‘Snack’ Articles at Sweetnicks, Page 2

Recipe: Pizza Parsnip Fries

March 10, 2015 · Narrative

An unusual twist on the guilty pleasure of French fries, these Pizza Parsnip Fries will have you coming back for more. And more. And more.

Last week, I was in HomeGoods looking for new bathroom towels, and ended up in the flour and oil aisle.

As you do.

As I picked up a package of coconut flour (healthy stuff!), a woman nearby struck up a conversation. We chatted for fifteen minutes, and by the end, we had covered parsnip fries, almond flour, clean eating, and she had convinced me to make my own coconut flour.

I would say it was a pretty productive visit.

Especially since I found the aforementioned towels I went in search of.

So, parsnip fries.

I think I have only had parsnips once.

In March 2009.

The only reason I remember such a random date is because my sister-in-law was over for dinner and I remember making a tray of roasted root vegetables, including parsnips and turnips.

And then The Ex and I got separated the month after.

So that first foray into parsnips stuck.

But clearly it didn’t stick enough for me to have them again.

Yeah, I don’t know what’s wrong with me either.

But after talking with the woman in HomeGoods last week (and we didn’t even discuss how to make them), I got parsnip fries on the brain and went searching for the parsnips this weekend. I tried to find them at the farmer’s market, but the vendor said they weren’t popular enough in this area (go figure!), but luckily I scored at my favorite grocery store.

The method to making this deliciousness could not be more simple, and it is completely forgiving. Use whatever herbs and spices you like to make a version that speaks to you. I happened to use Flavor God’s Pizza seasoning, but a million other spice and/or herb combinations would be equally awesome.

Hash tag creativity.

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Recipe: Crispy Parmesan Edamame

December 29, 2014 · Narrative

A healthy addicting twist on edamame that will have you wanting more.

Madeline and I are the edamame eaters in the house. If left to her own devices, she would happily make a meal out of it, but more often times than not, she is happily munching on edamame as a snack or a pre-cursor to dinner.

I have been decidedly uncreative when it comes to edamame. Honestly, we either order it at a restaurant or I buy it from Costco or the grocery store and just heat and eat with a little toss of sea salt.

I mean, really, when it’s good naked, who needs anything else?

But I’ve been seeing a lot of recipes for roasted edamame lately, and with a few extra minutes to spare tonight, I popped some in the oven to give them a whirl.

Completely different than our usual steamed and lightly salted version, this is equally as tasty.

Super simple to make. Grab some frozen, shelled edamame and pop them in the microwave to defrost (follow package directions). Spread them out in a single layer on a baking sheet and toss with cracked black pepper, a light drizzle of olive oil, and a bit of salt. Roast in the oven at 400 degrees until they start to get brown and crispy. Remove from oven and toss with some freshly grated Parmesan cheese (this is not the time to use that fake stuff).

Devour.

*The key to the extra tastiness of this version is to make sure to roast the edamame until they get brown and crispy (roughly 20 minutes). If you take them out too soon, they will be chewy. Still good, but not crispy. Enjoy!

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Recipe: Old School Mini Black Olive Pizzas {Pillsbury}

December 7, 2012 · Narrative

When it comes to pizza memories from my childhood, I have two very distinct ones that stand out.

Black olives were one of our favorite go-to toppings. A tradition that still continues when I order pizza for my own family.

Mini make-it-yourself pizzas were a fond after-school tradition. Those were the white bread (though sometimes on English muffins or bagels too), tomato sauce, mozzarella cheese variety. Very old school indeed, and a fun quick and easy bite that Nicholas now loves.

It should come as no surprise that the O’Malley family has a soft spot for pizza. So when the folks at Pillsbury asked me to develop another recipe using their pizza crust, I decided to combine two of our very favorites: mini individual pizzas and black olives as the toppings.

Because really, is there any better way to celebrate the end of the school day?

Or the week?

Or a day that ends in a Y?

I think not.

Because of the individual nature of these mini pizzas, you can mix-and-match your favorite toppings at will and keep everyone at your table happy.

Which is pretty much a guarantee for bites filled with happiness, if you ask me.

Hungry for more pizza recipes?
This Cheesy Garlic Pizza with Lemon Dressed Mixed Greens was a recent unique twist.
This Bacon Cheeseburger Pizza is hands down my favorite.
This Double Delicious Pizza is hearty and totally kid-approved.

Tomorrow? A new recipe for Skinny Fettuccine Alfredo!
Sunday? Weekend wrap-up in photos.
Monday? Pesto and Garlic Crescent Rolls!
Tuesday? 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!

*Disclosure: I was compensated to develop this recipe for Pillsbury.

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Straight from the Cookie Jar: Monkey Munch

June 3, 2009 · Narrative

Our glass cookie jar in the kitchen was reaching dangerously low proportions and it was time to rectify that. Even though this snack mix has been around seemingly forever, I only had it for the first time a few years ago. Nick was young enough when I made it that he doesn’t remember having it before. I’ve seen it called Puppy Chow and Muddy Buddies before, but recently I discovered it as Monkey Munch. I loved the name, and it seemed especially fitting given our own little monkey.

I think you’ll agree that you can’t go wrong with the winning combination of peanut butter and chocolate. It just works. This recipe is crazy simple to make and is a fun snack item for kids when they’re on the hunt for something a little sweet. Dig in!…