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!
 

How Sweet Eats Cheeseburger Puff Pastry Pizza {Foodgoals 2025}

My Foodgoals for 2025 are much the same as the year before. I'd like to try as many new recipes as I can, while keeping it simple. I also have another Foodgoal, which is to make all kinds of pies, one new pie each month. Some pies will be savory, some will be sweet and some will be handheld pies! Look for a pie post coming soon!

Speaking of pies, in a way this Cheeseburger Puff Pastry Pizza is a pie, right? I'm really into the puff pastry pizzas that Jessica Merchant of How Sweet Eats puts out every so often. My favorite is a Zucchini and Goat Cheese Puff Pastry Pizza, but I've tried many others.

This Cheeseburger Puff Pastry Pizza is every bit as delicious as the rest of them. The puff pastry gets topped with a House Sauce that is somewhat like Chick-fil-a Sauce; then covered in hamburger that is mixed with ketchup, mustard, and cheese; topped with more cheese; crusts brushed with an egg wash, and sprinkled with seasoning, and then baked. 

When the pizza is done baking, you top the cooked pizza with more House Sauce, then lettuce, tomato, pickles and onion, if you like. Slice it up and serve. It's delicious, quick, and easy,  everyone loves it! We love the hot pizza with the cool and crisp fresh toppings. It's a delight! I will definitely continue making more versions of these puff pastry pizzas as the year goes on.

Cheeseburger Puff Pastry

Recipe adapted from How Sweet Eats

by Jessica Merchant

Serves 2 to 4

1/2 pound ground beef

salt and pepper, to taste

2 tablespoons ketchup

1 tablespoon yellow mustard

3 tablespoons house sauce, plus more for drizzling

1 sheet of puff pastry, thawed if frozen

8 ounces sharp cheddar cheese, freshly grated

1 large egg + 1 teaspoon water, beaten together for egg wash 

1 to 2 tablespoon sesame seeds*

shredded lettuce, for topping

chopped tomatoes, for topping

chopped pickles, for topping

onion, for topping

House Sauce

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon yellow mustard

1 tablespoon honey

1 tablespoon favorite BBQ sauce

Note: I used a Trader Joe's pickle seasoning instead of the sesame seeds. Feel free to season your crust however you like. Also, feel free to top your cheeseburger pizza with whatever cheeseburger toppings you like!

Preheat the oven to 425F. Heat a large skillet over medium heat and add the ground beef. Season all over with salt and pepper. Brown the beef, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese - just an ounce or two.

Place a piece of parchment paper on a baking sheet. Lay the sheet of puff pastry on the parchment. Poke it all over with a fork - this helps it to stop bubbling up.

Spread the 3 tablespoons of house sauce on the puff pastry, leaving a border for the crust. Sprinkle on a little bit of the cheese. Evenly layer the ground beef on next. Drizzle with more house sauce.

Top with the remaining cheese. Brush the outside border with the egg wash. Sprinkle the border with the sesame seeds.

Bake for 20 to 25 minutes, until the puff pastry is golden and puffed up. Remove and cover with shredded lettuce, tomatoes, pickles, and onion. Slice and serve!

For the House Sauce: Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!

Foodgoals 2025 @ I Heart Cooking Clubs!