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Weekly Wrap-up & Senior Salon Pit Stop #254

Welcome to Senior Salon Pit Stop #254

I am so excited to be joining the hosting team of the Senior Salon Pit Stop. Each week I will be sharing a great Linky for you to connect with and catch up on what’s new around the blogging world! I will also be sharing a few things that I’ve been up to in the last week, along with some of my favorite posts shared from last week’s link-up!

What’s been going on at Homemade on Weeknight?

Lots of work been going into Homemade on a Weeknight Vol. 2! It will be another collection of weeknight dinners for your whole family to enjoy. Still working on the new categories, but so far I have Pasta Night, Breakfast for Dinner, Around the World, Casseroles, Winner Winner Chicken Dinner and Grilled, Smoked & Griddled. Thoughts? Ideas for a different category?

I also re-discovered my love for pyrex bakeware. I was straightening up a cabinet in my kitchen and came across my collection of 13x9s and 9×9. I have three 13x9s and four 9×9! I cannot believe how sturdy they are, some of them I have had for more than 20 years! They are so perfect for weeknight dinners.

In case you missed it, here are the recipes that I shared to the blog this week:

By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE.

You may also be featured on EsmeSalon as part of the Top 10 featured posts.

These posts caught my eye last week!

Easy Pavlova Recipe with Berries from Jenny @ Not Entirely Average

How to Smoke a Prime Rib from Patrick @ That Guy Who Grills

Easy Lemon Drizzle Cake from Sim @ Sim’s Life

Come and meet your Senior Salon Pit Stop Crew.

Places to connect with Julie:

Blog: https://kalungigroup.com/
Pinterest: https://www.pinterest.co.uk/kalungigroup/

Places to connect with Esme:

Blog: https://esmesalon.com/
Pinterest: EsmeSalon: https://www.pinterest.ca/EsmeSalon/boards/

Places to connect with Melynda:

Blog: https://scratchmadefoodforhungrypeople.blogspot.com/

Pinterest: https://www.pinterest.com/melyndaebrown/

Places to connect with Estelle:

Blog: https://homemadeoneweeknight.com/
Pinterest: https://www.pinterest.com/HomemadeonaWeeknight

A few simple rules for the Senior Salon Pit Stop Link Party:

For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.

Unlimited sharing limit BUT we ask that you visit one other blog post for each link you share.

Posts can be on any subject that is family-friendly.

Posts with direct sales, shops, or affiliates must contain relevant post content.

That’s it! Come and join the fun and let’s make it worthwhile!

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

Crunchy Asian Slaw

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What is a slaw? Typically, it is a cabbage or carrot based side dish. If the “cole” is in front of the slaw, it usually means the dressing is mayonnaise based, not always. In most cases, if it is just a slaw, it is vinegar based. This particular recipe for Crunchy Asian Slaw is a carrot based vinegar, and you are going to love it.

If you are not familiar with daikon, it is a long white radish that grows best on the cooler winter months. It is a crunchy, sweet vegetable with a perfect amount of peppery spice that you want from a radish. It compliments the sweetness of the carrots so well for this slaw. It is worth the extra trip to a different grocer if you can not find it in your usual store. However, if you can not find it anywhere, regular red radish will work in a pinch.

Another key ingredient for this dish is Rice Wine Vinegar. A plain white vinegar just won’t do. You want that extra umph that the rice wine vinegar gives you. Same with the Toasted Sesame Oil, you want to have that toasted nutty flavor that you don’t get from other types of oils. While this vinaigrette would be tasty with white vinegar and oil, it will not have that decidedly Asian flare to it.

There are lots of ways to enjoy this slaw. You can use it for a fun Asian twist to a pulled pork sandwich. You could include it on a traditional Bahn Mi. It is also a great addition to a Ramen or rice bowl type dish. The last time I made it, I added it to an Asian chicken sandwich – crispy fried chicken, crunchy Asian slaw drizzled with a Thai peanut sauce on a baguette.

Now Let’s Get Cookin’!

