‘Recipe’ Articles at Sweetnicks, Page 9

Recipe: Balsamic Strawberries with Crisp Cherrywood Smoked Bacon atop Vanilla Ice Cream

June 30, 2014 · Narrative

Balsamic macerated strawberries, crispy bacon, vanilla bean ice cream. The most unusual sundae that works in a purely magical way.

After meeting the team from Jones Dairy Farm back in February, I knew I wanted to work with them. For a variety of reasons. Because I loved their mission statement. Because their products contain no filler or unpronounceable ingredients. Because they are a family business. And, you know. Bacon.

Because c’mon on…

My first assignment for Jones Dairy Farm was to create a recipe with their bacon. Not just any bacon, mind you. Dry aged. Cherrywood smoked. Thick cut. Pretty much the bacon to end all bacon.

In the grand scheme of things, it’s not hard to create a bacon recipe. But I wanted to do some out-of-the-box thinking with this one. Create something completely different. A recipe you wouldn’t have thought of on your own.

And here we are.

Now besides the fact that this recipe features bacon, tomorrow is also the kick off of National Ice Cream Month. Yes, a full month to celebrate ice cream. And this recipe to celebrate bacon.

I mean, life can hardly get better.

This recipe is super simple, and took full advantage of the fresh strawberries we picked recently. You’ll get a subtle, rich tang after you marinate the chopped strawberries in balsamic vinegar, and the extra juice is perfect when lightly drizzled over your ice cream. Top it with the crispy chopped pieces of bacon, and well, it’s honestly just awesomeness in your mouth.

And the neighbors I force fed it to completely agree.

One more thing. I don’t cook the bacon in a pan. That’s so old school. I bake it in the oven. I’ve been doing it that way as long as I can remember and it’s the best way to cook bacon for three simple reasons:

1 – no splatter or mess on your stove top and also no babysitting

2 – by putting it on a wire rack set inside the cookie sheet (as pictured above), you allow the bacon to get perfectly crispy from all sides

3 – the bacon doesn’t cook in the grease, as it would in the pan, since it drips to the bottom. which makes it a tiny bit healthier. and that means you can have more. You’re welcome.

Celebrate summer. And National Ice Cream Month. And most of all, BACON, with this simple, but blow-your-mind recipe.

For even more Jones Dairy Farm goodness, be sure to grab a copy of their just-released cookbook. It was put together to celebrate their 125th year anniversary and features many bacon recipes, along with highlighting their other products as well. Everything from breakfast to dessert is yours for the making. Free to download.

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Recipe: Turkey Salsa Salad

April 17, 2013 · Narrative

Is that not a beautiful plate of deliciousness or what?

Oh how I love Spring. I love everything about it except how crazy our schedules get. Between Nick’s track practices, acting workshop, and Scout meetings, and Madeline’s soccer practices, having recipes like this is a total lifesaver.

That and the fact that groceries are delivered to our home.

Just sayin’.

I am all for convenience and automation whenever it saves me valuable time and means we can be total homebodies instead of schlepping around the grocery store aisles.

Most days.

If your schedule is just as crazy, you need this recipe in your life. I made it last week while Nick was finishing up homework before we dashed off to track, and he wandered into the kitchen just as I was finishing.

“What smells so delicious?”

He rarely comments on food smells (except onions, which he hates), so that was huge in and of itself.

I prepped it before we left for practice, and we sat down to dinner as soon as we walked in afterwards.

Perfection.

Whether you’re clean eating. Or doing high protein. Or no carb.

Or a plethora of other eating lifestyles.

This can fit that.

Super simple to make, packed with flavor, and completely guilt-free.

And even better? Pretty kid-approved. Madeline was slightly less enthusiastic, but still ate half her plate.

Which I consider a win.

Tomorrow? A book review!
Friday? The Atlantis Aquarium review!
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Recipe: Creamy Chicken Mushroom Toast Points {Progresso Recipe Starters}

February 1, 2013 · Narrative

Does the phrase “toast points” bring you straight back to the 1970s or what?

When it comes to developing recipes for clients, the projects usually fall into two categories: 1) They’re looking for a new, original recipe along a certain theme (holiday, event, season, what have you) or 2) They would like you to use a certain product.

I love both angles of it, but the latter is a good opportunity for me to find out about new products I might have otherwise missed. Like it’s how I discovered Pillsbury’s whole wheat artisan pizza crust, which is now one of my favorites.

And this time? It introduced me to Progresso’s Recipe Starters. Whether you use it as a base to build a recipe, or just make a soup out of it, it’s a new, unique product that is worth hunting down.

When I saw that one of the flavors was a portobello mushroom one, I instantly thought of toast points. I don’t know why. Sometimes I can’t explain my mind.

Caramelizing an onion and some garlic first, and then adding a boat load of mushrooms, the recipe starter, and cooked chicken … and man, did it ever amount to a pan full of deliciousness.

