How Sweet Eats Chicken Zucchini Meatballs with Lemon Orzo

 This is a spring dinner if there ever was one! Juicy and flavorful chicken meatballs with zucchini, garlic, Parmesan, and fresh herbs over top a buttery and lemony orzo. It is light, satisfying and delicious without weighing you down. 

The meatballs are sauteed in olive oil over medium heat until golden brown and then finished in the oven. While the meatballs are in the oven you can boil the orzo and have this all on the table in about 30 minutes.

I love quick weeknight meals that are light and fresh and full of spring and summer flavors. We are in the home stretch of the school year. My baby is a senior and he only has about 22 days of school left and then he's graduating!

Chicken Zucchini Meatballs with Lemon Orzo 

Adapted from Easy Everyday

by Jessica Merchant

Serves 4

 Meatballs:

1 pound ground chicken (93% lean)

1 cup grated zucchini

4 garlic cloves, minced

1 large egg, lightly beaten

1/3 cup seasoned breadcrumbs

1/4 cup finely grated Parmesan cheese

1/4 cup chopped fresh parsley, plus more for serving

2 tablespoons dried chives

salt and black pepper

2 tablespoons olive oil

Lemon Orzo:

1/2 pound orzo

3 tablespoons buter

2 tablespoons fresh lemon zest

2 tablespoons lemon juice

To Make The Meatballs: Preheat the oven to 350F. In a large bowl, combine the chicken, zucchini, garlic, egg, bread crumbs, Parmesan,  parsley, chives, and a big pinch of salt and pepper. Use your hands to mix the meatballs until combined, being careful not to overmix. Form the mixture into meatballs that are roughly 1 inch in size. Heat the olive oil in a oven-safe skillet over medium heat. Once hot, add the meatballs in a single layer and brown on all sides, about 2 minutes each side. Transfer the skillet to the oven. Cook for 8 to 12 minutes, or until the internal temperature reaches 165F. Remove the skillet and serve the meatballs over the lemon orzo. Sprinkle with fresh parsley.

To Make The Lemon Orzo: Boil 6 cups of water in a medium saucepan and cook your orzo to package directions. Once al dente, drain pain, add butter to saucepan, lemon zest and lemon juice and stir the orzo back in. Serve with the meatballs and sprinkle with fresh parsley. 

 Spring Fever @ IHCC!

Marcela Hazan's Spaghetti with Cherry Tomato Butter Sauce {One of my Favorite Pasta Recipes}!

This pasta dish is simple and outstanding and is very much inspired Italian culinary Queen Marcela Hazan. It is hands down one of my all-time favorite pasta dishes!

Marela's recipe calls for canned crushed tomatoes, butter, and an entire onion (removed after cooking). This version has the same ingredients but a few tweaks to make the dish more to our liking.

All you need is pasta, preferable a long noodle like spaghetti, fettuccine, or linguini. Then you'll need a stick of butter, a diced onion, some cherry tomatoes, salt and pepper, and some herbs for garnish.  You'll also need some pasta water but that comes later in the recipe.

The main flavor component of the dish is going to come from the cherry tomatoes. Try to find the best you can. The recipe calls for 36 ounces of halved cherry tomatoes, but we just like a subtle tomato flavor so I use about 12 ounces of tomatoes.

You can see how the butter, onion, and tomato melt together to make one creamy savory sauce. This process takes about 20-25 minutes. After you've cooked your sauce about 10 minutes, you can add the pasta to the boiling water. Once the pasta is one or two minutes less than al dente (it will finish cooking in the sauce) YOU NEED TO BE SURE AND SAVE ABOUT TWO CUPS OF PASTA COOKING WATER to finish the dish! The pasta cooking water is what brings the sauce and the pasta together and makes the final dish creamy and delicious. DO NOT FORGET THE PASTA WATER!

This is a very simple and insanely delicious pasta dish! Do not underestimate how delicious this is! This is the 4th time I've made it and people inhale it each and every time. The pasta is so sweet and savory with a subtle flavor from the tomato and onion. It is buttery and delicious and really hits the comfort food spot. Plus, it can be made in about 30 minutes and is perfect for weeknights. This recipe is going to be a top favorite dish of the year for me and one that I cook on repeat in my kitchen. We love it!

