Dinner is here!

It wouldn’t be September without a smoked sausage sheet pan meal! This smoked sausage tortellini is super easy, delicious and satisfying. It’s the ideal busy weeknight dinner when you aren’t sure what else to make. 

If you’re been around for a while, you might know that Eddie and I say that my smoked sausage sheet pan meals are what I make when I don’t feel like making dinner. My easy-way-out meals. The dish I make when I want to throw everything on a pan and go!

It’s not necessarily a bad thing. In fact, it’s a good thing! I can throw together a meal that we really like in minutes. 

So this is like that, but with cheese tortellini. And it is DIVINE.

Let me tell you how much my family absolutely FREAKED OUT over this recipe. The first time I made it, I almost had to make a second sheet pan. It is that good.

And simple.

Embarrassingly easy!

Now here’s the thing. It is slightly high maintenance, because while the sausage and vegetables are in the oven, I’m going to make you cook the tortellini.

Sure, you could throw it right on the sheet pan. I have tried that many times. Sometimes it works great. Other times it’s dried out and not ideal. In my testing, I’ve determined that the best thing you can do is boil the tortellini for those few minutes (less than five!) and THEN toss them right on the pan.

Sure, it requires an extra pot to boil. But it’s done quickly.

And it makes the meal that much better!

Anytime I cook with smoked sausage, I think… wow, that is not pretty. This dish doesn’t look like much, but it tastes like everything. If you want to add even more color, then try the tricolor cheese tortellini. 

The best part is that you can also add in any other vegetables you may love. Make it a clean out of the fridge meal; change things up based on the seasons.  (more…)

The post Sheet Pan Smoked Sausage Tortellini. appeared first on How Sweet Eats.

Who loves tacos!!

I’m very much raising both hands for these crispy carnitas summer tacos right now. Crispy, juicy shredded pork on warm tortillas with crumbled cotija cheese, corn salsa and a jalapeno crema are calling my name. Always.

Yes, always. Tacos are always calling my name but these ones specifically?

Wowza. 

Tons of flavor. Tastes super fancy. Are easy to throw together.

Definitely pleases a crowd!

Right now we’re in the midst of enjoying summer foods and preparing for football season parties and this is a recipe that works double time. 

It’s both!

It can be a weeknight meal on a busy school night. 

Or it can feed a crowd on a college football Saturday.

I’ve shared so many different recipes with pulled pork here for you. We love carnitas because crisping them in the oven right until they get that classic crunch is EVERYTHING.

If you’re a texture freak like I am, you know that it makes the dish. It’s the step you don’t want to skip! 

Depending on the day, I may braise my pork on the stovetop but I most often use the slow cooker. It’s just the easiest and requires the least babysitting in my life right now.

But no matter what, I crisp the shredded pork in the oven before we enjoy it. Definitely the best part. 

A quick salsa like this is a staple in our weeknight meals. I like using fresh corn that I slice right from the cob. It’s so sweet and super crunchy! Along with the corn, I add in:

Diced jalapeno

Diced shallot

And diced mango (!!!) 

Chopped cilantro

Lots of lime juice

A big pinch of salt

Yes please!

I could eat this with a spoon! It’s perfect on the tacos but also so delicious served on grilled chicken or with rice or even thrown inside of a quesadilla! 

The sweet and crisp and refreshing combo is absolutely perfect.  (more…)

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Nothing like a quick easy pasta dish to get excited about!

This is my favorite kind of dish to make in the summer – simple, easy, uses up the veggies and herbs, tastes amazing. This skillet gnocchi is made from burst cherry tomatoes, chopped zucchini, red onion, tons of garlic, basil, chives and lots of parmesan. 

Sounds amazing, right?!

Right right right. 

The whole idea for this pasta started with my burst cherry tomato sauce. I love taking a ton of summer tomatoes, cooking them down into a saucy mess and adding garlic and fresh basil, plus cooked pasta and a bit of starchy water. Oh and parm.

That combo is so fresh and delicious, satisfying and tastes like a big bowl of summer. 

I’ve been making a version of pasta like that at least once a week. At least! And let’s just say that I have tons of zucchini on hand. So really, I had no other option. 

There’s a super old brown butter garden veggie pasta dish that I shared well over a decade ago. I still make it frequently – you guys do too. And it’s delicious. But I often wish it had just a bit more substance.

Or cheese

Or sauce. 

Who am I kidding, I can never make up my mind. But here we are! 

