‘Dinner’ Articles at Sweetnicks

Recipe: Salmon Croquettes

July 12, 2020 · Clean Eating, Fish & Seafood, Whole30

Just six dollars worth of canned salmon, a few pantry ingredients, and 15 minutes, and you’ll be enjoying these tasty Salmon Croquettes in no time flat.

Some days, I see a recipe online, print it and put it in a stack, only to discover it years later, still unmade. Some days, I see a recipe online, and make it the same day.

These days, it’s all about motivation and my memory. Both of which have peaks and valleys lately.

And this recipe? Happened to see it in the morning, and since I only needed one ingredient to make it, I actually had it made and was chowing down on it that same afternoon.

Trust me, it doesn’t happen too often.

The recipe originally comes from Defined Dish, and I made two small tweaks to it. It is so simple to make – all you have to do is mix a few ingredients in a bowl, form the croquettes shape, and fry them up.

Whether you’re on Whole30, love salmon, or just want a quick and easy meal for the hot summer months, I don’t think you can go wrong with this one. Enjoy!

Hungry for more salmon recipes?
This is another super simple one, and perfect on the grill.
A delicious salad with smoked salmon and buttery croutons from Joy the Baker.
I forgot all about this creamy pasta with smoked salmon … gonna have to add it to my list.
And lastly, for now, my tried-and-true favorite Smoked Salmon Dip.

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Recipe: Homemade Spaghettios

May 11, 2020 · Narrative

Just the word “Spaghettios” instantly conjures up fond childhood memories, and now you’ll have a way to enjoy a healthier version at home.

Truth be told, my kids have never had Spaghettios or any Chef Boyardee product. When Twinkies celebrated their 100th anniversary some years back, my kids asked what Twinkies were. I laughed because it shows you how much things change. We just don’t eat a ton of pre-packaged food, so that is largely the reason why they haven’t tried (or heard of) these items, and I cook a lot and just make most things from scratch.

So the fact that this recipe is a riff off of Spaghettios is lost on them, but not on me. I got the recipe from How Sweet Eats and made some minor tweaks. It was super simple to make and came together quickly. It also uses ingredients I already had on hand, which, given we’re still quarantined and I’m limiting my trips outside of our home, is music to my ears and hopefully yours too.

This is a great comfort food, even more so if it reminds you of your childhood. It’s packed with flavor and you’ll be enjoying it in half an hour… dig in!

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Recipe: Pasta Bolognese

December 4, 2019 · Narrative

Thick, rich and hearty, this Bolognese sauce is perfect for a lazy Sunday supper, or to stockpile in your freezer.

I sometimes see posts making fun of how bloggers will write four paragraphs as a preamble to the recipe, when all readers really want is the recipe. I do sometimes feel that way too, but in the interest of a happy medium, let’s do a few lines of a brief description and get right to the star of the show … this Bolognese Sauce.

I got this recipe from an old friend a million years ago and have tweaked it along the way and the end result is a thick and hearty pasta sauce that will warm you from the inside out. This is one of those recipes that you take a small taste from the pot to see if you have to adjust your seasonings and then you find yourself going back for more. Three meats, carrots and onions, a couple other simple ingredients and a low simmer for just under two hours. I usually double the batch and freeze half of it to save me on a busy weeknight. Add some garlic bread (this one is a favorite) and a nice green salad and you have the perfect simple and delicious meal for company.

Enjoy!

Pasta Bolognese
Recipe courtesy of Cate O’Malley

3 tablespoons extra-virgin olive oil
2 tablespoons butter
1 large carrot, finely diced
1 medium onion, diced
3 cloves garlic, sliced
½ pound ground sirloin
½ pound ground pork
6 oz. pancetta or prosciutto, diced
1 small can of tomato paste
1-1/2 cup milk
2 cups dry white wine (sauvignion or fume blanc)
Kosher salt and ground black pepper
Oregano
Parmigiano-Reggiano, for grating

In a large, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, garlic and carrots and sweat over medium heat until the vegetables are translucent and soft but not browned (10-15 minutes). Add the beef, pork and pancetta and stir into the vegetables. Add it over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1-1 ½ hours, stirring occasionally. Season with thyme, salt and pepper to taste.

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: Spanokopita

October 3, 2018 · Narrative

Light, buttery, flaky layers stuffed with spinach and salty feta … this Spanokopita is so simple to make and seriously delicious.

A friend mentioned she wanted to make spanokopita, the popular Greek comfort food dish, for one of her kids, and we soon found ourselves in the kitchen learning how to make it. Although I like it, and have had it while eating out, I’ve actually never made it before. But after seeing how simple it was to actually make, and how delicious the end result was, I can see this making a regular appearance in my kitchen. If only my kids would eat it! Neither will eat spinach in any recipe, except occasionally these Spinach Cheese Squares.

