Blog | Nibbles By Nic
Recipe: Halloween Mix
The perfect nibble to whip out for some company
I have to tell you that I am a sucker for a festive party mix and Halloween is just the time to do it! I made my first one about a year ago and I can already predict it will be a tradition in my house. The kids obviously LOVE it and this nosh is the perfect nibble to whip out for some company. Just know my friends, that it is VERY ADDICTING! Don’t say I didn’t warn you.
2/3 cup sunflower butter
1/3 cup butter
1 teaspoon vanilla
1 cup white chocolate chips
9 cups Chex Rice Cereal
1 cup powdered sugar
1 /2 cup M&M’s (only yellow, brown and orange colors)
1 cup packaged white chocolate pretzels crushed
1/2 cup candy corns
1 cup yellow candy melting pieces
1.) Pour cereal into a large mixing bowl.
2.) In another microwave-safe bowl melt sunflower butter, butter and white chocolate chips for 2 minutes stirring every 30 seconds to prevent burning.
3.) Add vanilla and mix with cereal until thoroughly coated.
4.) Place all into a large re-sealable bag coat with the powdered sugar. Lay all on a large cookie sheet covered with sprayed waxed or parchment paper.
5.) In a separate bowl melt yellow candy pieces until smooth: same as directions in step 2. (If needed use a teaspoon of vegetable oil)
6.) Sprinkle M&M’s, candy corns and pretzels into mix and drizzle the yellow candy on top. Transfer sheet to refrigerator or freezer to let set.
7.) Break apart as needed and evenly distribute into Halloween treat bags and ENJOY!
Recipe: Tomato Vodka Sauce Fussili with Broccoli
A higher in fiber and lower in fat version of Pasta alla Vodka
Back in the early stages of our relationship, my husband, without fail would always order the “Pasta alla Vodka” whenever we did Italian food on our dates. Cute it was, but it started to get a little boring. I used to corner him and try to convert him into some other rustic Italian fare. However, he wasn’t budgeting; not even more a second on this meal. Many years later…we are talking a good 13 or so, crazily enough, I’m not sure that he has picked up a fork to this dish at all. Could he have forgotten about it OR maybe his healthier side kicked in a bit. However, not tonight ☺ I am going to surprise him with this higher in fiber and lower in fat version. I also had to include some chopped up broccoli; a wives duty!
• 8 ozs whole grain fussili (I tend to find a brand with at least 3 grams of fiber per serving to boost up the fiber content!)
• 1/4 cup light cream (I have tried the fat free version, but the low fat has much more body and there is not a severe caloric difference)
• 1 pint cherry tomatoes
• 2 garlic cloves sliced thinly
• 1 small onion chopped
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 head slightly steamed broccoli chopped into medium sized pieces (or 3 cups frozen broccoli cuts thawed and cooked according to directions)
• 1/4 cup grated parmesan cheese plus more for topping
• 1/4 cup of vodka (Please don’t whip out your Grey Goose, the alcohol reduces down when heated, so unlike cooking with wine, the quality is not so important.)
• Pinch of red pepper flakes
1.) Boil water (Don’t forget to salt it once it’s bubbling as it adds flavor to the pasta) Cook pasta according to directions and put aside.
2.) Heat oil in a large sauté pan and add butter over medium heat and add onion. Cook for 6-8 minutes until tender.
3.) Increase heat and add the light cream, garlic, red pepper flakes and vodka. Cook until it reduces.
4.) Add in tomatoes and cook for a minute or two more until tomatoes get slightly wilted.
5.) Remove sauce and let cool slightly. Blend in blender or vitamix until smooth.
6.) Toss with cooked pasta and broccoli until thoroughly coated.
7.) Sprinkle more parmesan cheese on top and enjoy!!
Recipe: Glazed OREO Bars
Simple, delicious and with just few ingredients
I was contemplating posting something healthy to kick off the school year, but just had to share this one with you first! (We have the whole school year to go that way!) These bars are by far (am I rhyming) one of my favorite treats ever. Why? Because they are simple, delicious and with just few ingredients. Plus they are always…and I mean ALWAYS a hit! Let me know what ya think
22 Oreo Cookies crumbled
14 ounce can sweetened condensed milk
1 cup dark chocolate chips
1 cup white chocolate chips
half stick of butter
1/2 cup powdered sugar
1/2 teaspoon milk (more if needed)
dash of vanilla
1.) Preheat oven to 350 degrees.
2.) Melt butter in a baking pan and toss oreo crumbs to coat with the butter. (This will be your crust)
3.) Toss on both cups of chips and spread around. Drizzle on sweetened condensed milk all over the top of the chips.
4.) Bake for about 30 minutes or until the middle is set.
5.) In a small mixing bowl combine powdered sugar, milk and vanilla until smooth. Drizzle over bars and serve.
Nic’s Tip - I like to place the entire pan in the refridgerator for about an hour before serving and then cut into squares before serving. The bars are more held together.
Truffle & Mushroom Ravioli
You open your fridge and find yourself staring blankly for a minute, maybe two, until it hits you; there is nothing! That defrosted chicken that you could have sworn was in the back of the shelf is no longer there. You frantically open the freezer and “Hallelujah,” frozen truffle ravioli is staring at you in the face. Oh, the possibilities you have and here is one that is just so simple and delicious. Dinner is “Oh so DONE!” Phew…..
• 1 package of prepared truffle ravioli
• 1/4 cup low-fat half & half
• ½ cup white wine or cooking broth
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 2 shallots chopped
• 1 lb. cleaned and sliced baby portabella mushrooms
• 1/4 cup grated parmesan cheese + more for sprinkling
• chopped parsley for garnish
• Ground pepper
1.) Cook pasta according to directions (al dente) in salted water and drain. Put aside.
2.) Heat oil in large skillet. Add shallot and cook until tender for about 2 minutes. Add in garlic and mushrooms cook for 2-3 more minutes until just starting to brown.
3.) Pour in half & half and broth in the cream. Bring to a boil and add in parm chesse and ground pepper; stir until sauce is well blended for a couple more minutes and reduced to the thickness of a tomato sauce.
4.) Transfer your drained pasta to the sauce pan
5.) Immediately sprinkle with more grated cheese and fresh parsley.
6.) Serve with a nice glass of white wine and ENJOY!!
Peanut Butter Noodles
Back in the 80s my father introduced me to “Peanut Butter Noodles” and I never looked back. What is it about the twirly Chinese Pasta with a creamy coating of Peanut Butter Sauce. I know….it’s just plain delicious!! Here we have my version of this lovely authentic treat. Care to know the best part? It gets even tastier the next day chilled in the fridge! YUM!
• 8 ounces lo mein noodles (If you cannot find in your specialty store use spaghetti)
• 1/4 cup smooth reduced-fat peanut butter
• 2 tablespoon honey
• 2 tablespoon reduced sodium soy sauce (more to taste if you desire)
• 1 tablespoon sesame oil
• 2 tablespoon rice wine vinegar
• crushed peanuts for garnish
1.) Cook noodles according to directions. (Rinse with ice cold water to stop the cooking process and keep them firm)
2.) Toss the noodles with the sesame oil to keep them from sticking and in a small bowl whisk together peanut butter, honey, soy sauce and rice wine vinegar.
3.) Add the sauce to the drained noodles while still warm and mix all together until thoroughly coated.
4.) Garnish with peanuts and remaining green onion.
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