Nick's Plates

1 large bowl 2 cups non-fat yogurt 1 Tbsp pumpkin pie spice 1 tsp cinnamon 1 cup blueberries 1 cup whipped cream 1 cup almonds – chopped ½ cup granola
In a large bowl, combine yogurt, pumpkin pie spice, cinnamon and blueberries. Stir the mixture thoroughly and then blend whipped cream, almonds and granola into the blueberry mixture. Stir the mixture until it is creamy – about 2 minutes. Chill the blueberry mixture for 20 minutes before enjoying it with your morning or evening coffee. 

1 saucepan 2 cups extra virgin olive oil 2 cups spinach – chopped 2 Tbsp black pepper ½ cup bay leaves - chopped 2 cups kale – chopped 1 cup yellow squash – shredded 1 tsp sea salt 1 large bowl 1 bag salad mix 2 cups vinaigrette salad dressing White wine
In a saucepan over “Medium” heat, combine extra virgin olive oil and spinach. Sauté the spinach for 2 minutes. Next, blend black pepper, bay leaves, kale and yellow squash into the spinach. Sauté the mixture for 5 minutes – stirring continuously. Lastly, blend a teaspoon of sea salt into the sautéed mixture. Continue cooking the mixture for an additional minute and then turn off the heat. In a large bowl, combine salad mix and vinaigrette salad dressing. Toss the mixture thoroughly and then blend the spinach/kale mixture into the salad mix. Enjoy this hot salad along with several glasses of white wine.

1 large baking dish 1 Tbsp citrus zest 1 Tbsp black pepper 1 tsp sea salt ½ cup olive oil 2 cups cold water 1 cup orange-flavored liqueur 2 lbs chicken breast – cut into strips 1 large platter 3 cups blue cheese or ranch dressing ½ loaf favorite bread
Preheat your oven to 400 degrees F. In a large baking dish, combine citrus zest, black pepper, sea salt and olive oil. Stir the mixture 4 times. Next, slowly blend olive oil, cold water and orange-flavored liqueur into the mixture. Stir the mixture thoroughly and add 2 lbs of chicken breast to the mixture. Bake the strips until the chicken's juices run clear when pricked with a fork – between 15 and 20 minutes – depending on your oven. Once done, remove the chicken strips from your oven and place them in the center of a large platter. Finally, pour 3 cups of blue cheese or ranch dressing over the strips. Enjoy this hearty meal with your favorite bread and beverage. 

1 large bowl 2 cups Dijon mustard 1 cup breadcrumbs 3 cups salmon – chopped 1 tsp Kosher salt ½ cup bacon bits 1 cup green onion – chopped 2 cups Cheddar cheese – shredded 1 Tbsp hot sauce 1 Tbsp tarter sauce 1 tsp olive oil 2 Tbsp ground black pepper 1 package fancy crackers 1 or 2 bottles white wine
In a large bowl, combine Dijon mustard, breadcrumbs, salmon, Kosher salt, bacon bits and green onion. Stir the mixture thoroughly and then blend Cheddar cheese, hot sauce and tarter sauce into the dip. Stir the mixture 5 times. Next, blend olive oil and ground black pepper into the dip. Finally, chill the dip for 2 hours. Enjoy this spicy dip with fancy crackers and white wine. 

3 Tbsp pumpkin pie spice 1 pint vanilla ice cream ½ cup Vodka 1 cup chocolate liqueur 5 ice cubes Fancy glasses
In a blender, combine pumpkin pie spice, vanilla ice cream, Vodka and chocolate liqueur. Blend the mixture on “High” for 1 minute and then add 5 ice cubes to the drink. Blend on “Medium” until the cocktail is creamy. Pour this cocktail into fancy glasses and enjoy it TONIGHT!!

1 large glass
1 Tbsp pumpkin pie spice 1 cup gin 2 ice cubes
In a large glass, combine pumpkin pie spice and gin. Stir the mixture for 1 minute. Gently place 2 ice cubes in the glass and stir the cocktail until the glass is cold. Enjoy this drink TONIGHT!!

