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Showing posts from 2019

Nick's Pre-NYE Cleanse

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1 cup coconut milk 1 Tbsp cacao powder 1 Tbsp maple syrup 2 ice cubes Blender
Are you ready for NYE?
To start this cleanse, combine coconut milk, cacao powder, maple syrup, and ice cubes in a blender. Blend on “High” until well blended and then serve in a tall glass. Drink this quick cleanse before enjoying your NYE.
Enjoy!!


Indigo Leg-up Chicken

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1 large baking dish
Olive oil 3 lbs skin-on, bone-in chicken thighs 1 large skillet 1 cup apple cider vinegar 2 Tbsp black pepper 1 cup soy sauce 1 Tbsp garlic salt
To start, preheat your oven to 375 degrees F and then grease a large baking dish with a thin layer of olive oil. Next, saute 3 pounds of chicken thighs in a large skillet over “High” heat. You want to saute each side of the thighs for 4 minutes – each side should be brown but not burnt. Once the saute process is complete, place the chicken in the baking dish and pour apple cider vinegar over the chicken. Next, add black pepper, soy sauce, and garlic salt to the dish. Bake for 60 minutes and then serve immediately with your favorite sides. Cooking Tip: Halfway through the cooking process, add 2 cups of cold water to keep the chicken from sticking to the baking dish.


Nick's Peppery Salad

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Large salad bowl
2 Tbsp Italian dressing 6 Shishito peppers - chopped 1 tsp lemon juice 1 head lettuce - chopped 1 tsp lime juice 4 large tomatoes - diced 4 large cucumbers - sliced 2 shallots – diced 1 cup extra virgin olive oil 4 cups beef strips – precooked and sliced
You are going to love Shishito peppers!
In a large bowl, combine Italian dressing, Shishito peppers, lemon juice, and one head of lettuce. Toss the ingredients thoroughly and then add lime juice, diced tomatoes, and sliced cucumbers to the salad. Next, add diced shallots and extra virgin olive oil to the mixture. Toss the salad until well blended and then add sliced beef strips to the mixture. Lastly, toss the salad for 5 minutes and then serve the salad immediately.

Enjoy!!


Nick's Park Avenue Cocktail

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2 bottles White Zinfandel – 750ml bottles 10 ice cups Large punch bowl 3 cups strawberries – chopped 2 cups strawberry liqueur Fancy glasses
Nick's Park Avenue Cocktail is perfect for any holiday gathering or a night staying in and you want some kick!
To start, combine 2 bottles of White Zinfandel and 10 ice cubes in a large punch bowl. Stir the ingredients slowly for 4 minutes to cool the wine. Next, add chopped strawberries to the mixture. Resume stirring the cocktail and then blend in 2 cups of strawberry liqueur into the mixture. Keep stirring the mixture until well blended – about 5 minutes.
Serving: Serve this cocktail in fancy glasses and smile while you are drinking it. 
Enjoy!!




A Little Cup of Oyster Joy

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12 fancy teacups 1 large platter 4 lbs oysters – raw, cleaned and whole 4 cups butter – warm and melted Black pepper Parsley flakes Scotch whiskey
To start, place 12 fancy teacups evenly on a large platter and then fill each cup with an equal amount of oysters. Next, pour warm butter over each cup of oysters and then top each cup with black pepper and parsley flakes. Lastly, pour a teaspoon of Scotch in each cup – do not exceed a teaspoon amount of whiskey. 
Cooking Tip: Serve this fancy treat immediately to family or guests!




Nick's Polenta Bites

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1 cookie sheet or platter 2 sleeves crackers 2 lbs sharp cheddar cheese – sliced in squares 2 lbs polenta – cooked and sliced in squares 2 lbs mushrooms – sliced Stuffed green olives – sliced in half Black pepper Olive oil Favorite wine or whiskey
On a cookie sheet or platter, layer crackers evenly on the pan or platter. Next, layer cheddar cheese, polenta, mushrooms, and stuffed green olives. Lastly, sprinkle black pepper and olive oil evenly over each hor d'ourve.
Serving Tip: Serve these cute hor d'ourves with plenty of your favorite wine or whiskey.
Enjoy!!


Happy Turkey Day!!

Happy Turkey Day  from  Nick's Plates!!

Indigo Coconut Sauce

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1 large plastic container with lid 1 Tbsp coconut oil 1 cup white onion – minced ½ tsp sugar 2 cups coconut milk ½ cup plain yogurt 2 cups dried coconut flakes
In a large plastic container, combine coconut oil, minced onion, sugar, and coconut milk. Stir the ingredients thoroughly and slowly add plain yogurt and coconut flakes to the mixture. Stir the mixture until well blended – about 4 minutes. Place a lid on the coconut and chill the mixture for an hour before serving.
Serving Tip: This sauce is great over shrimp, meats and other foods.
Enjoy!!



The Perfect Christmas Present...Nick's Plates Cookbook

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Nick's Plates Cookbook is now available on Lulu.com!

