Caramelized Onion, Apple and Brie Tart.

This apple brie tart is heavenly! Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! Oh hi! So this is the THIRD year in a row that I’ve photographed this recipe and it’s finally making it to the blog. How exciting! A few […]

The post Caramelized Onion, Apple and Brie Tart. appeared first on How Sweet Eats.

This apple brie tart is heavenly!

This apple brie tart starts with caramelized onions and puff pastry. It's topped with pomegranate molasses and juicy arils for an extra pop!

Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try! (more…)

The post Caramelized Onion, Apple and Brie Tart. appeared first on How Sweet Eats.

Lentil Veggie Bolognese.

Forgive me for serving you lentil bolognese in spring!  I promise it will be worth it. It is the weirdest thing ever to me that I’m sharing a lentil bolognese recipe with you in May. To me, this is a serious fall or winter meal. And I am such a seasonal cook and eater and […]

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Forgive me for serving you lentil bolognese in spring! 

This lentil bolognese is incredible! Super hearty, loaded with vegetables, saucy, rich and decadent. You won't even miss the meat!

I promise it will be worth it.

zucchini, mushrooms and onions in a skillet

It is the weirdest thing ever to me that I’m sharing a lentil bolognese recipe with you in May. To me, this is a serious fall or winter meal. And I am such a seasonal cook and eater and by now, I’d be really starting to bring out all the early summer recipes. 

And while this isn’t a recipe I’d make weekly in the warmer months, it is still a fantastic recipe that can be made year round! I figured that while we’re still quarantining at home and now with a possible meat shortage looming, there could not be a better time to share this recipe. Plus, it’s an ideal pantry meal

spices with zucchini and mushrooms in a skillet

So.

If you’re familiar with our favorite bolognese recipe from The Pretty Dish, this is a version of that. But an all veggie version! YES. No meat whatsoever.

My original version already has mushrooms in it, which is one of the reasons I think we all love it so much – it is so hearty! I added some more veggies here and removed the meat and it is just as good. Maybe better?!

lentils with zucchini and mushrooms in a skillet

It’s not a simple recipe. In fact, it’s not really simplified whatsoever! But it’s not difficult either and it doesn’t take a super long time. 

I would give yourself around an hour to make this and frankly gets better as it sits. Most of it is hands off time while you wait for it to simmer and all those flavors to develop.

Like a traditional bolognese, it’s hearty and rich and wonderful. It’s still made with red wine (of course!) and even a splash of cream. The filling would totally work in lasagna too. 

lentil bolognese in a skillet

Okay, so it’s absolutely to die for.

It’s fabulous over pasta of course, really good over zucchini noodles and surprising good over (regular or cauliflower) rice.

I find it to be a very versatile dish! And it’s easily one of the most made recipes in my kitchen. If not theeee most made.

This lentil bolognese is incredible! Super hearty, loaded with vegetables, saucy, rich and decadent. You won't even miss the meat!

Now, I must tell you the best part of this recipe.

If you’ve been lurking around this blog for the last decade plus, you know that Eddie is a major carnivore. He likes/enjoys/wants meat at every single meal. If there isn’t meat, he hopes there are eggs. A true meat and potatoes guy.

And on top of that… you probably also know that I like to trick him into eating things that he thinks he doesn’t like. Not in a MEAN way, of course, but this is well documented here on the blog. Like how he swore he didn’t like ricotta but now some of his favorite dishes use ricotta. That sort of thing.

lentil bolognese on a plate

ANYWAY. 

All rambles aside, I made this one day for dinner, testing it out. I tossed the pasta noodles right into the sauce. And I covered it and let it simmer for a little until Eddie got home. I wondered if he would be able to tell that it was a meatless meal. Then I started putting the kids to bed and totally forgot about it.

By the time I remembered, I had watched him eat two plates. It wasn’t until an hour later when I told him. He.was.stunned. First, I think he thought that I fed him something weird. Then, his mind was blown that it was actually meatless. 

I am here to tell you that it is nearly impossible to tell that this is a meatless bolognese. If he didn’t know? Wow. I don’t know who will!

There is so much texture. So much flavor! 

