Easy Cranberry Relish

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One thing that I have to have with a whole cooked turkey is my super simple and Easy Cranberry Relish. I have been making it for years and will continue to make it as long as I am cooking the big holiday meals for my family. The amazing flavor you get from adding this tangy tart relish to roasted turkey is everything. It makes it feel like home to me. And it could not be easier to put together – with only five ingredients that you pop into a slow cooker and leave in the corner of the counter while you make all the rest of the meal.

Easy Cranberry Relish
Easy Cranberry Relish

What is also amazing about the cranberry relish is how good it is on those yummy leftover turkey sandwiches! I have even used it on turkey burgers – sooo good. The flavor mix of the turkey and cranberry is a match made in culinary heaven. So why do I call it a “relish” and not a “sauce” – mostly because of the thickness of the final product. I like to leave some whole berries, and I never puree or blend it. It is a more rustic take on the classic jellied (from a can) cranberry sauce so many are used to seeing next to their turkey.

Easy Cranberry Relish

While this recipe is super simple, it does require two pretty specific kitchen items to be made successfully. You are going to need a smaller slow cooker – like this 2 Quart One – to make this recipe. The larger 6 qt one that I usually tell you about is just too large with too wide of a base to let the cranberries “stew” in the orange juices. Second you are going to need a good Microplane to zest the oranges. You get an immense amount of flavor from the zest of any citrus. Just remember that you only want to get the outer, colorful layer and not the pith (the white layer under the skin before you get to the flesh of the fruit).

This recipe definitely falls into the garnish or condiment category – certainly not a stand alone dish. Unless, I guess, you really really like cranberries! The tartness inherent to a cranberry makes it a bit much to have on it’s own. That’s why I add both salt and sugar to the recipe to help balance things out some.

Now Let’s Get Cookin’!

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Easy Cranberry Relish

A dump style recipe for easy cranberry relish in a slow cooker with flavors of orange and cinnamon
Course Condiment, Garnish, Side Dish
Cuisine American
Keyword cinnamon, cranberries, cranberry, cranberry relish, crockpot, orange, slow cooker
Prep Time 5 minutes
Cook Time 6 hours
Servings 2 cups

Ingredients

  • 12 oz Fresh Cranberries not frozen
  • 1 cup Sugar
  • 2 Medium Navel Oranges zest and juice
  • 3 Cinnamon Sticks
  • ½ tsp Salt

Instructions

  • Add all ingredients to slow cooker and cook for 6 hours on low.
  • Halfway through cook time, use a spoon to "pop" as many cranberries as are easy to pop (minimal effort). You want to leave several whole cranberries.
  • At the end of the cook time, again pop more cranberries and stir. This should come together as a thicker relish. Remove cinnamon sticks (can be used for presentation 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!

Loaded Twice Baked Potatoes

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Bacon, cheese, and potato – now that I have your attention, I have got a fantastic for Loaded Twice Baked Potatoes that the whole family is going to love. The beauty of the twice baked potato is that you can get the deliciousness of all those things you like to pile on top of your baked potato, even dispersed into the whole potato. This make every bite as good as the first one.

Loaded Twice Baked Potatoes

I have included my own version of Ranch seasoning in the bottom of this recipe. If you prefer – you can use one of the ranch packets. Check the packet but usually each packet is about two tablespoons. I like to use my own version so I can control the salt amount, but in a pinch the packets work just fine. If you don’t have either option of seasoning to hand – you can also omit the sour cream and use prepared ranch dressing in it’s place. Just be sure not to make it to loose.

Loaded Twice Baked Potatoes

You will see in the recipe that I mention putting the bacon and cheese both on top and into the potato mixture. This is to achieve what I mentioned above about getting all the loaded baked potato flavor in every single bite. I highly recommend that you do not skip this step.

