Creamy Chili Soup #slowcooker

Jump to Recipe

When you can’t decide if you want a creamy soup or a chili stew – you put them together in the slow cooker and see what happens! Well turns out you get this amazing Creamy Chili Soup and everyone goes back for seconds! I was very pleasantly surprised how well this came together, so rich and creamy. Definitely a hearty soup for the colder weather.

Creamy Chili Soup

This one does require a slow cooker (at least 7qt sized) and an immersion blender (some call this a stick blender). While most of the time I say you can use an immersion blender or a regular blender – this one would be very difficult to transfer. And really an immersion blender is such a valuable tool to have in your kitchen. I use mine several times a week. It makes great sauces, soups, mashed veggies.

Creamy Chili Soup

I served this with some Cheddar Bay Biscuits. It was a toss-up between that and some Jalapeno Cheddar Cornbread. You could also go with some salad or really any kind of roll or bread. It is a very hearty soup, so it doesn’t necessarily need a side dish.

Creamy Chili Soup

Now Let’s Get Cookin’!

Print

Creamy Chili Soup

The flavors of chili with chicken, sausage and cream!
Course Main Course, Soup
Cuisine American, Tex-Mex
Keyword beans, Chicken, Sausage, slow cooker, soup, soup recipes
Prep Time 10 minutes
Slow Cooker Time 6 hours
Servings 6

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients

  • 1 lb Chicken Breast
  • 1 lb Smoked Sausage cut into 1-in chunks
  • 1 15oz can Crushed Tomatoes
  • 1 15oz can Kidney Beans
  • qt Chicken Broth
  • 2 8oz bricks Cream Cheese
  • 2 tbsp Dried Minced Onion
  • 2 tsp Garlic Powder
  • 2 tsp Cumin
  • 2 tsp Chili Powder
  • 2 tsp Parsley
  • 1 cup Heavy Cream
  • 2 cup Parmesan Cheese shredded

Instructions

  • Add everything EXCEPT heavy cream and parmesan cheese to the slow cooker. Secure lid and cook on low for 5 hours.
  • Remove chicken, sausage and most of beans from slow cooker. Chop up chicken.
  • Add heavy cream and parmesan cheese to slow cooker and blitz until smooth with immersion blender.
  • Return chicken, sausage and beans to slow cooker. Secure lid and cook for 1 hour more.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Drunken Steak Sando

Jump to Recipe

Sometimes you just really need a great sandwich for dinner. Whether its a hot or cold sandwich – there is just something so comforting about sandwiches. And of course they always taste better when someone else makes them, right? This Drunken Steak Sando is a deliciously marinated flank stead topped with simple ingredients on a crusty baguette. You are gonna be shocked by how much flavor you get out of this marinade.

For the marinade, I used 10 Barrel Pub Beer – it is light, refreshing lager style beer. If you can’t find it or want something a little more hoppy, an IPA would work too. Just know that the marinating and cooking really infuses the flavor into the steak so be sure that you really like the flavor. I also used flank steak, but you could also use a sliced round steak or even a london broil. Just cook to your preferred level of doneness (the recipe result in a medium-rare).

Drunken Steak Sando

The Cojita cheese is a pretty important component in the flavor of this sandwich. At my grocery store, it is near where they have the fresh guacamole and pastas in the refrigerated section near the other cheeses. It usually comes in a round disc about 5 inches in diameter. If you cannot find it, feta cheese would do in a pinch.

Drunken Steak Sando

Now Let’s Get Cookin’!

