Chicken Teriyaki Ramen

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We are a soup all year kind of family and I think more people are than we realize. There is more to soup than warming your belly up with its cold out, there is something about it making you feel warm from a hug. This Chicken Teriyaki Ramen is going to do just that for your family, no matter what time of the year you make it. The rich flavors of the soy, ginger and garlic mixed with the sweet twang of the teriyaki sauce is undeniable and the slightly jammy egg just sets it all off.

Yes….I used a store bought teriyaki sauce, don’t come for me. I do absolutely love to make sauces but I have yet to master the teriyaki and so I don’t want to give you a subpar attempt when there are some great ones on the shelf – or maybe you have your own recipe. Whatever works for you and your kitchen. I like to use the Kikkoman® Original Takumi Collection Teriyaki Sauce for this recipe. Its got a great flavor and it doesn’t burn up in the oven like some other ones that have too much sugar in them.

Chicken Teriyaki Ramen

I have a very particular way of boiling eggs but it works for me and that’s why I am sticking with it. The first part is adding the eggs to boiling water and not at the start of the boil. This allows you to control the cook time more effectively. The second part is moving them to an ice bath to stop the cooking process. You can make a perfect 7 minutes jammy egg and it will turn to full hard boil if you just remove it from the boiling water and let it sit. I also find that this process helps then peel fairly easily. To peel them, I usually tap each end on the counter to crack it, then rub back and forth between my palms and egg will come right out.

Chicken Teriyaki Ramen

Plating ramen is almost as much of an art as making! I have learned that making the noodles separate helps them stay intact in the soup better. It also helps you with good portioning. That’s why I like to start with the noodle on bottom and build up from there. It also makes it a little easier to customize when you don’t just put everything into one pot.

Chicken Teriyaki Ramen

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Chicken Teriyaki Ramen

A delicious combination of two Asian inspired favorites – Chicken Teriyaki and Chicken Ramen – all in one bowl!
Course Main Course, Soup
Cuisine American, Asian
Keyword broth, carrots, Chicken, chicken ramen, corn, mushrooms, ramen, ramen eggs, teriyaki, teriyaki chicken
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 12 Chicken Thighs boneless skinless
  • 1 20oz Bottle Teriyaki Sauce I like Kikkoman
  • 3 qt Chicken Broth
  • 1 tbsp Fresh Ginger
  • 6 Garlic Cloves minced
  • cup Soy Sauce
  • 2 15oz can Sweet Corn
  • 1 tbsp Toasted Sesame Seed Oil
  • 2 Carrots cut in matchsticks
  • 2 cups Baby Bella Mushrooms sliced
  • 8 Ramen Bricks
  • 6 Large Eggs
  • 4 Green Onions chopped
  • Sesame Seeds

Instructions

  • Preheat oven to 375degF.
  • Add chicken thighs and entire bottle of teriyaki sauce to a 13×9 baking dish. (I line mine with parchment paper so it's easier to clean up). Place in hot oven for 30 minutes.
  • In a large pot over medium heat, add broth, ginger, garlic, soy sauce, corn, sesame oil, carrots, mushrooms, and half of green onions. Cover with lid and let cook until ready to serve.
  • In a large sauce pan over medium-high heat, add enough water to cover eggs and bring to a boil. Once at a rolling boil add eggs and cook for exactly 7 minutes. Remove eggs to ice bath (have ice cubes, half cold water). Let rest until ready to plate.
  • In the sauce sauce pan over medium high heat, add more water. Bring to a boil and add ramen blocks. Cook until desired doneness. Drain off most of the water.
  • Peel each egg and slice in half lengthwise.
  • After letting chicken rest for 5 minutes, transfer pieces of chicken to cutting board (do not discard sauce) and slice each piece.
  • Build the bowl, start with a portion of ramen noodles. Ladle over portion of veggies and broth. Lay potion of chicken to one side of bowl and add egg. Ladle teriyaki sauce over chicken. Sprinkle bowl with remaining green onions and 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!

