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Showing posts from January, 2016

Crema Steaks So Satisfying

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Cooking spray 1 large baking dish 2 large ribeye steaks 4 Tbsp Allspice 2 cups chopped onions 1 cup poblano pepper 4 cans La Lechera or similar sweetened condensed milk
Preheat your oven to 375 degrees F and then spray a thin coating of cooking spray onto a large baking dish. Next, arrange 2 large ribeye steaks evenly in the baking dish and then add Allspice, chopped onions and poblano peppers to the dish. Lastly, pour 4 cans La Lechera or similar sweetened condensed milk slowly over the meat. Place the baking dish in your oven and cook the steaks for 20 minutes or to your liking – well done or medium. Enjoy!



Quick As Hell Salad

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1 large salad bowl 1/2 package salad mix 1 lb shredded pork – warmed for 1 minute 2 cups tortilla chips – halved 1 cup queso fresco 2 cups hot salsa
In a large salad bowl, combine salad mix and shredded pork. Toss the salad gently and then blend tortilla chips and queso fresco into the mixture. Finally, blend 2 cups of hot salsa into the salad. Enjoy!!

Damn....Jalapeno Roast Caliente

1 crock-pot 3 lb beef roast  1 lb chorizo ½ lb jalapeno peppers 4 cups IPA beer 1 cup green bell peppers – sliced 1 cup green chili peppers – sliced 2 Tbsp black pepper 1 Tbsp sea salt 1 large serving dish 3 cups queso fresco cheese – sliced 1 package tortillas Salsa
In a crock-pot, combine beef roast, chorizo, jalapeno peppers and IPA beer. Stir the mixture gently with a large spoon to infuse the beer into the other ingredients. Next, add green bell peppers, green chili peppers, black pepper and sea salt into the crock-pot. Turn on the appliance, place a lid on it and set its temperature control to “High.” Let the roast cook for 8 hours. Once the roast is done, place it in the middle of the large serving dish and then sprinkle the meat with 3 cups of sliced queso fresco cheese. Enjoy this hot meal with tortillas and salsa.

Luke's Celebrate, Drink and Party Dip

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1 large saucepan 1 Tbsp olive oil 1 lb pork – cubed 2 Tbsp black pepper 1 cup jalapeno peppers - chopped 2 cups green bell peppers – chopped 2 cups salsa – medium or hot 1 large bowl 2 cups shredded Cheddar cheese 1 cup avocado – chopped and creamy 1 cup sour cream 2 bags chips Favorite beer
In a large saucepan over “Medium” heat, add a tablespoon of olive oil. Let the oil heat for 3 minutes and then blend a pound of cubed pork into the pan. Cook the pork until it starts to brown. Next, add black pepper, jalapeno peppers and green bell peppers into the saucepan. Saute the mixture for 10 minutes. After the ingredients start browning, slowly blend 2 cups of salsa into the mixture and stir the ingredients thoroughly for 5 minutes. Turn off the heat and let the mixture rest for 3 minutes. Lastly, pour the hot mixture into a large bowl and then blend shredded cheese, avocado and sour cream into the mixture. Stir the dip until it is well blended. Serve this spicy dip with chips and your favorite beer. 

Small Cups of Grahams for a Friday Night

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2 large plastic containers 1 pack graham crackers 1 container hazelnut chocolate spread 2 lbs strawberries – washed and whole 12 shot glasses 1 bottle Rum
In 2 large plastic containers, arrange graham crackers evenly in the containers. Put a tablespoon of hazelnut chocolate spread onto each cracker and then top each cracker with a strawberry. Place a lid on the containers and then chill the containers for 30 minutes. Five minutes before removing the containers from your refrigerator, fill 12 shot glasses with your favorite Rum. Enjoy these chocolate treats with shot glasses of Rum. 

Red, Yellow and Black Dip for Wednesday!

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1 large bowl 2 cups red onions – chopped and cooked 2 cups yellow onions – chopped and cooked 3 Tbsp black peppercorns 3 cups spicy mustard 2 1/2 cups mushrooms – sliced and cooked 3 cups blue cheese crumbles 1 large platter 2 bags chips
In a large bowl, combine red onions, yellow onions, black peppercorns and spicy mustard. Stir the ingredients thoroughly and then blend mushrooms and blue cheese crumbles into the mixture. Stir the mixture until well blended. Place the bowl in the center of a large platter and then arrange 2 bags of your favorite chips around the bowl. Enjoy this dip with your favorite beer or cocktails. 

