Custard Toast

Flavorful and delicious homemade cinnamon custard smothered in toast and topped with fresh fruit is a great kid-friendly way to start the
The post Custard Toast appeared first on Salty Side Dish Recipes.

Flavorful and delicious homemade cinnamon custard smothered in toast and topped with fresh fruit is a great kid-friendly way to start the

The post Custard Toast appeared first on Salty Side Dish Recipes.

The Best Fall Desserts – Over 40 Recipes

Fall dessert recipes are filled with warm, cozy flavors like pumpkin, apple, and spices! We’re sharing our favorite fall party desserts and it’s a lot of pumpkin goodness! These festive treats are perfect for fall entertaining. I look …

Fall dessert recipes are filled with warm, cozy flavors like pumpkin, apple, and spices! We’re sharing our favorite fall party desserts and it’s a lot of pumpkin goodness! These festive treats are perfect for fall entertaining. I look forward to the fall season, the crisp air, visits to the pumpkin patch, and warm apple cider every […]

The post The Best Fall Desserts – Over 40 Recipes appeared first on Sugar and Charm.

Creamy Zucchini Pasta

This zucchini pasta recipe is lusciously creamy, flavored with Parmesan and Pecorino cheese, basil and lemon zest. A tasty simple…

A Couple Cooks – Recipes worth repeating.

This zucchini pasta recipe is lusciously creamy, flavored with Parmesan and Pecorino cheese, basil and lemon zest. A tasty simple dinner!

Zucchini Pasta

Got a bit of zucchini on hand? Here’s one way to turn it into dinner: this Creamy Zucchini Pasta recipe! It’s luxuriously creamy, coating the noodles in a silky Parmesan and Pecorino sauce. Add rounds of savory sautéed zucchini, garlic, lemon zest and a pop of herbaceous basil, and each bite is a symphony of flavor. We like to garnish with crunchy breadcrumbs for a pop of texture. This one was so satisfying, we couldn’t stop sneaking bites from the skillet before serving! Here’s how to whip up this summery recipe at home.

Ingredients for this zucchini pasta recipe

There are loads of ways to make a zucchini pasta dish, ranging from classic to creative spins. Of course, you can spiralize this green veggie into those popular noodles (yep, zoodles!). But for our spin, we prefer a more classic Italian-inspired vibe. This zucchini pasta recipe features thin rounds of zucchini, sautéed until juicy and savory, combined with a silky creamy sauce flavored with Parmesan and Pecorino. Toss in basil, garlic and lemon zest and it’s a party with the VIP ingredients of summer. Here’s what you’ll need for this recipe:

  • Pasta noodles: We like long noodles like spaghetti or bucatini here. But it also works with short noodles like rigatoni or penne!
  • Zucchini: Look for medium thin zucchini, which makes easy-to-eat rounds. If all you have is large zucchini, slice them into half moons.
  • Garlic
  • Olive oil
  • Butter
  • Onion powder and salt
  • All purpose flour
  • Milk
  • Lemon zest
  • Parmesan and Pecorino Romano cheese
  • Basil leaves, for garnish
  • Italian panko, for garnish (optional)
Pasta with zucchini

For the pasta: use short or long

This zucchini pasta works with any type of pasta noodle, making it endlessly versatile! We like it with a long noodle like spaghetti or bucatini because it gives a more elegant feel. But that’s not to say it’s not delicious with a short noodle. What not to choose? Don’t use angel hair: it absorbs too much of the sauce and gets clumpy. Here are some top choices for noodles for this zucchini pasta:

  • Spaghetti
  • Bucatini (hollow spaghetti: a top choice!)
  • Fettucine
  • Linguine
  • Rigatoni (our top choice for short pasta)
  • Gemelli
  • Penne
  • Medium shells
  • Fusilli (spirals)
  • Farfalle (bowties)

Tips on making zucchini pasta

Ready to make this zucchini pasta? Jump down to the recipe below. Or, here are a few notes on the process to keep in mind while you’re making it:

