Tarragon Pork & Rice

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Tarragon is one of those herbs that isn’t necessarily in everyone’s kitchen, but it really should be. It is a great flavor that just brings out the richness of sauces and meats. This Tarragon Pork & Rice is so easy to make but tastes like you spent so much time on it when the oven does most of the work.

Tarragon Pork & Rice

You will need a plan that can cook on the stove and be put in the oven. I have the Ninja Cooking System and used the 5qt Saute Pan for this. You could also use a large cast-iron pan and just cover it with aluminum foil. If you do not have a pan that will work on the stove and in the oven, you could start on the stove and transfer to an oven-safe baking dish covered with foil. However, you will likely need to increase the cook time, as the baking dish will need to heat up some.

Tarragon Pork & Rice

You and your family are going to be shocked by how tender this pork comes out. It is so full of flavor too! If you don’t have or maybe don’t like pork, you could replace it with chicken breast. You will want to make sure that it’s thin-sliced breasts, so that they cook through all the way without drying out.

Tarragon Pork & Rice

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Tarragon Pork & Rice

A rich and creamy pork and rice bake.
Course Main Course
Cuisine American
Keyword casseroles, Cheesy Rice, mozzarella, pork, pork chops, pork tenderloin, rice, Rice Dishes, tarragon
Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Servings 6

Ingredients

  • cups Long Grain Rice
  • 1 cup Mozzarella Cheese shredded
  • ½ tsp Tarragon

For the Pork Chops

  • 8 Pork Chops boneless
  • 4 tbsp Butter
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Tarragon
  • 1 tsp Garlic Powder

For the Sauce

  • 2 tbsp Avocado Oil
  • 4 tbsp Flour
  • 1 qt Chicken Stock
  • 2 cups Milk 2%
  • 1 tsp Rosemary
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 cup Mozzarella Cheese shredded

Instructions

  • Prepare all of the ingredients. Preheat oven to 350deg.
  • In a large oven safe saute pan over medium-high heat, add butter for pork chops. Season pork chops on both sides with salt, pepper, garlic powder and tarragon. Cook for 2-3 minutes on each and remove from heat.
  • In the same pan, reduce heat to medium and add avocado oil and flour. Whish together and let cook for 3 minutes. Whisk in chicken stock, salt, garlic powder and rosemary. Cook 3 minutes then add milk and cheese. Continue stirring while cheese melts. Increase heat to medium-high and add rice. Continue to stir and bring to a boil. Let boil 3 minutes more than add pork chops back to pan in a single layer. Cover with oven safe lid (or aluminum foil if you don't have a lid). Place in oven and cook for 30 minutes.
  • Remove pan from heat. Working quickly, remove lid and sprinkle top with remaining cheese and tarragon. Replace lid and let rest for 10 minutes more.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

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Italian Pork Pasta

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I usually make pork at least once a week at my house. And I try to make it in a different style of food each time. This time around I went with Italian Pork Pasta. It started with my Parma Rosa recipe (the first recipe in my cookbook!) and evolved from there. As I always say – marinating meat is always a good idea! The marinade for this pork is off the charts good!

Italian Pork Pasta

You seriously don’t have to cook pork tenderloin as a whole piece to get amazing flavor from it. I do marinate it whole and then cut it up which is perfect for a weeknight meal. It helps it cook up quicker but you still get all the yummy flavor. Most of the time I use apple cider vinegar for my dressings and marinades, but for this I used white vinegar. That’s because I have learned through trial and error that white vinegar goes better with white wine than apple cider vinegar. You could certainly use the ACV, it just sort of over powers the wine flavors.

Italian Pork Pasta

I used a long pasta but you could really use any type of pasta that you have on hand with this one. Short pastas like elbows, shells, shellbos, farfalle, rotini would all work too. I didn’t serve this with a side dish at all. But if you need more or need to stretch to make leftovers, I would suggest a Caesar salad and/or some simple garlic knots.

Italian Pork Pasta

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Italian Pork Pasta

A creamy tomato pasta sauce with juicy marinated pork
Course Main Course
Cuisine American, Italian
Keyword Pasta, pasta dishes, pork, pork tenderloin, red sauce, tomato sauce
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • lb Pork Tenderloin
  • lb Long Pasta spaghetti, linguini, etc.

