Fried Pork Sandwich

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A few weeks ago, I was inspired by a fellow food blogger to make pickled mustard seeds. I didn’t even realize this was a thing outside of stone ground mustard. It was so super easy to make, it’s almost funny. But then I had to sort out how to use them. I have lots of ideas. But the first one I wanted to get to was this – Fried Pork Sandwich. It’s a breaded and crispy fried pork chop with marinated onions, cabbage, carrots and a special sauce all on a nice crispy baguette.

Fried Pork Sandwich

The pork is very close to a chicken-fried steak style preparation. And I opt to use avocado oil for frying. I realize it’s a little more expensive but it tastes so much better. Actually it’s not that the oil tastes better, it’s that you get to taste the actual food you have fried. It also has a very high smoke point – which means that you can get it very hot before it burns the food or itself. It also lasts longer in the pan, so you don’t have to keep adding more for each batch.

Fried Pork Sandwich

My family loves sandwiches – we often opt for them for weekend lunches when we are out and about. We love delis and breweries – which often have so many sandwich options. This sandwich is right there with the gourmet sandwiches you find at your favorite gastro pub. And it is a full meal deal on a roll – you don’t need a side at all.

Now Let’s Get Cookin’!

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Fried Pork Sandwich

A crispy, tender fried pork chop with marinated onions and pickled mustard seeds on a crusty roll.
Course Main Course
Cuisine American
Keyword marinated onions, mustard seeds, onions, pork, pork chops, sandwich
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 8 Pork Chops boneless, thin-sliced
  • 2 cup Flour
  • 1 tsp Paprika
  • 3 Eggs beaten
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 3 French Baguettes cut into thirds and halved
  • 1 cup Cabbage shredded
  • ½ cup Carrots shredded
  • 1 Red Onion thin Sliced
  • cup Red Wine Vinegar
  • ½ cup Pickled Mustard Seeds store bought or see recipe below
  • 1 cup Mayo
  • ½ cup Ketchup
  • ¼ cup Sweet Relish
  • Oil for frying

Instructions

  • Prepare all of the ingredients. Add enough oil to make ½ inch deep in frying pan and heat to medium-high.
  • Add red onions and red wine vinegar to mason jar and secure lid.
  • Combine mayo, ketchup and sweet relish. Cover and place in refrigerator until ready to make sandwiches.
  • Place a piece of pork between two pieces of cling wrap. Flatten with a mallet or rolling pin until about ¼ inch thick. Repeat with remaining chops. Make a dredging station: 1st plate – 1 cup of flour and paprika. 2nd plate – eggs, salt and garlic powder. 3rd plate – remaining flour. Dredge each piece of pork in the three plates. Place in hot oil for 4 minutes on each side. Remove to a paper towel covered plate.
  • Build the sandwich – Start with bottom roll, spread with mayo mixture. Place fried pork chop on top then pile with cabbage, carrots, and onion. Sprinkle with mustard seeds and then top roll, spread with mayo mixture.
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Pickled Mustard Seeds

A delicious, and versatile, homemade condiment to jazz up your burgers, sandwiches and pizzas.
Course Seasoning
Cuisine American
Keyword mustard seeds, pickled mustard seeds, shallots
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Resting Time 1 hour
Servings 1 pint

Equipment

  • 1- 1 pint Mason Jar with Lid

Ingredients

  • 1 cup White Vinegar
  • 1 cup Water
  • 1 cup Whole Mustard Seeds
  • ¼ cup Sugar
  • 1 tsp Salt
  • 1 Shallot thin sliced

Instructions

  • Add vinegar, water, salt and sugar to saucepan over medium heat. Cook until it bubbles.
  • Reduce heat to medium-low and add mustard seeds. Simmer for 30 minutes.
  • Reduce heat to low and add shallots. Simmer for 30 minutes more.
  • Remove from heat and allow to cool completely before transferring to mason jar. Secure with lid. Store in refrigerator for up to 1 month.

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!