  • This recipe uses 3 pots: a large pasta pot, large skillet for the zucchini, and small or medium saucepan for the cream sauce. Don’t worry: it’s worth dirtying the 3 for the amount of flavor here!
  • When sautéing the zucchini, flip the slices often so they all get evenly brown. It takes a little patience because you’ll have a few layers of zucchini. It doesn’t have to be perfect! Try not to overcook them or it can become mushy.
  • The cream sauce comes together quickly. Plan to spend 5 minutes of undivided attention at the stove for the sauce.
Zucchini Pasta Recipe

Don’t forget the garnish

Keep in mind: this zucchini pasta recipe looks a little plain without the garnish! So don’t leave it out! It adds both flavor and visual style. Here’s what to do:

  • Load the pasta onto a plate. Try to get a good mix of pasta and zucchini (which can be hard with long noodles!).
  • Add chopped basil. This brings in the final fresh, herby flavoring to the dish. Bonus side note: basil turns brown in the fridge, so keeping it as a garnish helps the look of leftovers.
  • Sprinkle with Italian panko if desired (or Parmesan cheese). We love the crunch of a little breadcrumbs on top! Italian panko are seasoned with Italian herbs: you can also use plain panko or breadcrumbs. Or, use some additional grated or shredded cheese.
  • Add fresh ground black pepper and/or red pepper flakes. A hint of spice adds the final seasoning.
  • If desired, add extra lemon zest. It looks nice and punchy, but it’s not required.
Zucchini Pasta

Ways to serve zucchini pasta (and a note on portion size)

This zucchini pasta is a tasty summer dinner recipe! Keep in mind: the portion size is modest at 8 ounces pasta for 4 servings. If you’re serving as a main dish, add some additional protein or side dishes to make it a filling meal. Got very hungry eaters? Make sure to add protein, have filling sides or double it and use 1 pound of pasta. Here are a few serving suggestions:

More zucchini recipes

Love this summery green veggie? Here are some of our favorite zucchini recipes for using it:

This zucchini pasta recipe is…

Vegetarian. For gluten-free, use gluten-free pasta.

Print
Zucchini pasta

Creamy Zucchini Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This zucchini pasta recipe is deliciously creamy, flavored with Parmesan and Pecorino cheese, basil and lemon zest. A pure and simple dinner!


Ingredients

  • 8 ounces spaghetti or bucatini*
  • 1 pound zucchini (2 medium thin zucchini), sliced into 1/4-inch rounds
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • ¼ teaspoon onion powder
  • 1 teaspoon kosher salt, divided, plus more if desired
  • 2 tablespoons salted butter
  • 2 tablespoons all purpose flour
  • 1 ½ cup 2% milk
  • 1 teaspoon lemon zest
  • ½ cup shredded Parmesan cheese, plus more to garnish
  • ¼ cup shredded Pecorino Romano cheese
  • ¼ cup chopped basil leaves, for garnish
  • 2 tablespoons Italian seasoned panko, for garnish (optional)

Instructions

  1. Bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Drain and toss the pasta with a bit of olive oil.
  2. Meanwhile, slice the zucchini and mince the garlic. In a large skillet, heat the olive oil over medium high heat. Add the zucchini slices. Cover the skillet and cook for 1 minute, then uncover and stir, moving the bottom slices as necessary. Cover again for 1 minute then uncover and stir in ½ teaspoon kosher salt and onion powder, moving slices to the bottom layer as necessary so that they can get browned. Reduce the heat slightly. Keep the pan uncovered and cook about 6 to 8 more minutes until most of the zucchini are tender and browned, continuing to flip the zucchini and move them to the bottom layer so they cook evenly. Add the minced garlic in the last 1 minute. Then remove from the heat.
  3. In a small or medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 minute. Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Constantly whisking, continue to add splashes of milk until the entire quantity is incorporated and smooth. Increase the heat and continue whisking until the sauce starts to bubble and thicken, about 2 to 4 minutes. Stir in the Parmesan and Pecorino cheese, lemon zest, and ½ teaspoon kosher salt.
  4. Add the cooked pasta to the skillet with the zucchini and stir in the sauce. If the sauce is sticky, add a splash of milk and stir it in to form a creamy sauce, heating it over medium low heat if necessary. Taste and add the remaining ¼ teaspoon salt.
  5. To serve, add the garnish (do not omit!): top with chopped basil, breadcrumbs or more grated Parmesan, fresh ground black pepper, and optional red pepper flakes. Leftovers store well refrigerated for up to 3 days.

