Mozzarella Stuffed Chicken.

This mozzarella chicken is stuffed with cheese, baked in a fire roasted tomato sauce and served with a parmesan herb orzo. It’s cozy, comforting and super delicious! If you need a quintessential cozy, satisfying meal for dinner tonight, I’ve got you!  WE LOVE THIS. This heavenly mozzarella stuffed chicken breast is baked in a skillet […]

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This mozzarella chicken is stuffed with cheese, baked in a fire roasted tomato sauce and served with a parmesan herb orzo. It’s cozy, comforting and super delicious!

If you need a quintessential cozy, satisfying meal for dinner tonight, I’ve got you! 

WE LOVE THIS. This heavenly mozzarella stuffed chicken breast is baked in a skillet of fire roasted tomatoes and served over my parmesan herb orzo. It’s delicious and a huge crowd pleaser. Major comfort food! 

I know, I know, I’m an orzo freak! And I can’t stop making different recipes. I promise this it the last one for awhile, so eat it up. 

We are very Thanksgiving leftover-ed out over here. I’m craving all the flavors that AREN’T turkey, stuffing and mashed potatoes, and a cheesy chicken with tomato sauce fits the bill perfectly. 

I’m always trying to create new and exciting meals that our family can enjoy during the holiday months – but ones that don’t include the usual holiday foods and flavors. For us, this usually includes something marinara sauce-based or a big winter salad.

These are the things that we crave during the busy weeks in a crazy season, and bonus points if they come together quickly too. 

This is one of those meals that everyone in the house loves. The chicken is tender and juicy, it’s filled with melty mozzarella and the fire roasted sauce comes together so quickly. My parmesan orzo is served on the side which complements the chicken perfectly.

And then I like to do a big house salad for our vegetable, because there is nothing better than cheesy chicken and a vinagery salad on the side. 

This chicken is also versatile: you can serve with the orzo and a salad, you can chop it up and have it on a salad, or you could even make little sliders with it and do sandwiches. Do not worry – the mozzarella will ooze out into the sauce a bit, but that is the best part. It’s like a big slice of cheesy pizza, you scoop it out and the melty cheese with come with it. Spoon some sauce over it and it’s drool worthy. 

Here’s how it comes together!

I slice a pocket in the side of each chicken breast and fill it with fresh mozzarella. Then, I season the chicken all over. 

The chicken gets browned in the skillet and then takes a little rest on the plate. I throw a can of fire roasted tomatoes and some garlic in to create a quick sauce. Once that’s done, the chicken goes back in!

I bake it for just a few minutes until everything is warmed and cooked through. While that happens, I make a batch of my parmesan orzo. This orzo is on repeat constantly at our house. It’s so easy, goes with just about anything and everyone loves it. 

The chicken is done and it’s bubbly and hot. The mozzarella will melt out a bit, but that’s okay! Serve the chicken with a few spoonfuls of sauce on top – along with the parmesan orzo on the side. I like to sprinkle on some extra parm (who doesn’t?!) and top with chopped fresh basil or even parsley. Just something green for a hit of freshness. 

If you don’t want a salad with this chicken, I also love to do my parmesan roasted broccoli or roasted asparagus. Brussels sprouts work too! (more…)

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Ranch Lovers’ Chicken Fingers.

These ranch chicken fingers are a ranch lover’s dream! Breadcrumbs with crushed cheddar crackers and ranch seasoning make the perfect coating for these chicken tenders. Serve with ranch and it really takes it over the top! A big old plate of chicken fingers is on the menu today.  Sounds like a perfect monday to me! […]

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These ranch chicken fingers are a ranch lover’s dream! Breadcrumbs with crushed cheddar crackers and ranch seasoning make the perfect coating for these chicken tenders. Serve with ranch and it really takes it over the top!

A big old plate of chicken fingers is on the menu today. 

cheddar ranch chicken fingers

Sounds like a perfect monday to me!

