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Showing posts from 2020

Nick's Warm as Summer Hot Tea

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Fancy tea pot
4 cups hot water
1 tsp cinnamon
3 zero-calorie sweetener packets
2 shots whiskey
1 Tbsp lemon
4 black tea bags
Fancy tea cupsIn a fancy tea pot, combine hot water, cinnamon, sweetener packets, whiskey, and lemon. Next, stir the ingredients until well blended and then add tea bags to the pot. Lastly, stir the mixture slowly and then let mixture stand for 5 minutes before serving in fancy cups.

Suggestion: You can sub real sugar for the sweetener packets, if desired.



Snow Day Cup of Chicken

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Slow cooker
2 cups chopped onion
3 cloves garlic, chopped
1 Tbsp paprika
1 tsp ground cinnamon
5 cups chicken broth
6 chicken breasts – cubed
5 to 6 fancy coffee cups

In a slow cooker, combine onion, garlic, paprika, cinnamon, and broth. Next, add cubed chicken to the appliance. Lastly, stir the ingredients gently to mix them together. Cook the Snow Day Cup of Chicken on “High” for 2 ½ hours.

To serve, pour the soup into fancy cups and enjoy it while you watch the weather outside!



Nick's Beef Soup for a Snowy Day

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Slow cooker
1 stick butter, melted
1 Tbsp tomato paste
½ tsp salt
4 cups thinly sliced onions
2 cups mushrooms, thinly sliced
4 cups beef flavored broth
1 cup milk
5 lbs beef – thin cut - cubed
2 Tbsp chopped fresh Italian parsley leaves
In a slow cooker, combine butter, tomato paste, salt, onions, and mushrooms. Next, add broth, milk, cubed beef, and parsley leaves to the appliance. Lastly, stir the ingredients gently to mix them. Cook the soup on “Low” for 4 hours and then serve with your favorite side dishes and bread.


Nick's Saturday Love Steaks

Slow cooker
5 Ribeye Steaks – medium
5 New York Strip Steaks – medium
1 jar Alfredo sauce
2 cups chopped onions
2 cups cold water
1 cup white wine
Favorite side dishes
White wine
Red wine 
In a slow cooker, on “High” setting, layer steaks evenly on the bottom of the appliance. Next, add Alfredo sauce, chopped onions, and cold water to the side of the meat – this allows these ingredients to flow around and over the meat to season the steaks better. Lastly, add white wine to the side of the meat. Place a lid on the slow cooker and let the dish cook for 4 hours.Serving: Serve the steaks with your favorite side dishes and both white and red wine. Enjoy!

Nick's ABQ Sirloin

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Slow cooker
3 cups chopped yellow onions
3 lbs boneless beef sirloin steak
2 tsp coarse salt
2 Tbsp black pepper
3 tsp garlic powder
1 lb chopped potatoes
1 bottle New Mexico red wine or any red wine
½ cup parsley leaves
In a slow cooker, combine onions, sirloin steak, coarse salt, and black pepper. Next, add garlic powder, chopped potatoes, and New Mexico red wine to the appliance. Stir the ingredients gently to mix the salt, pepper, and garlic powder together. Lastly, add parsley leaves to the mixture. Cook on “Low” for 4 hours and then serve with your favorite side dishes, bread, and red wine.


September's Dipping Sauce

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Large Bowl
3 cups mayonnaise
1 cup sour cream
2 Tbsp black pepper
1 Tbsp smoked paprika
2 cups bacon crumbles
1 Tbsp red chilli peppers – chopped
1 cup diced tomatoes
1 cup Italian sausage links – chopped
In a large bowl, combine mayonnaise, sour cream, black pepper, and smoked paprika. Stir the mixture until well blended and then add bacon crumbles, chilli peppers, and tomatoes. Next, stir the mixture slowly for a minute and then blend sausage links into the sauce. Lastly, stir the sauce for until very well blended – about 3 minutes.

Serve this sauce as a side for chips, chicken wings, beef strips, or any other finger food.




