Baked Bacon Cheddar Sliders

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It’s been a while since I shared a burger or slider recipe, and I decided it’s time to fix that. Sliders are always a hit in my house – mostly because my daughter and I can’t eat a whole burger each so these are perfect for us, and the boys all want 2 or 3 burgers. These Baked Bacon Cheddar Sliders are super quick to make and so full of all the flavors you want from a bacon cheeseburger. They are also so cute – perfect for a potluck or backyard party.

Baked Bacon Cheddar Sliders

I always like to get thick-cut bacon for my burgers (well for everything really), because it makes the bacon a full participant as apposed to just an side note. For the cheddar, I like to go with a sharp cheddar variety. These sliders are about big bold flavors packed into a small slider – so don’t skimp on anything. I use regular mayo, but you could do miracle whip if you prefer it. And for ketchup, I like a good old Heinz for my burgers, but use whatever you have on hand.

Baked Bacon Cheddar Sliders

If you cannot find actual slider buns, you can always use a pack of the dinner rolls or Hawaiian rolls in place of the slider buns. If you go with the rolls, I do suggest you split them and toast for a few minutes in the oven. They tend to be a bit softer so they can get soggy too quickly. I go back and forth between using dill pickles and bread & butter pickles for these sliders. Both are tasty, so up to you!

Baked Bacon Cheddar Sliders

Since this is such a classic flavor profile, I just served it up with some tater tots. You could do any kind of French fry really. They would also be super good with some onion rings! My son also suggested making some hot dogs to go on the side – which is a great idea when you can’t decide which you prefer.

Baked Bacon Cheddar Sliders

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Baked Bacon Cheddar Sliders

Adorable and flavor packed sliders – perfect for your next #SlidersSunday
Course Appetizer, Main Course
Cuisine American
Keyword bacon, burgers, cheddar, cheese, cheeseburger, pickles, sliders
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 sliders

Equipment

  • 12 Long Toothpicks

Ingredients

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Red Pepper Flakes
  • 1 cup French Fried Onions crushed
  • 6 slices Cheddar Cheese
  • 12 slices Bacon cut in half
  • ½ cup Mayo
  • ½ cup Ketchup
  • 24 Dill Pickle Chips
  • 12 Slider Buns

Instructions

  • Preheat oven to 425degF.
  • In a bowl, combine beef, pork, salt, red pepper flakes, garlic powder and crushed onions. Transfer to a parchment paper covered baking sheet. Press out into a flat even layer about a half inch thick. Place in oven and bake for 20 minutes. Add cheese in a single layer over the top and bake another 5 minutes.
  • Frying bacon in a frying pan over medium high heat. Once crispy, remove to paper towel covered plate.
  • When meat mixture is done, remove from oven and let sit for 5 minutes. Then use a pizza wheel to cut into 12 equal squares.
  • Separate buns. Drizzle mayo and ketchup on bottom bun and then place top bun back on and twist, then separate again. Next add patty and 2 pieces of bacon. Add top bun, then two pickle chips and secure with long toothpick.

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!

Corned Beef Casserole

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I have always loved the flavor of corned beef. And it is usually served in a hash or skillet type meal. So I wanted to try it with some pasta instead and the outcome was unreal! Corned Beef Casserole will take you back to your childhood with the comfort food vibes. A simple but delicious, creamy, cheesy casserole that is going to please the whole family.

Corned Beef Casserole

The cream of mushroom recipe included in this dish is the real star. By making it from scratch you can get bigger chunks of mushroom in it. If you don’t have time or you just prefer it, you could replace with a couple of cans of cream of mushroom soup. But I would advise that you warm it up on the stove with some added milk before you add it to the baking dish. You want it to thin out a little bit so that it really coats everything well.

Corned Beef Casserole

I used garlic croutons to make a nice crispy top layer. You could also use french fried onions, breadcrumbs, crushed up ritz crackers, or crushed up potato chips. You just want that crunchy texture element in this particular casserole. I actually think most casseroles should have a slightly crunchy or crispy element to them. It takes it from meh to wow real quick. I usually pick a garlic crouton because it is already seasoned so it is a real time saver.

