Garlic Steak & Lemon Pasta

Jump to Recipe

Steak and Pasta are quick and easy for weeknight cooking. Garlic Steak & Lemon Pasta is a deliciously simple dish that is full of flavor and ready in under 30 minutes! The silky lemon cream sauce comes together so simply and the pairs perfectly with the bold flavors of garlic and pepper on the steak.

Garlic Steak & Lemon Pasta

Pasta is made for fast weeknight meals. They are the perfect vessel for sauces, meats, and veggies. You can really through together whatever you have in the fridge and almost always come out with something great. You can also do lots of different styles of cooking – that’s why I love pasta so much!

You want to make sure you sauce the pasta and add some on top of the steak. The sauce is what brings it all together and you want to be sure that everyone gets enough of it. You could also make this sauce with shrimp or chicken instead of the steak, if you wanted to.

Garlic Steak & Lemon Pasta

This dish probably needs a side salad or some garlic bread to go with it. You could also do some roasted broccoli or zucchini (put on a baking sheet, drizzle with oil, garlic, salt and pepper and bake at 400deg for 20 minutes).

Now Let’s Get Cookin’!

Print

Garlic Steak & Lemon Pasta

Delicious garlicky steak bites with pasta and silky lemon cream sauce
Course Main Course
Cuisine American, Italian
Keyword lemon, Pasta, pasta dishes, steak, steak recipes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • lb Long Pasta fussili, linguini, spaghetti

For the Steak Bites

  • lb Sirloin cubed
  • 3 tbsp Avocado Oil
  • 4 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Parsley
  • 1 tsp Red Pepper Flakes

For the Lemon Cream Sauce

  • 3 tbsp Butter
  • 3 tbsp Flour
  • 1 cup White Wine
  • 1 cup Heavy Cream
  • 1 Lemon zest & juice

Instructions

  • Preapare all of the ingredients. Start water boiling for pasta
  • In a saucepan over medium heat, add butter. Once melted, whisk in flour. Cook for 3 minutes then whisk in wine. Cook for 3 minutes then whisk in heavy cream. Cook for 3 minutes then add lemon juice and zest. Reduce heat medium-low and keep warm will pasta and steak cooks.
  • In a large saute pan over medium-high heat, add oil, and garlic. Cook for 3 minutes then add steak and seasonings. Cook for 5-10 minutes (depending on desired level of doneness.)
  • Add pasta to boiling water and cook as directed on the package. Drain in collander and rinse with cool water.
  • In a shallow bowl, add portion of pasta. Top with portion of steak and ladle cream sauce over top.

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!

Baked Croque Madame

Jump to Recipe

Croque Madame is really just a fancy way to say a grilled ham and cheese with an egg on top – sort of. So you do typically use at least 2 types of cheese (one typically as a sauce or mornay). You also use thicker bread and usually thicker pieces of ham. One thing that makes it difficult to make for the whole family at the same time is the fried eggs. So in an effort to make it easy to serve the crowd – I came up with this Baked Croque Madame recipe.

Baked Croque Madame

I went with a smoked gouda cheese slice with honey ham. For the mornay (cheese sauce), I made a parmesan thyme sauce. I also used Texas toast – each slice is about 3/4 of an inch thick. It is usually used for making French Toast. You could also use sourdough bread if you can’t find the Texas Toast.

The real trick to getting this to work for a large group (having all 6 sandwiches be done at the same time) was to combine the super easy and delightful “Egg in a Frame” with the sandwich. And – man! – did it work out great! Depending on how your oven heats – you might want to rotate the pan halfway through cooking to make sure the front sandwiches are getting cooked at the same rate as the back.

I served this with a simple side of Home Fries. I cut Yukon Gold Potatoes into roughly 1-in by 1/2-in squares. Then I put some Avocado Oil (my favorite for frying because of it’s amazing high smoke rate of 500deg) in a medium sized frying pan – only about an inch deep. Fry the potatoes in batches for about 4 minutes each. Remove them to a paper towel covered plate.

Now Let’s Get Cookin’!

