Grilled Pork Ramen with Bok Choy

Making a real bowl of ramen at home is super easy and a great way to use up what you have on hand. One of the most wonderful things about ramen is that you can put together all sorts of different veggies and meats to create a delicious bowl – so you can really clean out that veggie drawer in the fridge! This go around I decided that I wanted to use up so pork chops so I made Grilled Pork Ramen with Bok Choy.

Grilled Pork Ramen with Bok Choy

One thing I want to make clear – this is not the 25cent ramen with the little “flavor” packet that takes 3 minutes to make. While you could use those ramen bricks to make this (please decrease the cooking time if you do!), I prefer to use Rice Ramen bricks. You can usually find them in the Asian food section of your grocery store. I prefer the Lotus Foods version.

Grilled Pork Ramen with Bok Choy

The “ramen egg” is another key component of this dish. You want the white to be fully cooked but the yolk to be runny so that you get the richness. That’s why the cooking technique is so precise. You want the water at a full rolling boil when you put the eggs in. And you want the ice bath ready to take the cooked eggs out right at 7 minutes so that you can stop the cooking process. This will keep the yolk from overcooking.

Now Let’s Get Cookin’!

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Grilled Pork Ramen with Bok Choy

A delicious bowl of homemade ramen full of flavor and veggies.
Course Main Course
Cuisine American, Asian
Keyword egg, pork, pork chops, ramen, soup, soup recipes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 6 Eggs
  • 8 Rice Ramen Bricks I use Lotus Foods
  • 1 cup Scallions chopped
  • 2 tbsp Sesame Seeds for garnish

For the Pork

  • 8-10 Pork Chops boneless, about ½-in thick
  • 1 tsp Ground Ginger
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Parsley

For the Broth

  • 1 tbsp Avocado Oil
  • 3 Garlic Cloves minced
  • 2 tbsp Fresh Ginger gratedc
  • 2 qt Chicken Broth
  • 1 qt Water
  • 1 cup Coco Aminos
  • ¼ cup Rice Vinegar
  • 1 tbsp Fish Sauce
  • 1 tsp Salt
  • 1 cup Carrots matchsticks
  • 1 15oz can Sweet Corn drained
  • 2 cups Bok Choy ends trimmed

Instructions

  • Prepare all of the ingredients. Start water boiling for eggs. Preheat grill or grill pan to medium-high.
  • In a large pot over medium high heat, add oil, garlic and ginger. Let cook for 3-4 minutes. Add chicken broth, water, coco aminos, fish sauce, rice vinegar, and salt. Bring to a boil then reduce heat to medium. Add carrots and corn.
  • Sprinkle both sides of pork chops with ginger, salt, pepper and parsley. Once grill/grill pan is heated cook pork for 6-8 minutes on each side.
  • In a medium mixing bowl, create an ice bath (half full with ice then top with cold water). Once water is boiling in pan, carefully add the eggs. Cook for 7 minutes, exactly. Remove to water bath and let site until ready to create bowls.
  • Add ramen bricks to large pot and cook for 8 minutes. Use tongs to help break up the bricks as they cook. Once the noodles are cooked and completely broken up, add bok choy, place lid on pot and turn off the heat.
  • Remove eggs from ice bath and peels. Carefully cut in half, lengthwise.
  • To build a ramen bowl, use tongs to get a portion of ramen and bok choy out of the large pot, then ladle the broth over top so that the ramen just floats. Place 1-2 pork chops on the side of the bowl, place one egg next to it. Sprinkle with scallions and sesame seeds.

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

Creamy Pasta Fagioli

With the temperature dropping as quickly as it has been – we are struggling to stay above 45deg any given day and it’s not even November yet! Soup becomes a staple on my weekly menu. And it’s totally true – I can’t leave traditional recipes alone. I like to take classic ideas and make them into something a little different. And that’s what I did with my version of Pasta Fagioli by adding in some cheese and heavy cream. I hope that you will love Creamy Pasta Fagioli as much as my family did!

