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Showing posts from May, 2017

Nick's Plates Tips – Olives

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To serve olives at your next summer event, purchase 2 or 3 plastic summer-themed platters from your area dollar store and then place rows of various olives (green, black, stuffed, etc.) onto the platters. 

Ruby Red Punch Flowing on Central Ave!

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1 large punch bowl
2 cans pink lemonade concentrate – frozen
1 700 ml bottle Vodka – Ruby Red flavored
2 trays of ice cubes
3 cans Pilsner Beer

In a large punch bowl, mix the lemonade concentrate and Vodka. Stir the mixture thoroughly to dissolve the lemonade. Next, add in ice cubes and continue to stir the mixture. Slowly add the Pilsner beer and stir the mixture for 5 minutes. Lastly, serve the cocktail in punch glasses or fancy cups.

Chili Turkey Turning Onto Carlisle

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Baking dish 1 Tbsp olive oil
2 lb ground turkey
1 lb green chili peppers – fresh and chopped
1 cup onions – chopped
1 cup red bell peppers – chopped
2 eggs
3 Tbsp black pepper
2 Tbsp salt
2 cups salsa
2 cups cheddar cheese
Fry bread or tortillas
To start, in a baking dish, coat the dish with a tablespoon of olive oil and then preheat your oven to 350 degrees F. In a large bowl, combine the ground turkey, green chili peppers, onions and red bell peppers. Work the mixture with your hands until the ingredients are well blended. Next, pour in eggs, black pepper and salt and then mix the ingredients thoroughly. Form the meat into two equal-sized loaves. Place the loaves in the baking dish and bake the dish for 1 hour. Remove the dish from the oven and place salsa and cheddar cheese on top of the turkey loaves. Lastly, return the dish to the oven and bake until the cheese melts – about 7 minutes. Remove the dish and serve the loaves with fry bread or tortillas.

Tippi’s Damn Hot Chili

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Large saucepan
1 lb Italian sausage
1 lb ground beef
2 cups green chili peppers
1 medium onion - chopped
3 cups celery - chopped
3 garlic cloves - minced
3 small cans diced tomatoes
2 cans kidney beans – 16 oz - rinsed and drained
1 small can tomato paste
2 Tbsp brown sugar
2 Tbsp chili powder
2 tsp ground cumin
1 tsp crushed red pepper flakes
½ bottle hot sauce
Large fancy bowls
4 cups shredded Cheddar cheese
Sour cream
To start, in a large saucepan, cook the sausage and ground beef together over “Medium” heat until the meat is brown. Drain any grease from the meat and return the saucepan to the stove. Blend in the green chili peppers, onion, celery and garlic cloves. Stir and cook the mixture until the ingredients are tender. Next, stir in the tomatoes, kidney beans, tomato paste, brown sugar, chili powder, cumin and red pepper flakes. Stir the mixture continuously until it comes to a boil. Pour in a half of bottle of hot sauce and stir the mixture thoroughly. Reduce the heat to “Low” and cover the s…

Weekend Shrimps on Coal Ave!

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2 large Mason Jars
1 large pot
3 cans Cream of Mushroom soup
3 packages of cream cheese - softened
3 cups white wine
3 cups green onions - chopped 3 lbs shrimps - peeled and cleaned
4 lbs crab meat
2 Tbsp lemon juice
4 bottles white wine
To start, clean and sit two Mason Jars on your kitchen counter. In a large pot, combine Cream of Mushroom soup, cream cheese and white wine. Stir and heat the mixture on “Low” until it starts to boil. Next, blend green onions, crab meat and shrimp into the boiling mixture. Stir the mixture continuously for 8 minutes. Lastly, top the mixture with lemon juice and then remove the pot from your stove. Transfer the mixture into the Mason Jars and serve this light meal with white wine.


Luke's Summer Tomato Salad

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1 saucepan
2 cups olive oil
5 cups tomatoes – halved
3 cups red onions – chopped
1 large salad bowl
½ cup basil leaves
2 bags salad mix
3 tsp fennel seeds
2 tsp vinegar
1 tsp sea salt
2 Tbsp black pepper
3 cups blue cheese – crumbles
2 cups olives – pitted and halved
In a saucepan, heat 2 cups of olive oil over “Medium” heat. When the oil starts to bubble, add tomatoes and red onions. Cook the ingredients until the onions are tender. Reduce your stove's heat to “Low” and stir the ingredients for 5 minutes. Turn off the heat and let the mixture cool. Next, in a large salad bowl, combine basil leaves, salad mix, fennel seeds and vinegar. Toss the salad until it is well blended and then blend the tomato/onion mixture into the salad. Freeze the salad for 30 minutes. Lastly, remove the salad from your freezer and blend sea salt, black pepper, blue cheese and olives into the mixture. Toss the salad thoroughly before serving with any chicken or meat dish.