7 Pizza Night Ideas w/ Recipes

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Pizza! Pizza! Pizza! If your family loves pizza as much as mine, then you have had to get creative with the types of pizza you are making. While I am all in for a classic pepperoni pizza most of the time but when it comes to dinner on a weeknight, I need something extra. I have collected my top seven pizza night ideas to share with you in this post so that you can be a little extra too!

Pizza Night Ideas

First, let’s talk about the dough. Right off, I want to say there is no shame in the refrigerated pizza dough game! If you opt to use a pre-made pizza dough, no worries at all. If you opt to use one of those pre-cooked pizza crusts, just make sure to skip the part where you pre-cook the dough before loading up the ingredients – nobody wants a burnt bottom. If you have time and patience, here is a really easy pizza dough recipe that you can use for all of these pizza ideas.

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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.

Pesto Chicken Pizza

The fresh and simple pesto sauce is what really makes this one of my very favorite pizza creations. It mixes so well with the ricotta cheese and garlicky chicken. If you like for your pizza to have a little bit of a kick, sprinkle some red pepper flakes over you slice before you eat it up.

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Pesto Chicken Pizza

This makes two rectangular pizzas that can be cut into 8 slices each.
Course Main Course
Cuisine American, Italian
Keyword Chicken, pesto, pizza
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • lb Chicken Breast
  • 2 Garlic Cloves minced
  • ½ lb Bacon cut into ½-inch pieces
  • 32 oz Ricotta Cheese
  • 2 Pizza Dough
  • 2 tbsp Avocado Oil
  • 2 tsp Italian Seasoning
  • 1 cup Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese shredded

For the Pesto

  • 2 cups Fresh Basil
  • 3 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 cup Cashews

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg
  • THESE INSTRUCTIONS ARE TO MAKE 1 PIZZA. You should have enough of everything to make 2 pizzas.
  • In a sauce pan over medium-high heat, add chicken and garlic. Add enough water to cover chicken. Let cook for 15 minutes.
  • On a parchment paper covered baking sheet, spread out pizza dough. Drizzle with half of the oil and sprinkle with half of the Italian seasoning. Place in oven and bake for 10 minutes.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
  • In a bowl, combine ingredients for pesto sauce and blitz with an immersion blender until creamy. You can also use a food processer to do this.
  • Build the pizza – spread half of ricotta cheese over pizza crust. Then spread half of pesto sauce over ricotta cheese, combining slightly. Sprinkle with half of chicken, half of mozzarella, half of bacon and then half of parmesan cheese. Place in oven and bake for 20 minutes.

Grilled Pizza

If you have never had pizza made on a grill or smoker, you have been missing out. This recipe will work with a grill, grill pan or a smoker. The sauce is so simple but really so so good, as it takes on the smoky flavors so well.

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Grilled Pizza

Delicious Grilled Personal Pizzas with a fresh made tomato sauce
Course Main Course
Cuisine American, Italian
Keyword Ham, mushrooms, Parmesan, pepperoni, personal pizza, pizza, red sauce, tomato
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • Pizza Stone

Ingredients

  • 2 Pizza Dough Recipe uncooked, rolled out and quartered
  • 1 cup Ham Steak diced
  • 1 cup Parmesan Cheese shredded
  • 1 cup Pepperoni diced
  • 1 cup Mushrooms chopped
  • 1 tsp Italian Seasoning
  • Flour for surface dusting

For the Sauce

  • 1 28oz can Whole Tomatoes
  • 1 tsp Basil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder

Instructions

  • Prepare all of the ingredients. Place pizza stone on grill and preheat to medium-high
  • In a bowl, add all sauce ingredients. Use your hands to break up the whole tomatoes and mix the sauce, leaving some chunks.
  • On a lightly floured cutting board (big enough for 4 pizzas), place the four pieces of dough. Gently fold over the edges of each piece to make a small crust.
  • Add roughly 2 tbsp of sauce to each pizza, spreading to edges. Sprinkle with about a tablespoon of parmesan. Top with ham, pepperoni, and mushrooms. Sprinkle with another tablespoon of cheese and some Italian seasoning.
  • Once grill is hot, transfer pizzas from cutting board to pizza stone (carefully!) and close lid. Cook for 15-20 minutes. Remove and let cool for 2-3 minutes before cutting into quarters
  • Repeat with second round of pizza. (NOTE – my stone can only handle 4 pizzas at a time. If you can get more in there, go for it!)
  • ***NOTE*** You can use different toppings for these pizzas – just like any homemade pizza.