Corned Beef Casserole

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Corned Beef Casserole

A classic dish elevated to a new level of deliciousness with homemade cream of mushroom and fresh corned beef
Course Main Course
Cuisine American
Keyword casseroles, cheddar, corned beef, cream of mushroom, mushrooms, Pasta, pasta dishes
Prep Time 10 minutes
Cook Time 1 hour
Servings 6

Ingredients

  • 1 lb Short Pasta
  • 2 lb Corned Beef Brisket cut into 1-inch cubes (not from a can)
  • 1 lb Cheddar Cheese cut into ½-inch cubes
  • 4 stalks Celery sliced
  • 8 oz Baby Bella Mushrooms sliced
  • 1 cup Garlic Croutons crushed

For the Cream of Mushroom

  • ½ cup Baby Bella Mushrooms finely chopped
  • 2 tbsp Oil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tbsp Flour
  • 2 cup Chicken Broth
  • 1 tsp Celery Salt
  • 1 tsp Pepper
  • 1 cup Heavy Cream

Instructions

  • Start water boiling for pasta. Preheat oven to 400degF
  • In a sauce pan over medium heat, add oil, mushrooms, garlic powder and onion powder. Saute for 5 minutes. Whisk in flour and let cook for 3 minutes.
  • Add pasta to water and cook for 3 minutes less than directed on package. Drain in colander. Transfer to a 13×9 baking dish.
  • Whisk chicken broth and celery salt into mushroom mixture. Cook another 3 minutes then whisk in heavy cream. Let cook another 3 minutes.
  • Add corned beef cubes, mushroom slices, celery slices and ⅔ of cheese chunks to pasta. Pour cream of mushroom over top and stir to combine. Sprinkle with remaining cheese chunks and crushed croutons. Place in oven and bake for 40 minutes. Let sit 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!

Ginger Peanut Lime Dressing

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Making my own dressings and sauces is always fun for me. I love trying to create flavor combinations and profiles to match the ingredients in the dish I am making. Sometimes it is just that the dish needs a sauce component and other times the sauce or dressing becomes the key component to it all. This particular dressing is the latter type – a big flavor component of whatever you choose to serve it on. This Ginger Peanut Lime Dressing brings together thos classic Vietnamese flavors into a silky dressing that is perfect for salads, wraps or as a dipping sauce.

Ginger Peanut Lime Dressing

I want to make the strong case for using an all-natural no sugar added peanut butter for this sauce (and any savory peanut based sauce). It is usually the kind that is a little bit thinner and you have to stir or shack to re-incorporate it. But it is a true peanut butter flavor without the additional sugars and whatever they add to keep it from separating. The all-natural is much easier to mix into a dressing consistency as well. You get a nice silky sauce that pours beautifully.

Ginger Peanut Lime Dressing

Some like this type of dressing to have a little more zip or kick to it. I used crushed red pepper flakes, but you could also use a cayenne pepper powder in it’s place. All depends on your own flavor tolerances. I will definitely say that this sauce an handle the extra heat as the lime and peanut really balances things out.

Ginger Peanut Lime Dressing

This is the dressing that I used for my Peanut Chicken Salad. It was the perfect accompaniment to the marinated chicken and fresh crunchy veggies. It would be really great with a chicken katsu or crispy chicken tenders. You could also put it on a bahn mi style sandwich!

Peanut Chicken Salad

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Ginger Peanut Lime Dressing

A Vietnamese inspired flavor packed dressing with all the flavors of peanut, ginger and lime.
Course Dressing, Salad, Sauce
Cuisine American, Asian, Vietnamese
Keyword ginger, lime, peanut, peanut dressing, Salad, salads
Prep Time 5 minutes
Chill Time 30 minutes
Servings 2.5 Cups

Equipment

  • 1 Mason Jar w/ lid quart

Ingredients

  • cup Oil
  • cup Apple Cider Vinegar
  • ¼ cup Honey or Date Syrup
  • ¼ cup Lime Juice
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes
  • cup Peanut Butter natural is best
  • 2 tbsp Fresh Ginger fine grated

Instructions

  • Add dressing ingredients to a mason jar. Secure lid and shake vigorously to combine. Place in refrigerator and let chill at least 30 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!