Jalapeño Dill Potato Salad

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It’s almost summertime – which means the backyard dinner times are in full effect at the Forrest Casa. Potato salad is a serious staple for me and my family. But you know I don’t make the same thing over and over. My latest concoction has a little bit of a kick and it’s so very delish. The combination of jalapeno and dill is just so yum. You get the spicy heat of jalapeno with the bright freshness of dill that just dance your mouth.

Jalapeño Dill Potato Salad

What I love most about this recipe is the simplicity. You don’t need a ton of add ins to make your potato salad the talk of the town. You just need the few ingredients you include to be that good! And that is exactly, what this potato salad is – you will have everyone asking you for the recipe and I got no problem with you claiming it as you own.

Jalapeño Dill Potato Salad

The dressing is what really makes this potato salad works so well. It is simple but powerful component that is going to have all your friends and family asking for the recipe. It is important to use fresh (not pickled) jalapenos, as you cannot control the heat level with pickled jalapenos. You also want to use fresh dill if possible, as you don’t get the same brightness with dried dill.

Jalapeño Dill Dressing

It goes great with any meat that is being prepped because it doesn’t have any sort of specific flex outside of the jalapeno. You can serve it with some ribs, brisket, pulled pork, or chicken skewers like I did. You could have it with hot dogs, brats, hamburgers, or a big fat steak. It also lends itself to a great veggies side like grilled summer squash, asparagus, green beans, or grilled corn on the cobb (like I served).

Jalapeño Dill Potato Salad

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Jalapeno Dill Potato Salad

Definitely not your grandma's potato salad – this one has a spicy modern twist that you are going to love
Course Salad, Side Dish
Cuisine American
Keyword boiled eggs, dill, egg, jalapeno, jalapeno dill dressing, potato, Potato Salad
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 3 lb Baby Red Potatoes
  • 6 Large Eggs
  • 3 Celery Ribs diced
  • 6 Green Onions diced
  • 1 Jalapeno Dill Dressing recipe see below

Instructions

  • Start boiling water for potatoes in a large pot. Start boiling water for eggs in a large pot.
  • Once water is boiling for potatoes, add potatoes and cook until fork tender. Drain in a colander and let cool.
  • Once water in boiling for eggs, add eggs and cook for 15 minutes. Remove to ice bath (half ice, half water). Let cool.
  • Mix dressing as directed in the recipe below.
  • Once eggs are cooled, peel them and chop. Add to a large bowl, along with celery, green onions and dressing.
  • Once potatoes are cooled, cut each in half (quarters if they are larger) and add to bowl with eggs. Gently toss to coat. Serve right away, or cover and let chill further. Will keep for up to 5 days in an airtight container in the refrigerator.
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Jalapeño Dill Dressing

A creamy dressing with a little kick that will want to use on salads, sandwiches and as a dip!
Course Dressing
Cuisine American
Keyword dill, dressing, Garlic, jalapeno, lemon
Prep Time 10 minutes
Servings 2 cups

Equipment

  • 1 Food Processor

Ingredients

  • 1 Whole Jalapeno rough chopped
  • ½ cup Fresh Dill rough chopped
  • 1 cup Mayonaise
  • ¾ cup Heavy Cream
  • ¼ cup Lemon Juice
  • 1 tbsp Minced Garlic
  • 1 tbsp Chives
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Onion Powder
  • 1 tsp Parsley

Instructions

  • Place all of the ingredients into the food processor and pulse for 1 minute to breakdown the bigger chunks.
  • Use the high setting to combine until desired level of creaminess. You can use it right away or save it in an airtight container for up to 5 days in the refrigerator.

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!

Jalapeno Dill Dressing

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Making my own dressings has been something I wanted to do for years but could never figure out what the secret taste was for creamy dressings. And then one day it hit me – CHIVES! That’s what makes it have that perfect harmony. So now I play with variations of the my ranch dressing recipe all the time. And my latest concoction is this Jalapeño Dill Dressing. It is a creamy style dressing with the bright flavor of dill and the spicy kick of fresh jalapeno.

