Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread.

This chipotle tomato soup is an absolute GAME CHANGER. Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible. I’ve told you before about how I love the tradition of tomato soup and grilled cheese […]

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This chipotle tomato soup is an absolute GAME CHANGER.

chipotle tomato soup with smoked cheddar pull apart bread

Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible.

chipotle tomato soup with smoked cheddar pull apart bread

I’ve told you before about how I love the tradition of tomato soup and grilled cheese on Halloween! I think one of you readers even tipped me off to the tradition. This would have been an awesome tradition when I was growing up because we always ate dinner quickly before trick-or-treating! 

sourdough bread stuffed with smoked cheddar

These days, we usually have our parents and family over on Halloween – the result of having the first born grandchild/nephew, etc. SO I make a chili bar for everyone, which is also very fun. It’s also much easier than cooking 12 separate grilled cheeses, you know? 

But if you’re looking for traditions for Halloween night, this tomato soup and grilled cheese one needs to happen!

saucepan of chipotle tomato soup

This twist is PERFECTION. I realize that 2020 is the year that we’re not supposed to be sharing food, but here we are and I think if you make this pull-apart bread for just your family in your home to share, you’re golden.

baked smoked cheddar pull apart bread

First, the soup!

This soup is basically my go-to favorite, nordstrom copycat (but better, I swear) tomato soup. I added a little bit of chipotle chili powder to the base, cooking it over heat with the shallots and garlic. 

The end result is INCREDIBLE. There is this slight bite of heat but it is not spicy, if that makes sense. There is the perfect amount of heat and I am not someone who loves spicy food. If you dip your bread in the soup, it’s even milder. A spoonful will give you a little lasting heat flavor, but otherwise it is a dream! 

P.S. if you don’t want anything spicy at all, just skip the chipotle. It’s as easy as that.

chipotle tomato soup

Now, for the bread!

YEARS ago, I made this white pizza pull apart bread. It’s definitely a cheaters recipe but really oh-so delish. You simply cut a grid pattern into a loaf of bread (I prefer sourdough) and stuff it full of cheese.

Yes. Stuff it full of cheese. OMG my dream. 

Then bake it!

smoked cheddar pull apart bread

The end result are these perfect cheese-covered bread slices that are incredible for dipping. Or just eating on their own. Basically… inhaling. 

chipotle tomato soup with smoked cheddar pull apart bread

This flavor combo cannot be beat! Chipotle tomato soup with a hint of smoky heat, and then smoked cheddar cheese melted all over the rustic sourdough. 

chipotle tomato soup with smoked cheddar pull apart bread

DREAM MEAL. 

chipotle tomato soup with smoked cheddar pull apart bread

Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread

Print

Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread

This chipotle tomato soup is creamy and delish with a hint of heat. Serve with smoked cheddar pull apart bread for a slice of heaven!
Course Main Course
Cuisine American
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

chipotle tomato soup

  • 2 tablespoons unsalted butter
  • 2 shallots, sliced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons tomato paste
  • ¼ teaspoon chipotle chili powder
  • 28 oz diced fire-roasted tomatoes
  • 2/3 cup cooking sherry
  • 1/3 cup chicken stock
  • 3 tablespoons brown sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup heavy cream
  • freshly snipped chives for garnish

smoked cheddar pull apart bread

  • 1 loaf sourdough bread
  • 4 tablespoons butter, melted
  • 8 ounces smoked cheddar cheese, freshly grated
  • fresh chives, for sprinkling

Instructions

  • Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden and stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and chipotle powder and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
  • Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives.

smoked cheddar pull apart bread

  • Preheat oven for 400 degrees F. Line a baking sheet with parchment paper. Slice a grid pattern into the loaf of bread, leaving about an inch uncut at the bottom of the loaf. I find it easiest to slice longways and then go back and slice the rest of the grid.
  • Loosely tent the bread with foil and place in the oven for 10 minutes.
  • Remove the bread and gently pry apart the bread squares. Drizzle the butter into the crevices of the bread. Gently pull apart the bread again and stuff the grated cheese into the crevices and pile it on top. Bake the bread for 15 to 20 minutes, uncovered, or until the cheese is golden and bubbly. Sprinkle with chives and serve immediately.

chipotle tomato soup with smoked cheddar pull apart bread

I mean look at that meltiness.

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12 Meals To Make For Dinner When You Don’t Feel Like Cooking.

