How Sweet It Is

Avocado Chicken Summer Rolls with Coconut Peanut Dipping Sauce.

Mon, 03 Aug 2020 10:45:04 GMT

This is how you make delish avocado summer rolls that everyone will flip over!

Because: crunchy, cooling, satisfying, delicious. These check all the summer meal boxes.

I’m ridiculously excited about these little bites of love. They are the perfect meal when you need something DIFFERENT, you know?

These aren’t the first summer rolls that I’ve shared here on the blog – I love these crispy chicken ones with blood orange dipping sauce.

I’ve made a sweeter version, with strawberry kiwi and a honey dipping sauce.

Oh and P.S. I also have a super fun summer roll recipe coming in my new book!

There is something about summer rolls that is just.so.satisfying. They are ridiculously fresh but also have a good bit of crunch. They usually come with a delicious sauce for dipping (or drowning? ha.) and it’s often the best part.

Summer rolls are SO so so versatile. Basically throw whatever crunchy veg or even leftovers you have in the fridge into the rice paper wrappers and you’re good! It’s a lovely light little summer meal.

Plus, they are kind of cute right?!

Also, the peanut dipping sauce.

OMG.

This is based on the peanut sauce I’ve made here on the blog for years and years. I’ve used it on salads and noodles and basically everything. This version has a little bit of coconut milk too. It has just the slightest hint of coconut flavor which is incredible. Much like my favorite hummus, you whisk in some warm water to thin it out and make the sauce dippable. It is DIVINE. It’s easy.

Leftovers are fab.

I mean, I could probably drink this stuff.

We adore these for lunch or dinner – or even a quick snack. The kids love making them too!

And of course we allll love eating them.

Avocado Summer Rolls

Avocado Chicken Summer Rolls w Coconut Peanut Sauce

These avocado summer rolls are stuffed with avocado, chicken, cucumbers and cilantro then dipped in a delicious peanut sauce!

Course Main Course

Cuisine American

Prep Time 35 minutes

Total Time 35 minutes

Servings rolls

Author How Sweet Eats

Ingredients

rolls

1 ½ cups cooked shredded chicken
4 baby seedless cucumbers, cut into matchsticks
2 avocados, thinly sliced
1 cup fresh cilantro
12 rice paper wrappers
1 lime, for spritzing
salt and pepper

coconut peanut dipping sauce

1/2 cup peanut butter
¼ cup coconut milk
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 lime, juiced
1 garlic clove, minced
¼ cup hot water, or a little more if needed
pinch salt and pepper, if needed

Instructions

rolls

Set up an assembly line with your shredded chicken, cucumber sticks, avocados and cilantro.
To assemble the rolls, fill a round cake pan or skillet with warm water. Dip rice paper wrapped in and submerge it completely for 15 to 20 seconds. Remove it and place the rice paper on a cutting board. Top it with a few pieces of shredded chicken, a few cucumber sticks, a few pieces of avocado and a pinch of cilantro. Spritz with lime juice and sprinkle with salt and pepper.
Start rolling from one end and fold in the sides as you go. The paper will stick together and your roll will hold! Repeat with the remaining rice paper wrappers. Serve with the peanut sauce!

coconut peanut dipping sauce

Whisk together the peanut butter, coconut milk, soy sauce, vinegar, lime juice and garlic until combined. Whisk in the hot water until the dip thins out and is smooth. Taste and season with a pinch of salt and pepper if needed. If the dip thickens up again, you can always add in a drop of hot water and stir! This stays great in the fridge for a few days.

Enjoy eating green this way!

The post Avocado Chicken Summer Rolls with Coconut Peanut Dipping Sauce. appeared first on How Sweet Eats.

A Week In The Life, Vol 31.

Mon, 03 Aug 2020 02:25:29 GMT

This week!

It’s hard to believe we’re into August and right now we are actually on our annual northern michigan vacation. I am so grateful we are here and we’re still able to come! We just arrive this weekend so last week was a jumble of getting ready.

Okay let me tell you about making pesto. My herbs are killing it this year and I wanted to harvest some basil to make pesto for our trip. I got it all and wash it thoroughly – like in an apple cider vinegar/water bath and everything.

I thought I picked through every leaf and literally right before I threw it in the food processor, a lady bug crawled out. YES. After I spent 30+ minutes picking through, washing, drying, etc. How many ladybugs do you think we’ve consumed in our lifetime now?

Best summer combo on a homemade sourdough bagel!

We bought a cargo/turtle box for the roof of our car this year and it came in this giant box. Which was turned into a super fun activity.

Car wash before our trip!

