Food. Health. Lifestyle.

Nikki Shaw is the owner of Flavor Caterer and was a finalist on the third season of The Next Food Network Star. She is a graduate of Howard University and the Southeastern Culinary Academy. Check this section often for Flavor updates and daily recipes and for more information, visit ChefNikkiShaw.com

Today's Flavor with Chef Nikki Shaw

 

Fun Friday CHORIZO EMPANADAS

2 cups Chorizo sausage, outer casing removed & finely chopped

¼ cup onion, finely chopped

2 tablespoons flour, for dusting

1 box puff pastry sheets, thawed

¾ cup Jack cheese, shredded

1 egg, beaten

1. Preheat oven to 400 degrees. In a medium skillet, lightly sauté Chorizo & onion for 5 minutes over medium-high heat. Remove Chorizo from pan & let cool.

2. Lightly dust countertop with flour & lay out puff pastry dough. Cut dough into 5-inch circles. Place a heaping teaspoon of Chorizo into the center of the dough, then sprinkle a small amount of cheese on top of the Chorizo.

3. Dampen the edges of the pastry with a small amount of water then fold one half over the other. Seal around the edges with the tip of a fork. Place the Empanadas on a baking sheet & lightly brush beaten egg on top of each one. Bake for 10-12 minutes, or until golden brown.

servings: 12 / prep time: 20 minutes / cook time: 20 minutes

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Thoughtful Thursday TORTELLINI ALFREDO

1 pound refrigerated tortellini

2 tablespoons butter

2 green onions, thinly sliced

1 teaspoon garlic, crushed

2 tablespoons flour

1½ cups heavy cream

½ cup parmesan cheese, grated

sea salt

white pepper

- In a large saucepan, boil tortellini according to directions & drain. In another saucepan, sauté butter, green onion & garlic for 2 minutes. - Whisk flour into pan & cook for 1 minute. Gradually whisk in cream & bring to a low simmer.

- Whisk parmesan cheese into the mixture, stir for 5 minutes & allow sauce to thicken. Season with salt & pepper, to taste. Pour Alfredo sauce over tortellini & serve.

servings: 8 / prep time: 10 minutes / cook time: 15 minutes - List item

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Quality Time Tuesday ALASKAN KING CRAB LEGS

8 pounds Alaskan King Crab Legs

2 cups beer

5 cups water

2 lemons, sliced

3 tablespoons fresh garlic, chopped

1 tablespoon Old Bay seafood seasoning

½ cup butter

1. Rinse crab legs with water & drain. In a large pot, bring beer, water, lemons & garlic to a boil. Add crab legs to pot, return to a boil & cook for 12 minutes. Drain crab legs.

2. Evenly season crab legs with Old Bay. Melt butter in a small saucepan on low heat. Serve melted butter on the side in a small dish.

servings: 8 / prep time: 15 minutes / cook time: 15 minutes

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Romantic Monday STRAWBERRY SHORTCAKE

2 cups fresh strawberries, sliced

½ cup powdered sugar

2 teaspoons vanilla extract

1 Pound Cake, sliced

HAAGEN DAZS vanilla ice cream

1. Wash & slice fresh strawberries. In a medium bowl, mix together strawberries, powdered sugar & vanilla. Cover bowl with plastic wrap & refrigerate for 1 hour.

2. Cut Pound Cake into small slices. Place 1 slice of cake into the bottom of a martini glass or a small dish. Top each slice of cake with a scoop of ice cream. Top ice cream with strawberries & juice from strawberries.

servings: 4 / prep time: 75 minutes / cook time: 0 minutes

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Thoughtful Thursday BACON & BROWN SUGAR BAKED BEANS

2 26-ounce cans baked beans

½ cup onion, chopped

½ cup BBQ sauce

½ cup brown sugar

4 strips bacon, uncooked (optional)

1. Preheat oven to 350 degrees. In a medium baking dish, add beans, onion, BBQ sauce & brown sugar. Mix all ingredients thoroughly.