For the Marinade

  • ½ cup Avocado Oil
  • ¼ cup Lemon Juice
  • ¼ cup White Vinegar
  • ¼ cup White Wine
  • 1 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Red Pepper Flakes
  • 1 tsp Dried Onion
  • 1 tsp Basil

For Sauce

  • 1 28oz can Crushed Tomatoes
  • 1 cup Heavy Cream
  • 1 tsp Parsley
  • 1 cup Parmesan Cheese shredded

Instructions

  • Combine marinade ingredients in a gallon zipper bag. Add pork tenderloin and let rest for at least 30 minutes (upto 24hrs)
  • Start water boiling for pasta.
  • Cut pork into cubes, reserve 1 cup marinade liquid.
  • In a large sauce pan over medium high heat, add pork and reserved marinade. Cook for 5 minutes, then add tomatoes. Stir to combine.
  • Add pasta to boiling water and cook as directed on the package. Drain in collander then rinse with cool water.
  • Add cream and parsley to sauce mixture. Cook another 3 minutes then add cheese and cook until melted.
  • Place portion of pasta in shallow bowl and ladle sauce over top. Sprinkle with additional parsley, if desired.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Honey Lime Vinaigrette

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I have moved to making all of my own dressings recently. Mostly it’s because I don’t want all the junk that they put in it to make it able to sit on a shelf for months. But also it is because you can really taste the difference in using fresh ingredients versus additives. Which is especially apparent in this Honey Lime Vinaigrette – the fresh lime juice and zest is what truly sells this dressing.

Honey Lime Vinaigrette

I just use a Mason Jar in pint size to make my dressings – mostly because I have a bunch that we use for cups. You can certainly use a Salad Dressing Cruet to shake it up – but those lids scare me a little to be honest. With the mason jar, I know the lid is really secure and I can shake it to my heart’s content to make sure it’s mixed all the way.

Honey Lime Vinaigrette

I, specifically, used this dressing for a Honey Lime Pasta Salad that I made. The corn and onions pair perfectly with the brightness of this dressing. But it would be so good on a Southwest or Tex-Mex salad. It would also be delicious with tacos or quesadillas too.

Honey Lime Pasta Salad

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Honey Lime Vinaigrette

A quick and flavorful dressing that is light and bright
Course Dressing, Sauce
Cuisine American, Mexican, Tex-Mex
Keyword dressing, honey, lime, vinaigrette
Prep Time 5 minutes
Servings 1 pint

Equipment

  • Pint Mason Jar w/ Lid & Ring

Ingredients

  • ¼ cup Honey
  • ¼ cup Apple Cider Vinegar
  • 1 Lime zest & juice
  • ¼ cup Cilantro finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Dried Onion
  • 1 tsp Dijon Mustard
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Parsley
  • ½ cup Avocado Oil

Instructions

  • Prepare all of the ingedinents.
  • Add all ingredients to a mason jar and secure with lid. Shake, shake, shake until all combined.
  • Keep in refrigerator until ready to use – up to 7 days.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Chicken Peanut Noodles

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I cannot stress enough how much flavor is added when to take the extra effort to marinate meats. This recipe is no different – the marinade on this chicken really makes the whole dish work. Chicken Peanut Noodles is a delicious combination of a marinated and grilled chicken and a simple peanut dressing over noodles. It is so perfect and easy for a weeknight meal.

Chicken Peanut Noodles

I like to marinate meat in a zippered bag because I feel like the meat gets more of an even treatment them when it sits in a bowl or tupperware. You can also easily flip the bag over to make sure things are working right. It also cuts way back on clean up.

Chicken Peanut Noodles

If you don’t want to use a coleslaw pre-mix, you can shave half a head of green cabbage, half a head of red cabbage and add in some shredded carrots. You can also switch out Soba Noodles for the spaghetti noodles for a more authentic dish, if you like. I do want to encourage you to not use a peanut butter like Skippy or Jif but a more natural variety like Adams or something. Too much sugar in the peanut butter will make for a weird dressing.