The car ride was amazing – easily the best we’ve had since Max was born! It was wonderful. We only had to stop once too (Eddie and I basically dehydrated ourselves so we wouldn’t have to go to rest stops, ha) – and we stopped at Cabelas which was so clean, distanced and safe. Definitely the best place to stop!

Car views.

And then we made it!

This early morning scene is my favorite.

Annnnd the famous cherry donuts.

We’ve had a few gorgeous sunsets!

Couldn’t you just live in that photo?

Had a morning muffin stroll.

And a buckwheat caramelized onion and egg crepe. It’s amazing because most almost everywhere here is doing curbside pickup/takeout.

I.am.obsessed.with.them.

Again, we’ve spent the longest times at the beach that we have since Max was born! The kids are just at the most perfect age.

Emilia has no fear. She loves playing in the waves.

It’s just been the best. xo

The post A Week In The Life, Vol 31. appeared first on How Sweet Eats.

What To Eat This Week: 8/2/20.

Sun, 02 Aug 2020 10:45:58 GMT

Time to make August taste delicious!

It’s so crazy that it’s already August. This is when summer produce is TOPS! Let’s enjoy it…

Southwest salmon salad is on the menu for Monday! This is such a great recipe because it’s very versatile – add what you have, what you want and leave out what you don’t. You can also prep some of these ingredients ahead of time!

These street corn jicama tacos are perfect for Taco Tuesday!

Next up, pulled pork with pickled peaches is a dream. I love to make this in the middle of the week and then save the leftovers for the weekend.

Pretzel crusted chicken fingers are a family fave. Serve with this grilled broccoli crunch salad. So much flavor in this meal!

Try these thai drunken zoodles with honey chicken for Friday. It’s a great way to use up garden zucchini.

Guacamole turkey burgers for the weekend win!

For breakfast, try these roasted blueberry coconut quinoa parfaits. And oldie but goodie! And lunches… well, it’s still tomato toast time!

What’s on your menu this week?!

The post What To Eat This Week: 8/2/20. appeared first on How Sweet Eats.

Currently Crushing On.

Sat, 01 Aug 2020 10:45:15 GMT

Hello hello and happy Saturday!

This week on the blog, I shared this grilled cilantro lime chicken with peach pico. I also shared this amazing whipped coconut cream cold brew, these grilled peppers with burrata and breadcrumbs and this blueberry peach galette. You can find a new summer fridays here.

Of course, a new what to eat this week post is live, along with a week in the life post.

My July favorites are up, along with everything I read in July! Also, our August book club pick is up too.

Have a lovely weekend! xo

What I’m loving this week:

Look at these dole whip jello shots!

Southern fried chicken biscuits! OMG.

This mango chia pudding looks like the perfect breakfast.

Praline bacon BLTs. Absolutely dying over these.

Craving this peach slab pie.

Sticky blackberry BBQ wings are delish.

Adore this vegetarian zuppa toscana soup.

Garden focaccia! It’s gorgeous.

How to make vegan butter! Wow.

Corn and zucchini enchiladas look fab.

Love this chocolate swiss roll with marshmallow frosting.

Creamy chicken bacon pasta. Yum.

Prettiest dandelion bundt cake.

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Jessica’s Book Club: August 2020.

Sat, 01 Aug 2020 10:44:36 GMT

I’m so excited for our August pick!

We will be reading The School of Essential Ingredients by Erica Bauermeister.

Many of you have recommended this book to me and I am SO excited to read it along with you. It sounds wonderful!

Here’s the scoop: Once a month on a Monday night, eight students gather in Lillian’s restaurant for a cooking class. Among them is Claire, a young woman coming to terms with her new identity as a mother; Tom, a lawyer whose life has been overturned by loss; Antonia, an Italian kitchen designer adapting to life in America; and Carl and Helen, a long-married couple whose union contains surprises the rest of the class would never suspect.The students have come to learn the art behind Lillian’s soulful dishes, but it soon becomes clear that each seeks a recipe for something beyond the kitchen. And soon they are transformed by the aromas, flavors, and textures of what they create….

We will discuss the book in our secret facebook group the last week of August – date to come! Follow jessica’s book club on IG and facebook for details throughout the month, and to see what else I’m reading. xo

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Summer Fridays, Vol 8.

Fri, 31 Jul 2020 10:45:59 GMT

I wish every summer friday looked like this!

EATING

My tomato toast on repeat. Seriously it is THAT good.

DRINKING

If you haven’t made the whipped coconut cream cold brew that I shared this week, you have to try! I have been craving one ever since. It’s delightful! If you want a cocktail, I highly suggest these watermelon rosé margaritas.