Chicken Enchilada Bites

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Appetizer nights are a regular thing in our house. It is just a fun change of pace that helps me test out different things on the family. I do one every couple of weeks and sometimes a few of the recipes really stand out. This one was just such a recipe – Chicken Enchilada Bites were the big hit of the night, with absolutely no leftovers. A delightful bite that will make your tummy smile.

Chicken Enchilada Bites

These are perfect for a party, potluck, tapas night, or appetizer night. They are not messy to eat, as they are single bites and the chip holds it all together very well. You could switch things up and make it with green enchilada sauce or even bbq sauce if you wanted a totally different flavor.

Chicken Enchilada Bites

This is already a pretty simple recipe but if you wanted to make it even easier you could use chopped up rotisserie chicken and a 15 ounce can of your favorite red enchilada sauce. Which makes it ideal for a last minute appetizer option. I have included my own enchilada recipe below, just in case you need it. You can adjust the amount of chicken broth to make it thicker or thinner to your preference.

Chicken Enchilada Bites

I added a dollop of sour cream with some green onions on top. I had wished I did a few with a pickled jalapeno on top – would have really set off the flavors. The one thing you do have to find is the Scoop shaped tortilla chips (popular brand is Tostitos). They are perfect little cups for a decent sized bite and hold up to the baking.

Chicken Enchilada Bites

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Chicken Enchilada Bites

A delightful and easy appetizer or snack full of the flavors of chicken enchiladas.
Course Appetizer
Cuisine American, Tex-Mex
Keyword appetizer, cheese, Chicken, chips, enchiladas
Prep Time 5 minutes
Cook Time 25 minutes
Servings 36 bites

Ingredients

  • 1 lb Chicken Breast
  • 2 cups Chicken Broth
  • 2 cups Cheddar Cheese shredded
  • 2 cups Enchilada Sauce see recipe below
  • 36 Scoops Chips
  • 2 Green Onions chopped
  • ½ cup Sour Cream

Instructions

  • Preheat oven to 400degF.
  • In a sauce pan, add chicken and chicken broth. Cook for 15 minutes. Remove chicken from pan and shred.
  • In a bowl, add shredded chicken, shredded cheese and enchilada sauce. Stir to evenly coat.
  • Line out scoop chips in a single layer on the parchment paper lined baking sheet. Spoon chicken into each scoop with a heaping portion. Place in oven for 8 minutes.
  • Remove from oven. Add a dollop of sour cream and sprinkle of green onions on each cup.
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Enchilada Sauce

A simple but flavorful homemade enchilada sauce
Course Sauce
Cuisine American, Mexican
Keyword enchilada sauce
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 cups

Ingredients

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

Instructions

  • In a sauce pan over medium-high heat, add oil. Then add tomato paste and seasonings, stirring to combine. Whisk in chicken broth until sauce is smooth and creamy. Reduce heat and simmer.

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!

Ranch Chicken Skewers

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Grilled chicken skewers are a favorite in our house. I think the kids mostly like it because it’s okay to eat with your hands. I like it because you make the veggies and meat all at once. This particular recipes is so super duper easy to – no marinating, no major prep other than building them. Ranch Chicken Skewers are a simple but bursting with flavor summer dish that the whole family will love.

Ranch Chicken Skewers

For the ranch powder you can use a packet or you can make your own. If you want to make it, here is a simple recipe to use. You need 2 tsps each of: Onion powder, garlic powder, dried dill, dried chives, dried parsley. And then one teaspoon each of salt and pepper. Mix it all together and then add it to the bowl just like the packets. I like to crush it up a little bit when I mix it, helps to release the flavors a little more.

Ranch Chicken Skewers

Mushrooms, bell peppers and onions is pretty great combo with the ranch flavor. You could also do zucchini or summer squash, or maybe even some cherry tomatoes. The real key is to make sure to cut them into similar sizes so that they cook at the same rate. That’s why I like to use chicken tenderloins for skewers. You can easily cut them into thirds and you have equal sized chunks!

Ranch Chicken Skewers

Another great thing about this dish – you can pair it with so many different things. I served it up with a loaded baked potato. I like to slow bake my potatoes. I wrap them in foil with a little bit of salt. Bake them for 2 hours directly on the rack of a 250degF oven. Increase the heat to 350degF and bake another hour. Fry up half pound of bacon and cut into bits. Chop up some fresh chives, and shred some cheddar cheese. For each potato, cut down the center then 3-4 vertical cuts. Press together to make a pocket. Add 1 tablespoon of butter, salt and pepper. Then sprinkle with cheese, a dollop of sour cream, a portion of bacon and then finally a sprinkle of chives. Enjoy!

