu planning, special dietary options, and who has the time.
Here are some options when you think, “What’s for supper”.
Rather you are cooking for one, two, or a home full of hungry kiddos come back often for meal ideas.
First Official Giveaway!
Giveaway: Country Bob’s Cookbook
92 pages of recipes for the meat lovers in your life.
U.S. residents only. Winner will have 48 hours to contact me.
Giveaway ends 01/15/2014 at midnight Central Time Zone