http://www.lipulse.com/ en info@lipulse.com Copyright 2015 2015-05-11T13:29:00+00:00 http://www.lipulse.com/blog/article/cast-iron-skillet-salmon http://www.lipulse.com/blog/article/cast-iron-skillet-salmon#When:14:00:00Z What do I like even better than a delicious piece of salmon? I’d have to say the easy prep and simple ingredients that go along with it.  You see if you already have a gorgeous piece of fresh fish, there is not really much you need to do other than a few minor accents to showcase your dish.  Here I mixed up a tangy and slightly sweet marinade consisting of pure maple syrup and two kinds of mustard.  In addition, I added some green chives to brighten it up!  The key here is searing the salmon and then baking it just a few minutes to get it done “just right!” Ingredients 1 pound salmon fillets cut into bite-sized pieces. (Request the center cut of the fish; this will ensure an even cooking time. 2 tablespoons pure Maple Syrup (Maple syrup has the lowest calories of any natural sweetener so enjoy it…find it right in the syrup aisle.) 1 tablespoons Dijon Mustard 1 tablespoon Stone Ground Mustard Kosher salt and pepper to taste 2 tablespoons chopped chives Directions Preheat oven to 400 degrees. Whisk together maple syrup, mustards and chives in small bowl. Brush salmon with the marinade. Heat a cast iron skillet and cook the salmon on each side about 2 minutes to get a good sear.  (Do skin side first.) Brush with remaining marinade and transfer skillet to oven and bake for exactly 8 minutes and serve. What do I like even better than a delicious piece of salmon? I’d have to say the easy prep and simple ingredients that go along with it.  You see if you already have a gorgeous piece of fresh fish, there is not really much you need to do other than a few minor accents to showcase your dish.  Here I mixed up a tangy and slightly sweet marinade consisting of pure maple syrup and two kinds of mustard.  In addition, I added some green chives to brighten it up!  The key here is searing the salmon and then baking it just a few minutes to get it done “just right!” Ingredients 1 pound salmon fillets cut into bite-sized pieces. (Request the center cut of the fish; this will ensure an even cooking time. 2 tablespoons pure Maple Syrup (Maple syrup has the lowest calories of any natural sweetener so enjoy it…find it right in the syrup aisle.) 1 tablespoons Dijon Mustard 1 tablespoon Stone Ground Mustard Kosher salt and pepper to taste 2 tablespoons chopped chives Directions Preheat oven to 400 degrees. Whisk together maple syrup, mustards and chives in small bowl. Brush salmon with the marinade. Heat a cast iron skillet and cook the salmon on each side about 2 minutes to get a good sear.  (Do skin side first.) Brush with remaining marinade and transfer skillet to oven and bake for exactly 8 minutes and serve. Nibbles By Nic, 2015-04-29T14:00:00+00:00 http://www.lipulse.com/blog/article/4-modern-passover-recipes http://www.lipulse.com/blog/article/4-modern-passover-recipes#When:16:00:00Z If you find yourself struggling at all this year with the seder menu..trust you are not alone.  Mother Nature threw us for a loop this year with some crazy snow falls this year that brought the holiday on fairly quickly.  Hence, I thought could share with you some of my best Passover-friendly dishes that have been quite successful on my end.  Relax, Enjoy and Happy Pesach! Roasted Cabbage Wedges with Crunchy Walnuts Let’s talk cabbage for a moment, shall we?  Frankly, I think this veggie has been severely masked for quite some time now.  Chopped up in cole slaw, boiled with corned beef, pickled with onion, fermented into Kraut.  Not to say that I don’t love each and every one of these dishes, but I think that it is time to take a stance and serve the mighty cabbage true to itself.  Let’s keep its authenticity rather than chopping, marinating and mayo-ing it up!  Simple as can be with only five staple ingredients, an oven to roast and Voila!!! Get the Recipe Turkey Meatloaf Cabbage Cups I distinctly remember going to my grandmother’s house in Princeton, New Jersey every year on Passover where her Seder meal had tons on the menu; literally course upon course. However, the one dish that always stamped an imprint in my mind was her famous “Stuffed Cabbage.”  Sweet, savory (maybe a little more sweet than savory) and just classically delicious.  Years later, I am now hosting my grandmother this Passover which is a very special turn for me.  I want it to be beautiful! Hence, my friend and I were sharing some dishes we plan on preparing for the holiday and I showed her a picture of my Meatloaf Cabbage Cups, which I actually didn’t even realize resemble a twist on the “Stuffed Cabbage!”  Not until she pointed it out to me.  I guess that traditional Stuffed Cabbage hit home even more than I thought it did after so much time has passed.  A little modern twist and say hello to my Turkey Meatloaf Cabbage Cups! Get the Recipe Stuffed Cabbage Stew I’ve always been a huge fan of some good “Stuffed Cabbage!” Bring it on! The memories at my Grandma’s House…right after the Gefilte Fish course still holds a special place in my heart. However all that roly-poly with the cabbage, can get a bit tiresome and sloppy looking, especially if made a day or two beforehand. Who has time to worry when there are so many other dishes to think of??? Not me! Say hello to my “Stuffed Cabbage Stew” All the traditional ingredients plopped into just one pot with ZERO assembly required. Only 5 measly steps and don’t let that list of ingredients scare you one bit. They all get tossed together to in under 30 minutes. You can’t beat it!! Get the Recipe Cashew Chocolate Chip Peanut Butter Bark Swirl I almost feel guilty even calling this one a recipe.  It’s just so darn easy.  I mean only four supermarket ingredients, minimal steps and no baking at all!!! Typically I wind up making this no-fuss treat when something last minute arises and it always make such a hit.  Use whatever ingredients you have on hand and just make sure you get a nice chill before giving it a good crack.  Perfect for Passover, Easter or pretty much any festivity coming your way. Get the Recipe If you find yourself struggling at all this year with the seder menu..trust you are not alone.  Mother Nature threw us for a loop this year with some crazy snow falls this year that brought the holiday on fairly quickly.  Hence, I thought could share with you some of my best Passover-friendly dishes that have been quite successful on my end.  Relax, Enjoy and Happy Pesach! Roasted Cabbage Wedges with Crunchy Walnuts Let’s talk cabbage for a moment, shall we?  Frankly, I think this veggie has been severely masked for quite some time now.  Chopped up in cole slaw, boiled with corned beef, pickled with onion, fermented into Kraut.  Not to say that I don’t love each and every one of these dishes, but I think that it is time to take a stance and serve the mighty cabbage true to itself.  Let’s keep its authenticity rather than chopping, marinating and mayo-ing it up!  Simple as can be with only five staple ingredients, an oven to roast and Voila!!! Get the Recipe Turkey Meatloaf Cabbage Cups I distinctly remember going to my grandmother’s house in Princeton, New Jersey every year on Passover where her Seder meal had tons on the menu; literally course upon course. However, the one dish that always stamped an imprint in my mind was her famous “Stuffed Cabbage.”  Sweet, savory (maybe a little more sweet than savory) and just classically delicious.  Years later, I am now hosting my grandmother this Passover which is a very special turn for me.  I want it to be beautiful! Hence, my friend and I were sharing some dishes we plan on preparing for the holiday and I showed her a picture of my Meatloaf Cabbage Cups, which I actually didn’t even realize resemble a twist on the “Stuffed Cabbage!”  Not until she pointed it out to me.  I guess that traditional Stuffed Cabbage hit home even more than I thought it did after so much time has passed.  A little modern twist and say hello to my Turkey Meatloaf Cabbage Cups! Get the Recipe Stuffed Cabbage Stew I’ve always been a huge fan of some good “Stuffed Cabbage!” Bring it on! The memories at my Grandma’s House…right after the Gefilte Fish course still holds a special place in my heart. However all that roly-poly with the cabbage, can get a bit tiresome and sloppy looking, especially if made a day or two beforehand. Who has time to worry when there are so many other dishes to think of??? Not me! Say hello to my “Stuffed Cabbage Stew” All the traditional ingredients plopped into just one pot with ZERO assembly required. Only 5 measly steps and don’t let that list of ingredients scare you one bit. They all get tossed together to in under 30 minutes. You can’t beat it!! Get the Recipe Cashew Chocolate Chip Peanut Butter Bark Swirl I almost feel guilty even calling this one a recipe.  It’s just so darn easy.  I mean only four supermarket ingredients, minimal steps and no baking at all!!! Typically I wind up making this no-fuss treat when something last minute arises and it always make such a hit.  Use whatever ingredients you have on hand and just make sure you get a nice chill before giving it a good crack.  Perfect for Passover, Easter or pretty much any festivity coming your way. Get the Recipe Nibbles By Nic, 2015-04-02T16:00:00+00:00 http://www.lipulse.com/blog/article/recipe-simple-thyme-baked-chicken http://www.lipulse.com/blog/article/recipe-simple-thyme-baked-chicken#When:14:00:00Z 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 Ingredients 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 Directions 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. 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 Ingredients 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 Directions 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. Nibbles By Nic, 2015-02-25T14:00:00+00:00 http://www.lipulse.com/blog/article/recipe-sweet-mini-oreo-magic-bars http://www.lipulse.com/blog/article/recipe-sweet-mini-oreo-magic-bars#When:17:00:00Z 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 Ingredients 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 Directions 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. 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 Ingredients 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 Directions 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. Nibbles By Nic, 2015-02-12T17:00:00+00:00 http://www.lipulse.com/blog/article/recipe-caramelized-onion-dip http://www.lipulse.com/blog/article/recipe-caramelized-onion-dip#When:17:00:00Z 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. Ingredients 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 Directions 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. 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. Ingredients 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 Directions 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. Nibbles By Nic, 2015-01-23T17:00:00+00:00 http://www.lipulse.com/blog/article/recipe-zucchini-pasta-with-grated-parmesan-cheese http://www.lipulse.com/blog/article/recipe-zucchini-pasta-with-grated-parmesan-cheese#When:12:41:00Z 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! Serves 4 Ingredients 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 Directions 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. 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! Serves 4 Ingredients 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 Directions 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. Nibbles By Nic, 2015-01-14T12:41:00+00:00 http://www.lipulse.com/blog/article/recipe-roasted-brussels-sprouts-with-maple-glazed-squash http://www.lipulse.com/blog/article/recipe-roasted-brussels-sprouts-with-maple-glazed-squash#When:17:00:00Z 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!! Ingredients 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 Directions 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. 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!! Ingredients 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 Directions 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. Nibbles By Nic, 2014-12-23T17:00:00+00:00 http://www.lipulse.com/blog/article/how-to-make-fantastic-holiday-bark http://www.lipulse.com/blog/article/how-to-make-fantastic-holiday-bark#When:17:04:00Z One of my favorite reasons to “cook” instead of “bake” is because nothing has to be precise.  You can add a little here, touch up a little there.  Take a little taste as you go along without worrying about getting sick from a raw egg poking around.  If your recipe needs another dash of salt, just sprinkle it right in there.  That is why most (if not all of my desserts) are as least complicated as possible and this Holiday Bark is right up there. Only five-ingredients, minimal steps and tons of fun to make.  Plus the more unique each piece breaks up, the better! Ingredients 1-8-oz bag of milk chocolate chips 10 crushed OREO’S of your choice Sprinkles of your choice in a fun assortment of colors. vegetable oil (optional to melt chocolate) 1 cup mini marshmallows Directions Line a 9x 12 baking sheet with wax or parchment paper. (I like to cut it out to form fit the base of the pan; If you don’t have this size baking sheet then use a baking pan lined with tin foil.) Pour chips into a microwave-safe bowl and cook for 2 minutes; stirring after 1 minute until chocolate is completely melted and smooth. (Add in oil the chocolate is clumpy.) Add in marshmallows & OREO’s and stir until fully coated. Spoon chocolate onto the pan creating a thin even layer.  (A spatula is helpful tool in getting a nice uniform spread.) While chocolate is still warm, sprinkle with sprinkles and press down extremely gently. Refrigerate for at least 30 minutes OR until nice and firm. Remove from pan and break into irregular pieces. Store in an air-tight container. One of my favorite reasons to “cook” instead of “bake” is because nothing has to be precise.  You can add a little here, touch up a little there.  Take a little taste as you go along without worrying about getting sick from a raw egg poking around.  If your recipe needs another dash of salt, just sprinkle it right in there.  That is why most (if not all of my desserts) are as least complicated as possible and this Holiday Bark is right up there. Only five-ingredients, minimal steps and tons of fun to make.  Plus the more unique each piece breaks up, the better! Ingredients 1-8-oz bag of milk chocolate chips 10 crushed OREO’S of your choice Sprinkles of your choice in a fun assortment of colors. vegetable oil (optional to melt chocolate) 1 cup mini marshmallows Directions Line a 9x 12 baking sheet with wax or parchment paper. (I like to cut it out to form fit the base of the pan; If you don’t have this size baking sheet then use a baking pan lined with tin foil.) Pour chips into a microwave-safe bowl and cook for 2 minutes; stirring after 1 minute until chocolate is completely melted and smooth. (Add in oil the chocolate is clumpy.) Add in marshmallows & OREO’s and stir until fully coated. Spoon chocolate onto the pan creating a thin even layer.  (A spatula is helpful tool in getting a nice uniform spread.) While chocolate is still warm, sprinkle with sprinkles and press down extremely gently. Refrigerate for at least 30 minutes OR until nice and firm. Remove from pan and break into irregular pieces. Store in an air-tight container. Nibbles By Nic, 2014-12-08T17:04:00+00:00 http://www.lipulse.com/blog/article/recipe-seared-brussels-sprouts http://www.lipulse.com/blog/article/recipe-seared-brussels-sprouts#When:12:00:00Z Thanksgiving is ALL about the sides…no news flash here to anyone. By the way, please don’t think I am suggesting for you to spend hours upon hours slaving away in the kitchen..how fair is that? It’s your holiday too.  On that note, this brings me to my latest dish, “Seared Brussels Sprouts with Purple Grapes.” While this seasonal recipe is so simply prepared, it actually erupts with flavor and taste.  Bonus…it’s budget friendly which will ensure a true Happy Thanksgiving To You! Ingredients 10 oz. brussels sprouts halved and trimmed 3 garlic cloves grated or minced 3 tablespoons olive oil 20 portabella mushrooms halved 1/2 cup purple grapes (smaller ones are better for this dish; if you have large ones, cut them in half.) 2 thyme sprigs with leaves removed Kosher Salt ground pepper Directions Heat a large skillet with olive oil for Brussels sprouts. Once sizzling hot, position Brussel sprouts face side down on the pan and let cook for 8-10 minutes. When they appear charred, mix in mushrooms, garlic, salt, pepper & thyme leaves and stir around until all is tender. Add in grapes and cook for an additional 2 minutes until the grapes appear glossy. Remove from pan and serve. Thanksgiving is ALL about the sides…no news flash here to anyone. By the way, please don’t think I am suggesting for you to spend hours upon hours slaving away in the kitchen..how fair is that? It’s your holiday too.  On that note, this brings me to my latest dish, “Seared Brussels Sprouts with Purple Grapes.” While this seasonal recipe is so simply prepared, it actually erupts with flavor and taste.  Bonus…it’s budget friendly which will ensure a true Happy Thanksgiving To You! Ingredients 10 oz. brussels sprouts halved and trimmed 3 garlic cloves grated or minced 3 tablespoons olive oil 20 portabella mushrooms halved 1/2 cup purple grapes (smaller ones are better for this dish; if you have large ones, cut them in half.) 2 thyme sprigs with leaves removed Kosher Salt ground pepper Directions Heat a large skillet with olive oil for Brussels sprouts. Once sizzling hot, position Brussel sprouts face side down on the pan and let cook for 8-10 minutes. When they appear charred, mix in mushrooms, garlic, salt, pepper & thyme leaves and stir around until all is tender. Add in grapes and cook for an additional 2 minutes until the grapes appear glossy. Remove from pan and serve. Nibbles By Nic, 2014-11-26T12:00:00+00:00 http://www.lipulse.com/blog/article/recipe-crispy-chicken-drumsticks http://www.lipulse.com/blog/article/recipe-crispy-chicken-drumsticks#When:14:00:00Z Simple….check!  Budget-friendly…..check! Super tasty…..check! Welcome to a week-night dinner that will meet all your criteria and the best part is NOBODY will be arguing over that last drumstick.  After all they are the star of the show! Ingredients • 3 tablespoon Olive Oil, good quality • 8 drumsticks • 1 teaspoon adobe seasoning • ground pepper • 2 shallots sliced into wedges • 8 whole garlic cloves Directions 1.) Preheat the oven to 400 degrees and coat the bottom of a large foil-lined baking pan with one 1 tablespoon of olive oil. 2.) Arrange the chicken on pan and drizzle the top of the chicken with another tablespoon of olive oil massaging it in until thoroughly coated. In a small bowl, coat garlic and shallot wedges with remaining olive oil. 3.)  Sprinkle generously with Adobe Seasoning & Ground Pepper. 4.)  Place in the oven on the middle rack and bake for 20 minutes. 5.)  Switch pan over to top rack add in shallots and whole garlic cloves around chicken.  Bake for another 20-30 minutes until skin looks golden and crisp with juices running clear. (Save juices in pan.) 6.) Drizzle the chicken juices from pan over chicken and veggies before serving. Simple….check!  Budget-friendly…..check! Super tasty…..check! Welcome to a week-night dinner that will meet all your criteria and the best part is NOBODY will be arguing over that last drumstick.  After all they are the star of the show! Ingredients • 3 tablespoon Olive Oil, good quality • 8 drumsticks • 1 teaspoon adobe seasoning • ground pepper • 2 shallots sliced into wedges • 8 whole garlic cloves Directions 1.) Preheat the oven to 400 degrees and coat the bottom of a large foil-lined baking pan with one 1 tablespoon of olive oil. 2.) Arrange the chicken on pan and drizzle the top of the chicken with another tablespoon of olive oil massaging it in until thoroughly coated. In a small bowl, coat garlic and shallot wedges with remaining olive oil. 3.)  Sprinkle generously with Adobe Seasoning & Ground Pepper. 4.)  Place in the oven on the middle rack and bake for 20 minutes. 5.)  Switch pan over to top rack add in shallots and whole garlic cloves around chicken.  Bake for another 20-30 minutes until skin looks golden and crisp with juices running clear. (Save juices in pan.) 6.) Drizzle the chicken juices from pan over chicken and veggies before serving. Nibbles By Nic, 2014-11-13T14:00:00+00:00 http://www.lipulse.com/blog/article/recipe-halloween-mix http://www.lipulse.com/blog/article/recipe-halloween-mix#When:16:04:00Z 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. Ingredients 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 Directions 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! 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. Ingredients 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 Directions 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! Nibbles By Nic, 2014-10-23T16:04:00+00:00 http://www.lipulse.com/blog/article/recipe-tomato-vodka-sauce-fussili-with-broccoli http://www.lipulse.com/blog/article/recipe-tomato-vodka-sauce-fussili-with-broccoli#When:16:00:00Z 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! INGREDIENTS • 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 DIRECTIONS 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!! 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! INGREDIENTS • 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 DIRECTIONS 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!! Nibbles By Nic, 2014-10-07T16:00:00+00:00 http://www.lipulse.com/blog/article/glazed-oreo-bars http://www.lipulse.com/blog/article/glazed-oreo-bars#When:13:18:00Z 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 Ingredients 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 Directions 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. 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 Ingredients 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 Directions 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. Nibbles By Nic, 2014-09-09T13:18:00+00:00 http://www.lipulse.com/blog/article/truffle-mushroom-ravioli http://www.lipulse.com/blog/article/truffle-mushroom-ravioli#When:12:22:00Z 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….. INGREDIENTS • 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 DIRECTIONS 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!!   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….. INGREDIENTS • 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 DIRECTIONS 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!!   Nibbles By Nic, 2014-08-13T12:22:00+00:00 http://www.lipulse.com/blog/article/peanut-butter-noodles http://www.lipulse.com/blog/article/peanut-butter-noodles#When:16:00:00Z 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! Serves 4-6 Ingredients • 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 Directions 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.   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! Serves 4-6 Ingredients • 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 Directions 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.   Nibbles By Nic, 2014-07-29T16:00:00+00:00 http://www.lipulse.com/blog/article/peanut-butter-chocolate-chip-whole-wheat-pancakes http://www.lipulse.com/blog/article/peanut-butter-chocolate-chip-whole-wheat-pancakes#When:14:00:00Z “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.  Ingredients * 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 Directions 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.   “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.  Ingredients * 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 Directions 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.   Nibbles By Nic, 2014-07-10T14:00:00+00:00 http://www.lipulse.com/blog/article/parmesan-dip-with-roasted-veggies http://www.lipulse.com/blog/article/parmesan-dip-with-roasted-veggies#When:16:00:00Z 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! Ingredients “Veggies” • roasting vegetables • olive oil • Kosher salt • ground pepper • spices of your choice “Dip” • 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 Directions 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. 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! Ingredients “Veggies” • roasting vegetables • olive oil • Kosher salt • ground pepper • spices of your choice “Dip” • 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 Directions 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. Nibbles By Nic, 2014-06-26T16:00:00+00:00 http://www.lipulse.com/blog/article/strawberry-butter-french-toast http://www.lipulse.com/blog/article/strawberry-butter-french-toast#When:13:00:00Z 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. Ingredients “French toast” • 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 “Strawberry Butter” • 1 tablespoon powdered sugar • ½ cup salted butter (1 stick) • ¼ cup cleaned and hulled strawberries Directions 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! 