1 large microwave-safe bowl 1 block sharp Cheddar cheese – cubed 1 pack sesame rice crackers – crumbled 1 cup milk 1 Tbsp butter ½ cup crushed red peppers 1 fancy bowl 1 pack fancy crackers 1 bottle Muscat Blanc à Petits Grains
In a large microwave-safe bowl, combine sharp Cheddar cheese, sesame rice crackers, milk, butter and crushed red peppers. Cover the bowl with plastic wrap and microwave on “High” for 1 minute. Remove the bowl from the microwave and stir the cheese mixture. Return the bowl to the microwave and heat the mixture for an additional 2 minutes. Remove the cheese dip from the microwave and stir it thoroughly. Transfer the cheesy dip to a fancy bowl. Enjoy this hot treat with fancy crackers and Muscat Blanc à Petits Grains wine.

1 large pot 1 large cauliflower – washed and leaves removed Cold water 1 Tbsp sea salt 6 eggs 3 cups Cheddar cheese ½ cup green onions – chopped ½ cup green chile peppers – chopped 1 Tbsp black pepper 1 large bowl 1 large skillet 1 pot of coffee Toast

In a large pot over “Low” heat, place 1 large cauliflower in the pot. Fill the pot with cold water and a tablespoon of sea salt. Let the cauliflower cook for 25 minutes. While the cauliflower is cooking, combine eggs, Cheddar cheese, onions, chile peppers and black pepper in a large bowl. Stir the mixture thoroughly and then sit it to the side. Once the cauliflower is done, chop the vegetable into 1-inch pieces and blend the pieces into the egg mixture. Stir the mixture until it is well blended. Fry the egg mixture in a large skillet. Enjoy this big breakfast with coffee and toast.

1 large bowl 1 Tbsp olive oil 1 Tbsp black pepper 1 Tbsp lemon juice 1 tsp sea salt 4 cups mayonnaise ½ cup green chile peppers – chopped 5 cups lobster – cooked and chopped ½ cup celery – chopped ½ cup white onion – minced 2 cups Havarti cheese (white cheese) – shredded Chips or bread White wine

In a large bowl, combine olive oil, black pepper, lemon juice and sea salt. Stir the mixture for 1 minute and then blend mayonnaise into the mixture. Stir the ingredients until it is well blended. Next, combine green chile peppers, lobster, celery and white onion into the mayonnaise mixture. Stir the dip until it is well blended. Finally, blend shredded Havarti cheese into the dip. Stir the dip for 1 minute. Chill the dip for 30 minutes and then enjoy it with your favorite chips/breads and white wine.

1 saucepan 2 cans tomato sauce 1 ½ cup water 2 Tbsp crushed red peppers 2 cups red chile peppers - chopped 4 whole jalapenos – chopped 2 cups hot sauce 2 Tbsp paprika 1 1/2 cup vinegar 1 cup honey
In a saucepan over “High” heat, combine tomato sauce, water, crushed red peppers, crushed red chile peppers and jalapenos. Stir the mixture until it comes to a boil. Next, blend hot sauce, paprika and vinegar into the mixture. Continue stirring the sauce until it begins to boil. Lastly, slowly blend honey into the sauce. Let the sauce cook for 10 minutes. Stir the sauce when it begins to bubble. Let the sauce stand for 2 minutes before using it over chicken or meat. 

1 saucepan 2 cans tomato paste 1 cup water 2 Tbsp crushed red peppers 3 whole jalapenos – chopped 1 cup hot sauce 1 Tbsp paprika 1 cup vinegar ½ cup honey
In a saucepan over “High” heat, combine tomato paste, water, crushed red peppers and jalapenos. Stir the mixture until it comes to a boil. Next, blend hot sauce, paprika and vinegar into the mixture. Continue stirring the sauce until it begins to boil. Lastly, slowly blend honey into the sauce. Let the sauce cook for 10 minutes. Stir the sauce when it begins to bubble. Let the sauce stand for 2 minutes before using it over chicken or meat.

Large platter 2 packs graham crackers Shot glasses 1 bottle rum
On a large platter, arrange graham crackers on top of each other in a circle. Fill shot glasses with rum and place the glasses in center of the platter. Dunk graham crackers into the glasses. Eat and take shots until all of the rum is gone. Enjoy!!