Creamy Pasta Fagioli

When I put Pasta Fagioli on the weekly menu – every single kid…and my husband… said “What’s that?” So I sort of described it as an Italian Flavored Chili and then told them I was planning to add cream and cheese to it. They all seemed pacified and willing to wait till I actually made it. Can I just tell you – when the temperature drops below freezing and you need to warm the bellies of your family – this is the soup to cook! The veggies and the beans and the pasta – it is so packed full that you will not have anyone hungry in the end!

Creamy Pasta Fagioli

So why do I add cream to everything? Simple – because everything is better with cream. It is an excellent source of good fats. It’s easy to find. And if just gives everything a richness that takes it to the next level. Yes, I go through gallons of cream at my house each month – so many sauces and gravies! But it is so worth it! So why not add cream and make it Creamy Pasta Fagioli!

Now Let’s Get Cookin’!

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Creamy Pasta Fagioli

A classic Italian soup kicked up a notch with creamy cheesy goodness!
Course Main Course
Cuisine American, Italian
Keyword hearty soup, Pasta, pasta dishes, soup
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 lb Ground Italian Sausage I used pork
  • ½ White Onion
  • 3 Garlic Cloves minced
  • 2 tbsp Avocado Oil
  • 1 tsp Rosemary
  • 1 tsp Coarse Black Pepper
  • 1 tsp Basil
  • 1 tsp Thyme
  • 1 tsp Salt
  • 1 cup Carrot diced
  • 1 cup Celery diced
  • 1 15oz can Kidney Beans drained
  • 1 15oz can Cannelloni Beans drained
  • 1 qt Chicken Broth
  • 1 15oz can Diced Tomato
  • 1 15oz can Tomato Puree
  • 2 cups Short Pasta ditalini, elbows, etc.
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese shredded (plus more for garnish)

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta
  • In a large stock pot over medium high heat, add oil, onions, garlic, salt, pepper, rosemary and thyme. Cook for 3-4 minutes. Add sausage and cook until browned.
  • Add carrots and celery to the pot and cook another 3-4 minutes. Then add chicken broth, diced tomato, tomato puree, kidney beans, and cannelloni beans. Cover and reduce to medium heat, cook for 25 minutes.
  • While soup is cooking, add pasta to boiling water. Cook as directed on package. Drain in a colander and rinse with cool water to arrest cooking process.
  • Add the pasta to the pot and mix together. Add heavy cream and cook for 3 minutes. Then add cheese and cook another 3 minutes.
  • Serve with parmesan cheese as a garnish 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

Verde Pork Tacos #SlowCooker #TacoTuesday

I don’t know what it is about the colder months but cooking in the slow cooker always seems like one of the best methods. Maybe it’s because we are back to school (distance learning in my house) and I am just so tired by the end of the day? Who knows – but what I do know is that this pork is to die for! These Verde Pork Tacos are so delicious. And the meat is actually very versatile – you don’t have to make tacos with it – you can make make enchiladas, a burrito bowl, quesadillas or even cool it off overnight and serve it on a salad.

Verde Pork Tacos

Everyone’s slow cooker is different. The size of your cooker will effect how long this pork needs to cook. You need to gauge cook time by the depth of the ingredients in the pot – the deeper it is the longer it will need to cook. Check your pot every couple of hours if you can – if it looks like its drying out, add a little more chicken broth. I have a simple 6 qt slow cooker from Pioneer Woman. It’s super pretty and works very well – nothing fancy, just a little dial for warm, low and high. But I love it! You can check it out here – Pioneer Woman 6qt Slow Cooker.

Verde Pork Tacos

If you cannot find cotija cheese, don’t fret. You can use any sort of cheese you typically put on tacos.

Now Let’s Get Cookin’!

