Italian Meatball Soup

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Some times you just need a big bowl of yummy soup! This soup combines a delicious tomato broth with pasta, spinach, parmesan and homemade meatball. Italian Meatball Soup is loaded with flavor but doesn’t actually take all that long to prepare.

Italian Meatball Soup

You might be wondering why I opted to cook the pasta separately. While, yes, you can gain some flavor to the pasta by cooking it in the soup, it doesn’t work in this recipe for two reasons. Since the soup is mostly simmered, so it’s not actually hot enough to really cook the noodles. And if you cooked the soup hot enough to boil the noodles, the flavor would drastically change. Secondly, you want the noodles to have some bite to them (al dente) so that they add that texture to the soup. If you were to cook the noodles in the broth, they would likely become very mushy.

Italian Meatball Soup

These meatballs are super easy to make and pack a lot of flavor. They also work great in meatball subs, on pizza and in other pasta dishes. I do suggest that you use a food scoop to portion out the meatballs. This is the best way to make sure they are all basically the same size. This isn’t just for the aesthetic of the dish but so that they all cook evenly at the same rate.

Italian Meatball Soup

It is important to use fresh spinach for this recipe. If you use frozen spinach it will not only not have the desired taste but it may also get watered down as frozen spinach tends to have excess water in it. I suggest serving this soup with some good crusty Italian bread (maybe buttered) so you can sop up all that delicious tomato broth.

Now Let’s Get Cookin’!

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Italian Meatball Soup

A flavorful tomato based broth with parmesan meatballs and pasta.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Short Pasta rotini, macaroni, penne
  • 2 28oz can Crushed Tomatoes
  • 1 qt Beef Broth
  • ½ Medium White Onion minced
  • 4 Garlic Cloves minced
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 cups Fresh Baby Spinach roughly chopped
  • ½ cup Parmesan Cheese shredded, for garnish

For the Meatballs

  • 2 lb Ground Beef
  • 1 cup Panko Crumbs
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Basil
  • 1 Egg beaten
  • 1 cup Parmesan Cheese grated

Instructions

  • Preheat oven to 350degF.
  • In a large pot over medium heat, add crushed tomatoes, beef broth, onion, garlic, Italian seasoning, salt and pepper. Bring just to a bubble and reduce heat slightly.
  • In a mixing bowl, combine meatball ingredients. On a parchment paper lined baking sheet, form meat mixture into 1-inch balls (should make at least 36 meatballs). Place in oven for 20 minutes.
  • Start water boiling for pasta.
  • Remove meatballs from oven and add to tomato broth. Let continue to simmer until pasta is ready.
  • Once the pasta water is at a rolling boil, add pasta and cook as directed on package. Drain in a colander and rinse with cool water.
  • Stir chopped spinach into soup.
  • Add a portion of pasta to a shallow bowl. Ladle meatballs (approximately 6 per serving) and broth over top. Sprinkle with shredded parmesan.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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!

Things I Found on Amazon this Week – #3

Every kitchen needs some cool gadgets to make things run smoother, work better or just plan make life easier. This week I want to share a few things that I {ACTUALLY} bought on Amazon and just love! Whether you are looking for some gift ideas for the home cook in your life or just want to treat yourself to something fun for your kitchen set-up, I hope you will come back each week to see what else I found.

Large-Medium-Small Size Disher Scoop – I use scoops for all sorts of things when cooking. Most commonly I use them to portion out meatballs and burgers. But they can also be useful for cookies and cupcakes. This set of 3 sizes are very convenient to have in your drawer.

HULISEN Set of 3 Breading Pans – a dredging set-up like this is super helpful for when you want to hand bread you meats. I find that I use much less product as well create much less mess.


Stainless Steel Condiment Sauce Cups Au Jus Commercial Grade (12, 1.5 oz) – If you are a family of sauce and dip lovers like we are – then you need these 1.5 oz sauce cups. You get just the right amount of sauce for a meal.


Do you have any must-have kitchen tools or gadgets that you want to share? Do you have any suggestion so things that you want me to check out?

PLEASE NOTE: This post contains affiliate links to products included.