Print

Drunken Beef Sando

A scrumptious beef sandwich topped with a simple slaw and crema
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword sandwich, slaw, steak, steak recipes
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Servings 6

Ingredients

  • 2 Baguettes each cut into 3 pieces, then halved
  • 8 oz Sour Cream
  • 1 7oz can Chipotle Peppers in Adobo chopped
  • 1 cup Cilantro chopped
  • 8 oz Cojita Cheese crumbled

For the Steak

  • 3 lb Flank Steak
  • 2 12oz Lager Beer
  • 4 Garlic Cloves minced
  • 1 White Onion minced
  • 1 tbsp Chili Powder

For the Dry Slaw

  • ½ Green Cabbage Head shredded
  • 1 cup Carrots shredded
  • ½ Red onion sliced

Instructions

  • Combine ingredients for steak in a gallon zipper bag. Allow to marinate for at least one hour (up to 24 hours).
  • Prepare remaining ingredients. Preheat grill or gill pan to medium-high.
  • In a bowl, combine sour cream and chopped chipotle peppers (with all sauce). Cover and place in refrigerator until ready to make sandwiches.
  • Place steak on grill and cook for 10 minutes on each side. Let rest for 5 minutes before slicing on the diagonal.
  • Toast halves of baguette on grill for 1-2 minutes.
  • In another bowl, combine dry slaw ingredients.
  • Build the sando – Bottom bread spread with chipotle crema, portion of steak, sprinkle of cojita, portion of slaw, sprinkle of cilantro. Top with bread spread with chipotle crema.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Stuffed Wet Burritos

Jump to Recipe

Burritos are so yummy – and so perfect for weeknight meals. They are easy to put together and let cook up while you do other things to keep the house going. Stuffed Wet Burritos are that next level of “burritos, again?” because the homemade enchilada sauce is where it’s at.

Stuffed Wet Burritos

I made these burritos with beef but you could totally use chicken or ground turkey. You could also sub out the meat for rice and make a vegetarian option (also need to sub out vegetable stock for the chicken stock in the enchilada sauce). Yes, these burritos require a fork and knife to eat, but it’s so worth it. You get so much flavor and filling.

Stuffed Wet Burritos

Since I don’t put rice inside the burritos, I serve it on the side. I like to use a simple Mexican rice recipe. Two cups of long grain rice, one 15 oz can tomato puree, one 7 oz can of green chilies and one quart of chicken broth – all added to a sauce pan over medium-heat. Cover with lid and let cook for 17 minutes. Remove from heat but do not remove the lid until ready to serve.

Stuffed Wet Burritos

Now Let’s Get Cookin’!

Print

Stuffed Wet Burrito

A delectable beef burrito smothered in homemade enchilada sauce and cheese.
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword burrito, cheese, enchilada sauce, ground beef, ground beef recipes
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 8 Flour Tortillas 10-inch
  • 4 cups Cheddar Cheese shredded, divided
  • 1 tbsp Parsley

For the Beef

  • 2 lb Ground Beef
  • 3 Garlic Cloves minced
  • 1 White Onion minced
  • 2 tbsp Avocado Oil
  • 1 tsp Chili Powder
  • 1 tsp Cumin

For the Beans

  • 1 15oz can Refried Beans
  • 1 15oz can Pinto Beans drained
  • 1 tsp Cumin

For the Sauce

  • 2 tbsp Avocado Oil
  • 2 6oz can Tomato Paste
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 qt Chicken Broth

Instructions

  • Prepare all of the ingredients. Preheat oven to 400 deg.
  • Add ingredients for sauce over medium heat. Let simmer.
  • In a large saute pan over medium-high heat, add oil, onion and garlic. Cook for 2 minutes then add ground beef, cumin, and chili powder. Crumble and cook for 10 minutes.
  • In a bowl, combine beans ingredients.
  • Make burritos – place portion of beans, beef and cheese in each tortilla. Roll and fold up each. Repeat for all 8 tortillas.
  • Coat bottom of 13×9 dish with sauce. Line out 8 burritos then ladle remaining sauce over top. Sprinkle with remaining cheese and parsley. Place in oven for 30 minutes to bake.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Chicken Mozzarella

Jump to Recipe

Chicken, pasta, cheese, and red sauce – does it actually get any better? I actually came up with this recipe because what I had planned to make was more complex than I had the energy for. So I made something simpler with stuff that I always have in my kitchen. Chicken Mozzarella is so easy to put together and does not require hardly any attentiveness. Just stir the sauce together, put it over the chicken and bake it.

