Steak & Potato Hash

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If you are looking for a hearty breakfast for dinner or a great brunch recipe – you are in luck! Because this recipe for Steak & Potato Hash is so dang good – your family is going to be in heaven. The homemade hollandaise is basically foolproof and you are going to be shocked at how easy the poached eggs are with my simple swirling technique.

Steak & Potato Hash
Steak & Potato Hash

Many people get scared off by hollandaise – and I get it, I was one of those people. The first time I made it from scratch it was a total fail, you wanna know why? Because I was so nervous and stressed about it that made it break. The “trick” is to be easy with it. You do have whisk almost the whole time, but not vigorously. You do have to add each ingredient slowly, but the timing doesn’t have to be perfectly exact.

Steak & Potato Hash

Same goes for poaching eggs. All the additive tricks don’t work in my book (vinegar, salt, lemon juice) you just need gently boiling water and to swirl the water. The swirl helps you to get a nice rounded egg, instead of having all of the scraggy edges. And there is just so much satisfaction when you dip into that poached egg and get that beautiful bright yolk to flow out.

Steak & Potato Hash

This recipe is also a great way to use up leftover steak. And also to clean out the fridge – you can add whatever veggies you might have on hand to the potatoes. Broccoli, spinach, or you could swap sweet potatoes for yukons too.

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Steak & Potato Hash

A hearty breakfast for dinner delight with homemade hollandaise and poached eggs.
Course Breakfast, Main Course
Cuisine American
Keyword egg, egg recipes, hollandaise, poached egg, potato, steak, steak recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1½ lb Sirloin cubed
  • 2 lb Yukon Gold Potatoes cubed
  • 2 Red Bell Peppers cubed
  • 1 Red Onion diced
  • 3 Garlic Cloves minced
  • 3 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley
  • 12 Eggs

For the Hollandaise

  • 5 Egg Yolks
  • 1 tbsp Lemon Juice
  • 4 tbsp Butter melted
  • ¾ cup Heavy Cream
  • ½ tsp Cayenne
  • 1 tsp Salt
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Instructions

  • Prepare all of the ingredients. Start water boiling in a small sauce pan. Start water boiling in a large sauce pan.
  • In a large saute pan over medium-high heat, add oil, onions and garlic. Cook for 3 minutes then add potatoes, salt, pepper, parsley, red pepper flakes, cook for 10 minutes, stirring occasionally. Add bell peppers and cook another 5 minutes. Add steak and cook to desired level of doneness.
  • Break each egg into a small ramekin. Once the water in the small sauce pan is boiling, use a whisk to get the water swirling and pour on egg into the center of the swirl. Cook for 3 minutes. Rinse out ramekin so that you can return the egg to it once cooked. Repeat with each egg.
  • In a bowl that is large enough to sit on top of your large sauce pan as a "double boiler", add egg yolks, salt and cayenne. Whisk together and then place bowl on top of boiling water. While whisking continuously, stream in melted butter. Whisk for a minute and then add lemon juice. Continue whisking another minute then slowly add heavy cream. Sauce should turn a pale yellow and be thick enough to just drip off a spoon. Remove from heat and set aside while you build the dish.
  • In a shallow bowl, add portion of steak and potato hash. Top with 1 or 2 poached eggs, and ladle hollandaise over top. Garnish with additional parsley and/or cayenne, 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!

Sausage & Pepper Pizza

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Pizza is so popular in my home – half of my kids would eat it every day if I let them. I will admit that pizza is one of my favorite guilty pleasures. Seriously, what is not love – cheese, bread, meats, veggies, and delish sauce! I really like that I can do all sorts of different flavor combos. Like this Sausage & Pepper Pizza – an easy and delicious classic.

Sausage & Pepper Pizza

I have included a recipe for pizza dough below – but you can totally use store-bought dough. I just encourage you to get the uncooked variety that either can be rolled out or spread out (not the pre-formed or pre-cooked). As a side-note – you can use the same pizza dough recipe to make focaccia bread – just drizzle with oil sprinkle with minced garlic and Italian seasoning and you are good to go.

Sausage & Pepper Pizza

We like square pizza in our house, and not a huge amount of crust. So I usually put sauce almost to the edges. You can make it just how you like – on a round stone or pan. Depending on how many you are serving – you might want to add in a simple green side salad to go with it.

