Jessica Merchant's Blog, page 322

Peanut Butter Fudge Ice Cream Cake.

[This post is sponsored by Nestlé! I’m so excited to share some delicious ice cream recipes with you this summer!]

My love for ice cream cake runs deeeeep.

When you see this, how could it not?!

It’s something that we only had on very very special occasions as kids. We’d share these wonderful moments together over ice cream cake once a year. It was our unicorn. And the funny thing is that most times, I think my parents just forgot that ice cream cake existed. Once we’d have it? It was all we could talk about for weeks.

My mom would make and ice cream cake-like dessert for her card club friends. They are still having card club today and I think she even occasionally still makes the dessert. But only for them. Whyyyy? We all try to go over the day after so we can have the extras and inevitably end up fighting over them because it’s just so good.

So I’m taking matters into my own hands!

Ice cream cake that’s easy but semi-fancy. That’s impressive but something you can make for dessert on a Tuesday night. That you can easily make ahead of time! Obviously.

I’m super exciting to partner with Nestlé this summer to share some incredible ice cream recipes with you. Today, we’re starting with Edy’s Slow Churned Classic Vanilla, which is amazing because this is the ONLY ice cream that my mom and aunt would buy when we were growing up. It’s so rich and wonderful and when I think of vanilla ice cream? This is what comes to mind. It’s what we grab for birthday parties and summer cones. And while I might be a chocolate girl at heart, Eddie and Max are alllllll about the vanilla.

So into the ice cream cake it goes!

GUYS. This ice cream cake. Ugh. I can’t even talk about it. It’s that good.

But at the risk of sounding like a broken record, this ice cream cake is SO delicious. It contains the best flavor combination in the world: vanilla, chocolate fudge and peanut butter.

It takes my peanut butter-dipped-spoon-covered-in-chocolate-chips snack to a whole new level.

Oh oh oh. And a pretzel and graham cracker crust. YES. Salty crust, rich vanilla flavor, thick and fudgy chocolate, all topped off with peanut butter whipped cream.

HOW DREAMY!

The cake is made in a springform pan so it’s super simple. The only patience-inducing part is when you have to wait for the layers to freeze before adding the next one. When my mom made her versions, that’s what I remember. WAITING for the layers to freeze!

I promise that it is totally worth it.

The flavors are incredible. The crust has crunchy texture. It’s so fun to serve as a birthday treat or a dinner party dessert. I mean, don’t you want to share lovable ice cream moments with everyone? YES.

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Peanut Butter Fudge Ice Cream Cake

Yield: makes one 9-inch cake

Total Time: 6 hours

Ingredients:

1 cup graham cracker crumbs
1 cup pretzel crumbs
8 tablespoons unsalted salted, melted
1 half gallon Edy’s Slow Churned Classic Vanilla Ice Cream
1 (14 ounce) can evaporated milk
1 cup sugar
6 ounces semisweet chocolate, chopped
2 cups cold heavy cream
2 teaspoons vanilla extract
2/3 cup peanut butter

for serving:

a scoop of Edy’s Slow Churned Classic Vanilla Ice Cream on top
ice cream cones, if desired
rainbow sprinkles!



Directions:

Note: to make the pretzel crumbs, add 1 to 2 cups of mini pretzel twists to the food processor and blend until fine crumbs remain.

In a large bowl, stir together the graham crumbs, pretzel crumbs and melted butter until combined and moist. Press the mixture into a 9-inch springform pan. Place it in the fridge to set for 30 minutes.

Let the ice cream sit out for 10 minutes to soften a bit. Scoop it on top of the crust and spread it with a spatula. Freeze for at least 1 hour.

While that layer is freezing, make you fudge. Combine the milk, sugar and chocolate in a saucepan over medium-low heat. Stir constantly until the chocolate melts and the mixture thickens, about 10 minutes. Set it off the heat to cool and thicken more for 30 minutes. Once it’s cool, remove the pan from the freeze and quickly pour the fudge on top of the ice cream. Freeze again for 1 to 2 hours.

