With a BIG 18 months under my belt…..hehe….I’ve gathered from my peeps, making “The My Most Favorite Nibbles List,” are those with the least complicated ingredients and minimal steps involved.  Is this a shocker to me?  Well, let’s just say that “streamlining” is my middle name (wouldn’t that be funny if it were?) Less money, less hassle, less brain waves & most importantly…less dishes!!! In my house grilling is super high on the totem pole, especially with the nice weather here.  On any given day you can find me testing, trying & tinkering around  the grill.  FYI – this is not why I put “trifecta” into the recipe title. It’s the secret mixture that I concocted for the Chicken Skewers…. a marinade, baste & dipping sauce all in one little bowl.  Magic…maybe not, but I’d say it is pretty darn close!

Servings – 6 skewers

Ingredients

·         1 lb. chicken breast trimmed and cut into bite-sized chunks

·         2 tablespoon good tequila

·         2 limes juiced

·         2 tablespoon honey

·         1/4 cup Dijon mustard

·         1 shallot chopped finely

·         2 tablespoon low sodium soy sauce

·         1 tablespoon chopped flat-leaf parsley

·         1 tablespoon chopped cilantro

·         1 red bell pepper cut into bite sized chunks

·         Ground pepper

Directions

1.)    Preheat grill to medium-high heat.

2.)    In a small mixing bowl, combine everything but the chicken & peppers. (Mixture should be similar to consistency of a barbeque sauce.)

3.)    Insert chicken into a large re-sealable bag and marinate with half of the prepared sauce. (I recommend marinating at least 4 hours and up to overnight.)

4.)    Soak wooden bamboo sticks in water for at least 30 minutes prior to cooking. (Oops, I didn’t submerge them enough this time, notice in main picture)

5.)    Thread chicken and peppers alternating onto bamboo sticks.  (Should be about 3-4 pieces of each per stick.)

6.)    Divide remaining marinade into two bowls.  Reserve one in refrigerator until ready to serve.

7.)    Once grill is hot cook chicken about 8-10 minutes.  Halfway through brush chicken with the sauce turning throughout. 

8.)    When chicken and peppers are nicely browned, remove from oven and place alongside the extra dipping sauce.

I am certainly not one for tattling, but if cooking salmon ever gives you a hard time, you must let me know.  With such innately robust flavors, there is usually very little  that needs to be done to it.  Lately, I have been on a huge salmon kick, often preparing it for lunch, dinner & even breakfast at times (smoked of course).  Sometimes, the sushi lover that I am, will even sneak a piece off and go sashmi style before popping it into the pan.  Now here we have a recipe that I am completely confident that you are really going to enjoy.  Fresh herbs, whole wheat panko, a little orange zest AND the secret ingredient…..shhhhh……fig mustard!  Please know that I am not asking you to go on a scavenger hunt to find this savory condiment, however if you can at a local specialty store…BRAVO.  If not, honey mustard will do you just fine.  My one request is that you just savor each bite, because it is pure and utter deliciousness. You deserve it

1/4 cup whole Wheat panko Crumbs
2 tablespoon fresh parsley chopped
1 tablespoon fresh orange zest
1 1/2 tablespoon fig flavored mustard or honey mustard (Find fig mustard in specialty stores)
1 tablespoon fresh chives chopped plus some left whole for garnish
3 pieces center-cut good salmon pieces (about 1 lb.)
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
1 tablespoon vegetable oil

Directions

1.)  Preheat oven to 400 degrees.
2.)  In a small bowl mix panko, parsley, orange zest, chives, salt and pepper.

3.)  Heat a large cast iron pan or oven-safe skillet with oil until sizzling.
4.)  While the pan is heating up, using a pastry brush brush the top of each fish with fig-mustard

5.)  Lie fish out on a plate and sprinkle on panko crumb mixture. Press down so they stick like glue.

6.)  Using tongs gently place fish in pan skin side down and cook till skin starts to crisp up (Oil may splatter so be mindful)

7.)  Transfer pan to oven and bake for another 7-8 minutes until fish is opaque in the center.

8.)  Remove from oven and plate.  Garnish with remaining whole chives.

]]> http://www.nibblesbynic.com/2013/05/12/simple-panko-crusted-pan-rosted-salmon/feed/ 0 http://www.nibblesbynic.com/2013/05/08/3206/ http://www.nibblesbynic.com/2013/05/08/3206/#comments Wed, 08 May 2013 15:53:22 +0000 nic http://www.nibblesbynic.com/?p=3206

Ingredients

• 4-8inch low-carb flour tortillas with at least 3 grams of fiber each
• 1 cup prepared low-sugar tomato sauce
• 1 cup part-skim shredded mozzarella cheese
• 1/2 cup fresh grated Parmesan cheese
• 1 box frozen spinach defrosted, cooked & drained of all water (I like to wring it out with paper towels)
• 2 cups fresh sliced mushrooms of your choice
• 1 teaspoon olive oil
•  teaspoon Kosher salt
•  2 tablespoons each fresh oregano & Fresh basil (If you prefer dried 1 tablespoons of each)
• Ground pepper to taste

Directions

1.)  Preheat oven to 200 degrees. Place tortillas in a cookie sheet in oven for a couple minutes until they appear crispy.

