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Showing posts from 2017

NM's Green Onions and Tomatoes

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1 large pot 1 cup finely chopped green onions 2 cups bread crumbs 1 cup Worcestershire sauce 1 tsp garlic powder 1 tsp sea salt 2 cups chopped tomatoes 1 plastic container
Want a perfect topping for breads and meats?  Wel...NM's Green Onions and Tomatoes is the answer.
To start, in a large pot over “Low” heat, combine finely chopped green onions, bread crumbs and Worcestershire sauce. Stir the ingredients until the bread crumbs start to dissolve. Next, add garlic powder, sea salt and chopped tomatoes to the sauce. Stir the ingredients until the sauce starts to bowl or for 15 minutes – whatever comes first. Lastly, turn off your stove's heat and let the sauce cool for 15 minutes. Once cooled, transfer the sauce into a plastic container and use this sauce over ANYTHING!!
Enjoy!!


Luke's Holiday Salmon Melts

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1 large skillet 2 Tbsp butter 4 slices whole wheat or white bread 1 cup sliced red onions Cream cheese Black pepper 1 lb sliced salmon 1 lb sliced turkey breast Sliced Colby Jack cheese
To start, in a large skillet over “High” heat melt the butter for 1 minute and then lightly toast 4 slices of whole wheat or white bread. Arrange the slices of bread evenly in the skillet and then layer sliced red onions on only 2 of the slices of bread. Next, top each of slice of bread with a tablespoon of cream cheese and then sprinkle each slice with black pepper. Lastly, layer only 2 slices of bread with sliced salmon, sliced turkey breast and sliced Colby Jack cheese. Close the  sandwiches and flip them in the skillet until the cheese starts to melt. 
Enjoy these sandwiches with your favorite cocktail and plenty of chips.

Nick's Sunday Holiday Dip

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1 large plastic container with lid 1 cup chives – chopped 3 cups sour cream 2 cups green peas – fresh or canned 3 Tbsp black pepper 1 tsp sea salt 1 Tbsp cayenne pepper 3 cups cooked ground beef or chuck – drained of grease 2 cups Cheddar cheese – shredded 2 cups chopped tomatoes Chips or toasted bread
This dip is perfect for the holidays, game days and other events. 
To start, in a large plastic container, combine chopped chimes, sour cream, and green peas. Stir the ingredients thoroughly and then blend black pepper, sea salt and cayenne pepper into the mixture. Next, add cooked ground beef or chuck to the mixture and then add shredded Cheddar cheese to the dip. Stir the mixture until well blended. Lastly add chopped tomatoes to the dip. 
Serve this dip with your favorite chips or toasted bread.



Nick's Little Roasted Tomatoes

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1 cup olive oil 1 large cookie sheet 3 large Beefsteak tomatoes – sliced 2 cups olive oil ½ cup black peppercorns 2 Tbsp cayenne pepper Large platter 1 loaf French bread – sliced 2 bottles dry white wine
To start, preheat your oven to 350 degrees F and then drizzle a cup of olive oil onto a large cookie sheet. Next, place sliced tomatoes on the cookie sheet and slowly drizzle olive oil over each sliced tomato. Lastly, sprinkle black peppercorns and cayenne pepper over the tomatoes and then place the cookie sheet in your oven. Let the tomatoes bake for 20 minutes – the tomatoes should be slightly burned on the edges.
To serve, on a large platter, place sliced French bread evenly on the platter's surface and then place one or more tomato slices on each piece of bread. Enjoy these hot little tomatoes with plenty of dry white wine. Enjoy!!

Landlord Cocktail 1.0

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2 cups blueberries – washed 5 ice cubes 1 cup Vodka 1 tsp sugar 1 tsp vanilla extract Fancy wine glasses
In a blender, combine blueberries, ice cubes and Vodka. Blend on “High” until the ice is completely crushed. Next, add sugar and vanilla extract to the cocktail. Blend on “Low” for 1 minute, turn off your blender and then let the cocktail rest for 2 minutes. Serve this cocktail in fancy wine glasses. Enjoy!!