Jalapeño Dill Dressing

Before you click away for fear of the spice – you can totally control the heat level of this dressing by removing the seeds and ribs of the jalapeno, and just leaving the great flavor. When I make it for the whole family to use, I cut the pepper in half and scoop out one side but not the other. This gives us a heat level the whole family can enjoy. If you get it made and it’s too much for your tastes, you can add a little more lemon juice and/or heavy cream and it will balance out.

Jalapeño Dill Dressing

I used fresh dill in this preparation. For the most part, I am not one that says everything has to be fresh herbs – mostly because you have to use to much of it when its fresh to get the same flavors. If you use quality dried herbs, you can achieve great flavor. However for this particular recipe, I like the fresh dill because I like the better color you get from it. The dressing ends up with a lovely green hue that just makes it so fun.

Jalapeño Dill Dressing

The thing I really love about making my own dressings is that I get to decide on the thickness of the dressing. If I am using it for a dip, then you want it a little thicker. But if you want to put it on a salad you want it a little thinner so that you can get a good even spread. On this particular batch, I used it to make some Jalapeno Dill Potato Salad! It is a simple red potato and boiled egg combination that really sings with this dressing on it – perfect for your next backyard BBQ.

Jalapeño Dill Potato Salad

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Jalapeño Dill Dressing

A creamy dressing with a little kick that will want to use on salads, sandwiches and as a dip!
Course Dressing
Cuisine American
Keyword dill, dressing, Garlic, jalapeno, lemon
Prep Time 10 minutes
Servings 2 cups

Equipment

  • 1 Food Processor

Ingredients

  • 1 Whole Jalapeno rough chopped
  • ½ cup Fresh Dill rough chopped
  • 1 cup Mayonaise
  • ¾ cup Heavy Cream
  • ¼ cup Lemon Juice
  • 1 tbsp Minced Garlic
  • 1 tbsp Chives
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Onion Powder
  • 1 tsp Parsley

Instructions

  • Place all of the ingredients into the food processor and pulse for 1 minute to breakdown the bigger chunks.
  • Use the high setting to combine until desired level of creaminess. You can use it right away or save it in an airtight container for up to 5 days in the refrigerator.

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!

Hamburger Steaks w/ Mushroom Bacon Gravy

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Comfort food is definitely my comfort zone, and this recipes falls right into it! I have three words for you – Mushroom….Bacon….Gravy! How can anything go wrong with that delicious collection of words? Hamburger Steaks w/ Mushroom Bacon Gravy is a stick to your ribs, hometown hearty meal that is going to wrap the whole family in a warm hug!

Hamburger Steaks w/ Mushroom Bacon Gravy

Mushroom gravy is a pretty classic home cook recipe. I wanted to give it a modern twist by bringing in the bacon! Because come on – everything is better with bacon. And before people come at me for that statement – yes I eat bacon on donuts and ice cream – even had it in an old fashioned! Life is better with bacon! I am lucky to have super sharp kitchen knives, so I cut the raw bacon into thin pieces. If you prefer, you can cook the bacon whole, then chop it up after. Either will get you the same bacon bits running through the gravy.

Hamburger Steaks w/ Mushroom Bacon Gravy

This is a very heavy rich dish. If you wanted to lighten it up some, you could swap out cauliflower for the potatoes. Rice would also work as a base really well too. This type of meal is what I like to call a Sunday Supper style meal. Its a hefty dish that you want to linger over and visit with your family and friends.

Hamburger Steaks w/ Mushroom Bacon Gravy

I will let you know I got two complaints from the family on this one – first – I didn’t make ENOUGH of the gravy 😂 and second – I didn’t give them bread to sop up the gravy. Yes the gravy is that good! I probably should have planned on a dinner roll with it, but we definitely had plenty to eat that night, lol.