Sharp As Cheese and Chocolates

Fancy wine glasses 1 bottle fancy red wine 2 packages fancy crackers 1 large platter Dijon mustard 1 block sharp cheddar cheese Dark chocolates
Fill multiple fancy wine glasses with fancy red wine. Next, arrange 2 packages of fancy crackers onto a large platter and then spread a teaspoon of Dijon mustard onto the crackers. Slice a block of sharp cheddar cheese into equal cube-size pieces and then place the cubes onto the crackers. Lastly, arrange pieces of dark chocolate around the cheese crackers. Enjoy this dish with your friends or lovers!!

Luke's Layered Salmon 3.3

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Cooking spray 1 large baking dish 3 lbs salmon 2 cups cold water 1 large pot 1 cup orange juice 1 Tbsp black pepper 1 tsp lemon juice 2 cups salad mix 1 large platter 1 cup arugula - chopped 4 oranges – peeled and sliced
Preheat your oven to 400 degrees F and then spray a layer of cooking spray onto a large baking dish. Next, place 3 pounds of salmon evenly in the baking dish and then pour 2 cups of cold water over the fish. Sit the baking dish to the side. In a large pot, combine orange juice, black pepper and lemon juice. Stir the ingredients thoroughly and then pour the mixture over the fish. Bake the salmon until the fish starts to flake – about 20 minutes. While the salmon is baking, place 2 cups of salad mix onto a large platter and then place 1 cup of arugula on top of the salad mix. Lastly, arrange orange slices evenly on top of the greens. Once the salmon is done, place the fish on top of the greens and serve this dish with your favorite white wine. 

Some Stir and More Stir

1 large saucepan 1 lb bacon 2 lbs spinach – chopped 1 Tbsp black pepper 1 tsp sea salt 2 lbs Swiss chard 2 cups tomatoes – chopped 1 lb collard greens 1 bag salad mix 1 large platter 1 bottle Cabernet Sauvignon
In a large saucepan over “Medium” heat, fry a pound of bacon until it is well done. Next, use a pair of kitchen sheers to cut the bacon into cubes. Pour 2 pounds of spinach into the saucepan and saute it for 2 minutes and then blend black pepper, sea salt and Swiss chard into the greens mixture. Stir the mixture thoroughly until the ingredients start to brown. Lastly, blend 2 cups of tomatoes and 1 pound of collard greens into the greens mixture. Saute the ingredients for 10 minutes. Turn off the heat and let the greens mixture rest for 1 minute. While the mixture is resting, pour a bag of salad mix onto a large platter. Pour the greens mixture over the salad mix and then serve this dish with a bottle of Cabernet Sauvignon.

A Drop of Quinoa For Sunday

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1 large plastic container ½ cup lemon juice 1 garlic clove – chopped 1 tsp cumin 1 tsp lime juice 1 Tbsp cayenne pepper 1 Tbsp black pepper 2 cups quinoa 1 cup cilantro – chopped
In a large plastic container, combine lemon juice, garlic, cumin and lime juice. Stir the ingredients thoroughly and then blend cayenne and black pepper into the mixture. While stirring, slowly add quinoa and cilantro into the mixture. Stir ingredients until well blended. Chill the quinoa dish for 1 hour before serving with a salad or other dish. 

Nick's Turmeric Over Cumin Drink

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1 tsp turmeric 2 cups almond milk ½ cup coconut milk 1 tsp cumin 1 banana - chopped 1 cup cashew halves – chopped 5 ice cubes
In a blender, combine turmeric, almond milk, coconut milk and cumin. Blend on “High” for 1 minute and then blend 1 chopped banana and 1 cup of cashew halves into the mixture. Blend on “Medium” for 2 minutes. Next, add 5 ice cubes to the mixture and blend on “Medium” until the ice is completely chopped. Lastly, let the drink rest for 1 minute before drinking.

Tippi's New Orleans Dancing Treat

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2 pints oysters – cleaned and drained 1 large bowl 1 Tbsp celery salt 1 Tbsp black pepper 2 cups white wine 1 large saucepan 2 cans mushroom soup 2 cups mushrooms – fresh and chopped 1 large platter 1 cup bacon bits 2 to 3 bottles white wine
Pour 2 pints of cleaned oysters into a large bowl and then blend celery salt, black pepper and white wine into the mixture. Stir the mixture thoroughly and then pour the ingredients into a large saucepan. Heat the mixture over “Medium” heat until the wine starts to boil. Next, reduce the heat to “Low” and then blend 2 cans of mushroom soup and 2 cups of chopped mushrooms into the pan. Stir the ingredients until well blended. Let the mixture cook for 25 minutes – stirring continuously. Lastly, pour this hot dish onto a large platter and top the dish with bacon bits. Serve this dish with 2 to 3 bottles of white wine.


