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Showing posts from September, 2015

Hot, Sexy Prawns

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1 cookie sheet Cooking spray 6 head-on prawns – washed 1 large bowl 2 cups olive oil 1 Tbsp sea salt 1 Tbsp black pepper – fresh ½ cup lime juice ½ cup lemon juice 1 cup cold water 1 cocktail shaker 1 cup Vodka ½ cup tomato juice 1 Tbsp black pepper 2 ice cubes 1 fancy platter 6 raw oysters – open 1 lemon – peeled and sliced

Preheat your oven to 400 degrees F and then spray a cookie sheet with an even coat of cooking spray. Place 6 head-on prawns on the cookie sheet. Sit the cookie sheet to the side. In a large bowl, combine olive oil, sea salt, black pepper and lime juice. Stir the mixture thoroughly and then blend lemon juice into the mixture. Pour the mixture over the prawns. Pour a cup of cold water underneath the prawns – do not pour the water over the prawns. Place the cookie sheet in your oven and bake the prawns for 15 minutes. In a cocktail shaker, combine Vodka, tomato juice, black pepper and ice cubes. Shake the cocktail gently and then let it rest for 2 minutes. Remove the baked prawns fr…

Casserole Tuesday: Pork Tenderloin Casserole

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1 Tbsp olive oil 1 skillet 1 pork tenderloin – chopped into cubes 1 can tomatoes and peppers - chopped 1 cup salsa 1 Tbsp garlic salt/pepper 1 cup horseradish sauce 1 package cream cheese 2 cups Cheddar cheese Cooking spray 1 baking dish 2 packages crescent rolls 2 cups Cheddar cheese 1 Tbsp rosemary – fresh and chopped

Pour a tablespoon of olive oil in a skillet and heat the oil over “High” heat. Combine pork tenderloin, tomatoes, peppers and salsa in the skillet. Sauté the mixture until the meat is no longer pink. Stir the meat mixture thoroughly and then blend the garlic salt/pepper, horseradish sauce and cream cheese into the mixture. Stir the mixture until well blended. Slowly blend Cheddar cheese into the meat mixture. Stir the mixture until the cheese melts. Turn off the heat and let the meat mixture rest for 3 minutes. While the mixture is resting, spray cooking spray into a baking dish and preheat your oven to 400 degrees F. Place one package of crescent rolls onto the bottom of the baking…

Cilantro Over Easy On Central

1 Tbsp olive oil 1 saucepan 1 Tbsp black pepper 2 cups cilantro ½ cup onion – chopped 1 tsp sea salt 3 eggs – scrambled 1 tsp coriander 1 large plate 2 slices toast 1 Tbsp spicy mustard
Pour a tablespoon olive oil in a saucepan and heat the oil over “Medium” heat. After a minute, add black pepper and cilantro to the saucepan. Sauté the cilantro for 3 minutes and then blend in onion and sea salt. Stir the mixture until the onion is browning. Pour in scrambled eggs and a teaspoon of coriander. Sauté the cilantro/egg mixture until the eggs are cooked – about 3 minutes. Transfer the mixture to a large plate and garnish the plate with slices of toast. Top the cilantro/egg mixture with a tablespoon of spicy mustard.

The Ultimate Coffee Drink Supreme 1.0

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1 large fancy coffee mug 1 shot glass of Vodka 1 ½ cup hot coffee 1 Tbsp pure mint extract ½ shot Triple Sec ½ shot whiskey 1 tsp cream 1 Tbsp whipped topping 3 to 4 coffee beans

In a large fancy coffee mug, combine Vodka, hot coffee, mint extract and Triple Sec. Stir the coffee mixture until it is well blended. Next, blend in the whiskey and cream. Stir the cocktail for a minute. Top the drink with whipped topping and 3 to 4 coffee beans. Enjoy!!

