‘Recipe’ Articles at Sweetnicks, Page 6

Recipe: Shaved Raw Asparagus with Parmesan Dressing

February 23, 2016 · Narrative, Salads

Light, fresh, and full of flavor, this recipe for Shaved Asparagus Salad will keep you coming back for more.

Our weather hovered in the high 50s, low 60s this past weekend.

It is no longer pitch black at 4:30 pm.

Dare I say it… Spring is just around the corner.

And while we have really got off easy this past Winter, especially in terms of a typical New Jersey Winter, I’ve gotta say, I’m looking forward to Spring.

Most especially, it still being daylight at dinner time.

It just changes your entire mindset.

(And totally helps with picture taking!)

And with that, I am craving Spring food … light, fresh, green, healthy.

I was looking for a new way to make asparagus the other day, and spied this recipe on my Pinterest “salads” board.

And it quickly got added to my list for the week.

Because I can only eat roasted asparagus SO MUCH.

As much as I love it, I was due for a change.

And this recipe?

So simple.

Literally five minutes and you’re done.

And I bet if you have asparagus on hand, you have all the other ingredients you need to make this.

With the slightly sharp and salty bite of the Parmesan, and the crispness of the raw asparagus, it’s a total keeper.

Sadly not kid-approved, but they did try it.

So … progress.

I made the recipe as is, but didn’t add the salt and pepper because I didn’t feel it needed it.

Think Spring … and dig in.

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Recipe: Flourless Chocolate Cake

February 18, 2016 · Narrative, Sweets

Moist, dense, and fudgy, this Flourless Chocolate Cake is a super simple cake designed to impress.

After copious amounts of cake, cupcakes, and cookies to celebrate Madeline’s birthday over the last week, you would think we would be done with sweets for a bit.

You would be wrong.

We were almost done.

On Monday, we all converged at my sister and brother-in-law’s place to celebrate her birthday, and I volunteered to bring dessert.

At that point, between all the cooking and baking I had done for Madeline’s birthday, coupled with the fact that we don’t currently have a working dishwasher, I was pretty over doing any more dishes.

Which means when I was trying to decide what to make, I wanted to keep it simple, but still have something worthy of the occasion.

I originally went with chocolate-studded brownies, but it didn’t yield enough for everyone, which means I was scrambling for a second dessert at the eleventh hour.

So much for keeping it simple.

The best laid plans and all.

I had noticed this Bon Appetit recipe for a Flourless Chocolate Cake earlier in the week, and since I had just cleaned out all our kitchen cabinets, I knew I had most of the ingredients on hand.

The recipe comes from celebrated cookbook author, Richard Sax, who has quite the library of cookbooks, and this particular recipe is actually featured on the cover of his Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes cookbook.

If you haven’t had flourless cake before, it is something pretty special. More dense than traditional cake made with flour, it also is extra fudgy and downright delicious.

Which made it perfect for birthday celebrations.

Bonus points for being able to slide it into the oven under thirty minutes after the decision to make it.

It’s a good recipe to keep on stand-by … for when you are having last minute guests over. For when you are in the mood for something slightly rich and very chocolatey. For when you have a double birthday weekend sandwiched around Valentine’s Day.

Or just because.

Topped with whipped cream, it was perfect.

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Recipe: Caribbean Asian Fusion Steak

February 1, 2016 · Meat and Poultry, Narrative

A steak recipe that is uber simple to make and renders each bite tender and bursting with flavor.

My kids don’t love steak.

Sometimes I wonder if we’re related.

And then I remember the combined 29 hours of labor, and know that we most definitely are.

If I don’t call it steak, they like it somewhat better.

But it’s a roll of the dice. Sometimes they gobble it up and sometimes they ask for leftovers.

Weirdos.

Despite all that, I still make it.

Because every now and again, my body is craving red meat.

Which is way better than when it is craving chocolate.

KWIM?

Skirt steak is one of the easiest cuts to cook because as long as you pay attention to it while it’s cooking, you can’t screw it up.

As in: don’t walk away from it, because it cooks faster than other cuts.

I make a million different marinades for it, just to make it all the more flavorful and juicy.

Which are totally words I want associated with my steak dinner.

Flavorful.

Juicy.

For this version, I threw together a hybrid of ingredients I had on hand to meld a little bit of Caribbean and Asian influences together, and then let it marinate and do its thing in the refrigerator for two days.

