Blog | Nibbles By Nic
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.
Peanut Butter Chocolate Chip Whole Wheat Pancakes
“Peanut Butter Chocolate Chip Whole Wheat Pancakes!!” Even typing the words makes me drool. My daughter requested this interesting, yet so perfect combo one day and was shocked that I had never dreamt it up before! I mean talk about a Reese’s Peanut Butter Cup on serious breakfast steroids! So fantastically decadent and delish that it has actually become one of my most famous go-to brunch-y company treats.
* 2 cup white whole wheat flour or all-purpose flour or all-purpose flour
*1/4 cup cream peanut butter
¼ cup Nutella (hazelnut-chocolate spread)
*1/4 cup peanut butter chips
* ¼ cup chocolate chips
* 1 teaspoon vanilla
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup organic milk or low-fat milk + more if needed
* 1/2 cup unsweetened apple sauce
* 2 large eggs beaten
* warm maple syrup for topping
Whisk together eggs, milk, peanut butter, Nutella, apple sauce & vanilla in a small mixing bowl.
In a larger mixing bowl combine flour, salt, baking powder peanut butter chips & chocolate chips.
Add to dry mixture and stir until it turns into a batter. (Add more water or milk in necessary)
Heat pan and add butter to a griddle pan.
Gently pour the pancake batter onto the pan into circles. Wait for each to bubble and flip.
Drizzle with warm syrup and garnish with a couple chocolate chips and peanut butter chips on top.
Parmesan Dip with Roasted Veggies
I don’t know about you, but I am a huge “Veggie & Dip” person! The crunchy crudité with a creamy swipe of something what healthy summer parties is all about! Now the only issue with this nibble is that it could become a bit monotonous to say the least. Hence, I decided to change things up a bit and twist this classic around. A little Olive oil, a baking pan, and one tangy dip to finish!
• roasting vegetables
• olive oil
• Kosher salt
• ground pepper
• spices of your choice
• 8-ounce container of low-fat sour cream
• 8-ounce package softened cream cheese
• 1 bunch chives
• ½ cup freshly shaved parmesan cheese
• 1 small package Italian Seasoning dressing mix
1.) Preheat oven to 400 degrees.
2.) Choose vegetables and follow by washing, scrubbing & cleaning. (This can and should be done the day before-hand leaving room for “crunch time” during an event)
3.) Place each veggie in separate sprayed baking sheets (Feel free to add some sliced garlic prior to roasting.)
4.) Toss everything around in olive oil until thoroughly coated and sprinkle with Kosher salt.
5.) Add ground pepper and spices of your choice to each one.
6.) Roast for 30-45 minutes depending on vegetable. Transfer to a serving dish and group together.
7.) While veggies are roasting blend together the cream cheese and sour cream. Add in ¾ the parmesan cheese and Italian dressing packet.
8.) Chop or snip chives. Add all but a few to the dip and mix.
9.) Spoon into a bowl and garnish with remaining parmesan and chives. Serve with roasted veggies.
Strawberry Butter French Toast
If I could have it my way, we would be lighting the candles every Friday night. Some wine, candles, a loaf of challah and good old fashioned tradition. However, the problem many of us face with a huge loaf of challah is that there is often, at least half left over. Mind you, it’s not because we couldn’t polish off the whole thing, but for obvious reasons that just can’t happen! So….what to do? Well, I don’t know if you are away…however….Challah based French Toast is one of the best things in this world. Thick, egg-y & slightly sweet to the taste. Even better? Top it with some fresh berry butter! It adds a whole new dimension to this already decadent treat. Trust me and give it a try…you will not regret it! FYI – It’s a lovely Father’s Day Brunch Treat.
• 8 slices challah bread (about 1-inch thick)
• 1 teaspoon cinnamon
• 1 cup low fat milk
• 7 large eggs beaten
• 1 teaspoon vanilla extract
• 2-3 tablespoons light butter (I use Land O Lakes Light)
• 1/2 cup 100% pure maple pancake syrup
• 1 tablespoon powdered sugar
• ½ cup salted butter (1 stick)
• ¼ cup cleaned and hulled strawberries
1.) In a shallow bowl whisk together eggs, milk vanilla and syrup.
2.) Place challah slices into to the egg mixture pressing down to saturate as much as possible; flip over to douse both sides thoroughly.
3.) Heat a large skillet and melt butter over medium heat. (Cast Iron is wonderful if you have to prevent sticking)
4.) Cook saturated slices 3-4 minutes per side until they appear golden brown. (Press down with spatula slightly)
5.) Meanwhile take butter ingredients and blend until smooth.
6.) While still warm, smear fresh butter over French Toast slices.
7.) Top with toppings of your choice.
Nic’s Tips - Don’t shy away from Whole Wheat, Raisin, or Cinnamon Swirl Challahs for this recipe. So delicious!
6-Ingredient Glazed Chicken
Boring chicken…nope, it doesn’t “fly” well with me! I won’t do it…let alone cook it. Now you don’t need much to make it taste great, basically just the proper cooking technique to ensure you captivate every drop of juice the chicken has to offer. Today I decided to whip out the cast-iron skillet and crisp up the skin followed by baking it off until just perfectly cooked. Now, if you don’t have cast iron skillet, any oven proof frying pan will do, however the cast iron is definitely worth the investment. It creates a deep richness that was just meant for this recipe. Happy Holidays
• 2 tablespoons vegetable oil
• 6 chicken thighs; skin left in tact
• 1 tablespoon adobe seasoning (found in most supermarkets)
• 2 tablespoon low-sodium soy sauce
• ¼ cup peach/apricot jelly
• 2 tablespoon honey
1.) Preheat the oven to 425 degrees and heat a 12-inch cast-iron skillet with olive oil until sizzling hot.
2.) Sprinkle the chicken and sprinkle chicken with adobe seasoning and massage in.
3.) In a small bowl whisk together soy sauce, honey & jelly until thoroughly combined.
Marinate the chicken with ¾ the sauce for at least 30 minutes and up to over-night.
4.) Heat vegetable oil in cast-iron skillet until sizzling hot. Sear the chicken skin side down until just browned and starting to get crispy. Flip and do other side.
5.) Baste chicken again with remaining marinade, reduce heat and cook 8-10 minutes more in the sauce and its own chicken juices.
6.) Transfer to the oven and bake for another 12-15 minutes until juices running clear.
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