1 large skillet 1 cup olive oil 1 pork tenderloin – cut into cubes 1 large saucepan 2 cups shrimp – pre-cooked salad-size shrimp 3 cups milk 1 stick butter 1 Tbsp black pepper 1 Tbsp Adobe Seasoning 1 Tbsp Herb de Provence 1 package salad mix 1 large platter 2 cups blue cheese crumbles 2 cups blue cheese dressing – low fat 1 or 2 bottles red wine
In a large skillet over “High” heat, combine olive oil and pork tenderloin cubes. Fry the mixture until the meat is slightly brown. Turn the meat continuously during the frying process. Once the meat is done, strain the grease from it and let the pork tenderloin rest for 5 minutes. In a large saucepan over “Medium” heat, combine shrimp, milk, butter and black pepper. Stir the mixture thoroughly until it begins to boil. Next, blend Adobe Seasoning and Herb de Provence into the mixture. Stir the shrimp mixture three times and then blend the pork tenderloin cubes into the mixture. Bring the shrimp/meat mixture to a boil and then turn off your stove’s heat. Let…

3 salmon fillets 3 cod fillets 1 baking dish ½ cup olive oil 1 cup cold water 1 cup white wine ½ cup honey ½ cup Dijon mustard ½ cup water ½ cup white wine 1 saucepan 1 large platter ½ bag salad mix
Preheat your oven to 375 degrees F. Lay salmon and cod fillets evenly in a baking dish. Next, pour 2 cups olive oil on top of the fillets and then pour a cup of cold water and a cup of white wine over the fish. Bake the fish for 15 minutes. The fish should be flaky when you remove it from the oven (baking times may vary depending on your oven). While the fish is baking, combine honey, Dijon mustard, water and white wine in a saucepan. Heat the mixture over “High” heat – stirring continuously – for 5 minutes. On a large platter, arrange ½ bag of salad mix evenly on the platter’s surface. Place the baked fish in the center of the salad mix and then pour the Dijon mustard sauce over the fish. Enjoy this “clean” meal with white wine and some good bread!

1 large pot 6 cups water 2 lb oysters – shelled and halved 1 Tbsp sea salt 1 Tbsp garlic 1 Tbsp black pepper 2 cups red peppers – chopped 3 cups red onion – chopped 4 cups noodles – small French bread White wine
In a large pot over “Low” heat, combine water, oysters, sea salt, garlic, black pepper, red peppers and onions. Let the mixture come to a boil and then blend 4 cups of your favorite noodles into the soup. Let the mixture cook for 10 minutes and then stir the soup thoroughly. Continue cooking the soup for an additional 20 minutes. Stir the soup until it is well blended. Turn off your stove’s heat and let the soup rest for 10 minutes before enjoying it with French bread and white wine. 

1 large bowl 1 bag Iceberg lettuce 1 garlic clove - chopped 1 Tbsp red chili pepper 1 Tbsp black pepper 1 tsp sea salt 1 Tbsp olive oil 1 cup buttermilk dressing 1 cup bacon bits 1 ½ cup tomatoes – chopped 1 package crackers 1 or 2 bottles white wine
In a large bowl, combine Iceberg lettuce, chopped garlic clove, red chili pepper, black pepper, sea salt and olive oil. Toss the salad thoroughly and then blend a cup of buttermilk dressing into the mixture. Toss the salad again until the dressing is well blended with the other ingredients. Top the salad with bacon bits and tomatoes. Enjoy this spicy salad along with crackers and bottles of white wine.

1 baking dish Cooking spray 1 loaf French bread - halved 6 slices Camembert cheese 4 slices hard salami 6 slices Gouda cheese
Preheat your oven to 350 degrees F and then spray a baking dish with cooking spray. Lay a loaf of halved French bread in the center of the dish. Lay 6 slices of Camembert cheese on the bread halves. Next, lay 4 slices of hard salami over the cheese. Finally, top the salami with 6 slices of Gouda cheese. Place one of the bread halves on top of the other and press down firmly on the bread. Bake the sandwich for 10 minutes or until the cheese is melted and the bread is golden brown. Enjoy this "over the top" grilled cheese sandwich with your favorite coffee or cocktail. 

