What To Eat This Week: 6/12/22.

So many delish things on the menu this week! Pasta, tacos, breakfast for dinner – it doesn’t get any better than this. What’s on your menu this week?! What To Eat This Week Kick things off with breakfast for dinner! My potato chip caramelized onion frittata is amazing. Next up – summer salmon tacos. Ooooh […]

The post What To Eat This Week: 6/12/22. appeared first on How Sweet Eats.

So many delish things on the menu this week!

Pasta, tacos, breakfast for dinner – it doesn’t get any better than this.

What’s on your menu this week?!

What To Eat This Week

Kick things off with breakfast for dinner! My potato chip caramelized onion frittata is amazing.

Next up – summer salmon tacos. Ooooh these are delish.

Try this burst tomato burrata pasta for the easiest dinner.

My new grilled honey mustard chicken and broccoli is quickly becoming a favorite.

Buffalo cauliflower lettuce wraps are an oldie but goodie.

And vodka sauce pizza for the weekend!

Lunch is going to be hummus havarti veggie sandwiches. So customizable.

And breakfast is incredible lemon curd chia pudding!

The post What To Eat This Week: 6/12/22. appeared first on How Sweet Eats.

Currently Crushing On.

Hello weekend! This week on the blog I shared our favorite honey mustard grilled chicken and broccoli! Along with the easiest avocado pesto pasta and this guacamole salad for the perfect tex-mex side. There’s a new summer fridays post too! You can find a new weekly menu here along with a peek at a week in our life. […]

The post Currently Crushing On. appeared first on How Sweet Eats.

currently crushing on

Hello weekend!

This week on the blog I shared our favorite honey mustard grilled chicken and broccoli! Along with the easiest avocado pesto pasta and this guacamole salad for the perfect tex-mex side. There’s a new summer fridays post too!

You can find a new weekly menu here along with a peek at a week in our life.

If you missed it, here’s my summer reading list!

You can order your copy of Everyday Dinners now! It is on still on MAJOR sale at the moment. Once you have your book, be sure to join the Everyday Dinners Cookbook Club too. We just started a NEW challenge this week for the summer! It’s been going strong since The Pretty Dish came out in 2018 and it’s super fun! I am LOVING seeing all of your creations on instagram and in our cookbook club. Join now so you can enjoy the challenges and giveaways!

xoxoxo

What I’m Loving This Week

I always want buffalo chicken pasta.

Vanilla rose cake! This is so beautiful.

These strawberry challah rolls are the prettiest.

Poutine that is perfect.

Small batch lemon poppy seed muffins. Yum.

Greek orzo pasta salad looks amazing.

Oh yes, meat lovers pizza.

Pesto chicken salad sounds delicious.

I want to try air fryer shrimp!

Lemonade pie is so fun.

In love with this weeknight tuscan ravioli.

Strawberry refrigerator cake. So cool.

The post Currently Crushing On. appeared first on How Sweet Eats.

7 Best Barbecue Cookbooks for Your Summer Reading List

For me, June always signaled the last day of school and thus, pure and unadulterated freedom. The “Hallelujah” chorus sang in my mind as I ran out the front doors of my elementary school and into the arms of my parents, who were waiting to pick me and …

For me, June always signaled the last day of school and thus, pure and unadulterated freedom. The “Hallelujah” chorus sang in my mind as I ran out the front doors of my elementary school and into the arms of my parents, who were waiting to pick me and my sister up for a celebratory dinner. Our summer reading list was clutched in my hands—the requirements are now lost on me some 15 to 20 years later, but the idea was that you had to read at least part of the list, circulating through a few different genres, and report back on them to your new teacher the following year.

Now that school’s (almost) out for summer in most parts of the country, we're commencing the best weeks of the year with a more grown-up reading list: the essential barbecue cookbooks to study while your smoker is working its magic. For hot and sunny days, start your smoker at twilight and by dinner the next day, you’ll be feasting on succulent smoked meats.

Read More >>

Grilled Pizza

How to make grilled pizza and everything you need to know to get it right – with topping ideas!