Best.dinner.ever.

up close lentil bolognese with a fork

Lentil Bolognese

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Lentil Bolognese

This lentil bolognese is incredible! Super hearty, loaded with vegetables, saucy, rich and decadent. You won't even miss the meat!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 to 8 people
Author How Sweet Eats

Ingredients

  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 garlic cloves minced
  • 8 ounces cremini mushrooms chopped
  • 2 medium zucchini squash, diced
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 (14 ounce) cans cooked lentils, drained and rinsed
  • 1/2 cup dry red wine
  • 1 (14 ounce) can fire roasted tomatoes
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup freshly grated parmesan cheese, plus more for sprinkling
  • cup half and half

Instructions

  • Heat a large pot over medium heat and add the olive oil.
  • Add in the onions with the salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften.
  • Stir in the zucchini and cook for 5 minutes.
  • Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 5 minutes.
  • Add the lentils and stir to combine.
  • Add in the wine and tomatoes. Stir in the parmesan and half and half. Bring the mixture to a boil then reduce to a simmer and cover, cooking for at least 20 minutes (or even longer if you wish!). Taste and season with more salt and pepper as needed. This is important! Taste and season to your liking! It will differ depending on the brand of tomatoes you use, etc.
  • You can make this ahead of time. It reheats wonderfully. You can also freeze it for up to 6 months!
  • Serve with your favorite pasta.

This lentil bolognese is incredible! Super hearty, loaded with vegetables, saucy, rich and decadent. You won't even miss the meat!

This is the epitome of comfort food.

The post Lentil Veggie Bolognese. appeared first on How Sweet Eats.

Ritz Cracker Peanut Butter Cups.

Quarantine day 40: the time I make ritz peanut butter cups.  Forgive me!  Never did I ever think that in 2020 I’d be sharing such an embarrassingly easy recipe here on the blog. But wild things happen when you’re in a pandemic. Figured you needed to know about this snack. Wild things like sandwiching your […]

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Quarantine day 40: the time I make ritz peanut butter cups. 

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.

Forgive me! 

Never did I ever think that in 2020 I’d be sharing such an embarrassingly easy recipe here on the blog. But wild things happen when you’re in a pandemic.

Figured you needed to know about this snack.

melted chocolate

Wild things like sandwiching your favorite peanut butter or almond butter or cashew butter or coconut butter between two Ritz crackers and then dipping the WHOLE DARN THING in chocolate.

Oh.

And then.

Sprinkling it with flaky salt. Because we need more salt on our already salty-sweet snack.

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.

Yes I did this and I am not ashamed. These might be the best thing I have made all year. PLEASE RUN AND MAKE THEM!

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.

So, funny story, I made a small batch of these a few weeks ago for the kids. It just sounded like such an amazing combo. Well, I ended up liking them more than the kids. I gave them away to family who also lost their minds. The kids were like… oh. They’re okay.

Meanwhile I’m like THIS IS THE BEST TREAT I’VE EATEN IN MONTHS! I must make a large batch so I can hide them from myself only to find them in the freezer at 10:48 at night after I’ve swore I’ll be better about going to bed early. By the way, late night internet deep dives + peanut butter cup Ritz crackers are worth it. Just saying. 

Maybe you had to be there.

peanut butter ritz cracker sandwiches

Anyway – do you know what these sort of taste like? Tagalongs. The girl scout cookies. I’m pretty sure when I was growing up they were called peanut butter patties? And even though I live for the peanut butter + chocolate combo, I became a chocolate snob at an early age and never thought the quality in those cookies was worth it. 

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.

They are somewhat like tagalongs with a light, crisp cracker instead of the shortbread. 

OMG.

I can’t tell you how wonderful the combo is!

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.

Let me explain it this way: if you’re the person who would choose flakey, butter puff pastry over a more dense pie crust any day (like me), that’s what this is like. Instead of the thick, dense, sometimes flavorless shortbread cookie, you get a light, flakey, crisp, salty cracker.

It just melts in your mouth! 

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.

You can eat them at room temp or straight out of the fridge/freezer – COLD. I don’t know which I love more.

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.

And you can make them ahead of time to snack on all weekend! This is probably what you should do, FYI.

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.

Peanut butter, chocolate, salt and crispy crunchy texture. I am so here for it. 

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.