Nick's Plates -
http://www.lulu.com/shop/nick-davis/nicks-plates/ebook/product-23939459.html



Sunday Red Wine Dressing

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1 large pot
3 cloves garlic - minced
3 cups red wine vinegar
3 Tbsp Merlot wine
1/3 cup olive oil
2 Tbsp chopped fresh basil 
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Mason Jar or tall plastic container with lid

In a large pot, combine minced garlic, red wine vinegar, Merlot wine, and olive oil. Stir the ingredients until well blended and then add fresh basil, salt, and cayenne pepper to the mixture. Stir the dressing for 3 minutes and then transfer the mixture into a Mason Jar or plastic container. Place a lid on the jar or container and refrigerate the dressing for 30 minutes before serving.
Enjoy!

Nick's Lazy Day Turkey

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1 slow cooker 1 small turkey – 10 pounds or less, thawed and cleaned 2 Tbsp black pepper 1 tsp sea salt 3 cups bacon crumbles 2 cups chopped onions 2 cups chopped green or red bell peppers 2 cups Italian dressing 4 cups cold water
Why worry about cooking a large turkey when you can cook a small one in a slow cooker while you sip wine!
In a slow cooker, place a small turkey on the bottom of the appliance's surface. Next, sprinkle black pepper and sea salt on top of the turkey and then add bacon crumbles, onions, and bell peppers. Lastly, fill the appliance with Italian dressing and cold water – do not overfill. Set your slow cooker's temperature control to “Low” and let the turkey cook for 6 hours or until the turkey's bones are easily removed.
Cooking Tip: Prepare this slower cooker turkey early in the day for serving later in the day.
Enjoy!

Steaks With a Little Coriander!!

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Large bowl
1 can or bottle of dark beer – any brand
2 Tbsp coriander seeds
2 cups chopped yellow onion
1 clove garlic – minced
½ cup diced green chile peppers
1 cup cold water
4 to 5 medium-size ribeye steaks
1 large glass baking dish – oiled with olive oil
Black pepper
Pinch sea salt

To start, preheat your oven to 350 degrees F. In a large bowl, combine dark beer, coriander seeds, chopped yellow onion, minced garlic, and diced chile peppers. Stir the mixture until well blended and then add cold water to the mixture. Next, place ribeye steaks evenly in a glass baking dish – the steaks should not overlap. Lastly, pour the beer mixture over the steaks and then sprinkle the steaks with black pepper and sea salt. Bake the steaks until the internal temperature is 180 degrees F or until the steaks' center is to your liking.
Enjoy!

Nick's Drizzle In a Jar

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1 Mason Jar w/lid - large 1 lb goat cheese crumbles 2 cups Balsamic vinegar 1 Tbsp black pepper 1 tsp lime juice 1 Bay leaf French Bread
Are you ready for a treat or an extra topping for your salads?
If so, in a large Mason jar, combine goat cheese crumbles, Balsamic vinegar, black pepper, and lime juice. Next, stir the ingredients thoroughly, and then add a Bay leaf to the mixture. Lastly, place a lid on the Mason jar and chill the mixture for 30 minutes. Enjoy this drizzle over French bread or over your favorite salad.

More of Nick's Northpole!!

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Nick's Northpole!!

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Crusty Salad Roma

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1 lb toasted garlic bread – cubed ½ cup extra virgin olive oil 2 Tbsp black pepper Large salad bowl 1 head lettuce - chopped 6 Roma tomatoes – halved 1 pinch garlic salt 4 cups smoked salmon - crumbled Favorite dressing

To start, combine cubed garlic bread, extra virgin olive oil, and black pepper in a large salad bowl. Next, toss the ingredients thoroughly and then chopped lettuce, Roma tomatoes, and garlic salt to the mixture. Toss the ingredients until well blended and then add crumbled smoked salmon and your favorite dressing to the salad. Toss the salad twice and then serve.
Enjoy!

Apple, Cider and Chicky

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1 large stockpot
1 cup apple cider vinegar 2 cups hot water 1 cup apples – chopped 1 cup corn – canned or precooked 3 lbs chicken breast – sliced thickly 1 Tbsp black pepper ½ Tbsp salt
In a large stockpot over “Medium” heat, combine apple cider vinegar, hot water, chopped apples, and canned or precooked corn. Let the mixture cook for 30 minutes and then add sliced chicken breast to the pot. Lower your stove's pot to “Low” and let the mixture cook for 1 hour. After one hour, add black pepper and salt to the pot. Lastly, turn off the heat and let the dish simmer for 15 minutes before serving. 


Nick's Comeback Rum Treat

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1 large bowl
2 packages vanilla wafers – crumbled
1 cup dark Rum
2 cups Bourbon
1 cup almonds – toasted
1 cup honey
1 package chocolate chip cookies – crumbled
Fancy cups
Bourbon

In a large bowl, combine crumbled vanilla wafers, dark Rum, and Bourbon. Stir the mixture slowly for 4 minutes. Next, add toasted almonds, honey, and crumbled chocolate chip cookies to the mixture. Stir the ingredients until well blended and then form the mixture into medium-size balls. Place balls evenly in multiple fancy cups. Lastly, pour ½ cup of Bourbon into each cup and then chill cups for 15 minutes before serving.



Nick's Plates Is Coming Back!

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Nick's Plates is Relaunching Nov 1st!!
New Everything!!