I start by cooking down all the vegetables. The tomatoes go first with the shallots, because I like them to burst a bit before I add in the rest.

Then, it’s zucchini. Garlic, olive oil and more. 

I cook the gnocchi separately. This only takes a few minutes, but I want to reserve some of that starchy water to help the sauce along. 

There is nothing like a silky sauce that has the help of pasta water. It thickens it perfectly, it helps the sauce stick to the pasta and it gives it just a little more oomph. I adore it.  (more…)

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This pizza is the epitome of summer lovin’. 

This pizza doesn’t look like much, but it tastes like everything!! Juicy mushrooms with crispy bacon, sharp asiago cheese, a fabulous vinaigrette made with pistachios and tons of fresh herbs – it’s incredible. It’s everything I want to eat and more! 

Okay, can you tell I’m in a bit of a pistachio phase? I almost shared three recipes with pistachios last week, but at the last minute cut it back to two. Does it even matter? Because here I am again, rambling all about this pistachio herb dressing that is my ultimate dream. It is briney, tangy, crunchy, herby and refreshing. 

And makes just about anything super satisfying! 

I also have been in a mushroom phase since the testing round of my summer mushroom tacos. We ate so many of them and I’m still not sick of them. 

This combo is one of my new favorites, a new go-to that I make especially for Eddie and myself, because it’s so flavorful and delicious. 

Think chewy pizza crust, sauteed mushrooms with crispy bacon, lots of asiago cheese and an herby pistachio drizzle to top it all off.

Oh my gosh – it tastes SO FREAKING GOOD. 

In the summer, I love grilling my pizzas. It’s really easy once you get the hang of it and the smoky charred flavor is fabulous. 

This is how I do it!

While the pizza dough is rising, I cook the bacon until it’s crispy. Since I grill the pizza, I get it very crispy because it doesn’t burn on the grill like it does in the oven. 

Next, I cook the mushrooms and garlic in the bacon fat. Oh my YES. This adds an extra layer of flavor and it’s wonderful. Makes the whole dish extra special. 

If I haven’t done this yet, I’ll chop up the herbs and pistachios to make the dressing/drizzle. This is similar to a chimichurri but loaded with buttery, crunchy pistachios. I also use it on my grilled peaches with burrata. I suggest planning to make both in one week so you can maximize the dressing! Use it to elevate both meals and have it in the fridge ready to go. Makes meals super easy when the time comes. 

I also make sure my cheese is ready to go!  (more…)

The post Summer Mushroom Grilled Pizza with Pistachio Vinaigrette. appeared first on How Sweet Eats.

Summer loving!!! 

This chickpea pasta salad is chock-full of summer garden veggies, tiny pasta shells, chickpeas, fresh herbs, smoked provolone and drizzled with my super zesty italian dressing for the perfect bite. 

This is such a wild amount of flavor in this little bowl, you won’t even believe it. Seriously. 

It doesn’t look like much. And it doesn’t look very special. But it’s just over-the-top good and every time I take a bite, I wonder why I don’t make this dish year ‘round. 

This is the pasta salad that I’ve been talking about all summer!

It’s embarrassingly easy.

And very satisfying. Perfect for lunch!

It is versatile and you can throw in whatever you want. 

But this exact one? This exact one is the one I’ve been making on repeat. That I’ve been loving. It’s been my go-to pool lunch and also a great side dish for summer nights. 

I actually AM embarrassed to tell you how many times I’ve made it! 

This is how I do it! 

First, I make the dressing. This is my zesty italian with a little dill zing. It’s quite possibly the most made dressing in my house. We love it. 

Next, I make the pasta. I love using shells with this. It’s cute and delicious when the chickpeas get buried in the shells! Fun. 

Then, I marinate the shallots and zucchini and summer squash. I slice these as thin as possible and let them hang out in the dressing a bit. If you’re not eating the salad right away, you don’t need to do this. They will marinate nicely right in with the pasta and chickpeas. 

Finally, everything goes into the bowl. I throw in chopped cherry tomatoes, smoked provolone (the best!) and a bunch of fresh herbs too. Basil is my first choice, but really any herb you have and love works. 

This stays great in the fridge for an extended period of time. A few days – a few hours, whenever you need it, it’s ready.  (more…)

The post My Favorite Summer Chickpea Pasta Salad. appeared first on How Sweet Eats.

Dinner is ready!!