Ritz Peanut Butter Cups

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Ritz Cracker Peanut Butter Cups

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.
Course Dessert
Cuisine American
Prep Time 30 minutes
Rest Time 20 minutes
Total Time 50 minutes
Servings 12
Author How Sweet Eats

Ingredients

  • 24 ritz crackers
  • 1 ½ cups chocolate chips
  • 1 tablespoon coconut oil
  • ½ cup creamy peanut butter
  • flaked sea salt

Instructions

  • Line a baking sheet with parchment paper. Place the crackers in a single layer.
  • Melt the chocolate chips and coconut oil together. If you do this in a microwave, cook in 30 second increments, stirring after each, until melted. The coconut oil is not necessary, but it does help the chocolate firm up at room temperature! Let this cool slightly while you make the peanut butter cracker sandwiches.
  • Place about 2 teaspoons of peanut butter on 12 of the crackers. Cover those crackers with the plain ones, creating a sandwich.
  • Dip each sandwich into the chocolate, coating it completely and letting the excess run off. Place it back on the parchment and sprinkle with flaked salt. Repeat with remaining cracker sandwiches. If you use the coconut oil, these will firm up to room temp within 20 minutes or so. If you don’t use the coconut oil, I suggest sticking the pan in the fridge for these to harden.
  • They are awesome at room temp, but I really like them cold too!

These ritz peanut butter cups are everything! Creamy peanut butter, flakey, buttery crackers, melted chocolate and flaked salt. They are unreal.

Might need to start a peanut-butter-cup-a-day rule.

The post Ritz Cracker Peanut Butter Cups. appeared first on How Sweet Eats.

French Onion Meatballs For The Weekend!

Here’s how we’re going to handle the weekend: by making french onion meatballs immediately! Hi. It’s me again. Back with another french onion recipe. I KNOW. I’m sorry? I realize I’ve tried to french onion the entire world this this year but I just can’t help it. I mean, this HAS to be the last […]

The post French Onion Meatballs For The Weekend! appeared first on How Sweet Eats.

Here’s how we’re going to handle the weekend: by making french onion meatballs immediately!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Hi. It’s me again. Back with another french onion recipe.

I KNOW.

I’m sorry? I realize I’ve tried to french onion the entire world this this year but I just can’t help it. I mean, this HAS to be the last recipe, right? There can be no more french onion-ing of any things in this house. 

Unless… never mind.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Just this year alone I’ve done french onion sweet potatoes and french onion lasagna roll ups and french onion soup. But I also have a french onion grilled cheese and french onion dip and french onion deviled eggs!

I think I have a french onion problem. But it’s a good problem to have? 

P.S. you can find me making these on instagram today!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

So, as usual, anything french onion-ish is going to take a little bit of time because you have to caramelize those onions! It’s the key to all the flavor. Once that part is done though, these aren’t too difficult to make. 

And bonus, you can make the onions ahead of time. Heck, you can make the meatballs ahead of time!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Also! You can use ground turkey or chicken for this recipe. You could even use ground beef, but I find that turkey or chicken makes the meatballs taste best – they really allow the flavor to shine. 

After you decide on that, we deal with all the other additions. Basically whatever goes in that soup is going into our meatballs!

Gruyere! Parmesan! Thyme! Breadcrumbs!

Delicious things like that and of course, the onions too. 

Enter all the exclamation points.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

It is nearly impossible to not eat these all out of the pan. You brown the meatballs, then throw a little stock into the pan and bake with some cheese. These practically melt in your mouth. They are divine.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Now what to serve these with!

Um, can we still be friends once I tell you that I placed mine on top of a piece of toasted sourdough? It was basically the best decision in quarantine (aside from this banana cake) and I essentially made a meatball MELT. Love it.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Another option is to serve these just like this, out of the skillet, with some roasted vegetables or your favorite side. They are SO good on their own. They have enough flavor and they are juicy enough too! 

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Of course, you could throw them in with some pasta too, whether you do buttered noodles or marinara or whatever! Because the meatballs are so ridiculously flavorful, they don’t need much! They can carry an entire meal, trust me. 

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

HELLO.