Hamburger Steaks w/ Mushroom Bacon Gravy

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Hamburger Steaks w/ Mushroom Bacon Gravy

Classic comfort food with a modern twist, this mushroom bacon gravy over a ground beef steak and mashed taters, is sure to make your family happy.
Course Main Course
Cuisine American
Keyword bacon, ground beef, ground beef recipes, mashed potatoes, mushroom gravy, mushrooms, potato
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6

Ingredients

For the Potatoes

  • 3 lb Russet Potatoes peeled
  • 4 tbsp Butter
  • 1 cup Milk
  • 1 tsp Salt
  • 1 tsp Black Pepper

For the Hamburger Steaks

  • 3 lb Ground Beef
  • 1 cup Pork Rinds crushed
  • ¼ cup Worcestershire Sauce
  • 3 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley

For the Mushroom Bacon Gravy

  • 6 slices Bacon cut into ¼inch bits
  • 1 Small Yellow Onion minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
  • 4 tbsp Butter
  • 4 tbsp Corn Starch
  • 1 qt Beef Broth
  • 2 cups White Mushrooms rough chopped
  • ¼ cup Worcestershire Sauce

Instructions

  • Start water boiling for potatoes. Preheat oven to 400degF.
  • Add potatoes to boiling water.
  • In a mixing bowl, combine hamburger steak ingredients. On a large parchment paper covered baking sheet, press meat mixture out to even layer (about ¾inch thick). Place in oven and bake for 30 minutes.
  • In a large saute pan over medium-high heat, add bacon, onions, salt pepper and parsley. Cook until bacon is crisp, then add butter. Once melted add corn starch and let cook another 3 minutes. Next whisk in beef broth. Reduce heat to medium-low, add mushrooms and Worcestershire. Cover and let simmer until ready to serve, stir occasionally.
  • Carefully remove hamburger steaks from oven and drain off excess grease. Cut into 6 equal squares.
  • Once the potatoes are fork tender, gently drain in colander. Add to clean bowl with remaining potato ingredients. Mix and mash to desired level of mashed.
  • Add a portion of potatoes to the plate. Place a square of hamburger steak on top and then ladle on gravy.

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 Rice Bowls

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Rice, veggies and a protein is such a great starting point for a dinner idea. And it can really go anywhere from there. I decided to go down the Asian adjacent path and make my version of the honey chicken with this simple honey sauce. Honey Chicken Rice Bowls is a quick meal, perfect for weeknights, that is great for getting a well balanced meal in with minimal effort. Broccoli and bell peppers are probably the two most loved vegetables in my house – all 6 of us love them – so I do cook with them often. Which made this weeknight creation a new staple on our menu rotation.

Honey Chicken Rice Bowls

The slightly spicy honey sauce is the star of this dish. It is so simple but has such a great flavor, you will want to keep it as a dipping sauce idea next time you make wingers or tenders. I use a local orange blossom honey, but whatever honey you have is fine. You are welcome to swap out the soy sauce for coco aminos if that’s your preference. The hoisin sauce gives it that quintessential Asian rice bowl flare. This sauce is not as thick as you might expect. And that’s because the chicken doesn’t have a super thick coating on it. It is a light seasoned flour layer with a pan fry. So you don’t want to have the sauce too thick either, otherwise it will just all slide off.

Honey Chicken Rice Bowls

By roasting the veggies in the oven, they keep their bite, so you get that great texture in each bite. With the garlic and ginger powder, you get just enough flavor to round out the meal. I used onions, bell peppers and broccoli because my whole family loves them all. So no special plates on this one in my house. You could totally do some different veggies, just make sure you cut them to cook at the same rates, so you don’t get one wilty veggie and that’s basically still raw.

Honey Chicken Rice Bowls

This is a fairly hearty full meal with a good sized portion of the veggies. I do think I might have served up a few spring rolls or gyoza with them if I had thought of it before hand. It was missing it, it’s just would have been nice to use up more of that yummy sauce with!