Print

Baked Croque Madame

Cheesy ham and egg sandwiches for a crowd all at once!
Course Breakfast, Main Course
Cuisine American, French
Keyword cheese, croque madame, egg, egg recipes, grilled cheese, Ham
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 12 Thick Bread like Texas Toast
  • 6 Eggs
  • 1 lb Ham thick-sliced
  • 6 slices Provolone Cheese
  • 1 cup Parmesan Cheese shredded
  • 1 tsp Parsely
  • 1 stick Butter melted

For the Sauce

  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1 cup Heavy Cream
  • 1 tbsp Dijon Mustard
  • ½ cup Parmesan Cheese shredded
  • 1 tsp Garlic Powder
  • 1 tsp Thyme

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • In a sauce pan over medium heat, add butter for sauce. Once melted whisk in heavy cream. Cook for 3 minutes then add dijon, garlic and thyme. Cook for 2 mintues then add parmesan cheese. Once fully incorporated, reduce heat to medium-low and keep warm until ready to build sandwiches, stirring occasionally.
  • Lightly toast each piece of bread (approximately 2 minutes). Brush once side of each piece with melted butter. Using a cup or biscuit cutter, cut a center hole out of 6 slices of bread. (save the circle of bread).
  • On a parchment paper lined baking sheet, line up the 6 full slices of toasted bread. Place slice of provolone on each. Next add 2-3 pieces of ham and then ladle sauce over top. Top with hole punched bread slice. Sprinkle with parmesan and parsley. Place in oven for 10 minutes.
  • Remove from oven and break an egg into each bread whole. Increase oven heat to 500deg. Add circles of bread to baking sheet. Return to oven for 10 more minutes (adjust time for desired doneness of egg, whites should be cooked through and yolk should be runny).

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!

Summer Sausage Skewers

Jump to Recipe

Summer is creeping up on us – and that means lots of things cooked on the grill in my house. I love to put together different combinations of meats and veggies on skewers and let them cook up with minimal effort. These Summer Sausage Skewers have Italian sausage, zucchini, yellow squash, and red onion – perfect for summer dinner in the back yard. I also made a lemon basil aioli for dipping to go along with it

Summer Sausage Skewers

How you put things on your skewers affects how they cook, so you want to take into account the cooking time of each item and then arrange accordingly. I went with putting the squash pieces on flat and the sausages on through the shorter side. This made the skewers roughly the same width and thickness for even cooking.

Summer Sausage Skewers

Making aioli from scratch is really not that hard. It’s essentially making a flavored mayo from scratch – using oil and egg yolks. It is really important that you separate the all of the egg whites out from the yolks before using them. Also, this sauce will start to separate the longer it sits, so just keep mixing it vigorously.

Summer Sausage Skewers

I severed these skewers with Crispy Parmesan Tarragon Potatoes. These were a huge hit at my table – as I was told I didn’t make enough of them! You could serve them with a salad, pasta salad, potato salad – any number of good backyard bbq sides!

Now Let’s Get Cookin’!

Print

Summer Sausage Skewers

A bright and light summer meal with an easy lemon basil dipping sauce
Course Appetizer, Main Course
Cuisine American
Keyword dipping sauce, lemon, lemon basil, Sauce, Sausage, skewers, squash, zucchini
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • Skewers

Ingredients

  • 10 Italian Sausages cut in thirds
  • 1 Red Onion cut into 1-inch squares
  • 2 Zucchini cut into ½-inch rounds
  • 1 Yellow Squash cut into ½-inch rounds
  • 3 tbsp Avocado Oil
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Oregano

For the Dipping Sauce

  • ½ cup Fresh Basil roughly chopped
  • 1 Lemon zest & juice
  • 3 Garlic Cloves minced
  • ½ cup Avocado Oil
  • 4 Egg Yolks

Instructions

  • Prepare all of the ingredients. Preheat grill or grill pan to medium-high.
  • In a bowl, combine veggies, salt, pepper, oregano, garlic powder and oil. Toss to coat.
  • Build Skewers – alternate veggies and 3 chunks of sausage on each skewer. Once grill or grill pan is hot, begin cooking for 8 minutes on each side.
  • In a small bowl, combine aioli ingredients. Blitz with immesion blender until smooth. Place in fridge until ready to serve.
  • Serve 1-2 skewers per person with dipping sauce in a small dish.

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!

Beer Chili Cheese Brats

Jump to Recipe

If you are looking for the perfect Brewhouse Pub food made at home – you came to the right place! This delectable combination of beer cheese, a quick chili and bratwurst come together as the perfect grown-up version of a chili cheese dog. Beer Chili Cheese Brats are going to make the whole family happy and probably need a fork and knife to eat it all up!