I googled to find a few recipes and compared them, and ended up just winging it from there. Honestly, with just a handful of basic ingredients, this one is hard to mess up, and now that we have a basic guideline down, I can see making some different varieties in the future… maybe adding some pesto or sun-dried tomatoes, for example.

The two biggest tips I can give you are to put your phyllo pastry dough in the fridge the day before so it defrosts slowly on its own, and to make sure you really wring your spinach dry after defrosting it. If it’s too soggy, it will make a mess of your nice buttery layers.

Squares of this spanokopita make a nice light lunch or dinner when paired with a green salad or fresh fruit, or as an afternoon snack. Heck, I’d even eat it for breakfast!

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Recipe: Moist Turkey Meatloaf {Cucina Antica & Whole30}

July 14, 2018 · Narrative

Crazy simple turkey meatloaf that is so tender and delicious, you’ll find yourself making it again and again.

Hi! Remember me? I’m trying to be a better blogger, I swear. And perhaps you haven’t given my absence a second thought. But I have, and I’m working on it. I’m juggling two businesses, two kids, a freelancing career and … well … some days I just don’t know where the time goes! But I’m a work in progress, just like everyone else.

So how about a new recipe?

I’m the first to admit I’m not a fan of ground turkey. I just find it so tasteless, and honestly rarely use it in recipes.

I also really hate the word moist.

BUT.

There is just no other way to describe this turkey meatloaf.

Like so freaking crazy moist.

And even though I don’t really like ground turkey, I’ve made this recipe four times in the last six weeks or so.

And both my kids love it.

Yes, yes, pigs are now flying…

And it could not be simpler to make. Mix a few standard ingredients together, form a meatloaf shape, and bake.

SO GOOD.

My last shipment of sauces from the folks at Cucina Antica featured their Puttanesca one, and that’s what I used for this recipe, and for those that are following Whole30, this recipe is compliant! Their line of sauces are sugar free and have real tomatoes in them (not paste) and nothing unpronounceable. Heck to the yes!

Whether you’re eating clean, are looking for a family-approved recipe, or just want to learn to love ground turkey (or all of the above, like me!), give this one a whirl. I think you’ll love it as much as we do!

Hungry for more of the recipes I’ve developed for Team Cucina Antica? You can find them right here.

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Recipe: Slow Cooker Hawaiian Chicken (NaBloPoMo)

November 1, 2017 · Narrative

Slow cooker meals are a lifesaver sometimes, and this Hawaiian Chicken is a tasty little godsend to have in your repertoire.

First things first. Have you heard of National Blog Posting Month (also known as NaBloPoMo)? It has been around, like, forever, but even though I’ve been blogging since 2005 (eeeks!), I have never done it. It’s when bloggers vow to blog (or try to blog!) every day during the month of November. Regular readers I’m sure have noticed that I don’t blog with the same consistency that I used to back in the day. I posted 6-7 days a week for the first few years, then I dropped to five days a week, and for the past few years, my goal has been 2-3 days a week. And even then, I struggle.

The struggle is for a variety of reasons. Over the years of this blog, I’ve had a baby. A miscarriage. Another baby. A divorce. A huge job change. In general, life has happened. And when something has to slip, it’s usually this space. I look at other successful bloggers and see they’re able to post crazy amounts of content weekly (like YoungHouseLove used to), and there are bloggers on the other end of the spectrum that only post a handful of times a year and still enjoy success (Orangette comes to mind). My posting frequency, or lack thereof, is just some arbitrary schedule that I started on my own, so, really, although I beat myself up about it sometimes, in the grand scheme of things … I’d rather blog because I’m inspired or passionate about something, not because I haven’t posted enough this week.

Ya feel me?

Some days I just don’t have anything to say (imagine that?!) and sometimes life just gets in the way. That being said, I’ve got some big goals for 2018, and this blog continues to be part of the journey. So when I saw a brief mention of NaBloPoMo in a facebook group I’m in, I thought it was just the motivation I needed to get back on track.

And! One of my oldest (and first) blogging friends is joining in the NaBloPoMo movement with me as well, so when you’re done here, be sure to visit Sarah at Sarah’s Cucina Bella to see how she’s kicking off the month.

So here goes!

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Recipe: Beef Bulgogi

October 11, 2017 · Narrative

A quick and hearty meal that is kid-friendly and adult-approved. Let’s make Beef Bulgogi!

When Madeline was a baby, I became fast friends with Erin, and she introduced me to the world of Bulgogi. Full on flavor and so simple to make, it quickly became a house staple. Now, many years later, Erin has since moved to California, but every time I make the dish, or hear about bulgogi, I think about her and her sweet family.

