Showing posts from 2018

Late NYE Breakfast

½ cup butter
1 large skillet
1 cup tomatoes – chopped
1 cup green peppers – chopped
1 tsp garlic powder
1 tsp red pepper
4 cups eggs – whisked
2 cups smoked salmon – crumbled
2 cups blue cheese crumbles

To start, heat butter in a large skillet over “Medium” heat. Once the butter is melted, add tomatoes, green peppers, garlic powder, and red pepper. Stir the mixture until the ingredients are starting to brown. Next, add eggs to the mixture and stir until well blended and the eggs are done. Lastly, add crumbled smoked salmon and blue cheese crumbles to the mixture. Stir slowly until well blended – about 3 minutes. Serve this dish with plenty of toast and coffee.
Happy New Year's Eve!!

Nick's Plates: Check It Out - Hobby Lobby Blog!!


Mushrooms, Not Mushrooms

1 skillet½ cup extra-virgin olive oil
3 cups mushrooms – sliced
1 Tbsp thyme
1 Tbsp black pepper
Large bowl lined with multiple layers of paper towels
French bread – sliced and on a cookie sheet
3 cups Parmigiano-Reggiano – shredded

In a skillet over “Medium” heat, heat extra-virgin olive oil until the oil starts to pop. Next, add sliced mushrooms, thyme, and black pepper to the oil. Cook the ingredients until the mushrooms are starting to brown. Once the cooking process is complete, transfer the mushrooms to a large bowl and let any excess oil drain from the mushrooms. Preheat your oven to 350 degrees F. Lastly, transfer the mushrooms onto pieces of sliced French bread and then top each of piece with an even amount of shredded Parmigiano-Reggiano. Bake the dish for 10 minutes or until the cheese starts to melt.
Serve this cheesy dish with plenty of your favorite wine!!

Christmas Eve Spread by Nick

2 cups pimento pepper slices – chopped
2 cups green olives – minced 1 cup blue cheese crumbles 1 cup Cheddar cheese – shredded 1 large plastic container 2 cups mayonnaise Crackers Plenty of white wine
Merry Christmas!!
This spread is to DIE for...combine pimento pepper slices, green olives, blue cheese crumbles, and Cheddar cheese in a large plastic container. Stir the mixture gently and then add mayonnaise to the mixture. Stir the ingredients until well blended and then chill the container for 30 minutes. Serve this spread with crackers and PLENTY of white wine.

Luke's Welcoming Bake

Cooking spray
1 large baking dish 4 lbs boneless, skinless chicken breast – cut into halves 3 Tbsp black pepper 2 cans tomato paste 3 cups yellow onions – chopped 2 Tbsp garlic powder 2 Tbsp dried oregano 4 cups bread crumbs White wine
It is time for a bake!!
To start, preheat your oven to 350 degrees F and then spray a large baking dish with an even coat of cooking spray. Next, place chicken breast evenly in the baking dish and then sprinkle black pepper over the chicken. Next, pour tomato paste over the chicken and then layer yellow onions, garlic powder and dried oregano evenly over the mixture. Lastly, cover the mixture with bread crumbs. Bake the dish for 50 minutes and then place dish under your stove's broiler for 5 minutes to fully brown the bread crumbs. Serve this dish with plenty of white wine and your favorite sides.

The “No You Don't Have to Suffer” Dip

Large bowl 2 large packages extra-firm tofu – cubed 2 cups pineapple salsa 1 Tbsp black pepper 1 Tbsp jerk spice 1 cup pineapple liqueur Crackers Bottle of pineapple liqueur
Is it lunch or is it a cocktail dish? I don't know but it is good!!
In a large bowl, combine cubed tofu, pineapple salsa, black pepper, and jerk spice. Next, gently stir the mixture for 1 minute and then add pineapple liqueur to the dish. Stir the dip for 2 minutes. Lastly, chill the dip for 15 minutes and then serve with crackers and shots of pineapple liqueur.

