Showing posts from January, 2017

Blog You Must Check Out - Tuesday Morning

Cool Site of the Day - Salted Fish in the Mediterranean

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Salted Fish in the Mediterranean

Luke's Rosemary Tuna

Large bowl 2 lbs tuna – fresh 3 Tbsp rosemary – fresh ½ cup extra virgin olive oil 2 Tbsp black pepper 1 cup cilantro - fresh and chopped 1 tsp sea salt 2 cups mayo Fancy crackers White wine
In a large bowl, combine fresh tuna, rosemary and extra virgin olive oil. Stir the mixture thoroughly and then blend black pepper, cilantro, salt and mayo into the ingredients. Stir the mixture until well blended and then refrigerate the dish for 2 hours. Serve this dish with fancy crackers and white wine. 

Red Chocolate Z

2 cups hot chocolate – cool 1 cup chocolate chips ½ cup whole milk – cool 2 cups Merlot 4 ice cubes
In a blender, combine hot chocolate, chocolate chips and whole milk. Blend on “Low” for 1 minute and then add Merlot and ice cubes to the blender. Blend on “Low” for 2 minutes and then let the cocktail rest for 1 minute. Enjoy!!

Blackcorn Black Today

1 large Mason jar
2 cups extra-virgin olive oil
1 cup black peppercorns
1 Tbsp thyme
1 tsp sea salt
1 tsp cayenne pepper

In a large Mason jar, pour in extra-virgin olive oil and black peppercorns and then put a lid on the jar and shake the ingredients gently. Place the jar in your fridge for 1 hour. After an hour, remove the Mason jar and take off its lid. Add thyme, sea salt and cayenne pepper to the ingredients. Replace the jar's lid and shake the ingredients for 1 minute. Chill the dressing for an additional hour. Enjoy this dressing over salads, meats and poultry. 

Yale Avenue Camembert

1 large saucepan
2 bottles Alicante Bouschet wine
Prepared meatballs 
Shredded Le Châtelain Camembert
1 loaf French bread
Large platter
Fancy glasses

In a large saucepan, fill the pan with one bottle of Alicante Bouschet. Slowly heat the wine over "Low" heat. Add one package of prepared meatballs to the saucepan. Heat the dish in the oven until the meatballs are hot. Remove the pan from the oven and immediately top the meatballs with shredded Le Châtelain Camembert. Next, cut a loaf of French bread into equal-sized pieces and arrange the pieces on a large platter. Place the meatballs in the center of the bread and then serve the other bottle of Alicante Bouschet in fancy glasses. 

Enjoy this meal with a friend or lover!!

High On Watermelon 

8 cups watermelon – cubed
2 qt orange juice – frozen
3 cups Vodka
2 cups raspberries
Fancy glasses

In a blender, combine the watermelon and orange juice. Next, blend until the mixture is smooth and creamy and then add Vodka and raspberries to the cocktail. Blend until smooth and then serve the cocktail in fancy glasses!!!

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Wales Soup

1 large pot 6 lbs chicken breast – cooked and chopped 2 cups red peppers – chopped 2 cups white onions – chopped 1 cup green onions – chopped Cold water 2 Tbsp black pepper 1 cup heavy cream Large bowls 1 loaf fresh bread – chopped
In a large pot over “Low” heat, combine chopped chicken, red peppers, white onions, green onions and enough cold water to fill the pot. Let the soup cook until the peppers and onions are tender and then blend black pepper and heavy cream into the soup. Let the soup cook for 1 hour and then transfer the soup into large bowls and top each bowl with chopped bread. Enjoy!!

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Party In a Bowl

1 large bowl
1 cup white rice - cooked
2 cups pot roast- cooked and chopped
1 cup shredded carrots
2 cups red cabbage - chopped
1 cup walnuts - chopped
1 cup Ranch or Blue Cheese dressing
2 Tbsp black pepper
1 Tbsp red curry paste
Red wine In a large bowl, combine white rice, pot roast, carrots and red cabbage. Stir the mixture thoroughly and then blend walnuts, dressing, black pepper and curry paste into the mixture. Chill the dish for 1 hour and then enjoy the dish with your favorite red wine.

