Magick Bayou Crab Cakes with Charred Lemon featuring Mystic Seasonings!

Greetings, Mystic Meows!

Since recently launching my new line of spice blends called Mystic Seasonings a few months ago, the feedback from those that have purchased them has been incredible, and the food meows are making with them and posting about on their socials makes meow so very humble and proud to have my seasonings living in so many homes across the country and even abroad! Itโ€™s a trip!

Mystic Seasonings Magick Bayou spice

I wanted to make something beautiful and special with one of the new blends I just added for sale, Magick Bayou! Itโ€™s a cute play on words cause, you know… Magick… By You? Get it? ๐Ÿ˜› Anymeow, itโ€™s a Cajun/Creole inspired spice mix thatโ€™s unique in its own right, but still gives you what you expect from a creole seasoning. Heat and lots of flavor! I thought jazzing up some crab cakes with it was the way to go, and felt all fancy shmancy and decided to pair it with some charred lemons. Hereโ€™s some pics along with the recipe! Meow!

Magick Bayou Crab Cakes with Charred Lemons – Makes about 10 pieces.

1 pound of Jumbo Lump or Crab Claw Meat

2 whole eggs

1/4 c. small diced Red Bell Pepper

1/4 c. small diced Green Bell Pepper

1/4 c. finely chopped yellow or green onion

1/2 c. Italian style breadcrumbs

2 Tbls. Mystic Seasonings Magick Bayou spice blend

2 whole lemons sliced in half

Butter & Olive oil

Diced peppers and onions

Place your crab meat into a large bowl and carefully pick through it to remove any shell fragments that might be left behind.

Picked Crab Meat

Once the meat is picked over, add all of your ingredients into the bowl and mix into the crab until well combined.

Combine all ingredients

Take a small amount of crab cake mixture and fry it up to taste for seasoning. Adjust if necessary.

Shape and form your crabby patties using an ice cream scoop or a large spoon. This is so that the cakes are uniform in size and cook at the same time. Not too thick, but not too thin.

Shape your crabby patty!

In your favorite sautรฉ pan, add some butter and a drizzle of olive oil, or cooking oil of choice and on medium low heat, place 4 to 6 crab cakes in the pan, being careful not to crowd them or put to many in at once. Sautรฉ for about 5 minutes per side. Once theyโ€™re nice and golden brown, finish them in the oven at 350 for about 10 minutes.

Sautรฉed Crab Cakes

While your crab cakes are finishing in the oven, in the same sautรฉ pan, add more butter and olive oil and set on medium heat. Slice your lemons in half and place them in the pan, cut side down, and allow to char in the pan for about 5 to 7 minutes. Try not to move them around. You can tell that theyโ€™re almost ready by how brown the edges look. Once you achieve the desired color and look, remove from the pan and set aside until ready to plate up with your crab cakes!

The lemons

And then… Voila!!

Donโ€™t they just look delicious? So simple and easy to make! I hope you meows click on the Mystic Seasonings link and grab up some spices for yourself! They really are full of Magick and something special! I should know… cause I make them with love and all of my best intentions for you! ๐Ÿ–คโœจ๐Ÿ”ฎWell… until we eat again, dear meows… Happy Cooking!

Cheers, hugs, and meows!

Xo

Nikki Meow ๐Ÿฅฐโœจ๐Ÿ–ค๐Ÿ˜ป๐Ÿ”ฎ

Follow Mystic Meals on Instagram, and Facebook! Find me on TikTok @siknik13

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 theyโ€™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 Iโ€™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 Iโ€™ll get them to you!!

