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

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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Waistline Wednesday__HUMMUS WITH SUN-DRIED TOMATOES

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

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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
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