Long Lost Salad Drizzle

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1 large Mason jar 2 large red onions – peeled and chopped 1 Tbsp black pepper 2 cups olive oil 1 tsp sea salt 1 Tbsp garlic powder 3 tsp fresh thyme – chopped 1 tsp white sugar ½ cup dry white wine
Time to make this drizzle...in a large Mason jar, combine chopped red onions, black pepper and olive oil. Next, stir the mixture until well blended and then add sea salt, garlic powder, chopped thyme and white sugar to the jar. Lastly, add dry white wine to the drizzle and stir the mixture slowly for 2 minutes. Place a lid on the Mason jar and refrigerate the drizzle for 20 minutes. Use this salad drizzle over EVERYTHING!! 

Countdown to Cheese Sauce

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1 large pot 1 cup dry white wine ½ cup cold water 2 cups Brie cheese – outer shell removed and cheese cubed 1 cup Swiss cheese – cubed 1 cup Mozzarella cheese – cheese 2 Tbsp black peppercorn 1 Tbsp fresh dill – chopped
In a large pot over “Medium” heat, combine dry white wine and cold water. Stir the ingredients until the mixture starts to bubble. Next, add Brie, Swiss and Mozzarella cheeses to the liquid mixture. Stir the ingredients until the cheese is completely melted. Lastly, add black peppercorn and fresh dill to the sauce. Stir the sauce until well blended. Use this sauce immediately over meats and fish.
To reheat the sauce, heat the mixture in a pot over “Low” heat. Stir the sauce during the heating process.


Nick's Time To Wash It All Away

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1 large cup 1 Tbsp turmeric Hot water 1 Tbsp black pepper Lemon – peeled and chopped
Now that the big dinner is done – it is time to cleanse. To start, in a large cup, combine turmeric, hot water and black pepper. Stir the ingredients until well blended and then add chopped lemon to the drink. Make and enjoy this cocktail several times a day this holiday weekend. Enjoy!!

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Check It Out!!
Nick's Plates on Twitter - 
https://twitter.com/nadavis2009



Thanksgiving Day Drinky Drink

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1 large pitcher 6 cups black coffee – brewed and hot 2 cups Johnnie Walker Red or Blue label 1 cup cream Fancy coffee cups
Whipped cream
Happy Thanksgiving – now it is time for a morning cocktail. To start, in a large pitcher, combine black coffee, Johnnie Walker Red or Blue label and cream. Next, stir the cocktail until well blended and then pour the cocktail into fancy coffee cups. Lastly, top each cup with whipped cream. Enjoy!!

Luke's Little Turkey Rollups

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Cooking spray 1 baking sheet 2 packs crescent rolls ½ cup butter – soften 2 lbs turkey breast – cooked 4 cups jalapeno peppers – chopped 3 cups Cheddar cheese 3 cups Mozzarella cheese
Black pepper
To start, preheat hour oven to 375 degrees F and then apply a thin layer of cooking spray onto a baking sheet. Next, unroll 2 packs of crescent rolls onto the baking sheet. Spread soften butter over the rolls and then layer an even amount of turkey breast, jalapeno peppers and Cheddar cheese over the crescent rolls. Close each roll. Lastly, sprinkle an even amount of Mozzarella cheese and black pepper over the rolls. Place the baking sheet in your oven and bake until the rolls are golden brown – about 10 minutes. Enjoy!!

Nick's Little Chick

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1 large skillet 3 Tbsp butter
1 lb chicken breast – cubed
1 large bowl
½ cup cilantro
2 cups plain yogurt
1 Tbsp black pepper
1 Tbsp lemon juice
1 Tbsp garlic paste
2 cups salad mix
4 cups potato chips
Wine
Toasted bread

To start making Nick's Little Chick, in a skillet over “High” heat, combine butter and cubed chicken breast. Cook the chicken until it starts to brown. Once the chicken is done, turn off the heat and drain any excess butter from the chicken. Sit the chicken to the side and let it cool. Next, in a large bowl, combine cilantro, plain yogurt, black pepper and lemon juice. Stir the ingredients until well blended and then add garlic paste and salad mix into the mixture. Lastly, add the chicken breast to the ingredients and stir the dish until well blended. Top the dish with potato chips and then serve the dish with lots of wine and toasted bread. Enjoy!!

