My Mom’s Cheesy Potatoes.

My mom’s famous cheesy potatoes are absolutely insane. Like a cozy, comforting potato casserole straight out of the 90s, these are a huge crowd pleaser and perfect for parties and holidays. We’re throwing it waaaay back with a cheesy potato casserole today. Everyone has cheesy potatoes, and these are mine. These cheesy potatoes are the […]

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My mom’s famous cheesy potatoes are absolutely insane. Like a cozy, comforting potato casserole straight out of the 90s, these are a huge crowd pleaser and perfect for parties and holidays.

We’re throwing it waaaay back with a cheesy potato casserole today.

my mom's cheesy potatoes

Everyone has cheesy potatoes, and these are mine. These cheesy potatoes are the epitome of a party recipe. These are party potatoes. Or some people even call them funeral potatoes. They are everything potatoes – because you can make them for any gathering and they just WORK.

This recipe is totally out of the 90s. And since we now have to wear jeans like we’re back in the 90s, why not make potatoes like we’re back in the 90s too?

diced potatoes with sour cream

When I say that you guys have asked for this recipe for years, I mean yearsssss. Pretty sure I have shared photos of this dish over on my crumbs section about a billion times, at our family gatherings, holidays, and everything in between. I’ve exchanged the recipe with many of you in email after you saw a picture on my blog or instagram.

I never thought I’d post it on the blog because just WAIT until you see the ingredients. I mean, this is like, straight-out-of-the-90s good. This is the recipe you find in your old church cookbook or the one that’s battered in your mom’s recipe box.

cheddar on top of potatoes

My mom has made these potatoes hundred of times in my life. Hundreds! 

The other thing is that EVERYONE has a cheesy potato recipe. You know? I’m sure you have one, or your aunt does, or some family friend that brings them to every get together in the summer or around the holidays. There are so many versions and wow, wouldn’t it be interesting to figure out where they were first invented?

Pretty sure we can safely say they had to originate in the 80s or 90s given the ingredients. Oh yes.

potato chips

Wait. First I should probably tell you the cheesy potato ingredients. You might want to partially cover your eyes when you read them. I can’t help but laugh! We have: 

Frozen diced potatoes

Butter

Sour Cream

Cream of Chicken Soup

Cheddar Cheese

Potato Chips

I KNOW. Yes. Those are the ingredients. All nice and beige and white. I promise this makes for the best cheesy potatoes though. Swear.

Also side note: not only are these the ingredients but I’m pretty sure my mom used to only use margarine for it instead of butter. Don’t worry, she has since been converted. 

my mom's cheesy potatoes

So a few caveats.

This recipe uses super simple ingredients, but I wanted to post it EXACTLY how my mom has always made it because it is so popular with family and friends.

First, you can definitely add onions and even peppers to this. You use frozen potatoes, and there is a version that actually comes with onions and peppers. My mom never added any of these because my grandpa loathes onions with the fire of 1000 suns. I mean, there could not be an onion in sight!

My mom and I both agree that the addition of onions and/or peppers would be great. My sister-in-law has made them with the onion potato variety and says they are delicious.

The only bonus to zero onions is that these go over HUGE with all the populations: picky people and kids alike. 

my mom's cheesy potatoes

Second, the original (like way way way back original) recipe called for cream of mushroom soup, not cream of chicken. My dad loathes mushrooms, so my mom never used that. She uses cream of chicken instead.

It doesn’t make the potatoes taste like chicken and if there are any little chicken bits, no one is none the wiser!  (more…)

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The Creamiest Broccoli Shells and Cheese.

These broccoli shells and cheese are better than any boxed version! Super creamy, cheesy pasta shells tossed with broccoli florets. It’s the most wonderful meal! Hello new favorite mac and cheese! These are the creamiest shells and cheese that rival the boxed version – the one that is SO creamy you don’t think you can […]

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These broccoli shells and cheese are better than any boxed version! Super creamy, cheesy pasta shells tossed with broccoli florets. It’s the most wonderful meal!