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Verde Pork Tacos

A delicious punch of flavor served up on yummy warm tortillas!
Course Main Course
Cuisine American, Mexican
Keyword pork, pork tacos, slow cooker, tacos
Prep Time 5 minutes
Cook Time 10 hours
Servings 6

Equipment

  • Slow Cooker

Ingredients

  • 3 lb Pork Roast
  • 1 Yellow Onion halved and sliced
  • 4 Garlic Cloves minced
  • 1 7oz can Green Chilies
  • 3 cups Chicken Broth
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 12-18 Tortillas (Corn or Flour) fajita or street taco sized
  • 1 Jalapeno diced
  • 2 Tomatillos diced
  • 2 cup Cojita Cheese crumbled
  • 1 cup Cilantro chopped
  • 1 cup Sour Cream

Instructions

  • Prepare all of the ingredients.
  • Add pork, garlic, onion, green chilies, salt, pepper and chicken broth to slow cooker. Cover and cook on low for 8-10 hours.
  • Remove pork from pot and shred. Remove 1½ cup of onion/garlic/green chili mixture (limited amount of broth) to a bowl. Add pork back to pot and toss.
  • Using an immersion blender (or regular blender), blitz the onion/garlic/green chili mixture. Add jalapeno, tomatillos, and half of cilantro to mixture and blitz until you make a smooth salsa.
  • Warm tortillas on a griddle, in the microwave (wrapped in a damp paper towel) or in the oven (wrapped in aluminum foil).
  • To serve, place a portion of pork on the tortilla, top with some of the salsa, a dollop of sour cream,, a sprinkle of cheese and cilantro.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Tomato Basil Chicken Soup #Ketofriendly #SlowCooker

It dropped into the 20s here – which means time to pull out the slow cooker and make soup! I wanted to make something filling and hearty for my family this week so I pulled together some of their favorite flavors and come up with this super quick super simple meal – Tomato Basil Chicken Soup is so easy and so yummy!

Tomato Basil Chicken Soup

Everyone’s slow cooker is different. The size of your cooker will effect how long this soup needs to cook. The good thing is that since it’s so much liquid that it’s very unlikely to dry out. You need to gauge cook time by the depth of the ingredients in the pot – the deeper it is the longer it will need to cook. I have a simple 6 qt slow cooker from Pioneer Woman. It’s super pretty and works very well – nothing fancy, just a little dial for warm, low and high. But I love it! You can check it out here – Pioneer Woman 6qt Slow Cooker. So since this makes my ingredients more shallow – because it’s one of the wide oval ones – I only need to cook this for 6 hours.

Tomato Basil Chicken Soup

It is important that you leave the cheese until the end. If you put it in at the start – it will get very bitter and sort of clumpy. You will lose the silky creaminess from the heavy cream.

This soup is a great Keto friendly meal too! Since there is no pasta in it – you can get the tastes of a big bowl of pasta with a yummy sauce without the guilt! I did serve it up with some garlic bread for my family because they are not as strict to the keto diet and I try to be.

Now Let’s Get Cookin’!

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Tomato Basil Chicken Soup

A big warm hug in a bowl so packed with yummy flavors!
Course Main Course
Cuisine American, Italian
Keyword Chicken, chicken soup, slow cooker, soup, soup recipes
Prep Time 5 minutes
Cook Time 6 hours
Servings 6

Equipment

  • Slow Cooker

Ingredients

  • 4 Chicken Breasts
  • 1 28oz can Crushed Tomatoes
  • 1 15oz can Tomato Sauce or Puree
  • 1 15oz can Diced Tomatoes
  • 1 cup Heavy Cream
  • 1 tbsp Corn Starch
  • 3 Garlic Cloves minced
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1 tsp Parsley plus more for garnish
  • 1 cup Parmesan Cheese plus more for garnish

Instructions

  • Prep are all of the ingredients.
  • In you slow cooker, mix together all three tomato products. In a cup, combine heavy cream and corn starch then mix into tomato mixture. Add in garlic and seasonings. Stir thoroughly and then add in whole chicken breasts. Cover and cook on low for 6-8 hours (depending on size of slow cooker)
  • About 20 minutes before dinner time, remove the chicken and shred. Stir in parmesan cheese and then return chicken to slow cooker. Replace lid for 15 minutes. Serve in a bowl with parmesan cheese and parsley to garnish.