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

Okay so now that I’ve convinced you to stand over the stove and caramelize onions AGAIN, dinner should be great this weekend! xo

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

French Onion Meatballs

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French Onion Meatballs

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 16 meatballs
Author How Sweet Eats

Ingredients

  • 2 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 1 pound lean ground turkey or chicken, I like 94%
  • 2 garlic cloves, minced
  • 1 cup finely grated gruyere cheese, plus extra for topping
  • 2 tablespoons freshly grated parmesan
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 to 2 tablespoons olive oil, for browning the meatballs
  • 1 ½ cups chicken or beef stock
  • 1 teaspoon flour

Instructions

  • Heat a large oven-safe skillet over medium-low heat and add the olive oil. Stir in the onions with a big pinch of salt. .Cook, stirring often, until the onions caramelize, about 30 to 40 minutes. Once the onions are golden and caramelly, transfer them to a plate. (Note: if you’re really in a rush, you can add 1 teaspoon of sugar, honey, maple syrup, etc to speed along the caramelization process. Be sure to stir often and check on the progress!)
  • Preheat the oven to 350 degrees F. Take half of the cooled caramelized onions and chop them up a bit - just so they easily mix into the meatballs.
  • In a bowl, stir together the turkey, garlic, ½ cup gruyere, all the parmesan, the breadcrumbs, parsley, thyme, salt and pepper. Add in the chopped caramelized onions. Mix until the meatballs are just combined - do not over mix!
  • Use your hands to form the mixture into 1-inch meatballs. It helps if you wet your hands with water before rolling. It’s okay if the meatballs are not perfect rounds!
  • Heat the same skillet over medium heat and add a drizzle of olive oil. Add the meatballs in a single layer and brown them on all sides - let them cook for 1 to 2 minutes, before flipping.
  • Once the meatballs are completely browned, fill a shaker cup or water bottle with the stock and flour. Shake it for 30 seconds. Pour the mixture into the skillet with the meatballs. Add in the remaining caramelized onions. Top the meatballs with the remaining gruyere cheese.
  • Bake for 20 to 25 minutes, or until cooked through (you want the internal temp to read 165 degrees F). Serve immediately! I love serving these on sourdough bread, like a meatball melt!

These french onion meatballs are super delicious! All the flavors of french onion soup made into juicy meatballs. Cheesy, saucy goodness!

This is mind blowing comfort food!

The post French Onion Meatballs For The Weekend! appeared first on How Sweet Eats.

Chipotle Sweet Potato and Quinoa Breakfast-For-Dinner Skillet.

I’ve craving a new sweet potato hash! I mean, sure, top anything with an egg and I am THERE. Or here.  Actually, right now, I wish that I was THERE so it meant that I was somewhere other than my house. You get the gist.  Breakfast for dinner is pretty much my favorite thing ever. […]

The post Chipotle Sweet Potato and Quinoa Breakfast-For-Dinner Skillet. appeared first on How Sweet Eats.

I’ve craving a new sweet potato hash!

This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Bulked up with quinoa and tons of flavor, it's a great pantry weeknight meal!

I mean, sure, top anything with an egg and I am THERE. Or here. 

Actually, right now, I wish that I was THERE so it meant that I was somewhere other than my house. You get the gist. 

sweet potatoes

Breakfast for dinner is pretty much my favorite thing ever. We go through spurts of having breakfast for dinner once a week, and I love it. 

First, it’s comfort food. I will never think otherwise, because when I was probably 15 years old, my mom made me a scrambled egg, crispy ham and mustard sandwich (I know, are you freaking out?) and told me that it was comfort food. It’s lived in my brain ever since. 

This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Bulked up with quinoa and tons of flavor, it's a great pantry weeknight meal!

Second, the options are endless!

Sweet breakfast? Savory? Do I want pancakes or potatoes and eggs? Maybe I’ll just make waffles AND bacon AND eggs so I can have sweet and savory.

Truly, everyone loves it and it adds a nice variety to the week. Especially if you’re not someone who ever eats eggs or pancakes for breakfast. We’re usually not, aside from the occasional weekend. 

This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Bulked up with quinoa and tons of flavor, it's a great pantry weeknight meal!

Eddie almost ALWAYS requests some sort of potato skillet hash when we’re doing breakfast for dinner. And this isn’t the first time I’ve shared one here on the blog. I’ve done this sheet pan sweet potato hash that you all go crazy for! It’s wonderful.