Loaded Twice Baked Potatoes

This recipe can be for a side dish or a main entree. Depending on how hungry you and how big your potatoes are, you can really make a whole meal out of these. Since we are a family of carnivores – you know real meat and potatoes kinda people – I usually make it as a side to a nice steak or, like I most recently did – Baked BBQ Chicken. My family loves when I make chicken this way, I dry rub the chicken with a mixture of salt, garlic powder, onion powder, paprika, oregano, and chili powder. Then bake it for 30 minutes, brush it with my Sweet Chili BBQ sauce and let it bake another 15 minutes. Which makes it super easy to make right along side these twice baked potatoes.

Loaded Twice Baked Potatoes

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Loaded Twice Baked Potatoes

A creamy flavor filled twice baked potato loaded with bacon and cheese!
Course Side Dish
Cuisine American
Keyword american cheese, bacon, baked potato, baked potatoes, cheddar cheese, green onions, Loaded Twice Baked Potatoes, sour cream
Prep Time 10 minutes
Cook Time 1 hour
Servings 6

Ingredients

  • 6 Large Russet Potatoes
  • ½ lb Bacon
  • 2 cup Cheddar Cheese shredded
  • 3 Green Onions chopped
  • 1 cup Sour Cream
  • ½ cup Heavy Cream
  • 4 tbsp Butter melted
  • 2 tbsp Ranch Seasoning see recipe below

Instructions

  • Preheat oven to 400.
  • Wrap each potato in aluminum foil and place in oven for 45 minutes.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Let cool and then chop into bits.
  • Remove potatoes from oven (should be soft to squeeze) and then remove from foil. Carefully slice the top quarter of each potato off. Use a spoon to gently scoop out a majority of the cooked potato into a large bowl, leaving the outer skin fully intact. **Be careful not to push your spoon all the way through. Line outer skins out on a parchment paper covered baking sheet.
  • Add melted butter, one cup of cheese, half of chopped bacon, ranch seasoning, sour cream and heavy to potatoes. Mix and mash them until you get a creamy consistency. Spoon mixture into each of the potato skins. Press into fill it fully and allow to mound up.
  • Sprinkle each with remaining cheese and bacon. Place in oven for 15 minutes.
  • Remove from oven and sprinkle immediately with green onions.

Notes

Ranch 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!

No Cook Chicken Taco Bowls

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This recipe definitely falls into the #SemiHomemade category of weeknight dinners. By adding in some fresh veggies to some premade items, you can put out a fantastic dinner without much effort. This No Cook Chicken Taco Bowl will fill everyone up without sapping all your energy.

No Cook Chicken Taco Bowls

A note about the corn – you need to use canned corn. If you try to use frozen, it will be too mushy once it thaws out. And if you try for fresh off the cob, it will be too crunchy. The canned corn is canned at the peak of freshness. Just make sure to get some that doesn’t have a lot of added salt – really the no salt added variety is the very best. You just want to drain them in a colander – no need to rinse at all, just get the excess liquid of so that it doesn’t sog out the chips.

No Cook Chicken Taco Bowls

If you haven’t discovered the benefits of rotisserie chicken, this is the recipe to test it out with. Whether you buy a whole chicken and shred it yourself, or you are lucky enough to have your grocery provide it all shredded up, rotisserie chicken is a must for weeknight cooking. All that said, you can make your own shredded chicken so easy by boiling chicken breast in chicken broth (or water works too). Then shred it up. I, personally, like to use a rotisserie chicken because you get have the combination of light and dark meat.

This same sort of thinking carries over to the salsa as well. You could use your favorite store bought – even local – salsa. Or you could make your own. I have included my recipe for Taqueria Salsa below, as well. I have a few other salsa recipes that would work too – like mango salsa or copycat Chipotle corn salsa.

