Mystic Meals Presents…Mystic Seasonings!!!

Greetings, Mystic Meows!

In this unprecedented and crazy time we’re all living through, the one thing that’s been going on and on in my mind is how now, more than ever, it’s essential to keep being creative and reaching for something new. Keeping ourselves occupied with the possibilities and opportunities that lay hidden underneath the overwhelming realities that we’ve all had to conform to. Sometimes in the depths of the negatives that may be surrounding us, it’s hard to see the positives that are also right there in front of us as well. So with that being said, I’ve decided to roll the dice and take one hell of a risk. Starting my own small business selling my own unique line of seasoning spice blends. Mystic Seasonings. Meow!

It’s funny how the best ideas can literally be right under your nose. Throughout this pandemic, I’ve been asked countless times by friends and family for recipe ideas, and ways to jazz up the ordinary meals that so many of us have to think about and make every day since we’re going out less and less and preparing our food at home. As a Chef, it’s definitely pushed me to try new things, styles of cuisine, methods of cooking, etc. I love all kinds of food… From all over the world. So why not create some groovy as hell seasonings, using everything I’ve learned about while cooking in both professional kitchens and at home? And pass that on to you meows so you can create the most epic mystic meals and make those food memories that’ll get everyone in your realm coming back for seconds and thirds!

So here’s the gist…

My line of spice blends are unique for several reasons. There are no fillers, anti caking agents, or msg. Every batch is made to order and hand crafted by yours truly, so we’re talking small batches, here! Keeping the product as fresh and as potent as possible, while using high quality ingredients such as Spanish Saffron, Molasses Powder, Himalayan Sea Salt, Peppercorns (not that pre ground sawdust pepper stuff), toasted and hand ground herbs and spices, and lots and lots of TLC. Each seasoning blend has it’s own signature flavor profile making it easy to incorporate into the dishes you already know and even easier to start making something fun, exciting, and new to add to your cooking repertoire for anyone at ANY kitchen skill level.

The mixes are… :

Mystic Adobo –

If you’ve ever used Goya products, then you’ll already be familiar with this all purpose seasoning blend. You can literally sprinkle this stuff into anything you choose. It adds that little extra something that goes beyond just salt, pepper, and garlic. I use it all the time and I hope you will, too!

Mystic Sazon/Taco Seasoning-

This one’s a bit of a game changer in the kitchen. Wanna give your food that Hispanic touch? From Spanish style yellow rice, to soups, stews, beans, marinades, taco and fajita night… this spice blend is it! With a distinct Saffron flavor and notes of cumin and coriander, it’s another mix that’ll soon become a staple in your kitchen for sure!

Mystic Jerk Blend-

Afro Caribbean cuisine is a huge part of my Puerto Rican/Colombian roots and growing up in The Bronx, Jamaican food was everywhere. My Jerk Seasoning is the perfect balance of aromatics like cinnamon, cloves, and allspice, with that spicy kick of cayenne and scotch bonnet pepper, rounded out by the deep sweetness of cane sugar and molasses. Meows… It’s sooooo goood!! Marinate your chicken, fish, seafood, vegetables, and tofu in this stuff and I guarantee you’ll be like, DAMN!!! That’s some tasty grub!

Jerk Chicken with Toasted Coconut Rice and Sweet Plantains

Each seasoning blend comes in 7oz reusable glass jars with 2 different lid options, one made of cork, and the other a clear grip top plastic. They also come with a cute little wooden spoon attached by twine, for that homemade touch so you can sprinkle the spices on your food! I think they’re adorable and the fact that you can repurpose the jars once their empty is pretty neat. The gift that keeps on giving!

Mystic Adobo Seasoning Jar with lids

Right now I’m taking preorders on my social media platforms, Mystic Meals Instagram DM, and Facebook messaging ( under Mystic Meals, of course ) via PayPal. These pretty ladies are currently selling as a trio set for $35.00 plus $10.00 shipping. I do have some international customers as well and will have to figure out the shipping costs depending upon where you meows are in the world, but I’ll get them to you!!

My goal is to set up ordering here on this website by adding a PayPal button or online store. I’m shooting for the first week of October 2020! I’m super excited for you all to try them out and get cooking with them!! It’s an honor for me to be even a small part of your kitchen routine and there’s more unique, crazy, and delicious seasonings on the way! I’ve got big dreams, meows and I am aiming HIGH! 😛 Thank you all for coming along on this journey with me. I hope this next culinary chapter will inspire us to keep pushing through and challenging ourselves to try new dishes and take a leap of faith, no matter what it is!