Chicken Mozzarella

I try to keep a variety of pasta on hand all the time. Basically every time pasta is on sale at my grocery store, I buy at least 2 boxes of each variety (short, long, micro, oven ready) that is included in the sale price. Pasta is so easy to turn into whatever type of dinner you want. It is also so easy for the kids to make a quick lunch with. And I like to have pasta hot or cold (pasta salad is one of my very favorite things).

Chicken Mozzarella

This red sauce can be used for lots of things. You can actually put the ingredients in a sauce pan and simmer for about 30 minutes, then blitz it with an immersion blender to make a quick tomato soup. If you want to make a meatball sub, you can put some meatballs in the sauce and let simmer for 45 minutes and then pile on to a baguette.

I served this with some delicious sliced sourdough bread. You could also use a garlic bread or an Italian bread with a little butter. You might also add a simple green salad – romaine, carrots, tomatoes, cucumber, croutons and some ranch. It is also really rather hearty on it’s own, so you could serve it on it’s own for sure.

Chicken Mozzarella

Now Let’s Get Cookin’!

Print

Chicken Mozzarella

A simple sauce with chicken, cheese and pasta – what's not to love?
Course Main Course
Cuisine American, Italian
Keyword baked chicken, Chicken, mozzarella, Pasta, pasta dishes, red sauce
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 6 Chicken Breasts
  • 3 cups Mozzarella Cheese shredded
  • lb Linguini
  • 1 tsp Parsley

For the Red Sauce

  • 1 28oz can Crushed Tomatoes
  • 2 15oz cans Tomato Puree
  • 3 Garlic Cloves minced
  • 1 tbsp Dried Minced Onion
  • ½ cup Parmesan Cheese grated
  • 1 tsp Red Pepper Flakes
  • 1 tsp Italian Seasoning
  • 1 tsp Fennel Seed

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • Combine sauce ingredients in a bowl.
  • Pour half of sauce into bottom of 13×9 baking dish. Lay chicken breasts in a single layer into sauce. Pour remaining sauce over top. Sprinkle with mozzarella and parsley. Cover with foil and place in oven for 30 minutes.
  • Start water boiling for pasta. Remove foil from baking dish and continue baking for 15 minutes more.
  • Add pasta to water and cook as directed on package. Drain in colander and rinse with cool water.
  • To serve, add portion of pasta to a shallow bowl. Top with piece of chicken and ladle sauce over top.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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 Mustard Meatloaf

Jump to Recipe

Honey Mustard and Chicken are one of my very favorite flavor combinations – they just mesh so well. The sweet zesty flavor of honey mustard and the tried and true chicken is just so good. In an effort to enjoy this in a full meal, I came up with this Honey Mustard Meatloaf – which is made with ground chicken, homemade honey mustard and wrapped in BACON!

Honey Mustard Meatloaf

Wrapping it in bacon is not just because I look for any reason to add bacon to a dish. It is also because you need a little fat in the dish, since ground chicken has very little fat in it. It you wanted to reduce the amount of bacon, you could just put a layer across the top of the loaf, but don’t omit it entirely or your meatloaf will dry out. I have planned around with it quite a bit and determined that the best homemade honey mustard is to use both yellow and Dijon mustard in it! You get that extra tang of the Dijon that you expect from a honey mustard. You could also easily convert this sauce to a salad dressing by adding in some olive or avocado oil to thin it out.

Honey Mustard Meatloaf

Since most people serve mashed potatoes with meatloaf, I decided to stick with the idea and made my whipped cauliflower to compliment this dish. It’s really simple to make, I just boil cauliflower florets until fork tender. Then add butter, heavy cream, salt, white pepper and garlic powder. I like to use the white pepper so that you don’t get the black flakes in your creamy white cauliflower – it’s purely aesthetic and you can totally use regular pepper.