Notes

*This recipe also works with short pasta noodles like rigatoni or penne.

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Pasta
  • Diet: Vegetarian

Keywords: Zucchini pasta, pasta with zucchini, zucchini pasta recipe, zucchini pasta recipes

A Couple Cooks - Recipes worth repeating.

One Pot Lemon Pepper Chicken with Orzo

Lemon Pepper Chicken with Orzo is a zesty one-pot meal featuring juicy chicken thighs, orzo, feta, and lemon pepper for tons of flavor!

The post One Pot Lemon Pepper Chicken with Orzo appeared first on Budget Bytes.

Welcome to another episode of “How can so few ingredients make such a delicious meal?!” One-pot meals are a miracle, my friends, and this Lemon Pepper Chicken with Orzo is the perfect example. This dish is packed with flavor thanks to a hefty dose of lemon pepper, chicken broth, juicy chicken thighs, and a pop of feta at the end. Plus, it’s fast, easy, and barely anything to clean up afterward. :)

Originally posted 8/5/2015, updated 8/15/2022.

Overhead view of lemon pepper chicken and orzo in the skillet with a napkin and parsley on the sides.

What’s in Lemon Pepper Chicken with Orzo

For this skillet meal, I liberally seasoned some bone-in, skin-on chicken thighs with lemon pepper, then combined it with some orzo, chicken broth, and parsley. Everything gets cooked together in one pot so that orzo soaks up all the flavor from both the chicken thighs and the broth, and not a drop of flavor is lost. It’s so simple, yet so good. Add a quick little side salad with fresh greens and you’ve got a five-star dinner (and very few dishes to clean). Victory!

Can I Use Boneless Chicken?

I used bone-in, skin-on chicken thighs for this recipe, but you can use boneless thighs or breasts if you prefer. The chicken will cook a little faster if you use boneless and you might miss out on a little bit of the flavor that comes with bone-in chicken. Also, be aware that chicken breasts do tend to dry out faster than chicken thighs, so the end product won’t be quite as juicy.

Tips for Cooking One Pot Pasta

Getting one pot pasta meals to cook just right can take a little practice, but here are a few tips to make sure your pasta cooks evenly and all the way through without leaving too much liquid behind:

  • Use a heavy or thick-bottomed piece of cookware. Thin cookware doesn’t cook evenly and can leave some pasta undercooked and some pasta overcooked. A deep skillet or Dutch Oven will work well for this recipe.
  • Use a burner that is close in size to the bottom of your pot or pan. If the burner is a lot smaller than the width of the pan, you may have trouble getting the outside edges to cook evenly.
  • Make sure the broth is simmering the whole time. Heat settings on ranges can vary, so you may need to adjust the heat up or down slightly to maintain a simmer in the broth.

Lemon pepper chicken and orzo in a shallow bowl with a fork.

Overhead view of a pot full of lemon pepper chicken and orzo.

One Pot Lemon Pepper Chicken with Orzo

Lemon Pepper Chicken with Orzo is a zesty one-pot meal featuring juicy chicken thighs, orzo, feta, and lemon pepper for tons of flavor!
Course Dinner, Main Course
Cuisine American
Total Cost $7.54 recipe / $1.89 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 612kcal
Author Beth - Budget Bytes

Ingredients

  • 4 chicken thighs* $3.74
  • 2 Tbsp lemon pepper seasoning $0.60
  • 1 Tbsp cooking oil $0.04
  • 2 cloves garlic $0.16
  • 2 cups chicken broth $0.26
  • 1/4 cup chopped parsley $0.20
  • 1.5 cups orzo $1.29
  • 2 oz. feta, crumbled $1.25