Thank you all so much for being here, reading my madness, and for all of the encouragement and support. It means more than I could ever say or write in words.

Until we eat again, mystic friends… Be safe out there. Stay well, and take care!

Cheers, hugs, and meows!

Xo Nikki Meow 😘✨🖤🔮😻

Cooking Through The Rona…

Soba Noodle Salad with Spicy Peanut Sauce

Greetings, Mystic Meows! 

It sure has been a mighty long time since I’ve written anything here, and I hope that wherever you are, and whenever you read this, that you and yours are healthy, safe, and doing as well as can be. The world sure has changed quite a bit, huh? We’ve all been going through so much emotional upheaval and strife, to put it mildly. Yet in the midst of all of this madness, there is still the need to persevere, adapt, and adjust, so that we can create our own sense of stability and certainty, at least within the safety and comfort of our homes. Even in the most desperate of circumstances, there still lies the opportunities to find our inner power through being creative and finding those therapeutic and uplifting capabilities that we may have forgotten that we possess.

Caldo de Pollo/ Spanish Style Chicken Soup

For meow, as you all know, cooking and food itself is beyond therapy for me. It is my life. My passion. My happy place. The kitchen is where I am most in my element and where I (almost 😜) always know what I’m doing without question. My chosen profession and industry has taken quite a hit throughout the course of The Rona, and I, along with my friends, family, and colleagues have had to literally redefine how we choose to identify ourselves in the culinary world. Carve a new path so to speak… (pun intended… get It? Carve??) Anymeow, this of course applies to every single one of us. Not only are Chefs like myself finding new ways to cook, but so are you, right? I mean, meows went straight to the comfort food zone and started cooking like they may never have before. And It. Is. AWESOME!!!

Spaghetti with Meatballs

Deep Dish Pizza

I’ve never seen so many meows flock to their kitchens and begin the process of attempting to try their hand at cooking and creating things they’ve never made before, in particular, baking! So much so that for a minute, like toilet paper, yeast was hard to find on store shelves, to the dismay of many of my culinary brethren… At least that’s how it was when all of this first started and we had to shelter in place. The emphasis on cooking at home and finding new, interesting, and creative ways to nourish ourselves has brought back a sense of simplicity and purity to the craft that I welcome wholeheartedly. And The Rona has forced meows to REALLY take a long hard look at their own eating habits from top to bottom because now more than ever, nourishment is key, as it always has been, to our health and well being.

Chicken and Cheese Enchiladas 

 

As for meow, I’ve been keeping things rather simple in the kitchen, or as simple as it seems to me… and have found myself cooking and craving a lot of dishes that remind me of childhood. Is that happening to anyone else? Or are you being a fancy pants cooking up those hard to pronounce meals? 😛 Or trying foods you’ve always wanted to try like the Beyond Meats or switching things up from maybe eating less meat and more vegetable based and meatless meals? Have you tried gardening and growing your own fruits, veggies, and herbs? Are you crafting more? Making your own clothes, masks, soaps, etc? I WANNA KNOW! If nothing else, I hope that you meows are at least attempting to try something new and different to keep things moving forward and interesting to help keep your minds occupied and in a positive frame.

Sweet Chili Shrimp

And keep on cooking!! Take those food pics and post them! Inspire other meows to go to the store and whip up something new and tasty! Share those precious recipes, too! Your mom’s meatloaf, your dad’s killer kick ass chili, your grandma’s pie dough or cookies, salsa, pastas, rice, soups, potatoes, jams, jellies, pickled veggies, salad dressings, fried chicken, tofu, dumplings, homemade nut milks, gluten free, vegan, plant based, meat based, home based!!! Whatever it may be, share it with the world. You never know how that one little pic or recipe might make someone’s next meal a game changer. I mean, we all still gotta eat! Until our next mystic meal… Take good care of yourselves and Happy Cooking!

Cheers, hugs, and meows!

xo Nikki 🥰✨🔮💕

Follow meow on Instagram, Facebook, Twitter, and Tiktok @siknik13 and @mysticmeals

All photos are MINE!!! 🤣😛😉

Yummy Fried Vegetable Wontons

Greetings, Mystic Meows!

Summer is here and it’s time to bust out those recipe ideas for all those spontaneous and impromptu parties and entertaining that the warm weather encourages! WHEW! That was a mouthful! 😝 This recipe for Yummy Fried Veggie Wontons is kind of a twofer in the sense that you not only can make these ahead of time and freeze, but you can either boil them in a soup or fry them as an appetizer or side dish as I did here cause I love me some fried won tons! But these in a soup would be fantastic! Some broth and veggies? You’re all set!