Hello new favorite mac and cheese!

broccoli shells and cheese

These are the creamiest shells and cheese that rival the boxed version – the one that is SO creamy you don’t think you can beat it!

Here we are. We’re going to beat it!

up close broccoli shells and cheese

So here’s the funny thing about making mac and cheese from scratch. Specially, mac and cheese like this, which really resembled the creamy boxed kind, in a good way.

The kids still don’t always love it!

One of you told me on instagram years ago that kids tend enjoy boxed mac and cheese and things like pancakes from a box or store-bought cookies because they are always consistently the same. There is no change and they are exactly the same every.single.time.

I feel this and it made so much sense to me!

pot of pasta and broccoli

So I’ve always been on a mission to create a mac and cheese the resembles the boxed version we love.

broccoli shells and cheese

Yes, this may sound crazy! Mother Lovett made amazing baked mac and cheese – I also have tons of recipes for baked and stovetop mac and cheese varieties. They are all really good.

But this one takes the cake. Seriously. It’s so cheesy and creamy and perfect. 

broccoli shells and cheese

Ever since I fell in love with broccoli, it’s been my go-to add in for stovetop mac and cheese. It’s just so simple and the flavor is incredible. When I did baby led weaning with the kids, broccoli was one of their first foods. I added it to their mac and cheese before they knew mac and cheese without broccoli. It’s always been a staple! 

broccoli shells and cheese

How the broccoli shells and cheese goes down:

  • I boil the water for the pasta, then toss the broccoli in first. Just for a minute or so to blanch it! I then remove it and throw it in ice water to keep that gorgeous green color.
  • Throw the pasta into that same water! Boom, easy as that. The broccoli gives the pasta water a little flavor. Again, in a good way. I promise. It’s a little broccoli-ish. Ha!
  • While this is happening, I make a little cheese sauce in another pan. I know, it’s nothing new. And I probably have 50 recipes for cheese sauces like this on the blog. I do some cream and milk, a little cream cheese, and tons of freshly grated cheddar. It MUST be freshly grated!! This is what makes it extra creamy. 
  • The cheese sauce may seem slightly thinner than normal, but this is what you want. It keeps the mixture so super creamy. Just like the good boxed version. It will also thicken as it sits and gets cooler.
  • Then I toss the entire thing together and SERVE. Serve it right away for maximum creaminess. The good news is that leftovers are good too – just not as super creamy. 

broccoli shells and cheese

Now of course, you know we adore roasted broccoli. You could always just roast some on the side and toss it in here. Kind of like how I do with this skillet ricotta pasta! 

You could also add anything else you love here. Crispy onions? Chopped up chicken? Anything! Make it a clean-out-the-fridge meal. You know I love those. I talk about them constantly.

broccoli shells and cheese

This dish is absolute PERFECTION. Take your time with the cheese sauce so it’s extra smooth and creamy.

It tastes so nostalgically wonderful – I can promise it will be a huge hit! (more…)

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Pumpkin Risotto with Apple Cider Caramelized Onions.

This pumpkin risotto is the perfect comforting fall dish. Creamy and rich, it’s topped with apple cider caramelized onions and crispy sage. Sprinkle on some parmesan cheese and you’ll be in heaven! This is the most October-y recipe on the menu. Savory, decadent pumpkin risotto topped with apple cider caramelized onions. It can be your […]

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This pumpkin risotto is the perfect comforting fall dish. Creamy and rich, it’s topped with apple cider caramelized onions and crispy sage. Sprinkle on some parmesan cheese and you’ll be in heaven!

This is the most October-y recipe on the menu.

pumpkin risotto with cider caramelized onions

Savory, decadent pumpkin risotto topped with apple cider caramelized onions. It can be your main dish (me!) or a side dish to some grilled chicken or vegetables. Either way it is so fantastic and a super huge hit in this house. I wish I was eating it right now!

the start of pumpkin risotto

My excitement for this recipe knows no bounds. I’ve wanted to share it for YEARS! As risotto goes, it’s relatively easy and when you throw some of these caramelized onions on the side… oh my word, yes. You.will.love.it.

apple cider caramelized onions

And here’s something exciting: this is a spin on two recipes in Everyday Dinners

First, the cider caramelized onions. These onions are a part of the sauces and dressings chapter, which is LOADED with all of my fridge essentials. My fridge essentials are vinaigrettes, sauces, heartier dressings and small components that can be made ahead of time, in just a few minutes, to keep in the fridge to add versatility to meals all week.

