Say hello to the best grilled cheese ever: garlic bread grilled cheese! Roasted garlic butter, sourdough bread and melty fontina cheese come together to make the ultimate crunchy, crispy grilled cheese sandwich. Um hi. Yes, we’re going there! Garlic bread grilled cheese. It’s a thing. At least, let’s make it a thing. One that we […]
Say hello to the best grilled cheese ever: garlic bread grilled cheese! Roasted garlic butter, sourdough bread and melty fontina cheese come together to make the ultimate crunchy, crispy grilled cheese sandwich.
Um hi. Yes, we’re going there!
Garlic bread grilled cheese. It’s a thing. At least, let’s make it a thing. One that we can never forget!
A super roasty savory garlic butter spread on sourdough and toasted until golden and cheesy and crispy and melty and… it’s just everything. Grilled cheese, elevated. Grilled cheese, fancy, but not.
I’m just not sure I can eat grilled cheese any other way now.
This is truly the most indulgent grilled cheese – it’s perfect for garlic lovers but also just anyone that adores fun flavor. My first test of these happened when we had a house full and I cut them into tiny strips. They disappeared almost instantly! A buttery, melt-in-your-mouth sandwich that cannot be ignored. I am telling you it is the best thing to make this week.
I make the garlic butter first. I love to use roasted garlic cloves for this or even better – my garlic confit. The recipe for the confit is in Everyday Dinners and it is divine!
The roasted garlic cloves get mixed into softened butter with parmesan, some salt and fresh herbs. Oh my word. It’s so delicious. In the summer, I make this butter mixture all the time for garlic bread on the grill. I use the leftovers for pan-roasting vegetables or even grilled chicken. It’s versatile!
Today, like a complete lunatic, I’m spreading it on sourdough bread for the perfectly garlicky grilled cheese. It will CHANGE THE GAME when it comes to grilled cheese.
For the cheese itself, I love to use freshly grated fontina cheese. It’s the meltiest cheese and just so fantastic. But of course, any cheese works! Use your favorite cheese because just about anything goes with garlic bread. This is a fact.
Then, I mean… I toast it. Just like a regular old grilled cheese. Low and slow.
The garlic-buttered bread slices get stuffed with the grated fontina cheese and hang out in a skillet for a bit until super toasty, golden, crunchy, buttery and melt-in-your-mouth delish.
We are obsessed with this chicken with baked lemon pasta! It’s the perfect flavorful, comforting dinner that everyone loves. Add a roasted vegetable on the side and it’s the ideal weeknight meal. Monday dinner is served! This dish is cozy, satisfying and COMPLETE. A full meal right here, and you can throw in some roasted […]
We are obsessed with this chicken with baked lemon pasta! It’s the perfect flavorful, comforting dinner that everyone loves. Add a roasted vegetable on the side and it’s the ideal weeknight meal.
Monday dinner is served!
This dish is cozy, satisfying and COMPLETE. A full meal right here, and you can throw in some roasted vegetables. Creamy, lemony pasta tossed with parmesan and baked until tender. Juicy, flavorful chicken sliced and served with it for a dinner that you will love.
You may even fight over the leftovers.
The biggest request I get from you guys is to share more “full meals”. Whole meals, including the entree and the side dish, that may be different from something in one pot, on one sheet pan, etc. And I love to do that because it’s often what I’m searching for too. Especially when I’m menu planning for the week and trying to simplify.
This pasta and chicken is a meal that we make often, so I am pumped to be sharing with you today.
It sort of feels fancy, but it isn’t at all.
It’s cozy and comforting without being heavy and decadent.
And it’s super versatile! You can swap the cheese in the pasta, throw in some vegetables, change up the seasonings on the chicken and more.
P.S. please see those brown buttery flecks in that pasta above?! I mean… oh my word.
If you have a copy of Everyday Dinners, you know I have a recipe for a cheesy lemon orzo in the book. It’s baked, almost like a light lemon orzo mac and cheese – and it’s divine. I make a version of it often for dinner, and end up using any cut of pasta I have in the house. Sometimes I even mix pastas if I have a few left of each!
I start this the same way I do my parmesan orzo – by toasting the pasta in butter and garlic. Sort of like risotto! This is an extra step, of course, but it makes it SO worth it. It adds a depth of flavor that wouldn’t be there otherwise. This is why we use a tiny cut of pasta. I used farfallini in this recipe, but I have a hard time finding it now. Ditalini and orzo would work too. And when the pasta cooks up, the toasty little bits are just incredible. After that, I add stock and bake it for a bit. Then stir in all the goodness: the fresh lemon zest and parmesan.