Crunchy Asian Slaw

A super crunchy Asian inspired slaw of carrots and daikon in an easy vinaigrette

Course Garnish, Salad, Side Dish

Cuisine American, Asian, thai

Keyword asian slaw, carrots, cilantro, daikon, slaw

Prep Time 10 minutes

Refrigerator Time 30 minutes

Ingredients

2 cups Carrots shredded
1 cup Daikon Radish matchsticks
1 Medium Red Onion thinly sliced
1 bunch Cilantro chopped
¼ cup Rice Wine Vinegar
¼ cup Toasted Sesame Oil
¼ cup Honey
¼ cup Lime Juice

Instructions

Combine vinegar, oil, honey, juice and cilantro in a small bowl. Set aside
Combine remaining ingredients in a medium mixing bowl. Pour vinaigrette over the top and toss to evenly coat. Cover bowl and place in refrigerator for at least 30 minutes before serving. (You can make it the night before for a deeper flavor, it will also keep for up to 3 days in an airtight container).

Custom Instacart Link for this Recipe

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Italian Sausage & Potatoes

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You know I love a simple and flavorful sheet pan dinner. One of my favorite ways to make no muss potatoes is to incorporate into a sheet pan meal. This recipe for Italian Sausage & Potatoes is a super simple weeknight meal that is both budget and time friendly.

I can not stress it enough the importance of using parchment paper for your sheet pan meals. I choose it over aluminum foil because you do not have to add extra oil or butter to make sure it doesn’t stick, and you never end up with bits of foil stuck to your food with parchment. But ultimately it is about the ease of clean up. Once you have served up the meal, all you have to do is fold the paper over on itself and toss it in the garbage bin. Done and done.

If you wanted an extra kick, you could use a hot Italian sausage link. If you wanted to play a little dinner time roulette, you could go half hot and half sweet, and just see what you get with each bite. The important point is to use the full sized sausage links and that they are not pre-cooked. You want the fats from the sausage to drip down into the potato and pepper mixture while it’s cooking.

I would definitely suggest having a classic Caesar Salad and some garlic bread on the side with this dish. It will just be a nicely rounded out meal. This sheet pan would also make a great meal prep option, as it keeps as leftovers to reheat so well.

Now Let’s Get Cookin’!

Italian Sausage & Potatoes

A delicious cheesy sheet pan meal full of veggies and Italian sausage.

Course Main Course

Cuisine American, Italian

Keyword Italian Sausage, mozzarella, potato, red bell peppers, sheet pan dinner, sheet pan dinners, sheet pan meal, sheet pan meals

Prep Time 10 minutes

Cook Time 30 minutes

Servings

Equipment

2 Large (Half Sheet) Baking Sheets
Parchment Paper

Ingredients

3 lb Russet Potatoes peeled and diced (1/2 inch pieces)
10 Italian Sausage Links
1 Red Bell Pepper halved and sliced
1 Green Bell Pepper halved and sliced
½ White Onion minced
2 tbsp Italian Seasoning see recipe below
4 tbsp Oil
2 cups Mozzarella Cheese

Instructions

Preheat oven to 375degF.
In a large mixing bowl, combine potatoes, bell peppers, onion, oil, and seasoning. Toss to evenly coat.
Divide mixture between two parchment paper covered baking sheets. Lay out five sausages on each tray. Place in oven for 25 minutes.
Remove sheets from oven and sprinkle each tray with one cup of cheese. Return to oven for 5 minutes more (until cheese is melty). Let cool for 5 minutes before serving.

Custom Instacart Link for this Recipe

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Asian Beef Bowl

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Rice bowls are perfect for weeknight meals. You can layer up lots of flavor with ingredients you likely have on hand to make a hearty and tasty dinner. These Asian Beef Bowls pack a real flavor punch with the runny egg and Sriracha. And it really is a quick dinner to put together.

You might be wondering why the carrots don’t get cooked at all. It is all about texture. The rice, beef and egg all have a predominately soft texture. So the raw carrots give the much needed crunch. However, since you are using shredded carrots it is not a huge amount of crunch. If you wanted it to be more you could go with matchstick carrots instead of the shredded.

Whenever I serve eggs on a dish like this, I make them over medium. Which means cooked on both sides, all of the white set but the yolk still runny. If you do not like to have runny eggs, you could cook them longer, but it will change the way the flavors mingle together. You could also go for a sunny side up egg, I just can never get them cooked through on the top before the yolk is to far cooked, so I do the quick flip. It’s a preference thing really.

I used ground beef for this recipe, but you could actually use any kind of ground meat (turkey, chicken, pork). You could also use chicken breast or even steak. You would just want to cut up the meat into 1/2 to 1 inch chunks and cook a few minutes longer before adding the sauce.

