Showing posts from November, 2015

Turkey Soup to Save You!!

1 large stockpot or large pot 4 cups turkey – cubed ½ gallon cold water 2 Tbsp black pepper 2 cups potatoes – peeled and cubed 2 cups tomatoes - chopped 1 cup green bell peppers – chopped 1 cup carrots – chopped 1 tsp sea salt 1 Tbsp flour 1 large bowl 1 large platter 1 loaf French bread – sliced
In a large stockpot or large pot, combine 4 cups of turkey and ½ gallon of water. Heat the mixture over “Medium” heat until the water starts to boil. Once the water boils, blend black pepper, potatoes, tomatoes, green bell peppers, carrots and sea salt into the pot. Stir the mixture thoroughly for 3 minutes as the ingredients cook. Next, reduce your stove's heat to “Low.” Place a lid on the pot and let the turkey soup cook for 1 hour. Add a tablespoon of flour to the soup after 1 hour of cooking. Let the soup cook for an additional 15 minutes. Lastly, transfer the turkey soup to a large bowl and place the bowl in the center of a large platter. Place slices of French bread around the large bowl. Enjoy …

Cranberry Oops

2 cups cranberries – halved and washed 1 cup mixed nuts 3 cups whipped cream 1 large bowl 1 cup strawberries
Combine cranberries, mixed nuts and whipped cream in a large bowl. Stir the ingredients slowly until well blended. Next, freeze the mixture for 1 hour. Lastly, remove the mixture from your freezer and top the ingredients with 1 cup of strawberries. Enjoy this treat with your favorite drink.

Shallot Morning Waterfalls

1 large salad bowl 1 head lettuce - chopped 1 saucepan ½ cup olive oil 2 cups shallots – washed and cleaned Paper towels 1 ½ cup bacon bits 1 Tbsp Allspice 1 Tbsp favorite herbs 1 bottle white wine

In a large salad bowl, chop a head of lettuce into the bowl and then chill the lettuce for an hour. While the lettuce is chilling, heat a ½ cup of olive oil in a skillet over “Medium” heat. Saute 2 cups of shallots until they begin to brown. Remove the shallots from the skillet. Use paper towels to remove excess oil from the shallots. Remove the lettuce from your fridge and then blend the cooked shallots, bacon bits, Allspice and your favorite herbs into the lettuce. Serve this smooth salad with a bottle of white wine!!

September Onions

1 stockpot 5 white onions – peeled, washed and chopped 3 cups white wine 3 Tbsp black peppercorns 2 lbs bacon – cooked and diced 3 Tbsp spicy mustard 1 Tbsp spicy mayo 1 fancy bowl

In a large stockpot over “Medium” heat, combine white onions and white wine. Cook the onions until they are soft. Next, drain the wine from the pot and then blend black peppercorns, bacon and spicy mustard into the onions. Stir the mixture thoroughly. Lastly, blend spicy mayo into the mixture. Transfer this side dish into a fancy bowl and use the onion dish over meat dishes.

Shrimp Instead of Turkey For the Day After!!

1/2 cup olive oil 1 large skillet 1 lb shrimp – peeled and cleaned ½ cup garlic 2 Tbsp black pepper ½ Tbsp sea salt Metal container ½ cup hot sauce 1 cup Tequila Tapas plates Shot glasses
Pour ½ cup of olive oil into a large skillet and heat the oil over a “Medium” flame. Once the oil starts to bubble, add shrimp to the skillet. Cook the shrimp until they start to brown. Reduce the heat to “Low” and then blend garlic, black pepper and sea salt into the shrimp mixture. Stir the mixture until the ingredients are well blended. Remove the skillet from your stove and pour the excess olive oil into a metal container. Dispose of the container in your home's trash can. Return the skillet to your stove and pour ½ cup of hot sauce and 1 cup of Tequila over the shrimp mixture. Heat the mixture over “Low” heat for 10 minutes – stirring the mixture continuously. Serve the Tequila shrimp on tapas plates. Pair this dish with shots of Tequila. Enjoy!!! 

Happy Thanksgiving From Nick's Plates!!

