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Showing posts from June, 2017

Luke's Just Because Dish

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Extra virgin olive oil 1 large baking dish ½ loaf white bread 1 Tbsp black pepper 5 eggs 3 cups Swiss cheese ½ lb sausage crumbles - uncooked 1 cup cream

To start, preheat your oven to 300 degrees F and then grease 1 large baking dish with extra virgin olive oil. Next, arrange ½ loaf of white bread on the bottom of the dish. It is OK if some of the bread overlaps each other. Lastly, add black pepper, eggs, Swiss cheese, sausage crumbles and cream to the dish. DO NOT stir the ingredients – the egg mixture will soak into the bread and that is OK. Bake the dish for 30 minutes or until the bread is golden brown. Serve this hot dish with coffee or tea. Enjoy!!

Nick's Plates University – The None Pizza

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What You Need:
Cooking spray 1 pizza pan 2 packages sliced cheese – your favorite cheese 2 packages pepperoni 1 lb sliced tomatoes ½ lb red bell peppers ½ lb yellow bell peppers 1 lb bacon crumbles ½ lb onions – any type 2 packages shredded cheese – your favorite cheese
Beer – lots of beer
Preparation: To start, preheat your oven to 350 degrees F and then apply a thin layer of cooking spray onto a pizza pan. The cooking spray will keep the pizza from sticking to the pan.
Just Doing It: Next, layer the pizza pan evenly with slices of your favorite cheese – 2 packages are needed. Make sure the pizza pan is completely covered in cheese. After the cheese is down, layer 2 packages of pepperoni next and then layer 1 lb sliced tomatoes, ½ lb red bell peppers, ½ lb yellow bell peppers, 1 lb bacon crumbles, ½ lb onions and finally 2 packages of shredded cheese.
Baking: Lastly, place the pizza in your oven and cook for 15 minutes or until golden brown.
Serving: Serve this hot no dough pizza with lots of beer. …

Union Station Eggs

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1 stick butter 1 slow cooker – Crock*Pot or similar device 4 Tbsp black pepper 2 Tbsp sea salt 4 cups green onions – chopped 4 cups red bell peppers – chopped 1 cup evaporated milk 12 eggs 4 cups Cheddar cheese 4 cups Swiss cheese ½ cup hot sauce
To start, in a slow cooker, rub the bottom of the device with 1 stick of butter and then add black pepper, sea salt, green onions, red bell peppers and evaporated milk to the appliance. Stir the mixture gently for 1 minute and then add 12 eggs to the mixture. Next, gently stir the ingredients until well blended and then add Cheddar cheese, Swiss cheese and hot sauce to the mixture. Lastly, place a lid on the appliance and set the slow cooker's dial to “Low.” Let the dish cook for 2 hours and then serve immediately with coffee or tea. Enjoy!!

Nick's Plates Tips – Cooling Fruit

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To quickly cool your summer fruits, place the chopped fruit in multiple ice trays and freeze the trays for 1 hour before serving.

Nick's "A Different Take on Mac and Cheese" Powered By Kale

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1 large pot Cold water 2 packages elbow macaroni 1 Tbsp salt 1 Tbsp black pepper Strainer Large pot Mixing bowl 2 cups sour cream 2 cups cream cheese – softened 1 cup white wine Mixer – hand or stand 4 cups kale – washed and chopped 4 cups Mexican blend cheese - shredded 1 cup butter – softened 2 cups bacon bits – fresh or commercial 2 cups jalapenos – chopped 1 cup red chili peppers – chopped 3 cups ham – chopped 2 cups Monterey jack cheese – shredded ½ cup red peppercorns ½ cup Dijon mustard ½ cup hot sauce 3 cups hot or medium sausage – crumbled IPA beer or your favorite beer
To start, in a large pot over “Medium” heat, combine cold water, elbow macaroni, salt and black pepper. Let the macaroni cook for the recommended time on the pasta's packaging. Once the cooking process is complete, drain the macaroni into a strainer and then run under cold water for 2 minutes. Next, transfer the macaroni into a large pot and chill the pasta for 20 minutes.
Next, in a mixing bowl, combine sour cream, cream cheese …

Luke's Summer Marais Drink

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1/2 gallon Vodka - chilled 1 cup mint – chopped 1 cup tomato juice ½ cup Bourbon 1 lb chopped bacon – fried and degreased with a paper towel Small glasses ½ cup olives
In a blender, combine chilled Vodka, mint and tomato juice and then blend on “Low” for 2 minutes. Next, let the cocktail rest for 1 minute and then blend Bourbon and chopped bacon into the drink. Lastly, blend the cocktail for an additional 2 minutes and then let the drink rest for a minute. Serve this cocktail in small glasses and garnish with 1 to 2 olives. Enjoy!!