My goal is to set up ordering here on this website by adding a PayPal button or online store. Iโ€™m shooting for the first week of October 2020! Iโ€™m super excited for you all to try them out and get cooking with them!! Itโ€™s an honor for me to be even a small part of your kitchen routine and thereโ€™s more unique, crazy, and delicious seasonings on the way! Iโ€™ve got big dreams, meows and I am aiming HIGH! ๐Ÿ˜› 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 ๐Ÿ˜˜โœจ๐Ÿ–ค๐Ÿ”ฎ๐Ÿ˜ป

Cooking Through The Rona…

Soba Noodle Salad with Spicy Peanut Sauce

Greetings, Mystic Meows!ย 

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 ๐Ÿ˜œ) 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 Enchiladasย 

 

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? ๐Ÿ˜› 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 ๐Ÿฅฐโœจ๐Ÿ”ฎ๐Ÿ’•

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

All photos are MINE!!!ย ๐Ÿคฃ๐Ÿ˜›๐Ÿ˜‰

Easy Peasy Summer Strawberry Jam!

Greetings, Mystic Meows!!

It is prime time for all of those luscious berries right now and what better way to enjoy them, besides eating them by the handful, than making jam! Strawberry preserves and jam is one of my favorite spreadable sweet treats. Perfect on oatmeal, toast, biscuits, pancakes, waffles… Ice cream! The possibilities are endless!

My recipe is quick, simple, and of course… easy. You’ll be seeing those words a bunch with my food blogs. Making a jam is a great way to make use of the berries that are super ripe and ready to eat right away. This recipe also works with other fruits such as peaches, apricots, plums, and cherries. If using peaches, I would quickly blanch them in boiling water for no more than 1 1/2 minutes to easily remove the skin before cutting. But let’s get to the Strawberries!!! ๐Ÿ“๐Ÿ“๐Ÿ“

Now, I tend to use way less sugar than most other recipes call for, and I also don’t use pectin because the method for this particular recipe is basically a reduction. It creates a nice, thick, and concentrated strawberry flavor. The use of lemon juice is up to you, but I also usually don’t add that either. It’s pretty much the strawberries, and sugar. That’s it! It thickens as it cools and is spreadable and insanely tasty. Here we go!

Easy Peasy Strawberry Jam ๐Ÿ“

2 pounds ripe strawberries, washed and hulled

1 1/4 cups of sugar

1/8th cup of lemon juice ( optional )

1. In a large bowl, add the strawberries and sugar, and proceed to mash the berries with a fork or wire whisk.

2. In a medium sized pot, add the mashed strawberries and cook on medium low heat and to help dissolve the sugar. Taste for sweetness and adjust by adding more sugar in small batches if you need to.

3. Once the sugar is dissolved, increase the heat to medium high and bring to a nice rolling boil, stirring constantly as not to burn the berries. At this point, you’re pretty much reducing down the sauce. The amount of time this takes will depend upon the pot you use and your stove. Usually about 20 to 25 minutes from the start of the rolling boil. Be sure to stay with it and stir it constantly.

4. You’ll be able to gauge if the jam is at the right consistency by the way it feels with a spoon as you’re stirring it. It’ll feel thick and of course you’ll be able to see how it looks on the spoon itself… Check out the video to see what I mean… ๐Ÿ˜‰๐Ÿ“

 

5. Cool completely and put into a jar or container, and refrigerate until ready to eat!

Since we typically eat the daylights outta this stuff in a matter of days, I just put the jam in a container and forgo the canning process. And I like that I can make more jam whenever I feel like it because this recipe is so simple and easy. As I said before, this Strawberry love fest of yumminess is great on just about anything! Peanut butter and Strawberry jam on toast makes a great little snack for the little meows! Even makes a beautiful base for a vinaigrette! Strawberry Balsamic, anyone?

That’s what I love about ingredients and how they’re like the gateway drugs to other recipe creations! ๐Ÿ˜One thing leads to another. Use the jam for smoothies, lemonade or iced tea… Jazz up your sparkling water or add to your mimosas! I can go on and on, but you get where I’m coming from… ๐Ÿ˜‰โœจ

Please let me know what tasty creations you come up with if you decide to give this recipe a whirl, dear reader! Thanks so much for stopping by! Until we eat again… Happy Cooking!

