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Showing posts from June, 2016

Patrick's 9-5 Tomatoes

Cooking spray 1 large baking dish 6 large red tomatoes – sliced 2 cups black peppercorns 1 cup red chili peppers – chopped ½ cup olive oil 1 bag croutons 1 bag shredded cheese
To start, preheat your oven to 350 degrees F and then spray a thin coating of cooking spray onto a large baking dish. Next, place sliced tomatoes evenly in the baking dish and then sprinkle black peppercorns and chopped red chili peppers over the tomatoes. Lastly, pour ½ cup of olive oil over the ingredients. Bake the dish for 15 minutes and then sprinkle a bag of croutons and a bag of shredded cheese over the tomatoes. Bake the dish for an additional 10 minutes and then let the dish cool before serving. Enjoy!!

Nick's One Drop Crackers

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1 large platter 1 box Ritz or similar crackers 1 large bowl 5 cups mayonnaise 1 cup paprika 2 lbs chicken breast – chopped 1 cup minced onions 1 cup roasted garlic – chopped White wine
On a large platter, arrange 1 box of Ritz or similar crackers evenly on the platter's surface. Next, in a large bowl, combine mayonnaise, paprika and chopped chicken breast. Stir the ingredients thoroughly and then blend minced onions and chopped roasted garlic into the mixture. Stir the mixture until well blended. Lastly, place 1 tablespoon of the mixture onto each cracker. Serve this appetizer with lots of white wine!! 

Strawberry Moon

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1 large bowl 4 cups strawberries – washed and halved 1 Tbsp sugar 3 scoops chocolate ice cream 4 graham crackers – halved 1 cup whipped topping 1 cup chocolate chips
In a large bowl, combine strawberries, sugar and chocolate ice cream. Stir the mixture slowly and then blend graham crackers, whipped topping and chocolate chips into the mixture. Refrigerate the dessert for 30 minutes and then enjoy this treat while relaxing in bed or on your sofa. 

Nick's Wake Me Up Breakfast

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6 eggs 1 large nonstick baking dish 3 cups cheese 6 hot dogs – cubed 2 cups veggie blend – onions, tomatoes and peppers ½ cup hot sauce Toast Coffee
To start, preheat your oven to 350 degrees F and then scramble 6 eggs into a large nonstick baking dish. Next, blend cheese, hot dog cubes (hot dogs cut into cube sizes), veggie blend and hot sauce into the scrambled eggs. Stir the ingredients thoroughly for 1 minute. Lastly, place the dish in your oven and bake for 15 minutes or until the dish is starting to brown. Enjoy this breakfast dish with toast and lots of coffee!! 

Cool As Tea

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2 cups boiling hot water 2 tea bags 1 large pot 1 shot glass whiskey ½ cup sugar 5 ice cubes Large mug
To start, combine boiling hot water and tea bags in a large pot. Heat the mixture over “Low” heat until the water starts to boil. Stir the tea bags gently and then remove them from the water. Next, turn off the heat and blend a shot glass of whiskey into the mixture and then blend ½ cup of sugar into the cocktail. Lastly, stir the ingredients thoroughly and then place 5 ice cubes into the cocktail. Serve this mild cocktail in a large mug. 

Summer Sausage Plate 157766

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1 large platter 1 box fancy crackers 2 rolls Summer Sausage – sliced in 1-inch slices 2 cups spicy mustard 2 packages hot Habanero Jack cheese – sliced in 1-inch slices 6 cups hot jalapeno peppers – sliced in ½-inch slices 1 case Founder’s Mango Magnifico or similar Habanero-infused beer 1 gallon cold water or milk – iced
On a large platter, arrange 1 box of fancy crackers. Next, layer each cracker with Summer Sausage slices, spicy mustard, hot Habanero Jack cheese and then hot jalapeno peppers. Serve this “hot” platter with 1 case of Founder’s Mango Magnifico or similar Habanero-infused beer and 1 gallon iced cold water or milk. Enjoy!!

Corn For Sunday

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1 large saucepan 1 Tbsp olive oil 3 cups corn – fresh – cut off the cob 1 Tbsp black pepper 1 cup chopped onions - white 1 cup chopped green chili peppers 2 cups chopped ham Large platter 1 bag salad mix 2 bottles white wine
In a large saucepan over “High” heat, combine olive oil, fresh corn and black pepper. Saute the mixture until the corn starts to brown and then blend chopped onions and green chili peppers into the mixture. Stir the ingredients thoroughly and saute the mixture until the onions and peppers are tender. Next, blend chopped ham into the mixture and saute the dish until for 10 minutes. Lastly, on a large platter, place 1 bag of salad mix evenly over the platter's surface and then pour the corn mixture on to the salad mix. Enjoy this hot meal along with 2 bottles of white wine. 

Nick's Cheesy Toast and Wine

Cooking spray 1 cookie sheet 6 pieces Texas toast 1/2 cup liquid butter ½ cup Italian seasoning 6 slices Cheddar cheese 1 cup green chili peppers 6 slices Pepper Jack cheese 1 box of your favorite wine or 3 bottles of your favorite wine
To start, preheat your oven to 400 degrees F and then apply a thin coating of cooking spray to a cookie sheet. First, lay 6 pieces of Texas toast evenly on the cooking sheet and then pour ½ cup of liquid butter over the toast. Next, sprinkle ½ cup of Italian seasoning over the toast and then layer 6 slices of Cheddar cheese on to the toast. Lastly, evenly spread 1 cup of green chili peppers on top of the toast and then place Pepper Jack cheese over the peppers. Bake the toast until the cheese is melted and the toast is golden brown. Enjoy this treat with your favorite box or bottled wine.