Instructions

  • Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning (about 2 Tbsp lemon pepper total).
  • Heat a large deep skillet over medium. Once hot, add the cooking oil. Add the seasoned chicken thighs, skin side down, and let them cook undisturbed until browned (about 6-8 minutes for bone-in skin-on thighs). Flip the chicken thighs and cook until browned on the second side. The chicken will be cooked most of the way through at this point but will finish cooking when simmered with the orzo. Remove the chicken to a clean plate.
  • While the chicken is browning, roughly chop about 1/4 bunch of parsley and mince two cloves of garlic. After removing the chicken from the skillet, turn the heat down to low, add the minced garlic, and sauté the garlic in the residual fat for about a minute.
  • Add 2 cups of chicken broth to the skillet and stir to dissolve the crispy browned bits from the bottom of the pan. 
  • Add the orzo and half of the chopped parsley. Stir to combine. Finally, return the chicken to the skillet, skin side up.
  • Place a lid on the skillet, turn the heat up to high, and let the broth come to a full boil. Once it reaches a boil, turn the heat down to low. Let the skillet simmer on low for about 15 minutes, or until most of the broth has been absorbed. Make sure it’s simmering the whole time. If it stops simmering, increase the heat slightly until it just starts to simmer again.
  • After about 15 minutes the orzo should be tender and most of the broth absorbed but there will still be a little sauce in the skillet.
  • Fluff the orzo around the chicken a bit with a fork, then top with the remaining parsley and the crumbled feta. Serve and enjoy!

Notes

*I used bone-in chicken thighs with skin, but you could use boneless and skinless, if preferred.

Nutrition

Serving: 1Serving | Calories: 612kcal | Carbohydrates: 46g | Protein: 34g | Fat: 32g | Sodium: 715mg | Fiber: 3g

Close up side view of lemon pepper chicken and orzo in the pan.

How to Make One Pot Chicken and Orzo – Step by Step Photos

Bone-in chicken thighs seasoned with lemon pepper on a cutting board.

Start by blotting four chicken thighs dry with a paper towel. Drying them helps the seasoning stick and helps them brown better in the skillet. I used bone-in thighs with skin, but you could use boneless, skinless if desired. Just keep in mind that boneless and skinless thighs are usually a bit more expensive and will cook faster. Season both sides of each thigh liberally with lemon pepper seasoning (about 2 Tbsp total). 

Browned chicken thighs in the skillet.

Heat a large deep skillet over medium. Once hot, add 1 Tbsp cooking oil. Add the seasoned chicken thighs, skin side down, and let them cook undisturbed until browned (about 6-8 minutes for bone-in skin-on thighs). Flip the chicken thighs and cook until browned on the second side. The chicken will be cooked most of the way through at this point but will finish cooking when simmered with the orzo. Remove the chicken to a clean plate.

Garlic added to the skillet.

While the chicken is browning, roughly chop about 1/4 bunch of parsley and mince two cloves of garlic. Turn the heat down to low, add the minced garlic, and sauté the garlic in the residual fat for about a minute.

Broth being poured into the skillet.

Add 2 cups of chicken broth to the skillet and stir to dissolve the crispy browned bits from the bottom of the pan. 

Broth being whisked in the skillet to dissolve chicken drippings.

The broth will turn a deep brown color as the drippings are dissolved into the mixture.

Parsley and orzo added to the skillet.

Add about half of the chopped parsley and 1.5 cups of orzo. Stir to combine.

Chicken thighs added back to the pot.

Finally, return the chicken to the skillet, skin side up. Place a lid on the skillet, turn the heat up to high, and let the broth come to a full boil. Once it reaches a boil, turn the heat down to low. Let the skillet simmer on low for about 15 minutes, or until most of the broth has been absorbed. Make sure it’s simmering the whole time. If it stops simmering, increase the heat slightly until it just starts to simmer again.

Cooked orzo and chicken in the pot.

After about 15 minutes the orzo should be tender and most of the broth absorbed but there will still be a little sauce in the skillet.

Finished lemon pepper chicken and orzo in the pan.

Fluff the orzo around the chicken a bit with a fork, then top with the remaining parsley and the crumbled feta. And that’s all it takes to make this simple Lemon Pepper Chicken with Orzo. I could seriously eat this orzo all day long. ALL. DAY. LONG.

Overhead view of lemon pepper chicken and orzo in a bowl.

Try These Other One Pot Chicken Recipes:

The post One Pot Lemon Pepper Chicken with Orzo appeared first on Budget Bytes.

