‘Taste of Home’ Articles at Sweetnicks

Recipe: Lemon-Caper Baked Cod {Taste of Home magazine}

April 4, 2013 · Narrative

Last week, we were away for seven nights.

And every single dinner, I ate fish. (There are nine pictures above because the two extra were appetizers)

Sometimes more than one kind.

I love fish. The kids? Not so much.

So that means that I don’t cook it too often, and when we’re out, I’ll try and take advantage of the menu and choose items that I don’t get to eat as much at home.

Like last week.

It was glorious.

Salmon. Cod. Flounder. Lobster. Scallops, Shrimp. Crab. And Butterfish.

This was my first time having Butterfish and it was divine. More properly referred to as Escolar, it is, sadly, a more tropical fish, so the odds of me finding it in New Jersey are … slim and none.

And so it goes.

If, however, you have the opportunity to try it, do. It’s like a very distant cousin of the lobster, and it very much lives up to the butter in its name.

And even though we’re back from vacation, the fish continues. Flounder was on sale this week at our local grocery, and the day after I bought a pound of it, I found this recipe for Lemon-Cape Baked Cod. Flounder. Cod. Pretty interchangeable in my mind, although they have slightly different characteristics.

The recipe was ridiculously simple to make. So much so that I made it while chatting with a friend that stopped by to visit last night. Five minutes and it’s in the oven, and twenty minutes later, you’ll be enjoying this full flavor, clean eating, guilt-free dinner.

Taste of Home magazine served it with a Greek Green Bean Medley, but using ingredients I already had on hand, I served the fish over Minute Rice (brown), with a side of avocado.

I did everything but lick my plate clean.

Make it.

Tomorrow? A newly discovered 9/11 Memorial Park.

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Recipe: Caramel Pecan Bars

April 12, 2011 · Narrative

In the interest of keeping everyone happy, another non-healthy recipe for you tonight. These Caramel Pecan Bars are in a Taste of Home Brownies magazine that is currently on newsstands; I was looking for something quick and simple that would cut neatly and this certainly filled the bill. The pecan flavor really comes through, for sure, but these remind me a bit of Blondies, which I’m not as big a fan of. The recipe notes “that the bars really capture the flavor of pecan pie,” and there is a definite hint of that, without the gooeyness of it. If you’re looking for something new to get out of a chocolate rut, this might be just the thing, but with its two sticks of butter, two plus cups of sugar and two cups of pecans, a massive work-out will be needed right after to absolve you of any guilt you may have. Aside from one tiny nibble to determine edibleness, the work-out I just came back from is still firmly intact.

A little photo catch-up from the past week, and then I’m off to find my remote and a pillow because the two and a half hours of sleep I got last night just aren’t cutting it anymore. Today is only Tuesday and this week has seriously kicked my hide. I came back completely replenished after a few days away , only to be depleted very soon after. Another friend, who is having an equally challenging week, texted me that God only gives us as much as we can handle. While I definitely believe that, I just wish he didn’t think I can handle quite as much as he gives me. At some point, it has to be someone else’s turn, because I need a break. Insert big deep sigh here.

Project 365
April 4, 2011, Photo #93
Whenever I feel an inkling of any sick or sniffle or ache coming on, I go get this Ten Ingredient Soup from a local restaurant. I don’t exactly know what all the ten ingredients are, and I’m pretty sure that it’s better that way, but it never fails to work a little magic for me.

Project 365
April 5, 2011, Photo #94
Beth and I got the new shellac manicures last Saturday. This is what it looked like on Day 4, completely chip-free. The manicure is a few bucks more but is advertised to last up to 14 days.

Project 365
April 6, 2011, Photo #95 (and a bonus)
Last week, we took two of the kids’ friends to Zumba class. Since they’re both joining us again tomorrow (with a third for good measure), I think it’s safe to say they were hooked.

Project 365
April 7, 2011, Photo #96
I can’t remember what this sandwich is called, but it’s from Panera. I want to say it was called a Power Sandwich, but don’t hold me to it. Whole grain bread, egg whites, ham, Cheddar, amazingly good.