You can of course use meat or seafood in the filling for this recipe as well. I would stick with ground pork, chicken, or shrimp. You could also use beef, but make sure that it’s got a fair amount of fat otherwise it’ll be a bit too dry on the inside. Rather than be all fancy pants about the shaping of these lil puppies, I went with a simple agnolotti inspired fold, which is basically a filled rectangle shape.

I tend to favor this particular application because it’s requires less oil for frying, cooks fairly quick, and also looks really cool once arranged on a plate or serving dish. As far as a dipping sauce for these crunchy little morsels of yumminess, that’s entirely up to you. I love a good duck sauce or my favorite Thai chili sauce from a brand called Mae Ploy. It has the perfect balance of sweet/heat with a hint of vinegar that isn’t too overpowering. So here we go Meows!

Yummy Fried Vegetable Wontons- Makes 24 to 30 pieces

1 pkg small Wonton wrappers, square shaped

3 cups cole slaw mix

1/2 cup finely chopped broccoli

1/2 cup mushrooms, small dice

1/2 cup green onion, thinly sliced

1 large clove of garlic, minced

1/4 cup soy sauce

Oil for frying

Your favorite dipping sauce such as sweet and sour, duck sauce, or sweet chili sauce

1. In a medium sauté pan, add a drizzle of oil and briefly cook the vegetables on high heat for about 5 minutes. Just before removing from the heat, add the soy sauce and stir together well. Remove from the heat and set aside to cool completely.

2. Once the filling is cooled, grab your won ton wrappers and begin to fill them at the center, using no more than a teaspoon of the vegetable mix. Wet the edges with a bit of water and fold over to seal them, making sure to pinch the edges shut. You want to make rectangle shapes. You can also make triangles as well. Whatever floats your boat! 😛

3. Once your little wonton pockets of love are filled and sealed, it’s time to fry those bad boys up! In your favorite frying or sauté pan, add a fair amount of oil so that the won tons are able to move around a bit when fried. Start with 1/2 cup and add more if you need to. Make sure the oil is nice and hot, but not smoking otherwise they’ll burn! 🔥🔥🔥

4. Add about 5 to 6 won tons at a time and fry until golden brown on one side, then flip them over and repeat. The first batch will probably take the longest to brown, and after that the process will go quickly, so be sure to keep an eye on them! They only take a couple of minutes to cook once the pan is up to temperature. Once they’re nice and sexy, place them on paper towels to absorb the oil and serve with your dipping sauce of choice!

Quick, easy, and super fun to make. Definitely a crowd pleaser and a great way to use up those random leftovers. I also like to make pizza wontons by adding tomato sauce and mozzarella cheese! So good. I mean, you can pretty much add anything you can think of to take won tons to the next level! Ever try filling them with leftover mac and cheese? I’m telling ya… Wontons are a great addition to your Mystic Meals! I hope you meows give these a try and let me know what other filling ideas you come up with! How about something sweet? HA!

Thanks for stopping by, dear reader! Until we eat again… Happy Cooking!!!

Cheers, Hugs, and Meows!

Xo Nikki 💕✨

Follow Mystic Meals on Instagram, Facebook, and Twitter! ✨🔮

 

Baked Rigatoni with Meat Sauce

Greetings, Mystic Meows!

Pasta, pasta, pasta! Sometimes I just get in the mood for a dish that reminds me of some of the Italian restaurants we used to go to when I was growing up in The Bronx. This is one of them. It just gives me all the feels every time I make a baked pasta dish like this. The sauce and other components are the same, although I do change up the pasta shape I use depending on how I feel or what I have in the pantry.

This time around I chose rigatoni. Ziti or penne also works for this too, but I haven’t cooked rigatoni in quite a while and knew it would turn out really nice and hearty. The overall flavor inspiration comes from a place called Mike’s Pizzeria that used to be on Bedford Park Blvd in my old neighborhood in The Bronx. I swear they had the best red sauce and meatballs! I’ve spent years trying to master that meatball recipe based on pure flavor memories.

This comes pretty flippin close, meows… It feeds a crowd and is very delicious and satisfying. Now their recipe was a bit simpler than what I decided to replicate because I had a lot of different types of cheeses on hand that I needed to make use of. That’s why I love the name Mystic Meals. Cooking is pure culinary alchemy. Sorcery. A little of this… a pinch of that, and voila! Plus over 23 years of professional cooking experience comes in handy 😉✨ Ok. Enough tooting my own horn. Back to pasta love!