Cubano Pizza

This might seem like a crazy idea for a pizza but its more like one of those “it’s so crazy it works” ways. The ricotta mixed with mustard and pickle juice has so much flavor. The slow cooked pork makes excellent tacos as well.

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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.

Chicken Bacon White Pie

Bacon and chicken are always so good together. Putting them on a pizza with three cheese really brings them even closer. The peppery arugula added on top has the exact amount of freshness this pizza pie needs.

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Chicken Bacon White Pie

Three cheese mixed with chicken and bacon over a focaccia style pizza crust.
Course Main Course
Cuisine American, Italian
Keyword bacon, Cheesy Chicken, Chicken Dishes, Chicken Recipes, pizza
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 2 Pizza Crusts store-bought or homemade (see recipe below)
  • 4 tbsp Avocado Oil
  • 4 Garlic Cloves minced
  • 2 tsp Basil
  • 1 lb Bacon cut in ½inch pieces
  • 32 oz Ricotta Cheese
  • 3 cups Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese shredded
  • 2 cups Arugula

For the Chicken

  • 2 lb Chicken Thighs boneless, skinless
  • 2 Garlic Cloves minced
  • 1 tsp Basil
  • 1 tsp Oregano

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • In a pot over medium high heat, add chicken and garlic. Cover with water and let boil for 15 minutes. Remove chicken from pot and chop. Toss with basil and oregano to coat.
  • Roll out pizza crust on baking sheet. Brush with 2 tbsp oil. Spread half of garlic and half of basil over top. Repeat with second crust. Put in oven for 8 minutes.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
  • To Build a Pizza – spread half of the ricotta cheese over crust. Top with one cup of mozzarella, half of chicken and half of bacon. Sprinkle with half cup of mozzarella and half a cup of Parmesan cheese. Repeat with second pizza. Put into oven for 15 minutes.
  • Remove from oven and top each pizza with fresh arugula. And slice into 8 pieces.

Garlic Shrimp Pizza

Shrimp on pizza is not super common, though it should be. A quick shrimp scampi style preparation combined with the fresh basil, make this a bright and light pizza creation. Your family is gonna feel a little bit fancy when you serve this one up.

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Garlic Shrimp Pizza

Garlicky Shrimp on a bed of ricotta cheese on perfect pizza dough!
Course Main Course
Cuisine American, Italian
Keyword Garlic, mozzarella, pizza, pizza dough, ricotta, shrimp, shrimp recipes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 2 Pizza Dough see recipe below
  • 2 tbsp Avocado Oil
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • lb Large Shrimp peeled, tail-off, deveined
  • 3 Garlic Cloves Minced
  • 4 tbsp Butter
  • 1 tsp Red Pepper Flakes
  • 1 tsp Italian Seasonings
  • 1 cup Fresh Basil torn in pieces
  • 16 oz Ricotta Cheese
  • 2 cups Mozzarella Cheese shredded

Instructions

  • Prepare all the ingredients. Preheat oven to 400deg.
  • If you using pizza dough recipe from below – prep until step 6. If using store bought dough, prep as directed on package (should at least partially cook before adding pizza toppings.)
  • Brush pizza dough with oil and sprinkle with garlic powder and parsley. Set aside.
  • In a saute pan over medium-high heat, add butter and garlic. Once melted add shrimp, red pepper flakes, and Italian seasoning. Cook for 5 minutes (doesn't need to be cooked all the way).
  • Spread half of ricotta on each pizza crust. Add half of shrimp (with melted butter) on each pizza crust. Sprinkle each crust with one cup of cheese and ½ cup of basil. Place in oven and cook for 10 minutes.

Sausage & Pepper Pizza

Sometimes I just get these cravings for a classic combo but you don’t want it exactly there. That’s when I start thinking outside the box and see how I can turn the flavor combo into a pizza, pasta, burger or taco. That’s how I ended up with this Sausage & Pepper Pizza.