YES!

creamy pumpkin risotto

It’s the best part of the book because it adds SO much to every meal. It extends your weeknight meals, makes leftovers fancier and keeps you interested in your planned lunches because there is so much variety. 

Can you tell I’m obsessed?Oh and P.S. right now Everyday Dinners is on major sale! You should def grab some for gifts while it’s at this low price. I have no way of knowing how long it will last!

pumpkin risotto with cider caramelized onions

So yes, the caramelized onions come from there. They are simply sliced sweet onions, butter and apple cider. The apple cider helps caramelize the onions and it’s perfect – not only does it add flavor, it keeps the onions from burning and helps to caramelize them all over. They taste like fall in a skillet!

Next, the pumpkin risotto! This was one of the first recipes I really nailed down for the book. It’s so comforting and hearty. You can swap butternut squash or sweet potato puree in for the pumpkin too!

fried crispy sage

I’ve been making this recipe for a few years, because lo and behold, Eddie decided he liked savory pumpkin dishes. I mean, trust me, I knew he liked them. He loves butternut squash and any dish made with it, and pumpkin is barely detectable to him when served in a savory manner. So first, I just started telling him it was squash. Which of course – it is.

Then he got on board and realized he also liked savory pumpkin dishes and my whole dinner world opened up! Hello pumpkin lasagna roll ups. Pumpkin pierogies! Pumpkin cacio e pepe. Even pumpkin queso fundido

The options are endless! 

pumpkin risotto with cider caramelized onions

This is quite a MEAL. It is a little high maintenance. You will have three pots on the stove at once if you caramelize the onions, warm your stock and cook your risotto. It isn’t hard, but it’s a few pots on the stove! You know how that goes. 

I promise it’s worth it. 

(more…)

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One Pot Fall Vegetable Orzo and Chickpeas.

This one pot vegetable orzo and chickpeas is a cozy fall meal. All of your favorite autumn vegetables come together with chickpeas and orzo pasta to create a delicious dish, made in one pot! This is about to be your new favorite fall meal! Imagine this: it’s Monday night and you’re exhausted but dinner has […]

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This one pot vegetable orzo and chickpeas is a cozy fall meal. All of your favorite autumn vegetables come together with chickpeas and orzo pasta to create a delicious dish, made in one pot!

This is about to be your new favorite fall meal!

one pot fall vegetable orzo

Imagine this: it’s Monday night and you’re exhausted but dinner has to make it onto the table, so you throw everything into one pot and BOOM. It’s done. 

It’s filling and satisfying.

It tastes really good.

Everyone loves it!

Leftovers are even better.

I mean, doesn’t this sound like the most perfect scenario? 

skillet with vegetables and orzo

This butternut squash and chickpea orzo comes together in one pot, takes about 30ish minutes to make and is lovely for any meal. Dinner! Prepped for lunch! Cold for breakfast?

It could happen. It wouldn’t be wrong. 

One of the meals we absolutely adore is my one pot garlic butter shrimp orzo. It’s so easy and so delicious – a hit with everyone. I’d be lying if I said I didn’t eat almost all the orzo from the pot, especially the crispy bits on the bottom. 

This is like that, but loaded with all the fall flavors. So many veggies too! 

one pot fall vegetable orzo

This fall orzo can be a great clean-out-the-fridge meal. You really can add in anything you have on hand. Any sort of vegetables, beans, any cheeses – anything! You can stir in shredded chicken or shrimp. It can be a side dish or a main dish, which is one of my favorite things to make in our house. 

When it comes to a meal like this, I often eat it as my main entree. Eddie may prefer it as a side to something else. We both will eat the leftovers for lunch. The kids eat it too, in a variety of ways. 