Continue reading Grilled Pizza on 101 Cookbooks

When you pair a hot grill with great pizza dough plus a handful of seasonal toppings, your meal game is going to be next level. Grilled pizza season is on and this post covers everything you need to know to about how to get it right.
Grilled Pizza topped with Corn, Chiles, and Mozzarella”   border=

How to Grill Pizza: The Basics

To grill great pizza start with a hot grill that has been cleaned well with a brush. Also key, it helps to be organized. Have your pizza dough, pizza sauce and all toppings ready. Like, right next to the grill. Once you slide your pizza dough onto the grill, the next steps come in rapid succession. This means, whether you’re ready or not. Brush one side of the pizza dough with olive oil and cook that side first, flip it, brush the grilled side with sauce and toppings. Then finish cooking. If you’re a bit on the slow side arranging toppings, you’ll want to pull the pizza off the grill for this step. This helps to avoid the potential for burning. Return the topped pizza to the grill for final cooking. Happens in a flash!

Grilled Pizza topped with Kale, Tomato Sauce and Mozzarella” border=

General Grilled Pizza Tips

  • Start with a good pizza dough foundation. This is my go-to homemade pizza dough, and it works well on the grill.
  • Similar to baking pizza in an oven, you want to achieve medium-high to high heat here. Pre-heat the grill as long as possible and check the temperature before starting the pizza. I aim for 450-500F-ish. You can go hotter if you’re baking your pizza on an upper grill rack, but run the risk of scorchy (burnt) grill marks if it’s in a more direct spot. If you’re using a pizza stone, ignore this and get your grill hot hot hot.
  • Pizza on the grill differs from baking pizza in the oven in that with grilled pizza you generally flip the dough once before adding toppings.
  • Consider pre-cooking any veggies or other toppings if needed. They won’t have much time to cook on the grill. Arrange each in an individual bowl along with the rest of your toppings bar.  
  • Use a bit of olive oil on the pizza dough to prevent the first side from sticking to the grill.

Close-up photo of a white pizza topped with corn, chiles, and mozzarella” border=

Grilled Pizza: The Dough

Start with the right dough: As I mentioned up above, you need to start with a pizza dough that is on your team. I love this pizza dough. It’s the one you see in the pictures here. You can read all about why I like it, in short: the flavor is great, it’s easy to work with, you don’t need a mixer, and there is no need to proof the yeast you’re using. Great in an oven or on a grill. It’s super flex and adaptable. Alternately, you can experiment with doughs purchased from local pizza spots or stores.

Grill Temperature

Temperature: This is the second pillar after good dough. Controlling the grill temperature is key to your success – and, I’ll be honest, there can be a bit of a leaning curve. If you’re having trouble with pizza dough sticking to the grill, dial up the heat. And when using a gas grill, the lid is your friend. Use the lid to control the heat, and to get the hot air circulating all the way around the dough. If you need your toppings to cook/melt more quickly – slap the lid on for a bit. Keep in mind, you have to be particularly vigilant with pizzas you’ve pulled parchment thin – they’ll burn through in a flash. If you’re worried about burning pizzas, you can move them to the upper rack if your grill has one.

Broadly speaking, whatever type of outdoor oven/grill I’m using I obsessively check the bottom and top of the dough and let it tell me what it needs – more time, more heat, a flip, etc. If you have a grill with dual burners, or a way to set up a hot zone, and a not-so-hot zone, moving the dough around can also be helpful.

Grilled pizza dough arranged on sheets of parchment paper before baking” border=

The Parchment Technique

When grilling pizzas this is the approach I like. First, pull the dough out and shape it on a sheet of parchment paper that has been spritzed with a bit of olive oil. Unlike oven-baked pizza you skip the flour here. You can then gently flip the dough onto the grill with the parchment providing a nice amount of structure (see below). Peel the parchment paper away and proceed.

Placing dough on hot grill

Do you need a Pizza Stone to Grill Pizza?

If you have and use a pizza stone in your oven, you can use it on the grill. That said, you don’t need a pizza stone to grill pizza.