If I’m being completely honest, the second day of marinating was purely by accident. I forgot we had a Girl Scout meeting and dinner, so it had extra time in the fridge. Which just makes it even more tender. I would marinate the steak for at least a few hours, but up to two days.

Make it. It was super tender and packed with flavor the night we ate it … and even several days later when I heated up the leftovers for lunch. Pair it with a salad and some seasonal roasted or grilled vegetables, and you have a nice easy and healthy meal.

Hungry for more skirt steak recipes?
This old favorite features the saltiness of anchovies and the zip of lime – delish.
And although this recipe sadly doesn’t feature an accompanying photo (what the what?!), it’s totally worth making … and I’m putting it on my list for this weekend, just so I can snap a shot of it.

Have a favorite skirt steak recipe of your own? I’d love to hear about it.

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Recipe: Shrimp Taco Bites {Appetizer}

January 25, 2016 · Appetizers, Narrative

Tiny, flavor-packed, pop ’em in yo mouth appetizers – perfect for your next shindig.

A few weeks ago, the folks at Turbo Tax asked me to have a little party.

So I did.

Like I need an excuse to invite some friends over and make my famous White Wine Strawberry Sangria.

Sangria which I sadly did NOT make enough of.

I made our evening a potluck, and asked everyone to bring their favorite appetizer or dessert.

Which are my two favorite courses of any dinner.

But then I couldn’t decide what to make.

Which is ALWAYS my problem.

Too many recipes, too little time.

And I went back and forth on whether or not I should make a main course.

Spoiler alert, I didn’t make a main course.

I went with a mix of tried-and-true recipes (these Bacon Crackers, and this Caramel Apple Dip), and then I made three new recipes, a Turkey Lasagna Dip, these Shrimp Taco Bites that I’m sharing today, and a Chickpea, Avocado, and Feta Dip (coming soon).

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Recipe: Chocolate Banana Protein Shake

January 19, 2016 · Drinks (N/A), Narrative

A delicious Chocolate Banana Protein Shake is just what you need when you’re hungry, on the run, and want something yummy to fill you up. Yes, yes, and YES.

I am a big fan of the barter system, so when a friend recently asked for delicious smoothie recipes in exchange for her hemming a pair of curtains for me, I was all about it.

And this is the first recipe I put aside for her.

Because despite the fact that it’s Winter and 20 degrees, we are still making smoothies and protein shakes.

For me, I make them as a grab-and-go breakfast or the occasional tide-me-over-till-dinner drink.

The kids love them as an afternoon snack and, given how healthy they are, I’m a-ok with that.

Once you have the basic premise down, smoothies are so easy to swap in your favorite fruits or mix-ins to make your crowd (or you!) happy.

In just five minutes, you can be slurping away on this guilt-free drink that will quiet any stomach rumblings. This recent version was a favorite because it pretty much tastes like a chocolate peanut butter milk shake.

Without the side of extra calories or sugar.

The recipe as written makes a thicker protein shake, one that is perfect for fatter straws. If you want it thinner, just add a bit more water.

Hungry for smoothie or protein shake recipes?
Blueberry Peach Smoothies (and oh! dem babies!)
You can’t go wrong with a Nutella smoothie, and this is one of our favorites
Pineapple Orange Sunshine Smoothies (sunshine in a glass!)
And lastly, I started a smoothie-themed Pinterest board to gather the recipes all in one place.

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Recipe: Silver Dollar Pancakes

January 14, 2016 · Breakfast, Narrative

I have no problem admitting it.

I don’t like pancakes.

Never have (with the exception of one particular diner’s version, Broadway Diner in Summit).

Although I do make them for my kids fairly often.

Recently though, things shifted.

I was making a new recipe for the kids on a Breakfast for Dinner night.

I love Breakfast for Dinner, and so do Nick and Maddie. I can totally be a short order cook and make everyone something completely different, exactly how they like it, and still be done within thirty minutes.

Who can’t get behind THAT?

But when it comes to pancakes, it gets a little bit more challenging.

Nick always wants banana pancakes.

And Madeline wants chocolate chip.

And I mostly hate making two separate batches.

(And combining the two doesn’t fly with them, I tried)

So every so often, I try out a new recipe in the hopes that I will find one that they both like.

THIS IS THAT.

With the magical addition of sour cream, you are rewarded with the most lightest, fluffiest pancakes every to hit your fork.

And they remind me a bit of the diner pancakes that I love.