Cheers, hugs, and meows!

Xo Nikki ๐Ÿ’•โœจ

Follow Mystic Meals on Facebook, Instagram, and Twitter! ๐Ÿ”ฎโœจ

Lip Smacking Grilled Tofu Satay with Spicy Honey Peanut Sauce!

Greetings, Mystic Meows!

Satay is one of my favorite Thai style dishes because I love the combination of the char grill and all those yummy meats and spices together! I also love tofu. I know that most meows have a love/hate relationship with it, but over the years I’ve really grown to appreciate it for its versatility and how it absorbs flavor like a sponge. I’m not vegetarian or vegan, but I do enjoy many a meatless meal more often than not.

I promised myself when I started this blog, that I would incorporate some of the tofu dishes that have become a part of my repertoire to help inspire some new ideas for your next Mystic Meal and this recipe is a great place to start. This is definitely one that is a great crowd pleaser, perfect for a bbq, potluck, or picnic, and will make your vegan friends happy!

I almost always use firm or even super firm tofu because I prefer its texture and it holds up well for this kind of cooking application. It’s easier to work with than its softer counterparts and for me, has a meat like mouth feel that I enjoy. It’s hearty and surprisingly filling. And it’s another one of those awesome make ahead recipes that can be eaten hot or cold. Yay!

Spicy Peanut sauce is one of my go to sauces for so many recipes. There are countless dishes it lends itself to. This one uses lots of honey, Sriracha and soy sauce. You can also use either smooth or chunky peanut butter as well. It’s entirely up to you! Alrighty then, meows… Let’s get down to business! ๐Ÿ˜›

Grilled Tofu Satay with Spicy Honey Peanut Sauce

1 14 to 16oz. package of extra firm tofu, drained

3/4 cup of smooth or chunky peanut butter

1/4 cup of soy sauce

1/4 cup of honey

1 T. Sriracha

1/4. cup of water

Skewers for grilling

1. In a medium sized bowl, add the peanut butter, honey, soy, sriracha and water and mix together until well incorporated and smooth. Taste and adjust the flavors as needed. I actually added a bit more honey and sriracha to mine. I like my sweet heat! ๐Ÿ˜ Cover and set aside.

2. Take the tofu and cut it in half down the middle and cut each half into 4 long pieces. Skewer each piece, season with salt and pepper and lightly coat with some olive oil or pan spray.

3. Make sure your grill is nice and hot before adding the tofu so it doesn’t stick to the surface. You want to get some sexy grill marks on all sides if you can. I used my trusty cast iron grill. If you don’t have a grill to use, just sear the tofu in your favorite frying pan. They’ll still be just as delicious cause it is all about that sauce! ๐Ÿ˜‰๐Ÿ™Œ๐Ÿผ It should take about 2 minutes per side, or about 8 to 10 minutes depending on how grilled you want the tofu to be.

3. Once the tofu is marked on all sides, place them in a shallow dish and spoon about 1/2 a cup of the peanut sauce over the skewers and let them marinate for about 10 minutes before serving. Garnish with fresh chopped peanuts and some cilantro and enjoy!

I served mine with some jasmine rice and a fresh carrot and cilantro salad with sliced green onions. It was soooooo yummy! I got all fancy with my grill marks cause I’m a fancy pants chef and love to grill! But don’t you worry about all that unless you’re feeling wiley and want to be a show off like I was… ๐Ÿคฃ But seriously. Can we take a sec to admire my handy work? ๐Ÿคช

And there you have it, dear reader! Another tasty Mystic Meals recipe for you meows to make and enjoy for the summer! I really hope you give this one a try because it’s really easy to prepare and you can change it up by using bbq sauce, buffalo sauce, or any of your favorite marinades! Have fun with it! Until we eat again… Happy Cooking!

Cheers, hugs, and meows!

