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Showing posts from August, 2017

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.


Nick's Liqueur Smoothie

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1 cup ginger liqueur 3 ice cubes ½ cup ginger - chopped 1 cup cold water 1 cup cold orange slices - chopped 1 cup mango – chopped
In a blender, combine ginger liqueur, ice cubes, chopped ginger and water. Blend the ingredients on “High” for 2 minutes and then add chopped orange slices and chopped mango into the mixture. Blend the smoothie on “Low” until well blended – about 2 minutes. Enjoy!!

Late Summer Smoothie by Luke

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1 cup bok choy – chopped 1 cup dandelion 1 cup cold water 1 cup cold cashew milk 3 cups dried dates – chopped
In a blender, combine bok choy, dandelion and water. Blend the ingredients on “High” for 1 minute and then add cashew milk and chopped dried dates into the mixture. Blend the smoothie on “Low” until well blended – about 2 minutes. Enjoy!!

Moet, Moet and More Moet

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1 large pitcher 1 bottle Moet sparkling wine 1 orange – sliced 1 cup watermelon – cubed 1 cup orange juice Fancy glasses
In a large pitcher, combine Moet, sliced orange and cubed watermelon. Next, stir the cocktail slowly for 2 minutes and then add 1 cup of orange juice to the drink. Lastly, stir the cocktail until well blended and then let the drink rest for 1 minute. Serve this cocktail in fancy glasses. Enjoy!!

Luke's August Dip for Today

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1 cup evaporated milk 1 Tbsp black pepper 2 lbs Colby-Jack cheese - cubed 1 lb blue cheese – cubed 1 large saucepan
1 jar Kalamata olives – chopped 1 package dried Italian seasoning 1 Tbsp dried crushed red pepper 1 large bowl Chips Beer
To make this hot dip, start by blending evaporated milk, black pepper, cubed Colby-Jack cheese and cubed blue cheese together in a large saucepan and then heat the mixture over “Medium” heat. Stir the dip until the ingredients are well blended. Next, add chopped Kalamata olives, dried Italian seasoning and dried crushed red pepper to the dip. Continue stirring the dip until the mixture is smooth and well blended – about 15 minutes. Lastly, transfer the dip into a large bowl and serve this treat with chips and beer. Enjoy!!