I’ve also made a brussels sprouts hash, a grilled corn summer hash and even a white bean hash. LOTS to choose from. 

This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Bulked up with quinoa and tons of flavor, it's a great pantry weeknight meal!

Here’s how the skillet goes down!

I start this whole thing off with some chopped bacon for extra flavor. If you don’t eat bacon, just skip it! You’re going to cook onions, garlic and sweet potato with a few different spices – hearty ones like chipotle chili pepper that add some heat. Once everything is golden and soft, toss in some cooked quinoa if you have it.

The quinoa makes it even more satisfying but I secretly love it for the texture. 

This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Bulked up with quinoa and tons of flavor, it's a great pantry weeknight meal!

I also like to toss in some corn! Use frozen or canned – whatever you have on hand. This brings a sweetness to the dish that is just perfect with the chipotle. 

Once that’s ready – crack in your eggs. They will cook right in the skillet and you can prepare them to the level of doneness you prefer. I love this because you can add eggs at different times for different people! 

This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Bulked up with quinoa and tons of flavor, it's a great pantry weeknight meal!

Finish off the skillet with sliced avocado if you have it. It brings a creaminess to the skillet and cutes the heat.

Then lime, fresh chives or scallions – any herbs you may have for a hint of freshness.

This is a fabulous pantry meal, plus eggs! Can’t beat it. 

This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Bulked up with quinoa and tons of flavor, it's a great pantry weeknight meal!

Chipotle Sweet Potato Hash

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Chipotle Sweet Potato Breakfast-For-Dinner Skillet

This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Bulked up with quinoa and tons of flavor, it's a great pantry weeknight meal!
Course Breakfast, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 2 slices bacon, chopped
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 3 sweet potatoes, peeled and chopped into 1-inch cubes
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked pepper
  • 1 tablespoon tomato paste
  • 1 cup cooked quinoa
  • cup corn, frozen or thawed is fine!
  • 2 to 4 large eggs
  • 1 avocado thinly sliced
  • 2 tablespoons chopped cilantro for topping
  • 1 tablespoon chopped chives for topping

Instructions

  • Heat a large (10 or 12 inch) skillet over medium-low heat and add the bacon. Cook until the bacon starts to become crispy and most of the fat has rendered. Stir in the onion and garlic. Cook, stirring often, for 2 to 3 minutes until the onions soften.
  • Stir in the sweet potatoes. If you feel that you need more fat in the skillet, add 1 teaspoon of olive oil or butter. Stir in the chili powder, smoked paprika, salt and pepper. Cover the skillet and cook, stirring often, for 10 minutes, or until the potatoes start to soften. If at any time you feel like the potatoes aren’t softening and the skillet is dry, you can stir in 1 to 2 tablespoons of water and cover the skillet again.
  • Uncover the skillet and stir in the tomato paste. Cook for 1 to 2 minutes so the flavor develops in the pan. Stir in the quinoa if you’re adding it - stir until it’s fully incorporated into the potatoes. Stir in the corn. If you’re using frozen corn (it works!) just stir and cook for a few minutes until it’s thawed and warm.
  • Now it’s time for the eggs! Keep the skillet over medium-ish heat and crack the eggs into the skillet with the potatoes. Cover the skillet and cook until your egg whites are fully cooked.
  • To serve, top with sliced avocado, fresh chopped chives and cilantro and a spritz of lime.

This chipotle sweet potato hash is perfect for breakfast, lunch or dinner. Bulked up with quinoa and tons of flavor, it's a great pantry weeknight meal!

The perfect egg can change everything.

The post Chipotle Sweet Potato and Quinoa Breakfast-For-Dinner Skillet. appeared first on How Sweet Eats.

Crispy Orzo with Artichokes and Lemon.

It’s here!! This crispy orzo pot, a flavor explosion, is fiiiinally here. Crispy orzo with artichokes and creamy goat cheese and zesty lemon and crunchy prosciutto. Doesn’t that sound like the best party in your mouth? Come watch me make it on instagram today! Gosh I just love anything with artichokes. Okay so I promise […]

The post Crispy Orzo with Artichokes and Lemon. appeared first on How Sweet Eats.

