‘Recipe’ Articles at Sweetnicks, Page 7

Recipe: M&M Cookie Pie

November 11, 2015 · Narrative, Sweets

When you’re looking for a simple dessert to satisfy your sweet tooth, this M&M Cookie Pie is perfect (especially if you have leftover Halloween candy!).

Do you happen to be staring at an overflowing bag of Halloween candy too?

Raise your hand if you can relate.

Even though the kids donated a record TWELVE POUNDS of candy to the Halloween Candy Buy Back program, we still have a rather large Target-sized bag of “favorites” in our home.

Which is dangerous.

Mostly for me.

So when the kids aren’t looking, I sneak a few packages of candy into a new recipe.

Not that they mind, of course, when they get rewarded with something like this M&M Cookie Pie.

It’s quick enough that you can easily make it after dinner (only dirtying one bowl!), and with the colorful M&Ms popping through, it’s a sure-fire winner. If you happen to be looking for something a bit more demure, you can replace the M&Ms with chocolate chunks – use up those Hershey bars! I personally love the chew that the additional of oats gives this pie, and the addition of oatmeal practically makes it healthy, right??

And if you really want to gild the lily, serve it warm with a scoop of vanilla bean ice cream and a drizzle of chocolate syrup over the top.

Divine.

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Recipe: Cheese Stuffed Chicken

November 10, 2015 · Meat and Poultry, Narrative

An easy-to-make cheese stuffed chicken breast is a delicious weeknight meal when you want something a little nicer than heat-and-eat.

I probably go “all out” for our dinners maybe twice a week. The other five days vacillate between simpler meals, leftovers, and breakfast for dinner (an across-the-board favorite).

Because, let’s be honest, some nights, you have more time or energy than others.

I know that’s the case in our home.

This cheesy baked stuffed chicken represents one of our “all out” meals last week. Although it looks reasonably fancy, and would do well if you’re having company over, it also has the unique pleasure of being really simple to make.

Bonus points for using ingredients that you might just have on hand.

Chicken breasts are pounded flat and stuffed with Cabot cheddar cheese and cream cheese.

Dunked in a bit of milk.

Rolled in some flavorful breadcrumbs.

And topped with melted garlic butter.

Bake in the oven for about half an hour.

Could it be any simpler?

The chicken is super moist and tender because it’s not cooked in the oven long enough to dry it out, and nearly every bite is bursting with cheesy goodness. And let’s not forget that buttery garlic drizzle on top. I mean, C’MON. Rounded out with a tray of roasted vegetables, and you have a delicious meal to share with your family that you can feel good about serving.

Which is pretty much my favorite kind of meal.

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Recipe: Cinnamon Apple Cake {Cooking Light}

October 15, 2015 · Narrative

Delicate, tender bites of moist, delicious, apple-studded cake are yours with this recipe for Cinnamon Apple Cake.

You would think that if I had been making a recipe since 1998, consistently, year after year after year, that I would have shared it with you.

Apparently you would be wrong.

Because although I’ve found posts mentioning this Cinnamon Apple Cake, I couldn’t actually find a whole post sharing it and the recipe.

So today we are going to right some wrongs.

Starting with 1998.

Although 1998 was the year I happened to get married, it also happens to be the year I discovered this recipe in an issue of Cooking Light magazine.

Both were good things.

Originally called Jewish Apple Cake and shared with their readers as a Rosh Hashanah dessert idea, the folks at Cooking Light later renamed it to Cinnamon Apple Cake.

I have no idea why, but my guess is so people would consider it an any-occasion cake, as opposed to being just reserved for Jewish holidays.

And rightfully so.

Because no matter what the cake is called, it remains one of Cooking Light’s most popular recipes, and if you’ve had it, there’s no denying why.

It is simple to make and moist, and, perhaps of equal importance, a true marriage of Fall flavors… cinnamon and apples.

This is a cake pretty and delicious enough to serve to company … or just to use up the apples you absconded with after a recent apple picking trip.

It has made an appearance in our kitchen every Fall, at least once a year, since 1998.

Now bring it to yours.