Happy Thanksgiving

Eat Alot and Be Merry!!

Good Morning Hot Eggs!!

1 large bowl 6 eggs 2 cups green chile peppers 4 cups Cheddar cheese 3 cups ham - cubed 1 cup jalapeno peppers – chopped 1 Tbsp black pepper 1 tsp salt 1 dash hot sauce 1 saucepan ½ cup butter
In a large bowl, combine eggs, green chile peppers, Cheddar cheese and ham. Stir the mixture thoroughly and then blend ham, jalapeno peppers, black pepper and salt into the egg mixture. Stir the mixture until it is well blended. Top the mixture with a dash of hot sauce. Heat a saucepan over “High” heat for 1 minute and then add butter to the saucepan. Fry the egg mixture until done. Enjoy this big breakfast with your favorite hashbrowns or toast.

Turkey Pre-Game

1 large baking dish Cooking spray 2 cups Cheddar cheese 4 cups turkey breast – cubed 1 cup jalapeno peppers – chopped 1 Tbsp sugar ½ cup black pepper 1 tsp salt 2 cups ricotta cheese 2 cups bread crumbs
Preheat your oven to 350 degrees F and then spray a large baking dish evenly with cooking spray. Spread 2 cups of Cheddar cheese on the bottom of the dish. Next, spread 2 cups of cubed turkey breast over the cheese. Sprinkle jalapeno peppers, sugar and black pepper over the ingredients. Top the mixture with salt and 2 cups of ricotta cheese. Lastly, top the mixture evenly with bread crumbs. Bake the dish for 30 minutes and then let it cool for 4 minutes. Enjoy!!

A-List Ice Cream For the Holiday!!

1 mixing bowl 3 egg yolks 2 cups milk 4 Tbsp confectioner's sugar ½ lemon rind 1 saucepan 2 glasses J. Roget Champagne – 8 oz. glasses 2 cups whipped cream Freezer-safe metal container 1 bottle J. Roget Champagne

In a mixing bowl, combine egg yolks, milk, confectioner's sugar and lemon rind. Place the mixing bowl under a hand or stand mixer and mix on “Low” for 2 minutes. Stop the mixer and transfer the mixture to a saucepan. Next, heat the saucepan over “Medium” heat until the mixture comes to a boil. Turn off the heat, remove the lemon rind (any traces of it) and let the mixture cool for 15 minutes. Blend Champagne and whipped cream into the mixture. Finally, transfer the mixture into a freezer-safe metal container. Place the container in your freezer for 2 hours. Remove the ice cream from your freezer 20 minutes before serving. Serve the ice cream in fancy bowls or glasses and then top each bowl/glass with ½ cup of J. Roget Champagne. 

Tom, Tom Tom-toes

1 baking sheet Cooking spray 5 cups tomatoes 1 large bowl 1 Tbsp black pepper 1 cup black peppercorns 1 cup butter – melted 1 tsp sea salt 2 cups cheese – shredded 1/2 cup olive oil ½ cup water 2 cups bacon bits
Spray a baking sheet generously with cooking spray. Arrange 5 cups of tomatoes evenly on the baking sheet. Preheat your oven to 400 degrees F. Place the baking sheet to the side. In a large bowl, combine black pepper, black peppercorns and butter. Stir the mixture until it is well blended. Next, blend sea salt, shredded cheese, olive oil and water into the mixture. Stir the mixture until it is creamy. Lastly, spread the cheese mixture evenly over the tomatoes. Bake the dish for 15 minutes and then let it cool for 5 minutes. Top the dish with bacon bits before serving it with your favorite meal.

Luke's Diamonds of Love

1 jelly-roll pan
1 ¾ cups all-purpose flour
1 cup sugar
1 cup butter - softened
2 tsp vanilla extract
1 tsp mint extract
1 egg - separated
1 cup walnuts – chopped
1 cup pistachios - chopped

Preheat your oven to 300 degrees F. Pour a ½ cup of cooking oil into a jelly-roll pan and use a paper towel to generously coat the pan. In a large mixing bowl, combine flour, sugar, butter, vanilla extract, mint extract and egg yolk. Mix on "Low” for 1 minute and then increase your mixer's speed to “Medium.” Beat the ingredients until well mixed. Next, pat dough evenly into the jelly-roll pan. In a cup, using a fork, beat the egg white slightly. Use a pastry brush to apply the egg yolk to the top of dough. Finally, sprinkle the roll with walnuts and pistachios. Bake for 70 minutes or until golden brown. Cool the roll on a wire rack for 10 minutes and then cut the roll into diagonally pieces. Enjoy this nutty treat with a glass of Brandy or chocolate liqueur.

