‘Recipe’ Articles at Sweetnicks, Page 4

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: S’mores Truffles

March 15, 2017 · Narrative

Delicious bite size sweet treats, with only five ingredients, these S’mores Truffles are sure to please.

A million years ago, when my ex-husband and I were dating, I had a truffle recipe in heavy rotation. I remember making it for his sister and his dad when we were deep in the throes of courtship. You know, that all important time when you feel the need to impress your significant other’s family. I made that recipe so many times over a period of a few years, sharing it also with friends and neighbors, that you’d think I would have committed it to memory.

Well, you’d be wrong. Very little then or now is ever committed to memory.

And over the years, and countless moves, I lost the recipe long ago.

A few weeks ago, I was watching an episode of Food Network’s, The Kitchen, and saw Sunny Anderson make an easy recipe for S’mores Truffles. The show’s theme for the day featured recipes that were five ingredients or less, and I made a mental note to make this one.

And after receiving a massive amount of snow this week (15″ in one day!), and being housebound since Monday, this week was the perfect time to try out the recipe.

Before Snowstorm Stella came, I made sure I had the ingredients for these truffles on hand, but the ingredients are basic enough that you might already have on hand. Although this is an easy recipe, because of the truffle chilling timing, it’s not something you can quickly whip up and enjoy soon after. But with a little bit of planning, you can be indulging your sweet tooth just a few hours later. Don’t let that deter you from making the truffles … I just usually miss the “chill for three hours,” and hate the surprise of missing instant gratification.

The recipe calls for nearly burning the marshmallows and, I’ve got to be honest, that was so hard for me to do. Because our inclination is to take them out and enjoy them when they’re in this stage, right?

And I did. And I picked a few off the end and popped them into my mouth (and have three blisters on my fingers to prove it). But I put them back in to give them another minute to get to the blacker stage the recipe called for. I *think* that is requested because it makes the marshmallows easier to crumble into the graham crackers, and it also gives the finished truffle the tiniest hint of campfire smokiness.

So, you know, follow the directions.

Truffles are in the fudge family, where a little bite goes a long way, so these are best enjoyed with several small nibbles. If you pop the whole thing in your mouth, you will no doubt proclaim them too sweet. Despite that, my snow shovelers popped several in their mouths when they came back from their hours of shoveling.

PS You can watch Sunny making the truffles right here.

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Recipe: Mocha Chocolate Cake with Chocolate Ganache

March 5, 2017 · Narrative

A deliciously soft chocolate cake draped in ribbons of chocolate ganache, made from ingredients you likely have on hand.

Although my teenage son doesn’t have a huge sweet tooth like his sister, his love language can definitely be brownies or chocolate cake, so sometimes at the end of the week, I like to surprise him with something along the lines of this deliciousness. I was looking for a new recipe to make, and asked for tried-and-trues on a local cooking facebook page that I’m on. A friend responded with this recipe, which originally came from AllRecipes, along with the suggestion to sub the water for coffee. The original recipe has a heavier frosting recipe to go along with it, but since the cake is pretty moist and light, I wanted to keep the topping the same way, so I ended up making a chocolate ganache recipe instead. Most ganache recipes call for heavy cream, which I virtually never have on hand, so you’ll be happy to see that this one doesn’t … and it’s only TWO ingredients! The original recipe also is for a two layer cake, but I switched it to a bundt pan instead.

Both the cake and ganache recipes are crazy simple and the ingredients are likely ones that you have in your pantry already, which is my favorite type of recipe. Because, let’s be honest, who wants to head to the grocery store when you’re hankering for a chocolate fix? Instead, you can be whipping this one up and enjoying it an hour later.

Nick smelled it as soon as he walked in the door, grabbing a plate and a fork before even saying hello or putting down his backpack. Truth be told, chocolate cake barely lasts a few days in the house with him, because TEENAGE BOYS, so this is the perfect recipe to have in your rotation… for when you want to surprise your kid at the end of a school day, or satisfy your own sweet tooth. You can even dress it up for company, although it’s equally perfect with drips of chocolate ganache on a nice white cake plate.

However you slice and serve it, you’ll be coming back for more.

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Recipe: Broccoli & Bacon Salad {#Whole30 Approved}

February 17, 2017 · Narrative

A crisp fresh broccoli salad that is Whole30 and paleo approved? Yes please!

Broccoli salad is nothing new. I bet with a quick Google search, we’ll find it dates back to the 70s. Various iterations exist, and our favorite go-to is this one with cranberries. Some people add grapes. Personally I don’t like sweet items in my salad for the most part, but Broccoli Salad is one of those few exceptions. It just works.

It makes a big batch and I love having a healthy grab-and-go option for during the week. But recently I made a different version of the recipe.

Very pared down in terms of ingredients (although the original doesn’t have THAT long of an ingredient list), and I nixed the sugar, which means this version is now Whole30-compliant. The original recipe calls for a quarter cup of sugar and, while that’s not a huge amount, I’ve found that you really don’t need it with the touch of sweetness you’re getting from the raisins.