Today I’m sharing 12 meals for when you don’t want to cook! Hello, story of my life! There are nights when I just don’t know what to make for dinner – or I just don’t feel like cooking at all… and I love to cook. The current stay-at-home situation as made this even worse! I […]

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Today I’m sharing 12 meals for when you don’t want to cook!

15 meals to make when you don't feel like cooking dinner

Hello, story of my life! There are nights when I just don’t know what to make for dinner – or I just don’t feel like cooking at all… and I love to cook. (more…)

The post 12 Meals To Make For Dinner When You Don’t Feel Like Cooking. appeared first on How Sweet Eats.

20 Minute Veggie Ramen Noodles with Sesame Fried Eggs.

20 minute ramen noodles are a must-make this week!  I mean, look at that. Easy. Delicious. Full of flavor! Dinner is on the table in minutes.  And that egg! Oh we are going to talk about that egg.  These noodles are a spin off of the my 15 minute sesame ramen noodles from my last […]

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20 minute ramen noodles are a must-make this week! 

20 minute ramen noodles with sesame fried eggs

I mean, look at that. Easy. Delicious. Full of flavor! (more…)

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Cheeseburger Meatballs with Special Sauce.

Meet my new obsession: cheeseburger meatballs! Seriously, cue all the exclamation points. !!!!!!! Oh my gosh. I cannot even EXPLAIN how delish these are. Like… wow.  I’m actually stumped for words. I have to tell you how this recipe came about! My cousin Lacy who works with me always gives me the best recipe ideas. […]

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Meet my new obsession: cheeseburger meatballs!

cheeseburger meatballs with special sauce

Seriously, cue all the exclamation points.

!!!!!!! (more…)

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Harvest Tortellini Skillet.

This harvest tortellini skillet is sponsored by Stella Cheese! This tortellini skillet is a pan full of fall heaven! Cheesy, satisfying and filled with autumn flavors of squash, sage and brown butter – there is nothing better! I look forward to these flavors all year long. Nothing tastes quite as comforting as a caramelly brown […]

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This harvest tortellini skillet is sponsored by Stella Cheese!

This tortellini skillet is a pan full of fall heaven!

harvest tortellini skillet with butternut squash and sage

Cheesy, satisfying and filled with autumn flavors of squash, sage and brown butter – there is nothing better!

harvest tortellini skillet with butternut squash and sage

I look forward to these flavors all year long. Nothing tastes quite as comforting as a caramelly brown butter, sweet squash cubes, fried sage, bacon and cheesy pasta. This will be a go-to weeknight meal for you this season. And let me just say that the leftovers are incredible.

stella mozzarella cheese

Today I’m partnering with Stella Cheese again, featuring their Fresh Mozzarella Cheese. Their mozzarella is absolutely incredible. It’s soft and silky – perfect for caprese salads in the summer, but it also melts beautifully, perfect for topping pizzas and pastas in these cooler months. Because of its versatility, fresh mozzarella is a staple in our fridge. We love it so much!

harvest tortellini skillet with butternut squash and sage

The Stella Fresh Mozzarella Cheese has a delicate flavor that enhances dishes so well. We’re layering it on top of a cheesy tortellini pasta dish today and the indulgence level is over the top.

Let’s get to it!

harvest tortellini skillet with butternut squash and sage

First, we’re cooking some bacon and once it’s crispy, we’re cooking a bunch of butternut squash in the bacon fat. Oh my YUM.

While the butternut squash is cooking, we’re going to brown a little butter and fry some sage. These are my ultimate favorite fall flavors and just typing them out has me excited.

harvest tortellini skillet with butternut squash and sage

Oh! We’re also cooking a bit of cheese tortellini here too. You have a little bit of leeway – you can make a spinach tortellini or another version you love. As long as it’s mild enough to go with these incredible flavors.

harvest tortellini skillet with butternut squash and sage

Then, it’s time to combine everything in one skillet – throw the tortellini and sage brown butter into with the squash. Add a touch of Stella Parmesan and a blanket of sliced Stella Fresh Mozzarella Cheese.

Throw the whole skillet under the broiler and let that Stella Fresh Mozzarella Cheese get all bubbly and melty. It is DREAMY!

Serve it up with an extra Stella Parmesan sprinkle for good measure. It’s hard to not eat it right out of the skillet!

harvest tortellini skillet with butternut squash and sage

This a major flavor bomb. The squash is sweet and a bit savory, the bacon is smoky and crunchy, the sage is earthy and slightly fresh. The Stella Fresh Mozzarella Cheese is melty and mild and brings the entire dish together.