Here’s the meatball recipe that I always use and any brand of your favorite pasta sauce in a jar will work just fine. However, if you make your own, even better. Just make sure you have plenty of it so the pasta isn’t too dry. AND please, please! When you’re boiling your pasta, A. Salt the water well, B., slightly undercook the pasta by a few minutes since it will continue to cook in the oven, and C., before you drain the pasta, reserve at least 2 cups of the pasta water to add to your sauce. The starch and salt from the cooked pasta water adds flavor and balances things out in case the sauce ends up on the thick side.

Mystic Meatballs

1 pound ground beef

1 large clove of garlic, minced

1 Tbls fresh chopped parsley

1/2 cup Italian style breadcrumbs

1/4 cup grated Parmesan cheese

3/4 cup of milk

A pinch of red chili flakes

1 teas. Italian seasoning

1 Tbls salt

1 teas. ground black pepper

1. In a large bowl, mix everything together until well combined, and the meat has absorbed the milk and breadcrumbs.

2. In a small skillet, add a drizzle of oil over medium heat and grab about a tablespoon of the meatball mix. Shape into a small patty, like a little burger, and cook thoroughly. Once it’s fully cooked, taste and adjust the seasonings in the raw meatball mixture if need be. Keep in mind that you’ll be layering flavors. The sauce has salt, the cheeses are salty, so you don’t want the meat to be blandsville, but you also don’t want it to be too salty. You can always add more salt, but you can’t take it out. Make sense? 😉✨

3. In a large skillet over medium heat add about 2 Tbls of olive oil or oil of preference. You can either shape the meat mixture into meatballs and cook them that way and break them up later, or I just take the meat mix and drop it into the pan by spoonfuls and cook it a bit more like loose meat. I like the pieces to be broken up so there’s a bit of meat in every bite.

4. Once the meatball mix is cooked, deglaze the pan with about a cup of the reserved pasta water, stir to grab all those yummy bits of love, and add in your tomato sauce. Lower the heat and simmer altogether for about 10 minutes. Add the remaining pasta water to the sauce and adjust the seasonings.

Notice that I did not drain the fat from the pan. For me, fat is flavor unless there’s an excessive amount depending on what you’re cooking. In this case, there really isn’t a lot swimming around and what’s there just becomes part of the sauce and again, adds flavor and body to the end result.

Now you’re ready to add the meat sauce love fest to your pasta. I use a 1 pound ratio of dry pasta. It makes enough to feed four to six meows and remember that the pasta will continue to cook, expand and absorb all those flavors, so don’t worry if the sauce is a tad on the watery side. It will thicken up as it bakes. I layer it on similar to making lasagna. Sauce, then pasta, then cheese, and so on. For this I used fresh mozzarella, fontina, fresh Romano, whole milk ricotta, and Parmesan cheeses.

I emphasize fresh because it really does make a difference, and I’m bougie like that! But seriously, whatever you like to use will be fine. I baked the rigatoni at 350 degrees for 50 minutes covered with foil, and another 15 minutes uncovered. Once baked I let it rest for about 20 minutes before serving.

Serve it with some garlic bread and there you have it! Another mystic meal full of , well… lots of things but most importantly, love. It’ll come through in every bite! Thanks for stopping by, dear reader! Until we eat again… Happy Cooking!

Cheers, hugs, and meows!

Xo Nikki 💕✨

Follow Mystic Meals on Instagram, Facebook, and Twitter!

Chicken Gyoza~Potstickers

Greetings, Mystic Meows!

Asian cuisine is one of my favorites. Chinese, Thai, Vietnamese, Korean, Japanese… I love it all. So as I get older, I’m trying my best to master some of the dishes that I frequently order when going out to dine, or ordering take out. Gyoza is one of those delicious dumplings that I eat a lot at restaurants, and now make quite often at home.

I pan fry them in a bit of oil to crisp them up, then add a splash of water and cover them to steam cook for a couple of minutes. This was actually a recipe I planned to post a while back, so forgive me if the pictures aren’t that great, ( since I like to think my most recent food pics have gotten much better 😛) but the recipe itself is pretty easy to prepare and the end result is yummy as all get out!

I think meows get intimidated by the idea of making certain stuffed pasta dishes like ravioli, for example because we have it in our heads that you have to have a certain kitchen skill set to pull it off. I mean, if you can take a circle and fold it over into a half moon, then you can make pot stickers. As with anything, practice makes perfect. I also think it’s the “pleating” of the edges with pot stickers that makes folks think twice about trying their hand at it.

