Lentil Salad

Okay, I know a Lentil Salad doesn’t sound all that exciting, BUT hear me out. Lentils are GOOD…if you’ve tried our Lentil Soup, you know of their goodness:) This Lentil Salad is one of my very favorites. Seriously! I make it all of th…

Okay, I know a Lentil Salad doesn’t sound all that exciting, BUT hear me out. Lentils are GOOD…if you’ve tried our Lentil Soup, you know of their goodness:) This Lentil Salad is one of my very favorites. Seriously! I make it all of the time and eat it for days because it’s so good! Lentils…

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Tzatziki Sauce

Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky.  Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.&#…

Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky.  Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.” Tzatziki is a dip (sauce) that originated in the Middle East. It has a…

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Citrus Salad

One of the best things about winter? It’s citrus season. I love having fresh oranges, grapefruit, lemons, and limes to bring a bright spot to the short, dark winter days. I tend to go a little citrus crazy at the grocery store–it all smells…

One of the best things about winter? It’s citrus season. I love having fresh oranges, grapefruit, lemons, and limes to bring a bright spot to the short, dark winter days. I tend to go a little citrus crazy at the grocery store–it all smells so good!–and then come home and think, “Wait, what was I…

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Lentil Soup

I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…
The…

I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…

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Cream Cheese Pound Cake

Cream Cheese Pound Cake is one delicious way to treat yourself to dessert. Whip it up for your first barbecue of the summer!

The post Cream Cheese Pound Cake appeared first on My Baking Addiction.

Cream Cheese Pound Cake is one delicious way to treat yourself to dessert. This classic pound cake is one to make all year round.

Two white plates with slices of cream cheese pound cake garnished with whipped cream and fresh berries

Pound cake. For some reason, every single time I think of pound cake I think of little old grandmas and Sara Lee. Why?

I have no idea, it’s just a thing. I also don’t make a lot of pound cake.

Not that I have anything against it, it just always seemed kinda mundane to me next to the best chocolate cake or pumpkin crunch cake. If your thoughts on pound cake are at all similar to what mine were, allow me to change your mind.

This Cream Cheese Pound Cake will open up a brand new world of pound cake consideration and will literally have you secretly escaping to the kitchen to nibble on it.

(more…)

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lemon and lime mintade

Last week was a Lot. I ventured into it buzzing with adorably ambitious New Year’s intentions to, like, get things done, and spent most of it glued to a screen, furious and frustrated. As I mentioned in this morning’s newsletter, I…

Last week was a Lot. I ventured into it buzzing with adorably ambitious New Year’s intentions to, like, get things done, and spent most of it glued to a screen, furious and frustrated. As I mentioned in this morning’s newsletter, I’ve often felt that January is a blur and this one is particularly so. Armed insurrections are not a subject I know how to discuss in any meaningful way in a recipe headnote. But if you’re feeling like you’re in a fog, do know that you’re not alone.

Because feeding times at my zoo must go on as scheduled or it gets particularly feral around here, I did make three new things last week, all from The Flavor Equation [Amazon, Bookshop], a fascinating new cookbook from Nik Sharma in which he uses his molecular biology background to apply what he knows about the science of taste to recipe development. He also has an excellent palate, demonstrated through years of blogging at A Brown Table. I made the book’s shaved brussels sprout salad with crispy shallots, the coconut chicken curry, and then, because it sounded so impossibly refreshing, this lemon and lime mintade. It was inspired by one Sharma had on a long intentional flight that, although 16 hours long, sounds positively dreamy right now, some 1600 weeks into this pandemic.Read more »

Lemon Brown Butter Salmon.

This lemon brown butter salmon is about to go down as one of your new favorite dinners!  If you’re in search of the easiest, most delicious dinner tonight, this is it. This meal will come together in about 15 minutes!  Okay and the best part? Like, the actual best part? There are only five ingredients. […]

The post Lemon Brown Butter Salmon. appeared first on How Sweet Eats.

This lemon brown butter salmon is about to go down as one of your new favorite dinners! 

lemon brown butter salmon

If you’re in search of the easiest, most delicious dinner tonight, this is it. This meal will come together in about 15 minutes! 

fresh salmon with salt and pepper

Okay and the best part? Like, the actual best part? There are only five ingredients. Four ingredients if you don’t count salt and pepper. How great is that! 