If you ARE on Whole30, make your own bacon for this recipe or find a store-bought one that does not have sugar in it. The same goes for the mayonnaise. Ever since my first round of Whole30 in last year, I make my own mayo all the time. It tastes so much better, and it’s just better for you.

With the Spring season coming, this is a nice light dish to bring to potluck or make for an easy weeknight dinner alongside a stack of grilled burgers or chicken.

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Recipe: Rustic Tomato Soup

February 2, 2017 · Narrative

A clean-eating, tummy-warming soup that is a perfect lunch or, when coupled with grilled cheese, a comfort food-style dinner. This Rustic Tomato Soup has been making repeat rotations in our kitchen.

I was at Costco a few weeks ago, and spied Oprah’s new cookbook, Food, Health & Happiness. They’re not really her recipes, but rather recipes from her favorite six chefs and, since she’s on Weight Watchers right now, they are, of course, all Weight Watchers friendly.

I am not on Weight Watchers, and have seriously pared down my once-crazy cookbook collection, but despite this, the cookbook ended up coming home with me nonetheless.

Apparently resistance is futile.

It was hard not to be drawn in by the photography, the smell of the printed page (some paper used for printing have a distinct smell), and the rustic theme of the recipes. Also, after a quick scan of the various dishes throughout the book, I noticed that I could make many of them Whole30 or clean-eating friendly, which is kind of what sold me, because that’s where I’m at these days.

Focusing on continued clean eating with the occasional treat day.

And so here we are with this Rustic Tomato Soup. So simple to make, and so good for you. It’s absolutely the way tomato soup should taste. Like the tomato soup of your dreams. Now if you’re not eating clean, this begs to be topped with thick cut crispy croutons or eaten with grilled cheese dippers. Just sayin’.

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Recipe: Asian Quinoa Salad

January 17, 2017 · Narrative

Light, healthy, and super easy to make, this Asian Quinoa Salad makes a delicious lunch or side dish.

Last week, I ran a kids’ workshop where we focused on Chinese New Year. We did two crafts (more details on those coming soon), and we made this Asian Quinoa Salad.

Any time I can get the kids shredding and chopping vegetables, they are happy campers, and feeding them a healthy, clean salad is most definitely a bonus at the end of the class.

This recipes makes a HUGE bowl, so safe to say it serves six as a salad, or me if I feast on it for the week. You can add grilled chicken or shrimp to it and really make it a more hearty meal, or keep it as is for a light salad, snack, or side item. It takes less than 25 minutes to make, which means it’s an easy weeknight choice, or make it on Sunday and keep the dressing on the side and you’ll have lunch for the week.

I love how colorful it is, and how guilt-free it is. It’s kind of like Spring on a plate, despite the gloomy grey skies we’ve been seeing out of our window lately, and it’s got a great crunch to it.

*That gorgeous plate comes from Suite One Studios, and the beautiful wood background comes courtesy of my Saturday morning dumpster diving adventures as seen on Snapchat (I’m cateomalley on snap).

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Recipe: Broccoli and Cheddar Dutch Baby

January 10, 2017 · Narrative

Are you bored by the same offerings for breakfast? This Broccoli and Cheddar Dutch Baby is a delicious and unique way to start your day.

When it comes to breakfast, there are days when I just cannot look at another egg.

No matter how I’m preparing it.

Because whether I’m eating clean or practicing strict Whole30, it’s ALL EGGS, ALL THE TIME.

And … well, ugh. Plain and simple.

So since I’ve largely resigned myself to mostly eating some form of eggs almost every day (except for satisfying a bagel craving once in awhile), I need to switch things up a bit.

And here we are, switching things up a bit. Going savory with a Dutch Baby.

Dutch Baby, which is similar to an Oven Pancake, usually falls in the sweet category, served with just a smidge of melted butter and a light dusting of confectioner’s sugar.

This is not that.

Kind of, but not.

Like a more traditional Dutch Baby, it takes just minutes to throw the ingredients together, twenty-some minutes in the oven, and you’re done. And since the twist is just simple small-bite vegetables and cheese, you can certainly change this up to suit YOUR individual tastes. Maybe roasted zucchini with Monterey Jack cheese? A few diced tomatoes and mozzarella? Just use the basic guideline and do your thing.

Let’s change up the egg routine … just a smidge.

Hungry for more?
If you have a hankering for the sweet, more traditional Dutch Baby, this is our go-to recipe.

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Review: Fuel Thermos

January 6, 2017 · Narrative

Cool, sleek, and best of all … effective. This Trudeau Fuel Thermoses are exactly what your lunchbox needs.

The thermoses of today are most definitely not the thermoses we grew up with. The thermoses I remember from my childhood were big and bulky and rarely kept the food warm. I am still somewhat nostalgic for them, and mostly the characters that were emblazoned on them, but I never used them for my own kids because they weren’t very effective.

Enter Trudeau thermoses. Which are most definitely NOT the thermoses of our youth.

Super sleek and stylish, they are easy to open and close, particularly for little hands. The one I use doesn’t have a cup inside the lid, like for soup, but they are available in the product line.

But the REAL question is … do they work?

