Mark Bittman's Roasted and Buttered Pecans

 The other day on Instagram, I watched someone shop their kitchen and create some really amazing dishes. So, I went through my pantry, fridge, and freezer and wrote down lists of things to make. I made some biscuit mixes I'd been saving, I made a Cheeseburger Macaroni, and I made a Jambalaya. Then I found a perfectly new bag of pecan halves, so I made these Roasted and Buttered Pecans.

Roasted and Buttered Pecans are as simple as can be, but they are a total treat that everyone loves. You can eat them as is, or add them to your morning oatmeal and/or a salad. 

Bittman says to roast the nuts at 450F for about 10 minutes, shaking and rotating the nuts every few minutes. I found my pecan halves only needed about 4 minutes. The roasting time will depend on the type of nuts you roast, so just watch them closely.

                                                               Roasted Buttered Pecans

Adapted from How To Cook Everything 

by Mark Bittman

Serves 4-6

2 cups (about 1 pound) unsalted nuts

1 tablespoon peanut oil or melted butter

salt and freshly ground pepper, to taste

Preheat the oven to 450F. Toss the nuts in a bowl with the oil or butter, salt and pepper. Place on a baking sheet and roast, shaking occasionally, until lightly browned, checking every few minutes as nuts can burn quickly. Cool before serving, they will crisp as they cool. 

 

One Pot Garlic Butter Shrimp and Orzo {Perfect For Busy Weeknights}!

We all need more quick and easy weeknight dinner recipes in our back pocket and this One Pot Garlic Butter Shrimp and Orzo is a good one to add to the list!

You need just a handful of ingredients: shrimp, garlic, lemon, olive oil, chicken broth, red pepper flakes, orzo, and parsley. 

All you need to do is marinade the shrimp in a mixture of olive oil, garlic, lemon juice and zest, red pepper flakes, salt and pepper. While that marinading you toast some orzo in a skillet with butter and more garlic. Then you cook the orzo with chicken broth, stirring so the pasta becomes creamy and almost risotto-like. When the pasta has absorbed the broth you simply add the shrimp, cover and cook a few minutes until the shrimp are pink and cooked through.

A quick, easy, one pot meal that is perfect for spring! We loved this and I would probably double the recipe next time so there was more of it! I would definitely make this again. 

 One Pot Garlic Butter Shrimp and Orzo

Recipe from How Sweet Eats

by Jessica Merchant

Serves 2

1 pound raw shrimp, peeled and deveined

3 tablespoons olive oil

1 lemon, juiced and freshly zested

4 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes

salt and pepper

1 cup orzo

2 tablespoons butter

2 garlic cloves, minced

2-1/4 cups chicken stock

3 tablespoons chopped fresh parsley

lemon wedges, for spritzing

Note: The recipe as written makes 2 nice servings. I highly suggest doubling it if you want enough for 4-6 people.

In a large bowl, combine the shrimp with the olive oil, lemon juice, zest, garlic, red pepper flakes and a big pinch of salt and pepper. Stir and let sit for about 10 minutes.

Meanwhile, heat the butter in a large skillet (a 12 inch works great) over medium heat. Once melted, stir in the orzo. Cook, stirring often, until the orzo is slightly golden and toasty. Stir in the 2 cloves of minced garlic and cook for 30 seconds.

Pour in the chicken stock and bring it to a boil. Reduce it to a simmer and cover the pot. Cook until the orzo absorbs all the liquid and is fluffed up, about 12-15 minutes.

Add in the shrimp mixture to the orzo and stir. Cover the pot again and cook for another 3-5 minutes, or until the shrimp are pink and opaque and cooked through.

Sprinkle with fresh parsley and a spritz of lemon. I like to stir in another 1 to 2 tablespoons of melted butter for optimal flavor, but this is up to you. Serve immediately!