From the Detour Memphis Cookbook Line.

Nick's Do It Again Peaches

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2 cups peach juice – all natural 4 ice cubes 3 cups peaches – chopped 2 shot glasses peach liqueur ½ cup Rum Fancy glasses 1 cup cherries with stems
In a blender, combine peach juice, ice cubes, peaches and peach liqueur. Blend on “Low” until the ice is completely chopped. Turn off the blender and pour ½ cup of Rum into the mixture. Blend the cocktail on “Low” for 1 minute and then let the cocktail rest for 1 minute. Serve the cocktail in a fancy glasses and garnish each glass with cherries. 



From the Detour Memphis Cookbook Line.

Cayenne and 4th

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1 large pot 2 cups lemon juice 1/2 cup black pepper 1/2 cup cayenne pepper 1 package chicken potstickers Cold water 1 package vegetable potstickers
In a large pot over “Medium” heat, combine lemon juice, black pepper, cayenne pepper and chicken potstickers. Fill the pot with enough cold water to cover the potstickers. Bring the mixture to a boil and then blend 1 package of vegetable potstickers into the pot. Reduce the heat to “Low” and cook the mixture for 30 minutes. The potstickers should have an internal temperature of 180 degrees F. Enjoy!!



Hot Oysters For Love

1 large platter 5 lbs oysters – shelled and cleaned 1 large bowl 2 cups lemon juice 1/2 cup black pepper 1 cup cayenne pepper 1 cup dry white wine 1 to 2 bottles white wine
On a large platter, place 5 pounds of cleaned oysters – arrange the oysters evenly across the platter. Place the platter in your fridge. While the oysters are chilling, mix in a large bowl the following ingredients: lemon juice, black pepper, cayenne pepper and dry white wine. Stir the mixture thoroughly for 1 minute. Remove the platter from your fridge and slowly pour the cayenne mixture over the oysters. Enjoy this sexy treat with 1 to 2 bottles of your favorite white wine. 
From the Detour Memphis Cookbook Line.

Strawberry Romance For Monday

1 large plastic container 1 bottle strawberry liqueur – small bottle 2 cups chocolate chips ½ cup milk 2 cups strawberries – halved Candles Fancy glasses
In a large plastic container, combine strawberry liqueur, chocolate chips and milk. Stir the mixture gently until the chocolate chips begin to melt. While stirring, blend 2 cups of strawberries into the mixture. Stir the mixture for 4 minutes and then cover the plastic container with a lid. Refrigerate the container for 1 hour. Light some candles and then serve this cold treat in fancy glasses. Enjoy!!

A Little Italian Fry For Saturday

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1 large saucepan 2 Tbsp olive oil 4 Italian sausages – cut into 1-inch chunks 2 cups asparagus – chopped 1 cup onions – sliced 1 Tbsp black pepper 1 Tbsp parsley 1 cup Tequila Favorite beer
In a large saucepan over “Medium” heat, combine olive oil and Italian sausages. Cook the sausages until they start to brown. Next, blend asparagus, onions, black pepper and parsley into the saucepan and cook the ingredients until the vegetables are tender. Lastly, drain any olive oil from the saucepan and pour 1 cup of Tequila over the ingredients. Cook the mixture for 3 minutes and then serve this hot dish with your favorite beer. 

Nick's Extra Virgin Tomatoes

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1 large bowl 10 large tomatoes – halved and seeded 2 cups extra-virgin olive oil 1 Tbsp fennel seeds 2 Tbsp black pepper 2 cloves garlic – chopped 1 cup onions – minced 1 cup dry white wine 3 cups Prosciutto – chopped into large pieces White wine Fancy breads
In a large bowl, combine tomatoes, extra-virgin olive oil, fennel seeds and black pepper. Stir the mixture thoroughly and then blend garlic, onions and dry white wine into the mixture. Lastly, while stirring, blend 2 cups of Prosciutto into the mixture. Chill the tomato mixture for 1 hour before serving with white wine and fancy breads.

Good Morning Pick It Up and Drop It

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2 cups unsweetened cocoa 2 cups milk 1 shot glass Rum 1 Tbsp cinnamon 2 Tbsp sugar or Splenda 5 ice cubes 1 tsp mint Whipped topping
In a blender, combine unsweetened cocoa, milk, Rum, cinnamon and sugar or Splenda. Blend on “High” for 1 minute. Turn off blender and then add 5 ice cubes to the mixture. Blend on “High” for an additional 2 minutes. Pour this morning drink into a large mug and top the drink with 1 teaspoon of mint and a shot of whipped topping. Enjoy!