Nick's September Bake

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Cooking spray
1 large baking dish
4 cups bread crumbs
Large bowl
6 tomatoes – chopped
1 tsp coarse salt
7 large eggs – stirred
2 Tbsp black pepper
1 cup melted butter
2 cups white onions – chopped
2 lbs regular sausage – crumbled
4 cups bread crumbs
To start, preheat your oven to 400 degrees F. Next, spray an even coat of cooking spray onto a large baking dish, and then coat the bottom of the dish with an even layer of bread crumbs. Next, in a large bowl, combine tomatoes, coarse salt, eggs, and black pepper. Stir the ingredients until well blended and then add melted butter, white onions, and crumbled sausage to the bowl. Stir the mixture until well blended. Lastly, pour the mixture into the baking dish and then cover the mixture with an even layer of bread crumbs. Bake for 30 minutes or until golden brown.Enjoy!


That’s Lemon Rice – Don’t Play

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Large baking dish
4 cups cooked rice
½ cup lemon juice
1 Tbsp lemon zest
1 Tbsp black pepper
1 Tbsp lemon pepper
2 Tbsp cilantro paste
1 Bay leaf – diced

To start, preheat your oven to 350 degrees F. In a large baking dish, combine cooked rice, lemon juice, lemon zest, and black pepper. Stir the ingredients until well blended, and then add lemon pepper and cilantro paste to the dish. Next, stir the rice until the cilantro paste is well blended into the rice. Lastly, pat the rice down evenly in the bowl and then top the dish with one diced Bay leaf. Place the dish in the oven and bake for 20 minutes, or until the top of the rice is starting to brown.

Serve this dish with your favorite meat and wine.

Enjoy!




That’s a Porterhouse – Don’t Play

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Large baking dish
1 large porterhouse steak
2 cups red wine
Small bowl
1 Tbsp black pepper
1 Tbsp lemon pepper
½ cup horseradish sauce
2 Tbsp cilantro paste
Large platter
To start, preheat your oven to 350 degrees F. In a large baking dish, lay the steak in the middle of the dish and then top the meat with red wine. Next, place the dish in the oven and cook the steak for 20 minutes. Do not exceed this baking time. While the steak is baking, in a small bowl, combine black pepper, lemon pepper, horseradish sauce, and cilantro paste. Stir the mixture until well blended. Once the steak’s cooking time is complete, remove the dish from your oven and transfer the steak to a large platter. Next, spread the paste mixture over the top of the steak.Let the porterhouse steak rest for 20 minutes before serving.
Enjoy!!


Nick's Plates Presents "Life In 'Cruces" – My Birthday Week

Well...it is the week of August 3rd - 8th – My Birthday Week. I am taking off starting Thursday and I am so excited. I need this break so much! I have worked myself silly this year. Rona did not give me a break – I still had to work through all of the shutdowns, change in hours, and other drama. I work for a private agency that stayed open. I am glad the agency stayed open, but it has been hard.


I am going to Las Cruces for my birthday and start getting ready for my 2021 move. I am going to check out areas to live, check out retail space for my future projects, and check out restaurants to blog about. I am going to take plenty of pictures and of course blog everything. I am also going to rest and reset my mind and soul.


I only have two more days to work and I can't wait to be free from the job and from ABQ for a few days.

As I write this tonight...I am listening to The Motels and sipping red wine. A cool breeze is coming in my window. I love August nights – some are cool and some are…

Grab It Now - 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



Lazy Day Oh So Good Meal

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3 lbs ground chuck or beef – shredded into chunks
2 Tbsp black pepper
1 Tbsp parsley flakes
2 tbsp garlic powder
Large bowl
3 eggs
2 cups roasted almonds
1 cup cranberries – frozen
1 cup sweet wine
Baking dish – greased with olive oil
Favorite hamburger buns – toasted
Favorite beer
Oh So Good...
To start, preheat your oven to 350 degrees F. Combine ground chuck or beef, black pepper, parsley flakes, and garlic powder in a large bowl. Use your hands to work the ingredients until well blended. Next, add 3 eggs, roasted almonds, frozen cranberries, and sweet wine to the mixture. Use a large spoon to work the ingredients for at least 5 minutes. Transfer the hamburger mixture into a prepared baking dish and cook for 45 minutes.Serving Tip: Serve this lazy day meal with plenty of toasted hamburger buns and your favorite beer.