So when Kristen from Dine & Dish posted a different version of bulgogi, I was totally in. This version uses ground beef instead, but the end result mimics our favorite recipe easily. With school, competition cheer, Girl Scouts, and … life … in full swing, this is a delicious recipe to get into your weekday rotation. It can be on the table in thirty minutes, and you can keep the ingredients on hand for those hectic sports nights when you want to skip the drive-thru, but not family meal time.

Hungry for more Korean-inspired meals?
This is another recipe we’ve made that mimics the delicious flavors, but is equally quick to table.

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Recipe: One Pan Sausage and Potato Roast

June 1, 2017 · Narrative

Super simple one pan dinner that is quick to make, healthy and kid-approved.

With all the different clients that I cook and develop recipes for, I always say my kids are my toughest clients, but isn’t that always the way? So you can imagine my excitement when I manage to serve up a meal that EVERYONE approves of! Bonus points for it being healthy and quick to table.

Let me introduce you to this One Pan Sausage and Potato Roast. Just a few simple ingredients and a bit of roasting time in the oven, and you’ll be enjoying this one in no time flat. The recipe is also pretty flexible too – swap out the called-for potatoes for your favorite variety (just make sure to cut them all the same size so they cook in the same time), and you can do the same with the sausage as well. The first time I made this, I made it with Italian sausage, and last week I made it with White Wine, Garlic, and Broccoli Rabe sausage I picked up at our local farmers’ market. Truth be told, my kids didn’t love the latter sausage in this dish, but when I sliced the leftover sausage up for a stir-fry later in the week, they were all over it. Weirdos.

And speaking of picky palates, I don’t always love arugula myself, so was hesitant to include it in this dish, but I wanted some greenery. It has a very distinct bitter taste, so sometimes it’s just not my cup of tea … but in this dish? Loved it. And I also used some of the leftover arugula and smushed it into a grilled cheese sandwich for lunch the next day and loved it there too. Yeah, apparently my palate is just as weird as my kids.

That beautiful wood bowl that this dish is pictured in was a find from a recent flea market visit. It was only $10, but I debated buying it, and, of course, now I’m so glad I did.

Hungry for more one pan meals?
This steak and broccoli dish was another kid-approved meal.
A recipe that Nick proclaimed one of his favorite ever, I definitely need to make it again.

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Recipe: One Pan Steak and Roasted Vegetables

March 26, 2017 · Narrative

A simple and delicious dinner that is whole family-approved.

Although I mostly work from home these days, that still hasn’t resulted in having scads of “free” time, surprisingly enough. So when I can make a dinner that is a one dish meal, which means less work and less dishes, well, I’m a happy camper.

My kids are pretty fickle about steak. Sometimes they’ll seriously inhale it, and sometimes they’ll swear up and down how much they hate it. Frustrating for sure, and that basically means I’m rolling the dice any time I’m making steak for dinner.

And here I am, rolling the dice.

Although I think I overcooked the meat by a minute or two (I tend to like it more on the pink side), they surprisingly ate it. They didn’t want to see it the next day, but, well, that’s the breaks.

Because you are basically throwing everything onto a pan and letting the oven do most of the work for you, this is a crazy simple recipe to make, and bonus points for not requiring any hunt-all-over-town ingredients. And I’ll tell you, the marinade … it’s seriously slurpable. Like I would totally make it just to roast the vegetables alone with it next time. It’s making my mouth water just thinking about it, so even if you’re vegetarian, skip the steak and make the rest of the recipe just to get your taste buds on the marinade.

Yeah, it’s that good.

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Recipe: Asparagus with Warm Tarragon Vinaigrette and Homemade Crispy Bacon, Topped with a Runny Egg

November 2, 2016 · Narrative

Longest title ever, but every word of it produced a lick-your-bowl clean recipe.

So yesterday was my first official day off Whole30. But despite that fact, I plan to stay mostly Whole30-ish, aside from the occasional “worth it” treat meal.

Which is to say that this dish is completely Whole30, but whether or not you’re following that particular program, it doesn’t really matter.

Because it is THAT GOOD.

Like, no joke, I licked my plate when I was done.

I found the original recipe in an issue of Cooking Light magazine, but tweaked it a little to make it Whole30-approved. It’s super quick to make, twenty minutes start to finish, and the CL recipe serves 8 as a side dish. Since it was just for me, and a whole meal as opposed to a side dish, I halved it and topped it with a runny egg.

It was just begging for it.

That, and after a month of Whole30, my brain is just wired to think all eggs, all the time. I saved half of it for lunch today and it was just as good then as it was last night when I made it.

Super light, super healthy, and, most of all, super delicious.

MAKE IT.

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