Honey Chicken Rice Bowls

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Honey Chicken Rice Bowls

A quick meal with roasted veggies and chicken with a delicious sweet and spicy honey sauce
Course Main Course
Cuisine American, Asian
Keyword bell peppers, broccoli, Chicken, ginger, honey, rice, rice bowl
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 2 cup Rice
  • 1 qt Chicken Broth
  • 2 cups Broccoli Florets
  • 1 Medium White Onion cut in strips
  • 1 Red Bell Pepper cut in strips
  • 1 tsp Garlic Powder
  • 1 tsp Ginger Powder
  • Cooking Spray
  • Sesame Seeds for garnish

For the Chicken

  • 2 lb Chicken Thighs boneless, skinless, cut into 1-inch chunks
  • 1 cup Flour
  • 1 tsp Ginger Powder
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • ½ cup Butter

For the Sauce

  • ½ cup Butter
  • ½ cup Honey
  • ½ cup Soy Sauce
  • 1 tsp Red Pepper Flakes
  • 1 tbsp Hoisin Sauce

Instructions

  • Preheat oven to 400degF.
  • Spread broccoli, onion, and bell peppers out on a parchment paper covered baking sheet. Spray with cooking spray then sprinkle with garlic and ginger powder. Bake in oven for 20 minutes.
  • In a sauce pan over medium heat, add rice and chicken broth. Cover with lid and let cook for 17 minutes. Remove from heat, but do not remove lid until ready to make the bowls.
  • In a smaller sauce pan over medium low heat, add sauce ingredients. Let melt and combine. Continue to stir and simmer while preparing chicken.
  • In a mixing bowl, combine flour, ginger powder, garlic powder and parsley. Add chicken chunks and toss to coat.
  • In a large frying pan over medium-high heat, melt butter. Once melted, starting frying chicken chunks in batches and remove to a paper towel covered plate. (Try to shake off excess flour mixture before adding to hot butter).
  • To build the bowl, start with a portion of rice. Add a portion of chicken on one side and a portion of veggies on the other. Spoon honey sauce over chicken, and add a drizzle over veggies. Sprinkle with 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!

Sausage & Peppers Rice

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Just like with burgers and pizzas, I feel like you can turn just about any classic flavor profile into a One Pot meal! And that is exactly what I was out to prove with this Sausage & Pepper Rice recipe – an all in one pot rice dish with the classic flavors of sausage & peppers sandwich, right now to the melty provolone cheese on top! The rice does such an amazing job of taking on the flavors of the seasonings to make an almost undone sausage!

Sausage & Peppers Rice

You do need at large – 12 inch or more – saute pan. This is a pan that has a wide flat bottom and side walls at least 3 inches tall with a lid. Cast iron would work as well, as long as you have a lid for it. I have the Ninja Kitchen 12 inch 5 quart saute pan for these one pot meals. They have the versatility of a frying and cooking the meats and still have the depth to cook pastas and rice thoroughly. And no this is not a Ninja Kitchen ad – I just love my Ninja Kitchen Pans so much!

Sausage & Peppers Rice

I know not everyone likes or even puts mushrooms on their sausage and pepper sandwiches – but I very much prefer it! Its a great earthy addition to the veggie mix. You may also think it’s a bit much in the garlic department but I’m just gonna flat out say it – you can never have too much garlic! It’s my opinion and I’m sticking to it!

Sausage & Peppers Rice

This is a super hearty and filling dish, so sides are not necessary at all. Really you have all that you need – your meat, veg and starch – all in the dish. But if you wanted to spread it out and just mix it up, a salad and or dinner roll would be good with it for sure!