Fruit Drive

½ gallon fruit punch 2 cups Vodka 1 cup strawberries 1 Tbsp Brandy 5 ice cubes Plastic cups
In a blender, combine fruit punch, Vodka and strawberries. Blend on “High” until the cocktail is smooth. Stop the blender and then add Brandy and ice cubes to the cocktail. Blend on “Low” for 2 minutes. Pour the cocktail into plastic cups and enjoy this fruit drink while sitting outside. 

NM Sour Puss Dip

1 Tbsp celery flakes 1 Tbsp black pepper 1 tsp vinegar 2 small containers sour cream 1 large bowl 1 cup onion – cooked and chopped 1 cup ham – chopped ½ cup tomatoes – chopped ½ cup bacon bits Favorite chips
Mix celery flakes, black pepper, vinegar and sour cream in a large bowl. Stir the mixture until it is well blended. Next, blend onion, ham and tomatoes into the dip. Stir the mixture for 1 minute. Finally, blend bacon bits into the dip and stir the mixture for an additional 2 minutes. Chill the dip for 1 hour. Enjoy this sour dip with your favorite chips.

Mini Side Salad For Tuesday

½ cup lettuce – washed and chopped ½ cup walnuts – chopped ½ cup tomatoes – chopped 1 small plastic container – quart size ½ cup minced onion ½ cup fresh crab meat – chopped 1 tsp black pepper 1 tsp sea salt 1 Tbsp favorite low-fat dressing ½ cup blue cheese crumbles (optional)
Pour lettuce, walnuts and tomatoes into a small plastic container. Cover the container with a lid and shake the ingredients gently for 30 seconds. Open the container and add minced onion, fresh crab meat, black pepper and sea salt to the mixture. Cover the container again with its lid and shake the ingredients until they are well blended – about 1 minute. Open the container and top the side salad with your favorite low-fat dressing. If desired, add blue cheese crumbles to the salad. Enjoy this little side salad with your favorite drink or cocktail.

Nick's Apple Blossom Delight

1 large baking dish Cooking spray 3 cups apples – peeled, washed and sliced 3 Tbsp powered sugar 2 Tbsp nutmeg 1 cup pears – peeled, washed and sliced 1 cup Brandy ½ cup water 2 cups almonds
Preheat your oven to 350 degrees F. Spray 1 large baking dish with cooking spray and then arrange apples evenly on the dish's surface. Next, top the apples with powered sugar, nutmeg and pears. Finally, top the mixture with Brandy, water and almonds. Spread the ingredients evenly in the dish. Bake the dish for 1 hour and then let it cool for 5 minutes before serving. 

Apple, Apple, Applessssss

1 large Mason jar 2 cups apples - chopped 2 cups apple juice 1 Tbsp vanilla extract

In a large Mason jar, pour in chopped apples, apple juice and vanilla extract. Put a lid on the jar and shake the ingredients gently. Place the jar in your fridge for 1 hour. Enjoy this dressing over salads and poultry. 

Carm La Dip

1 large microwave-safe bowl 1 container caramel icing ½ cup water ½ cup butter ½ honey-roasted peanuts 1 package cream cheese 1 tsp pumpkin pie spice 2 packages chocolate chip cookies Large platter

In a large microwave-safe bowl, combine caramel icing, water and butter. Microwave the ingredients on “High” for 1 minute. Remove the bowl from the microwave and stir the mixture thoroughly. Next, blend peanuts, cream cheese and pumpkin pie spice into the mixture. Return the bowl to the microwave and heat it on “Low” for 2 minutes. Remove the mixture and stir the dip until it is well blended. Sit the bowl to the side. Arrange 2 packages of chocolate chip cookies evenly on a large platter. Pour the caramel mixture over the cookies. Enjoy!!

