‘Recipe’ Articles at Sweetnicks, Page 2

Recipe: Sweet Potato Egg Casserole

October 13, 2019 · Narrative

Super simple and crazy delicious, this Sweet Potato Egg Casserole is a great way to start your day.

For the past few months, I have been trying to do some big batch cooking on the weekends to set our household up for a slightly easier week. I have been sort of successful. I say “sort of,” because no matter how much prep I do on the weekends, one or both of my children will undoubtedly throw open the refrigerator that is seriously packed to the gills and ask, “do we have anything to eat?” Followed by them closing it, grabbing pretzels, and declaring that we have “NOTHING to eat.”

#reallife

You can make this in about half an hour, including baking time, and you’re rewarded with something that tastes like it’s good for you … because it is. As I described it in a recent Instastory (are you following me?), when you take a bite, you just know you’re doing something good for you body.

Whether you’re following a Paleo lifestyle, doing a round of Whole30, or just want a guilt-free breakfast that is hearty enough to keep you going until lunch time, this is it.

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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: Protein Balls {No Bake}

September 18, 2019 · Narrative

Quick, easy, and healthy – what combination could be better for a grab-and-go snack? Let’s make Protein Balls!

A few weeks ago, we tailgated at a Jets practice and friends brought a batch of these Protein Balls. When we parted ways at the end of the evening, she divvied up the leftovers and I was hooked. I’ve made a few recipes for balls and bars (see Peanut Butter Quinoa Granola Bars, No Crap Peanut Butter, Honey and Oat Bars, Oats and Honey Bars with Cranberries, No Bake Vegan Granola Bars, Coconut Lime Energy Balls, Trail Mix Energy Balls, and Chocolate Peanut Butter Protein Balls to name a few) over the years and am always looking for a new way to make them. Bonus points if I can find a recipe that my kids actually like too.

Spoiler alert: this isn’t it.

No matter, more for me and for me to share with others.

Over the weekend, I’m trying to block out an afternoon to cook for the week and set us up for less chaotic weekdays, and this past Sunday’s cooking marathon included these Protein Balls. They are very simple to make, just mix everything in a bowl, and with these guidelines, you can certainly alter it a bit to suit your personal tastes, dietary guidelines, or allergies.

Almond butter would work fine instead of peanut butter. Golden raisins would be delish instead of the chocolate chips. Maybe a touch of cinnamon? Just concentrate on keeping the ratios of the binder ingredients the same (honey, peanut butter, oatmeal) and you can play a little beyond that.

I use a mini cookie scooper for shaping these – it makes quick work of it and then all the balls are all the same size and your hands aren’t gross. I let them hang for a bit in the fridge on a flat cookie sheet, and once they firmed up, I transferred them into a container for easier storage. It’s made a good grab-and-go breakfast as I take a few if I’m running late in the morning, or I’ll have one during an afternoon slump, or after dinner if I am craving something sweet.

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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: Cheeseburger Tater Tot Casserole {#NationalTaterTotDay}

February 2, 2019 · Narrative

Tater tots scream old school comfort food to me, and there’s nothing like a Cheeseburger Tater Tot Casserole to celebrate National Tater Tot Day!

There is a restaurant in town that has an entire section of their menu devoted to Tater Tots. It’s like a little secret peek back into the 70s, and I love everything about it. I don’t go that often, maybe a few times a year, but every time I do, I get a different tater tot selection … slowly working my way through the many different varieties.

I mean, TATER TOTS! What’s not to love? A crispy exterior giving way to a softer potato center, and a reminder of everything that was good about your childhood.

And oddly enough, my kids really don’t like them.

If it wasn’t for the 39 hours of combined labor to deliver both of them, I’d wonder how we could possibly be related.

So … today happens to be National Tater Tot Day! Don’t you just love random, nonsensical holidays that you instantly feel the need to celebrate?

ME TOO.

And so here we are … I made a Cheeseburger Tater Tot Casserole for dinner tonight to celebrate Nick’s half birthday (16 AND A HALF!), and perhaps I got the best present of all because my kiddos actually ate a dinner I made, which doesn’t happen a lot lately!

The recipe couldn’t be simpler to make, and is delicious tummy-warming food. Is it the healthiest thing in the world? Nope, not a chance. Especially when it was chased by an ice cream cake. But this is one of those once-in-a-blue-moon recipes that you just give yourself permission to enjoy.

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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: 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: Two Ingredient BBQ Dipping Sauce

June 17, 2018 · Narrative

A super fast, mega delicious dipping sauce that is perfect for all your upcoming Summer BBQs.

I host cooking classes and food tastings at a variety of locations. I have been doing it for two years now, and have about a dozen different places that I hit regularly. Sometimes I pitch concepts and recipes to my client, sometimes they ask for something specific.