Luke's Aioli Snack

1 small plastic container with lid 2 Tbsp Aioli mayo 2 tsp black pepper 1 cup turkey breast – chopped ½ cup banana peppers – chopped 1 tsp sea salt ½ cup Cheddar cheese
This treat is great as a lunchtime snack or as a quick meal.
In a small plastic container, combine Aioli mayo, black pepper, and chopped turkey breast. Stir the ingredients until well blended and then add chopped banana peppers and sea salt to the mixture. Lastly, top the mixture with Cheddar cheese and then chill the snack for 30 minutes before serving.

Happy Thanksgiving!!

Happy Thanksgiving!!

Nick's Weekend Kick It Up Smoothie

6 stalks celery – chopped 1 cup cucumber – minced 2 cups kale – chopped 2 cups bottled water 1 cup spinach – chopped Black pepper 1 Tbsp lemon juice 
In a blender, combine celery, cucumber, kale, and bottled water. Blend on “Low” for 1 minute and then add spinach, black pepper and lemon juice into the mixture. Blend on “High” for 2 minutes and then let the smoothie rest for 1 minute before drinking.

Nick's Salad of Grains

Large bowl
1 cup Amaranth 1 cup barley 1 cup cooked oatmeal 1 cup Quinoa 1 cup chickpeas 1 cup apple cider vinegar
In a large bowl, combine Amaranth, barley, cooked oatmeal, Quinoa, and chickpeas. Stir the ingredients until well blended and then slowly add a cup of apple cider vinegar to the salad. Stir the salad thoroughly and then eat it immediately.

A Big Pot of Breakfast

1 skillet Breakfast sausage – one roll 1 cup green peppers – chopped 1 package cooked bacon – cubed 1 large stockpot 2 cans Rotel – any flavor 1 Tbsp black pepper 4 packages cream cheese 2 cups mushrooms – cooked and halved 2 Tbsp garlic powder Toast
Are you ready for breakfast?
In a skillet over “High” heat, brown one roll of breakfast sausage, and then add chopped green peppers and cubed bacon to the skillet. Stir the ingredients until well blended. Next, transfer the mixture to a large stockpot. Place the stockpot on your stove and reduce the heat to “Medium.” Add Rotel, black pepper and cream cheese to the mixture. Stir the mixture until the cream cheese melts. Lastly, add mushrooms and garlic powder to the mixture. Stir the dish until well blended. Serve this hot dish with toast and plenty of coffee.

The Day After a Rough Night Breakfast

6 eggs – lightly beaten 2 Tbsp garlic powder 2 cups yellow onions – chopped 2 cups green chiles – chopped 3 cups sausage – crumbled – precooked 3 cups grated Cheddar cheese ½ cup melted butter ½ cup cream ½ cup basil – chopped 1 Tbsp black pepper Non-stick skillet Toast Coffee
In a large bowl, combine eggs, garlic powder, yellow onions, and green chiles. Stir the mixture until well blended. Next, add crumbled sausage, Cheddar cheese, melted butter, and cream to the egg mixture. Stir the mixture twice and then add chopped basil and black pepper to the mixture. To cook, place a non-stick skillet over “High” heat for 2 minutes and then pour the egg mixture into the skillet. Use a plastic spatula to scramble the eggs. The dish is done once the mixture starts to brown. Serve this dish with plenty of toast and coffee.

Dinner Is On Me Sandwiches

1 baking pan Olive oil 6 slices white or wheat bread – lightly toasted Black Pepper Spicy Mustard Sliced Gorgonzola Dolce cheese Sliced tomatoes Sea Salt Basil leaves – chopped Sliced Chorizo Large Platter White or red wine
To start, preheat your oven to 300 degrees F and then coat a baking pan with a light layer of olive oil. Next, place slices of white or wheat bread evenly on a baking pan and then sprinkle black pepper over the bread. Next, spread spicy mustard on each piece of bread and then layer sliced Gorgonzola Dolce cheese and sliced tomatoes on the bread. Lastly, layer chopped basil leaves and sliced Chorizo evenly over the bread.
Place the pan in your oven and bake the open-faced sandwiches for 10 minutes or until the cheese starts to ooze from under the meat. Once the baking process is complete, transfer the sandwiches onto a large platter. These hot sandwiches pair nicely with white or red wine.