Ranch Chicken Skewers

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Ranch Chicken Skewers

Chicken and veggies loaded with the flavors of ranch and grilled to perfection!
Course Main Course
Cuisine American
Keyword bell peppers, Chicken, chicken skewers, mushrooms, onions, skewers
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • 16 Long Skewers metal or bamboo

Ingredients

  • 3 lb Chicken Tenderloins cut into thirds
  • 12 oz Baby Bella Mushrooms halved
  • 1 Medium White Onion cut into 1-inch chunks
  • 1 Red Bell Pepper cut into 1-inch chunks
  • 1 Green Bell Pepper cut into 1-inch chunks
  • ¼ cup Oil
  • ¼ cup Ranch Powder two packets
  • 2 tsp Pepper

Instructions

  • Preheat Grill to high heat.
  • Add cut veggies and chicken to a large mixing bowl. Pour oil, ranch powder and pepper of the top. Use hands to mix and thoroughly coat.
  • Build the skewers by alternation 2 veggies per chicken chunk, until all skewers are made.
  • Place on grill and cook for 10 minutes, turn over and 10 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!

Meat Lovers Rice

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Whenever I’m not sure what to make for dinner, I ask my kiddos for ideas. And almost every single time as least one of them says Pizza! Don’t get me wrong – I love pizza and could probably eat it everyday. But just like I tell my kids… just because you can, it doesn’t mean that you should. So I try to get creative with the flavors of pizza and turn it into other things. This Meat Lovers Rice turned out even better than expected. It literally tastes like you are eating pizza. And not just pizza without the crust, you don’t even realize it doesn’t have crust.

Meat Lovers Rice

I am obsessed with Meat Lovers Pizza so that was the main reason I went that route with this one pot rice dish to begin with. But the more I thought about it, I’m not entirely sure you could get away with a supreme option here. I think the veggies might sweat out too much and make it soupy. With just the petite diced tomatoes in this, you get the great flavor of a simple pizza sauce. I think you could probably go all pepperoni if you wanted to, probably need the bigger bag though. Also on the pepperoni, if you can’t find the minis, you could buy regular and quarter them.

Meat Lovers Rice

One pot meals are ideal for weeknight meals, for a variety of reasons. One of the biggest is that its usually less dishes to clean up after. Another is that you get so much flavor throughout the dish when it’s all cooked together. I also love that they are usually put it all in the pan, put a lid on it, and walk away for a while. This one does require that bigger 12 inch deep saute pan to make it all in one pot. I love my Ninja Kitchen pan, as it can be used for sautéing, frying, boiling, and goes into the oven too! Such a versatile pan.

Meat Lovers Rice

Just like a pizza, this was a pretty filling and complete meal in itself. I think, also like pizza, the only real good choice for a side would be a salad of some sort. Caesar is the obvious choice to go with pizza flavors and would be totally delicious with this. You could do a regular green salad too, maybe with some carrot, cucumbers, croutons and ranch dressing. I served it on it’s own and with seconds for the big boys, they were good with the amount of food they got.

Meat Lovers Rice

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Meat Lovers Rice

An amazing alternative for pizza night – a one pot rice dish full of cheese, sausage, ham, bacon and pepperoni.
Course Main Course
Cuisine American
Keyword cheese, Cheesy Rice, Ham, Italian Sausage, mozzarella, Parmesan, pepperoni, rice, Sausage, tomato
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 6 slices Bacon cut into ¼inch pieces
  • 2 lb Italian Sausage
  • 3 Garlic Cloves minced
  • ½ Small White Onion minced
  • 3 cups Long Grain Rice
  • 1 qt Broth chicken or vegetable
  • 1 15oz can Petite Diced Tomatoes
  • 2 tsp Italian Seasoning divided
  • 1 tsp Red Pepper Flakes
  • 8 oz Ham Steak cubed
  • 2 cups Parmesan Cheese shredded, divided
  • 1 cup Heavy Cream
  • 1 5oz bag Mini Pepperoni
  • 1 cup Mozzarella shredded