Nutty Nut Balls

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1 baking dish
Cooking spray 1 mixing bowl 2 cups walnuts – halved 1 cup Macadamia nuts 3 cups peanut butter – softened 1 cup French Vanilla coffee – brewed and hot
Preheat your oven to 350 degrees F. Spray a baking dish evenly with cooking spray and then sit the dish to the side. In a mixing bowl, combine walnuts, Macadamia nuts and peanut butter. Stir the mixture thoroughly and then blend in a cup of French Vanilla coffee. Stir the mixture until it is stiff. Use a spoon to scoop out tablespoon-size balls. Place the balls evenly on the baking dish. Bake the coffee balls for 6 to 8 minutes. Do not over cook the balls. Let the coffee balls cool for 3 minutes before enjoying them with hot coffee or your favorite cocktail. 


Spicy Spice Cardamom

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1 Tbsp Cardamomspice 1 Tbsp chocolate syrup ½ tsp cream 1 pot brewed coffee – 2 to 4 cups
Blend Cardamomspice, chocolate syrup and cream into a pot of brewed coffee. Stir the coffee mixture until the ingredients are well blended. Enjoy this chocolate cocktail while catching up on your reading or web surfing. 


Coffee, Chocolate, Fondue & Wine

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1 large microwave-safe bowl 20 pieces chocolate – chopped into small cubes 1 Tbsp unsalted butter 1 cup chocolate-flavored coffee ½ cup heavy cream 1 tsp vanilla extract 1 Tbsp walnuts – chopped 2 fancy bowls 2 lbs frozen fruit blend – thawed and water drained Small forks 1 to 3 bottles red wine
In a large microwave-safe bowl, combine the chocolate, butter and coffee. Microwave the mixture on “Low” for 2 minutes. Remove the mixture from the microwave and stir it thoroughly. Blend heavy cream and vanilla extract into the chocolate mixture and then microwave the chocolate mixture for 1 minute. Remove the bowl from the microwave and blend walnuts into the mixture. Transfer the chocolate mixture into a fancy bowl. Fill another fancy bowl with a fruit blend. Use small forks to dip the fruit into the chocolate. Enjoy this fondue with 1 to 3 bottles of red wine. 


Pudding For Your Mouth

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1 large freezer-safe container 3 containers ready-to-eat chocolate pudding 2 cups coffee – brewed 1 Tbsp butterscotch extract
1 tsp nutmeg 1 package vanilla wafers 1 large rectangle plate 1 or 2 bottles red wine
In a large freezer-safe container, combine ready-to-eat chocolate pudding, coffee, butterscotch extract and nutmeg. Stir the mixture thoroughly and then freeze the mixture for 20 minutes. While the coffee mixture is freezing, place a package of vanilla wagers evenly around a large rectangle plate. Remove the coffee mixture from your freezer and scoop the mixture onto the plate. Spread the coffee mixture over the wafers. Enjoy this rich treat with red wine. 


Hot Like Fire Coffee

1 saucepan 2 cups water 2 Tbsp instant coffee
2 Tbsp Anisette liqueur 1 Tbsp sugar 1 Tbsp cream Large coffee mug
In a saucepan over “Low” heat, combine water and instant coffee. Stir the mixture until it starts to boil. Blend in the Anisette liqueur, sugar and cream. Continue stirring the cocktail until it boils. Stop the stirring process and let the cocktail boil for 1 minute. Immediately pour the cocktail into a large coffee mug and enjoy this hot treat anytime of the day.

Damn Hazel!

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3 cups hazelnut coffee – brewed – cold 1 cup Rum 1 Tbsp vanilla extract 3 ice cubes 1 Tbsp whipped topping 1 Tbsp almonds
In a blender, combine the hazelnut coffee, Rum and vanilla extract. Blend on “Low” for 1 minute. Stop blender and then add ice cubes. Blend the cocktail until it is creamy. Pour the cocktail into a large glass. Top the coffee cocktail with whipped topping and almonds. 


Chai, Chai, Chai

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3 cups hot water 2 Chai tea bags 1 large pitcher 1 shot espresso 1 Tbsp cream
Combine hot water and tea bags in a large pitcher. Stir the tea gently for 1 minute. Pour a shot of espresso in the tea and then add a tablespoon of cream. Stir the mixture for an additional minute. Enjoy this hot cocktail while enjoying your favorite show!