Marie's Champagne Slush 1.0

5 cups sliced fresh peaches – peeled 2 cups pink Champagne 1 cup strawberries – washed and chopped 1/3 powdered sugar – sifted Large freezer-safe pitcher Fancy glasses
Combine peaches, Champagne, strawberries and powdered sugar in a blender. Blend on “Low” for 2 minutes. Pulse the mixture 3 times and let the cocktail rest for 2 minutes. Slowly pour the cocktail into a large freezer-safe pitcher. Cover the pitcher and then place it in your freezer for 3 hours. Remove the pitcher from your freezer 30 minutes before you want to serve the cocktail. Serve this cold treat in fancy glasses. 

Outrageous Caramel Shooter

1 saucepan 1 bag (14 ounces) caramels - unwrapped 1 cup evaporated milk 1 cup butter – softened 2 cups brandy ½ cup pecans – chopped 1 large pitcher – freezer safe Shot glasses
In a saucepan over “Low” heat, combine caramels, evaporated milk and butter. Stir the mixture until the caramels melt. Next, slowly blend brandy into the caramel mixture and stir for 5 minutes. Finally, add pecans to the mixture and stir for an additional 10 minutes. Pour the cocktail into a large freezer-safe pitcher. Freeze the cocktail for 15 minutes. Pour the cocktail into shot glasses and enjoy this outrageous shooter with your friends, family or lover!!

Breeze’s Love Punch

2 cups Vodka 2 cups ruby red grapefruit juice cocktail - chilled 1 cup cranberry juice cocktail – chilled Ice Tall glasses 1 lime – cut into slices
In a blender, combineingredients and blend on “High” for 1 minute. Fill tall glasses with ice and then pour the cocktail over the ice. Top each glass with lime slices. Drink and enjoy!!

Green Grilled Chile For You

1 loaf sliced bread – your favorite bread 1 cookie sheet 1 large bowl 1 cup mayo 1 cup mustard 1 Tbsp black pepper 1 cup green chile peppers - chopped 1 tsp hot sauce 1 package shredded cheese
Arrange slices of bread evenly on a cookie sheet. Preheat your oven to 375 degrees F. In a large bowl, combine mayo, mustard and black pepper. Stir the mixture until well blended. Next, blend green chile peppers and hot sauce into the mayo/mustard mixture. Stir the mixture until it is creamy. Spread the mixture on the slices of bread. Sprinkle the bread with a heavenly amount of shredded cheese. Make sandwiches out of the bread. Bake the sandwiches until the bread is crispy. 

Blue Over Orange

1 can pumpkin 1 cup blueberries 1 Tbsp sugar 2 cups plain yogurt 1 tsp pumpkin pie spice 1 cup walnuts – chopped Ice cream cones
In a mixer, combine canned pumpkin, blueberries, sugar and plain yogurt. Blend on “Low” until it is well blended. Slowly add pumpkin pie spice and walnuts into the pumpkin mixture. Blend for 2 minutes and then transfer the mixture into a freezer-safe container. Freeze the pumpkin mixture for 20 minutes. Serve this pumpkin treat in ice cream cones. 

Eggy Dip For Buns

1 large pot Cold water 6 eggs 1 large bowl 1 Tbsp rosemary 1 Tbsp black pepper 4 cups mayo 2 cups shredded cheese – any flavor 1 cup blue cheese dressing – lite 1 tsp seasoning salt 1 package hamburger buns – toasted
In a large pot, combine cold water and eggs. Hard-boil the eggs over “Medium” heat. Cool the boiled eggs under cold water. Peel the eggs and then sit them to the side. In a large bowl, mix the rosemary, black pepper and mayo. Stir the mixture thoroughly and then chill it in your fridge for 20 minutes. While the mixture is chilling, chop up the boiled eggs. Remove the mayo mixture from the fridge and slowly blend the chopped eggs into the mayo mixture. Blend shredded cheese, blue cheese dressing and seasoning salt into the mayo/egg mixture. Stir the mixture until it is creamy. Use hamburger buns to make sandwiches with the eggy dip. 