Spaghetti with Cherry Tomato Butter Sauce

Adapted from Marcela Cucina

Serves 6-8

1 pound spaghetti, fettuccine, or linguini

1 stick of butter

1 medium onion, diced

36 ounces cherry tomatoes, halved*

salt and pepper, to taste

1/4 cup minced flat-leaf Italian parsley

1/4 packed cup basil, hand torn

2 cups reserved pasta water

Notes: I have made this dish about 4 times now and it turns out differently each time, depending on the tomatoes. Some tomatoes are sweeter than others and juicier than others. I like to use only 12 ounces of cherry tomatoes. In lieu of using fresh cherry tomatoes you can also use cans of cherry tomatoes. It is crucial to reserve the pasta water to thin the sauce and help the sauce adhere to the pasta. Pasta water is also crucial for leftovers to keep them from drying out.

In a large pan saute the onion in butter over medium-low heat until soft (about 5 minutes) then add the tomatoes. Season the tomatoes initially with a teaspoon of salt. Cook the sauce over medium heat for 20-30 minutes (stir frequently and lower heat if scorching) or until the cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.

Meanwhile, bring a large pot of salted water to a boil. When the sauce is almost to your liking begin boiling the pasta to 1 minute less than al dente. A few minutes before the pasta finishes cooking add 1 cup of pasta water to the sauce and stir to combine. Continue to cook the sauce over medium heat. Add the pasta to the sauce and toss to coat. Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper as required. Add the herbs, toss once more, then plate. If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up. Serve with grated Parmesan cheese. Enjoy!

 Welcome Marcela Hazan @ IHCC!

 

How Sweet Eats Chili Crisp Shrimp with Green Beans {Perfect for Weeknights}!

I'm a big fan of Jessica Merchant's How Sweet Eats blog. Her recipes are so approachable and family-friendly, plus I usually have almost all the ingredients on hand. She's coming out with a new cookbook in April called Easy Everyday and if you've pre-ordered the cookbook you get a free mini cookbook named, Make It In A Flash. The best thing about this mini book is that all the recipes can be made in 20 minutes or less! Perfect for weeknights and busy weekends when you want to eat something delicious but are deep in the throes of spring cleaning.

I tagged many of the recipes in my mini book, but the standout recipe for me was her Chili Crisp Shrimp with Green Beans. A quick mix of shrimp, seasonings, and chili crisp with honey and green onions over blanched garlic green beans. What's not to love about that? It's quick, flavorful as ever, and healthy. Plus it's easy cleanup. This dish was near perfect, so flavorful and delicious. My husband gave it his highest rating and I'll be making it again. It's the perfect weeknight dish for spring!

Chili Crisp Shrimp

Adapted from Make It In A Flash

by Jessica Merchant

Serves 4

Shrimp

1 pound jumbo shrimp, peeled and deveined

salt and pepper, to taste

1 teaspoon paprika

2 tablespoons olive oil

3 tablespoons chili crisp

1 tablespoon honey

4 green onions, thinly sliced

Green Beans

1 pound green beans, trimmed

salt and pepper, to taste

2 garlic cloves, minced

2 tablespoons butter

For The Shrimp: Pat the shrimp dry. Season the shrimp all over with salt and pepper, paprika, and garlic powder. Heat a large cast iron skillet over medium heat and add the olive oil. Add the shrimp in a single layer. Cook for 1 to 2 minutes (until pink and opaque) then flip. Add in the chili crisp, the garlic, and the honey. Cook for 1 minute. Toss well and cook for 1 to 2 minutes more. Turn off the heat. Sprinkle on the green onions.

For The Green Beans: While the shrimp are cooking, heat another pan over medium heat. Add the green beans and 1/3 cup water. Bring the mixture to a boil. Cover the pan and cook for 3 minutes. Remove the lid and season with salt and pepper. Stir in the butter. Serve with the shrimp! 

Holy Shamrock @ IHCC!

