Honey Mustard Roasted Brussels Sprouts

This recipe is inspired by the fried Brussels sprouts at a restaurant in Austin, Texas, called Mattie’s, and they’re irresistibly delicious. The sprouts are tossed in a sweet-savory, honey mustard glaze and pan fried to perfection (swoon). This m…

Honey Mustard Roasted Brussels Sprouts

This recipe is inspired by the fried Brussels sprouts at a restaurant in Austin, Texas, called Mattie’s, and they’re irresistibly delicious. The sprouts are tossed in a sweet-savory, honey mustard glaze and pan fried to perfection (swoon). This may be our new favorite way to eat vegetables.

Prepare to have your mind changed if you think you’re not a Brussels sprouts fan! These roasted Brussels sprouts aren’t like the mushy, flavorless ones you may have tried before.

Honey Mustard Roasted Brussels Sprouts from Minimalist Baker →

Ultimate Veggie Pizza

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all…

The post Ultimate Veggie Pizza appeared first on Cookie and Kate.

best veggie pizza recipe

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all of the elements I’ve enjoyed over the years to create my own “ultimate” veggie pizza pie. This is the best homemade veggie pizza I’ve ever had, and I hope you’ll say the same!

This vegetarian pizza recipe will delight vegetarians and carnivores alike. It’s fresh and full of flavor, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden (and optional) baby spinach. You’ll find a base of rich tomato sauce and golden, bubbling mozzarella underneath, of course.

veggie pizza ingredients

The trick with loaded veggie pizzas, as many pizza shops seem to forget, is that they require a few extra minutes in the oven to develop full flavor and structure. Don’t stop baking until the cheese is deeply golden in spots. Otherwise, you might end up with floppy pizza that doesn’t live up to its true potential.

Start with my easy whole wheat pizza dough, and this recipe is ready in about 45 minutes, start to finish. This veggie pizza is quicker and healthier than delivery!

Continue to the recipe...

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Dairy-Free Coffee Creamer

While we don’t drink much coffee around here, we do enjoy an occasional cup of decaf or a creamy matcha latte. And for that, we have the perfect dairy-free creamer!
This simple recipe requires just 3 ingredients. And after soaking the almonds, it&#8217…

Dairy-Free Coffee Creamer

While we don’t drink much coffee around here, we do enjoy an occasional cup of decaf or a creamy matcha latte. And for that, we have the perfect dairy-free creamer!

This simple recipe requires just 3 ingredients. And after soaking the almonds, it’s ready in just 15 minutes!

In an effort to create the perfect dairy-free creamer, we did a side-by-side taste test of versions made with coconut, cashews, and almonds.

Dairy-Free Coffee Creamer from Minimalist Baker →

Mixed Berry Crisp (Gluten Free)

How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp…

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mixed berry crisp with serving spoon

How about a fruity treat? On a summer evening, there’s not much better than a warm homemade crisp with cold vanilla ice cream. This mixed berry crisp is the perfect use for those wonderful in-season berries. It’s easy to make (far less fussy than a pie) and just as good.

You can make this crisp with any combination of strawberries, blueberries, blackberries or raspberries—use all four or just a couple. Or, use it as a template for a single-berry crisp (here’s a more straightforward blueberry crisp recipe). You can’t go wrong.

berries for berry crisp

This mixed berry crisp recipe is the latest addition to my growing collection of crisps on the blog. Like most of the others, this recipe just so happens to be gluten free, easily made vegan, and naturally sweetened.

I love the combination of oats and almond flour in the topping—the result is golden and crisp on top, and tender underneath. The topping keeps well to enjoy leftovers for several days. I like to eat it for breakfast with plain Greek yogurt. Why not?

Continue to the recipe...