Coffee Breakfast 2.0

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1 Tbsp olive oil Frying pan – nonstick Large bowl 2 egg yolks 2 cups favorite cheese ½ cup green chile peppers – hot 1 large plate 1 Tbsp bold roast coffee – brewed and hot 1 Tbsp heavy cream 1 large cup coffee
Add olive oil to a non-stick frying pan and heat the oil over “Medium” heat. In a large bowl, combine egg yolks, your favorite cheese and green chile peppers. Stir the mixture thoroughly. Fry the mixture in the hot pan. Flip the egg mixture after 2 minutes. Continue frying the mixture for 3 minutes. Place the egg mixture in the center of a large plate. Pour a tablespoon of bold roast hot coffee over the mixture and then add a tablespoon of heavy cream over the mixture. Enjoy this 2.0 breakfast while sipping a large cup of coffee.



To Hell With Espresso!!

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2 shots espresso 1 Tbsp whole milk 1 Tbsp cream 1 Tbsp rum

In a large coffee cup, combine espresso, milk and cream. Stir the mixture for 1 minute and then blend in the rum. Heat the mixture in your microwave for 1 minute. Enjoy this bold cocktail while reading a juicy novel on your tablet!

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Hot Fall Day Coffee

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3 cups coffee – brewed and cold 2 cups ice 1 banana ½ Tbsp sugar 2 cups milk Fancy Glasses Nutmeg
In a blender, combine coffee and ice. Blend until creamy and then blend in the banana, sugar and milk. Blend for 3 minutes. Serve this coffee treat in fancy glasses and top each glass with a teaspoon of nutmeg.



Luke's Sexual Chocolate Treat For Your Mouth!!

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1 microwave-safe bowl 4 Tbsp Nutella or similar chocolate spread 2 cup coffee – brewed and warm temperature 4 ice cream cones 4 scoops whipped topping Sprinkles

In a microwave-safe bowl, combine the Nutella or similar chocolate spread and coffee. Microwave the mixture on “Low” for 1 minute. Remove the mixture from the microwave, stir it thoroughly and then return the bowl to the microwave. Heat the mixture for an additional 50 seconds. Remove the mixture from the microwave and stir it until well blended. Scoop the mixture equally into 4 ice cream cones. Top the cones with whipped topping and sprinkles. Enjoy this treat immediately with your lover or alone!!

Nick's Drunken Coffee

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1 large pitcher 5 ice cubes 2 cups coffee – brewed 3 bottles favorite beer Large beer glasses
In a large pitcher, combine ice cubes and coffee. Stir the ingredients gently to cool the coffee. Slowly blend your favorite beer into the coffee/ice mixture. Stir the cocktail for 5 minutes and then let it rest for 3 minutes. Serve this drunken cocktail in large beer glasses.

Coffee, Vanilla and Love!

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2 cups coffee – brewed and cold 1 Tbsp chocolate syrup 2 cups vanilla ice cream 1 cup whipped topping 1 container whipped topping Sprinkles 1 bottle chocolate liqueur

In a large plastic container, combine the coffee, chocolate syrup and ice cream. Stir the ingredients until well blended. Blend in a cup of whipped topping. Top the mixture with whipped topping and then pour sprinkles over the mixture. Freeze the ice cream for 1 hour before serving with chocolate liqueur.  

Strawberries Over Coffee

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2 cups coffee – brewed and hot 1 Tbsp chocolate syrup 1/2 cup strawberries - chopped 1 Tbsp vanilla extract Large coffee mugs
In a blender, combine coffee, chocolate syrup, strawberries and vanilla extract. Blend on high for 2 minutes. Let the cocktail stand for 1 minute and then serve it in large coffee mugs. Enjoy this hot coffee treat on your sofa, in your bed or outside on a patio. 