Beer Chili Cheese Brats

The quick chili is amazing and can be used in so many ways. You get some much flavor in a short time – it’s incredible. The beef broth lends a lot of the flavor – don’t use water! Always use broth whenever you can. If you really want to develop flavor – you could use dried kidney beans, and soak them in beef broth the night before instead of using canned beans.

Beer Chili Cheese Brats

I didn’t serve a side dish with this recipe – because Holy Moly is it filling. The hubs and older boys had two each but the rest of us barely polished off one! If you wanted to make only one per person you could serve with some fries or tots. Or you could add a side salad to cut back on the considerable caloric intake.

Beer Chili Cheese Brats

Now Let’s Get Cookin’!

Print

Beer Chili Cheese Brats

A grown-up chili cheese dogs with beer cheese, quick chili and grilled bratwurst.
Course Main Course
Cuisine American
Keyword beer cheese sauce, brats, bratwurst, cheese, cheese sauce, chili, onions, quick chili
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 8 Hoagie Rolls
  • 8 Bratwurst
  • ½ White Onion diced, divided
  • 1 tsp Parsley for garnish

For the Chili

  • 2 15oz can Kidney Beans drained
  • 1 15oz can Crushed Tomatoes
  • 3 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Parsley
  • 1 tsp Salt
  • 1 cup Beef Broth

For the Beer Cheese Sauce

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 12 oz Lager
  • 1 cup Heavy Cream
  • 2 cup Sharp Cheddar Cheese

Instructions

  • Prepare all of the ingredients. Preheat grill or grill pan to medium-high.
  • In a sauce pan over medium heat, add oil, garlic and half of diced onion. Cook for 3 minutes. Add remaining chili ingredients and stir to combine. Reduce heat to medium-low and cover to simmer.
  • In another sauce pan over medium heat, add butter. Once melted, whisk in flour and cook for 2 minutes. Whisk in lager and cook for 2 minutes. Whisk in heavy cream and cook for 2 minutes. Add in cheese and fully incorporated.
  • Add brats to grill and cook for 9 minutes on each side.
  • Split rolls and place on grill for 2-3 minutes.
  • Place bratwurts on grilled bun and top with chili, then beer cheese. Sprinkle with remaining onion and parsley.

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!

Taco Grilled Cheese #tacotuesday

It’s not quite Taco Tuesday and not quite Grilled Cheese and Tomato Soup but holy moly is it yummy! Elevating something as simple as a grilled cheese is not always super easy but it is doable. These Taco Grilled Cheese sandwiches are so much yum! Two types of cheese, beef taco meat and refried beans all come together so well – you are going to flip.

Taco Grilled Cheese

I like to use sourdough for grilled cheese because it crisps up nice and then holds it’s crispiness the whole time you are eating it. But you can certainly use what every your favorite sliced bread instead. I also used refried beans but you could use whole pinto beans or black beans if you prefer.

Taco Grilled Cheese

The taqueria salsa is so simple to make but gives so much flavor. And dipping the grilled cheese into is like a fiesta in your mouth. The salsa is also great for chips, tacos, burritos, taco salad – really anything you put salsa on. It is a cooked salsa and more like what you typically get in a Mexican restaurant – very smooth with no many chunks.

Taco Grilled Cheese

I also served this with a quick and easy side salad – romaine, radishes, cilantro, and carrots – that I dressed with a super easy Honey Lime Dressing. The balance of the slightly sweeter salad with the small kick of the salsa all came together on the plate.

Jump to Recipe

Now Let’s Get Cookin’!

Print

Taco Grilled Cheese

The yummy flavors of a taco between the slices of a grilled cheese sandwich!
Course Main Course
Cuisine American, Mexican
Keyword cheese, grilled cheese, ground beef, ground beef recipes, taco
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 16 slices Sourdough Bread
  • 8 slices Colby Jack Cheese
  • 8 slices Pepper Jack Cheese
  • lb Ground Beef
  • ½ Yellow Onion diced
  • 3 Garlic Cloves minced
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 15oz can Refried Beans
  • 2 cups Taqueria Salsa see recipe below
  • 4 tbsp Avocado Oil divided

Instructions

  • Prepare all of the ingredients. Preheat grill pan or griddle to medium.
  • In a large saute pan over medium-high heat, add 1 tbsp of avocado oil, onion, and garlic. Cook for 2 minutes then add beef, salt, cumin, and chili powder. Cook until no longer pink. Remove from heat.
  • Brush on side of each slice of bread with remaining avocado oil. Build the sandwiches: Slice of bread (with oil on outside), slice of pepperjack cheese, 3-4 dollops of beans (don't spread out), portion of beef, slice of colby jack cheese and another slice of bread (with oil on the outside). Slightly press down, not smush, to hold everything together. Repeat for remaining sandwiches.
  • Place sandwiches on grill pan or griddle. Cook for 5-7 minutes on each side, until cheese in melted and the bread is golden toasted. Cut each sandwich on the diagonal. Serve with a portion of Taqueria Salsa for dipping.
Print

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.