This is a little on the boring, traditional side for my monday recipe, but this is so delicious that I had to share. It’s such an easy, wonderful staple to make. A great recipe to have in your rotation so you can throw something together fast. And one that everyone really enjoys!

salmon cooked in brown butter

This salmon is easily one of my favorites to make. While I generally prefer to roast salmon because it’s so much easier, this method is so unbelievably delish that you won’t believe it! I hope it makes it into the weekly rotation at your house.

First, I start to brown a little butter. This does require keeping an eye on the butter! You don’t want it to get TOO brown (or burn!) before adding the salmon. But once you become a brown butter connoisseur, this will be like second nature to you! 

lemon brown butter salmon

Once the butter is ever-so-slightly browned, which adds a ridiculous depth of flavor, you place the salmon in the pan and brown it on both sides. It only takes a few minutes to cook through, which is wonderful. The key to getting the salmon perfectly crispy is to make sure you pat it dry with a paper towel before throwing it in the skillet.

This helps SO much. 

lemon brown butter salmon

Next, the salmon is mostly browned and ready to go, so I add the lemon to the pan. I add both juice and slices. I love when the slices get all caramely and golden – and if you use meyer lemons or super thinly sliced lemons, you can even eat those. 

Finally, a sprinkle of fresh parsley all over the skillet to top things off and add a little color.

lemon brown butter salmon

I can’t even stand how easy this is. It’s embarrassingly easy! Also, how absolutely delicious it is. Per the photos, I love to serve this with my parmesan roasted broccoli. If you need a few other ideas, these parmesan pistachio kale chips are perfect and so are my cacio e pepe roasted brussels. Crispy smashed potatoes work too and if you want something even more hearty, serve it with a side of creamed spinach mac and cheese!

This is the perfect building block to have for your weeknight dinner menus!

lemon brown butter salmon with roasted broccoli

Lemon Brown Butter Salmon

Print

Brown Butter Lemon Salmon

This lemon brown butter salmon is the easiest weeknight meal that can come together in 15 minutes! Flavorful and super simple!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 12 ounces fresh salmon, cut into filets, about 1 inch in thickness
  • kosher salt and pepper
  • 4 tablespoons unsalted butter
  • 3 lemons
  • 2 tablespoons chopped fresh parsley

Instructions

  • Pat the salmon completely dry on both sides. Season all over with salt and pepper.
  • Heat the butter in a skillet over medium heat. After 2 to 3 minutes, brown bits should begin to form on the bottom of the pan. You don’t want it to burn, so watch closely! Place the salmon in the pan and cook on both sides, about 2 to 3 minutes per side, until flakey and opaque. If at any time it appears that the butter is burning or getting to dark, lower the heat!
  • Slice 1 of the lemons and juice the the other 2. Once the salmon is cooked through, add in the lemon slices and juice. Increase the heat a bit so the mixture comes to a simmer. Cook for 1 to 2 minutes. Top with fresh parsley. Serve immediately.

lemon brown butter salmon

Maybe drag a piece of toasted sourdough through that sauce too!

The post Lemon Brown Butter Salmon. appeared first on How Sweet Eats.

Pork Milanese with Lemon Parmesan Arugula.

Welcome to my new favorite dinner for 2021… pork milanese! I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite. I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever […]

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Welcome to my new favorite dinner for 2021… pork milanese!

pork milanese with lemon arugula greens

I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite.

I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever eaten – and we’ve all been freaking out over it! 

crispy pork in a skillet

My mom was the queen of pork chops when I was growing up. She made them once a week or every other – they were my favorite meal she made on weeknights. They were so tender and fall-apart delicious. It’s been tricky to try and master them! While this recipe isn’t anything like the one she made when I was growing up, it’s definitely delish and a great way to make wonderful pork chops for a weeknight meal.

I mean, we all get bored of chicken every now and then, right?! 

lemon arugula with parmesan

Now yes, I DO have a similar recipe that I use for chicken – my crispy parmesan chicken and arugula is easily one of the most made meals here on the site. It’s so easy, so delicious, so filling and light at the same time. I love making it when we may have had a bigger lunch or we’re just not starving for dinner. Everyone is always surprised at how flavorful it is. Love it.

crispy pork milanese in a skillet

The key to make this pork absolutely wonderful is to not overcook it. Not at all! I do it all in the skillet – not in the oven – and I highly, highly suggest you use a meat thermometer so you know when it is done! I find that it usually takes 3 to 4 minutes of pan-frying on both sides – and that’s all it needs. 