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Top 7 Apple Recipes {Celebrate Fall}

October 6, 2015 · Narrative

Truly one of my favorite seasons, Fall is a wonderful celebration of both nature and food. Crisp air and the start of comfort food season, what more could we want? Now that we are in the throes of apple picking, how about a little inspiration on what to do with all those apples you come home with?

My kids eat apples straight from the tree. As for me? I only eat them if I’m baking with them. So this is for me, as much as it is for you.

If you follow me on Instagram or Snapchat, you might recognize these Glazed Apple Bars from last week. A tried-and-true that we’ve been making for a few years now, they taste like you’re eating apple pie from your hands. And outside of the apples, you likely have the rest of the ingredients in your kitchen already.

Grandma Ople’s Pie is for when making a pie intimidates you. This recipe could not be simpler, and it tastes delicious as is, or warmed up and topped with a scoop of vanilla ice cream and a drizzle of dulce de leche sauce from Stonewall Kitchen (which we discovered during a summer trip to Vermont).

This Caramel Apple Cheesecake is when you want to impress someone, but don’t have a lot of time. Because it LOOKS like a ton of work, but isn’t. It’s kind of amazing….

Recipe: Vegetarian Zucchini Fritters

September 30, 2015 · Narrative

These cute little zucchini fritters are a delicious way to get those servings of green vegetables in.

I’m of the school of thought that you can put most things in a fritter and it can taste good. I’m of the same school of thought that vegetable fritters are a good way to get kids to eat vegetables. They look slightly less icky this way. If you’re a seven year old.

So there’s that.

And so it was with these fritters and an evening that my kids ate zucchini.

#winning

I also feel like zucchini is kind of like cauliflower. It doesn’t really have an overwhelming taste on its own, so is more ~~easy to hide~~ palatable, which makes it a little more kid-friendly if your kids give vegetables the side eye.

This is also a super forgiving recipe. It would be just as awesome with a little shredded carrot added in, or even potatoes. I served them alongside steak on one night, and grilled chicken the next. Put a runny egg on it and you have a perfect light dinner or lunch all by itself. A friend suggested having them with a yogurt dipping sauce.

However you serve them, you can’t go wrong.

Hungry for more fritter recipes?
Clearly I’m always thinking about a runny egg, because I put one on these Sweet and Spicy Sweet Potato Fritters.
Broccoli Parmesan Fritters are seriously amazing morsels, and kid-approved, even by the admitted broccoli haters at the table.
These Zucchini and Sweet Potato Fritters were another delicious twist.
Cauliflower Fritters. Kind of like a latke, but kind of not.

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Recipe: Linguine with Green Olive Sauce and Zesty Breadcrumbs

September 9, 2015 · Narrative

A crowd-pleasing recipe that is quick enough to whip up on a weeknight and will keep ’em coming back for more.

Every once in awhile, I stumble upon a recipe that everyone in my little family approves of.

This is that.

(The sausage puffs last week were also that)

It doesn’t happen often.

Maybe one out of every eight recipes?

Give or take.

Sometimes I will deconstruct a recipe along the way, adding more of something for Nick, less of something for Madeline, to make it a crowd-pleaser.

But when I can just MAKE something and have everyone EAT IT?

That there is a good time.

And here we are.

This recipe originally appeared in the June issue of Bon Appetit magazine, and I love how quick and easy it is.

Thirty minutes start to finish.

Even with cats, dogs, and kids underfoot.

Because, life.

Pasta dishes, for the most part, are usually a homerun in the O’Malley household. And Nick LOVES green olives. I, for one, adored the bread crumbs.

And NO ONE knew they were eating anchovies.

Because, if you didn’t know, if you mash or cook anchovies, there is no fishy taste AT ALL. Mashing or cooking them just bring out their saltiness.

Trust me, because I hate anchovies.

Now that the homework, sports, cheer, scouts grind has started, recipes like this are exactly what you need in your back pocket. You can easily keep the ingredients stocked at all times and have a good, solid dinner on the table in half an hour.