Place the heavy cream and vanilla in the bowl of your electric mixer fitting with the whisk attachment and beat it until stiff peaks form. Remove about 2/3 cup whipped cream from the bowl and place it in the fridge. To the remaining whipped cream, fold in the creamy peanut butter with a spatula until it’s combined and smooth.

Spread the peanut butter whipped cream on top of the fudge layer of the cake. Freeze for 1 hour.

Before serving, pipe the remaining whipped cream on the outside of the cake for decoration. Cover in sprinkles and serve!

If you want to be fancy, scoop a few scoops of vanilla ice cream on top, add a cone or two and shower with rainbow sprinkles!

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Ice cream dreams come true.

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Summer Fridays, Vol. 8.

It’s a real summer friday for me over here as I head on our family vacation this week! xo

EATING

One of the only things I can guarantee that I’ll be making this week is the How Sweet Eats House Salad! It’s a tradition. And I also have the peach panzanella, crispy fish tostadas and a ton of cheeseboards on my list from The Pretty Dish! And I need some s’mores french toast.

SIPPING

Going back to my top ten favorite rosés this week since I’m hoping to spend the next six days drinking it on a dock. Or a boat. Or the beach! Now that we’re knee deep in summer, do you have a (new) favorite rosé?

SNACKING

I shared some of our road trip snacks a few weeks ago, but for this trip, I am obsessed with making homemade peanut butter cups – or homemade cashew butter cups. I don’t know why! I can’t get them out of my head. Also, talk about messy. That’s the last thing I need to pass back to a 3 year old in the car.

TRAVELING

I’m SO excited to go to my favorite place today for real VACATION!! I know it appears like I’ve been on vacation a lot with the book tour, but traveling with the kids + work at the same time was exhausting. I am so so so excited to go on a real legit vacation and not do a THING but enjoy my family. I have all my posts and content ready to go for you guys next week, so there will be so much deliciousness to come. I worked super hard on this last week to get everything ready and just kept telling myself “it will be so worth it come Friday!” And it is.

ADVENTURING

We’re officially on vacation but we’re SO sad that we’re missing Picklesburgh this year. We’ve gone every year and it’s super fun (and HOT!). Get the chicken sandwich at Coop de Ville if they have it! 

READING

Oh man, here I am AGAIN saying that my reading went out the window this week. I had zero time. So I’m still on All We Ever Wanted. Grabbing a few others from my summer reading list though for the week. What did you read this week?

LAUGHING

If you read my beauty favorites, then you know how much I love Drunk Elephant products. This review is so funny and mostly spot on to the products I love and use.

ENTERTAINING

This week we had our first birthday over at Sweet Peas Meals! We have a lot of fun things in store but in the meantime, you can still get access to our summer essentials entertaining guide here.

LISTENING

Today’s playlist is all about the beach bonfire. Going to have it on repeat along with S’MORES. Okay I’ll stop.

SHOPPING

Today the Nordstrom sale is live for everyone and I updated all my favorites along with some of the things I got/didn’t like. This last week, I have been living in this dress. It’s so comfortable!

INSPIRING

I was going through the notes section of my phone and found this quote that I must have taken down from SOMEWHERE – I have no idea where. Its’ “what you choose to focus on becomes your reality.” I love this! Living by it right now. 

No seriously I am going to have alllll the s’mores.

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Cajun Peach Lemonade.

Told you I was in MAJOR peach mode!

Peach lemonade, here we come.

And not just any peach lemonade.

A sort-of-spicy peach lemonade.

Oooooh la la. 

I’m taking it back to my mocktail ways for a refreshing drink with some heat!

This is what you drink on that hot day when the sun starts to go down and rosé or tequila is out of the question. On those days when it’s so super hot and you need something refreshing. But you want it to have a kick!

A bit of spice. A little heat. A bite!

I love making homemade lemonade, especially because I always do small batches and it just feels like such a treat. My all-time favorite is this lavender mint lemonade (it’s SO good!)… I just love when the drink has a little something extra.