Sausage & Pepper Pizza

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Sausage & Pepper Pizza

A delicious classic combo of sausage, peppers and provolove on a simple red sauce
Course Main Course
Cuisine American, Italian
Keyword bell peppers, pizza, pizza dough, provolone, red sauce, Sausage
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 2 Pizza Dough Recipes see below
  • 2 tbsp Avocado Oil
  • 6 Roasted Garlic Sausage sliced on the bias
  • 2 Red Bell Peppers sliced
  • 1 Green Bell Pepper sliced
  • 1 White Onion sliced
  • 8 slices Provolone chopped
  • 1 cup Parmesan Cheese shredded

For the Sauce

  • 1 28 oz Crushed Tomatoes
  • 1 15 oz Tomato Puree
  • 1 tsp Italian Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Dried Onion
  • 1 tsp Red Pepper Flakes
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Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • Cover 2 large baking sheets with parchement paper. Spread a recipe of dough out on each and brush with oil. Place in oven for 10 minutes.
  • In a sauce pan over medium heat, add ingredients for the sauce. Stir to combine and cook for 5 minutes. Reduce to low and let simmer while dough cooks.
  • Remove pizza crusts from oven. For one pizza, spread half of sauce over top of crust. Sprinkle with ⅓ of provolone cheese, ½ of bell pepper, ½ of onion, and ½ of sausage. Repeat on second pizza. Sprinkle each with half of remaining provolone and parmesan cheese. Place in oven and cook for 15 minutes. Remove and let cook for 5 minutes before cutting.
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Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 2 12 by 17 pizza crust OR 2 12 inch round pizza
Course Main Course
Cuisine American, Italian
Keyword pizza, pizza dough
Prep Time 5 minutes
Cook Time 15 minutes
Rising Time 1 hour
Servings 4

Ingredients

  • 4 cups Flour
  • 1 tbsp Yeast instant
  • ⅓ cup Oil
  • 1½ cup Warm Water
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 2 tbsp Oil for bowl
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Instructions

  • Prepare all of the ingredients
  • In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add oil and continue to mix by hand. Mix until a sticky dough forms.
  • Brush the insides of a second bowl with 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, split dough in half. Place half of dough on each baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust. Let sit another 15 minutes.
  • Place in 425degF oven for 10 minutes.
  • Continue to pizza recipe directions.

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!

Honey Adobo Chicken Skewers

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Marinating chicken is always a good idea. Chicken (especially chicken breast) is perfect for marinades because it is like a blank canvas. Marinating chicken and then grilling it – even better! Honey Adobo Chicken Skewers are the bomb – so full of sweet and spicy flavors.

If you think that Chipotle in Adobo is too spicy – first – it isn’t…but if you think it is – reduce the amount. While baking is a science and you have to follow the recipe precisely, cooking really is not. You can adjust things to so much to your own taste. Tasting every step of cooking lets you make sure that you get it exactly how you and your family get it.

Honey Adobo Chicken Skewers
Honey Adobo Chicken Skewers

Marinating chicken is perfect for weeknight meals. You can totally put a chicken in a marinade the night before or in the morning before you leave for work and have so much flavor built by the time you get home. Honey Adobo Chicken Skewers are the epitome of this idea! You build so much flavor with simple effort.

I served these skewers with some Mexican rice (rice, tomato sauce, green chilies, cumin, chili powder, and chicken broth), cheesy beans (pinto beans, refried beans, milk, cumin, chili powder, and cheddar cheese), and a toasted tortilla (warmed on each side in a skillet or griddle).

Honey Adobo Chicken Skewers

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Honey Adobo Chicken Skewers

A sweet and spicy marinadted chicken grilled with sweet bell peppers and onions.
Course Main Course
Cuisine Asian, Mexican, Tex-Mex
Keyword Chicken, chipotle, grilled chicken, honey, skewers
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 1 hour
Servings 6

Equipment

Ingredients

  • 1½ lb Chicken Breast 1½ inch cubes
  • 18 Sweet Peppers seeded and quartered
  • ½ White Onion
  • 2 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper

For the Marinade

  • 1 7 oz can Chipotle Peppers in Adobo
  • 1 15 oz can Tomato Sauce
  • ¼ cup Apple Cider Vinegar
  • ½ cup Honey
  • ½ cup Cilantro rough chopped
  • 1 tsp Dried Onion
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 3 Garlic Cloves minced
  • 1 cup Chicken Broth
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Instructions