Really, a dish like this is so incredibly versatile, popular and and practical for a busy weekend. AND!

It becomes even easier if you chop some of the vegetables ahead of time. Then it’s super easy.

one pot fall vegetable orzo

This what our fall orzo looks like:

  • Onions and garlic of course, as our building blocks of flavor.
  • Butternut squash! The buttery, nutty cubes that I love so much this time of year.
  • Mushrooms, because they add so much flavor and a meaty texture to the orzo.
  • Kale, or any other greens that you love. Toss them in and cook them down. They are so easy to throw in a meal like this. 
  • Orzo! It’s like rice’s cuter cousin. Sure, it may be pasta and not rice, but that’s even better. It’s satisfying and so good. 
  • Vegetable broth, which the orzo will soak up. It makes the orzo plump and flavorful.
  • Chickpeas, for extra texture, protein, fiber and everything else they bring to the table.
  • Parmesan! More than is necessary, I’m sure. 

one pot fall vegetable orzo

I cook all the vegetables in the pot first. Then add in the orzo and the chickpeas. Next comes the vegetable stock (chicken stock is fine too!) and then you cover it and let it simmer for 15 minutes or so.

The result is not a dry pasta at all. The result is a cozy, creamy bowl – loaded with parmesan. The ultimate one pot dish. Comforting, but not heavy. Light and filling, served however you would like. Head to instagram to see me make it step-by-step.

(more…)

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Smoky Sweet Potato Kale Salad with Hot Ginger Dressing.

This smoky sweet potato kale salad is drizzled with a warm ginger dressing and topped with roasted pepitas. It’s a lovely weekenight meal or perfect make ahead lunch – and so easy and flavorful! Say hello to my current salad obsession! At least until the next one comes along…  Which may be next week. But […]

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This smoky sweet potato kale salad is drizzled with a warm ginger dressing and topped with roasted pepitas. It’s a lovely weekenight meal or perfect make ahead lunch – and so easy and flavorful!

Say hello to my current salad obsession!

smoky sweet potato kale salad with hot ginger dressing

At least until the next one comes along… 

Which may be next week. But still. Let’s live this one up for today! 

roasted sweet potatoes

This salad is so ridiculously simple but loaded with flavor. Of course, we have the roasted sweet potatoes. But we also have one of my favorite dressings in all the land! This hot ginger dressing is EVERYTHING. 

hot ginger dresssing

If you haven’t made my salmon salad with hot ginger dressing yet, you are missing out! Mostly because of this dressing. Sure, the salmon is good too, but it’s another simple salad that focuses mainly on the vinaigrette. 

It’s warm, made with fresh ginger and sesame and soy. And it is SO good.

Growing up, my mom and grandma loved hot bacon dressing. Obviously so did I. I wanted to make a non-bacon version of a warm vinaigrette and that is how the hot ginger vinaigrette was born!

roasted sweet potatoes

It’s delicious on the salmon salad, but it might be even better with these sweet potatoes. I love the sweet potato + ginger combo. It’s so warm and fall-like. The flavors really compliment each other and it brings out all the autumn feels.

So many of you love this dressing and have asked for other suggestions using it. While I think it’s good on *all the things*, I wanted to give you another specific recipe where you can enjoy it.

smoky sweet potato kale salad with hot ginger dressing

I use a bit of the dressing to massage the kale too. Usually I do this with only olive oil, but since the dressing it warm, it helps to wilt the kale nicely. And that extra flavor really removes the bitterness. Of course I drizzle more dressing on top too, but massaging the kale is what it’s all about.

smoky sweet potato kale salad with hot ginger dressing

Here’s how it comes together!

Smoky roasted sweet potatoes are our main ingredient. I chop ‘em up, then roast with garlic and smoked paprika and even a bit of chipotle chili powder. Super smoky and roasty. 

Curly green or tuscan kale. Either works! Whichever one you can find, whichever one you love. 

The hot ginger dressing, which will change your life. You will want it on EVERYTHING. It brings so much flavor to a salad or roasted vegetables. Or heck, even a slice of sourdough. It’s fantastic. It’s made with toasted sesame oil, soy sauce, honey, fresh ginger, garlic and shallot along with apple cider vinegar. So many things I love! 