1 13-inch round pizza pan Cooking spray 1 package pizza dough 2 cups Swiss cheese – shredded 1 cup red onions ½ cup yellow onions ½ cup black peppercorns 2 cups mushrooms 2 cups Cheddar cheese 2 cups blue cheese crumbles
Spray a pizza pan with cooking spray and then preheat your oven to 400 degrees F. Open a package of pizza dough and arrange it on the pizza pan. Sprinkle Swiss cheese evenly over the pizza dough. Next, place red and yellow onions evenly over the cheese. Sprinkle black peppercorns and mushrooms over the cheese. Finally, sprinkle cheddar cheese on top of the ingredients. Bake the pizza until it is golden brown. Remove the pizza from your oven and sprinkle blue cheese crumbles over the pizza. Enjoy this quick pizza with your favorite beer or cocktail.

1 saucepan 1 cup fresh pumpkin ½ cup sugar ½ cup whole milk 1 tsp Allspice 1 tsp cinnamon 1 Tbsp Grand Marnier 4 cups coffee – brewed 2 large coffee cups Whipped topping
In a saucepan over “Medium” heat, combine fresh pumpkin, sugar and whole milk. Stir the mixture until it starts to bubbly. Next, blend Allspice, cinnamon and Grand Marnier into the pumpkin mixture. Stir the mixture until it is creamy. Lastly, blend 4 cups of brewed coffee into the pumpkin mixture. Stir the pumpkin/coffee mixture until it comes to a boil. Pour the cocktail into 2 large coffee cups and then top the drink with whipped topping. 

1 bottle Prosecco 2 mint leaves - chopped
1 bag chocolate candies (aka Hershey's Kisses)
Tall wine glasses

In a blender, combine the Prosecco and mint leaves. Blend the ingredients for 60 seconds. Next, blend in a bag of chocolate candies. Blend the mixture until the chocolate is completely dissolved. Serve the cocktail in tall wine glasses. Enjoy!!

1 large baking dish
Cooking spray
2 bags tortilla chips
2 cups black beans - washed and drained
4 cups Cheddar cheese
2 cups black olives
3 cups salsa - chunky
2 cups Monterey Jack cheese
2 cups jalapeno peppers
2 cups yellow onion - chopped
2 cups cilantro
3 cups Colby cheese
2 cups green chile peppers - chopped
1 large platter
3 cups sour cream
1 cup hot sauce
6-pack beer

Preheat your oven to 400 degrees F. Spray a large baking dish with cooking spray. Spread 2 bags of tortilla chips on the bottom of the dish. Next, spread black beans over the chips and then layer Cheddar cheese, black olives, salsa and Monterey Jack cheese over the chips. Spread jalapeno peppers, yellow onion, cilantro and Colby cheese over the mixture. Finally, spread green chile peppers over the mixture. Bake the dish for 10 minutes and then let it rest for 3 minutes. Scoop the chip mixture onto a large platter. Apply sour cream and hot sauce to the mixture. Enjoy this hot chip dish with your favorite 6-pack of beer.

1 large saucepan 1 cup olive oil 1 cup broccoli – washed and chopped 1 cup cauliflower – washed and chopped 1 cup okra – washed – not chopped 1 Tbsp black pepper 1 tsp sea salt 1 tsp Adobe seasoning 2 cups eggs
In a large saucepan over “Medium” heat, pour a cup of olive oil into the saucepan and heat the oil until it starts to bubble. Add broccoli, cauliflower and okra to the hot oil and sauté the veggies for 4 minutes. Next, blend black pepper, sea salt and Adobe seasoning into the veggie mixture. Stir the mixture thoroughly for 2 minutes. Finally, blend 2 cups of eggs into the mixture and stir the veggie/egg mixture until the eggs are cooked. Enjoy this hot breakfast with some toast and some damn good coffee!!!

1 saucepan 2 cups water 1 pear – peeled and cubed ½ cup lemon juice 1 Tbsp pumpkin seed oil ½ cup pumpkin seeds 1 tsp thyme 1 tsp salt Large coffee mug 1 lemon peel
In a saucepan over “Medium” heat, combine water, cubed pear, lemon juice and pumpkin seed oil. Stir the mixture continuously for 2 minutes. Blend thyme and salt into the cocktail and continue stirring for an additional 2 minutes. Pour the cocktail into a large coffee mug and then garnish the cocktail with a lemon peel. 