  • Prepare all of the ingredients.
  • Combine all ingredients for marinade in a bowl and blitz with an immersion blender until smooth. Add cubed chicken to gallon sized ziploc bag and pour marinade over. Let sit for at least 1 hour.
  • Preheat grill or grill pan to medium high. Add onion and sweet peppers to a bowl with oil, salt, and pepper. Toss to coat.
  • Start to build skewers, alternating sweet peppers, onions and chunks of chickens. Reserve marinade from chicken.
  • Pour marinade into a small saucepan over medium-low heat. Allow to simmer, stirring regularlly.
  • Once grill or grill pan is hot, place skewers on. Cook for 7 minutes then turn and spoon marinade sauce over top. Cook for 7 minutes more and then turn and spoon marinade saucue over. Cook another 7 minutes then remove from heat.
  • Serve with any additional marinade sauce over top.

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!

Bloody Mary Pork Soup #slowcooker

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The flavors of a Bloody Mary may seem an odd choice for a soup – but hear me out on this one! Bloody Mary seasoning is a salty, spicy mix of yummy – and you can use it for much more than your Sunday Brunch beverage. Most seasonings have Worcestershire, salt, cloves, garlic, onion, vinegar, and horseradish. When you add that to a delicious pork roast with a mountain of veggies, the outcome is phenomenal. Bloody Mary Pork Soup is perfect for a rainy day or just when you need some good ol’ comfort food.

Bloody Mary Pork Soup

I want to stress that I used Bloody Mary SEASONING not MIX – so it is not the big bottle that already has all the tomato juice in it and probably just needs alcohol added. The product I am referring to is something like this – Demitri’s Bloody Mary Seasoning – it comes in a variety of sizes but it should say that you have to add tomato juice to it to make Bloody Mary Mix. You can also use it in BBQ sauces or mix it in with ground beef for burgers.

Bloody Mary Pork Soup

Decided to use Wild Rice as the starch for this soup – you could do regular long grain rice or maybe potatoes or even a short pasta. The wild rice works because it can stand up to the bold flavors of soup. Next time I might go for a corn bread with it – I think that would be yummy too!

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Bloody Mary Pork Soup

A hearty pork soup served over wild rice — with a little kick!
Course Main Course, Soup
Cuisine American
Keyword bloody mary, carrots, crockpot, pork, rice, slow cooker, wild rice
Prep Time 15 minutes
Cook Time 20 minutes
Slow Cooker 8 hours
Servings 6

Equipment

Ingredients

  • 2 lb Pork Roast quartered
  • 4 qt Beef Stock divided
  • 1 15 oz can Diced Tomatoes
  • 3 Carrots diced
  • 3 Celery Stalks chopped
  • 3 Garlic Cloves minced
  • 1 White Onion diced
  • 1 cup White Mushrooms chopped
  • ½ cup Bloody Mary Seasoning Sauce
  • 2 tbsp Cornstarch
  • 2 cups Wild Rice
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Instructions

  • Prepare all of the ingredients.
  • Add pork, 2 quarts beef stock, mushrooms, onions, garlic, celery, carrots, tomatoes and bloody mary sauce to the slow cooker. Secure lid and cook on low for 7½ hours.
  • Add remaining beef stock and rice to a saucepan over medium-high. Cover with lid and cook for 18 minutes. Remove from heat, but do not remove lid. Leave until ready to serve.
  • Remove pork from slow cooker and chop into bite-sized pieces. Remove ½ cup of stock. Return pork to slow cooker. Mix cornstarch with stock with a fork and add slurry to slowcooker. Stir to combine and secure lid for 15 minutes.
  • Add portion of rice to a shallow bowl and ladle stew over top.

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!

Greek Meatball Pasta

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Meatballs and pasta are a classic combination, but you can do so many different things to freshen it up. For this pasta night delight, I used a ground turkey mixed with roasted red peppers and feta and covered it in a creamy hummus and feta sauce. This Greek Meatball Pasta was a real hit at our dinner table.

Greek Meatball Pasta

I used Mezzetta Roasted Red Bell Peppers from a jar. You can usually find them in the pickle section of the store, but sometimes they are by the tomato sauces. I used roughly half of a 16 oz jar for this recipe. You could put more in the meatball mix if you just like more – or if you want to get a few more meatballs out of it.

Greek Meatball Pasta

For the hummus – I used Sabra Roasted Garlic Hummus. You can also make your own hummus (chickpeas, garlic, salt, lemon juice and oil – all blitzed until smooth). You might be wondering if the hummus will really make a sauce – and I can assure you that it really really will. The larger chunks of feta will not melt fully – but that’s okay.