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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.

Fiesta Chicken Taco Pizza

If you love queso – you are going to adore this pizza. It’s so easy to make, you will want to make it all the time. Sometimes I just make up a pan of it to dip chips in. The chicken and beans really make this a pretty hearty pizza slice that works for Taco Tuesday or Pizza Night.

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Fiesta Chicken Taco Pizza

A delicious Chicken taco on a pizza!
Course Main Course
Cuisine American, Mexican
Keyword chicken tacos, pizza, pizza dough, queso, taco, tacos
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 Pizza Dough Recipes see below
  • 1 Romaine Heart shredded
  • 2 15oz can Refried Beans
  • 3 Roma Tomatoes diced
  • 1 cup Sour Cream
  • 2 cups Cheddar Cheese shredded
  • ½ cup Cilantro chopped
  • ½ cup Taco Sauce

For the Chicken

  • lb Chicken Breast
  • 1 qt Chicken Broth
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 1 tsp Cumin

For the Queso

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 cup Chicken Broth
  • ½ cup Heavy Cream
  • 1 4oz can Green Chilies
  • 1 cup Cheddar Cheese shredded

Instructions

  • Prepare all of the ingredient. Preheat oven to 425deg.
  • In a sauce pan over medium-high heat, add all ingredients for chicken and let boil for 15 minutes. Remove chicken from pan and chop into small pieces.
  • In another sauce pan over medium heat, add butter, garlic powder and onion powder. Once melted whisk in flour to make roux. Cook 2 minutes then whisk in chicken broth. Cook 2 minutes then add heavy cream and green chilies. Cook 2 minutes then add cheese by handfuls until fully incorporated. Reduce heat to low.
  • Lay one pizza dough out on a parchment paper covered pans (baked for 15 minutes). Spread one can of refried beans over top. Top with half of chicken then half of queso sauce. Sprinkle with 1 cup cheddar cheese and half of cilantro. Repeat with second pizza dough. Place in oven for 20 minutes.
  • Remove from oven and sprinkle with lettuce, and tomatoes. Serve each piece with a dollop of sour cream and drizzle of taco sauce.

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!

Ginger Ramen

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If you need a very simple to make dinner – this is it! Ginger Ramen is so simple but so full of flavor. The combination of just a few ingredients meshes so well – your family is going to think it took you all day to make. This is the perfect soup to make after a long day as the weather gets colder. It will warm you up and make you feel all cozy inside. It is also really budget friendly, as the small number of relatively inexpensive ingredients don’t add up to a high cost.

Ginger Ramen

I usually like to use Rice Ramen by Lotus Foods, but our stores have been out of it lately. So I just used the old standby – Top Ramen. I just set the powder packets aside and use the bricks – which makes it even more budget friendly. You can use whatever type of ramen you usually do. You can also make this with glass noodles or thin spaghetti noodles – which ever you have on hand. Just be sure to adjust the cook time accordingly.

Ginger Ramen

Some people prefer to have more components to their ramen bowls. The simplicty of this ramen recipes is what makes it so perfect for weeknight meals. However, you could certainly add in a few extra ingredients. If you want to add some heat – a jalapeno cut in coins would work. If you want more veggies, I would suggest sliced mushrooms or bean sprouts. Want it to be more hearty? You could add in more chicken or some tofu.

Ginger Ramen

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Ginger Ramen

A quick and easy brothy soup with tons of scallions, garlic and chicken!
Course Main Course, Soup
Cuisine American, Asian
Keyword carrots, Chicken, chicken soup, Garlic, ginger, ramen, scallions, soup, soup recipes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • lb Chicken Breast
  • 2 qt Chicken Broth
  • 1 tbsp Lemongrass minced
  • ½ cup Fresh Ginger minced
  • 3 Garlic Cloves minced
  • 2 bunches Scallions chopped
  • ¼ cup Honey
  • ¼ cup Soy Sauce
  • ¼ cup Rice Vinegar
  • 1 cup Carrots shredded
  • 8 bricks Ramen

Instructions

  • Prepare all of the ingredients.
  • In a large stock pot over medium-high heat, add broth, ginger, garlic, lemongrass and chicken. Cook for 25 minutes.
  • In a bowl, combine scallions, honey, soy sauce and vinegar.
  • Remove chicken from pot and chop. Reduce heat to medium. Return chicken to pot. Add scallions mixture and cook for 10 minutes.
  • Add carrots and ramen bricks. Cook for 10 minutes more. Use thongs to break up the ramen while it cooks.