MAKING

We’re traveling (by car!) today, so I made a few things for our trip. First, a big batch of homemade pesto. Next, a big batch of homemade ranch. Both of these things are to have while we are there. I really wish I would have made a batch of chipotle caramel chex mix! We will be cooking most nights on our trip, so those few things will help.

BAKING

This sesame pretzel focaccia is an absolute dream. Try it this weekend!

P.S. I’m also sharing a step by step of my chewy oatmeal chocolate chip zucchini cookies on instagram this afternoon.

CRAVING

More s’mores. These chocolate chip cookie s’mores bars are insane.

LISTENING

To our beach vibes playlist! It’s so summery.

Also, to the Michelle Obama Podcast! So freaking excited about this.

READING

The Last Flight! Just started it last night and I am hooked. I also shared what I read in July right here. And you can find my whole summer reading list here. Finally, I encourage you to read this incredible piece (NYT) that John Lewis wrote to be published after he died. I have read it multiple times and every time, it gives me chills.

LOVING

The colorful life of Ally Love. Ally has been my favorite peloton instructor since I got the bike, but as soon as I followed her on instagram, I fell in love with her even more. She is such a bright light and radiates positivity. I just adore her!

SHARING

There’s a new video here for my life-changing tomato pie. We just made it this week and I forgot how absolutely incredible it is!

WEARING

I mentioned it in my July favorites, but I have been LIVING in these freedom moses slides. I can’t believe how much I love them. Also, this coconut hydration body oil is fantastic. It smells wonderful and is so moisturizing. It’s definitely my beauty pick for July!

SHOPPING

After your feedback last week, I will definitely share my Nordstrom favorites next week when the sale begins! Actually, lots of things in the sale have been in my favorites each month and I’m excited to see so many good things on the site.

TRAVELING

We are heading to Northern Michigan today and it seems very surreal. I know how much of a luxury it is right now that we are going to have a change of scenery. For most of the year we didn’t think we could go on this trip. But we’ve had our place booked since our trip last year and we waited to see. If you’ve followed the trip in the past (you can see here!), you probably know it’s a naturally very distanced trip. Plus, we drive there. Funnily enough, until I was probably 12 or so, I don’t even think we ate at a restaurant when we went. My great grandparents lived there and we would have dinner made every night with tons of summer Michigan produce. So I think it’s going to be a very retro vacation in that sense. Feeling very lucky that we get to go.

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What I Read In July 2020.

Fri, 31 Jul 2020 10:44:52 GMT

July was a light reading month for me! I spent a lot of time working on my book edits and that ate into my reading time. I also had a hard time getting into some of the books I read, which lead me to taking more time to finish!

While I’m keeping my reviews here on the blog, remember that you can follow the goodreads account with what I’m reading, so you can see what I read in real time.

You can also join the book club! We have the instagram and secret facebook group here.

You can find my reading lists here and previous What I Read posts here. I’d love to hear below what you read this month!

What I Read in July 2020

Rodham – 3 stars

Man oh man I wanted to love this SO MUCH. American Wife is one of my all-time favorite books and I was so excited to read this one. The story follows Hillary from law school through life and is a tale of what would have happened if she didn’t marry Bill Clinton. I actually started out loving it, as odd as it was to read some of the scenes (ha!), but I didn’t love how it went on. It just seemed odd that parts of her life were left out and changed while some remained the same. I mean, I know it’s fiction so I didn’t expect it to be spot on, but it just wasn’t a huge hit for me. Would love to know your thoughts on this one!

Hello Summer – 3.5 stars

I’m telling you, I had a weird reading month. I love MKA books but this took me forever to get in to. The story follows a reported who ends up back in her hometown and tries to solve a mystery. I felt like the story was all over the place for so much of it. I wasn’t invested until at least halfway though and I found the main character and her sister to be so unlikable. I don’t know why! Now that I just complained, I DID like the book as it went on. I wasn’t totally satisfied with the ending but of course, enjoyed the love story!

The Boyfriend Project – 3.5 stars

Another one that I just liked. The main character ends a crappy relationship and becomes friends with the other women who were also duped. Again, I had such a hard time getting invested here. I love the friendship and did love the main character of this story so much though. I was a little torn on the love story (some of it seemed outlandish!) but ultimately did like the ending. Liked, not loved. It’s a good quick read!

Party of Two – 5 stars

This was our July book pick and I loved it so much! The story follows a lawyer who opens a new practice with her best friend and at the same time, meets a politician. Their chemistry is so good. I loved them as a couple and even through the twist at the end, was rooting for them. Definitely a lighthearted happy read that also has depth and significance!