Like this!

We’re simply rimming the glass with some Cajun spice and it’s inevitably going to sprinkle down into your drink, giving it the perfect amount of spiciness.

Throwing in a spring of oregano because I like to pretend I’m fancy.

When I really live in leggings all day long every day.

SO. If the Cajun peach lemonade isn’t your thang, then I hiiiighly suggest going for this sparkling peach cider. It’s served cold and it’s SO good.

And I’ll just say it for all of us here. Yes of course you can add vodka to your cajun peach lemonade!

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Cajun Peach Lemonade

Yield: serves about 8

Total Time: 4 hours

Ingredients:

6 cups water
3 cups chopped peaches
1 cup sugar
1 1/2 cups fresh lemon juice
2 peaches, sliced for garnish
2 lemons, sliced for garnish
1 bag frozen peaches, for serving (to use as ice!)
cajun seasoning, for the rim (here’s a homemade version!)
fresh oregano for serving



Directions:

Heat the water, peaches and sugar in a saucepan over medium heat. Bring the mixture to a boil, reduce it to a simmer and cook for 5 minutes. Remove it from the heat and let it cool slightly.

Carefully add the mixture to a blender and puree until smooth. Pour the mixture into a jar and refrigerate it for a few hours, or overnight.

Once refrigerated, pour the peach mixture through a fine mesh strainer into a large bowl measuring cup to get rid of the peach solids. I like to use a spoon to really press out all the juices and liquid!

In a large pitcher, combine the peach juice with the lemon juice. Refrigerate for at least 1 hour. You can taste at this point and add more lemon juice if desired! Stir the lemon wedges and peach slices into the pitcher.

Fill a plate with a tablespoon or so of cajun seasoning and rim a glass with a lemon wedge. Dip the rim into the seasoning and coat it. Fill the glass with ice.

Pour the lemonade over the ice and garnish with peach slices, lemonade slices and fresh oregano. Serve!

slightly adapted from my recipes

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Dip those peach slices in there too!

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Little Peach Hand Pies.

As I continue my summer of warm, syrupy fruit with melty ice cream…

I bring you peach hand pies!

Little peach hand pies. Mini peach hand pies!

I guess the “hand” in hand pies already means that they are teeny, but these are… teenier. Yes. Let’s say teenier. Cute and adorable and bite-sizeable. I love them.

We’ve had black raspberry cobbler, strawberry cobbler bars and blueberry quinoa cookie crisp.

It’s time for peaches. They have arrived.

Here’s the story.

Yes, nearly ten years later I’m still not patient enough for pie crust. Which is saying a lot, because now that I’m a mom my patience has increased drastically. I could be on the verge of a level ten meltdown and I will still be patient.

But not really for pie crust. Not really. Because things like puff pastry are so amazing. Who needs pie crust when that exists?

So – the deal is that I have been planning on making a big peach slab pie. One like this blueberry one. All year long! I’ve waited to make the peach slab pie and I even thought I could do a little cream cheese drizzle or something.

But then. It just seemed like SO much. The crust, the lattice, or the otherwise must-be-fancy-for-instagram crust. I couldn’t do it!

Little pies seemed so much more doable. Cuter. And easier. And more fun!

Like last year, I’m peach obsessed. Eating them for snacks, having them with breakfast, turning them into desserts.

I cut some up every day for Emilia (she looooves it!) and inevitably end up eating one with Max and her before dinner.

And now!

These peach hand pies are my new favorite thing. I love small treats that can be a quick snack or dessert. Even if my pie rounds are sad and don’t necessary line up perfectly, they still taste fantastic sooo… give me all the peaches.

And you can eat them alone, or throw them in a bowl when they are warm with ice cream! DREAMY.

If we have to turn on the oven this summer, it should be for hot syrupy peaches made with brown sugar and bourbon. Am I right or am I right?