Now Let’s Get Cookin’!

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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!

Turkey Bacon Grinders

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Being able to make a great sandwich that is a full meal deal, in not just good for summer months (because little kitchen heat) but also great for busy weeknights. Other than the bacon (which you could make ahead of time for the whole week ahead), this can be ready pretty fast. These Turkey Bacon Grinders are a flavor packed filling sandwich that make for a great dinner.

Turkey Bacon Grinders

So what’s a grinder? The special part of a grinder is a lettuce and onion mixture – ‘Salad’ – that is heavily coated in a mayo and vinegar dressing. It makes for an incredibly messy sandwich (at least 5 napkins!), but it tastes fantastic. It also means you can’t really make it ahead of time. It needs to be eaten right away before it sogs out. But if you ask some people – like my oldest and my hubs – that’s the best part! I like to make these sandwiches like an assembly line – building them all at the same time. So that they all get the lettuce mix right at the last and everyone gets a tasty sandwich. It requires spreading out on the counters, but it’s worth it.

Turkey Bacon Grinders

The best bread rolls for this are Bolillo rolls. Most grocery stores have them in the bakery, fresh baked. They are usually shaped like small footballs and come in bags of six or twelve. Most shelf stable rolls will completely sog out before you can even say “Dinner time” let alone enjoy this sandwich. You want something with a chewy outer layer but soft on the inside. Telera rolls will also work, but a ciabatta changes it entirely.

Oven baked Bacon used to scare me, but I am a true convert. If you need to make strip bacon for a whole meal, then oven baked is the way to go. You need a half sheet baking try with a low rank that can hold the bacon flat. You also absolutely need parchment paper to limit the sticking. The grease from the cooked off fat helps a lot, but the parchment makes sure it doesn’t stick to the tray at all. You can also make up the package of bacon at the start of the week and just store it in a gallon zipper bag in the refrigerator for the rest of the week. This comes in super handy for burgers, sandwiches, or even crumbled up on your salad or over mac and cheese.

Turkey Bacon Grinders

As I mentioned in the recipe – it’s best if you have some sandwich papers to wrap these grinders up in to serve. I like to wrap them up tight, let them sit for a minute then slice them in half. The tight wrap lets the sandwich sort of meld together and stay a solid bite for the duration. I usually serve these sandwiches up with a choice of chips that they can grab on their own or when I’m feeling extra (it happens a lot), I will add some potato salad in a little cup.

Now Let’s Get Cookin’!

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Turkey Bacon Grinders

Crispy bacon, provolone, turkey, tomatoes and delicious grinder salad loaded up on a roll
Course Lunch, Main Course, Sandwich
Cuisine American
Keyword bacon, baked bacon, deli turkey, grinder, ground turkey, pepperoncini, sandwich, sandwiches, tomato, white onion
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 12 slices Thick Cut Bacon
  • 2 Beefsteak Tomatoes halved and sliced
  • 24 slices Deli Turkey
  • 12 slices Provolone Cheese
  • 6 Bolillo Rolls cut in half lengthwise
  • ½ cup Pepperoncini sliced
  • ½ cup Mayonnaise

For the Grinder Salad

  • 3 cups Iceberg Lettuce shredded
  • 1 Medium White Onion thinly sliced
  • cup Mayonnaise
  • ¼ cup Red Wine Vinegar
  • ¼ cup Pepperoncini Juice
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Oregano

Instructions

  • Preheat oven to 400degF.
  • Lay strips of bacon flat on a parchment paper covered baking sheet. Place baking rack over top of bacon (this prevents curl ups). Place in oven and back for 30 minutes. Remove from oven and transfer bacon to paper towel covered plate.
  • In a mixing bowl, add lettuce and onions. Toss to combine. In a smaller bowl, combine the rest of the salad ingredients (should be pourable dressing). Pour dressing over lettuce and onions. Toss to thoroughly coat.
  • Start by smearing bottom half of roll with mayonnaise. layer on four slices of turkey, then two slices of provolone. The add two strips of bacon and 4 slices of tomatoes. Next add a portion of grinder salad topped with a few slices of pepperoncini slices. Place top half of room on and press down slightly down. NOTE it's best if you have a sandwich paper to wrap it up tightly. This helps it hold together.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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!