These chicken fingers are coated in crunchy breadcrumbs with lots of homemade ranch seasoning and crispy crushed cheddar crackers. Then, they’re baked until the inside is tender and the outside is crunchy and the flavor explodes. 

Plus, we’re dipping them in ranch too! 

bread crumbs and cheez it

I’m coming at you today with some non-Thanksgiving food, finally! I figure we could all use a break and eat some “regular” food as my family requests – ha! These chicken fingers are something I make frequently because, of course, my kids are obsessed with chicken fingers or nuggets.

I mean, who isn’t?! I made chicken fingers like this before we even had kids, and I will tell you that just about every other week Eddie and I make a big salad with chopped up chicken fingers like these for dinner.

It’s one of our favorite meals. 

cheddar ranch chicken fingers

So time for cheddar ranch chicken fingers! 

These are alllll about the ranch.

We have a heavily ranch flavored breadcrumb mix combined with crushed cheez-its. And then we’re dipping the chicken fingers in my buttermilk ranch too. 

Ranch all around!

Sounds crazy, coming from me who didn’t even love ranch until I started making my own!

cheddar ranch chicken fingers

P.S. wait did you hear me say that we’re crushing cheddar crackers into our bread crumb mixture? Um, yes. Hello. I want to eat chicken fingers crusted in cheddar crackers all day long. 

The cheddar flavor gives these a savoriness that just can’t be beat.

cheddar ranch chicken fingers

This method of chicken fingers is the same one I’ve shown you here on the site for over a decade. It’s just my favorite! And once you have it down, you can always make crispy baked chicken fingers.

A wire rack is a must. Place the wire rack on a baking sheet and spray with nonstick spray.

Once the chicken is breaded, place it on the sprayed wire rack. I like to also mist the chicken fingers as this helps with the golden crunchiness on the outside. 

Bake and gently flip the chicken strips once during cook time.

And done!

That’s it. Crispy, baked chicken tenders anytime you want them. You can do a regular plain old chicken finger or really up the ante with spices and seasonings.  (more…)

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Butter and Herb Turkey Breast Roast with Easy Pan Gravy.

This super easy roasted turkey breast is simple and can be made in just an hour or so. It’s flavorful, tender and juicy, and absolutely perfect served with a quick pan gravy that you make after roasting. Add it to your Thanksgiving menu!  It TRULY is the most wonderful time of the year! Gosh, I […]

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This super easy roasted turkey breast is simple and can be made in just an hour or so. It’s flavorful, tender and juicy, and absolutely perfect served with a quick pan gravy that you make after roasting. Add it to your Thanksgiving menu!

 It TRULY is the most wonderful time of the year!

easy roasted turkey breast with gravy

Gosh, I love Thanksgiving so much. It’s my favorite holiday. And new Thanksgiving recipes officially kick off today with this roasted turkey breast recipe. Yesterday I shared all of my Thanksgiving kitchen essentials along with EVERYTHING you need to prep ahead, so today we’re getting to the good stuff.

easy roasted turkey breast

Now here’s the thing. I LOVE my butter drenched turkey recipe. It’s my go-to and tons of you have made it for years. The recipe is foolproof and comes out so well every time, and I always make it for Thanksgiving. The result is a super crispy, golden skin and a very juicy, tender turkey. The drippings also make for the best gravy.

But! 

Sometimes you just don’t need to make a whole turkey! You may not have enough people eating it, you may not want to deal with the big bird or maybe you just want some turkey breast for dinner. Whatever the case, this is the recipe for you. It’s excellent. 

turkey breast ready for the oven

With these ingredients, how can it not be? We have: 

Butter! Cue all the exclamation points.

Lots of fresh herbs. And spices too. 

And of course, my favorite gravy. 

This includes my mom’s famous gravy – she makes the best gravy ever. And I am convinced that making gravy is like making risotto. It’s easy but only once you know how to do it. When you know how to do it, know how the mixture should feel on your spoon as you’re stirring, it’s like second nature. 

easy roasted turkey breast with gravy

So let’s get to it! 