Now Let’s Get Cookin’!

Asian Beef Bowls

A slightly spicy ground beef and rice bowl with a runny egg on top

Course Main Course

Cuisine American, Asian

Keyword carrots, everything seasoning, fried eggs, green onions, ground beef, ground beef recipes, spicy, sriracha

Prep Time 5 minutes

Cook Time 30 minutes

Servings

Ingredients

2lb Ground Beef
2 cups Calrose Rice
4 cups Water
2 tsp Ginger Powder
2 cups Carrots shredded
4 Green onions chopped
6 Eggs
3 tbsp Toasted Sesame Oil
1 tbsp Everything Seasoning
Sriracha for garnish

For the Sauce

½ cup Beef Broth
¼ cup Soy Sauce
¼ cup Brown Sugar
1 tbsp Toasted Sesame Oil
3 Garlic Cloves minced
1 tbsp Fresh Ginger grated
1 tbsp Sambal
1 tbsp Cornstarch

Instructions

Combine sauce ingredients and set aside.
Add water, rice, and ginger powder to sauce pan over medium heat. Cover with lid and cook for 17 minutes. Remove from heat but do not remove lid until ready to serve.
In a large saute pan over medium-high heat, add ground beef. Cook and crumble until it starts to brown (about 5 minutes). Pour sauce mixture over top. Stir to evenly coat. Bring just to a bubble.
Reduce heat to medium and cover pan with lid. Continue to cook for 10 minutes more, stirring occasionally.
In a separate frying pan over medium heat, add a portion of sesame oil. Once hot, begin frying eggs over medium (cooked on both sides but yolk is still runny).
To serve, add portion of rice to a shallow bowl. Add portion of beef and a portion of carrots. Top with fried egg. Drizzle with sriracha, sprinkle with green onions and everything seasoning.

Custom Instacart Link for this Recipe

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

9 Different Ways to Make Pizza

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We love our pizza around here, but sometimes we really need to switch things up and try something a little different. So what make a pizza a pizza? In my house, it’s a crust (dough, cauliflower or even chicken), with a sauce or soft cheese, ingredients (meat and/or veggies) topped with more cheese. I have been know to put a lot of different things on pizza dough and serve it up to the family to rave reviews.

I have put together 9 of my post popular pizza recipes. I have also included my super simple pizza dough recipe at the bottom of this post. You can find it in most of the pizza posts as well.

Beef Bacon & Blue Cheese Pizza – A creamy cheesy sauce topped with ground beef, bacon, blue cheese, red onions and mozzarella

BEC Pizza – The Bacon Egg and Cheese classic flavor profile lends itself perfectly to a quick weeknight pizza.

Mac & Cheese Pizza – Looking for a fun way to liven up pizza night? Look no further – Mac & Cheese Pizza is going to be a hit the whole family is going to love. By taking two classic family favorites, you are going to get smiles all around the dinner table.

Greek Hummus Pizza – It combines the delicious traditional Greek flavors of dill, mint, garlic and feta with a homemade hummus and ground lamb. This pizza is not your typical flavors but it is so worth it!

Sweet Bourbon BBQ Chicken Pizza – A homemade bourbon bbq sauce with a ground chicken and lots of cheese!

Cubano Pizza – They are so delicious with ham, pork, swiss cheese, onions, pickles and mustard piled high on a nice crusty bread and usually grilled or pressed to melt it all together. I love them so much that I turned them into a pizza!

Fiesta Chicken Taco Pizza – A warm crusty pizza crust loaded with beans, queso, cheese, chicken and then lettuce, tomato and sour cream – it doesn’t get much better than that!

Cast Iron Deep Dish Pizza – This Cast Iron Deep Dish Pizza is super easy to make and really is so so tasty. I made mine with pepperoni and sausage but you could add whatever your usual toppings choices are.

Layered Pizza Casserole – All the yummy goodness of a slice of supreme pizza without the carbs of the crust

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

Ingredients

4 cups Flour
1 tbsp Yeast instant
⅓ cup Avocado Oil
1½ 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.

Now Let’s Get Cookin’!