Pizza toppings arranged on a baking sheet

Best Toppings for Grilled Pizza

This is the fun part. The rule of thumb here is to use toppings that really sing after a just a couple minutes on the grill. This means you might want to pre-cook (or pre-grill) any toppings that would take longer than that. Use flavor-packed, fast cooking ingredients that have a tendency to melt (or cook) quickly for your toppings. Don’t go overboard, thoughtfully curate each pizza so the flavors of each ingredient have room to speak. Some favorites include:

  • Vegetables: corn, thin asparagus, roasted cherry tomatoes, peas, roasted mushrooms, caramelized onions, olives, fava beans, citrus zests, grilled artichoke hearts, sautéed thinly sliced potatoes.
  • Cheeses: ricotta, fresh mozzarella, gruyere, feta, freshly grated Parmesan or Pecorino
  • Finishing touches: lemon olive oil, tangerine olive oil, makrut lime oil, chives and chive flowers, hot honey
  • Herbs: a sprinkle of fresh herbs like oregano, thyme, fresh basil, minced chives, lemon verbena

Spreading tomato sauce on pizza dough” border=

  • Topping Combinations:
    – tomato sauce, mozzarella, crushed kale chips, lemon oil (pictured)
    – mozzarella, roasted corn, pickled serrano chiles, chive flowers, pine nuts (pictured)
    – caramelized fennel & olives
    – spinach/pea & ricotta pesto, potatoes & smoke chile sauce
    – tomato & roasted red peppers with goat cheese
    – a while back I also compiled this page of A+ grilled pizza topping ideas
    – And, here’s a page where I’ve listed a lot of recent favorite pizza combinations

Pizza dough on grill prior to adding toppings” border=

Thick or Thin Pizzas?

Play around with how thick or thin you pull your pizza dough. You’ll get widely varying results. As far as the thick or thin debate goes, I tend to lean into thin. That being said, leaving the dough a bit thicker yields a pizza with a different personality, still delicious – try both to see what you like.

Make-Ahead Crusts

You can pre-grill pizza crusts up to a few hours ahead of time. For example, if you’re feeding a crowd and want to get a bit of a jump start. Lightly grill both sides and then allow to cool on a rack. The key is to go light, knowing they will be going back on the grill later. When you’re ready for prime time, sauce and top each pizza and do the final grilling.

If you’ve never tried this, give it a go! It’s fun to set up for a small crowd because everyone can take a turn making their own custom pizza. Let me know your favorite topping combos in the comments.

Continue reading Grilled Pizza on 101 Cookbooks

Summer Is All About Pork Ribs

Ever since that Chili’s ad campaign debuted in the late 1980’s—you know the one I’m talking about, the one that worms its way into your head for days—baby back has been the rib of choice for many meat-loving Americans. This means that they can be hard …

Ever since that Chili’s ad campaign debuted in the late 1980’s—you know the one I’m talking about, the one that worms its way into your head for days—baby back has been the rib of choice for many meat-loving Americans. This means that they can be hard to get at the market, especially during grilling season, and priced as such. The good news is that there is a tender market of ribs beyond baby back ribs that’s waiting to be devoured. You have options and all of them are just as delicious, even if they don’t have their own catchy theme song. Let's break it down:

What Are Baby Back Ribs?

Baby back ribs lay over the pork loin, which is one of the most tender parts of the animal—when you eat a bone-in pork chop, that bone is a baby back. Their location on the animal is one of the reasons they are so highly regarded; compared to other muscles on the animal’s body, the loin doesn’t get much work, which means that the meat on your baby backs is very tender (it’s the same reason why filet mignon meat is prized for its tenderness; it comes from an easygoing part of the cow). It also means that they don’t need much fussing over before grilling, so you can keep their preparation as simple as you want—even a basic salt and pepper rub will do. The leanness of baby back ribs makes them less conducive to long, slow braises or smokes than our other rib choices, because they don’t have a layer of fat to protect them from drying out. For quick, easy grilling, they’re your best choice, but not your only choice.

Read More >>

Easy Fourth of July Marbled Sugar Cookie Hack

The Fourth of July is just around the corner and that means you’re probably starting to plan your menu! In addition to all the savory goodies you’ll be serving up, you’ll want an array of sweets and treats. And boy have we got the best easy way to wow your guests! This marbled sugar cookie hack […]

The post Easy Fourth of July Marbled Sugar Cookie Hack appeared first on Forkly.

The Fourth of July is just around the corner and that means you’re probably starting to plan your menu! In addition to all the savory goodies you’ll be serving up, you’ll want an array of sweets and treats. And boy have we got the best easy way to wow your guests! This marbled sugar cookie hack is as simple as can be, even if you have no experience as a baker! The marbling elevates these cookies in the best possible way without having to shell out some serious money at your local bakery. So let’s get started!