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Peach Hand Pies

Yield: makes about 24 pies

Total Time: 1 hour 30 minutes

Ingredients:

2 cups sifted all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 large egg, lightly beaten
1/2 teaspoon white vinegar
1/4 cup ice cold water
3/4 cups cold unsalted butter, cut into pieces (12 tablespoons)

filling

4 peaches, peeled and cubed
3 tablespoons brown sugar
2 tablespoons bourbon
pinch of salt
pinch of cinnamon



Directions:

Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.

Remove the dough with your hands and wrap it in plastic wrap. Stick it in the fridge for 30 minutes.

While the crust is in the fridge, heat the peaches, sugar, bourbon, salt and cinnamon in a saucepan over medium-low heat. Cook, stirring often, until the peaches are softened and syrupy, about 10 minutes. Let the mixture cool completely.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Fill a small bowl with water.

Roll out the dough until it’s about 1/4 inch in thickness. Use a 2-inch biscuit cutter (or something else round, like a jar) to cut rounds out of the dough. Make sure to cut an equal amount since you will press them together!

Place the rounds on the baking sheet. Fill every other round with a tablespoon of the peach mixture. Dip a finger in the water and run it along the outside of the dough round that has the peach mixture. Place an empty round on top of the peach filled round. Press the outsides down with a fork to seal the rounds together. Repeat with the remaining rounds.

Beat the egg and water together. Brush it on top of all the pies and sprinkle with coarse sugar. Cut and “x” in the top with a paring knife.

Bake the pies for 20 to 25 minutes, or until golden brown. Remove and let cool slightly. Serve with vanilla ice cream!

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That scoop!

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The Pretty Dish is on sale for Prime Day!

Woohoo! Just a heads up that today for prime day, you can get The Pretty Dish at a great price, along with $5 off an order of $20 with the code PRIMEBOOKS18!

You can stock up on books for family and friends or grab a copy for yourself. And then join The Pretty Dish Book Club! It is SO fun. 

Thank you for loving this book as much as I do!

xoxo

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Tuesday Things.

1. It’s prime day and you can get an amazing deal on The Pretty Dish! You can also get $5 off of $20 on books with the code PRIMEBOOKS18 so I figured I’d tell you my other top three faves: Seriously Delish (because it’s my first book and I’m shamefully plugging it), Chrissy Teigen Cravings (the drunken noodles are insane! I cook out of this book often.), and The Flavor Bible (if you want to develop your own recipes, this one is perfection.)

2. Pretty sure that the instant pot craze STARTED on amazon prime day a few years ago. Right? Which came first? The instant pot or prime day? Just kidding. I think.

3. Speaking of, I clicked the “deals recommend for you” tab on amazon and what came up first? A tactical vest for nerf guns. WHY DOESN’T AMAZON KNOW ME. Never been so freaked out.

4. Very into these lemon cream bars. Oooooooh.

5. My overuse of the word “amazing” is making me sick but I truly do think so many things are amazing. Must read thesaurus.

6. I love reading The Cut’s How I Get it Done column because I’m, quite frankly, obsessed with people’s routines and how they literally get stuff done. So when I read this one on Joanne Coles, I just about died when she talks about a treadmill desk. A treadmill desk! I want one. I need one. Can I put it in my kitchen?

7. Oh man – I am SO back into The Affair. I loved how they switched it up this past episode. VERY excited with Cole’s half of the show but I’m afraid that the ending I hope for won’t happen! And. I’m into season five of Southern Charm! Um, okay. Cannot stand Thomas. No no no no no. Just no. I really still love everyone else. Love that the girls kind of band together at the beginning here.

8. For quite possibly the first time ever, I started holiday shopping super super early since there are all these crazy sales right now. (OMG right I know.) But I’ve got a ton of my favorite blankets in the world for gifts already and tons of candles because the macaron scent is to diiieee for.

9. Important question I must know: is your ice cream of choice soft serve or hard scooped?

10. No one needs this more than me: set up your room for a great night’s sleep.

11. Trying not to freak out but in my secret wacko brain I feel like it’s basically August which means it’s almost the fall season and I’m like whyyyy.

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20 Minute Thai Avocado Salad.

These are a few of my favorite things.