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

Fried Onion Cheeseburger

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Burgers are a weekly thing in my house. And since I rarely make anything the same twice – I am constantly thinking up new, creative burgers. I really wanted to figure out how to make my own French Fried Onions. So after playing with it a little, I got it figured out and then had to come up with how to use them. And of course I came to the conclusion that they were need on a juice bacon cheeseburger! You are going to love this Fried Onion Cheeseburger!

Fried Onion Cheeseburger

The fried onions are so simple but so yummy! You get a great crunch on the burger. I use avocado oil but you can use whatever oil you are comfortable frying in. Just make sure you know the smoke point of your oil so you don’t get it too hot. The onions are the start of the Fried Onion Cheeseburger so you want to make sure to get them right! I cut the onion in half and then thin sliced them. You aren’t making onion rings but more like onion straws.

French Fried Onions Prep

I mixed up a BBQ Mayo to go on these burgers (making them a sort of western bacon cheeseburger). You could also use my “special sauce” from my Bacon Cheeseburger Bowl Recipe. You could do traditional ketchup and mustard too. Mayo would be good too.

You could use a different type of cheese – if you don’t like the tangy flavor of Sharp White Cheddar. But let me tell you, it is an amazing flavor profile with the sauce and french fried onions.

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Fried Onion Cheeseburger

Crispy Fried Onions over sharp white cheddar on a homemade burger – oh yeah and BACON!
Course Main Course
Cuisine American
Keyword bacon, burger, cheeseburger, onions
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 6-8 Brioche Buns
  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • ½ lb Bacon cut in half
  • 6-8 slices Sharp White Cheddar

For the Burger

  • 2 lb Ground Beef
  • 1 Egg beaten
  • 3 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley

For the Onions

  • 1 Yellow Onions halved and thinly sliced
  • 1 cup Corn Starch
  • 1 tsp Salt
  • 1 tsp Paprika
  • Cooking Oil enough for 1-2 inches deep in pan

For the Sauce

  • ½ cup BBQ Sauce I used Sweet Baby Rays
  • ½ cup Mayo I used Avocado Mayo
  • ¼ cup Sriracha

Instructions

  • Prepare all of the ingredients. Preheat oven to 450deg. Preheat Grill or Grill Pan to medium high. Preheat oil to medium high.
  • Combine ingredients for sauce in a bowl and place in refrigerator until ready to make burgers.
  • In a frying pan over medium high heat, add strips of bacon. Cook until crispy and remove to paper towel covered plate.
  • In a bowl, combine burger ingredients. Form into 8 patties, about 4 inches in diameter. When grill or grill pan is heated, cook on each side for 7-8 minutes. Remove from grill and place slice of cheese on top.
  • Melt butter and add garlic powder and parsley. Place buns on baking sheet face up and brush with butter mixture. Place in oven for 12 minutes to toast.
  • While burger are cooking, combine corn starch, salt, and paprika. Then add onions and toss to coat. Once oil is hot, add onions in small batches. Fry until golden brown (1-3 minutes) and remove to a metal rack positioned over paper towels.
  • Build the Burger: Toasted bottom bun spread with sauce, cheese burger, 2-3 pieces bacon, fried onions, and toasted Top Bun spread with sauce.

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

Creamy Red Beans & Rice

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There comes days in every family’s life when money is tight, or someone is ill, or in the case of 2020 – you are stuck home on quarantine waiting for test results. And that means you have to look into your pantry and fridge to come up with something to cook for dinner. And that is exactly how I came up with Creamy Red Beans & Rice – a new take on the old standby.