Sunday’s Coffee

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2 cups coffee – brewed and hot 1 Tbsp chocolate syrup 1/2 cup chocolate candies 1 Tbsp cinnamon Large coffee mugs

In a blender, combine coffee, chocolate syrup, chocolate candies and cinnamon. Blend on high for 2 minutes. Let the cocktail stand for 1 minute and then serve it in large coffee mugs. Enjoy this hot coffee treat on your sofa or outside on a patio. 

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The Week of Sept 20th - 26th is Nick's Plates' "Coffee Week"!! 
So get ready for all things coffee!!  All things coffee including coffee ice cream!!So Watch Out World!!

Spicy Bread Avenue

1 baking pan Cooking spray 2 Tbsp olive oil 1 loaf garlic bread 2 Tbsp parsley leaves 1 Tbsp oregano leaves 3 Tbsp crushed hot red chili flakes

Spray a baking pan with cooking spray and then preheat your oven to 300 degrees F. Next, spread 2 tablespoons of olive oil onto a loaf of garlic bread. Sprinkle parsley and oregano leaves over the bread. Finally, sprinkle crushed hot red chili flakes over the bread. Bake the bread for 8 minutes in your oven. Enjoy this bread with glasses of white wine and some really good cheese.

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Bacon Dressed Up For A Salad

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1 large Mason jar or similar large jar 3 cups sliced bacon – chopped into cubes 1 cup yellow onion – chopped 4 cups extra virgin olive oil 1 Tbsp black pepper 1 Tbsp sea salt 1 garlic clove - minced 1 Tbsp fresh thyme – ground
In a large Mason jar or similar large jar, combine the bacon, onion and extra virgin olive oil. Stir the mixture for 1 minute and then blend in the black pepper, sea salt and garlic. Stir the dressing until the spices dissolve. Blend in the fresh thyme and stir for an additional 4 minutes. Place a lid on the jar and chill the dressing for 20 minutes before using over a salad, meats or other foods. 



Griddle That Meat!!

1 large bowl 2 lb ground chuck or ground beef 1 package taco seasoning 1 Tbsp black pepper 1 Tbsp Allspice 1 cup Dos Equis or similar lager beer 1 griddle iron Cooking spray 1 platter 1 can Sloppy Joe sauce 1 Tbsp crushed red pepper 1 saucepan Bottles of beer Favorite bread
In a large bowl, combine the ground chuck or beef, taco seasoning, black pepper and Allspice. Use your hands to mix the spices into the meat. Pat the meat out into a large patty and then pour a cup of Dos Equis or similar lager beer over the seasoned meat. Place the bowl in your freezer for 15 minutes. While the meat is chilling, spray a griddle iron with cooking spray and preheat the griddle on “High” for 5 minutes. Remove the meat from your freezer and pat out equal-size patties. Place the patties on the bottom side of your griddle iron and cook the patties for 7 minutes. Remove the cooked patties from the griddle iron and place them in the center of a platter. Let the hamburger patties rest for 5 minutes. While the patties ar…

Tomato La Salsa

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1 large saucepan 4 large tomatoes - chopped 4 medium tomatillos - chopped 3 large onions – chopped 2 Tbsp hot sauce 1 cup water 2 Tbsp olive oil 2 Tbsp black pepper 2 Tbsp sea salt 2 Tbsp garlic 1 Tbsp chili flakes 4 large limes – chopped 3 Tbsp sugar 1 cup cilantro – chopped ½ cup Mexican oregano 1 cup green chilis – chopped 4 large Mason jars
In a large saucepan over “Low” heat, combine the tomatoes, tomatillos, onions, hot sauce, water and olive oil. Stir the mixture until it begins to boil. Blend in the black pepper, salt, garlic and chili flakes. Stir the ingredients for 5 minutes and then add in limes, sugar and cilantro. Stir the mixture 4 times and then blend in Mexican oregano and green chilis. Let the salsa heat until it boils – do not stir at this point. Remove the salsa from your stove and stir it for 2 minutes. Immediately transfer the mixture to 4 large Mason jars. Let the salsa cool for 10 minutes before refrigerating. Enjoy this Tomato La Salsa with your favorite chips and beer.