Looking for app ideas instead? Check out our 4th of July Appetizers with sixty drool-worthy ideas to get you going on your big soirée!

Start by making your cookie dough, using a fun cookie cutter (like the stars we used!), baking your cookies and letting them cool completely. You can opt for a storebought sugar cookie mix or make your dough from scratch (which definitely makes it more work, but also makes it tastier!). We opted to use a storebought mix to save time.

Then it’s time to make the royal icing! You may never have made it before, but don’t be deterred – it’s not difficult! Crack your room-temperature eggs and separate the yolks from the whites, discarding the yolks (or using them for something else). Make sure you don’t get any of the yolks in the mixture.

Add the lemon juice and icing sugar to the large bowl with the egg whites. Using electric beaters, beat on high for 7 to 10 minutes until soft peaks form. Alternatively, if you have one, use a stand mixer with the paddle attachment to cut down that time to 5-7 minutes. You’ll know soft peaks have formed when you pull the (turned off) beaters from the mixture and the icing slowly “melts” back into bowl. Scrape down the sides of the bowl at this point and mix for another 15 seconds or so to remove any lumps.

Once soft peaks have formed, you’re ready for the next step. The mixture will definitely be too thick at this point – don’t worry! Add water or more lemon juice (if you like a citrus taste) one teaspoon at a time and beat until it’s thin enough to run off the beaters in a steady stream. Our mixture required roughly 4 teaspoons to get to the consistency we need. Scrape down the sides again.

Now it’s time to add in some color! Using red and blue gel food coloring, zig-zag the red dye back and forth vertically and then zig-zag the blue dye back and forth horizontally over top. We used Witon dye and a toothpick (we’re in Canada!), but if you have access to it, we suggest using Americolor Soft Gel Paste, as it has no taste, won’t separate, and most importantly, won’t affect the consistency of the royal icing. It also comes in a squeezable tube making it easier to get those perfect lines without having to use a toothpick.

Dip each cookie into the icing slowly, carefully twirl the cookie while still in the icing (this is what creates the marbling effect), and pull straight up out of the icing. Hold the cookie a couple of inches up, allowing the excess icing to drip off before giving the cookie a quick twirl and flipping right side up. If there are air bubbles or the icing didn’t fully coat part of the cookie, tap it against your hand or gently drop on the tabletop to release air. If necessary move a toothpick in very small circular movements to move the icing around and release any remaining air. Repeat for all of the cookies, using a different section of icing every time. If needed, repeat the red and blue zig-zags on top.

Place cookies on a wire cooling rack to dry overnight. Royal icing takes up to 24 hours to fully dry, but the cookies can be transferred to a container, unstacked need be. Don’t worry about the cookie itself drying out – sugar cookies last a long time before going stale (think weeks!). If you stack them too soon (or plastic wrap them, for example), the icing will be ruined, so leave them be! After an hour or so, they’ll start to look dry, but it’s only a thin outer layer that has dried at that point.

Every time you dip, the design will look different. Don’t fight it – it’s part of the beauty of these marbled cookies! So what are you waiting for? Time to get going on these beautiful marbled sugar cookies!

Servings: 12-24

Ingredients

  • Sugar cookie dough
  • Red food coloring gel
  • Blue food coloring gel
  • 4 egg whites, room temperature
  • 2 tsp lemon juice
  • 4 cups sifted icing sugar
  • Water, to thin

Equipment

  • Oven
  • Sheet Pan
  • Parchment Paper
  • Star cookie cutter, if desired
  • Electric Beaters or Stand Mixer
  • Toothpicks