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Zucchini Cake with Crunchy Lemon Glaze

A few years ago, I was extremely fortunate to meet Gina DePalma, who was (at the time) the pastry chef at Babbo in New York City. Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolce Italiano. After we had dessert and coffee together, we ambled the streets of New York City for a bit, and made…

A few years ago, I was extremely fortunate to meet Gina DePalma, who was (at the time) the pastry chef at Babbo in New York City. Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolce Italiano. After we had dessert and coffee together, we ambled the streets of New York City for a bit, and made plans to meet in Rome, where she was moving to work on her second book.

Unfortunately, we didn’t get to have our Roman holiday, but I often thumb through her book and dream about how much fun we would have had lapping our way through the gelaterias of Rome and eating all those pastries with little sips of Italian espresso in between bites. Before she could plant her roots too firmly in Rome, Gina was diagnosed with cancer and returned to the States.

It’s been noted that her accomplishments were often overshadowed by the owner of Babbo, whose empire eventually fell. Gina was tough and although I never worked alongside her, co-workers noted that she didn’t suffer fools gladly, but she made such masterful desserts, and was such a talent, that you couldn’t help but have the utmost respect for Gina.

Her book, Dolci Italiano, has become a baking classic and is one of those exceptional cookbooks that makes excellent reading (as well as being an entirely enticing collection of recipes), especially the chapter on Italian ingredients, which isn’t just a rote list of what to buy. She discusses the importance of baking ingredients and what they mean to Italians: Olive oil isn’t just to moisten, it’s a flavor. And why citrus figures into Italian desserts more often than vanilla.

I was reminded of Gina recently when a reader alerted me to some links in this post led to the website of an adult film star who shared the same first and last name as Gina. Gina always got a chuckle out of that but after her passing, it seemed that Gina DePalma’s website (the one for the pastry chef and baker) somehow got co-opted by her, uh…racier counterpart. As I was switching out the links, I remembered how much I loved this Zucchini Cake of hers.

Since it’s summer, people with gardens are often bemoaning they have too many zucchini and are always looking for ways to use up their bounty. With a crunchy lemon glaze, I’m going to go out on a limb and say it’s the most delicious way to present a zucchini cake, whether you zucchini comes from your garden, or not.

The genius of the glaze is adding granulated sugar, which gives it an especially lemony, sweet, yet tangy crunch. The glaze is not a looker (which finally made me break out my silicone pastry brush for the first time, and I’m never going back to bristles again) but it tastes amazing with the spicy zucchini cake and I’m happy to let looks step aside to give way to flavor.

Zucchini Cake with Crunchy Lemon Glaze
Adapted from Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma This is a substantial (and very good) cake. The crunchy glaze with the tang of fresh lemon juice really makes the cake special. Be sure to grease the cake pan well to make sure it slides out easily (I use a non-stick one) and also make sure the cake is fully baked. Gina recommended olive oil in her original recipe, which is very good, but the cake also works with neutral vegetable oil in its place. The best way to invert the cake is to lay the cooling rack over the top of the cake pan, then grasping both the cake pan and the rack simultaneously (if it’s too hot, wear oven mitts), flip them both over at once. Lift off the cake pan, then liberally brush the glaze over the warm cake.
ServingsServes 12-16
Ingredients
For the cake:
  • 1cup (135g) almonds,pecans, or walnuts, toasted
  • 2cups (280g) flour
  • 1teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1teaspoon kosher or sea salt
  • 2teaspoons ground cinnamon
  • 1teaspoon dried ground ginger
  • 1/2teaspoon freshly ground nutmeg
  • 3 large eggs,at room temperature
  • 1 3/4cups (350g) sugar
  • 1cup (250ml) extra-virgin olive oil
  • 2teaspoons vanilla extract
  • 2 1/2cups (300g) grated zucchini
For the lemon glaze:
  • 1/4cup (60ml) freshly squeezed lemon juice
  • 1/3cup 65g) granulated sugar
  • 1cup (140g) powdered (confectioner’s) sugar
Instructions
  1. 1. Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt or tube cake pan* with non-stick spray (preferably) or butter, dust with flour, then tap out any excess.
  2. 2. Pulse the nuts in a food processor until finely chopped.
  3. 3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  4. 4. In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.
  5. 5. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds.
  6. 6. Stir in the chopped nuts and zucchini.
  7. 7. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Do not underbake the cake.
  8. 8. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar.
  9. 9. Let the cake cool for 10-15 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.
Recipe Notes

Storage and Notes:

-This cake is very good served on its own, but it could be accompanied by whipped cream, vanilla ice cream, cherry compote, or honey ice cream.