You can also use this dressing for other dishes like a nice Thai-style salad with snap peas, Thai chilies, and crushed peanuts. You could also use it to make some yummy Thai Tacos for taco night one week – it really is that good.

Chicken Peanut Noodles

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Chicken Peanut Noodles

A simple noodle dish with juicy marinated chicken!
Course Main Course
Cuisine American, Asian, thai
Keyword Chicken, marinade, Pasta, pasta dishes, peanut
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Servings 6

Ingredients

  • lb Spaghetti Noodles
  • 1 12oz Bag Coleslaw Mix discard dressing
  • ¼ cup Cilantro chopped

For the Chicken

  • 2 lb Chicken Thigh, boneless, skinless
  • ½ cup Soy Sauce
  • ½ cup Sesaame Oil
  • ¼ cup Honey
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Powder

For the Peanut Dressing

  • ½ cup Creamy Peanut Butter
  • ¼ cup Soy Sauce
  • 2 tbsp Lime Juice
  • 1 tbsp Sesame Oil
  • 1 tbsp Sriracha
  • 1 tsp Garlic Powder
  • 1 tsp Ground Ginger
  • 1 tsp Sesame Seeds

Instructions

  • Prepare all of the ingredients.
  • Add all ingredients for chicken to a gallon sized zipper bag. Place in refrigerator to marinate for at least 30 minutes (up to 24 hours).
  • Start water boiling for pasta. Preheat grill or grill pan to medium-high heat.
  • Add ingredinets for dressing to a mason jar. Shake vigourously to combine. Set aside.
  • Cook chicken on grill or grill pan for 7 minutes on each side, brushing with remaining marinade when flipping. Remove from heat and let set for a few minutes before slicing on the diagonal.
  • Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water. Return to pot (away from heat) and add broccoli coleslaw mix and ¾ of peanut dressing. Toss to coat.
  • In a shallow bowl, add a portion of pasta. Lay a portion of chicken across the top. Drizzle with remaining dressing and sprinkle with cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Mississippi Pork Sandwiches #slowcooker

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Typically, when you think of pulled pork sandwiches you go straight for bbq pulled pork. But does that always have to be the case? I am saying a resounding NOPE! I have been seeing lots of recipes for a Mississippi Pot Roast made in the slow cooker, and decided to put my own spin on it. Mississippi Pork Sandwiches have a lot of same flavors without the beef and without the packets!

Mississippi Pork Sandwiches

The main flavors of ranch powder are chives, dill and garlic. So by using these seasonings, you achieve a very similar taste. Then using the beef broth and Worcestershire you get the same taste as the brown gravy packet that most Mississippi pot roast recipes call for. In general, I stay away from pre mixed seasoning packets, as they tend to have excessive amounts of salt and other preservatives to keep them from clumping. Whenever possible, I try to make my own. The slow cooker brings all the flavors together to give you a delicious, tangy, pork sandwich that everyone will want more of.

Mississippi Pork Sandwiches

I served these sandwiches with Black Bean Salad. It’s similar to what many call “Cowboy Caviar”, however it does not have jalapenos (so no heat). It is a wonderful light and bright summer salad that goes very well with all sorts of different dishes. It also makes a great lunch (especially if you are meal prepper!)

Mississippi Pork Sandwich

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Mississippi Pork Sandwiches

A flavorful pork roast made in the slow cooker and pulled for sandwiches.
Course Main Course
Cuisine American
Keyword pepperoncini, pork, pork roast, pulled pork, sandwich, slow cooker
Prep Time 10 minutes
Slow Cooker Time 6 hours
Servings 6

Equipment

  • Slow Cooker

Ingredients

  • 8 Potato Buns
  • lb Pork Roast
  • 8 oz Cream Cheese
  • 1 tbsp Cornstarch

For the Sauce

  • 1 White Onion thinly sliced
  • 4 Garlic Cloves minced
  • 1 qt Beef Broth
  • 1 12oz jar Sliced Pepperoncini with juice
  • 1 tsp Dried Chives
  • 1 tsp Dill
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
  • 2 tbsp Worcestershire Sauce