Sausage & Peppers Rice

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Sausage & Peppers Rice

A one pot rice dish with the classic flavors of a sausage & peppers sandwich.
Course Main Course
Cuisine American
Keyword bell peppers, mushrooms, provolone, rice, Sausage
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 lb Ground Pork
  • 1 tsp Coarse Black Pepper
  • 1 tsp Salt
  • ½ Medium Yellow Onion minced
  • 6 Garlic Cloves minced
  • 1 tsp Cumin
  • 1 tsp Red Pepper Flakes
  • 1 Red Bell Pepper diced
  • 1 Green Bell Pepper diced
  • 1 cup White Mushrooms sliced
  • cup Long Grain Rice
  • qt Beef Broth
  • 6 slices Provolone Cheese
  • ½ tsp Oregano

Instructions

  • In a large saute pan over medium high heat, add pork, pepper, salt, onion and garlic. Cook and crumble for 4 minutes then add cumin, red pepper flakes, bell peppers and mushrooms. Cook another 4 minutes. Then add rice and cook, while stiring another 4 minutes.
  • Add broth and bring just to a bubble. Reduce heat to medium and cover pan. Let cook for 30 minutes.
  • At the end of the cook time, remove pan from heat. Remove lid and quickly lay slices of cheese in a single layer evenly over top of rice, sprinkle with oregano and return lid. Let sit until cheese is melted (about 5 minutes).

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!

Sloppy Joe Sliders

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Everything is infinitely better when served on a slider – especially these Sloppy Joe Sliders! You get all those classic comfort flavors of a sloppy joe, with the addition of some cheese and slapped on a slider roll. Your are going to get requests to make this super easy – done in 30 minutes – dinner over and over again. These sliders are a perfect weeknight meal or a great idea for #SliderSundays!

Sloppy Joe Sliders

I like to use both ground pork and ground beef for these. It gives a nice flavor with the little bit of extra fat. I also like to add the sweetness of maple syrup and the smokiness of Bourbon to give it a depth of flavor. I especially use my Maple Bourbon Recipe for the sauce of this. If you don’t have or don’t like bourbon, you could omit it, or replace it with some whiskey or beef broth. You just need to get that liquid in there for the sauce. You can also use honey instead of maple syrup, again if you don’t have any or don’t like the flavor.

Sloppy Joe Sliders

Traditionally, Sloppy Joes don’t have cheese, but you know I like to put cheese on basically everything I can. It actually is functional as well as flavorful. The cheese helps to hold the loose meat on the roll a little better, like any good food glue would. I used some simple dinner rolls for this – the kind that are all connected and come in the paper “pan” ready for warming up in the oven. You could also use the ever popular Hawaiian Rolls for this recipes too.

Sloppy Joe Sliders

The side possibilities are endless too – you could go fries or tots, you could go potato or pasta salad, you could have some steamed veggies and side salad. Really anything could go with these sliders.

Sloppy Joe Sliders

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Sloppy Joe Sliders

Everything in infinitely better when served on a slider – especially these Sloppy Joe Sliders.
Course Main Course
Cuisine American
Keyword cheese, ground beef, ground pork, sliders, sloppy joe
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 sliders

Ingredients

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • ½ Small Yellow Onion minced
  • 4 Garlic Cloves minced
  • 1 15oz can Tomato Puree
  • ¼ cup Worcestershire Sauce
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • ¼ cup Maple Syrup
  • ¼ cup Bourbon I use Jim Beam
  • 6 slices Cheddar Cheese
  • 12 Dinner Rolls
  • 1 tbsp Everything Seasoning
  • Cooking Spray

Instructions

  • Preheat oven to 350degF.
  • In a large saute pan over medium-high heat, add ground beef, ground pork, onion and garlic. Cook and crumble until no longer pink. Reduce heat to medium.
  • Add tomato puree, Worcestershire sauce, cumin, chili powder, salt, pepper, maple syrup and bourbon. Stir to combine and cook another 5 minutes.
  • Split dinner rolls to make a top and bottom. Place the bottom layer on a parchment paper covered baking sheet. Spoon meat mixture evenly over top of roll bottoms. Cover with cheese slices.
  • Place roll tops over cheese. Spray with cooking spray and sprinkle with everything seasoning. Place in oven and back for 10 minutes.
  • Remove from oven and let sit for at least 5 minutes before cutting to separate individual sliders. Serve 2-3 per person.

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!