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!

Supreme Pizzadillas

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I can be indecisive sometimes – do I want pizza…do I want quesadillas? How about both of them made into one amazing meal. My favorite type of pizza is red sauce with Italian sausage crumbles, pepperoni, bell pepper and red onion – so that is exactly what I put in these Supreme Pizzadillas. And a super easy homemade Marinara Dip – which is a little thicker than pasta sauce, perfect for dipping.

Supreme Pizzadillas

These quesadillas are made with my favorite pizza toppings, so you can do what ever you like most. Just keep in mind that water content to things – if you add mushrooms, olives, or jalapenos, you will need to drain off extra liquid. Too much water content will sog out your quesadillas. You could also go total meat-lovers, with ham, bacon, pepperoni and sausage. You need a full sized decent griddle for this recipe – one that can cook at least 4 of these. So that everyone can eat hot food at the same time.

Supreme Pizzadillas

These are rather fillings quesadillas – so I didn’t serve a side dish. If you needed to stretch it, you could do a yummy green salad or mozzarella sticks as an appetizer. The marinara is also great for mozzarella sticks, fried calamari and cheesy bread. I serve my marinara in simple 8 oz ramekins. It is important to have something to hold the sauce instead of just putting it on the plate.

Supreme Pizzadillas

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Supreme Pizzadillas

All the yumminess of a supreme pizza inside a quesadilla with a homemade marinara dip.
Course Main Course
Cuisine American, Fusion, Italian, Mexican, Tex-Mex
Keyword bell peppers, Italian Sausage, marinara, mozzarella, pepperoni, pizza, quesadilla
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 8 Tortillas burrito size
  • 4 cups Mozzarella shredded
  • 1 lb Italian Sausage
  • 1 Green Bell Pepper diced
  • ½ Red Onion diced
  • ½ lb Pepperoni quartered
  • 1 tsp Garlic Powder
  • 1 tsp Sweet Italian Seasoning

For Marinara

  • 1 28oz can Crushed Tomato
  • 1 15oz can Tomato Paste
  • 1 tsp Garlic Powder
  • 1 tsp Italian Seasoning
  • 1 tsp Red Pepper Flakes
  • 1 tsp Dried Minced Onion
  • 1 tsp Parsley
  • 1 tbsp Sugar

Instructions

  • Prepare all of the ingredients.
  • In a saucepan over medium heat, add marinara ingredients. Stir to combine and cook 5 minutes. Reduce heat to medium-low and let simmer until ready to serve.
  • In a bowl, combine green peppers, red onions, pepperoni, garlic powder and Italian seasoning.
  • In a saute pan over medium-high heat, add Italian sausage. Cook and crumble until no longer pink. Add to pepperoni mix.
  • Preheat griddle to high. Build quesadillas: Add ¼ cup cheese, spoonful of pepperoni mix, then ¼ cup cheese to half of tortilla. Fold over and place on griddle. Cook for 5 minutes on each side. Repeat with remaining tortillas.
  • Cut each quesadilla into thirds. Serve with ramekin of sauce and 1 or 2 quesadillas per serving.

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!

Thai Lobster Bowl

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When you see lobster you might think – no way can I feed the whole family that. In actuality – when you make it at home, lobster isn’t really that much more than a steak or a nice roast. And while it might be a little scary – butter poached lobster is one of the easiest things to make, promise. These Thai Lobster Bowls are going to be a real win.

Thai Lobster Bowl

You need to start the cucumber salad first, to give it enough time to really come together. You can make it up to the night before if you like. One tip, if you want it to last longer – slice a little thicker on both the radishes and cucumbers. It really is a light and bright salad that would be good for lunch meal prepping.