-The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you’ll need to defrost the cake, then warm it so the glaze will adhere properly.

-If you don’t have a bundt or tube pan, I noticed that both Adam and Sara made the cake in a regular round cake pan with good results.

-I haven't baked it in two loaf pans, which would likely work just fine. You may need to reduce the baking time to compensate for the smaller pans.

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Easy Homemade Granola Recipe

Easy Homemade Granola Recipe
This easy homemade granola is sweetened with maple syrup (or honey), mixed with almonds and dried fruit, bakes up super chunky, and is the absolute best!
READ: Easy Homemade Granola Recipe

Easy Homemade Granola Recipe

This easy homemade granola is sweetened with maple syrup (or honey), mixed with almonds and dried fruit, bakes up super chunky, and is the absolute best!

READ: Easy Homemade Granola Recipe

Ramen Noodle Crunch Salad.

This ramen noodle crunch salad is def my new favorite salad. It’s only May so I can assure you that I will say that approximately nine more times before the warm season is over. But still.  Here we go! First summer salad of the year! This salad is SO easy. Throw everything together, let it […]

The post Ramen Noodle Crunch Salad. appeared first on How Sweet Eats.

This ramen noodle crunch salad is def my new favorite salad.

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!

It’s only May so I can assure you that I will say that approximately nine more times before the warm season is over. But still. 

Here we go! First summer salad of the year!

cabbage, kale, red pepper, carrot, scallions in a bowl.

This salad is SO easy. Throw everything together, let it chill for 30 minutes and serve. It’s simple but everyone loves it. And I’m guessing you’ve maaaaybe had a version of it before? We used to eat this all the time when I was a kid and especially when I was in high school. Pretty sure it was a graduation party staple!

This version is loaded with tons of fresh chopped veggies.

I cannot get enough of it. 

And while it tastes like lovely 90s nostalgia, it is updated quite a bit!

almonds and sunflower seeds on salad

First, a mix of shredded kale and cabbage. Both wilt down when covered in dressing but they manage to hold some crunch too, which is the whole point of this thing.

I also like to add in some thinly sliced red pepper and shaved carrot for more texture. And flavor! And color too? Yes sure. 

The dressing is an incredible mix of toasted sesame oil, honey, rice wine vinegar, ginger and even a little lime. I remember making this from a recipe book my mom had back when I was in high school and it used lots of vegetable oil and sugar. So I swapped them! 

tossed ramen noodle crunch salad

For even more crunch: toasted sunflower seeds and almonds. I’m pretty sure these are somewhat standard in the salad. 

And for the final, extra, expected but wonderful crunch: the ramen noodles! I usually use the classic in the pouch, but since I’ve been making my own version of ramen at home, I often have these noodles on hand. They are thinner than the most known brand but they work great. They are so crunchy and then as the salad sits, they get fantastically CHEWY.

Oh my gosh. I could eat this forever!

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!

I’m in love with this salad as a weeknight side dish. Or even as the main dish, served with a side of eggs or something! I mean, I’d do that. You could also of course add in shredded rotisserie chicken or even shrimp if you’d like. 

But the main reason I’m sharing it now is because Memorial Day is coming up and this is the IDEAL side dish to serve with burgers or hot dogs. 