Nick's Kicking Salad

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1 lb fried bacon - grease patted out
2 bags of salad mix
4 Tbsp red wine
½ Tbsp of mustard
1 tsp pepper
1 cup cooked mushrooms
1 cup boiled eggs
1 cup chopped yellow onions
1 cup green olives
1 cup black olivesIn a large bowl, combine the fried bacon, salad mix, and red wine. Toss the ingredients thoroughly and then blend in the mustard, pepper, mushrooms and boiled eggs. Toss again. Blend in the yellow onions and olives. Continue tossing the salad until all ingredients are mixed thoroughly.Cooking Tip: Chill the salad for one hour before serving. This salad pairs well with red or white wine.



Summer Whip Down Dijon Dip

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Large plastic container
2 boneless skinless chicken breasts, cubed
1 Tbsp olive oil
½ cup fresh rosemary – chopped
½ cup white wine
1 cup Dijon mustard
1 Tbsp black pepper
2 cups sour cream
2 cups heavy whipping cream
1 pinch salt
Favorite chips
Favorite beer

In a large plastic container, combine chicken breasts, olive oil, rosemary, and white wine. Next, stir the ingredients for 2 minutes and then add Dijon mustard, black pepper, sour cream, and heavy whipping cream to the mixture. Stir the mixture until well blended and then add a pinch of salt to the dip. Lastly, refrigerate the dip for 30 minutes. Serve this cool dip with your favorite chips and beer.

Enjoy!!


Nick's Mix It Up Salad

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1 large bowl
1 bag salad mix – washed and dried
2 cans mixed vegetables – drained and dried
2 cups chickpeas
3 Tbsp black pepper
3 cups roasted red peppers
3 cups lettuce – washed, dried and chopped
Favorite dressing
Red wineIn a large bowl, combine salad mix, mixed vegetables, chickpeas, black pepper, and roasted red peppers. Next, toss the mixture thoroughly and then blend lettuce into the salad. Lastly, pour your favorite dressing over the salad and toss until well blended. Enjoy this salad with your favorite red wine!Enjoy!


Nick's Summer Mix

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1 large bowl
2 bags salad mix – washed and dried
2 Tbsp apple cider vinegar
2 cups radishes – chopped
3 Tbsp black pepper
3 cups spinach – washed, dried and chopped
3 cups arugula – washed, dried and chopped
2 cups chicken breast – cooked and cubed
Favorite dressing
White wine
Welcome to Summer!In a large bowl, combine salad mix, apple cider vinegar, radishes, black pepper, and spinach. Next, toss the mixture thoroughly and then blend arugula and chicken breast into the salad. Lastly, pour your favorite dressing over the salad and toss until well blended. Enjoy this salad with your favorite white wine!Enjoy!

Happy July 4th!!

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Happy July 4th!



Nick's Summer Lime Chicken

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1 large baking dish
Olive oil
½ cup lime juice
4 lbs chicken breast
2 cups choppedarugula
2 Tbsp black pepper
1 Tbsp garlic salt
2 cups roasted red peppers
3 cups cold water
To start, preheat your oven to 375 degrees F and then grease a large baking dish with a thin layer of olive oil. Next, add lime juice to the baking dish and then place chicken breast evenly in the dish. Top the chicken with chopped arugula, black pepper, garlic salt, and roasted red peppers. Lastly, slowly pour cold water into the baking dish – do not pour the water directly over the chicken. Bake the dish for 60 minutes.Cooking Tip: Halfway through the cooking process, add 2 cups of cold water to keep the chicken from sticking to the baking dish. Serving Tip: Serve this dish with your favorite white wine, tossed salad and other sides.

Summer Dipping Sauce for a Hot Day

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2 Tbsp light mayonnaise
1 tsp apple cider vinegar
2 Tbsp hot sauce
Large bowl
1 tsp real honey
1 Tbsp black pepper
1 Tbsp horseradish sauce
2 cups minced roast beef – cooked and still hot
1 tsp yellow mustard
2 cups grated Cheddar cheese
To start, combine mayonnaise, apple cider vinegar, and hot sauce in a large bowl. Stir the ingredients thoroughly and then add real honey, black pepper, horseradish sauce, and minced roast beef to the mixture. Stir the sauce until well blended – about 3 minutes. Lastly, add yellow mustard and Cheddar cheese to the mixture, and then stir until the mustard is fully blended into the sauce. Use this sauce over any summer meal!!