The outsides are crispy and wonderfully crunchy.

The insides are juicy and flavorful and tender. 

It’s such a good meal! 

crispy pork milanese

Much like the crispy parmesan chicken recipe I mentioned above, I like to serve this with some lemon arugula topped with parmesan. It’s such a simple salad but one that is refreshing, crisp and has a bit of a peppery bite from the arugula. It complements the pork so well too. 

pork milanese with lemon arugula

Of course my favorite part is that it comes together in about 30 minutes!

pork milanese with lemon arugula greens

It ridiculously flavorful and such a great meal to add to the new year rotation!

pork milanese with lemon arugula greens

Pork Milanese with Lemon Arugula

Print

Crispy Pork Milanese with Lemon Arugula

This is the best pork milanese - so tender, juicy and crispy crunchy! Serve it over lemon arugula with parmesan cheese for a lovely meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 boneless pork loin chops
  • kosher salt and pepper
  • 2 large eggs, lightly beaten
  • 1 cup seasoned panko bread crumbs
  • 1/3 cup freshly grated parmesan cheese
  • 3 to 4 tablespoons olive oil

lemon arugula

  • 6 to 8 cups arugula greens
  • pinch of salt
  • pinch of pepper
  • 1 to 2 lemons, juiced
  • 1 to 2 tablespoons olive oil
  • ¼ cup freshly shaved parmesan cheese

Instructions

  • Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
  • Lightly beat the eggs in one bowl. In another bowl. Combined the bread crumbs and parmesan cheese.
  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Once hot, add the pork chops (you may need to do this in batches) and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F. Remove the pork and let it rest a few minutes before slicing.
  • Slice and serve over the lemon arugula!

lemon arugula

  • Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
  • Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.

pork milanese with lemon arugula greens

Ahh look at that crispy, crunchy topping!

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

Superfoods Green Lemonade Smoothie

Introducing our latest obsession: an incredibly delicious, tart-sweet smoothie that immediately transports you to vacation mode or summer reminiscing. It tastes just like the name suggests: lemonade, but GREEN.
This plant-based, naturally sweetened sm…

Superfoods Green Lemonade Smoothie

Introducing our latest obsession: an incredibly delicious, tart-sweet smoothie that immediately transports you to vacation mode or summer reminiscing. It tastes just like the name suggests: lemonade, but GREEN.

This plant-based, naturally sweetened smoothie is potassium-rich, loaded with greens, and sneaks in superfoods like baobab, moringa, and spirulina! Just 1 blender, 10 minutes, and 10 ingredients required. Let us show you how it’s done!

Superfoods Green Lemonade Smoothie from Minimalist Baker →

Easy Tapenade

Olive lovers, tapenade is for you! Tapenade is an olive spread or dip hailing from the Provence region in France. It’s bold, zippy, briny and salty, though…

The post Easy Tapenade appeared first on Cookie and Kate.

easy tapenade recipe

Olive lovers, tapenade is for you! Tapenade is an olive spread or dip hailing from the Provence region in France. It’s bold, zippy, briny and salty, though we’ll be sure to keep the salt level in check.

Served with crostini or crackers, tapenade is a wonderful appetizer with drinks. It offers some welcome contrast when served with creamy dips, like hummus or spinach artichoke dip. You can also spread it onto sandwiches, dollop it onto salads, and more. Tapenade will keep for a week or two in the fridge, so you’ll find many uses for it.

tapenade ingredients

Tapenade is named after the Provençal word for capers, tapenas. Over the years, olives have become the predominant ingredient, and I used capers as a subtle accent. Similar olive spreads have been served in the Mediterranean for ages, which is why tapenade is a natural pairing with your favorite Mediterranean flavors.

Traditional tapenade also includes anchovies, but being vegetarian, I omitted them. This dip is loaded with complex flavor regardless, and it’s suitable for vegans and those with shellfish allergies as well.

To make this easy tapenade, you’ll need just a few basic ingredients and a food processor. It comes together in about 10 minutes with mostly pantry ingredients! You’ll need Castelvetrano and Kalamata olives, fresh parsley, capers, olive oil, garlic and lemon juice. Let’s make some already.

Continue to the recipe...

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