Xo Nikki โœจ๐Ÿ’•

Follow Mystic Meals on Instagram, Twitter, and Facebook! ๐Ÿ”ฎโœจ

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! ๐Ÿ˜ 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 sautรฉ 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! ๐Ÿ˜›

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 sautรฉ 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! ๐Ÿ”ฅ๐Ÿ”ฅ๐Ÿ”ฅ

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 ๐Ÿ’•โœจ

Follow Mystic Meals on Instagram, Facebook, and Twitter! โœจ๐Ÿ”ฎ

 

5 Ingredient Beer Bread! Half Baked Harvest Recipe

Greetings, Mystic Meows!

I don’t know about you meowsers, but I enjoy baking quite a bit. I suppose as far as bread is concerned, most meows feel either intimidated by it and think it’s too hard or takes too much time. Thankfully there’s a world full of easy bread recipes that don’t require a high level of cooking skills and only use a handful of ingredients to pull it together. And I’m here to encourage you to try your hand at it with a recipe that was created by one of my favorite cooking blogs, Half Baked Harvest by Teighan Gerard.

This recipe that I used is I believe the original posting from 2013, and it’s exactly what it says. Five ingredients. That’s all you need. Ready? Flour, baking powder, brown sugar, salt, and 12oz of your favorite beer. That’s it. 1,2,3,4,5. Sounds easy enough, right? Next all you need is a large bowl for mixing, a wooden spoon or spatula, and a loaf pan to bake it in.

Here’s where it got interesting for me. To start, I don’t own a bread pan or loaf pan, but I do own a set of mini loaf pans from Chicago Metallic that I adore! So that’s what I used. So if you’re in the same boat as I was as far as the actual cooking equipment is concerned, you’ll have to make the necessary adjustments and consider if it will add or subtract in the amount of baking time. I also own a ton of round cake pans, which I could have used instead of the mini’s, but I wanted to stick as close to the recipe as possible. My little loaves took about 45 minutes to bake with 15 minutes of rest time before slicing.

Next was the actual consistency of the dough or “batter” as it’s referred to in the original recipe. I feel that the wording of a recipe is vital when there’s a lack of visual references. Thankfully HBH has several video tutorials out there so you can see what I mean. When I was mixing everything together after being sure I measured everything to the tee, my end result was in between a dough and a batter. I felt compelled to add a bit more water to it a little at a time being mindful not to over-mix the base to get it looking closer to what I had seen in the videos.

And this is why often times, what we see at first isn’t always what we get when trying out certain recipes because there are so many variances that contribute to those subtle differences. The size of measuring cups for example really do vary from brand to brand and not all are created equal. So although my spidey senses told me that my bread base was a tad on the thicker side, I forged ahead and baked away.

Here’s the link to the recipe : 5 Ingredient Beer Bread

The end result? Happiness. I was pleasantly surprised by how these little kitties turned out. The outer crust was crisp and chewy, and the inside of the bread was dense, but soft and almost cake like. A hearty bread for sure. I yielded 3 mini loaves out of the recipe. The beer I used was the 805 brand which has a nice flavor that isn’t too malty or hoppy, if you know what I mean. I served the first loaf with honey, butter, and my homemade strawberry preserves which was super yummy! The bread itself is very satisfying on its own and is pretty filling after a couple of slices. I’ll definitely be making this recipe again. Mystic Meals approved! ๐ŸฅฐโœจI also made little sandwiches with butter, honey, turkey, and cheese and it was EPIC! Sorry, no pics! They were gone in a flash! ๐Ÿ˜‹๐Ÿ™Œ๐Ÿผ

Half Baked Harvest has a few variations of this bread recipe. In the most recent one I’ve seen, Tieghan is using a darker beer and honey in place of brown sugar, so be sure to check out the site and try the recipe that speaks to you the most. This one seemed to be pretty neutral and again, EASY, which is awesome! This bread goes with both sweet and savory toppings, which is also a huge plus. I bet it’ll be great sliced and toasted with a soup or for breakfast with eggies! I hope you meows give it a try! There you have it, dear reader. Quick, easy, simple, and delicious. Just how we like it around here. ๐Ÿ˜‰ Until we eat again… Happy Cooking!