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. Ingredients “French toast” • 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 “Strawberry Butter” • 1 tablespoon powdered sugar • ½ cup salted butter (1 stick) • ¼ cup cleaned and hulled strawberries Directions 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! Nibbles By Nic, 2014-06-05T13:00:00+00:00 http://www.lipulse.com/blog/article/6-ingredient-glazed-chicken http://www.lipulse.com/blog/article/6-ingredient-glazed-chicken#When:18:16:00Z 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 Directions 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. 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 Directions 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. Nibbles By Nic, 2014-05-23T18:16:00+00:00 http://www.lipulse.com/blog/article/eggplant-parm-pile-up http://www.lipulse.com/blog/article/eggplant-parm-pile-up#When:10:37:00Z As much as I try to teach the kids to be as neat as they can with dinner, sometimes it’s fun to get a little down and dirty.  Now what better food is there than “Eggplant” to take us there?  As a loyal eggplant lover, one of my favorite was to cook up the dish is crisp it up in a sizzling pan and then pile on lots of tomato sauce and a sprinkle of parmesan cheese.  No need for the heavy mozzarella cheese; a dollop of ricotta is all you need.  YUM!!! “EGGPLANT PARM PILE-UP” INGREDIENTS • 2 eggs beaten • 2 cups whole wheat seasoned bread crumbs • 1 cup of whole wheat white flour • 2 medium-sized eggplant peeled and sliced into 1/8’ rounds • 1/4 cup grated fresh Parmesan cheese • 1 1/2 teaspoon kosher salt • 1 teaspoon • 1 cup low-sugar tomato sauce • Ground pepper • ½ teaspoon garlic powder • ½ teaspoon onion powder • 4 tablespoon vegetable oil • 1/2 cup part skim ricotta cheese • ground parmesan cheese for finish DIRECTIONS 1). Lay the eggplant flatly on a paper towel and sprinkle with 1 teaspoon kosher salt. Let them sit for 15-20 minutes and then wipe off the salt with a paper towel. (This process is known as “de-gorging” and simply removes the excess moisture from eggplant.) 2.) Create a breading station with 3 separate shallow bowls to work with. 3.) In the first bowl mix together the flour with salt, pepper, onion powder and garlic powder. 4.)  Pour the eggs into the second bowl and in the third bowl combine the breadcrumbs and parmesan cheese. 5.) Now working in batches of one eggplant at a time, dust them first with the flour mixture continuing on to plunge them into the egg mixture. (Let extra drippings fall off) 6.) Lastly roll each eggplant slice into the breadcrumbs-Parmesan crumbs until fully coated. 7.) Repeat the process with the remaining slices until each one is complete. 8.) Heat a large skillet with the oil until sizzling hot. 9.)  Line a large baking tray with paper towels. 10.) Cook the eggplant slices in a single layer in the pan for about 2-3 minutes on each side until golden brown. (Do not overcrowd the pan) 11.)  Drain the eggplants on the paper towels and heat up the tomato sauce in the microwave or a small saucepan 12.)  Gently pile the eggplant onto the platter. 13.)  Pour the tomato sauce all over and scoop the ricotta cheese right into the center. Sprinkle with ground parm cheese and ENJOY As much as I try to teach the kids to be as neat as they can with dinner, sometimes it’s fun to get a little down and dirty.  Now what better food is there than “Eggplant” to take us there?  As a loyal eggplant lover, one of my favorite was to cook up the dish is crisp it up in a sizzling pan and then pile on lots of tomato sauce and a sprinkle of parmesan cheese.  No need for the heavy mozzarella cheese; a dollop of ricotta is all you need.  YUM!!! “EGGPLANT PARM PILE-UP” INGREDIENTS • 2 eggs beaten • 2 cups whole wheat seasoned bread crumbs • 1 cup of whole wheat white flour • 2 medium-sized eggplant peeled and sliced into 1/8’ rounds • 1/4 cup grated fresh Parmesan cheese • 1 1/2 teaspoon kosher salt • 1 teaspoon • 1 cup low-sugar tomato sauce • Ground pepper • ½ teaspoon garlic powder • ½ teaspoon onion powder • 4 tablespoon vegetable oil • 1/2 cup part skim ricotta cheese • ground parmesan cheese for finish DIRECTIONS 1). Lay the eggplant flatly on a paper towel and sprinkle with 1 teaspoon kosher salt. Let them sit for 15-20 minutes and then wipe off the salt with a paper towel. (This process is known as “de-gorging” and simply removes the excess moisture from eggplant.) 2.) Create a breading station with 3 separate shallow bowls to work with. 3.) In the first bowl mix together the flour with salt, pepper, onion powder and garlic powder. 4.)  Pour the eggs into the second bowl and in the third bowl combine the breadcrumbs and parmesan cheese. 5.) Now working in batches of one eggplant at a time, dust them first with the flour mixture continuing on to plunge them into the egg mixture. (Let extra drippings fall off) 6.) Lastly roll each eggplant slice into the breadcrumbs-Parmesan crumbs until fully coated. 7.) Repeat the process with the remaining slices until each one is complete. 8.) Heat a large skillet with the oil until sizzling hot. 9.)  Line a large baking tray with paper towels. 10.) Cook the eggplant slices in a single layer in the pan for about 2-3 minutes on each side until golden brown. (Do not overcrowd the pan) 11.)  Drain the eggplants on the paper towels and heat up the tomato sauce in the microwave or a small saucepan 12.)  Gently pile the eggplant onto the platter. 13.)  Pour the tomato sauce all over and scoop the ricotta cheese right into the center. Sprinkle with ground parm cheese and ENJOY Nibbles By Nic, 2014-05-13T10:37:00+00:00 http://www.lipulse.com/blog/article/pretzel-fudge http://www.lipulse.com/blog/article/pretzel-fudge#When:14:39:00Z PRETZLE FUDGE….do I even need to go any further?  Crunchy, sweet, salty and rich all one little bite.  Now if you think that is the best party….try again.  Only 3-ingredients…3-INGREDIENTS!! You heard right. (Read right)  Kids love it, adults adore it & get ready for your new favorite NIBBLE!!! Servings 12 Ingredients 3 cups milk chocolate chips 24 mini pretzels OR pretzel chips 1-14 oz. can sweetened condensed milk Directions 1.) Line an 8X8 baking pan with wax paper or parchment paper and spray.  Fold an extra crease against one wall to provide easy gripping when you want to lift the fudge out of the pan. 2.) Crush 1/2 of the pretzels in a re-sealable bag 3.) Combine chocolate chips and condensed milk in a sauce pan or double boiler over low heat and stir until creamy, glossy & smooth. 4.)  Spoon into bowl and mix in crushed the crushed pretzels only. 5.)   Quickly spread into prepared pan before it hardens 6.) Place in refrigerator for at least 20 minutes.  Halfway place remaining pretzels in top and press down into fudge.  Place in refrigerator until set. PRETZLE FUDGE….do I even need to go any further?  Crunchy, sweet, salty and rich all one little bite.  Now if you think that is the best party….try again.  Only 3-ingredients…3-INGREDIENTS!! You heard right. (Read right)  Kids love it, adults adore it & get ready for your new favorite NIBBLE!!! Servings 12 Ingredients 3 cups milk chocolate chips 24 mini pretzels OR pretzel chips 1-14 oz. can sweetened condensed milk Directions 1.) Line an 8X8 baking pan with wax paper or parchment paper and spray.  Fold an extra crease against one wall to provide easy gripping when you want to lift the fudge out of the pan. 2.) Crush 1/2 of the pretzels in a re-sealable bag 3.) Combine chocolate chips and condensed milk in a sauce pan or double boiler over low heat and stir until creamy, glossy & smooth. 4.)  Spoon into bowl and mix in crushed the crushed pretzels only. 5.)   Quickly spread into prepared pan before it hardens 6.) Place in refrigerator for at least 20 minutes.  Halfway place remaining pretzels in top and press down into fudge.  Place in refrigerator until set. Nibbles By Nic, 2014-04-11T14:39:00+00:00 http://www.lipulse.com/blog/article/skillet-panko-crusted-salmon http://www.lipulse.com/blog/article/skillet-panko-crusted-salmon#When:14:20:00Z 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.  This dish is made with whole wheat panko, a touch of S & P and the secret ingredient…..shhhhh…...aioli.  It’s simple, savory and has a delicious crunch that you are just going to fall in love with! Ingredients 1/4 cup whole Wheat panko Crumbs 1 red bell pepper seeded and thinly sliced 3 tablespoons your favorite aioli spread 3 pieces center-cut good salmon pieces (about 1 lb.) 1/2 teaspoon Kosher salt 1/4 teaspoon ground pepper 2 tablespoon vegetable oil Directions 1.) Preheat oven to 400 degrees. 2.)  Season fish with salt and pepper. 3.)  Heat a large cast iron pan or oven-safe skillet with (1) oil until sizzling. 4.)  While the pan is heating up, using a pastry brush the top of each fish with 1 tablespoon aioli spread. 5.)  Lie fish out on a plate and sprinkle on panko crumbs. Press down so they stick like glue. 6.)  Using tongs gently place fish in pan skin side down with peppers and cook till skin starts to crisp up and peppers are tender (Oil may splatter so be mindful) 7.)  Transfer just fish to the oven and bake for another 7-8 minutes until fish is opaque in the center. 8.)  Remove from oven and plate fish with peppers. 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.  This dish is made with whole wheat panko, a touch of S & P and the secret ingredient…..shhhhh…...aioli.  It’s simple, savory and has a delicious crunch that you are just going to fall in love with! Ingredients 1/4 cup whole Wheat panko Crumbs 1 red bell pepper seeded and thinly sliced 3 tablespoons your favorite aioli spread 3 pieces center-cut good salmon pieces (about 1 lb.) 1/2 teaspoon Kosher salt 1/4 teaspoon ground pepper 2 tablespoon vegetable oil Directions 1.) Preheat oven to 400 degrees. 2.)  Season fish with salt and pepper. 3.)  Heat a large cast iron pan or oven-safe skillet with (1) oil until sizzling. 4.)  While the pan is heating up, using a pastry brush the top of each fish with 1 tablespoon aioli spread. 5.)  Lie fish out on a plate and sprinkle on panko crumbs. Press down so they stick like glue. 6.)  Using tongs gently place fish in pan skin side down with peppers and cook till skin starts to crisp up and peppers are tender (Oil may splatter so be mindful) 7.)  Transfer just fish to the oven and bake for another 7-8 minutes until fish is opaque in the center. 8.)  Remove from oven and plate fish with peppers. Nibbles By Nic, 2014-03-06T14:20:00+00:00 http://www.lipulse.com/blog/article/asian-cole-slaw http://www.lipulse.com/blog/article/asian-cole-slaw#When:13:57:00Z It’s funny, but other than some nice greens with a tangy ginger dressing, I don’t typically do too many salads when it comes to my Asian food. I’m not quite sure why that is, however as a lover of crunchy shredded fresh veggies this, dish a super duper tasty. The depth of flavors complement pretty much any fish, chicken or beef entrée. As a matter of fact there are times I even do it solo for lunch when time is a factor. Simple & satisfying! Ingredients • 1 bag of Asian slaw mix • 1 quarter white onion • 2 garlic cloves • 1 teaspoon white granulated sugar • 3/4 teaspoon Kosher salt • 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 roasted peanuts for garnish • chives Direction 1.) Grate onion into cabbage. 2.) Chop garlic into very small pieces. 3.) In a small bowl whisk together sugar, garlic, peanut butter, honey, soy sauce and rice wine vinegar. 4.) Toss together cabbage with dressing. 5.)  Garnish with peanuts and remaining green onion. ENJOY Nic’s Tips: I like to use kitchen scissors to chop the chives. It is easier and you get a nice angular cut. It’s funny, but other than some nice greens with a tangy ginger dressing, I don’t typically do too many salads when it comes to my Asian food. I’m not quite sure why that is, however as a lover of crunchy shredded fresh veggies this, dish a super duper tasty. The depth of flavors complement pretty much any fish, chicken or beef entrée. As a matter of fact there are times I even do it solo for lunch when time is a factor. Simple & satisfying! Ingredients • 1 bag of Asian slaw mix • 1 quarter white onion • 2 garlic cloves • 1 teaspoon white granulated sugar • 3/4 teaspoon Kosher salt • 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 roasted peanuts for garnish • chives Direction 1.) Grate onion into cabbage. 2.) Chop garlic into very small pieces. 3.) In a small bowl whisk together sugar, garlic, peanut butter, honey, soy sauce and rice wine vinegar. 4.) Toss together cabbage with dressing. 5.)  Garnish with peanuts and remaining green onion. ENJOY Nic’s Tips: I like to use kitchen scissors to chop the chives. It is easier and you get a nice angular cut. Nibbles By Nic, 2014-02-19T13:57:00+00:00 http://www.lipulse.com/blog/article/valentine-banana-chip-pancake http://www.lipulse.com/blog/article/valentine-banana-chip-pancake#When:12:04:00Z What better way to show your family some LOVE than with a healthy & sweet Valentine’s breakfast? Since I am one to never opt out the flavor, upon my daughter’s request, we mashed up some bananas on their last legs and added some chocolate chip. (It is Valentine’s Day after all) We finished it up with some fiber-rich ingredients and a drizzle of warm maple syrup. Servings: 4-6 Ingredients • 2 cup white whole wheat flour (my new obsession; lighter tasting than pure whole wheat, with the same nutritional benefits) • 2 ripe bananas • ¼ cup chocolate chips • 1 teaspoon vanilla • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 cup low-milk + more if needed • 1/2 cup unsweetened apple sauce • 2 large eggs beaten • warm maple syrup for topping • vegetable or canola oil for pan Directions 1.) Using a potato masher, mash bananas in a small bowl. 2.) Add eggs, milk, apple sauce & vanilla to the bowl and whisk. 3.) In a large mixing bowl combine flour, salt, baking powder and chocolate chips. 4.) Add to dry mixture and stir until it turns into a batter. (Add more water or milk in necessary) 5.) Heat and brush canola oil onto a griddle pan. 6.) Gently pour the pancake batter onto the pan into circles. Wait for each to bubble and flip. 7.) Drizzle with warm syrup and garnish with extra banana slice and couple chocolate chips. What better way to show your family some LOVE than with a healthy & sweet Valentine’s breakfast? Since I am one to never opt out the flavor, upon my daughter’s request, we mashed up some bananas on their last legs and added some chocolate chip. (It is Valentine’s Day after all) We finished it up with some fiber-rich ingredients and a drizzle of warm maple syrup. Servings: 4-6 Ingredients • 2 cup white whole wheat flour (my new obsession; lighter tasting than pure whole wheat, with the same nutritional benefits) • 2 ripe bananas • ¼ cup chocolate chips • 1 teaspoon vanilla • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 cup low-milk + more if needed • 1/2 cup unsweetened apple sauce • 2 large eggs beaten • warm maple syrup for topping • vegetable or canola oil for pan Directions 1.) Using a potato masher, mash bananas in a small bowl. 2.) Add eggs, milk, apple sauce & vanilla to the bowl and whisk. 3.) In a large mixing bowl combine flour, salt, baking powder and chocolate chips. 4.) Add to dry mixture and stir until it turns into a batter. (Add more water or milk in necessary) 5.) Heat and brush canola oil onto a griddle pan. 6.) Gently pour the pancake batter onto the pan into circles. Wait for each to bubble and flip. 7.) Drizzle with warm syrup and garnish with extra banana slice and couple chocolate chips. Nibbles By Nic, 2014-02-07T12:04:00+00:00 http://www.lipulse.com/blog/article/pan-roasted-salmon-with-grapefruit-fennel-kale http://www.lipulse.com/blog/article/pan-roasted-salmon-with-grapefruit-fennel-kale#When:22:14:00Z If there is such a thing as “too healthy” this dish may just be it! Heart healthy salmon, fiber-enriched kale, vitamin C filled grapefruit and a garnish of avocado (which I’ve been told is one of the only foods that humans can sustain on solely for the rest of their lives). However, the best part of this well-rounded meal is the flavor combination.  The savory veggies with the tangy fruit and hearty salmon are literally like a dream come true. Try it and see what I mean! Please! Ingredients 3 pieces center-cut fresh salmon pieces (about 1 lb.) 1/2 teaspoon Kosher salt Ground pepper to taste 1 tablespoon ground mustard 1 tablespoon olive oil 1 teaspoon crushed garlic or one large clove minced 1 teaspoon champagne vinegar 1 teaspoon honey 1/2 teaspoon salt juice of one half grapefruit + sections to garnish 1 fennel bulb sliced thinly 1 shallot sliced thinly 1 bunch kale cleaned, torn and stems removed Sliced avocado to garnish Directions 1.)  Preheat oven to 400 degrees. 2.) In a small bowl mix together garlic, mustard, honey, grapefruit juice and champagne vinegar. 3.)  Lightly spray a small foiled lined baking sheet. 4.)  Sprinkle fish with 1/4 teaspoon salt and ground pepper. 5.) Toss shallot & fennel with the vinaigrette mixture. 6.)  Lay salmon on pan and toss the shallot and fennel in between. 7.)  Bake for 10-12 minutes until fish is opaque in the center. 8.)  During the last few minutes of the salmon cooking time toss the kale with remaining salt, pepper and olive oil and layer on top of the salmon. It should just crisp up. 9.) Serve with sliced avocado and grape fruit sections. If there is such a thing as “too healthy” this dish may just be it! Heart healthy salmon, fiber-enriched kale, vitamin C filled grapefruit and a garnish of avocado (which I’ve been told is one of the only foods that humans can sustain on solely for the rest of their lives). However, the best part of this well-rounded meal is the flavor combination.  The savory veggies with the tangy fruit and hearty salmon are literally like a dream come true. Try it and see what I mean! Please! Ingredients 3 pieces center-cut fresh salmon pieces (about 1 lb.) 1/2 teaspoon Kosher salt Ground pepper to taste 1 tablespoon ground mustard 1 tablespoon olive oil 1 teaspoon crushed garlic or one large clove minced 1 teaspoon champagne vinegar 1 teaspoon honey 1/2 teaspoon salt juice of one half grapefruit + sections to garnish 1 fennel bulb sliced thinly 1 shallot sliced thinly 1 bunch kale cleaned, torn and stems removed Sliced avocado to garnish Directions 1.)  Preheat oven to 400 degrees. 2.) In a small bowl mix together garlic, mustard, honey, grapefruit juice and champagne vinegar. 3.)  Lightly spray a small foiled lined baking sheet. 4.)  Sprinkle fish with 1/4 teaspoon salt and ground pepper. 5.) Toss shallot & fennel with the vinaigrette mixture. 6.)  Lay salmon on pan and toss the shallot and fennel in between. 7.)  Bake for 10-12 minutes until fish is opaque in the center. 8.)  During the last few minutes of the salmon cooking time toss the kale with remaining salt, pepper and olive oil and layer on top of the salmon. It should just crisp up. 9.) Serve with sliced avocado and grape fruit sections. Nibbles By Nic, 2014-01-27T22:14:00+00:00 http://www.lipulse.com/blog/article/green-pepper-mushroom-mostly-egg-white-scramble http://www.lipulse.com/blog/article/green-pepper-mushroom-mostly-egg-white-scramble#When:16:50:00Z Happy 2014 EVERYONE! What’s your resolution? Any chance it is food related? Whether it is or isn’t this particular breakfast dish I am sharing with you won’t break the caloric bank anyway. It’s a protein-packed recipe filled with tons of veggies and just a sprinkle of cheese to give it some tangy kick. Who’s in? Ingredients • 3 egg whites + 1 yolk • 1 tablespoon butter (oil is fine as well; I like butter for scrambling eggs and since we are mainly using egg whites I’m ok with it.) • 1/2 cup shredded cheddar cheese • 1 green pepper seeded chopped • 1/2 yellow onion chopped • 10 small portabella mushrooms cleaned and quartered • Pinch of salt and ground pepper Directions 1.) In a small bowl whisk together eggs and ¼ cup cheese. (Do not over-mix or the protein compounds will break apart.) 2.) Melt butter in a small non-stick skillet over a medium heat. 3.) Add in onions and cook until just translucent. Now add in peppers and mushrooms and season with salt and pepper. 4.) Pour the egg mixture into the pan and let it set for a few seconds and then stir carefully with the veggies until there is no liquid left (a spatula works best). 5.) Push eggs to the center of the pan and remove when they are cooked to your liking. 6.) Sprinkle remaining cheese evenly on top as soon as the eggs leave the pan. (I like to add the cheese last as well to get a big flavor punch.) 7.) Season with additional salt and pepper. ENJOY! Nic’s tips: As with most my recipes, feel free to sub in another cheese or add some fresh herbs. Happy 2014 EVERYONE! What’s your resolution? Any chance it is food related? Whether it is or isn’t this particular breakfast dish I am sharing with you won’t break the caloric bank anyway. It’s a protein-packed recipe filled with tons of veggies and just a sprinkle of cheese to give it some tangy kick. Who’s in? Ingredients • 3 egg whites + 1 yolk • 1 tablespoon butter (oil is fine as well; I like butter for scrambling eggs and since we are mainly using egg whites I’m ok with it.) • 1/2 cup shredded cheddar cheese • 1 green pepper seeded chopped • 1/2 yellow onion chopped • 10 small portabella mushrooms cleaned and quartered • Pinch of salt and ground pepper Directions 1.) In a small bowl whisk together eggs and ¼ cup cheese. (Do not over-mix or the protein compounds will break apart.) 2.) Melt butter in a small non-stick skillet over a medium heat. 3.) Add in onions and cook until just translucent. Now add in peppers and mushrooms and season with salt and pepper. 4.) Pour the egg mixture into the pan and let it set for a few seconds and then stir carefully with the veggies until there is no liquid left (a spatula works best). 5.) Push eggs to the center of the pan and remove when they are cooked to your liking. 6.) Sprinkle remaining cheese evenly on top as soon as the eggs leave the pan. (I like to add the cheese last as well to get a big flavor punch.) 7.) Season with additional salt and pepper. ENJOY! Nic’s tips: As with most my recipes, feel free to sub in another cheese or add some fresh herbs. Nibbles By Nic, 2014-01-08T16:50:00+00:00 http://www.lipulse.com/blog/article/pineapple-skirt-steak-roll-ups http://www.lipulse.com/blog/article/pineapple-skirt-steak-roll-ups#When:00:40:00Z With Christmas and New Year’s just around the corner it’s all about appetizers and fun food starring in the party! I love when my guests have an array of munchies just waiting for them when they walk right in my door. Here we have my “Pineapple Skirt Steak Roll-Ups.” While they fit perfectly into this seasonal of year they also bring a tropical ray of sunshine with the bright yellow colors peeking through. Sweet and savory…simply superb! Serves 4 Ingredients 1 6 oz can pineapple juice 1 lime 1/4 cup Worcestershire sauce 2 tablespoons reduced sodium soy sauce 2 tablespoons brown sugar 10 fresh pineapple chunks 1 pound thinly sliced skirt steak 2 tablespoons sesame oil or canola oil Directions 1.) Whisk first 5 ingredients together in a large glass bowl and combine thoroughly until smooth. (Reserve about 1/4 of the sauce to use to baste while you cook.) 2.) Add meat to the marinade and using clean hands massage the mixture throughout.  (If you can, soak overnight as this will maximize the flavor and tenderize the meat.) 3.) In a large nonstick skillet or grill pan heat canola oil. 4.) Once sizzling hot, using tongs add steak and pineapple chunks to pan. Cook for 2-3 minutes until just starting to char. 5.) Brush with remaining marinade and flip.  Cook other side until done. 6.) Place steaks on a clean flat surface and lay flat with a grilled pineapple chunk on top. 7.) Taking your pineapple chunk roll the steak around it securing with a tooth pick. Pinch it tightly to close. Nic’s Tips: Feel free to toss any other veggie you like on the pan. I did red bell peppers slices this time around.   With Christmas and New Year’s just around the corner it’s all about appetizers and fun food starring in the party! I love when my guests have an array of munchies just waiting for them when they walk right in my door. Here we have my “Pineapple Skirt Steak Roll-Ups.” While they fit perfectly into this seasonal of year they also bring a tropical ray of sunshine with the bright yellow colors peeking through. Sweet and savory…simply superb! Serves 4 Ingredients 1 6 oz can pineapple juice 1 lime 1/4 cup Worcestershire sauce 2 tablespoons reduced sodium soy sauce 2 tablespoons brown sugar 10 fresh pineapple chunks 1 pound thinly sliced skirt steak 2 tablespoons sesame oil or canola oil Directions 1.) Whisk first 5 ingredients together in a large glass bowl and combine thoroughly until smooth. (Reserve about 1/4 of the sauce to use to baste while you cook.) 2.) Add meat to the marinade and using clean hands massage the mixture throughout.  (If you can, soak overnight as this will maximize the flavor and tenderize the meat.) 3.) In a large nonstick skillet or grill pan heat canola oil. 4.) Once sizzling hot, using tongs add steak and pineapple chunks to pan. Cook for 2-3 minutes until just starting to char. 5.) Brush with remaining marinade and flip.  