Lemon Rosemary Chicken

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A classic and simple chicken dish that you are going to want to repeat over and over. Lemon Rosemary Chicken is one of those back pocket recipes that you pull out when you are in a hurry, need something that doesn’t require a lot of attention or just want some good ol’ comfort food. It is a very simple preparation, and you are likely to have all the ingredients on hand – making this a win-win weeknight dinner idea.

Lemon Rosemary Chicken

You probably notice that I like to use bone-in chicken thighs often. Me and my family just prefer the flavor of dark meat, so I tend to use it whenever I will be serving an intact piece of meat. If you prefer chicken breast, you could absolutely swap out for 6 breasts instead. Just be sure to adjust the cooking time to ensure that they are cooked through and check the internal temperature before serving. I also like to remove the skin from the chicken thighs because I don’t care for chicken skin that is not crispy.

Keeping with the classic comfort food feel, I made some traditional mashed potatoes and garlicy green beans. For my green beans, I just put fresh green beans in a 13×9 baking dish. Cut up a stick of butter and evenly add it to the pan. Then about 2 tablespoons of minced garlic and a teaspoon each of salt and pepper. In the oven at 375degF for 20 minutes.

Now Let’s Get Cookin’!

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Lemon Rosemary Chicken

A classic and simple chicken dish that you are going to want to repeat over and over
Course Main Course
Cuisine American
Keyword Chicken, chicken thighs, lemon, rosemary
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 8 Chicken Thighs bone-in, skin removed
  • ¼ cup Lemon Juice
  • ½ cup Butter
  • 2 tsp Rosemary
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder

Instructions

  • Preheat oven to 375degF
  • Place chicken thighs in a single layer in a 13×9 baking dish. Drizzle evenly with lemon juice.
  • Cut butter into eight 1 tablespoon pats and place one pat on each piece of chicken.
  • Combine seasonings and then sprinkle evenly over chicken. Place in oven and bake for 40 minutes.
  • Crank oven up to Broil and cook chicken for 5 minutes more.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Tuesday Beans & Rice

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There is something so wonderful about a one pot meal – you get to bring together a variety of ingredients to make a delightful creation for your family. This particular meal – Tuesday Beans & Rice – brings together onions, garlic, bell peppers, and smoked sausage for a very tasty rice and beans dish. One pot meals are especially perfect for weeknight meals, as they cut down on clean-up after and usually require minimal attention once you get everything into the pot. This recipes nails both of those points.

Tuesday Beans & Rice

The name from this dish came from a Facebook comment that I got on my personal account when I posted my daily meal pic. Yes, I test out my new recipes and take pics to share with FB friends before sharing them to the blog! Well I still hadn’t figured out what to call this dish so I sad just that. It happened to be Tuesday and one friend just said – looks like a tasty Tuesday dinner to me. And here we are…

Tuesday Beans & Rice

This type of recipe is one I like to refer to as a clean out the kitchen recipe. I usually come up with them when I need to clear some stuff out of the pantry or fridge and I start the wheels turning on what can I create. This one started with some smoked sausage, kidney beans and a bell pepper. That evolved to how do I make a whole meal out of it. That went down the road of dirty rice, then red beans and rice, then jambalaya. And the end result is a sort of weeknight one pot play on all three. If you don’t have a 12 inch saute pan, you need one, as they come in so handy for dishes like this.

Tuesday Beans & Rice

You really aren’t going to need to add anything to this meal, as it is very hearty and filling. I did consider making some cornbread, but really felt that it would be too much food. We didn’t have any leftovers, so if you are hoping for some, you may want to add in a little something more, like a bread or veggie on the side.

Tuesday Beans & Rice

Now Let’s Get Cookin’!

