‘‘Tis the season!

Season’s Greetings, dear meows!

Wow! I can’t believe it’s December already! Where did the year go? One more month and then on to 2018! I don’t know about you meows, but 2017 was quite an interesting year for me. Lots of ups and downs, unexpected surprises, a lot of hard work and sacrifice, and a whole bunch of memories! Speaking of memories…

The holiday season is where eating, cooking, and food in general take center stage, at least for me 😉 This year for Thanksgiving, the roasted Turkey I made turned out exceptionally good. Literally picture perfect. See? 😉 ( pat’s self on the back… )

My secret? I dry brined the bird. It’s a great way to impart maximum flavor and ensuring crispy browned skin, while keeping the meat tender and juicy! Here’s a simple and easy dry brine rub that works wonders on Chicken & Turkey! For me, roasting low and slow, then turning up the oven temp towards the end really helps with the end results…

Dry Salt Brine Rub :

3 tablespoons kosher salt 

1 1/2 teaspoons dried herbs, such as thyme, sage, and rosemary, or blend

3/4 teaspoon freshly ground black pepper

1 (14- to 16-pound) thawed whole turkey (not kosher or pre-salted)

The reason for not using a kosher bird is that they typically have a salted solution added to them. Try to find a bird that has no pre seasoning or solutions injected into it. Use half the amount of rub if you’re using a whole chicken instead of a turkey. Pat your bird dry before adding the rub. They key here is get the dry rub under the skin as best as you can, and using the rest all over the outside of the bird. Then let it rest in the fridge, uncovered for at least 24 hours and up to 3 days max. The process of osmosis will draw out the natural juices from the bird, and then miraculously the meat then reabsorbs them, basically seasoning itself from the outside in. So worth it!

This year for Christmas, I’m not sure what I’m going to make. I’m leaning towards cooking some of the ethnic dishes Colombians and Puerto Rican’s typically prepare around this time of year. Pernil, which is roasted pork shoulder, is always a crowd pleaser and perfect for feeding a ton of meows.

Accompanied by yellow saffron rice, beans, salad and a creamy flan for dessert? Yes, meow! I haven’t made a flan in a while and I hope I haven’t lost my touch!

What are some of your favorite Christmas foods to make? I’ll be back here soon with some more recipes that’ll be great for holidays and beyond! But before I go… Lest we forget to make a yummy cocktail for toasting to the season! I found this one on Pinterest and I’m definitely gonna make a batch of these!

Pomegranate Mules

2oz. Vodka

1oz. pomegranate juice

1 Tbls. pomegranate seeds

1 Tbls. lime juice

1 tsp. honey

1/2 cup ice

Ginger beer or ginger ale

sprig of rosemary

In a cocktail glass, stir together the vodka, pomegranate juice, seeds, lime juice, honey and ice. Top off with the ginger beer and add a sprig of rosemary to garnish.

Thank you meows for being here and I hope to hear from you! Happy Holidays and Happy Cooking!

Cheers, hugs & meows! Nikki 💖✨😻

Photo credits by Jay Luna, Google images, Micha Morton and Pinterest 😉

Scarousel Studios Gofundme Campaign! 


Happy Friday to you, dear meows! As some of you may know, I have started a fundraiser for my new business venture, Scarousel Studios! My boyfriend Jay and I both love anything horror related. Movies, music, cartoons, books, posters, clothing… You name it! He and I created a pilot years ago called Planet Houston, which is a horror comedy web series. That’s also where the title for this blog came from. I have a cooking segment on it that I think you’ll find quite interesting and hopefully, entertaining! If you watch the linked YouTube video, you’ll see what I mean… 😉 From that pilot spawned our podcast, The Phantom Zone Radio Show which has afforded us the opportunity to interview and become friends with some amazing celebrities from all corners of the entertainment industry. I hope you check out some of our shows and see or in this case, hear for yourselves! 😊

But our original idea was to create the ultimate production studio where we could combine all of the things we love about horror under one twisted umbrella. As in actually making films and helping our other friends and fellow creatures of the night do the same with their projects by providing actual studio and recording space in which to film and edit their work, as well as music videos and scores. 

In addition to that, we want to add a practical special effects department and an animation studio. We’ve got big visions and even greater ambition to make this happen! And that’s where YOU come in 😉


Now we feel is the right time to set this evil plan into motion and we could really use your help and support with it! If you can donate to the campaign, that would be great! We’ve got some pretty cool perks on there. But liking and sharing the post is just as helpful! You never know who’s going to see it and might want to help or knows someone who would! Check out and like the Facebook page for Scarousel Studios so you can find out more about what the fundraiser’s all about! I would love to connect and engage with you there 😀 Thanks for hanging with me and taking the time to read this blog post. I appreciate any help you can offer! Cheers, hugs & meows! 

Nikki Meow 💖✨

Artwork by Jay Luna