Instructions

  • In a large saute pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Reserve 2 tablespoons of bacon grease in the pan.
  • Add sausage, garlic and onion to the pan. Cook and crumble for 5 minutes. Add rice and continue to cook for 5 minutes, stirring frequently.
  • Add tomatoes, broth, one teaspoon of Italian seasoning, red pepper flakes and cubed ham. Reduce heat to medium, cover pan and let cook for 15 minutes.
  • Remove lid, add 1 cup of shredded parmesan, cooked bacon bits, heavy cream and half of mini pepperonis to the pan. Stir to combine then flatten back out. Sprinkle with remaining parmesan cheese, mozzarella cheese, remaining mini pepperonis and remaining Italian seasoning. Recover with lid and let cook another 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!

Blackstone Cowboy Stir-Fry

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I don’t usually make recipes that require a super specialized piece of cooking equipment (except maybe slow cookers), but I am so in love with my Blackstone griddle, I can’t help it. For the most part the other things I have made thus far can be made on the stove top, however this Blackstone Cowboy Stir-Fry really does the need the wide open flat space of the griddle. It is a total game changer for making meals like this for the whole family at once. By the by – this is not an ad for Blackstone products at all – my hubs got me one for my birthday this year and I just love it so very much.

Blackstone Cowboy Stir-Fry

So I am calling this cowboy stir-fry to be a bit comical. Its very akin to a hash dish, but a little different in the make up and preparation. Keeping the potatoes in thin rounds helps them cook quickly and get those crispy spots while still staying soft. It also helps it cook at a good rate with the rest of the veggies and sausage, especially the onions.

Blackstone Cowboy Stir-Fry

The great thing about this recipe is that you can adjust the types of veggies you use for it. I went with bell pepper, zucchini, onions and potatoes because of the time of year (summer time). You could do a different squash (summer would be yum). You could also do other veggies like green beans, broccoli, cauliflower, tomatoes, and the list goes on and on. My only caution would be to make sure you are cutting things to be relatively the same side and then adding them with the first set or the second set.

Blackstone Cowboy Stir-Fry

This is a super hearty dish so may not need an extras. Having said that, after I sat down to eat this, I immediately thought – “It needs a fried egg!”. It would have been just the right richness. But it was still amazing after it. I had thought it might need cheese, but I really didn’t NEED cheese – not that it wouldn’t have been good. I did sprinkle mine with tabasco, one kid went with sriracha and another tapitio (and yes we have a small hot sauce obsession in our home lol).

Blackstone Cowboy Stir-Fry

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Blackstone Cowboy Stir-Fry

Try out this great meat and potatoes meal with veggies made right on the flat top griddle
Course Main Course
Cuisine American, Tex-Mex
Keyword bell peppers, griddle recipes, kielbasa, onions, potato, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • Flat-top Griddle

Ingredients

  • 3 lb Russet Potatoes thin sliced
  • 1 Medium White Onion chopped
  • 4 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Paprika
  • 1 tsp Parsley
  • 3 tbsp Oil
  • 2 lbs Kielbasa Sausage cut into ½inch chunks
  • 2 Medium Zucchinis cut into ½inch chunks
  • 1 Red Bell Pepper cut into ½inch chunks
  • ½ cup Italian Dressing

Instructions

  • In a large mixing bowl, combine potatoes, onion, garlic, salt, pepper, oil, parsley, and paprika. In another mixing bowl, combine kielbasa, zucchini, bell pepper and Italian dressing.
  • Heat griddle to medium-high heat. Add potato mixture and flatten out to almost a single layer. Cook for 5 minutes, then do your best to flip it all over and cook another 5 minutes.
  • Add in sausage mixture and combine with potato mixture will spreading back out into a mostly single layer. Let cook for 5 minutes on each side.
  • Remove from griddle and let sit for a few minutes before serving. Garnish with your favorite hot sauce or maybe a fried egg.

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!

Peanut Chicken Salad

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Entree salads are always a hit at my house. I know a lot of people don’t think you can make a filling meal with a salad – but it’s absolutely possible. My latest creation is a Vietnamese inspired Peanut Chicken Salad. The chicken is marinated with lime and cilantro. And the dressing is bursting with flavors of ginger, peanut and lime. This salad is bright and crisp – perfect for a summer dinner outside!

