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Recipes by Jessica Merchant of How Sweet Eats

Recipes by Jessica Merchant of How Sweet Eats

Jessica, the blogger and cookbook author behind How Sweet Eats, has created three mouth-watering one-pot recipes especially for MacKenzie-Childs lovers! Enjoy these wonderful dishes and show them off in our cookware. Please share your photos of Jessica’s recipes along with your MacKenzie-Childs cookware photos on Instagram and tag @MacKenzieChilds, #MCcookware, and #MCxHowSweetEats.

LEMON PARMESAN RISOTTO WITH ASPARAGUS

SERVES 4 • we recommend using our 3 quart saute pan
  • 2 tablespoons olive oil
  • 1/2 lb chopped asparagus, ends removed
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 4-5 cups low-sodium chicken stock, warmed
  • 2/3 cup freshly grated parmesan cheese
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon fresh chopped basil, plus extra for topping
  • 1 tablespoon fresh chopped parsley, plus extra for topping
  • salt and pepper for seasoning
  • lemon wedges for serving

Heat the olive oil in the saute pan over medium heat. Add the asparagus pieces and cook until they are slightly softened, stirring often, about 5 minutes. Remove the asparagus with a slotted spoon and place it in a bowl off to the side.

With the saute pan still over medium heat, add the butter. Add the rice and toast until it’s somewhat translucent, stirring often, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine—stirring constantly, or at least every minute or so—until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. The rice should appear “hydrated,” and you want there to be some liquid left when serving. This process should take about 15 to 20 minutes.

Stir in the parmesan cheese. Stir in the asparagus, lemon zest, basil, and parsley. Taste and season the rice, adding more salt and pepper if needed. This will differ depending on the salt level in your stock, so don’t be afraid to add more. Serve immediately with extra chopped herbs on top and lemon wedges on the side.

SHRIMP FETTUCCINE WITH BACON AND CORN

SERVES 4 • we recommend using our 3 quart saute pan
  • 1 lb. whole wheat fettuccine
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • pinch of salt
  • pinch of pepper
  • 1/8 teaspoon red pepper flakes
  • 4 garlic cloves, minced
  • 1/2 lb. raw peeled and deveined shrimp
  • 1/3 cup white wine
  • 1/3 cup grated parmesan cheese
  • 1/2 cup sweet corn
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons chopped fresh basil

Bring salted water to a boil for the pasta and cook according to the directions on the package.

Heat the olive oil and butter in the saute pan over medium heat. Once melted, add in the shallot with a pinch of salt and pepper. Stir in the red pepper flakes. Cook, stirring often, until the shallots are translucent, about 5 minutes. Stir in the garlic and cook for 30 seconds.

Add the shrimp in one single layer. Cook until the shrimp is pink and opaque, about 1 to 2 minutes per side. Pour in the white wine and stir. Bring the mixture to a simmer over medium heat. Once simmering, add the pasta into the skillet and toss well to coat the noodles with the white sauce. Stir in the parmesan cheese. Reduce the heat to low.

Stir in the corn and top with the crumbled bacon. Add some chopped basil on top. Serve immediately.

CHICKEN VERDE TORTILLA SOUP

SERVES 4 • we recommend using our 7 quart stockpot
  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 2 tomatillos, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (4 oz.) cans diced green chiles
  • 6 cups low-sodium chicken stock
  • 4 (4-inch) corn tortillas, cut into pieces
  • 4 oz. monterey jack cheese, freshly grated
  • 4 oz. sharp cheddar cheese, freshly grated
  • 8 oz. cooked chicken breast
FOR THE SOUP:

Heat olive oil in the stock pot over medium-low heat. Stir in the onion, tomatillos, garlic, cumin, paprika, salt, and pepper. Cook until the onions soften, about 5 to 6 minutes. Pour in the diced green chiles and chicken stock, and add the tortilla pieces. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 5 minutes.

Carefully transfer the mixture to a blender and puree until smooth. Pour the soup back into the pot and heat it over low heat. Stir in the cheese, one handful at a time, until melted. Stir in the chicken. Cook on low until the soup is heated through. Taste and add seasoning if needed.

FOR THE TOPPING:

fresh cilantro, extra cheese, avocado, thinly sliced radish, fresh lime, tortilla strips

Serve in bowls and top with avocado, radish, tortilla strips, and cilantro.

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