No Cook Chicken Taco Bowls

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No Cook Chicken Taco Bowl

This is a super quick "we are so busy" weeknight dinner loaded with deliciousness
Course Dinner, Entree Salad, Main Course
Cuisine American, Mexican, Tex-Mex
Keyword american cheese, cilantro, corn salsa, jalapeno, romaine lettuce, rotisserie chicken, sour cream, taco seasoning, tortilla chips
Prep Time 15 minutes
Servings 6

Ingredients

  • lb Rotisserie Chicken shredded
  • 1 tbsp Taco Seasoning see recipe below
  • 4 cups Romaine Hearts chopped
  • 4 cups Tortilla Chips
  • 2 cups Cheddar Cheese shredded
  • 1 15oz can Corn drained
  • 1 cup Salsa see recipe below
  • 1 cup Sour Cream
  • 3 stalks Green Onion chopped
  • 1 Jalapeno sliced
  • 1 Lime cut in wedges

Instructions

  • In a mixing bowl, add taco seasoning to shredded rotisserie chicken and toss to coat.
  • In a large shallow bowl, fill half with romaine and the other half with tortilla chips. Sprinkle with corn and cheese.
  • Add a portion of chicken, salsa, and sour cream. Then top with green onions, jalapenos and lime wedges, as desired.
  • Repeat with remaining bowls.

Notes

Taco Seasoning
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Taqueria Salsa

A smooth and spicy taqueria style salsa.
Course Sauce
Cuisine American, Mexican
Keyword salsa, Sauce, tomato
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2 cups

Ingredients

  • 4 Roma Tomatoes rough chopped
  • 1 Jalapeno rough chopped
  • 1 Small White Onions rough chopped
  • ½ cup Cilantro rough chopped
  • 1 Lime zest and juice
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Chili Powder

Instructions

  • Prepare all of the ingredients.
  • Add ingredients to a blender and blitz until desired level of chunkiness (should be mostly smooth).
  • In a large saute pan over medium-low heat, a salsa and let simmer, stirring regularly for about 10 minutes. Remove from heat and pour into a mason jar. Let cool for at least 15 minutes before putting ring and lid on.

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 #290

Welcome to Senior Salon Pit Stop #290

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 a Weeknight?

We have made it to December and are barreling in on the end of 2023. Every year my husband and I put together a Vision Board. Some of the things are carried over from the previous year(s), that we still want to attempt but haven’t been able to make the time for yet. We try to include professional goals for our business, personal goals for us together and individually. The goals can be skill building, very tangible, some are places we want to go, and some character building. What sorts of things do you put on your Vision Board?

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 — I, clearly, had a sweet tooth when I was perusing the links!

Sun-Dried Tomato Puff Pastry Palmiers – from The Savory Cipolla

Ground Turkey Hash – from Midlife Healthy Living

Cranberry Orange Whiskey Sour – from Organized Island

Baked Applies in the Air Fryer – from WM Design House

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:

SSPS Is Hiring – are you interested in joining the Senior Salon Pit Stop Host Team? Please send an email to Esme – esmesalonblog@gmail.com

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!

Chicken Tortellini Soup

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Full of flavor hearty soups are the perfect cold weather weeknight meals that the whole family will enjoy. This recipe for Chicken Tortellini Soup is fairly simple to put together, with not a ton of active cooking going on. What makes this particular soup special is that it has not one but TWO unexpected ingredients – Worcestershire Sauce and Tabasco Sause. You get that deep earthly flavor from the Worcestershire and a pop of heat from the tabasco for a great bite.

Chicken Tortellini Soup

I have listed Poultry Seasoning for this recipe as the main seasoning. I have also included my recipe for poultry seasoning (you can check out my other seasoning blends here). If you want to use your own poultry seasoning mixture, please make sure you have salt and pepper included. Many store bought mixtures omit the salt and pepper, and you don’t want to end up with none in your soup, it just won’t taste quite right. My recipe also calls for nutmeg and tarragon – both important for the final flavor.

Chicken Tortellini Soup

For this soup, I have listed fresh or refrigerator tortellini. This is preference of mine and my families. The dried cheese tortellini don’t have as much cheese flavor, in my opinion, so I don’t use them. However, if you cannot find the refrigerated kind or don’t like them, you could use the dried version too. You will just want to put them in broth about 10 minutes sooner so that they have enough time to fully rehydrate.

