Showing posts from May, 2018

The Kick Off Summer Soup

1 large stockpot 3 cups tomatoes – chopped 6 cups vegetable stock – homemade or commercial 4 cups yellow onion – chopped 1 cup minced garlic 4 cups cilantro – fresh and chopped 2 Tbsp black pepper 1 pinch ground cumin 1 Tbsp Allspice
In a large stockpot over “Medium” heat, combine chopped tomatoes, vegetable stock, chopped yellow onion and minced garlic. Let the soup cook for 30 minutes, stirring occasionally, and then add fresh cilantro, black pepper, ground cumin and Allspice. Stir the soup until the ingredients are well blended. Let the soup cook for 1 hour before serving. 
This soup pairs well with French bread and French white wine. 

Nick's Mozzarella Dips

1 cup white wine 1 large glass dish 11 fresh mozzarella balls 1 Tbsp black pepper 1 cup white balsamic vinegar 1 tsp sea salt ½ cup basil – fresh and chopped 3 cups shredded cheddar cheese
To start, preheat your oven to 300 degrees F and then add a cup of white wine to a large glass dish. Next, place mozzarella balls evenly in the glass dish and then sprinkle the balls with black pepper, white balsamic vinegar and sea salt. Lastly, sprinkle sea salt, fresh basil, and shredded cheddar cheese evenly over the mozzarella balls. Place the dish in the oven for 15 minutes to fuse the spices and cheeses together. Do not exceed the 15 minute baking time. 

Soft Eggs 4566

Boiling Eggs: 1 large pot 4 cups cold water 4 large eggs 1 Tbsp sea salt
Spicy Sauce: 1 bowl2 cups diced tomatoes1 cup green chiles½ cup fresh cilantro - chopped1 splash hot sauce Fancy crackers White wine
In a large pot over “Medium” heat, combine cold water, large eggs, and sea salt. Let the eggs come to a boil and then let the eggs cook for an additional 5 minutes. Next, turn off your stove's heat and then place the pot under cold running water. While the eggs are cooling under running water, you can now make the spicy sauce. In a large bowl, combine diced tomatoes, green chiles, cilantro and a splash of hot sauce. Stir the ingredients thoroughly for 2 minutes and then place the mixture to the side. Lastly, peel the eggs and then chop each egg into quarters. Slowly add the chopped eggs to the spicy sauce and then stir the mixture until well blended. Before serving, place the dish in your refrigerator for 20 minutes. Enjoy this dish with fancy crackers and plenty of white wine. 

Check It Out – World Market Blog

World Market Blog -

Start Me Up Breakfast

½ cup olive oil 1 large skillet 3 cups zucchini – chopped 2 cups baby broccoli 1 Tbsp black pepper 3 large eggs 1 pinch sea salt Bagels - toasted 1 cup sun-dried tomatoes
You need breakfast!!
To start, heat ½ cup olive oil in a large skillet and then reduce your stove's heat once the oil starts to pop. Next, add chopped zucchini, baby broccoli, and black pepper to the skillet. Saute the ingredients until the zucchini starts to brown. Lastly, add large eggs and sea salt to the mixture. Stir the ingredients until the eggs are done – about 3 minutes. To serve, pour the dish over 1 or more bagels and then top the mixture with sun-dried tomatoes. Enjoy!!

Ginger Me Good Mister

½ cup apple juice - chilled 1 Tbsp ginger ½ cup Tequila 1 pinch of salt 1 tsp club soda Ice cubes
In a blender, combine chilled apple juice, ginger, Tequila, a pinch of salt and club soda. Blend on “Low” for 2 minutes and then let the cocktail rest for 1 minute. Pour this cocktail into a large glass then slowly add one or more ice cubes to the glass. Enjoy this drink while you wait on summer!!

Nick's Diced Mayonnaise

1 large ramekin 1 cup white onion – minced 2 Tbsp cayenne pepper 1 tsp sea salt 1 tsp hot sauce ½ cup red chili peppers – minced 3 cups mayonnaise 1 Tbsp black pepper
In a large ramekin, combine minced onion, cayenne pepper, sea salt and hot sauce. Stir the ingredients thoroughly and then add minced red chili peppers, mayonnaise, and black pepper into the mixture. Stir the mixture until well blended. Chill the dipping sauce for 30 minutes before using.

You Must Die Chorizo Dip

1 Crock-Pot – medium or large 2 pounds chorizo – cubed 3 pounds block cheese – Cheddar or your favorite flavor 2 cups yellow bell peppers – chopped 2 cups red bell peppers – chopped 2 Tbsp fresh garlic – chopped ½ cup hot sauce 2 cups tomatoes – chopped 1 cup salsa – hot Chips Beer
This dip is hot!!
In a Crock-Pot, combine chorizo, block cheese, bell peppers and fresh garlic. Next, gently stir the ingredients for 2 minutes and then add hot sauce, tomatoes, and salsa to the mixture. Do not stir after adding the last ingredients. Lastly, set your Crock-Pot to “High” and let the dip cook for 1 ½ hours. Serve this hot dip with plenty of chips and beer. 

Mussels Ave.

1 large stock pot 6 cups chicken broth 2 cups cold water 2 Tbsp black pepper 1 tsp sea salt 25 mussels – washed and cleaned 15 large shrimp – washed and cleaned ½ cup butter
In a large stockpot over “Low” heat, combine chicken broth, cold water, black pepper and sea salt. Once the ingredients start to boil, add mussels and shrimp. Next, stir the soup for 3 minutes and then let the soup cook until the mussels fully open. Lastly, add butter to the soup and stir the ingredients until well blended. 
Serve this hot soup immediately!!