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!

Taqueria Salsa

Jump to Recipe

You know how salsa is always different when you go to a Mexican Restaurant? Some places it’s chunky, some places it’s smooth, some places it’s bland and some places it’s spicy. Salsa is as individual as the person making it! For this recipe, I want to help you make a Taqueria-style salsa – which has a smooth consistency and a moderate spice level. This Taqueria Salsa is perfect for dipping chips in, adding to tacos and burritos or dipping a Taco Grilled Cheese in it – like we did!

Taqueria Salsa

The big difference about this salsa is that you actually cook it instead of just chopping up the ingredients and serving. After you blitz it with the immersion blender, you want to cook in a shallow saute pan to really bring the flavors together. It also gives it the deeper red color (it will look almost pink after you blitz it). Once it’s cooked and cooled you can store it in the fridge in a sealed jar for up to a week.

Taqueria Salsa

You can increase or decrease the amount of spicy you want by keeping or removing the seeds and ribs of the jalapeno or you can add another – stronger -pepper all together. I think this recipe has just the right amount of heat – you can taste the flavor of the jalapeno without it setting your mouth on fire.

Taco Grilled Cheese

Now, I did something a little different with salsa. I served it with Taco Grilled Cheese, in the place of a tomato soup. So I took the idea of grilled cheese and tomato soup and next-leveled it by adding in meat and beans to the sandwich and making the “soup” spicy. It really was a gamble that worked out in my family’s favor – as they all loved it!

Now Let’s Get Cookin’!

Print

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.

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 Sausage Casserole

Jump to Recipe

Take baked mac & cheese to a whole new level with this Cheesy Sausage Casserole. It is essential a scratch-made mac & cheese with some green chilies and andouille sausage tossed in to make it the main course. Casseroles and bakes are awesome for a weeknight because it’s easy to throw together some ingredients and then get other stuff done while it bakes.

Cheesy Sausage Casserole

To give this casserole a little something extra, I added a crunchy top to it – with some crushed-up garlic-flavored croutons. Really gives it another texture – which is always important for casseroles – as they can often come out sort of mushy. If you don’t have croutons, you could use panko crumbs mixed with melted butter and parmesan cheese. You could also use some crackers – just be mindful of how much butter is already in the crackers – too much oil and the top won’t crisp up.

Cheesy Sausage Casserole

This casserole is very filling – lots of pasta, cheese and sausage. So you probably won’t need a side dish unless you are trying to stretch it for more people or save some for leftovers. I would suggest a nice steamed or roasted veggie like broccoli or cauliflower or maybe even some summer squash.

Cheesy Sausage Casserole

Now Let’s Get Cookin’!

Print

Cheesy Sausage Casserole

A delightful cheesy pasta casserole with andouille sausage and a crispy topping.
Course Main Course
Cuisine American
Keyword andouille, casseroles, cheddar, cheese, Pasta, pasta dishes, Sausage
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 2 lb Andouille Sausage cut into ½-inch coins
  • lb Short Pasta elbows, macaroni, shells
  • 1 7 oz can Green Chilies
  • 1 cup Garlic Croutons crushed
  • 4 tbsp Butter melted

For the Cheese Sauce

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 2 cup Chicken Broth
  • 1 cup Heavy Cream
  • 2 cups Cheddar Cheese

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg. Start water boiling from pasta.
  • In a saucepan over medium heat, add butter, garlic powder and salt. Once melted whisk in flour and cook for 3 minutes. Then whisk in chicken broth and cook for 3 minutes. Next whisk in heavy cream and cook for 3 minutes. Finally, add cheese and whisk until melted.
  • Add pasta to boiling water and cook for 5 minutes. Drain in colander and transfer to 13×9 baking dish. Add sauce, green chilies and sausage. Stir to coat.
  • Combine melted butter with crushed croutons. Spread over top of pasta mixture. Place in oven for 20 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!