This orzo salad is so delicious and filling for a summer meal. Juicy, grilled shrimp, sweet corn and tangy feta is tossed with tender orzo and drizzled with a chili lime vinaigrette. It’s incredibly flavorful and super satisfying. 

And it’s really easy to make for dinner tonight! 

It’s been a few months since I shared a recipe for you with orzo. Which is crazy, because it’s a huge staple over here. You know that I can’t get enough. My entire family loves it and it’s so versatile! 

I will pretty much combine orzo with anything and call it a meal. 

In this case, I’m using shrimp and corn, which can feel summery and seasonal if you want to slice that fresh corn right off the cob. However, it will also work if you find yourself craving this meal in the cooler weather. 

I love a warm pasta dish like this. It can be served like pasta or salad or like a bowl of pasta for dinner. And it’s easy, tastes better as it sits and is a dish that can always be prepared ahead of time for the ultimate flavor. 

Best part ever! 

The first thing I do is make the dressing. That way, it’s ready to go as soon as everything is combined. The chili lime vinaigrette is from Everyday Dinners and one of our go-tos. It elevates so many different dishes. 

I also cook the orzo, or at least bring the salted water to a boil.

Grilling the shrimp takes mere minutes. I love doing it this way in the summer months, but you can also throw this in a pan with some olive oil. It cooks so quickly and is ridiculously simple. I use a grill pan when mine is on the grill, because this minimizes shrimp fallout! It can easily fall in the grill gates and then you’re out of luck.

This is my favorite grill pan and I use it almost daily. It is 100% worth it and the best I’ve found. It also cleans up very well and I put it in the dishwasher too. 

The other parts are so easy! The corn: I will either cook frozen corn or slice it right off the cob. The fresh corn is so crunchy and sweet this time of year. Sometimes I also grill it, right along with the shrimp. 

I chop up fresh cilantro and chives – also easy! (more…)

The post Grilled Shrimp, Corn & Feta Orzo. appeared first on How Sweet Eats.

We’ve got a super easy dinner on the menu tonight!

This creamy lemon zucchini pasta is so simple and flavorful. It’s satisfying and filling, loaded with summer herbs and garden zucchini and finished with lots of shaved parmesan cheese. 

Sounds like my kind of dish! 

These are my favorite kinds of meals. Meatless pasta dishes, filled with vegetables and citrus and herbs, finished with parmesan and served on their own or as a side. They please everyone in one way or another! 

I love this served with one of my favorite salads. Eddie usually will eat it as a side dish. For the kids, I can chop up some grilled chicken or shrimp and toss it into one bowl. It’s always a hit!

I’m a huge fan of zucchini and pasta together, especially when the zucchini melts down into this caramelized delicious bite. Take my melted zucchini baked ziti for example. 

There is something SO delicious about cooking the squash down. Even though it takes quite a bit and doesn’t yield a huge amount, it tastes fabulous. 

I find it so worth it – sort of like caramelized onions. The whole flavor packs a punch! 

Here’s how we make it!

First, grate the zucchini. I like to get 3 to 4 cups of shredded zucchini total. Once I have that, I squeeze out as much of the excess water that I can!

Next, the zucchini goes into a big saucepan with some butter, salt and pepper. This cooks down and gets caramelly and absolutely delicious.

While the zucchini cooks, I make the pasta! I boil the bucatini and set some of the starchy pasta water aside too. 

Then comes the cream, lemon zest, herbs and parmesan. This all goes into the skillet with the pasta, as well as some of the starchy water. The good stuff!

I like to mix this similarly to how I mix carbonara: quickly with a wooden spoon or soft spatula, so everything gets combined and almost emulsified. 

Finally, a ton of fresh basil and chives go into the skillet. And I top it off with even more parmesan, this time in the form of shaved parm. Which I adore!

The end result is this deliciously creamy and lemony pasta studded with zucchini bits. It really does remind me of carbonara in a way, just minus the egg. (more…)

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Big summer vibes in a bowl today!

This summer chicken tortellini pasta salad is filled with so much flavor, complete with tomatoes, corn and green onions, lots of fresh herbs, tender chicken, cheese tortellini and a pesto vinaigrette. 

This is an easy summer salad that you can make ahead of time for lunch or even dinner prep. Make it to take in a cooler to the pool or beach, pack it in containers for grab-and-g0 meals. It’s simple and easy!

You can make it even easier by using a rotisserie chicken. Grab it, shred it up and throw it right in this salad to make this a 30 minute meal. 