Cook other side until done. 6.) Place steaks on a clean flat surface and lay flat with a grilled pineapple chunk on top. 7.) Taking your pineapple chunk roll the steak around it securing with a tooth pick. Pinch it tightly to close. Nic’s Tips: Feel free to toss any other veggie you like on the pan. I did red bell peppers slices this time around.   Nibbles By Nic, 2013-12-20T00:40:00+00:00 http://www.lipulse.com/blog/article/crispy-apple-zucchini-latkes http://www.lipulse.com/blog/article/crispy-apple-zucchini-latkes#When:15:57:00Z Yes, I know Hanukah just ended, but I simply couldn’t resist sharing one of new favorite “Latke Recipes” that is so yummy and delicious, that you can really make it any time you please! Not one to use white potatoes too often in my recipes, I chose to do a Zucchini Latke this time. However, since the veggie on its own can be a little bland (sorry) I added some wholesome sweet apple, which paired with the onion makes quite the combo! I am a fan of pairing the latkes with some tart Greek yogurt and chunky applesauce. A true hit amongst my family…even the picky ones. ☺ Ingredients 2 medium green zucchini grated 1 small onion grated (I like to grate it right into the batter to get the onion “juice flavor”) ½ apple peeled and grated (red & crisp is a good choice) 2 tablespoons seasoned matzo meal or bread crumbs 1 egg beaten Salt and pepper to taste Peanut or vegetable oil for frying (the higher smoke point oils are the best for this recipe) ½ cup Greek yogurt and ½ cup applesauce for dipping Directions 1.) Immediately after grating zucchini, sprinkle with kosher salt and let sit for 10 minutes. Wrap in a clean dishtowel or layer of paper towels and wring out all existing moisture. The dryer the zucchini the better.  (Skipping the salt, continue to do the same with the onion & apple removing as much liquid as possible) 2.) Combine zucchini, onion, apple, matzo meal, egg, salt and pepper in a small bowl. 3.) Heat a large frying pan with about ¼ inch of vegetable oil. The oil should be sizzling, but not smoking. 4.) Using an ice cream scooper, scoop out spoonfuls of the batter and gently drops it into the hot oil. Flatten a bit using a spatula into a thick pancake formation. (Do not flatten too much or the latke will be denser than you wish.) 5.) Cook each side for about 2-3 minutes until golden brown and the edges are crisped. 6.) Remove and let them drain on a bed of paper towels on the counter. Serve immediately while hot with yogurt and applesauce on the side. Nic’s Tips: If you have to make them in advance re-heat the latkes in the oven until crispy. Yes, I know Hanukah just ended, but I simply couldn’t resist sharing one of new favorite “Latke Recipes” that is so yummy and delicious, that you can really make it any time you please! Not one to use white potatoes too often in my recipes, I chose to do a Zucchini Latke this time. However, since the veggie on its own can be a little bland (sorry) I added some wholesome sweet apple, which paired with the onion makes quite the combo! I am a fan of pairing the latkes with some tart Greek yogurt and chunky applesauce. A true hit amongst my family…even the picky ones. ☺ Ingredients 2 medium green zucchini grated 1 small onion grated (I like to grate it right into the batter to get the onion “juice flavor”) ½ apple peeled and grated (red & crisp is a good choice) 2 tablespoons seasoned matzo meal or bread crumbs 1 egg beaten Salt and pepper to taste Peanut or vegetable oil for frying (the higher smoke point oils are the best for this recipe) ½ cup Greek yogurt and ½ cup applesauce for dipping Directions 1.) Immediately after grating zucchini, sprinkle with kosher salt and let sit for 10 minutes. Wrap in a clean dishtowel or layer of paper towels and wring out all existing moisture. The dryer the zucchini the better.  (Skipping the salt, continue to do the same with the onion & apple removing as much liquid as possible) 2.) Combine zucchini, onion, apple, matzo meal, egg, salt and pepper in a small bowl. 3.) Heat a large frying pan with about ¼ inch of vegetable oil. The oil should be sizzling, but not smoking. 4.) Using an ice cream scooper, scoop out spoonfuls of the batter and gently drops it into the hot oil. Flatten a bit using a spatula into a thick pancake formation. (Do not flatten too much or the latke will be denser than you wish.) 5.) Cook each side for about 2-3 minutes until golden brown and the edges are crisped. 6.) Remove and let them drain on a bed of paper towels on the counter. Serve immediately while hot with yogurt and applesauce on the side. Nic’s Tips: If you have to make them in advance re-heat the latkes in the oven until crispy. Nibbles By Nic, 2013-12-05T15:57:00+00:00 http://www.lipulse.com/blog/article/kale-cannellini-soup-with-caramelized-onions-shallots http://www.lipulse.com/blog/article/kale-cannellini-soup-with-caramelized-onions-shallots#When:21:22:00Z There is just something just so warm and cozy serving a delicious soup to kick off the Thanksgiving Dinner meal.  Forget the heavy creams and cheese, all you need is a big pot of this Kale & Cannellini Soup with Caramelized Onions & Shallots for everybody to enjoy. The best part is that this not only can this soup can be made well in advance, it actually tastes better as the flavors get to really blend together.  It’s a forgiving soup, so feel free to add and take away whatever you desire. Ingredients o 2 tablespoon olive oil o 1 quart low sodium beef stock (vegetable stock is ok too if you want to stick with vegetarian) o 4 cloves garlic crushed. (Give it a nice whack with the base of your chef’s knife) o 1 large yellow onions very thinly sliced o 2 large carrots peeled and diced o 2 stalks celery diced o 1 bunch kale trimmed of ribs and thoroughly washed o 1 dried bay leaf o 2 shallots very thinly sliced o 1 teaspoon dried thyme (thyme is a rich source of vitamin K, E, A, C B-6 and Beta-carotene) o 1 teaspoon salt o Ground pepper to taste o 1 cup cannellini beans soaked over night o 2 tablespoons fresh grated Parmesan cheese for garnish Directions 1.) In a large Dutch Oven or stockpot heat olive oil. Once hot add crushed garlic cloves. 2.)  Add onions & shallots and cook for 15-20 minutes, continuously stirring so onions do not burn. 3.)  Now add carrots and celery and stir everything until tender. 4.)  Once veggies are and very near finished, pour in broth, thyme, beans, bay leaf salt & pepper.  Mix it all together and bring to a boil. 5.)  Reduce heat to a simmer allowing soup to fuse together for about 20-25. (Your home is going to smell amazing!) 6.)  Towards the end of cooking time add in kale and season with salt and pepper according to taste. 7.)  Remove bay leaf and ladle soup into bowl. Sprinkle with Parmesan cheese and ENJOY!! Nic’s Tip: This soup freezes super well in resealable bags. There is just something just so warm and cozy serving a delicious soup to kick off the Thanksgiving Dinner meal.  Forget the heavy creams and cheese, all you need is a big pot of this Kale & Cannellini Soup with Caramelized Onions & Shallots for everybody to enjoy. The best part is that this not only can this soup can be made well in advance, it actually tastes better as the flavors get to really blend together.  It’s a forgiving soup, so feel free to add and take away whatever you desire. Ingredients o 2 tablespoon olive oil o 1 quart low sodium beef stock (vegetable stock is ok too if you want to stick with vegetarian) o 4 cloves garlic crushed. (Give it a nice whack with the base of your chef’s knife) o 1 large yellow onions very thinly sliced o 2 large carrots peeled and diced o 2 stalks celery diced o 1 bunch kale trimmed of ribs and thoroughly washed o 1 dried bay leaf o 2 shallots very thinly sliced o 1 teaspoon dried thyme (thyme is a rich source of vitamin K, E, A, C B-6 and Beta-carotene) o 1 teaspoon salt o Ground pepper to taste o 1 cup cannellini beans soaked over night o 2 tablespoons fresh grated Parmesan cheese for garnish Directions 1.) In a large Dutch Oven or stockpot heat olive oil. Once hot add crushed garlic cloves. 2.)  Add onions & shallots and cook for 15-20 minutes, continuously stirring so onions do not burn. 3.)  Now add carrots and celery and stir everything until tender. 4.)  Once veggies are and very near finished, pour in broth, thyme, beans, bay leaf salt & pepper.  Mix it all together and bring to a boil. 5.)  Reduce heat to a simmer allowing soup to fuse together for about 20-25. (Your home is going to smell amazing!) 6.)  Towards the end of cooking time add in kale and season with salt and pepper according to taste. 7.)  Remove bay leaf and ladle soup into bowl. Sprinkle with Parmesan cheese and ENJOY!! Nic’s Tip: This soup freezes super well in resealable bags. Nibbles By Nic, 2013-11-21T21:22:00+00:00 http://www.lipulse.com/blog/article/cucumber-tomato-snappy-thanksgiving-salad http://www.lipulse.com/blog/article/cucumber-tomato-snappy-thanksgiving-salad#When:16:17:00Z The funny thing about us foodies is that the minute one holiday ends, it’s right on to the next! When it comes to the Thanksgiving, I don’t think there is ANYTHING that is more important than some easy side dishes. All lined up on the big table, waiting to be nibbled on. What I love most about my “Cucumber Tomato Snappy Thanksgiving Salad,” is that there is no need to worry about warming it up or cooling it down; room temperature is just perfect. Wait, scratch that! My favorite part of this salad is that it can be made way in advance. One thing less thing to worry about on Turkey Day! Ingredients 4 cucumbers peeled and sliced 1 pound cherry tomatoes 1 white small white onion sliced thinly ½ cup white vinegar ¼ cup sugar ½ teaspoon salt Parsley Directions 1.) In a medium sized bowl mix onions and cucumbers. Slice tomatoes in half. 2.) Combine vinegar, salt and sugar in a smaller bowl until all is dissolved. 3.) Pour marinade over the vegetables and refrigerate for at least one hour. 4.) Remove and add tomatoes. Garnish with parsley and serve. The funny thing about us foodies is that the minute one holiday ends, it’s right on to the next! When it comes to the Thanksgiving, I don’t think there is ANYTHING that is more important than some easy side dishes. All lined up on the big table, waiting to be nibbled on. What I love most about my “Cucumber Tomato Snappy Thanksgiving Salad,” is that there is no need to worry about warming it up or cooling it down; room temperature is just perfect. Wait, scratch that! My favorite part of this salad is that it can be made way in advance. One thing less thing to worry about on Turkey Day! Ingredients 4 cucumbers peeled and sliced 1 pound cherry tomatoes 1 white small white onion sliced thinly ½ cup white vinegar ¼ cup sugar ½ teaspoon salt Parsley Directions 1.) In a medium sized bowl mix onions and cucumbers. Slice tomatoes in half. 2.) Combine vinegar, salt and sugar in a smaller bowl until all is dissolved. 3.) Pour marinade over the vegetables and refrigerate for at least one hour. 4.) Remove and add tomatoes. Garnish with parsley and serve. Nibbles By Nic, 2013-11-06T16:17:00+00:00 http://www.lipulse.com/blog/article/pb-chocolate-chip-spider-cookies http://www.lipulse.com/blog/article/pb-chocolate-chip-spider-cookies#When:18:36:00Z Halloween is here and I’ll use any excuse to bake with my obsession…peanut butter! With all the junk coming up in the next few days, I thought we can at least kick it off with a healthy and festive snack for the kids to enjoy (us too of course). With few ingredients these guys are totally fuss-free and PERFECT for a last minute get-together!  Ingredients • 2 cups reduced fat natural peanut butter • ½ cup granulated sugar (You don’t want to over-sugar these cookies as the PB and pumpkin flavors should shine) • ¼ cup canned pumpkin (This can be found in the baking aisle of Pathmark and most supermarkets) • ½ cup whole wheat white flour • 1 egg beaten • 1 teaspoon vanilla • 1 cup milk chocolate chips • 1 teaspoon vegetable oil Directions 1.) Preheat oven to 350 degrees. 2.) Combine all ingredients (except ¼ cup chips) above in a large mixing bowl until you get a dough-like consistency. 3.) Roll into golf ball-size rounds and place onto an ungreased cookie sheet 1 inch apart. 4.) Flatten down cookie with a fork to create a “peanut butter cookie” mark. (Basically a Criss-cross pattern.) 5.) Bake for about 10-12 minutes until cookies are firm to the touch. Make sure oven racks are in center or bottom to reduce chance of burning. 6.) Transfer to a cooling rack. 7.) While they are cooling, take out a microwave safe bowl and pour remaining chocolate chips in with vegetable oil. Melt for about two minutes or until chocolate is smooth and glossy. Stir every 30 seconds to prevent clumping. 8.) Take a spoon and gently drizzle the melted chocolate into webs over the cookies. (Does not have to be perfect…most real ones aren’t. ☺ 9.) Place in refrigerator until set and enjoy! Nic’s Tips: Store in an airtight container to keep fresh. Halloween is here and I’ll use any excuse to bake with my obsession…peanut butter! With all the junk coming up in the next few days, I thought we can at least kick it off with a healthy and festive snack for the kids to enjoy (us too of course). With few ingredients these guys are totally fuss-free and PERFECT for a last minute get-together!  Ingredients • 2 cups reduced fat natural peanut butter • ½ cup granulated sugar (You don’t want to over-sugar these cookies as the PB and pumpkin flavors should shine) • ¼ cup canned pumpkin (This can be found in the baking aisle of Pathmark and most supermarkets) • ½ cup whole wheat white flour • 1 egg beaten • 1 teaspoon vanilla • 1 cup milk chocolate chips • 1 teaspoon vegetable oil Directions 1.) Preheat oven to 350 degrees. 2.) Combine all ingredients (except ¼ cup chips) above in a large mixing bowl until you get a dough-like consistency. 3.) Roll into golf ball-size rounds and place onto an ungreased cookie sheet 1 inch apart. 4.) Flatten down cookie with a fork to create a “peanut butter cookie” mark. (Basically a Criss-cross pattern.) 5.) Bake for about 10-12 minutes until cookies are firm to the touch. Make sure oven racks are in center or bottom to reduce chance of burning. 6.) Transfer to a cooling rack. 7.) While they are cooling, take out a microwave safe bowl and pour remaining chocolate chips in with vegetable oil. Melt for about two minutes or until chocolate is smooth and glossy. Stir every 30 seconds to prevent clumping. 8.) Take a spoon and gently drizzle the melted chocolate into webs over the cookies. (Does not have to be perfect…most real ones aren’t. ☺ 9.) Place in refrigerator until set and enjoy! Nic’s Tips: Store in an airtight container to keep fresh. Nibbles By Nic, 2013-10-24T18:36:00+00:00 http://www.lipulse.com/blog/article/pan-fried-potatoes-with-sea-salt http://www.lipulse.com/blog/article/pan-fried-potatoes-with-sea-salt#When:15:41:00Z I have to tell you that this is a first for me! What? Well, pan-frying my potatoes my friends.  Believe it or not I am a HUGE roaster with my veggies…it’s just always been my thing. That is until after-school activities started and roasting was taking a bit too long on those crazy harried nights! Out came the big ole skillet along with my favorite Yukon Golds (If Ina likes them, so do I) a little olive oil, sea salt and there you have the perfect side dish for just about anything. Who even needs the main course? Serves 6 Ingredients 4-5 Yukon Gold Potatoes scrubbed and diced (approx. ½ inch) 2 shallots peeled and chopped ½ teaspoon sea salt 4 tablespoon olive oil Directions 1.) Heat a large skillet with olive oil. 2.) When sizzling add diced potatoes and continue to stir for about 10 minutes. 3.) Add shallots.  Stir everything very well to prevent burning.  4.) Remove from pan and set down on a paper towel to drain excess oil. 5.) Immediately sprinkle on the sea salt and resist the urge to try one immediately for the sake of your tongue!  Once slightly cooled, test for salted desire and EAT AWAY! I have to tell you that this is a first for me! What? Well, pan-frying my potatoes my friends.  Believe it or not I am a HUGE roaster with my veggies…it’s just always been my thing. That is until after-school activities started and roasting was taking a bit too long on those crazy harried nights! Out came the big ole skillet along with my favorite Yukon Golds (If Ina likes them, so do I) a little olive oil, sea salt and there you have the perfect side dish for just about anything. Who even needs the main course? Serves 6 Ingredients 4-5 Yukon Gold Potatoes scrubbed and diced (approx. ½ inch) 2 shallots peeled and chopped ½ teaspoon sea salt 4 tablespoon olive oil Directions 1.) Heat a large skillet with olive oil. 2.) When sizzling add diced potatoes and continue to stir for about 10 minutes. 3.) Add shallots.  Stir everything very well to prevent burning.  4.) Remove from pan and set down on a paper towel to drain excess oil. 5.) Immediately sprinkle on the sea salt and resist the urge to try one immediately for the sake of your tongue!  Once slightly cooled, test for salted desire and EAT AWAY! Nibbles By Nic, 2013-10-08T15:41:00+00:00 http://www.lipulse.com/blog/article/cheese-ravioli-with-onions-tomatoes-pecorino http://www.lipulse.com/blog/article/cheese-ravioli-with-onions-tomatoes-pecorino#When:14:27:00Z Ingredients 1 packaged refrigerated cheese ravioli 1 pint cherry tomatoes washed 1 red onion thinly sliced 1 shallot thinly sliced 1 teaspoon dried basil ½ teaspoon dried oregano 2 garlic cloves minced 2 tablespoon butter 1 tablespoon of olive oil + more for drizzling ¼ cup freshly grated Pecorino cheese Pinch of red pepper flakes Directions 1.)  Boil water in a medium sized pot.  Cook ravioli Al Dente. 2.)  While that is cooking, heat a large skillet with butter and olive oil over medium heat. 3.)  Add onions and cook until tender.  Add in garlic and shallots; sauté until all is just starting to brown. 4.)  Sprinkle in tomatoes and fresh herbs & red pepper flakes and cook for two minutes until combined. 5.)  Plate pasta and sprinkle with Pecorino cheese.  Finish with a drizzle more of olive oil! ENJOY! Ingredients 1 packaged refrigerated cheese ravioli 1 pint cherry tomatoes washed 1 red onion thinly sliced 1 shallot thinly sliced 1 teaspoon dried basil ½ teaspoon dried oregano 2 garlic cloves minced 2 tablespoon butter 1 tablespoon of olive oil + more for drizzling ¼ cup freshly grated Pecorino cheese Pinch of red pepper flakes Directions 1.)  Boil water in a medium sized pot.  Cook ravioli Al Dente. 2.)  While that is cooking, heat a large skillet with butter and olive oil over medium heat. 3.)  Add onions and cook until tender.  Add in garlic and shallots; sauté until all is just starting to brown. 4.)  Sprinkle in tomatoes and fresh herbs & red pepper flakes and cook for two minutes until combined. 5.)  Plate pasta and sprinkle with Pecorino cheese.  Finish with a drizzle more of olive oil! ENJOY! Nibbles By Nic, 2013-09-25T14:27:00+00:00 http://www.lipulse.com/blog/article/bbq-slow-cooker-brisket http://www.lipulse.com/blog/article/bbq-slow-cooker-brisket#When:14:47:00Z Yesterday I whipped out the slow cooker for the first time of the season! I guess you can call it bittersweet, but there is nothing better than walking in from a long Sunday visiting Grandma to the smells of this hearty dish. The fresh veggies combined with the BBQ style of ingredients was a complete winner.  However, my favorite part? The leftovers that are going to be sandwiched together later for Part 2! INGREDIENTS • 2 ½-3 lb. brisket • 12 oz. can crushed tomatoes • 1 lb. button mushrooms cleaned and quartered • ½ red or yellow onion sliced thinly • 4 cloves garlic peeled and smashed • 1/3 cup apple cider vinegar • ¼ cup Worcestershire sauce • ½ cup ketchup • 2 tablespoon brown sugar • 2 tablespoon Berber Spice (This is paprika-based combo of spices, if you cannot find used any combination of a beef mixed grill spice) • 2 Bay leaves • 1 teaspoon Kosher salt • Ground pepper to taste Serves 4 DIRECTIONS 1.) Using a mixing bowl combine crushed tomatoes, vinegar, Worcestershire, ketchup and brown sugar. 2.) Spray your slow cooker with spray and lay down sliced onions, mushrooms and garlic. 3.) Season beef with salt, pepper and Spice mixture.  Massage in well to maximize flavor. 4. Place the meat on top of the veggies along with bay leaves. Cover and cook on low for 7-8 hours until meat is nice and tender. 5.  Serve with potatoes and veggies NOTE: When you slice the brisket, make sure it is against the grain. If brisket is not sliced against the grain, it will be tough rather than tender. Yesterday I whipped out the slow cooker for the first time of the season! I guess you can call it bittersweet, but there is nothing better than walking in from a long Sunday visiting Grandma to the smells of this hearty dish. The fresh veggies combined with the BBQ style of ingredients was a complete winner.  However, my favorite part? The leftovers that are going to be sandwiched together later for Part 2! INGREDIENTS • 2 ½-3 lb. brisket • 12 oz. can crushed tomatoes • 1 lb. button mushrooms cleaned and quartered • ½ red or yellow onion sliced thinly • 4 cloves garlic peeled and smashed • 1/3 cup apple cider vinegar • ¼ cup Worcestershire sauce • ½ cup ketchup • 2 tablespoon brown sugar • 2 tablespoon Berber Spice (This is paprika-based combo of spices, if you cannot find used any combination of a beef mixed grill spice) • 2 Bay leaves • 1 teaspoon Kosher salt • Ground pepper to taste Serves 4 DIRECTIONS 1.) Using a mixing bowl combine crushed tomatoes, vinegar, Worcestershire, ketchup and brown sugar. 2.) Spray your slow cooker with spray and lay down sliced onions, mushrooms and garlic. 3.) Season beef with salt, pepper and Spice mixture.  Massage in well to maximize flavor. 4. Place the meat on top of the veggies along with bay leaves. Cover and cook on low for 7-8 hours until meat is nice and tender. 5.  Serve with potatoes and veggies NOTE: When you slice the brisket, make sure it is against the grain. If brisket is not sliced against the grain, it will be tough rather than tender. Nibbles By Nic, 2013-09-10T14:47:00+00:00 http://www.lipulse.com/blog/article/greek-salad-grilled-eggplant-pizzette http://www.lipulse.com/blog/article/greek-salad-grilled-eggplant-pizzette#When:22:58:00Z I’m not quite sure how this dish came about. I was just going to serve a super-light dinner of a Greek style spinach salad with some pita triangles on the side. I opened up the fridge and there was some leftover grilled eggplant staring at me. Hmm…what to do? Pizza! Why not? Whipped out the flats, made quick oregano based vinaigrette, layered on the eggplant and wow, was it good! Quick summer meal in a snap! Serves 4 Ingredients • 4 8-inch flour tortillas with at least 3 grams of fiber each • 4 cups fresh spinach leaves (romaine is lovely too) • 1 cup cherry tomatoes • 1/2 small red onion sliced thinly • 1/2 cup crumbled feta cheese • grilled eggplant slices • 2 tablespoon good olive oil • 1/2 fresh lemon juiced • 2 tablespoons fresh oregano chopped • 1 clove garlic • ground pepper to taste • 1/2 teaspoon Kosher salt Directions 1.) Preheat oven to 200 degrees. Place tortillas on a sprayed cookie sheet and bake tortillas until they just start to crisp. 2.) While they are baking, take a small food processor or Magic Bullet and blend the last six ingredients until smooth and place aside. 3.) Take spinach, cherry tomatoes, red onion and feta.  Place on a clean cutting board and chop. Put into a large bowl. 4.) Take the pitas and layer with the grilled eggplant. Scoop the salad on top and sprinkle with salt and pepper to your liking. I’m not quite sure how this dish came about. I was just going to serve a super-light dinner of a Greek style spinach salad with some pita triangles on the side. I opened up the fridge and there was some leftover grilled eggplant staring at me. Hmm…what to do? Pizza! Why not? Whipped out the flats, made quick oregano based vinaigrette, layered on the eggplant and wow, was it good! Quick summer meal in a snap! Serves 4 Ingredients • 4 8-inch flour tortillas with at least 3 grams of fiber each • 4 cups fresh spinach leaves (romaine is lovely too) • 1 cup cherry tomatoes • 1/2 small red onion sliced thinly • 1/2 cup crumbled feta cheese • grilled eggplant slices • 2 tablespoon good olive oil • 1/2 fresh lemon juiced • 2 tablespoons fresh oregano chopped • 1 clove garlic • ground pepper to taste • 1/2 teaspoon Kosher salt Directions 1.) Preheat oven to 200 degrees. Place tortillas on a sprayed cookie sheet and bake tortillas until they just start to crisp. 2.) While they are baking, take a small food processor or Magic Bullet and blend the last six ingredients until smooth and place aside. 3.) Take spinach, cherry tomatoes, red onion and feta.  