5-Minute Brown Sugar Caramel Sauce

5-Minute Brown Sugar Caramel Sauce

A spoonful of caramel makes any dessert more decadent – not to mention more dressed up! A sauce is typically the easiest way to finish off a dessert with a new layer of flavor and this 5-Minute Brown Sugar Caramel Sauce recipe is one that you should definitely have in your arsenal. …

The post 5-Minute Brown Sugar Caramel Sauce appeared first on Baking Bites.

5-Minute Brown Sugar Caramel Sauce

A spoonful of caramel makes any dessert more decadent – not to mention more dressed up! A sauce is typically the easiest way to finish off a dessert with a new layer of flavor and this 5-Minute Brown Sugar Caramel Sauce recipe is one that you should definitely have in your arsenal. Eat it with a spoon, drizzle it over ice cream or serve with slightly warmed brownies – the options are endless and this caramel sauce is simple enough that you can try them all.

This simple caramel sauce is made with brown sugar, cream and butter, along with a dash of vanilla and salt to round out the flavors. It comes together in under 5 minutes, including the time that you need to measure out all your ingredients. I happen to be a big fan of the warm molasses note of brown sugar and like the complexity that it brings to this sauce, a little change of pace from most store-bought caramel sauces.

To make it, simply combine all the ingredients in a medium-sized saucepan or a medium-sized nonstick skillet. While it may seem like the ingredients could fit into a smaller pan, the caramel will bubble up as it cooks and you’ll reduce the risk of making a mess by simply using a slightly larger pan to start out with. After boiling the caramel for about two minutes – stirring to dissolve any crystals from the sugar – you’ll end up with a buttery, creamy caramel sauce.

I add vanilla and salt right after taking the caramel off the heat. By adding the vanilla while the sauce is still very hot, the alcohol in the extract will evaporate, leaving only the vanilla flavor behind. I also add another pinch of coarse salt – for that salty-sweet effect – after the caramel has cooled slightly. If you enjoy salty-sweet desserts, you’ll appreciate the subtle crunch of coarse salt in the finished sauce.

The Brown Sugar Caramel Sauce will thicken as it cools, so you will need to reheat it in the microwave (or on the stovetop in a nonstick pan) to make it drizzle-able if you need to. The sauce does not thicken up enough to turn into a sliced caramel, however, so you’ll need to one of my other reipes if you’re looking for that kind of treat!

5-Minute Brown Sugar Caramel Sauce
1/2 cup light or golden brown sugar
1/2 cup heavy cream
2 tbsp butter
1/4 tsp salt
1 tsp vanilla extract
coarse salt, for topping

In a medium sized skillet (pref. nonstick) or a medium saucepan, combine brown sugar, heavy cream and butter. Bring to a boil, stirring to dissolve the sugar. Boil, stirring regularly, for about 2 minutes. Mixture will bubble up as it cooks. Remove from heat and stir in salt and vanilla extract. Transfer to a small container – such as a glass jar or bowl – to cool slightly before using. Top with sprinkle of coarse salt before serving.
Sauce will be easy to drizzle when warm, and it is ok to reheat it in the microwave if necessary.

Makes about 3/4 cup

The post 5-Minute Brown Sugar Caramel Sauce appeared first on Baking Bites.

Couscous Salad

This simple couscous salad is made with loads of fresh veggies, chickpeas, herbs, feta and a zesty lemon dressing. Feel free to add in some grilled meat or seafood if you’d like too. There are many virtues I could point out about this simple, fresh and flavorful couscous salad. But the most notable one for […]

This simple couscous salad is made with loads of fresh veggies, chickpeas, herbs, feta and a zesty lemon dressing. Feel free to add in some grilled meat or seafood if you’d like too.

There are many virtues I could point out about this simple, fresh and flavorful couscous salad. But the most notable one for me is this:

I genuinely get so excited to eat the leftovers the next day. ♡

As someone who rarely looks forward to working my way through tuppers full of leftovers in our fridge, I have to say that this salad is so tasty that I typically make a double batch just to be sure that we have extras for the week ahead. It’s loaded up with many of the usual Mediterranean salad suspects — tender couscous, crisp fresh veggies, chickpeas, sun-dried tomatoes, toasted pine nuts and tangy feta cheese. But I love adding in an extra helping of fresh herbs to brighten it up (highly recommend mint and parsley), and the cumin-sumac-garlic lemon dressing and that brings it all together is perfection.