Nick’s Lazy Boy Tilapia

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1 slow cooker
4 tilapia fillets
2 cups white wine
1 cup cold water
2 Tbsp lemon pepper
1 Tbsp black pepper
3 garlic cloves – minced
2 bottles white wine
1 loaf of French bread
To start, in a slow cooker set on “Medium,” place the tilapia fillets on the bottom of the cooker. Next, pour white wine and cold water over the fillets and then add lemon pepper, black pepper and cloves to the mixture. Lastly, place a lid on the slow cooker and let the fillets cook for 3 hours or until the fish is flaky. Serve this dish with white wine and French bread. Enjoy!!



Check It Out!! SantaFe.com

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Check It Out!!
SantaFe.com - Things to Do, Podcasts, Photos
and Everything Santa Fe, NM - 

https://santafe.com/podcasts


Diva’s Fresh Mushrooms

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2 cups butter
2 cups minced onions
2 lbs fresh mushrooms - rinsed, drained and halved
1 cup chopped parsley
1 tsp salt
1 tsp black pepper
French bread - fresh
In a large skillet, melt the butter and add the onions. Sauté the mixture for 5 minutes or until the onions are brown. Stir in the mushrooms, parsley, salt and pepper and continue cooking the mixture for an additional 10 minutes. Serve the dish hot over thinly sliced toasted French bread.

Nob Hill Lager For Your Single and Mad Pizza

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3 cups water
4 bottles Honey Amber Lager
1 ½ tsp nutmeg – grated
½ cup brown sugar
1 cup rum

In a large pot, pour in and heat the lager, nutmeg and brown sugar. Next, slowly blend rum into the mixture and stir. Lastly, heat the mixture for 10 minutes and let it cool before serving in coffee mugs. Enjoy!!

2017 Single and Mad Pizza

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Cooking spray
1 pizza pan
1 prepared pizza crust
½ cup olive oil
1 large bowl
2 cups red onion – chopped
2 cups tomato paste
2 cups tomatoes – chopped
2 cups jalapeno peppers – chopped
3 cups roast beef – chopped
2 Tbsp black pepper
1 tsp sea salt
1 Tbsp pizza seasoning
4 cups Cheddar cheese
3 cups blue cheese crumbles
Lots and lots of beer
To start, preheat your oven to 375 degrees F and then apply a thin layer of cooking spray to a pizza pan. Next, place a prepared pizza crust in the middle of the pan. Spread ½ cup of olive oil onto the pizza crust and then sit the pan to the side. In a large bowl, combine red onion, tomato paste and tomatoes. Stir the ingredients thoroughly and then blend jalapeno peppers into the mixture. Spread the mixture evenly onto the pizza crust. Next, layer roast beef on top of the mixture and then sprinkle black pepper, salt and pizza seasoning on top of the roast beef. Lastly, sprinkle Cheddar cheese and blue cheese crumbles onto the pizza. Bake the pizza until the chees…

Nick's Mushroom and Wine Sauce Over The Top

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1 large pot
5 cups mushrooms – fresh and chopped
3 cups cream
2 bottles white wine
2 Tbsp black pepper
In a large pot over “Low” heat, combine mushrooms and cream. Next, stir the mixture until the cream starts to bubble and then blend white wine into the sauce. Continue stirring the mixture until the cream takes on the color of the mushrooms – darken color. Lastly, blend black pepper into the sauce and continue stirring for 4 minutes. Turn off the heat and let the sauce simmer for 2 minutes before serving over your favorite dish.

Summer's Apothecary Drink

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1 bottle Celery Bitters 1 bottle Vodka 2 stalks celery 1 Tbsp black pepper 1 tsp hot sauce Apothecary jars Green olives

In a blender, combine Celery Bitters, Vodka, stalks of celery and black pepper. Blend on “High” for 2 minutes. Next, pour hot sauce into the cocktail and blend for an additional 60 seconds. Pour the cocktail evenly into Apothecary jars and garnish with green olives.



Summer Watermelons Dancing For You!

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8 cups watermelon - chopped 2 bottles watermelon liqueur 2 bottles white wine – dry 10 ice cubes
In a blender, combine watermelon, watermelon liqueur and white wine. Blend for 2 minutes. Next, blend in ice cubes and mix for an additional minute. Serve in highball glasses. Enjoy!!