 

 

How Sweet Eats Parmesan Broccoli Roll {A Great Vegetarian Dish}!!

When you spring clean your home, you can't forget about your pantry, fridge, and freezer! I find it so much fun to make a game out of cooking up all the bits and bobs in my kitchen. That's where this recipe for How Sweet Eats Parmesan Broccoli Roll comes into play!

I had one roll of puff pastry, loads of broccoli, tons of garlic, and bits and bobs of cheese leftover. One thing about me is I WILL HAVE CHEESE AT ALL TIMES. When How Sweet Eats shared this recipe I knew it was time to put all those things together to create one flaky, crispy, buttery, cheesy, garlicky, veggie-filled puff of pastry. I mean, it really doesn't get better than this!

 

Parmesan Broccoli Roll

Adapted from How Sweet Eats

by Jessica Merchant

Serves 2-4

2 tablespoons olive oil

8 garlic cloves, minced

3 cups broccoli florets, chopped

salt and pepper, to taste

1/2 teaspoon crushed red pepper

1 sheet of puff pastry, thawed

1-1/2 cups shredded mozzarella or Italian blend cheese

1/2 cup finely grated Parmesan cheese, for topping

1 egg + 1 teaspoon water, beaten for egg wash

Note: Jessica of How Sweet Eats notes that she likes to use full sheet puff pastry but I use Pepperidge Farms and adapt the size of the puff pastry to my recipe. I may not be able to use all the filling, but I will save it for later or make two rolls.

Preheat the oven to 425F. Line a baking sheet with parchment paper. Heat the olive oil in a skillet over medium-low heat. Add the garlic and cook for 30 seconds. Add in the broccoli with a pinch of salt and pepper. Cook until slightly softened, about 3 to 4 minutes. Stir in the pepper flakes. Slice the puff pastry in half lengthwise. Keep one piece on the parchment paper. Sprinkle the mozzarella cheese on the one long sheet of puff pastry, leaving a 1/2 inch border. Top with the broccoli in an even layer. Sprinkle the Parmesan on top. Use the egg wash to brush the border of the puff pastry. Place the other slice of puff pastry on top, pressing down the edges to seal. Slice a few slits in the top to let steam escape. Bake for 20 to 25 minutes, until golden and puffed. Remove and let cool slightly before sprinkling with Parmesan. Slice and serve!

Spring Cleaning @ IHCC!
 

 

 

How Sweet Eats Chicken and Broccoli Cheddar Pot Pie {American Pies #1}

 Welcome to 2025, the year of making American Pies! At least one week out of the month, I will be sharing a pie recipe. The pie could be savory or sweet, but the idea is to make a dent in the huge list of pie recipes I have on my to do list. I'd also like to hone my crust making skills so we'll see what kind of crust adventure I have later in the year.

For now I'm kind of cheating when it comes to crust because I'm using puff pastry! If you've never used puff pastry before, don't be scared. IT IS SO EASY TO WORK WITH! If you've used puff pastry, but don't use it often, IT IS A COOK'S BEST FRIEND! Seriously, buy some puff pastry and you will find endless and delicious ways to use it. Puff pastry will help you make some really impressive and amazing weeknight dishes.

Let's take this Chicken and Broccoli Cheddar Pot Pie for example! Take a look at the filling below: tender rotisserie chicken swimming in a creamy cheesy sauce with onion, carrot, celery, garlic, broccoli, and kale. It's the epitome of January comfort food, thick and creamy, like a hug!

Once you ladle that gorgeous filling into a baking dish all you do is lay the puff pastry on top and brush it with an egg wash! It's so easy peasy. No messing with crust, no rolling out dough, no fuss at all. Throw it in the oven for 20-30 minutes and you have one absolutely delicious dish that will disappear in no time! 

