Nick’s Picks: Seafood Newburg Ingredients 1 Pound 41-50 Shrimp Peeled and deveined. tails off 1 Pound Bay Scallops 1 Package of Puff Pastry cups (in freezer section) 4 Ribs of Celery diced 1 Medium Onion Diced 3-4 Garlic Cloves Minced 1 Stick of butter 1 Cup of Flour 2 Cups Vegetable stock 1 Qt Heavy
Nick’s Picks: Hot Cross Buns Ingredients An Easter favorite that you can make at home! Buns- 1/2 Cup Water 1/2 Cup Whole milk 4 1/2 Tsp Active Dry Yeast 1/3 Cup Melted Butter, plus additional 1 Large Egg yolk 2 Large Eggs 1 1/2 Tsp Vanilla 3 Cups of Flour 3/4 Tsp Salt 1/2 Tsp
Nick’s Picks: Tuscan Vegetable Soup Ingredients A rustic taste with fresh vegetables, herbs and beans 4-5 Carrots Peeled and Chopped 1 Yellow Onion Chopped 4-5 Ribs Celery Chopped 2-3 Garlic Cloves Minced Olive Oil 3 Quarts Chicken or Vegetable Broth 1 Tbsp Salt 1 Tsp Black Pepper 1 Tsp Garlic Powder 12oz Can Roasted Red
Nick’s Picks: Waldorf Salad Ingredients 6-8 Apples, preferably sweet and firm like Gala 4 Ribs of Celery 1 Cup Walnuts 2 Cups Mayonnaise 2 Cups Plain Yogurt (Greek or regular) Zest of half a lemon Method- Core the apples and cut into bite size chunks. Chop the celery and combine with apples. Mix mayo and
Nick’s Picks: The Reuben Happy St Pattys Day Ingredients 1 Pound Thin Sliced Corned Beef 8 Slices of Swiss Cheese 1 Cup Sauerkraut 1 Loaf Marble Rye Bread Butter 1000 island Dressing Method- Melt some butter and brush on 8 slices of bread (one side only) In a hot griddle or frying pan, place the
Nick’s Picks: Chicken Enchilada Mole Ingredients Enchiladas- 2 Large Chicken Breasts 10 Flour Tortillas 1/2 Tsp Cayenne Pepper 1 Cup Shredded Monterey Cheese 1/4 Cup Salsa Mole Sauce- 1 1/2 Cups Chicken Stock 1 Tsp Mexican Chili Powder 2 Tbsp Chipotle Pepper Puree 1/2 Tsp Garlic 1/4 Tsp Black Pepper 4 Oz Unsweetened Chocolate 1