The main reason why most professionals, Chefs included, are good at what they do, is repetition. Doing the same things over and over again until it becomes second nature. That’s all. Cutting, chopping, grilling, sautéing, pasta making. The more you do it, the better you get. So when making gyozas, just remember that some will look better than others, but in the end, it’s the tlc you put into what you cook that matters.

And by the time you serve them, they’ll be gone in a flash! I also use bagged cole slaw mix in the filling. It already has chopped cabbage and carrots, and is cheaper than buying a large head of cabbage & carrots separately, unless you’re feeling crazy and just wanna go for it. I just try not to buy more than what I’m actually going to use… 😉

So here’s the recipe for the chicken gyozas. These also freeze really well if you go all ham and make a bunch more than you’ll eat in one sitting. I hope you have fun making these delicious little bites of yumminess!

Chicken Gyoza Potstickers

1 pound ground chicken

2 pieces of green onions, sliced thin and chopped

1 1/2 cups of cole slaw mix, roughly chopped

1/4 cup of soy sauce

1 large clove of chopped garlic

1 Tbls. sesame oil

1 teas. grated ginger

1. In a large bowl, mix all of the ingredients together until well combined.

2. Take one Gyoza wrapper and place a heaping teaspoon of the chicken mixture in the center of the disk.

3. With your finger, add a bit of water to the edges of the gyoza wrapper, and seal the wrapper, making a half moon shape.

These were pleated because I’m a fancy pants chef… 😂 But don’t you worry about that. Keep going!

4. Place each filled pot sticker sitting up to form a flat base on the bottoms. Continue to fill until you’ve used all the wrappers.

5. In a large non stick frying pan on medium heat, add 2 Tbls. of vegetable oil and place 10 to 12 potstickers in the pan, flat bottom side down. Fry for about 3 to 5 minutes or until golden brown. Turn to brown the sides and cook for about 2 minutes.

6. Add about 1/4 cup of water to the pan and cover the gyoza and let them steam for 3 minutes or until the water is dissolved. Remove from the heat, and continue to cook the gyoza repeating the steps above. Serve with your favorite dipping sauce and enjoy!

The sauce you see in the bowl is a mixture of soy sauce, chopped green onion, chopped garlic, a rounded Tbls. of brown sugar, Sambal and Sriracha. So good!

And there you have it! Another Mystic Meal to add to your repertoire! It’ll be one of those dishes that will make the meows in your life feel special because of all the love that goes into preparing them. And it’s worth it! Thank you so much for stopping by, dear reader! Until we eat again… Happy Cooking!!!

Cheers, hugs, and meows!

Xo Nikki 💕✨

Follow Mystic Meals on Instagram, Twitter, and Facebook!

Churro Waffles with Candied Apple Crunch

Greetings, Mystic Meows!

I absolutely love churros! There’s just something about them. They’re crunchy on the outside, soft inside, rolled in cinnamon sugar… Then dunked in chocolate sauce or in some cafe con leche or tea?? Say, WHAT? It’s a delicious treat and being that Cinco de Mayo is upon us, I wanted to make a Mexican inspired version of a breakfast classic… Waffles!

Now truth be told, I’m more of a pancake meow, but every once in a while I get in the mood to change it up and make some waffles. Recently I was shopping at Bed Bath & Beyond, and noticed in the clearance section this cute little red box that had a picture of a mini waffle maker on it. The price was $4.99, and I just fell in love with how tiny and adorable it was ( only 4″ ) and immediately started thinking about how much fun I’d have in the kitchen teaching my 5 year old daughter how to use it.

So fast forward to the brainstorm I had about churros and A. How easy they are to prepare, and B. How to make them in a different way. I knew my trusty little waffle iron was perfect for turning churro dough into the breakfast I had been cooking up in my head. So I went to work on the dough.

The candied apple crunch part was a happy accident. I diced up an apple, and was heating up the sugar in a small non stick pan without any liquid. I wanted the sugar to melt, ( 2 T. ) which it did, just start to caramelize, and then would incorporate the apples. After adding the apples to the slightly caramelize sugar, part of the sugar started to harden and I had all of these pieces of crystallized apple sugar swimming in delicious syrup.

Then I remembered when I was in The Netherlands, Amsterdam to be precise, I tasted my first true Belgian Waffle. This thing blew my mind! It was sweeter than I expected it to be and was perfect in every way. What stood out for me the most was the little bits of sugar throughout the inside of it that added a burst of sweetness and a crunch that was something quite special with every single bite. I knew I had to use that crystallized apple sugar to replicate the feels of a Belgian waffle and garnish the churro dough version with, so I chopped it all up and sprinkled away! Success!