Steak & Potato Hash

Jump to Recipe

If you are looking for a hearty breakfast for dinner or a great brunch recipe – you are in luck! Because this recipe for Steak & Potato Hash is so dang good – your family is going to be in heaven. The homemade hollandaise is basically foolproof and you are going to be shocked at how easy the poached eggs are with my simple swirling technique.

Steak & Potato Hash

Many people get scared off by hollandaise – and I get it, I was one of those people. The first time I made it from scratch it was a total fail, you wanna know why? Because I was so nervous and stressed about it that made it break. The “trick” is to be easy with it. You do have whisk almost the whole time, but not vigorously. You do have to add each ingredient slowly, but the timing doesn’t have to be perfectly exact.

Steak & Potato Hash

Same goes for poaching eggs. All the additive tricks don’t work in my book (vinegar, salt, lemon juice) you just need gently boiling water and to swirl the water. The swirl helps you to get a nice rounded egg, instead of having all of the scraggy edges. And there is just so much satisfaction when you dip into that poached egg and get that beautiful bright yolk to flow out.

Steak & Potato Hash

This recipe is also a great way to use up leftover steak. And also to clean out the fridge – you can add whatever veggies you might have on hand to the potatoes. Broccoli, spinach, or you could swap sweet potatoes for yukons too.

Now Let’s Get Cookin’!

Print

Steak & Potato Hash

A hearty breakfast for dinner delight with homemade hollandaise and poached eggs.
Course Breakfast, Main Course
Cuisine American
Keyword egg, egg recipes, hollandaise, poached egg, potato, steak, steak recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • lb Sirloin cubed
  • 2 lb Yukon Gold Potatoes cubed
  • 2 Red Bell Peppers cubed
  • 1 Red Onion diced
  • 3 Garlic Cloves minced
  • 3 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley
  • 12 Eggs

For the Hollandaise

  • 5 Egg Yolks
  • 1 tbsp Lemon Juice
  • 4 tbsp Butter melted
  • ¾ cup Heavy Cream
  • ½ tsp Cayenne
  • 1 tsp Salt

Instructions

  • Prepare all of the ingredients. Start water boiling in a small sauce pan. Start water boiling in a large sauce pan.
  • In a large saute pan over medium-high heat, add oil, onions and garlic. Cook for 3 minutes then add potatoes, salt, pepper, parsley, red pepper flakes, cook for 10 minutes, stirring occasionally. Add bell peppers and cook another 5 minutes. Add steak and cook to desired level of doneness.
  • Break each egg into a small ramekin. Once the water in the small sauce pan is boiling, use a whisk to get the water swirling and pour on egg into the center of the swirl. Cook for 3 minutes. Rinse out ramekin so that you can return the egg to it once cooked. Repeat with each egg.
  • In a bowl that is large enough to sit on top of your large sauce pan as a "double boiler", add egg yolks, salt and cayenne. Whisk together and then place bowl on top of boiling water. While whisking continuously, stream in melted butter. Whisk for a minute and then add lemon juice. Continue whisking another minute then slowly add heavy cream. Sauce should turn a pale yellow and be thick enough to just drip off a spoon. Remove from heat and set aside while you build the dish.
  • In a shallow bowl, add portion of steak and potato hash. Top with 1 or 2 poached eggs, and ladle hollandaise over top. Garnish with additional parsley and/or cayenne, if desired.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Sausage & Pepper Pizza

Jump to Recipe

Pizza is so popular in my home – half of my kids would eat it every day if I let them. I will admit that pizza is one of my favorite guilty pleasures. Seriously, what is not love – cheese, bread, meats, veggies, and delish sauce! I really like that I can do all sorts of different flavor combos. Like this Sausage & Pepper Pizza – an easy and delicious classic.

Sausage & Pepper Pizza

I have included a recipe for pizza dough below – but you can totally use store-bought dough. I just encourage you to get the uncooked variety that either can be rolled out or spread out (not the pre-formed or pre-cooked). As a side-note – you can use the same pizza dough recipe to make focaccia bread – just drizzle with oil sprinkle with minced garlic and Italian seasoning and you are good to go.

Sausage & Pepper Pizza

We like square pizza in our house, and not a huge amount of crust. So I usually put sauce almost to the edges. You can make it just how you like – on a round stone or pan. Depending on how many you are serving – you might want to add in a simple green side salad to go with it.

Sausage & Pepper Pizza

Now Let’s Get Cookin’!

