For Cinco de Mayo: How Sweet Eats Crispy Cheesy Breakfast Tacos with Carnitas {So good and easy}!

Doesn't everyone want to wake up to a breakfast taco crisped up with crunchy fried cheese?

This looks like it takes a lot of effort and it does not! All you need to do is scramble some eggs. Make a quick pico de gallo and chunk up some avocado. Or, make this however you wish. Buy some pico and guacamole if you want to make things easier on yourself.

After you scramble your eggs, all you need to do is put some grated cheese in your skillet and let it start melting before topping it with a flour tortilla, fill the tortilla with more cheese, scrambled egg, any kind of meat or veggie. Like I said, make it whatever you want!

Let the cheese underneath cook and crisp and let the insides cook, warm through, and melt. Then fold the taco in half, crisp up both sides (it helps you have a really good pan that is either cast iron or nonstick), and serve! Top with whatever toppings float your boat. 

We had carnitas the night before, so I added some carnitas to my scrambled eggs and I already had homemade pico de gallo, cilantro, red onion, and guacamole on hand for topping.

This makes for a delightful weekend breakfast and one that I will make again and again! 

Crispy Cheesy Breakfast Tacos

Adapted from How Sweet Eats

by Jessica Merchant

Serves 2-4, depending

1 pint cherry tomatoes, quartered

1/2 sweet onion, diced

1/4 cup cilantro, chopped

1 lime, juiced

1 avocado, cubed

1 tablespoons butter

6 large eggs

1 tablespoon milk or cream

salt and pepper, to taste

3 green onions, thinly sliced

8 small (4-inch) flour tortillas

8 ounces sharp cheddar cheese, freshly grated

In a large bowl, combine the tomatoes, onion, cilantro, lime juice and a big pinch of salt and pepper. Set aside - don't add the avocado until right before serving.

Heat the butter in a large skillet over medium-ow heat. Whisk together the eggs, cream and a big pinch of salt and pepper until combined. Whisk in the green onions. Swirl the melted butter around the pan and pour the eggs in the skillet. Add carnitas, salsa, or whatever you desire. Push gently with a spatula often, until the eggs are cooked to your liking. Transfer to a bowl.

Keep the same skillet over medium heat. To make the tacos, sprinkle cheddar in the skillet. You want enough cheddar to essentially cover the outside circumference of your tortilla. The cheese should start to melt right away. Place your tortilla directly on top of the cheese.  Add another bit of cheese to the inside of the tortilla. Top with scrambled egg mixture. Let the tortilla cook until the cheese is golden and getting crispy on the outside edges. Fold the tortilla in half and make sure each side of the tortilla is golden and crispy cheesy goodness!

Put the taco on a serving plate and garnish with pico de gallo, onions, cilantro, avocado or guacamole.  

April IHCC Potluck!
 

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 Pancetta Frittata

When I think of Italian food I don't always think of pasta.  I think of really simple fare. Dishes with a handful of ingredients. I think of things like a frittata. A simple egg dish with no more than five ingredients and no fussy presentation.

Marcela Hazan's Pancetta Frittata is probably one of the most simple yet delicious frittata I've ever made. It is simply 1 cup of pancetta cooked until it gets some color, 6 eggs, 6 tablespoons of Parmigiano-Reggiano, butter, and salt and pepper. It is so simple it doesn't call for herbs, so I didn't try to jazz it up and make it look fancy. It doesn't need to look fancy. It's peasant food at best, but you could entertain with it. It's easy and simple and Super Italian, our IHCC theme for this week, and it is absolutely creamy and delicious.

Do yourself a favor and make this simple dish sometime during this Easter season. It's perfect for an Easter Brunch and it is great served hot, warm, and room temperature. 

This is the epitome of the simple food we need to eating more.

Pancetta Frittata

Adapted from Marcela Cucina

by Marcela Hazan

Serves 4 as main or 8 as appetizer

1 cup finely chopped pancetta

6 eggs

6 tablespoons freshly grated Parmigiano-Reggiano cheese

salt and black pepper, to taste

1 tablespoon butter

Turn on your broiler. Put the chopped pancetta in a small skillet, turn on the heat to medium, and cook, stirring from time to time, until it becomes deeply colored and has shed much of its fat. Do not let it become crisp. Lift the pancetta from the pan using a slotted spatula in order to separate it from the liquefied fat, and put it into a medium-sized bowl. Discard the fat in the pan.

To the bowl with the pancetta, add the eggs, grated Parmesan, salt, and liberal grindings of pepper to the bowl and mix thoroughly with a fork or whisk.

Put 1 tablespoon of butter in a 12-inch nonstick skillet, turn on the heat to medium. Do not let the butter become colored, but as soon as it begins to foam, pour the egg mixture into the pan. Turn the heat down to very low. When the eggs have set and thickened, and they are creamy only in the center of the pan, run the skillet briefly under the broiler. Take frittata out the moment the surface of the frittata has set, but not browned. 

Super Italian @ 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 Cheesy Beef Orzo

This is one of those quick weeknight dishes that is like a hug in a bowl. Comfort food that you eat with a spoon.

A one pot weeknight dish that starts by cooking the ground beef, the removing it before toasting the orzo in butter with garlic and seasonings. The the orzo cooks in a mix of stock and marinara before adding the beef back in, followed by heaps of cheese and fresh herbs.

I was out of fresh herbs so I opted to use dried herbs. I also added in some chopped spinach to make this a more complete meal with veggies. I think this recipe lends itself well to adding different veggies, herbs, and cheeses. A delicious and easy weeknight delight! 

Cheesy Beef Orzo

Adapted from Make It In A Flash

by Jessica Merchant

Serves 4 to 6

1 pound ground beef

salt and pepper, to taste

3 tablespoons butter

2 garlic cloves, minced

8 ounces uncooked orzo

1/2 teaspoon dried basil

2 cups chicken or vegetable stock

1 cup marinara sauce

1 cup grated mozzarella or Italian blend cheeses

Parmesan cheese, for topping

crushed red pepper, for topping

fresh basil, for topping

Heat a large Dutch oven or cast iron skillet over medium heat. Add the ground beef and cook until browned, breaking ti apart with a meat chopper or wooden spoon. Remove it with a slotted spoon and place it on a plate.

Melt the butter in the pan. Stir in the orzo and garlic with the dried basil and a big pinch of salt and pepper. Cook the orzo for a few minutes, stirring often, to toast it.

Pour in 1-1/2 cups of the stock and the marinara sauce. Add the beef back in. Stir well. Cover and simmer 12-15 minutes, stirring once or twice so the orzo doesn't stick to the bottom, until the liquid is absorbed.

Remove the skillet and stir the orzo. Add the remaining 1/2 cup of stock. Stir in 1 cup of the grated cheese. Stir until the cheese has melted. Top with Parmesan, fresh basil, and crushed red pepper before serving. 

Weeknight Pasta @ 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!