Nick's Plates Tips – Heating Chocolate

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To quickly heat chocolate, place the chocolate in a microwave-safe container and heat it for 1 minute and 30 seconds in your microwave. Stir the chocolate thoroughly after removing it from your microwave.

Blue Over Red and Over Blue

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½ cup blueberries – fresh and washed
3 cups Merlot wine
4 ice cubes
Large wine glass

In a blender, combine blueberries, Merlot and 4 ice cubes. Blend on “High” for 2 minutes. Serve this cocktail in a large wine glass.



For Mother's – A Little Merlot!!

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2 cups olive oil
1 large skillet
3 T-bone steaks – cubed
3 Tbsp black pepper
3 bottles Merlot – chilled
3 cups white onions – chopped
Large platter
Merlot – chilled
French bread
To start, heat 2 cups of olive oil in a large skillet over “Medium” heat and then fry cubed T-bone steaks and black pepper. Once the steaks are starting to brown, drain any excess olive oil from the skillet and then add 2 bottles of chilled Merlot and 2 cups of chopped white onions to the skillet. Lastly, saute the ingredients until the onions are tender and then transfer the dish to a large platter. Serve this dish with 1 or 2 bottles of chilled Merlot and French bread. Enjoy!!


Spicy Dip For Luke's Summer

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2 cups spicy mustard
1 cup green chile peppers – hot
2 cups mayonnaise
½ cup cilantro – chopped
2 containers cream cheese – softened
1 large bowl
1 large saucepan
2 cups Cheddar cheese – grated
2 cups Mexican Fiesta cheese – grated
2 cups Monterey Jack cheese – grated
2 cups bacon crumbles – freshly fried
1 Tbsp black pepper
1 Tbsp cayenne pepper
½ Tbsp rosemary
1 large platter
2 bags BBQ or similar spicy chips
To start, combine spicy mustard, green chile peppers, mayonnaise, cilantro and cream cheese in a large bowl. Stir the mixture until it is well blended. Place the bowl in your frig for 30 minutes. While the mixture is chilling, place a large saucepan over “Low” heat and then add Cheddar, Mexican Fiesta and Monterey Jack cheese to the pan. Stir the cheeses gently until well combined. Next, blend black pepper, cayenne pepper and rosemary into the cheese mixture. Stir the mixture for 4 minutes and then remove the saucepan from your stove. Lastly, remove the chilled bowl from your frig and blend th…

Luke's Long Ride Deux 3.0

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A lot of shot glasses 2 bottles Brenne whiskey 2 bottles Bastille whiskey 2 packages aged Gouda Large platter 2 lemons 2 limes
To start, in several shot glasses, pour up shots of Brenne whiskey and Bastille whiskey. Slice 2 packages of aged Gouda and arrange the cheese on a large platter. Next, wedge 2 lemons and 2 limes. Take a bite of lemon, do a shot and then eat a piece of cheese. Repeat the process with lime and continue alternating the lemon and lime until the shots are all gone. Enjoy!!

Camembert Delight 2.0

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2 bottles Alicante Bouschet wine 2 bags prepared meatballs 2 bags shredded Le Châtelain Camembert cheese 1 loaf French bread Large platter Fancy glasses
To start, preheat your oven to 350 degrees F. Next, in a large saucepan, fill the pan with 1 bottle of Alicante Bouschet wine and then add 2 packages of prepared meatballs. Place the dish in your oven and heat until the meatballs are hot - about 15 minutes. Lastly, remove the pan from the oven and place the meatballs on one side of a large platter. Immediately top the meatballs with shredded Le Châtelain Camembert. Cut a loaf of French bread into equal-sized pieces and arrange the pieces on the other side of the large platter. Serve the other bottle of Alicante Bouschet in fancy glasses. Enjoy your meal with a friend, lover or with yourself!!

Luke's Cool PBR Salad

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1 box favorite pasta
2 large pots
6 bottles Pabst Blue Ribbon beer
Large bowl
1 jar sandwich spread
1 cup hot sauce
2 cups chopped celery
2 cups chopped red onion
1 cup Pabst Blue Ribbon liquid from pasta
1 Tbsp salt
2 Tbsp black pepper
4 cooked chicken breast – diced and chilled
Crackers
To start, pour a box of your favorite pasta into a large pot. Add six bottles of Pabst Blue Ribbon beer to the pot. Cook the pasta on “Medium” until it is done and then drain the beer from the pasta and place the liquid in a separate pot. Next, in a large bowl, combine sandwich spread, hot sauce, celery and red onion. Stir the mixture thoroughly and then blend in a cup of the PBR beer you saved earlier. Continue stirring the mixture and then blend in the salt and pepper. Add diced chicken breast to the PBR mixture and continue stirring the ingredients until the mixture is creamy. Chill the PBR chicken salad for two hours before serving with crackers. 
If you have any remaining PBR liquid from the pasta, seal it in…

Luke's Graham Shots

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1/2 pack graham crackers - crumbled 1 bottle Rum 5 ice cubes Shot glasses
In a blender, combine graham crackers, Rum and ice cubes and then blend the ingredients until the cocktail is smooth. Pour this sweet drink into shot glasses. Enjoy!!