Cilantro Turkey With Garlic

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1 large skillet 1 Tbsp butter 2 cups cilantro 2 lbs turkey breast – chopped 1 lbs ham – chopped 2 Tbsp garlic Pita bread Platter 2 lbs Provolone cheese – sliced White wine
In a skillet over “Medium” heat, combine butter and cilantro. Stir the mixture slowly until the butter starts to pop. Next, add chopped turkey breast and ham to the skillet. Stir the ingredients until the turkey/ham starts to brown. Lastly, add garlic to the mixture and then reduce the skillet's heat to “Low”. Slowly stir the dish for 10 minutes and then turn off the heat. To serve, place pita bread evenly on a large platter, pour the hot mixture over the bread and then top the dish with sliced Provolone cheese. Enjoy this dish with lots of white wine.

Check It Out - Miss Trenchcoat

Check It Out!
Miss Trenchcoat
https://www.youtube.com/user/MissTrenchcoat

Luke's Cup of Fruit From the World

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1 large bowl – chilled for 2 hours ½ cup butter 1 Tbsp white sugar 2 cups strawberries – washed and halved 2 cups blackberries – washed and halved 2 cups raspberries – washed and halved ½ cup brown sugar 3 cups Rum Coffee cups Plastic wrap  Rum
Prep: place 1 large bowl in your fridge for 2 hours and let it chill.
Making the cups: Once the bowl has chilled, combine butter, white sugar and strawberries in the large bowl. Stir the mixture gently until well blended. Next, add blackberries, raspberries and brown sugar to the mixture. Stir the ingredients gently until well blended. 
Serving the cups: Lastly, add Rum to the mixture and stir for 10 minutes and then transfer the mixture into coffee cups. Cover each cup with plastic wrap and then chill for 30 minutes. Enjoy this dish with shots of Rum. 

Nick's Onions, Onions and Eggs

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1 large bowl 5 large eggs 2 cups white onion – chopped 1 cup yellow onion – chopped 2 Tbsp black pepper 1 cup Rotel 1 large frying pan 1 tsp cooking oil Toast Favorite cocktail
Time for some onions and eggs. To start, in a large bowl, combine eggs, chopped white and yellow onions, black pepper and Rotel. Next, stir the mixture until well blended and then sit the bowl to the side. Lastly, in a large frying plan, heat 1 teaspoon of cooking oil over “High.” Once the oil starts to pop, pour the egg mixture in the pan and stir the ingredients gently to keep the mixture from sticking. Fry until the mixture is completely done. Serve this dish with plenty of toast and your favorite cocktail.

Fall Cider For This Holiday

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1 large pot - extremely clean
1/2 cup Bourbon
1 cup honey
4 cups apple cider
1 cup Grand Marnier
2 cups lemon - chopped
Large mugs

To make this hot cider, in a large pot over "Medium" heat, combine Bourbon, honey and apple cider. Stir the mixture until it comes to a boil. Next, add Grand Marnier and chopped lemon to the cocktail. Stir the cocktail for 10 minutes or until it starts to boil. Lastly, turn off the heat and let the cocktail cool for 3 minutes and then serve this drink in large mugs. Enjoy!!


Check It Out!! - Living Well, Spending Less

Check It Out!!

Living Well, Spending Less

http://www.livingwellspendingless.com/category/household-tips/

Warm But Hot October Dip

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1 large pot 4 cans chili beans - precooked 4 lbs ground beef – cooked and crumbled 4 cups Cheddar cheese - shredded 4 cups tomatoes – chopped 4 cups green chilis – chopped 4 cups Mozzarella cheese – shredded 4 cups white onions – chopped
In a large pot over “High” heat, combine chili beans, ground beef, Cheddar cheese and tomatoes. Stir the mixture until it begins to boil and then add green chilis, Mozzarella cheese and white onions to the dip. Continue to stir the dip as it is cooking – cook for a total of 25 minutes. Serve this dip with your favorite chips!! Enjoy!!