While the pasta bakes, I make an easy chicken breast in my cast iron skillet. I love doing chicken this way because it’s simple, but still flavorful. The cast iron results in golden brown crust – this is why I love to use butter here. You get that browned butter, super golden outside on the chicken breast and so.much.flavor. It’s totally worth it. (more…)
We love this squash soup with curried brown butter so much! The soup is rich and creamy, silky smooth and so delicious, topped with crispy bacon and drizzled with curried brown butter. Deeeeelish. We have a creamy bowl of squash goodness today! Can you tell I’m on a big soup kick? I have four or […]
We love this squash soup with curried brown butter so much! The soup is rich and creamy, silky smooth and so delicious, topped with crispy bacon and drizzled with curried brown butter. Deeeeelish.
We have a creamy bowl of squash goodness today!
Can you tell I’m on a big soup kick? I have four or five more coming down the line for you and am probably going to share one a week until the end of winter!
I love nothing more than a good soup. It’s so versatile and filling and a great way to use up everything in the fridge.
This butternut squash soup is so flavorful because it starts with a bit of diced bacon. It’s creamy and silky, then drizzled with curried brown butter for a major taste explosion. It’s rich and a little bit goes a long way. Crusty, toasty sourdough is perfect on the side.
Butternut squash soup might be in the top five soups for me. I live for a GOOD squash soup. I often make a coconut curry butternut squash soup if I’m in a rush. We all love that. And I’ve made this smoky butternut soup with gruyere… now that is a flavor combo to get behind. I’ve made a regular old butternut squash soup many times on Thanksgiving, served as shooters for an appetizer. So I took that recipe and fancied it up a little, because I can’t let anything be.
It’s true, I’m always on the search for the next best recipe. It’s why I come up with so many delicious ones.
As simple as this soup looks, it’s packed with flavor. It starts with the bacon that imparts a smoky savoriness into the whole pot. It’s topped with fresh herbs, a dollop of plain yogurt or creme fraiche, the crispy, crunchy bacon bits and then the brown butter.
This brown butter is my lifeline.
Let’s talk about the curried brown butter. This is one of my favorite things – I’ve made this for over a decade and it’s a game changer.
If you’re a longtime reader, you might remember how much I’ve always loved this green lentil soup by Heidi Swanson. I’ve been making this soup for over a decade and it’s where the original curried brown butter recipe comes from. This is a recipe that I will make forever – it’s so comforting, cozy, very filling and soul warming. (more…)
The perfect lunch is here: lemon chicken caesar wraps! These soft tortillas are filled with crispy lemon chicken cutlets, fresh, crunchy romaine lettuce, parmesan and lemon caesar dressing. Delicious, satisfying and fun to make at home! I’ve got a lunch or dinner that you need to put on your radar. Say it with me… Lemon […]
The perfect lunch is here: lemon chicken caesar wraps! These soft tortillas are filled with crispy lemon chicken cutlets, fresh, crunchy romaine lettuce, parmesan and lemon caesar dressing. Delicious, satisfying and fun to make at home!
I’ve got a lunch or dinner that you need to put on your radar.
Say it with me…
Lemon
Chicken
Caesar
Wraps
!!!!!
Cue all the exclamation points. These are so delicious, so satisfying, so incredibly wonderful for lunch or dinner.
These soft tortillas are filled with the crunchiest lemon chicken cutlets, topped with crisp romaine lettuce, drizzled with my homemade lemon caesar dressing and sprinkled with parmesan.
They.are.so.good.
If you’re a sandwich or a wrap person, you’re about to lose your mind. These are dreamy. They are wonderful when made fresh and served slightly warm or prepped ahead of time for lunch and enjoyed chilled. They taste like they came from your favorite boutique cafe – and they’re worth making the chicken AND the dressing.
That’s right, we’re making crispy lemon chicken cutlets and a lemon caesar dressing. Both are fantastic, and you can add them to the list for salads, sandwiches, pretty much anything.
You can use any kind of chicken for this. In the summer, I’m always a fan of grilled chicken. I also love to use my crispy chicken cutlets, which is what I show you here in the photos and recipe below. I add some lemon zest to the breadcrumbs and slice the chicken as thin as I can. Like, paper thin! Thin chicken cutlets make for the crispiest, best bite and we adore them like this.
So I use breadcrumbs, a bit of parm and the lemon zest. A quick dip in egg, the breadcrumb mixture and then I cook in a pan in olive oil until super golden and crisp. With thin chicken breasts like this, they easily cook in the pan quickly. If I use thicker chicken breasts, I will brown them until golden and stick in an oven at 350 degrees for 10 minutes or so to ensure they are finished.
Of course, I use our favorite greek yogurt caesar dressing for this. I know I ramble on and on about how delicious this recipe is, but it has been in the rotation over here for over a decade. I make it constantly – almost once a week. It’s easy, simple, can be made in a blender and stored in the fridge for about a week. It’s perfect.