Place on a clean cutting board and chop. Put into a large bowl. 4.) Take the pitas and layer with the grilled eggplant. Scoop the salad on top and sprinkle with salt and pepper to your liking. Nibbles By Nic, 2013-08-21T22:58:00+00:00 http://www.lipulse.com/blog/article/garlic-ginger-teriyaki-chilean-sea-bass http://www.lipulse.com/blog/article/garlic-ginger-teriyaki-chilean-sea-bass#When:16:22:24Z Does this ever happen? You are all ready to break out that chicken or steak that you could have sworn was in the fridge only to realize it is actually in the freezer. How could you have forgotten? Time is a ticking and you need to start crunching. Fish to the rescue! It’s fast, it’s easy and almost always makes an elegant presentation. I love having a few go-to seafood recipes that rest so comfortably on the back of my hand. Chilean sea bass is a bit of treat, but boy is it good (and worth it). No need to for tons of ingredients here. Summer is supposed to be simple and stress-free and this dinner will not let you down. Serves 3 Ingredients •1 lb Chilean sea bass cut into 3 even-sized pieces (Ask your fish monger for center cut pieces for an even cooking time.) •1/2 cup teriyaki baste and glaze (Find at any supermarket. I happened to have a sesame version this time at home) •1 teaspoon grated fresh ginger •2 garlic cloves •1 tablespoon olive oil Directions 1.) Preheat oven to 400 degrees. 2.) In a small bowl whisk the teriyaki, ginger and garlic together. 3.) Heat an oven-safe pan with olive oil to medium high. Brush the 1/2 of the glaze onto each fillet and sear the fish (start with skin side down) for about 2 minutes per side. Skin should be nice and crispy. 4.) Transfer the pan to the oven and brush the fish with remainder of glaze. Cook for about 6-7 more minutes until fish starts to flake. 5.) Let fish rest, plate and enjoy. *Serve it easy with rice noodles and steamed vegetables; nothing to complicated since the fish will steal the show! Does this ever happen? You are all ready to break out that chicken or steak that you could have sworn was in the fridge only to realize it is actually in the freezer. How could you have forgotten? Time is a ticking and you need to start crunching. Fish to the rescue! It’s fast, it’s easy and almost always makes an elegant presentation. I love having a few go-to seafood recipes that rest so comfortably on the back of my hand. Chilean sea bass is a bit of treat, but boy is it good (and worth it). No need to for tons of ingredients here. Summer is supposed to be simple and stress-free and this dinner will not let you down. Serves 3 Ingredients •1 lb Chilean sea bass cut into 3 even-sized pieces (Ask your fish monger for center cut pieces for an even cooking time.) •1/2 cup teriyaki baste and glaze (Find at any supermarket. I happened to have a sesame version this time at home) •1 teaspoon grated fresh ginger •2 garlic cloves •1 tablespoon olive oil Directions 1.) Preheat oven to 400 degrees. 2.) In a small bowl whisk the teriyaki, ginger and garlic together. 3.) Heat an oven-safe pan with olive oil to medium high. Brush the 1/2 of the glaze onto each fillet and sear the fish (start with skin side down) for about 2 minutes per side. Skin should be nice and crispy. 4.) Transfer the pan to the oven and brush the fish with remainder of glaze. Cook for about 6-7 more minutes until fish starts to flake. 5.) Let fish rest, plate and enjoy. *Serve it easy with rice noodles and steamed vegetables; nothing to complicated since the fish will steal the show! Nibbles By Nic, 2013-08-06T16:22:24+00:00 http://www.lipulse.com/blog/article/summer-steak-pineapple-stir-fry http://www.lipulse.com/blog/article/summer-steak-pineapple-stir-fry#When:16:05:49Z I am a total lover of Chinese cuisine and most often try and be a good girl. Half steamed/half down and dirty authentic Asian style. Obviously this can still get a little calorie heavy and that is why I try to create my own at-home versions every now and again. Please don’t get freaked out by the ten-plus ingredients listed below because this sauce is going to become your staple for tons of other dishes…fish, chicken, tofu…you name it!  Serves 4 INGREDIENTS • 1 tablespoon rice wine vinegar • 2 heaping tablespoons hoisin sauce (This is considered the Asian BBQ sauce) • 2 tablespoons reduced sodium soy sauce • 2 teaspoons crushed or grated garlic • 1 tablespoon toasted sesame oil • 1 tablespoon grated ginger root • 2 tablespoon corn starch • ¼ cup fresh pineapple juice • 1 cup pineapple chunks • 2 cups chopped broccoli • 2 carrots peeled and julienned • 1 large green pepper sliced into strips • 1 cup string beans trimmed, then cut into bite-sized pieces • 1 lb skirt steak (about 4 pieces) • 2 tablespoons canola oil (more if needed) • Sriracha hot chili sauce (optional) • 2 cups cooked brown rice DIRECTIONS 1.) Whisk first 8 ingredients together in a large glass bowl and combine thoroughly until smooth. (Reserve about 1/4 of the sauce to use for veggie.) 2.) Add meat to the marinade and using clean hands massage the mixture all throughout. (If you can soak overnight as this will maximize the flavor and tenderize the meat.) 4.) In a large nonstick skillet or grill pan heat 1 tablespoon canola oil. 5.) Once sizzling hot, using tongs add steak to pan and cook for 5-7 minutes until just starting to char. 6.)  Flip meat and cook other side until done. (Remove from pan & set aside.  Once cool cut into bite-sized pieces) 7.)  Heat remaining oil and add in carrots. Cook for about 2 minutes and add in broccoli and string beans until crisp and tender. 8.)  Stir in remaining sauce, beef and pineapple. Bring to a boil until thick. Serve with brown rice and a squirt of Sriracha chili sauce if you can take it! I am a total lover of Chinese cuisine and most often try and be a good girl. Half steamed/half down and dirty authentic Asian style. Obviously this can still get a little calorie heavy and that is why I try to create my own at-home versions every now and again. Please don’t get freaked out by the ten-plus ingredients listed below because this sauce is going to become your staple for tons of other dishes…fish, chicken, tofu…you name it!  Serves 4 INGREDIENTS • 1 tablespoon rice wine vinegar • 2 heaping tablespoons hoisin sauce (This is considered the Asian BBQ sauce) • 2 tablespoons reduced sodium soy sauce • 2 teaspoons crushed or grated garlic • 1 tablespoon toasted sesame oil • 1 tablespoon grated ginger root • 2 tablespoon corn starch • ¼ cup fresh pineapple juice • 1 cup pineapple chunks • 2 cups chopped broccoli • 2 carrots peeled and julienned • 1 large green pepper sliced into strips • 1 cup string beans trimmed, then cut into bite-sized pieces • 1 lb skirt steak (about 4 pieces) • 2 tablespoons canola oil (more if needed) • Sriracha hot chili sauce (optional) • 2 cups cooked brown rice DIRECTIONS 1.) Whisk first 8 ingredients together in a large glass bowl and combine thoroughly until smooth. (Reserve about 1/4 of the sauce to use for veggie.) 2.) Add meat to the marinade and using clean hands massage the mixture all throughout. (If you can soak overnight as this will maximize the flavor and tenderize the meat.) 4.) In a large nonstick skillet or grill pan heat 1 tablespoon canola oil. 5.) Once sizzling hot, using tongs add steak to pan and cook for 5-7 minutes until just starting to char. 6.)  Flip meat and cook other side until done. (Remove from pan & set aside.  Once cool cut into bite-sized pieces) 7.)  Heat remaining oil and add in carrots. Cook for about 2 minutes and add in broccoli and string beans until crisp and tender. 8.)  Stir in remaining sauce, beef and pineapple. Bring to a boil until thick. Serve with brown rice and a squirt of Sriracha chili sauce if you can take it! Nibbles By Nic, 2013-07-23T16:05:49+00:00 http://www.lipulse.com/blog/article/reeses-pieces-pudding-chip-cookies http://www.lipulse.com/blog/article/reeses-pieces-pudding-chip-cookies#When:18:01:35Z There are all kinds of fancy desserts out there, but nothing puts a smile on my husband’s face more than a really amazing chocolate chip cookie (Yes, I said husband, not kids!!) I on the other hand adore Reese’s Pieces as my treat of choice so I thought why not do a little combo action.  Decadent as can be, but totally worth every single calorie. We all deserve to indulge!!! INGREDIENTS • 3 cups all-purpose flour • 1 cup of butter (2 sticks at room temperature) • 2 teaspoons vanilla • 1/2 teaspoon of salt • 3/4 cup white sugar • 3/4 cup dark brown sugar • 2 tablespoon chocolate instant pudding mix • 1 1/4 teaspoon baking soda dissolved in 2 tablespoons of hot water • 1 cups chocolate chips • 1 cup peanut butter chips • 1 cup Reese’s Pieces Candies • 2 large eggs DIRECTIONS 1.) Pre-heat your oven to 350 degrees. 2.) Cream together your sugars and butter (I use an electric mixer or Kitchen Aid; you can in fact do this by hand with a wooden spoon, but your hand will get really tired!!) 3.) Beat in egg one at a time and then add vanilla and baking soda to mixture. 4.) Combine your flour, pudding mix and salt with a fork.  5.) Mix everything all together and finally add in chips and Reese’s. (Don’t over-mix, or your cookies will flatten) and then spoon onto two large ungreased cookies sheets. (An ice cream scooper is a great way to get even amounts.) 6.) Bake for 10-12 minutes (I like my cookies really soft, but feel free to bake longer if you prefer a crispier cookie) Nic’s Tips This recipe should make over two dozen cookies!! My recommendation is to freeze half the dough, rolling into cookie sized balls. To do this lie them flat on a cookie sheet in your freezer for a few hours; once they harden, drop them in a ZIPLOCK bag tightly with as much air as possible removed. There are all kinds of fancy desserts out there, but nothing puts a smile on my husband’s face more than a really amazing chocolate chip cookie (Yes, I said husband, not kids!!) I on the other hand adore Reese’s Pieces as my treat of choice so I thought why not do a little combo action.  Decadent as can be, but totally worth every single calorie. We all deserve to indulge!!! INGREDIENTS • 3 cups all-purpose flour • 1 cup of butter (2 sticks at room temperature) • 2 teaspoons vanilla • 1/2 teaspoon of salt • 3/4 cup white sugar • 3/4 cup dark brown sugar • 2 tablespoon chocolate instant pudding mix • 1 1/4 teaspoon baking soda dissolved in 2 tablespoons of hot water • 1 cups chocolate chips • 1 cup peanut butter chips • 1 cup Reese’s Pieces Candies • 2 large eggs DIRECTIONS 1.) Pre-heat your oven to 350 degrees. 2.) Cream together your sugars and butter (I use an electric mixer or Kitchen Aid; you can in fact do this by hand with a wooden spoon, but your hand will get really tired!!) 3.) Beat in egg one at a time and then add vanilla and baking soda to mixture. 4.) Combine your flour, pudding mix and salt with a fork.  5.) Mix everything all together and finally add in chips and Reese’s. (Don’t over-mix, or your cookies will flatten) and then spoon onto two large ungreased cookies sheets. (An ice cream scooper is a great way to get even amounts.) 6.) Bake for 10-12 minutes (I like my cookies really soft, but feel free to bake longer if you prefer a crispier cookie) Nic’s Tips This recipe should make over two dozen cookies!! My recommendation is to freeze half the dough, rolling into cookie sized balls. To do this lie them flat on a cookie sheet in your freezer for a few hours; once they harden, drop them in a ZIPLOCK bag tightly with as much air as possible removed. Nibbles By Nic, 2013-07-09T18:01:35+00:00 http://www.lipulse.com/blog/article/tex-mex-sliders-slaw http://www.lipulse.com/blog/article/tex-mex-sliders-slaw#When:19:10:41Z While there is nothing that will ever replace my beloved green salads, I have to tell you that I have been on a Cole Slaw kick lately.  I’m not talking about the heavy mayo deli version, but a cool crisp olive oil based purple cabbage salad that can be twisted and turned in so many glorious directions!  This week, I decided to pair it with some juicy sliders while adding a Tex-Mex flair to the slaw. Kicked up and ready to go with crunch, tang and flavors coming in all sorts of directions.  YUM! Ingredients Cole Slaw 1 small purple cabbage OR 1/2 large cored shredded or finely chopped1/4 red onion chopped finely 1/4 cup cilantro chopped 1 red bell pepper cut into small chunks 3/4 teaspoon Kosher salt 1/3 cup olive oil 1/2 lime 1/2 teaspoon Sriracha chili sauce 1 tablespoon ground mustard 1/2 teaspoon sugar 2 teaspoon Creole seasoning (find in spice aisle of supermarket) Sliders 2 lbs. of fresh ground chuck meat (make sure the beef is not too lean or you will lose the juiciness factor!) 2 tablespoons of good olive oil (oil will create a really moist burger) 2 tablespoon of Worcestershire Sauce 1 tablespoon tomato paste 1 tablespoon garlic paste 1/4 cup ketchup 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1/2 teaspoon salt ground pepper Directions 1.)  Combine the cabbage, onion, red bell pepper and cilantro in a large bowl. Mix well with your hands and set aside. 2.)  In a small bowl mix salt, olive oil, mustard, sugar, chili sauce and creole seasoning. 3.) Pour over salad, squeeze in lime juice.  4.)  Spray your grill or grill pan and heat 5.)  Combine first six ingredients of slider ingredients and shape into patties; 2 lbs. should make about 16 sliders. 6.)  Mix spices together in a small bowl and then sprinkle on each patty. 7.)  Grill the bottom for about 2 minutes so that it is stable when you flip it followed by another 1-2 minutes to finish it off. (Remember to only flip it once; too much handling is never good.) 8.) Serve sliders on Cole Slaw and ENJOY! While there is nothing that will ever replace my beloved green salads, I have to tell you that I have been on a Cole Slaw kick lately.  I’m not talking about the heavy mayo deli version, but a cool crisp olive oil based purple cabbage salad that can be twisted and turned in so many glorious directions!  This week, I decided to pair it with some juicy sliders while adding a Tex-Mex flair to the slaw. Kicked up and ready to go with crunch, tang and flavors coming in all sorts of directions.  YUM! Ingredients Cole Slaw 1 small purple cabbage OR 1/2 large cored shredded or finely chopped1/4 red onion chopped finely 1/4 cup cilantro chopped 1 red bell pepper cut into small chunks 3/4 teaspoon Kosher salt 1/3 cup olive oil 1/2 lime 1/2 teaspoon Sriracha chili sauce 1 tablespoon ground mustard 1/2 teaspoon sugar 2 teaspoon Creole seasoning (find in spice aisle of supermarket) Sliders 2 lbs. of fresh ground chuck meat (make sure the beef is not too lean or you will lose the juiciness factor!) 2 tablespoons of good olive oil (oil will create a really moist burger) 2 tablespoon of Worcestershire Sauce 1 tablespoon tomato paste 1 tablespoon garlic paste 1/4 cup ketchup 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1/2 teaspoon salt ground pepper Directions 1.)  Combine the cabbage, onion, red bell pepper and cilantro in a large bowl. Mix well with your hands and set aside. 2.)  In a small bowl mix salt, olive oil, mustard, sugar, chili sauce and creole seasoning. 3.) Pour over salad, squeeze in lime juice.  4.)  Spray your grill or grill pan and heat 5.)  Combine first six ingredients of slider ingredients and shape into patties; 2 lbs. should make about 16 sliders. 6.)  Mix spices together in a small bowl and then sprinkle on each patty. 7.)  Grill the bottom for about 2 minutes so that it is stable when you flip it followed by another 1-2 minutes to finish it off. (Remember to only flip it once; too much handling is never good.) 8.) Serve sliders on Cole Slaw and ENJOY! Nibbles By Nic, 2013-06-25T19:10:41+00:00 http://www.lipulse.com/blog/article/simple-pasta-with-fresh-herbs-veggies http://www.lipulse.com/blog/article/simple-pasta-with-fresh-herbs-veggies#When:15:22:58Z Whether I’m roasting, steaming, sautéing or grilling, veggies are ALWAYS on my menu!!! (You may have noticed this by now.)  Coasting into summer I am known for throwing together some simple seasonal pasta with whatever veggies I have on hand. It’s funny how these sometimes turn into my proudest nibbles! This particular dish arose last minute as my husband, Eric, was coming over a bad virus and wanted something on the light side. Ingredients 3 cups whole grain rotini pasta or any other sturdy pasta shape   1 pint cherry tomatoes washed 2 cups portabella mushrooms cleaned, washed & sliced thinly 2-3 tablespoon fresh herbs chopped such as oregano, basil, or parsley (Fresh herbs are a staple in Italian cooking and add tremendous freshness to pasta.) 2 garlic cloves minced 1/4 cup crushed walnuts (Toast them in a hot dry skillet if you have time.) 1 tablespoon of olive oil + more for drizzling 1/4 cup freshly grated Pecorino cheese Kosher salt & ground pepper to taste Directions 1.)  Heat a large skillet with olive oil over medium heat. 2.)  Add tomatoes and cook for two minutes stirring around. 3.)  Add in mushrooms and garlic. Cook all until tender. Throw in fresh herbs and mix for one more minute. 4.)  Cook pasta in a large pot of boiling salted water according to directions (I like it al dente!). 5.)  Plate pasta and spoon veggies on top.  Sprinkle with Parm cheese and toasted walnuts. Season with salt and pepper and finish with a drizzle more of olive oil! ENJOY! Whether I’m roasting, steaming, sautéing or grilling, veggies are ALWAYS on my menu!!! (You may have noticed this by now.)  Coasting into summer I am known for throwing together some simple seasonal pasta with whatever veggies I have on hand. It’s funny how these sometimes turn into my proudest nibbles! This particular dish arose last minute as my husband, Eric, was coming over a bad virus and wanted something on the light side. Ingredients 3 cups whole grain rotini pasta or any other sturdy pasta shape   1 pint cherry tomatoes washed 2 cups portabella mushrooms cleaned, washed & sliced thinly 2-3 tablespoon fresh herbs chopped such as oregano, basil, or parsley (Fresh herbs are a staple in Italian cooking and add tremendous freshness to pasta.) 2 garlic cloves minced 1/4 cup crushed walnuts (Toast them in a hot dry skillet if you have time.) 1 tablespoon of olive oil + more for drizzling 1/4 cup freshly grated Pecorino cheese Kosher salt & ground pepper to taste Directions 1.)  Heat a large skillet with olive oil over medium heat. 2.)  Add tomatoes and cook for two minutes stirring around. 3.)  Add in mushrooms and garlic. Cook all until tender. Throw in fresh herbs and mix for one more minute. 4.)  Cook pasta in a large pot of boiling salted water according to directions (I like it al dente!). 5.)  Plate pasta and spoon veggies on top.  Sprinkle with Parm cheese and toasted walnuts. Season with salt and pepper and finish with a drizzle more of olive oil! ENJOY! Nibbles By Nic, 2013-06-11T15:22:58+00:00 http://www.lipulse.com/blog/article/whole-grain-cherry-muffins-with-light-cream-cheese-glaze http://www.lipulse.com/blog/article/whole-grain-cherry-muffins-with-light-cream-cheese-glaze#When:16:36:23Z “I have to admit that I was a little sneaky this week. My 6 year old requested some white chocolate chip muffins and of course I had no problem granting her wish, BUT (there is always a “but, right?) The white chocolate turned out to be the I of some pretty nutrient dense stuff. In my fridge I had some almond milk, Greek yogurt and fresh cherries all about to expire. My intention was to incorporate them all into the breakfast treats while still creating a delicious baked good for the whole family to enjoy! Ingredients “For the muffins” • ½ cup all-purpose flour • 1 ½ cup white whole wheat flour • 2 teaspoon baking powder • 1 teaspoon cinnamon • ½ cup brown sugar • ¼ teaspoon salt • 1 cup unsweetened vanilla almond milk (Almond milk has tons of calories with very little fat and cholesterol, I love to use it in fruit shakes & baking recipes.) • 1 container plain fat free/low-fat Greek yogurt • 2 large eggs beaten • 1 cup pitted chopped fresh bing cherries • 1 teaspoon real vanilla extract • ½ cup white chocolate chips (white chocolate is sweeter & creamier than dark; feel free to use even less than recommended if you like) “For the glaze” • 1 tablespoon warmed milk • 1/8 teaspoon pure vanilla extract • 2 tablespoon softened cream cheese • 1 tablespoon confectioners’ sugar Directions 1.) Pre-heat oven to 350 Degrees. 2.) Coat a muffin tin with cooking spray. 3.) Combine first 6 ingredients into a large mixing bowl. 4.) In a smaller bowl whisk together eggs, milk, yogurt and vanilla. Pour in the dry ingredients and carefully fold in chocolate chips & cherries. 5.) Stir everything together, but do not over-mix. (Over-mixing muffins can create tougher batter and them to bake unevenly.) 6.) Divide the batter three quarters way up into muffin tin. (I like to use an ice-cream scooper or ladle to get uniform muffins.) 7.) About 5 minutes before baking is complete, add a few more white chocolate chips and cherries to the top of muffins to decorate. 8.) Bake muffins for 20-22 minutes or until a fork inserted into the middle of the muffin comes out clean. 9.) While muffins are baking, take a small bowl out and combine confectioners’ sugar, milk, vanilla extract & cream cheese to create the glaze. (If the glaze is too thick add more milk) 10) Brush glaze over muffins while they are still warm from the oven and serve! Nic’s Tips - Dampen cherries a touch and dust with 1 tablespoon of the all-purpose flour. (This lessens the chance the cherries from sinking to the bottom of the tins!) “I have to admit that I was a little sneaky this week. My 6 year old requested some white chocolate chip muffins and of course I had no problem granting her wish, BUT (there is always a “but, right?) The white chocolate turned out to be the I of some pretty nutrient dense stuff. In my fridge I had some almond milk, Greek yogurt and fresh cherries all about to expire. My intention was to incorporate them all into the breakfast treats while still creating a delicious baked good for the whole family to enjoy! Ingredients “For the muffins” • ½ cup all-purpose flour • 1 ½ cup white whole wheat flour • 2 teaspoon baking powder • 1 teaspoon cinnamon • ½ cup brown sugar • ¼ teaspoon salt • 1 cup unsweetened vanilla almond milk (Almond milk has tons of calories with very little fat and cholesterol, I love to use it in fruit shakes & baking recipes.) • 1 container plain fat free/low-fat Greek yogurt • 2 large eggs beaten • 1 cup pitted chopped fresh bing cherries • 1 teaspoon real vanilla extract • ½ cup white chocolate chips (white chocolate is sweeter & creamier than dark; feel free to use even less than recommended if you like) “For the glaze” • 1 tablespoon warmed milk • 1/8 teaspoon pure vanilla extract • 2 tablespoon softened cream cheese • 1 tablespoon confectioners’ sugar Directions 1.) Pre-heat oven to 350 Degrees. 2.) Coat a muffin tin with cooking spray. 3.) Combine first 6 ingredients into a large mixing bowl. 4.) In a smaller bowl whisk together eggs, milk, yogurt and vanilla. Pour in the dry ingredients and carefully fold in chocolate chips & cherries. 5.) Stir everything together, but do not over-mix. (Over-mixing muffins can create tougher batter and them to bake unevenly.) 6.) Divide the batter three quarters way up into muffin tin. (I like to use an ice-cream scooper or ladle to get uniform muffins.) 7.) About 5 minutes before baking is complete, add a few more white chocolate chips and cherries to the top of muffins to decorate. 8.) Bake muffins for 20-22 minutes or until a fork inserted into the middle of the muffin comes out clean. 9.) While muffins are baking, take a small bowl out and combine confectioners’ sugar, milk, vanilla extract & cream cheese to create the glaze. (If the glaze is too thick add more milk) 10) Brush glaze over muffins while they are still warm from the oven and serve! Nic’s Tips - Dampen cherries a touch and dust with 1 tablespoon of the all-purpose flour. (This lessens the chance the cherries from sinking to the bottom of the tins!) Nibbles By Nic, 2013-05-29T16:36:23+00:00 http://www.lipulse.com/blog/article/whole-wheat-panko-lemon-baked-chicken http://www.lipulse.com/blog/article/whole-wheat-panko-lemon-baked-chicken#When:16:01:37Z I don’t know about you, but to me, lemons are a true reminder of summer!  When I first moved to Long Island, we were given a lemon tree as a present, and although it only produces every other year it is one of my absolute favorite attributes about my house.  On that note, I incorporate this tangy fruit as much as possible in recipes, both food and drink.  My “Whole Wheat Panko Lemon Baked Chicken” is a dish that showcases the beauty of the current season with its light tasty and refreshing flavors.  Servings 4 Ingredients • 1 lb. skinless boneless chicken cutlets trimmed and cut into 4 pieces (I like a very thin cut, but use thicker if you prefer.) • 1/2 lemon juiced (plus 1 sliced thinly for garnish) • 1 teaspoon lemon zest (grated rind of lemon) • 1 egg beaten • 1 cup whole wheat panko crumbs • 1/4 cup freshly grated parmesan cheese (or ground veggie cheese) • 1/2 teaspoon of garlic powder  • 1/2 teaspoon of onion powder • 1/2 teaspoon of salt • 2 tablespoon butter or margerine • ground pepper to taste     Directions 1.)  Preheat oven to 350 Degrees. 2.)  Squeeze juice from lemon into egg and whisk together. 3.)  In a small bowl combine Panko, lemon zest, Parmesan cheese, garlic powder, onion powder, salt & pepper. 4.)  Dip the chicken into the egg.  Coat chicken in bread crumb mixture.  Lay flat in a sprayed baking pan. 5.)  Pat butter or margarine on top of chicken in little chunks. 6.)  