Luke’s Sexy Coffee

1 pot hot coffee – any blend 1 cup peppermint – grounded 1 cup chocolate flakes Whipped cream
In a pot of hot coffee, combine peppermint and chocolate flakes. Stir the mixture thoroughly. Pour the coffee equally into mugs. Top each mug with whipped cream. Enjoy this sexy treat with your lover!

Nick’s Caviar Foreplay

1 large bowl 1 small cucumber – washed, peeled and chopped 2 cups sour cream      1 Tbsp butter - softened   1 cup white wine 1 tsp dried dill weed 1 Tbsp black pepper 1 jar red salmon caviar 2 fresh dill sprigs 1 fancy platter Heart-shaped cookie cutter 8 thin slices wheat bread
In a large bowl, combine cucumber, sour cream, butter and white wine. Stir the mixture until it is creamy. Next, blend dill weed, black pepper and salmon caviar into the cucumber mixture. Stir the mixture until it is well blended. Finally, blend 2 fresh dill sprigs into the dip. Stir the mixture for 1 minute and then transfer the dip onto a fancy platter. Use a heart-shaped cookie cutter to cut 8 thin slices of wheat bread into heart shapes. Arrange the heart-shaped bread around the dip. Enjoy this wonderful snack with your lover.

Luke’s Butter

1 food processor 4 sticks butter – softened 1 Tbsp milk 1 cup bacon crumbles – fresh and drained of grease 1 Tbsp caraway seeds 1 Tbsp thyme 1 tsp black pepper 1 plastic container

In a food processor, combine butter, milk and bacon crumbles. Pulse the food processor twice. Next, blend caraway seeds and thyme into the butter mixture. Pulse the mixture 3 times. Finally, blend black pepper into the butter mixture and blend on “Low” until the mixture is creamy. Transfer the butter mixture into the plastic container and enjoy this treat on bread, crackers or in your favorite dish. 

Nick’s Cola Spice For Your Meat!!

1 large bowl 2 cans cola 1 Tbsp black pepper 1 Tbsp Allspice 1 Tbsp sugar 1 Tbsp cayenne pepper 1 tsp sea salt 1 Mason jar

In a large bowl, combine cola, black pepper and Allspice. Stir the mixture thoroughly and then blend sugar, cayenne pepper and sea salt into the cola mixture. Stir the mixture until it is well blended. Transfer the mixture to a Mason jar and refrigerate it for 24 hours before using it as a spice mixture over hams, steaks or other meats. 

Crock of Rib

1 crock pot 3 rib-eye steaks – washed and softened with a tenderizer mallet 3 sticks butter 2 Tbsp black pepper 1 Tbsp sea salt 4 cups water 2 Tbsp crushed red pepper 1 cup onion – minced 1 cup green chili peppers – chopped 1 cup tomatoes - chopped 2 bay leaves – whole 1 large bowl Favorite sides Favorite bread 2 bottles red wine

In a crock pot, combine rib-eye steaks, butter, black pepper and sea salt. Slowly pour 4 cups of water over the mixture. Gently stir the mixture to mix the ingredients. Next, add crushed red pepper, onion, green chili peppers and tomatoes to the crock pot. Finally, add 2 bay leaves to the top of the ingredients. Place a lid on the crock pot, set the appliance’s heating selector to “Low” and let the mixture cook for 6 hours. Once the time is up, transfer the steaks to a large bowl. Enjoy this spicy meal with your favorite sides and bread. Wash down the meal with your favorite bottles of red wine!!

Strawberry LaPunch

1 large pitcher 5 cups ice cubes 4 scoops strawberry ice cream 3 cups strawberries – chopped 2 bottles Prosecco Tall glasses
In a large pitcher, combine ice cubes and strawberry ice cream. In a blender, combine strawberries and 2 bottles of Prosecco. Blend on “Low” for 1 minute. Pour the strawberry/Prosecco mixture over the ice cube/ice cream mixture in the pitcher. Stir the mixture gently for 1 minute and then serve the cold cocktail in tall glasses. Enjoy!!