Peanut Chicken Salad

The dressing is the star of this salad for sure. I used date syrup, but you could also use honey if you prefer. I also used an all-natural peanut butter (literally just creamed peanuts). If you use a brand that has sugar added you might want to omit the date syrup (or honey), as it might get too sweet. You also might want to adjust the amount of ginger, depending on how much you want that flavor to stand out.

Peanut Chicken Salad

For the base salad mixture, I used two different pre-bagged salad mixtures. If the broccoli slaw you select comes with a dressing packet, please do not add it to the mix, that will change the flavor entirely. And be sure to get a romaine salad mix that has carrots in it. If you cannot find one, add in some shredded carrots. I like to use English cucumbers because I don’t have to peel or seed them. If you have regular cucumbers, you may want to peel and/or seed them so they don’t make the salad soggy.

Peanut Chicken Salad

This salad is a full meal! So much going on you, are going to love it. If you feel you need something on the side, I would suggest a spring roll or gyoza. They would go great dipped in the peanut dressing.

Now Let’s Get Cookin’!

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Peanut Chicken Salad

A super flavorful crisp salad creation with marinated chicken and a ginger peanut lime dressing.
Course Appetizer, Main Course, Salad
Cuisine American, Asian, Vietnamese
Keyword Chicken, entree salad, ginger, lime, peanut, peanut dressing, Salad, salads
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Servings 6

Ingredients

For the Chicken

  • 8 Chicken Thighs boneless, skinless
  • ½ cup Oil
  • ¼ cup Apple Cider Vinegar
  • ¼ cup Honey or Date Syrup
  • 3 Small Limes juice & zest
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ tsp Cayenne Pepper
  • ½ cup Fresh Cilantro fine chopped

For the Ginger Peanut Lime Dressing

  • cup Oil
  • cup Apple Cider Vinegar
  • ¼ cup Honey or Date Syrup
  • ¼ cup Lime Juice
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes
  • cup Peanut Butter natural is best
  • 2 tbsp Fresh Ginger fine grated

For the Salad

  • 1 16oz bag Broccoli Slaw
  • 1 10oz bag Romaine Salad Mix
  • 1 English Cucumber halved and sliced
  • ½ Medium Red Onion sliced
  • 1 cup Cilantro chopped
  • ½ cup Peanuts chopped
  • 1 cup Wonton Strips ginger or regular
  • 1 Lime cut in ⅛s, for garnish

Instructions

  • Add chicken to a gallon-sized zipper bag. Combine marinade ingredients in a bowl and then pour over chicken. Seal bag and place in refrigerator for at least 4 hours (up to over night).
  • Add dressing ingredients to a mason jar. Secure lid and shake vigorously to combine. Place in refrigerator and let chill.
  • In a large saute pan over medium high heat, add chicken and a half cup of the marinade. Cook for 10 minutes on each side. Remove from heat and let cool on a cutting board before slicing.
  • In a large bowl, combine broccoli slaw, romaine mix, onions, cilantro and cucumbers. Add half of dressing, half of wonton strips and half of chopped peanuts. Toss to coat.
  • In a shallow bowl, add a portion of the salad mixture. Place sliced chicken to one side of bowl. Sprinkle with wonton strips. Drizzle with dressing and then sprinkle with chopped peanuts. Garnish with 2-3 lime slices

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

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Baked Swiss Chicken

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Comfort food is my wheelhouse – I love to cook things that just feel like home. Chicken and rice almost always does that for me. But I like change up the flavor combinations whenever I can. This recipe is a sort of play on chicken cordon bleu, or at least that’s where the idea started. I love honey mustard dressing so much, that I wanted to think of a way to use it for a chicken and rice dish. And that was when I came up with Baked Swiss Chicken!

Baked Swiss Chicken

I used the basic Kraft Honey Mustard Dressing for this. I like it because it is a smooth texture and an even flavor. Whenever I use a dressing for a sauce on a protein, I want it to be easily absorbed by the meat, so that you get the flavor throughout and not just in the sauce. I also went with a baby swiss for mine, which is just a preference thing. You can use regular swiss if you like.