I prep the turkey breast first, because we need the drippings from the turkey to make the gravy. I like to get a boneless turkey breast roast that is roughly three pounds. That’s probably what you can find in your local grocery store.

pan gravy

To start, I like to make a layer of onions, lemon and herbs in the bottom of the pan. This helps create an excellent flavor for the gravy. I rub the turkey all over with butter – lots of softened butter – then do some spices. 

Much like my whole turkey recipes, I start this out at a high temperature. We start at 450 to help develop the crispy golden outside on the turkey breast and I find that this keeps it super juicy too. After a bit of time roasting at 450, I reduce the heat and roast until it’s finished. 

easy roasted turkey breast with gravy

Once the turkey breast is out of the oven, I place it on a cutting board and use the same pan to make the gravy. This is where ALLLLL the flavor is. I remove any big pieces (like the onions, herbs, lemons, etc) then add in a quick slurry of stock and flour. 

The key to gravy is whisking and stirring constantly (again, kind of like risotto!) to avoid lumps and get a silky texture that will coat the back of a spoon. The other key is tasting the gravy and seasoning it as you go. Every gravy will be different since we’re using the drippings from the turkey, so the amount of salt and pepper relies on YOU. It’s the best way to learn how to cook.

easy roasted turkey breast with gravy

Guys, that is IT. It’s that simple.

I slice the turkey, serve with the gravy and boom – heaven. The turkey is so juicy and flavorful. The gravy is out of this world. 

This is the perfect recipe if you’re having a small Thanksgiving dinner or just want to make this for regular old dinner!  (more…)

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One Pot Garlic Butter Chicken Orzo.

This one pot garlic butter chicken orzo is a super simple weeknight meal that is ridiculously delicious. Golden chicken thighs, buttery orzo, all cooked together until tender and juicy. Top with fresh herbs and enjoy a delightful meal! Throw everything into one pot tonight for dinner!  This is the chicken dinner that you need right […]

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This one pot garlic butter chicken orzo is a super simple weeknight meal that is ridiculously delicious. Golden chicken thighs, buttery orzo, all cooked together until tender and juicy. Top with fresh herbs and enjoy a delightful meal!

Throw everything into one pot tonight for dinner! 

one pot garlic butter chicken orzo

This is the chicken dinner that you need right now. Easy to throw together, all made in one pot, tastes buttery and heavenly and so flavorful. It’s a hit all around. Juicy chicken thighs cooked with tender toasted orzo is the comfort food that hits the spot. 

If you haven’t noticed, we adore orzo in this house. We make a lot of it! My parmesan orzo is a highly requested side dish but if I have an option to make the entire dish together in one pot… I’m game. 

one pot garlic butter chicken orzo

And this is a GOOD one pot recipe. We’re not throwing raw vegetables in there or anything and just hoping they turn out. We’re searing the chicken until golden and delicious, toasting the orzo with all the flavor bits, then adding stock and cooking it all until tender and juicy and ridiculously flavorful.

I.love.it. 

searing chicken thighs

My garlic butter shrimp and orzo is hugely popular. After making it over and over again, I figured that we’d try it with chicken one night. We LOVED it. We prefer chicken thighs for this because they are so juicy and cook quickly. The method is almost foolproof. But you can try with small pieces of chicken breast and judge the doneness by taking the internal temperature. It’s super simple. This is the meat thermometer I have and it’s the best.

The best part about orzo is that it’s nearly as versatile as rice. It can be made into a baked pasta, served as a side dish, made into a cold pasta salad – the options are endless. It does all the things and is one of my kitchen all-stars for sure. 

chicken thighs and orzo

This is how I do it! The garlic butter chicken and orzo is actually quite easy and doesn’t require a ton of ingredients. I do like to serve some sort of roasted vegetable on the side. I’m sure it will come as no surprise that I do my parmesan roasted broccoli more often than not. Shocking, I know. 

one pot garlic butter chicken orzo

To start, I season the heck out of the chicken – salt and pepper all over. Then I brown it in a cast iron or ceramic pan until very golden. After it’s seared on both sides, I transfer it to a plate. 