I can’t get enough!

harvest tortellini skillet with butternut squash and sage

And!

Like I mentioned above, the harvest tortellini skillet leftovers are deeeelish. I love a dinner where I find myself craving the leftovers the next day. This reheats well and is perfect to grab for lunch. It’s such a treat.

harvest tortellini skillet with butternut squash and sage

Harvest Tortellini Skillet

Print

Harvest Tortellini Skillet

This harvest tortellini skillet is loaded with butternut squash, bacon, sage, parmesan, mozzarella and cheese tortellini. Yum!
Course 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

Instructions

  • Heat the bacon in a large oven-safe skillet over medium-low heat. Cook until it’s crisp and most of the fat has rendered. Throw in the sage leaves and let them crisp up in the bacon fat, about 1 to 2 minutes. Remove the bacon and sage with a slotted spoon and place it on a paper-towel lined plate to remove excess grease.
  • Add the squash to the same skillet with the remaining bacon fat. Season it with a pinch of salt, pepper and nutmeg. Cook, stirring often, until the squash is fork tender, about 12 to 15 minutes.
  • While the squash is cooking, bring a pot of salted water to a boil. Add the tortellini and cook according to package directions, usually 3 to 5 minutes.
  • Once the tortellini is finished, add it to the skillet with the squash. Toss well. Stir in the Stella Parmesan cheese. Stir the bacon and sage back into the pot. Cover with the Stella Fresh Mozzarella Cheese.
  • Preheat the broiler in your oven to high. Stick the skillet under the broiler for 2 to 3 minutes, just until the mozzarella is bubbly and melted. Remove the skillet and top with more parmesan. Serve immediately!

harvest tortellini skillet

Those cheese pulls!

The post Harvest Tortellini Skillet. appeared first on How Sweet Eats.

Lime Sheet Pan Chicken Fajitas with Quick Guac.

Sheet pan chicken fajitas are the most perfect weeknight meal.  Everything on one pan, perfectly charred and flavorful and shoved in warm tortillas with lots of lime! And cheese! And GUAC! If this isn’t the definition of my ideal meal I don’t know what is. We loooove fajitas in this house. They are a great […]

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Sheet pan chicken fajitas are the most perfect weeknight meal. 

sheet pan chicken fajitas

Everything on one pan, perfectly charred and flavorful and shoved in warm tortillas with lots of lime! And cheese! And GUAC!

If this isn’t the definition of my ideal meal I don’t know what is.

sheet pan chicken fajitas on tortillas with sour cream

We loooove fajitas in this house. They are a great meal to prep ahead of time (I often marinate both the meat and peppers a day or so ahead!), easy to throw together and usually provide us with a good amount of leftovers. We’re obsessed!

And that’s just the “regular” old fajitas – these sheet pan ones are even simpler!

sliced peppers and onions

As we enter the season of squash, where basically everything I want to eat tastes like a mixture of pumpkin and brown butter and sage, it’s so nice to occasionally have a dinner that doesn’t have those flavors. During this season I always find that having tacos or some sort of pasta tastes incredible, but the other things I’m making are so buttery and spiced. 

This totally makes up for that!

fajita marinade

Now, I do have a nacho sheet pan chicken – which is incredible. I use peppers in that too, and you can shred it and put it in tortillas, or just eat it as is.

However, I decided to share these fajitas with you too because so many of you want to make my shrimp version with chicken

pouring fajita marinade on peppers and onions

Yes… 

This is basically the chicken version of my lime sheet pan shrimp fajitas that we all flip over. Lime loaded, if you will. A favorite weeknight meal. One that truly everybody loves.

sheet pan chicken fajitas with cilantro

To make them come together in the best way possible, I cook the peppers and onions first, allowing them to get super caramely and roasty. Then, I push them to the side and add the chicken pieces. And we roast it all together so it’s done to perfection. 

This method is IDEAL for sheet pan meals. I’ve always struggled with them because items on the sheet pan rarely require the same cook time. 

This solves that! 

sheet pan chicken fajitas

My (and Eddie’s!) favorite fajita toppings? A simple sprinkle of fresh cilantro and crumbled cotija cheese. Cotija is just the best – it’s probably one of my favorite cheeses of all time. It adds SO much to a dish. 

Most of the time, I’ll add a few avocado slices or guacamole too. Eddie isn’t it to it, but the kids adore guac, so we almost always have it on hand.