 Chicken and Broccoli Cheddar Pot Pie

Adapted from How Sweet Eats

by Jessica Merchant

Serves 6-8

6 tablespoons butter

1 sweet onion, diced

1 cup chopped carrots

1 cup chopped celery

4 garlic cloves, minced

salt and pepper, to taste

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/3 cup all-purpose flour

4 cups chopped broccoli florets (chopped small)

1-1/2 cups cooked, shredded chicken*

4 cups chicken stock

2/3 cup heavy cream

8 ounces sharp white cheddar cheese, freshly grated

1 sheet puff pastry, thawed if frozen

1 large egg, plus 1 teaspoon water

Note: I chopped the fresh broccoli quite small for this dish because I wanted to be sure broccoli was cooked through. Feel free to cut it any size you like, but remember to test your filling to make sure the veggies are done and the seasoning is just right. Also, I always use a rotisserie chicken for recipes like this because I want my chicken to be tender. I would suggest cooking the broth and cream down until it is quite thick because once the filling goes into the oven for 25 minutes the veggies will leach out water into the filling making it even more liquidy. This will set up over time, but really this is a dish you want to eat right out of the oven and not necessarily leftover, so it's something to think about. I"d also like to say that I added about 1 cup chopped kale to my veggies because I had it on hand and wanted to use it up. It was a great addition!

Preheat the oven to 425F. Heat the butter in a large stock pot over medium heat. Add in the onions, carrots, celery and garlic with a big pinch of salt and pepper. Add the thyme and oregano. Cook, stirring often, until the veggies soften, about 5 to 6 minutes. 

Stir in the flour to create a roux. Stir well so it coats all the vegetables, then cook for 3 to 4 minutes, stirring often. It should smell fragrant and nutty.

Add in the chicken and broccoli. Slowly stream in 4 cups of the chicken stock while stirring. Doing this slowly will help the mixture thicken.

Bring the mixture to a boil. Reduce it to a simmer and cook for 5 more minutes so it can thicken. Stir in the heavy cream and cook for another few minutes. Turn off the heat and stir in the cheese. Stir until it melts completely.

Taste and season with more salt and pepper as needed. You may need to add a little more salt and pepper here!

Ladle the mixture into a 9x13 baking dish. Top with the sheet of puff pastry. Brush the sheet with the egg wash. Use a knife to slice a few slits into the pastry to let the steam escape.

Place the dish in the oven. Bake for 20-30 minutes (checking the puff pastry along the way). You want the puff pastry puffed up and golden brown. Remove and let cool slightly before serving. Enjoy!

 

 A Cold Winter's Night @ I Heart Cooking Clubs!

How Sweet Eats Winter Rice Bowls {A Hearty Vegetarian Main Dish}

 If you're craving some healthy comfort food, this is it! A wintery vegetarian bowl of jasmine rice, kale, roasted sweet potato rounds and sliced Brussels sprouts, with cannellini beans, topped with crispy fried shallots and pomegranate seeds. Let me tell you it is stunning in person - like eating a bowl of jewels. The colors really pop.

I also love the all the textures with the massaged kale, crispy Brussels and fried shallots, the big savory slices of sweet potato with the sweet pop of the pomegranate seeds. Not to mention, the beans really round the meal out making it very satisfying. This bowl of wintery goodness is a flavor and texture explosion that is sure to please everyone. I will be making this one again!

Winter Rice Bowls

Adapted from The Pretty Dish

by Jessica Merchant

1 large sweet potato, sliced into 1/4" rounds

1/2 pound Brussels sprouts, stems removed, sliced

3 tablespoons olive oil, divided

1/2 teaspoon + a pinch of salt

1/2 teaspoon + a pinch of black pepper

1/2 teaspoon garlic powder

3 cups chopped green curly kale

2 cups cooked jasmine rice

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup pomegranate arils

Crispy Shallots

vegetable or canola oil

2 large shallots, sliced

2/3 cup flour

1/2 teaspoon salt

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Before you begin the recipe you should have 2 cups cooked jasmine rice. If you do not, go ahead and cook the jasmine rice prior to starting on everything else as you need time for the jasmine rice to dry out and fluff up.