Roasted pepitas for extra crunch. You could really do any kind of nut here, but hey, ‘tis the season. (more…)

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Skillet Ricotta Pasta with Roasted Broccoli.

This skillet ricotta pasta is a perfect weeknight meal! Silky smooth ricotta sauce that comes together in minutes, coats your favorite noodles and gets tossed with roasted broccoli. Easy as can be! I’m on team #easydinner this week!  Getting back into the swing of things this season has been crazy in our house, so weeknight […]

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This skillet ricotta pasta is a perfect weeknight meal! Silky smooth ricotta sauce that comes together in minutes, coats your favorite noodles and gets tossed with roasted broccoli. Easy as can be!

I’m on team #easydinner this week! 

skillet ricotta pasta with roasted broccoli

Getting back into the swing of things this season has been crazy in our house, so weeknight dinners have been as simple as can be. Bonus points if it’s something we all love and can be made in 30 minutes or less!

ricotta cheese

Because here’s the thing – this is SO embarrassingly easy. I mean, majorly easy. 

The entire dish takes about 20 minutes – maybe a bit longer if you account for the time it takes to preheat your oven. Because roasted broccoli is getting thrown into this pasta and it’s the best thing ever.

pasta in creamy ricotta sauce

Broccoli is the current favorite vegetable in our house. I make it at least four or five days a week. The kids love it – Eddie likes it, even though he prefers raw over roasted (eeeek) and I find myself actually craving it.

I mean, how? Who am I?!

skillet ricotta pasta

This creamy ricotta sauce is made in a skillet and comes together in a minute or so. It makes the pasta dish feel incredibly light, but also gives that comforting creamy coating to the pasta. It’s like a big cozy indulgent hug, without being heavy. 

skillet ricotta pasta with roasted broccoli

Here’s how it goes down:

Boil some pasta – any shape! – and reserve a little bit of the starchy pasta water. 

Roast the broccoli to your desired roastiness. I find it to be perfect after 20 minutes in the oven at 425. This is my go-to roast time and temp for broccoli.

While the broccoli roasts, saute some garlic in olive oil. Whisk in ricotta cheese until it turns silky and sauce-like. Whisk in the reserved pasta water so it becomes even MORE silky. Salt and pepper.

Throw in the broccoli. And done!  (more…)

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Chicken Soup Risotto.

This chicken soup risotto is sponsored by ALDI! This chicken soup risotto is the ultimate comfort food. All the flavors of chicken noodle soup in a creamy parmesan risotto. It’s a serious hug in a bowl.  Chicken soup risotto is on the menu tonight! Oh YES. We have a creamy, dreamy risotto that is loaded […]

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This chicken soup risotto is sponsored by ALDI! This chicken soup risotto is the ultimate comfort food. All the flavors of chicken noodle soup in a creamy parmesan risotto. It’s a serious hug in a bowl. 

Chicken soup risotto is on the menu tonight!

chicken soup risotto

Oh YES. We have a creamy, dreamy risotto that is loaded with chicken and vegetables, sprinkled with parmesan cheese and served with so much love. It’s the ultimate fall comfort food and I can’t wait for you to try it! 

chopped carrots and celery

I’m so excited to be partnering with ALDI again today to bring you this delicious chicken soup risotto! Right now, I’m all about the cozy flavors and comforting meals. ALDI is my go-to for high-quality and affordable ingredients and seasonal eats, which is fantastic because there is one right in my backyard.

We can always find everything we need at ALDI, from snacks for school, to dinner ingredients and seasonal treats. In fact, there are lots of things that we can only find at ALDI, some of our tried and true favorites like cheese, olive oil, organic chicken and produce. You just can’t beat the prices and the quality.

rice with carrots and celery

I always get SO excited in the fall to see all the seasonal eats that ALDI has released. Shopping there is so efficient and it’s so easy for me to find what I need. When it comes to a meal like this, I can grab all the ingredients I need quickly and have dinner on the table in a little over 30 minutes!