Nick's Sunday Blast!

1 Tbsp ginger 2 cups Vodka ½ cup lime juice 1 cup white grapes – chopped Ice
In a blender, combine ginger, Vodka, lime juice, and chopped white grapes. Blend on “Low” for 1 minute and then let rest for 1 minute.


Spicy Is Spicy and It Will Be Spicy

5 cups watermelon – cubed 1 cup Rum 1 Tbsp black pepper Large plastic container with lid 3 cups honeydew melon – cubed 1 tsp white sugar Lime zest – from 1 lime 3 sprigs fresh mint – minced Fancy bowls
Are you ready for spicy fruit?
To start, combine cubed watermelon, Rum and black pepper in a large plastic container. Stir the ingredients gently to infuse the Rum into the watermelon. Next, add honeydew melon, white sugar, lime zest and fresh mint to the fruit mixture. Stir the mixture gently until well blended and then refrigerate the fruit dish for 30 minutes.
This spicy fruit looks good in fancy bowls.

Not Normal Beef Sauce

1 large pot 1 tsp canola oil 4 cups beef strips – diced 1 Tbsp red peppercorn 1 clove garlic – minced 2 Tbsp Sriracha sauce 1 Tbsp red wine vinegar 1 Tbsp black pepper Glass bottle with lid
Some like it hot!!
In a large pot over “Medium” heat, combine canola oil, diced beef strips, red peppercorn, and minced garlic. Let the mixture come to a boil – stirring occasionally. Next, add Sriracha sauce, red wine vinegar, and black pepper to the sauce. Stir the sauce until well blended and then let cook for 15 minutes. Once the cooking process is complete, let the sauce cool for 5 minutes and then transfer the sauce into a glass bottle. 
Use this sauce over pasta, stir-fry dishes, and other dishes!!

Nick's Plates Tip #45

When meal planning, do write out weekly menus to keep the planning process exciting. Write out menus on colorful paper and write short descriptions of each dish you are cooking. Make it really fun by posting your weekly menus on social media and message boards.

Dipping for Arugula

1 large bowl 1 Tbsp olive oil 1 medium onion – diced 1 Tbsp black pepper 3 cups unsalted butter – creamed 3 cups arugula leaves – chopped 3 cups spinach leaves – chopped 1 tsp sea salt 1 cup banana peppers - diced 1 cup Italian parsley leaves – chopped ½ cup dry white wine
Crackers White wine
Time to dip...
In a large bowl, combine olive oil, diced onions, black pepper, and creamed butter. Stir the ingredients until well blended and then add arugula and spinach leaves to the mixture. Stir the mixture for a minute and then add sea salt, diced banana peppers, Italian parsley leaves, and dry white wine to the mixture. Stir until well blended. Chill the mixture for 10 minutes and then serve with plenty of crackers and white wine.


Nick's Plates - October 2nd Drink

Large pot 1 cup cold water 1 freshly peeled ginger root
2 freshly peeled and chopped lemon wedges 2 cups Gin 1 shot Vodka
In a large pot over "Low" heat, combine cold water, peeled ginger root, and chopped lemon wedges. Let the mixture come to boil and then turn off the heat. Next, add Gin and Vodka to the mixture. Stir the cocktail for 1 minute and then serve in small cups.

Slow It Goes...Slow It Goes

1 slow cooker 2 cups cold water 2 cups sweet white wine 1 rotisserie chicken – cooked and recently purchased 1 cup brown sugar 1 Tbsp chili powder 1 green chile – chopped
Sweet chicken is ALWAYS good!
In a slow cooker, combine cold water and sweet white wine. Stir the mixture for 1 minute and then add a cooked rotisserie chicken to the appliance. Next, sprinkle the chicken with brown sugar and chili powder. Lastly, add chopped green chile to the appliance. Turn the slow cooker's dial to “Low” and let the mixture cook for 1 hour. 
Serve this sweet dish with plenty of your favorite beer. 