Project 365
April 8, 2011, Photo #97 and a bonus

Breakfast on Friday. Guilt-free and delish.

Project 365
April 9, 2011, Photo #98
So excuse the fact that I’m headless, go get yourself this shirt. Victoria’s Secret, of course, but the softest and most comfortable thing ever.

Project 365
April 10, 2011, Photo #99
Sunrise. Gorge.

Project 365
April 11, 2011, Photo #100 (yay!)
Inside Out Onion Roll Sandwich. Recipe coming to a computer screen near you.

Project 365
April 12, 2011, Photo #101 (caught up!!)
This book is one of our new favorites. Seems a little strange to think of Weird Al Yankovic as a children’s book author, but it’s a great book. Lots of big words and thoughts to stimulate Nick’s mind, and fabulous illustrations for Madeline (who, surprisingly, totally got the concept of the book; doesn’t hurt that they’re studying professions in school this week, so that worked out to my advantage). The rhyming, although the sentence structure is a bit longer, reminded us a bit of Dr. Seuss, whom we love dearly, so if you have littles that you read to at night, grab this one. I don’t think you’ll be disappointed. If you happen to buy it (or anything else at Amazon for that matter) through this link, this single mom gets a teensy percentage of your purchase and is very much appreciative (and any other time you happen to be going shopping at Amazon, if you click on the (rotating) cookbook picture/ad in my sidebar to the right, the O’Malley clan gets a little commission, and we thank you. Public service announcement over). …

Recipe: $25,000 Penne Gorgonzola with Chicken

April 12, 2010 · Narrative

Creamy, rich pasta with Gorgonzola and Chicken. Completely kid-approved, and worth every calorie.

Ever wonder what a $25,000 recipe looks like? That’s one right there. Wonder what it tastes like? Wonder no more; now you can make it. I picked up one of those special editions of Taste of Home magazines (you know the ones, the sneaky magazines that look like a regular magazine, but have the oh so special sticker price of ten bucks) a few months back and was smitten as soon as I saw this recipe. I mean, really, say gorgonzola and I am there. Gorgonzola, Bleu Cheese, Stilton, Cambozola. Haven’t met too many cheeses that I don’t like, but the strong blues are right up there at the top.

This recipe comes from George Schroeder from Port Murray, New Jersey. Although he has been cooking since he was a teenager, this was the first recipe that he has entered into a contest. Talk about luck! And quite a bit of know-how too, because there is certainly more to winning a contest than just luck. The recipe is good. I made it last night while the kids were outside jumping on the trampoline. Even though I was summoned outside to see handless cartwheels and midair flips, the recipe was a breeze to make. It’s creamy, rich, filling and perfect for either a weeknight dinner or when company is calling. Just three caveats: I would use a little less sage next time. While I like the flavor, if I got a bite with a piece of sage in it, it was a little overpowering. And the serving size. The original recipe serves 8, so I halved it, something I rarely remember to do. I used more pasta than it called for, but I’d be hard-pressed to say that half the recipe would serve four adults for dinner, so if you make it, just keep that in mind. And lastly, next time I make it, I’d add some peas or asparagus for a little color. Otherwise, it’s a lot of white.

That being said, it’s totally worth making … delicious and perhaps just as important, kid-approved! Nick loves Penne with Vodka Sauce so much that he is a little wary of any other penne dish, so I held my breath a bit for his first few bites, but didn’t need to. Two helpings and he was a happy kid.

Project 365
April 12, 2010, Photo #76

So I’m making dinner and Madeline walks pasts me and yells “garbage!” I hear her throw something in. The only problem? She wasn’t near the garbage can. And she knows darn well where it is and uses it properly, often. She was near the washing machine, which was open since I was also doing laundry. I peered inside. Her half-eaten banana.