Here’s a recipe for churro dough that’s super simple. The waffles can be made ahead of time and keep well in the freezer for a rainy day. After I made the waffles I fried them to get that authentic churro crunch and coated them with lots of cinnamon sugar. Enjoy!

Churro Dough

1 cup of water

4 oz of unsalted butter

1/4 teas. salt

1 cup of A.P. flour

3 whole eggs

1/2 cup of sugar

1 Tbls. ground cinnamon

1. In a medium sized pot, bring the water, butter and salt to a boil.

2. Add the flour to the salted butter water and stir until you have a dough. Reduce the heat to medium low and cook the dough in the pot for about 2 minutes, turning constantly until the dough pulls away from the sides of the pot.

3. Remove from the heat and add in the eggs one at a time. A wooden spoon or rubber spatula is best. You can also use a hand mixer. The dough will separate at first, but it will come together into a smooth dough after each addition of the eggs.

4. Now your ready to make churro waffles! Don’t forget to fry them up to get them nice and crunchy and cover them with that cinnamon sugar!

Because my waffle iron was so small, I was able to get about 10 pieces out of this amount of dough. I used a heaping tablespoon of dough for each waffle and made enough for 3 servings. Any fruit topping, chocolate, or caramel sauce would be lovely on these! Have a blast giving them a try! Until we eat again dear reader, happy cooking and Happy Cinco de Mayo!

Cheers, hugs, & meows!

Xo Nikki 💕✨

Follow Mystic Meals on Instagram and Facebook!

Cheesy Poblano Corn Fritters and Garlicky Green Beans with Mushrooms

Greetings, Mystic Meows!

I love making side dishes. For me they often become the center of the meal and I like their versatility when it comes to how to eat and serve them. And I typically throw the rule book out the window when I’m cooking, anyways… 😛 Both of these recipes are vegetarian friendly and perfect for any kind of meal, morning, noon, or night. I’ll start with the Corn Fritters.

Corn can sometimes be a one trick pony in the sense that most of the time, speaking for myself, I prepare it the same way ( with butter and a pinch of salt ) because my daughter’s super picky when it comes to the way she eats. However, she’s becoming increasingly curious about the dishes I’ve been making for these blog posts and is at least “tasting” what I make. It’s a start, right? So I tried out a dish I haven’t made in a long time.

Fritters are made up of a thick batter containing fruits or meats and vegetables depending on the recipe. Some are deep fried in lots of oil and are bit rounded or oval since they’re spoon dropped into it. In this recipe the fritters are more of a pancake shape, use way less oil, and are nice and crispy on both sides thanks to all the yummy cheese getting fried to perfection. They’re really easy to prep and cook and I recommend using fresh corn if you have it, but you can use canned or frozen corn as well. Just make sure you drain and dry the canned corn, and defrost the frozen corn and again, dry it to absorb excess water.

Cheesy Poblano Corn Fritters

2 Cups of corn

1 medium sized Poblano pepper, seeded and small diced

1 half jalapeño pepper, seeded and small diced

1/4 cup sliced green onion

1/8 cup chopped cilantro

1 large clove of garlic, minced

1 cup shredded jack cheese

1 cup shredded cheddar cheese

1 cup AP flour

2 large eggs

3/4 cup of milk

3/4 teaspoon of baking powder

1/2 teaspoon salt

Fresh cracked black pepper to taste

1/4 cup vegetable oil for frying

In a large bowl, combine all of the ingredients, wet and dry. Mix together well. The batter will be VERY thick.

Heat up your favorite frying pan over medium heat and add 2 Tablespoons of vegetable oil per batch of Fritters.

Scoop about 1/4 cup of the batter into your frying pan, frying 3 to 4 scoops at a time. Press down with a spatula to round them out, not making them too flat or thin.

Fry for about 4 minutes per side until golden brown on both sides. Serve them warm with sour cream if you’re feeling fancy 😉 Makes between 10 to 12 pieces. *Side note: I didn’t feel the need to add any extra salt since the cheeses are pretty savory, but feel free if you want to add more S & P at the end. Btw, my daughter took the tiniest bite… Baby steps. 🤪

Now on to the next recipe…

Green beans are one of my favorite vegetables to make as a side dish, however I also love to use them as a salad topper and as a main course. Easy to eat raw or cooked and again, extremely versatile, there are countless ways to incorporate them into your next mystic meal 😉✨

I also love mushrooms and combining these two together is always a win-win for me. With so many people taking control of their eating habits by meal prepping for the week, this is a great recipe to add to your next green salad, grilled chicken or fish, grain bowls, etc.