Good Morning May Cocktail

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3 oz Tequila – chilled
4 ice cubes
3 cups grapefruit juice
2 oz lemon juice
1 oz Angostura bitters
Large glasses filled with iceIn a blender, combine Tequila, ice cubes, grapefruit juice, and lemon juice. Blend on “High” until well blended – about 2 minutes. Next, turn off your blender and add Angostura bitters to the cocktail. Lastly, pour the cocktail into two or more large glasses. Enjoy this drink on your patio or other outdoor space.Drink Up!!


Nick's Sun-dried Fillet for Sunday

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1 large sea bass fillet – skinned, deboned and cleaned Baking dish ½ cup olive oil 1 Tbsp garlic powder 1 cup white wine 2 cups sun-dried tomatoes 2 cups chopped white onions White wine Favorite bread

To start, preheat your oven to 450 degrees F. Next, place one large sea bass fillet in the center of a large baking dish. Next, sprinkle garlic powder over the fish. Lastly, slowly pour a cup of white wine over the fish and then top the fish with sun-dried tomatoes and chopped white onions. Place the dish in your oven and bake for 20 minutes – do not exceed this cooking time.
Serve this dish with your favorite white wine and bread!!

Enjoy!!


Nick's Spring 'Tini

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1 cup Vodka ½ cup water 1 tsp ginger 1 tsp honey 2 ice cubes
In a blender or shaker, combine Vodka, water, ginger, and honey. Blend on “Low” for two minutes and then add ice cubes to blender or shaker. Blend on “High” for three minutes and then serve this cocktail immediately!
Enjoy!


Nick's Gallery I - Let's See Some Shoots

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Nick's “Hot Damn” Salmon

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1 large bowl 2 cups salt 2 cups sugar 2 Tbsp black pepper 2 Tbsp dill powder 1 Tbsp pesto 4 lbs salmon 4 or more Mason jars with lids
In a large bowl, combine salt, sugar, black pepper, and dill powder. Stir the ingredients until well blended and then add pesto to the mixture. Next, add salmon to the bowl and use your hands to coat the fish with the mixture. Once the salmon is completely covered, transfer the fish into Mason jars. Lastly, cover each jar with a lid and then place the jars in your refrigerator for 24 hours.
This tangy salmon is perfect for cooking, using in a salad, or another dish. Enjoy!


These Loins...So Many Loins

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Slow cooker 2 cups pineapple - crushed ½ bottle red wine 1 pork tenderloin – any size – cut into large chucks 1 beef tenderloin - any size – cut into large chucks 2 cups fresh bacon crumbles (fry before making this dish) 1 Tbsp chili pepper 2 cups white onion - chopped 2 cups green onion – chopped Red wine
In a slow cooker on “Medium”, combine crushed pineapple, red wine, pork and beef tenderloin chucks. Slowly stir the ingredients to coat the meat with red wine. Next, add bacon crumbles, chili pepper and chopped onions to the cooker. Place a lid on the device and let the mixture cook for 2 hours. Serve this dish with your favorite sides and lots of red wine.
Enjoy!

Nick's Coming Into Your Own Salad

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1 head lettuce – washed and chopped ½ cup lemon juice 1 Tbsp black pepper 1 large bowl 3 cups pineapple - crushed 1 cup almonds – chopped 2 cups boiled eggs – peeled and chopped 1 Tbsp chili pepper 2 cups red wine vinegar Melba or similar toast
This is a cool and light salad...to start, combine chopped lettuce, lemon juice and black pepper in a large bowl. Toss the ingredients thoroughly and then add crushed pineapple, chopped almonds, and chopped boiled eggs. Next, toss the mixture slowly and blend chili pepper into the mixture. Lastly, pour red wine vinegar over the mixture as you continue to toss the ingredients.
Serve this cool salad immediately with Melba or similar toast.