Creamy Red Beans & Rice

The rice is super simple – and really you can make your rice how ever you normally make it. Once I started making my rice with chicken broth, I haven’t turned back – it gives it just enough flavor without overwhelming. Sometimes I will add a tablespoon or two of butter if I’m not serving the rice with a gravy or sauce. I also add some lime and cilantro when I’m making it with tacos!

There seems to be a lot of different ways to make Red Beans & Rice – from the veggies to the type of beans. Everyone has their own way – and this one is mine. Its sort of like how everyone has their own version of biscuits and gravy or spaghetti sauce. I am a little obsessed with heavy cream – I love the way it makes everything silky and rich – so I add it to anything I’m unsure about. And it usually ends up being the best version of something for me. You could certainly make this dish without the heavy cream (especially if you have any lactose issues in your home), but it will be a little spicier – so maybe cut the cayenne in half or don’t use andouille sausage – just get kielbasa instead.

Now Let’ Get Cookin’!

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Creamy Red Beans & Rice

A new take on an old standby – this dish is sure to please everyone.
Course Main Course
Cuisine American
Keyword beans, rice, Rice Dishes, Sausage
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

For the Rice

  • 2 cups Long Grain Rice white or brown
  • 1 qt Chicken Broth

For the Beans

  • 1 lb Andouille Sausage cut in ¼ inch rounds
  • 3 15 oz can Kidney Beans drained
  • 1 15 oz can Diced Tomatoes
  • 1 9 oz can Tomato Paste
  • 3 tbsp Avocado Oil
  • ½ Red Onion diced
  • 2 Garlic Cloves minced
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • ¼ tsp Cayenne Pepper
  • 1 tsp Parsley
  • 1 cup Chicken Broth
  • 1 cup Heavy Cream

Instructions

  • Prepare all of the ingredients.
  • In a pot over medium heat, add rice and broth. Cover and cook for 20 minutes. Once done, just turn off burner and leave rice (with lid on) until ready to serve.
  • In a large saute pan over medium high heat, add oil, garlic and onions. Cook for 3 minutes then add sausage and saute for 4-5 minutes.
  • Reduce heat to medium and add beans, tomatoes, seasonings and chicken broth. Stir to combine and then add tomato paste. Continue to stir until completely combined. Let simmer for 15 minutes stirring occasionally.
  • Pour in heavy cream and stir until combined. Let cook another 3-5 minutes.
  • In a shallow bowl, place a portion of rice on one half of bowl. Ladle beans onto other side of bowl, overlapping slightly in the center. Garnish with parsley if desired.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Spicy Corn Chowder #MeatlessMonday

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Cold fall nights need warm bowls of soup to shake the chill from your bones. A big bowl of this Spicy Corn Chowder will do just that for you!. Adding leeks and potatoes to the pot help to make it a more substantial chowder. This lends it to a perfect Meatless Monday dish.

Spicy Corn Chowder

My family didn’t even realize they didn’t get meat for dinner until I told them afterwards. Sometimes when I try to sneak a meatless meal passed them – they are all hungry after. But this go around – they were all full and happy with their dinner. If you want to try some other dishes for #MeatlessMonday – check out these posts – #MeatlessMonday.

Of course you could also add some grilled chicken on the side or maybe serve it with some bacon or ham thrown in the mix too! I served it with some Keto Cheddar Biscuits (which is basically eggs and cheese). You could go for a soup and salad night and serve it with a nice green salad.

Now Let’s Get Cookin’!

