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Showing posts from January, 2018

Indigo Steak

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3 Tbsp seasoned pepper 3 tsp seasoned salt 4 sirloin steaks; 2 ½ pounds each; 2 inches thick 4 Tbsp butter 4 Tbsp olive oil 4 Tbsp beef bouillon 4 cups Cognac
Rub pepper and salt on both sides of the steaks. Heat a large skillet on medium, adding butter and olive oil. Cook steaks for 10 minutes on each side, adding oil as necessary. Remove steaks from skillet and let them rest. Reduce heat to low; add beef bouillon. Place steaks back in the skillet and add Cognac. Turn the steaks over. Remove from skillet; pour the bouillon/Cognac mixture over steaks before serving. 

Tomatoes Over Rio

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6 cups grape tomatoes 6 sliced garlic cloves ½ tsp salt ½ tsp pepper 3 Tbsp olive oil 1 cup white wine 1 tsp soul seasoning 1 loaf French bread White wine
Preheat oven to 450 degrees F. and coat a baking sheet with vegetable oil. Place the tomatoes, garlic, salt, pepper and olive oil in a large bowl. Toss the ingredients until the tomatoes are completely coated. Blend in white wine and soul seasoning. Spread tomato mixture on baking sheet and place in oven. Remove from oven when tomatoes are starting to brown. Serve with sliced French bread and white wine.

Lemonini

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2 lbs boiled shrimp, peeled and washed 3 Tbsp grated fresh garlic 1 bottle white wine 1 Tbsp olive oil 3 Tbsp paprika 1 cup lemon juice Your favorite gin or vodka cocktail
In a large bowl combine shrimps, garlic and white wine. Stir, adding olive oil, paprika and lemon juice until blended. Refrigerate for one hour; drain and serve as a starter with gin or vodka.

Uptown Folk's Bacon Cookies

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1 lb. butter cut into 1-inch cubes 4 large farm-fresh eggs 2 ½ Tbsp vanilla extract 1 ½ Tbsp aluminum-free baking powder 1 ¼ tsp baking soda 5 ¾ cups all-purpose flour 1 tsp salt 1 ½ cups brown sugar 2 cups granulated sugar 10 oz. toasted walnuts ½ cup chocolate liqueur 15 oz. bittersweet chocolate pistols, chopped 15 oz. bittersweet milk chocolate pistols, chopped 6 oz. cooked crisp bacon, trimmed and chopped Wine
Preheat oven to 400 degrees F. and oil one or more cookie sheets. Stir cubed butter with eggs and vanilla in a mixing bowl; add baking powder, baking soda, flour and salt until blended. Add brown sugar and granulated sugar; mix thoroughly. Scrape sides of the mixing bowl and continue stirring until all ingredients are well-blended. Add walnuts, chocolate liqueur, pistoles and chopped bacon to the mixture. Mix for 30 seconds until a stiff dough forms.
Scoop and roll mixture into golf ball-sized dough balls. Place dough balls on one or more cookie sheets; refrigerate for 1 hour. Preheat ove…

Nick's Melts

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4 cups cooked turkey breast, chopped 1 tsp salt 1 tsp black pepper 4 cups cheddar cheese, grated 4 hamburger buns ½ cup chopped hot peppers, red or green
In a large bowl, mix turkey breast, salt, pepper and 3 cups of grated cheese. Preheat oven to 400 degrees F. Open hamburger buns and arrange on a cookie sheet. Spread turkey mixture on the open-faced buns, topping each with remaining cheddar cheese. Sprinkle with hot peppers and bake until cheese melts, about 10 minutes.



Blood on Central

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4 cups tomato juice 3 cups pepper vodka 2 tsp chopped fresh basil 2 tsp chopped fresh cilantro 3 tsp chopped fresh chives 8 Tbsp fresh-squeezed lemon juice 5 tsp hot sauce 2 tsp Worcestershire sauce 2 pinches celery salt 2 pinches sea salt Ground black pepper 5 ice cubes
In a mixer, combine all ingredients and blend on “Low.” Add ice; blend until smooth. Refrigerate the mixture for 30 minutes. Remove, garnish with lemon and serve in tall glasses.

Nick's Kisses at Midnight

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36 unwrapped Hershey’s Kisses 2 cups Crown Royal liquor 1 ½ tsp vanilla extract
Place Hershey’s Kisses in a large bowl and cover with Crown Royal liquor. Pour in vanilla extract and gently shake the bowl to mix the mixture. Serve the Hershey’s Kisses with cake or ice cream.

To Die For Turkey Salad

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2 lbs. chopped cooked turkey breast 1 6-oz. jar Italian salad dressing 1 Tbsp black pepper 1/3 Tbsp garlic salt 2 cups pitted green olives 2 cups chopped banana peppers
2 cups pickle relish 2 cups boiled eggs, chopped 2 Tbsp spicy mustard 1 Tbsp paprika 1 Tbsp lemon juice Crackers or French bread
In a large mixing bowl, blend the turkey breast and salad dressing; add black pepper and garlic salt. Add olives, banana peppers, relish and boiled eggs. Mix thoroughly. Blend in mustard, paprika and lemon juice. The salad will be creamy and slowly thicken with mixing. Chill the salad for 30 minutes before serving. Serve this cold treat with crackers or French bread.