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Recipe: Australian Style Sausage Puffs

September 3, 2015 · Narrative

Australian Style Sausage Puffs are a perfect dinner entree that are easy to make and check that “something different” box. Slice them smaller and you have a tasty appetizer.

Man, re-entry is hard.

But I bet I don’t have to tell you that.

The break was good.

And then it’s done.

Madeline is now in second grade, and Nick is in 8th, and my classes (nutrition this semester!) started up again this week too.

Between that, and life thrown in for good measure, it’s been harder to get back to this space, but this lovely recipe found me my way back.

My biggest struggle with dinner lately is finding something that all three of us like. Everyone has their little quirks, so you can imagine my excitement when we can all agree on a recipe.

::cue the angels’ chorus::

And this is that.

Australian Style Sausage Puffs.

Memories are a funny thing. Sometimes you can have absolutely no recollection of something, until it’s staring you in the face, and it all the sudden jogs a memory. I hope that makes sense. I know I had something like these sausage puffs as a kid when we lived in England, but I had forgotten all about it until I came across this recipe a few months ago.

And here we are, reliving fond memories, and relishing in the Clean Plate Club.

With minimal ingredients and even less fuss, these tasty babies will be on your dinner plate in forty-five minutes. Pair it with a side dish (I made yellow rice with green olives, one of Nick’s favorites), and you have a pretty awesome meal.

As I mentioned above, slice these smaller for appetizer portions, and since the recipe itself is pretty dummy-proof, feel free to play around with add-ins (Cheddar cheese, sauteed onions, different spices, the possibilities are endless).

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Recipe: Drunken Onions

August 18, 2015 · Narrative

Tender slices of onions that lend themselves perfectly to a million dishes … this is something you need in your kitchen.

When I asked Nick what he wanted me to cook for our family meal to celebrate his birthday, he quickly decided on carnitas (pulled pork). An idea I totally love. It’s a crowd pleaser, easy to make, and because we set it up with lots of different fixins’, it’s a great way for everyone to put together their own plate exactly how they want it.

I usually use this recipe for the carnitas, and then set out dishes with homemade guacamole, salsa, sour cream, shredded cheese, rice, and black beans. It means a relatively easy day in the kitchen for me, and you can please a crowd of people without breaking a sweat.

Which is kind of my favorite way to entertain.

A few days before, I spied a recipe for Brick Chicken with Drunken Onions in People magazine from Michael Symon (love him!). While the chicken pictured in the recipe looks divine, I immediately thought the drunken onions would be perfect as another toppings option for our carnitas fest.

And I was right.

Although the original recipe is meant to be cooked on the grill, since I don’t have one, I just did it in the oven, and it worked out just fine.

You certainly don’t have to make carnitas to enjoy these onions … they would taste heavenly on top of a burger or grilled chicken. However you decide to use them, just be sure to make them.

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Recipe: Rainbow Waffles

July 8, 2015 · Narrative

Rainbow waffles … why not?

If you’re a regular visitor, you know I have a thing for rainbows, sunsets, and sunrises. Besides their obvious beauty, I love them because they let us believe that magic exists. And who doesn’t want to believe in a little bit of magic?

I was trying to come up with something for dinner the other night. Something fun, but easy, and that wouldn’t heat up the kitchen too much.

And so I made rainbow waffles.

Stream of consciousness thinking and all.

This is one of those things that looks amazingly hard, but isn’t.

Which is pretty much my favorite kind of recipe.

When Madeline saw them, she took a picture and said “hash tag best mom ever.”

She cracks me up.

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Recipe: Cracklin’ Chicken

July 6, 2015 · Narrative

A healthy, super delicious two ingredient dinner that you can get on the table in fifteen minutes? YES, a thousand times yes.

When you find yourself making the same recipe twice in less than seven days, you know it’s a winner.

This is that.

I originally discovered it in the Nom Nom Paleo cookbook some months back, and finally got around to making it. I’m not even sure why it took me so long … oh, right. Too many recipes, not enough time. But now that I have, and again a second time, it is guaranteed to be in heavy rotation.

Because two ingredients (I’m not counting spices from your cabinet) and it’s both healthy AND delicious?