Cheers, Hugs, and Meows!

xo Nikki ๐Ÿ’•โœจ

Follow Mystic Meals on Facebook, Instagram, and Twitter!

Plant Based Nutrition and Skincare With Arbonne

Greetings, Mystic Meows!

I’m always fascinated and intrigued by all of the food related products out there on the market that promote wellness and self care. Let’s be honest… Some of these brands aren’t very tasty, but are really good at convincing us consumers that we “need” their products in our lives and have to incorporate them into our daily routines because they’re better for us and easier to use, or just as good and comparable to what we ingest and put into and on our bodies, and use thought provoking catch phrases and words like “Environmentally Friendly”, “Non GMO”, “Vegan” or the new high key deal maker… “Plant Based”. So I decided to start doing a bit more investigative research on this particular subject since food is how I make my living, and as a chef it’s part of my job to be as educated on the subject as possible, and found some incentive from a former co-worker who started using, selling, and promoting a wellness brand that has been around since the 60’s, long before “Going Green” was even a popular thing to say, do, and live by. Hence my introduction to the brand, Arbonne.

I first met Roslyn Aguiar several years ago while we both worked at a restaurant in Visalia, Ca. She’s such a vivacious woman with a great and bubbly personality, and we got along really well. We’ve kept in touch over the years and follow each other on social media. She first started using Arbonne not long after she got married. She and her husband being in newlywed marital bliss put on what Roslyn refers to as “happy weight” and was seeking a way to get her health and weight back on track.

A friend of hers was the regional Vice President for Arbonne and at first Roslyn thought that the products weren’t for her and honestly felt too good for it. You know… “I don’t need that stuff”. 3 1/2 years later, Roslyn had gained 30 pounds and was seeking a way to start losing weight and becoming healthier, so she decided to take the plunge and try one of their Healthy Living Kits, which is a 30 day supply of various protein powders, shakes, and detox teas to help kick start your body into better overall gut health and improve your metabolism. Roslyn was pleasantly surprised by how much she actually enjoyed the taste of the powders, drinks, and teas, and how after the first couple of weeks, she as well as her family noticed the difference in her overall appearance, and well being, as she was beginning to suffer silently from depression due to her weight gain and food intake, which led her to give Arbonne a try and see if it could help to improve things from the inside out. And for her it really did. It made a marked difference in not just her physical health, but more importantly, her mental health as well. She felt invigorated, her mood was elevated and had more incentive to partake in and enjoy the simple pleasures in every day life. A walk outside, the sunshine, engaging more fully with other people. She had gained her confidence back and she credits Arbonne for helping her get her life back to a better place than she had been living before. It was her personal journey with it and her experience that prompted her to become a consultant for the company, and share her story and belief in Arbonne and their products with as many people as possible.

It’s very easy to take for granted how much the foods we consume and the things we put on our bodies can have profound affects on our state of minds and physical fitness. Our skin is the largest organ we all have and things are very easily absorbed through it. It only takes 26 seconds to be exact. All the preservatives, sugars and other chemicals in the foods we eat truly does have influence over our health. So now more than ever, the better educated we are about what fuels our bodies and keeps our skin hydrated and healthy, the better our quality of life should end up being. Arbonne is trying to set the example and lead the way to an alternative with all natural ingredients that helps to achieve a better state of body and mind by providing products that claim to help us try to become better versions of ourselves by offering a line of wholesome goods that simply promotes the idea of wellness. Thus making us more aware of the natural ingredients and make our own comparisons as consumers. It’s crazy how many chemicals, preservatives, and by-products are in most of the every day items we use and put on our skin! We can achieve similar results without all the fillers and additives and research Arbonne’s range of supplements and skin care that are… Vegan, Plant Based, Non GMO, Not Tested On Animals, and Kosher.