Instructions

  • Add all sauce ingredients in slow cooker pot and mix together.
  • Add pork roast and place whole cream cheese brick on top. Secure lid and cook for 5½ hours on low.
  • Remove lid and turn off slow cooker. Using two forks, pull the pork while mixing in the cream cheese.
  • Remove a ¼ cup of sauce and stir in with cornstarch. Return slurry to slow cooker, increase heat to high and secure lid. Let cook for remaining 30 minutes.
  • Put a portion of pork on the bottom bun (with a bit of the sauce). The put on top bun and press down slightly to hold it all together.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Texas Slow Cooker Beans

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Beans, Beans the magical fruit….the more you eat the more you… While this saying is pretty true – it doesn’t make beans any less yummy. And these Texas Slow Cooker Beans are just that – YUMMY! They have a great Tex-Mex sort of flavor with just a little kick from the jalapenos. And I really love being able to make the side dish in the slow cooker when I’m cooking.

Texas Slow Cooker Beans

Yes, these beans do take a little extra planning because you have soak the dried beans over night. You could probably get away with using canned pinto beans, but you will not develop as much flavor as you get from soaking the dried beans in beef broth. I always like to use broth in place of water to allow for another layer of flavor. I buy broth (beef and chicken) by the case in quart sized container just so that I always have it on hand.

Texas Slow Cooker Beans

I served this with my Cherry Bourbon Grilled Pork Chops when I made it. Add a little of the cherry bourbon bbq sauce to the beans for another layer of flavor and your taste buds will be dancing! You could really serve these Beans with any sort of grilled or BBQ meats. They would be awesome for a potluck or a backyard BBQ too.

Cherry Bourbon Grilled Pork Chops

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Texas Slow Cooker Beans

They may take a long time but they taste so dang good!
Course Side Dish
Cuisine American, Tex-Mex
Keyword bacon, beans, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Soaking Time 8 hours
Servings 6

Equipment

  • Slow Cooker

Ingredients

  • 1 lb Dried Pinto Beans
  • 1 qt Beef Broth
  • 1 lb Thick-Cut Bacon cut into 1-in pieces
  • 1 Yellow Onion diced
  • 4 Garlic Cloves minced
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • 1 bunch Cilantro chopped

Instructions

  • The night before add beans and broth to slow cooker to soak overnight. (at least 8 hours).
  • Add bacon, onions, garlic, cumin and chili powder to slow cooker. Secure lid and cook on low for 7½ hours.
  • Add half of cilantro to beans and re-secure lid for remaining 30 minutes of cooking.
  • Serve with sprinkle of remaining cilantro.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Cherry Bourbon Grilled Pork Chops

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If you are lucky enough to live where cherries grow each June – you are going to love this recipe. If you have to use frozen cherries – it’s still going to be amazing! These Cherry Bourbon Grilled Pork Chops are pretty hard to mess up and really taste just amazing. Marinating the chops on top of making a sauce from the marinade is the real reason you get juicy, delicious pork every time.

Cherry Bourbon Grilled Pork Chops

You could make these pork chops without the sauce but WHY? You are going to fall in love when you taste the delectable cherry bourbon BBQ sauce. You could just make the BBQ sauce on its on if you wanted to. You would just combine the marinade ingredients with the broth and tomato puree. It would be great on chicken, with ribs, as a dip…you name it! You will want to go pick pounds and pounds of cherries every season and pit them and then freeze them so you can have it all year round. You need a dark cherry for this sauce – with lots of tart. So lamberts, and bings are your best bet.

Cherry Bourbon Grilled Pork Chops

I made this along side my Texas Slow Cooker Beans. Because – I mean – pork and beans—- does it get better than that? The sauce also adds something extra to these beans to make them even better. About the only missing is a nice fat sweet corn on the cob smothered in butter!

