Nick’s Picks: Bacon And Brussel Sprout Salad Ingredients 2- 2 1/2 Pounds of brussel sprouts, trimmed and halved 1 Pound Bacon Cooked crispy, drained and chopped 1/2 Red Pepper diced Olive oil, salt and pepper 1 Tsp Dijon Mustard 1/8 cup Cider Vinegar 1/2 Cup Canola Oil Method- Place the brussel sprouts in a bowl
Nick’s Picks: Pea And Cheddar Salad Ingredients 2 Pounds Frozen Peas 2 Cups Shredded Cheddar Cheese 1/2 Cup Chopped Onion 2 Cups Mayonnaise Salt and Pepper to Taste Method- Mix all ingredients together! If serving immediately, thaw peas first. If not, salad will stay cool for hours at room temperature, making it the best salad
Nick’s Picks: Bacon Jalapeno Mac And Cheese Ingredients 1 Pound of Bacon 2-3 Jalapenos, whole and fresh 1 Pound Pasta 1 Tbsp Butter 2 Tbsp Milk 8oz Sharp White Cheddar Shredded 2-3 Scallions Method- Lay out the bacon on a baking sheet lined with parchment paper. Place peppers on the bacon and bake at 400
Nick’s Picks: Chicken Wing Mac And Cheese Ingredients 2 Pounds Raw Chicken Wings 1 Tbsp. Salt 1 Tsp Chili Powder 1/2 Tsp Cayenne 1/4 Tsp Black Pepper 1 Pound Pasta 1 Tbsp Butter 1/4 Cup Parmesan Cheese 2 Tbsp Milk 1/4-1/2 Cup Franks Hot Sauce 2 Tbsp Ranch Dressing Blue Cheese Crumbles Methods- Thaw, drain
Nick’s Picks: The Ultimate Mac And Cheese Ingredients 1 Pound Elbow Noodles 8oz Softened Cream Cheese 2 1/2 Cups Milk 1 Tsp Garlic Minced 1 Cup Shredded Sharp Cheddar Cheese 1 Cup Shredded Swiss Cheese 4 Slices American Cheese Method- In a large pot, whisk together the cream cheese and milk over medium high heat
Nick’s Picks: Pasta Bolognese Ingredients 2 Pounds Ground Beef 1/2 Onion Diced 2-3 Carrots Diced 1 Rib Celery Diced 4 Garlic Cloves Minced 1 Tbsp Chopped basil 1 Tsp Salt 1 Tablespoon Balsamic Vinegar 2 Cups Beef Stock 6oz Jar Tomato Paste 28 oz Can Crushed Tomato 1 Bay Leaf Salt and Pepper to taste