Luke's Bowl of Fun

1 large bowl
1 cup lettuce - chopped
2 cups chicken breast - chopped
1 cup shredded carrots
1 cup shredded cabbage
1 cup chives
1 cup almonds - chopped
2 Tbsp creamy dressing
1 Tbsp black pepper
1 tsp sea salt
Favorite wine

In a large bowl, combine chopped lettuce, chicken breast, carrots and cabbage. Stir the mixture thoroughly and then blend chives, almonds and your favorite creamy dressing into the mixture. Lastly, blend black pepper and sea salt into the mixture. Chill the dish for 1 hour and then enjoy the dish with your favorite wine.

Warm Saturday Bacon

1 large skillet 1 lb bacon Paper towels 1 cup maple syrup 1 cup chocolate – soften 1 Tbsp vanilla extract 1 Tbsp mint extract
In a large skillet over “Medium” heat, fry a pound of bacon and then use a paper towel to pat any excess grease off the bacon. Next, use a paper towel to wipe any grease from the skillet and then place the bacon back in the skillet. Adjust your stove to “Low” heat and slowly blend maple syrup, chocolate, vanilla extract and mint extract into the skillet. Stir the ingredients thoroughly until well blended. Use this warm bacon sauce over ANYTHING!!

Nick's Creamy Chicken For Thursday

1 large skillet ½ cup olive oil 3 cups mushrooms - chopped 2 cups cucumbers – chopped 2 cups tomatoes – chopped 2 Tbsp rosemary 2 Tbsp red peppercorns 1 large bowl Soy sauce 4 cups chicken breast – cut into strips 1 bottle white wine Favorite bread
In a large skillet over “Medium” heat, combine olive oil, mushrooms, cucumbers and tomatoes. Saute the mixture until the mushrooms start to brown. Next, blend rosemary and red peppercorns into the mixture. Stir the ingredients for 3 minutes and then transfer the mixture into a large bowl. Add 1/2 bottle of soy sauce and 4 cups of chicken breast to the skillet and cook until the chicken is golden brown. Lastly, blend the veggie mixture into the chicken and stir for 10 minutes. Enjoy this hot meal with wine and lots of bread.

Nick's Blueberry Treat

2 cups blueberries – frozen or fresh 3 cups milk 1 cup chocolate chips 1/2 cup blueberry liqueur
In a blender, combine blueberries, milk and chocolate chips. Blend on “High” for 3 minutes and then slowly add blueberry liqueur into the mixture. Blend on “Low” for 1 minute. Let the cocktail rest for 1 minute and then serve it in a tall glass. Enjoy!!

Nick's Snow 20-17-21

1 large bowl 1 lb vanilla ice cream – soft but not melted 1 large bottle Baileys or similar Irish Cream ½ cup vanilla extract ½ cup mint – fresh and chopped 1 cup chocolate chips
In a large bowl, combine vanilla ice cream, Baileys or similar Irish Cream and vanilla extract. Stir the mixture until the ice cream melts within the Irish Cream. Next, slowly blend chopped mint and chocolate chips into the mixture. Stir the mixture for 2 minutes and then place the bowl in your freezer for 1 hour. Enjoy this “snow” cocktail dessert while sipping on whiskey or Baileys Irish cream.

Tom's Tomatoes Over Sandia

Cooking spray 1 large baking dish 1 cup black peppercorns 4 cups tomatoes – chopped and drained of any juice 1 cup olive oil 4 cups cured salami – chopped 2 cups bread crumbs 1 cup Cheddar cheese 2 bottles Italian wine – white or red
To start, preheat your oven to 325 degrees F and then spray a thin layer of cooking spray onto the sides and bottom of a large baking dish. Next, layer black peppercorns first in the bottom of the dish and then layer the following: chopped tomatoes, olive oil, chopped cured salami, bread crumbs and finally Cheddar cheese. Lastly, place the dish in your oven and bake the mixture for 15 minutes. Serve this dish with white or red Italian wine. Enjoy!!

Happy New Year Shrimp

1 saucepan 3 cups cooked shrimp – medium shrimp 1 ½ Tbsp black pepper ½ cup olive oil 1 lb goat cheese 1 cup cherries – chopped French bread 1 bottle dry white wine
In a saucepan over “Medium” heat, combine cooked shrimp, black pepper and olive oil. Stir the ingredients thoroughly for 2 minutes and then blend goat cheese and chopped cherries into the mixture. Stir the dish slowly until the cheese is melted. Serve this shrimp dish with French bread and dry white wine. Enjoy!!