This morning, I’m getting her ready and trying to get her out the door to school and she runs into the kitchen and lifts open the garbage can. I thought she was throwing something away. No. She was getting her Dora backpack out of the garbage can. Apparently she put it there for safekeeping when she was eating her breakfast this morning. Someone is temporarily confused, and clearly I need to pay more attention to what is ending up in the garbage can.

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Spring Training and Vanilla Salted Peanut Cookies

April 5, 2010 · Narrative

Nick has played on the town soccer team for four years now, two seasons a year. This year, we decided to add a little baseball to the mix. The first practice was this past Saturday morning, and we were on the field bright and early, for three hours. Madeline and I set up camp in a far corner, out of the way from stray flying balls, and settled in. I can’t tell you how proud of Nick I was. When I originally signed him up, I can’t say he was too happy about it. He’s never played before, and was apprehensive about it. “What if I can’t hit the ball? Or miss a catch? Or don’t know which way to go?” Nick is my thousand-question-much-trepidation baby. To appease the fears, we all took turns practicing with him and taking him out and going through some basic rules. Me. His Uncle. Jamie.

When we got there Saturday morning, his team had one of his school classmates on it, so that helped. But something happened. He dug in. Became completely and fully engaged. Raised his hand. Volunteered to go first. Swung the bat. Had fun. So, so very proud of him.

Madeline watched Nick play for the first solid hour, and every time she saw him running, she stood up to cheer for him. Love that about her.

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Recipe: Bleu Cheese Onions

January 28, 2010 · Narrative

Whoever said that a picture is worth a thousand words knew what they were talking about. When I spied the picture for the Bleu Cheese Onions in a special magazine from Taste of Home, Prize Winning Recipes, I was in. In enough that I forked over ten bucks for the magazine. I love all the side items that go with a good steak, and onions are no exception. But put bleu cheese with it? And make it an easy recipe that I can just throw in the oven and let it do its thing? I am so there.

We had company for dinner tonight, and once I got my mind wrapped around this recipe, the rest of the meal was planned from there. Rib Eye steak? Check. Sicilian Lentil Soup to start? Check. Side plate of steamed broccoli? Check. But forget about all those other things (lentil soup recipe coming next week … a mere 120 calories per serving) … let’s talk about those onions. Usually when you think of onions with steak, it’s the caramelized version, which are excellent in their own right, but, let’s face it, they can be time-consuming and need a bit of stir-stir-stir babysitting. These? Five minutes to put together, and then bake for 20 minutes. The perfect accompaniment to your next steak dinner … bringing steakhouse cuisine right to your dining room table, one bite at a time.

Project 365
January 28, 2010, Photo #28

If this is what 23-1/2 months look like, I’m pretty sure I’m in trouble when she hits those teen years.

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Recipe: Artichoke Bread

January 19, 2010 · Narrative

Remember last week when Artichoke Bread was on the weekly Menu Plan? Well, with Madeline getting sick, and us glued to each other for a solid week, those plans quickly fell by the wayside as I made my way through using up contents of the fridge and freezer instead. Today, however, the recipe for the Artichoke Bread resurfaced and hit the dinner table. My parents came over for dinner, and since I know my Mom likes artichokes, it’s a safe bet that I wouldn’t have a ton leftover at the end of the night. I don’t mind leftovers, but after the third or fourth day, I’m kinda over them.

This recipe reminds me a lot of the Stuffed Garlic Bread that I have made tons of times before. That one is a particular favorite of The Neighbors too, but there’s usually a good-natured complaint or two about all the chopping you have to do for the recipe. It isn’t that much, but it does take a few extra minutes. This one is like that recipe with way less work. Don’t you just love a new recipe that might make quicker work of an older more time-consuming recipe? Wait, that’s just me? Say it ain’t so.

Interestingly enough, this one starts with those refrigerated French Bread tubes from Pillsbury, but I don’t see why you couldn’t use any loaf of French Bread from the bakery section of your grocery store if you wanted to swap that out. Once you have the bread, mix six ingredients in a bowl (four if you forget two, like I did; clearly I was distracted), spread it on the cut-open French Bread and bake for 15-20 minutes.