Shredded Beef Burritos

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Slow cooked beef is perfect to fill up a tortilla and make it into a whole meal. This recipe for a delicious slow cooked chuck roast with flavors of cumin and chipotle are going to knock your socks off. Shredded Beef Burritos are so dang good, they are going to be a regular on your slow cooker meals rotation.

Shredded Beef Burritos

This easy and simple recipe is perfect for Homemade on a Weeknight meals. You are going to be so happy you started this going first thing in the morning when you come home to the amazing aromas filling your kitchen. You are going to need a large sized crock pot for this – at least 7 quarts. The reason for this is that you do not want to cut the chuck roast up at all, you want to put it in whole.

Shredded Beef Burritos

To get the authentic Burrito Truck vibe from these tasty burritos – I strongly suggest you immediately wrap them in foil after building them. This is not just for the aesthetic of things – it actually serves a purpose. When you tightly wrap them up in foil, you allow the hot meat and beans to melt the cheese and create a delightful gooey bite! For the full effect let them sit for about 5 minutes before opening them up to eat. It may seem like a silly step to take, but you will be happy you did.

Shredded Beef Burritos

As you can probably guess, these burritos are rather large – my daughter and I actually split one. So you probably won’t need whole big side dish with it. You could probably get away with just having some nice tortilla chips and maybe some salsa, guac or queso on the side.

Shredded Beef Burritos

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Shredded Beef Burritos

A delicious slow cooked chuck roast with flavors of cumin and chipotle and loaded up with beans, sour cream, lettuce, cheese and tomato in a tortilla!
Prep Time 5 minutes
Cook Time 20 minutes
Slow Cooker Time 10 hours
Servings 6

Ingredients

  • 6-8 Extra Large Burrito Tortillas
  • 2 cup Sour Cream
  • 1 cup Iceberg Lettuce shredded
  • 2 cup Cheddar Cheese finely shredded
  • 1 28oz can Whole Pinto Beans drained
  • 1 15oz can Petite Cut Tomatoes
  • 1 tsp Cumin
  • 1 tsp Chili Powder

For the Shredded Beef

  • 3 lb Chuck Roast
  • 1 28oz can Crushed Tomatoes
  • 1 12oz can Chipotle Peppers in adobo minced
  • ½ cup Orange Juice
  • ¼ cup Lime Juice
  • 2 cup Beef Broth
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Cumin
  • 1 tbsp Garlic Powder
  • 1 tbsp Dried Minced Onion

Instructions

  • Add chuck roast to slow cooker. Combine remaining shredded beef ingredients in a bowl and pour evenly over top of roast. Secure lid and cook on low for 10 hours (high for 5hours).
  • In the last 30 minutes of cook time, remove lid. Remove bones (if present), then use tongs to pull and shred the meat. Mix back into the sauce and re-secure lid for remainder of cook time.
  • In a sauce pan over medium heat, add pinto beans, tomatoes, cumin and chili powder. Stir to combine and let simmer until beef is ready.
  • Lay tortilla out on flat surface. Add a portion of beans, topped with shredded beef. Next add cheese, lettuce and then sour cream. Fold in the sides of the tortilla first. Then roll up from the bottom to the top.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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!

Weekly Wrap-up & Senior Salon Pit Stop #263

Welcome to Senior Salon Pit Stop #263

Welcome to this week’s Weekly Wrap-up and Blog Link-up.

Each week I will be sharing a great Linky for you to connect with and catch up on what’s new around the blogging world! I will also be sharing a few things that I’ve been up to in the last week, along with some of my favorite posts shared from last week’s link-up!

What’s been going on at Homemade on Weeknight?

I want to express my deepest gratitude to all of the veterans and their families for the incredible sacrifices they have made to keep us safe and free. Not just today on Memorial Day but every single day.

Big week over at ours – my oldest son turned 18! It’s still hasn’t totally sunken into my being that I have an “adult” son but here we are. He settled on new recipe that I have been working on for a while – Chicken Alfredo Sandwiches. The recipe will be up shortly.