Bass Over Brass, Miso and Lemons

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1 large bowl 4 Tbsp white miso 1 cup water 1 Tbsp black pepper 1 tsp sea salt 3 cups scallions – chopped 1 Tbsp butter – softened Cooking spray 1 large baking dish 4 lemons – peeled and sliced 2 whole sea bass – gutted, cleaned, rinsed and sliced in half 1 cup dry white wine 1 bottle white wine
Preheat your oven to 400 degrees F. In a large bowl, combine white miso, water, black pepper, sea salt and scallions. Stir the mixture thoroughly for 2 minutes and then blend a tablespoon of butter into the mixture. Stir the ingredients until well blended. Sit the mixture to the side. Next, spray a thin layer of cooking spray onto a large baking dish. Arrange lemon slices on the bottom of the baking dish and then place sliced pieces of whole sea bass evenly on top of the lemons. Lastly, slowly pour the scallion mixture over the fish and then pour a cup of dry white wine over the fish. Bake the fish until it flakes with a fork – about 20 minutes. Serve this great dish along with a bottle of your favorite whi…

Detour Nightcap

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2 shot glasses Kahlua Coffee Liqueur 1 shot glass Rum 1 saucepan 1 tsp nutmeg 1 cup milk 1 tsp mint
Combine 2 shot glasses of Kahlua Coffee Liqueur and 1 shot glass of Rum in a saucepan. Heat the mixture over “Medium” heat until it starts to boil. Turn off the heat and then blend nutmeg, milk and mint into the mixture. Stir the ingredients thoroughly for 1 minute. Enjoy this hot cocktail before you go to bed!!





Nick’s Tequila Mess For Tuesday

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7 cups cooked Rigatoni pasta (cook the pasta before starting this recipe) 1 large mixing bowl 1 Tbsp butter 1 Tbsp black pepper 1 Tbsp all-purpose flour 1 tsp sea salt 2 Tbsp basil – fresh or grounded 1 can evaporated milk 1 cup Fontina cheese – shredded 1 cup blue cheese – crumbled 1 cup Gorgonzola – crumbled 1 large baking dish 1 cup Tequila 1 cup Camembert cheese shredded 2 cups Parmesan cheese 1 bottle Tequila
Preheat your oven to 300 degrees F and then prepare 7 cups of Rigatoni pasta according to the directions on the package. Sit the pasta to the side. In a large mixing bowl, combine butter, black pepper, all-purpose flour, sea salt, basil and evaporated milk. Stir the mixture thoroughly until the ingredients are well blended. Next, blend 1 cup Fontina cheese, blue cheese and Gorgonzola cheese into the milk mixture. Pour the 7 cups of cooked Rigatoni pasta into a large baking dish and then add 1 cup of Tequila to the dish. Lastly, pour the milk/cheese mixture on top of the cooked pasta. Sti…

Cod Over Bourbon

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1 baking dish Cooking spray 4 medium-size cod fillets ½ cup lemon juice 1 cup water 3 cups Bourbon 1 Tbsp black pepper 1 Tbsp Italian seasoning 1 or 2 bottles white wine 1 loaf French bread
Preheat your oven to 375 degrees F. Spray a baking dish with a thin coating of cooking spray. Place 4 medium-size cod fillets in the baking dish. Next, pour ½ cup lemon juice over the fillets and then pour 1 cup of water over the fish. Slowly pour 3 cups Bourbon into the baking dish – do not pour the alcohol directly over the fish. Sprinkle black pepper and Italian seasoning directly onto the fish. The Bourbon will slowly sink into the fish – this is OK. Lastly, bake the cod fillets for 15 to 20 minutes. The fillets should flake easily with a fork when done. Serve this happy fish with 1 to 2 bottles of white wine and French bread. 

Lone Dressing For Today

1 large glass bottle with pour lid 2 cups olive oil ½ cup basil ½ cup rice vinegar 1 cup parsley 1 Tbsp black pepper 1 Tbsp sea salt ½ cup black peppercorn
In a large glass bottle, combine olive oil, basil, rice vinegar and parsley. Place a pour lid on the bottle and shake the ingredients thoroughly. Next, remove the bottle's lid and blend black pepper, sea salt and black peppercorns into the dressing. Place the lid back on the bottle and shake the ingredients for 1 minute. Chill the dressing for 30 minutes and then use the dressing over your favorite salad.