I can say that although I haven’t tried it yet, I have seen how Roslyn’s appearance has changed since she started using Arbonne, and how much happier with herself she seems. Her hair is longer and more luscious than it was before, her skin is glowing, and she just looks better than she ever has! I’m waiting on my 7 day sample pack to arrive in the mail so I can see for myself what these protein powders and energy fizz drinks taste like and if there’s any difference in how I feel. Will I have more energy? Will the shakes be satisfying enough to get me through the day? We shall soon find out, dear reader… I am extremely curious. So I’ll have to update you meows in another follow up blog about my results from living a week on Arbonne. As with anything, everyone has different experiences and results when using any kind of supplement, and what works for you might not work for me and vice versa. I’m not looking for a miracle here, but I am looking for better alternatives to things such as pill vitamins and vitality boosters that I can incorporate into my already existing routine. It’s worth a shot.

If you want to learn more about Arbonne and the products they offer contact Roslyn Aguiar and follow her on Instagram so you can see for yourselves the changes the products have made for her and others. If you contact her via text or DM using the code MEOW619 (not an affiliate link, btw…) she’ll wave the $29.00 sign up fee. So check it out and see what you think! They also have make up, too! I was surprised by how many products they offer, and was also impressed. Perhaps you might find something that speaks to you and compels you to give them a go! Thank you meows for stopping by! And I’ll keep you posted about my results for sure! Until we eat again… Happy Cooking! Hey, it’s my catch phrase… Reading is brain food! ๐Ÿ˜›

Cheers, Hugs, and Meows!

xo Nikki โœจ๐Ÿ’•

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Photos courtesy of renewed.roslyn and Google images

The Perfect Classic Cheeseburger

Greetings, Mystic Meows!

Now that the Summer season is rapidly approaching, it’s time to get our menus ready for all that outdoor picnicking and grill friendly cuisine! But what if I told you that in terms of burgers, that the best way to cook them isn’t on a grill? Would you think that I was cuckoo for cocoa puffs? Well, I am, but that’s beside the point. ๐ŸคชI’m a chef after all, and most chefs are slightly bonkers in the head to draw it mild! ๐Ÿ˜œ Most of the classic All American style burgers that I grew up eating from some of the best diners in the world (NYC, of course… ) were cooked on griddles, or flat tops, which is a solid sheet of metal heated by burners underneath them, and not on an actual grill. Don’t get me wrong… I love me the taste of a char grilled burger, however when cooking burgers at home, a well seasoned frying pan, or even better, a cast iron skillet is your best friend. The heat is evenly distributed and helps you get that delicious crust on both sides. But let’s start with the essential building blocks for the perfect classic cheeseburger.

The Meat

Let me start out by saying that when it comes to ground beef for burgers that fat is your friend. You don’t want to use meat like ground sirloin for burgers because it’s very lean with little fat content. You NEED the fat to give you that juicy, flavorful burger. Because the components of a burger are so simple and straightforward to begin with, it’s important that above all, you start with the highest quality of everything from the outset. For the best burger results you want a fat to meat ratio of 80/20. That’s 80 percent meat to 20 percent fat. If you can find it, 75/25 is even better. But let’s stick with 80/20 for now. 100% ground chuck is great, but if you have a local butcher in your area, or good butcher counter at your local supermarket,  see if they can grind up a chuck/brisket combo. It’s slightly more expensive per pound, but hot damn is it worth it!

Another important step in making burgers is the freshness of the meat itself. Don’t use frozen and thawed ground beef as it will be a lot tougher and a bit dryer. Save that for meatballs, meat sauces, chili or meatloaf  if you can ๐Ÿ˜‰ When shaping your burger patties, the less you man paw the meat, the better. Try to be quick about the actual shaping process. This will yield a softer, juicier, and tender burger. If weighing the patties, I’d stick with the traditional size of between 5oz to 8oz per patty. Also, when you’re shaping the patties, try not to pack the meat and make it too dense. This will also result in a tougher cooked burger. Again, the less you handle it, the better. Season well with salt and pepper on both sides before cooking.

