Category Archives: recipes

Secret PERi-PERi sauce kicks up flavor in brunch recipes


We love Nando’s PERi-PERi restaurants. Perfectly cooked chicken, grilled ’til juicy and succulent, served with your choice of secret-recipe PERi-PERi sauces and a small selection of flavorful salads, sides and desserts. Read previous reviews here and here.

The folks at Nando’s PERi-PERi just sent out 3 brunch recipes that use their sauces – and they sounded so good we decided to pass them along. Peri-Peri sauce is a perfect way to bring that unique spicy flavor to your own kitchen – and to control the saltiness or other diet restrictions you or your guests might have.  For sure, anyone who hasn’t tried the restaurants will never be able to guess what that mysterious and wonderful flavor is in your dishes.

Brunch ideas bound to please

The sauces come in several different levels of heat and are available at select retailers (Walmart, World Mart, Jewel, Heinens and Fresh Market) or online. Here are the savory delectable brunch ideas:

Chicken, Pineapple & Sweet Potato Kebabs
Serves: 4

4 chicken breasts with skin on, each cut into 3
1 pineapple, peeled and cut into chunks
2 sweet potato, washed and cut into chunks
2 yellow peppers, quartered
2 red peppers, quartered
Bay leaves, to garnish
3 tbsp olive oil
1 cup Nando’s PERi-PERi sauce
½ cup coconut cream

1. Preheat oven to 350°F. Skewer the chicken, pineapple, sweet potato, yellow peppers and onion onto a large skewer garnishing each end with a bay leaf.
2. Combine the olive oil, Nando’s PERi-PERi sauce and coconut cream in a mixing bowl. Coat the kebabs with the spicy marinade and place in the oven to roast for 45 minutes or until the sweet potato is cooked and golden brown.

Zucchini and Tomato Baked Eggs
Serves: 2

1 yellow onion, peeled and thinly sliced
1 zucchini, chopped into small chunks
½ red pepper, cut into small chunks
14 oz. canned tomatoes
2 eggs
2 Tbsp oil
1 Tsp cumin seeds
1 oz. Nando’s PERi-PERi sauce
Pinch of salt

1. On medium-low heat combine the olive oil and cumin seeds in a deep, medium skillet and stir until fragrant.
2. Add the onions and a pinch of salt to the skillet and stir until they begin to brown, then stir in the zucchini and red pepper.
3. Pour the canned tomatoes over the top of the veggies so that it makes an even layer and swirl Nando’s PERi-PERi on top. Let simmer for 5 minutes
4. Crack the eggs into the skillet, ensuring enough space between them
5. Take skillet off heat and place under a hot grill until eggs are cooked, about 5 minutes
6. Top with fresh cilantro and serve with chunks of warm bread if desired.

PERi-PERi Cornflake Chicken Strips
Serves: 2

2 chicken breasts with skin off, each cut into 4 strips
1 bottle Nando’s PERi-PERi sauce
½ cup plain flour, seasoned with salt and pepper
½ cup crushed cornflakes

1. Preheat oven to 425°F
2. Coat each strip of chicken in the flour mixture and dip in Nando’s PERi-PERi sauce before covering with the crushed cornflakes
3. Lay on a slightly greased pan and bake in the oven for 12-15 minutes
4. Enjoy by dipping in more of your favorite Nando’s PERi-PERi sauce


