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


Today's Flavor with Chef Nikki Shaw


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



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



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



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


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


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



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


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



2 cups garbanzo beans (chick peas), canned

1/3 cup plain nonfat yogurt

2 tablespoons tahini (sesame seed paste)

1 teaspoon fresh garlic, crushed

1 tablespoon extra virgin olive oil

1 teaspoon fresh lemon juice

pinch sea salt

pinch cayenne pepper

2 tablespoons sun-dried tomatoes, finely chopped

1. Rinse beans with water, then drain. In a food processor, add beans, yogurt, tahini, garlic, olive oil & lemon juice. Process until mixture reaches a smooth consistency.

2. Blend in sea salt & cayenne pepper to taste. Place in a serving dish & sprinkle sun-dried tomatoes on top.

3. Refrigerate for 2 hours. Serve with sliced raw vegetables or warm whole-wheat pita bread.

servings: 4 / prep time: 2½ hours / cook time: 0


Quality Time Tuesday__LOBSTER ENCHILADAS

5 large lobster tails, cooked

2 cups shredded cheddar cheese, divided

1 cup sour cream

½ cup red onion, finely chopped

½ teaspoon Old Bay Seafood Seasoning

sea salt, to taste

pepper, to taste

6 8-inch flour tortillas

2 cups salsa

  1. Preheat oven to 350 degrees. Coat a 9 X 13 inch glass baking dish with non-stick spray. Remove lobster meat from the shell & chop meat into small pieces. In a large bowl, combine lobster meat, 1 cup of cheese, sour cream & onion. Season mixture with seafood seasoning, salt & pepper.

  2. Lay the tortillas out on the counter. Spoon the lobster mixture onto each tortilla. Roll them up to close & place them into the baking dish, seam side down. Pour the salsa over all of the stuffed tortillas. Cover the pan with foil & bake for 35 minutes.

  3. Remove the foil & add the remaining cheese on top of the enchiladas. Place the pan back into the oven & bake for 7 more minutes, uncovered.

    servings: 6 / prep time: 20 minutes / cook time: 45 minutes