Hot Summer Jam!

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2 Tbsp grape jelly ½ cup grape liqueur 3 cups Vodka 5 ice cubes
In a blender, combine grape jelly, grape liqueur and Vodka. Blend on “Low” for 1 minute and then add 5 ice cubes to the blender. Blend on “High” until the ice is completely crushed. Let the cocktail rest for 1 minute and then pour this grape treat into a tall glass!! Enjoy!!

Lobster Cocktail and Twist

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1 large wine glass 1 cup lobster meat - cooked 1 cup Gin 1 Tbsp black pepper 1 large bowl 2 cups lobster meat – cooked 1 cup spicy mustard
In a large wine glass, combine lobster meat and Gin. Stir the mixture slowly – try to keep the lobster meat as one large lump. Next, blend black pepper into the lobster cocktail. Lastly, in a large bowl, combine lobster meat and spicy mustard. Stir the ingredients thoroughly. Enjoy this cocktail and lobster dish while sitting outside!!

Nick's Grillest Chicken

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1 large saucepan ½ cup extra virgin olive oil 3 large chicken breast – chopped 2 cups bell peppers – chopped 2 cups green onions – chopped 1 large platter 3 cups blue cheese dressing 2 cups salad mix – chopped White wine
In a large saucepan, heat ½ cup of extra virgin olive oil over “Medium” heat. Once the oil starts to pop, add chopped chicken breast to the saucepan and saute the chicken until it starts to brown. Next, blend chopped bell peppers and green onions into the chicken mixture. Saute the ingredients until the chicken is golden brown and the vegetables are tender. Lastly, drain any excess oil from the mixture and then transfer the dish to a large platter. Pour 3 cups of blue cheese dressing over the chicken dish and then top the dish with 2 cups of chopped salad mix. Enjoy this meal with lots of white wine!!

Shrimps on the Can

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1 large saucepan 1 lb large shrimps – cleaned and washed 1 can Mexican beer 1 Tbsp black pepper ½ cup green peppers - chopped ½ cup red chili peppers – chopped 1 six pack Mexican beer
In a large saucepan over “Medium” heat, combine large shrimps, Mexican beer and black pepper. Saute the shrimps until light brown and then blend chopped green peppers and chopped red chili peppers into the mixture. Saute the ingredients until the peppers are tender and the shrimps are golden brown. Serve this spicy treat with a six pack of Mexican beer!!

Limeade to Beat All Limeades

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2 cans limeade concentrate 1 lime – peeled and chopped 2 cups Tequila – Gld 5 ice cubes Tall glasses
In a blender, combine limeade concentrate, chopped lime and Gold Tequila. Blend on “Low” for 2 minutes and then place 5 ice cubes into the cocktail. Blend on “Medium” until the ice is fully chopped. Turn off your blender and let the cocktail rest for 3 minutes. Serve this limey drink in tall glasses. Enjoy!!


Goaty Dip for Monday

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1 large plastic container with lid 4 cups goat cheese crumbles ½ cup fresh parsley – chopped ½ cup olive oil mayonnaise 1 Tbsp olive oil 2 cups mushrooms – washed and chopped 1 Tbsp black pepper 1 cup green onions – chopped Fancy crackers
In a large plastic container, combine goat cheese crumbles, fresh parsley, olive oil mayonnaise and olive oil. Stir the ingredients until well blended and then add mushrooms, black pepper and green onions to the dip. Stir the dip until the mixture is creamy and then place a lid on the container. Chill the dip for 2 hours and then serve it on fancy crackers. Enjoy!!

Solvent Cooler

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1 large pitcher 4 cups Gin 2 cups white grapes – chopped ½ cup white grape juice 2 ice trays Small glasses 1 bottle Gin
In a large pitcher, combine Gin, white grapes and white grape juice. Stir the mixture slowly for 1 minute and then pour the cocktail evenly into 2 ice trays. Next, freeze the ice trays for 2 hours and then place the cubes in several small glasses. Lastly, fill each glass to the top with Gin. Enjoy this “solvent” cocktail while sitting outside!

Pasta Salad to Beat the Blues Dish

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Large pot 5 cups rotini pasta 1 tsp sea salt Cold water 1 large bowl 5 cups mayonnaise 1 cup spicy mustard 2 Tbsp black pepper 1 Tbsp black peppercorns 1 Tbsp garlic salt 1 package dry Italian dressing mix 2 cups smoked salmon 2 cups shredded sharp Cheddar cheese 1 Tbsp hot sauce Favorite crackers White wine
In a large pot, combine rotini pasta, sea salt and enough cold water to cover the pasta. Cook the pasta over “Medium” heat until the water starts to boil and then let the pasta cook for at least 15 minutes. Next, reduce the heat to “Low” and cook for an additional 10 minutes. Drain the pasta into a strainer but do not wash the pasta. Sit the pasta to the side and let it cool. While the pasta is cooling, in a large bowl, combine mayonnaise, spicy mustard, black pepper, black peppercorns and garlic salt. Stir the ingredients thoroughly and then blend 1 package of dry Italian dressing mix and smoked salmon into the mixture. Stir the ingredients until the dressing mix and salmon is well blended into…

A Cocktail for Wacky Wednesday

2 cups olives - chopped 3 cups Vodka ½ cup Vermouth 1 dash black pepper 3 ice cubes Tall glasses
In a blender, combine chopped olives, Vodka and Vermouth. Blend the ingredients on “Low” for 1 minute and then blend a dash of black pepper and ice cubes into the cocktail. Blend on “Medium” until the ice is completely crushed. Let the cocktail rest for 1 minute and then serve it in tall glasses. Enjoy!!