‘Recipe’ Articles at Sweetnicks, Page 3

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.

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Recipe: Five Minute Fudge {Wreath}

January 4, 2018 · Narrative

A fudge recipe that is delicious AND doesn’t require the use of a candy thermometer is pretty much the only kind of fudge recipe I make.

A million years ago (thirteen to be exact!), I was in a Supper Club. We would rotate houses and meet once a month over a potluck meal. Sometimes there was a theme, and sometimes it centered around a particular cookbook or cook. I first discovered this recipe for a Five Minute Fudge Wreath when someone brought it to one of our supper club gatherings, and I’ve been making it ever since. In fact, I even taught how to make it in one of my December kids cooking classes.

Although the traditional recipe is for a wreath form and shape, you are certainly not obligated to make it that way. Because why should you miss out on this deliciousness the other eleven months of the year?! Just put it in an 8×8 square pan and it’s all good.

My oldest kid still loves to lick the dregs from a can of sweetened condensed milk, so the fact that this recipe uses it is a bonus! Just a few other ingredients, mix it up, pour it into the pan, decorate, and let it sit.

If you use just the red cherries to decorate it, it would be perfect for Valentine’s Day, and a sweet treat to cut up and distribute to neighbors, teachers, bus drivers, and the like.

Are you familiar with Chunky bars? I swear I lived on them during my teen years, and this recipe reminds me of the taste of Chunky Bars.

So good!

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Recipe: Shrimp Ceviche

December 11, 2017 · Narrative

Fresh, tropical, healthy, and so easy to make … let’s talk Shrimp Ceviche.

Who says you can’t have ceviche when it’s thirty degrees outside and the middle of December? Certainly not me! If you’ve been a regular reader, you know that I don’t always do things according to the calendar. I might make a hot soup in the middle of the summer, not share Thanksgiving recipes until after the holiday passes … and get a craving for ceviche in December.

But I don’t think that’s necessarily a bad thing. Just maybe not always practical.

When my ex-husband and I were together, we used to go to a Hispanic grocery store some forty-five minutes away, and one of my favorite things to get there was a super fresh ceviche from their seafood department. We used to get two containers of it, one to eat in the parking lot before we made our way home, and one to actually bring home. I’m pretty sure that was the first time I ever had ceviche, and I promptly fell in love. Ceviche, for those that don’t know, is a seafood dish, usually served as an appetizer, that is popular in Latin America, where the main ingredient of raw fish is “cooked” or “cured” by accompanying citrus juices.

Despite my love for ceviche, I have, surprisingly, only made it once in my entire life, and it wasn’t a true ceviche. I think I have avoided making it more often likely because the whole “the seafood ‘cooks’ in the citrus juices” thing makes me a little uneasy, and, well, so many recipes, so little time.

But last week, ceviche popped into my head and all the sudden, I wanted some. Weird, I know. Maybe because cold weather was coming, and I really hate the cold and was trying to think of warm, tropical vibes. Who knows, but here we are.

Ceviche is seriously the most crazy simple thing to make, I really should make it more often. And so should you. Simple, healthy, refreshing. What more could you want?

Just a few simple ingredients and very little hands-on time, and you’ll be rewarded with delicious bites of seafood punctuated by fresh lime juice and flavorful cilantro. Although typically served as an appetizer, I made this my lunch for a few days. Shrimp works well, but you could also substitute a firm white fish like flounder or tilapia.

Enjoy!

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Recipe: Copycat Panera Chicken & Wild Rice Soup

November 7, 2017 · Narrative

Soup is the perfect comfort food, warming you from the inside out. Let’s dig into this delicious copycat of Panera’s Chicken and Wild Rice Soup.

Over the years, my oldest, Nick, has become my “soup kid.” With the exception of Split Pea Soup, and anything with seafood in it, he will try most any other kind, and loves them. He is particularly fond of any soup that Panera makes, and I don’t blame him.