2.)  Heat a small pan with olive oil and cook mushrooms until tender. (Put aside)

3.)  Lay tortillas on a baking sheet and top with 1/4 tomato sauce on each tortilla followed by one quarter of the spinach.

4.)  Next top with the cooked mushrooms spreading on each pizza.

5.)  Sprinkle mozzarella cheese on top followed by a tablespoon of parmesan cheese and herbs on top of the pizzas.
6.)  Transfer to the oven and bake pizza until cheese starts bubbling and veggies are just starting to brown

7.)  Remove from oven and let cool.  Season with additional salt and pepper as needed.

More so this week then any other, I was just determined to whip up the perfect Mother’s Day Recipe for you to indulge in next Sunday!  Scones, Muffins…just about every baked good  imaginable tossed around my head.  It was on my mind at the gym, the park and while making dinner of Chicken Parmesan for the family. What “cutesy,” “delicious,” brunch-y” dish can I provide you with.  Suddenly it hit me like a pound of mozzarella cheese smack in the face! What’s a better gift than a classic recipe made healthy, modern and perfect for entertaining??  A few tweaks later and my “Chicken Parmesan” dinner gave birth to some nibbles!  Yes, I am being a bit on the crazy side right now, but how fitting for this special occasion…you must admit.  Introducing my “Chicken Parm Nibbles!” Hope you like them

Servings – About 16 nibbles

Ingredients

• 2 eggs beaten
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground pepper
• 1/2 cup whole wheat white flour
• 3/4 cup whole wheat seasoned bread crumbs
• 3/4 cup low sugar tomato sauce
• 2 tablespoons olive oil
• 1/2 cup part-skim shredded mozzarella cheese or shredded soy based cheese
• Fresh whole basil leaves
• 1/4 cup  tablespoon ground Parmesan cheese OR veggie Parmesan Cheese + more for sprinkling
• 1 lb. chicken cutlets pounded thin
• 16 of the biggest Rigatoni Noodles you can find (Look in specialty stores)

Directions

1.) Preheat oven to 400 degrees and cook rigatoni noodles according to directions.  When finished and drained stir with 1/4 tomato sauce.  Set aside.

2.) Take out 3 shallow bowls or dishes and place on your counter in an assembly line.

3.) In the first combine flour, garlic powder, salt & pepper
4.) In the second bowl pour in the egg.
5.) In the third bowl mix together bread crumbs and 1/4 cup Parmesan cheese.

6.) Dust the chicken pieces with flour mixture and then dip in the egg.
7.) Transfer chicken to the bread crumbs and turn to coat all sides of chicken.  Lay on a flat surface when finished.
8.) Heat oil in a large sprayed skillet and cook chicken until just crusty on both sides. (Do not over cook)

9.)  Remove from skillet and spoon about 1-2 tablespoons of tomato sauce followed by 1-2 tablespoons of mozzarella cheese on the chicken. (Depends how large each chicken piece is)

10.) Place in a sprayed baking pan and cook until cheese starts to bubble.

11.)  Remove from oven and let cool to the touch. Place on a clean cutting board and cut each cutlet into about four even sized pieces.

13.)  Spread out noodles and layer each one first with a fresh basil leave and then with a chicken piece until all 16 are complete.

13.)  Sprinkle with remaining Parmesan cheese and SERVE!

HAPPY MOTHER’S DAY

xo

Nic

It’s 4:00 pm on a Wednesday afternoon and I had just dropped off my daughter and her friends as ballet.  Exactly one hour till pick-up and zero clue of what was is in store for dinner that night. “Oh yeah…I thought there is some gnocchi in the freezer.”  The wheels start turning!  Fresh grated pecorino…peas…mushrooms, shallots & maybe a light drizzle of truffle oil with parsley to finish it off.  “Oh wait…I don’t have the peas and shallots!”  I need to run to the market fast, but can I manage to do this all before pick-up?  It’s worth a shot!  Since frozen gnocchi takes virtually no time to cook, it is a no-brainer fast meal.  PS. A sprinkle of nutmeg, some S&P later and back in time for pick-up with 3 minutes to spare. (Wonder if anybody secretly caught me giving myself a little pat on the back at ballet…shhh)

Serves 3

 Ingredients

• 1 package frozen gnocchi (Find in specialty stores)
• 2 tablespoon olive oil
• 1 large or 2 small shallots sliced thinly
• 1 cup portabella mushrooms washed, trimmed & sliced
  
• ¼ cup frozen peas thawed
• ½ teaspoon salt plus a pinch for the boiling water
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon dried thyme
• 1 teaspoon truffle oil (optional)
  
• Ground pepper
  
• 1/4 cup freshly grated pecorino cheese
  
• Chopped parsley for garnish

Directions

1.)  Cook the pasta for 2-3 minutes in salted boiling water (best chance to directly season the pasta) and fully drain. (Do not overcook since you want it to toast up in the pan.)

2.)  While the pasta is cooking heat oil over medium heat in a large heavy skillet or cast iron pan and cook shallots for 2 minutes until tender. 