It’s refreshing, it’s crisp, it’s light, but at the same time it’s loaded with tons of flavor and texture. Even the veggie haters love it! 

up close ramen noodle crunch salad

You can make the salad ahead of time. Truthfully, it gets better as it sits. Even if we can’t have our usual huge Memorial Day parties, you can relieve a bit of cooking in the moment by making this ahead.

And finally, it makes for such a good picnic or poolside lunch! 

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!

Now if you’ll excuse me, I’m just going to go eat it for lunch.

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!

Ramen Noodle Crunch Salad

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Ramen Noodle Crunch Salad

This ramen noodle crunch salad is the perfect make ahead party salad! It's full of sesame flavor and super crunchy. It's a huge hit!
Course Salad
Cuisine American
Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 4 to 6 people, is easily doubled!
Author How Sweet Eats

Ingredients

  • ½ head green cabbage, shredded (about 3 cups
  • 1 bunch kale, stems removed and shredded (about 2 cups)
  • 1 red bell pepper, thinly sliced
  • 1 large carrot, thinly sliced or shaved
  • 3 green onions, thinly sliced
  • ½ cup sunflower seeds
  • ½ cup almonds
  • 6 ounces dry ramen noodles, e.g. from 2 (3oz ramen packs)

sesame vinaigrette

  • cup toasted sesame oil
  • cup olive oil
  • rice wine vinegar, or apple cider, or white wine
  • cup honey
  • 1 tablespoon fresh lime juiced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh grated ginger
  • pinch of salt and pepper

Instructions

  • In a large bowl, combine the cabbage, kale, peppers, carrots, green onions, almonds and sunflower seeds. Break apart the ramen noodles and add them into the bowl. Toss everything together.
  • Whisk together the oils, vinegar, honey, lime juice, garlic, ginger and a pinch of salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Toss continuously until everything is combined. Place the salad in the fridge for at least 30 minutes before serving.
  • Taste and season with more salt and pepper if needed. Serve cold!
  • You can make this ahead of time - even the night before! Just store it in the fridge. Toss well before serving.

up close ramen noodle crunch salad

Crunchy heaven.

The post Ramen Noodle Crunch Salad. appeared first on How Sweet Eats.

Roasted Salmon Salad with Hot Ginger Vinaigrette.

You’re about to fall in love with this hot ginger salmon salad!  Oh yes yes yes. It’s the flakiest, butteriest, most flavorful salmon on top of greens that are drizzled with hot ginger dressing. Hot.ginger.dressing. Say it again! I have loved hot bacon dressing for as long as I can remember. And it’s not JUST […]

The post Roasted Salmon Salad with Hot Ginger Vinaigrette. appeared first on How Sweet Eats.

You’re about to fall in love with this hot ginger salmon salad! 

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

Oh yes yes yes. It’s the flakiest, butteriest, most flavorful salmon on top of greens that are drizzled with hot ginger dressing.

Hot.ginger.dressing. Say it again!

hot ginger dressing

I have loved hot bacon dressing for as long as I can remember. And it’s not JUST because of the bacon. I mean, but it sort of is.

This has been said on the blog ten million times, but my grandma loved (and my mom loves!) hot bacon dressing more than just about anything. There were a few places  where they would only order the spinach salad with hot bacon dressing. And it’s one of the first salads I ever fell in love with. One of the only salads I would actually eat as a kid. 

Shocking.

best roasted salmon

Sometimes I just don’t want to cook bacon. (I know, tell that to me 2011 self, OMG.)

Other times, I don’t have bacon. Like now! 

I realize that this isn’t the same thing. After all, the bacon fat in the dressing is where alllll the goodness comes in. And we don’t really have that here, exactly, but the warm ginger and garlic? Oh my gosh. It is so, so good on this salad! 

hot ginger dressing

The salad is really simple. Well, it is and it isn’t. You need to cook the salmon AND the dressing, but neither take a long time. The greens are coated in the warm dressing and I could probably eat the greens and dressing alone. The salmon and almonds gives it some bulk so it’s an actual meal. Oh and texture and crunch! 