Nick's Ham Joes

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1 large saucepan 3 cups ham – cubed 2 cans Sloppy Joe sauce 1 can diced tomatoes 1 cup diced onions 3 whole jalapenos 1 loaf French bread – sliced 1 large platter 3 cups fiesta-blend cheese – shredded
In a large saucepan over “High” heat, combine ham, Sloppy Joe sauce and diced tomatoes. Stir the ingredients slowly for 10 minutes and then blend diced onions into the mixture. Bring the mixture to a boil – stirring continuously. Next, add 3 whole jalapenos into the mixture. Cook the mixture for an additional 15 minutes. Place a loaf of sliced French bread onto a large platter and then pour the ham mixture over the bread. Lastly, top the mixture with 3 cups of fiesta-blend cheese. Enjoy!!

Spicy Eggs Over Sandia

1 large bowl 5 eggs 1 Tbsp cumin 1 cup chopped onions 1 cup chopped green bell peppers 1 cup jalapenos – minced ½ cup red chili peppers 2 cups favorite cheese – shredded 1 large skillet 1 Tbsp oil ½ cup hot sauce
In a large bowl, combine eggs, cumin, chopped onions, green bell peppers and jalapenos. Stir the mixture thoroughly and then blend red chili peppers and your favorite cheese into the egg mixture. Stir the mixture until it is well blended. Sit the bowl to the side. Place a large skillet over “Medium” heat and add oil to the skillet. Once the oil is hot, add the egg mixture to the skillet and scramble the mixture until it is done. Remove the eggs from the skillet and then top the eggs with a ½ cup of hot sauce. Enjoy!!

Love On A Cool Evening

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1 package chocolate chunk cookie mix ¼ cup oil 1 egg 1 cup miniature marshmallows 1 prepared pie shell ½ cup semi-sweet chocolate chips ½ cup salted peanuts 1 cup caramel ice cream topping Red or white wine
Preheat your oven to 350 degrees F. In a mixing bowl, combine chocolate chunk cookie mix, oil, egg and miniature marshmallows. Mix on “Low” for 2 minutes. Spoon the mixture into a prepared pie shell. Bake the pie for 10 minutes or until lite brown. Remove the pie from the oven – do not let it cool. Immediately top the pie with semi-sweet chocolate chips first, salted peanuts next and lastly caramel ice cream topping. Cool the pie in your fridge for 20 minutes before serving with wine. 



Hot Nectar On Your Lips

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2 cups Ruby Port wine 1 Tbsp sweet red wine 2 Tbsp white sugar 1 saucepan 3 cinnamon sticks 2 lbs nectarines – peeled and cut into wedges Large mugs Fresh mint

Combine Ruby Port wine, sweet red wine and white sugar in a saucepan. Heat the mixture over “Medium” heat for 10 minutes. Stir the ingredients thoroughly and then blend cinnamon sticks and nectarines into the mixture. Bring the ingredients to a boil and then turn off the heat. Serve this cocktail in large mugs – garnish each mug with fresh mint.



Ham LaRoll

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Cooking spray 1 large cookie sheet 12 slices cooked ham 4 cups cream cheese softened 2 cups green bell peppers – chopped 1 cup green olives – chopped Black pepper
Preheat your oven to 350 degrees F. Apply a thin coat of cooking spray onto a large cookie sheet. Next, evenly place 12 slices of cooked ham onto the cookie sheet. Spread cream cheese generously over the ham and then layer bell peppers and green olives over the cream cheese. Lastly, sprinkle black pepper over the ingredients. Roll the ham slices and then turn the slices upside down to seal the rolls. Bake the ham slices for 15 minutes. Enjoy this hamey snack with your favorite drink and chips. 

Nick's Plates Website

Nick's Plates Website - 

http://nicksplates.weebly.com/

Chickey Salad Kickoff

1 large salad bowl 2 cups extra virgin olive oil 5 cups salad greens – washed and chopped 3 cups salmon - cubed 2 cups chickpeas 1 cup white cheddar cheese 1 cup white onions – chopped 1 Tbsp black pepper 1 Tbsp low-fat sour cream
In a large salad bowl, combine olive oil, salad greens, salmon and chickpeas. Stir the ingredients thoroughly and then blend white cheddar cheese, white onions and black pepper into the salad mixture. Chill the salad for 30 minutes. Blend a tablespoon of low-fat sour cream into the salad before serving it.