It’s here!! This crispy orzo pot, a flavor explosion, is fiiiinally here.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crispy orzo with artichokes and creamy goat cheese and zesty lemon and crunchy prosciutto. Doesn’t that sound like the best party in your mouth?

Come watch me make it on instagram today!

crispy orzo

Gosh I just love anything with artichokes.

Okay so I promise I’m not turning into a pasta blog. This is another dish that I made waaaay before our quarantine, but it works out well if you have a few pantry ingredients! You can sub rice or even couscous for the orzo, so there’s that.

I’m such a seasonal cook so coming up with meals that can be made with ingredients in our pantry right now has been HARD. I want to cook all the fresh asparagus and spring produce and prepare delicious Easter dishes!

Luckily, this one fits the quarantine bill. You may need to skip an ingredient or two if you don’t have it, but that’s totally okay!

crispy prosciutto

So let’s do it. 

You have to cook the orzo first (and you can totally do this ahead of time) but once it’s cooked? It comes together quickly!

The other thing you want to do is crisp up some prosciutto. This is my FAVORITE part. One of my favorite salads ever is a simple greens salad with tons of lemon, parmesan and crispy prosciutto.

Besides being delicious, obviously, one of the main reasons I love this prosciutto is because once it’s crisped up (pan fried like bacon), it becomes so delicately crisp that it literally crumbles at the touch. This means that you can easily crumble it over salads and pastas. It’s much thinner than bacon or pancetta, so it truly SHATTERS.

Yes, shattered prosciutto pasta. We should make that a thing!

artichoke

And the other great thing – because the prosciutto is so thin, it doesn’t get soft and gross in the fridge. Meaning leftovers of this are INCREDIBLE. Super good with possibly even more flavor? 

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

ANYWAY.

After the cooking of the orzo and the crumbling of the prosciutto, it comes together.

The most important part is to crisp up the orzo! Considering this is a crispy orzo dish, that part is important. Take a big old pan or skillet, add some olive oil and toss in the cooked orzo. Almost as if you’re making fried rice. You want to alternate between stirring occasionally and flattening the orzo against the pan, allowing it to cook a few minutes before tossing. 

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

There will be bits of crispy orzo, some chunks will stick together and some pieces will remain soft, which makes this a texture lover’s dream. 

Like me! That’s me. Give me alllll the texture. 

You’re going to add canned/jarred artichoke hearts, a bunch of fresh lemon zest, goat cheese (or feta, or parm, or whatever you have on hand), and a few mint leaves. Spring in a dish, if I do say so myself.

Oh and don’t be freaked by the mint! It adds this refreshing bite that works so well. If you don’t have it right now, any other herb that you enjoy will work.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

I know that Easter celebrations with friends and family are up in the air for most of us. Either way, this would make a fantastic side dish. But in the meantime, it makes an incredible dinner for you, tonight!

And let’s be real – the crispy orzo can be the base for just about ANY flavor. Whatever you have in your pantry or fridge, add it in. 

Make.it.your.own.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crispy Orzo with Artichokes and Lemon

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Crispy Orzo with Artichokes and Lemon

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 as a meal, 4 as a side dish
Author How Sweet Eats

Ingredients

  • 3 cups cooked orzo
  • 4 ounces prosciutto
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 2 12 ounce jars artichoke hearts, drained (and chopped if you wish)
  • 1 lemon, zest grated and juiced
  • salt and pepper, to taste
  • 3 to 4 ounces goat cheese, crumbled
  • fresh mint or herbs for garnish

Instructions

  • If you haven’t cooked the orzo yet, bring a pot of salted water to a boil and cook 1 ½ cups according to the package directions. This is usually to boil for 8 to 10 minutes.
  • Heat a large skillet over medium heat. Add the prosciutto and cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place it on a paper towel to cool. Prosciutto does not render as much fat as bacon, so you will most likely need olive oil here. If you use bacon instead, there may be enough fat in the skillet to cook the orzo. Ideally you want about 2 tablespoons.
  • In the same skillet over medium heat, add the olive oil. Add in the shallots and the garlic with a pinch of salt and stir. Cook for 5 minutes, until softened. Add in the orzo and toss well. Press the orzo into an even layer in the pan so it covers the entire bottom. Let it cook and crispy for a few minutes, then toss and repeat the process, pressing it into the bottom of the pan to cook. You want to do this a few times over, until the orzo is a bit crisp and golden in color.
  • Once the orzo is finished, add in the artichoke hearts. Stir in the lemon zest and juice. Taste and season with salt and pepper. Turn off heat.
  • Crumble the goat cheese into the orzo and toss. Stir in the fresh mint. Crumble the prosciutto on top and serve immediately.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crunch crunch crunch.