 One Pot Wonders @ IHCC

Michael Symon's Shrimp with Pineapple Glaze

 
Symon said this Shrimp with Pineapple Glaze was one of his favorite summertime grilling recipes so I wanted to give it a go. 

The pineapple glaze consisted of pineapple juice, sherry vinegar, brown sugar, jalapeno, ginger, crushed garlic, toasted coriander and cumin seeds. I was a little worried the pineapple glaze would be too sweet, but it was actually on the mild side, both sweet and smoky.

We enjoyed it, but I'm not sure I'd make it again. It's hard to beat a good buttery garlic shrimp!

Shrimp with Pineapple Glaze

Michael Symon's 5 in 5 

by Michael Symon

Serves 4-6

1 cup pineapple juice

1/4 cup sherry vinegar

1/4 cup packed light brown sugar

1/2 jalapeno (split lengthwise)

1 garlic cloves, smashed

1 tablespoon grated peeled fresh ginger

1 teaspoon coriander seeds, toasted and ground

1 teaspoon cumin seeds, toasted and ground

24 medium shrimp (about 1 pound) shelled and deveined 

salt and pepper

1/4 cup olive oil, plus more for the pan

Preheat a grill or grill pan to medium-high heat.

Put a nonreactive large saucepan over high heat and add the pineapple juice, vinegar, brown sugar, jalapeno, garlic, ginger, coriander and cumin. Bring the mixture to a boil and allow to reduce until thickened while the shrimp is cooking, about 4 minutes.

Thread 3 shrimp onto each of 8 skewers (if wooden, soak in water about an hour before), season with salt and pepper, and drizzle with olive oil. Put the skewers on the grill, cover, and cook until the shrimp turn pink, about 2 minutes per side (I found that this took less time than the recipe called for).

Remove the shrimp from the grill and put them on a platter. Strain the pineapple glaze into a bowl, brush it on both sides of the shrimp, and serve.

Light & Easy @  IHCC

Michael Symon's Chicken Satay with Peanut Sauce

 

 I've been wanting to try my hand at making Chicken Satay with Peanut Sauce for years, but I don't grill often and my son is allergic to nuts, so it makes things difficult.

Today, however, I had all the ingredients and my son was at work so I thought the timing was just right. I got my new cast iron grill pan out and whipped up the peanut sauce: peanut butter, orange zest, orange juice, soy sauce, olive oil, and a jalapeno. 

I cut up the chicken thighs into halves and marinaded them in the peanut sauce for a little while before threading them onto skewers. Grilled them on one side for 3 minutes, then the other side for about 3 minutes and it was done! Easy and peasy oh so delicious!

This is a perfect recipe for this time of year, whether you like to grill indoors or outdoors. It's light and flavorful and quite healthy!

This version uses only about 5 ingredients, but I can see spicing things up with some red pepper flakes or spicy peppers. I liked serving the chicken on some warm and fluffy naan bread, but you could also serve it with veggies and rice.

 

Chicken Satay with Peanut Sauce

Adapted from Michael Symon's 5 in 5

by Michael Symon

Serves 6-8

 2 tablespoons peanut butter

grated zest and juice of 2 oranges

1 jalapeno, minced

1/4 cup soy sauce

1/4 cup olive oil

8 (4-ounce) boneless, skinless chicken thighs, halved*

salt and freshly ground black pepper

1/4 cup roughly chopped fresh cilantro leaves, if desired

*Notes: I had a little over 2 pounds of chicken thighs and there was plenty of marinade to go around.

Preheat a grill or grill pan to medium-high heat. In a small bowl, whisk together the peanut butter, orange zest and juice, jalapeno, soy sauce and olive oil. Season the chicken with salt and pepper. In a medium bowl, toss the chicken with half of the peanut sauce, mixing well to coat the meat.

Thread 2 pieces of chicken onto each of 8 skewers. Put the skewers on the grill, cover, and cook for 3 minutes. Flip the meat, cover, and cook until the meat is well caramelized, about 2 minutes.

