‘Appetizers’ Articles at Sweetnicks

Recipe: Buffalo Chicken Meatballs {Whole30}

January 8, 2018 · Narrative

You don’t have to give up ALL your favorite foods when you’re on Whole30, you might just need to tweak a few. Like these Buffalo Chicken Meatballs.

If you follow me on Instagram (cateomalley), you might have noticed I’m doing another round of Whole30. This is the third time I’m doing it, and it’s a little bit different this time. Because there are about 40 of my friends doing it too, so we’re all in a private facebook group posting recipes, sharing grocery store finds, and cheering each other on. Doing it with others makes such a big difference. We’re all holding each other accountable, supporting each other, and commiserating as we pass up our favorite non-compliant beverages. #teamwork

When I was married, my (then) husband was all about buffalo wings. And me? Well, wings didn’t do anything for me, nor the “buffalo” flavoring either. Flash forward a few years, and, well, I’m all about buffalo anything. This is dip is a favorite time of ours, and I even have two Pinterest boards dedicated to buffalo-themed recipes, one specifically chicken, and one not.

So when I spied a recipe for Buffalo Chicken Meatballs, you know I was going to make it. Sooooo simple to throw together. Mix a few basic ingredients in a bowl, use a mini cookie scooper to form your meatballs, bake, and devour.

And devour I did.

Nick didn’t love them – the texture of ground chicken threw him off a bit. But that just left some for me for lunch the next day. I used coconut flour instead of almond, because I happened to have it on hand (and you can’t taste the coconut), and I used Primal Kitchen’s chipotle lime mayo for dipping (a Whole30 compliant ranch would be good as well (and I used that for the next day). I think the next time I make them, I would mix a little ghee and hot sauce and slather them with it after baking. I did miss my usual bleu cheese, but for now, this will do the trick.

Whether you’re on Whole30, or just want a healthier version of an old favorite, dig into these.

Hungry for more buffalo-flavored recipes? I’ve got you covered.
This Buffalo Aioli is Whole30-approved and one of my favorite dipping sauces.
Buffalo Chicken Salad is one of my all-time favorite recipes.
Buffalo Chicken Bake is teenager-approved.
And this Bleu Cheese Stuffed Crust Buffalo Chicken Pizza I created for Pillsbury is a delicious easy dinner.

…

Recipe: Greek-Inspired Stromboli

January 27, 2013 · Narrative

If Italy married Greece.

In the form of a stromboli.

It would, I’m quite certain, result in something like this.

Although, the only thing Italy brought to the table was the stromboli form.

Everything inside?

Greece’s contribution.

The unmistakable flavor of Kalamata olives.

The tang of feta.

The soft roasted red peppers.

The leafy green spinach.

The juice of a lemon.

Delish.

Although there *is* cheese in this particular stromboli, it’s anything but typical. The focus is square on all the other ingredients.

Which makes me love it even more. And between the whole grain crust and the vegetables, it errs on this side of healthy eats.

So count me in.

I hear there’s a big game coming up.

When it comes to the Super Bowl, it’s really all about the food, no?

And the halftime show.

Of course.

So whether you’re doing it up at a friend’s party or staying in and celebrating on your own turf, this stromboli is a tasty, filling bite that is a perfect addition to your little fete.

Mix all the ingredients together in a bowl. Stuff your stromboli. Bake. Eat.

Who needs it to be more complicated than that when there’s a game to watch?

…

Read More

Pin It

Recipes: Game Day Nachos {Or Any Day!}

September 21, 2012 · Narrative

Just about a month ago, my stepdaughter (The Ex’s daughter) was coming over for dinner and I was trying to menu plan. Because the kids weren’t with me during the day, I figured I would take advantage of the extra time and cook up a few different things.

I love planning a menu of finger food items, which is exactly why the appetizer section of a restaurant menu is always where I look first. And for the kids, planning an at-home menu of just appetizers is a chance for tasting many small bites, and at the same time, it gives me a chance to try out a few new recipes. So this particular night was all about the finger food. We opened up the coffee table, sat on the floor, found a movie we could all agree on (for the record, Soul Surfer, which everyone loved, especially Madeline, and what a good message for all), and chowed down.

