‘Cabot’ Articles at Sweetnicks

Recipe: Sheet Pan Chicken Fajitas with Cabot

September 26, 2019 · Narrative

Busy weeknight but you still need to get good food on the table fast? These Sheet Pan Chicken Fajitas are perfect!

Between college tours and high school activities for my oldest, and a challenging competition cheer schedule for my youngest, and, well, just general life thrown in for good measure, our weeknights are CRAZY, and we usually don’t all sit down for a meal together until the weekend … and then I have to compete with their busy social calendar.

But that doesn’t mean I’m not cooking. I’ve been trying to prep a few meals and grab-and-go type things on the weekends, so when we’re all flying by each other during the week, the fridge is stocked with good food that we can quickly warm up and devour, and this recipe for Sheet Pan Chicken Fajitas is one of them.

When Nick first tasted this recipe, his response was, “If you made chicken like this all the time, there would be no issues.”

TEENAGERS. Gotta love them.

He happens to LOVE Mexican and Spanish food, so I knew this one would score big with him. I love this recipe because of how simple it is and how forgiving it is. Mix the chicken with olive oil and spices, add sliced vegetables, and bake. Serve with a variety of toppings and add-ins, and you’ve got dinner. I usually serve it with tortillas to eat fajita-style, but you could also put the meal in between two tortillas and pan fry it as a quesadilla. Or after the chicken and vegetables have been cooked, wrap them up burrito style, put in a baking dish and add enchilada sauce and cheese and bake for 10-15 minutes. If you’re avoiding carbs, put the meat and vegetables on top of a bowl of lettuce. You are seriously only limited by your imagination and you just can’t screw this one up.

Just like a taco bar, the fun is in all the extra toppings. Add some extra ones and you’ve got the perfect party food – something super simple and a sure crowd pleaser.

Now, for the toppings … I like sour cream, salsa, guacamole, and cheese. ALL THE CHEESE PLEASE. Sometimes I’ll mix the sour cream in with salsa, to change it up, or sour cream with guacamole for an avocado crema.

And the cheese … of course, I used Cabot. But which one? I literally use them all, depends on my mood or who is coming. I like mixing sharp and mild together. But the Monterey Jack is perfect when you want something a bit milder and creamier. But the most important part? Hand grate your cheese! Don’t buy pre-shredded cheese. It takes only a few minutes to grate up what you need and it tastes SO MUCH BETTER.

It’s honestly such a challenge finding meals that all three of us like, that can be made easily when time is short, and that are still healthy and delicious – which means I’ll be making this one every other day until my kids get sick of it. Haha!

Enjoy!

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Recipe: Broccoli & Cheddar Quiche {Cabot}

April 23, 2019 · Narrative

The simplest recipes are usually my favorite. This delicious Broccoli & Cheddar Quiche is perfect for a light meal and takes just a few hands-on minutes to prepare.

Farm to table is one of my favorite paths to getting a healthy and delicious meal on the table for my family, and now that farmer’s markets are in full swing, it’s the perfect time to take advantage of the bounty that is available. Although broccoli is available year ’round, its peak season is ending in just a few weeks, so now is the time to stuff yourself silly of the green goodness, and this Broccoli & Cheddar Quiche is just the way to go.

This is one of my favorite Springtime recipes because it is so simple to make and so adaptable to different taste buds. Once you have the basic guideline down pat, mix it up and add different vegetables and cheeses – you are only limited by your imagination. Because broccoli is one of the green vegetables that everyone in my family agrees on, that’s often my choice for this quiche, and when my kids aren’t around, I add in portobello mushrooms as well. With only a few minutes of prep time and 40 minutes of baking time, if you keep these basic pantry ingredients on hand, you’ll be able to whip this up for crazy busy weeknights, a week’s worth of simple breakfasts, or unexpected guests.

Now for the cheese … you can’t go wrong with any cheese really, but I usually stick to Extra Sharp Cheddar, or a mix of Extra Sharp Cheddar and something creamier like a Monterey Jack or Colby Jack. And I know it’s a little bit more time consuming, but please, please, please hand grate your cheese instead of buying the pre-shredded mix. A few extra minutes of effort on your part imparts so much extra flavor in the finished product. And, well, you know how much I love Cabot, so that’s my go-to source for all things cheese. The next time you head to the grocery store to stock up, you may notice that their packaging has changed. They are celebrating their 100th anniversary with a little refresh.