Yes, please.

Bonus points for being kid-approved.

And it fits so many eating plans … Whole30, Paleo, Primal, clean eating… everything except vegetarian. Natch.

It calls for cooking the chicken thighs in ghee. Ghee is something I’ve been cooking with since I did my first round of Whole30 some months back. It’s clarified butter, which means it is butter without the dairy. You can definitely make it on your own, but, for now, I’ve just been buying it at the Indian grocery store. It’s super cheap there.

The recipe suggests buying a splatter guard, and although I hate have extra items in my kitchen, after making it twice already, I think I’m going to add one to my wish list. It’s not terrible without it, it would just save a few minutes of extra clean-up from the splatter.

Because you’re pounding the chicken so it’s very flat, which allows for even cooking, this cooks up in nothing flat. The ghee gives the skin a nice extra crispy coating. Almost like fried chicken, but not.

I cut the skin off Nick’s pieces, because he’s in a I-don’t-like-chicken-skin-phase, which was fine because it made the dogs happy.

Skin weirdness notwithstanding, it’s a meal that we all can agree on and love.

Make it; you won’t be disappointed.

*last night, I served it with Baked Cheesy Cauliflower Tots and homemade mayo. Last week, as shown in the first photo, it was a side of zucchini noodles with Parmesan

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Recipe: Overnight Oats with Peanut Butter & Bananas

June 22, 2015 · Narrative

A healthy breakfast that takes just five minutes to prepare, and is ready in time for you to grab it as you head out the door in the morning.

Whether it’s during the school year or the summer time, mornings are a little chaotic. Everyone trying to get those last few minutes of precious sleep … hello snooze button … and scrambling to get out the front door in time.

So when I have time to do some pre-planning over the weekend, I grab it.

Anything to make the mornings smoother … and allow for extra sleep. Because, I mean, #priorities.

A co-worker gave me this recipe last week. I used to eat oatmeal regularly for breakfast or a late morning snack, but that was before I started clean eating in 2011 … and reading labels.

This is way better than that.

No junk. No preservatives. No chemicals. Nothing you can’t pronounce.

Just super simple ingredients that you like have on hand already. Mix it all together, pop it in the fridge in the morning, and grab on your way out the door.

I warmed it up for a minute before eating it, and topped it with sliced banana and a drizzle of honey.

Delicious and filling.

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Recipe: Butter Roasted Broccoli

June 3, 2015 · Narrative

A simple and delicious way to eat broccoli? I am so there.

Last night I crawled into bed at 8 pm, and was fast asleep by 10.

That’s when you know something is wrong.

I didn’t know it at the time, but a migraine was brewing and landed in full force this morning.

Between the five days of rain, the barometric pressure, and life, I suppose I shouldn’t have been surprised, but it’s been awhile since one has knocked me off my feet.

And here we are.

Feeling slightly less like death now, and hanging in.

So broccoli.

Like the segue way?

When it comes to broccoli, I usually roast it (the kids’ favorite) or steam it (sometimes my favorite). Occasionally I’ll get creative with it (see broccomole), or play with a more involved recipe, but roasted and steamed are my go-tos.

So I was ripe for a new easy go-to, and this Butter Roasted Broccoli is a delicious stand-in.

My favorite thing about dishes this simple?

It means you have a bit of extra time to work on a more involved main dish.

#balance

This recipe is the perfect marriage between roasted and steamed. I wouldn’t say I necessarily fooled the kids into thinking this was roasted, because it doesn’t get that full-on crispness that a more traditional roasting would, but it was close enough that they would eat it.

And so I consider that a win.

Hungry for more broccoli recipes?
These Broccoli Parmesan Fritters received a huge thumbs up from even confirmed Broccoli Haters.
This Broccoli Pie is a perfect light lunch or dinner, or even for entertaining (hello brunch!).
Broccoli Cheddar Soup is one of my favorites from Panera. Now you can make it at home.
Funny that this broccoli dish was made after I was sick. Apparently broccoli paves my road to feeling better. Especially if it’s Roasted Broccoli and Portobello Mushrooms with Soy Dressing.

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