Honey Mustard Meatloaf

Now Let’s Get Cookin’!

Print

Honey Mustard Meatloaf

Sweet and zingy meatloaf made with ground chicken and a homemade honey mustard sauce.
Course Main Course
Cuisine American
Keyword bacon, Garlic, ground chicken, honey, honey mustard, meatloaf
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 lb Ground Chicken
  • 1 lb Bacon
  • 2 Eggs beaten
  • 1 cup French Fried Onions crushed
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley
  • 3 Garlic Cloves minced

For the Honey Mustard

  • ½ cup Dijon Mustard
  • ½ cup Yellow Mustard
  • ½ cup Honey
  • ¼ cup Mayo
  • 1 tbsp Lemon Juice

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a small bowl, combine sauce ingredients. Cover and place in refrigerator until ready to use.
  • Line a loaf pan with parchment paper. Layer bottom and sides with strips of bacon so that you can wrap them all the way around the meatloaf.
  • In a bowl, combine remaining ingredients. Press chicken mixture into loaf pan. Brush top of chicken with honey mustard sauce then wrap with bacon. Brush bacon with honey mustard sauce. Place in oven and bake for 45 minutes. Let sit for at least 5 minutes before removing from pan to serve.
  • If you wish to use honey mustard sauce for dipping, add remaining sauce to small saucepan over medium heat. Bring just to a bubble then reduce heat to low and let simmer until meatloaf is done.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Cubano Pizza

Jump to Recipe

If you have never had a Cubano Sandwich before – you are really missing out. They are so delicious with ham, pork, swiss cheese, onions, pickles and mustard piled high on a nice crusty bread and usually grilled or pressed to melt it all together. I love them so much that I turned them into a pizza!!! Cubano Pizza is all of those yummy flavors on a delicious pizza crust – and you are going to love it!

Cubano Pizza

This slow cooked Mojo Pork is so dang good you are going to want to use it for other things like tacos, nachos, quesadillas, or even a pulled pork sandwich! The orange juice and basil might sound like an odd combinations – but trust me on this one. The pork comes out so tender and flavorful.

Cubano Pizza

As always with my pizza recipes – you do not have to make the dough from scratch. I provide a recipe below for homemade pizza dough but if you want to use the store bought stuff go for it! I do suggest you use the raw kind that you can usually find over by the refrigerated biscuits. And then particularly cook it before putting the topping on. The pre-cooked pizza crusts tend to burn on the bottom when you put this amount of toppings on them. As you can see my pizzas are square and not round. I use a 21inx15 baking sheet for each pizza.

Cubano Pizza

Now Let’s Get Cookin’!

Print

Cubano Pizza

The classic Cubano sandwich flavors all piled on to a pizza crust
Course Main Course
Cuisine American
Keyword marinated onions, pickles, pizza, pork, slow cooked pork, slow cooker, Swiss Cheese
Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 1 hour
Servings 6

Equipment

  • Slow Cooker

Ingredients

  • 2 Pizza Dough see recipe below
  • 4 cups Swiss Cheese shredded
  • 8 oz Ham diced
  • 1 cup Bread & Butter Pickle Chips chopped
  • 16 oz Ricotta Cheese
  • ¼ cup Yellow Mustard
  • ¼ cup Bread & Butter Pickle Juice
  • ½ cup Cilantro torn

For the Marinated Onion

  • ½ Red Onion thin sliced
  • 1 cup Red Wine Vinegar
  • 2 tsp Salt
  • 1 tbsp Sugar

For the Mojo Pork

  • 2 lb Pork Roast
  • 1 stick Butter cut into tbsp tabs
  • ½ cup Fresh Basil torn
  • 3 Oranges juiced
  • ½ cup Avocado Oil
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1 tbsp Dried Minced onion
  • 1 tsp Parsley