Today our temps dropped below 40 degrees, and we were pelted with tiny bits of hail and freezing rain. In fact, as I type this, it’s still raining.

Which means two things.

One, our Fall season might actually be here (despite that the fact that it was seventy degrees over the weekend).

And two, SOUP WEATHER.

Soup is that perfect thing to take the chill off your bones and warm you up from the inside out. Add some light sandwiches or grilled cheese dippers, and you have the perfect easy yet filling meal.

Or we would if my youngest, Madeline, liked soup.

Completely opposite of her brother, she pretty much unilaterally hates all soup, whether she’s tried it or not.

What can I say? She’s a work in progress.

I’ve been working my way through finding a way to enjoy Panera’s soups at home. I already have a version of the Broccoli Cheddar one that I like, and the Black Bean one (to be shared soon). Today it’s about their Chicken and Wild Rice Soup. I’ve taken a few different versions I’ve found online and put together our favorite parts (more garlic, more chicken, no celery …) for this big pot of deliciousness. Nick and I can get a few dinners out of it, or a week’s worth of lunches. It’s hearty and filling, and weeknight-friendly, especially if you use rotisserie chicken.

Hungry for more soup recipes?
This Rustic Tomato Soup recipe from Oprah is delish, and Weight Watchers friendly (and I’m still in love with that picture).
Three Ingredient Cauliflower Soup hits the stove every few months – so easy to make, and so creamy, you’d swear there was dairy in it.
An awful photo, but a Split Pea Soup recipe I swear by.
This Beer and Cheddar Soup is an old favorite, and it made an appearance at a recent Soup Exchange that I hosted.

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Recipe: Easy Coleslaw

November 4, 2017 · Narrative

A simple and delicious coleslaw recipe is one of those must-have, keep-in-your-back-pocket things; here’s my new favorite.

I’m not going to lie, NaBloPoMo, the movement where bloggers aim to post content daily for a month is challenging. I was actually in bed by 9 pm yesterday (this week has kicked my butt!) when I remembered that I hadn’t posted yet. Eeeks! But luckily I had just taken a picture of a nearby lake that very morning, and phew, made it to Day Four. Only 26 more to go! It’s just a question of getting back into the routine, and since we know it takes 21 days to form a habit, but the time the month of November is done, I should be golden. ;)

If you saw the recipe I posted the other day for the Slow Cooker Hawaiian Chicken, you’ll definitely need to have a tasty coleslaw recipe in your arsenal as well. It’s the perfect light crunch for going on top of your chicken before you cover it with your bun top.

And, tbh, I happen to like coleslaw as a side dish as well, though my kids would heartily disagree. While I can sometimes get away with adding cabbage into a recipe without them complaining (too much) like this Hamburger Stir Fry, coleslaw so far ain’t happening with either of them.

S’alright, just means more for me.

I love this recipe because it comes together lickety-split. Aside from the cabbage, I bet you have all the other ingredients on hand. A quick mix of the dressing and you’re done. And best of all, it doesn’t have that heavy mayonnaise taste that can sometimes be way.too.much.

Hungry for more?
Since you’ll have some of your bagged cabbage mix leftover, this Cranberry Broccoli Salad is a tasty way to use it up.

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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 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: Panera Macaroni and Cheese

September 8, 2017 · Narrative

Whether you’re obsessed with Panera’s macaroni and cheese, or you’re just looking for a recipe that embodies comfort food, this dish is the perfect thing to serve up this month.

Truth be told, I’m not even sure why I make macaroni and cheese anymore. My kids used to LOVE LOVE LOVE it. Now … it just doesn’t excite them as much anymore.

I would say their taste buds are growing up, but I still like mac and cheese, so that’s clearly not it.

No matter, I still make it occasionally when I’m looking for an easy yet filling meal, and bonus points for a version that is quick to make and only dirties one pan.

Because, really, who wants to toil away in the kitchen any longer than necessary?