How to Be An AntiRacist

Technically I listed to this one on audible, which a lot of times is my preferred way of listening to a nonfiction book! So far, this has definitely been the most informative book I’ve read on anti-racism and again, really opened my eyes. Definitely recommend it!

(This is not sponsored but there are a few affiliate links above! Thank you for reading!)

The post What I Read In July 2020. appeared first on How Sweet Eats.

Blueberry Peach Galette with Cinnamon Sugar Crust.

Thu, 30 Jul 2020 10:45:24 GMT

Making summer dessert dreams come true with this blueberry peach galette.

I live for a good galette!

Seriously. When I first discovered galettes, my world changed. Feeling that pie dough is high maintenance in itself – let alone trying to work the dough into the pie dish and making the edges all pretty. I have patience for many food related things but that was never one of them. I’ve got better at it over the years, but the galette is the answer to a quick and delish pie-like treat!

The “rustic” feel of the galette is just another word to say that you don’t have to be as precise in making pretty crust. As long as your filling works and your pie crust recipe is legit? The galette wins!

I’ve made quiiiiiite a few here on the blog. The first I ever made was a ginger peach galette. I’ve done sour cherry, apple cheddar and savory versions like summer chicken pot pie and butternut squash. They are all so darn good. Something about bites of that crust. Yum.

This version is a spin on my blueberry peach cobbler bars in The Pretty Dish. Those bars are incredible and if you don’t have the book yet, go grab a copy!

Blueberry peach is such a perfect summer combo and one that I find myself craving.

Right?

So I took a note from this stone fruit tart I made last year and used a cinnamon sugar crust too, which is crunchy and crispy and a texture lovers dream. Oh my gosh.

HEAVEN!

This crust is so wildly good! I like to use a mix of turbinado sugar and cinnamon because the coarse granules make the crust even better. It’s just SO extra crunchy. Please please try it.

And the filling is a bubbly blueberry peach bomb. I swear the inside of this just straight up tastes like SUMMER. Then it mixes with the ice cream and you just don’t even know what to do with yourself.

Oh oh! And you can easily make the galette dough ahead of time of course – store it in the fridge and use when ready. Other fruits work in the filling, though I am most partial to berries and stone fruit, of course.

Especially when mixed together!

P.S. I am probably the person that steals all of the crunchy crust right there.

Don’t forget a big scoop of vanilla bean ice cream!

Can’t be beat.

Blueberry Peach Galette

Blueberry Peach Galette with Cinnamon Sugar Crust

This blueberry peach galette is a summer dessert dream. Juicy blueberries and peaches in a cinnamon sugar crust. Delish!

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 45 minutes

Chilling Time 30 minutes

Total Time 2 hours

Servings people

Author How Sweet Eats

Ingredients

dough

4 cups sifted all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon cinnamon
1 large egg lightly beaten
1 teaspoon white vinegar
1/2 cup ice cold water
1 1/2 cups cold unsalted butter cut into pieces, 3 sticks or 24 tablespoons
1 egg + a few drops of water beaten together, for brushing
¼ cup raw turbinado sugar + ½ teaspoon cinnamon, for sprinkling

filling

1 ½ cups blueberries
2 peaches, thinly sliced
2 tablespoons cornstarch
2 tablespoons sugar
1 tablespoon lemon juice
1/4 teaspoon salt
fresh mint, for garnish
vanilla ice cream. for serving

Instructions

dough

NOTE: this makes TWO galette crusts! I highly suggest following this recipe and making two - stick one in the freezer so you have it when needed. You can freeze it for 3 months!
Add the flour, sugar, cinnamon 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. This dough makes enough for 2 galette crusts, so separate it into 2 sections now, – or separate it after it’s refrigerated.
Refrigerate the dough for 30 minutes. Freeze one of the other balls of dough!
After 30 minutes, preheat the oven to 400 degrees F.

filling

Combine the blueberries and peaches in a large bowl. Stir together the sugar, cornstarch , lemon juice and salt. Pour it over the fruit and toss well.
Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.)
Roll one of the pie crusts into a… “rustic”shape – like a big circle with ragged edges, until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
Layer the fruit in the center leaving a 2-inch+ border of crust. Once the fruit is layered, fold the crust over top of it. Brush the crust with the beaten egg wash.
Sprinkle on the cinnamon sugar mixture and press it into the crust. Sprinkle any of the exposed crust with the sugar.
Bake the galette until the crust is golden and the fruit is syrupy, about 40 to 45 minutes. Let it cool slightly before serving with ice cream and a fresh mint leaf.

