Showing posts from September, 2018

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!