Baked Swiss Chicken

If you like your broccoli cooked more than this, you will want to add it to the pot earlier. I like mine to still have bite to it, no be mushy, so I just do that quick steam from the hot rice. It works surprisingly well. You can actually do the same with green beans, carrot, and cauliflower. Just don’t try it with frozen veggies – the cold will be too much for the rice to over come.

Baked Swiss Chicken

Now Let’s Get Cookin’!

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Baked Swiss Chicken

A super quick and simple baked chicken dish that is bursting with flavor.
Course Main Course
Cuisine American
Keyword baked chicken, broccoli, Chicken, chicken and rice, honey mustard, rice, Rice & Broccoli, Swiss Cheese
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • 1 13×9 Baking Dish

Ingredients

  • 6 Chicken Breast
  • 1 16 oz Honey Mustard Dressing
  • 8 slices Swiss Cheese
  • 1 tbsp Parsely
  • cup Long Grain Rice
  • 5 cups Chicken Broth
  • 1 tsp Garlic Powder
  • 2 cups Fresh Broccoli Florets

Instructions

  • Preheat oven to 350degF.
  • Place chicken in a single layer in baking dish. Pour dressing over top and brush to evenly coat. Place in oven for 30 minutes. Remove from oven and add cheese slices in a single layer. Sprinkle with parsley. Return to oven for 5 minutes more.
  • In a large pot over medium heat, add rice, broth and garlic powder. Cover with lid and cook for 17 minutes. Remove from heat and stir in broccoli quickly. Replace lid and let sit until chicken in ready to be served.
  • Add a portion of the broccoli rice mixture to a shallow plate. Then add a chicken breast on top. Ladle sauce over top.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Orange & Fennel Salsa

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If you have been around the blog for a while, you probably know I’m not a huge raw tomato fan. I just don’t like big chunks of tomato for some reason, but just as crazy – I love salsa so much! I try to play around with different options a lot. Love to have corn salsa or the tomatillo based salsa verde. But I also love pineapple and mango varieties as well. I recently had a salad with fennel in it and thought it would go nice with a citrus. So I decided to give Orange & Fennel Salsa a go and it was a huge hit. After I made everyone’s tacos, the kids finished it off by the spoonful!

Orange & Fennel Salsa

If you haven’t used fennel before this is a great way to give it a try. While on it’s one it has a sort of black licorice or anise flavor, when you mix it the with sweetness of the oranges and the spicy of the jalapenos, you get a really great flavor profile. I only used the bulb of the fennel in this recipe, but you can use the fronds in things too (similar to dill). I do peel the outer layer of the fennel so that you only get the tender its.

Orange & Fennel Salsa

This salsa does have some heat to it, with the entire jalapeno in it. But it is a good heat that mixes well with the orange and fennel flavors. As always you can remove all the seeds and ribs to bring down the heat level or you can leave them all in and kick it up a notch!

Orange & Fennel Salsa

I served this salsa with a simple chicken taco. Corn tortillas topped with my simple southwest chicken. I add two pounds of chicken to a quart of chicken broth in a sauce pan. Then I add one tablespoon each of cumin, chili powder, garlic powder and onion powder. Turn up the heat to medium-high and boil for 20 minutes. Then chop or shred. It is great for tacos, nachos, burritos, and salads.

Orange & Fennel Salsa

Now Let’s Get Cookin’!

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Orange & Fennel Salsa

A unique and spicy flavor combo that goes perfect on tacos, nachos, and wraps
Course Dip, Salsa, Sauce
Cuisine American, Mexican, Tex-Mex
Keyword cilantro, fennel, jalapeno, orange, salsa
Prep Time 10 minutes
Servings 3 cups

Ingredients

  • 2 11oz cans Mandarin Oranges drained
  • 1 Medium Jalapeno diced (removed half of seeds)
  • ½ Medium Red Onion diced
  • 4 Garlic Cloves minced
  • 2 tbsp Lime Juice
  • 2 tbsp Oil
  • ½ cup Fresh Cilantro chopped
  • 1 Medium Fennel Bulb chopped

Instructions

  • Prepare all of the ingredients and mix into a bowl.
  • Cover and let chill at least 30 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!

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