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Showing posts from January, 2020

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!!


Nick's “Got to Get Through This” Cocktail

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½ cup Tequila 1 tsp Grand Garonne 2 tsp lemon juice 1 Tbsp cane sugar 1 tsp lime juice 5 ice cubes Lime slices
In a blender, combine Tequila, Grand Garonne, lemon juice, and cane sugar. Blend on “Low” for 1 minute and then add lime juice and ice cubes to the mixture. Blend on “High” until the ice is completely crushed. Serve this cocktail in fancy glasses garnished with lime slices.
Enjoy!!


Nick's Palate of Fun

1 large platter 10 pieces dark chocolate 10 large strawberries – halved 10 raspberries – whole 8 slices goat cheese 10 slices prosciutto 10 pieces white chocolate Red wine
Are you ready for fun?
On a large platter, arrange dark chocolate evenly around the outer portion of the platter. Next, arrange halved strawberries next around the platter and then arrange raspberries evenly after the strawberries. Lastly, arrange goat cheese and prosciutto slices on the platter –overlap the two ingredients. In the center of the platter, arrange the white chocolate to complete the platter.
Serve this platter with plenty of red wine!!

Nick's Bacon To Go

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1 lb cooked bacon - crumbles 1 Tbsp garlic powder 2 cups minced onion 2 cups lentils – cooked Mason Jar 2 cups sour cream or heavy cream
Are you ready for the bacon?
Combine bacon crumbles, garlic powder, minced onion, and cooked lentils in a large Mason Jar. Stir the mixture until well blended and then slowly blend sour cream or heavy cream into the mixture. Stir the ingredients for 5 minutes and then chill the mixture until you are ready to use it over a salad or meat dish.
Enjoy!