I make these in the silver dollar (smaller) size and the kids gobble them up.

One batch makes (roughly) twenty small pancakes, which is enough for the two of them for two breakfasts.

I usually make them on the weekends, so I have enough pancakes for one or two weekday mornings too.

Because although she likes to sleep AS LATE AS POSSIBLE, Madeline likes to have a “nice” breakfast in the morning.

Which usually equates to grabbing a granola bar or one of these muffins (a house favorite in regular rotation) or these as she dashes out the door for the bus.

But, sometimes, if I’m lucky, and she knows there are pancakes … she moves just a little faster.

So, winning.

Whether you have pancake lovers in your house or not, give this version a try. If they can convert me, there’s hope for everyone.

Hungry for more pancake recipes?
These Rainbow pancakes just make me happy.
These Blueberry Banana pancakes were (mostly) kid-approved, and super quick to make.
Buttermilk Pancakes are the perfect thing to make when you have a little buttermilk to use up (I always do!).
I haven’t made these Pumpkin Spice Pancakes in FOREVER, but they are totally worth making.

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Recipe: Banana Crumb Muffins

January 6, 2016 · Breakfast, Narrative

Don’t toss those overripe bananas languishing on the counter just yet — they’re the perfect ingredient to make these delicious Banana Crunch Muffins.

I have a love/hate relationship with bananas. We will have periods where we will go through them like crazy. Like, I can barely buy them fast enough. And then we have these periods, where they turn brown and black and mushy and I CAN’T KEEP UP. When they get to that point, they are perfect for making Banana Bread or Banana Muffins.

New Year’s Resolution 1,467: keep up with the bananas.

Last week I froze half of them for smoothies, and turned the last four into a batch of these Banana Crumb Muffins. Because with this being the first full week of work and school in FOREVER, I knew mornings were going to be rough, and a grab-and-go option was exactly what we needed.

This is that.

You can mix them up in nothing flat with ingredients you likely have on hand. They have a nice and tender bite with a hint of banana.

I can’t say banana without hearing the minions in my head. Respect the banana!

Once baked, they have a nice crumb on top with a beautiful crown. Don’t you hate when muffins are flat? You don’t have to worry about that with this recipe – they puff up nicely and are delicious.

A million years ago, I used to work across the street from a restaurant that had delicious cinnamon muffins with the most amazing slightly crunchy crumb on top. The top of these Banana Crumb Muffins remind me of those, and the recipe is totally worth making for that top alone.

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Recipe: Almond Milk

January 4, 2016 · Clean Eating, Narrative

Creamy and delicious, this version of almond milk blows the store-bought stuff out of the water. Let’s get started.

If you told me last year that I would be making my own almond milk, I would have laughed. I probably would have laughed if you told me that last month.

Because, really. Why?

And yet, here we are.

With a homemade recipe for almond milk.

Because it’s like making your own mayo. And chocolate syrup.

Once you find out how easy it is, WHY WOULDN’T YOU MAKE IT?

And…It’s cheaper and way better for you.

And that is that. I use almond milk in smoothies pretty regularly, and lately I’ve been hearing about people making their own, which is what got me intrigued. A lot of store-bought versions have carrageenan, which is stuff you want to stay away from. Namely because it’s not good for your digestive system and can cause inflammation, ulcerations, and bleeding. None of which we need.

So by making it yourself, you know exactly what’s going into it, and you save money to boot.

Win. Win.

You need a few inexpensive supplies, which you can reuse over and over again.

Namely, a nut milk bag.

And a glass jar.

Both of which I purchased from Amazon. Easy peasy.

Then just your ingredients (almonds, dates, water, cinnamon), and you’re all set.

I’ve got to say … even though it is SUPER SIMPLE to make, I was feeling mighty proud of myself when I was done and had 30 oz of homemade almond milk and it cost about six bucks for the ingredients.

Like … WHO DOES THAT?

WHO MAKES THEIR OWN ALMOND MILK?

Now we do. Yes, we do.

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Recipe: Mozzarella Stuffed Turkey Meatballs

December 16, 2015 · Clean Eating

Tired of the same old, same old meatballs? These tender turkey meatballs with a surprise burst of mozzarella inside are just what you need to break out of your rut.

For the most part, over the past four or five years, I have tried to steer clear of carbs (except whole grain) and focus my attention on vegetables and protein.

It’s just better.

I do better, and I feel better.