Remove the skewers from the grill and put them on a platter. Drizzle with the remaining peanut sauce and top with the cilantro and jalapeno, if you wish. Serve immediately. 

Five Ingredients @ I Heart Cooking Clubs

Michael Symon's Loose Sausage and Peppers Sandwiches

 Sausage with Peppers and Onions is a real favorite in the Cleveland area. You'll find this combination in a hoagie roll at nearly every ball game, festival, fair, bazaar or public event. You can pretty much guarantee it. 

It's always been one of my favorite things to eat, reminding me of home. Problem is, a whole sausage is rather time consuming to cook and the sandwich can take a bit of time. However, this version is made with loose sausage and is therefore much quicker to make. Ten minutes tops and you can have a very flavorful and delicious version of a sausage and pepper hoagie with onions.

I enjoyed Symon's quick version and am quite sure I will be making this on repeat from now on. This version is every bit as delicious as the traditional version. 

You can enjoy this sandwich without cheese, but why on earth would you want to do that? I like to added sliced or shredded mozzarella or provolone and melt it over the top. You might even chose to add some hot peppers or red pepper flakes to your sandwich. Either way, this is delicious, quick, easy, and satisfying!

Loose Sausage and Peppers Sandwiches

Adapted from Michael Symon's 5 in 5

by Michael Symon

Serves 4

3 tablespoons olive oil

1 pound Italian sausage, removed from casings if not bulk

1 yellow onion, thinly sliced (about 1 cup)

3 garlic cloves, minced

1 bell pepper, thinly sliced

salt

4 Italian rolls, split and toasted

*cheese, if desired

Put a large skillet over medium-high heat. Add the olive oil and then the sausage and cook, stirring with a wooden spoon to break up the meat, until browned, about 2 minutes. Scott the sausage to one side of the pan. Add the onion, garlic, bell pepper, and a pinch of salt to the empty space and cook until the vegetables soften and begin to caramelize. Stir to combine the sausage and the vegetables and cook for about 1 more minute.

Spoon the sausage and vegetable mixture onto the toasted hoagie rolls and serve. Add cheese, if you wish.

Welcome Michael Symon @ IHCC!

Broccoli Shells and Cheese

 We love a pasta with broccoli dish, so I tend to make different variations of them often. When I saw this one on the How Sweet Eats blog I knew right away I needed to try it.

I changed the original directions up a bit. How Sweet Eats cooks the broccoli for 2 minutes, before adding the pasta. I like to start cooking the pasta first and then add the broccoli to the pasta in the last few minutes and drain them together, so my directions below reflect that.

The pasta was extremely creamy - as in the creamiest around, but next time I'd like to spice up the cheese sauce a little with some garlic and onion and maybe some red pepper flakes. The unctuous creaminess is there, it just needs a little more flavor.

Broccoli Shells and Cheese

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4-6

1-1/2 cups broccoli florets (about 2 heads, cut smallish)

16 ounces pasta shells

1-1/2 tablespoons butter

1-1/2 tablespoons all purpose flour

1 cup whole milk

1 cup heavy cream

2 tablespoons cream cheese

16 ounces grated sharp cheddar cheese 

salt and pepper, to taste

Bring a large pot of salted water to a boil. Add the pasta and cook to package directions. Depending on how soft you'd like your broccoli, add the broccoli in the last few minutes that the pasta is cooking. If you'd like your broccoli more firm, add it for the last 2-3 minutes. If you'd like your broccoli a little softer then 4-5 minutes will do. When pasta and broccoli are done to your liking, drain.

While the pasta (and broccoli) are boiling away, make your cheese sauce in a medium size pan. Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour to create a roux. Whisk and cook until it's golden and smelling nutty, about 2 minutes. Add the cream and milk slowly, allowing it to steam and thicken up a bit. Stir in the cream cheese until it melts. Turn off the heat and add the shredded cheese in handfuls, mixing until completely melted.