Nick's Sauce to End All Sauces

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1 large plastic bowl 4 cups plain yogurt
2 Tbsp dill – fresh and chopped
1 Tbsp black pepper
1 Tbsp lemon juice – fresh
1 tsp sea salt
1 tsp dry white wine

In a plastic bowl, combine plain yogurt, chopped dill and black pepper. Stir the mixture until well blended. Next, blend fresh lemon juice, sea salt and dry white wine into the mixture. Stir the mixture until creamy. Lastly, cover the bowl with plastic wrap or foil and then chill the sauce for 20 minutes. Use this sauce over EVERYTHING!!


Stalks Of Stalks

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1 large pot 1 cup water 2 cups white wine – dry 2 Tbsp black pepper 4 celery sticks – diced 2 cups carrots – diced 1 tsp sea salt ½ cup red peppercorns Bread White wine
In a large pot over “Medium” heat, combine water, dry white wine and black pepper. Stir the mixture slowly until the soup starts to boil. Next, add diced celery, diced carrots, sea salt and red peppercorns to the mixture. Reduce your stove's heat to “Low” and let the soup cook until the celery and carrots are soft – add water if needed to continue the cooking process. Serve this spicy soup with plenty of bread and white wine. Enjoy!!

Some Good Ass Dip Featuring Hot Sauce

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1 large skillet 3 lbs sausage – Italian or breakfast 2 Tbsp black pepper 1 cup hot sauce 1 Tbsp sage – ground or fresh 2 cans or fresh chopped tomatoes 2 cans or fresh green peppers 1 cup white onions – chopped 1 large bowl 3 cups Cheddar cheese – shredded Favorite potato chips
To start, in a large skillet over medium heat, crumble 3 pounds of Italian or breakfast sausage and let the meat cook until it starts to brown. Next, add black pepper, hot sauce, sage, chopped tomatoes, chopped green peppers and chopped white onions to the meat. Stir the mixture thoroughly and let the mixture cook until the onions are soft. Lastly, drain off any excess grease from the mixture and then transfer the mixture into a large bowl. Add 3 cups of shredded Cheddar cheese to the mixture and stir the dip until the cheese melts. Serve this dip with your favorite potato chips. Enjoy!!



Damn Perfect October Bread

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2 loaves French bread – sliced 1 large baking dish 1 large bowl 2 Tbsp olive oil 1 cup zucchini – chopped and cooked 1 Tbsp garlic powder 2 large jars tomato sauce 4 cups fresh mushrooms – chopped 1 Tbsp rosemary 4 Tbsp black pepper 3 cups Parmesan cheese – shredded 3 cups Mozzarella cheese – shredded White and red wines
To start, preheat your oven to 375 degrees F and then place sliced French bread evenly in a large baking dish. Next, sit the baking dish to the side and then in a large bowl, combine olive oil, cooked zucchini, garlic powder and tomato sauce. Stir the ingredients thoroughly and then add chopped mushrooms, rosemary and black pepper to the mixture. Stir the mixture until well blended and then pour the mixture over the French bread. Lastly, top the dish with shredded Parmesan and Mozzarella cheese. Bake the dish for 10 minutes or until the dish is golden brown and the cheese is nice and melted. Serve this dish with white and red wines. Enjoy!!

September Cranberry Morning

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3 cups dried cranberries – chopped 2 cups whole milk 2 cups banana – chopped 1 Tbsp nutmeg 3 ice cubes
In a blender, combine dried cranberries, whole milk and chopped bananas. Blend on “High” for 2 minutes and then add nutmeg and ice to the mixture. Blend on “Low” until ice is fully chopped. Serve this smoothie in a tall glass. Enjoy!!

Cute Summer Has Ended Creamy Dip

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1 large bowl 3 cups peanut butter – soften 2 cups cream cheese – soften 1 Tbsp white sugar 1 Tbsp heavy cream ½ cup kiwi – chopped Tortilla chips
Summer has ended but you can still enjoy summer dips and other warm-weather dishes this fall. To make this summer dish this fall, you only need a few ingredients and some tortilla chips.
To start, in a large bowl, combine peanut butter, cream cheese and white sugar. Stir the ingredients thoroughly and then add heavy cream and kiwi to the dip. Stir the dip until well blended and then chill the mixture for 10 minutes. Serve this dip with tortilla chips and plenty of fruity drinks. Enjoy!!