Large saucepan 2 cups whole milk 5 cups Cheddar Cheese 1 Tbsp black pepper 1 tsp Allspice 1 Tbsp chives 1 pack black sesame rice crackers Large platter
In a large saucepan over “Low” heat, combine milk and Cheddar cheese. Stir the mixture thoroughly to combine the milk and cheese. Next, blend black pepper, Allspice and chives into the cheese mixture. Keep stirring the mixture until it is creamy and starts to bubble. Remove the cheese dip from the stove and pour it into the middle of a large platter. Finally, arrange a pack of black sesame rice crackers around the dip. Enjoy this hot cheesy batch of fun with your favorite cocktail. 

1 bucket ice
15 bottles India Pale Ale beer
Large punch bowl with glasses
Large baking dish
1 loaf sourdough bread

Preheat your oven to 300 degrees F. Mix ice and 10 bottles of your favorite India Pale Ale in a large punch bowl. Stir the mixture until the beer is cold. Chill the mixture for one hour. In a large baking dish, soak a loaf of sourdough bread in five bottles of India Pale Ale for 30 minutes and then bake the bread for 20 minutes. Slice the bread and serve it with glasses of the India Pale Ale punch.

1 large bowl 2 cups olive oil 1 tsp salt 1 Tbsp pepper 1 cup bacon crumbles – fresh and hot 1 cup chives ½ cup parsley Large platter 1 loaf French bread – halved and heated White wine Fancy cheese
In a large bowl, combine olive oil, salt, pepper and bacon crumbles. Stir the mixture thoroughly and then blend chives and parsley into the oil mixture. Stir the oil mixture for 3 minutes. On a large platter, place a loaf of hot French bread in the center of the platter. Slowly pour the oil mixture over the bread. Let the mixture soak into the bread for a minute before enjoying the snack with white wine and fancy cheese.

½ wedge of iceberg lettuce 1 plate 1 large bowl 1 garlic clove – minced 1 tsp red chili pepper 1 tsp sea salt 1 cup mayo ½ cup bacon bits 1 cup tomatoes – cubed 1 Tbsp white wine White wine Fancy crackers

Place a half of a wedge of iceberg lettuce in the center of a plate. Place the plate in your freezer for 5 minutes. In a large bowl, combine garlic, red chili pepper, sea salt and mayo. Mix the ingredients until well blended. Next, blend bacon bits, tomatoes and white wine into the mayo mixture. Stir the mixture for 2 minutes. Finally, take the lettuce wedge out of your freezer and scoop the mayo mixture onto the wedge. Spread the mixture evenly over the wedge. Enjoy this quick treat with glasses of white wine and fancy crackers.

1 Mason jar 1 cup green chile peppers – cut into strips 1 Tbsp fresh basil 2 cups lime juice 1 Tbsp lemon juice 1 tsp salt 1 tsp pepper

In a Mason jar, combine green chile peppers, fresh basil and lemon juice. Stir the mixture for 1 minute and then blend lemon juice, salt and pepper into the mixture. Stir the mixture for an additional minute. Chill the dressing for an hour before using it over a salad or your favorite meal. 

1 baking sheet Cooking spray 1 package puff pastry – frozen 1 cup butter – melted 1 large bowl 1 Tbsp oregano 1 Tbsp black pepper 1 tsp sea salt 2 cups Cheddar cheese 1 cup Greek feta cheese 2 cups ham – chopped 1 cup chicken breast – cooked and chopped 1 cup green bell peppers – diced ½ cup tomatoes – diced 1 cup spicy mustard

Preheat your oven to 400 degrees F. Spray a baking sheet with cooking spray. Open a package of puff pastry and cut the pastry into strips – equal in size and as even as possible. Place the strips on the baking sheet and then sit the sheet to the side. In a large bowl, combine the oregano, black pepper, salt, Cheddar cheese and Greek feta cheese. Stir the cheese mixture gently until the ingredients are well blended. Next, blend ham, chicken breast, bell peppers and tomatoes into the cheese mixture. Stir the mixture and then blend in a cup of spicy mustard. Stir the cheese mixture until it is creamy. Place a tablespoon of the mixture onto each of the puff pastry strips. Gently …

1 bottle Sauvignon Blanc wine 3 ice cubes ½ cup lemon juice 1 Tbsp Triple Sec 1 cup fresh mint
In a blender, combine Sauvignon Blanc wine, ice cubes and lemon juice. Blend on “Low” until the ice cubes are crushed and the mixture is well blended. Stop the blender and add in the Triple Sec. Blend for 1 minute. Let the cocktail rest for 1 minute and then serve this cold cocktail in large glasses. Top each glass with a tablespoon of fresh mint.