Mix the cheese sauce into the pasta and broccoli and stir until combined. Enjoy!

Potluck Week @ IHCC

Oreo Peanut Butter Pie

 

This is one of those easy peasy no bake pies that everyone goes crazy for.

Oreo Peanut Butter Pie. An Oreo crust. A peanut butter mousse filling. A whipped cream topping adorned with crushed Oreos and chunks of peanut butter cups. It's like the pie of your dreams.

The only downside to the whole recipe is that it takes 4-6 hours for the pie to set up in the refrigerator before you can eat it. Waiting that long feels impossible.

My husband kept asking me, "When is the pie gonna be ready?" And he was asking me on repeat all afternoon until I finally declared it ready.

We loved this so much and the recipe is total perfection. It beats any other peanut butter pie I've had anywhere. I will definitely be making this again and I highly recommend it!

Oreo Peanut Butter Pie

Adapted from How Sweet Eats

by Jessica Merchant

Serves 8

Oreo Crust

20 Oreo cookies

6 tablespoons butter, melted

Peanut Butter Mousse Filling

1-1/2 cups cold heavy cream

8 ounces cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1/2 teaspoon vanilla extract

Topping

1-1/2 cups cold heavy cream

crushed oreos

chopped peanut butter cups

For the Oreo Crust: Place the Oreos in a food processor and blend and pulse until crumbs remain (or, if you don't have a food processor, add the Oreos to a gallon size plastic bag and bash them with a rolling pin until they are crumbs). Place the Oreo crumbs in a bowl and stir in the melted butter, until all the crumbs are moistened, then press into an 8-inch pie plate. Press on the bottom and up the sides, almost to the top. You want to try and get an even layer of crust. Pop the crust in the fridge or freezer while you make the filling.

For the Peanut Butter Mousse Filling: In a bowl, add the heavy cream and use a stand mixer or hand mixer to beat the cream until peaks form. Set it aside. 

In another bowl, use the same hand mixer (or stand mixer) and beat the cream cheese and peanut butter until combined and creamy. You want it fully combined. Beat in the powdered sugar and vanilla extract until combined. The mixture will almost be crumbly, or cookie-dough like. Beat in the whipped heavy cream. As the mixture combines, you will end up with a peanut butter mousse-like mixture. Transfer the mousse to the oreo pie crust and smooth out the top. Refrigerate for 4 to 6 hours, or even overnight.

For the Topping: Using fresh whipped cream is best, but it won't hold up in heat or for several days. If you want a topping that will last, best to go with Cool Whip since it holds its structure and doesn't fall or get weepy. 

To make the whipped cream using heavy cream, just make sure it's very cold and add to a clean bowl and use a stand mixer or hand mixer until the peaks form. You can add in a few tablespoons of powdered sugar if you'd like it sweeter, but the rest of the pie is sweet enough on its own that you may not need to. 

Sprinkle on crushed Oreos and peanut butter cups before serving, and enjoy! This pie will need to be refrigerated when not eating. 

Something Sweet @ I Heart Cooking Clubs

Lucky Charms Rice Krispie Treats {They're Magically Delicious}

 

It takes certain amount of patience to pick out all the marshmallows from a big box of Lucky Charms. But on a St. Patrick's Day Sunday morning, when all is calm and rather lazy, one has time for sticky fingers and long projects.

These treats are just like everyone's favorite Rice Krispie Treats except they have Lucky Charms marshmallows on the inside and on top. So they're extra marshmallowy, extra colorful, and extra sugary. I don't have to tell you that this spells d-e-l-i-c-i-o-u-s. 

Is it healthy? Well, of course not. But every once in awhile, on a lucky green holiday, it's fun to have an extra special treat!

The real question is: Do you have the patience to dug out all the marshmallows from a cereal box? Then after that, do you have the patience to artfully place 2 cups of marshmallows on top of the Rice Krispie Treats?