Nick's Plates Tips – Chilling Wine

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Tip:
For all of your summer wines, wrap the bottles in hand towels and then chill the bottles in your freezer for 25 minutes. 

Some favorite summer wines to consider: 
2015 Kim Crawford Marlborough Sauvignon Blanc

2014 Chateau Ste. Michelle including Dr. Loosen Eroica Colombia Valley Riesling

2014 Chehalem INOX Willamette Valley Chardonnay

Put It On Paper - Love and Pain

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1 bottle Godiva Liqueur
6 chocolate candy bars
2 white chocolate candy bars
½ cup mint Schnapps
½ tsp vanilla extract
Chilled glasses - chilled
In a blender, combine Godiva Liqueur, candy bars and mint Schnapps. Pulse the mixture once and then blend the mixture on “Low for 2 minutes. Slowly blend in vanilla extract into the cocktail. Serve the cocktail in chilled glasses. Enjoy!


Nick’s Central Pot of Stuff

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1 Crock*Pot
4 lbs pork tenderloin – washed
3 sticks butter
2 Tbsp meat tenderizer
2 Tbsp black pepper
4 cups white wine
2 Tbsp crushed red pepper
1 cup onion – minced
1 cup green chili peppers – chopped
1 cup tomatoes - chopped
2 bay leaves – whole
1 large bowl
Favorite sides
Favorite bread
In a Crock*Pot, combine pork tenderloin, butter, meat tenderizer and black pepper. Next, slowly pour 4 cups of white wine over the mixture and then gently stir the mixture to mix the ingredients. Add crushed red pepper, onion, green chili peppers and tomatoes to the crock pot. Finally, add 2 bay leaves to the top of the ingredients. Place a lid on the crock pot, set the appliance’s heating selector to “Low” and let the mixture cook for 6 hours. Once the time is up, transfer the pork tenderloin to a large bowl. Enjoy this spicy meal with your favorite sides and bread.

Nick's Plates Is Also On Tumblr!!

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Photos, tips and other goodies!!

https://nicksplates.tumblr.com/


Nick's Summer Veggies

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1 large saucepan
1 lb mixed frozen veggies
2 cups extra virgin olive oil
1 Tbsp black peppercorns
2 cups onions – sliced
1 Tbsp sea salt
2 cups potatoes – chopped
1 cup walnuts - chopped
2 cups soy sauce
1 large platter
To start, in a large saucepan over “High” heat, combine frozen veggies, extra virgin olive oil and black peppercorns. Saute the mixture until the veggies are starting to brown. Next, slowly add onions, sea salt and chopped potatoes to the mixture. Stir the ingredients thoroughly until the potatoes are done. Lastly, reduce your stove's heat to “Low” and blend walnuts and soy sauce into the mixture. Stir the mixture until it is well blended. Transfer the veggie blend onto a large platter – enjoy!!

May Summer Drink by Luke

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1 cup French Vermouth 5 ice cubes
1 small bottle Blackberry Liqueur
1 lb blackberries
2 Tbsp blackberry syrup
2 packages Macarons
In a blender, combine French Vermouth, ice cubes, Blackberry Liqueur, blackberries and syrup. Blend the mixture until smooth – about 2 minutes. Serve in large cups and with Macarons.

05-01 Dip

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3 cups provolone cheese – cubed
3 cups mozzarella cheese – cubed
1 cup red chile peppers – chopped
2 cups meat-based spaghetti sauce
3 cups sour cream
3 cups grated Parmesan cheese
Melba toast or chips
To start, in a large microwave-safe bowl, combine provolone and mozzarella cheeses and then blend in red chile peppers and spaghetti sauce. Next, cover the bowl with a lid and microwave the ingredients on “High” for 3 minutes. Stir the mixture thoroughly and blend in the sour cream. Lastly, pour the dip into a serving bowl or dish and top the dip with Parmesan cheese. Serve the dip with Melba toast or chips.