Nick's de Provence Soup

1 large stock pot 2 large bags of mixed vegetables – frozen 1 Tbsp Herbes de Provence 5 cups vegetable stock 1 cup cold water Fancy bowls Toasted bread – cubed Dijon mustard French wine – white or red
Are you ready to visit France?
Let's Go...In a large stockpot over “Low” heat, combine mixed vegetables, Herbes de Provence, vegetable stock and cold water. Let the soup cook for 1 hour, stirring the soup regularly, and then let the soup simmer for 10 minutes. While the soup is simmering, butter cubed bread with 1 teaspoon of Dijon mustard. Serve this hearty soup and bread with plenty of French wine. 

Ingredients for this recipe can be found at your local Albertson's grocery store -

Nick's Lobster Plate 3.5

Large platter 2 lbs lobster meat - cooked and cubed 2 lbs cheddar cheese - melted Black pepper 2 lbs crabmeat - cubed 5 cups white sauce - warm French bread White wine
On a large platter, cover the platter's surface with 2 pounds of cooked lobster meat. Next, lay cheddar cheese, black pepper, and cubed crabmeat evenly over the lobster. Lastly, cover the mixture evenly with warm white sauce. Serve this hot dish with plenty of French bread and white wine.

Pick up the ingredients for this recipe at your local Kroger or Kroger-owned grocery store -

Pop That Hot

1 large bowl 3 lbs grilled chicken – precooked and chopped 2 cups pico de gallo 3 cups sour cream 2 Tbsp hot sauce 2 cups white onions - chopped 1 cup green bell peppers - chopped 1 Tbsp cayenne pepper 1 Tbsp sea salt 1 jar hot salsa Chips
I know you like it hot!!
In a large bowl, combine chopped grilled chicken, pico de gallo, sour cream and hot sauce. Stir the ingredients until well blended. Next, add chopped white onions, chopped bell peppers, cayenne pepper, and sea salt to the mixture. Stir the dip until well blended. Lastly, add hot salsa to the dip and stir until well blended. 
Serve this hot dip with plenty of chips and adult beverages.

Nick's Elegant and Fancy As Hell Flatbread

2 flatbreads – lightly toasted and cut in half Baking sheet 4 cups red onions - sliced Dijon mustard 2 cups white onions - sliced 4 cups strawberries - sliced Cayenne pepper Parsley 4 cups Ricotta cheese Black pepper Fresh basil 4 cups grilled steak 4 cups Cheddar cheese Red wine or your favorite beverage
Before starting, preheat your oven to 350 degrees F.
To start, place 2 pieces of toasted flatbreads on a baking sheet and then layer red onions evenly on both pieces of bread. Next, spread an even coat of Dijon mustard over the onions and then layer white onions and strawberries on top of the mustard. Next, sprinkle a thin layer of cayenne pepper and parsley over the flatbreads – do not sprinkle too much of these ingredients. Next, add Ricotta cheese, black pepper, and fresh basil evenly over the flatbreads. Lastly, add grilled steak to the flatbreads and then sprinkle Cheddar cheese evenly over the steak.
To bake, place the baking sheet in your oven and let the flatbreads bake until the cheese star…

Coats on Fire

Olive oil
1 large skillet 4 catfish fillets Large platter Paper towels 1 lb green onions - chopped 2 cans corn - drained 2 cans Rotel French bread
Favorite beer

To start, heat 1 cup olive oil in a large skillet until the oil starts popping. Next, fry 4 catfish fillets until the fish is crispy and starting to brown. Once the fish is done, place the fish on a platter lined with paper towels. While the fish is cooling, drain the oil from the skillet and add chopped green onions, can corn and Rotel to the skillet. Saute the mixture over “Low” heat for 3 minutes and then add the fish back to the skillet. Increase the heat to “Medium” and let the dish cook for 5 minutes. Serve this dish with French bread and plenty of your favorite beer.