Feel free to add in an extra protein (such as chicken, shrimp or salmon) if you’d like or play around with whatever other veggies, cheeses, or nuts you happen to have on hand. It’s one of those recipes that is endlessly flexible, so make it your own. And save some extras for me! ;)

(more…)

Pesto Risotto Stuffed Peppers.

We are in love with these pesto risotto stuffed peppers! Creamy, parmesan risotto laced with classic basil pesto, stuffed in sweet bell peppers and roasted until perfect. Cozy, comforting summer food! These stuffed summer peppers are cheesy and herby and everything you want a delicious summer dinner to be.  Creamy parmesan risotto with lots of […]

The post Pesto Risotto Stuffed Peppers. appeared first on How Sweet Eats.

We are in love with these pesto risotto stuffed peppers! Creamy, parmesan risotto laced with classic basil pesto, stuffed in sweet bell peppers and roasted until perfect. Cozy, comforting summer food!

These stuffed summer peppers are cheesy and herby and everything you want a delicious summer dinner to be. 

pesto risotto stuffed peppers

Creamy parmesan risotto with lots of fresh basil pesto is loaded into halved bell peppers, then topped with cheese and baked until the peppers because little warm boats of love. These are divine. 

bell peppers ready to roast

The risotto stuffed pepper is not a new thing here! In fact, I made these peppers by accident one day for dinner, because I didn’t have all the ingredients I wanted for my other recipe. I was blown away at how simply delicious they were, and even though it feels a little cop-out-ish, I knew I had to share. You are going to love them.

risotto with pesto

Because here’s the thing! 

I was inspired to make these peppers because of how much we all LOVE my summer risotto stuffed peppers. They are a staple meal during this warm season – and bring a cozy, comforting vibe when certain grilled and uncooked dishes do not. You know? Those peppers are incredibly satisfying and delicious and surprisingly good for a make-ahead meal prep dish. They are filled with corn and zucchini, but you really could add in any summer vegetables that you enjoy.

pesto risotto

So, pesto risotto peppers it is!

These peppers are slightly less substantial – they are more cheesy, creamy risotto instead of all the summer produce. They are an excellent side dish or could be your main dish with a big summer salad on the side. You can make a big pan of them for the week ahead and use them for lunches with a greens salad or as side dishes with dinner. 

pesto risotto

And my favorite way to make these is with LEFTOVER risotto! It makes it super easy and fast, especially if you want to prepare these on a weeknight. You do lose a bit of that hydrated creaminess that risotto is known for, but the texture and flavor is still there, big time. 

pesto risotto stuffed peppers

To make these, I do a super classic version of risotto here. I use arborio rice, chicken stock and white wine, plus lots of parmesan cheese. Risotto is intimidating at first, but once you make it a few times, it’s simple. You know the drill, how it works. And I’ve said this many times in my recipes before, but risotto is all about how the rice feels as it cooks. Yes, feels! 

No, I don’t want you to put your hands in the pot and pick up scoops of hot risotto, but you will learn how the rice feels against your spatula or wooden spoon as it cooks, when it’s hydrated enough and when to add more liquid. Of course, I will add the instructions in the recipe below too. But once you do it a few times, you certainly get a good feel for it and it makes this entire process very simple. 

pesto risotto stuffed peppers

When my risotto is almost finished, I stir in a lot of pesto.

In the summer I like to use fresh pesto. In the winter, I am not above using a good jarred pesto if I can find it. And while I like to do a traditional basil pesto with this recipe, the sky is the limit. Arugula, kale, sun dried tomato – all of these pesto varieties will work. I just suggest tasting your risotto after you add the pesto, and making sure it’s perfect before add it to the peppers.

pesto risotto stuffed peppers

As for the peppers, I like to do my stuffed pepper hack here while I make the risotto.