My quick guacamole recipe here is one I throw together constantly. Bare bones, but tastes incredible. Skip the fancy add-ins for this guac and throw it on top of your fajitas.

sheet pan chicken fajitas on a tortilla

Finally, a drizzle of sour cream or even mayo for that creamy favorite. A big spritz of lime.

Lots of chip.

And a margarita please!

sheet pan chicken fajitas

Sheet Pan Chicken Fajitas

Print

Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are the easiest weeknight meal! Loaded with lots of lime flavor and super easy to throw together.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons fresh lime zest
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 bell peppers, red, orange, yellow
  • 1 sweet onion
  • 1 pound chicken breasts, cut into 1-inch pieces
  • ¼ cup chopped fresh cilantro, plus more for serving
  • lime wedges, for serving
  • warm tortillas, for serving
  • cotija cheese, for serving
  • sour cream, for serving

quick guacamole

  • 2 avocados
  • 1 to 2 limes, juiced
  • 2 tablespoons diced onion
  • ¼ cup chopped cilantro
  • salt and pepper

Instructions

  • Note: if desired, you can marinate the peppers and chicken 24 hours ahead of time in separate bags or dishes.
  • Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe.
  • In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
  • Place the peppers and onions on the baking sheet. Add half of the marinade and toss them well, until they’re all covered. Stick the sheet in the oven and roast for 15 to 20 minutes, tossing once or twice during cook time.
  • In the meantime, place the chicken in a bowl and pour the remaining marinade over top. Let sit until the peppers are roasted.
  • Once the peppers are finished, toss them a few times and scoop them over to one side of the pan. Place the chicken on the sheet in a single layer. Roast the chicken for 15 more minutes or until and internet temp reads 165 degrees F.
  • Once the chicken is done, assemble your fajitas! Start with peppers and onions, add on the chicken. Spritz with lime, sprinkle with cotija cheese and top with sour cream, guacamole and fresh cilantro if you wish.

quick guacamole

  • Mash everything together in a bowl until combined!

sheet pan chicken fajitas

Definite crowd pleaser for sure.

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45 of My Favorite Fall Dinner Recipes!

It’s cozy dinner season! Today I’m sharing 45 of the best fall dinner recipes… get ready! Alternately titled, the butternut squash fan page. Seriously though. I have about a billion butternut recipes and these are just a few of my favorites! There are lots of other favorites on this list: think brussels sprouts, pomegranate, pumpkin, […]

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It’s cozy dinner season! Today I’m sharing 45 of the best fall dinner recipes… get ready!

butternut squash carbonara and 45 of the best fall dinner recipes

Alternately titled, the butternut squash fan page.

Seriously though. I have about a billion butternut recipes and these are just a few of my favorites! There are lots of other favorites on this list: think brussels sprouts, pomegranate, pumpkin, every other kind of squash and apples. Allllll the goods,

When I think of the best fall dinner recipes, I envision cozy and comforting soups and bowls. Warm meals, some spoonable, or hearty salads with apple or maple vinaigrettes. So much goodness! Below you’ll find all of those and more… with lots of delicious autumn flavor profiles. It’s seriously the best time of year, even though 2020 is the weirdest year ever. At least we can make it wonderful in the kitchen?

Share some of your favorite fall dinner recipes below!

45 Best Fall Dinner Recipes

honeycrisp harvest salad and 45 of the best fall dinner recipes

Nutty Harvest Honeycrisp Salad

saucy chicken enchiladas and 45 of the best fall dinner recipes

Saucy Chicken Skillet Enchiladas

bacon brussels fried rice and 45 of the best fall dinner recipes

Bacon Brussels Fried Rice

butternut carbonara and 45 of the best fall dinner recipes

Butternut Squash Carbonara 

cauliflower schnitzel and 45 of the best fall dinner recipes

Cauliflower Schnitzel Sandwich

butternut pot pie and 45 of the best fall dinner recipes

Butternut Squash Pot Pie

spaghetti squash parmesan and 45 of the best fall dinner recipes

Spaghetti Squash Parmesan

fire roasted minestrone and 45 of the best fall dinner recipes

Fire Roasted Minestrone with Kale Pesto

brussels sprouts tartine and 45 of the best fall dinner recipes

Brussels Tartines with Caramelized Onions

pumpkin bisque with grilled cheese croutons and 45 of the best fall dinner recipes