There is usually a good amount of butter (and now chicken flavor bits) left in the skillet, so I stir the orzo right into it. YES! Pour the uncooked, dry orzo into the pan. Stir in the garlic too. I toast this and toss it for a few minutes until it gets golden and very fragrant. Then I add in the stock!

Once the stock is in the pan, I nestle the chicken back in with the orzo. I bring it to a boil, reduce it to a simmer then cover and let it cook for 15 to 20 minutes. Just until the orzo has absorbed all the liquid and the chicken is cooked through.

Finally, I toss the mixture with a bit more melted butter and sprinkle on some fresh parsley. Parmesan too, of course. (more…)

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Caesar Slaw with Crispy Chicken.

This is my all-time favorite caesar salad. A slaw-like salad with thin strands of cabbage and kale make the base, topped with my greek yogurt caesar dressing and the crispiest chicken cutlets. Lots of parmesan, please! This is a salad you need to try ASAP!  The crunchiest slaw made with cabbage and kale, tossed in […]

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This is my all-time favorite caesar salad. A slaw-like salad with thin strands of cabbage and kale make the base, topped with my greek yogurt caesar dressing and the crispiest chicken cutlets. Lots of parmesan, please!

This is a salad you need to try ASAP! 

caesar slaw with crispy chicken

The crunchiest slaw made with cabbage and kale, tossed in my homemade greek yogurt caesar dressing and topped with lots of parmesan, sourdough croutons and the crispiest chicken cutlets that you can imagine.

I could probably eat this every day for the rest of my life!

This salad is phenomenal. That is all I have to say. 

crispy chicken cutlets

The base is crunchy cabbage and kale, and while I’ve shared a kale caesar before, adding the cabbage is a game changer. It is SO crunchy and textured. It adds so much bulk to the salad in the best way possible: more crunchiness, more satiety and more staying power.

And this is coming from someone who makes kale caesar salad constantly. It’s one of the most made salads in our house! 

cabbage with caesar dressing

There is something so interesting about the thinly shredded cabbage and kale.

You look at it and think “is it a slaw, or is it salad?!” And you’re just so happily surprised at how delicious it tastes, how incredibly crunchy it is and how filling it is too. You could, of course, use it as a slaw on sandwiches too! In fact, it would probably be wonderful on my grilled chicken caesar sandwich

caesar slaw

Because the cabbage and kale are so hearty, leftovers of this work great too. Even when they are already tossed in the dressing! That makes this a great meal prep salad or one that you can grab for a work lunch the following day. Which is always a huge win. 

caesar slaw with croutons

Now. My favorite part about this salad is that… you don’t NEED the chicken. 

I mean, we love this chicken. Especially me! I love this chicken. I could make it every single day and enjoy it. But the slaw-like salad is so incredibly crunchy and delicious that it can be fabulous on its own. Especially with all of the parmesan and crunchy sourdough croutons. 

The slaw salad can be a side dish for dinner or a party too, if you decide to leave off the chicken. It’s really quite simple and delicious! 

caesar slaw with crispy chicken

And let me just say – while my written recipe below is my favorite, don’t let the ingredient list intimidate you! If you’re in a place where making the dressing seems too overwhelming, use your favorite bottled caesar. You can prep the chicken a day ahead of time or slice your cabbage and kale and store it in the fridge. Definitely take some 10-minute meal prep when making this recipe! 

This will be on maaaajor repeat.

(more…)

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Weeknight Baked Turkey Tacos.

Everyone adores these baked ground turkey tacos! These are perfect to make on a busy weeknight and so delicious. Cheesy, warm and topped with lettuce, avocado and pico de gallo, they are great for a family meal. This is our family’s most favorite taco recipe at the moment. They’re crunchy, cheesy and loaded with all […]

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Everyone adores these baked ground turkey tacos! These are perfect to make on a busy weeknight and so delicious. Cheesy, warm and topped with lettuce, avocado and pico de gallo, they are great for a family meal.