Add a nice simple green salad dressed with just olive oil, lemon juice, salt and pepper, and a fruit salad to this quiche and you are all set. Enjoy!…

Recipe: SkinnyTaste Baked Broccoli Macaroni & Cheese

October 29, 2018 · Narrative

Now that Fall weather is here, it’s the perfect time to be serving up comfort food, and this Baked Broccoli Macaroni & Cheese from Gina at SkinnyTaste is just the ticket.

I’ll be honest. I haven’t made mac and cheese in a few years. Mostly because my kids don’t really eat it. I know, I’m just as shocked as you are. They also aren’t big fans of cheese. Go figure. #cheeseismyhappyplace

But last week, Nick happened to mention that he would eat mac and cheese if I made it, as long as I didn’t make “on of my weird recipes,” and a friend raved about SkinnyTaste’s recipe for Baked Broccoli Macaroni and Cheese, so here we are.

I love how easy the recipe is to make, and cooking the broccoli directly in the pot with the pasta definitely is a time-saver. Because I do a lot of work with the folks at Cabot, I used two of their Cheddar varieties (namely a sharp and a medium) and hand-grated the cheese. Avoid buying pre-grated cheese any time you can – it makes a world of difference in taste.

The recipe was done in just over thirty minutes, which is such a huge help on busy Fall weeknights. With both kids doing cheer, four of our five weeknights are crazy, and making this in the beginning of the week made for relatively easy dinners. The only drawback? Madeline didn’t like it. She likes broccoli, and says she likes mac and cheese but … she remains my pickiest eater by far and is still a work in progress. Nick ate very basic bland food at her age (10) too, so I’m hoping she grows out of it.

Between the cheesiness, the slightly crisp topping, the bits of broccoli … this was the perfect comfort food dinner and despite my ten-year-old’s protests, it will go into our semi-regular rotation. Bonus points for it being reasonably healthy too!

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Recipe: One Pan Quinoa Bake

September 28, 2017 · Narrative

Are you on the fence about quinoa? This recipe for a One Pan Quinoa Bake just might change your mind. It worked for my kids.

I probably discovered, and fell in love with, quinoa (pronounced KEEN-wah) some seven or eight years ago. I kind of use it the same way I use cous cous … as an add-in to a stir fry, casserole, salad, or something else along those lines that needs an ingredient to bulk it up a bit. Quinoa doesn’t have a ton of flavor on its own, but it soaks up the flavors of whatever it’s added to really nicely.

My kids, on the other hand, are not exactly fans, so I usually don’t mention it’s in a dish. It’s not like I’m trying to hide it or sneak it in … I just don’t call attention to it, and everyone is happy.

Because, to be honest, quinoa is one of those quiet super foods that is really good for you, so I want my family to be eating it more often, so if I have to add it into a delicious casserole bake with cheese … well, so be it. You can check out some of quinoa’s health benefits right here, but in a nut shell, it’s a grain that is high in protein, has been eaten for thousands of years (starting in South America), has been studied by NASA as a “suitable crop to be grown in outer space,” and 2013 was designated as the “International Year of Quinoa.” I mean, how do you ignore that type of pedigree?

A few months back, the folks at Pereg reached out and offered to send me samples of their quinoa line, so of course I said yes. Their product line has several different flavors, and are all super quick to prepare, and low-maintenance, and I used the roasted garlic version for this dish.

I am a huge fan of one pan meals because between a reasonably busy life and my cooking workshops, the less dishes I have to deal with, the better. I found this recipe from Veggie Balance, and it was on the table in under thirty minutes. Hello weeknight savior! I’m not gonna lie, my kids totally picked out the sweet potatoes and left them on the side of their plate but … hey! They ate quinoa! Small victories! And really with Mexican flavors and melted cheese, I knew it was going to be a winner from the start.

Hungry for more quinoa dishes?
This Asian Quinoa Salad makes for a healthy, delicious lunch.
These granola bars are a unique way to use quinoa and kept me snacking happily for a good week.
And if you’re sad to see summer go, you can hang on just a wee bit longer with this recipe.

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Recipe: Loaded Baked Potato Rounds

October 5, 2016 · Narrative

Slices of potato topped with melted Cabot cheese, crispy bacon, and scallions… what’s not to love?