The Bowls to End the Day With

4 plastic bowls with lids
4 cups cooked cauliflower - chopped 4 cups brown rice – cooked 4 Tbsp black pepper 4 cups black beans – canned or cooked Soy sauce 4 cups green peppers – chopped and cooked 4 Tbsp red peppercorn Cooked green chile - chopped Green salsa
4 cups avocado - creamed

To start, in 4 plastic bowls, layer cauliflower, brown rice, black pepper, and black beans into each bowl. Slowly stir the ingredients in each bowl and then add a tablespoon of soy sauce to each bowl. Next, layer green peppers, red peppercorn, and green chile into each bowl. Lastly, add 2 tablespoons of green salsa and 1 tablespoon of creamed avocado to each bowl. Slowly stir each bowl before enjoying with your favorite cocktail.


Nick's Plates - Tip #500

Meal prep on Saturday night or early Sunday morning for the next week. Use fancy containers or Earth-friendly products to store your meals. Put on some music and make the process fun and crazy!

“Me” Drink

1 cup cold water
1/4 cup whole milk
Dash of ground turmeric
Double dash of ground ginger
1/4 Tbsp black pepper
1/4 tsp ground cumin

In a blender, combine cold water, whole milk, turmeric, ginger, black pepper, and cumin. Blend on “Low” for 1 minute and then let the drink rest for 1 minute. Drink immediately!


Luke's Quick and Easy Kebabs

1 package skewers – metal or wooden – if wooden, wipe them with a wet cloth 3 lbs T-bone steak - cubed 1 lb green peppers - cubed 1 lb yellow bell peppers - cubed 1 lb red onions - cubed 1 lb cauliflower – cubed Black pepper Sea salt Beer or wine
Kebabs are always fun and all you need is a hot grill and a few ingredients.
Prep: On a skewer, place 1 cube each of the following items: T-bone steak, green pepper, yellow bell pepper, T-bone steak, red onion, cauliflower, and lastly T-bone steak. Next, sprinkle the completed skewer with black pepper and sea salt.
Repeat the Prep process until you have used all of the T-bone steaks. Once the steak is gone, make skewers with the remaining ingredients.
Grilling: Place the skewers on a hot grill and cook until the meat and vegetables are done – meat should be at 165 degrees F or higher. Vegetables should be soft and starting to brown.
Serve these skewers with beer or wine. Enjoy!!

Heavy Night for Strawberries

1 large plastic container or bowl 3 cups cottage cheese ½ Tbsp white sugar 2 cups strawberries – washed and halved 2 cups raspberries – washed and halved 2 bananas – peeled and chopped ½ cup whole or almond milk ½ cup chocolate liqueur
In a large plastic container or bowl, combine cottage cheese, white sugar, strawberries, and raspberries. Stir the ingredients until well blended and then add chopped bananas, milk and chocolate liqueur to the mixture. Stir the ingredients until well blended and then chill the mixture for 30 minutes before serving.

Nick's Friday Night Wine

1 bottle white wine 4 ice cubes 1 cup sherbet 3 ice cubes 2 Lemons – peeled and sliced in half 2 Limes – peeled and sliced in half
In a blender, combine white wine, ice cubes, and sherbet. Blend on “Low” until well blended – you may have to “Pulse” to get the ingredients to mix properly. Next, add ice cubes, lemons and limes to the cocktail. Blend on “High” until well blended. Enjoy this cold cocktail while watching your favorite movie. 

The Club for All Clubs

1 large plate 1 box Club Crackers 1 large bowl ½ cup extra-virgin olive oil 2 cups fresh mozzarella – cubed 1 Tbsp fresh basil 1 cup green olives – chopped 1 cup mayonnaise
White or red wine

A summer spread for late summer!

To start, on a large plate, arrange 1 box of Club crackers – it is OK if the crackers overlap. Next, in a large bowl, combine extra-virgin olive oil, fresh mozzarella, basil and green olives. Stir the ingredients until well blended and then blend mayonnaise into the mixture. Stir the mixture until well blended. Lastly, spread the mixture on to the Club Crackers and then refrigerate the plate for 15 minutes.

This dish pairs well with white or red wine.