What have you been up to this past week?

In case you missed it, here are the recipes that I shared to the blog this week:

By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE. 

You may also be featured on EsmeSalon as part of the Top 10 featured posts.

These posts caught my eye last week! These posts have all been pinned to our Shared Pinterest Board – Senior Salon Pit Stop Weekly Features

Watermelon Thyme Lemonade – from Arlene @ Flour on my Face

20 Clove Garlic Chicken – from Karla @ The Happy Mustard Seed

Mini Pecan Tarts – from Lois @ Walking on Sunshine Recipes

Come and meet your Senior Salon Pit Stop Crew.

NEW SENIORSALONPITSTOP – 1

Places to connect with Julie:

Places to connect with Esme:

Places to connect with Melynda:

Blog: https://scratchmadefoodforhungrypeople.blogspot.com/

Pinterest: https://www.pinterest.com/melyndaebrown/

Places to connect with Estelle:

Places to connect with Maria:

A few simple rules for the Senior Salon Pit Stop Link Party:

That’s it! Come and join the fun and let’s make it worthwhile!

If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!

If you leave me a comment with the numbers of your links, I will be sure to pin your posts!

You are invited to the Inlinkz link party!

Click here to enter

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

Gyro in a Bowl

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The flavors of a gyro mingle together so well and I love to have them any way that I can. For this bowl, I went on the Lebanese route with homemade tabbouleh, feta, fresh mint and cinnamon flavors to round it out. This recipe for Gyro in a Bowl is so satisfying, you’ll be making it over and over again.

Gyro in a Bowl

I am new to the Tabbouleh party and I will be showing up every single time now. Bulgur wheat is something new for me as well, but I really love it. Will definitely be finding more ways to use it. Tabbouleh is a traditional Lebanese recipe that is super high in Fiber and low in fat – making it delicious and nutritious. Some recipes swap out the tomatoes for pomegranate seeds.

Using chicken for the meatballs makes this dish a little more accessible to the kiddos. But if you wanted to go a little more authentic on the gyro flavors you could swap out for some ground lamb or even turkey. I also like to use a 1 ounce scoop to make sure the meatballs come out all the same size. I still roll them into nicer meatballs with my hands, but portioning them out makes it easier. While this recipes does have a lot of components, none of them are overly involving. It really shouldn’t be too dauting.

Gyro in a Bowl

This bowl is a whole meal unto itself. And is pretty filling, so you could probably get away with nothing else to offer. However, I will admit that two of my boys said they would have liked to have a pita to break apart and load up for tasty bites. If you do go the pita route, be sure to warm them up in the oven for a little bit, so that they break apart easily.

Now Let’s Get Cookin’!

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Gyro in a Bowl

Enjoy the classic flavors of a gyro in a bowl over rice with homemade chicken meatballs and tabbouleh
Course Main Course
Cuisine American, Greek, Lebanese
Keyword chickpeas, cucumbers, feta, feta dressing, fresh mint, ground chicken, gyro, rice, tabbouleh
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 3 cups Long Grain Rice
  • 6 cups Water
  • 1 English Cucumber diced
  • 2 15oz cans Chickpeas drained

For the Chicken Meatballs

  • 2 lbs Ground Chicken
  • 1 cup Panko Crumbs
  • 1 tsp Dried Minced Onion
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ tsp Cayenne Pepper
  • ¼ cup Fresh Mint chopped

For the Tabbouleh

  • 1 cup Bulger Wheat
  • 2 cup Cherry Tomatoes quartered
  • 3 Green Onions chopped
  • 1 cup Fresh Parsley choppped
  • ½ cup Fresh Mint chopped
  • 2 Medium Lemons zest & juice
  • 2 tbsp Oil

For the Feta Sauce

  • 1 cup Greek Yogurt plain
  • 2 tbsp Lemon Juice
  • 1 cup Feta Cheese crumbled
  • 2 Garlic Cloves minced
  • 1 tbsp Parlsey
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions

  • Combine dressing ingredients in a bowl. Cover and place in refrigerator until ready to serve.
  • Preheat oven to 375degF.
  • In a mixing bowl combine meatball ingredients. Use a 1 oz scoop to portion out meat mixture onto a parchment paper lined baking tray. Form each portion into a round ball using the palms of your hands. Place in oven to bake for 30 minutes.
  • In a sauce pan over medium high heat, add rice and water. Cover with lid and cook for 17 minutes. Remove from heat but do not remove lid until ready to serve.
  • In a bowl, add bulgur wheat. Add enough water to full cover. Let sit for 10 minutes. Then drain off water and press out any excess. Add remaining tabbouleh ingredients, Stir to thoroughly combine. Cover and place in refrigerator until ready to serve.
  • Build a bowl with a base of rice. Then add 5-7 meatballs, a portion of cucumbers, a portion of tabbouleh, a portion of chickpeas, and some feta dressing. Garnish with parsley and/or additional feta, if desired.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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!

Blackstone Chicken Fajita Quesadillas

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Fajitas are such a great foodie creation – meats and veggies cooked hot and fast together to make for a fantastic flavor profile. But let’s take it up a notch by turning them with a fully loaded cheese on cheese filled tortilla. This creation is a Blackstone Chicken Fajita Quesadilla – and you will want to eat too many of these 5o count.

If you still do not have a flat top griddle like a Blackstone – STILL NOT SPONSORED JUST LOVE IT – then you need to see how to make that happen. It’s not just the way it cooks, but it’s the larger surface area that can have various temperatures at the same time. So you can cook up the chicken and veggies on high on one side while cooking the tortillas into Quesadillas on the lower heat on the other side.

Blackstone Chicken Fajita Quesadillas

You definitely need to find the largest tortillas you can to enjoy this recipe. I’m talking 14+ inches in diameter. I’m lucky to find these in my grocery. If you are not, you should check out your local Latino market or a wholesale restaurant supply type store like Chefs Store or Cash N Carry. You also need a griddle spatula to make sure you can lift and flip the whole quesadilla at once.

Blackstone Chicken Fajita Quesadillas

If inclined, you could serve this up with sour cream, pico de gallo, guacamole or even ranch. But honestly, they are enough on their own. If you have 4 teenagers and a manual labor spouse that all eat more than the average person – Cheesy beans are a good side. It’s 2 15oz cans refried beans, 1 15oz can pinto beans, drained, 1 cup milk, 2 cups shredded cheddar, 1 teaspoon each cumin, chili powder, garlic powder, paprika and onion powder. Cook on medium until fully incorporated and then reduce to low until ready to serve.

Blackstone Chicken Fajita Quesadillas

Now Let’s Get Cookin’!

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Blackstone Chicken Fajita Quesadillas

Fantastic and fast quesadillas on the flat top griddle loaded with the flavors of chicken fajitas
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword bell peppers, blackstone griddle, cheese, Chicken, chicken fajita, chicken quesadilla, quesadilla, white onion
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Equipment

  • 1 Flattop Griddle like Blackstone or countertop griddle

Ingredients

  • 6 Extra Large Tortillas 14inch diameter
  • 4 cups Cheddar & Colby Jack Cheese shredded
  • 2 Red Bell Peppers sliced
  • 2 Green Bell Peppers sliced
  • 1 Larger White Onion sliced
  • 3 tbsp Taco Seasoning see recipe below
  • 3 tbsp Oil
  • 1 tbsp Lime Juice
  • 2 lbs Chicken Tenderloins cut into thirds

Instructions

  • In a bowl, add chicken, lime juice, two tablespoons of oil and two tablespoons of taco seasoning. Toss to thoroughly coat.
  • In a separate bowl, add bell peppers, onions, one tablespoon of oil and one tablespoon of taco seasoning. Toss to thoroughly coat.
  • Preheat half of flattop to medium-high heat. Once hot, add chicken and let cook 5 minutes while moving around. Add vegetable mixture and combine. Cover with lid and let cook 5 minutes.
  • Preheat other half of flattop to medium. Lay tortilla flat and put half cup of cheese on one half. Layer on portion of chicken fajitas. Sprinkle with additional sprinkle of cheese. Use spatula to fold over tortilla. Let cook another two minutes then flip quesadilla. Repeat with remaining quesadillas.