Pumpkin Bisque with Grilled Cheese Croutons

maple sheet pan smoked sausage and 45 of the best fall dinner recipes

Maple Sheet Pan Smoked Sausage

butternut squash shells and 45 of the best fall dinner recipes

Butternut Squash Stuffed Shells

spaghettios and 45 of the best fall dinner recipes

Homemade Spaghettios

pumpkin beer brisket melts and 45 of the best fall dinner recipes

Pumpkin Beer Brisket Melts

sweet potato chowder and 45 of the best fall dinner recipes

Sweet Potato Chowder

butternut baked ziti and 45 of the best fall dinner recipes

Butternut Squash Baked Ziti

brussels puff pastry tart and 45 of the best fall dinner recipes

Brussels and Pistachio Tart

butternut squash chili and 45 of the best fall dinner recipes

Butternut Squash Chili

brussels kale spaghetti and 45 of the best fall dinner recipes

Shredded Brussels and Kale Spaghetti

pumpkin cacio e pepe and 45 of the best fall dinner recipes

Pumpkin Cacio e Pepe

chicken chili with pumpkin beer biscuits and 45 of the best fall dinner recipes

Spicy Chicken Chili with Pumpkin Beer Biscuits

3 cheese spaghetti squash and 45 of the best fall dinner recipes

Three Cheese Spaghetti Squash

butternut skillet shells and 45 of the best fall dinner recipes

Butternut Shells and Cheese

french onion meatballs and 45 of the best fall dinner recipes

French Onion Meatballs

 

Balsamic Brussels Grilled Cheese

lentil bolognese and 45 of the best fall dinner recipes

Lentil Veggie Bolognese

pulled pork with apple slaw and 45 of the best fall dinner recipes

Pulled Pork Sandwiches with Spiralized Apple Slaw

sweet potato risotto and 45 of the best fall dinner recipes

Roasted Sweet Potato Risotto

autumn arugula salad and 45 of the best fall dinner recipes

Autumn Arugula Salad

chicken tortellini soup and 45 of the best fall dinner recipes

Creamy Chicken Tortellini Soup

butternut squash galette and 45 of the best fall dinner recipes

Parmesan Crusted Butternut Squash Galette

ginger sweet potato soup and 45 of the best fall dinner recipes

Silky Ginger Sweet Potato Soup

french onion stuffed sweet potatoes and 45 of the best fall dinner recipes

French Onion Stuffed Sweet Potatoes

caramelized pear prosciutto pizza and 45 of the best fall dinner recipes

Caramelized Pear Prosciutto and Blue Cheese Pizza

pumpkin cream soup and 45 of the best fall dinner recipes

Cream of Pumpkin Soup with Roasted Hazelnut Gremolata

smothered chicken skillet and 45 of the best fall dinner recipes

Smothered Skillet Chicken

butternut apple stuffed pork tenderloin and 45 of the best fall dinner recipes

Butternut Apple Stuffed Pork Tenderloin

fire and ice chili and 45 of the best fall dinner recipes

Fire and Ice Chili

maple bbq salmon and 45 of the best fall dinner recipes

Maple BBQ Salmon

brussels bacon mac and cheese and 45 of the best fall dinner recipes

Fontina and Brussels Sprouts Bacon Mac and Cheese

beer cheese soup and 45 of the best fall dinner recipes

Beer Cheese Soup

pomegranate cider roasted pork loin and 45 of the best fall dinner recipes

Pomegranate Cider Pork Roast with Rosemary Smashed Potatoes

sausage, kale pasta soup and 45 of the best fall dinner recipes

Spicy Sausage, Kale and Orecchiette Soup

butternut gruyere soup with spicy chickpeas and 45 of the best fall dinner recipes

Butternut Gruyere Soup with Spicy Chickpeas

stuffed sweet potatoes and 45 of the best fall dinner recipes

Slow Roasted Stuffed Sweet Potatoes

butternut beef stew and 45 of the best fall dinner recipes

Butternut Beef Stew with Couscous

The post 45 of My Favorite Fall Dinner Recipes! appeared first on How Sweet Eats.

Baked Bubbly and Cheesy Cauliflower Parmesan.

This cauliflower parmesan is the perfect cheesy treat. Why yes, I’ll call anything with a cheese a treat. Cheese is my treat of choice. Always! To say I love this meal (side? snack?) would be an understatement. It is so darn good. See, Eddie LOVES chicken parmesan. I make it for him every few weeks […]

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This cauliflower parmesan is the perfect cheesy treat.

baked cauliflower parmesan

Why yes, I’ll call anything with a cheese a treat. Cheese is my treat of choice. Always!

sliced cauliflower

To say I love this meal (side? snack?) would be an understatement. It is so darn good.