The post Crispy Orzo with Artichokes and Lemon. appeared first on How Sweet Eats.

The Ultimate Guide to My Favorite Pantry Meals! More than 125 Recipes Using Pantry Ingredients.

All of my favorite pantry meals, here in one place! Over the last week you guys have been requesting one big post with all of my favorite pantry meals, so here it is! Categorized by pasta, beans, potatoes and more. There are so many favorites here – most are full dinners, but there’s an occasional […]

The post The Ultimate Guide to My Favorite Pantry Meals! More than 125 Recipes Using Pantry Ingredients. appeared first on How Sweet Eats.

All of my favorite pantry meals, here in one place!

Sharing more than 125 of my favorite pantry meals! The best pantry meals using pasta, grains, beans, tomatoes and more! Includes snacks too!

Over the last week you guys have been requesting one big post with all of my favorite pantry meals, so here it is! Categorized by pasta, beans, potatoes and more. There are so many favorites here – most are full dinners, but there’s an occasional breakfast thrown in along with a big snack section at the bottom.

In addition to storing canned or bagged items in my pantry, I always have certain frozen or fresh items on hand. For many of these recipes with fresh produce, you can use frozen or canned if you have it. You can also sub different grains for the ones mentioned or use flavors that more easily fit your own tastes. I’m all about you taking these recipes and making them your own. Be sure to share what you make with me on instagram!

Would love to hear what your go-to pantry meal is right now. And don’t forget, you can always find weekly menus over in what to eat this week.

125+ of My Favorite Pantry Meals

Sharing more than 125 of my favorite pantry meals! The best pantry meals using pasta, grains, beans, tomatoes and more! Includes snacks too!

Pantry Meals: Pasta

I’ve automatically drawn to pantry meals with pasta – so simple and easy. Here are a bunch of those that I love.

creamed spinach mac and cheese

homemade spaghettios

shredded brussels and kale spaghetti

cacio e pepe pie

charred cauliflower carbonara

cajun chicken penne

harvest squash pasta sauce

butternut squash baked ziti

lemon spaghetti

one pot mushroom swiss chard pasta

spicy garlic pasta with chickpeas

weeknight peanut noodles

sweet potato cream pasta with crispy kale

15 minute sesame ramen noodles

easy pasta frittata

one pot chili cheese pasta

brown butter garden vegetable pasta

weeknight bacon broccoli pasta

sheet pan gnocchi

caramelized shallot, spinach and goat cheese pasta

gruyere mac and cheese with caramelized onions

kale cacio e pepe

butternut squash stuffed shells

butternut squash carbonara

spicy parmesan shrimp skillet

farfalle with marinated feta and arugula

toasted gnocchi with herb brown butter

cheesy bucatini pie

four cheese skillet rigatoni mac

bacon egg and brussels carbonara

brown butter parmesan chicken linguine

Sharing more than 125 of my favorite pantry meals! The best pantry meals using pasta, grains, beans, tomatoes and more! Includes snacks too!

Pantry Meals: Grains

I love a grain bowl – they are so versatile. Feel free to sub rice, farro, quinoa, etc for any of the grains mentioned here. Use up what you have!

best ever veggie burger

hummus halloumi bowls

quinoa burrito bowls

crispy rice salad with kale

strawberry burrata quinoa salad

pineapple chorizo rice bowls

garlic kale cashew fried rice

bacon brussels fried rice

slow roasted tomato farro salad

thai chicken quinoa bowl

white chicken quinoa chili

buffalo quinoa sliders

sweet potato quinoa cakes

pineapple cashew fried rice

crispy quinoa sliders

portobello brown fried rice

breakfast fried rice

grain bowls

roasted cauliflower farro salad

breakfast quinoa

BBQ quinoa salad

Sharing more than 125 of my favorite pantry meals! The best pantry meals using pasta, grains, beans, tomatoes and more! Includes snacks too!