Since this soup is really hearty and filling, I just served it up with baguette that I warmed up in the oven and then put a little butter on. I will say that this soup doesn’t keep all that well – the tortellini tend to get mushy and even start to “dissolve” the longer they sit in the liquid. When I serve these types of soups, I always like to do so in a wide shallow bowl – some times called a pasta bowl. It doesn’t just make it prettier, but it makes it easier to eat. With larger surface areas, you are able to eat it sooner.

Chicken Tortellini Soup

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Chicken Tortellini Soup

A flavor filled broth loaded with chicken, veggies and cheese tortellini
Course Dinner, Main Course, Soup
Cuisine American, Italian
Keyword broth, caramelized onions, carrots, celery, cheese tortellini, Chicken, chicken broth, chicken soup, creamy garlic dressing, tortellini
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 6

Ingredients

  • 4 tbsp Butter
  • 1 Medium White Onion diced
  • 4 Garlic Cloves minced
  • 3 Carrots diced
  • 3 Celery Stalks diced
  • 2 tbsp Poultry Seasoning see recipe below
  • 2 qts Chicken Broth
  • 2 lb Chicken Breast
  • ¼ cup Lemon Juice
  • 2 tbsp Worcestershire Sauce
  • 1 tsp Tabasco Sauce
  • 2 lb Fresh Cheese Tortellini

Instructions

  • In a large stock pot over medium high heat, add butter. Once melted add garlic, onion, carrot, celery and half of poultry seasoning. Let saute until onions are mostly translucent.
  • Add broth and chicken breast. Bring just to a boil. Then reduce heat to medium and let cook for 20 minutes. Remove chicken from pot and shred. Return to pot and reduce heat to medium low.
  • Add lemon juice, remaining poultry seasoning, Worcestershire sauce and tabasco. And let cook for 30 minutes more.
  • Increase heat to medium, and add tortellini. Cook for a final 15 minutes (or until tortellini are all floating).

Notes

Poultry 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!

Creamy Honey Mustard Dressing

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Homemade dressings are an important part of the Homemade on a Weeknight style of cooking. They bring a real depth of flavor to your dishes that can pull the whole meal together. Cohesiveness is an important box to check when you making a dinner plate – everything needs to have a purpose and play well with the others. When it comes to dressings – ranch and Italian usually get most of the play time. But this recipe for Creamy Honey Mustard Dressing is going to be pulling in solidly to that 3rd place spot.

Creamy Honey Mustard Dressing

Honey Mustard is a classic dipping sauce – often used with chicken. This creamy version has some rich notes that you are going to love. So what’s the difference between a dipping sauce and a dressing? It’s so simple – it’s comes down to pourability. A dipping sauce is much thicker because you want it to cling to whatever it is that you are dipping into it. A dressing can easily be drizzled over you salad or sandwich or burger or wrap. So you put dressing ON something and you dip something IN to dipping sauce. So the end consistency of this recipe should be pourable.

Creamy Honey Mustard Dressing

Whenever making a dressing, I almost always make more than I really need. Mostly because I love to have it for lunches over the next couple of days. So I always have my Mason jars with seals and rings on hand and ready to store the remaining dressing. While you can surely use whatever plastic containers you might have, I love the glass jars with lids. They keep the dressings somehow fresher, in my mind.

Creamy Honey Mustard Dressing

The last time I made this particular dressing, it was for a Crispy Chicken Salad that I loaded down with tons of veggies. The honey mustard and crispy chicken combo is sooooo good. If you have never gotten the honey mustard sauce with your nuggets – you gotta try it!

Now Let’s Get Cookin’!