How is this so heavenly?!

The post Blueberry Peach Galette with Cinnamon Sugar Crust. appeared first on How Sweet Eats.

Grilled Marinated Peppers with Burrata and Breadcrumbs.

Wed, 29 Jul 2020 10:45:47 GMT

These grilled peppers are life changing!

I realize that’s dramatic. But it’s me! What else do you expect?

Plus, they’re really life-changing.

Oddly enough, I have another pepper recipe coming for you too.

One today, then another in a week or two (hint hint, they are stuffed!)

All the summer pepper feels!

If you adore all things tart and briney like I do, you will just flip over these peppers! They are grilled first, then covered in a delicious vinaigrette.

And then! We stuff them with burrata cheese and obviously all is right in the world.

Oh but then! Lots of thens, I know.

We add toasted sourdough crumbs or croutons (whatever you’d like to call them) for crunch.

Tons of fresh herbs.

More drizzles of vinaigrette.

So.much.flavor.

I can’t even stand it!

The grilled marinated peppers are almost better than roasted red peppers. We have so many jars in our pantry because they are one of our favorite food – we use them in pasta, on pizza, to make sauce – everything.

These are just as good! Probably better. The smokiness from the grill adds so much flavor that you’ll want to put these on everything too.

There are a few different ways you can serve this. If you’re making it at home for a summery snack or dinner, make it like this. Keep the peppers whole, throw some burrata and breadcrumbs inside and enjoy with a knife and fork.

If you want to make this for a party or a pool snack, like a gathering with friends where it could be more of an appetizer, slice the peppers. Throw the sliced peppers on a plate with the vinaigrette and cover with a ball of burrata. Serve it with slices of sourdough instead of the crumbs.

The dish is super versatile.

Also, summery snack is my favorite thing. When I hear “summery snack” I think of a 5PM snack, when you’re enjoying happy hour with a chilled glass of white wine on the patio that accidentally turns into dinner. Those are the best kind!

This is the best kind.

Grilled Peppers with Burrata and Breadcrumbs

Grilled Marinated Peppers with Burrata and Breadcrumbs

These grilled peppers are life changing! Marinated with a delish vinaigrette, covered with burrata and topped with sourdough crumbs.

Course Side Dish

Cuisine American

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings people

Author How Sweet Eats

Ingredients

4 bell peppers
salt and pepper
olive oil spray or for drizzling
2 tablespoons red wine vinegar
2 garlic cloves, minced
pinch crushed red pepper flakes
⅓ cup olive oil
3 slices sourdough bread, torn into pieces
1 tablespoon butter
½ teaspoon garlic powder
2 tablespoons fresh herbs, like thyme, basil, rosemary, plus more for sprinkling
1 (8 ounce) ball burrata cheese

Instructions

Preheat the grill to medium-high heat. I like it to be around 500 degrees.
Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil. Sprinkle with salt and pepper.
Make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the olive oil until emulsified.
Make the sourdough crumbs. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with the sourdough crumbs and fresh herbs.
Serve!

Burrata is for lovers!

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Whipped Coconut Cream Cold Brew.

Tue, 28 Jul 2020 10:45:53 GMT

New coffee alert! Whipped coconut cream cold brew is happening!

This coffee is UNREAL.

The coconut cold brew over ice is refreshing and perfect. It’s topped with whipped coconut cream that is like a fluffy layer of love.

Throw a can of coconut milk in your fridge ASAP so you can enjoy this with me.

Especially if you’re a coffee + coconut freak too.

If you’ve hung around here for awhile you may remember the days when I was obsessed with whipped coconut cream. This is long before you could find store bought versions. And I mean, when I say obsessed, I mean… obsessed. I’ve made whipped coconut cream chocolate mousse, watermelon granita with coconut cream, angel food cake with coconut cream, lemon cupcakes with coconut cream, brown butter shortbread parfaits and so much more.

I LOVE it.

It’s super easy too. All you need is a can of full-fat coconut milk. The only caveat is that it has to be refrigerated overnight. GAH. I know!

But it’s worth it, trust me.

A few weeks ago, Lacy had a whipped coconut cream cold brew from De Fer and just about lost her mind over it. She said we had to make it and of course, it sounded incredible to me. Obviously!

I think De Fer’s version may use oatmilk somewhere in the drink, but we scrapped that. Instead, we made a super fast coconut syrup. I’ve made a fancier coconut syrup before when I made these coconut lattes. But this time, I made a simple syrup and added a drop of coconut extract as it cooled. SO easy!

