Greetings, dear meows!

I hope this month is treating you well so far, and that your own creative spark is shining as bright as can be. I’m always cooking up and creating whimsical things that in terms of food isn’t necessarily anything one hasn’t seen before, but I always like to add a fun twist of my own to keep things playful, yet familiar.

This week started out with a bang! We had a new moon solar eclipse that also aligned with the Lunar New Year, ( Happy year of the fire horse!) as well as Mardi Gras! Just high energy all around and I was feeling the spirits of my ancestors and the culinary gods, so I fired up the cauldron and got to conjuring up some tasty spells!

Monday : Sopa de Fideo, Queso Oaxaca Flautas, Camarones con Rajas, with Avocado Lime Crema

I am absolutely a soup girlie and Sopa de Fideo at its core is so simple yet with a few extra ingredients and additions, it becomes so much more. The Flautas added crunch and leaned into the tomato soup & grilled cheese vibe, while the shrimp and peppers (Rajas) added another level of flavor that really warmed the soul. All together it was wonderful and worth a go next time you’re craving something different.

Tuesday – Mardi Gras – Dirty Risotto, Creole Tomato Salad, with Grandoux Sauce

To celebrate Mardi Gras I wanted a fun little play on dirty rice, subbing out Arborio for long gram rice. I also used ground mushrooms in place of liver and gizzards ( since I had neither) but still provided an earthiness that this dish needs. Ground beef & pork, and the usual Cajun holy trinity of celery, onion, and bell pepper along with my Magick Bayou spice blend really made this dish incredible! The Grandoux sauce made from the fond left behind in the pan from the meat & veggies, with Creole tomatoes that were acidic and vibrant enough to cut through the richness of it all and bring it all home. Ca c’est bone! 😝

Wednesday- Chinese Hand Pulled Noodles in Sichuan Chili Oil

Now I know I was a day late with this one… That’s just how it went. 😹But the sentiment and intention behind it remains true. Prosperity, longevity, and happiness. These were so quick, easy, and fun t make. Only four ingredients. Flour, warm water, oil, and salt. The dough stretches or “pulls” easily to create long beautiful strands of goodness! Tossed in Sichuan chili oil for that warm numbing heat, with scallions, a splash of soy sauce & black sesame seeds? Yes please!

Thursday- Zucchini & Potato Fritters with Arrabbiata Sauce

I love zucchini in any form, especially when it’s fried! Paired with some leftover mashed potatoes & some smoked provolone cheese, these fritters were extremely delicious with that Arrabbiata (angry) sauce. The spiciness was perfect with these crispy morsels that are not only great on their own, but could also go well with a salad, pasta, or a base for Eggs Benedict. And they freeze well, too!

Friday- Tabasco Cheddar Grits, Smoked Bacon n’ Greens, with a Butter & Olive Oil Fried Eggie

I can eat breakfast any time of the day. This one is hearty, yet not as heavy as it may seem. I grew up on grits, cream of wheat, oatmeal, etc., so food like this provides all the feels. The addition of Tabasco sauce to those cheddar grits ( with a sprinkle of chives) gave this a subtle punch and heat that was everything. Smoked bacon fried hard then stewed with spinach, kale, and arugula added to its southern comfort vibe, and topped with a sunny eggie fried in butter & olive oil. Top tier eatin’!

Saturday- “Mystic” Pizza

And to round things out (get it? Round?😹) homemade pizza. I make the dough the day before and let it proof in the fridge overnight, but any store bought dough or crust will do. Even a loaf of French bread! I love French bread pizzas! But I digress…😝 I used the leftover Arrabbiata sauce from the other day, topped it with mozzarella & provolone cheese sausage, mushrooms, onions, bell peppers, arugula, and garlic. A drizzy of olive oil and sprinkle of flaky salt made this a great and fun way to use up the bits and bobs that needed to be eaten while creating a killer pizza night with no leftovers!

And that was the week, dear meows. I hope this made you hungry in all the best ways and prompts you to make some Mystic Meals of your own. Until we eat again, Bon sha petite! 😹

Cheers, hugs, & meows!

Xo Nikki ✨🖤🔮😻🦋

Listen to my Podcast here ⬅️ Subscribe to my YouTube channel

Follow me on TikTok , Instagram, and Facebook, and Substackhttps://substack.com/@siknik13?r=9343y&utm_medium=ios&utm_source=profile&shareImageVariant=image