Custom Instacart Link for this Recipe

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Baked Beef Tacos

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Tacos aren’t just for Tuesdays – in our house any night can be #TacoNight. Which means I make a lot of different variations of tacos like Bang Bang Shrimp Tacos, Ranch Chicken Tacos, even Pancake Tacos. I like to change up the types of meats and the methods of cooking. These baked tacos have a fun twist with the melted cheese! So next time you are looking for a taco dinner, try out my Baked Beef Tacos.

In the recipe I mention that you have to work quickly, and I really mean it. If you take too long to build them they will not stay folded. If you don’t think you can get them all done at once, you could stagger cooking the two trays by adding the second tray halfway into the cook time. That way you have time to build the first tray and get the folded before the second tray comes out. You will need to have the larger baking sheets for this recipes – also called a Baker’s Half Sheet. If you do not have any that large, you may have to make them in batches anyway.

I went simple with the toppings – lettuce, sour cream and taco sauce. You could add tomatoes and/or onions if you wanted. But with the beans, meat and cheese, it’s a pretty full taco. You can also use what ever taco sauce you like. We use a medium heat version, because we just want the flavor in the mix. And before you ask – no you don’t have to cook or heat up the beans before you smear them on the tortillas. You just take them right out of the can onto the tortilla. They are in a thin enough layer that they warm through during baking.

As with any taco dinner, you could serve these up with rice and beans or chips and queso. Sometimes I do a southwest style salad or fiesta potatoes (basically home fries cooked with taco seasoning). Speaking of taco seasoning, I added my recipe for this in the bottom of the taco recipe. You can also use your favorite packet in it’s place.

Now Let’s Get Cookin’!

Baked Beef Tacos

Layers of beans, cheese and beef a melted together for a delicious taco

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword baked tacos, beef, beef tacos, cheese, chicken tacos, ground beef, ground beef recipes, refried beans, soft tacos

Prep Time 5 minutes

Cook Time 30 minutes

Servings

Ingredients

16 Flour Tortillas fajita size
2 lb Ground Beef
2 tbsp Taco Seasoning see recipe below
2 16oz can Refried Beans
3 cups Cheddar Cheese shredded
2 cups Lettuce shredded
½ cup Taco Sauce
1 cup Sour Cream

Instructions

Preheat oven to 400degF.
In a saute pan over medium-high heat, add ground beef and taco seasoning. Cook and crumble until no longer pink.
Using two large parchment paper covered baking sheets, line out tortillas. Spread each with refried beans and sprinkle with cheese. Add a portion of cooked ground beef and another sprinkle of cheese.
Put in oven and bake for 8 minutes.
Working quickly, remove from the oven and add a smear of sour cream. Add lettuce and drizzle with taco sauce. Then fold them all in half to get the taco shape. Serve 2-3 per person.

Notes

Custom Instacart Link for this Recipe

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Bourbon Baked Beans

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Baked Beans are such a great side dish. They go with burgers, any type of grilled meat, chicken, steak, ribs, pulled pork, smoked turkey, tri-tip, cue Bubba (because I could go on and on) – lol. They are also great for just about any type of potluck event. This recipe for Bourbon Baked Beans also comes with an incredible sauce that can double as a perfect BBQ sauce.

I like to use great northern beans for my baked beans, as they hold up nicely to the sauce. You could also use pinto beans or white beans instead if you have those stocked up in your pantry. For the bourbon, I always use my favorite – Jim Beam. You can use whatever your favorite bourbon happens to be. Just remember, that (as with any alcohol you cook with), the flavor will be concentrated further, so make sure you like it.

Essentially, if you omit the beans and bacon and then sub in 2 tablespoons of avocado oil, you can make a delicious BBQ Sauce. Though if you have any bacon grease it would do you better! Baked beans are really just beans covered in BBQ sauce – with a little bacon thrown in – baked at a low heat for a long time or a moderate heat for half an hour or so.

Beans are a great alternative to potato based sides – they have a higher protein content and a lower carb number. It also adds a great amount of fiber (when compared to potatoes). So if you are looking of sometime different to try on the side of your main attraction – you will want to try these baked beans for sure! If you are doing a full Bar-b-que spread with all the fixin’s than you are going to need these Bourbon Baked Beans for sure!

Now Let’s Get Cookin’!

Bourbon Baked Beans

Sweet, tangy, bacony baked beans!

