March 5, 2013

Apple, Cranberry, and Pear Crisp - (Macklemore X Ryan Lewis - Can’t Hold Us Feat. Ray Dalton)


2 Rome Beauty apples - peeled, cored, and cubed  

2 Comice pears - peeled, cored, and cubed  

1/2 cup dried cranberries  

1 tablespoon all-purpose flour  

2 tablespoons honey  

1 1/2 tablespoons lemon juice  

1/2 cup all-purpose flour  

1/2 cup packed brown sugar  

1/2 cup quick cooking oats

 1/4 cup ground walnuts  

1/2 cup butter

How To:

1) Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch baking dish.

2) Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.

3) In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.

4) Bake 45 minutes in the preheated oven, or until brown and crisp on top.

Enjoy and Lick That Plate

January 30, 2013

Basil Shrimp(Kendrick Lamar - Bitch Don’t Kill My Vibe Kill Them With Colour Remix)



 2 1/2 tablespoons olive oil  

1/4 cup butter, melted  

1 1/2 lemons, juiced

 3 tablespoons Dijon mustard

1/2 cup minced fresh basil leaves  

3 cloves garlic, minced  

salt to taste

white pepper to taste

 3 pounds fresh shrimp, peeled and deveined  skewers

How To:

1) In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.

2) Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.

3) ightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Enjoy and Lick That Plate!


September 25, 2012

Ranch Burgers - (Kid Cudi - Just What I Am Ft. King Chip)



910 g lean ground beef

1 (1 ounce) package ranch dressing mix

1 egg, lightly beaten

50 g crushed saltine crackers

100 g salad

1 onion, chopped

1 tomato chopped

slice of cheese

How to:

1) Preheat the grill for high heat.

2) In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.

3) Lightly oil the grill grate. Place patties on the grill, and cook 5 minutes per side, or until well done.

Enjoy and Lick That Plate!


July 30, 2012

Chicken in Cream Sauce -( Frank Ocean - Sweet Life )



1 (5 pound) whole chicken

475 ml chicken broth

475 ml water

230 g Mexican crema or sour cream

2 plum tomatoes, cut into 1/4-inch slices

2 red peppers, cut into 1-inch chunks

2 jalapeno peppers, sliced into rings

1 onion, cut into 1-inch chunks

2 cloves garlic, crushed2

g dried oregano

1 bay leaf

0.2 g cayenne peppersalt and ground black pepper to taste

fresh cilantro, chopped

How To:

1) Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.

2) Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.

3) Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.

4) Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.

Enjoy and Lick That Plate!


June 15, 2012

Cold Cherry Soup (Ernest Saint Laurent Ft. Tatiana Heintz - Offering (Capital Cities Remix)



448 g pitted sour red pie cherries

4 g cornstarch

120 ml cold water

10 g white sugar

30 ml lemon juice

230 g sour cream 

How To:

1) Drain the canned cherries; place liquid in medium saucepan and set cherries aside.

2) In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.

3) Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups.

Enjoy and Lick That Plate!


May 7, 2012

Burrito Pie - ( TalkFine - Can’t Wait To Say No )



910 g ground beef

1 onion, chopped

6 g minced garlic

56 g black olives, sliced

1 (4 ounce) can diced green chili peppers

1 (10 ounce) can diced tomatoes with green chile peppers

448 (16 ounce) taco sauce

896 g refried beans

12 (8 inch) flour tortillas

255 g shredded Colby cheese

How To:

1) Preheat oven to 350 degrees F (175 degrees C).

2) In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

3) Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

4) Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Enjoy and Lick That Plate!


April 18, 2012

Sausage Pasta - (Major Lazer - Get Free (Feat. Amber Of Dirty Projectors)



340 g pasta

15 ml olive oil

455 g spicy Italian sausage

1 onion, chopped

4 cloves garlic, minced

1 (14.5 ounce) chicken broth

1 g dried basil

1 (14.5 ounce) can diced tomatoes

284 g frozen chopped spinach

40 g grated Parmesan cheese

How To:

1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

2) In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.

3) Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.

4) Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Enjoy and Lick That Plate!