Nick is a sucker for nachos. Any kind. I first spied this recipe for Big Dish O’Nachos in the April issue of Food Network magazine. It’s the first time I’ve made nachos in my cast iron skillet (and I do love another excuse to dig it out, although I hate cleaning it) and the first time I’ve seen a recipe that called for layering the cheese amongst the chips. Which totally make sense. I mean, really, who doesn’t need more cheese?

Although it has a couple extra steps, it really is super simple and didn’t take more than the 30 minutes the recipe called for. And we got through eating probably a little more than half of it (and would have eaten more had we not had two other dishes on the table, competing for real estate in our bellies). Whether you fancy a laid-back evening of appetizers in your living room, or are looking for the perfect food for Game Day, give these nachos a whirl.

Alright folks, that’s a wrap on the week. I have a to-do list a mile long that I have every hope of getting through. Well, getting through at least half of it anyway. xoxo

…

Pin It

Planning a Girls’ Night In

December 15, 2011 · Ad-Free, Narrative

Thanks to Duncan Hines for sponsoring my writing. There’s no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On! www.duncanhines.com.

This time of year, our calendars bulge with holiday commitments, parties, and general chaos. That’s why I pretty much never have a holiday party. Instead, we plan more out-of-the-box ideas … our Rainbow Cake party twice a year to celebrate both the beginning and end of school, our Chinese New Year celebration, our annual Valentine’s Day party, our bacon fete, and parties just because. Which are sometimes my favorite kind.

Back in the Spring (yes, it has taken me this long to blog about it), I hosted a Girls Night In. It actually ended up being the night before I left on my Seattle/Starbucks trip. I debated about rescheduling the party, but had been so looking forward to it. With a little careful planning, you too can have a party the night before you fly across country for Starbucks College! Especially if you make it a potluck affair with awesome friends.

The reason for the party to begin with? I had heard about Craft Hope, an organization that tries to meet needs of orphans through handmade goodness, and at the time, they were looking for people to make handmade bracelets, to be sent to orphaned children clear across the world. I have long considered adopting, even when The Ex and I were still married, so this was something that I didn’t need arm twisting to participate in. Add in a group of fun girlfriends, an array of homecooked food and Mom Juice, and directions to make bracelets using t-shirt material, and a perfect Girls Night In was born.

The bracelets are relatively simple to make but require coordination. Of which I have exactly none. Spoken by the person who sprained her ankle. Wearing sneakers. Just walking down three steps. Luckily out of the group of ten of us, there were at least 3 or 4 that got the concept quickly. And they schooled the helpless. Or hopeless. Depending on your perspective. And how much Mom Juice had been injested at that point.

Madeline just saw this picture of me and responded with “Oh Mom, you look cute!” Yeah, that was back when I had hair. I feel like it’s barely grown an inch since I lopped off 9 over the summer. It is s-l-o-w going for sure, and a cut I won’t likely repeat.

…

Recipe: Caponata

April 28, 2011 · Narrative

I am a big fan of appetizers.

And finger food.

Which doesn’t always line up well with clean eating.

Luckily I recently became a bit obsessed with making caponata.

So I was able to get a finger food that is pretty close in terms of clean eating.

Another Charlie Sheen moment, but this time, it’s an epic win.

Slightly sweet.

Slightly salty.

And just this side of guilt-free eating.

I mean, look at all those vegetables you’re eating!

Good stuff, people, good stuff.

I didn’t measure how much it made in total, but I can tell you this…

It makes this much:

I gave two containers away and kept one for us here.

Go ahead and make some. And share. With your neighbors. They like that sort of thing. Be a good neighbor! Or share with your kids’ teacher. Just because. She liked that sort of thing. But keep some for yourself too.

I mean, charity begins at home, right?