A Needles Morning Drink

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1 cup almonds 2 cups almond milk 1 Tbsp brewed coffee 1 Tbsp chocolate liqueur Ice cubes Tall glass
To start, in a blender, combine almonds, almond milk and brewed coffee. Blend the drink on “Low” for 1 minute and then blend chocolate liqueur into the drink. Next, blend on “Low” for an additional minute and then serve the drink over ice in a large glass. Enjoy!!

A Little Berry For Your Ginger

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1 small pot 1 ½ cup hot water 1 cup blueberries – washed 1 Tbsp ginger 1 tea bag – favorite tea

To start, in a small pot over “High” heat, combine hot water, blueberries and ginger. Stir the mixture until it starts to boil – the blueberries will slowly dissolve in the water. Next, add 1 tea bag of your favorite tea to the mixture and let the tea brew for 3 minutes. Stir the drink slowly during this time frame. Enjoy this hot tea while watching or reading the news.



Lobster Grab Salad

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1 large bowl 2 cups blue cheese dressing 2 cups shredded cheese – any brand/type ½ cup white wine 1 Tbsp black pepper 1 tsp sea salt 1 head lettuce – chopped 2 cups tomatoes – chopped 2 cups walnuts – chopped 1 cup small green olives – whole 2 cups lobster – cooked and chopped French bread White wine

To start, in a large bowl, combine blue cheese dressing, shredded cheese, white wine, black pepper and sea salt. Stir the ingredients thoroughly and then blend 1 head of chopped lettuce, tomatoes and walnuts into the mixture. Next, stir the mixture 3 times and then blend green olives and lobster into the mixture. Stir the salad until well blended. Lastly, chill the salad for 1 hour and then serve it with French bread and lots of white wine. Enjoy!!

Nick's "Wildest Dreams" Cocktail

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1 large punch bowl 2 750 ml bottles white wine - chilled 2 cups orange juice 1 cup orange liqueur 1 bottle Ginger Ale 2 cups fresh apples - chopped 2 cups fresh pears – chopped 2 cups fresh oranges – chopped ½ bucket ice Fancy glasses
To start, fill a large punch bowl with 2 bottles of chilled white wine and then slowly blend 2 cups of orange juice into the wine. Next, add orange liqueur and a bottle of Ginger Ale to the mixture. Slowly stir the ingredients for 1 minute and then add fresh apples, pears and oranges to the cocktail. Lastly, add ½ bucket of ice to the cocktail – about 20 ice cubes. Stir the cocktail for 2 minutes and then chill for 1 hour. Serve this wild cocktail to your guest via fancy glasses. Enjoy!!

Albuquerque's Old PBR Man

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Large punch bowl
20 large shrimp – shelled and deveined
4 bottles Pabst Blue Ribbon beer
1 cup lemon juice
1 Tbsp Cajun Seasoning
4 cups bacon – cooked, drained and chopped
Punch glasses
Butter crackers
To start, in a large punch bowl, combine 20 large shrimps and four bottles of Pabst Blue Ribbon beer. Stir the mixture to allow the beer to penetrate the shrimps. Next, pour a cup of lemon juice into the PBR mixture and then add in Cajun Seasoning. Toss the bacon into the PBR mixture and stir the ingredients for 3 minutes. Lastly, chill the mixture for an hour before serving in punch glasses along with butter crackers.

Hot Cocoa on Eubank

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1 hot cocoa mix packet
1 cup hot water
2 shots of Rum
1 tsp chipotle chili pepper – ground
1 tsp cinnamon
Whipped cream
To start, prepare the hot cocoa mix and pour the mixture into a large coffee cup. Next, blend Rum, chipotle chili pepper and cinnamon into the cocoa. Lastly, stir and top the cocktail with whipped cream. Enjoy!

Saturday's Lomas Chicken

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2 chicken breasts - large
1 baking dish
1 Tbsp black pepper
1 cup chopped onions
1 Tbsp Cajun seasoning
1/2 cup green chili beer
1 platter
1 large bowl
2 cups sour cream
1 Tbsp dill
Case India Pale Ale beer
To start, preheat your oven to 350 degrees F and then place two large chicken breasts in a baking dish. Next, sprinkle black pepper, chopped onions and Cajun seasoning over the breasts. Pour a half cup of green chili beer over the chicken breasts. Lastly, pace the baking dish in your oven. Cook the breasts for 30 minutes and then remove the chicken from the oven and place the breasts on a platter. In a bowl, combine sour cream and dill. Stir the mixture thoroughly. Top the chicken with the sour cream mixture. Enjoy this entree with a case of IPA beer.