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Spicy Corn Chowder

A creamy bowl of corn chowder with a little kick!
Course Main Course, Soup
Cuisine American
Keyword chowder, corn, corn soup, soup, soup recipes
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 3 15 oz cans Sweet Corn drained
  • 2 Leeks thinly sliced
  • 3 Russet Potatoes peeled and diced
  • 3 tbsp Avocado Oil
  • 3 Garlic Cloves minced
  • 1 qt Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese
  • 1 4 oz can Jalapenos diced
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 3 tbsp Butter
  • 3 tbsp Flour
  • 1 tbsp Parsley

Instructions

  • Prepare all of the ingredients.
  • In a large stock pot over medium high heat, add oil, leeks and garlic. Cook for 3 minutes then add salt, pepper, potatoes and corn. Cook, while stirring for 3 minutes. Then add jalapenos and chicken broth. Reduce heat to medium and cover. Cook for 20 minutes.
  • Remove half of chowder to a bowl and blitz with an immersion blender. Return to pot and mix well.
  • In a small cup, melt butter in microwave (about 30 seconds) then mix in flour with a fork until creamy. Add slurry to pot and mix well. Let cook for 2 minutes then add in heavy cream and continue to stir as you add cheese by the handful. Continue to cook for 3 minutes.
  • Serve in a shallow bowl and garnish with 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

11 Pasta Recipes for #NationalPastaDay

It’s National Pasta Day – they really do have a day for everything don’t they? But who doesn’t love a big bowl full of yummy pasta anyway! In honor of this amazing day – I have gathered together my favorite 11 Pasta recipes so you can decide what to make for dinner!

11 Pasta Recipes

Sausage & Peppers with Beer Cheese Pasta (get the full recipe here!)

Sausage & Peppers with Beer Cheese Pasta

Taco Pasta (get the full recipe here!)

Lemon Basil Tortellini & Sausage (get the full recipe here!)

Lemon Basil Tortellini & Sausage

Cheesy Ditalini (get the full recipe here!)

Cheesy Ditalini

Asparagus Mac & Cheese (get the full recipe here!)

Creamed Corn Pasta (get the full recipe here!)

Creamed Corn Pasta

Stuffed Meatball Pasta (get the full recipe here!)

Stuffed Meatball Pasta

Philly Cheesesteak Stuffed Shells (get the recipe here!)

Philly Cheesesteak Stuffed Shells

Hoisin Noodles with Tempura Shrimp (get the recipe here!)

Hoisin Noodles with Tempura Shrimp

Creamy Pesto Chicken over Pasta (get the recipe here!)

Creamy Pesto Chicken

Spaghetti Soup (get the recipe here!)

Spaghetti Soup

Pasta is a staple in my home – the kids absolutely love it when I make pasta based dinners. In fact – my cookbook – Homemade on a Weeknight has over 20 pasta-based recipes in it! If you haven’t purchased your own copy yet – you can get it from Amazon in Paperback or eBook (Kindle) versions!

Chickpea Chicken #SheetPanDinner

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Sheet pan dinners are some of my favorite meals! And this Chickpea Chicken dish is no exception. Packed with veggies and protein, this chicken dinner has a little kick too! One of the things I love most about sheet pan dinners is the easy clean up!

Chickpea Chicken

Chickpeas are a great source of protein (3g per 1oz) so this dish is rather nutritious. The sweet peppers and red onion give it a lot of color. And the chicken is so yummy with the flavor of Sriracha. I like to remove the skin from the chicken to lessen the amount of fat in the dish. You could also use chicken breasts or tenders instead of the bone-in drumsticks and thighs – but I do think the dark meat goes better with this flavor combination.

Chickpea Chicken

Some find Sriracha to be too spicy. However, when you cook with it like this, it really gets toned down to just the flavor and not so much the spice. Plus the yogurt dipping sauce really cools the spice too. If you take a portion of the naan and fill it up (like a taco) with some chickpeas, sweet peppers, chicken and then a dollop of the dip – so much yum!

I like to use parchment paper on the pan – for super easy clean-up! You can also use aluminum foil if you don’t have parchment paper on hand – just be sure it doesn’t tear when you are scooping things up. If you like sheet pan meals, check out my other Sheet Pan Dinners!

Now Let’s Get Cookin’!