The Cooking Method

Now it’s time to get our trusty cast iron skillet ready! Add a drizzle of your favorite cooking oil to your skillet and get it nice and hot. Once the oil starts to shimmer and move like little waves on a lake, carefully add your burger patties, and leave it alone until you’re ready to flip it. Don’t press it with the spatula, or move it around at all. This is how you create that flavorful crust on both sides. It’s the same as if you were making a steak. Depending on how you like your burgers cooked, for a true medium burger, cook for 4 to 5 minutes per side depending on the weight and thickness of the patties themselves. This searing of the burger patties will give you a light and juicy burger because the meat isn’t over worked or over cooked. You’ll have some rendered fat from the burgers in the skillet, so be sure to spoon most of that out so as not to steam cook the patties.

** Side Note~ Grilling. Most of us do associate a good burger with the grilling method but allow me to explain the difference.  A burger usually cooks faster than a steak, and what you’re looking for is the actual browning of the protein in the meat, which creates depth of flavor. This is called The Maillard Reaction. A steak can benefit from being cooked on a grill because of its high fat content and longer length of cooking time. The meat won’t become tough or dry out as a burger would, because a burger takes a shorter amount of time to cook, therefore it benefits more from an even surfaced cooking vessel, like the cast iron skillet to cook the burger quickly and evenly across the total surface of the burger** Meow ๐Ÿ˜ป

The Yummy Melty Cheese

So now it’s Queso ‘o clock for those boigahs! For the Classic All American Cheeseburger you definitely want to use American cheese. It’s melty, ooey gooey, and delicious! And don’t skimp on the amount of cheese you use! At least 2 slices for each burger so it melts all over it and adds to the awesomeness of every bite! A little trick to getting the cheese to melt is by adding a Tablespoon of water and covering the burgers for no longer than 10 seconds. This will help melt the cheese without altering the temperature or texture of the burger. It’s not a necessary step at all, but it does add a nice touch to the burgers themselves.

Buns, Buns, Buns! 

Okay… this is where it becomes a matter of preference because we all have different tastes when it comes to the style of bread for burgers. A sesame seed bun, brioche, potato, whole wheat? It’s entirely up to you. The one thing I will suggest is that no matter what type of bun you’re using is to toast the buns on both sides with a bit of butter. It just adds a richness and texture to the end result of your classic burger extravaganza!

To Sauce or Not to Sauce?

Again… pure preference here. I like my burgers pretty simple. Ketchup. That’s all I need. And that’s how I like it, so there! BBQ sauce is a close second, though… However, there’s a world of options as far as what kind of sauce to put on a burger. Most meows enjoy the ketchup, mustard, mayo combo, while other meows enjoy that secret sauce, or thousand island type of crazy sauce. All of these options add depth and flavor to the burgers without taking away from the flavor of the meat. They should enhance the flavor, not cover it. And that’s all I have to say about that… ๐Ÿ˜›

Sides, Sides, Everywhere There’s Sides!! 

Give me some lettuce, tomato, pickles, onions and I am good to go! A happy meow indeed! French fries? Onion Rings? Sweet Potato Fries? Tater Tots? Cole Slaw? BACON???? Baby it is ALL GOOD!!

And now we’re ready to feast on these succulent burgers of love! I hope this helps you create the ultimate classic cheeseburger and perhaps see them and taste them a whole new way. By changing little things here and there, it makes something as simple as a burger become one hell of a mystic meal and transforms itself into another kitchen staple to be enjoyed all year round. Thanks for stopping by, dear reader! Until we eat again… Happy Cooking!

Cheers, Hugs, and Meows!