See, Eddie LOVES chicken parmesan. I make it for him every few weeks (sometimes in meatball form!). And I’m not sure when the idea of cauliflower covered in sauce and cheese became more appealing to me than chicken covered in sauce and cheese, but it did. There I said it! 

cauliflower steaks with olive oil

It’s true. This is more desirable to me than crispy chicken, which is just crazy! I never thought the day would come.

Now I don’t exactly consider this a meal alone, though it could be one – maybe with a side of pasta or vegetables or beans or something? Something with a little more substance. 

OR you could make this as a side dish. Or heck, a nice little lunch with a greens salad. Sounds perfect with a glass of chilled pinot grigio!

cauliflower parmesan about to be baked

Okay so the cauliflower parm!

It’s no secret that roasted cauliflower is one of the first vegetables I really got into. I’ve said for years that when it’s roasted, it almost takes on a popcorn-like flavor. It’s kind of nutty, if you will. In a really good way.

fresh mozzarella, sauce on cauliflower

I still can’t bear to call cauliflower steaks. But I mean, these do look steak-like, if I do say so myself! The key is to slice the head of cauliflower into thick pieces so it can hold a ton of sauce and cheese.

Since we cut the slices thick, I like to roast them first. This allows them to get a little browned and charred, maybe with a few crispy edges. 

Then we go back in and top with marinara. Then top with fresh mozzarella!

baked cauliflower parmesan

Roast a bit more until that cheese is golden and bubbly. It’s a dream! Top with the garlic butter breadcrumbs for a little texture. And fresh basil too. 

baked cauliflower parmesan

This is definitely a knife and fork kind of dish. The cauliflower will be tender enough to cut with a fork, but it may be a little messy with the sauce. Throw in some garlic bread too? 

baked cauliflower parmesan

It’s warm and comforting and totally delish.

baked cauliflower parmesan

I’m all about the easy weeknight comfort meals right now and this hits the spot!

baked cauliflower parmesan

Cauliflower Parmesan

Print

Cauliflower Parmesan

This baked cauliflower parmesan is seasoned and covered in saucy marinara, topped with bubbly cheese and garlic butter breadcrumbs.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author How Sweet Eats

Ingredients

  • 1 large head cauliflower, sliced into 1-inch thick slices
  • 2 tablespoons olive oil
  • 1 teaspoon italian seasoning
  • salt and pepper
  • 1 cup marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced
  • 3 tablespoons parmesan cheese, for topping
  • fresh basil, for topping

garlic butter breadcrumbs

  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced or pressed
  • 1/3 cup seasoned panko bread crumbs

Instructions

  • Preheat the oven to 425 degrees F.
  • Slice the cauliflower from the top down, into 1-inch thick slices. Place the cauliflower on a baking sheet. Drizzle or brush with the olive oil so it covers the slices. Sprinkle with the italian seasoning and a pinch of salt and pepper all over. Roast the cauliflower for 15 minutes.
  • After 15 minutes, spoon the marinara over the cauliflower. Place a slice of the fresh mozzarella on top. Bake for 15 more minutes, or until the cheese is bubbly and melted.
  • Remove the cauliflower and top with the breadcrumbs, fresh basil and a sprinkle of parmesan.

garlic butter breadcrumbs

  • Heat the butter in a skillet over medium-low heat. Stir in the garlic, cook for a few seconds, then stir in the bread crumbs. Cook, stirring often, for 2 to 3 minutes until golden.

baked cauliflower parmesan

Looks like a nice cheesy pillow

The post Baked Bubbly and Cheesy Cauliflower Parmesan. appeared first on How Sweet Eats.

Weeknight One Pot Salsa Chicken Quinoa.

Basically obsessed with this weeknight salsa chicken quinoa. It’s loaded with flavor, is made in one pot and super easy to throw together as we get back into the school routine. Who else feels like you’ve been thrown back a decade with this quinoa bake? Me me me!  No, but really. After making this recipe, […]

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Basically obsessed with this weeknight salsa chicken quinoa.

one pot salsa chicken quinoa topped with avocado pico de gallo

It’s loaded with flavor, is made in one pot and super easy to throw together as we get back into the school routine.

sautéed onions, peppers and chicken

Who else feels like you’ve been thrown back a decade with this quinoa bake? Me me me! 

No, but really. After making this recipe, it gave me major blogs-back-in-2008 vibes. But that doesn’t make it any less delicious! And would it really be so bad to go back a decade right now…

My nostalgia is showing.

quinoa, corn, chicken, beans and salsa

Here’s why I love it!