But most times? I’m figuring out the recipe at the eleventh hour.

No joke.

Part of it is that while I am a bit of a planner, I also have a whole lotta “fly by the seat of my pants” in me too. It can make for a very chaotic life sometimes, perhaps more so than necessary, but it’s served me reasonably well so far, so if it ain’t break, why fix it?

All that to say that I finally decided what I was making for a class last week at 11 pm the night before. I had pitched “unique BBQ recipes,” but just hadn’t settled on exactly WHAT that meant.

If you’ve been a regular visitor here, you know I love my condiments and dipping sauces. Like… LOVE. So I started brainstorming about other ways that I could use a BBQ sauce, because I was bringing a friend to present with me, and she owns a gourmet food shop that carries the Stonewall Kitchen line of sauces.

BBQ sauce tends to be high in sugar, so although I love all things BBQ, I tend to steer clear of a lot of it unless I make it myself, because it’s not exactly Whole30 or clean eating. So while I was brainstorming for this particular class, I was trying to think of ways I could make a sauce that was healthier.

And here we are.

Two Ingredient BBQ Dipping Sauce.

The other ingredient?

Greek yogurt.

As I was talking to the class attendees, I was telling them how much I really dislike Greek yogurt. Like, I’ll eat it drizzled with honey and topped with fresh fruit and granola… which means I pretty much do what I can to cover up the actual taste of Greek yogurt. Which is how this dipping sauce came to be.

Let’s take a super delicious smoky peach whiskey BBQ sauce and add Greek yogurt to it.

I roasted a whole sheet pan of Yukon Gold potatoes (my favorite) for the class and everyone seriously devoured them.

Everything is better with a dipping sauce, I’m telling ya.

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Recipe: Beef & Potato Hash with Jammy Eggs and Avocado {#NationalEggMonth}

May 19, 2018 · Narrative

Comfort food is something we all crave at one time or another, but comfort food that is clean eating and guilt-free? Count me in! Let’s make this delicious Beef and Potato Hash with Jammy Eggs and Avocado!

A million years ago, when I was a newlywed, my then husband loved Hamburger Helper. Can’t say I blame him. Total comfort food, easy to make, and downright hearty.

But, I’ll be honest. Back then I didn’t know a ton about cooking, nor cooking and being responsible for someone else’s meal regularly either. And while I had lived on my own and cooked and entertained, it certainly wasn’t daily, and I still resorted to a box of this and a can of that sometimes.

But … know better, do better, right?

Over the years, through cooking shows and cookbooks, cooking classes and just your basic trial and error, my kitchen has evolved into having very little in the way of boxes and cans, and the focus is on clean eating that is easy and delicious, with a strong lean on fresh and healthy food.

So when a new client, NestFresh Eggs, wanted some recipes developed to help celebrated #NationalEggMonth, my mind immediately went to a comfort dish that we could eat guilt-free.

And, tbh, who doesn’t like meat and potatoes? Neither of my kids will eat mashed potatoes or baked potatoes, and barely eat french fries, so roasted potatoes are pretty much a regular fixture in my house. So when I was brainstorming for this recipe, I knew I wanted to do a riff on comfort food that used roasted potatoes.

As for eggs … well, we go through a ridiculous amount of eggs in this house. Because it’s kind of like the easiest epitome of clean eating. Hungry? Make eggs. And just like potatoes, our house is very divided on how they’ll eat the eggs. My son will eat them scrambled, sunny side up, hard boiled, and deviled. My daughter will eat the whites of hard boiled, and deviled. She’s a work in progress.

Neither will eat “jammy eggs,” but it’s kind of my favorite, and I thought a slightly runny yolk would be perfect for this dish.

And avocado. Well, I pretty much add avocado to any recipe I can. It’s a good fat, and when it’s smushed, it makes a great condiment … and slicing it up and mixing it with the jammy eggs, and the roasted potatoes and beef … that’s a winner right there (or at least I hope it is!)!

And speaking of winning… NestFresh Eggs asked that we submit our recipes to a contest that they’re running. You can vote once a day, every day, for the month of May, and this recipe was, of course, my entry. You can find the other recipe submissions here … go vote (your entry might also win you a pretty sweet gift basket!). I won’t tell you to vote for MY recipe, but if it happens to speak to you, I’d be much obliged if you did!

Haven’t heard of NestFresh before? They are a humane and sustainable egg producer with a focus on happy and healthy hens. There’s a movement we can all get behind!

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Recipe: Sausages and Peppers with Red Wine Marinara {Cucina Antica}

April 26, 2018 · Clean Eating, Narrative

A hearty and easy version of Sausages and Peppers, with a little help from my friends at Cucina Antica.