Today, it’s allll about the coziest bowl of risotto – that tastes just like chicken soup! I call it chicken soup risotto because it technically has all the flavor of soup… without the soup part. Instead of noodles, we have rice! And instead of it being a super brothy soup, we cook the rice in the stock until it’s creamy and rich and spoonable. 

Basically, it’s fantastic.

chicken soup risotto

I’m also thrilled to tell you that you can make fabulous risotto with long grain white rice. 

Yes!! 

It works so well – is so easy – and super affordable. You can make a fancy risotto dish using the Earthly Grains Long Grain White Rice and it will be absolutely delicious. 

We want all the flavors of chicken soup here, so I start with the basics: onions, carrots and celery. I’m not the biggest fan of celery, but I never leave it out of my chicken soup. So we’re keeping it in here too. Those three ingredients are the building blocks of flavor for this risotto.

chicken soup risotto

I’m also using the Simply Nature Organic Chicken Breasts. This is a great weeknight meal because you need cooked chicken, meaning you can use leftover chicken! Whether it’s grilled or roasted or seared, you need some shredded or cubed cooked chicken to make this whole thing come together.

Now the secret to really wonderful risotto is toasting the rice in butter. This adds an incredible depth of flavor – a nutty almost brown butter-ish taste that will make the dish shine. So you toast the rice with some onions and garlic, then throw in the celery and carrots. 

chicken soup risotto

Next, I warm up some Simply Nature Organic Chicken Broth. The key is to slowly stir the warm broth into the rice and vegetables, adding a few ladles at a time. 

Risotto has a reputation of being high maintenance, and well – that isn’t untrue. You do need to stir the stock into your risotto while it cooks to develop the creamy rice texture and rich flavor, so it takes a bit of hands-on time. But it’s totally worth it! 

Once the risotto is ready, I stir in the chicken and some parmesan cheese. This flavor is spot on, because I usually use a rind of parmesan cheese in my chicken soup! Spritz in a bit of lemon for brightness, toss in some parsley and it’s ready!  (more…)

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Pepperoni Pizza Lasagna Roll Ups.

These pepperoni pizza lasagna roll ups are sponsored by ALDI!  Pepperoni pizza is on the menu today… made into a lasagna roll up! Oh yes. We’re having fun with our food and it’s extra delicious today. These pizza lasagna roll ups are so simple and will be a show stopper on your dinner table. Everyone […]

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These pepperoni pizza lasagna roll ups are sponsored by ALDI

Pepperoni pizza is on the menu today… made into a lasagna roll up!

pepperoni pizza lasagna roll ups

Oh yes. We’re having fun with our food and it’s extra delicious today. These pizza lasagna roll ups are so simple and will be a show stopper on your dinner table. Everyone absolutely loves them and they are sure to become a family fave! 

lasagna roll up with cheese

It’s hard to believe we are getting back in the swing of things already.

I absolutely love when the fall season approaches. In fact, I think I love it more than the new year. It has always signified a new, fresh start in my brain. I’m sure it’s from years of going back to school in the fall, but even once I was out of school, the start of this coming season has always felt like a brand new beginning.

ALDI cheese and sauce

I’m excited to be partnering with ALDI today to bring you a delicious dish that helps you get back into your routine. These pepperoni pizza lasagna roll ups will help you easily get dinner on the table no matter what your routine may be.

Plus, they taste like heaven!

rolled lasagna noodles

ALDI is my go-to for weeknight dinner ingredients. Their affordable, high-quality selection is unbeatable. Plus, they always have awesome snacks too – tons of options for both me and the kids. Lots of great produce, of course, and then a seriously great spread of crackers and cheeses and grab-and-go foods that we can use when life gets busier. Which it always does! 

pepperoni pizza lasagna roll ups ready for the oven

My favorite thing about ALDI is that I can head in and grab everything I need to make a simple weeknight meal. Like these lasagna roll ups!