April 12, 2012

Fudge - (Hoodie Allen - Small Town)



765 g semisweet chocolate chips

1 (14 ounce) can sweetened condensed milk

55 g butter

115 g chopped walnuts (optional)

How to:

1) Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.

2) Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Enjoy and Lick That Plate!


April 10, 2012

Bacon Potato Pancakes  (Fun. - Some nights)image


4 slices bacon

4 potatoes, peeled and shredded

30 g all-purpose flour

2 eggs4 garlic cloves, minced

2 g chopped fresh thymesalt and ground black pepper to taste

vegetable oil for frying, or as needed

How to:

1) Cook bacon in a skillet over medium heat until crisp, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain; let cool and crumble. Reserve bacon drippings in skillet.

2) Combine crumbled bacon, potatoes, flour, eggs, garlic, thyme, salt, and black pepper in a large bowl.

3) Pour vegetable oil about 1/4-inch deep into skillet with bacon drippings and place over medium heat; heat until the oil and bacon drippings shimmer.

4) Gently drop potato mixture by heaping tablespoon into hot oil and flatten potatoes into small patties about 3 inches in diameter. Cook until browned, about 3 minutes on each side.

Enjoy and Lick That Plate!


March 12, 2012

Bacon, Potato and Cheese Tart - (Shlohmo - Rained The Whole Time)



15 g butter

18 slices bacon

680 g baking potatoes, peeled and sliced

135 g shredded fontina cheese

salt and pepper to taste

How To:

1) Preheat oven to 400 degrees F (200 degrees C).

2) Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.

3) Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.

4) Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

Enjoy and Lick That Plate!


March 10, 2012

Fresh Fruit and Yogurt Ice Pops -  (Diplo - Climax)



290 g fresh blueberries, raspberries, strawberries and sliced bananas, mixed

475 ml plain or vanilla yogurt

50 g white sugar

8 small paper cups

8 popsicle sticks 

How To:

1) Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.

2) Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.

3) Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.

Enjoy and Lick That Plate!


March 3, 2012

Grilled Fish Tacos with Chipotle-Lime Dressing Miike Snow - Paddling Out )




60 ml extra virgin olive oil

30 ml distilled white vinegar

30 ml fresh lime juice

4 g lime zest

8 ml honey

2 cloves garlic, minced

1 g cumin

1 g chili powder

2 g seafood seasoning,

1 g ground black pepper

5 ml hot pepper sauce, or to taste

455 g tilapia fillets, cut into chun


224 g light sour cream

120ml adobo sauce from chipotle peppers

30 ml fresh lime juice

4 g lime zest

0.5 g cumin

0.7 g chili powder

1 g seafood seasoning

salt and pepper to taste


1 (10 ounce) package tortillas

60g ripe tomatoes, seeded and diced

1 bunch cilantro, chopped

1 small head cabbage, cored and shredded

10 g limes, cut in wedges

How To:

1)To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

2) To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

3) Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

4) Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.

5) Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Enjoy and Lick That Plate!


March 1, 2012

Crunchy French Toast Sticks  Xavier Rudd - Follow The Sun )



3 eggs

60 ml milk

55 g corn flakes, crushed

4 slices bread, cut into thirds

15 g butter 

How To:

1) Whisk the eggs and milk together in a bowl. Spread the crushed corn flakes onto a plate 

2) Dip each piece of bread into the egg mixture and then press gently into the cereal, turning to coat completely. Place the breadsticks onto a plate while breading the rest; do not stack.

3) Melt the butter in a skillet over medium heat; cook the coated breadsticks in the melted butter until golden, about 4 minutes each side.

Enjoy and Lick That Plate!


February 24, 2012

Cream Cheese Penguins ( Dida - Fall Creek Boy )


18 jumbo black olives, pitted

224 g cream cheese, softened

18 small black olives

1 carrot 

How To:
1) Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
2) Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
Enjoy and Lick That Plate!


February 15, 2012

Banana Bread  - ( Fun.: We Are Young ft. Janelle Monáe )


115 g butter, melted

200 g white sugar


5 ml vanilla extract

190 g all-purpose flour

5 g baking soda

3g salt

115 g sour cream

60 g chopped walnuts

2 medium bananas, sliced 

How To:

1) Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

2) In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3) Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
Please Enjoy!