The dressing already calls for lemon juice, so to up the lemon flavor, I add some fresh lemon zest too. Ooooh the lemony zing is so good. I’ve made it a few more times with the lemon zest for caesar salad and I can’t recommend it enough – especially if you’re a crazy lemon fan.
Once the chicken and dressing are made, you need a tortilla or a wrap (I love the lavash wraps, Eddie loves a burrito-sized tortilla), some grated parmesan and a bit of fresh chopped romaine. The crispier the romaine, the better. It adds a refreshing crunch and brings the whole thing together.
I love to use leftover chicken and dressing for salads, or make extra wraps for the next day. We think they are delicious straight from the fridge!
Crunchy, creamy, cheesy and everything you want in a wrap!
Chips or carrots on the side and you’re good to go. YUM.
The perfect lunch is here: lemon chicken caesar wraps! These soft tortillas are filled with crispy lemon chicken cutlets, fresh, crunchy romaine lettuce, parmesan and lemon caesar dressing. Delicious, satisfying and fun to make at home!
Course Main Course
Cuisine American
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Servings 4people
Author How Sweet Eats
Ingredients
1poundboneless skinless chicken breasts, cut into 6 or 8 cutlets
1 ½cupsseasoned bread crumbs
⅔cupfinely grated parmesan cheese
3teaspoonsfreshly grated lemon zest
1large egg,lightly beaten
2 to 3tablespoonsolive oil
4wraps or large tortillas
4cupschopped romaine lettuce
lemon caesar dressing
4garlic cloves,minced
3tablespoonsgreek yogurt
2tablespoonsfinely grated parmesan cheese
1tablespoondijon mustard
2teaspoonsred wine vinegar
2teaspoonsfreshly grated lemon zest
1teaspoonanchovy paste
½lemon,juiced
kosher salt and pepper
⅓cupextra virgin olive oil
Instructions
Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs, lemon zest and parmesan in another plate or bowl.
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.
Now it’s time to build your wrap! Heat the tortilla in the microwave for a few minutes or even the oven for 1 minute. Place a handful of lettuce in the center of the wrap. Top it with a few pieces of chicken. Drizzle on 1 to 2 tablespoons of caesar dressing. Top with parmesan cheese. Fold up the top and the bottom of the tortilla, then roll the sides in tightly to wrap it up.
Serve with extra dressing for dipping.
lemon caesar dressing
To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, lemon zest, and a big pinch of salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
This skillet pepperoni pizza is incredible! Made in a cast iron pan, it’s quick and easy, the crust is bubbly and chewy, and it’s covered in melty cheese then drizzled in hot honey. The combination is fabulous! I’ve got a pizza you will want to make on repeat. Chewy, flavorful crust, tons of melty mozzarella, […]
This skillet pepperoni pizza is incredible! Made in a cast iron pan, it’s quick and easy, the crust is bubbly and chewy, and it’s covered in melty cheese then drizzled in hot honey. The combination is fabulous!
I’ve got a pizza you will want to make on repeat.
Chewy, flavorful crust, tons of melty mozzarella, crispy pepperoni cups, sprinkles of blue cheese and drizzles of hot honey.
This pizza checks all the boxes. It’s cheesy and hot, with a hint of heat from the hot honey, a bit of sweetness and a creamy tanginess from the blue cheese. Not sure a flavor combo better exists. And I should know because I can’t stop making this darn pizza.
Truly! I’ve made it almost every week for the last few weeks. It’s to the point where Eddie is almost getting sick of it because I’ve made it so much.
I will never tire of it. I’m declaring it my new favorite pizza combination and that’s that.
I LIVE for blue cheese. It’s one of my favorite things. And hot honey? Well, of course.
The toppings here aren’t anything new. I’ve made lots of pizza with blue cheese and drizzled just about every pizza with hot honey for years now. But this simple pizza topped with those two things makes me lose my mind in deliciousness. It’s really so good!
The cast iron method is so underrated in my opinion. It’s just so EASY. Once your dough is ready, you throw it in the pan, throw on your toppings and then pop it in the oven for a few minutes. It’s so simple. And if you have dough on hand, like leftover dough in the fridge or you buy your favorite pizza dough, it comes together even quicker.
The skillet gets HOT so that is the only concern here. It’s also heavy! Right now, I am loving this staub cast iron pan. It might just be the best one I’ve ever used. My mom still uses a cast iron pan that is over 100 years old!
Anyhoo.
I use my go-to dough for this recipe. Then the rest is embarrassingly easy.
Marinara.
Mozzarella and/or provolone.
Pepperoni.
Blue cheese!