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Creamy Honey Mustard Dressing

A delightfully creamy homemade honey mustard dressing
Course Dressing
Cuisine American
Keyword creamy honey mustard dressing, dressing, homemade dressing, honey mustard, honey mustard dressing, salad dressing
Prep Time 5 minutes
Servings 2 cups

Ingredients

  • 1 cup Mayonnaise
  • ½ cup Sour Cream
  • ¼ cup Honey
  • ½ cup Yellow Mustard
  • 1 tbsp Dijon Mustard
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder

Instructions

  • Add all ingredients to a mixing bowl and whisk together. Cover and let chill for 30 minutes before using.
  • To store: transfer to an airtight container (like a mason jar with lid) and store in refrigerator for up to 5 days.

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!

Cheesy Chicken Fajita Tacos

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Tacos are a homemade on a weeknight staple kind of meal. Whether you choose to have them on Tuesdays with so many others the world over – or not – tacos are tailormade for simple weeknight cooking. All you really need is a protein (which is easy enough to get marinating the night before), some veggies, cheese, and a sauce with a tortilla and you are ready to go. These Cheesy Chicken Fajita Tacos are going to seem like you spent a long time preparing but really you didn’t.

This method of baking the cheese on to the tortillas is one I like to do often (check out my recipe for Baked Beef Tacos). It is a super simple way to level up a taco, because who doesn’t love melty cheese. I like to let mine cook a little extra because we like the crispy bits on the edges. Make sure that you make the cheese fairly flat and even so that it melts all together, and doesn’t leave a big glob in the center.

Cheesy Chicken Fajita Tacos

I just went for a little sour cream as the “sauce” on these tacos. You could add your favorite salsa or taco sauce if you wanted a little bit more flavor or a kick of heat. If you really want to make them special you could add in guacamole or avocado slices. Only two people in our family really like avocado (one of the boys could take it or leave it), I don’t often add it in, but when I do they really love it.

Cheesy Chicken Fajita Tacos

For this recipe you could easily swap out the chicken for strips of flank steak or even shrimp. You will need to adjust the cooking times if you do this. The steak can be cooked the same way, just reduce the cook time by about half. If you are going for shrimp, you should let the veggies cook for about 3 minutes before you add the shrimp and then cook until the shrimp is just opaque.

Cheesy Chicken Fajita Tacos

Now Let’s Get Cookin’!

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Cheesy Chicken Fajita Tacos

Marinated chicken with fajita veggies on a baked cheesy tortilla
Course Dinner, Main Course
Cuisine American, Mexican, Tex-Mex
Keyword bell peppers, chicken tacos, chicken tenders, flour tortillas, marinated chicken, sour cream, tacos
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 15 Fajita Sized Flour Tortillas
  • 3 cups Cheddar Cheese shredded
  • 1 Green Bell Pepper cut into ¼inch strips
  • 1 Red Bell Pepper cut into ¼inch strips
  • ½ Medium White Onion cut into ¼inch strips
  • 1 cup Sour Cream

For the Chicken

  • 2 lbs Chicken Tenderloins halved lengthwise
  • ¼ cup Oil
  • 1 cup Chicken Broth
  • 2 tbsp Taco Seasoning see recipe below

Instructions

  • Add chicken ingredients to a zippered gallon bag. Let marinate for at least 4 hours (up to 24hrs).
  • Preheat oven to 400degF.
  • In a large saute pan over medium high heat, add chicken with all of the marinating liquid. Pan fry until no longer visibly pink. Add in bell peppers and onions and continue to pan fry until chicken is cooked through.
  • Lay tortilla flat on a parchment paper covered baking sheets. Sprinkle cheese evenly over each one. Place in oven to bake for 8-10 minutes (until cheese is melted and slightly golden
  • Put 2-3 chicken pieces and portion of veggies on each tortilla. Finish with a dollop of sour cream.

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!

Weekly Wrap-up & Senior Salon Pit Stop #289

Welcome to Senior Salon Pit Stop #289

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 a Weeknight?