Some Almonds, Some Butter, Something Happy

Cooking spray 1 baking dish 6 slices white bread 3 cups almonds – halves 2 cups feta cheese - crumbles 1 microwave-safe dish 1 container almond butter
Preheat your oven to 300 degrees F and then spray a baking dish with cooking spray. Place 6 slices of white bread evenly on the baking dish. Sprinkle 3 cups of almond halves over the bread. Sit the baking dish to the side. In a microwave-safe dish, transfer the contents of a container of almond butter into the dish. Microwave the almond butter on “High” for 1 minute. Remove the almond butter from your microwave and gently pour the ingredient over the contents of the baking dish. Bake the dish for 15 minutes and then let it cool for 4 minutes. Enjoy this almond delight with your favorite cocktail.

A Little Flax For You

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1 cup flax seed 1 cup chia seed 2 ½ cups vanilla ice cream – low fat 2 cups granola - chopped
In a blender, combine the flax seed, chia seed and vanilla ice cream. Blend on “High” until the mixture is creamy. Add in the granola and blend on “Medium” for 4 minutes. Enjoy this granola delight while relaxing with a good book. 


Rib Eye To Die

1 baking dish Cooking spray 1 saucepan 1 cup onion – chopped 1 cup cilantro 12 cup coriander 1 Tbsp black pepper ½ Tbsp sea salt 1 stick butter 1 Tbsp parsley 1 Tbsp olive oil 2 lbs rib-eye steak 2 cups provolone cheese – shredded 1 large platter 1 package garlic bread 2 bottles red wine
Spray a baking dish with cooking spray and place it in your fridge for 10 minutes. While the dish is chilling, combine in a saucepan onions, cilantro, coriander, black pepper, sea salt and butter. Heat the mixture over “Low” heat while stirring the ingredients continuously. Heat the mixture for 10 minutes. Blend parsley and olive oil slowly into the mixture and stir for an additional 5 minutes. Remove the chilled baking dish from your fridge and place 2 pounds of rib-eye steak in the center of the dish. Pour the heated mixture over the meat and then cover the dish with aluminum foil. Chill the dish for 24 hours to marinate the steak. The next day, remove the baking dish from your fridge and let it reach room temperat…

Coolin Kiwi

2 Kiwis – sliced 1 fancy plate 2 pineapple slices 1 cup Greek yogurt – plain 1 Tbsp Chia seeds 1 glass almond milk
Places Kiwi slices in a circular design on a fancy plate. Places two pineapple slices in the center of the Kiwi slices. Place a cup of Greek yogurt in the center of the plate. Sprinkle a tablespoon of Chia seeds over the yogurt. Chill this treat for 30 minutes. Enjoy this piece of heaven with a glass of almond milk.

Did Someone Say Carob?

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1 large bowl
2 bags Carob chips
1 container plain yogurt – non-fat
1 cup almonds – halved
In a large bowl, combine Carob chips and plain yogurt. Fold the ingredients into each other gently. Top the mixture with almonds. Enjoy this treat instead of eating regular chips or cookies.

Something Warm, Something Cold

Cooking spray 1 baking dish 3 cups feta cheese 1 stick butter 1 Tbsp black pepper 1 tsp sea salt ½ cup capers 2 cups artichoke hearts – halved 1 cup red onions – sliced and chopped 2 cups Kalamata olives ½ cup lemon juice – cold 1 or 2 bottles white wine
Use cooking spray to evenly coat a baking dish and then preheat your oven to 350 degrees F. Pour 3 cups of feta cheese into the dish and then place a stick of butter in the center of the baking dish. Next, add black pepper, sea salt, capers, artichoke hearts and red onions around the stick of butter. Bake the dish for 25 minutes. Remove the baking dish from your oven and top the cheese mixture with Kalamata olives and lemon juice. Enjoy this warm/cold dish along with a glass or two of white wine.

I’m Baking This Corn…Oh Yes!!