Your reward? A nice starter or side to a meal that is creamy and cheesy and downright delicious. My two pieces of this might mean a few extra laps at the gym tomorrow night, but all in good taste. And just to bring it home a bit more for those artichoke haters out there, my Dad had several of these pieces (I think I might have spied four total on his plate during the course of dinner) and he doesn’t like artichokes. Go figure.

Project 365
January 19, 2010, Photo #19

As you can see, my parents’ dog, Beauregard, adheres strongly to the No Dogs on the Couch rule in the house, as well as Eli does. He’s the one that taught Eli all about the comforts of the couch. To the point that if someone is on the couch, Beau will bark until they either move over or get off. Clearly Madeline thinks he’s on to something, although Beau wasn’t about to share the couch with her.

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RIP Gourmet Magazine (1941-2009)

October 5, 2009 · Narrative

It was a sad day in both the publishing and culinary worlds as a shudder went through the respective communities. Conde Nast announced that after 68 years of publication, next month’s issue of Gourmet magazine would be the last. As if that wasn’t enough, the hits just kept on coming. The entire staff of 180 was let go, right up to editor Ruth Reichl. Not only that, they had to be cleared out by the end of the week. Staff members that have been there for 30+ years now have just days to empty their offices. A sad day indeed. The reason for the fold? It just wasn’t profitable anymore and the advertisers weren’t there. The decision came after a three-month independent study, and unfortunately, Gourmet magazine wasn’t the only casualty, as Cookie Magazine, Elegant Bride and Modern Bride all got the ax as well. I’m disappointed about Cookie leaving too … it’s a wonderful parenting magazine that remembers all the other sides of you that exist, along with the parenting side.

I’ve had a love/hate relationship with Gourmet magazine over the years. Their covers, particularly two years ago, were dark and dour, quite the opposite of what I want to inspire me to rush into the kitchen and start banging pots and pans around. They didn’t make my mouth water. The recipes aren’t nearly as accessible as the ones in their counterparts like Bon Appetit and Everyday Food. Not that that’s bad, after all, it just had a decidedly more cultural slant. I read and subscribed to it for different reasons … much like Saveur magazine, their writers all exceled at transporting you to a faraway place, weaving food tales accompanied by moving pictures. It was iconic like no other.

If advertising, or more importantly the lack of it, managed to take down the iconic Gourmet magazine, I have to wonder what that means for a magazine like Taste of Home, a magazine that has no advertising. I guess if you don’t rely on it to meet your payroll and make a profit, then all is good. At this rate, as some of my favorite magazines are quickly disappearing all too fast, I certainly hope so. Taste of Home is a completely different animal … a magazine filled to the brim with comfort food; recipes that use ingredients that you know and know well, and ingredients that you likely have on hand to begin with. Recipes that your mom and grandma likely made. I took a few years off from Taste of Home magazine, but warmed up to it again earlier this year, perhaps in my own search for more comfort from the kitchen, who knows?

Is there a good way to segue into a recipe for Peanut Butter Bars? Probably not, so I won’t try. Suffice it to say that the Gourmet magazine news is terribly sad and I hope that’s the last magazine demise we have to hear about for awhile. So many of my favorites have closed up shop this year. No matter how much access we have to things online, I still have some 50+ magazine subscriptions and read books voraciously. Nothing replaces the written word. And nothing will replace Gourmet magazine.

Now onto peanut butter …

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Easy Chicken Strips

August 27, 2009 · Narrative

Thanks so much for all the awesome suggestions to my dinner quandry – you guys are the best! I think my new plan is to spend the next week getting the rest of the kitchen unpacked so I can get ready to groove. I still, and this pains me so, have yet to find the box with all my herbs and spices. One of the last boxes I packed, and actually debated about packing it, because I knew I’d need it sooner rather than later. ‘Tis my project, one of many, for the weekend.