Instructions

  • Combine orange juice, oil, oregano, garlic powder, onion, parsley. In bottom of slow cooker, spread out butter pieces and torn basil. Set pork on top and pour juice mixture over top. Secure lid and cook on low for 6 hrs.
  • Place all ingredients for onions into a mason jar and secure lid. Shake vigorously to combine. Let marinate for at least 1 hour (up to 3 days).
  • Prepare remaining ingredients. Preheat oven to 425deg.
  • In a bowl combine ricotta cheese, mustard and pickle juice.
  • Remove pork from slow cooker and chop up, then return to slow cooker.
  • Prepare the pizza dough up to the first cook level.
  • Build 1 pizza: spread with half of ricotta mixture, 1 cup swiss cheese, half of pork, half of ham and second cup of swiss cheese. Repeat on second pizza. Place both in oven to cook for 15 minutes.
  • Sprinkle each pizza with red onions, chopped pickles and cilantro.
Print

Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 1 12 by 17 pizza crust.
Course Main Course
Cuisine American, Italian
Keyword pizza, pizza dough
Prep Time 5 minutes
Cook Time 15 minutes
Rising Time 1 hour
Servings 4

Ingredients

  • 4 cups Flour
  • 1 tbsp Yeast instant
  • cup Avocado Oil
  • cup Warm Water
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 2 tbsp Avocado Oil for bowl

Instructions

  • Prepare all of the ingredients
  • In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add olive oil and continue to mix by hand. Mix until a sticky dough forms.
  • Brush the insides of a second bowl with avocado oil and transfer ball of dough. Cover with towel or plastic wrap and let rise at least 1 hour. Dough should approximately double in size.
  • Once risen, place dough on a baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust.
  • Place in 400 deg oven for 15 minutes.
  • Continue to pizza recipe directions.
  • If making for focaccia – brush with oil and add desired seasoning. Then bake for 15 minutes in 425 deg oven.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Spicy Asian Chicken #slowcooker

Jump to Recipe

Slow cooked meals are so easy to do – especially on a busy weeknight. And this one doesn’t even have that many ingredients but you get so much flavor out of it. Spicy Asian Chicken is perfect for a little fakeway homemade take-away. The sweet chili sauce and Sriracha combine to make a sweet and spicy flavor that infuses into the chicken to make it so tender and juicy – it is literally falling off the bone!

Spicy Asian Chicken

You will need at least a 6 qt slow cooker for this recipe – you want to try to get the chicken almost in a single layer. Depending on the size of the drumsticks you get, there will likely be some overlapping. If you have a smaller unit – you could layer the sauce in with the chicken. But keep in mind that the bottom layer is going to cook much faster than the top layer. Be sure to finish the chicken in the oven. It helps to crisp up the chicken skin – which just adds another texture to the drumsticks.

Spicy Asian Chicken

I served this chicken as part of a little Asian Feast at house. I made a beef wonton soup and simple egg fried rice. Both are super easy to make but give you so much flavor. You could serve the chicken with plain sticky rice or some easy garlic noodles.

Spicy Asian Chicken

Now Let’s Get Cookin’!

Print

Spicy Asian Chicken

An easy chicken made in the slow cooker with a little Asian Kick!
Course Main Course
Cuisine American, Asian, Chinese
Keyword Chicken, Chicken Recipes, crockpot, slow cooker
Prep Time 5 minutes
Cook Time 10 minutes
Slow Cooker Time 6 hours
Servings 6

Equipment

  • Slow Cooker – 6qt

Ingredients

  • 16 Chicken Drumsticks
  • 1 cup Mayo
  • 4 Garlic Cloves minced
  • ½ cup Sweet Chili Sauce
  • ¼ cup Sriracha
  • 1 tsp Ground Ginger
  • 1 tsp Salt
  • 1 tsp Dried Minced Onion