1 large baking dish 4 slices white or wheat bread 4 large tomatoes - sliced 2 Heirloom tomatoes – sliced 6 cups corn – juice drained 1/2 cup basil 2 limes – peeled and sliced ½ tsp sea salt 1/4 tsp black pepper
Preheat your oven to 325 degrees F. In a large baking dish, place 4 slices of white or wheat bread evenly in the dish. Lay tomato slices on top of the bread. Next, pour 6 cups of corn evenly over the tomato slices and then sprinkle basil over the corn. Lay lime slices on top of the corn. Finally, sprinkle sea salt and black pepper over the lime slices. Place baking dish in the oven and bake for 30 minutes. Serve this dish with your favorite meal.

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A Little Hempy For You

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2 cups non-diary milk 2 Tbsp Hemp seeds 2 Tbsp Flax seeds ½ banana
In a blender, combine the non-diary milk, Hemp and Flax seeds. Blend on “Low” for 1 minute. Blend in the banana and blend until the drink is creamy.



Quick To Go Sunshine Snack

1 large bowl 1 container Hummus ½ cup China seeds ½ cup celery – chopped ½ cup radishes 1 large plate ½ lb garlic bread – cubed and heated
In a large bowl, combine the Hummus, China seeds, celery and radishes. Stir the mixture until it is well blended. Use a spoon to transfer the dip to the center of a large plate. Arrange pieces of cubed garlic bread evenly around the dip. Enjoy this quick to go treat with iced tea, coffee or your favorite drink.

Almonds, Yes, Almonds!

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1 saucepan 2 cups mushrooms 3 cups mayo – low fat 2 cups almonds - chopped ½ cup olive oil 1 Tbsp rosemary ½ cup spicy mustard 2 large Mason jars
In a saucepan, combine the mushrooms, mayo and almonds. Stir the mixture thoroughly and then blend in the olive oil and rosemary. Stir 3 times and blend in the spicy mustard. Stir the dressing until it is creamy. Transfer the dressing evenly into 2 large Mason jars. Chill the dressing for 5 to 6 hours before using it on a salad or as a dip. 


Oven Hot Bake With Tequila

Cooking spray 1 large baking dish 4 tubes of crescent rolls ½ stick butter - melted 1 skillet 3 lbs ground beef 2 Tbsp black pepper 2 packages taco seasoning 1 cup tomatoes – chopped 1 cup green chili peppers 2 cups refried beans 2 cups salsa – hot 4 cups Cheddar cheese – shredded 3 cups sour cream 1 bottle Patron or similar Tequila
Preheat your oven to 400 degrees F. First, spray cooking spray onto the bottom and sides of a large baking dish. Unroll and lay out 2 tubes of crescent rolls onto the bottom of the baking dish. Pour ½ stick of melted butter over the crescent rolls and then use a spoon to spread the butter evenly over the rolls. Sit the baking dish to the side. Next, in a skillet over “High” heat, combine the ground beef, black pepper and taco seasoning. Cook the meat until it is brown. Reduce the heat to “Medium” and blend in the tomatoes and green chili peppers. Stir the mixture until the tomatoes and peppers are tender. Remove the skillet from the heat and drain any grease from the mix…

Mmmm Doughnuts

10glazed doughnuts 1 cookie sheet - nonstick 2 Tbsp cinnamon 3 cups honey 1 can whipped topping 2 cups chocolate flakes 2 bottles red wine
Preheat your oven to 350 degrees F. Place 10 glazed doughnuts evenly on a non-stick cookie sheet. Sprinkle cinnamon over the doughnuts and then pour honey evenly over the doughnuts. Bake the doughnuts for 10 minutes. Let the dessert cool for 5 minutes. Top this treat with whipped topping and chocolate flakes. Enjoy this dessert with red wine!

The Sauce to Die For

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2 cups yellow onion – chopped
3 cans tomato paste – 6 oz cans
4 cloves garlic - minced
1 large saucepan
1 Tbsp olive oil
1 ½ cups mushrooms – chopped
1 cup black olives – chopped in half
1 Tbsp Italian herbs
1 tsp red pepper flakes
1 tsp black pepper
2 cups heavy cream

Over “Medium” heat, combine the yellow onions, tomato paste and garlic. Stir the mixture for 4 minutes and then blend in olive oil, mushrooms and black olives. Let the sauce come to a boil – all while stirring continuously. After the sauce starts to boil, blend in the Italian herbs, pepper flakes, black pepper and heavy cream. Continue heating and stirring the mixture until it starts to boil again. Reduce the heat to “Low” and let the sauce cook for an additional 5 minutes. Turn off the heat and let the sauce simmer for 10 minutes. Use this sauce over EVERYTHING!!