So all you need is a glass of ice, your favorite cold brew, a drop of the coconut syrup and some fluffy coconut cream.

IT IS A DREAM!

For me, the best part about this cold brew is that the whipped coconut cream doesn’t really curdle. I mean, that is HUGE. I always want to love (canned) coconut milk in my coffee but it’s just so… meh. And it often curdles the minute it hits your glass. This does not. Cue all the exclamation points!

I think it’s because you whip the coconut cream until it’s just soft – not overly whipped or firm – and that in between is what makes it perfect. It’s not regular liquid coconut milk and it’s not super whipped. It’s soft and creamy and cloudlike.

Pop over to instagram today to see how I make it!

Seriously, I want to drink this every single morning.

Whipped Coconut Cream Cold Brew

This whipped coconut cream cold brew is the drink of summer! Coconut cold brew served over ice, topped with whipped coconut cream. Yum.

Course Breakfast, Drinks

Cuisine American

Prep Time 20 minutes

Total Time 20 minutes

Servings person, is easily multiplied

Author How Sweet Eats

Ingredients

8 ounces cold brew coffee
1 to 2 ounces coconut syrup, recipe below
⅓ cup whipped coconut cream, recipe below
cocoa powder, for sprinkling

coconut syrup

½ cup water
½ cup granulated sugar
1 teaspoon coconut extract

whipped coconut cream

1 can full-fat coconut milk, refrigerated for at least 24 hours

Instructions

Fill a glass with ice. Pour the cold brew over top and add the syrup. Stir to combine. Top with the coconut whipped cream. Sprinkle with cocoa powder. Serve!

coconut syrup

Place the water and sugar in a saucepan and heat over medium heat. Whisk constantly, until the sugar dissolves. Bring to a simmer and let the mixture bubble for a minute. Remove it from heat and let it cool to room temperature. Stir in the coconut extract. You can store this sealed in the fridge for at least a week. This makes ½ cup syrup.

whipped coconut cream

Remove the can of coconut milk out of the fridge. Open the can - the cream should have separated from the liquid. (If you’re using coconut cream, it will not have liquid and you can just whip that.) Discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium speed until it's softly whipped and slightly thickened. If desired, you can beat in 1 to 2 tablespoons of powdered sugar. I personally don’t think it needs sugar.
You can store this in a sealed container in the fridge for a few days!
Notes: You MUST use full-fat CANNED coconut milk for this. I keep a few cans of coconut milk or coconut cream in my fridge at all times so I can make this when I want!

P.S. you could also try a cold brew soda float!

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Tuesday Things.

Tue, 28 Jul 2020 10:44:47 GMT

1. I’m at the point where if I don’t use emojis in my text messages, it looks like I’m mad. We’ve gone way past the line of exclamation points.

2. Ohhh my gosh. Birthday cake cookie dough ice cream. Whaaaat.

3. Not ready for fall at all over here. I’m seeing so many “end-of-summer” recipes but there are literally almost two months of summer left! And I’m the biggest fall freak ever.

4. How to start writing everyday. (NYT article.) So good!

5. TV things!! Still on our Yellowstone kick. I also want to watch Indian Matchmaking on Netflix! Have you watched it yet?

6. Thoughts on Taylor Swift’s Folklore? I love a ton of the songs. My only wish is that it had a few more upbeat songs. Especially during this time.

7. Later this week we are leaving for our vacation (can’t believe it’s still happening, but it’s naturally very distanced!), and it got me thinking. When you were a kid, did you ever “make plans” for vacation? My brother and I would take for hours about all of our “plans” and even write them down. These were basically just things we had done in the past. But it was so fun. I mean, I was like, nine years old.

8. Speaking of, the things that kids want to take on vacation are hilarious. Max has wanted to pack for weeks now, and he’s told us all about his favorite paints and crayons and games and superhero shirts and cars and everything he is bringing. This is the best age.

9. Follow this design formula to make your home a space you love.

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July Favorites: Lifestyle.

Tue, 28 Jul 2020 00:47:27 GMT

A list of all the things I loved in July! xo

FOOD

Jose Cuervo Sparkling Rosé Margaritas. Okay I have the funniest, snackiest, (trashiest?) favorite snacks for you this month but I can’t help it. First, this canned rosé margarita. I can’t believe how good it is. I am a margarita snob (fave recipe right here) and have never loved a canned version. I don’t even like ones made from most restaurants if they use sours mix. Well, this is everything. They are absolutely incredible! Pour over ice and you’re in heaven. (Side note: I did try the original and strawberry flavors and did not like those.)