Neither of my kids really like potatoes. They will have the odd serving of french fries, and sometimes some hash browns, but for the most part, they’re not looking for potato dishes at meal time. ESPECIALLY mashed potatoes or baked potatoes.

Which is something I totally don’t get, because I’m like … give me all your potatoes. In fact, when a boyfriend and I broke up a few years ago, I seriously had mashed potatoes and gravy for a straight week for dinner. Just that. For dinner. Sometimes even the boxed version. I know. It was an awfully delicious seven days.

But potatoes? Comfort food to the max.

So when I created this recipe for my summer campers, it was with my class in mind, not my kids. But last week, when I was looking for a side dish, I made this one at home anyway. Despite my non-potato loving fam.

Because, I mean, COME ON. Tender potatoes. Melted cheese. Crispy bacon. How could you not love it?

The verdict?

They ate it, but didn’t request seconds. I’ll take that as a minor victory. And, really, tbh, they’re both good vegetable eaters overall, so I can’t complain.

Now if YOU like potatoes, you should totally make this dish. It takes just a few minutes to pull together, and I pop it in the oven to bake while I’m making the rest of our meal (which happened to be steak that night). For the cheese portion, you really can’t go wrong with any melted cheese, amiright? Bleu cheese would taste divine on this, as would Monterey Jack, but I do a lot of work with the team at Cabot, so I’m slightly partial to them. Especially a new-to-me cheese that they sent last month, their Orne Meadows sharp Cheddar. It’s kind of amazing and definitely worth seeking out at your local grocery store. It doesn’t have the sharp tang of your usual go-to sharp Cheddar, it’s more subtle and robust. What can I say? I’ve never met a cheese I didn’t like. #cheeseismyhappyplace

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Recipe: Cheese Stuffed Chicken

November 10, 2015 · Meat and Poultry, Narrative

An easy-to-make cheese stuffed chicken breast is a delicious weeknight meal when you want something a little nicer than heat-and-eat.

I probably go “all out” for our dinners maybe twice a week. The other five days vacillate between simpler meals, leftovers, and breakfast for dinner (an across-the-board favorite).

Because, let’s be honest, some nights, you have more time or energy than others.

I know that’s the case in our home.

This cheesy baked stuffed chicken represents one of our “all out” meals last week. Although it looks reasonably fancy, and would do well if you’re having company over, it also has the unique pleasure of being really simple to make.

Bonus points for using ingredients that you might just have on hand.

Chicken breasts are pounded flat and stuffed with Cabot cheddar cheese and cream cheese.

Dunked in a bit of milk.

Rolled in some flavorful breadcrumbs.

And topped with melted garlic butter.

Bake in the oven for about half an hour.

Could it be any simpler?

The chicken is super moist and tender because it’s not cooked in the oven long enough to dry it out, and nearly every bite is bursting with cheesy goodness. And let’s not forget that buttery garlic drizzle on top. I mean, C’MON. Rounded out with a tray of roasted vegetables, and you have a delicious meal to share with your family that you can feel good about serving.

Which is pretty much my favorite kind of meal.

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Recipe: Almost Guilt Free Spinach Artichoke Dip

October 27, 2015 · Narrative

Creamy, flavor-packed Spinach Artichoke Dip that won’t break the calorie bank.

Think you can’t have a warm, cheesy Spinach Artichoke Dip that’s healthy?

Think again.

Spinach Artichoke Dip is one of my favorite appetizers to order when we’re out, but some restaurant versions can really pack an awful punch in terms of fat and calories (you can click on some of the links here to get the calorie count of your favorite versions but most are more than 1000 calories!).

So when the folks at Chobani sent me a giant size box of their Greek yogurt and told me to get to work, I knew I wanted to start with an almost guilt-free (dare I say healthy?) version of this restaurant favorite.

Simple to make. Ingredients you mostly have on hand. Ready to be enjoyed in about thirty minutes.

But more importantly, while you are sacrificing some of the calories and fat often found in other versions of the recipe, you aren’t here. It’s still cheesy, creamy … and no denying that spinach and artichoke flavor.

So good.

I kept this recipe on the smaller side, so it’s perfect for entertaining (without having tons leftover), yet small enough you can make for just your family (without having tons leftover). Get what I’m putting down?