Summer Mash, Mash and Salmon

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Large bowl
12 oz smoked salmon – cubed
2 cups sour cream
1 Tbsp salt
1 Tbsp black pepper
½ cup chives
1 Tbsp dill
2 cups mashed potatoes – instant or homemade
Large platter
2 - 3 jars of green olives
1 package croutons White Wine
To start, in a large bowl, combine smoked salmon, sour cream, salt and black pepper. Stir the mixture until it is creamy. Next, blend in chives and dill. Continue stirring the mixture for 1 minute and then blend in the mashed potatoes. Stir until all ingredients are well blended. Lastly, let the salmon mixture chill for 1 hour and then pour the salmon mixture into the center of a large platter. Evenly place green olives around the salmon mixture and then sprinkle croutons around and on top of the salmon mixture. Serve with white wine – enjoy!!

Luke’s Surprise Cupcakes

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6 Cupcakes – any brand
Freezer-safe container
1 microwave-safe bowl
6 cups strawberry frosting
3 cups strawberries – washed
3 cups cake sprinkles
1 or 2 bottles white wine
To start, place cupcakes in a freezer-safe container. Next, in a microwave-safe bowl, heat 6 cups of strawberry frosting in your microwave for 2 minutes. Stir the frosting thoroughly and dip each cupcake in the strawberry frosting. Lastly, place the cupcakes back in the freezer-safe container and then place 1 strawberry on top of each cupcake. Sprinkle cake sprinkles over the tops of the cupcakes and then chill the cupcakes in your refrigerator for 2 hours before enjoying with white wine.


You Want Kobe?

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1 slow cooker
2 lbs Kobe beef – cubed
2 cups Bordeaux wine
2 cups cold water
1 Tbsp black pepper
½ Tbsp salt
1 cup chives
1 cup brown sugar
1 white onion – chopped
Large platter
1 or 2 loafs of chopped garlic bread
1 or 2 bottles red wine
In a slow cooker set on “High”, place 2 pounds of cubed Kobe beef first and then pour Bordeaux wine over the meat. Slowly add 2 cups of cold water to one side of the cooker. The water will combine with the wine. Next, add black pepper, salt and chives to the cooker. Lastly, add brown sugar and chopped white onion, and then place a lid on your slow cooker and let the meat cook for 5 hours. To serve, remove the meat from the slow cooker and place it in the center of a large platter. Next, arrange toasted garlic bread around the meat and enjoy this dish with red wine.


Tippi's Deux Wiskies

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Shot glasses
1 bottle Brenne whiskey
1 bottle Bastille whiskey
1 package aged Gouda
Small platter
1 lemon
1 lime
In several shot glasses, pour up shots of Brenne and Bastille whiskies. Slice one package of aged Gouda and arrange the cheese on a small platter. Wedge one lemon and one lime. 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 whiskies are gone. Enjoy!!

Nick's Bourbon Pour

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5 ice cubes
3 oz Bourbon
3 oz Ruby Port
3 oz Kahlua
3 oz heavy cream
2 tsp nutmeg
1 Martini glass
In a large shaker, combine ice, Bourbon, Port, Kahlua and heavy cream and then shake the cocktail vigorously for 20 seconds. Next, strain the cocktail into a large Martini glass. Lastly, sprinkle nutmeg on top of the cocktail. Enjoy!

Nick’s Pot of Chicken and Chili

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1 crock pot
1 whole chicken – cut into pieces
4 sticks butter
2 Tbsp black pepper
6 cups white wine
3 Tbsp crushed red pepper
2 cups onion – minced
4 cups green chili peppers – chopped
2 Tbsp thyme
1 large bowl
Favorite sides
Favorite bread
In a crock pot, combine chicken, butter and black pepper. Slowly pour 6 cups of white wine over the mixture. Gently stir the mixture to mix the ingredients. Next, add crushed red pepper, onion, green chili peppers and thyme to the crock pot. Place a lid on the crock pot, set the appliance’s heating selector to “Low” and let the mixture cook for 7 hours. Once the time is up, transfer the chicken to a large bowl. Enjoy this spicy meal with your favorite sides and bread.