Bake covered with foil for 20-25 minutes OR until chicken is cooked through. (The thicker the chicken, the more cooking time…try not to overcook or it will dry out.) Garnish with lemon slices and Serve. I don’t know about you, but to me, lemons are a true reminder of summer!  When I first moved to Long Island, we were given a lemon tree as a present, and although it only produces every other year it is one of my absolute favorite attributes about my house.  On that note, I incorporate this tangy fruit as much as possible in recipes, both food and drink.  My “Whole Wheat Panko Lemon Baked Chicken” is a dish that showcases the beauty of the current season with its light tasty and refreshing flavors.  Servings 4 Ingredients • 1 lb. skinless boneless chicken cutlets trimmed and cut into 4 pieces (I like a very thin cut, but use thicker if you prefer.) • 1/2 lemon juiced (plus 1 sliced thinly for garnish) • 1 teaspoon lemon zest (grated rind of lemon) • 1 egg beaten • 1 cup whole wheat panko crumbs • 1/4 cup freshly grated parmesan cheese (or ground veggie cheese) • 1/2 teaspoon of garlic powder  • 1/2 teaspoon of onion powder • 1/2 teaspoon of salt • 2 tablespoon butter or margerine • ground pepper to taste     Directions 1.)  Preheat oven to 350 Degrees. 2.)  Squeeze juice from lemon into egg and whisk together. 3.)  In a small bowl combine Panko, lemon zest, Parmesan cheese, garlic powder, onion powder, salt & pepper. 4.)  Dip the chicken into the egg.  Coat chicken in bread crumb mixture.  Lay flat in a sprayed baking pan. 5.)  Pat butter or margarine on top of chicken in little chunks. 6.)  Bake covered with foil for 20-25 minutes OR until chicken is cooked through. (The thicker the chicken, the more cooking time…try not to overcook or it will dry out.) Garnish with lemon slices and Serve. Nibbles By Nic, 2013-05-16T16:01:37+00:00 http://www.lipulse.com/blog/article/chinese-chicken-light-lettuce-cups http://www.lipulse.com/blog/article/chinese-chicken-light-lettuce-cups#When:16:47:44Z As a mother, it is only right that I get to pick what we are having that day for dinner!! Without question there is no single food type I prefer more than my Asian cuisine. I plow through my 5 favorite condiments faster than my ketchup bottle!!  Whether you decide to entertain with these “Chinese Chicken Light Lettuce Cups” or serve them for supper, just know that this will not be the first or last time you make them! Ingredients • 1 lbs. diced white meat chicken breast trimmed of any fat • ½ tablespoon Chinese 5 spice powder (found in most supermarkets in the spice isle) • 1 tablespoon Japanese Mirin (sweet sake) • 1 rice wine vinegar • 2 tablespoon hoisin sauce • 2 tablespoon dark sesame oil • 1 teaspoon corn starch dissolved into 2 tablespoons of hot water • 1 cup celery diced • 1 cup peeled carrot shredded or diced • 2 cloves garlic minced • 1 scallion sliced thinly • 4 large Iceberg or Bibb lettuce leaves • 4 teaspoon Chinese Barbeque sauce Directions 1.) Sprinkle Chinese spice blend all over chicken and then gently massage it in to thoroughly incorporate. 2.) In a small bowl combine rice wine vinegar, mirin, hoisin, soy sauce & scallion.  Add in chicken and let marinate for at least 2 hours. 3.) Heat a large wok or skillet over high heat and add in carrots and celery.  Cook for 2-3 minutes and toss in the garlic.  Cook all until crisp-tender. 4.) If necessary add in a bit more sesame oil and pour the chicken mixture into the pan. 5.) Cook until chicken is no longer pink. 6.) Spoon in cornstarch and bring heat down to a simmer.  Let sauce thicken and everything cook through. 7.) Once finished, lay out lettuce leaves on a platter and spoon ¼ the chicken & vegetables inside mixture into each piece. 8.) Spread with a teaspoon of Chinese BBQ sauce and serve. As a mother, it is only right that I get to pick what we are having that day for dinner!! Without question there is no single food type I prefer more than my Asian cuisine. I plow through my 5 favorite condiments faster than my ketchup bottle!!  Whether you decide to entertain with these “Chinese Chicken Light Lettuce Cups” or serve them for supper, just know that this will not be the first or last time you make them! Ingredients • 1 lbs. diced white meat chicken breast trimmed of any fat • ½ tablespoon Chinese 5 spice powder (found in most supermarkets in the spice isle) • 1 tablespoon Japanese Mirin (sweet sake) • 1 rice wine vinegar • 2 tablespoon hoisin sauce • 2 tablespoon dark sesame oil • 1 teaspoon corn starch dissolved into 2 tablespoons of hot water • 1 cup celery diced • 1 cup peeled carrot shredded or diced • 2 cloves garlic minced • 1 scallion sliced thinly • 4 large Iceberg or Bibb lettuce leaves • 4 teaspoon Chinese Barbeque sauce Directions 1.) Sprinkle Chinese spice blend all over chicken and then gently massage it in to thoroughly incorporate. 2.) In a small bowl combine rice wine vinegar, mirin, hoisin, soy sauce & scallion.  Add in chicken and let marinate for at least 2 hours. 3.) Heat a large wok or skillet over high heat and add in carrots and celery.  Cook for 2-3 minutes and toss in the garlic.  Cook all until crisp-tender. 4.) If necessary add in a bit more sesame oil and pour the chicken mixture into the pan. 5.) Cook until chicken is no longer pink. 6.) Spoon in cornstarch and bring heat down to a simmer.  Let sauce thicken and everything cook through. 7.) Once finished, lay out lettuce leaves on a platter and spoon ¼ the chicken & vegetables inside mixture into each piece. 8.) Spread with a teaspoon of Chinese BBQ sauce and serve. Nibbles By Nic, 2013-04-30T16:47:44+00:00 http://www.lipulse.com/blog/article/gluten-free-penne-with-mushrooms-onions-roasted-garlic http://www.lipulse.com/blog/article/gluten-free-penne-with-mushrooms-onions-roasted-garlic#When:16:38:41Z I have to tell you that I am shocked over how many gluten-free products there are! Just recently ,we were all invited to my mother in-laws for a Birthday BBQ who is gluten-free.  Not only was the shelf lined up with gluten-free pasta choices galore, but there were fabulous cookies, crackers…snacks; you name it, they had it!  This made my job a whole lot easier of bringing a yummy side dish to the festivities.  “My “Gluten Sensitive Penne with Mushrooms, Onions & Roasted Garlic” is a super dish for those with some gluten intolerance or for anybody in general that is just craving a light, veggie filled Italian meal.  Feel free to sub in regular pasta if you so choose or swap in a different noodle to your liking.  I simple enjoyed the penne because the sauce really grabs on to the noodle,but whatever floats your boat. Ingredients 8 ozs. of whole grain penne (I tend to find a brand with at least 3 grams of fiber per serving to boost up the fiber content!) 1-28 oz. can of whole peeled San Marzano Tomatoes 2 cups Portabella mushrooms cleaned and sliced (I have been told that certain mushrooms are not gluten-free; please use what is appropriate according to your severity) 2 tablespoon olive oil 2 small onions peeled and diced 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 cup frozen peas thawed 6 roasted garlic cloves ( See Nic’s Tips below) Pinch of sugar 1/2 teaspoon salt Ground pepper to taste 1/4 cup grated gluten free-Parmesan cheese for topping Directions 1.) Cook pasta according to directions. 2.) Heat your oil in a large saute pan over medium heat and add in onions, cook until tender. 3.) Add in portabella mushrooms and stir around until cooked.  Drop in roasted garlic 4.) Pour in canned tomatoes with sauce; break up tomatoes and roasted garlic with a wooden spoon. 5.) Season with spices and sprinkle in salt, sugar & ground pepper; lower heat to a simmer. (ADd sugar quantity in per your desire) 6.) Stir to combine and let cook for another 25-30 minutes or until sauce appears thicker.  Add in pasta & peas and toss around until coated. 7.) Serve with sprinkled Parmesan cheese 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. I have to tell you that I am shocked over how many gluten-free products there are! Just recently ,we were all invited to my mother in-laws for a Birthday BBQ who is gluten-free.  Not only was the shelf lined up with gluten-free pasta choices galore, but there were fabulous cookies, crackers…snacks; you name it, they had it!  This made my job a whole lot easier of bringing a yummy side dish to the festivities.  “My “Gluten Sensitive Penne with Mushrooms, Onions & Roasted Garlic” is a super dish for those with some gluten intolerance or for anybody in general that is just craving a light, veggie filled Italian meal.  Feel free to sub in regular pasta if you so choose or swap in a different noodle to your liking.  I simple enjoyed the penne because the sauce really grabs on to the noodle,but whatever floats your boat. Ingredients 8 ozs. of whole grain penne (I tend to find a brand with at least 3 grams of fiber per serving to boost up the fiber content!) 1-28 oz. can of whole peeled San Marzano Tomatoes 2 cups Portabella mushrooms cleaned and sliced (I have been told that certain mushrooms are not gluten-free; please use what is appropriate according to your severity) 2 tablespoon olive oil 2 small onions peeled and diced 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 cup frozen peas thawed 6 roasted garlic cloves ( See Nic’s Tips below) Pinch of sugar 1/2 teaspoon salt Ground pepper to taste 1/4 cup grated gluten free-Parmesan cheese for topping Directions 1.) Cook pasta according to directions. 2.) Heat your oil in a large saute pan over medium heat and add in onions, cook until tender. 3.) Add in portabella mushrooms and stir around until cooked.  Drop in roasted garlic 4.) Pour in canned tomatoes with sauce; break up tomatoes and roasted garlic with a wooden spoon. 5.) Season with spices and sprinkle in salt, sugar & ground pepper; lower heat to a simmer. (ADd sugar quantity in per your desire) 6.) Stir to combine and let cook for another 25-30 minutes or until sauce appears thicker.  Add in pasta & peas and toss around until coated. 7.) Serve with sprinkled Parmesan cheese 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. Nibbles By Nic, 2013-04-16T16:38:41+00:00 http://www.lipulse.com/blog/article/american-cheese-frittata http://www.lipulse.com/blog/article/american-cheese-frittata#When:16:06:12Z Broccoli, Onion & Cheese Spring Frittata Wedges Ingredients • 2 small yellow onion sliced extremely thin • 2 cloves garlic minced or grated • 1 /2 head broccoli chopped • 4 large eggs with an additional 8 egg whites • 1/4 cup of milk (I use milk in my frittatas and water in my omelet; it gives omelet’s a lighter texture.) • 6 slices of very thin sliced American cheese • 1/2 teaspoon salt • ground pepper to taste • 2 tablespoon light butter • cooking spray Directions 1.)  Preheat your oven to 400 Degrees. 2.)  Over medium-low heats add butter to a non-stick oven safe cooking pan. 3.)  Once warm, mix in onions; and cook until just starting to brown. 4.)  Add in broccoli and garlic and continue cooking until all is tender. Sprinkled on salt and Ground pepper. 5.)  In a mixing bowl whisk together eggs & milk. 6.)  Pour the egg mixture over the veggies and let cook until the edges start to brown. 7.)  Place cheese slices on top of frittata and place in oven. 8.)  Bake for about 15-20 minutes or until center seems set and cheese is fully melted. 9.)  Once warm, slice into wedges and serve! Nic’s Tips *A pizza cutter is a great way to get uniform pieces and get an even cut *Run a spatula around the edges of the pan and underneath to loosen when serving. Broccoli, Onion & Cheese Spring Frittata Wedges Ingredients • 2 small yellow onion sliced extremely thin • 2 cloves garlic minced or grated • 1 /2 head broccoli chopped • 4 large eggs with an additional 8 egg whites • 1/4 cup of milk (I use milk in my frittatas and water in my omelet; it gives omelet’s a lighter texture.) • 6 slices of very thin sliced American cheese • 1/2 teaspoon salt • ground pepper to taste • 2 tablespoon light butter • cooking spray Directions 1.)  Preheat your oven to 400 Degrees. 2.)  Over medium-low heats add butter to a non-stick oven safe cooking pan. 3.)  Once warm, mix in onions; and cook until just starting to brown. 4.)  Add in broccoli and garlic and continue cooking until all is tender. Sprinkled on salt and Ground pepper. 5.)  In a mixing bowl whisk together eggs & milk. 6.)  Pour the egg mixture over the veggies and let cook until the edges start to brown. 7.)  Place cheese slices on top of frittata and place in oven. 8.)  Bake for about 15-20 minutes or until center seems set and cheese is fully melted. 9.)  Once warm, slice into wedges and serve! Nic’s Tips *A pizza cutter is a great way to get uniform pieces and get an even cut *Run a spatula around the edges of the pan and underneath to loosen when serving. Nibbles By Nic, 2013-04-02T16:06:12+00:00 http://www.lipulse.com/blog/article/cadbury-egg-cream-bars http://www.lipulse.com/blog/article/cadbury-egg-cream-bars#When:16:47:49Z I decided to take a poll the other day, but not just any poll! It was to gage people’s love/hate relationship with the Cadbury Cream Egg. Yes, it was a little kooky, but what I learned is that the public feels very strongly about this symbolic little treat.  In general, people seem to either LOVE the candy or really can’t stand it. Well since I created these bars, I am obviously quite the fan. I’d actually live on them if calories were for freebies! Since they are not, I thought it would be fun to make some nibbles that we could alternatively enjoy. They are super fun and a total hit for the kiddies! Warning - Put them on your highest shelf after eating one; they are a bit addictive! Ingredients 1/2 cup butter (4 tablespoons) 1 package chocolate gram crackers 1 cup dark chocolate chips 1 cup white chocolate chips 1-14 oz. can sweetened condensed milk (not evaporated) yellow non-pareils sprinkles small tube of yellow icing 16 Mini Cadbury Cream Eggs + more for decoration. Directions 1.) Preheat oven to 350 degrees. 2.) Place crackers into a large resealable bag and crush with a rolling pin into crumbs. 3.) Using a 9x13 baking pan, melt butter in the 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!) 4.) Spread cracker crumbs evenly over bottom of pan and with the butter press down molding into a crust. (You should not be able to see the bottom of the pan.) 5.) Next disperse the white chocolate in an even layer followed by the chocolate chips. 6.) Drizzle on the milk completely covering the entire layer and then sprinkle on yellow non-pareils all throughout the top. 7.) Bake for approximately 30-40 minutes OR until the middle seems set and top is ever so slightly browned. 8.) Once cooled cut into small squares and put a dab of yellow icing into center of each piece.  For the final touch, gently press the chocolate egg onto each one. Nic’s Tips: Once bars are done let cool in the refrigerator for at least 2 hours or over night before serving. I decided to take a poll the other day, but not just any poll! It was to gage people’s love/hate relationship with the Cadbury Cream Egg. Yes, it was a little kooky, but what I learned is that the public feels very strongly about this symbolic little treat.  In general, people seem to either LOVE the candy or really can’t stand it. Well since I created these bars, I am obviously quite the fan. I’d actually live on them if calories were for freebies! Since they are not, I thought it would be fun to make some nibbles that we could alternatively enjoy. They are super fun and a total hit for the kiddies! Warning - Put them on your highest shelf after eating one; they are a bit addictive! Ingredients 1/2 cup butter (4 tablespoons) 1 package chocolate gram crackers 1 cup dark chocolate chips 1 cup white chocolate chips 1-14 oz. can sweetened condensed milk (not evaporated) yellow non-pareils sprinkles small tube of yellow icing 16 Mini Cadbury Cream Eggs + more for decoration. Directions 1.) Preheat oven to 350 degrees. 2.) Place crackers into a large resealable bag and crush with a rolling pin into crumbs. 3.) Using a 9x13 baking pan, melt butter in the 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!) 4.) Spread cracker crumbs evenly over bottom of pan and with the butter press down molding into a crust. (You should not be able to see the bottom of the pan.) 5.) Next disperse the white chocolate in an even layer followed by the chocolate chips. 6.) Drizzle on the milk completely covering the entire layer and then sprinkle on yellow non-pareils all throughout the top. 7.) Bake for approximately 30-40 minutes OR until the middle seems set and top is ever so slightly browned. 8.) Once cooled cut into small squares and put a dab of yellow icing into center of each piece.  For the final touch, gently press the chocolate egg onto each one. Nic’s Tips: Once bars are done let cool in the refrigerator for at least 2 hours or over night before serving. Nibbles By Nic, 2013-03-20T16:47:49+00:00 http://www.lipulse.com/blog/article/light-turkey-meat-loaf-cupcakes http://www.lipulse.com/blog/article/light-turkey-meat-loaf-cupcakes#When:16:52:50Z When most people hear the word meatloaf they don’t get too excited. I’m not trying to reinvent the “meatloaf wheel” here, but there are so many variations to try! I had read about meatloaf cupcakes and let me tell you that my mind started immediately racing! Portion control-kid-friendly-portable! Now, if you are thinking that meatloaf is too heavy with spring around the corner, well think again! We are using lean turkey meat, oatmeal and veggies to add a little sweetness. Portable, fun and delicious! Ingredients 1 1/2 lb. of lean ground turkey (Feel free to use a reduced-fat meat, there is tons of flavor going on here.) 1 large egg beaten 1/4 cup of finely diced yellow onions 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon Kosher salt 1 tablespoon of Worcestershire sauce 1/4 cup original flavored hummus (secret ingredient!) 1/4 cup of quick cooking oats (1 small packet your kids eat is equivalent, just make sure it’s the plain one!) 1 carrot shredded (After peeling the outer layer off, shred the remainder into small pieces) 2-3 tablespoons of water (Don’t forget this step…my mother taught me this trick a long time ago and it keeps the meatloaf very moist) 1/2 cup ketchup for basting cooking spray Directions 1.)  Preheat oven to 350 degrees. 2.)  In a medium sized bowl combine all of your ingredients (except ketchup) with clean hands. (Add the water in last to gauge whether you need to add more or less, the mixture should hold together, but still have a soft consistency). 3.)  Spray a 12-cup muffin tin thoroughly. 4.)  Fill each cup with mixture about half way full. (An ice cream scooper will give you even portions). 5.)  Baste the top of each muffin with about 1 teaspoon of ketchup to glaze. 6.)  Bake for 25-30 minutes or until the top starts to crust. When most people hear the word meatloaf they don’t get too excited. I’m not trying to reinvent the “meatloaf wheel” here, but there are so many variations to try! I had read about meatloaf cupcakes and let me tell you that my mind started immediately racing! Portion control-kid-friendly-portable! Now, if you are thinking that meatloaf is too heavy with spring around the corner, well think again! We are using lean turkey meat, oatmeal and veggies to add a little sweetness. Portable, fun and delicious! Ingredients 1 1/2 lb. of lean ground turkey (Feel free to use a reduced-fat meat, there is tons of flavor going on here.) 1 large egg beaten 1/4 cup of finely diced yellow onions 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon Kosher salt 1 tablespoon of Worcestershire sauce 1/4 cup original flavored hummus (secret ingredient!) 1/4 cup of quick cooking oats (1 small packet your kids eat is equivalent, just make sure it’s the plain one!) 1 carrot shredded (After peeling the outer layer off, shred the remainder into small pieces) 2-3 tablespoons of water (Don’t forget this step…my mother taught me this trick a long time ago and it keeps the meatloaf very moist) 1/2 cup ketchup for basting cooking spray Directions 1.)  Preheat oven to 350 degrees. 2.)  In a medium sized bowl combine all of your ingredients (except ketchup) with clean hands. (Add the water in last to gauge whether you need to add more or less, the mixture should hold together, but still have a soft consistency). 3.)  Spray a 12-cup muffin tin thoroughly. 4.)  Fill each cup with mixture about half way full. (An ice cream scooper will give you even portions). 5.)  Baste the top of each muffin with about 1 teaspoon of ketchup to glaze. 6.)  Bake for 25-30 minutes or until the top starts to crust. Nibbles By Nic, 2013-03-05T16:52:50+00:00 http://www.lipulse.com/blog/article/overstuffed-roasted-chicken-salad-sandwiches http://www.lipulse.com/blog/article/overstuffed-roasted-chicken-salad-sandwiches#When:16:44:09Z I’m not finicky about much, but I kid you not when I tell you that I will only eat chicken salad in three particular places. My own home, favorite diner & communal park. Why? Because not every chicken salad is created equally! With that said I am telling you that you MUST MUST MUST try my “Overstuffed Roasted Chicken Salad Sandwiches” I’ve done tons and tons of versions and this one just wins the prize. If you like texture, imagine warm juicy chicken, sweet plump grapes and crunchy nuts all mixed together to create the perfect combination. Slap it between some toasted Challah bread and you might as may well just have made one of the best sandwiches of your life! Ingredients 4 tablespoon Olive Oil, good quality 4 thyme sprigs 4 chicken thighs bone-in; skin left intact 1/3 cups finely chopped shallots or red onion 1/4 cup reduced-fat mayonnaise 1/3 cup pistachios or smoked almonds 1/3 cup sliced red seedless grapes halved 1/3 cup diced carrots 1/3 cup diced celery 1 teaspoon Dijon mustard 1/4 teaspoon Kosher salt Ground pepper to taste (don’t be shy with it) 8 slices of Challah bread, toasted Directions 1.)  For the chicken, preheat the oven to 400 degrees and coat the bottom of a large foil-lined baking pan with 2 tablespoon of the olive oil. 2.)  Arrange the chicken on pan and drizzle the top of the chicken with remaining olive oil massaging it in until thoroughly coated. 3.)  Sprinkle generously with salt and pepper. 4.)  Place in the oven on the middle rack and bake for 20 minutes.  5.)  Switch pan over to top rack and delicately rest a thyme sprig on each chicken thigh.  Bake for another 20-30 minutes until skin looks golden and crisp with juices running clear. 6.)  Remove from oven and let it cool until ready to handle. Once cool, shred as much meat as possible from the bones into bite sized pieces. 7.)  In a large bowl whisk together mayonnaise, mustard, salt and pepper. 8.)  Gently fold in pistachios, grapes, veggies & chicken. 9.)  Toss the dressing throughout the ingredients until thoroughly combined. (Season with more salt and pepper if you wish.) 10.) Spread a generous amount of the chicken salad onto the Challah bread to create sandwiches letting it spill right over. (Gives you one more bite to scoop up at the end!) I’m not finicky about much, but I kid you not when I tell you that I will only eat chicken salad in three particular places. My own home, favorite diner & communal park. Why? Because not every chicken salad is created equally! With that said I am telling you that you MUST MUST MUST try my “Overstuffed Roasted Chicken Salad Sandwiches” I’ve done tons and tons of versions and this one just wins the prize. If you like texture, imagine warm juicy chicken, sweet plump grapes and crunchy nuts all mixed together to create the perfect combination. Slap it between some toasted Challah bread and you might as may well just have made one of the best sandwiches of your life! Ingredients 4 tablespoon Olive Oil, good quality 4 thyme sprigs 4 chicken thighs bone-in; skin left intact 1/3 cups finely chopped shallots or red onion 1/4 cup reduced-fat mayonnaise 1/3 cup pistachios or smoked almonds 1/3 cup sliced red seedless grapes halved 1/3 cup diced carrots 1/3 cup diced celery 1 teaspoon Dijon mustard 1/4 teaspoon Kosher salt Ground pepper to taste (don’t be shy with it) 8 slices of Challah bread, toasted Directions 1.)  For the chicken, preheat the oven to 400 degrees and coat the bottom of a large foil-lined baking pan with 2 tablespoon of the olive oil. 2.)  Arrange the chicken on pan and drizzle the top of the chicken with remaining olive oil massaging it in until thoroughly coated. 3.)  Sprinkle generously with salt and pepper. 4.)  Place in the oven on the middle rack and bake for 20 minutes.  5.)  Switch pan over to top rack and delicately rest a thyme sprig on each chicken thigh.  Bake for another 20-30 minutes until skin looks golden and crisp with juices running clear. 6.)  Remove from oven and let it cool until ready to handle. Once cool, shred as much meat as possible from the bones into bite sized pieces. 7.)  In a large bowl whisk together mayonnaise, mustard, salt and pepper. 8.)  Gently fold in pistachios, grapes, veggies & chicken. 9.)  