Jell-o® takes the all-natural trend mainstream

You remember – most of us grew up with them – Jell-o flavored gelatins and Jell-o puddings. Maybe you still buy them for the grandkids, or even for yourself. Vanilla pudding was my all time favorite. Now Jell-o is joining the parade of huge companies that are responding seriously to the public’s concerns about artificial colors, sweeteners and other ingredients. Thus is born Jell-o Simply Good: 4 flavors of gelatin mix made with juices and 4 flavors of pudding mix, all made with real cane sugar – no HF corn syrup or aspartame – and colored with vegetable and spice extracts.
New Jell-o Simply Good mixes
New Jell-o Simply Good mixes
You can still buy the original and diet versions (a mainstay for many), but it’s good to know the kids can have great taste without fake stuff to make it so. It’s interesting they recommend making the new puddings with 2% milk and don’t suggest skim milk as an alternate.  Don’t remember what the original banana pudding mix tasted like, but this new version tastes very, very good. Feels like I can tell there’s nothing artificial in it – like a dessert in a good restaurant.
The campaign to present the new product line was inspired by having a bunch of kids answer questions honestly about what they know/think about artificial ingredients. And the company obviously chose carefully the flavors to start with: orange-tangerine, strawberry, pineapple-orange, and mixed berry gelatin mixes; vanilla-bean, banana, chocolate caramel, and chocolate pudding mixes flavored with good stuff like real cocoa, vanilla bean and banana.
If you make it for your kids, you’re invited to share their feedback using hashtag #DelightfullyHonest on Facebook, Twitter and Instagram. Jell-o is pretty sure your kids are gonna have good things to say about these new mixes.
In the campaign videos the kids don’t actually talk about their reactions to the product, but they’re cute anyway. Hey, they’re kids.


Cool off with luscious low-cal summer eats


Summers in Chicago can be brutal. When temps reach 90-ish and humidity gets over 60%, we’re talking grim. Seniors and anybody with heart or lung conditions has to either stay inside or get door-to-air-conditioned-door service.

So how about making something delicious and light and COLD to eat? Order from Peapod if you can’t make it out to the grocery store, and try out a few recipe ideas created by Chef Anthony Stewart from Pritikin Longevity Center + Spa. They sound so good and look so beautiful! His chilled tomato, watermelon and basil soup, citrus fennel mango salad, and creamy banana ricotta ice cream all sound unique and refreshing and don’t require any weird ingredients. Check ’em out:


Chilled Tomato, Watermelon, and Basil Soup 

  • 1 cup canned low-sodium plum tomatoes
  • ¼ cup low-sodium tomato puree
  • 1 cup chopped watermelon (seedless)
  • ½ teaspoon chopped garlic
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon orange zest *
  • 1 tablespoon basil, chiffonade (cut into thin strips)
  • Garnish:  Four sprigs of fresh basil
  1. Using a grater or microplane, shave off the peel of an orange to make ½ teaspoon of shavings
  2. The shavings are your zest, which add strong, wonderfully citrus flavor to foods
  3. Use only the colored part of the peel, not the bitter white pith beneath

Combine all ingredients in a blender.  Blend well.
Chill.  Before serving, garnish each bowl with a sprig of fresh basil.

Nutrition Information (per serving): 35 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 1g protein, 2g fiber, 15mg sodium.


Citrus Fennel Mango Salad 

  • 2 Bulbs fennel julienne
  • 1 Grapefruit (supreme)
  • 2 Oranges (Supreme)
  • 3 Mangoes (peeled & julienne)
  • ¼ Bu Cilantro chopped
  • 1 t chopped garlic
  • 1 Red onion julienne
  • 1 Red pepper julienne
  • 1 Green pepper julienne
  • 1 carrot julienne
  • 1 # Lettuce (chopped)


  • 1 T Low sodium stone ground mustard
  • ¼ C Rice wine vinegar
  • 2 T Apple juice concentrate
  1. Combine all Vegetables in a bowl
  2. In a separate bowl combine all ingredients for dressing and mix well
  3. Add dressing to vegetables and let stand for 15 minutes
  4. Serve on a bed of chopped lettuce

Banana Ricotta Ice Cream 

  • 1 pound very ripe bananas (peeled, vacuum sealed, and frozen)
  • 1 cup fat-free ricotta cheese
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • ¼ teaspoon nutmeg, ground
  • 1 teaspoon vanilla extract
  1. Remove bananas from freezer and let sit for 5 minutes (until they begin to defrost around the edges).
  2. Place ricotta cheese in a food processor and pulse.
  3. Chop the bananas and add to the food processor along with all remaining ingredients.
  4. Puree until smooth and creamy.
  5. Scoop mixture into a plastic bowl and cover with food-grade plastic wrap, making sure the plastic wrap touches the top of the mixture. Place in the freezer for 15 to 20 minutes.

Bon appetit!