Showing posts from October, 2018

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.