Happy Marsala Fry

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Large frying pan or wok 2 cups Marsala wine 1 lb kabocha or yellow squash – sliced and seeded 2 cups chopped tomatoes ½ cup black peppercorns ½ cup parsley leaves – finely chopped 2 lbs lean beef – sliced French bread 2 bottles Merlot wine
Time to make this meal!
In a large frying pan or wok over “Medium” heat, combine Marsala wine, kabocha or yellow squash, tomatoes, and black peppercorns. Stir the mixture for about 15 minutes – the squash will slowly start to become tender. Once 15 minutes has passed, add parsley leaves and lean beef to the stir fry. Keep stirring the mixture until the beef is done and no longer raw – the meat should have a slight pink center.

Serve this dish immediately with French bread and Merlot wine. Enjoy!!







Cocoa Chocolaty Cocoa

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1 scoop cocoa mix 2 Tbsp peanut butter - softened 1 cup chopped walnuts 1 cup frozen strawberries 1 cup vanilla yogurt 5 ice cubes
In a blender combine cocoa mix, peanut butter, walnuts, and strawberries. Blend on “Low” for 3 minutes and then shut off your blender. Next, transfer the mixture to a large glass or two small glasses. Lastly, in the blender, combine vanilla yogurt and ice cubes. Blend on “High” for 3 minutes. Top the large glass or small glasses with the yogurt mixture. Serve immediately.
Enjoy!!


Nick's Pot 'o Cabbage and Chicken

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Slow cooker or pressure cooker 1 head cabbage – washed and cut in half 1 lb chicken breast – washed and cut in half 4 Tbsp olive oil 2 Tbsp red peppercorn 2 Tbsp salted butter 1 clove garlic – minced 2 cups mushrooms – chopped 1 tsp thyme 1 cup dry white wine Cold water Beer Side dishes
Cabbage....o'cabbage!!
In a slow cooker, combine a head of cabbage, chicken breast, olive oil, and red peppercorn. Stir the ingredients slowly in the device to coat the cabbage and chicken with olive oil. Next, top the mixture with salted butter, minced garlic, mushrooms, thyme, and dry white wine. Lastly, fill the device with cold water up to the “Max Fill” or similar wording line (if your slower cooker doesn't have this line, fill with enough water to cover the ingredients). Set the device on “Low” and let the dish cook for six hours.
Enjoy this dish with your favorite beer and side dishes.


Nick's Pickled Pickled

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2 bunches broccoli stems – washed and chopped 2 cucumbers – peeled and sliced Large Mason Jar 2 cups apple cider vinegar 2 Tbsp black pepper 8 ounces of kale – washed and chopped
2 stalks of celery – washed and chopped
½ cup lemon juice
White vinegar
1 tsp of turmeric powder

To start, combine broccoli stems and cucumbers in a large Mason Jar. Next, add apple cider vinegar, black pepper, kale, celery, lemon juice to the jar. Place a lid on the jar and shake the jar slowly for 3 minutes to mix the ingredients. Lastly, open the jar and top off the ingredients with white vinegar and turmeric powder. DO NOT run the jar over with vinegar though. Place a lid on the jar and refrigerate the mixture for 24 hours before using over your favorite salad or meat dish.
Enjoy!


Hot Hot, Hot Fudge

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Double boiler with water 4 cups fudge topping ½ cut roasted almonds 1 cup heavy whipping cream Fancy cups Vanilla ice cream – softened Chocolate syrup 2 cups walnuts – chopped 1 jar marshmallow cream Chocolate liqueur
Time to fudge!
In a double boiler over “Low” heat, combine fudge topping, roasted almonds and heavy whipping cream. Stir the ingredients slowly until the fudge is well blended with the whipping cream. Once the heating process is complete, about 8 minutes, pour the mixture evenly into multiple fancy cups. Next, add a scoop of vanilla ice cream to each cup and then top the ice cream with a tablespoon of chocolate syrup. Lastly, top each fancy cup with chopped walnuts, a spoonful of marshmallow cream, and a teaspoon of chocolate liqueur.
Enjoy!