Nicks Maraschino Lite 2.0

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2 cups Maraschino cherries – chopped ½ cup Maraschino liqueur 2 Tbsp Rum 1 Tbsp white sugar 6 ice cubes Champagne flutes
In a blender, combine Maraschino cherries, Maraschino liqueur, Rum and white sugar. Blend the mixture on “Low” for 1 minute and then add ice cubes to the cocktail. Blend on “High” until the ice is crushed and the cocktail is well blended. Let the cocktail rest for 1 minute and then serve this cold drink in Champagne flutes. Enjoy!!

So Cool Butter

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3 cups plain Greek yogurt 2 cups granola 1 cup strawberries - sliced Large bowl 1 cup mango - chopped 1 cup peanut butter
To start, combine Greek yogurt, granola and sliced strawberries in a large bowl. Stir the ingredients thoroughly and then blend chopped mango and peanut butter into the mixture. Stir the ingredients until well blended. Chill the cool dish for 30 minutes and then enjoy while sitting at a breakfast trouble or while in bed. Enjoy!!

Nick's Plates University - Nick's Smash Chicken

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What You Need:
1 large bowl ½ cup black pepper ½ cup olive oil 1 cup soy sauce 2 lb chicken breast – cubed and flatten out 3 garlic cloves – smashed 2 cups yellow onion – minced 2 cups breadcrumbs ½ package taco seasoning 1 baking dish 1 cup white wine – sweet or dry 1 cup cold water White wine Rosemary or garlic bread
Preparation:
To start, preheat your oven to 375 degrees F. Next, in a large bowl, combine black pepper, olive oil and soy sauce. Stir the ingredients thoroughly and then add 2 pounds of flatten cubed chicken breast (use a meat mallet to flatten the chicken) to the mixture. 
Just Doing It:
Use your hands to work the mixture into the chicken breast and then add smashed garlic cloves, yellow onion and breadcrumbs to the mixture. Once again, use your hands to work the mixture into the chicken – the breadcrumbs and other ingredients should completely cover the chicken breast.
Cooking/Baking:
Lastly, sprinkle taco seasoning over the mixture and then transfer the coated chicken onto a baking …

Nick's Paranormal Pineapple Cocktail

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1 cup Vodka 2 cups fresh pineapple juice 1 Tbsp brown sugar 1 Tbsp lime juice 5 ice cubes
To start this paranormal cocktail, in a blender, combine Vodka, fresh pineapple juice and brown sugar. Next, blend on “Low” for 1 minute and then add lime juice and ice cubes to the cocktail. Lastly, blend on “Low” until the ice is crushed and the cocktail is well blended – about 3 minutes. Let the cocktail rest for 1 minute and then enjoy this cocktail while watching a horror movie!!

I Am Done Jalapenos

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1 large bowl 3 cups sour cream 2 cups jalapenos – chopped and seeds still intact ½ package taco seasoning mix 1 cup green onions – diced 1 Tbsp black pepper 1 Tbsp lemon juice 2 cups smoked salmon – chopped Fancy crackers
To start, in a large bowl, combine sour cream, jalapenos and taco seasoning mix. Stir the ingredients thoroughly for 1 minute and then blend diced green onions, black pepper and lemon juice into the mixture. Lastly, add chopped smoked salmon to the dish and stir the mixture until well blended – about 5 minutes. Chill the dish for 30 minutes and then serve with fancy crackers. Enjoy!!

Luke's Last Summer Salad

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1 large bowl 3 bunches kale – washed, leaves torn and chopped 3 Tbsp apple cider vinegar 1 Tbsp olive oil 1 Tbsp black pepper ½ cup garlic cloves – chopped 1 Tbsp red peppercorns 2 cups shredded cheese – your favorite cheese
To start, in a large bowl, combine kale, apple cider vinegar and olive oil and then slowly toss the mixture for 1 minute. Next, add black pepper, garlic cloves, red peppercorns and shredded cheese to the salad. Toss the ingredients until well blended. Chill the salad for 15 minutes and then serve this salad with your favorite meal or other dish. Enjoy!!