Xo Nikki ๐Ÿ’•โœจ

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Images courtesy of Google ๐Ÿ˜‰

Make Crunchy Onion Rings Like A Boss!

Greetings, Mystic Meows!

Do you ever just crave something fried, like french fries, fried chicken, or onion rings? I’ve had some wicked fried food cravings these days and I decided to bite the culinary bullet and go for it! I have to admit… It took me a long time to warm up to homemade onion rings because I grew up eating and still love eating what I refer to as the “cheapie” onion rings. You know the ones… chopped up pieces of onions mixed with whatever fillers or batter they use to make them so perfectly round and tasty? The kind you get at Burger King, an old school greasy spoon Diner, or from the frozen section at the grocery store? Hey… We all have those guilty pleasure snacks, right? It might not be the best stuff to eat, but then again, I’m not eating this stuff every day, either so… Meow!

Onion rings are incredibly easy to make and most of us have the ingredients for preparing them right in our cupboards. Flour, baking soda, salt, pepper, a bit of paprika paired with some milk and eggs, along with those trusty onions are all you need, with oil, of course… although I go an extra step and coat them with breadcrumbs for that added crunch factor that I love. I suppose the next question would be, what kind of onions work best? In theory basically any type of onion will work, but I find that some kinds yield better taste and results than others. I typically use yellow or white onions, and like to use ones that are in between medium and large in size. While you can of course use the whole onion for rings, I find that saving the smaller inner rings to be chopped up and used in other recipes works best for me. The larger outer rings make for easier frying, anyways.

You’d be surprised by how many onion rings you can get out of just one bulb. At least a dozen if not a little more. Depending on how many meows you’re feeding, if cooking just for yourself, I’d stick with one. If feeding a crowd, I would use 2 to 4 onions. That all depends on how wiley you’re feeling in the kitchen! This recipe yields a fair amount of batter for using just one onion, and can be easily doubled and tripled if using more. I hope you give these a try and have some fun frying away!

** Food for Thought : The other bit of advice I have while you’re frying is to not let the oil become too hot otherwise the rings will cook too quickly and become too dark. Some adjusting of the heat and fry time will be mastered once you start to cook them. And I would fry in small batches, doing 4 to 5 rings at a time to have more control over how they fry and getting that golden brown color so you’ll have better end results. **

Crunchy Onion Rings

One medium to large sized yellow or white onion, sliced 1/4 inch thick and separated into rings ( peeled of course…)

3/4 cup of All Purpose Flour

1 Tbls baking powder

1 heaping teas. of paprika

2 Tbls. of cornstarch

1 teas. ground pepper

1 teas. salt

1 Whole Egg

3/4 cup of milk

Breadcrumbs for coating

Vegetable, Canola, or your favorite oil for frying

1. In a large bowl, combine the flour, egg, baking powder, cornstarch, paprika, milk, salt and pepper. Mix together until you have a smooth and slightly thick batter. If too thick, add a splash more milk. If too thin, add a bit more flour one teaspoon at a time until desired thickness.

2. Add about 4 onion rings at a time to the batter. Meanwhile in a medium sized pot or preferred frying pan, heat up the oil over medium heat adding just enough oil so that the rings will float.

3. Thoroughly coat the rings in the batter, allow some excess to drip off and coat the battered onion rings with the breadcrumbs and fry immediately for about 2 minutes per side until nice and golden brown. Adjust the heat of the pan so the rings won’t burn. Once browned, remove and set on a plate with paper towels. Serve these bad boys with your favorite ketchup or bbq sauce and munch your heart out!

I love to eat these on their own, but also serve them with burgers and sandwiches, and these also reheat really well in the oven, too! So no worries if you have some left over, but I doubt you will!! And there you have it, dear reader! Another delicious recipe to help bring your next mystic meal to a new level of awesomeness! Until we eat again… Thanks for stopping by and Happy Cooking!

Cheers, Hugs, and Meows!!

Xo, Nikki ๐Ÿ’•โœจ

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