Notes

Taco Seasoning

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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!

Things I Found on Amazon this Week – #2

Every kitchen needs some cool gadgets to make things run smoother, work better or just plan make life easier. This week I want to share a few things that I {ACTUALLY} bought on Amazon and just love! Whether you are looking for some gift ideas for the home cook in your life or just want to treat yourself to something fun for your kitchen set-up, I hope you will come back each week to see what else I found.

Ozera Popsicles Molds, 10-Cavity Popsicle Maker Molds Silicone Popsicle Molds – Summer is here and that means it’s time for the popsicles! This year we have been working hard to stick to natural sugars so these are perfect for using freshly juiced fruits to make our own frozen treats!

COTEY Large 3.5″ Nonstick Egg Rings Set of 4 – these are perfect for my Blackstone Griddle top to make the perfectly shaped fried eggs for burgers and breakfast sandwiches. They also work for pancakes – you just need to make the batter a little bit thicker.


Zulay Powerful Milk Frother for Coffee with Upgraded Titanium Motor – this has made coffee at home so much fun! With just a quick zip zip of this wand – you get perfectly frothed milk turning your humdrum coffee into a fancy latte! Really brightens up the boring days.


Nature Nate’s Hot Honey: 100% Pure Honey Infused with Habanero Chili Pepper Flakes – if you have not hopped on the Hot Honey train yet – you need to get going. This stuff is life changing. I have always added a touch of honey to tomato based sauces to count down the acid (and prevent heartburn), but it was often too sweet. Hot honey is a game changer – because it still cuts the acid but doesn’t ramp up the heat. You can also drizzle it on pepperoni pizza or fried chicken!


Cinf White 14 oz Set of 4 Souffle Dishes Ramekins – These are perfect for portioning out meals and desserts. Whether you use the for ice cream, cakes or souffles, even pot pies – you are going to love having them on hand. I also sometimes use them for my mis en place

Do you have any must-have kitchen tools or gadgets that you want to share? Do you have any suggestion so things that you want me to check out?

PLEASE NOTE: This post contains affiliate links to products included.

Now Let’s Get Cookin’!

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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!

Crispy Shrimp Rolls

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When you want to have a little bit of fun and little bit of indulgence with your dinner – shrimp is always a good idea, especially when it is crispy. This is also a great weekend dinner to enjoy in the backyard once summer hits. These Crispy Shrimp Rolls will have the whole family chowing down with delight.

Crispy Shrimp Rolls

The simple method of making crispy shrimp, is one you will want to save for later. Just by changing up the seasonings, you can make them for lots of different cuisines. For example, swap out the chili powder and smoked paprika for ground ginger and onion powder to go more Asian. It’s really the method of marinating in a heavy cream (you can also go buttermilk if you want) then dunking in a flour and cornstarch mixture that gives you the crunchy outside with a succulent shrimp on the inside.

Crispy Shrimp Rolls

I had never heard of a creamy cocktail sauce before, but in my mind it just made since. I took my classic cocktail sauce (the worcestershire sauce is the key) and added it to some mayonnaise to make it a little more “sandwich friendly”. While you could probably just use cocktail sauce, it might be missing that creamy component you want from a sandwich sauce.

Crispy Shrimp Rolls

This is a classic backyard picnic recipe so it’s so fitting to serve up with some Salt and Pepper kettle chips – one of my family’s absolute favorites. You could also do a mac salad, potato salad or even some fries. I’m not gonna lie – these rolls are a mess to eat for sure. But it is worth every napkin – promise!

