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Showing posts from December, 2016

Luke's Brut Punch 2016

1 large punch bowl 2 trays ice cubes 4 bottles Tsarine Brut Vintage or similar Brut bubbly 4 cups oranges – peeled and cubed Champagne glasses
In a large punch bowl, combine ice cubes, Tsarine Brut Vintage or similar Brut bubbly, and oranges. Stir the mixture slowly until the cocktail stops foaming. Serve the drink in tall Champagne glasses. Enjoy!!

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Lime For Lemons

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3 cups limes – peeled and chopped 2 cups lemons – peeled and chopped 1 750 ml bottle of Vodka 2 cups oranges – peeled and chopped 1 large punch bowl Ice cubes
In a blender combine limes, lemons and half a bottle of Vodka. Blend on “Low” for 1 minute. Turn off your blender and let the cocktail rest for 2 minutes and then transfer the mixture into a large punch bowl. Next, pour the remaining amount of Vodka into the punch bowl. Lastly, add ice cubes (about 10) to the punch bowl. Stir the cocktail for 1 minute and then serve!! Enjoy!!

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Ms. Maple Ain't Cooking

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1 saucepan ½ cup olive oil 4 lbs chicken breast – shredded 3 Tbsp cayenne pepper 2 cups maple syrup 1 ½ cup breadcrumbs Dark beer
In a saucepan over “High” heat, pour in a ½ cup of olive oil and let the oil heat for 2 minutes. Next, add shredded chicken breast and cayenne pepper to the hot oil and then reduce your stove's heat to “Medium”. Saute the ingredients until the chicken starts to brown and then drain any excess oil off of the chicken. Lastly, stir maple syrup and breadcrumbs into the mixture. Stir the ingredients thoroughly until the breadcrumbs start to brown – about 10 minutes. Serve this dish with dark beer – enjoy!!



Nick's Cafe Racers Beef

1 large saucepan with a lid Olive oil 1 large topside of beef 1 cup black pepper ½ cup salt 4 cups chopped apples 1 cup chopped pears 2 cups chopped red onions 3 bottles of Hermes Greek Red wine or similar light red wine Cold water
To start, preheat your oven to 300 degrees F and then generously grease a large saucepan with olive oil. Next, place 1 large topside of beef in the center of the saucepan and then apply black pepper and salt to the meat's surface. Use your fingers to rub the spices into the meat's surface and then place chopped apples, pears and red onions around the beef. Lastly, pour 2 bottles of Hermes Greek Red wine or similar light red wine and enough cold water to fill the saucepan. Place the pan in your oven and cook the beef for 2 hours (check on the amount of liquid and the saucepan and add water when needed) or until the meat's internal temperature is 150 degrees F.
Let the meat rest for 30 minutes before cutting and serving it with a bottle of Hermes Greek Red w…

Nick's After Turkey Soup

1 large pot 1 large turkey breast – shredded 6 cups cold water 1 Tbsp black pepper 1 Tbsp salt 1 Tbsp parsley flakes 1 Tbsp lemon pepper seasoning 2 cups corn – fresh or canned 2 cups tomatoes – chopped 2 cups bell peppers – chopped 1 loaf French bread – cubed White wine
In a large pot over “Medium” heat, combine turkey breast, cold water, black pepper, salt and parsley flakes. Stir the ingredients thoroughly until the mixture starts to boil. Next, lower your stove's heat to “Low” and then blend lemon pepper seasoning, corn, tomatoes and bell peppers into the soup. Cover the pot with a lid and let the soup cook for 30 minutes. Last, turn off the heat and let the soup rest for 10 minutes before serving with French bread and lots of white wine!!