I’m happy to report that they do.

Come December, all the cute little lunches are gone by the wayside and I’m in a heavy rotation of preparing ham sandwiches and pb&j on the daily. I am desperately seeking new inspiration (and motivation!), and so is my kid.

Enter the thermos.

I used them sporadically for Nick when he was younger, but not as often because they really didn’t do the job of keeping the food warm. And, well, really, who wants cold chicken noodle soup or nuggets?

No one, that’s who.

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Recipe: Cookie Crumble Pudding Parfaits

December 29, 2016 · Narrative

A super simple, completely customizable pudding parfait recipe that is kid-friendly and adult approved. Which is pretty much my favorite kind of recipe, like ever.

So this week, I did a kids craft and food workshop at several libraries. I had the craft portion all figured out … easy peasy since we’re heading quickly towards the New Year’s Eve holiday celebration. We made noisemakers and personal confetti packets.

Because I am apparently ALL ABOUT sending the mess and noise home with the kids at end of the workshop.

#sorrynotsorry

But I also needed a dessert recipe component as well, and hemmed and hawed about what to make with the kids. One thing I’ve found since I started teaching these workshops in June is that individual recipes are the best, because every kid wants to be doing something AT ALL TIMES, so individual recipes means they can do just that.

I ended up going with these Cookie Crumble Pudding Parfaits. Deliciously simple and completely customizable, so once you have the guideline down pat, go crazy and make it your own.

Which means you can keep it super easy for the kiddos, or make it all complicated and fancy to appeal to grown-ups as well.

Because … rules? Who needs ’em?

The basic premise is mixing pudding with Cool Whip because that makes it lighter and fluffier and … well … better. And then layer whatever you want in between. For my workshops this week, we went with vanilla pudding, and crumbled nilla wafers as the layers, along with mini marshmallows (those crazy kids!), and a smattering of diamond crystal sugar on top.

Because things that sparkle are always better.

For a more grown-up palate … chocolate pudding with crushed biscotti and salted caramel layers with homemade whipped cream on top would be pretty amazeballs. And fresh fruit would make an equally awesome layer as well!

Just have fun with it … and enjoy!

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Recipe: Hidden Valley Ranch Oyster Crackers

December 21, 2016 · Narrative

A super quick and tasty old-school favorite that is sure to take the edge off of the holiday munchies.

Although it’s a total no-brainer recipe, I figured since I’ve made it three times in the past three weeks, it was worth sharing and documenting here.

Mostly so I can find the recipe easily the next time I’m looking for it.

And to share with you. Of course.

During this time of year, it’s all about grazing and comfort food, isn’t it?

And with a teenager who is trying to eat me out of house and home, I am always making sure we have tasty snacks on hand.

And so here we are with Ranch-Flavored Oyster Crackers.

Not a new recipe by any means, it’s probably been around for decades at least.

And with good reason.

Super simple to make, using just three ingredients, and so addictingly good you’ll find yourself coming back for more and more.

And I don’t even like oyster crackers!

But these are not “normal” oyster crackers. Lightly flavored with the Ranch dressing, and baked so the seasoning really coats the cracker, you’ll find these a perfect snack for holiday entertaining, and teenagers with the munchies.

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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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Recipe: Two Ingredient Pancakes {Whole30}

October 20, 2016 · Breakfast, Narrative

Two ingredient pancakes that come together lickety-split AND are super healthy? I’ve got you covered.

Even though I make pancakes for my kids fairly often, I’ll be the first to admit it … I don’t really like pancakes. I can count on one hand how many times I’ve had pancakes over the past ten years, and I’d still have fingers leftover.

Just not my thing.

But what IS my thing is changing up breakfast a little bit, especially while doing Whole30, so it’s not eggs every day.

Because a person can only eat so many eggs.

So when I spied a mention for two ingredients pancakes, I was intrigued.

Eggs.

Bananas.

That’s it.

They take just a minute or two to mash and mix, and before you know it, you’re already putting them on your hot griddle to cook.

Sidebar: If you’re doing Whole30, you’ll want to use ghee or coconut oil in your pan, to keep compliant. Everyone else can use straight-up butter.

Because these pancakes don’t have the heaviness of their flour-filled counterparts, they cook up super quick. Like, just a minute or so on each side and you’ll be digging into a heaping plate of pancakes in no time flat.

And the taste?

Delish. I know it sounds weird, but they kind of taste like they have maple syrup inside them. Which, of course, they don’t.

They’re slightly sweet, and moist, and tender, and the perfect thing for when you just can’t look at another egg breakfast.

And because they have just two ingredients, they also satisfy the requirements if you are paleo, gluten-free, dairy free, grain free, or sugar-free.

Dig in.

Hungry for more breakfast ideas?
This Egg and Kale Breakfast Quiche is perfect when you’re looking for something a little heartier.
This Danish recipe that I created for Pillsbury is amazeballs.
Cinnamon Roll Muffins are a tasty, sweet bite that is perfect to pop into your mouth as you head out the door.
And these Banana Espresso Chocolate Chip Muffins will always be my kids’ favorite weekday breakfast.

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