I did not. By the time the treats were ready to be topped with the marshmallows, I just threw them all on top and called it a day.

Lucky Charms Rice Krispie Treats

Adapted from How Sweet Eats

by Jessica Merchant

Serves 12-16

4 tablespoons butter

1 (10-ounce) bag of mini marshmallows

6 to 7 cups rice cereal

3 cups Lucky Charms marshmallows (get the big box)

Line a 9x9 inch baking dish with parchment paper or spray it with nonstick spray. You can also use a 9x13 inch baking dish, the squares just won't be as thick!

In a large pot, melt the butter over low heat. Once the butter is melted and even a little browned, stir in the mini marshmallows. Stir until the mixture is creamy and the marshmallows have melted.

Turn off the heat and fold in the rice krispies. Completely mix until all the rice cereal is mixed in. Stir in 1 cup of the Lucky Charms marshmallows and fold them in for a few minutes. Press the mixture into the dish. I like to press it down with a piece of parchment paper so it gets super smooth on top and it doesn't stick to the spoon. Then I press the remaining Lucky Charm marshmallows into the top. Let them set for about an hour. Slice into squares and serve.

Something Green @ IHCC

Puff Pastry Breakfast Pizza {Perfect for Spring Brunch}

  It's no secret that I'm a fan of How Sweet Eat's puff pastry pizzas. They are a real go to for me. Always delicious. Always impressive. Always quick and easy. Always minimal ingredients. This is my kind of recipe!

This breakfast version is a real favorite and all you need is about five ingredients: puff pastry, shredded cheese, bacon, eggs, something green (chives, green onion, chopped spinach), and salt and pepper.

Listen folks...this is so easy. Spread out the thawed puff pastry, spread with egg wash, sprinkle with cheese, top with bacon, eggs, and greenery, sprinkle with salt and pepper and bake.

When you pull this out of the oven people will ooh and ahh and start taking pictures with their phone. This is so impressive coming out of the oven. The pastry puffs up real big, the bacon baked into the pastry, and the eggs look so very inviting.

The pizza is light and airy, the eggs cook perfectly, and the cheese and bacon bake right into the puff pastry. It is a truly incredible dish and again, it is so easy. There's no reason not to make it!

Puff Pastry Breakfast Pizza

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4-6

2 sheets thawed puff pastry

8 slices bacon+1 teaspoon water whisked together, for egg wash

6 ounces sharp white cheddar cheese, freshly grated

6 large eggs, 

freshly ground black pepper

3 tablespoons fresh snipped chives for topping

Preheat the oven to 425F. Set the puff pastry out to thaw if it has been in the freezer.

Heat a skillet over medium-low heat and cook the bacon. You can chop it up to cook quicker or you can fry it in slices. You want it almost completely cooked - the fat rendered - but not burnt or crispy because it will still cook in the oven.

Place the puff pastry sheets on a baking sheet lined with parchment paper. Very slightly roll up the edges of the pastry to create a bit of an edge for the crust. Brush the pastry with the egg wash.

Sprinkle the grated cheddar over the pastry. Add on chopped spinach, if you like. Add on the bacon. Crack each egg separately into a bowl, then gently pour it onto the pastry. Sprinkle everything with black pepper. 

Spring Forward @ IHCC

 

 

 

 

How Sweet Eat's Favorite Baked Cheesy Rice

 This recipe is so easy a tired mom can do it after working all day! Hooray.

We all need easy side dishes for the weekdays. Or weekends. Or any days, because life is well...as complicated as can be nearly all the time, right?

So, measure some rice, rinse it, dump it in a baking dish. Pour on some chicken broth, season with salt and pepper, top with some cheese and butter and foil and throw in the oven for 30 minutes. Remove the foil and put it back in the oven for 20-25 minutes and you have a side dish the whole family will love!

I can see this as a repeat recipe in my house. In fact, I am adding jasmine rice to my grocery order as we speak.