Preheat the oven to 400F. Line 2 baking sheets with parchment paper. On 1 sheet, place the sweet potato rounds. On the other sheet, place the sliced Brussels sprouts. Drizzle both the potato and sprouts with 2 tablespoons of the olive oil. Toss to coat. Sprinkle with 1/2 teaspoon each of the salt and pepper and the garlic powder. Roast for 15 minutes, tossing, then continue to roast until veggies are golden brown and cooked through. The amount of time will vary - but mine cooked about 15 minutes, then 5 more minutes. She allots 30 minutes in the recipe. It will depend on how big your potato and sprouts are.

While the vegetables are roasting, toss the kale with the remaining 1 tablespoon olive oil and pinch of salt and pepper. Massage the oil into the kale. The kale should reduce in size by about half once it is massaged well enough.

In a large bowl, toss together the rice, cannellini beans, and kale. Add in the Brussels sprouts and potato rounds. Be careful how you toss the veggies or you will break up the potato rounds.

To Make The Crispy Shallots: In a medium saucepan, heat about 2" oil over medium-low heat. You want the oil to reach about 350F, but after a few minutes of heating, I'll test it out by throwing a shallot slice in. While the oil is heating, in a small bowl, stir together the flour, salt, paprika, garlic powder, and pepper. Dredge the shallot slices in the flour mixture. Add them in batches to the oil. Fry until just golden and crispy, then remove with tongs or a slotted spoon and place on a paper towel to drain excess grease. Repeat with remaining shallot slices.

To Plate The Bowls: Put the rice and vegetable mixture into bowls and reheat if necessary, or desired. Top the rice bowl with the crispy shallots and gently toss. Top with a sprinkling of pomegranate arils and serve!

For The World! @ I Heart Cooking Clubs!

Taco Salad with Cheese Quesadilla Croutons and Cilantro Lime Dressing

 

Taco salad is one of those dishes that can be served wildly different each time and yet...it will be just as delicious each and every time.

Normally I like to serve my taco salad with crushed tortilla chips on top in lieu of serving in a tortilla shell. This time around I married two recipes I found on the How Sweet Eats website. I created a blend of Our Favorite Taco Salad with her Chopped Chicken Taco Salad with Cheese Quesadilla Strips to create my very own Taco Salad with Cheese Quesadilla Croutons and Cilantro Lime Dressing!

I mean how can we go wrong here?

The thing is, with exception to the recipe for the Cilantro Lime Dressing, there are no amounts here. The salad portion of the recipe is whatever you want it to be. 

I was snowed in this week, so I'm going with what I had on hand. A base of Romaine lettuce mixed with a little bit of cilantro. Ground beef seasoned with taco seasoning. Guacamole, chopped tomato, and some straight up red onion. Some people like the pickled red onions. I like mine just straight up. 

Then I'm topping the salad with some cheese quesadilla croutons made with white corn tortillas and plain old cheddar cheese, but the quesadilla could be any type of cheese quesadilla you'd like to make. Use flour tortilla, use Chihuahua cheese or Oaxaca. Just go with what you have on hand because you can't go wrong.

The Taco Salad is getting topped with a light and refreshing Cilantro Lime Dressing that has a little zip and zest to it in order to bring the whole salad to life.

It's a thing of beauty, it's somewhat healthy, and it's delicious! Make a version and find out for yourself!

Taco Salad with Cheese Quesadilla Croutons and Cilantro Lime Dressing

Adapted from How Sweet Eats

by Jessica Merchant

Serves 1-4*

ground turkey or beef, cooked with taco seasoning

chopped romaine lettuce

chopped tomatoes

corn

sliced green onions

pickled onions, or onions

avocado or guacamole

cheese

beans 

corn tortillas

cheese

butter/oil

Cilantro Lime Dressing

3 tablespoons freshly squeezed lime juice

1-1/2 tablespoons honey

1/4 cup fresh cilantro

2 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

pinch crushed red pepper flakes

1/3 cup extra virgin olive oil

To Make the Cilantro Lime Dressing: Mix all ingredients in a bowl and allow the flavors to come together while you prepare the salad.

To Make The Taco Salad: Cut and wash all the produce and arrange the salad ingredients in a bowl. Cook the ground beef or turkey with the taco seasoning. Make the cheese quesadilla and cut into crouton shapes. Place the seasoned meat and the cheese quesadilla croutons on top of the salad and drizzle with the Cilantro Lime Dressing. Enjoy! 