Thai Lobster Bowl

If you aren’t sure how to remove the lobster tails from the shells, this is how I do it. Using kitchen shears, cut along each side of the underbelly (feet side). Then I lay the tail on a cutting board (feet down). Place a towel over the top of it and with the base of your palm give it a couple of good whacks along the tail. Then remove the tail and grab each side of the shell and pull apart to make the opening bigger. Gently remove the tail meat, pulling slightly to make sure you get all of the tail out of the shell.

Thai Lobster Bowl

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Thai Lobster Bowl

A super easy but so decadent rice bowl that your whole family is going to devour!
Course Main Course
Cuisine American, thai
Keyword cucumber, cucumber salad, lobster, rice, rice bowl
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Ingredients

For the Rice

  • 2 cups Long Grain Rice
  • 1 qt Chicken Broth
  • 1 tsp Ground Ginger
  • 1 15oz can Coconut Milk full-fat
  • 1 tsp Basil
  • ¼ cup Sriracha

For the Lobster

  • 9 Lobster Tails removed from shells
  • 1 stick Butter
  • 1 tsp Red Pepper Flakes
  • 3 Garlic Cloves minced

For the Cucumber Salad

  • 1 English Cucumber thin sliced
  • 3 Radishes thin sliced
  • ½ bunch Cilantro chopped½
  • ½ cup Apple Cider Vinegar
  • 1 tsp Sesame Seeds
  • 1 tsp Red Pepper Flakes
  • 1 tsp Basil
  • 1 tsp Ground Ginger

Instructions

  • Prepare all of the ingredients.
  • In a bowl, combine cucumber salad ingredients. Cover and place in refrigerator until ready to serve.
  • In a saucepan over medium heat, add all rice ingredients. Cover and cook for 17 minutes. Remove from heat, without removing lid, until ready to serve.
  • In a large saute pan over medium heat, add butter, garlic and red pepper flakes. Once melted, add lobster tails. Cook for 7-9 minutes. Remove from lobster and keep warm.
  • Add coconut milk, Sriracha and basil to melted butter. Increase heat to medium-high, while stirring to fully combine.
  • In a shallow bowl, add portion of rice. Place portion of cucumber salad to one side then in one or two lobster tails to each. Drizzle butter sauce over top of lobster and rice.

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 Chicken & Veg

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Chicken and vegetables is always a win! Chicken and veg in the slow cooker is even better when you get to come home and have dinner just about ready. What’s great about this Honey Chicken & Veg is how much flavor you get out of it and that it is an all-in-one meal. The potatoes, carrots, and green beans are all ready at the same time as the chicken – resulting in one of the easiest meals you will make all year!

Honey Chicken & Veg

This is a lot to put into a slow cooker – so you need at least a 7 quart one. You need at least that much depth and width. You want to try to lay out the veggies in a layer and then the chicken in a single layer, as best you can.

Honey Chicken & Veg

I used skin on, bone in chicken thighs for this recipe and I really think you should. But if you usually like breasts (white meat), you will need to at least do whole chicken breast – with the bone in. The bone gives a lot of the flavor to the recipe.

Honey Chicken & Veg

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Honey Chicken & Veg

A delicious sauce over chicken and veggies – all ready in the slow cooker
Course Main Course
Cuisine American
Keyword carrots, Chicken, crockpot, green beans, honey, potato, slow cooker
Prep Time 10 minutes
Slow Cooker Time 6 hours
Servings 6

Equipment

  • Slow Cooker (at least 7qt)

Ingredients

  • 8 Chicken Thighs bone-in
  • 1 lb Green Beans ends cut
  • 1 lb Whole Carrots tops trimmed
  • 1 lb Baby Potatoes

For the Sauce

  • 1 15oz can Tomato Puree
  • ¼ cup Soy Sauce
  • ¼ cup Honey
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Powder
  • 1 tsp Dried Minced Onion

Instructions

  • In a small bowl, combine sauce ingredients.
  • Add remaining ingredients to slow cooker. Pour sauce over top then secure lid. Cook on low for 6 hours.