I also see many different possibilities for switching up the flavors: different cheeses, different spices, adding veggies, and so on. Don't be afraid to add what you like because you're the one eating it and you know what you like!

I loved how this rice turned out with the different cheesy textures. The cheese around the edge of the baking pan gets all crispy and provides some texture to the dish, while the cheese in the middle is more melty and ooey gooey.

I sincerely recommend this dish if you are trying to find a kid-friendly side dish, or if you're looking for something tasty and quick, or maybe even something for meal prep. This is a new fave for us!

Our Favorite Baked Cheesy Rice

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4-6

1-1/2 cups dry jasmine rice, rinsed

24 ounces chicken stock

salt and pepper

6 ounces sharp white cheddar cheese, freshly grated

4 tablespoons butter, thinly sliced

Preheat the oven to 425F. Butter a 9x9 baking dish. 

Rinse the rice in a strainer until the water runs clear. Place the rice in the baking dish. Pour in the stock. Add a pinch of salt and pepper. Sprinkle the cheese in and give it a quick stir.

Add the butter slices all over the top of the rice. Cover the dish tightly with foil.

Bake for 30 minutes. After 30 minutes, remove the foil. Bake for 20 to 30 minutes more, until the rice is fluffy and the top is slightly golden. Serve! 

Potluck Week @ IHCC

 

Smoked Sausage and Potato Soup

 My family really enjoys smoked sausage, so when I saw this recipe for Smoked Sausage and Potato Soup on the How Sweet Eats blog this week, I knew I had to make it!

The recipe calls for Yukon Gold potatoes, but you could use regular old russet potatoes if you like. The Yukon Gold potatoes hold up better and retain their shape, making more of chunkier potato soup with a thinner broth. The russet potatoes will break down into the soup, creating a thicker soup, with not as many chunks of potato. Use what you like best or use what you have on hand!

I used the Yukon Gold potatoes that the recipe called for and my family loved the flavor and texture of the soup. They thought the sausage to potato ratio was right on point and especially liked dunking their crusty bread into the flavorful broth. They said the soup was hearty and satisfying and gave it bonus points for being a little different than your everyday soup.

 

Summer Sausage and Potato Soup

Adapted from How Sweet Eats

by Jessica Merchant

Serves 4

2 tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

salt and pepper, to taste

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1 package smoked sausage, sliced into rounds

2 pounds yukon gold potatoes, cut into chunks

5 cups chicken stock

3/4 cup heavy cream

1 tablespoon all-purpose flour

4 cups shredded kale or spinach

Note: Feel free to use russet potatoes if that's what you have on hand. The russet potatoes will break up and help to give you a thicker and creamier soup. The yukon gold potatoes will hold their shape and your end result will be a more brothier soup.

Heat the olive oil in a large stock pot over medium-low heat. Add the onions and the garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in the paprika and oregano.

Add in the sausage. Cook, stirring often until the sausage browns a bit on both sides, another 5 to 6 minutes.

Add in the potatoes and the stock. Bring the mixture to a boil, then reduce it to a simmer. Cover and cook until the potatoes are tender, about 12 to 15 minutes.

Whisk or shake together the cream and flour until combined. Pour the mixture into the soup and bring it to a boil. Reduce to a simmer and cook for another 5 minutes, stirring often, until thickened.

Taste the soup and season with more salt and pepper if desired. Stir in the kale. Cook for 5 more minutes until the kale wilts a bit and serve! 

Ina Garten's Broccoli and Bowties

 

I remember when Ina made this Broccoli and Bowties dish on her cooking show way back in the aughts. Gosh, that was a long time ago. Ina was about 20 years younger and so was I. 

I put this dish on my "to-make list" and then proceeded not to make it for about 20 years. Such is life! 

Back then my "to-make list" felt 20,000 pages, it was quite literally ever-ending. In fact, I used to have nightmares that someone was trying to kill me and in my dream I would be thinking, "wait, you can't kill me yet...I have too many recipes I want to cook first."