I heat the skillet until hot. Once it’s hot, I throw the dough in and let it cook for a minute or two. Toppings go on next. Then it heads into the oven for five minutes or so until super bubbly and golden and finished.
Taco smashed potatoes are a great weeknight meal! Crispy, crunchy smashed potatoes are topped with seasoned taco meat, guacamole, sour cream, cheese and more. Load up your favorite toppings and go to town! It’s my new favorite way to do taco night! Super crunchy smashed potatoes topped with alllllll our favorite taco fixings. Think seasoned […]
Taco smashed potatoes are a great weeknight meal! Crispy, crunchy smashed potatoes are topped with seasoned taco meat, guacamole, sour cream, cheese and more. Load up your favorite toppings and go to town!
It’s my new favorite way to do taco night!
Super crunchy smashed potatoes topped with alllllll our favorite taco fixings. Think seasoned ground beef, melty cheese, guacamole, sour cream, diced tomatoes, cilantro, pickled onions and more!
The most versatile dinner is here.
What’s your favorite thing? Because I’ll put it on a smashed potato. I swear.
Instead of a baked potato bar, we’re doing a smashed potato bar. Set up all of your favorite taco toppings, make a pan of smashed potatoes and then go to town.
Hello, how fun!
Also, extra delicious. Very satisfying and filling. Plus, they taste amazing.
My love for smashed potatoes knows no bounds! I will put just about anything on a smashed potato… as evidenced here.
Oops.
The classic version is a go-to side dish around here. I don’t even want to tell you how often we make them.
They are just so delicious though! With their golden crunchy edges, their buttery soft bites and the salty, crisp skin. Aside from eating them off the sheet pan alone, I will cover them in all.the.things.
Give me all the sauces. The cheeses. The toppings.
Sprinkle everything on a smashed potato and I’m game.
I love these so much because everyone else loves them for dinner. So it’s easy for me. You can load them up with ground beef, turkey or shredded chicken or make a vegetarian version. You can do beans instead of (or in addition to!) meat.
Guac or diced avocado, sour cream or a lime crema drizzle. The options are truly endless. (more…)
We love these chicken bacon ranch stuffed peppers! Caramelized peppers stuffed with a quinoa filling, loaded with chicken, broccoli, bacon, ranch seasoning and more. So satisfying and delicious! There’s a new stuffed pepper in town. It’s no secret that I’m ALWAYS creating new and exciting dinner ideas and I’m thrilled to tell you that we’ve […]
We love these chicken bacon ranch stuffed peppers! Caramelized peppers stuffed with a quinoa filling, loaded with chicken, broccoli, bacon, ranch seasoning and more. So satisfying and delicious!
There’s a new stuffed pepper in town.
It’s no secret that I’m ALWAYS creating new and exciting dinner ideas and I’m thrilled to tell you that we’ve got a good one. This is amazing!
These peppers are stuffed with a broccoli chicken quinoa filling, made with crispy bacon and drizzled with ranch dressing. They are warm, cozy, incredibly satisfying and taste absolutely wonderful. You don’t want to pass these up!
A million years ago I worked at Quiznos as a part time job. It was when it was a newer chain and I quickly fell in love with the chicken bacon ranch sandwich. I’ve mentioned before that I never really cared for ranch dressing – never really ate anything with ranch, actually (no, not pizza), so this was huge.
And it was so, so good. I’ve really enjoyed that flavor combination ever since, but it’s been years since I made anything close to a sandwich with those flavors.
I do have a chickpea bacon ranch salad that we really enjoy, but I tend to make it as a quick side dish to go with another meal component.
So enter: our chicken bacon ranch stuffed peppers. With broccoli! And quinoa!
The texture is incredible. These are so wildly satisfying, so filling and super delicious. There is something in them for everyone and the kids like them too.
Like most stuffed pepper recipes, this one does have a few steps – but they are so worth it.
I start with the bacon. I cook it until crispy then remove it from the pan – then throw in any other vegetables I want to add. Like onions, garlic and in this case, broccoli. Once those are sauteed a bit, I make the quinoa in the same pan.
You can use another grain here. I like to do a quick cooking one, so quinoa takes about 15 minutes and that’s perfect. I add in the quinoa and stock and cover the pan, cooking it with the vegetables.
While the quinoa cooks, I also pre-roast the peppers. If you’ve made any of my other stuffed pepper recipes, you know this is my secret. It takes 15 extra minutes but it is SO worth it. To do this, I slice the peppers and season them with salt and pepper. Then I roast them by themselves for 10 to 15 minutes.
Pre roasting the peppers gives them that classic roasty, caramely flavor that everyone loves. The peppers are more tender when they are finished too, which is how we prefer them anyway. It’s a few minutes of time and if you start it when you start the recipe, everything is done at the same time!(more…)
