‘Recipe’ Articles at Sweetnicks, Page 8

Recipe: Chocolate Peanut Butter Protein Balls

June 1, 2015 · Narrative

When you need to satisfy a sweet craving, these Chocolate Peanut Butter Protein Balls might just be your new BFF.

I honestly don’t have much of a sweet tooth. I’m more of a salty snack girl.

And queso.

All kinds of cheese.

Always and forever, amen.

Which is why I’m able to bake as much as I do, because most of the time it doesn’t tempt me.

But every once in awhile, I’ll get a craving for something sweet, and as much as I try to eat healthy 85% of the time, when the craving is fierce, I’m sorry, but a handful of grapes, much as I love them, just isn’t going to cut it.

This is when you need to start thinking outside of the box a bit and get creative.

Slightly adapted from a post I saw on Instagram last week, these Chocolate Peanut Butter Protein Balls are the ticket to satisfying that intense I NEED CHOCOLATE NOW moment.

Five minutes to make, four ingredients, super healthy.

But the best part? You’d think you were eating a Reese’s Peanut Butter Cup if you didn’t know better.

TRUST ME.

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Recipe: Pizza Waffles

May 28, 2015 · Narrative

Your waffle maker is ready to make so much more than just waffles. How about we try Pizza Waffles?

It took me nearly forty-five years to buy a waffle maker, but never let it be said that I bought it to make waffles.

At some point, I’m sure I will be all traditional with it and make a batch or three of waffles, mostly for Madeline because I don’t eat them and Nick rarely does.

But in the meantime?

How about we continue some out-of-the-box thinking and make Pizza Waffles instead?

This inspiration came on a recent Friday night when I found myself with a house full of unexpected kid visitors.

Who were hungry.

Normally my go-to in situations like that would be a big platter of spaghetti, because it’s an easy crowd-pleaser, and I always have the ingredients on hand. But I had a little bit of extra time, so I decided to get a little creative instead.

And Pizza Waffles were born.

Because next to spaghetti, pizza is equally popular amongst the kid-set.

No official recipe, but that just means this “guideline” is ultra-forgiving and dummy-proof.

Which is pretty much my favorite kind of recipe.

In less than five minutes, I had seven kids served and coming back for seconds.

The waffle maker makes them deliciously crispy on the outside and soft on the inside.

Clean up is a breeze, you use mostly ingredients that you have on hand, and you can customize these tasty little bites to cater to your crew’s varying taste buds.

What more could you want?

Hungry for more waffle ideas?
These Bacon, Egg, and Spinach Waffles are another delicious alternative.

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Recipe: Balsamic Grilled Flank Steak

May 12, 2015 · Narrative

‘Tis the season for grilling, and this flank steak is the perfect way to celebrate warm weather foods, and it’s quick enough that you can enjoy it even on the busiest day of your week.

Every two weeks, we have a Girl Scout meeting in the evening and the timing of it usually means take-out on the way home, or scrounging through the refrigerator for leftovers.

But tonight, I made an effort to get dinner done before we even left.

I also needed something quick and easy, healthy, and that the kids would eat.

This is that.

Well, almost that.

Delivering all the goodness of dinner cooked on the grill, this meal can be ready in thirty minutes, which includes the 15 minutes of marinating time.

That’s a movement I can get behind.

Once I started marinating the steak, I popped a tray of cherry tomatoes in the oven for roasting, and when the steak was done grilling, the tomatoes were done. The steak was then topped with the roasted tomatoes and torn pieces of fresh basil.

Super simple and super delicious.

Whether you’re following Whole30, paleo, primal, clean eating … or just an eat-all-things-grilled lifestyle, this meal works out perfectly. In half an hour, you can get a complete dinner that you can feel good about serving your family.

Which is pretty much my favorite kind of meal.

*I said this was almost the meal I was looking for, because it failed to meet the kid-friendly part of my requirements. Madeline ate enough to get by and Nick reminded me that he’s “not a fan of steak,” and proceeded to microwave his until it no longer resembled what I made. Kids.

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Recipe: Zucchini and Sweet Potato Fritters

May 7, 2015 · Narrative

Looking for a creative recipe for your vegetables? These vegetable fritters are just the thing.

I’m always looking for new ways to cook vegetables, just to keep it interesting.

And also to sometimes entice the kids into eating something they normally would shun.

This is that.

Zucchini, much like cauliflower, is a take it or leave it vegetable for me. I don’t go around craving it, so I’m always looking for new ways to keep me eating it.

Inspired by a picture I saw on Instagram, these fritters are a delicious way to stuff yourself silly with vegetables.