Toss the dressing throughout the ingredients until thoroughly combined. (Season with more salt and pepper if you wish.) 10.) Spread a generous amount of the chicken salad onto the Challah bread to create sandwiches letting it spill right over. (Gives you one more bite to scoop up at the end!) Nibbles By Nic, 2013-02-19T16:44:09+00:00 http://www.lipulse.com/blog/article/valentine-rolo-cake-balls http://www.lipulse.com/blog/article/valentine-rolo-cake-balls#When:18:29:00Z Picture this…sinking your teeth into a thick rich chocolate coating that is wrapped around some deliciously moist cake holding a gooey caramel center. Can you think of anything better? I say no way! If you want to treat yourself, and why shouldn’t you, then these Valentine Rolo Cake Balls will knock your socks off. Whether, you are making them for the kids, office mates, or a significant other, I’m guaranteeing that this will earn you major points…if they make it out the door that is Servings—24 cake balls Ingredients 1 box cake mix of your choice with ingredients 1 16 oz. tub of frosting of your choice 1 cup milk chocolate chips + more if needed 24 Rolos unwrapped pink, red, white sprinkles 1-2 teaspoon vegetable oil Directions 1.)  Make cake according to directions in a sprayed baking pan. 2.)  When cake has slightly cooled crumble it all into a crumb-like consistency using a fork. 3.)  Place crumbs in a large bowl and mix in frosting until thoroughly combined. 4.)  Chill bowl in refrigerator for at least 2 hour. The mixture MUST be cold before rolling into balls or they will become to mushy. 5.)  Roll cake mix around the rolo making sure with hands into walnut-sized balls and place on parchment or wax paper. (make sure all the dough is formed around the Rolo) 6.)  Put chocolate in a microwavable bowl for 2 1/2 minutes and melt until smooth stirring every 45 seconds. (If melted chocolate appears to thick add in 1 teaspoon of vegetable oil to thin it out.) 7.)  Using two large spoons dip the cake ball into the chocolate to completely coat and place each one onto wax paper. 8.)  Sprinkle with sprinkles on top and let set. (Work fast so the balls stay cold and the melted chocolate stays silky sheen.) 9.) Place in refrigerator for a couple of hours to firm up and ENJOY. (If you are in a rush place in freezer until set.) Happy Valentine’s To All! Picture this…sinking your teeth into a thick rich chocolate coating that is wrapped around some deliciously moist cake holding a gooey caramel center. Can you think of anything better? I say no way! If you want to treat yourself, and why shouldn’t you, then these Valentine Rolo Cake Balls will knock your socks off. Whether, you are making them for the kids, office mates, or a significant other, I’m guaranteeing that this will earn you major points…if they make it out the door that is Servings—24 cake balls Ingredients 1 box cake mix of your choice with ingredients 1 16 oz. tub of frosting of your choice 1 cup milk chocolate chips + more if needed 24 Rolos unwrapped pink, red, white sprinkles 1-2 teaspoon vegetable oil Directions 1.)  Make cake according to directions in a sprayed baking pan. 2.)  When cake has slightly cooled crumble it all into a crumb-like consistency using a fork. 3.)  Place crumbs in a large bowl and mix in frosting until thoroughly combined. 4.)  Chill bowl in refrigerator for at least 2 hour. The mixture MUST be cold before rolling into balls or they will become to mushy. 5.)  Roll cake mix around the rolo making sure with hands into walnut-sized balls and place on parchment or wax paper. (make sure all the dough is formed around the Rolo) 6.)  Put chocolate in a microwavable bowl for 2 1/2 minutes and melt until smooth stirring every 45 seconds. (If melted chocolate appears to thick add in 1 teaspoon of vegetable oil to thin it out.) 7.)  Using two large spoons dip the cake ball into the chocolate to completely coat and place each one onto wax paper. 8.)  Sprinkle with sprinkles on top and let set. (Work fast so the balls stay cold and the melted chocolate stays silky sheen.) 9.) Place in refrigerator for a couple of hours to firm up and ENJOY. (If you are in a rush place in freezer until set.) Happy Valentine’s To All! Nibbles By Nic, 2013-02-05T18:29:00+00:00 http://www.lipulse.com/blog/article/crunchy-superbowl-chicken-w-spicy-ketchup http://www.lipulse.com/blog/article/crunchy-superbowl-chicken-w-spicy-ketchup#When:23:05:24Z Super Bowl simply would not not be “Super Bowl” without a delicious spread to nibble on!  To met this type of cuisine is all about simple, tasty and exciting!  While I adore my loyal crowd pleasers ie. pizza, subs, etc.  I also love to “throw” something interesting into the mix.  That brings us to my “Crunchy Spicy Super Bowl Chicken w/ Spicy Ketchup.”  Whether you decide to leave it as cutlets or slice it up into some delicious chicken strips, this is a dish that will leave your guests shouting for more! Ingredients “for chicken” 1 Egg beaten 1 teaspoon salt 1/2 teaspoon ground pepper 1/2 cup flour 1 cup Panko breadcrumbs 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon Sriarcha Hot Chili Sauce 1/4 teaspoon cayenne powder 4 chicken breasts washed & trimmed OR 12 chicken tenders (Simply slice strips lengthwise) 1 teaspoon oil Cooking Spray “for ketchup” 1/4 cup ketchup 1/2 teaspoon Srircha Hot Chili Sauce Directions 1.)  Pre-heat oven to 400 Degrees and spray a small baking sheet with some cooking spray. 2.)  Take out 3 shallow bowls or casserole dishes and place on your counter in an assembly line. 3.)  In the first combine flour, salt, pepper, garlic powder & onion powder (I mix with a fork to get rid of any lumps.) 4.)  In the second bowl whisk together the egg and Sriracha 5.)  In the third bowl mix together Panko and cayenne powder. 6.)  Dust the chicken strips with flour mixture and then dip in the egg/hot sauce. 7.)  Transfer chicken to the Panko and roll pressing down pieces to coat all sides of the chicken. 8.)  Arrange chicken in a single layer on the baking sheet and drizzle with olive oil 9.)  Cook for about 20-25 minutes or until coating turns golden and crispy. 10.) While the chicken is cooking, combine ketchup and Sriracha in a small bowl to dip chicken in and ENJOY! Super Bowl simply would not not be “Super Bowl” without a delicious spread to nibble on!  To met this type of cuisine is all about simple, tasty and exciting!  While I adore my loyal crowd pleasers ie. pizza, subs, etc.  I also love to “throw” something interesting into the mix.  That brings us to my “Crunchy Spicy Super Bowl Chicken w/ Spicy Ketchup.”  Whether you decide to leave it as cutlets or slice it up into some delicious chicken strips, this is a dish that will leave your guests shouting for more! Ingredients “for chicken” 1 Egg beaten 1 teaspoon salt 1/2 teaspoon ground pepper 1/2 cup flour 1 cup Panko breadcrumbs 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon Sriarcha Hot Chili Sauce 1/4 teaspoon cayenne powder 4 chicken breasts washed & trimmed OR 12 chicken tenders (Simply slice strips lengthwise) 1 teaspoon oil Cooking Spray “for ketchup” 1/4 cup ketchup 1/2 teaspoon Srircha Hot Chili Sauce Directions 1.)  Pre-heat oven to 400 Degrees and spray a small baking sheet with some cooking spray. 2.)  Take out 3 shallow bowls or casserole dishes and place on your counter in an assembly line. 3.)  In the first combine flour, salt, pepper, garlic powder & onion powder (I mix with a fork to get rid of any lumps.) 4.)  In the second bowl whisk together the egg and Sriracha 5.)  In the third bowl mix together Panko and cayenne powder. 6.)  Dust the chicken strips with flour mixture and then dip in the egg/hot sauce. 7.)  Transfer chicken to the Panko and roll pressing down pieces to coat all sides of the chicken. 8.)  Arrange chicken in a single layer on the baking sheet and drizzle with olive oil 9.)  Cook for about 20-25 minutes or until coating turns golden and crispy. 10.) While the chicken is cooking, combine ketchup and Sriracha in a small bowl to dip chicken in and ENJOY! Nibbles By Nic, 2013-01-21T23:05:24+00:00 http://www.lipulse.com/blog/article/mushroom-swiss-scrambled-whole-wheat-breakfast-wraps http://www.lipulse.com/blog/article/mushroom-swiss-scrambled-whole-wheat-breakfast-wraps#When:17:43:50Z Lets kick in the New Year with a wholesome breakfast that incorporates some veggies, carbs and protein leaving us satisfied and fulfilled! To me, there is nothing better than a meal to start of the day that we can “grab & go;” especially on those harried or early gym mornings. One thing I can assure you is that Mushroom & Swiss Whole Wheat Scrambled Breakfast Wraps will fill you with tons of energy and give a whole other meaning to “Good Morning!” Serves 6 Ingredients 6 whole wheat, whole grain or low-carb wraps 8-oz. package portabella or white button mushrooms sliced in quarters (To clean mushrooms wipe with a damp paper towel; mushrooms soak up water like sponges) 6 large eggs with an additional 9 egg whites 12 slices light Swiss cheese or 1 1/2 cups shredded Swiss 1/2 teaspoon dried thyme 1/2 teaspoon salt 1 tablespoon olive oil (1 tablespoon butter can also be used) ground pepper to taste Directions 1.)  Heat a large sprayed skillet with olive oil over medium heat. 2.)  Once warm, add in in mushrooms and season with salt, thyme & ground pepper. Stir and cook for about 8-10 minutes or until just tender. 3.)  In a large mixing bowl whisk eggs until combined. 4.)  Pour the eggs into the pan with the mushrooms and let them set for a few seconds.  Stir carefully around with a small spatula until there is no liquid left. 5.)  Push eggs & mushrooms to the center of the pan and remove when they are cooked to your liking. 6.)  Meanwhile in a dry pan heat your wraps one at a time until warm, yet pliable. 7.)  Divide eggs evenly amongst wraps and place 2 pieces of cheese on top. (I like to add the cheese last for a big flavorful punch!) 8.)  Roll tightly and fold the ends over into one neat little package. (If you have time, return them just once more to the skillet to grill on both sides…delicious)  *Nic’s Tips - As with most all my recipes, feel free to sub in another cheese or herb to your liking Lets kick in the New Year with a wholesome breakfast that incorporates some veggies, carbs and protein leaving us satisfied and fulfilled! To me, there is nothing better than a meal to start of the day that we can “grab & go;” especially on those harried or early gym mornings. One thing I can assure you is that Mushroom & Swiss Whole Wheat Scrambled Breakfast Wraps will fill you with tons of energy and give a whole other meaning to “Good Morning!” Serves 6 Ingredients 6 whole wheat, whole grain or low-carb wraps 8-oz. package portabella or white button mushrooms sliced in quarters (To clean mushrooms wipe with a damp paper towel; mushrooms soak up water like sponges) 6 large eggs with an additional 9 egg whites 12 slices light Swiss cheese or 1 1/2 cups shredded Swiss 1/2 teaspoon dried thyme 1/2 teaspoon salt 1 tablespoon olive oil (1 tablespoon butter can also be used) ground pepper to taste Directions 1.)  Heat a large sprayed skillet with olive oil over medium heat. 2.)  Once warm, add in in mushrooms and season with salt, thyme & ground pepper. Stir and cook for about 8-10 minutes or until just tender. 3.)  In a large mixing bowl whisk eggs until combined. 4.)  Pour the eggs into the pan with the mushrooms and let them set for a few seconds.  Stir carefully around with a small spatula until there is no liquid left. 5.)  Push eggs & mushrooms to the center of the pan and remove when they are cooked to your liking. 6.)  Meanwhile in a dry pan heat your wraps one at a time until warm, yet pliable. 7.)  Divide eggs evenly amongst wraps and place 2 pieces of cheese on top. (I like to add the cheese last for a big flavorful punch!) 8.)  Roll tightly and fold the ends over into one neat little package. (If you have time, return them just once more to the skillet to grill on both sides…delicious)  *Nic’s Tips - As with most all my recipes, feel free to sub in another cheese or herb to your liking Nibbles By Nic, 2013-01-08T17:43:50+00:00 http://www.lipulse.com/blog/article/reeses-peanut-butter-cup-bars http://www.lipulse.com/blog/article/reeses-peanut-butter-cup-bars#When:22:35:07Z If you are a Reese’s fan then have I got the “fix” for you!  These bars are just pure peanut butter-chocolate decadence and you will never ever believe just how simple they are to make.  A true masterpiece for the holidays and one which Santa will definitely not be disappointed in   Merry and Happiest of New Years!! Warmest -Nic Ingredients 1/2 cup butter (4 tablespoons) 9 full graham crackers sheets crumbled 10-5 oz. package Reese’s Peanut Butter Cups Crushed + extra few for topping (Place in a large resealable bag and “bang” with a rolling pin) 1 cup milk chocolate chips 14 oz. can sweetened condensed milk Directions 1.) Preheat oven to 350 degrees. 2.) 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!) 3.) Spread cracker crumbs evenly over bottom of pan. (You should not be able to see the bottom of the pan.) 4.) Next disperse chocolate chips in an even layer followed by the Reese’s Peanut Butter Cups. 5.) Drizzle on the milk completely covering the mixture. 6.) Bake for approximately 25-30 minutes until the middle seems set and top is ever so slightly browned. 7.) Remove from oven and let cool.  (Since the Reese’s will melt in the oven sprinkle on extra Reese’s cups and press firmly in to set) 8.) Cut into mini squares and Enjoy. *I like to be creative with such a fun dessert! For company I sprinkle on extra foiled Reese’s around the platter.  After all, we eat with our eyes first!) If you are a Reese’s fan then have I got the “fix” for you!  These bars are just pure peanut butter-chocolate decadence and you will never ever believe just how simple they are to make.  A true masterpiece for the holidays and one which Santa will definitely not be disappointed in   Merry and Happiest of New Years!! Warmest -Nic Ingredients 1/2 cup butter (4 tablespoons) 9 full graham crackers sheets crumbled 10-5 oz. package Reese’s Peanut Butter Cups Crushed + extra few for topping (Place in a large resealable bag and “bang” with a rolling pin) 1 cup milk chocolate chips 14 oz. can sweetened condensed milk Directions 1.) Preheat oven to 350 degrees. 2.) 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!) 3.) Spread cracker crumbs evenly over bottom of pan. (You should not be able to see the bottom of the pan.) 4.) Next disperse chocolate chips in an even layer followed by the Reese’s Peanut Butter Cups. 5.) Drizzle on the milk completely covering the mixture. 6.) Bake for approximately 25-30 minutes until the middle seems set and top is ever so slightly browned. 7.) Remove from oven and let cool.  (Since the Reese’s will melt in the oven sprinkle on extra Reese’s cups and press firmly in to set) 8.) Cut into mini squares and Enjoy. *I like to be creative with such a fun dessert! For company I sprinkle on extra foiled Reese’s around the platter.  After all, we eat with our eyes first!) Nibbles By Nic, 2012-12-24T22:35:07+00:00 http://www.lipulse.com/blog/article/spicy-hot-margarita http://www.lipulse.com/blog/article/spicy-hot-margarita#When:22:17:56Z Don’t think I am crazy; I’m begging you not to judge until you have tried it!  I admit that I was wary as well, since the only margaritas I have ever had have been fruity, sweet, and utterly refreshing.  However, last week I went to one of my FAVORITE Indian Restaurants in NYC, and although the meal was suburb, it was actually the Spicy Margarita that caught my attention.  At first I was a little cautious since my taste buds had never experienced a Margarita with this type of depth before.  But, when this cocktail was paired with the authentic flavorful fare I was eating, it was a recipe that I had to recreate in my kitchen to share with all of you for the holidays!  CHEERS!! Serves 1 Ingredients   1/8 cup fresh lemon juice   1/4 cup simple syrup (more if needed)   1/4 cup silver tequila (Use a good brand to eliminate future next day headaches)   1/8 teaspoon chili powder   1/8 teaspoon cayenne pepper (spice quantity is optional per your desire)     ice cubes   1/4 teaspoon Kosher salt plus more to rim the glass   red pepper flakes for garnish Directions 1.) Place glasses in freezer to chill beforehand. 2.) Take the already squeezed lime rind and wet the edge of the entire glass. Place Kosher salt on a small plate and spread around. 3.) Turn glass over and dip the rim into the salt rotating until the entire edge is coated. 4.) In a small bowl mix together the chili powder, cayenne, & Kosher salt 5.) Place all ingredients except red pepper flakes into a cocktail shaker and shake for 10 seconds. 6.) Pour into glass and garnish with lemon and sprinkle of red pepper flakes. Don’t think I am crazy; I’m begging you not to judge until you have tried it!  I admit that I was wary as well, since the only margaritas I have ever had have been fruity, sweet, and utterly refreshing.  However, last week I went to one of my FAVORITE Indian Restaurants in NYC, and although the meal was suburb, it was actually the Spicy Margarita that caught my attention.  At first I was a little cautious since my taste buds had never experienced a Margarita with this type of depth before.  But, when this cocktail was paired with the authentic flavorful fare I was eating, it was a recipe that I had to recreate in my kitchen to share with all of you for the holidays!  CHEERS!! Serves 1 Ingredients   1/8 cup fresh lemon juice   1/4 cup simple syrup (more if needed)   1/4 cup silver tequila (Use a good brand to eliminate future next day headaches)   1/8 teaspoon chili powder   1/8 teaspoon cayenne pepper (spice quantity is optional per your desire)     ice cubes   1/4 teaspoon Kosher salt plus more to rim the glass   red pepper flakes for garnish Directions 1.) Place glasses in freezer to chill beforehand. 2.) Take the already squeezed lime rind and wet the edge of the entire glass. Place Kosher salt on a small plate and spread around. 3.) Turn glass over and dip the rim into the salt rotating until the entire edge is coated. 4.) In a small bowl mix together the chili powder, cayenne, & Kosher salt 5.) Place all ingredients except red pepper flakes into a cocktail shaker and shake for 10 seconds. 6.) Pour into glass and garnish with lemon and sprinkle of red pepper flakes. Nibbles By Nic, 2012-12-10T22:17:56+00:00 http://www.lipulse.com/blog/article/braised-three-onion-chicken http://www.lipulse.com/blog/article/braised-three-onion-chicken#When:21:42:45Z Calling all my onion fans? I’ve got red, yellow, & shallots that make this an IDEAL weeknight dinner dish. Serve it over some whole wheat pasta or rice with a side of broccoli and dinner is DONE! Ingredients 4 chicken breasts skinless & boneless pounded very thinly 1/2 cup low sodium chicken broth 1/4 cup white whole wheat flour 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon kosher salt ground pepper to taste 1 tablespoon chopped fresh rosemary plus more for garnish 1/2 medium sized red onion sliced very thinly 1/2 medium yellow onion sliced very thinly 2 shallots peeled and sliced thinly 4 cloves garlic sliced 3 tablespoon live oil. Directions 1.) Put flour, salt, pepper, garlic and onion powder into a large resealble bag and give it a good shake to combine. 2.) Place chicken into the bag and coat the chicken all over. 3.) Heat 2 tablespoons of the oil into a large saute pan over high heat and wait for it to get hot. 4.) Add onions, shallots, & garlic to the pan and stir until they become tender. Remove from the pan and drain on paper towels. 5.) Drizzle in remaining tablespoon of oil to pan and gently place chicken into the pan. Saute until the chicken is starting to brown on both sides (should be about 5-7 minutes) 6.) Place in prepared vegetables & sprinkle in rosemary. Immediately pour in chicken broth 7.) Bring liquid to a boil and then lower to a simmer.  Cover and let reduce for about 10-15 minutes until the liquid has reduced. 8.) Garnish with rosemary and serve. Calling all my onion fans? I’ve got red, yellow, & shallots that make this an IDEAL weeknight dinner dish. Serve it over some whole wheat pasta or rice with a side of broccoli and dinner is DONE! Ingredients 4 chicken breasts skinless & boneless pounded very thinly 1/2 cup low sodium chicken broth 1/4 cup white whole wheat flour 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon kosher salt ground pepper to taste 1 tablespoon chopped fresh rosemary plus more for garnish 1/2 medium sized red onion sliced very thinly 1/2 medium yellow onion sliced very thinly 2 shallots peeled and sliced thinly 4 cloves garlic sliced 3 tablespoon live oil. Directions 1.) Put flour, salt, pepper, garlic and onion powder into a large resealble bag and give it a good shake to combine. 2.) Place chicken into the bag and coat the chicken all over. 3.) Heat 2 tablespoons of the oil into a large saute pan over high heat and wait for it to get hot. 4.) Add onions, shallots, & garlic to the pan and stir until they become tender. Remove from the pan and drain on paper towels. 5.) Drizzle in remaining tablespoon of oil to pan and gently place chicken into the pan. Saute until the chicken is starting to brown on both sides (should be about 5-7 minutes) 6.) Place in prepared vegetables & sprinkle in rosemary. Immediately pour in chicken broth 7.) Bring liquid to a boil and then lower to a simmer.  Cover and let reduce for about 10-15 minutes until the liquid has reduced. 8.) Garnish with rosemary and serve. Nibbles By Nic, 2012-11-26T21:42:45+00:00 http://www.lipulse.com/blog/article/roasted-yams-parsnips-shallots http://www.lipulse.com/blog/article/roasted-yams-parsnips-shallots#When:21:42:27Z Don’t get me wrong, nobody loves a good soufflé or casserole on Thanksgiving more than me, but sometimes I just like to go the simple route with my “sides.” Autumn has so many beautiful seasonal vegetables that with just a few simple accents you can create the tastiest of dishes. This particular time I chose parsnips and yams for some sweetness and shallots to add a little savory punch. Toss it all together with some good maple syrup and spices and out will come the most delicious, caramelized veggies you can ask for. A Happy and Warm Thanksgiving to all! Ingredients · 4 medium sized parsnips, scrubbed and diced into bite sized chunks · 4 medium sized yams or sweet potatoes scrubbed and diced into bite sized chunks · 3 shallots peeled and sliced thinly · 2 tablespoon olive oil · 2 tablespoon good maple syrup · 1 teaspoon cinnamon · ½ teaspoon vanilla · ½ teaspoon Kosher salt · ½ teaspoon raw sugar · 1 tablespoon fresh rosemary chopped + more for garnish · Ground pepper to taste Directions 1.) Preheat the oven to 425 degrees F. 2.) If the parsnips or potatoes are very thick, cut them in half lengthwise first and if still too thick, quarter them. 3.) Whisk maple syrup, olive and vanilla in a small bowl. Using another small bowl combine salt, pepper, cinnamon, rosemary & raw sugar. 4.) Place potatoes, parsnips and shallots into a large resealable bag and pour in syrup mixture.  Shake around vigorously. 5.) Spread out evenly onto a large sprayed baking pan. 6.) Roast for about 30-35 minutes, tossing occasionally, until the parsnips and carrots are tender and starting to brown.  Garnish with rosemary sprig and enjoy! Don’t get me wrong, nobody loves a good soufflé or casserole on Thanksgiving more than me, but sometimes I just like to go the simple route with my “sides.” Autumn has so many beautiful seasonal vegetables that with just a few simple accents you can create the tastiest of dishes. This particular time I chose parsnips and yams for some sweetness and shallots to add a little savory punch. Toss it all together with some good maple syrup and spices and out will come the most delicious, caramelized veggies you can ask for. A Happy and Warm Thanksgiving to all! Ingredients · 4 medium sized parsnips, scrubbed and diced into bite sized chunks · 4 medium sized yams or sweet potatoes scrubbed and diced into bite sized chunks · 3 shallots peeled and sliced thinly · 2 tablespoon olive oil · 2 tablespoon good maple syrup · 1 teaspoon cinnamon · ½ teaspoon vanilla · ½ teaspoon Kosher salt · ½ teaspoon raw sugar · 1 tablespoon fresh rosemary chopped + more for garnish · Ground pepper to taste Directions 1.) Preheat the oven to 425 degrees F. 2.) If the parsnips or potatoes are very thick, cut them in half lengthwise first and if still too thick, quarter them. 3.) Whisk maple syrup, olive and vanilla in a small bowl. Using another small bowl combine salt, pepper, cinnamon, rosemary & raw sugar. 4.) Place potatoes, parsnips and shallots into a large resealable bag and pour in syrup mixture.  Shake around vigorously. 5.) Spread out evenly onto a large sprayed baking pan. 6.) Roast for about 30-35 minutes, tossing occasionally, until the parsnips and carrots are tender and starting to brown.  Garnish with rosemary sprig and enjoy! Nibbles By Nic, 2012-11-19T21:42:27+00:00 http://www.lipulse.com/blog/article/mushroom-red-pepper-baked-chicken-burgers http://www.lipulse.com/blog/article/mushroom-red-pepper-baked-chicken-burgers#When:17:46:26Z If you are looking to spice up your burger nights a bit then you have found the right place!  Like many of you, I am a true burger gal and LOVE trying out various meats incorporating fun veggies and spices.  This time, in particular, I had some ground chicken in the fridge along with some fresh red bell pepper and earthy mushrooms as well.  