Once I get the kitchen in shape, then I’d like to tackle menu planning again. I feel like that could provide a good framework to making things a little easier when it comes to dinnertime. Even if it’s a loose plan. Knowing me and how well I do with menu plans, the looser the better. Cooking separate meals is not something I’m fond of, nor the picky eater that they tend to create – I’m totally with you all on that one! I haven’t done it yet and don’t plan to start. Nick isn’t really a picky eater now, and Madeline is far from it, and I really want to continue to foster that. One of our family friends is a picky eater, the worst one I know, and it stems from her mom totally catering to her growing up. Every time we get together for a meal, I refer to the long list of things she won’t eat. Such a shame the things she’s missing out on.

There are definitely food items that I like that I know the kids don’t, so maybe I’ll have those on nights when there are leftovers. I guess it feels like it’s a little different with The Husband not here, but in theory, there are a lot of things that I liked that he didn’t either, so it shouldn’t throw me. Of course, the quantity of food is a whole ‘nother topic. With him, we’d never have leftovers. Now I have to remember to look at serving sizes and potentially halve a recipe, or make plans to freeze some or share. It’s all workable … mostly a case of reprogramming, you know? Once I find my box of spices – ack!

For tonight’s dinner, I went with something I knew both Madeline and I would like, but that Nick might be on the fence about. While he might order chicken fingers at a restaurant, he’s not a fan of homemade chicken fingers. Can’t figure out why since I think homemade chicken fingers are better than the dried out, frozen version restaurants usually serve. I came across a new recipe for chicken fingers in the September/October issue of Taste of Home’s Simple & Delicious magazine. This version is baked, not fried, so even with the butter, it’s fairly low in fat (12 grams per serving). When Nick asked what was for dinner, I kept it short and just said “chicken.” He peered at the platter and didn’t say anything. I put two on his plate and the next thing I knew, they were gone. Ate every last speck. Apparently the key is to not call them chicken fingers. Who knew?

Quick and easy to make, it took less than 30 minutes start to finish. They are slightly crispy with the corn flake coating, yet very tender, making it both kid- and adult-approved. This is a great use of those little dregs of corn flakes you have floating around the cupboard. Truth be told, using it as breading is the only reason I have corn flakes in the house. Never was a fan of them as a child, and that hasn’t changed as an adult. Give me Lucky Charms or Cap’n Crunch any day! I know, terrible for you, but since I have it, like, twice a year, I think it’s ok.

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Pear Pizza Wedges

August 6, 2009 · Narrative

There are some ingredients that I like so much that I know if they’re in a recipe, chances are it will be a home run. It’s just that I like the ingredient enough that there’s little you can do to mar that, you know? Gorgonzola is one of those ingredients. I don’t think I’ve made a gorgonzola recipe yet that I haven’t liked. So you know when I saw a recipe for an appetizer pizza that combines the strong flavor of gorgonzola and the sweetness of sliced pear, I was all over it.

This is another recipe from the Summer Appetizers magazine from Taste of Home. It honestly took less than five minutes to put together and is a nice way to kick off a meal or serve at your next summer together. The pizzas are made on pita bread and when I make this again, I would halve the pitas so the crust is thinner and crispier. The recipe also calls for a half-cup of gorgonzola and I used way less when making it, and would do that again. It’s such a strong cheese, less is really more. Oh, one more thing. I loved the honey balsamic drizzle and would use a bit more. But really, I promise, that’s all I’d change. ;) And with those changes? There’s no holding back.

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Recipe: Pepperoni Pizza Spread

July 30, 2009 · Narrative

Pepperoni Pizza Spread

I’m a total cheese girl from way back. One of my mom’s pregnancy cravings when she was pregnant with me was Limburger cheese, so I used to liken my fancy for strong and stinky cheeses to that. When I was pregnant with Nick, I went a solid month eating sweet potatoes every day. He can’t stand them. There went that theory.