Can you believe we are closing in on December already?! Where does the time go? When it gets to December, I usually always start to think about baking cookies. The classic chocolate chip cookies are made at least once a week here – but for some reason it gets ramped up on December. Maybe it’s the stuck inside coldness, maybe it’s just the excuse more treats. We like to throw in peanut butter blossoms, sugar cookies, white chocolate macadamia, oatmeal…the list goes on and on. Do you have a favorite cookie?

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 — I, clearly, had a sweet tooth when I was perusing the links!

Old Fashioned Cornbread Casserole with Pancetta – from the Copper Table

Pressure Cooker Clam Chowder – from The Happy Mustard Seed

Brown Sugar Bourbon Bacon Skewers – from The Savory Cipolla

Easy Southern Pecan Pralines – from Rose Bakes

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:

SSPS Is Hiring – are you interested in joining the Senior Salon Pit Stop Host Team? Please send an email to Esme – esmesalonblog@gmail.com

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!

Alfredo Chicken Sandwich

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Chicken sandwiches are always a favorite in my house with my family. And alfredo is another top choice when it come to meals. So what could be better than putting them together to make a delicious – albeit messy – Alfredo Chicken Sandwich. The delicious peppery notes of arugula and bite of the crisp red onions make for a fantastic entree sandwich.

Alfredo Chicken Sandwich

The garlic bread loaves I am referring to the ones found in the foil bag in the bakery department. You know, the ones that have the thick layer of garlic butter spread on the halved french bread loaf. If you do not like that sort of garlic bread, you can certainly make your own. You will want to use that larger french or italian style loaf and toast it with butter and garlic to get the full flavor of the sandwich. The bread needs to be toasted so that it doesn’t get too soggy from the cheese sauce.

Alfredo Chicken Sandwich

It’s a simple marinade for the chicken, but it comes out great. The lemon juice brings that bright citrus note that really adds a great taste to the sandwich as a whole. If you wanted to do the chicken slightly differently, grilling it would be great too. Add that smoky char flavor would be nice.

Alfredo Chicken Sandwich

For a side, I would suggest a garlic parmesan potato wedge. The secret to great potato wedges is to soak the cut potatoes in COLD water for several hours before you bake them. Then it’s important to fully dry them before adding the oil and seasoning. Another trick is to bake them on a baking rack and not just flat on the baking sheet. This allows for a more even, all over cook.

Alfredo Chicken Sandwich

Now Let’s Get Cookin’!

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Alfredo Chicken Sandwich

A creamy homemade alfredo sauce over a marinated chicken breast on toasted garlic bread
Course Dinner, Main Course
Cuisine American, Italian
Keyword alfredo, alfredo sauce, arugula, Chicken, Garlic, garlic bread, red onion
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 2 Garlic French Bread Loaves
  • 2 cups Arugula
  • ½ Red Onion thin sliced
  • 6 Chicken Breasts
  • ½ cup Oil
  • ¼ cup Lemon Juice
  • 2 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Pepper
  • 1 tsp Salt

For the Alfredo Sauce

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 4 tbsp Flour
  • 2 cups Milk
  • 1 tsp Black Pepper
  • 1 cup Heavy Cream
  • 3 cups Parmesan Cheese shredded

Instructions

  • In a small bowl, combine oil, lemon juice, garlic powder, oregano, parsley, salt and pepper. In a gallon zippered bag, add chicken and oil mixture. Smoosh around to even coat. Let sit at least 30 minutes (up to over night).
  • Preheat oven as directed by garlic bread package.
  • In a large saute pan over medium-high heat, add marinated chicken breasts and cook for 8-9 minutes on each side (or until reaches 165degF in center of largest part).
  • In a sauce pan over medium high heat, add butter and garlic powder for alfredo sauce. Once melted, whisk in flour and let cook 2 minutes. Whisk in milk and let cook another 2 minutes. Add black pepper and heavy cream. Once combined, add parmesan cheese and whisk until melted. Reduce heat to medium-low and let simmer and thicken.
  • Cook garlic bread as directed on the package. Then cut each into 3 inch pieces, keeping the top and bottom halves together.
  • Build the sandwich by placing onion slices and arugula on the bottom half first. Top with cooked chicken breast then ladle on generous amount of alfredo sauce. Then place top half of bread on and secure with two long toothpicks before cutting in half to serve.