Course Side Dish

Cuisine American

Keyword bacon, baked beans, bbq, bbq sauce, beans

Prep Time 10 minutes

Cook Time 1 hour

Servings

Ingredients

3 15oz can Great Northern Beans drained
1 15oz can Tomato Puree
½ cup Broth chicken, beef, vegetable
½ lb Bacon cut in ½-inch pieces
½ Sweet Onion minced
3 Garlic minced
¼ cup Bourbon
¼ cup Honey
¼ cup Worcestershire Sauce
¾ cup Brown Sugar
2 tsp Cumin
1 tsp Parsley
1 tsp Salt
2 tsp Chili Powder

Instructions

Preheat oven to 400deg.
In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Reserve two tablespoons of the bacon grease.
In the same pan (with reserved bacon grease), reduce heat to medium and add onions and garlic. Cook for 3 minutes then add all remaining ingredient EXCEPT beans. Stir together and let cook for 2 minutes then reduce heat to medium low and simmer for 10 minutes.
In a 13×9 baking dish, add beans and bacon. Pour sauce over top and stir together. Place in oven for 45 minutes.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Spaghetti & Cheese

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Who doesn’t love a cheesy and easy weeknight dinner? This recipe is a play on mac & cheese – for when you don’t have any macaroni in the pantry! I added in the kielbasa to make this and all in one meal. Simple to make and simple to eat – you are going to be adding this Spaghetti & Cheese recipe to your last minute meals list for sure!

I use all beef kielbasa most of the time. But this recipe will work just as well with turkey, or pork kielbasa. If you can’t find kielbasa you can use a smoked sausage. The difference between is really only about the way that they are seasoned. Kielbasa has the distinct flavor of garlic and marjoram. While smoked sausages tend to have more flavors of chili powder or paprika as the prominent note.

Before I get the heat for directing people to break the spaghetti – it really is just about ease of use. If you leave it whole, it will be difficult to keep it from clumping. But if you want to leave it whole you will just have to give a little extra attention as it softens up. Of course you could use other types of pasta – but then it wouldn’t be Spaghetti & Cheese after all.

If you haven’t gotten a large enough saute pan yet, then you really need to get on that. For most of my one-pot dishes, I use my 12 inch Ninja Kitchen Saute pan. It is the perfect size (width and depth) to cook food evenly. It also has a secure fitting lid – so it really fits the bill for my weeknight meals – I use mine almost every night.

Now Let’s Get Cookin’!

Spaghetti & Cheese

A super cheesy, quick pasta one-pot dinner with kielbasa

Course Main Course

Cuisine American

Keyword cheddar, cheese, kielbasa, one pot, one pot meal, quick meals, spaghetti

Prep Time 5 minutes

Cook Time 30 minutes

Servings

Ingredients

2 tbsp Oil
2 lb Kielbasa cut into ½ inch slices
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
1 tsp Garlic Powder
6 cups Broth chicken, beef or vegetable
1½ lb Spaghetti broken in half
3 cups Cheddar Cheese shredded
1 cup Heavy Cream

Instructions

In a large saute pan over medium-high heat, add oil. Once hot, add kielbasa and seasonings. Cook for 3 minutes then add pasta and broth.
Bring just a bubble, while stiring pasta, as it softens. Reduce heat to medium and cover with a lid. Let cook 20 minutes.
Remove lid and stir in heavy cream and cheese. Remove from heat and replace lid. Let sit for 5 minutes before serving. Garnish with parsley, if desired.

Custom Instacart Link for this Recipe

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Creamy Garlic Chicken

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I like to cook with bone-in chicken because it just gives that extra layer of flavor. I understand it’s not always the easiest to eat, but it is so worth the delciousness. This recipe for Creamy Garlic Chicken is bursting with flavor from the thyme, roasted red peppers and garlic. And the cream and parmesan make for a velvety sauce to pull it all together over buttery pasta.

In the recipe I list jarred roasted red peppers. This is more for time saving sake. It is not hard to make your own roasted red peppers, but it does take a bit of time (upwards of 90 minutes – check out the process in my recipe for Roasted Red Pepper Pesto) to get them to the right doneness. That might not be doable on a weeknight for you, so go for the jarred ones if you need to. Just make sure that you don’t get the marinated variety – as that will change up the flavors of this recipe entirely.

I used spaghetti for the base on this dish, but you can really use any long pasta (fettuccini, linguini, bucatini) that you have on hand. You could swap out for a short pasta (rotini, penne, rigatoni), but it may not eat the same. I also used grated parmesan instead of shredded because it needs to dissolve quickly into the sauce so that you get the even flavor.

