Nik Snacks

Bite it and write it. That's what I do.

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On 1:02 PM by Nikki @ NikSnacks in , , ,    No comments

It's REALLY easy to cook and comes together FAST. There's no special technique or equipment needed. The most laborious part of the dish is the cutting the pineapple boat.


I'm sharing this today because SATURDAY, JUNE 27 2020 is National Pineapple Day and I want you to be prepared to celebrate.



I'm going to share a pineapple cutting tutorial in this space soon, because from the feedback I've gotten, everyone is worried about that part the most. But until then, you can scroll down and get this recipe. 

My favorite part are the cooked onions, the bits of scrambled egg and the plump shrimp.


If you don't want to use shrimp in this recipe, any other protein can be substituted. And if you're not into sausage or pepperoni (which is still a sausage) just leave that part out. 

Other than the bits of fresh pineapple (please don't use canned; it should only be used for feeding children and pineapple upside down cakes) the entire recipe can be changed up to suit your household needs. Add broccoli, omit onions, garnish with scallions... the choices are infinite and the choices are yours.



Pineapple Shrimp Fried Rice 
Yield: 4-6 servings

4 Tablespoons oil
2 eggs
1/8 teaspoon salt (a small pinch)
2 Tablespoons cooking sherry
8 oz shrimp (41/50), peeled, deveined
1 cup onion, diced
4 oz pepperoni or Chinese sausage, julienned
6 cups white or brown rice, cooked*
1 cup peas, canned or frozen
1 cup fresh pineapple, diced
1 Tablespoon fish sauce
1 Tablespoon soy sauce
1/2 teaspoon ground pepper
1 Tablespoon sesame oil

1. Heat 1 tablespoon of oil in a large skillet. In a small bowl, beat eggs with salt and 1/2 teaspoon sherry. Add beaten egg, scramble to cook and set aside.

2. Season shrimp with salt and pepper. Heat 1 more tablespoon of oil and cook shrimp until they turn pink. Set aside with egg.

3. Add onion to pan and cook until translucent. Add meat, rice and sherry. Stir and mix to begin cooking.

4. Add peas, fish sauce, soy sauce, black pepper, sesame oil, egg, shrimp and stir-fry (or stir, if using skillet) everything together.

5. Lastly, add pineapple. Spread rice in a single layer to let excess liquid evaporate.

6. Season to taste. Serve.

*PRO TIP: Purchase steamed white rice from your favorite Asian restaurant OR use white/brown rice in microwaveable steam bags from your grocer's frozen food section



On 6:00 AM by Nikki @ NikSnacks in , , , , ,    5 comments
Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor's Adventures!




22 bloggers are sharing NEW favorite Brunch recipes this week. Follow #BrunchWeek on social media to get inspiration for your brunch table.



SCROLL DOWN for links to items like French toast, danish, waffles, pancakes, fruit salad, cocktails, mocktails, vegan, keto, and plenty of desserts! Here's to having brunch every day this week!



I don't like poached eggs. It's the number one reason why I don't order eggs benedict in restaurants. The runny yolks and flaccid cover of egg whites disgusts me. And add Canadian bacon, which isn't real bacon anyway? No thank you. And to top it with a vinegary, buttery sauce of more undercooked egg yolks makes my stomach turn.
But if you give me a buttery, toasted English muffin with thick, crispy bacon, melted slice of cheese and a juicy beef burger patty, I might make an exception.


This recipe really is the perfect brunch menu item. It's the best of both worlds.

You don't need a recipe to assemble this benedict burger, but I do have some tips:

As for poached eggs, I don't ever make them. I prefer a dry fried egg over hard. But my first time poaching an egg was successful due to these tricks.

1. Crack the egg into a small bowl and gently slip it into the water: crack one egg into a small bowl or cup. If you need to patch multiple eggs, only make them one at a time. Place the bowl close to the surface of the hot water and gently slip one egg at a time into the water.
2. Use water that is barely simmering. Fewer bubbles means less agitation of the water that can break up and disperse the egg whites.
3. If your water level in the pan is too low, simply spoon water over the unsubmerged part of the egg.