Something I have tried before and wanted to create again was using hummus as the emulsifier in the burger.  No eggs or bready fillers in this one!  I find that particularly with chicken, hummus gives a smooth finish to the burger while incorporating just the right amount of tangy flavor.  Give it a whirl and share your thoughts! Ingredients 1 pound ground chicken meat 1 red bell pepper diced 1/4 cup your favorite premade hummus dip 5 baby Portabella mushrooms cleaned and chopped 2 tablespoon olive oil 2 garlic cloves minced 1/2 teaspoon ground coriander 1/4 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt Ground pepper to taste Directions 1.)  Preheat oven to 400 degrees. 2.)  In a large skillet heat olive oil. Sute peppers garlic & mushrooms until tender.  Remove from pan. 3.)  In a small bowl combine coriander, cumin, garlic powder, onion powder, salt & pepper. 4.)  When the veggies have cooled down, place them all into a medium bowl along with ground meet and spices. Mix well with clean hands. 5.)  Place in the refrigerator for at least one hour to set and flavors to combine. 6.)  Form into 4 round patties and set on a sprayed baking pan.7.)  Cook burgers on medium heat for roughly 20-22 minutes until the inside is set and serve! If you are looking to spice up your burger nights a bit then you have found the right place!  Like many of you, I am a true burger gal and LOVE trying out various meats incorporating fun veggies and spices.  This time, in particular, I had some ground chicken in the fridge along with some fresh red bell pepper and earthy mushrooms as well.  Something I have tried before and wanted to create again was using hummus as the emulsifier in the burger.  No eggs or bready fillers in this one!  I find that particularly with chicken, hummus gives a smooth finish to the burger while incorporating just the right amount of tangy flavor.  Give it a whirl and share your thoughts! Ingredients 1 pound ground chicken meat 1 red bell pepper diced 1/4 cup your favorite premade hummus dip 5 baby Portabella mushrooms cleaned and chopped 2 tablespoon olive oil 2 garlic cloves minced 1/2 teaspoon ground coriander 1/4 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt Ground pepper to taste Directions 1.)  Preheat oven to 400 degrees. 2.)  In a large skillet heat olive oil. Sute peppers garlic & mushrooms until tender.  Remove from pan. 3.)  In a small bowl combine coriander, cumin, garlic powder, onion powder, salt & pepper. 4.)  When the veggies have cooled down, place them all into a medium bowl along with ground meet and spices. Mix well with clean hands. 5.)  Place in the refrigerator for at least one hour to set and flavors to combine. 6.)  Form into 4 round patties and set on a sprayed baking pan.7.)  Cook burgers on medium heat for roughly 20-22 minutes until the inside is set and serve! Nibbles By Nic, 2012-10-31T17:46:26+00:00 http://www.lipulse.com/blog/article/chocolate-chip-banana-bread-whole-grain-muffins http://www.lipulse.com/blog/article/chocolate-chip-banana-bread-whole-grain-muffins#When:16:09:38Z I LOVE MUFFINS, I do, but let me tell you that not all muffins are created equally.  There’s the type of flour you choose, the wet ingredient decisions, and of course the mix-in options.  Since I like to cook/bake seasonally as much as possible, there is no way that my muffins aren’t going to have some Fall flavors shining throughout.  This week I chose to do a combination of pumpkin, banana & dark chocolate.  Strong heart-healthy ingredients, and even more, I used whole wheat white flour, oatmeal, and almond milk with no butter or oils of any kind.  Serve it with a steaming cup of coffee and your morning will be off to a great start!” Ingredients 1 cup whole wheat white flour 1/2 cup quick-cooking oatmeal 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 cup sugar 1/4 teaspoon salt pinch of cloves or all spice (optional) 1/3 cup unsweetened vanilla almond milk 1 large egg + 1 egg white beaten 1/2 cup canned pumpkin 2 medium mashed very ripe bananas (headed towards very brown-looking) 1 teaspoon real vanilla extract 1/2 cup dark chocolate chips (plus a small extra handful for topping) Freshly grated nutmeg Directions 1.) Preheat oven to 350 Degrees. Coat a muffin tin with cooking spray. 2.) Using a large fork or masher, mash bananas until smooth. 3.) Combine first seven ingredients in a large mixing bowl. 4.) In a smaller bowl whisk together egg, almond milk, pumpkin, vanilla & bananas. 5.) Pour in the dry ingredients and carefully fold in 1/2 cup chocolate chips. 5.) Stir everything together, but do not over-mix. (Over-mixing muffins can create tougher batter and them to bake unevenly.) 6.) Spoon the batter three quarters way up into muffin tin. (I like to use an ice-cream scooper or ladle to create uniform muffins.) 7.) Sprinkle all with additional chips and grate nutmeg over the top. 8.) Bake muffins for 20-22 minutes or until a fork inserted into the middle of the muffin comes out clean. Let cool and ENJOY!!! I LOVE MUFFINS, I do, but let me tell you that not all muffins are created equally.  There’s the type of flour you choose, the wet ingredient decisions, and of course the mix-in options.  Since I like to cook/bake seasonally as much as possible, there is no way that my muffins aren’t going to have some Fall flavors shining throughout.  This week I chose to do a combination of pumpkin, banana & dark chocolate.  Strong heart-healthy ingredients, and even more, I used whole wheat white flour, oatmeal, and almond milk with no butter or oils of any kind.  Serve it with a steaming cup of coffee and your morning will be off to a great start!” Ingredients 1 cup whole wheat white flour 1/2 cup quick-cooking oatmeal 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 cup sugar 1/4 teaspoon salt pinch of cloves or all spice (optional) 1/3 cup unsweetened vanilla almond milk 1 large egg + 1 egg white beaten 1/2 cup canned pumpkin 2 medium mashed very ripe bananas (headed towards very brown-looking) 1 teaspoon real vanilla extract 1/2 cup dark chocolate chips (plus a small extra handful for topping) Freshly grated nutmeg Directions 1.) Preheat oven to 350 Degrees. Coat a muffin tin with cooking spray. 2.) Using a large fork or masher, mash bananas until smooth. 3.) Combine first seven ingredients in a large mixing bowl. 4.) In a smaller bowl whisk together egg, almond milk, pumpkin, vanilla & bananas. 5.) Pour in the dry ingredients and carefully fold in 1/2 cup chocolate chips. 5.) Stir everything together, but do not over-mix. (Over-mixing muffins can create tougher batter and them to bake unevenly.) 6.) Spoon the batter three quarters way up into muffin tin. (I like to use an ice-cream scooper or ladle to create uniform muffins.) 7.) Sprinkle all with additional chips and grate nutmeg over the top. 8.) Bake muffins for 20-22 minutes or until a fork inserted into the middle of the muffin comes out clean. Let cool and ENJOY!!! Nibbles By Nic, 2012-10-16T16:09:38+00:00 http://www.lipulse.com/blog/article/sloppy-joe-wraps http://www.lipulse.com/blog/article/sloppy-joe-wraps#When:16:11:57Z Can you tell what’s better than a dish that fully allows you to get messy?  After all, the name fully permits it!  No fork and knife needed with these babies; unless of course some delicious meat escapes and you need to scoop it up.  I have seen people use their hands, but I wouldn’t have the guts to go that far   What’s the second best part of this dish you may ask?  I’ll tell you!  You simply cannot mess them up…there is no such thing as “too much of this” or “too little of that.”  Unlike our friends, “the meatballs” you can taste it as you go along.  Your kids will love them and adults will go crazy for this fun and super easy to prepare recipe.  Even if they do feel like hiding in the corner while eating them! Ingredients 1 lb. lean ground beef 1 medium bell pepper seeded and chopped 1 small yellow onion chopped 1 cup tomato sauce 2 tablespoon brown sugar 2 tablespoon balsamic vinegar 3/4 teaspoon chili powder (optional) 2 tablespoon combination of fresh oregano & basil chopped OR 1 tablespoon of dried oregano and basil 2 tablespoon good quality tomato paste (I love a tube as opposed to a can so the remainder does not go to waste) 1/2 teaspoon garlic powder 1 teaspoon Kosher salt Ground pepper 2 tablespoon olive oil 8 high fiber tortilla wraps Directions 1.)  Heat 2 tablespoons oil over medium-heat.  Cook onions & peppers for 2-3 minutes. 2.)  Add ground beef and once it starts to brown drain fat from the pan. 3.)  Sprinkle in spices, brown sugar, salt & pepper.  Continue to add in tomato paste, tomato sauce, and balsamic vinegar. 4.)  Stir around well and let simmer for about ten more minutes until the mixture begins to thicken. 5.)  Spoon into warm tortillas and ENJOY.  (To warm tortillas, wrap them tightly up into foil and set in oven for 10 minutes.) Nic’s Tips - If you are into eating them the old fashioned way by all means serve with hamburger rolls.  I had none on hand so went to wraps which was pleasingly good. Can you tell what’s better than a dish that fully allows you to get messy?  After all, the name fully permits it!  No fork and knife needed with these babies; unless of course some delicious meat escapes and you need to scoop it up.  I have seen people use their hands, but I wouldn’t have the guts to go that far   What’s the second best part of this dish you may ask?  I’ll tell you!  You simply cannot mess them up…there is no such thing as “too much of this” or “too little of that.”  Unlike our friends, “the meatballs” you can taste it as you go along.  Your kids will love them and adults will go crazy for this fun and super easy to prepare recipe.  Even if they do feel like hiding in the corner while eating them! Ingredients 1 lb. lean ground beef 1 medium bell pepper seeded and chopped 1 small yellow onion chopped 1 cup tomato sauce 2 tablespoon brown sugar 2 tablespoon balsamic vinegar 3/4 teaspoon chili powder (optional) 2 tablespoon combination of fresh oregano & basil chopped OR 1 tablespoon of dried oregano and basil 2 tablespoon good quality tomato paste (I love a tube as opposed to a can so the remainder does not go to waste) 1/2 teaspoon garlic powder 1 teaspoon Kosher salt Ground pepper 2 tablespoon olive oil 8 high fiber tortilla wraps Directions 1.)  Heat 2 tablespoons oil over medium-heat.  Cook onions & peppers for 2-3 minutes. 2.)  Add ground beef and once it starts to brown drain fat from the pan. 3.)  Sprinkle in spices, brown sugar, salt & pepper.  Continue to add in tomato paste, tomato sauce, and balsamic vinegar. 4.)  Stir around well and let simmer for about ten more minutes until the mixture begins to thicken. 5.)  Spoon into warm tortillas and ENJOY.  (To warm tortillas, wrap them tightly up into foil and set in oven for 10 minutes.) Nic’s Tips - If you are into eating them the old fashioned way by all means serve with hamburger rolls.  I had none on hand so went to wraps which was pleasingly good. Nibbles By Nic, 2012-10-02T16:11:57+00:00 http://www.lipulse.com/blog/article/black-white-cookie-bars http://www.lipulse.com/blog/article/black-white-cookie-bars#When:23:06:27Z “Wow!!” That’s pretty much the reaction you are going to get after your crowd takes a bite of these goodies.  They are rich, they are decadent and they are just plain delicious.  Whether they are capping off my holidays dinners or served with coffee at the Mahjong games…these always seem to fit right in there.  Surely they are not the lightest dessert I tend to make, however I usually cut them into tiny squares to escape the guilt from seeping in. After all, “A nibble never hurt anybody!!”  Ingredients 1/2 cup butter (4 tablespoons) 22 chocolate sandwich cookies 1 cup dark chocolate chunks 1 cup white chocolate chunks 1-14 oz. can sweetened condensed milk (not evaporated) 1/3 cup confectioners sugar 1 teaspoon milk 1/8 teaspoon pure vanilla extract Directions 1.) Preheat oven to 350 degrees. 2.) Place cookies into a large resealable bag and crush with a rolling pin into chunks 3.) Using a 9x13 baking pan, melt butter in the 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!) 4.) Spread cookie crumbs evenly over bottom of pan and with the butter press down molding into a crust. (You should not be able to see the bottom of the pan.) 5.) Next disperse the white chocolate in an even layer followed by the chocolate chips. 6.) Drizzle on the milk completely covering the entire layer 7.) Bake for approximately 30-40 minutes OR until the middle seems set and top is ever so slightly browned. 8.) While bars are baking, take a small bowl out and combine confectioners sugar, milk, * vanilla extract to create the glaze. (If the glaze is too thin add more sugar; too thick add more milk) 9.)  Remove bars from oven and let cool. Drizzle glaze all over the top layer of the bars. 10.) Cut into mini nibble squares and Enjoy. Nic’s Tips - Once bars are done let cool in the refrigerator for at least 2 hours or over night before serving. “Wow!!” That’s pretty much the reaction you are going to get after your crowd takes a bite of these goodies.  They are rich, they are decadent and they are just plain delicious.  Whether they are capping off my holidays dinners or served with coffee at the Mahjong games…these always seem to fit right in there.  Surely they are not the lightest dessert I tend to make, however I usually cut them into tiny squares to escape the guilt from seeping in. After all, “A nibble never hurt anybody!!”  Ingredients 1/2 cup butter (4 tablespoons) 22 chocolate sandwich cookies 1 cup dark chocolate chunks 1 cup white chocolate chunks 1-14 oz. can sweetened condensed milk (not evaporated) 1/3 cup confectioners sugar 1 teaspoon milk 1/8 teaspoon pure vanilla extract Directions 1.) Preheat oven to 350 degrees. 2.) Place cookies into a large resealable bag and crush with a rolling pin into chunks 3.) Using a 9x13 baking pan, melt butter in the 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!) 4.) Spread cookie crumbs evenly over bottom of pan and with the butter press down molding into a crust. (You should not be able to see the bottom of the pan.) 5.) Next disperse the white chocolate in an even layer followed by the chocolate chips. 6.) Drizzle on the milk completely covering the entire layer 7.) Bake for approximately 30-40 minutes OR until the middle seems set and top is ever so slightly browned. 8.) While bars are baking, take a small bowl out and combine confectioners sugar, milk, * vanilla extract to create the glaze. (If the glaze is too thin add more sugar; too thick add more milk) 9.)  Remove bars from oven and let cool. Drizzle glaze all over the top layer of the bars. 10.) Cut into mini nibble squares and Enjoy. Nic’s Tips - Once bars are done let cool in the refrigerator for at least 2 hours or over night before serving. Nibbles By Nic, 2012-09-17T23:06:27+00:00 http://www.lipulse.com/blog/article/mexican-fiesta-salad-with-lime-avocado-vinaigrette http://www.lipulse.com/blog/article/mexican-fiesta-salad-with-lime-avocado-vinaigrette#When:16:15:01Z Even though I had a little end of the season fiesta shindig, I’m not ready to let go of summer just yet.  Of course we can all do without the annoying bees, pesky mosquitoes & drippy ice pops, but when it comes to food…I’m still holding on to those spur of the moment BBQ’s, twilight picnics, & easy last minute dinners.  Speaking of which, I had tons of fresh and tasty salad left over from my little party and figured why not make it even more into a festive main course for the family the next day.  Yes, it was meant to be a side dish, but with a tiny bit of tweaking, any salad can quickly become the star with whatever veggies are hanging out in the fridge.  Check this one out for an easy breezy lunch or supper! Serves 8? ? Ingredients ? Salad   • 8 cup salad greens washed & dried • 1/2 cup red onion chopped • 1/4 cup pistachios • 1 red bell pepper seeded and chopped into medium sized pieces • 1/2 cup cherry OR small heirloom tomatoes halved • 1/4 cup dried cranberries • 4 corns of cob grilled then husked OR 1/2 cup freeze dried corn (similar to a crouton, freeze dried corn adds amazing crunch to a salad with less calories) • 1/2 cup kidney beans rinsed and drained • 1/2 cup shredded Mexican cheese blend OR shredded cheddar cheese • ¼ cup frozen green peas thawed • 10 tortilla chips crumbled for topping • 1/2 teaspoon salt • Ground pepper to taste Lime avocado vinaigrette • 1 avocado peeled, pitted & halved • 1 teaspoon honey • 3 tablespoon olive oil • 1-2 limes juiced (start with one and if dressing appears to thick, add the other one) • salt & pepper to taste Directions 1.) Using a sharp knife cut the kernels of corn off of the cob.? 2.) In a large bowl toss all of the salad ingredients together except for tortilla chips which can be sprinkled on top as the finale.? 3.) With either a food processor or fork mash up avocado until smooth and whisk in honey, lime juice & olive oil.  Adjust seasoning to taste.? 4.) Drizzle salad with dressing and toss to coat. Even though I had a little end of the season fiesta shindig, I’m not ready to let go of summer just yet.  Of course we can all do without the annoying bees, pesky mosquitoes & drippy ice pops, but when it comes to food…I’m still holding on to those spur of the moment BBQ’s, twilight picnics, & easy last minute dinners.  Speaking of which, I had tons of fresh and tasty salad left over from my little party and figured why not make it even more into a festive main course for the family the next day.  Yes, it was meant to be a side dish, but with a tiny bit of tweaking, any salad can quickly become the star with whatever veggies are hanging out in the fridge.  Check this one out for an easy breezy lunch or supper! Serves 8? ? Ingredients ? Salad   • 8 cup salad greens washed & dried • 1/2 cup red onion chopped • 1/4 cup pistachios • 1 red bell pepper seeded and chopped into medium sized pieces • 1/2 cup cherry OR small heirloom tomatoes halved • 1/4 cup dried cranberries • 4 corns of cob grilled then husked OR 1/2 cup freeze dried corn (similar to a crouton, freeze dried corn adds amazing crunch to a salad with less calories) • 1/2 cup kidney beans rinsed and drained • 1/2 cup shredded Mexican cheese blend OR shredded cheddar cheese • ¼ cup frozen green peas thawed • 10 tortilla chips crumbled for topping • 1/2 teaspoon salt • Ground pepper to taste Lime avocado vinaigrette • 1 avocado peeled, pitted & halved • 1 teaspoon honey • 3 tablespoon olive oil • 1-2 limes juiced (start with one and if dressing appears to thick, add the other one) • salt & pepper to taste Directions 1.) Using a sharp knife cut the kernels of corn off of the cob.? 2.) In a large bowl toss all of the salad ingredients together except for tortilla chips which can be sprinkled on top as the finale.? 3.) With either a food processor or fork mash up avocado until smooth and whisk in honey, lime juice & olive oil.  Adjust seasoning to taste.? 4.) Drizzle salad with dressing and toss to coat. Nibbles By Nic, 2012-09-04T16:15:01+00:00 http://www.lipulse.com/blog/article/baked-eggplant-crunch-rounds http://www.lipulse.com/blog/article/baked-eggplant-crunch-rounds#When:00:50:31Z I don’t just like eggplant, I LOVE eggplant. Why do you ask? Good question. For starters, it is such a versatile vegetable. From Italian, to Greek & Thai…there are just so many authentic dishes that are centered on it. Believe it or not, when I was a little kid I actually thought eggplant was a meat due to the fact it was the main ingredient of my all-time favorite, Eggplant Parmesan. It was only later, that I realized this gorgeous purple specimen was a veggie that I could show-off dips, sides & stuff into wraps. Here is the best part of all; it is loaded with fiber, vitamins, and studies show it may even lower cholesterol. Let’s preserve its goodness and trade in the heavy parm for these lighter Baked Eggplant Crunch Rounds. Same great flavor with a sliver of the calories! Ingredients • 1 small eggplant cut into 1/8’ rounds • 1/2 cup Japanese style Panko crumbs • 2 tablespoon grated parmesan cheese • 1 1/2 teaspoon kosher salt • 2 tablespoon chopped fresh herbs (I use basil & oregano) • 1/4 cup tomato sauce • 1/2 cup shredded part skim mozzarella cheese • Ground pepper to taste Directions 1.) Preheat oven to 350 degrees.?2.) Lay the eggplant flatly on a paper towel and sprinkle with 1 teaspoon kosher salt. Let them sit for 15-20 minutes and then wipe off the salt with a paper towel.?(This process is known as “degorging” and simply removes the excess moisture from eggplant.?3.) Spray each side with cooking spray and sprinkle on additional salt and ground pepper.?4.) Bake for 10 minutes or until eggplants starts to brown and become tender. 5.) While the eggplant is in the oven mix together the Panko crumbs, parmesan cheese and herbs in a small bowl until all is thoroughly combined. 6.) Once eggplant has cooked remove from the oven. When slightly cool spread a thin layer of tomato sauce onto each one. (This will be your glue) 7.) Gently sprinkle each round with your Panko mixture and finally scatter the mozzarella cheese on top. 8.) Bake for another 3-4 minutes until crumbs appear crisp and the cheese is melted and bubbly. (Sprinkle with additional grated parmesan if you wish) I don’t just like eggplant, I LOVE eggplant. Why do you ask? Good question. For starters, it is such a versatile vegetable. From Italian, to Greek & Thai…there are just so many authentic dishes that are centered on it. Believe it or not, when I was a little kid I actually thought eggplant was a meat due to the fact it was the main ingredient of my all-time favorite, Eggplant Parmesan. It was only later, that I realized this gorgeous purple specimen was a veggie that I could show-off dips, sides & stuff into wraps. Here is the best part of all; it is loaded with fiber, vitamins, and studies show it may even lower cholesterol. Let’s preserve its goodness and trade in the heavy parm for these lighter Baked Eggplant Crunch Rounds. Same great flavor with a sliver of the calories! Ingredients • 1 small eggplant cut into 1/8’ rounds • 1/2 cup Japanese style Panko crumbs • 2 tablespoon grated parmesan cheese • 1 1/2 teaspoon kosher salt • 2 tablespoon chopped fresh herbs (I use basil & oregano) • 1/4 cup tomato sauce • 1/2 cup shredded part skim mozzarella cheese • Ground pepper to taste Directions 1.) Preheat oven to 350 degrees.?2.) Lay the eggplant flatly on a paper towel and sprinkle with 1 teaspoon kosher salt. Let them sit for 15-20 minutes and then wipe off the salt with a paper towel.?(This process is known as “degorging” and simply removes the excess moisture from eggplant.?3.) Spray each side with cooking spray and sprinkle on additional salt and ground pepper.?4.) Bake for 10 minutes or until eggplants starts to brown and become tender. 5.) While the eggplant is in the oven mix together the Panko crumbs, parmesan cheese and herbs in a small bowl until all is thoroughly combined. 6.) Once eggplant has cooked remove from the oven. When slightly cool spread a thin layer of tomato sauce onto each one. (This will be your glue) 7.) Gently sprinkle each round with your Panko mixture and finally scatter the mozzarella cheese on top. 8.) Bake for another 3-4 minutes until crumbs appear crisp and the cheese is melted and bubbly. (Sprinkle with additional grated parmesan if you wish) Nibbles By Nic, 2012-08-21T00:50:31+00:00 http://www.lipulse.com/blog/article/grilled-broccoli-soba-salad http://www.lipulse.com/blog/article/grilled-broccoli-soba-salad#When:15:58:29Z “This past weekend we celebrated my daughter’s sixth birthday at a family BBQ where I was asked to bring the side dish. Upon pondering through a few recipes I took one look at the head of broccoli in my fridge and knew what I had to do. Grill it of course! My absolute favorite way to consume this lovely vegetable! I found a box of Soba Noodles and added some of my favorite Asian ingredients to the mix. Out came one of the lightest, yet richest in flavor salads I have ever made. If you are looking for a unique side for your next gathering, look no further, you found it!” Serves 8 Ingredients 1 head of broccoli sliced into long spears 1 box buckwheat Soba Noodles 3 cloves garlic minced 3 tablespoon chives chopped 3 tablespoon dark sesame oil 2 tablespoon honey 3 tablespoon reduced sodium soy sauce 3 tablespoon rice wine vinegar 2 tablespoon olive oil for cooking 2 tablespoon sesame seeds toasted sesame seeds. (See below “Nic’s Tip” how to simply do this) 1/2 teaspoon red chili flakes + more for optional sprinkling Directions 1.)  Prepare the Soba Noodles according to directions and put aside. 2.)  To make marinade whisk together the garlic, chives, sesame oil, honey, soy sauce, rice wine vinegar, and chili flakes in a small bowl. 3.)  Place broccoli in a large re-sealable bag and pour 2/3 of the marinade over the broccoli, massage throughout. Reserve the remainder of the marinade for later. 4.)  Put the broccoli into the refrigerator for at least 30 minutes to allow the broccoli to absorb the marinade. 5.)  Heat a grill or grill pan over medium heat brushing with olive oil if needed to prevent sticking. Take out broccoli from refrigerator and cook each spear turning over until charred. 