Blog | Nibbles By Nic
Recipe: Simple Thyme Baked Chicken
A healthy delicious meal in a matter of minutes
The plan for dinner was, there was no plan. Fortunately, I had some chicken thighs in the fridge and a few sprigs of thyme hanging around, which gave me the idea for thyme baked chicken. This simple baked chicken takes only a few minutes to prepare. It’s a one-pan dish, perfect for those nights when the thought of fussing with more than one pan is just not in the cards. A little brush of olive oil with some seasoning and fresh herb, put it in the oven and let the delicious smells fill up your kitchen. Toss up a hearty salad and you’ve got one healthy delicious meal in the matter of minutes!
Simple Thyme Baked Chicken
Servings - 4
3 tablespoon olive oil, good quality
4 chicken breasts skin in tact
1 bunch thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and ground pepper to taste
Preheat the oven to 400 degrees and coat the bottom of a large foil-lined baking pan with cooking spray.
Sprinkle the chicken generously with seasoning.
Brush with olive oil and lay thyme sprigs all over chicken
Transfer pan to the oven chicken and bake for 40 minutes OR until skin looks crisp and juices are running clear.
Recipe: Sweet Mini Oreo Magic Bars
Naturally decadent and delicious
When it comes to desserts, I take the Easy Street. No-fuss or muss (is that a word?) for me is usually the way to go! Naturally decadent and delicious are the two “d’s” that are absolutely imperative for Valentine’s Day without a doubt! These “Sweet Mini Oreo Magic Bars are just 6-ingredients and a cinch to make The soft chocolate-coconut center with the crunchy Oreo topping is seriously heaven on a plate!!! And remember…a nibble never ever hurts.
Servings: 24 Nibbles
1/2 cup butter (4 tablespoons)
1-14oz. bag or box of mini OREOS
14 oz. can sweetened condensed milk (not evaporated)
2 cups chocolate graham crackers ( I place the full crackers in a re-sealable bag and pound it with a rolling pin!)
1 cup shredded coconut
1 cup milk chocolate chips
Preheat oven to 350 degrees.
Place butter into a sprayed 9X13 baking pan and melt in oven until it turns to a liquid; remove from oven. (If you do not use a disposable pan, line with foil as clean-up will be much easier!)
Crush Chocolate Graham Crackers into crumbs (large is fine) and spread the crumbs evenly over bottom of pan. (You should not be able to see the bottom of the pan.)
Next disperse the coconut and chocolate chips in an even layer. Finally pour those mini-oreos all over the top.
Drizzle on the milk completely covering the mixture.
Bake for approximately 30 minutes until the middle seems set and top is ever so slightly browned.
Remove from oven and let cool. (I like to refrigerate for at least 1 hour so they are easier to cut; over-night is perfectly fine as well.)
Cut into mini squares and Enjoy.
Recipe: Caramelized Onion Dip
Give that old-school version of onion dip a new spin
With a little more than a week to go until Super Bowl XLIX it’s time to start planning the game-day feast. And what’s better than a new dip to add to the big-game menu? Nothing! Update the old-school onion soup mix version of onion dip with caramelized onions for a new spin. This made from scratch caramelized onion dip is a bit cleaner with a savory and sweet flavor that gets tied together with a blend of creamy Greek Yogurt, Sour Cream and Cream Cheese. You’ll never want to go back to be pre-made dip. So, dunk in your favorite veggies and enjoy crudité heaven all around.
1/4 cup 2 percent Greek Yogurt
1/4 cup low-fat sour cream
1/2 cup cream cheese
1 yellow onion chopped
2 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt & pepper to taste
Melt butter in a cast-iron or sauté pan. Add onions and slowly stir until golden & tender. (About 20 minutes) Let cool-down.
While the onions are cooking combine cream cheese yogurt, sour cream, garlic powder, onion powder, salt, pepper.
Place everything in a bowl and beat with a hand-mixer until all combined.
Spoon into a center of large platter with vegetables flowered around.
Recipe: Zucchini Pasta with Grated Parmesan Cheese
A roasted zucchini and garlic pasta with grated parmesan cheese is a lighter alternative to traditional pasta.
Resolutions…Resolutions…blah blah blah. I’m not here to read you the riot act on healthy eating. We all know what we have to do and what we shouldn’t do. However, I am here to provide you with some delicious foodie tools that just might get you motivated to cook a bit more and order in a bit less. This Zucchini & Roasted Garlic Pasta with Grated Parmesan Cheese uses half the carbohydrates of traditional pasta replacing some noodles with zucchini, which holds on to the authenticity of the dish while cutting out some major calories. Twirled together with savory roasted garlic and tangy cheese, you’ve got a home-cooked winner!
2 medium green zucchini (about 12 inch long)
1/2 cup shredded fontina cheese
1/2 cup fresh grated Parmesan cheese
Salt for degorging the zucchini (removing excess water)
1/2 pound cooked spaghetti according to directions
1 whole head of garlic
2 tablespoon olive oil
1/3 cup low-sodium chicken or vegetable broth
chopped chives for garnish
salt & pepper to taste
Take your mandolin or a very sharp knife and slice zucchini into thin strips (slightly thicker than linguine noodles)
Place zucchini in a colander with a bowl underneath. Sprinkle with salt and let sit for 20-30 minutes to drain the excess water and then wipe it off.
Steam zucchini until tender. (I used my rice cooker!)
Heat 1 tablespoon oil in a large skillet and add spaghetti and zucchini
Pour in broth. Let boil and then cover and reduce to a simmer.
Cook the sauce until it appears thicker and mix in roasted garlic (see below) and Parmesan cheese.
Toss all together with tongs and season with salt & pepper. Serve with fontina cheese & garnish of chives.
How to make 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 1 tablespoon 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.
RECIPE: Roasted Brussels Sprouts with Maple Glazed Squash
A phenomenal holiday side-dish success
What do you get when you combine two of your absolute favorite winter veggies together? Complete and phenomenal holiday side-dish success. That’s what!!
1 lb. fresh green or purple baby Brussels sprouts washed, trimmed & discarded of any loose leaves
8 garlic cloves (if too large cut in half so all are uniform)
2-3 tablespoons extra virgin olive oil
1 tablespoon “aged” balsamic vinegar
1/4 cup maple syrup (make sure you use 100 % natural; pancake syrup won’t do this dish justice.)
1/2 teaspoon Kosher salt
Fresh ground pepper to taste
1 large butternut squash peeled, seeded, and cubed into 1-inch squares (In most markets the hard work is done. You can find the squash packaged this way.)
1/2 teaspoon cinnamon
Line 2 cookie sheets with foil and spray with cooking spray.
One the first sheet evenly spread out Brussels Sprouts and garlic cloves. In a small bowl combine olive oil and vinegar and coat the veggies with the mix. Season all with salt and pepper.
Now take squash and place on second baking sheet. Toss with maple syrup and evenly spread out. Sprinkle with cinnamon.
Roast both in oven in the oven for 20-25 minutes until the edges start to slightly brown in color and the inside is tender.
Combine both together and serve.
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