I slice the peppers and remove the seeds and stems, then I do a little pre-roast on them. I talk about this more in my taco stuffed pepper recipe, but I find that this makes the peppers more caramely, sweet and deliciously roasted. If you don’t roast them a bit before, it’s fine. But they won’t be as tender without drying out the filling. A little pre-roast is key!  (more…)

The post Pesto Risotto Stuffed Peppers. appeared first on How Sweet Eats.

Vegan Panna Cotta with Mixed Berries

Friends, say hello to an easy, elegant dessert perfect for berry season and warmer weather: panna cotta! Our plant-based spin on this classic Italian treat is vanilla-infused, rich and creamy like the real deal, plus beautiful! Prep it for a party or a…

Vegan Panna Cotta with Mixed Berries

Friends, say hello to an easy, elegant dessert perfect for berry season and warmer weather: panna cotta! Our plant-based spin on this classic Italian treat is vanilla-infused, rich and creamy like the real deal, plus beautiful! Prep it for a party or a week’s worth of solo desserts (because you deserve it). 

Bonus? It’s naturally sweetened and comes together fast with just 1 pan and 6 ingredients required!

Vegan Panna Cotta with Mixed Berries from Minimalist Baker →

A Week In The Life, Vol 33.

Another week in the books! This week was all about getting back in the swing of things after vacation and getting a few things ready for the school year. Very into wearing hats because she wants to do everything Max does. Same! Jordan begs for this hat to be put on his head backwards everyday. […]

The post A Week In The Life, Vol 33. appeared first on How Sweet Eats.

Another week in the books!

This week was all about getting back in the swing of things after vacation and getting a few things ready for the school year.

Very into wearing hats because she wants to do everything Max does.

Same!

Jordan begs for this hat to be put on his head backwards everyday. He wears it for a long time too! It’s hilarious.

Love bugs.

I made a big batch of my egg salad.

We “did makeup.”

She told me she is rainbow dash from my little pony!

Roasted some garlic one day.

And made roasted garlic butter!

Grilled potatoes for my gorgonzola potatoes.

And grilled lots of asparagus too. This is one of the kids’ favorites.

Had to finish things off with s’more to make it feel like vacation again.

Emilia woke Max up one morning begging him to build this lego for her.

Eddie and I saw Billy Joel!!

I got this ridiculously overpriced terrible margarita and I don’t know why.

The night was GORGEOUS. It was like 65 degrees with a stunning sunset. It was actually cool too.

The concert was good. This is the third concert we’ve been to in nine months which is hilarious because we are not concert people at all. I think being stuck inside for so long made us lose our minds. But Eddie has always wanted to see Billy Joel so we crossed it off the bucket list.

Marinated tomato season!!

And made a delicious dinner tonight with all the summer produce.

I can’t believe we’re coming to the finish line for summer break.

How are these lovebugs mine!?!?!

One last peach cobbler for summer – pretty sure it’s the end of the good peaches for us here.

The post A Week In The Life, Vol 33. appeared first on How Sweet Eats.

Tortellini Salad

This easy garden Tortellini Salad with is the perfect BBQ side dish made with three-cheese cheese tortellini pasta, summer tomatoes, broccoli florets, and black olives. Tortellini Salad I love a chilled Tortellini Salad in the summer. It’s a simple side dish that goes great with burgers, air fried chicken, skewers, and more. Plus, you can […]

The post Tortellini Salad appeared first on Skinnytaste.

This easy garden Tortellini Salad with is the perfect BBQ side dish made with three-cheese cheese tortellini pasta, summer tomatoes, broccoli florets, and black olives.

Tortellini Salad with veggies
Tortellini Salad

I love a chilled Tortellini Salad in the summer. It’s a simple side dish that goes great with burgers, air fried chicken, skewers, and more. Plus, you can make it a day ahead and it’s perfect to bring to a BBQ or potluck. This basic veggie tortellini salad can be modified by adding baby mozzarella cheese, feta cheese, bell peppers, diced salami, you name it! If you’re looking for more BBQ side dishes, try this Chilled Italian Shrimp Tortellini Pasta Salad, Macaroni Salad, Rainbow Potato Salad, and Greek Pasta Salad.

(more…)

The post Tortellini Salad appeared first on Skinnytaste.