I Said Ricotta Bitch!!

1 bunch basil leaves– chopped 1 Tbsp black pepper 2 cups Ricotta cheese 1 cup olive oil 2 cups Parmigiano Reggiano cheese – grated ½ cup dry white wine

In your blender, combine the basil leaves, black pepper and Ricotta cheese. Blend on “Low” for 1 minute and then blend in the olive oil. Blend on “Medium” until the dressing is creamy. Add in the Parmigiano Reggiano cheese and dry white wine. Blend the dressing on "High" until it is creamy. Chill the dressing for 20 minutes before serving it over a salad or hot bread!

Oh That Lobster and Butter Meal

3 lbs lobster  - chopped 1 large skillet 1 cup butter 2 eggs 1 cup green onions – chopped 1 garlic clove - minced 1 cup red bell peppers – chopped 1 large plate 2 cups bacon crumbles 2 cups blue cheese crumbles 1 Tbsp black pepper White wine Fancy bread
Pour 3 pounds of chopped lobster into a large skillet and place the skillet over “Medium” heat. Gently stir in a cup of butter into the skillet. Stir until the butter melts and then 2 eggs to the lobster mixture. Continue stirring the mixture as the eggs fry. Next, blend green onions, minced garlic and bell peppers into the lobster mixture. Keep stirring and cooking the mixture until the veggies are soft – about 15 minutes. Pour the lobster mixture onto a large plate and top with bacon crumbles, blue cheese crumbles and black pepper. Enjoy this hearty meal with white wine and some fancy bread.

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Hot As Hell Fish

5 pieces parchment paper – equal in size – about 5 x 5 1 cookie sheet 5 Cod fish fillets – thawed and cut in half 1 saucepan 2 cups onion – chopped ½ cup red pepper ½ cup black pepper 2 cups hot sauce 1 Tbsp dill 5 strips bacon French bread 1 or 2 bottles white wine
Preheat your oven to 350 degrees F. Lay 5 pieces of parchment paper on a clean counter surface. Place 1 cookie sheet next to the papers. Place a half piece of Cod fish, thawed, in the middle of each piece of parchment paper. In a saucepan, combine the onion, red pepper, black pepper, hot sauce and dill. Stir the mixture thoroughly. Pour a tablespoon of mixture on top of each piece of fish. Spread the mixture gently into the fish. Place the other fish halves on top of each piece of fish covered in mixture. Gently wrap each fish combination with a piece of bacon. The best way is to raise one end of the fish and start wrapping the bacon from that end. Fold one end of the parchment paper over the other end and then close up each end to fo…

Rice, Rice and Rice

1 saucepan
1 bullion cube 1 ½ cups cooked rice - instant or homemade 1 tsp black pepper 1 Tbsp red pepper 2 ½ cups water 1 large coffee mug

In a saucepan, combine bullion cube, cooked rice, black pepper, red pepper and water. Heat the mixture over “Medium” heat – stirring continuously. Bring the mixture to a boil and then turn off the heat. Let the soup cool for 2 minutes before pouring it into a large coffee mug. Enjoy this rice soup with baked fish or bread.

Nick’s Cleanse

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1 saucepan
2 bullion cubes 1 Tbsp mashed potatoes – instant or homemade 1 tsp black pepper 3 cups water 1 large coffee mug
In a saucepan, combine bullion cubes, mashed potatoes, black pepper and water. Heat the mixture over “Medium” heat. Stir the mixture continuously. Bring the mixture to a boil and then turn off the heat. Let the cleanse cool for 2 minutes before pouring it into a large coffee mug. Enjoy this cleanse two times a day.