1 Tbsp pumpkin pie spice 1 cup milk 2 cups vanilla ice cream Tall glasses 1 container chocolate syrup 1 container whipped topping 1 cup pumpkin pie spice
In a blender, combine the pumpkin pie spice, milk and vanilla ice cream. Blend on “High” for 2 minutes. Pour the mixture into tall glasses. Top each glass with a tablespoon of chocolate syrup and then top the glasses with a tablespoon of whipped topping and a teaspoon of pumpkin pie spice. 

1 Tbsp pumpkin pie spice 1 Tbsp half and half milk 2 cups coffee – brewed and hot Tall glass 1 tsp whipped topping ½ tsp pumpkin pie spice

In a blender, combine the pumpkin pie spice, milk and coffee. Blend on “High” for 1 minute. Pour the cocktail into a tall glass and then top the drink with whipped topping and a teaspoon of pumpkin pie spice.

1 large pot 6 cups water 1 cup tomato juice 1 Tbsp sea salt 1 Tbsp crushed black pepper 3 cups red onions – chopped 3 cups red beans – canned beans or fresh (washed and soaked at least 24 hours) 3 cups shrimp – clean and whole 1 Tbsp taco seasoning 1 Tbsp garlic 1 cup red chile peppers - chopped 3 cups pork steak – cooked and cubed Garlic bread Red wine

In a large pot over “Low” heat, combine water, tomato juice, sea salt, crushed black pepper and red onions. Let the mixture come to a boil and then blend 3 cups of red beans into the mixture. Let the mixture cook for 45 minutes and then stir the soup thoroughly. Blend shrimp, taco seasoning, garlic and red chile peppers into the mixture and continue cooking the soup for an additional 15 minutes. Stir the soup until it is well blended. Finally, blend 3 cups of cubed pork steak into the soup. Let the soup cook for another 30 minutes and then turn off your stove’s heat. Let the soup simmer for 60 minutes before serving it with garlic bread and white wi…

1 large mixing bowl 1 Tbsp basil 1 Tbsp parsley 1 cup olive oil 1 garlic clove – chopped ½ cup olive oil 1 tsp sea salt 1 tsp black pepper 1 bag salad mix 1 cup Parmesan cheese – grated 1 cup Sriracha hot sauce 2 cups Roquefort cheese – grated Fancy crackers 1 or 2 bottles white wine – chilled

In a large mixing bowl, combine basil, parsley, olive oil and 1 chopped garlic clove. Stir the sauce until it is creamy. Blend sea salt and black pepper into the sauce. Pour a bag of salad mix into the bowl and fold the sauce into the salad. Blend Parmesan cheese, Sriracha hot sauce and Roquefort cheese into the salad mixture. Slowly toss the salad until it is well blended. Chill the salad for 20 minutes and then serve the salad with fancy crackers and chilled white wine.

1 large pot 6 cups water 1 cup clam juice 1 Tbsp sea salt 1 Tbsp black pepper 3 cups yellow onion – chopped 3 cups noodles – small 3 cups shrimp – clean and whole 2 cups red peppers – chopped 1 Tbsp garlic 1 Tbsp fennel seeds 3 cups chicken breast – cooked and cubed Garlic bread White wine
In a large pot over “Low" heat, combine water, clam juice, sea salt, black pepper and onions. Let the mixture come to a boil and then blend in 3 cups of your favorite noodles. Let the mixture cook for 10 minutes and then stir the soup thoroughly. Next, blend shrimp, red peppers, garlic and fennel seeds into the mixture and continue cooking the soup for an additional 15 minutes. Stir the soup until it is well blended. Finally, blend 3 cups of cubed chicken breast into the soup. Let the soup cook for another 15 minutes and then turn off your stove’s heat. Let the soup simmer for 20 minutes before serving it with garlic bread and white wine.