Cherry Bourbon Grilled Pork Chops

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Cherry Bourbon Grilled Pork Chops

An amazing bright bourbon BBQ sauce and marinade over a pork chop
Course Main Course
Cuisine American
Keyword bourbon, cherry, grilled, grilled pork, marinade, pork chops
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Servings 6

Ingredients

  • 8 Pork Chops bone-in
  • 1 cup Broth chicken or beef
  • 1 15oz can Tomato Puree

For the Marinade

  • Lambert Cherries pitted
  • 1 cup Bourbon
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley
  • 2 Garlic Cloves minced
  • 1 tbsp Honey
  • 1 tsp Minced Onion

Instructions

  • In a gallon-sized zippered bag, add marinade ingredients, Mix together and then add pork chops. Place in refrigerator for at least 30 minutes (up to 24 hours).
  • Preheat grill or grill pan to medium-high,
  • Place pork chops on grill. Reserve marinade.
  • In a sauce pan over medium-low, add tomato puree, broth and reserved marinade. Let simmer while chops cook.
  • Cook chops for 8 minutes on each side then remove from heat. Serve with sauce poured over.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Honey Balsamic Grilled Chicken

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Marinated Chicken is the best kind of chicken to grill. It brings so much flavor to the mild chicken and helps it to stay juicy. This Honey Balsamic Grilled Chicken has such an amazing sweet and tangy flavor set – you and your family are going to love it. This is perfect for a quick dinner on the weeknight. You can get the chicken in and marinating before starting your work day and it’s going to be just 20 minutes of cooking till you are enjoying this easy chicken.

Honey Balsamic Grilled Chicken

Make absolutely sure that you use Balsamic Vinegar and not a premade Balsamic Vinaigrette. Mainly because if you use a vinaigrette you will get too much oil in your marinade and the chicken will get more charred than you probably want it to be. Also if you don’t use a true vinegar, you lose a lot of tanginess that you get from it.

Honey Balsamic Grilled Chicken

I kept the Balsamic theme going when I served this chicken and served it with a Simple Balsamic Pasta Salad. It really rounded out a great backyard summer meal that the whole family scarfed down. It was a great balance of bright and light that you need on a warm day.

Honey Balsamic Grilled Chicken

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Honey Balsamic Grilled Chicken

Course Main Course
Cuisine American
Keyword balsamic, grilled chicken, honey, marinade
Prep Time 5 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Servings 6

Ingredients

  • 8 Chicken Breast, thin sliced bonesless, skinless
  • cup Avocado Oil
  • ¼ cup Honey
  • ¼ cup Balsamic Vinegar
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes

Instructions

  • In a gallon sized zipper bag, add all ingredients EXCEPT chicken. Mix around until fully incorporated then add Chicken and seal bag. Place in refrigerator to marinade for at least 30 minutes (up to 24 hours).
  • Preheat grill or grill pan to medium-high. Once hot, place chicken breasts on grill, reserve marinade. Brush each piece with marinade and cook for 10 minutes. Flip each piece and brush with marinade again. Cook another 10 minutes. Discard remaining marinade.
  • Remove chicken from grill to a cutting board. Let rest for 5 minutes before slicing on the diagonal.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Ginger Citrus Chicken

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Chicken is one of those proteins that you can cook a thousand different ways with hundreds of different flavors and it will almost always taste good. Chicken can be found in just about every culinary cuisine around the world because it can take on so many different flavors, and be cooked in so many ways. You can grill it, bake it, slow cook it, smoke it, boil it, fry it…cue Bubba. For this particular recipe, I went with frying the chicken up in a cast-iron skillet and then finishing it off in the smoker. Holy moly does the ginger and citrus sing in this recipe!

Ginger Citrus Chicken

The cast-iron skillet I use for this recipe is a Lodge 12-inch Skillet with Assist Handle. The assist handle makes it much easier to carry the pan over to the smoker – be sure to use a potholder on both handles. The smoker I use is a Traeger Pro Series 34 – but whatever smoker you have will work for this as long as you have enough room for the skillet. If you don’t have a smoker -you can use your grill. All you need to do is add some wood chunks or pellets (in a smoker box or directly to the coals). Make sure your vents are closed up to hold the smoke.