Cheese, Glorious Cheese @ I Heart Cooking Clubs!
 

Ina Garten's Roasted Vegetable Soup with Brioche Croutons

 

Dear Ina,

You published this recipe, and aired it on your cooking show, back in 2002. I have been wanting to make this soup recipe ever since then. Twenty-two years, Ina. It's not like I haven't been busy cooking away in my kitchen because I truly have. 

The problem is, there is just isn't enough time for all the recipes.

Something I wonder about all the time. How do cookbook authors and celebrities, such as yourself, have the time to try so many recipes? Do you cook and try new recipes all day every day? Morning to night? Do you ever sleep?

I'd really love to know the secret because I'm turning 50 next year and I need to figure out how to jam pack thousands of recipes in to the second half of my life. 

I happened to have all the ingredients for this soup on hand: carrots, parsnips, sweet potatoes, and butternut squash. I set about roasting all the veggies, then followed your directions to blend them in a blender with some chicken stock. I returned the mixture to a dutch oven, adding chicken broth and bringing to a slow boil.

I plated some in a bowl with some leftover roasted veggies, the brioche croutons, and some parsley. I decided to top with a little Parmesan cheese. It looks very festive and seasonal and was really warming and comforting. We enjoyed it with some added spice, sprinkling and stirring in some cayenne pepper to really warm the soul. Happy to finally try it!

Hoping for answers to my above questions,

Kim 

Roasted Vegetable Soup with Brioche Croutons

Adapted from Food Network

by Ina Garten

Serves 4-6

3 to 4 cups chicken stock

1 quart Roasted Winter Vegetables

salt and black pepper

Brioche Croutons

olive oil

Roasted Winter Vegetables

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash (about 2 pounds), peeled and seeded

3 tablespoons olive oil

1-1/2 teaspoons salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh flat-leaf parsley

Brioche Croutons

6 ounces brioche or Challah

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon black pepper

For the Roasted Veggies:  Preheat the oven to 425F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1-1/4" cubes. All the vegetables will shrink while roasting, so don't cut them too small. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt and pepper. Toss well. Bake for 25 to 30 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot. 

For the Brioche Croutons: Slice the bread about 3/4" thick. Cut off the crusts and then cut the slices in 3/4" dice. You should have 3 to 4 cups of croutons. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 5-6 minutes, checking periodically, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

For the Soup: In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor or blender. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like. Serve with Brioche Croutons, a sprinkle of parsley, and a good drizzle of olive oil. 

 

November Potluck @ IHCC

Celebrating Fall Equinox: One Pot Fall Vegetable Orzo and Chickpeas!

People tend to assume that I spend a lot of money on groceries. I always laugh at that, because they couldn't be more wrong! 

If anything I spend less since nearly EVERYTHING I make is from scratch! I think people who cook a lot tend to spend less on the average for that reason. Frozen foods and packaged foods are convenience foods and those will cost you big time.

Let's take this dish, for example, One Pot Fall Vegetable Orzo and Chickpeas. It calls for orzo pasta, spinach or kale, butternut squash, Parmesan cheese, broth, onion, garlic, and fresh herbs.

I could go to the store and buy pre-washed and packaged greens, packages of cubed up butternut squash, canned or boxed broth, and two kinds of herbs. All of that adds up, you're talking $15-20 just on those ingredients alone. However, I bought spinach from the produce section that I wash, dry, and chop myself. A container of already pre-washed spinach costs $3.99, mine was $1.69. A package of cubed up butternut squash yields about 2 cups for $4.99, but I bought an entire butternut squash for $4.19 and got 6 cups of squash when it was all said and done. Broth costs anywhere from $2-3 boxed up in the store, but I make mine with leftover chicken bones and vegetable peels, pretty much for free. I have chives, basil, oregano, thyme, sage, and parsley growing in abundance in my backyard that I grew from seeds for minimal costs and they save me money every week.