This might be one of THEEEE favorite dishes in our house right now. It has all the comforting, delicious flavors of pepperoni pizza but in a cheesy, pasta roll up. The kids go wild for it. Eddie and I love it served with my house salad. 

It’s just SO good – loaded with ingredients that everyone loves and at the same time, different and unique enough to feel like I’ve made a fun, special dinner!

pepperoni pizza lasagna roll ups

To bring this dish together, I start with the Reggano Oven Ready Lasagna Noodles. I boil them since we are making roll-ups and not layered lasagna – and it only takes a few minutes.

For the filling, I use a mixture of Emporium Selection Whole Milk Ricotta Cheese, Happy Farms Shredded Fresh Mozzarella, Stonemill Italian Seasoning and Garlic Powder. This makes for the cheesiest layer that tastes just like a pizza base! It’s so darn good. 

pepperoni pizza lasagna roll ups

If you want to make this extra pepperoni-y, you could also add some chopped pepperoni right into the cheesy filling! I like to use the Mama Cozi’s Sliced Pepperoni and it’s easily one of my kids’ favorite ingredients of all time. What is it with kids and pepperoni?! 

We can’t forget the pizza sauce! After spreading the filling on the lasagna noodles, I add a drizzle of the Delgrosso Pizza Sauce to the top and roll the noodle right up. It’s so simple, yet looks super special!

pepperoni pizza lasagna roll ups

I like to add a layer of the pizza sauce to the bottom of the dish too, then top the rolled up noodles with another dollop of sauce. I sprinkle the entire thing with the Happy Farms Shredded Mozzarella and Parmesan cheeses, then add on some more pepperoni. Bake it until hot and melty and cheesy and BOOM. 

It’s done! 

I finish it off with a sprinkle of the Emporium Selection Parmesan Cheese as well as some Stonemill Crushed Red Pepper Flakes.

OH MY GOSH. We adore this.  (more…)

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Summer Weeknight Burst Tomato Burrata Pasta.

This weeknight burst tomato burrata pasta is perfect for summer dinner! Burst tomatoes, garlic, parmesan, basil and melty burrata is a dream come true on your summer table. So fresh and comforting.  This may be my ultimate summer weeknight meal. I mean… can you blame me?! Those burst tomatoes. Melty burrata. Garlic and olive oil. […]

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This weeknight burst tomato burrata pasta is perfect for summer dinner! Burst tomatoes, garlic, parmesan, basil and melty burrata is a dream come true on your summer table. So fresh and comforting. 

This may be my ultimate summer weeknight meal. I mean… can you blame me?!

burst tomato burrata pasta

Those burst tomatoes. Melty burrata. Garlic and olive oil. Tons of fresh basil. The pasta!!

It’s everything in a skillet that is so deliciously summer and comforting and warm. And SIMPLE. 

Oh yes.

This is a super simple dish with a few ingredients but it will blow your mind in terms of flavor. It’s all I want to eat. 

burst tomatoes and garlic

Burst tomato pasta isn’t a new thing around here! We absolutely adore this roasted garlic butter burst tomato bucatini dish too – again it’s simple in terms of ingredients, but has so much flavor. The good news is that this dish here with burrata is so much easier – no need to roast the garlic and make a butter. Everything can go into one skillet and get all merry and delish.

pasta with burrata cheese

I like to kick things off here with a slightly spicy garlic oil. My garlic sauce pasta is always a huge hit, and I wanted to take some notes of flavor from that. So we start with a bunch of garlic cloves and red pepper flakes. Then let the tomatoes burst in that incredible oil. They take on so much flavor while at the same time melting into the oil. It sort of creates a burst tomato oil in a way, with hints of garlic and spice.

It’s SO GOOD.

You could seriously use the oil itself to dip some fresh sourdough in. Or drizzle on vegetables. It’s fantastic.

burst tomato burrata pasta

What I reeeeeally love about this recipe is that even though tomatoes aren’t perfect yet where I live, lettings them burst in a skillet gives them a ton more flavor. Sort of like slow roasting them. So it means you can technically make this dish any time of year and be happy. 

burst tomato burrata pasta

One the tomatoes have burst in the garlicky oil, toss in some cooked pasta and lots of basil. Once everything is combined and coated in our little makeshift sauce, throw on the burrata cheese.