All in a thai avocado salad! Or shall I say, a thai-inspired avocado salad.

Yes yes, that’s much better.

This avocado salad is LOADED. But simple. But full of flavor! And easy.

Is this making sense?

Avocado.

Peanut Butter.

Mango.

Sesame seeds!

Roasted peanuts.

Lots of other good things like red peppers and cilantro and jalapeño and lime. Tastes like freaking HEAVEN. I get ridiculously excited that we can make something like this at home in our kitchens. It’s really fantastic and it tastes fancy.

Spoiler alert: it’s soooo not fancy.

This salad can be lunch. It can be dinner. You can add chickpeas or chicken or salmon or shrimp. It can be a side salad to any other meal. There is so much room for activities! (Name that movie.)

But really, there is so much room to do something here. So many meal options.

The peanut butter dressing is more like a vinaigrette than a thick and creamy dressing. I mean, it is still creamy from the peanut butter but it’s a lighter dressing than the one from this chicken salad. It’s drinkable. Seriously. You won’t be able to stay away!

You know I’m all about the CRUNCH so this little salad here is perfect for my texture-loving brain. There’s a little heat. A little sweat.

And it’s satisfying too! It reminds me of a (much less intense) version of the spicy rainbow salad. Just with ALLLL the avocado.

Can’t beat that!

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Thai Avocado Salad

Yield: serves 2

Total Time: 20 minutes

Ingredients:

2 avocados, thinly sliced
2 carrots, spiralized
2 green onions, thinly sliced
1 mango, cut into matchsticks
1 red bell pepper, diced
1 jalapeño pepper, thinly sliced
3 tablespoons chopped fresh cilantro
3 tablespoons chopped peanuts
1 tablespoon sesame seeds

peanut butter vinaigrette 

1/4 cup rice wine vinegar 
3 tablespoons creamy peanut butter
3 tablespoons freshly squeezed lime juice
2 tablespoons honey 
1 garlic clove, minced
1/2 teaspoon toasted sesame oil 
1/4 cup grapeseed oil 
pinch of salt and pepper



Directions:

On a plate (or 2 plates!), combine and/or layer the avocados, carrots, green onions, mango, red bell pepper and jalapeño. Drizzle on the peanut butter vinaigrette. Top with the cilantro, peanuts and sesame seeds.

peanut butter vinaigrette 

Whisk together the vinegar, peanut butter, lime juice, honey, garlic and sesame oil until combined. Whisk in the grapeseed oil until smooth. Whisk in the salt and pepper.

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Just set me in that little avocado nook.

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The Bruschetta Chicken We’re Going Crazy Over.

[This post is sponsored by DeLallo Foods!]

Finally! It’s here!

Bruschetta chicken pasta that I’m probably not going to stop talking about for years.

This is the dinner we can’t stop making. The meal I’ve been serving EVERYONE. The chicken that I make once a week to have on salads, on pasta, alone. This is the business.

This is the chicken that is making me love chicken.

The chicken that is actually making it possible for me to crave chicken for dinner again! Crazy crazy crazy. It’s been a really long time since I’ve ben legitimately excited about eating a new version of chicken for dinner and loving it.

And today, I’m partnering with my loves at DeLallo Foods to show you how I make this deliciousness. Because I can’t stop making it!

We are totally obsessed with this meal because it’s so versatile. Yes, this entire dish is a big meal, but you can use the chicken for all those things I mentioned above, leftovers for lunch, all that jazz.

And it’s so super flavorful for summer! To die for cherry tomatoes, fresh basil – the most delicious things coming out of our gardens right now.

Here’s how it goes down!

You make a big old bruschetta topping. Tomatoes, a little onion, tons of fresh garlic, basil, olive oil, salt and pepper. Loads of flavor. You want to make a LOT of this!

Because we’re not only topping the chicken with the bruschetta mix, we’re tossing the leftovers into the pasta. Oh so delish.

Also, I’m having a major moment with garlic right now. I’ve never particularly cared for it and now I’m using it by the bulb. Like throwing multiple cloves in every dish I make and I can’t stop.