Nick's Seasoned Meal for Two

Large skillet 1 Tbsp unsalted butter 1 lb pancetta 1 cup chopped onion 1 Tbsp garlic powder 1 cup chopped green bell peppers 1 cup Rotel or similar tomatoes/peppers blend 1 cup dry red wine Precooked rice
It is time to cook!!
In a large skillet over “High” heat, combine unsalted butter and pancetta. Fry the pancetta until almost done – about 4 minutes for both sides. Once the pancetta is done, reduce your stove's heat to “Medium” and then add chopped onion, garlic powder, chopped green bell peppers, and one can of Rotel. Stir the mixture thoroughly until the bell peppers are tender. Lastly, add dry red wine to the mixture and then slowly blend pre-cooked rice into the pancetta mixture. Let the dish simmer on your stove for 10 minutes and then serve immediately.
Enjoy!

Nick's Instant Delight

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Slow cooker
2 cups red wine 4 lbs beef strips 2 Tbsp black pepper 2 cups red bell peppers 4 cups chopped broccoli 1 tsp sea salt French bread Red wine Salad
In a slow cooker on “Low”, combine red wine, beef strips, black pepper, bell peppers, chopped broccoli, and sea salt. Place a lid on your slow cooker and let the mixture cook for 6 hours. After the cooking process is complete, serve this dish with plenty of French bread, red wine, and salad.
Enjoy!


Friday's Quick Dine by Nick

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1 large bowl 1 baguette – cubed 2 cups radishes – chopped ½ cup fresh dill - chopped 2 packages cream cheese – softened 1 baking dish Cooking spray 1 pork tenderloin or 2 ribeye steaks – pre-seasoned with salt and pepper 2 cups white wine 2 cups cold water Large platter White or red wine Salad or other side dishes
To start, in a large bowl, combine baguette cubes, radishes, fresh dill, and softened cream cheese. Stir the ingredients until well blended – about 4 minutes – and then refrigerate the mixture.
Next, preheat your oven to 375 degrees F, and then on a baking dish, apply a thin coating of cooking spray. Place a large piece of pork tenderloin in the center of the dish or place 2 ribeye steaks in the center of the dish. Pour on the side of the meat white wine and cold water to aid the cooking process. Place the baking dish in your oven and cook the meat until it is done – about 40 minutes for the pork tenderloin and 15 minutes for each side for the ribeye steaks. DO NOT OVERCOOK THE MEAT. The…

Nick's Plates Presents “Every Pound Soup”

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Large stock pot 6 cups chicken or beef stock 1 lb celery – chopped 1 lb tomatoes – chopped 1 lb white cabbage – chopped ½ cup white pepper ½ cup fresh garlic – minced 1 lb white onion – chopped ½ cup fresh dill – diced 2 tsp astragalus root powder 1 cup black tea - brewed
Are you ready for some healthy soup?
In a large stock pot over “Medium” heat, combine chicken or beef stock, celery, tomatoes, white cabbage, and white pepper. Let the mixture cook for 25 minutes. Next, add fresh garlic, white onion, fresh dill, and astragalus root powder to the soup. Let the soup cook for an additional 30 minutes – stir the soup periodically during the cooking process. Lastly, reduce your stove's heat to “Low” and then slowly add a cup of brewed black tea to the soup – stirring the mixture the entire time you are adding the tea. Let the soup cook for an additional 10 minutes and then serve while hot.


Nick's Sixteen Bowl

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1 large plastic bowl with lid 1 Tbsp extra virgin olive oil 1 lb fresh tuna – cubed 2 cups cottage cheese 1 Tbsp fresh dill – chopped 1 Tbsp lemon juice ½ cup dry white wine 1 Tbsp black pepper 1 tsp sea salt 1 cup chopped white onion ½ cup chopped red chili peppers French bread White wine
The “Sixteen Bowl” is the perfect quick meal for a busy day!
In a large plastic bowl, combine extra virgin olive oil, cubed tuna, cottage cheese, and chopped dill. Slowly blend the ingredients for 3 minutes. Next, add lemon juice, dry white wine, black pepper, sea salt, and chopped onion to the salad. Stir the mixture for 2 minutes and then add chopped red chili peppers. Stir for an additional 2 minutes and then place a lid on the container. Chill the tuna salad for 30 minutes. Serve this cold salad with French bread and lots of white wine.
Enjoy!!