Instructions

  • In a small bowl, combine all ingredients EXCEPT Chicken.
  • Place chicken in bottom of slow cooker and spoon sauce over top. Cook on low for 6 hours.
  • Preheat oven to 450deg. Transfer chicken to wire rack on a parchment paper covered baking sheet. Cook for five minutes then turn over each drumstick and return to oven for 5 minutes more.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Ravioli Soup

Jump to Recipe

The days are getting shorter and cooler – which means soup season is upon us! This Ravioli Soup is seriously so easy to make and so hearty – you are gonna be making it all the way through to winter. This is one of those “semi-homemade” sorts of meals as it does call for premade ravioli – but if you are so inclined, you could certainly make your own ravioli. That just tends to take a little more time than most have on a weeknight!

Ravioli Soup

I like to use half hot and half sweet Italian Sausage but too much of either is — well — too much! You can use what every combination you like – just make sure it is NOT breakfast sausage. The big difference it breakfast sausage usually has sage and/or thyme as apposed to the basil, fennel and oregano that you find in Italian sausage. Also make sure it is the ground sausage and not in links or casings. If you can’t find any not in a casing, you can cut them open and squeeze the meat out.

Ravioli Soup

This soup is really filling since it is creamy style, so you don’t particularly need a side dish. I did serve it with some sliced sourdough – which is so good for sopping up the yummy soup.

Ravioli Soup

Now Let’s Get Cookin’!

Print

Ravioli Soup

A hearty, tummy-warming soup that is perfect for a weeknight meal.
Course Main Course, Soup
Cuisine American, Italian
Keyword Garlic, heavy cream, Italian Sausage, Parmesan, ravioli, soup, soup recipes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Hot Italian Sausage
  • 1 lb Sweet Italian Sausage
  • 1 Yellow Onion diced
  • 4 Garlic Cloves minced
  • 1 tsp Fennel Seed
  • 1 tsp Red Pepper Flakes
  • 1 tsp Basil
  • 2 28oz cans Crushed Tomatoes
  • 1 qt Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese grated
  • Ravioli fresh or frozen

Instructions

  • Prepare all of the ingredients.
  • In a large stock pot over medium-high heat, add sausage. Crumble and cook until no longer pink. Add garlic, onion, basil, red pepper flakes, and fennel seeds. Cook for 5 minutes then add tomatoes and chicken broth. Reduce heat to medium and cover with lid. Cook for 30 minutes.
  • Remove lid and add heavy cream and parmesan cheese. Cook for 5 minutes then add Ravioli. Replace lid and cook for 10 minutes. (Ravioli should float to top of soup when done).

Estelle Forrest self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Jalapeno Artichoke Dip Casserole

Jump to Recipe

I had a craving for Jalapeno Artichoke Dip the other night – but that’s not exactly a whole meal for the whole family. So I started the wheels turning and came up with this Jalapeno Artichoke Dip Casserole. It combines the yummy flavors of my favorite cheesy dip with tender chicken and some pasta. And don’t let the whole “Jalapeno” thing worry you – it’s not spicy at all. You just get the flavor of jalapeno with three cheeses and delicious artichoke hearts.

Jalapeno Artichoke Dip Casserole

In general, I like to use the Marinated Artichoke Hearts that you find in a glass jar. I know you can find them in metal cans too, but I always feel like I can taste the metal over the flavor. That’s just a personal preference – use what ever type of artichokes you normally use.

Jalapeno Artichoke Dip Casserole

Parboiling pasta for casseroles is not entirely necessary, but does seem to make for a more even cook on the pasta. Sometimes when you put dry pasta right into a casserole you end up with some uncooked pieces and some over cooked pieces. And if you precook the pasta to al dente, you usually end up with mushy pasta after baking it in the casserole. This is partly also the result of how much liquid is in the casserole before you bake it. If you put in dry pasta, you need a lot more liquid versus using completely cooked pasta. But if you don’t have any liquid, you don’t get a decent sauce. It’s all a balance really.