For the chicken, we’re using chicken breasts which is huge since we love chicken thighs the most. You marinate the chicken, sear the chicken, cover the chicken with one little piece of cheese, bake it and top it with the bruschetta and balsamic glaze.

DEAD.

It’s so freaking good. It’s so perfectly cooked! Juicy and flavorful and insane.

After all that, we’re tossing it with pasta.

More basil.

Some parmesan cheese if you feel like going over the edge.

The kicker: this is fabulous served hot or cold. Served hot, it’s like a big giant dinner that is satisfying and wonderful. Served cold, it could be lunch leftovers or even a side dish for a big party. L-O-V-E.

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Bruschetta Chicken Pasta

Total Time: 2 hours

Ingredients:

1 pound boneless, skinless chicken breasts
1/4 cup DeLallo extra virgin olive oil + 1 tablespoon
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper

 

2 cups cherry tomatoes, halved or quatered
4 garlic cloves, minced
3 tablespoons chopped fresh basil
2 tablespoons diced sweet onion
2 teaspoons olive oil
3 to 4 ounces mozzarella cheese (slices work best, or freshly grated)
DeLallo Balsamic Glaze, for drizzling
1/2 pound DeLallo Penne Pasta, cooked
a few handfuls of fresh basil, for sprinkling
shaved parmesan, if desired



Directions:

Take the chicken and pound it a few times with a meat tenderizer. Place it in a ziplock bag or baking dish. Whisk together the 1/4 cup oil, garlic, basil, salt, pepper, oregano and red pepper. Pour it over the chicken and marinate for at least 2 hours or overnight.

Preheat the oven to 375 degrees F.

In a large bowl, combine the tomatoes, garlic, basil, onion and olive oil with a pinch of salt and pepper. Toss well.

Heat an oven-safe skillet over medium heat and add the remaining tablespoon of olive oil. Take the chicken out of the marinade and add it to the skillet. Brown the chicken on both sides, about 2 to 3 minutes per side. Once both sides are browned, place the cheese on top of each chicken breast. Top each chicken breast with a big spoonful of the bruschetta mixture – don’t use it all, because you’ll add the pasta to it. Drizzle the balsamic glaze on top of the chicken. Bake the chicken for 15 minutes.

While the chicken is baking, boil the pasta. Once the past is done, drain it and immediately place it in a large bowl and toss with the bruschetta mixture and a tablespoon or so of olive oil if needed. Slice the chicken and place it on top of the pasta. Add a handful of fresh basil leaves and toss well. Serve immediately!

All images and text ©How Sweet Eats.







Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

There’s no going back from this one.

The post The Bruschetta Chicken We’re Going Crazy Over. appeared first on How Sweet Eats.

The Bruschetta Chicken We’re Going Crazy For.

[This post is sponsored by DeLallo Foods!]

Finally! It’s here!

Bruschetta chicken pasta that I’m probably not going to stop talking about for years.

This is the dinner we can’t stop making. The meal I’ve been serving EVERYONE. The chicken that I make once a week to have on salads, on pasta, alone. This is the business.

This is the chicken that is making me love chicken.

The chicken that is actually making it possible for me to crave chicken for dinner again! Crazy crazy crazy. It’s been a really long time since I’ve ben legitimately excited about eating a new version of chicken for dinner and loving it.

And today, I’m partnering with my loves at DeLallo Foods to show you how I make this deliciousness. Because I can’t stop making it!

We are totally obsessed with this meal because it’s so versatile. Yes, this entire dish is a big meal, but you can use the chicken for all those things I mentioned above, leftovers for lunch, all that jazz.

And it’s so super flavorful for summer! To die for cherry tomatoes, fresh basil – the most delicious things coming out of our gardens right now.

Here’s how it goes down!

You make a big old bruschetta topping. Tomatoes, a little onion, tons of fresh garlic, basil, olive oil, salt and pepper. Loads of flavor. You want to make a LOT of this!