Moral of the story: Grow your own and also, do it yourself! Stay away from the pre-packaged stuff that you think saves you time because in the end it costs more and you get less. Plus, it's not that hard to just do it yourself! 

This was a fun dish to make. I enjoyed washing, cutting, and prepping all the veggies. I love the orange and green pops of color in the orzo and the ease of a one pot dish. Plus, this makes a ton of orzo! We had it for dinner and then I had enough for four lunches throughout the week! It was cheesy and comforting and so pretty and satisfying. I can definitely see myself making it again this fall!

One Pot Fall Vegetable Orzo and Chickpeas

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

1 tablespoon olive oil

1 sweet onion, diced

4 garlic cloves, minced

2 cups cubed butternut squash, 1/2" to 1" cubes

8 ounces cremini mushrooms, chopped*

2 cups kale or spinach*

salt and pepper, to taste

1/4 teaspoon freshly grated nutmeg

1 cup orzo

1 (14 oz) can chickpeas, drained and rinsed

2-1/2 cups vegetable stock

1/3 cup Parmesan cheese

fresh herbs, such as parsley, chives, sage, thyme, etc. for topping

Note: I left out the cremini mushrooms because we aren't big mushroom fans. I used spinach instead of kale because the spinach just looked better.

Heat the olive oil in a large skillet or dutch oven over medium heat. Stir in the onions and garlic with a pinch of salt and pepper. Stir in the butternut squash with another pinch of salt and pepper. Cook for 5 to 6 minutes, until the squash is beginning to get tender.

Stir in the mushrooms. Cook for 5 minutes, until soft. Stir in the kale or spinach, cooking for another few minutes until it wilts. Stir in the nutmeg and if you think it needs it, another pinch or two of salt and pepper.

Stir in the dry orzo pasta. Stir in the chickpeas. Pour in the vegetable stock and let the mixture come to a boil. Reduce it to a simmer, cover the pot, and cook for 15 minutes, until the orzo absorbs the stock and is plumped up. If the orzo isn't finished, cook for a few minutes more. The mixture still might be wet. If it seems too wet and the orzo is fully cooked, cook it for 5 minutes, stirring often, with the lid off.

Stir in the Parmesan cheese. Top with fresh herbs and serve! 

Fall Equinox @ I Heart Cooking Clubs!
 

Giada's Fried Cheese-Stuffed Zucchini Blossoms {A Fun Summer Appetizer}!

 So I was finally able to score some beautiful zucchini blossoms at the farmer's market and I was able to buy enough to make two recipes! The first recipes I was shared was Ina Garten's Zucchini Flower and Leek Frittata (click here for that) and also this recipe for Giada Delaurentiis' Fried Cheese-Stuffed Zucchini Blossoms!This is a pretty simple recipe but it does require some finesse and preferably....small hands! You've got to open up these delicate zucchini flowers, remove the stamen, rinse and fill with the cheese mixture below, then twist the flowers to seal.

The cheese mixture is a combination of goat cheese, cream cheese, heavy cream, basil, green onion, and salt and pepper. I think you could simply some of that by buying different flavors of goat cheese and/or cream cheese and make the filling your own if you like! 

Then you make a simple tempura batter consisting of flour, salt and sparkling water and VERY CAREFULLY dip the stuffed flowers in the tempera and fry them in the oil. This takes some finesse and tender loving care, but is overall easy. 

I liked this fried zucchini flower recipe so much better than Ina's Zucchini Flower and Leek Frittata. The texture of the zucchini flowers in the frittata was somewhat soft, hard to cut, and maybe a little slimy or less than pleasing. The texture in Giada's Fried Cheese-Stuffed Zucchini Blossoms was way better. I loved the light crispy batter on these zucchini flowers and they were really tasty dunked in some marinara. Now for the ultimate question: Would I try to source zucchini flowers again? Would I make this recipe again? No, I don't think so. While I enjoyed cooking with zucchini flowers and trying two different recipes, it's not something that I loved or would seek out and make again. But, I am very happy to have tried it and crossed it off my list!