I might pop in here between now and Sunday night. And surprise you. I might not. I am so behind on posts. Nutella brownies. Jam bars. A kid field trip. Pizza reviews. Oyster crackers review. An upcoming craft night. So much. But not tonight.

Project 365
April 28, 2011, Photo #117
Madeline loves the odd occasion when her big brother can pop into her school, and since today was Take Your Child to Work Day, and he went with me, today was one such occasion. She loves showing him off. I can’t blame her.

We do this a lot in our family, lying on the ground, looking up at the sky. Watching the clouds drift by. Picking out different shapes. Listening for animals. Enjoying the sky as the sun sets and the colors shift to dusk and eventual nightfall. It’s an awesomely free activity. As soon as the weather is warm enough, we’re popping the tent and camping outside one night. Another awesomely free activity. Heaven help us. Alone. Outside. In the dark. With everything else that lives outside. And the kids. I think I can. I think I can. I think… yes, I can.

…

Strawberry and Goat Cheese Bruschetta

September 14, 2010 · Narrative

The name for this tasty little appetizer is all wrong. It really should be called a Crostini, because the only thing that resembles Bruschetta is the fact that it includes a piece of toasted bread. After that, the path from this picture to Bruschetta sharply diverge. But I digress.

As I planned the menu for our guests for Sunday night’s dinner, I started going through a stack of clippings on the kitchen counter, and once this recipe caught my eye, the appetizer was a done deal.

To be quite honest with you, I am not a fan of plain old naked strawberries. The kids, however, go through a ridiculous amount of them, pint after pint, devouring their juicy goodness when they’re in full season. As for me, while I don’t like them on their own, strawberries, as part of something else, are quite alright. And in the case of this recipe, they’re more than alright, they’re magical.

There’s something unique about strawberries that, when added to other ingredients that just don’t make sense, they come alive. Such is the case of the Strawberries Pazzo that I love so much, and this Crostini (as it will be henceforth known) is exactly the same thing. I mean, really, who thinks to put goat cheese with strawberries? I’ll tell you who… the folks at Better Homes & Gardens magazine. Thank you and amen!

Between the creaminess of the goat cheese, the sweetness of the strawberries, the peppery bite of the arugula and the crisp bite of the toasted baguette … well, eating this well for only a few minutes worth of work should be criminal. But since it’s not, there’s no reason (well aside, from gluten and allergen issues) that you shouldn’t make these. Do. Celebrate the last little bits of what’s left of summer strawberries and give these a go. I don’t think you’ll be disappointed.

…

Recipe: Cucumber-Feta Toasts from Martha Stewart

June 29, 2010 · Narrative

Cucumber-Feta Toasts

With the type of eating I’ve been doing lately, there is little room for exploring new recipes and new cookbooks the way I used to. It’s very “clean” eating, using ingredients as close to their “naked” start as possible. It completely takes the focus off of food, something that takes a little getting used to for this food writer. It is very reminiscent of how and what I ate when I worked out with a personal trainer years ago. There was nothing with “ingredients.” The food was grilled, roasted, steamed or stir-fried, but was as close to nature intended as it could get.

So when I’m looking for recipes now, I’m focusing on fruits, vegetables, salads, or some combination of all of those. There are huge benefits to eating this way for sure. The prep time to get a meal on the table is minimal because the less you do to a food item, the quicker it’s ready. Nothing is any more labor intensive than a little bit of chopping or peeling. The meals itself are a snap to get used to. For me, the challenge is more in changing the mindset. I mean, you’re talking about someone who loves to plan dinner parties, menus, meals weeks on out. That’s all gone. Food is no longer the focus. But I can’t argue with what it’s done to me and my body. It’s simple, takes no thought and doesn’t get much healthier than this.

That being said, it takes me a little longer to find a new recipe I want to make because the criteria is changing. My parents came over for dinner tonight, and usually that would mean the opportunity to try out three or four new recipes, including something sinfully delicious for dessert. Not now. Dinner was grilled chicken and sausages, along with roasted asparagus and a vegetable stir-fry. I did, however, manage to find a new appetizer to try out that kept largely to some of the rules I’ve placed on myself.