I must admit… I’m from the Julia Child school of butter, and this recipe uses a fair amount, but you can of course use olive oil or cooking oil of choice. I just happen to prefer using butter and for me, it adds a richness to the dish that I love and let’s face it… Butter is delicious, but use as little or as much as you see fit for yourself.

Garlicky Green Beans with Mushrooms

1 pound green beans, cleaned and stems removed

8oz of your favorite mushrooms, sliced

3 cloves of garlic, minced

1/4 cup thin sliced onion or shallots

1 Tablespoon fresh chopped thyme

1 Tablespoon fresh chopped parsley

4 Tablespoons of butter

Salt and pepper to taste

Bring a medium pot of salted water to boil and add the green beans. Cook in rapidly boiling water for no more than 2 minutes. Drain the green beans and cool under cold running water or in an ice bath. Drain and set aside.

In a large pan over medium heat, add the butter, garlic, mushrooms, and onions and sauté until the vegetables just start to caramelize. Season with a bit of salt and pepper. Add the green beans and cook together for about 3 minutes. Then add the thyme and parsley, mix together. Taste and adjust the seasoning and serve.

There you have it, dear reader! Two very different, vegetarian and easy to prepare side dishes that I hope you try out and add to your next Mystic Meal! Happy Cooking and Happy Eating! And Happy Easter, too!

Cheers, hugs, and meows!

Xo Nikki 💕

Follow Mystic Meals on Instagram!

CBD Infused Foods

Greetings, Mystic Meows!

Chefs all over the world predicted that in 2019 one of the biggest food trends we would see is the incorporation of CBD in pretty much everything edible. From drinks to pet food, chips to chocolate, chefs are seeing unique opportunities for new cuisine and experimental dining options by the inclusion and infusion of cannibis and CBD oil. Just take a look at what a company called Cannabinoid Creations is doing with CBD infusion.

What exactly is CBD? CannaBiDiol is a compound found in the resin of the cannibis flower, and has a rich medicinal history going back for a long time. As in, thousands of years. Unlike the THC compound, CBD is not psychoactive, meaning it won’t get you “high”, so it’s not going to alter your state of mind upon consumption.

However, CBD research indicates that the changes it causes the body might be beneficial. I’ll link a couple of places where you can learn more about it. So far it’s research has shown that it might relieve pain, depression, anxiety, causes of acne, and alleviate certain cancer symptoms.

CBD Benefits

CBD and the FDA

As far as consumption, there’s a variety of ways in which food is being used to entice us into trying CBD products in the latest health food vitamin, chocolate confection, infused coffee, and treats for our pets. Even fast food chains are jumping on the CBD bandwagon. Carl’s Jr., a West coast fast food chain known as Hardy’s on the East coast, recently announced that it is debuting the Rocky Mountain High Cheeseburger infused with CBD on 4/20. You need to be 18yrs or older to purchase it, of course… But the variety of ways that CBD will be making its way into everything you can think of will be intriguing to see and taste.

It’s an interesting and controversial subject considering that no one can say for sure how beneficial CBD really is for us, but as a chef I can totally see the appeal to incorporating it into recipes as these days it’s becoming increasingly difficult to keep consumers engaged and interested in following food trends that aren’t embracing a plant based, sustainable, zero waste mentality. CBD would fall into plant based, I suppose.

I’m looking forward to seeing how creative and inventive chefs and other companies are going to be with it all and what changes people will feel if consuming CBD on the regular. Time will tell! Until next time dear reader… Happy Cooking and Happy Eating!

Cheers, hugs, and meows!

Xo Nikki 💖✨

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Photos courtesy of Carl’s Jr., and Google images 😉

Spicy Sambal Lobster Salad

Greetings, Mystic Meows!

With Spring upon us and Summer approaching at a rapid pace, ( it’s already almost mid April! ), the abundance of the rainbow colors of fruits and vegetables in our local markets are quite inspiring. Everything just looks so… Fresh!

Even the fish and seafood are impeccably tempting and inviting. With the weather warming up I always find that my tastes change and my desire to cook and create different dishes kicks into high gear. And I start to crave those flavors that remind me of summer and the sea.

On a recent food shopping excursion I was captivated by some incredible looking lobster tails at a great price that I couldn’t resist. Along with some gorgeous brioche bread and herbs, my chefs brain immediately started going through the inventory of what I had both in the pantry and the fridge, and I knew exactly what I was going to make.

So here is the recipe for Spicy Sambal Lobster Salad, which can be put on your favorite bread or toast, lettuce, crackers, or raw veggie chips like jicama, fresh beets, or radishes. Even rice paper for a healthier version of a lobster roll without the bread! That’s what I love most about recipes… You can always change things to make them your own! Enjoy!