This is our family’s most favorite taco recipe at the moment.

weeknight baked turkey tacos

They’re crunchy, cheesy and loaded with all the good toppings.

taco shells stuffed with ground turkey

Tacos have changed a bit in our house! Much to my excitement, one of Max’s current favorite foods happens to be tacos. It makes me so happy and honestly… shocked. 

It’s not just any tacos though. And it’s not a version of a street taco or anything fancy.  

It’s that classic hard shell taco, which I find hilarious because it had been YEARS since I bought hard corn shells. Years. It’s basically the kind of taco I ate as a kid. 

He really loves tortilla chips and I’m not sure when, but he had a taco in a hard corn shell and put cheese, salsa and lettuce on it and was thrilled. Now he asks for them almost every single week. We even ate them the night before school as our special dinner.

ground turkey tacos with cheese

I make these many different ways, but this is the no-fuss version that happens often when we’re busy during the week. Especially now with school back in session, our weekdays are packed. I want dinner to be easy, delicious and something that everyone looks forward to.

These tacos are ALWAYS a winner. Everyone gets excited at the thought of them.

cheesy ground turkey taco

I have many turkey taco recipes here on the blog. And I have our favorite weeknight ground beef tacos too.

I almost exclusively use ground turkey for our tacos, but of course that is interchangeable with ground beef. Use whichever you have or love. I brown the ground turkey and add my own taco seasoning. It’s something that I make so often that I don’t even measure it anymore – but it is a bit smoky and not very cumin heavy. We enjoy it so much and use the seasoning mix any time we make nachos or taco salads too. 

quick pico de gallo

Once the ground turkey is ready, I stuff the shells. The kids love to help with this part too. This is what I’ve found: now that we have five solid eaters in this house, it’s great to make a big baking dish full of these tacos. It’s simple, easy and gets the job done. Plus, everything gets warm and melty and tastes so good together!

(P.S. can I just say that it’s crazy that we have FIVE eaters in this house? I seriously feel like it was just Eddie and I a few weeks ago, and I was cooking whatever, whenever I wanted and we ate whatever, whenever we wanted. My mind is blown!) 

weeknight baked turkey tacos

So, back to the tacos. I line up the shells in a 9×13 baking dish. This works best for our family but if you are feeding fewer people, use an 8×8 or 9×9 dish. Regardless of size, the taco shells won’t fit perfectly in dish. That’s okay! Just make them work and don’t smash them.

The delicious secret is to add some cheese to the bottom of the hard shell. This makes everything extra cheesy. I love to use chihuahua cheese (I find it at my local grocery store) because it melts perfectly. You can also use cheddar. Sprinkle in some cheese, then top with a few spoonfuls of the seasoned ground turkey. There is no right or wrong here, no way to overfill or underfill. Fill them as much as you wish, based on the toppings you want to add on.

weeknight baked turkey tacos

Of course, the next step is to add another little sprinkle of cheese. Cheese on both ends please! Then I add shredded lettuce. My kids love lettuce for some reason. They don’t really eat salad, but they ask for lettuce on their burgers and lettuce on their tacos! I am not complaining. 

Next comes a salsa or in this case, my quick homemade pico. This is Eddie’s favorite part of any taco-ish meal that we have, so I always make it. We use it for topping and use it as a chunky salsa too. I make it a few hours ahead of time if possible and it gets better as it sits in the fridge. I also throw in some avocado if I have it.

Then I bake ‘em. 400 degrees for 10 or 15 minutes, just until everything is crisp, warm, melty and marrying together in flavor. 

weeknight baked turkey tacos

Baking these in a dish like this makes them so incredibly easy to serve, especially to kids. This way we can all sit and eat at one time, as opposed to them eating one taco, then asking for help with another and so on. It’s convenient, delicious and also a great way to utilize the leftovers!