…

Mini Bacon and Cheese Toasts

June 22, 2010 · Narrative

I was going to say that I made these Mini Bacon and Cheese Toasts a few weeks ago, but when I went to go dig out the picture, I found it was a different case altogether. I made these on April 30th. Ouch. After I make a recipe I want to write about, I stick it on the side of the desk next to my laptop, so I don’t lose it. But I don’t always write about food, and before you know it, I’m telling you about a recipe six weeks later. Not all the time, mind you. Just sometimes. The trials and tribulations of a food writer, eh?

When I saw this recipe in a recent issue of Martha Stewart’s Everyday Food magazine, I knew it would be perfect for our (then) upcoming dinner with The Neighbors. After all, when a meal starts with an appetizer that features both bacon and cheese, it can only get better from there. It was super simple to make and a great, no mess finger food that I’d make again. I think the only thing that I’d change would be to swap out the pumpernickle bread it called for and use something a little milder like whole wheat or sourdough. I like pumpernickle just fine, but I think its strong flavor just overpowered the cheese and bacon goodness here, and we certainly don’t want to do that.

Project 365
June 22, 2010, Photo #115

When I cleaned out Nick’s backpack today, I not only found four spoons, I also found this birthday tag that they had displayed in the classroom. I love that it’s a cupcake. And yes, there might still be a little green dye on my finger. Just part and parcel of making a gorgeous rainbow cake.
…

Burger Potato Bites

May 27, 2010 · Narrative

When The Neighbors come over for dinner, oftentimes The Neighbor Husband can be found in the kitchen with me, cooking up some new recipe that he uncovered, and tonight was no exception. This time, it was a recipe for Burger Potato Bites, a little appetizer he found online from Better Homes & Gardens.

They are pretty cute little bites and while they might have been originally intended to be served as appetizers, their petite size make them perfect for little fingers as well. Instead of using bread on the bottom, the burger sits atop a waffle fry. After polishing off ~~way too many~~ a few, we decided that these could be made even better by topping with a waffle fry too, that way the burger bite is easier to handle if you put ketchup on yours. Oh and a little bit of salt too. I love the cuteness of the whole thing, but thought they were a little underseasoned.

They look fun with the little slice of red tomato on top, don’t they? Unfortunately I don’t think any of us know what the burgers actually *taste* like with the tomato on top since my tomato fiend of a daughter went through and picked the slices off the top of each burger and gobbled it up. I’m sure they were just delish though. She was pretty happy.

Project 365
May 27, 2010, Photo #102

The kids were super silly tonight. And this was even without sugar.

…

Recipe: Spinach Cheese Squares

November 23, 2009 · Narrative

If you’re a regular, long-time reader here, this won’t be the first time you’ve heard me talk about Spinach Cheese Squares. Or the last time either. This recipe has been in our family for a good twenty (yikes!) years. When my sister and I were kids and my parents entertained, this recipe was often one of the appetizers that my Mom would make. I still love them just as much now as I did back then.

They whip up in nothing flat and are a great, no-fail, no-fuss way to start off any meal. This recipe was the first way I could get Nick to eat spinach when he was younger. And it’s no wonder. Enveloped by all the Cheddar cheesy goodness around it, you’d hardly know that there was a lot of spinach in there. They make many appearances on our table during the year, including Thanksgiving.

The last few times I have made the recipe, I have skipped the 2 tablespoons of butter in the beginning, and just sprayed the pan instead. You don’t miss it at all. I have also subbed the Cheddar for many different types of cheeses, mixing and matching, depending on what I have on hand. Swapping out half the Cheddar for Monterey Jack made it a bit creamier, and oh so good.

A great recipe to have in your go-to file, I hope it becomes a family favorite for you as well. Now that I’m craving a bite of these myself, I’m going to go count the hours until Thursday’s big meal.

…