Nick's Lettuce Cups 3.0

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1 head lettuce – whole leaves separated 1 large platter 4 cups bacon bits – fresh or commercial 4 cups blue cheese or ranch dressing 4 cups red bell peppers – chopped Black pepper Sea salt 4 cups French goat cheese or Cheddar cheese - crumbled 4 cups capers Pinot Bianco or Pinot Grigio wine
Want a light but quick meal that pairs well with Pinot Bianco
or Pinot Grigio wine? Well....here goes...

To start, place whole lettuce leaves equally on a large platter and then top each leaf with a layer of bacon bits, blue cheese or ranch dressing and chopped red bell peppers. Next, sprinkle each leaf with an even pinch of black pepper and a pinch of sea salt. Lastly, top each covered leaf evenly with crumbled French goat cheese or Cheddar cheese and capers. Refrigerate the lettuce leaves for 1 hour and then serve this light meal with lots of Pinot Bianco or Pinot Grigio wine. Enjoy!!

Nick's Celery and Wine Chicken

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Cooking spray 1 large baking dish ½ cup celery salt 3 lbs chicken breast – sliced ½ cup celery salt 3 cups white wine – sweet 2 Tbsp black pepper White wine French bread
To start, preheat your oven to 375 degrees F and then apply a thin coat of cooking spray to a large baking dish. Next, layer celery salt on the bottom of the dish and then lay sliced chicken breast on top of the salt. Sprinkle an additional layer of celery salt evenly over the chicken and then slowly add 3 cups of sweet white wine to the dish. Lastly, sprinkle black pepper over the chicken and bake the dish for 1 hour and 10 minutes or until the chicken's juices start to run clear when poked with a fork. Serve this celery dish with lots of white wine and French bread – Enjoy!!

Breakfast Pines and Eggs

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1 frying pan 4 eggs – beaten 1 Tbsp black pepper 1 cup white onions – chopped 2 cups pineapple – chopped 1 red pepper - crushed Toast
To make this sweet and eggy dish, start with a frying pan over “Medium” heat, combine beaten eggs, black pepper and white onions in the pan. Next, stir the mixture for 2 minutes and then blend pineapple and crushed red pepper into the egg mixture. Lastly, stir the mixture until the eggs are completely done – about another 4 minutes or until the eggs are starting to brown. To serve, pour the mixture over toast. Enjoy!!

Pimentos For Your Salad

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1 large Mason jar Large bowl 2 cups tomatoes – chopped 1 small jar pimentos – drained 1 bottle Italian salad dressing 1 lb salami – chopped ½ cup white vinegar 1 can green olives – drained and chopped 1 Tbsp black pepper
To kick off making this great dressing, wash and dry one large Mason jar and then sit the jar to the side. In a large bowl, combine chopped tomatoes, pimentos and Italian salad dressing and then stir the ingredients until well blended. Next, add chopped salami, white vinegar, chopped green olives and black pepper to the dressing mixture. Stir the dressing for 2 minutes and then transfer the mixture into the Mason jar. Refrigerate the dressing for at least 30 minutes and then use it over salads, meats and other dishes. 

Ramekin Tomato Tapas

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1 large ramekin 1 cup tomatoes - chopped 1 cup red chilies - chopped ½ cup onions - minced ½ cup cucumber pickles - chopped 2 cups Cheddar cheese - shredded 1 Tbsp black pepper Mushrooms White wine
Fancy crackers

To start, preheat your oven to 300 degrees F. Next, in a large ramekin, combine tomatoes, red chilies, onions and cucumber pickles and then stir the ingredients slowly until well blended. Lastly, top the ramekin with Cheddar cheese, black pepper and enough mushrooms to completely cover and fill up any remaining space in the ramekin. Place the ramekin in your oven and bake the dish for 15 minutes. Serve this dish with white wine and plenty of fancy crackers.