I love burrata SO much in this dish because it continues to melt into the warm pasta and bring everything together. You can toss it as much as you’d like, so it disperses the cheese or you can leave the burrata in fresher chunks and serve it that way. 

burst tomato burrata pasta

Just look at that melty cheese and garlicky, saucy pasta. LOVE. (more…)

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Roasted Corn and Black Bean Cheddar Melt Burgers.

These black bean corn burgers are summer perfection! Roasted corn, bell peppers and black beans come together for the best burger ever! These burgers are summer on a bun! Seriously. These are one of my favorite weeknight meals because they are so versatile. The flavor screams summer garden and warm weather. The texture is fabulous. […]

The post Roasted Corn and Black Bean Cheddar Melt Burgers. appeared first on How Sweet Eats.

These black bean corn burgers are summer perfection! Roasted corn, bell peppers and black beans come together for the best burger ever!

These burgers are summer on a bun!

roasted corn black bean burgers

Seriously. These are one of my favorite weeknight meals because they are so versatile. The flavor screams summer garden and warm weather. The texture is fabulous. And you can eat them on a bun, in a wrap, on a salad, by themselves with lots of dip… as you can see, the options are endless! 

That’s my favorite kind of meal, obviously. 

black bean burger mix

So!

If you have a copy of Everyday Dinners, then you know that our most favorite black bean burger recipe is inside the burger. And it’s actually baked! Yes, baked in the oven – not done in a skillet or on the grill.

Now of course, you CAN do them in a skillet or on the grill. That works too! But something about the ease of baking them is just amazing. 

P.S. if you don’t have your copy of the book yet, grab it here

roasted corn black bean burger patties

I took the recipe and used some of the base to make these roasted corn and black bean burgers. I was inspired after we went to a local burger restaurant a few weeks ago and saw their corn and black bean burger on the menu. And I knew I had HAD to try it with my favorite black bean burger recipe. As a huge corn lover, I thought it would be perfect (I was right) and couldn’t wait to give my black bean recipe a summer lift! 

roasted corn black bean burger patty

These black bean burgers have the roasted corn and bell peppers diced up and mashed inside. The key to great texture is making sure to mash about half of the beans coarsely and leaving the rest whole. The corn and peppers also add a great bite. 

You seriously won’t BELIEVE how fast these come together. I love to add in some BBQ sauce, garlic, breadcrumbs and lots of seasonings to make the flavor pop. I’ve used leftovers of these on top of grain bowls, I’ve crumbled them in salads and I’ve even used them for patty melts.

They are absolutely wonderful!

roasted corn black bean cheddar melt burgers

The thing is, I do have another veggie burger here on the blog that we adore.

I have shared my ultimate absolutely favorite veggie burger here – and it is a major HIT. That has not changed. That veggie burger is incredible – quite possibly the best one I’ve ever tasted. It is also a ton of work and so high maintenance. It’s not a burger I could ever make every week or anything – because it takes a ton of prep.

And more importantly, it’s not fully bean based! There are beans in it, but there are SO many other things that bring it together so it doesn’t seem like a black bean burger.

roasted corn black bean cheddar melt burgers

So enter these: these burgers are more of a classic summer black bean burger, with corn and peppers, and they come together FAST. You don’t have to prep much ahead of time. You can throw them together and have them made for dinner or lunch and be good to go.

roasted corn black bean cheddar melt burgers

One these burgers are cooked, I love to melt sharp cheddar on top. I’ve never met a burger that doesn’t want cheese and these are no exception! I also will sometimes do a spread of some sort – either my house sauce, garlic herb mayo, maybe even ketchup. 

Throw on some greens (I love arugula microgreens with their peppery bite) and then I top everything with pickled onions. A fluffy bun gives the burger a warm hug and it’s a serious delightful meal! I mean, check out that texture! (more…)

The post Roasted Corn and Black Bean Cheddar Melt Burgers. appeared first on How Sweet Eats.