If you’ve been to Panera in the last few years, you might be familiar with their mac and cheese. Super creamy, very definitely cheesy, it’s the kind that seriously sticks to your ribs. So when I saw a recipe for a knock-off version, I had to try it.

Plus I had all the ingredients on hand, so win/win.

The recipe is as easy as it looks, with the most complicated part of the directions being to continue to stir the pasta as it cooks in the milk.

I can handle that.

For the cheese, since I do a lot of work with Cabot, I, of course, used freshly grated Cabot cheddar. The seriously sharp cheddar to be exact. I prefer to grate it as needed, instead of buying the pre-shredded bags. It just tastes so much better.

Does this taste like Panera’s version?

It’s pretty darn close, and I would definitely make it again. I served it alongside roasted broccoli (my kids’ favorite vegetable/preparation), and it would be great with the broccoli mixed in, or with pieces of grilled chicken mixed in, for a little variation.

However you serve it, it’s a less-than-thirty-minute meal that will warm you from the inside out.

Hungry for more mac and cheese recipes?
For a more upscale, fancier version, this recipe is still one of my favorites, as is this five cheese version. So decadent and worth every calorie.

Hope you have a great weekend!
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Recipe: The Ultimate Fudgy Brownie

August 1, 2017 · Narrative

Thick, fudgy, and the ultimate brownie, this is a recipe you need in your wheelhouse.

Truth be told, I don’t have much of a sweet tooth, but there are a few things I find hard to resist. Fudgy brownies are definitely one of them (and it doesn’t hurt that it’s my teenager’s go-to dessert either).

Which means, if I make a batch of these Ultimate Fudgy Brownies, I make sure to give at least half of them away to friends and neighbors because I just can’t have this temptation in the house too long.

#cleaneating be damned.

The recipe uses simple pantry ingredients that you likely have on hand and comes together quickly, so it’s a perfect recipe to have on hand when you’re having last-minute dinner guests, a house full of teenagers, or need something to welcome a new neighbor to the area.

And, tbh, once you have these brownies, I swear you’ll never buy a boxed mix again.

I mean just LOOK at how thick and fudgy they are! And since they’re so thick, you might think they’re achingly sweet, and surprisingly they’re not. They’re just the right balance of being … just enough.

Over the years, and mostly because of Nick’s love of brownies, I’ve made probably dozens of different recipes, trying to find the perfect one (much like our quest for the perfect chocolate chip cookie). Although there’s always room for another “best,” recipe to topple this one, I think it’s safe to say that this recipe is our new go-to.

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Recipe: Slow Cooker Pot Roast

July 25, 2017 · Narrative

A tender, juicy, and delicious pot roast that will be the star of your dinner table.

Now that we’re knee-deep in July, you might be in the throes of I CAN’T BEAR TO TURN ON MY OVEN. Normally, I would feel your pain, but New Jersey is in this weird phase of mid-70 degree weather. As usual, Mother Nature is pretty confused. But I’ll take it!

If you happen to be experiencing normal summer heat, using your slow cooker is a great way to still feed your family a delicious dinner without breaking a sweat. And since we’re coming up on a busy Fall season for our family, meals that I can literally throw together are at the top of my list.

I spied this recipe on Instagram last month and I saved it because, besides being easy, it fell pretty neatly in the “clean eating” box I love to check. And with a teenage boy, and not only his growing appetite, but also his love for pot roast, I figured I had a slam dunk.

And I was right.

Just a few simple ingredients, and a couple of hours in your slow cooker, and you’ll be rewarded with pull-apart-tender meat with a delicious flavorful sauce. The tomatoes are juicy and burst with every bite. After our first dinner with this recipe, I couldn’t wait for leftovers the next day, and it made for a perfect week’s worth of lunches for me.

It’s delicious as is, but could also be served over mashed potatoes, quinoa, or mashed cauliflower. I made a garlic mashed cauliflower, and it was to-die-for. You can’t screw this one up, and whether the summer temps are making you dread your kitchen, or you’re just looking for simple and tasty meal, you won’t be disappointed.

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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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