If we happen to have leftovers for this meal, I will wrap the tacos up in foil and store them in the fridge. A quick reheat in the oven makes them taste brand new.  (more…)

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Cozy Chicken and Stars Soup.

This cozy chicken and stars soup is the ultimate comfort meal. Rich broth, tender chicken and pasta stars mixed with vegetables, lemon and parmesan cheese. This is the most wonderful lovely dinner! It’s officially soup season! We’re kicking things off with this cozy chicken and stars soup: a classic, traditional bowl of comfort food that […]

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This cozy chicken and stars soup is the ultimate comfort meal. Rich broth, tender chicken and pasta stars mixed with vegetables, lemon and parmesan cheese. This is the most wonderful lovely dinner!

It’s officially soup season!

chicken and stars soup

We’re kicking things off with this cozy chicken and stars soup: a classic, traditional bowl of comfort food that everyone loves. Chicken noodle soup made with mini pasta stars, a spritz of fresh lemon, parmesan and herbs. 

This is super delicious and crave worthy. 

stelline pasta stars

Can we talk about how adorable these little pasta stars are? I could make all the things with these (I’m thinking my homemade spaghettios, for sure) and according to the kids, they make mealtime more fun. I couldn’t agree more. 

My favorite thing about this fun pasta shape is how it transforms the soup. We love traditional chicken noodle soup – who doesn’t?! The big soft egg noodles, bites of carrot and chicken, it’s fabulous. 

carrots, celery and chicken

But when you use a tiny cut of pasta like this stelline, everything is bite-sized. It reminds me of eating a chopped salad where you get a taste of everything in one bite! Which is my favorite thing and the best way to eat salads and soup. 

The small cut of pasta also makes the soup feel heartier. Even though it’s a brothy soup, it feels richer and more hearty since the ingredients are small enough to fit on one spoon. It’s basically perfect. 

chicken and stars soup

I based this recipe on my chicken and orzo soup which is also one of our all-time favorites. The recipe includes a splash of fresh lemon juice, a parmesan rind and fresh herbs like parsley. These things make all the difference!

They make the soup taste elevated and fancy, even though it’s really pretty simple.

chicken and stars soup

And not only is it simple, but it is easy too.

If I’m making this on a weeknight, I’ll often use a rotisserie chicken for ease. It’s my go-to hack during busy weeks and I usually have one in the fridge for recipes just like this. As long as you use a good quality stock, add the lemon, parmesan, herbs and vegetables, this soup will be packed with flavor. 

chicken and stars soup

If you’d like to make it ahead of time or store leftovers, I suggest cooking the pasta separately and storing the soup base and pasta separately as well. It’s as easy as that. Then when it’s time to eat, you combine the pasta and broth.  (more…)

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Easy Pesto Melt Chicken.

This pesto melt chicken is a super simple weeknight meal! Marinated chicken, seared until golden then topped with pesto and baked with mozzarella cheese. So delicious and easy! Super easy late-summer dinner is here! If you have some basil or pesto to use up and want an easy meal tonight, make this pesto melt chicken […]

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This pesto melt chicken is a super simple weeknight meal! Marinated chicken, seared until golden then topped with pesto and baked with mozzarella cheese. So delicious and easy!

Super easy late-summer dinner is here!

pesto melt chicken

If you have some basil or pesto to use up and want an easy meal tonight, make this pesto melt chicken skillet. It’s so easy and super flavorful, and you know we’re always looking for non-boring chicken recipes over here.

pesto melt chicken

Things have been very pesto-forward on the blog lately! It’s the perfect excuse to use up all those herbs as summer comes to a close and I can’t get enough. 

homemade pesto

When I say I make my pesto nearly every single week in the summer… that is no exaggeration.