Spicy Sambal Lobster Salad

1 pound cooked lobster meat, diced into medium sized pieces

1 piece of green onion, thinly sliced

1/4 c. chives, chopped

1/2. cup of mayonnaise

2 Tbls. Sambal Oelek ( you can find this in the Asian section at the supermarket ) use more or less to taste. I like mine a bit spicy.

2 tsp. Sriracha or a dash of cayenne pepper

Salt and pepper to taste

Mix all of the ingredients together in a large bowl and adjust the amount of Sambal, mayo, salt and pepper to suit your palate and set in the fridge for about 10 to 15 minutes for the flavors to marry together. Serve on top of your favorite toasted bread or lettuces. 🦞

I made this for lunch and I used brioche and toasted the bread in a skillet with some butter to brown the sides. I like the sweet butteriness of brioche with lobster. The added heat gave it a nice kick that I really enjoyed and I hope you will too! I was feeling extra fancy and made Garlic Parmesan Fries to go with it, cause… why not? 😛 Until next time, dear reader… Happy Cooking!!

Cheers, hugs, and meows!

Xo Nikki 💕

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Beyond Sausage Stuffed Mushrooms

Greetings, Mystic Meows!

Ok. I’m not in any way vegan or vegetarian, but as a Chef who loves to eat, um… almost anything, I’ve really grown to love the Beyond Meat line of plant-based products and am super excited to try their latest offering Beyond Beef, which tastes, looks like, and can be used just as you would ground beef.

I’m already a fan of the Beyond Burgers, meat crumbles and chicken strips, and recently my local grocery store started carrying the Beyond Sausage Hot Italian flavor and I grabbed it like a mad woman! I was super excited to try it and immediately my creative brain went to work on the countless variations of yumminess I could prepare with it. Hence the title of this here blog post 😉

When I go grocery shopping, I usually have a list of the things I actually need, but mostly I just wander the produce and meat aisles and see what jumps out and inspires me. I spotted some gorgeous looking Crimini ( baby bella ) mushrooms and knew exactly what I was going to make. I grabbed some spinach and a chunk of deliciously nutty Pecorino Romano cheese and off I went.

So here it is, dear reader… My recipe for these absolutely tasty morsels that I hope you make and enjoy as much as I did. If I didn’t have to share them, I could have easily devoured them all by myself! Meow!

Beyond Sausage Stuffed Mushrooms

12 large mushroom caps ( reserve the stems)

7oz. (2 links) Beyond Sausage

1/2 cup small diced onion

1 large clove chopped garlic

3 cups fresh chopped spinach

1/3 cup breadcrumbs

2 Tablespoons grated Parmesan cheese

3/4 cup small diced fresh Pecorino Romano cheese

2 Tablespoons olive oil or butter

Salt and Pepper to taste

Heat your oven to 350 degrees. Wash the mushrooms thoroughly. Remove the stems and chop them up as small as you can. In a sauté pan or skillet, add the olive oil or butter on medium heat. Crumble the 2 sausage links and add it to the pan along with the chopped mushroom stems, onions, and garlic. Cook for about 5 minutes, stirring and breaking up the sausage, cooking until the onions become translucent.

Add the chopped spinach and sauté until it becomes wilted. Lightly season with salt and pepper, being careful not to over-season the mixture since you’ll be adding the cheeses at the end, which are salty on their own. 😉

Add the breadcrumbs and Parmesan, mix until well-incorporated and remove from the heat. Add in the diced Pecorino cheese and mix well.

Taste and adjust the seasoning to your taste. Take a heaping Tablespoon of the stuffing and start spooning the mix in your mushroom caps, being very generous with the filling, You might have a bit of the mixture leftover depending on how many mushrooms you make.

Place the mushrooms on a sheet pan or baking dish and bake them uncovered for about 15 to 20 minutes depending how large or small the mushrooms are. Once they’re cooked, remove from the oven and take about 1/4 cup water and deglaze the sheet pan before plating the mushrooms. This will create a nice pan sauce for the shrooms. Plate them up, add a touch of salt to the pan sauce, pour over the mushrooms and serve!

I have to tell you that these were really, REALLY delicious! This by far is my favorite Beyond Meat product to date. The flavor and texture was just like pork sausage, and I’m glad I chose the ingredients the way I did, especially the Pecorino. ( Pats self on the back 😉)

I do hope you give these a try cause they are sooooo worth it and easy to prepare. Until next time… Happy eating and happy cooking!

Cheers, hugs & meows!

Xo, Nikki 💕

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