To that point that as I was sampling the sauce, I burned my tongue.

And that didn’t stop me from going back for more.

Reduce the sauce a bit so it thickens up, and gently spoon it over a few pieces of toast.

Total comfort food from the inside out. And perfect for this arctic freeze that has been coming through over the past few days.

Did you hear there’s a big game this weekend? While this is *not* a finger food in the least, it is something super quick that you can make for your guests, leaving you more time to enjoy your company and the game, and less time slaving over the hot stove.

Like 20 minutes and you’re done.

Super savory. Simple. Comforting. Filling.

Touchdown.

You knew I had to go there.

If you’re looking for more tips, ideas, and recipes for your own Super Bowl Sunday party, you might want to check out this Land O’Lakes link for more. And now … a giveaway.

Leave me a comment and tell me your favorite party food or recipe to share and you’ll be entered to win a Land O’Lakes giveaway. The winner will receive an Emile Henry pizza stone, a large white serving platter from Crate & Barrel, a reusable refrigerated grocery bag and a high value coupon from Land O’Lakes. Extra entries allowed if you follow me on Instagram, Twitter, or Pinterest (this is only for new followers), or if you follow Land O’Lakes on Twitter, Pinterest, or Instagram. And extra entries for tweeting this giveaway. Entries accepted up until midnight on Tuesday, EST. Good luck!
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Recipe: Pesto and Garlic-Studded Crescent Rolls

December 10, 2012 · Narrative

I think garlic might be my love language.

Well, let’s be clear. It’s not my only love language. Sunrises. Sunsets. Heart-shaped things appearing magically somewhere unexpected. Someone cooking for me. Little colored drawings from Madeline. Seeing Nick treat others with kindness.

Those are all bits and pieces of my love language as well.

But garlic? Man oh man, that’s definitely on the list.

On the kids’ list too, but only if they can’t see it.

Last week, when we grabbed some pizza after checking out an art exhibit, I watched as the kids carefully picked off bits of garlic on their pizza.

First they said they didn’t like garlic.

As if.

But then I explained how it’s been in, oh, the last 163 things I might have cooked.

So then Nick went on to clarify that recently, he had something at a relative’s house, and there was this HUGER THAN JUPITER piece of garlic on his dish and he just couldn’t.

So it’s only the big pieces that he doth protest.

Which means he’s all over these little bits of garlic deliciousness.

And inhaled three as soon as they came out of the oven.

Bread is that little thing you need on the table to round out everything and make it just about perfect. And well, including garlic is just about a home run.

If you ask me.

If garlic happens to be YOUR love language, it just might be your lucky day. Bake up a batch of these babies and you’ll be whistling dixie in no time.

You’re welcome.

Really.

Tomorrow? Christmas Lists and Santa visits!
Wednesday? A review on a new grilled cheese restaurant!
Thursday? A new recipe for Gazpacho Salad!
Friday? A review on a new art exhibit!

I always love seeing the behind-the-scenes peeks at how photographs get set up. Here’s a look at how I got the first shot above:

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Recipe: Devils on Horseback {Appetizer}

November 20, 2012 · Narrative

So this past Saturday, I shared a table at a vendor show with a friend. From 10-3. And then hosted a party with girlfriends at 6. {More party details coming soon}

I needed to make a few eats for the party and needed to keep it super simple.

Because time? There was, like, none to spare.

Apparently Oprah heard my silent plea and came through because just last week, a link for her 10 Minute Appetizers landed in my inbox.

True story.

I scanned through and chose two to make.

One with figs, one with dates.

And another true story? I actually really don’t like figs.

Or dates.

But I am adult enough to know that sometimes something needs to be presented in a different way to get you to like it.

And this is about that.

I have a little bit of a problem with the “ten minute” claim. Unless she means 10 minutes to assemble, and not from start to finish.

But either way, you’re done in thirty minutes, with minimal work.

And I can live with that.

A little sweetness from the date. A barely perceptible taste from the cheese, interestingly enough. And the bacon?

I mean, really.

Everything is better with bacon.

Word.

After the first bite, it was a round of OMGs.

And halfway through the night, the entire plate was gone.

Completely and utterly gone.

If you need something a little different to round out your Thanksgiving dinner table, make these. And if you don’t, make them anyway. Or pin them and make them another time.

But make them.

Because if I know nothing else, I know you need these in your life.

Oprah thinks so too.

So there’s that.

PS – And Devils on a Horseback are actually nothing new. They’ve been around forever, in various forms, and were quite big in the 1970s.

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Recipe: The Best Buttercream Frosting Ever

March 11, 2010 · Narrative

The best buttercream frosting ever can be made from a few simple ingredients that you already have in your kitchen. You’ll find yourself making this one again and again.