Whether it’s just chunks of cheese on a platter with crackers, or some hot melty cheese in a fondue … you name it, and I like it. I definitely like some cheeses more than others, but suffice it to say I haven’t met a cheese I didn’t like. We had company for dinner tonight, and I had already planned on Penne with Vodka Sauce for the main course and Pretty in Pink Strawberry Cupcakes for dessert. Next I looked for an appetizer that would be adult-friendly but that would go over well with the five kids at the table. Once I saw the recipe for Pepperoni Pizza Spread in a special Appetizers issue of Taste of Home magazine, my search was done. After all, with four cups of cheese in the dish, it spoke to my inner cheese girl. It was adult enough that when served alongside a basket of crusty baguette slices, it made the perfect starter, but kid-approved enough that they were diving in to. I mean, hello? A pizza dip? Say no more!

The recipe is super simple to make. Mix nine ingredients together and bake for 25 minutes. Serve with crackers or bread. We can handle this, right? Totally! There are some little pockets of vegetables hidden inside the dip, and I bet we could get away with hiding even more, but I didn’t want to push it. I’m a total saltaholic, and with the green olives and bits of pepperoni throughout, it was a total party in my mouth. Just a fun little dip that warms you from the inside out.

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Recipe: Butter Pecan Fudge

June 30, 2009 · Narrative

During the summers when we were kids, we spent a lot of time on the beaches of Cape May. When we got there and headed for the boardwalk, my sister and I would make a beeline for our first fudge purchase. A quarter-pound would last us all week, and we would each choose a different flavor and share. Our favorites were the peanut butter and maple walnut varieties. Finishing off the week with a little bit of obligatory salt water taffy, it made for some very sweet summer memories. No pun intended.

I met up with an old high school friend at the farmer’s market last weekend, and that presented the perfect opportunity to try out a new recipe… to bring her sweet treats, of course! When it comes to making candy or fudge, I pass by a lot of recipes, particularly the ones that require a candy thermometer. I have one, somewhere, most likely buried in the drawer that holds kitchen gizmos that I’ll likely never use (note to self: that’s the next spot for the big purge). It would probably take longer to find the thermometer than to actually make the recipe, and frankly, I can’t be bothered. I want it quick. And now. It’s all about instant gratification these days, baby.

So when I spied an uber-easy recipe for Butter Pecan Fudge in a holiday issue of Taste of Home magazine that didn’t require the use of a candy thermometer, or any other fancy gadget for that matter, I was sold. Seriously, the recipe took no longer than 10 minutes to make, start to finish. It was all I could do to wait for it to set up.

About an hour later, I headed back to the kitchen to give it a try. I cut off a small piece and popped it in my mouth. Commence heavy swoonage. As the sugary crystals quickly became heat-seeking missiles for any cavities I might have, I closed my eyes to savor the sweetness. This one is a keeper. It’s creamy. It’s buttery. It’s caramely. It’s everything you want in a piece of fudge, and then some.

With ingredients you likely already have on hand in your very own kitchen, you are just a short hour (from beginning to the fudge setting) from savoring these babies in your own mouth. What are you waiting for?…

Straight from the Cookie Jar: Butter Crunch Cookies

March 16, 2009 · Narrative

The Husband made a roast pork last night for dinner, and I took care of the rice and salad. Since it made for an easy night in the kitchen, it was the perfect opportunity to hit my stack of to-try recipes and tackle another one. The glass cookie jar on the counter was getting dangerously low and it was time to rectify that situation.

This recipe comes from a special Cookies magazine that Taste of Home put out around the Christmas holidays, and although I’m not a big fan of rolling cookies into little balls (I usually give that job to Nick, who luckily not only loves it, but is a pro at it), it was in the oven in under fifteen minutes. Even with a minor substitution in the recipe, the end result is just short of an OMG cookie. Seriously rivaling my current favorite, those Cinnamon-Nut Spice Cookies, they are buttery, crispy and downright addicting.

Have a few minutes? Go on and fill up your cookie jar with these babies … you won’t be disappointed.

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