We love it, not just on pasta, but as a spread, in a dip and more. Eddie drizzles it on just about anything.

seared chicken with pesto

This chicken is embarrassingly easy. The pesto on top browns a bit in the oven, so don’t be alarmed. It’s covered by cheese, so you’ll barely notice!

pesto melt chicken

Let’s make it!

To start, I like to marinate the chicken. You can use either boneless chicken breasts or thighs here – your preference! I do an easy marinade of olive oil, red wine vinegar, lots of garlic and spices. Sometimes I marinate for 30 minutes, other times it’s overnight! Just depends on how prepared I am. 

I sear the chicken in a hot skillet. Just until it’s all golden and browned and delicious looking! 

Then, I top with pesto. We are obsessed with my homemade pesto and I use it on this chicken 95% of the time. But you can use ANY pesto here. Any flavor, any variety, homemade or store-bought. 

pesto melt chicken

My favorite part comes next… the cheese. Of course! I top with a slice of fresh mozzarella. You can also do a handful of grated provolone or any italian blend cheese. 

Then I throw the whole skillet in the oven! I like to sear the chicken in an oven-safe skillet so I can use the same pan the whole way through. Bake until the cheese is melty and the chicken is 165 degrees F, then serve! Ooooh it’s good.

pesto melt chicken

You can really serve this with anything, but here’s an easy hack: stir some pesto into your grain. I’ve done this for years with my couscous or quinoa or rice – that’s what I do here for an easy side dish. I also toss roasted vegetables with pesto too for an easy zing. You can also slice it over a huge salad for a super savory topping. When it’s warm, it’s divine on salad! 

Now that’s easy enough, right?! (more…)

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DUCK BREAST WITH CHERRY SAUCE

Light some candles, pour some red wine, and enjoy this restaurant-level meal.

My husband and I are crazy about duck. We love baked duck legs or duck fillets. When you serve duck for dinner, there is always some sense of celebration and the coziness of home. Light some candles, pour some red wine, and enjoy this restaurant-level meal.

Despite the long description in this recipe, the dish is prepared quickly. It only takes half an hour. If you don’t have pears, you can serve mashed potatoes or buttered white rice as a side dish.


Duck Breast with Cherry Sauce and Pears

Recipe

Braised Cabbage and Pork Ribs
PREP TIME COOK TIME MAKES
2-3 minutes 30-40 minutes 2 servings

INGREDIENTS (serves 2)

  • 2 duck breasts
  • 1 pear

For the sauce:

  • 150 g (5,5 oz) seedless cherries
  • 12-15 g (0,5 oz) ginger
  • 5 cloves
  • 2 allspice peppercorns
  • 1 (25 g) shallot
  • 2 tsp honey
  • 1 tbsp balsamic vinegar
  • 1 tbsp port wine (or red wine)
  • 1 small cinnamon stick
  • 1 tbsp butter

INSTRUCTIONS

Duck breasts:

  1. Take the breasts out of the refrigerator ahead of time and remove the packaging. Warm to room temperature. If you can take the duck out 1 hour before cooking, do it!
  2. Pat the breasts dry on all sides with a paper towel. Cut the skin diagonally with a sharp knife. An old knife will not to cut the skin deep enough and expose the meat.

Skillet: I highly recommend using a skillet with a thick bottom. A cast-iron one is ideal.

  1. Place the breasts in a dry, cold skillet, skin side down, and fry over low heat until golden and the skin is crispy. It takes about 20 minutes. Check the skin from time to time so it doesn’t get too dark.

You need to roast the duck over low heat to melt out all the fat and make the skin thin and crispy. Meanwhile, the meat inside will cook evenly and gently become pink.

  1. Turn the duck over and cook for another 5-7 minutes. Transfer to a plate, skin side up, and let stand for 5 minutes. Save the grease in the skillet. We will fry the pear slices in it. See the description after the sauce.

Sauce:

  1. Cut the shallot into very small cubes.
  2. Take 2 tablespoons of the fat the duck was roasted in or use regular vegetable oil.

You don’t have to wait for the duck to cook. Just take the fat out of the frying pan as soon as you have the right amount.