A friend asked me the other day if I thought about writing a cookbook. No, I haven’t. Truth be told, I have a nice cache of recipes I’ve created on my own, but my problem is writing them down. I cook a lot like traditional grandmothers … a little bit of this, a little bit of that, wait, more of that. I create the recipes based on feeling, intuition, how they look, tasting along the way. That’s hard to put down in writing. This buttercream frosting recipe is the perfect example. To me, the frosting on the cupcakes from Billy’s Bakery in New York City was the one to beat. I tinkered. I played. I improvised. I created. Four ingredients. That’s all it needs. Yet the finished result for me was always based on how it looked. Its consistency. And then, of course, followed by the taste. But the measurements were what failed me. I never measured. I just did. But a few months ago, a friend asked me to share my recipe, after having it one too many times here, and I decided it was time to figure it out. There are some recipes I’d like to be able to pass down to my kids, and I can’t do that if I don’t find some way of getting them written down. Another food goal for me this year. Commit more of them to writing.

The ingredients are simple. Butter. Milk. Confectioner’s sugar. Vanilla. That’s it. I tend to like my buttercream frosting a little on the stiffer side. If you prefer yours a little thinner, just add a touch more milk until it’s where you want it. Buttercream is my go-to frosting. Whether it’s on a batch of homemade cupcakes, or atop a birthday cake or Rainbow Cake or smooshed between two Cinnamon Nut Spice Cookies (for that one, I make a maple buttercream version), I’m all about the buttercream. Forget Billy’s. This one is now the one to beat. And it saves me a trip into the city to boot.

Project 365
March 11, 2010, Photo #62

Crazy Dog

Eli never fails to get a laugh when he does this. He’d much rather walk himself than have someone else hold the leash, thankyouverymuch.

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Recipe: Toffee Crack

June 11, 2009 · Narrative

Yesterday I ran into the grocery store to grab a few items after work. I forgot light bulbs. You’d think the fact that two out of three bulbs in the kitchen were out would have been enough to remember, but it wasn’t. So after dinner, I decided the kids and I would walk to the grocery store to get the light bulbs. It was perfect walking temperature, we got exercise and yes, I got my light bulbs. On the way down, we dropped off a CARE package of Toffee Crack to neighbors.

This recipe has been floating around for probably nearly as long as Monkey Munch. I first had it about six years ago at an office potluck. One of the employee’s wives made it and it was gobbled up in no time flat. Everyone oohed and ahhed once they saw how easy the recipe was and it quickly made the rounds.

Around here, a box of Saltines doesn’t last very long, so I had to hide a sleeve for the recipe. Madeline and Nick both devour them. Something I don’t begin to understand. A plain Saltine is pretty flavorless, if you ask me, but it makes them happy. I, on the other hand, love them with an ultra-thin layer of soft butter and a nice slice of sharp Cheddar.

Toffee Crack (and I’m trying to remember the other name the sweet treat went by, but you know, that whole memory thing…) is crazy simple to make and a tasty disguise for the standard Saltine. I don’t know if I’d go so far as to use the word toffee when describing the overall taste, because I think the chocolate tends to take center stage. No matter what you call it, it’s something different that satisfies a sweet craving … and then some.

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Recipe: Maui Scalloped Potatoes from Disney World’s ‘Ohana {Polynesian Resort}

May 4, 2009 · Narrative

I need you to stop what you’re doing and go grab a piece of paper and a pen. I’ll wait.

Ok, got it? Write down these things:

4 potatoes
heavy cream
cheddar cheese
Parmesan cheese
onion

Those five ingredients, plus a few standard pantry items, is all you need to have the most OMG to-die-for potatoes. Ever. Seriously. This is the throw-away-all-your-gratin-recipes-because-this-is-all-you’ll-ever-need recipe. This is the one. The one that stops the searches. The one that makes the others run away in the fear. The one and only.

And now the backstory…

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Chocolate Chip Dream Bars

November 21, 2004 · Sweets

Chocolate Chip Dream Bars
Recipe courtesy of Betty Crocker’s Baking for Today

Bars

1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
1 cup all-purpose flour
2 eggs
1 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 bag (6 ounces) semisweet chocolate chips (1 cup)
1 cup milk chocolate chips

Chocolate Glaze

3/4 cup milk chocolate chips
2 teaspoons vegetable oil

Heat oven to 350°F. In medium bowl, mix 1/2 cup brown sugar and the butter. Stir in 1 cup flour. Press in ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes.
Meanwhile, in medium bowl, mix eggs, 1 cup brown sugar and the vanilla. Stir in 2 tablespoons flour, the baking powder and salt. Stir in semisweet and milk chocolate chips. Spread over crust.
Bake bars 15 to 20 minutes or until golden brown. Cool completely in pan on wire rack.
In 1-quart saucepan, heat all Chocolate Glaze ingredients over low heat, stirring constantly, until chocolate is melted. Drizzle glaze over cooled bars. Refrigerate at least 1 hour until firm. For bars, cut into 8 rows by 4 rows. Store at room temperature.

Originally made and reviewed here.

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