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Tuesday Beans & Rice

A protein and veggie packed simple, one pot meal that everyone will love.
Course Main Course
Cuisine American
Keyword bell peppers, kidney beans, old bay, onions, rice, smoked sausage
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 tbsp Oil
  • ½ Yellow Onion diced
  • 4 Garlic Cloves minced
  • 1 Green Bell Pepper diced
  • 1 Orange Bell Pepper diced
  • 2 lb Smoked Sausage cut into ¼-in coins
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Thyme
  • 1 tbsp Old Bay Seasoning
  • 1 15oz can Tomato Sauce
  • 2 15oz can Kidney Beans drained
  • 2 cups Long Grain Rice
  • 1 qt Beef Broth

Instructions

  • In a large saute pan over medium-high heat, add oil. Once hot add onions and garlic and saute for 3 minutes.
  • Next add bell peppers, sausage, salt, pepper, thyme and old bay seasoning. Combine and cook another 2 minutes. Then add tomato sauce, beans and rice. Combine and cook another 3 minutes.
  • Add broth and stir to combine. Bring just to a bubble then reduce heat to medium. Cover and cook for 20 minutes. Remove lid and thouroughly stir. Replace lid and cook another 15 minutes.

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!

Sausage & Zucchini Bake

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Zucchini and sausage is such a great flavor combination. Add in some pasta and three cheeses and you have a great meal. Sausage & Zucchini Bake is a delicious weeknight meal that the whole family will devour. All the cheese and pasta is also a great way to get kids (who maybe normally wouldn’t) eat zucchini and love it.

Sausage & Zucchini Bake

This is also one of those meals that works great for freezing for later. If you need to make a few dinners for those extra busy night – this one is it. It would also be so well received on a meal train for a friend, family or colleague that needs the help. If you plan to do this, do not bake it ahead of time. Just combine in the bowl and then transfer to a foil baking dish and cover with clingwrap and then foil and chill prior to delivering. If they are preparing it right away just have them remove the clingwrap and back for 45 minutes at 400degF. If it is to be frozen, it will need to be thawed for about 4 hours then baked as directed above.

Sausage & Zucchini Bake

I love to use Barilla’s Cellentani for bakes like this. It has does such a great job of holding the creamy goodness of the ricotta but it also holds up against the zucchini and sausage. If you can’t find that particular cut of pasta, you can use rotini, gemelli, or penne. I would not suggest that you use elbow or shells as they might not hold up as well.

Sausage & Zucchini Bake

A nice garlic bread would be good with this meal. I like to get a sourdough baguette and cut it into 4 even piece, then cut in half lengthwise. Then I melt some butter, add in some garlic powder and parsley, then brush it over the bread. Bake it at 425degF for about 7 minutes. Crispy but not to hard to eat.

Sausage & Zucchini Bake

Now Let’s Get Cookin’!

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Sausage & Zucchini Bake

With three cheeses mingling with pasta, sausage and zucchini, this bake is a win.
Course Main Course
Cuisine American, Italian
Keyword baked pasta, Italian Sausage, mozzarella, Parmesan, Pasta, ricotta, zucchini
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 2 lb Italian Sausage Links
  • 1 lb Short Pasta cellantini, rotini, penne
  • 3 Medium Zucchini halved and sliced
  • 2 cup Chicken Broth
  • 32 oz Ricotta Cheese
  • 1 tbsp Dried Minced Onion
  • 1 tsp Garlic Powder
  • 1 tsp Italian Seasoning
  • 2 cups Parmesan Cheese shredded, divided
  • 1 cup Mozzarella Cheese shredded

Instructions

  • Start water boiling for pasta. Once boiling, add pasta and cook for half of the cook time. Then drain in colander.
  • In a large frying pan over medium-heat, add Italian sausage links. Cook on each side for 6 minutes. Remove to cutting board and let rest for a few minutes before cutting into 1-inch coins.
  • Preheat oven to 400degF.
  • In a bowl, combine zucchini, broth, ricotta, onion, garlic powder, Italian seasoning, half of parmesan cheese and mozzarella cheese. Add par-cooked pasta and cut sausage. And stir to coat.
  • Transfer to 13×9 baking dish. Sprinkle with remaining parmesan cheese. Bake in oven for 20 minutes.

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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