3.) Add in mushrooms and saute vegetables until just starting to brown.

4.)  Gently spoon in gnocchi and season with thyme, nutmeg, salt and pepper.
5.)  Toast up gnocchi and stir everything together for a another minute.
6.)  Sprinkle parsley and grated pecorino over pasta mixture while still in pan.

7.)  Plate and drizzle with truffle oil.

Nic’s Tips – While the truffle oil is not necessary, it completely intensifies the flavor of the dish and has a beautiful aroma.

]]> http://www.nibblesbynic.com/2013/04/29/toasty-truffle-gnocchi-with-peas-shallots-pecorino/feed/ 0 http://www.nibblesbynic.com/2013/04/22/pizza-meatloaf-cupcakes/ http://www.nibblesbynic.com/2013/04/22/pizza-meatloaf-cupcakes/#comments Mon, 22 Apr 2013 01:14:19 +0000 nic http://www.nibblesbynic.com/?p=3120

Directions

1.) Preheat oven to 350 degrees and spray a 12-cup muffin tin.
2.) Heat a large skillet with olive oil and start cooking onions. After two minutes add in pepper and garlic and sauté until tender. Let cool.

3.) In a medium sized bowl mix together first 11 ingredients until well combined. Dump in the veggies and mix again.

4.) Using an ice cream scooper, divide meat mixture evenly into muffin tins and spread about a tablespoon of sauce on top of each cupcake

5.) Bake for 15-20 minutes or until just starting to brown.
6.) During last few minutes of baking pan, remove meatloaf from oven and sprinkle with mozzarella cheese.
7.) Place back in the oven and broil for a few more minutes or until cheese is completely melted.
8.) Let cool and serve!

Nic’s Tips – Freeze leftovers in a re-sealable bag for up to 3 months.

Directions

1.) Heat oil over high heat in a large skillet and cook onion until it starts to sweat.

2.) Add in carrots, salt, pepper & onion powder and cook until just tender. Add in roasted garlic cloves and break it up with spoon.

3.) Lower heat and add in quinoa & thawed peas. Stir everything around until everything just starts to get toasty.
4.) Garnish with chopped chives and ENJOY!!

Nic’s Tips – Roasted Garlic- To roast the garlic, preheat you oven to 400 degrees and peel away the outer-layers of the skin leaving cloves intact. Slice the top off of the pointy end of the bulbs with a sharp knife exposing each garlic clove. Position garlic on a baking sheet and drizzle olive oil over the top. Wrap it tightly in aluminum foil to completely close it up. Cook 45-60 minutes until the garlic looks soft and tender. Let cool and peal outer-layer of each individual clove; it should squeeze right out.

Ingredients

• 4 cup quick rolled oats
• 3/4 cup diced dried apricots
• ¼ cup light brown sugar
• 1/4 cup ground flax seed
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup dark chocolate chips
• ½ cup honey
• 6 tablespoons coconut oil
• ½ cup sun butter
• 1 teaspoon pure vanilla extract

Directions

1.)    Preheat oven to 350 degrees.  Line a 9X13 baking pan with Parchment Paper and lightly spray it to prevent any sticking. (I like to let the paper extend and overhang over one side of the pan for easier handling after baking is done.)

2.)    Melt coconut oil in a microwave or sauce pan until it turns to liquid form.

3.)    Whisk together melted coconut oil, vanilla, sun butter, and honey.

4.)    While coconut oil is melting, in a separate larger bowl stir together oats, brown sugar, dried fruit, flax seeds, cinnamon and salt.

5.)    Pour the wet mixture into the dry mixture making sure all is thoroughly coated. (It should be crumbly)

6.)    Spread the granola mixture into the prepared pan and smooth evenly with a spatula.

7.)    Bake in oven for 35-45 minutes or until just starting to brown.

8.)    Once finished baking, pour chocolate chips on top of granola bars. Wait for chips to melt and then swirl around to cover the entire top of the bar. (Do not spread too soon or the top layer of granola may start to mix in with the chocolate.)

9.)     Let cool and then place in refrigerator for at least 30 minutes before cutting to ensure they are nice and set.

10.)  Cut into 32 small squares and serve!!

I have to tell you that I have never had much of a”thing” for meringues.  Light and airy, with not much too them, why not go for a richer cookie if I were going to the sweet treat route.  Well, this past Passover, my taste-buds shed a new light on my.  I tried my mother in laws traditional meringues and was not only enjoying them, but REALLY enjoying them!  This cloud like cookie turned into something way more appealing, and after 3 or 4 my sweet tooth was totally satisfied. Lo and behold, I had a whole new respect for Meringues!  I decided to take a whirl at my own, adding 2 kinds of chocolate to give it some pizazz and let me tell you how much fun I had watching the egg whites rise and peak.  This will definitely not be a holiday recipe in my house…it’s way too good!

Ingredients

• 4 large egg whites at room temperature (careful not to get in any yolk in the bowl)
• 1 teaspoon good vanilla extract
• small pich of salt
• 1 cup white granulated sugar
• 1/2 cup dark chocolate chips OR chunks
• 1/2 cup milk chocolate chips OR chunks