Ginger Citrus Chicken

I served this chicken with some corn on the cobb – which I also cooked on the smoker. I wrapped it in aluminum foil after adding some butter, cumin, ground ginger, and ground garlic. I like to put the corn in right at the start of preheating the smoker so that it has plenty of time to cook all the way through. Along with some good ol’ parsley rice.

Ginger Citrus Chicken

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Ginger Citrus Chicken

A full of flavor Chicken dish the whole family will love!
Course Main Course
Cuisine American, Asian
Keyword Chicken, citrus, ginger, orange
Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Servings 6

Ingredients

  • 4 Chicken Leg Quarters split, skin removed
  • 1 Navel Orange cut in slices
  • 1 tsp Sesame Seeds

For the Marinade

  • 3 Navel Oranges 3 juiced, zested
  • ¼ cup Honey
  • ¼ cup Avocado Oil
  • 1 tbsp Fresh Ginger grated
  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Sriracha
  • 4 Garlic Cloves minced
  • 1 tbsp Parsley

Instructions

  • Combine marinade ingredients and add to gallon zippered bag. Add chicken to bag and let sit for at least 30 minutes (up to 24 hours).
  • Prepare remaining ingredients. Preheat grill or smoker to medium-high.
  • In a large cast iron skillet over medium-high heat, add pieces of chicken (reserve marinade). Cook for 4 minutes on each side. Add reserved marinade to pan. Sprinkle with half of sesame seeds and add half of orange slices.
  • Loosely cover skillet with aluminum foil. Place covered skillet on center of grill or smoker and close lid. Let cook (undisturbed) for 30 minutes. Remove foil and cook another 10 minutes.
  • Remove from grill and sprinkle with remaining sesame seeds and remaining orange slices.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

Smoked Bangers & Mash

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Some say don’t mess with the classics – but sometimes it’s totally worth it! I decided to try my hand at Bangers & Mash but add my own spin. I decided to make it in my Traeger and turned up with Smoked Bangers & Mash. The deep delicious Stout beer cooks down into a pan gravy to make an amazing top to this dish.

Smoked Bangers & Mash

You can use Johnsonville Luck O’ the Irish sausage or some regular old Bratwurst to make this dish a winner. The important part is that you want them to be uncooked. If you use a precooked sausage, they will get tough. They will dry out in the time it takes to develop the flavor that you want from this recipe.

Smoked Bangers & Mash

If you don’t have a smoker – that’s okay. You can turn just about every grill into a smoker by adding a grill-safe dish full of wood pellets or wood chunks. Just make sure they are close enough to the flames to smolder and produce enough smoke to add flavor to the meal. I used hickory wood pellets for this particular dish. Mesquite would work too – I would draw the line at fruit-tree woods like cherry or apple though.

Smoked Bangers & Mash

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Smoked Bangers & Mash

A new spin on the only classic – Bangers & Mash made in a smoker!
Course Main Course
Cuisine American, English
Keyword onions, potatoes, Sausage
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Equipment

  • Smoker or grill that can be used as smoker
  • Large Cast Iron Skillet

Ingredients

  • 6 Medium Russet Potatoes
  • 8 Garlic Sausages
  • 1 Yellow Onion sliced thin
  • 4 Garlic Cloves minced
  • 1 cup Beef Broth
  • 12 oz Stout Beer like Guinesse
  • 1 tsp Salt
  • 1 tsp Pepper
  • 4 tbsp Butter
  • 2 tbsp Avocado Oil

Instructions

  • Prepare all of the ingredients. Preheat smoker to medium-high.
  • Wrap each potato in aluminum foil, then use a fork to poke several holes into each potato. Place in smoker right away (during the preheat process).
  • In a large cast iron skillet, over medium high heat, add avocado oil, onions, and garlic. Saute for 3 minutes then add beer and broth. Stir to combine. Then lay sausages over top. Loosely cover skillet with aluminum foil and transfer to preheated smoker. Close the lid and let cook for 40 minutes.
  • Remove potatoes and skillet from smoker. Unwrap potatoes and add to a bowl. Add salt, pepper and butter, then mash potatoes, leaving them "rustic" or "chunky".
  • Serve potatoes with sausage on top and ladle over onion gravy.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!

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