Method

  • Roll cookie dough out until it’s about ¼ inch thick. Use a cookie cutter of your choice (we used a star to keep with the patriotic feel) to cut the dough and transfer to a parchment paper lined sheet pan. Bake the sugar cookies according to package instructions. Remove from oven and allow to cool completely on a wire cooling rack.
  • Add the egg whites, lemon juice, and icing sugar to a bowl or the bowl of a stand mixer (which we suggest if you have one). Beat on medium-high until soft peaks begin to form, roughly 7-10 minutes with a stand mixer or slightly longer with a hand mixer, stopping to scrape down the sides if needed.
  • Once soft peaks form remove the beaters/paddle and scrape down the sides. The mixture will likely be too thick at this point, so add water 1 tsp at a time until it’s thinned to the consistency of liquid honey. It should be thin enough that it drips off the spatula in a constant stream.
  • Remove the spatula from the bowl and carefully tap the bowl down on your counter a few times to drive any air bubbles out of the icing.
  • Using the red gel, zip zag the coloring horizontally back and forth across the surface, being sure to leave gaps between the lines where the white icing peaks through. Do the same with the blue gel, adding it vertically on top of red.
  • Dip the cookies one at a time, pressing them into the icing enough to coat the top and pulling them straight up out of the icing. Let them hover over the icing until the excess has dripped off, then with a slight swirl of your wrist flip them right-side up. Place back on the cooling rack to dry.
  • If there are air bubbles in the icing, carefully dip the tip of a toothpick into the bubble and use very small circular movements to force it out. Carefully tap the entire cookie on a hard surface (like your counter).
  • Once you’ve used every undipped area of the icing, redo the pattern of blue and red gel coloring on top again. It will only add to the beautiful marbling effect!
  • Royal icing takes up to 24 hours to fully dry, but the cookies can be transferred to a container, unstacked need be. Don’t worry too much about the cookie itself drying out - sugar cookies last a long time before going stale (think weeks!). If you stack them too soon (or plastic wrap them, for example), the icing will be ruined, so leave them be!

Notes

If you don’t have a star cookie cutter, no problem! These cookies will look just as beautiful if they’re simple circles.

The post Easy Fourth of July Marbled Sugar Cookie Hack appeared first on Forkly.

25 BEST Salmon Recipes!

Here are our 25 BEST Salmon Recipes! Rich in Omega-3s and an excellent source of protein, salmon provides so many amazing health benefits.  Salmon is versatile, cooks up quickly and makes the whole meal feel more elegant. Scroll to the bottom for tips …

Here are our 25 BEST Salmon Recipes! Rich in healthy fats (omega 3's) and an excellent source of protein, salmon provides so many amazing health benefits.  Salmon is versatile, cooks up quickly and makes the whole meal feel more elegant: Easy Grilled Salmon.
Here are our 25 BEST Salmon Recipes! Rich in Omega-3s and an excellent source of protein, salmon provides so many amazing health benefits.  Salmon is versatile, cooks up quickly and makes the whole meal feel more elegant. Scroll to the bottom for tips on buying the BEST salmon!   Whether you are looking for baked...

7 Day Healthy Meal Plan (June 13-19)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include macros and links to WW recipe builder to get your personal points. 7 Day Healthy Meal Plan If you are lucky enough to still have your dad with you, make sure you show him some […]

The post 7 Day Healthy Meal Plan (June 13-19) appeared first on Skinnytaste.

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include macros and links to WW recipe builder to get your personal points.

7 Day Healthy Meal Plan

If you are lucky enough to still have your dad with you, make sure you show him some love this Father’s Day! Whether that special father figure is a steak, fish, or pork man- I’ve got a recipe for him! And don’t forget dessert! Happy Father’s Day to all the biological  dads, step dads, adopted dads and those who choose to step up and be that figure-I hope you all have a great day! (more…)

The post 7 Day Healthy Meal Plan (June 13-19) appeared first on Skinnytaste.

Italian Pasta Salad

Packed with veggies, salami, and cheese and tossed with zesty Italian dressing, this Italian pasta salad makes for the perfect lunch or summer side dish! I don’t know about you, but I feel like this is the summer of cookouts. After two years of staying in our bubbles, friends are starting to throw cookouts and …

The post Italian Pasta Salad appeared first on My Baking Addiction.

       

Packed with veggies, salami, and cheese and tossed with zesty Italian dressing, this Italian pasta salad makes for the perfect lunch or summer side dish!

Large white bowl filled with italian pasta salad.

I don’t know about you, but I feel like this is the summer of cookouts.

After two years of staying in our bubbles, friends are starting to throw cookouts and potlucks again. Which means I have to get my summer side dish recipes ready to whip up.

When I need to take a hot side dish, I always turn to my old-fashioned baked beans. When I need to take a cold side dish, it’s always some kind of salad.

This year, I am all about this easy Italian pasta salad.

(more…)

The post Italian Pasta Salad appeared first on My Baking Addiction.