Some people swirl the water and drop the egg into the center. I don't.
Some people add vinegar to the water because it helps the egg white coagulate. I don't do that either.
Okay. Just one recipe.
Blender Hollandaise
Yield: 1 cup
2 egg yolks


3 teaspoons lemon juice (approx. all the juice from 1 large lemon)

½ tsp salt
4 Tablespoons unsalted butter, melted
Additional salt and pepper for seasoning
1. Add egg yolks, lemon juice and salt to the mixture inside of a food processor or blender and turn it on for 10 seconds to blend the mixture. 


2. Next, slowly pour the hot, melted butter into the food processor while it is still running. Allow to process until well combined and frothy, about 2 minutes.





#BrunchWeek SCROLL DOWN FOR RECIPES!

Beverages Recipes


  • Michelada by Family Around the Table
  • Appetizer and Salad Recipes

    Bread, Grains, and Cereal Recipes


  • Cheese Danish by The Redhead Baker

  • Matcha Souffle Pancakes by Tara's Multicultural Table

  • Sausage and Gravy Biscuit Cups by Big Bears Wife

  • Sourdough Pancakes with Hibiscus Syrup by Karen's Kitchen Stories
  • Egg Recipes


  • Bacon, Egg and Roasted Asparagus Salad by Cheese Curd In Paradise

  • Breakfast Grilled Cheese by A Kitchen Hoor's Adventures

  • Ham & Cheese Breakfast Enchiladas by Kate's Recipe Box

  • Vegan Omelette by Happily Curated Chaos
  • Fruit and Veggie Recipes


  • Caramelized Cinnamon Bananas over Yogurt by Hezzi-D's Books and Cooks

  • Tropical Fruit Salad by Caroline's Cooking
  • Meat, Poultry, and Fish Recipes


  • Corned Beef & Potato Hash by Amy's Cooking Adventures
  • Dessert Recipes


  • Keto Chocolate Mousse Recipe by Keto Basic AF

  • Salted Caramel Macarons Recipe by April Golightly
  • On 6:00 AM by Nikki @ NikSnacks in , , , , ,    5 comments
    Welcome to #BrunchWeek 2020 hosted by Love and Confections and A Kitchen Hoor's Adventures!



    Welcome to the 8th year of #BrunchWeek!

    22 bloggers are excited to share NEW favorite Brunch recipes. SCROLL TO THE END for:
    French toast, danish, waffles, pancakes, salads, cocktails, mocktails and plenty of desserts. Vegan, keto, Whole 30-compliant--we have it all. Here's to having brunch every day this week!



    Grits: Either you love them or you hate them. There is NO in between. I will admit this--most of the southern population has been eating mediocre grits their whole lives. Boiled in a pot with water for just a few minutes, the texture is akin to Quikrete. No wonder Northerners think we're crazy down here.



    But shrimp and grits are something special. There are as many recipes for this dish as there are people in the world. Tomato based, cream based, cheese based... there is no wrong when it comes to this part of the dish. I like mine in a cream or a white wine-based sauce with onions, peppers, bacon and if I feel fancy, sliced sausages.


    The shrimp can be cooked tail on or off, but you'll achieve greater flavor and texture if you leave the tail on while cooking. If your shrimp are fresh enough, you can eat the tails right along with the rest of the crustacean. It's really a matter of personal preference. Like the way you take your coffee or tea.



    Grits are stone-ground corn (white or yellow), some finer than others and the texture leaves much to be desired. Made with water and seasoned with salt and pepper, it's a staple on breakfast menus everywhere. Upscale restaurants serve them with shrimp, fish, and an up-charge of $20.

    A true grit lover scoffs at instant or quick-cooking grits; only long-cooking stone-ground grits are worth cooking and eating. Grits are served as a side dish for breakfast and in recent times, for dinner and are traditionally doctored up with butter, milk, cream and sometimes sugar (which is blasphemous, blech lol).