Without realizing that’s what you’re actually doing.

And because this recipe is so simple, think of it more like a guideline.

Which means that you can play around with the spices and add-ins without fear of messing it up. Use white potatoes. Or carrots. Or all of the above.

And that is pretty much my favorite kind of recipe.

And the best part?

You can be devouring this deliciousness in under fifteen minutes.

Which means it’s perfect for a busy weeknight, or those moments when you just don’t feel like being in the kitchen.

I topped one of mine with a runny egg, because runny eggs make everything infinitely better, and for the others, I dipped them in this buffalo aoili sauce.

Whether you do either of those options or you eat them naked, you can’t go wrong.

Hungry for more?
These kind of remind me of a favorite Jamie Oliver recipe. If you haven’t tried his Vegetable Bhajis, they are totally worth making as well.

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Recipe: Avocado Fries {Whole30}

April 27, 2015 · Narrative

Warm, creamy avocado fries that will have you thinking of avocado in a whole new way.

I am no stranger to the magical virtues that warm avocado possesses.

I first discovered how good they were on a cruise to Bermuda way back in 1996. The Ex and I discovered a little dive restaurant that served the most amazing Toasted Bacon and Avocado sandwich. So good that we smuggled a few back on the ship with us, and that fond memory has stuck with me since then.

So when I kept seeing recipes for Avocado Fries, I made a mental note to try them.

Because avocado.

But most of the recipes I saw were fried, and that’s not exactly what I was looking for.

So if you can’t find something you want, you have to do the next best thing… create it yourself.

And here we are.

The simplest recipe ever, you’ll be shoveling these babies into your mouth in less than twenty minutes.

I coated the avocado slices with coconut flour, then egg whites, then coconut flour.

Baked in the oven.

And then done.

Of course you can use regular flour too; I used coconut flour because I wanted to make these #Whole30-approved. Doing your second coating with panko will make them slightly crispier, if you’d prefer. I kind of like them this way better.

Smooth. Creamy. Warm. So buttery. Melt in your mouth. Completely guilt-free.

Pretty much a keeper.

Hungry for more avocado recipes? I’ve got you covered. It’s kind of a favorite thing in our home.
This recipe for Zucchini Noodles with Avocado Cream Sauce was a recent winner.
This Chicken Avocado Salad is in regular rotation in our home and after you taste it, you’ll know why.
You can find ten of our favorite avocado recipes in this post here.
And a whole Pinterest board dedicated to avocado recipes.
And lastly, more often than not, we split them open, drizzle hot sauce on them, sprinkle a little sea salt and dig in.
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Recipe: Shaved Brussels Sprout and Sweet Potato Salad

April 21, 2015 · Narrative

A salad with an unusual combination of sweet potatoes and Brussels sprouts … that magically works.

I’ve got to be honest.

I really don’t experiment much with Brussels sprouts. I usually just roast them with light extra virgin olive oil, and maybe a drizzle of balsamic vinegar or a demi glace when they’re done, and top with some crispy bacon.

And that’s about it.

In fact, out of the probably thousands of recipes I’ve posted here in the past ten (!!) years, I think there has only been one for Brussels sprouts (and clearly a photo taken long before I knew anything about taking good food pictures).

But then I saw this recipe recently and the mix of ingredients was so unusual, I had to give it a try.

Clearly I’m attracted to the weird.

That and I happened to have all the ingredients on hand, which is a pretty sure fire indication that a recipe is going to be made sooner rather than later.

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Recipe: Roasted Green Beans

December 9, 2014 · Narrative

The easiest, simplest, most delicious way to have green beans… roasted.

I’ve got to be honest.

Green beans really don’t do anything for me.

I don’t think there’s any vegetable that I DON’T eat, there are just some I like more than others.

And such is the case with green beans.

If they’re there, I’ll eat them.

And if they’re not?

I’m ok with that too.

But then I roasted them.

And, honestly, I should have known better.

Because EVERYTHING tastes awesome roasted.

Green beans are no exception.

And on a busy night, roasting is a lifesaver. Sheet pan. Bite size pieces of vegetable dujour. Olive oil. Salt. Pepper. And if you go a little crazy and add extra seasoning? All the better. In the oven for about 25 minutes. And yer done.

World’s easiest and most delicious side dish for any meal. Ever. And now that I’ve roasted green beans, I can assure you I’ll be having them more often.

I might have, ahem, nearly gone through a Costco-size bag in less than a week. Just sayin’.