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!

Meatball Mac & Cheese

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Comfort food is a staple in my house. Some people have a more stringent definition of what comfort food is – but for me, it’s any food that makes you feel like you are home. Basically any types of food that you can taste the love in. This Meatball Mac & Cheese is exactly that. You can taste the care taken to make the meatballs and love whisked into the simple cheese sauce. It just tastes like home.

Meatball Mac & Cheese

I almost always prefer to combine pork and beef for my meatballs, burgers and meatloaves. They complement each other so well. I also really love using crushed up pork rinds instead of bread crumbs – it helps me stick with my semi-keto lifestyles. I also just like that it gives it just an extra layer of flavor.

Meatball Mac & Cheese

Honestly, being able to scratch make mac and cheese is something every human should conquer. Because, first, it’s really not that hard, and second, everyone needs mac and cheese on a hard day. This is the simplest, tried and true mac & cheese recipe that can be used for so many things. Check in out on a burger in my Mac & Cheese Burger recipe.

Meatball Mac & Cheese

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Meatball Mac & Cheese

Add something extra to the classic mac & cheese with delicious meatballs
Course Main Course
Cuisine American
Keyword baked mac & cheese, bakes, casseroles, cheese, mac & cheese, meatballs, Pasta, pasta dishes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 15oz can Diced Tomatoes
  • 1 cup Cheddar Cheese
  • 1 tsp Parsley
  • 1 lb Short Pasta shells, macaroni, rotini, etc.

For the Meatballs

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 cup Pork Rinds crushed
  • ½ cup Parmesan Cheese grated
  • 1 tsp Red Pepper Flakes
  • 1 tsp Garlic Powder

For Cheese Sauce

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 4 tsp Flour
  • 2 cup Chicken Broth
  • 1 cup Heavy Creame
  • 2 cup Cheddar Cheese shredded

Instructions

  • Prepare all of the ingredients. Preheat oven to 400def. Start water boiling for pasta.
  • In a bowl, combine meatball ingredients. Form into 1-inch meatballs. Line out on a parchment paper covered baking sheet. Put in oven and back for 10 minutes.
  • Add pasta to boiling water. Cook for 4 minutes less than directed on package. Drain in colander and rinse with cool water.
  • In a saucepan over medium-high heat, add butter and garlic powder. Once melted, whisk in flour and cook for 3 minutes. Whisk in chicken broth and cook for 2 minutes. Whisk in heavy cream and cook for 2 minutes. Whisk in cheese and cook cook for 3 minutes.
  • Add diced tomatoes to 13×9 baking dish. Pour pasta over top. Add cooked meatballs to dish. Pour cheese sauce over and stir to combine. Sprinkle with additional cheese and parsley. Place in oven and cook for 20 minutes.
  • Let sit for at least 5 minutes before serving.

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!

Mashed Potato Bowl

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Do you ever just really need some homecooked comfort food? I know I do! And that was the inspiration for this Mashed Potato Bowl recipe. I wanted all of my favorite comfort food in one bowl and that’s exactly what I got. The pot roast comes out so tender and juicy, it literally falls apart. The mashed potatoes are just the right amount of creamy. And the gravy is bursting with flavor.

Mashed Potato Bowl

I put my pot roast in the slow cooker because I love how easy it is. If you don’t have a slow cooker or prefer to make it in the oven, that would work too. You just want to have really tender fall apart meat in the end so that you can eat this as a bowl – no need for a knife. I also like the slow cooker because you get all those juices to make the gravy with.

Mashed Potato Bowl

This is a hearty dish of food – so sides aren’t really necessary. I just added a dinner roll for sopping up gravy and called it good. There were not any leftovers at all on this one – my daughter even licked the mashed potato spoon to get the last bits.