A garlic breadstick would be a great side for this dish, along with a simple Caeser salad. I like to get the long breadsticks from my grocery bakery and brush them with melted butter. Then sprinkle with garlic salt and warm up in the oven for about 8 minutes. So yum!

Now Let’s Get Cookin’!

Creamy Garlic Chicken

Flavorful chicken drumsticks in a garlic & roasted red pepper cream sauce over buttered noodles

Course Main Course

Cuisine American, Italian

Keyword Chicken, chicken drumsticks, Garlic, Parmesan, Pasta, roasted red peppers, spaghetti

Prep Time 5 minutes

Cook Time 45 minutes

Servings

Ingredients

8 Chicken Drumsticks skin removed
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
4 tbsp Oil divided
4 Garlic Cloves minced
1 16oz jar Roasted Red Peppers drained, chopped
2 cups Chicken Broth
½ cup Heavy Cream
½ cup Parmesan Cheese grated
2 tsp Thyme divided
½ tsp Cayenne Pepper
4 tbsp Butter
1½ lb Long Pasta

Instructions

Start boiling water for pasta (salt if desired)
Evenly sprinkle salt, pepper and paprika over chicken drumsticks. Add 2 tablespoons to large saute pan over medium high heat. Once hot, add chicken and brown on each side for 5 minutes each. Remove from pan (keep warm).
Add remaining oil to pan, along with garlic. Let cook for 2 minutes, then add roasted red peppers and cook another 3 minutes. Next add broth, cream and parmesan. Bring just to a bubble and reduce heat to medium.
Stir 1 teaspoon of thyme and cayenne to sauce. Return chicken to pan and cover with lid. Let cook another 20 minutes.
Add pasta to boiling water and cook as directed on the package. Drain in colander and return to pot (away from heat). Add butter and remaining thyme and toss with tongs to coat noodles with butter.
Serve a portion of buttered pasta with ladle of sauce and piece of chicken. Garnish with more parmesan cheese, if desired

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Crunchy Slaw

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When it comes to BBQ side dishes the most popular are potato salad and coleslaw. And when it comes to coleslaw, it is either mayonnaise based or vinegar based. This particular slaw recipe is of the no mayo variety – which is what makes is a Crunchy Slaw! Perfect for pulled pork sliders or sandwiches.

If you want to take the quick route on making this slaw, you could use one of those pre-mixed and shredded coleslaw mix – just toss the included dressing if it has it. If you do get the heads of cabbage and shred it yourself, be sure that you have a very sharp knife to get it finely shredded. If the pieces are too thick, you will not get the right texture for a true slaw. You also want to make sure that you are getting the cabbage, carrots, and red onion to roughly the same thickness.

Caraway seeds are the key ingredient to this dressing. If you don’t normally use these two items, you are going to be looking for way more uses for them once you try this. Caraway is most often associated with the flavors of rye bread. It is also know as Persian Cumin or Meridian Fennel – to give you an idea of the flavor it produces.

This is one of those slaw recipes that can be eaten on its own or makes a great topper for hot dogs, brats, burgers, pulled pork slides, shredded chicken sandwiches, the list just keeps going. It is simple and quick to through together, you’ll be glad you made it come meal time.

Now Let’s Get Cookin’!

Crunchy Slaw

A crunchy slaw made with cabbage, onions and carrots in a caraway vinaigrette

Course Side Dish

Cuisine American, BBQ

Keyword caraway seeds, carrots, cole slaw, crispy slaw, onions

Prep Time 10 minutes

Refrigerator Time 1 hour

Servings

Equipment

1 Slow Cooker at least 6 qts

Ingredients

2 cups Red Cabbage shredded
2 cups Green Cabbage shredded
1 cup Carrots shredded
½ Red Onion thinly sliced
½ cup Oil
¼ cup Apple Cider Vinegar
¼ cup Honey
1 tsp Celery Salt
1 tsp Caraway Seeds
1 tsp Pepper

Instructions

Combine slaw ingredients in an airtight container. Seal lid and place in refrigerator for at least one hour before serving. It will keep for up to 5 days.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

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Spaghetti & Cheese

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Creamy Garlic Chicken

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Crunchy Slaw

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