Posts

Showing posts from December, 2017

NM's Green Onions and Tomatoes

Image
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

Image
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

Image
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

Image
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

Image
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!!