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Chickpea Chicken Sheet Pan Dinner

A simple veggie filled dinner with a little kick!
Course Main Course
Cuisine American
Keyword baked chicken, Chicken, Chicken Dishes, Chicken Recipes, chickpeas, sheet pan dinner
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 5 Chicken Drumsticks (bone-in) skin removed
  • 5 Chicken Thighs (bone-in) skin removed
  • 2 15 oz cans Chick Peas (or Garbanzo Beans) drained
  • 1 lb Sweet Peppers halved and seeded
  • ½ Red Onion sliced
  • 4 tbsp Avocado Oil
  • 1 tsp Salt
  • 2 Garlic Cloves minced
  • 1 tsp Pepper
  • ½ cup Sriracha
  • 6 pieces Naan Bread
  • ½ cup Cilantro chopped (for garnish)

For Dip

  • 1 cup Greek Yogurt
  • ¼ cup Lemon Juice
  • 1 tsp Cumin
  • ½ cup Cilantro chopped
  • 1 tsp Garlic Salt

Instructions

  • Prepare all of the ingredients. Preheat the oven to 400 deg.
  • In a small bowl, combine ingredients for dip and place in refrigerator until ready to serve.
  • In a bowl combine all of the remaining ingredients except the Naan and cilantro. Toss until well coated.
  • Line a large baking sheet with parchment paper. Layout chicken pieces (thighs around the outer edge and drumsticks towards the middle. Then pour veggies over the top and spread out evenly.
  • Place in oven and bake for 50 minutes. Wrap the Naan bread in aluminum foil and add to oven for last 10 minutes of bake time.
  • Serve 1-2 pieces of chicken and a portion of the chick pea mixture with a dollop of dip on top and a piece of Naan bread to each person. Garnish with Cilantro.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Crispy Parmesan Potatoes

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Potatoes are one of the most versatile vegetables out there. You can use them in so many different ways and different styles of food – it’s incredible. I think the only thing they can’t really do is be served raw. And that’s just because it’s unpleasant – it won’t do anything to you. This go round I made Crispy Parmesan Potatoes and you are going to love them!

Crispy Parmesan Potatoes

I made these to go with the Mini Bacon Cheddar Meatloaf but you could put them next to you about anything from a baked chicken to a Caesar Salad Burger! The Parmesan does lend it to things that are little more “Italian” but not entirely. My kids love these little roasted potatoes. The red pepper flakes give them just enough zest to notice but not overwhelm. If you are sensitive to spice, you can just omit the flakes, and it will be just fine.

You want to gently smash them about half way – do not crush them all the way to flattened. You will just end up a big mess that doesn’t serve up very well. Also use caution when smashing the potatoes -they will be very hot and the pan will be very hot but you don’t want to let it cool down to much before getting them back into the oven. To demonstrate the process of smashing the potatoes here’s a pic.

Crispy Parmesan Potatoes Prep

For some other side dish ideas, you can check out the Side Dish section of my Cookbook – Homemade on a Weeknight. I also have several Side Dish recipes posted in the blog – Side Dishes.

Now let’s get cookin”!

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Crispy Parmesan Potatoes

A simple side dish to compliment almost any protein.
Course Side Dish
Cuisine American
Keyword cheesy potatoes, potato, potatoes, Side Dish, side dish ideas
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 2 lb Baby Potatoes
  • 4 tbsp Avocado Oil
  • 1 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1 tsp Red Pepper Flakes
  • 1 cup Parmesan Cheese shredded
  • 1 tbsp Parsley

Instructions

  • Prepare all of the ingredients. Preheat oven to 425 deg.
  • On a baking sheet add potatoes, oil, garlic salt, onion powder and red pepper flakes. Toss around to coat. Place in oven for 25 minutes.
  • Remove baking sheet from oven and, using a potato masher, gently smash the potatoes just enough to break them open. Sprinkle with cheese and then parsley. Return to oven for 10 additional 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