Mashed Potato Bowl

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Mashed Potato Bowl

Comfort Food in a bowl – mashed potatoes, pot roast, corn and gravy!
Course Main Course
Cuisine American
Keyword beef, corn, crockpot, gravy, pot roast, potato, slow cooker
Prep Time 10 minutes
Cook Time 45 minutes
Slow Cooker Time 8 hours
Servings 6

Equipment

  • Slow Cooker (at least 7 qt)

Ingredients

For the Pot Roast

  • 3 lb Pot Roast
  • 1 White Onion quartered
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 3 Garlic Cloves minced
  • 1 qt Beef Broth

For the Potatoes

  • 3 lb Russet Potatoes peeled
  • 1 cup Heavy Cream
  • 4 tbsp Butter melted
  • 1 tsp Salt
  • 1 tsp White Pepper

For the Corn

  • 2 15oz can Sweet Corn drained
  • 4 tbsp Butter
  • 1 tsp Garlic Salt

For the Gravy

  • 4 tbsp Butter
  • 4 tbsp Flour

Instructions

  • Add all pot roast ingredients to slow cooker. Secure lid and cook on low for 8 hours.
  • In the last 30 minutes of roast cook time, start water boiling for potatoes.
  • Add potatoes to boiling water and cook for 20 minutes.
  • Add corn ingredients to saucepan and cook on medium-low until ready to serve.
  • Drain potatoes and transfer to bowl. Add remaining potato ingredients and blitz with immersion blender until smooth.
  • Remove pot roast from slow cooker (reserve juices) and let rest on cutting board while making gravy.
  • In a saute pan over medium-high heat, melt butter. Whisk in flour and cook for 3 minutes. Ladle juices from slow cooker into pan and continue to whisk. Reduce heat to medium-low.
  • Use a fork to pull apart pot roast.
  • Build a bowl – start with a portion of potatoes and ladle gravy over top. Add potion of corn to side of bowl. Lay pieces of roast down center of bowl and ladle additional gravy over top. Garnish with parsley, if desired.

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!

Simple Dumpling Soup

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Whenever we order Dim Sum in my house, I always have to get extra dumpling soup. Some places might call it wonton soup – but either way, it’s an absolute favorite for my fam. What I like is that you can make it a bunch of different ways, using different broth flavors, different dumpling fillings, different veggies. For this particular recipe, I went with a beef base and adding in bok choy.

Simple Dumpling Soup

As with all soups, longer is better. So if you want to let the broth cook longer than 30 minutes before you start putting the goodies in, by all means, please do. Just be sure to keep the veggies and dumplings out until the last bit of cooking. They will get mushy and start to fall apart if you put them in for too long before you take it off the heat. You will need a large stock pot. I really love my Ninja Foodi 8qt pot – it gives me plenty of room for my soups.

Simple Dumpling Soup

I served this up with a bit of a feast with some Spicy Asian Drumsticks that I made in the slow cooker and a quick Egg Fried Rice. You could serve this soup as a main dish on its own or you can pair it with your favorite Asian dish – like lo mein or stir fry.

Spicy Asian Chicken

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Simple Dumpling Soup

A delicious and easy soup, perfect for a rainy day that needs warming up.
Course Main Course, Soup
Cuisine American, Asian
Keyword beef, dumpling, soup, soup recipes
Prep Time 10 minutes
Cook Time 55 minutes
Servings 6

Ingredients

  • 3 qt Beef Broth
  • 1 tbsp Fresh Ginger grated
  • 4 Garlic Cloves minced
  • 1 tbsp Dried Minced Onion
  • ½ cup Soy Sauce or Coco Aminos
  • 1 cup Mini Sweet Peppers cut in coins
  • 1 cup Carrots shredded
  • 3 lb Gyoza Dumplings veggie or pork, fresh or frozen
  • 2 Small Bok Choy ends cut off
  • 1 tbsp Sesame Seeds

Instructions

  • Prepare all of the ingredients.
  • In a large stock pot over medium-high heat, add broth, soy sauce, ginger, garlic and onion. Bring to a boil then reduce heat to medium and cook for 30 minutes.
  • Add peppers and carrots and cook for another 10 minutes.
  • Add dumplings and cover pot with lid. Cook for 10 minutes more.
  • Add bok choy and replace lid. Cook another 5 minutes. Serve with a sprinkle of sesame seeds.

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!

Creamy Chili Soup #slowcooker

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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

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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!

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