Mmmm…Crab

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3 8-oz. jars of crabmeat 5 Tbsp mayo 2 1/2 Tbsp lime juice 4 tsp curry powder 1/2 cup dry white wine 5 green onions, finely chopped 48 Club crackers 24 halved seedless red grapes White wine
In a mixing bowl, thoroughly blend crabmeat, mayo, lime juice, curry powder, wine and onions. Arrange crackers on multiple platters and top each with crab mixture. Garnish with sliced grape half; serve with chilled dry white wine. 

Sunset Mmmm

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2 cups cream cheese 3 Tbsp fresh lemon juice 3 Tbsp lemon zest 2 Tbsp white wine 12 bagels; lightly toasted and cut into wedges 10 oz. smoked salmon cut into 12 2-inch squares 3 Tbsp capers 2 cups chopped arugula
In a large bowl combine cream cheese, lemon juice, lemon zest and white wine. Arrange bagel wedges on a platter and dollop a spoonful of cream cheese mixture on each wedge. Roll salmon squares and place one on each bagel wedge. Sprinkle with capers and chopped arugula; pair with craft beer or ale.

Indigo Moon Chicken

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10 oz. cream cheese 1 cup chopped celery 1 cup chopped rosemary 2 cups hot sauce 2 cups shredded cooked chicken 1 9-inch pie shell 3 cups crumbled blue cheese French bread, sliced
Preheat oven to 450 degrees F. In a large skillet, melt the cream cheese and fold in the celery, rosemary and hot sauce. The mixture will be creamy. Add chicken and stir well. Pour mixture into pie shell; top with crumbled blue cheese. Bake for 25 minutes and serve with French bread.  

Mable's Princess Cake

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1 box white cake mix 1 box strawberry gelatin mix, the 4-serving size 2 Tbsp all-purpose flour 2 cups frozen strawberries, thawed ½ cup vegetable oil 4 eggs 1 2-oz. bottle of strawberry liqueur
Preheat oven to 350 degrees F. Oil a 10-inch Bundt or tube pan. Combine cake mix, gelatin, flour, eggs and strawberries in a large mixing bowl. Mix at "Medium" speed for three minutes. Next, add ½ cup oil and beat for one more minute. Pour batter into pan; bake for 40 minutes. After cake cools, use a toothpick to punch holes in the center of the cake. Drizzle strawberry liqueur into the holes. Chill before serving. 



Smoky Wine Spread

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6 hard-boiled eggs ½ cup mayonnaise 1 tsp curry powder ½ cup white wine 2 Tbsp grated Parmesan cheese 1 tsp salt 1 tsp pepper ¼ tsp minced garlic Club crackers or pita bread Wine
Chop hard-boiled eggs and place in a mixer. Next, add mayo, curry powder and white wine to the mixer. Blend mixture on “Low,” adding Parmesan cheese, salt, pepper and minced garlic; blend until smooth. Spread on crackers or toasted pita; serve with chilled wine.





Riesling Cheesy Twists

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4 Tbsp olive oil 2 large cookie sheets 3 cans of pizza dough 1 stick of butter 1 large bowl 3 lbs shredded cheese – yellow or white 1 Tbsp Rosemary 1 cup Riesling 2 cups chopped tomatoes Large platter
Time for some twists:  To start, preheat your oven to 400 degrees F and then use a cooking brush to apply 4 tablespoons of olive oil onto 2 large cookie sheets. Next, open 3 cans of pizza dough and slice the dough into 4-inch squares. Place the dough on the cookie sheets. Once the slicing process is complete, sit the cookie sheets to the side.
The cheesy mixture:  In a large bowl, combine shredded cheese, Rosemary, Riesling and chopped tomatoes. Stir the mixture until well blended. The cheese should be sticky but not too wet. Now it is time to combine the cheese and dough...place 2 tablespoons of the cheese mixture in the center of each 4-inch square. You may have some cheese mixture left. That is OK – you can freeze it and use it later, if desired. Next, fold each end of the squares over the chees…

Boost For Boosting

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2 cups chopped red cherries 2 cups chopped black cherries 3 cups bottled water 1 Tbsp raw honey 1 tsp ginger 1 large water pitcher
Another great drink to get you started on your diet.
In a blender, combine cherries and bottled water. Blend the ingredients on “Low” for 1 minute and then add raw honey and ginger to the mixture. Blend on “High” for 2 minutes and then let the drink rest for 1 minute. Transfer the drink into a large water pitcher and chill the drink for 30 minutes. Make and drink this mixture daily for the next week.




Get It Started 2018

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2 cups chopped strawberries
3 cups bottled water 2 cups chopped blueberries 1 Tbsp Turmeric ½ cup lemon juice 1 large water pitcher
To kick off your diet in 2018, you need Nick's Plates' “Get It Started 2018” drink.
In a blender, combine strawberries and bottled water. Blend the ingredients on “Low” for 1 minute and then add blueberries, Turmeric and lemon juice to the mixture. Blend on “High” for 2 minutes and then let the drink rest for 1 minute. Transfer the drink into a large water pitcher and chill the drink for 30 minutes. 
Make and drink this mixture daily for the next week.