Last week, a friend texted me that her son had a craving for sausages and peppers. She sent me a screenshot of their conversation and it literally cracked me up. And it was one of those days where she was going in ten different directions and dinner was looking like nothing more than a banana … and one of those rare afternoons where I would be home long enough to make some sausages and peppers to satisfy a teenager’s craving.

I also had a recipe due for my friends at Cucina Antica, so it was total kismet with the timing.

I don’t make sausages and peppers that often, because neither of my kids will eat peppers or onions, so then it’s just … sausages.

This recipe isn’t any exception, but they both inhaled the sausages, and my friend’s son (and the rest of her family) got fed too, and I got my recipe in for Cucina Antica, so win/win.

Did you know that April is National Garlic Month? Yea, me neither. I’m firmly entrenched in the “more garlic, more better” camp, and this recipe with six cloves of garlic is a prime example. Did you know that garlic is in the onion family? Besides the flavor punch it can bring to a dish, it also has great medicinal attributes as well. It promotes a healthy heart and immune system with its antioxidant properties and helps maintain healthy blood flow. Some people believe it also wards off acne, warts, toothaches, and evil spirits.

Sausages and Peppers are one of those recipes that can take a little while to make because you want that “cooked all day” flavor. But I turned this into a busy weeknight version with a little help from a jar of Cucina Antica‘s Garlic Marinara. You may have heard me mention their sauces last month — I’m a new fan because they’re all natural and even Whole30 compliant (*just a sidebar: while the sauce used in this recipe is Whole30 compliant, the recipe isn’t. To make it Whole30, use ghee instead of butter, and skip the red wine).

Satisfying cravings and keeping our eating clean, one bite at a time.

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Recipe: Roasted Tomato Salsa {Whole30}

March 19, 2018 · Narrative

Fresh homemade salsa is one of those things that is so easy to make, you’ll wonder why you ever bought it from a grocery store shelf. Let’s talk about this Roasted Tomato Salsa – delicious, simple, and Whole30-approved!

Would you buy a cookbook based on just one recipe? I mean, like, it’s kind of akin to buying it based on just the cover photo, right? You get hooked, and that’s that.

That’s kind of where I am right now. I happened to catch an episode of ABC’s The Chew last week, and boxer Laila Ali was the guest. Given how focused she and her family are on athletics, it shouldn’t come as a big surprise that she’s also very into eating a clean and healthy diet. She was talking about her new cookbook, Food for Life, and shared the recipe for this Roasted Tomato Salsa. Once I saw how easy it was, and that it was Whole30-compliant, I googled for the recipe and here we are.

And honestly, it could not be simpler to make. Roasting the vegetables, seriously, makes a world of difference. Just a little bit of time in the oven, and then the blender, and you’ll be rewarded with the most delicious, fresh salsa ever.

It tastes great when accompanied with plantain chips (homemade, if you’re doing Whole30), as a side with eggs, or even as a topping for grilled chicken. After it’s made, it will last in your fridge for about a week … you know, if you don’t polish it off beforehand!

I haven’t bought the cookbook … yet.

Hungry for more Whole30 recipes?
This zucchini recipe is seriously one of my favorites and is so quick to make.
These Buffalo Chicken Meatballs are in a weekly rotation in our home.
Just thinking about these buttery, warm Avocado Fries is making my mouth water.

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Recipe: Japanese Zucchini & Onions {Whole30}

March 4, 2018 · Narrative, Whole30

A very simple and quick side dish that is packed with flavor and Whole30 compliant. Let’s dig in to Japanese Zucchini and Onions!

My go-to method of having zucchini is usually making them into zucchini noodles (aka zoodles), but to be honest, zucchini is usually a take-it-or-leave-it vegetable for me. I don’t mind it and will eat it, but I don’t really crave it, so sometimes you want to change it up a bit, and here we are. This dish seriously takes less than ten minutes to make and was so packed with flavor, I may or may not have licked the plate when I was done.

True story.

I also made it two more times that week.

Yes. It’s that good.

A simple slicing of the zucchini to make bite-size strips, thin slicing of the onions and mushrooms, add in some seasonings, stir fry it, and devour.

And if you happen to be following Whole30, paleo, or just like to eat clean, this recipe hits all those marks. I served it alongside some lemon grilled chicken, but it would be equally delicious with some fish or a host of other main entrees.

And, tbh, I just ate a small plate of it for lunch one day as well.

Hungry for more zucchini recipes?
This recipe for Zucchini and Carrot Noodles with Spicy Peanut Sauce isn’t Whole30, but it’s still fresh and delicious.
Baked Zucchini Fries are a perfect side dish to hamburgers.
If I’m in the mood for zucchini noodles, this recipe is one of my favorites.

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