Angie’s Rosé Popcorn. This is another favorite find of the whole summer. First, it’s pink. Second, it tastes so good. It’s addictive. It’s salty but sweet and definitely tastes like rosé but in a really good way. I promise.

Trader Joe’s Patio Chips. If you have not tried these patio chips yet, RUN and get them before they are gone. I am not even a chip person. These are incredible – they have a sweet, smoky and savory flavor – a mix of BBQ and dill pickle and everything delicious.

Waterloo Coconut Sparkling Water. Another drink for you, but this time a sparkling water. Wow oh wow – this coconut flavor is fantastic. Super summery. It’s great on its own or as a mixer!

FASHION

Freedom Moses Neon Slides. I still can’t believe I bought these because I am very anti-birkenstock, but I adore them. Like ADORE. They are so fun, really comfortable, really light – I actually love them for either a pool day or watering my plants. Only warning – they really don’t have any support at all.

Maui Jim Olu Cat Eye Polarized Sunglasses. Remember my love affair for YEARS with the Costa South Point sunglasses? They were just about my favorite thing ever and they finally broke this year. I loved them so much because they are polarized. I have sensitive eyes and wear sunglasses year round, but especially in the pool or when working out outside – I NEED polarized glasses. The only thing I didn’t love about the Costa’s was the nosepiece – it would always get stuck in my hair. These sunglasses don’t have wire rims so they are perfect. I love them.

Warrior Longline Sports Bra. I was in desperate need of a new sports bra (or 2) and decided to try this one out based on the great reviews. I LOVE IT! It’s so good. Soft but sturdy and supportive. Since I basically live in one… will we ever wear real clothes again?!

MEDIA

Yellowstone. It might be my favorite show all year. We’ve watched since the beginning and this season is great. Kevin Costner is everything.

Hamilton on Disney+. Who else absolutely loved it? I’ve know every word to the sound track for years and just was so sad that I’d never get to see the original cast. I have seen Leslie Odom Jr in concert and he did a few songs, but seeing the ensemble was incredible.

Party of Two. This was our July book club pic and it was SO good. I loved it.

HOME

Good Cook Meat Chopper. Okay you guys have told me FOREVER to get this (especially on instagram during my stories when I’m breaking meat apart with a spoon) – but I finally listened and oh my word. This is life changing. If you don’t have one, get it!

Ello Beacon Tumbler. I got the ello glass tumbler earlier this year for iced coffee and I’ve been using this one with sparkling water and ice! I love the size and colors. While I still use my Yeti rambler all day every day, I use these other glasses for different drinks.

Porter Wine Glass. Yes, another cup! But my favorite brand (I love the storage containers!) put out these little wine glasses and I couldn’t resist. I absolutely love it. Perfect for the patio!

KIDS

Aquabeads. These are our newest obsession! Max can do these on his own but Emilia loves to help and do them too. Even I love to do it – it’s almost relaxing and mind numbing. It reminds me of the beads we used to iron in the 90s?!

Rocket jump launcher. This has been a huge outdoor hit. It’s so basic but really, really fun – and for both ages.

Jumbo coloring pad. We have used these since Max was probably one year old – we love them for painting! My mom keeps one at her house too and the kids love to pic a scene and paint it with her.

[none of this is sponsored, i just love to tell you what i love every month! there are a few general affiliate links above! xo]

The post July Favorites: Lifestyle. appeared first on How Sweet Eats.

Grilled Cilantro Lime Chicken with Peach Pico de Gallo.

Mon, 27 Jul 2020 10:45:11 GMT

This grilled cilantro lime chicken is a summer’s night dream.

You know I’m all about the non-boring chicken dinners, right?!

Well, this one isn’t fancy but it’s flavorful and perfect for hot summer nights.

Ever since I made our favorite tortellini salad (ever!), we’ve become hooked on the cilantro lime vinaigrette. It is SO good and even though I really like cilantro, I don’t think it’s very cilantro-y. Like I know people who don’t love cilantro and even they enjoy that dressing in the tortellini salad.

So then, I started using it as a marinade! I have a recipe with steak and cilantro lime marinade coming up in my next book, so I figured… why not throw some chicken in there as well.

This is one of my quintessential summer dinners. I mean, honestly, many nights I could just eat corn on the cob and tomatoes with mozzarella and call it a day. The fresh, summery garden produce just calls to me right now like nothing else.

Of course (shocker), it’s not even to sustain Eddie for dinner, so I have to get creative. Many days I just have no desire to turn on the oven. I will make as MANY things on the grill that I can, even if they seem a but outlandish. But it works, I swear.