Crispy Shrimp Rolls

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Crispy Shrimp Rolls

Easy crispy shrimp with cabbage, carrot and red onions drizzled with creamy cocktail sauce
Course Dinner, Main Course, Sandwich
Cuisine American
Keyword cabbage, carrots, creamy cocktail sauce, crispy shrimp, fried shrimp, red onion, shrimp, shrimp recipes, shrimp roll
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Servings 6

Ingredients

  • 6 Hoagie Rolls
  • 4 tbsp Butter melted
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • 1 cup Cabbage finely shredded
  • 1 cup Carrots shredded
  • ½ Red Onion thinly sliced
  • ¼ cup Fresh Chives chopped

For the Creamy Cocktail Sauce

  • cup Mayonaisse
  • cup Ketchup
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Creamy Horseradish
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Lemon Juice

For the Shrimp

  • 2 lb Jumbo Shrimp peeled, deveined, tails-off
  • 2 cups Heavy Cream
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Chili Powder
  • 2 cups Flour
  • 1 cup Cornstarch
  • 1 tsp Salt
  • 1 tsp Pepper
  • Oil for Frying

Instructions

  • In a large bowl, add heavy cream, smoked paprika, garlic powder, and chili powder. Add shrimp, be sure all are submerged. Cover and place in refrigerator to marinate for at least 30 minutes.
  • Combine sauce ingredients in a small bowl. Cover and place in refrigerator until ready to make rolls.
  • Preheat oven to 400degF.
  • In a large saute pan over medium-high heat, add enough oil to be ¾ inch deep.
  • In another bowl, combine flour, cornstarch, salt and pepper.
  • Cut one inch wide canyon in top of each hoagie roll. Press cut portion down into roll. Combine melted butter, parsely and garlic powder. Brush over tops of rolls. Place in oven to toast for 8-10 minutes.
  • Once the oil reaches 350degF, begin to fry the shrimp. Working in batches, transfer shrimp from cream mix to flour mixture. Shake off excess flour mixture and add to hot oil. Cook for 2-3 mintues on each side. Remove to a baking rack over paper towels. Repeat until all shrimp are cooking.
  • To build the Shrimp roll, put a portion of cabbage, carrots, and red onion in bottom of each roll. Top with 4-5 shrimps. Drizzle with sauce and sprinkle with chives.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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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Weekly Wrap-up & Senior Salon Pit Stop #262

Welcome to Senior Salon Pit Stop #262

Welcome to this week’s Weekly Wrap-up and Blog Link-up.

Each week I will be sharing a great Linky for you to connect with and catch up on what’s new around the blogging world! I will also be sharing a few things that I’ve been up to in the last week, along with some of my favorite posts shared from last week’s link-up!

What’s been going on at Homemade on Weeknight?

It was a busy week of soccer and a birthday for our youngest kiddo, wrapped up with a trip to the coast for a Car Show and a waterfall hike! Every day that we get closer to summer, things seem to get busier and busier, and I’m sure this summer will be no different, as it is our eldest’s last summer before shoving off to join the Navy in the fall! Busy schedules are the reason this blog even exists. I want to be able to still serve real food to my family day after day even though we have things to do. Mastering a few skills – like knife work and sauce making – are two of the biggest ways to be successful with the Homemade on a Weeknight way of life.

What have you been up to this past week?

In case you missed it, here are the recipes that I shared to the blog this week:

By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE. 

You may also be featured on EsmeSalon as part of the Top 10 featured posts.

These posts caught my eye last week! These posts have all been pinned to our Shared Pinterest Board – Senior Salon Pit Stop Weekly Features

Croissant Egg Brunch Bake – from Miz Helen @ Miz Helen’s Country Cottage

Tater Tot Enchilada Casserole – from Crystal @ Crystal and Comp

Death by Chocolate Poke Cake – from Lenny @ Fat Foodie Dad

Come and meet your Senior Salon Pit Stop Crew.

NEW SENIORSALONPITSTOP – 1

Places to connect with Julie:

Places to connect with Esme:

Places to connect with Melynda:

Blog: https://scratchmadefoodforhungrypeople.blogspot.com/

Pinterest: https://www.pinterest.com/melyndaebrown/

Places to connect with Estelle:

Places to connect with Maria:

A few simple rules for the Senior Salon Pit Stop Link Party:

That’s it! Come and join the fun and let’s make it worthwhile!

If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!

If you leave me a comment with the numbers of your links, I will be sure to pin your posts!

You are invited to the Inlinkz link party!

Click here to enter

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

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