Except for the occasional slip into tortellini.

So because I avoid carbs, it means I am always on the look-out for a new way to eat protein.

Let’s be real. There are only so many days you can eat grilled chicken.

So when I spied this recipe for Mozzarella Stuffed Turkey Meatballs, the ingredients quickly went on my grocery list and they got made the very next day.

The recipe comes from Rehabilitated Fat Boy, someone I originally discovered on Instagram early last year. He eats low carb and clean, and has cooked his way to a 115 pound weight loss.

I love his recipes because while they are all “clean eating” recipes, they are also simple, delicious, and don’t require any crazy ingredients. Which is pretty much my favorite kind of recipe, and this one is no exception.

You can make these, start to finish, in under 45 minutes, and they bridge that special gap between simple and fancy. The meatballs are baked, and then dunked into tomato sauce, which keeps them super tender, and the soft cheese when you bite into them is a nice surprise.

Needless to say, my kids devoured them. They loved the mozzarella insides. You could certainly serve these on a plate of pasta, but I made zucchini noodles. Because, you know, low carb. The zoodles didn’t thrill Nick, but he ate them.

So, #winning.

*I followed the recipe, but inside of using mozzarella sticks, I used the little balls from Bel Gioioso. Those little pearls, halved, were the perfect thing to stuff inside the meatballs, and they taste a heckuva lot better than mozzarella sticks.

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Recipe: Trail Mix Energy Balls

December 14, 2015 · Snacks

Healthy and delicious little energy balls are just the thing when that afternoon slump hits … or any other time of the day.

When it comes to making good food choices, I think no matter what plan, lifestyle, or diet anyone follows, I think we can all agree on one thing.

If you don’t have crap in your house, you won’t eat it.

It really is that simple.

Rarely do I have a craving so intense that I will actually LEAVE my house, GET in my car, and GO GET IT.

So that means that if you keep healthy (or relatively healthy) items in your house, chances are that’s what you’ll eat.

If you have Oreos in your cupboard, you’re more prone to eat them.

#life

Which means I make a conscious effort, for the most part, to make sure I stock the healthy stuff.

That’s not to say that Oreos aren’t in our pantry.

They are.

But a) they don’t tempt me and b) it’s all about balance, baby.

So here we are … Trail Mix Energy Balls.

Takes less than 15 minutes to make them, and it will take the edge off when you’re a little bit hungry but don’t need a meal. Or to cover you during that afternoon slump when you’re CRAVING ALL THE THINGS. Or if you need a little sweet finish to end your evening. This is that. I’ve included the recipe below, but know this … it is forgiving. Swap out the agave and use honey. Use chia seeds instead of flax. Or go crazy and USE BOTH. Allergic to peanut butter? Almond butter or sunbutter is a-ok too. Carob chips would be a great substitute for the chocolate chips. Just understand the basics of the recipe and the measurements, and GO TO TOWN.

Hungry for more?
These Chocolate Peanut Butter Protein Balls are similar, but different, and equally delicious in their own right.

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Recipe: Greek Egg Bake

November 16, 2015 · Breakfast, Narrative

Greek Egg Bake – a quick and delicious way to meal prep your way into a week’s worth of breakfast.

I feel like I eat eggs ALL THE TIME.

Mostly because I do.

And given we go through about three dozen eggs every two weeks, this shouldn’t be a surprise.

Eggs usually appear in at least one meal a day.

Sometimes more.

And because of this, it means I need to get creative.

Otherwise I will lose my mind.

So here we are.

Greek Egg Bake.

Also known as breakfast for the week.

The thing about egg bakes (which are a close cousin to frittatas) is that they are completely dummy proof and completely customizable. Because I was after a Greek-inspired flavor, I used spinach, feta, and oregano in this version. But you could easily do an Italian version with tomatoes and mozzarella. Or Mexican with chiles and Jack cheese. Or even French with Brie with ham. Or forget international references – just use up whatever leftover vegetables you have on hand.

The possibilities are endless once you have the guidelines. And with, seriously, only five minutes to put everything into the baking dish, and about 25 minutes to bake, you can toss this together any time.

And likely with ingredients you have on hand already.

You can just slice this up and eat as is (I eat it alongside homemade sausage balls, a recipe for another day), or slap it between a few pieces of whole wheat toast for a quick egg sandwich. Because you are making a full dish, it’s perfect for a grab-and-go breakfast you can feel good about.

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