First, the flavor is obviously incredible.

Second, it’s customizable – use whatever you love, leave out what you don’t, add your favorite toppings.

I really like using rotisserie chicken for this, but if you have extra chicken leftover, chop it up and add it in. Or leave it out entirely. You can use pinto beans instead of black beans, or just use both. You can use a spicy salsa or a mild version – even a salsa verde.

avocado pico de gallo

Right now, since corn is still in season and super sweet and crisp, I love to use it sliced straight off the cob. But I’m showing frozen here too (and on instagram!) because it’s a super easy swap.

Another reason I love it? Well, it looks quite underwhelming right after the quinoa cooks, but as soon as you throw on your toppings, it’s GAME ON.

Avocados, more salsa, sour cream or yogurt, cotija cheese, quick pico, crushed tortilla chips. The options are endless. 

You can even use chips to scoop this up and eat. Ha! 

one pot salsa chicken quinoa

Finally, you can use another grain! Whichever you choice, whether it’s rice or something like barley or whatever – I’d follow this instructions on the package when it comes to how much liquid to add and how long to cook it. Plus, I’d pick something that cooks quickly rather than a long grain 40 minute rice – you know? 

It is the PERFECT weeknight meal!

one pot salsa chicken quinoa topped with avocado pico de gallo and sour cream

Oh oh oh and?! The leftovers are so incredible too. They taste just as good if not better than right after making. 

This is one of those meals where you’re actually EXCITED about the leftovers and look forward to them. Those are my favorite.

one pot salsa chicken quinoa topped with avocado pico de gallo

I like to make an avocado pico for the top. It adds SO much – again, while being super simple.

Dinner couldn’t be easier!

one pot salsa chicken quinoa topped with avocado pico de gallo

One Pot Salsa Chicken Quinoa

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Weeknight One Pot Salsa Chicken Quinoa

This salsa chicken quinoa is made in one pot and is perfect for a weeknight meal! Top with avocado pico de gallo, lime and sour cream.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 large or 2 small bell peppers, chopped
  • 3 garlic cloves, minced
  • 1 ½ cups shredded or chopped cooked chicken
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 cup uncooked quinoa, rinsed
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen works)
  • 1 cup mild or medium salsa (or hot, if you want!)
  • 2 cups chicken stock
  • 1 cup freshly grated cheddar cheese
  • toppings: sliced green onions, sour cream, cotija cheese, more salsa
  • lime wedges, for spritzing

avocado pico

  • 2 avocados, cubed
  • ½ cup diced tomatoes
  • ¼ cup diced red onion
  • ½ cup chopped cilantro
  • 2 limes, freshly juiced
  • salt and pepper

Instructions

  • Heat the olive oil in large skillet over medium-low heat. Add in the onion, peppers, and garlic with a bit pinch of salt and pepper and stir. Cook for about 5 minutes, until the vegetables have softened. Stir in the shredded chicken. Add in the paprika, chili powder and cumin with one more pinch of salt and pepper. Cook for 2 to 3 minutes to activate the spices.
  • Add the quinoa, beans, corn, salsa and chicken stock. Bring the mixture to a boil then reduce it to a simmer and cover it. Cook for 15 minutes, then remove the lid and stir. If the liquid hasn’t fully absorbed yet, continue to cook for another 5 minutes.
  • Stir in the cheese. Serve the quinoa and top with the avocado pico, such as sour cream or yogurt, green onions, lime and cotija cheese. Spritz with a wedge of lime. Leftovers stay great in the fridge!

avocado pico de gallo

  • Combine everything in a bowl and season with salt and pepper. This stays okay sealed in the fridge overnight, but the avocado will brown a bit. To serve, make it right before eating.

one pot salsa chicken quinoa topped with avocado pico de gallo

Any excuse for some chips!

The post Weeknight One Pot Salsa Chicken Quinoa. appeared first on How Sweet Eats.

Chipotle Beer BBQ Chicken with Creamed Grilled Corn.

This chipotle BBQ chicken + creamed corn will make you the happiest! Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – […]

The post Chipotle Beer BBQ Chicken with Creamed Grilled Corn. appeared first on How Sweet Eats.

This chipotle BBQ chicken + creamed corn will make you the happiest!

chipotle bbq beer chicken with creamed corn

Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – the seasonings, the sauce – that it’s never made one exact way.

chipotle beer BBQ sauce

But! So many of you have asked for the recipe, or let’s say the method, that I’m here today with a version of it for you! I made the sauce and while I occasionally switch between homemade and store-bought, the method for this chicken never changes.