This chicken (you can use breasts or thighs!) is marinated a cilantro lime vinaigrette, grilled to perfection and served with a peach pico de gallo on top.

YUM.

If you have a copy of The Pretty Dish, then you know that how much I love a good peach salsa. The version in my book uses corn, and I make a different version every week. But I can say with certainty that it is something I make every.single.week in the summer. Friends just die over it. It’s fresh, sweet, spicy – so good with chips.

This one is pretty darn simple – it’s essentially a pico de gallo with diced peaches thrown in. I CRAVE this. It’s sweet and spicy and crunchy and limey. The sweetness that the peaches add? Phenomenal. And I never even knew I wanted something sweet in my pico!

It looks like a bit of a boring dinner but if you’re someone who loves a quick summer dish that can be made mostly on the grill, here you go! I like to throw a few ears of corn on the grill along with the chicken to complete the meal. You can eat it as is, chop it all up and throw it on a salad, mix it in a rice bowl – anything!

And I mean, it definitely leaves room for ice cream after.

Grilled Cilantro Lime Chicken

This grilled cilantro lime chicken is juicy and flavorful and topped with a spicy, sweet peach pico de gallo! Perfect for summer nights.

Course Main Course

Cuisine American

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings people

Author How Sweet Eats

Ingredients

cilantro lime chicken

1 pound boneless, skinless chicken breasts
1/4 cup fresh cilantro
3 tablespoons freshly squeezed lime juice
1 1/2 tablespoons honey
2 garlic cloves, minced or pressed
¼ teaspoon salt
¼ teaspoon pepper
pinch crushed red pepper flakes
1/3 cup extra virgin olive oil

peach pico de gallo

1 cup cherry tomatoes, chopped
1 peach, diced
1 shallot. diced
1 jalapeno pepper, seeded and diced
3 tablespoons chopped fresh cilantro
1 lime, freshly juiced
pinch of salt and pepper

Instructions

cilantro lime chicken

Place the chicken in a bowl, baking dish or resealable bag.
Combine the cilantro lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender until combined. Pour the mixture over the chicken. Let it marinate in the fridge for at least 30 minutes or up to 2 hours.
Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees!
Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
While the chicken grills, I also like to throw some corn on the cob directly on the grill. I grill it for about 10 minutes, turning occasionally.
Let the chicken rest for 5 minutes then slice it and serve with the peach pico on top.

peach pico de gallo

Combine all the ingredients in a bowl and stir until combined. You can make this a day ahead of time - it’s great even if it sits for 10 to 15 minutes!

Could eat that pico with a spoon.

The post Grilled Cilantro Lime Chicken with Peach Pico de Gallo. appeared first on How Sweet Eats.

A Week In The Life, Vol 30.

Mon, 27 Jul 2020 00:19:55 GMT

How are we 30 weeks into 2020???

It’s so crazy – in ways this year has flown by and in other (obvious) ways it is dragging. Is anyone else completely dreading fall and winter? I’m just so afraid of what’s to come that I feel a sense of dread hanging over my head! I’m glad I have this weekly post to look back on and see what we did every single week in this insane year.

This is all of us right now, right? Teetering on the edge. Ha!

We are in the middle of what I can only say has to be a 2.5 year old sleep regression? Oh my gosh. Emilia is the best sleeper ever but the last two weeks has been hard. Both nights this weekend she was waking up like three or four times at night.

A sneak peak at the lemon butter chicken in my next book. Eddie requests this once a week.

Look at that storm blowing in.

Had to play in it!

Assorted legos. The kids love to color code them.

The build legos all day long if we are inside. Emilia is really getting creative with them.

A perfect summer lunch! Sourdough, mayo, cheddar, tomato, flaked salt.

Little friend.

Right now we are obsessed with aquabeads!! We discovered them through one of Max’s friends a few months ago. He loves doing them and it’s a fun craft he can do on his own too. Pretty sure I took this at 6:30am. Oye.

I made another batch of Elin Hilderbrand’s grilled zucchini dip! This one was even better and we devoured it. So good.

Also one of my summer staples. Corn, peaches, tomatoes, jalapenos… make it happen! A version of this is coming on the blog tomorrow too.

We had a few pool hours!

She cracks me up.

These cookies though. Perfect for a Saturday treat.

I think this lady likes my oregano.

YES. Grilled sunday veggies again.

And grilled sunday BBQ chicken too!

Hope you had a great week! xo

The post A Week In The Life, Vol 30. appeared first on How Sweet Eats.