Print

Sausage & Pepper Pizza

A delicious classic combo of sausage, peppers and provolove on a simple red sauce
Course Main Course
Cuisine American, Italian
Keyword bell peppers, pizza, pizza dough, provolone, red sauce, Sausage
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 2 Pizza Dough Recipes see below
  • 2 tbsp Avocado Oil
  • 6 Roasted Garlic Sausage sliced on the bias
  • 2 Red Bell Peppers sliced
  • 1 Green Bell Pepper sliced
  • 1 White Onion sliced
  • 8 slices Provolone chopped
  • 1 cup Parmesan Cheese shredded

For the Sauce

  • 1 28 oz Crushed Tomatoes
  • 1 15 oz Tomato Puree
  • 1 tsp Italian Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Dried Onion
  • 1 tsp Red Pepper Flakes

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • Cover 2 large baking sheets with parchement paper. Spread a recipe of dough out on each and brush with oil. Place in oven for 10 minutes.
  • In a sauce pan over medium heat, add ingredients for the sauce. Stir to combine and cook for 5 minutes. Reduce to low and let simmer while dough cooks.
  • Remove pizza crusts from oven. For one pizza, spread half of sauce over top of crust. Sprinkle with ⅓ of provolone cheese, ½ of bell pepper, ½ of onion, and ½ of sausage. Repeat on second pizza. Sprinkle each with half of remaining provolone and parmesan cheese. Place in oven and cook for 15 minutes. Remove and let cook for 5 minutes before cutting.
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 self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Honey Adobo Chicken Skewers

Jump to Recipe

Marinating chicken is always a good idea. Chicken (especially chicken breast) is perfect for marinades because it is like a blank canvas. Marinating chicken and then grilling it – even better! Honey Adobo Chicken Skewers are the bomb – so full of sweet and spicy flavors.

Honey Adobo Chicken Skewers

If you think that Chipotle in Adobo is too spicy – first – it isn’t…but if you think it is – reduce the amount. While baking is a science and you have to follow the recipe precisely, cooking really is not. You can adjust things to so much to your own taste. Tasting every step of cooking lets you make sure that you get it exactly how you and your family get it.

Marinating chicken is perfect for weeknight meals. You can totally put a chicken in a marinade the night before or in the morning before you leave for work and have so much flavor built by the time you get home. Honey Adobo Chicken Skewers are the epitome of this idea! You build so much flavor with simple effort.

Honey Adobo Chicken Skewers

I served these skewers with some Mexican rice (rice, tomato sauce, green chilies, cumin, chili powder, and chicken broth), cheesy beans (pinto beans, refried beans, milk, cumin, chili powder, and cheddar cheese), and a toasted tortilla (warmed on each side in a skillet or griddle).

Honey Adobo Chicken Skewers

Now Let’s Get Cookin’!

Print

Honey Adobo Chicken Skewers

A sweet and spicy marinadted chicken grilled with sweet bell peppers and onions.
Course Main Course
Cuisine Asian, Mexican, Tex-Mex
Keyword Chicken, chipotle, grilled chicken, honey, skewers
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Servings 6

Equipment

  • Skewers

Ingredients

  • lb Chicken Breast 1½ inch cubes
  • 18 Sweet Peppers seeded and quartered
  • ½ White Onion
  • 2 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper

For the Marinade

  • 1 7 oz can Chipotle Peppers in Adobo
  • 1 15 oz can Tomato Sauce
  • ¼ cup Apple Cider Vinegar
  • ½ cup Honey
  • ½ cup Cilantro rough chopped
  • 1 tsp Dried Onion
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 3 Garlic Cloves minced
  • 1 cup Chicken Broth

Instructions

  • Prepare all of the ingredients.
  • Combine all ingredients for marinade in a bowl and blitz with an immersion blender until smooth. Add cubed chicken to gallon sized ziploc bag and pour marinade over. Let sit for at least 1 hour.
  • Preheat grill or grill pan to medium high. Add onion and sweet peppers to a bowl with oil, salt, and pepper. Toss to coat.
  • Start to build skewers, alternating sweet peppers, onions and chunks of chickens. Reserve marinade from chicken.
  • Pour marinade into a small saucepan over medium-low heat. Allow to simmer, stirring regularlly.
  • Once grill or grill pan is hot, place skewers on. Cook for 7 minutes then turn and spoon marinade sauce over top. Cook for 7 minutes more and then turn and spoon marinade saucue over. Cook another 7 minutes then remove from heat.
  • Serve with any additional marinade sauce over top.

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.