This is a dish that I can bring together fast. I often have some tomatoes and green onions on hand – occasionally I even have them chopped already. Herbs can be torn and throw in a bowl, the dressing can be made ahead of time or right before. However you want to do it!

And cheese tortellini only takes three to four minutes to cook!

Easiest dish ever. 

We are infatuated! 

Here’s what goes into our salad:

Cheese tortellini – or any version of tortellini you like. 

Shredded chicken 

Cherry tomatoes

Corn 

Green onions

A bunch of fresh herbs! Thinking basil, parsley and chives 

And then comes the dressing. 

Seriously, the best part of this pasta salad is the pesto vinaigrette! I use a few tablespoons of my pesto and whisk it into a vinaigrette. You could totally stir in a store-bought pesto too, making this super easy and quick. It’s a great way to elevate a summer dressing and bring in some herby flavor without making a full blown pesto pasta dish. 

This all gets stirred together and it lasts in the fridge. It’s something you can make ahead of time – or make right before eating. Everyone loves it, it has tons of flavor, lots of staying power (most satisfied ever!) and tastes better as it sits.  (more…)

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Hello! This is how to make dinner tonight.

A smoky mushroom taco topped with tangy cheese, all the summery salsa (mangos! jalapenos! lime!) and a creamy cilantro ranch that is fantastic enough to eat with a spoon. 

We.love.these. 

Just look at the flavor on these!

This might just be my favorite kind of taco. I love a veggie-heavy, meatless taco – and yes, my 2012 self has no idea who I am today. I am glad I have changed!

But still, they are my favorite.

First, they are simple and easy. You can really throw any vegetable in a taco, but mushrooms are a go-to for me because they cook so quickly. I don’t necessarily care about their meaty texture. It’s more about the ease and flavor for me.

Second, the flavors are endless! I made these mushrooms have a pretty smoky, garlicky flavor, almost mimicking my favorite carnitas. Again, not in texture, but flavor. And they are just so super good.

Finally, ALL the toppings work on mushroom tacos. Years ago, you might remember that I shared a mushroom and corn taco recipe. It was a copy of our favorite little taco shack that was only open for a hot second, and I’ve never forgotten how incredible their mushroom tacos were. In fact, I credit them with my infatuation with mushrooms in tacos. 

Give me tortillas, mushrooms and cheese and I am set! 

Well, almost.

In order to give these the ultimate summer twist, I make a quick mango salsa. The bright, refreshing sweet punch is what makes these feel super summery. Warm weather adjacent, if you will. 

We eat mango salsa all year round, but definitely more in the summer. Our family can demolish a bowl of it with a bag of chips and it’s one of our favorite snacks. Plus, it can be made ahead of time too. 

The cilantro ranch is what really takes things over the edge for me. These make the tacos taste restaurant-quality FABULOUS and add such incredible flavor. I use my classic ranch recipe and add a ton of fresh cilantro, blending it together and boom – done. It’s also a wonderful dip for veggies or even crackers and chips.

And you can make it days ahead of time – it lasts great in the fridge.  (more…)

The post Summer Shiitake Tacos with Cilantro Ranch. appeared first on How Sweet Eats.

Burger season is here!

These portobello burgers are marinated and grilled until tender, smoky and charred. They’re topped with havarti cheese and served with my howsweeteats house sauce. Lettuce, tomato, bun, done! 

I’m on a major sandwich kick right now! Just in time for memorial day weekend and the start of summer. If you don’t feel like making my pimento cheese grilled chicken sandwiches, go for the meatless version!

Mushrooms burgers take on the flavor of whatever ingredients they’re paired with. Marinating them gives them a big tangy boost and when they are drizzle with my house sauce… oooooh eeeee. 

Best meal ever. 

The burgers are ridiculously satisfying and smooth. You can make them into slider sized burgers or use the large portobellos like I show here. 

Over a decade ago I had a huge infatuation with portobello burgers. I discovered them and absolutely fell head over heels. 

I love the flavor, the texture – everything!

Then, I got more into bean-based burgers. These veggie burgers are out of this world. The best I’ve ever had!

And just recently, I shared my black bean smashburgers. Oh my gosh. The next level was unlocked… those are crispy, crunchy, satisfying and taste amazing. 

Originally, I wanted to make portobello smashburgers. I tried a few times and it just didn’t give me the result I was craving – those crispy edges, that paper thin burger, the texture I love.  (more…)

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