Pantry Meals: Beans

Beans are easily one of my favorite foods. Everything here from lunch and dinner to apps and snacks!

game day beer chili

the best hummus platter

crunchy roasted chickpeas

marinated white beans with olive oil toast

black bean tostadas

green goddess falafel

tuscan tomato bean soup

everything white bean hummus

baked black bean taquitos

avocado hummus

slow roasted tomato hummus

hummus with roasted cauliflower

chickpea curry with coconut rice

white bean tortellini soup with havarti toasts

white bean soup with crumbled bacon

Sharing more than 125 of my favorite pantry meals! The best pantry meals using pasta, grains, beans, tomatoes and more! Includes snacks too!

Pantry Meals: Potatoes and Squash

Potatoes and squash last for ages, especially when stored in a cool, dark spot. Lots of my favorite mains and side dishes make up this list!

crispy smashed potatoes

smashed rosemary potatoes with burrata

sweet potato pierogies

slow roasted sweet potatoes with spicy garlic chickpeas

grilled gorgonzola potatoes

french onion stuffed sweet potatoes

lemon butter spaghetti squash

spaghetti squash parmesan

butternut squash french breads

hasselback butternut squash

butternut squash pot pie

butternut squash kale salad

sweet potato chowder

sweet potato ginger soup

whipped bourbon bacon sweet potatoes

cheesy black bean stuffed sweet potatoes

veggie fajita stuffed sweet potatoes

sheet pan sweet potato breakfast hash

spicy roasted squash with feta and herbs

roasted squash with pepita relish

Sharing more than 125 of my favorite pantry meals! The best pantry meals using pasta, grains, beans, tomatoes and more! Includes snacks too!

Pantry Meals: Breads

Baking soothes the soul! I love to make dough from scratch and you usually have all the ingredients to do so. There are so many delicious varieties here.

skillet cornbread

pretzel focaccia bread

brown butter herb garlic knots

caramelized onion garlic butter focaccia

white cheddar beer bread

asiago cheese bagels

garlic herb parker house rolls

everything fontina biscuits

beer cheese soft pretzel garlic bread

sweet potato honey dinner rolls

buttery cloverleaf rolls

homemade croissants

Sharing more than 125 of my favorite pantry meals! The best pantry meals using pasta, grains, beans, tomatoes and more! Includes snacks too!

Pantry Meals: Soup

A few of my favorite pantry-ingredient friendly soups, some using beans and fire roasted tomatoes, other’s using grains and pastas!

minestrone with kale pesto

curried tomato tortellini soup

chicken parmesan soup

the best tomato soup EVER

chicken taco soup

spicy sausage, kale whole wheat pasta soup

lemon chicken soup

butternut squash quinoa chili

chickpea pasta soup

creamy chicken and dumplings

smoky gruyere squash soup with spicy chickpeas

creamy cauliflower soup

Sharing more than 125 of my favorite pantry meals! The best pantry meals using pasta, grains, beans, tomatoes and more! Includes snacks too!

Pantry Meals: Homemade Snacks

Homemade snacks ranging from muffing to crackers to party mix and peanut butter cups! Most of these can be made ahead of time and are wonderful to snack on!

easy no bake oatmeal peanut butter balls

bursting blueberry muffins

smoky savory fire crackers

chipotle caramel snack mix

party mix

superfood jam and peanut butter cups

chocolate dipped clementines

chocolate stuffed oatmeal bars

champagne caramel popcorn

toasted quinoa cashew butter cups

brown sugar sriracha sesame popcorn

addictive homemade snack mix

chocolate covered coconut marshmallows

no bake almond joy snack mix

crunchy quinoa granola

chocolate chip cookie dough peanut butter cups

coconut butter granola

milk chocolate cashew butter

no bake peanut butter marshmallow squares

homemade peppermint patties

Sharing more than 125 of my favorite pantry meals! The best pantry meals using pasta, grains, beans, tomatoes and more! Includes snacks too!

The post The Ultimate Guide to My Favorite Pantry Meals! More than 125 Recipes Using Pantry Ingredients. appeared first on How Sweet Eats.