This is a very hearty casserole so probably doesn’t need a side dish. But, as always, if you are trying to stretch it for more diners or ensure leftovers for lunches, I would suggest a simple side salad – maybe Caesar – or a steamed veggie.

Now Let’s Get Cookin’!

Print

Jalapeno Artichoke Dip Casserole

Creamy, cheesy, spicy homemade artichoke dip with chicken and pasta thrown in!
Course Main Course
Cuisine American
Keyword artichokes, bakes, casseroles, Chicken, cream cheese, jalapeno, Pasta, pasta dishes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Short Pasta
  • 1 lb Chicken Thighs boneless, skinless
  • qt Chicken Broth divided
  • 2 8oz bricks Cream Cheese
  • 1 Jalapeno diced
  • 1 12oz jar Marinated Artichoke Hearts chopped
  • 2 cup Mozzarella Cheese shredded, divided
  • 1 cup Parmesan Cheese shredded, divided
  • 1 cup Heavy Cream
  • 1 tsp Parsley

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In sauce pan over medium-high heat, add chicken and one quart of chicken broth. Let boil for 10 minutes. Then remove chicken and chop.
  • Once water is boiling, add pasta and cook for half of time listed on package. Drain in colander and transfer to 13×9 baking dish.
  • In a bowl, combine cream cheese, jalapenos, artichokes, heavy cream, remaining chicken broth, cooked chicken, and half of mozzarella cheese. Transfer to baking dish with pasta, and stir to combine. Sprinkle with remaining mozzarella cheese, parmesan cheese and parsley. Bake in oven for 25 minutes.

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!

Feta Corn Salad

Jump to Recipe

Simple sides are always my favorite. And bonus points if they don’t have to be cooked! While this Feta Corn Salad is amazing for summertime – it keeps in a cooler really well – it is actually good year round! It goes so good with a burger (check out my latest cookbook Burgers on a Weeknight!), a steak, a whole roasted chicken. It has a mild but yummy flavor that gives it a versatile array of combinations.

For the dressing, I opted for Red Wine Vinegar. It has that hint of sweetness that goes great with the corn. If you don’t have any red wine vinegar you could use apple cider vinegar instead – but I would advise against using plain white vinegar. That will be too pungent and over power the corn. I also used plain feta cheese crumbles not the marinated style. The marinated style tends to be a little more Mediterranean in flavor, which isn’t exactly what you are going for here.

Feta Corn Salad

I served this with my Dill Shrimp Sandwich, for my youngest son’s birthday this year. He absolutely loved it! They balanced each other really well. They also have several of the same ingredients so prep was pretty easy for both of them! I think this salad would also go really well with a nice steak and loaded baked potato.

Dill Shrimp Salad Sandwich

Now Let’s Get Cookin’!

Print

Feta Corn Salad

A flavor punch of feta cheese and corn in a delightful, light and bright side dish.
Course Appetizer, Side Dish
Cuisine American
Keyword Corn Salad, Salad, summer salad
Prep Time 10 minutes
Refrigerator Time 30 minutes
Servings 6

Ingredients

  • 2 15oz can Sweet Corn drained
  • 1 English Cucumbers diced
  • ½ Red Onion diced
  • 1 12oz box Feta Crumbles
  • ¼ cup Fresh Chives chopped
  • cup Avocado Oil
  • cup Red Wine Vinegar
  • 1 tsp Red Pepper Flakes
  • 1 tsp Garlic Powder
  • 1 tbsp Lemon Juice
  • ¼ cup Honey

Instructions

  • Prepare all of the ingredients.
  • In a mason jar, combine oil, vinegar, red pepper flakes, honey, garlic powder and lemon juice. Secure lid and shake until well combined.
  • In a bowl, combine, corn, cucumber, onion, chives, and feta cheese. Pour dressing over top and toss to coat. Cover and place in refrigerator until ready to serve (at least 30 minutes – up to 24 hours).

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!

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Homemade on a Weeknight will use the information you provide on this form to be in touch with you and to provide updates and marketing.