6.)  Let cool until just warm to the touch and cut each broccoli piece into bite-sized chunks. 7.)  Toss together the broccoli, warm Soba Noodles and remainder of dressing in a large bowl. 8.)  Sprinkle with toasted sesame seeds, red pepper flakes if you so desire.  Serve at room temperature. *Nic’s Tip - To toast sesame seeds, simply add the seeds to a small dry pan and cook over medium heat for 3-5 minutes tossing around until they start to brown and become aromatic. “This past weekend we celebrated my daughter’s sixth birthday at a family BBQ where I was asked to bring the side dish. Upon pondering through a few recipes I took one look at the head of broccoli in my fridge and knew what I had to do. Grill it of course! My absolute favorite way to consume this lovely vegetable! I found a box of Soba Noodles and added some of my favorite Asian ingredients to the mix. Out came one of the lightest, yet richest in flavor salads I have ever made. If you are looking for a unique side for your next gathering, look no further, you found it!” Serves 8 Ingredients 1 head of broccoli sliced into long spears 1 box buckwheat Soba Noodles 3 cloves garlic minced 3 tablespoon chives chopped 3 tablespoon dark sesame oil 2 tablespoon honey 3 tablespoon reduced sodium soy sauce 3 tablespoon rice wine vinegar 2 tablespoon olive oil for cooking 2 tablespoon sesame seeds toasted sesame seeds. (See below “Nic’s Tip” how to simply do this) 1/2 teaspoon red chili flakes + more for optional sprinkling Directions 1.)  Prepare the Soba Noodles according to directions and put aside. 2.)  To make marinade whisk together the garlic, chives, sesame oil, honey, soy sauce, rice wine vinegar, and chili flakes in a small bowl. 3.)  Place broccoli in a large re-sealable bag and pour 2/3 of the marinade over the broccoli, massage throughout. Reserve the remainder of the marinade for later. 4.)  Put the broccoli into the refrigerator for at least 30 minutes to allow the broccoli to absorb the marinade. 5.)  Heat a grill or grill pan over medium heat brushing with olive oil if needed to prevent sticking. Take out broccoli from refrigerator and cook each spear turning over until charred. 6.)  Let cool until just warm to the touch and cut each broccoli piece into bite-sized chunks. 7.)  Toss together the broccoli, warm Soba Noodles and remainder of dressing in a large bowl. 8.)  Sprinkle with toasted sesame seeds, red pepper flakes if you so desire.  Serve at room temperature. *Nic’s Tip - To toast sesame seeds, simply add the seeds to a small dry pan and cook over medium heat for 3-5 minutes tossing around until they start to brown and become aromatic. Nibbles By Nic, 2012-08-07T15:58:29+00:00 http://www.lipulse.com/blog/article/individual-eggplant-mousakka-sandwiches http://www.lipulse.com/blog/article/individual-eggplant-mousakka-sandwiches#When:16:04:34Z I just cannot let good farm-fresh produce go to waste! Let me back-track a moment. I had gotten some beautiful eggplants along with tons of other veggies out East last week and maybe it was a tad more than what I needed. Hence, I was in my Monday morning gym class, pondering what to do with these two beauties for that evening’s dinner, when, BAM, it hit me like a ton of bricks. Mousakka! Oh, how I love and remember this authentic Greek dish from my childhood. In fact, this particular recipe excited me so that I actually could not stop thinking about it for the rest of my exercise time. Boy, it made the class go fast. Now, I haven’t had it in ages, but I did remember eggplant, beef and white sauce as the key ingredients. Heavy for the summer, I know, but I managed to lighten it up and this is how. Serves 4 Ingredients • 1 lb. ground beef • 2 stalks celery diced • 1/4 cup red pepper diced • 1/4 cup red onion diced • 2 cloves garlic minced • 1 medium sized eggplant unpeeled and sliced cut into 1/2-inch rounds (you should have 8 or so slices) • 2 tablespoon freshly grated parmesan cheese or vegetarian parmesan cheese • 4 slices provolone cheese or veggie provolone cheese • 6 tablespoon olive oil • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 tablespoon fresh oregano chopped • 1 tablespoon fresh mint leaves chopped • 1 1/2 teaspoon Kosher salt • Ground pepper to taste Directions 1.) Lay eggplant out flat and brush tops with olive oil. Sprinkle with 1/2 teaspoon salt and Ground pepper?2.) Heat 2 more tablespoon olive oil in heavy large skillet over medium-high heat. (If you like “grill marks” a grill pa works wonderfully as well.)?3.) Add 4 eggplant rounds to the skillet and cook until golden brown (Approximately 5 minutes per side.)?4.) Repeat with remaining eggplant rounds and remove from the pan. Blot dry with a paper towel.?5.) Heat another spoon of oil in the pan and add garlic, onion, pepper and celery to the pan. Sauté the veggies until tender.?6.) Push the veggies to the side of the pan to make room for the meat. Heat the last tablespoon of olive oil and add in ground beef, spices and remaining salt to the pan.?7.) Cook until the meat is cooked through and mix in veggie mixtures along with the herbs. Combine everything and take off the heat.?8.) Plate 4 eggplant rounds onto a platter and top with 1 slice of provolone cheese.  Finally spoon on meat mixture and finish with sandwiching the rest of the eggplant slices on top.  Gently press down.?? I just cannot let good farm-fresh produce go to waste! Let me back-track a moment. I had gotten some beautiful eggplants along with tons of other veggies out East last week and maybe it was a tad more than what I needed. Hence, I was in my Monday morning gym class, pondering what to do with these two beauties for that evening’s dinner, when, BAM, it hit me like a ton of bricks. Mousakka! Oh, how I love and remember this authentic Greek dish from my childhood. In fact, this particular recipe excited me so that I actually could not stop thinking about it for the rest of my exercise time. Boy, it made the class go fast. Now, I haven’t had it in ages, but I did remember eggplant, beef and white sauce as the key ingredients. Heavy for the summer, I know, but I managed to lighten it up and this is how. Serves 4 Ingredients • 1 lb. ground beef • 2 stalks celery diced • 1/4 cup red pepper diced • 1/4 cup red onion diced • 2 cloves garlic minced • 1 medium sized eggplant unpeeled and sliced cut into 1/2-inch rounds (you should have 8 or so slices) • 2 tablespoon freshly grated parmesan cheese or vegetarian parmesan cheese • 4 slices provolone cheese or veggie provolone cheese • 6 tablespoon olive oil • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 tablespoon fresh oregano chopped • 1 tablespoon fresh mint leaves chopped • 1 1/2 teaspoon Kosher salt • Ground pepper to taste Directions 1.) Lay eggplant out flat and brush tops with olive oil. Sprinkle with 1/2 teaspoon salt and Ground pepper?2.) Heat 2 more tablespoon olive oil in heavy large skillet over medium-high heat. (If you like “grill marks” a grill pa works wonderfully as well.)?3.) Add 4 eggplant rounds to the skillet and cook until golden brown (Approximately 5 minutes per side.)?4.) Repeat with remaining eggplant rounds and remove from the pan. Blot dry with a paper towel.?5.) Heat another spoon of oil in the pan and add garlic, onion, pepper and celery to the pan. Sauté the veggies until tender.?6.) Push the veggies to the side of the pan to make room for the meat. Heat the last tablespoon of olive oil and add in ground beef, spices and remaining salt to the pan.?7.) Cook until the meat is cooked through and mix in veggie mixtures along with the herbs. Combine everything and take off the heat.?8.) Plate 4 eggplant rounds onto a platter and top with 1 slice of provolone cheese.  Finally spoon on meat mixture and finish with sandwiching the rest of the eggplant slices on top.  Gently press down.?? Nibbles By Nic, 2012-07-24T16:04:34+00:00 http://www.lipulse.com/blog/article/warm-wild-rice-salad-with-fresh-herbs http://www.lipulse.com/blog/article/warm-wild-rice-salad-with-fresh-herbs#When:20:48:32Z What’s a BBQ without some creamy Cole Slaw and really good potato salad?  They sure are the perfect pairings for those yummy main dishes that we all love.  However, sometimes it is nice to throw something else into the mix to spark a little “Oohing” and Ahhing” from the guests.  This Warm Wild Rice Salad with Fresh Herbs is just the dish to get you there with its warm colors and fresh herbs.  No need for any heavy dressings or mayonnaise here, just delicious seasonal ingredients will do the trick. Serves 8 Ingredients • 1 cup wild rice cooked according to directions (Using a broth instead of water intensifies the flavor) • 2 large carrots peeled and diced • 1 large bell pepper diced • ½ red onion chopped • ½ cup frozen peas thawed • 4 garlic cloves finely minced • 2 tablespoon fresh parsley & mint chopped (you can use your favorite herbs!) • 2 tablespoon extra-virgin olive oil + more for drizzling • ½ teaspoon Kosher salt • ½ teaspoon onion powder • ½ teaspoon garlic powder • Ground pepper to taste • Chopped chives or green onion for garnish *Note- The 1 cup of rice is a pre-cooked measurement. Directions 1.) Cook rice according to directions on box in a medium sized sauce pan. 2.) While rice is cooking, heat olive oil over high heat in a large skillet and add all the veggies except for the peas and chives. 3.) Season veggies with salt, pepper, onion powder and garlic powder.  Cook until tender. 4.) Once rice is complete, add all of the veggies and herbs, including the peas to the rice pot and stir everything together to combine.  (The steam from the rice will cook the peas just perfectly) 5.) Transfer the salad to individual serving bowls and garnish with a tiny drizzle of olive oil, chopped chives and additional salt & pepper to taste.  The salad should be lukewarm to serve. What’s a BBQ without some creamy Cole Slaw and really good potato salad?  They sure are the perfect pairings for those yummy main dishes that we all love.  However, sometimes it is nice to throw something else into the mix to spark a little “Oohing” and Ahhing” from the guests.  This Warm Wild Rice Salad with Fresh Herbs is just the dish to get you there with its warm colors and fresh herbs.  No need for any heavy dressings or mayonnaise here, just delicious seasonal ingredients will do the trick. Serves 8 Ingredients • 1 cup wild rice cooked according to directions (Using a broth instead of water intensifies the flavor) • 2 large carrots peeled and diced • 1 large bell pepper diced • ½ red onion chopped • ½ cup frozen peas thawed • 4 garlic cloves finely minced • 2 tablespoon fresh parsley & mint chopped (you can use your favorite herbs!) • 2 tablespoon extra-virgin olive oil + more for drizzling • ½ teaspoon Kosher salt • ½ teaspoon onion powder • ½ teaspoon garlic powder • Ground pepper to taste • Chopped chives or green onion for garnish *Note- The 1 cup of rice is a pre-cooked measurement. Directions 1.) Cook rice according to directions on box in a medium sized sauce pan. 2.) While rice is cooking, heat olive oil over high heat in a large skillet and add all the veggies except for the peas and chives. 3.) Season veggies with salt, pepper, onion powder and garlic powder.  Cook until tender. 4.) Once rice is complete, add all of the veggies and herbs, including the peas to the rice pot and stir everything together to combine.  (The steam from the rice will cook the peas just perfectly) 5.) Transfer the salad to individual serving bowls and garnish with a tiny drizzle of olive oil, chopped chives and additional salt & pepper to taste.  The salad should be lukewarm to serve. Nibbles By Nic, 2012-07-12T20:48:32+00:00 http://www.lipulse.com/blog/article/korean-skirt-steak-wrapped-in-butter-lettuce http://www.lipulse.com/blog/article/korean-skirt-steak-wrapped-in-butter-lettuce#When:16:44:35Z “If you are a fan of Asian Style beef then you are in for a HUGE treat this week with Korean Skirt Steak Wrapped In Butter Lettuce! There are 3 HUGE REASONS why these portable treats are a BIG HIT on my list. 1.) They are portion controlled 2.) Marinating them beforehand is key which makes them hassle free 3.) They are wrapped in lettuce instead of tortillas which eliminates the heaviness. Lastly, they are the perfect party dish. No knife and fork needed with these babies, just stick them on the grill and let the magic happen.” INGREDIENTS Steak Ingredients * 1 lb. skirt steak trimmed of any fat * 1 red bell pepper cut into medium sized strips * 2 tablespoon olive oil * Chili paste (optional for spreading) * Butter lettuce *Other veggie alternatives include eggplant, zucchini, onions, squash, & cherry tomatoes “Marinade Ingredients” * 2 tablespoon sweet Mirin (this is a cooking sake found in the Asian aisle of most specialty stores) * 2 teaspoon sugar * 1/4 cup reduced-sodium soy sauce * 2 teaspoon crushed garlic Or 2 cloves fresh garlic finely minced * 1 tablespoon sesame oil * 2 tablespoon rice wine vinegar * 1 teaspoon tomato paste (a tube is a wonderful option for portioning out tomato paste) * juice of 1 fresh squeezed lime * 2 tablespoon of finely chopped basil, mint OR cilantro combined (Use any or all according to your liking) DIRECTIONS 1.) Whisk all the marinade ingredients together in a medium-sized bowl and combine thoroughly. (Reserve about 1/8 of the sauce to use as a baste while you cook) 2.) Add meat to the marinade and using clean hands massage the mixture all throughout the steak. (Soak overnight or at least 12 hours in advance to maximize the flavor and tenderize the meat) 3.) Grease grill grate or grill pan with olive oil and preheat to a medium-high heat temperature. 4.) Once hot, place meat and peppers on grill for about 3-4 minutes per side brushing meat halfway through using a pastry brush with reserved marinade. 5.) When steak starts to brown and pepper char remove from the grill. 6.) Divide steak evenly amongst butter lettuce leaves; spread on chili paste as you wish. 7.) Roll each one into a cylinder and secure with a tooth pick (Find fun toothpicks at party stores to add some zest to the dish.) *Serves about 4 “If you are a fan of Asian Style beef then you are in for a HUGE treat this week with Korean Skirt Steak Wrapped In Butter Lettuce! There are 3 HUGE REASONS why these portable treats are a BIG HIT on my list. 1.) They are portion controlled 2.) Marinating them beforehand is key which makes them hassle free 3.) They are wrapped in lettuce instead of tortillas which eliminates the heaviness. Lastly, they are the perfect party dish. No knife and fork needed with these babies, just stick them on the grill and let the magic happen.” INGREDIENTS Steak Ingredients * 1 lb. skirt steak trimmed of any fat * 1 red bell pepper cut into medium sized strips * 2 tablespoon olive oil * Chili paste (optional for spreading) * Butter lettuce *Other veggie alternatives include eggplant, zucchini, onions, squash, & cherry tomatoes “Marinade Ingredients” * 2 tablespoon sweet Mirin (this is a cooking sake found in the Asian aisle of most specialty stores) * 2 teaspoon sugar * 1/4 cup reduced-sodium soy sauce * 2 teaspoon crushed garlic Or 2 cloves fresh garlic finely minced * 1 tablespoon sesame oil * 2 tablespoon rice wine vinegar * 1 teaspoon tomato paste (a tube is a wonderful option for portioning out tomato paste) * juice of 1 fresh squeezed lime * 2 tablespoon of finely chopped basil, mint OR cilantro combined (Use any or all according to your liking) DIRECTIONS 1.) Whisk all the marinade ingredients together in a medium-sized bowl and combine thoroughly. (Reserve about 1/8 of the sauce to use as a baste while you cook) 2.) Add meat to the marinade and using clean hands massage the mixture all throughout the steak. (Soak overnight or at least 12 hours in advance to maximize the flavor and tenderize the meat) 3.) Grease grill grate or grill pan with olive oil and preheat to a medium-high heat temperature. 4.) Once hot, place meat and peppers on grill for about 3-4 minutes per side brushing meat halfway through using a pastry brush with reserved marinade. 5.) When steak starts to brown and pepper char remove from the grill. 6.) Divide steak evenly amongst butter lettuce leaves; spread on chili paste as you wish. 7.) Roll each one into a cylinder and secure with a tooth pick (Find fun toothpicks at party stores to add some zest to the dish.) *Serves about 4 Nibbles By Nic, 2012-06-26T16:44:35+00:00 http://www.lipulse.com/blog/article/egg-white-pizza-omelet-with-fresh-basil http://www.lipulse.com/blog/article/egg-white-pizza-omelet-with-fresh-basil#When:18:21:43Z “In some way, shape, or form pizza presents itself into my life on a weekly basis.  Between children’s birthday parties, holidays or just those nights when dialing that familiar number and escaping the pots and pans seems all to easy. Of course, while my taste buds are thrilled with the thought of the deliciousness, my body know there are times when cutting back is a good idea; especially with bathing suit season lurking all around.  Consequently, with three parties on the agenda this past weekend, I needed to get a pizza-fix early before the temptation arose.  With just seven easy to find ingredients (including fresh basil from the garden), this yummy dish satiated any pizza seduction that came my way!” Serves 1 Ingredients 4 egg whites 1/4 cup low fat milk 1/4 cup shredded part-skim mozzarella cheese 2 tablespoon freshly grated parmesan cheese plus additional for topping 2 tablespoon your favorite tomato sauce warmed 1/4 cups fresh basil leaves chopped (The most simple way to chop basil is to roll the leaves uniformly together into sticks and glide your knife through creating small strips) Fresh ground pepper Directions 1.)  Beat eggs, milk, parmesan cheese & ground pepper together in a small bowl. 2.)  Heat a sprayed small (8-inch is perfect) cooking pan over moderate heat.  Pour the egg mixture inside evenly distributing the liquid. (Feel free to use a pat of butter to grease pan as an alternative if you wish) 3.)  Cook for 2-3 minutes until the bottom of the omelet starts to set. 4.)  Sprinkle mozzarella cheese and basil leaves on top throughout. 5.)  Use a spatula to loosen the edges of the eggs around the pan and flip one side over the other. 6.)  Gently turn the omelet over and cook the other side for 1-2 more minutes. 7.)  Remove the omelet from the pan and spoon warmed tomato sauce on top.  Top with additional parmesan cheese and garnish with extra basil. ENJOY. “In some way, shape, or form pizza presents itself into my life on a weekly basis.  Between children’s birthday parties, holidays or just those nights when dialing that familiar number and escaping the pots and pans seems all to easy. Of course, while my taste buds are thrilled with the thought of the deliciousness, my body know there are times when cutting back is a good idea; especially with bathing suit season lurking all around.  Consequently, with three parties on the agenda this past weekend, I needed to get a pizza-fix early before the temptation arose.  With just seven easy to find ingredients (including fresh basil from the garden), this yummy dish satiated any pizza seduction that came my way!” Serves 1 Ingredients 4 egg whites 1/4 cup low fat milk 1/4 cup shredded part-skim mozzarella cheese 2 tablespoon freshly grated parmesan cheese plus additional for topping 2 tablespoon your favorite tomato sauce warmed 1/4 cups fresh basil leaves chopped (The most simple way to chop basil is to roll the leaves uniformly together into sticks and glide your knife through creating small strips) Fresh ground pepper Directions 1.)  Beat eggs, milk, parmesan cheese & ground pepper together in a small bowl. 2.)  Heat a sprayed small (8-inch is perfect) cooking pan over moderate heat.  Pour the egg mixture inside evenly distributing the liquid. (Feel free to use a pat of butter to grease pan as an alternative if you wish) 3.)  Cook for 2-3 minutes until the bottom of the omelet starts to set. 4.)  Sprinkle mozzarella cheese and basil leaves on top throughout. 5.)  Use a spatula to loosen the edges of the eggs around the pan and flip one side over the other. 6.)  Gently turn the omelet over and cook the other side for 1-2 more minutes. 7.)  Remove the omelet from the pan and spoon warmed tomato sauce on top.  Top with additional parmesan cheese and garnish with extra basil. ENJOY. Nibbles By Nic, 2012-06-11T18:21:43+00:00 http://www.lipulse.com/blog/article/sweet-miso-seared-halibut-with-mixed-greens-in-a-grapefruit-vinaigrette http://www.lipulse.com/blog/article/sweet-miso-seared-halibut-with-mixed-greens-in-a-grapefruit-vinaigrette#When:19:31:07Z While nothing beats a good ole’ barbeque, sometimes the grill needs a bit of a rest. When time is of the essence, there is nothing like an elegant fish dish paired with a light and tangy salad to rely on. This Sweet Miso Halibut is the perfect blend of Japanese flavors that sings summer fare at its finest.  The Mixed Greens with the Grapefruit Vinaigrette packs a tangy punch balancing out the silkiness of the fish. The marinade used in this recipe is also delicious used in salmon, poultry, and beef dishes too. Serves 4 Ingredients “For the Fish” • 4 pieces halibut center-cut ( this is the middle of the fish which will guarantee more even cooking time) • 2 tablespoon Sweet White Miso Paste • 1 tablespoon rice wine vinegar • 1 teaspoon fish sauce • 1 tablespoon rice wine vinegar • 1 tablespoon honey • 1 teaspoon tomato paste • 1/4 cup sake • 1 tablespoon less sodium soy sauce • 2 tablespoon olive oil • pinch Kosher salt • Ground pepper to taste “For the Salad” • 4 cups mixed greens • 1/2 red grapefruit peeled and sliced into small sections • 1/2 avocado sliced into similar sized sections as the grapefruit • 1/2 small red onion peeled and sliced very thinly “For the dressing” • 1 tablespoon fresh grapefruit juice • 1 teaspoon rice wine vinegar • 1 tablespoon honey • 1 tablespoon safflower oil (olive oil will work fine as well) • 1 teaspoon red wine vinegar • 1/4 teaspoon Kosher salt • Ground pepper to taste Directions 1.) In large salad bowl whisk together all dressing ingredients with oil being last. 2.) Toss in the greens and red onion until well coated. Fan out the grapefruit wedges and avocado slices on top. 3.) Lay fish flat on a plate and season with salt and pepper. 4.) In a small bowl mix together next seven “halibut” ingredients through soy sauce until well combined. This will be your marinade. 5.) Baste one half of the fish marinade onto each fish with a pastry brush. 6.) Heat oil in a large sauté pan over medium heat. 7.) Once the pan is hot, gently lay down each piece of halibut seperately with the skin side down and cook 4 minutes per side. Brush the fish one additional time with the marinade towards the middle of cooking time. 8.) Once the fish starts to flake and turn brown immediately remove from the pan. 9.) Divide the salad amongst four dishes with a piece of fish resting on top. Enjoy! While nothing beats a good ole’ barbeque, sometimes the grill needs a bit of a rest. When time is of the essence, there is nothing like an elegant fish dish paired with a light and tangy salad to rely on. This Sweet Miso Halibut is the perfect blend of Japanese flavors that sings summer fare at its finest.  The Mixed Greens with the Grapefruit Vinaigrette packs a tangy punch balancing out the silkiness of the fish. The marinade used in this recipe is also delicious used in salmon, poultry, and beef dishes too. Serves 4 Ingredients “For the Fish” • 4 pieces halibut center-cut ( this is the middle of the fish which will guarantee more even cooking time) • 2 tablespoon Sweet White Miso Paste • 1 tablespoon rice wine vinegar • 1 teaspoon fish sauce • 1 tablespoon rice wine vinegar • 1 tablespoon honey • 1 teaspoon tomato paste • 1/4 cup sake • 1 tablespoon less sodium soy sauce • 2 tablespoon olive oil • pinch Kosher salt • Ground pepper to taste “For the Salad” • 4 cups mixed greens • 1/2 red grapefruit peeled and sliced into small sections • 1/2 avocado sliced into similar sized sections as the grapefruit • 1/2 small red onion peeled and sliced very thinly “For the dressing” • 1 tablespoon fresh grapefruit juice • 1 teaspoon rice wine vinegar • 1 tablespoon honey • 1 tablespoon safflower oil (olive oil will work fine as well) • 1 teaspoon red wine vinegar • 1/4 teaspoon Kosher salt • Ground pepper to taste Directions 1.) In large salad bowl whisk together all dressing ingredients with oil being last. 2.) Toss in the greens and red onion until well coated. Fan out the grapefruit wedges and avocado slices on top. 3.) Lay fish flat on a plate and season with salt and pepper. 4.) In a small bowl mix together next seven “halibut” ingredients through soy sauce until well combined. This will be your marinade. 5.) Baste one half of the fish marinade onto each fish with a pastry brush. 6.) Heat oil in a large sauté pan over medium heat. 7.) Once the pan is hot, gently lay down each piece of halibut seperately with the skin side down and cook 4 minutes per side. Brush the fish one additional time with the marinade towards the middle of cooking time. 8.) Once the fish starts to flake and turn brown immediately remove from the pan. 9.) Divide the salad amongst four dishes with a piece of fish resting on top. Enjoy! Nibbles By Nic, 2012-05-25T19:31:07+00:00