Now it's years later, I've shared over a thousand recipes on this blog, and I still feel that way. I still have a million recipes I'd like to make and there is just simply not enough time, especially lately.

I'm going on my 12th week of being quite sick and eating a limited diet. However, I do miss cooking and my husband is a pasta and broccoli lover, so I thought this was the perfect easy peasy dish for me to make him.

Ina likes her broccoli to be firm-tender in this dish, but my husband likes his broccoli a little softer. This is why if you've seen Ina's version her dish looks quite different than mine. My version looks green because the broccoli cooks longer, breaking up, and creating more of a sauce with the Parmesan, butter, oil, and garlic. My husband prefers my version of this dish because the broccoli seems to go further and becomes saucier and is just more broccolier! Look at me creating new words! Either way you make it, this dish is a winner and perfect for this time of year.

Broccoli and Bowties

Adapted from Barefoot Contessa Family Style

by Ina Garten

Serves 6-8

8 cups broccoli florets

salt

1/2 pound farfalle (bowtie) pasta

2 tablespoons butter

2 tablespoons olive oil

1 teaspoon minced garlic

zest of 1 lemon

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

1/4 cup toasted pignoli (pine) nuts

freshly grated Parmesan cheese, optional

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bowtie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and the oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using and serve.

Ingredients You Love @ I Heart Cooking Clubs

{Game Day Eats} Chicken and Bacon Ranch Puff Pastry Pizza

In my last post, detailing my favorite top ten recipes of the year, I shared that the puff pastry pizzas from Jessica Merchant's How Sweet Eats blog were our all-time favorite recipes of the year. I am crazy for the Zucchini, Lemon and Goat Cheese Puff Pastry Pizza, but my family loves the classic Pepperoni Puff Pastry Pizza, so I thought I'd try another classic flavor this time around: Chicken and Bacon Ranch Puff Pastry Pizza.

Look, the trickiest thing you have to do here is remember to thaw the puff pastry the day of or the night before making this. Topping the pizza is easy peasy! These puff pastry pizzas are mostly one pan dishes that are mess-free, quick, easy, and super delicious. 

I made this version for my husband to enjoy on Superbowl Sunday. The puff pastry is topped with ranch dressing with chives and dill, then shredded chicken, cheddar cheese, chopped bacon, and then more ranch, dill and scallions. My husband thought it was very good, perfect for game day, and that all the flavors were balanced. The puff pastry bakes up all high around the toppings and is so crispy and flaky. Give it a try!

Chicken and Bacon Ranch Puff Pastry Pizza

Adapted from Everyday Dinners

by Jessica Merchant

Serves 2-4

3 slices bacon, chopped

1 sheet frozen puff pastry, thawed

1/3 cup ranch dressing

1/2 teaspoon dried dill

1/2 teaspoon dried chives

2/3 cup cooked and shredded chicken

3/4 freshly grated Cheddar cheese

2 scallions, thinly sliced

2 tablespoons chopped fresh dill

Preheat the oven to 425F. Line a baking sheet with parchment paper. 

Heat a large skillet over medium heat. Add the bacon and cook until it just begins to crisp. Do not cook all the way or it will burn in the oven! Scoop the bacon out with a slotted spoon and place it on a paper towel to remove excess grease.

Place the sheet of puff pastry on the prepared baking sheet. Spread 1/3 cup of the ranch dressing on the puff pastry, leaving a 1-inch border on the edges. Sprinkle the dried dill and chives along the edges. Scatter the chicken and cheese over the ranch dressing. Sprinkle the bacon on top.

Bake for 20 to 25 minutes, or until golden and crisp. Remove from the oven and drizzle with the remaining ranch and sprinkle with the scallions and fresh dill. Puff pastry is best served shortly after making.

Game Day Eats @ I Heart Cooking Clubs