Because we’re not only topping the chicken with the bruschetta mix, we’re tossing the leftovers into the pasta. Oh so delish.

Also, I’m having a major moment with garlic right now. I’ve never particularly cared for it and now I’m using it by the bulb. Like throwing multiple cloves in every dish I make and I can’t stop.

For the chicken, we’re using chicken breasts which is huge since we love chicken thighs the most. You marinate the chicken, sear the chicken, cover the chicken with one little piece of cheese, bake it and top it with the bruschetta and balsamic glaze.

DEAD.

It’s so freaking good. It’s so perfectly cooked! Juicy and flavorful and insane.

After all that, we’re tossing it with pasta.

More basil.

Some parmesan cheese if you feel like going over the edge.

The kicker: this is fabulous served hot or cold. Served hot, it’s like a big giant dinner that is satisfying and wonderful. Served cold, it could be lunch leftovers or even a side dish for a big party. L-O-V-E.

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Did you make this recipe? Leave a review »







Bruschetta Chicken Pasta

Total Time: 2 hours

Ingredients:

1 pound boneless, skinless chicken breasts
1/4 cup DeLallo extra virgin olive oil + 1 tablespoon
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper

 

2 cups cherry tomatoes, halved or quatered
4 garlic cloves, minced
3 tablespoons chopped fresh basil
2 tablespoons diced sweet onion
2 teaspoons olive oil
3 to 4 ounces mozzarella cheese (slices work best, or freshly grated)
DeLallo Balsamic Glaze, for drizzling
1/2 pound DeLallo Penne Pasta, cooked
a few handfuls of fresh basil, for sprinkling
shaved parmesan, if desired



Directions:

Take the chicken and pound it a few times with a meat tenderizer. Place it in a ziplock bag or baking dish. Whisk together the 1/4 cup oil, garlic, basil, salt, pepper, oregano and red pepper. Pour it over the chicken and marinate for at least 2 hours or overnight.

Preheat the oven to 375 degrees F.

In a large bowl, combine the tomatoes, garlic, basil, onion and olive oil with a pinch of salt and pepper. Toss well.

Heat an oven-safe skillet over medium heat and add the remaining tablespoon of olive oil. Take the chicken out of the marinade and add it to the skillet. Brown the chicken on both sides, about 2 to 3 minutes per side. Once both sides are browned, place the cheese on top of each chicken breast. Top each chicken breast with a big spoonful of the bruschetta mixture – don’t use it all, because you’ll add the pasta to it. Drizzle the balsamic glaze on top of the chicken. Bake the chicken for 15 minutes.

While the chicken is baking, boil the pasta. Once the past is done, drain it and immediately place it in a large bowl and toss with the bruschetta mixture and a tablespoon or so of olive oil if needed. Slice the chicken and place it on top of the pasta. Add a handful of fresh basil leaves and toss well. Serve immediately!

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There’s no going back from this one.

The post The Bruschetta Chicken We’re Going Crazy For. appeared first on How Sweet Eats.

Currently Crushing On.

Happy weekend! How is it the middle of JULY. What what what – that’s crazy. We have a super busy weekend with weddings and birthdays and dinners and I’m kind of breathing a sigh of relief that I’m done with the book tour! What are you guys up to this weekend?

p.s. I shared my Nordstrom sale favorites, what I bought or already have and love. So much good stuff.

Hope you guys have a great one! xoxo

Best favorites this week:

these cinnamon chip pancakes are calling my name.

3 things to eat for balance. love it.

grilled veggie burrito bowls with green rice. yes yes yes.

a spicy cod sandwich that looks unreal.

homemade coconut walnut granola. oooooh.

this tart cherry eton mess is dreamy.

salted dark chocolate date peanut butter cups. omg.

really craving these homemade potsticker dumplings!

beet pesto zoodles?! whoa.

the best dry rub for ribs. I’m trying it!

peanut butter banana bread forever.

I haven’t had a classic no bake cookie in YEARS.

The post Currently Crushing On. appeared first on How Sweet Eats.