Of course.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

As for the salmon – I absolutely LOVE the spice mix on this one. A little smoky and sweet. It goes with everything! And it’s just so flavorful, yet at the same time allows the salmon to shine. It creates a nice crust on the fish and allows you to keep the salad simple.

I mean, it’s SO simple. In fact, we’re doing romaine, kale, toasted almonds and roasted salmon. Then drizzled with the hot ginger dressing.

Easy as pie. (I wish I had pie.)

best roasted salmon

It’s simple enough that you can add in anything else you have in the fridge. I think some blanched green beans would be delish in here. Or even snap peas. Make it a clean out the fridge meal if you want. 

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

The salmon is great cold too, meaning this is awesome for leftovers! You can easily reheat the dressing. However, it’s fine cold from the fridge too. And since it doesn’t have the bacon fat, it won’t be solid. 

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

Now that looks like a SALAD.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

This is a delish dinner, a great lunch idea, perfect for this warmer months and an overall light option if you’re just not super hungry. You could pair it with something else or serve it alone. And my favorite idea: bundle the entire salad up in a wrap! I love meals like that.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

It’s the best.

hot ginger dressing

Hot Ginger Salmon Salad

Print

Salmon Salad with Warm Vinaigrette

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Author How Sweet Eats

Ingredients

  • 1 pound salmon
  • 1 tablespoon firmly packed light brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 4 cups chopped kale
  • 1 teaspoon olive oil
  • 4 cups chopped romaine lettuce
  • cup roasted, salted almonds, chopped

hot ginger dressing

  • 1 tablespoon toasted sesame oil
  • 1 small shallot, diced
  • 2 teaspoons chopped fresh ginger
  • 1 garlic clove, minced
  • 1 ½ tablespoons red wine or apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon soy sauce
  • ¼ to ⅓ cup olive oil

Instructions

  • Preheat the oven to 400 degrees F. Place the salmon on a baking sheet. Stir together the brown sugar, salt, paprika, coriander, garlic powder and pepper. Rub the spice mix all over the top of the salmon.
  • Roast the salmon for 12 to 15 minutes, or until it flakes easily with a fork and is opaque.
  • While the salmon is roasting, place the kale in a large bowl. Drizzle with the 1 teaspoon of olive oil and massage the kale. This helps break it down and it will be less bitter. Let it sit for 10 minutes while you make the hot ginger dressing.
  • To assemble the salad, toss the romaine lettuce in with the kale. Drizzle the greens with the dressing and toss. Add the salmon and almonds on top. Serve!

hot ginger dressing

  • Heat a saucepan over medium-low heat and add the sesame oil. Stir in the shallot with a pinch of salt and cook for 2 minutes. Stir in the ginger and garlic and cook for 2 minutes more. Reduce the heat to low. Whisk in the vinegar, honey and soy sauce. Whisk in the olive oil until emulsified.
  • This dressing can be refrigerated and used warm or cold! To reheat, just heat in a skillet for 1 to 2 minutes until warm.

This ginger salmon salad has the flaky, flavorful roasted salmon on top of kale and romaine, drizzled with warm ginger vinaigrette.

I could probably drink that dressing.

The post Roasted Salmon Salad with Hot Ginger Vinaigrette. appeared first on How Sweet Eats.

My Mom’s Chicken Marsala with the Best Almond Green Beans!

We’re throwing it back today with my mom’s chicken marsala! You may remember that this was one of the first recipes I ever shared on the blog, and for mostly selfish purposes, I wanted to create it again with the green beans she often makes so I could post as it as meal. So I […]

The post My Mom’s Chicken Marsala with the Best Almond Green Beans! appeared first on How Sweet Eats.

We’re throwing it back today with my mom’s chicken marsala!