Fried Cheese-Stuffed Zucchini Blossoms

Adapted from Food Network

by Giada De Laurentiis

Makes 8

1 cup all-purpose flour

1 cup sparkling water

3/4 teaspoon salt, plus extra for seasoning

1/3 cup (2 ounces) goat cheese, at room temperature

2 tablespoons (1 ounce) cream cheese at room temperature

2 teaspoons heavy cream

1 tablespoon chopped fresh basil leaves

1 green onion, finely chopped

black pepper

8 zucchini blossoms*

vegetable oil, for frying

Optional: marinara sauce for dipping

*Cook's Note: Zucchini blossoms can be found at farmer's markets and specialty grocery stores. As an alternative, try using baby bell peppers. Cut off the tops and remove the seeds. Fill with the cheese mixture and dip the cut end in flour before dipping in the batter. 

 In a medium bowl, whisk together the flour, water, and salt until smooth. Set aside.

In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1-1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350F (if you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.

Season with salt and serve with your favorite marinara sauce or vinaigrette.

 June IHCC Potluck @ I Heart Cooking Clubs

Creamy Lemon Zucchini Spaghetti To Celebrate The Summer Solstice!

One of the dishes I love to eat most in the summertime is a cheesy vegetarian pasta laden with fresh veggies and herbs. I literally dream about it all year!

Luckily, How Sweet Eats just posted this Creamy Lemon Zucchini Spaghetti that is right up my alley. It was kismet because I happened to have all the things on hand: spaghetti, lemon, Parmesan, cream, and lemon then also fresh baby zucchini from the farmer's market, as well as fresh basil and chives from my garden. I love it when things come together like that!

Think of this pasta dish as a creamy summertime pasta dish that is lighter than most cream-based pasta dishes. The way we accomplish the lighter feel is by using 2 cups of starchy pasta water and just 1/2 cup of cream. When you marry the caramelized cooked down zucchini with the pasta and the pasta cooking water you get a creaminess that only calls for very little cream. Also, Parmesan cheese is a lighter cheese, and when you add the Parmesan in stages, alternating the starchy pasta water, it produces creamy cheesy results for a lot less calories.

I'm gonna say, this might be THE pasta dish of the summer! It's economical, it's easy, and it's everything you crave in a pasta dish, creamy and comforting but with the bright pop fresh zing of summertime produce, veggies, and lemon zest. I also think it's very kid-friendly because most kids are veggie-averse and with the zucchini shredded and cooked down, you really don't notice it as much. 

What is your favorite summertime pasta dish?  

Creamy Lemon Zucchini Spaghetti

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

3 to 4 cups freshly grated zucchini, before squeezing

2 tablespoons butter

1 tablespoons olive oil

salt and pepper, to taste

4 garlic cloves, minced

1 pound spaghetti or other long noodle

1/2 cup heavy cream

2 tablespoons freshly grated lemon zest

1/3 cup finely grated Parmesan cheese

1/2 cup chopped fresh basil, plus more for topping

3 tablespoons chopped fresh chives

1/3 cups Parmesan cheese

Freshly grate the zucchini. Place it in a large kitchen towel and squeeze out as much of the liquid as possible.

Heat the butter and olive oil in a large skillet or dutch oven over medium heat. Add the zucchini with a big pinch of salt and pepper. Stir to toss. Cook, stirring over, until the zucchini melts down and becomes caramelized, about 20 to 25 minutes (mine only took about 10-12 minutes). Stir in the garlic.

While the zucchini cooks, bring a pot of salted water to boil and cook the spaghetti. When its finished, reserve 2 cups of the starchy pasta water.

Transfer the pasta to the pan with the zucchini - you can take it right from the pot and place it in the zucchini skillet. Add 1 cup of the reserved starchy water and the heavy cream. Stir and toss until combined. Stir in the lemon zest and the finely grated Parmesan.

Add another 1/2 cup of the starchy water, stirring to combine. Add in the fresh basil and chives. Taste and if needed, add in more salt, pepper or lemon zest or Parmesan. 

Top the pasta with the Parmesan and a bunch of fresh basil. Serve immediately!

 Summer Solstice @ I Heart Cooking Clubs!