Beyond the almost-guilt-free factor of this version, I think what I like most about this recipe is that although it is a little creamy, the focus is very definitely on the artichokes and spinach. Which means it would also make an awesome sandwich spread. And oh! Can you imagine it smushed in the middle of grilled cheese? YES.

Otherwise good old-school dippers would be mini carrots, pretzel twists, or Tostitos scoops.

Dig in.

If you want more recipes featuring Chobani yogurt, be sure to check out the recipe section on their web site.

PS You still have time to win a month’s worth of free milk ($18 Visa gift card!) – get your entry in before the contest closes!

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Recipe: Pizza Waffles

May 28, 2015 · Narrative

Your waffle maker is ready to make so much more than just waffles. How about we try Pizza Waffles?

It took me nearly forty-five years to buy a waffle maker, but never let it be said that I bought it to make waffles.

At some point, I’m sure I will be all traditional with it and make a batch or three of waffles, mostly for Madeline because I don’t eat them and Nick rarely does.

But in the meantime?

How about we continue some out-of-the-box thinking and make Pizza Waffles instead?

This inspiration came on a recent Friday night when I found myself with a house full of unexpected kid visitors.

Who were hungry.

Normally my go-to in situations like that would be a big platter of spaghetti, because it’s an easy crowd-pleaser, and I always have the ingredients on hand. But I had a little bit of extra time, so I decided to get a little creative instead.

And Pizza Waffles were born.

Because next to spaghetti, pizza is equally popular amongst the kid-set.

No official recipe, but that just means this “guideline” is ultra-forgiving and dummy-proof.

Which is pretty much my favorite kind of recipe.

In less than five minutes, I had seven kids served and coming back for seconds.

The waffle maker makes them deliciously crispy on the outside and soft on the inside.

Clean up is a breeze, you use mostly ingredients that you have on hand, and you can customize these tasty little bites to cater to your crew’s varying taste buds.

What more could you want?

Hungry for more waffle ideas?
These Bacon, Egg, and Spinach Waffles are another delicious alternative.

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Visiting Cabot {Waterbury, Vermont}

May 14, 2015 · Narrative

If cheese is your happy place (me! me!), and you find yourself in Vermont, be sure to plan a stop at the Cabot Annex in Waterbury.

Food was definitely one of our focuses during our Spring Break trip through Vermont. Not so much in dining experiences (only one meal out of our week there was actually noteworthy), but more so in diving into all the different food items that Vermont is known for.

One of our overnights was most definitely planned around a visit to the Cabot store in Waterbury, because, well cheese. And that day and night actually ended up being our favorite of the entire trip because nearly everything we had planned to visit, including our hotel for the night, was up and down the same street.

A fun orchard and general store. The Ben & Jerry’s ice cream outlet. An outpost for Green Mountain Coffee. And although we visited a different location, Lake Champlain Chocolates also has a spot there as well.

When I say our trip focused on food, I’m not kidding.

And that’s not a bad thing at all.

I brought a cooler. I was prepared.

So Cabot.

I am a big fan of their cheese, especially commitment to farmers and their legacy. They are wholly owned by the 1200 farms that produce their products, and they have a huge commitment to sustainability. All of which I knew about and embraced well before I started working with them a few years ago.

Starting a working relationship with them just made me love them even more.

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Celebrating National Grilled Cheese Month

April 29, 2015 · Narrative

Even though National Grilled Cheese Month is nearly over, you still have one more day to celebrate it … and I’m gonna help with a few delicious recipes. Because #cheeseismyhappyplace.

If you need an excuse to make corned beef, this recipe for Corned Beef Grilled Cheese with Guinness Caramelized Onions would surely be it. It’s making my mouth water just thinking of it all over again.

This Grilled Cheese with Gouda, Roasted Mushrooms, and Onions from She Wears Many Hats is seriously divine. Gouda is one of my favorite cheeses to use when I’m looking for a slightly different sort of grilled cheese sandwich.

The year was 1999, and I was still married when I discovered, and subsequently fell in love with, this recipe for Grilled Pitas with Caramelized Onions and Goat Cheese. Not a traditional grilled cheese sandwich in any sense except for the fact that it features melted cheese, but don’t let that stop you from making this one.

This White Pizza Grilled Cheese from How Sweet Eats is pretty much the sandwich that dreams are made of.

Kevin from Closet Cooking highlighted thirty (30!) grilled cheese recipes in this post, each one more drool-inducing than the next.

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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?

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