My mom's chicken marsala is easy and ridiculously flavorful! It's made without mushrooms and served alongside almond brown butter green beans.

You may remember that this was one of the first recipes I ever shared on the blog, and for mostly selfish purposes, I wanted to create it again with the green beans she often makes so I could post as it as meal. So I can easily find dinner ideas. Because, you know, I can’t find dinner ideas in my head, but I can find dinner ideas on my own website! It’s a thing.

Plus, this is a verrrry delicious weeknight meal that reminds me of my childhood. 

Oh and… I know, I know! First thing you probably notice? No mushrooms. NOPE. There aren’t any mushrooms in this recipe.

My mom's chicken marsala is easy and ridiculously flavorful! It's made without mushrooms and served alongside almond brown butter green beans.

My mom never puts mushrooms in her chicken marsala because my dad can’t stand them (if you’re a longtime reader, then you recall!) – so here we are. This was probably nice when we were kids because she didn’t even have to fight us all on eating mushrooms. 

But it also made me grow up thinking I didn’t like mushrooms, when in actuality I LOVE THEM.

For the sake of nostalgia (< this is terrifying), this recipe, and the million others you can find on the internet WITH mushrooms, I’m leaving them out. This is how my mom made it every single week! 

My mom's chicken marsala is easy and ridiculously flavorful! It's made without mushrooms and served alongside almond brown butter green beans.

Yes, my mom made this chicken marsala once a week when I was growing up. She cooked dinner almost every single night and we ate like a lot of other families in the 90s – we had taco night, pasta night and she just happened to throw a chicken marsala night in there too.

IT WAS WORTH IT.

We all absolutely loved this meal when I was growing up but I probably wouldn’t have told you it was my favorite. We had so many other favorite dinners that while enjoyed this one, it rarely made the cut. Looking back now, I think I just took it for granted. Ha! 

toasted sliced almonds

A few things my mom does differently in her chicken marsala? She always uses chicken tenders. And she leaves out the mushrooms. She doesn’t use cream in her recipe! I guess it’s sort of like a bastardized version of chicken marsala but it’s just so good. I even used to get excited about the leftovers and eat them when I came home from school.

A few things I do differently from my mom’s chicken marsala? I add a pinch of allspice. I know it sounds weird, but when I was in college I had a bite of chicken marsala that was made with cinnamon. YES. Cinnamon. It was very interesting and incredible. I actually made it with cinnamon in my original post

the best almond green beans

But! Now that my palate has become slightly (I mean, ever so slightly) more sophisticated, I use allspice. It’s not as cinnamony (obviously) but still adds that hint of… what is that?! 

I also add a drop of cream to the sauce but honestly? You could leave it out and it would still be great. Says my mom who has made it without cream for, like, 30 years.

And finally, I don’t like to have my chicken marsala swimming the sauce. I prefer to have it in a low simmering sauce, but not a TON of sauce. Just the right amount.

My mom's chicken marsala is easy and ridiculously flavorful! It's made without mushrooms and served alongside almond brown butter green beans.

Let’s talk about the green beans!

My mom inadvertently browns butter to make these green beans. She wouldn’t even realize it if you told her, but she adds butter to a skillet with a ton of sliced almonds. They toast and the butter browns and it all happens at once and not only does it smell LIKE HEAVEN but it also looks like a skillet full of flavor that I want to devour instantly. 

Then she tosses in the green beans and it all comes together.

My mom's chicken marsala is easy and ridiculously flavorful! It's made without mushrooms and served alongside almond brown butter green beans.

My mom actually made an entree and at least (!!) two sides nearly every.single.night. and now I’m very much like HOW ON EARTH DID YOU DO THIS?! Because my other side dish to this would probably be quick rice or a leftover potato that I’d make Eddie heat up.

Really what I’m trying to say here is that it pairs wonderfully with rice or potatoes. Yes. 

the best almond green beans

And that’s a wrap!