    Carolina Shrimp and Grits 
    Yield: 4-6 servings with ~½ cup serving of grits

    2 cups chicken (beef, seafood, vegetable) stock
    1 cup milk, heavy cream or half-and-half, plus more as needed
    1 ¾ cups stone-ground white grits
    Kosher salt and freshly ground black pepper, to taste
    4 ounces Parmesan cheese, grated

    2 tablespoons extra-virgin olive oil
    1 pound shrimp, peeled, deveined, tail-on
    Old Bay seasoning, to taste
    1 large garlic clove, minced
    1 cup onion, diced
    1 bell pepper, diced (optional)
    1/2 cup country ham, small dice
    1 cup mushrooms, sliced thin
    1 Tablespoon fresh lemon juice
    4 Tablespoons half-and-half
    2 tablespoons chopped fresh parsley
    1 cup thinly sliced green onions, white and green parts

    Make the grits: 


    1. Bring the chicken stock, and milk to a boil in a medium pot over medium-high heat. While whisking continuously, slowly sprinkle in the grits. When the grits begin to bubble, reduce the heat to the low and cook by stirring the grits occasionally until all the liquid is absorbed, about 20 to 25 minutes.


    2. Remove from the heat and whisk in the Parmesan cheese until melted. Cover with a lid to keep warm until ready to serve. If grits become too thick, add water 1/2 cup at a time and whisk it in.

    3. In a large skillet, heat oil over medium-high heat. Rinse the shrimp, pat dry and season with Old Bay. Set aside. Add garlic, onion and bell peppers (if using), and andouille sausage to the hot oil and cook, stirring occasionally, until fragrant and sausage starts to caramelize on the edges. Add mushrooms, ham and lemon juice. Cook about 8 minutes.

    4. Add the shrimp and deglaze the pan with the half-and-half. Simmer until the shrimp are pink and tender, about 4 minutes.

    5. Shut off the heat and add parsley and green onion to finish.

    6. Uncover the grits. Whisk in water or stock to reach your desired consistency, f needed. Ladle the grits onto a plate and top with shrimp and sauce. Enjoy!




    #BrunchWeek Recipes Beverages Recipes

  • Easy Peach Frosé by Love & Confections
  • Healthy Banana Smoothie by Simply Healthyish Recipes

  • Bread, Grains, and Cereal Recipes

  • Blueberry Bread Pudding by Big Bears Wife
  • Buttermilk Waffles by The Redhead Baker
  • Chocolate Banana Muffins by The Mandatory Mooch
  • Cinnamon Crunch French Toast by The Nifty Foodie
  • Double Chocolate Banana Muffins by Family Around the Table
  • Sourdough Belgian-Style Waffles by Karen's Kitchen Stories
  • Strawberry Scones by Kate's Recipe Box
  • Vegan Anise French Toast by Happily Curated Chaos
  • Egg Recipes

  • Bacon, Brie & Asparagus Quiche by Sweet Beginnings
  • Breakfast Tostadas by A Kitchen Hoor's Adventures
  • Gyro Omelette by Cheese Curd In Paradise
  • Fruit and Veggie Recipes

  • Duchess Potatoes by Amy's Cooking Adventures
  • Greek Broccoli Pasta Salad by Making Miracles

  • Meat, Poultry, and Fish Recipes

  • Everything Breakfast Pizza by The Spiffy Cookie

  • Dessert Recipes

  • Keto Macarons by Keto Basic AF
  • Lemon Macarons Recipe by April Golightly
  • Pasta Frola (Argentinian Lattice Tart) by Tara's Multicultural Table
  • Sprinkle Biscotti by Hezzi-D's Books and Cooks

  • On 11:09 AM by Nikki @ NikSnacks in , , , ,    No comments

    I’m participating in the 2020 Juneteenth Cookout Takeover. This initiative was established to encourage the celebration of Juneteenth – a jubilee of freedom to commemorate the end of slavery – and to amplify the food traditions of black culinary creatives.

    Click here to experience 70+ recipes and culinary traditions from Black content creators all over America and beyond.