Hungry for more green bean recipes?
The kids made this recipe for a Green Bean Casserole some years back with a babysitter. It is to die for. Trust me.
These Brown Butter Dijon Green Beans were equally amazing.
Packed with flavor, these Green Beans with Feta Cheese are quick to make and retain that nice green bean crunch.

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Recipe: Chicken Alfredo Baked Ziti

September 15, 2014 · Narrative

A one dish pasta chicken casserole that will warm you up from the inside out. Chicken Alfredo Baked Ziti was on the menu last week and was a hit all around.

This recipe made exactly six adults and ten kids happy. And if you’re at all familiar with cooking for anyone other than yourself and their assorted taste buds.

And allergies.

And diets.

And general all ‘round food pickiness.

You know what an amazing feat this is.

That and although we followed the recipe, we snuck in zucchini too.

So, vegetables.

Winning.

I made this last weekend, when a friend and I got together to make a weeks’ worth of breakfasts, lunches, and dinners. This was one of the dinners.

Natch.

We doubled it, put it into disposable tins (all the better for empty sinks), and did everything up to the “bake for twenty minutes” step. So it was the perfect, all-in-one meal to throw into the oven on a busy weeknight.

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Recipe: Baby Bella & Sausage Crostini with Bleu Cheese

August 26, 2014 · Narrative

Tasty little mushroom and sausage nibbles that are a perfect light appetizer when entertaining.

For me, recipe development is a very stream of consciousness type of thing, with one thought leading to another and before you know it, here we are with a new recipe. Inspiration can come from anywhere … a season, fresh produce, something random I saw on tv, farmer’s market goods, or a craving. Yesterday, while grabbing a few things off my grocery list at the store, I spied a basket of warm baguettes. And all of the sudden, I wanted crostini.

But not your every day summer crostini of mozzarella, sliced tomatoes, and basil.

Something a little left of that.

How about a nice thin, crispy slice of baguette topped with sauteed baby bella mushrooms, sausage, and bleu cheese?

Oh yes.

Truth be told, I am forever looking for more ways to use bleu cheese.

The sausage I used was a pork sausage roll from Jones Dairy Farm. All natural ingredients and very gently spiced, it goes perfectly with the woodsiness of the baby bella mushrooms, and needs no extra spices or fancy ingredients. And because neither of my kids like mushrooms, this is an appetizer recipe I don’t have to share. Ok, well, I shared with friends next door. A little topping of melted bleu cheese, and it’s a nice little savory bite that comes together in about 15-20 minutes, give or take interruptions from little people.

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Recipe: Fresh Summer Salad

August 12, 2014 · Narrative

Taking full advantage of summer produce, this salad is quick to make and is a great celebration of the season.

The calendar says there are only three short weeks of summer and ack! How is that even possible? I’m not ready to let our sort-of relaxed vibe go quite yet. We still have Summer Bucket List items to check off our list, lazy days to be had, and sunshine to soak up. Though Fall is my favorite holiday by far, we intend to enjoy every last second of summer we can until that pesky school bell rings.

Which means taking full advantage of summer produce, and this throw-together salad is perfect for doing just that. Juicy ripe tomatoes from the farmer’s market. Tender creamy bites of avocado. Jersey corn. All the very best tastes that summer has to offer, brought together with a simple dressing of extra virgin olive oil and lime juice.

A side dish that takes just minutes to whip up, the toughest part of making it is chopping a red onion and two avocado. I mean, really, even in our lazy days of summer, we can handle that. This is a nice cool salad that pairs well with a burger or piece of chicken fresh off the grill.

Clean eating, super healthy, quick, fresh, and guilt-free.

Which is pretty much what summer is made for.

Dig in.

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Recipe: Traditional Scottish Shortbread

July 1, 2014 · Narrative

Everything you want from a traditional Scottish Shortbread recipe … and with just four ingredients.

If you’re going to make shortbread, it should be legit.

Like an authentic Scottish version.

And the fact that we can do it with only four ingredients?

Even better.

Because this is that.

When the kids were with their Dad this weekend, I made good use of some quiet time and tackled a huge file of recipe clippings. Many were recipes I haven’t made yet, and many headed to the recycling bin, but I stumbled upon a handful of tried-and-true recipes that haven’t made it here.

Which means they only exist on a little scrap of paper.

And, well, that just won’t do.

So here we are.

I got this recipe years ago from a Scottish friend of the family, and honestly, it could not be simpler to make. And it tastes just the way shortbread should. Buttery, slightly crumbly, a bit of sweet, and all ’round perfection. Awesome to dunk in a cup of coffee or just eat as is.

It’s a recipe that you’ll find yourself making again and again and again.

Ready, set …

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