This is comfort in a skillet. It’s not overly indulgent and rich, but it’s just comforting enough for a weeknight meal, which is just how my mom cooked when I was growing up. 

My mom's chicken marsala is easy and ridiculously flavorful! It's made without mushrooms and served alongside almond brown butter green beans.

Chicken Marsala with Almond Green Beans

Chicken Marsala with Almond Green Beans

My mom’s chicken marsala is easy and ridiculously flavorful! It’s made without mushrooms and served alongside almond brown butter green beans.

  • 1 ½ pounds boneless, skinless chicken tenders
  • ½ cup all-purpose flour, (plus more for sprinkling)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, (diced)
  • 2 garlic cloves, (minced)
  • pinch of allspice
  • 1 cup dry marsala wine
  • 1 cup chicken stock
  • 1 to 2 tablespoons heavy cream
  • fresh parsley, (for sprinkling)

almond green beans

  • 1 pound green beans
  • 3 tablespoons unsalted butter
  • 1 garlic clove, (minced)
  • ⅓ cup sliced almonds
  • pinch of salt
  • pinch of pepper
  1. Preheat the oven to 350 degrees F.
  2. Place the flour in a dish and stir in the salt, pepper, smoked paprika and garlic powder. Lightly dredge each piece of chicken into the flour mixture.
  3. Heat an oven-safe skillet over medium heat and add the olive oil. Add each chicken piece and brown on both sides, cooking about 2 minutes per side. When the chicken is finished, transfer it to a plate (you can even use a paper towel lined plate – that’s what my mom does!).
  4. Add the butter to the skillet. Stir in the shallots, garlic and pinch of salt, pepper and allspice. Cook until the onions soften, about 5 minutes. Pour in the marsala wine, scraping the bottom of the pan so some of the flavor is released. Stir in the chicken stock. Bring the mixture to a boil then reduce it to a simmer. Sprinkle in a pinch of flour and whisk. Stir in the cream. Add the chicken back into the skillet. Transfer the skillet to the oven and cook for 15 minutes.

  5. Remove from the oven and sprinkle with fresh parsley. I usually find this to be seasoned enough, but add some salt and pepper if you need it. Serve immediately with the green beans.

almond green beans

  1. Start by blanching the green beans. Prepare an ice bath – fill a large bowl with ice and cold water.
  2. Bring a large pot of water to a boil. Once boiling, add the green beans and cook for 3 to 4 minutes. Use a strainer to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Pat the beans dry with a paper towel.
  3. Heat a large skillet over medium-low heat and add the butter. Once melted, add in the garlic and the almonds. Stir to toss everything together. Cook, stirring often, until the almonds toast and the butter browns, about 3 to 4 minutes. Add the green beans and toss well. Heat over low heat until the green beans warm with the butter and almonds.

My mom's chicken marsala is easy and ridiculously flavorful! It's made without mushrooms and served alongside almond brown butter green beans.

Dinner tonight!!

The post My Mom’s Chicken Marsala with the Best Almond Green Beans! appeared first on How Sweet Eats.

Easy Chinese Chicken Salad (GF/Soy-Free)

A friend recently requested a recipe for Chinese Chicken Salad on the blog. The rest is history. Plus, look at those colors and that crunch!
Introducing our fresh and flavorful 30-minute Chinese Chicken Salad made with seriously simple ingredients.
How…

Easy Chinese Chicken Salad (GF/Soy-Free)

A friend recently requested a recipe for Chinese Chicken Salad on the blog. The rest is history. Plus, look at those colors and that crunch!

Introducing our fresh and flavorful 30-minute Chinese Chicken Salad made with seriously simple ingredients.

How to Make Chinese Chicken Salad

  • Cabbage – we went with a mix of napa and red cabbage. Napa cabbage for a more classic touch and red cabbage for a pop of color and nice crunch.

Easy Chinese Chicken Salad (GF/Soy-Free) from Minimalist Baker →