Ricotta Eggs on San Pedro

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1 large bowl
6 eggs
2 Tbsp black peppercorns
2 cups onions – minced
4 cups ricotta cheese
2 Tbsp celery seeds
2 butter pats
Cooking spray
1 large skillet
2 large hoagies – sliced
Coffee or tea
To start, in a large bowl, combine eggs, black peppercorns, onions and ricotta cheese. Stir the ingredients thoroughly and then blend celery seeds and butter pats. Stir the mixture for 2 minutes. Next, spray a thin layer of cooking spray onto a large skillet and place the skillet over “Medium” heat. Lastly, fry the egg mixture until done – about 5 minutes. Serve this eggy dish with large hoagies and coffee or tea.

Nick's Summer Water

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2 cups watermelon – chopped 1 cup Vodka
3 cups cold water
3 ice cubes
Tall glass

In a blender, combine chopped watermelon, Vodka, cold water and ice cubes. Blend on “Low” until smooth and then pour the drink into a tall glass. Enjoy!!

PBR Beans For Life

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2 cans refried beans
1 cup Pabst Blue Ribbon beer
1 saucepan
1 cup salsa – hot
Fancy bowl
1 platter
2 bag chips
5 or 6 bottles of Pabst Blue Ribbon beer
To start, combine refried beans and Pabst Blue Ribbon beer in a saucepan. Heat the mixture over “Medium” heat for 7 minutes – stir the ingredients the entire time. Next, blend salsa into the mixture and continue stirring and heating for an additional 10 minutes. Lastly, pour the PBR bean mixture into a fancy bowl and set the bowl in the center of a large platter. Arrange chips around the bowl. Enjoy this quick snack with bottles of Pabst Blue Ribbon beer.

Granny's Pass The Time Sandies

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1 loaf rye bread
1 package paper plates
5 cucumbers – sliced thinly
3 containers crab salad – at least 16 oz
1 cup lemon juice
1 Tbsp black pepper
1 Tbsp sea salt
2 bags salad mix
Lemonade or iced tea
To start, arrange rye bread slices into pairs onto several paper plates. Next, place 4 slices of cucumber onto one of the pair slices. In a large bowl, mix crab salad, lemon juice, black pepper and sea salt and then stir the mixture thoroughly. Lastly, place a tablespoon of the crab mixture on top of each sandwich. Top each sandwich with ½ cup salad mix and then close each sandwich with the pair’s other piece of bread. Serve the sandwiches with lemonade or iced tea.


Nick’s Cheese Cherries Surprise

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Small saucepan
1 envelope unflavored gelatin
1/2 cup cold water
1/2 cup sugar
2 Tbsp fresh lemon juice
2 tsp vanilla extract
2 cups cream cheese
1 (12-ounce) can evaporated skimmed milk
6 Stemmed glasses (Champagne flutes)
1 (21-ounce) can cherry pie filling
In a small saucepan, combine gelatin and cold water. Let the mixture stand for 1 minute and then cook the mixture over low heat, stirring until the gelatin dissolves. Turn off the gelatin mixture and let it stand. Next, combine sugar, lemon juice, vanilla extract and cream cheese in a medium-sized mixing bowl. Beat the ingredients with a mixer set on “Medium” speed until the mixture is smooth. Lastly, gradually add the milk and reduce your mixer’s speed to “Low” and mix until smooth. Add in the gelatin mixture and beat until well blended. Spoon one heaping tablespoon of pie filling into each of 6 stemmed glasses. Top the pie filling with 1/2 cup of the gelatin/cheese mixture. Cover each glass and chill for at least 3 hours. Spoon another he…

Check It Out - Denise White Parkinson

Nick's June 1st Summer Salad

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2 bags salad mix
2 cups tomatoes – washed and halved
2 cups mushrooms – washed and chopped
1 cup green chili peppers – washed and chopped
2 cups grilled onions
2 cups bacon – cooked, drained and chopped
1 cup India Pale Ale beer
1 cup vinegar
2 cups croutons
Garlic bread or fry bread
In a large salad bowl, combine salad mix, tomatoes, mushrooms, chili peppers and onions. Toss the salad thoroughly and place it in your refrigerator for 1 hour. Next, in a small mixing bowl, combine bacon, India Pale Ale and vinegar. Stir the mixture slowly to keep the beer from excessively fizzing. Remove the salad from your refrigerator. Pour the IPA dressing mixture over the salad. Lastly, top the salad with the croutons and gently toss the salad before serving it with garlic or fry bread.