Spoiler alert: it’s pretty darn easy.

Since I can’t help but be extra, I had to serve it with this creamed corn. I wish I could curl up in a bowl of this corn and take a nap. It’s another version of summer comfort food that we just can’t get enough of. Make it now while corn is living its best life! 

creamed grilled corn

So! 

We loooove homemade BBQ sauce in this house. I have multiple versions here on the blog and also different ones in each of my cookbooks. If I had to choose, this root beer BBQ sauce may be my favorite, but I truly love them all.

And now… chipotle beer! Um, I’m in love? 

chipotle BBQ sauce

This sauce uses chipotle chili powder for some heat, but you could also dice up a chipotle pepper with some adobo sauce instead. It also uses beer, which I LOVE to use in sauce – but you can always sub the root beer, or even ginger ale or even broth. The sauce can be made ahead of time (and is delicious when it is!) and stored in the fridge.

Grab when you’re ready to make this dish and it will only take a few minutes!

grilled bbq chicken

Now let’s talk about the corn.

This freaking corn – oh my gosh.

First, given the title you obviously know I grilled it. I did and it’s so good. But you don’t HAVE to grill it if you’re in a pinch, or you don’t have a grill, or it’s pouring rain and you can’t walk outside, or if you’re making this in the middle of winter. Use fresh corn cut from the cob – even use frozen corn (it doesn’t have to be thawed first either). Basically, whatever corn you have on hand.

creamed grilled corn

Because this… is absolute heaven. It’s a rich and decadent dish but still somewhat light and fresh. Does that even make sense? Probably not. But it’s a combo of savory and sweet while tasting like the biggest burst of summer.

It almost reminded me of this corn pudding, but again, in a lighter, fresher way. It’s creamy and sweet and the perfect accompaniment to a meat or vegetable dish that has a little heat. This will 100% be a staple for us for all the summers to come!

chipotle bbq beer chicken with creamed corn

Now combined, this is SUCH a good plate. Sticky and saucy chicken with a little spice. Creamy and fresh, sweet corn with herbs. The bites are just perfect together. Add a house salad and you’re good to go! 

chipotle bbq beer chicken with creamed corn

Chipotle BBQ Chicken + Creamed Corn

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Chipotle Beer BBQ Chicken with Creamed Corn

This chipotle bbq chicken is made with homemade chipotle beer BBQ sauce! Serve alongside creamed grilled corn and summer dinner is complete!
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3/4 cup ketchup
  • 2/3 cup beer
  • ½ cup honey
  • 3 garlic cloves, minced
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon chipotle chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts or thighs
  • salt and pepper
  • 2 teaspoons garlic powder

creamed grilled corn

  • 6 to 8 ears of corn (you need 2.5 cups kernels)
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • ¼ cup parmesan cheese
  • 1 cup milk (any kind works!)
  • 2 tablespoons flour
  • fresh chopped chives

Instructions

  • Place all ingredients in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. You can easily make this ahead of time!
  • Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 15 minutes, turning them every 5 minutes. You could even use leftover grilled corn. You can also make the creamed corn with the fresh corn from the cob. Or from frozen! Once the corn is grilled, set it aside.
  • Season the chicken all over with salt, pepper and garlic powder. I like to brush about a tablespoon or so of the sauce on the chicken.
  • Place the chicken directly on the grates and grill for 5 minutes. Flip and grill for 5 minutes more. Cook for 1 or 2 more minutes or until the internal temperature reaches 160 or 165 (if it’s 160, it will likely reach 165 as it rests). Remove the chicken and let it rest for 10 minutes before slicing. While it rests, you can make the creamed corn.
  • Serve the chicken sliced with the corn.

creamed grilled corn

  • Heat the corn, cream, sugar and garlic in a large skillet or saucepan over medium heat. Add a big pinch of salt and pepper. Stir to combine.
  • Place the milk in a shaker bottle or cup and add the flour. Shake for 30 seconds to make a slurry. Pour it into the skillet, stirring to combine. Cook over medium heat, letting it bubble and simmer but also stirring often, until the mixture is thickened. Once thickened, stir in the parmesan cheese. Taste and season additionally - add more salt and pepper or add more parmesan! Sprinkle with chives and serve.

chipotle bbq beer chicken with creamed corn

Craving.

The post Chipotle Beer BBQ Chicken with Creamed Grilled Corn. appeared first on How Sweet Eats.