2. Cut bacon in half & lay on top of beans. Place pan in the oven & bake for 40-45 minutes, uncovered.

servings: 16 / prep time: 10 minutes / cook time: 45 minutes

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Waistline Wednesday ORGANIC FRESH FRUIT KABOBS

2 cups organic watermelon, cut into 1-inch squares

2 cups organic cantaloupe, cut into 1-inch squares

2 cups organic honey dew, cut into 1-inch squares

2 cups organic pineapple, cut into 1-inch squares

16 10-inch wooden skewers

1 cup organic yogurt

1. Skewer 1 piece of each fruit onto the stick. Repeat until all of the sticks are filled.

2. Place yogurt in a small bowl and serve with fruit kabobs for dipping.

servings: 8 / prep time: 30 minutes / cook time: 0 minutes

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Quality Time Tuesday___POTATO SALAD WITH A TWIST

4 large potatoes, peeled & diced

1 cup mayonnaise

½ cup sweet & hot mustard

1 cup green apple, peeled & diced

½ cup sweet pickle relish

½ cup celery, small dice

¼ cup onion, chopped

sea salt, to taste

white pepper, to taste

1. Bring a large pot of water to a boil. Add potatoes to pot, return to a boil then cook for 15 minutes.

2. Drain potatoes in a colander. In a large bowl, mix mayonnaise, mustard, apple, relish, celery & onion. Fold in potatoes then add salt & pepper to taste. Chill in the refrigerator before serving.

servings: 8 / prep time: 20 minutes / cook time: 15 minutes

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Romantic Monday___APPLE PIE A LA MODE

2 store-bought, refrigerated pie crusts

¼ cup brown sugar

¼ cup white sugar

½ teaspoon cinnamon

½ teaspoon nutmeg

2 tablespoons cornstarch

pinch salt

7 Granny Smith apples, peeled & thinly sliced

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

4 tablespoons butter, cut into small pieces HAAGEN DAZS vanilla ice cream

1. Preheat oven to 375 degrees. Unroll one pie crust into a pie pan or use ready-made pie shells. With a fork, poke holes all over the crust. Bake crust for 10 minutes.

2. In a small bowl, combine brown sugar, white sugar, cinnamon, nutmeg, cornstarch & salt. In a large bowl, combine apples, lemon juice & vanilla. Stir the apple mixture well & pour it into the half-baked pie shell. Sprinkle the sugar mixture evenly over the apples. Place pieces of butter evenly over the apples.

3. Cover pie with the top crust. Seal the edges with a fork or finger tips. With a sharp knife, cut four 1-inch holes in the top crust, to allow the steam to escape. Cover the edges of the pie crust with foil to prevent them from burning. Place the pie on a cookie sheet & bake for 45-50 minutes. Cool for 20 minutes, slice then serve warm with ice cream on top.

servings: 8 / prep time: 30 minutes / cook time: 60 minutes

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Fun Friday GRILLED TERIYAKI STEAK ON-A-STICK

6 10-inch wooden skewers

1½ pounds rib-eye steak, cut into 1½-inch cubes

2 red bell peppers, cut into 1½-inch cubes

1 large onion, cut into 1½-inch cubes

1 cup thick teriyaki glaze

seasoned salt, to taste

pepper, to taste

1. Soak wooden skewers in water for 20 minutes, to prevent burning. 2. Skewer steak, bell pepper & onion onto each wooden stick then repeat until skewer is filled. Grill or broil skewers for 5 minutes on each side, or until desired doneness.

3. Brush on teriyaki glaze during the last 2 minutes of cooking.

servings: 6 / prep time: 20 minutes / cook time: 10 minutes

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Thoughtful Thursday__CUBAN FRIED RICE

4 tablespoons olive oil

1 cup onion, finely chopped

3 cups rice, uncooked

6 cups chicken broth

sea salt, to taste

1 bay leaf

½ teaspoon turmeric

1. In a large skillet, heat olive oil on medium-high heat. Add onion & sauté for 7 minutes. Add rice to pan, cook & stir until lightly golden.

2. Add chicken broth, salt, bay leaf & turmeric to pan. Bring to a boil, then cover & reduce heat to low.

3. Cook on low for 15-17 minutes. Remove & discard bay leaf before serving.

servings: 6 / prep time: 10 minutes / cook time: 25 minutes

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