    Juneteenth is a portmanteau of the words "June" and "Nineteenth". The date marks the day in 1865 that the last of the enslaved Black people in America learned of their freedom.

    And for over 150 years since, Black American families, cooks, chefs, and culinarians have commemorated this summer holiday with a wide range of food traditions that tell a story of the perseverance of a people.

    Only a footnote in the history books in school, I didn't know the true significance and celebratory traditions of Juneteenth until recently. But I've known about barbecue my entire life.

    Barbecue as a noun and a verb is a staple of the American culinary footprint – so much so that three national holidays (Memorial Day, Independence Day and Labor Day) are associated with it. Barbecue is seasoned and flavored by the people who could not enjoy any freedom on Independence Day for almost a century.

    While the following recipe is not traditional, it is an iteration of the modern way of cookery.



    When you don’t have time to set up the smoker or fire up the grill, these EASY BBQ PORK RIBS come to the rescue. Not in the mood for pork ribs? No problem – The following recipe can be used for beef ribs and bbq chicken legs too.

    Easy BBQ Pork Ribs

    The secret to the Easy BBQ Pork Ribs? The Instant Pot! Pork ribs still come out smoky, juicy, saucy, so easy and tasty in half the time.

    When I purchased my Instant Pot nearly a year ago (or maybe it was 2 years? Time flies when you're not slaving over a hot stove all day) these ribs were the first thing my boyfriend and I made. We didn't mess around with corn on the cob or hard-boiled eggs. We went straight for the jugular.

    That's how I knew my cooking life at home was about to change. Check how easy this is:

    In the time it takes you to make the slaw, the cornbread, and set up the ice cream maker for the kids, the ribs will be done.


    Season a rack or two with your favorite rub, let the ribs cook in the Instant Pot for 25 minutes, baste with your favorite BBQ sauce and finish them off in the oven. You'll be eating like kings and queens in no time at all.




    EASY BBQ PORK RIBS
    YIELD: 4lbs, serves 2-3

    Ingredients

    4 lb. pork loin back ribs, membrane removed (or beef ribs, country ribs, chicken legs)

    1/2 cup all-purpose barbecue rub

    1 cup beer, broth or water

    Barbecue sauce, as needed

    Instructions

    1. Season ribs with all-purpose barbecue rub. Pat rub onto all sides and lift up flaps to get seasoning underneath and in between each nook and cranny.

    2. Place trivet in Instant Pot. Pour beer into the bottom of the pot. Add seasoned ribs by rolling them lengthwise and placing them on top of the trivet. The rack of ribs should be standing up with the bones vertical to the sides of the pot.

    3. Close lid with pressure vent closed. Set to pressure cook on HIGH for 25 minutes. Allow pressure to release naturally for 10 minutes and then manually release the rest of the pressure.

    4. Preheat oven to 450°F. Open Instant Pot lid, remove ribs and place on a parchment paper or foil-lined baking sheet.

    5. Brush or pour BBQ sauce on all sides and place in the preheated oven. Cook for 15 minutes or until tender.

    6. To serve, remove ribs from oven and let rest for 5 minutes. Slice into portions. Eat.




    On 11:05 AM by Nikki @ NikSnacks   No comments
    I’m participating in the 2020 Juneteenth Cookout Takeover. This initiative was established to encourage the celebration of Juneteenth – a jubilee of freedom to commemorate the end of slavery – and to amplify the food traditions of black culinary creatives.

    Click the hyperlink above or scroll below to experience 70+ recipes and culinary traditions from Black content creators all over America and beyond.


    Juneteenth is a portmanteau of the words "June" and "Nineteenth". The date marks the day in 1865 that the last of the enslaved Black people in America learned of their freedom.


    And for over 150 years since, Black American families, cooks, chefs, and culinarians have commemorated this summer holiday with a wide range of food traditions that tell a story of the perseverance of a people.



    VEGETARIAN/VEGAN


    VEGAN LIST


    Gluten-free, Keto, Paleo, Whole 30