Today's Flavor with Chef Nikki Shaw

8 plantains, peeled & cut into 4 pieces 2 tablespoons olive oil ½ cup onion, finely chopped ½ cup green bell pepper, finely chopped 1½ pounds shrimp, cleaned & chopped sea salt, to taste pepper, to taste safflower oil 1. Place the plantains in a pot of water, cover...
12 asparagus spears 4 Portobello mushroom caps 4 zucchini, cut in half lengthwise sea salt pepper ½ cup chickpeas, rinsed & drained 2 tablespoons fresh lemon juice 1 teaspoon fresh garlic, minced 2 tablespoons rice wine vinegar ½ cup olive oil ½ cup basil leaves, shredded 1...
4 ounces milk chocolate, chopped 16 ounces cream cheese, softened ½ cup sugar 2 eggs 1 egg yolk 1 tablespoon all-purpose flour 1 teaspoon vanilla 1 graham cracker pie crust 2 cups fresh strawberries, sliced 1. Preheat oven to 350 degrees. Melt chocolate in a metal bowl set over...
2 pounds fresh Brussels Sprouts 2 cups water 2 tablespoons butter 1 tablespoon fresh garlic, chopped sea salt, to taste Rinse sprouts with cold water & drain. In a large skillet, bring water to a boil. Add sprouts, cover & cook for 7-8 minutes or until tender. Drain the...
4 6-ounce salmon fillets ¼ cup olive oil 4 cups raw spinach sea salt, to taste pepper, to taste ¼ cup fresh lime juice 2 tablespoons honey 2 tablespoons green onion, finely chopped 1. Rinse salmon with cold water then dry with paper towels. Tear off four 2-foot long sheets of...
1 cup pineapple, chopped 1 cup bananas, chopped 1 cup mango, chopped 1 cup strawberries, chopped 1 cup pineapple juice 1 cup mango sorbet 1. Cut all of the fruit into 1-inch pieces. Place the cut fruit into resealable freezer bags. Seal bags & freeze for 4 hours or overnight...
6 boneless, skinless chicken breasts 3 cups buttermilk 2 eggs, beaten ½ cup milk 2 cups flour 1 tablespoon garlic powder 2 teaspoons seasoned salt 2 teaspoons pepper safflower oil 1. Cut each piece of chicken lengthwise into 4 strips. Place chicken & buttermilk in a large...
2 pounds collard greens 6 cups canned chicken or vegetable broth 1 tablespoon fresh garlic, crushed 1 habanero pepper, whole seasoned salt, to taste pepper, to taste 1. In a large pot, bring broth to a low boil. Wash greens, remove thick stems & chop into small pieces. Or,...
6 eggs 2 tablespoons mayonnaise 1 tablespoon sweet & hot mustard 2 tablespoons pickle relish 4 tablespoons fresh or canned crabmeat sea salt, to taste cayanne pepper, to taste paprika, garnish 1. In a medium saucepan, bring water to a boil then boil eggs for 15 minutes...