  1. Fry the onions until soft over low heat. The onions should not change color. It takes about 10-15 minutes.
  2. Add honey and caramelize for about 5 minutes. Pour in the vinegar and evaporate it.
  3. Add the port, cherries, ginger, 1 tablespoon of water, and spices. When the cherries are thawed (if using frozen cherries), press them down with a spoon. Cook until the cherries let off their juice.
  4. Add the butter and actively incorporate it into the sauce so that it thickens and adds luster to the sauce. Remove from the fire. Remove the cloves and allspice.

Pear:

  1. Cut the pear into slices. Fry each piece on both sides over medium heat until golden.
  2. Cut the duck lengthwise into slices. Salt and pepper each piece.
  3. Pour the sauce onto a plate. Place the duck slices and pears on top. Serve immediately.

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What to Cook This Week?

Garlic Butter Zucchini Boat Bolognese.

This zucchini boat bolognese is an excellent weeknight meal! It’s super delicious: the zucchini is brushed with garlic butter, filled with bolognese and topped with cheese, then baked until melty and warm and golden. Delish! It’s zucchini boat season! Okay technically it can ALWAYS be zucchini boat season, but if you find yourself with a […]

The post Garlic Butter Zucchini Boat Bolognese. appeared first on How Sweet Eats.

This zucchini boat bolognese is an excellent weeknight meal! It’s super delicious: the zucchini is brushed with garlic butter, filled with bolognese and topped with cheese, then baked until melty and warm and golden. Delish!

It’s zucchini boat season!

zucchini boat bolognese

Okay technically it can ALWAYS be zucchini boat season, but if you find yourself with a ton of garden zucchini this time of year and you’re not sure what to do with them? Make these boats. They are incredible!

The zucchini boats are smothered in garlic butter and then filled with ground turkey bolognese, topped with cheese and baked until everything is melty, warm and wonderful. We can’t get enough over here. 

zucchini boats filled with meat sauce

This zucchini bolognese is a perfect weeknight meal – it’s cozy and comforting, is a great way to use up all that garden zucchini, is an even better way to use up some leftover bolognese you may have and it all around delicious! I’ve been obsessed with zucchini boats ever since making my bruschetta quinoa zucchini boats and these are no exception.

Also, my kids LOVE this, so it’s a great way to get in some vegetables. And we enjoy it so much too. The zucchini is a big crunchy on the bottom, so the texture is there too. It’s awesome.

zucchini boat bolognese

Just look at that golden, bubbly, melty cheese. It’s my love language.

zucchini boat bolognese

For this recipe, I use my weeknight ground turkey bolognese. It’s a riff on our favorite bolognese which is a recipe that can be found in my cookbook The Pretty Dish. Everyone absolutely loves it.

This weeknight version is fairly simple and comes together fast, but it’s also something you can make ahead of time! It’s hearty and filled with vegetables, a touch of red wine and parmesan. Of course, the longer it sits the better it tastes, so it’s up to you when you make it. But don’t be discouraged if you find this recipe and plan on making it the day of. It’s still super delicious. We adore!

zucchini boat bolognese

And! If you want to make this entire recipe meatless, I also have a lentil bolognese recipe that has excellent texture and the same classic flavor. I’ve served it to Eddie before and he ACTUALLY THOUGHT IT WAS MEAT!

Which is huge, because he’s the biggest carnivore ever. So if you’re looking for a veg substitute, make the lentil version instead. 

zucchini boat bolognese

My favorite part of these zucchini boats is the garlic butter. I make a garlic butter and brush it all over the cut zucchini, which adds an extra layer of flavor. Heck, I could eat the zucchini slathered in the garlic butter alone – it’s that good. 

Once done, I top with lots of parmesan, fresh basil and it’s perfect mix of comfort food with fresh garden herbs. Delish.
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The post Garlic Butter Zucchini Boat Bolognese. appeared first on How Sweet Eats.