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!

Hollandaise Breakfast Enchiladas

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If you are looking for a super simple breakfast, brunch or breakfast for dinner recipe then scroll no further! These Hollandaise Breakfast Enchiladas – or as my son calls them Benichiladas – are going to make everyone happy and feel just a little bit fancy. You are also going to want to hold on to this totally easy hollandaise hack – you’ll never break the sauce again.

Hollandaise Breakfast Enchiladas

I made this simple, with just eggs bacon and cheese in the filling. You could definitely switch things up and add in a veggie or different meat. Just make sure whatever you decide to put into the tortillas, needs to be mostly cooked. The enchiladas cooking in the pan only really lasts long enough to melt the cheese and seal each individual enchilada. So cooking through fresh veggies or uncooked proteins is not going to happen. If you are using sausage, I suggest ground sausage and brown it through before adding. If you want to add some mushrooms, onion and/or spinach, you could saute them in butter for a bit before adding.

Hollandaise Breakfast Enchiladas

So about the hollandaise…yes I am aware that this is not a traditional way to make hollandaise. The traditional way is a lot more work and way too easy to break. Plus it takes about four dishes, which is just not what you want for a quick meal. This version of using the hand mixer (you can use a blender too, as long as you are able to add liquids to it while it’s still running) will save you so much time and energy. And you will still get a beautiful silky hollandaise sauce in the end.

If you have never made enchiladas in a skillet like this – you are going to be pleasantly surprised by the outcome. While most homemade enchiladas are made in a big tray and cooked in a sauce, that’s actually not how the restaurants do it. In most professional kitchens, enchiladas are made to order, so you have to be able to make them two or three at a time. So the filling in put in a tortilla and then placed seam side down on a flat top griddle (plancha). Then the sauce is added when it’s plated. We are basically doing this same thing in a large flat pan like a saute pan or a skillet. So the next time you just want to make a few enchiladas – say for lunch – you can use this little trick.

Hollandaise Breakfast Enchiladas

Now Let’s Get Cookin’!

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Hollandaise Breakfast Enchiladas

A quick hollandaise over an easy egg, bacon and cheese rolled up in a skillet enchilada.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine American
Keyword bacon, bacon bits, cheddar, cheddar cheese, egg, eggs, flour tortillas, hollandaise
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 8 Flour Tortillas 8in diameter
  • 12 Large Eggs divided
  • 2 cups Cheddar Cheese shredded
  • ½ lb Bacon
  • ½ cup Butter melted
  • ½ cup Heavy Cream
  • 1 tbsp Lemon Juice
  • 2 tsp Salt divided
  • 1 tsp Pepper
  • ½ tsp Cayenne
  • 1 tsp Parsley

Instructions

  • In large saute pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Let cool and then chop. Leave grease in pan and reduce heat to medium.
  • Using two bowls, separate four of the eggs – yolks in one bowl and whites in another bowl. Set yolks aside. Add remaining eggs to whites, along with pepper and one teaspoon of salt. Whisk together and set aside.
  • Use a hand mixer on medium-high to blend the egg yolks. While still mixing slowly pour in melted butter. Once fully incorporated, drizzle in lemon juice, followed by remaining salt, cayenne and then heavy cream. Blend another minute after fully incorporated.
  • Add pour beaten eggs into saute pan. Let cook for 1-2 minutes until slightly firm before beginning to stir and scramble. Before the eggs are scrambled hard remove them from the pan to a plate.
  • Fill each tortilla with cheese, a portion of egg and a portion of bacon. Line them up in the same saute pan (seam side down) and return to medium heat. Cover pan and let cook for about 8 minutes.
  • Place two or three enchiladas on a plate and pour hollandaise over the top. Sprinkle with parsley and remaining bacon 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!

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