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Showing posts from December, 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!!