I served this with some pitas (quartered), drizzled with avocado oil, oregano and sprinkle with feta cheese. Put it in a 400deg oven for roughly 10 minutes. The feta doesn’t melt like other cheeses do, but it does get soft and adhere to the pita pieces.

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Greek Meatball Pasta

Delicious combination of roasted red pepper, feta, and hummus with pasta and meatballs
Course Main Course
Cuisine American, Greek, Mediterranean
Keyword ground turkey, hummus, Pasta, pasta dishes, roasted red pepper, turkey, turkey recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1½ lb Short Pasta shellbos, rotini, shells
  • ½ Red Onion sliced
  • 1 cup Grape Tomatoes quartered

For the Meatballs

  • 1½ lb Ground Turkey
  • ¾ cup Roasted Red Pepper chopped
  • 1 cup Garlic Croutons crushed
  • 1 Egg Beaten
  • 1 cup Feta Cheese crumbled
  • 1 tsp Oregano
  • 1 tsp Dried Onion

For the Sauce

  • 8 oz Garlic Hummus
  • ¼ cup Lemon Juice
  • ¼ cup Sriracha
  • ¾ cup Feta Cheese crumbled
  • 1 tsp Oregano
  • 1 tsp Black Pepper
  • 1 cup Heavy Cream
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg. Start water boiling for pasta.
  • In a saucepan over medium heat, add all ingredients for sauce and stir to combine. Continue to stir to help feta to melt.
  • In a bowl, combine meatball ingredients. Form into 1½ inch meatballs and line them out on a parchment paper covered baking dish. Place in oven and cook for 30 minutes.
  • Add pasta to boiling water and cook as directed on the package. Drain in collander and rinse with cool water.
  • At same time that you add pasta to boiling water, add tomatoes and onions to hummus sauce mixture. Continue to stir and cook until pasta is done.
  • In a shallow pasta bowl, add a portion of pasta. Ladle sauce over pasta and top with 5-6 meatballs. Drizzle with a little more sauce.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Baked Eggs w/ Ham

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Whether you are looking for breakfast, dinner, or brunch recipes these Baked Eggs are just the ticket. Super fast to put together – ready in under 30 minutes. Super flavorful – the ham, parmesan, mushrooms, and scallions come together like a song. These Baked Eggs are also great if you need to feed a crowd.

Baked Eggs

You will want to make sure that the ham and mushrooms are all cut to the same size pieces so that they will cook at the same rate. Also, make sure that you use shredded parmesan and not grated, they do not melt the same way. You could also add in some different veggies – like bell peppers, tomatoes, or spinach. You could also switch out the ham for some cooked sausage. Adjustments may be needed to the cooking time to get the eggs done to your desired level of runniness. I did 15 minutes and got a runny yolk similar to a sunny-side-up egg. Just don’t go too long or you will end up with something like a hard-boiled egg!

Baked Eggs

If you don’t have individual baking dishes like the ones I used – you can make this in a 13×9 baking dish. Simply spread the ham mixture in the bottom after coating it with butter. Make 8 small wells evenly spaced and break the eggs into the wells. Cook for the same amount of time.

I served this with a side of toasted buttermilk bread and some homemade blood orange marmalade (super easy to make – 6-8 peeled and chopped blood oranges, 4 cups water, 5 cups sugar, 1/4 cup lemon juice, and 1 tbsp pectin, boiled for 15 minutes then put into mason jars). It was a great sweet counterbalance to the savory baked eggs.

Baked Eggs

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Baked Eggs w/ Ham

Oven-baked eggs with ham and veggies.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6

Equipment

  • 9 inch baking dish x 6

Ingredients

  • 12 Eggs
  • 1 lb Ham Steak diced
  • 1 cup Mushrooms diced
  • 2 Scallions chopped
  • 1 cup Parmesan cheese shredded
  • 2 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Dried Onion
  • 1 tsp Parsley
  • 2 tbsp Avocado Oil
  • 12 slices White Bread
  • 1 stick Butter melted, divided
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a bowl, combine ham, scallions, mushrooms, oil, salt, pepper, parsley, onion, and parmesan cheese. Toss to coat.
  • Brush inside of each of the 6 baking dishes with melted butter. Spoon ham and veggie mixture into each dish, forming a well in the center for the eggs. Break two eggs directly into the well. Place dishes on baking sheet and place in oven for 15 minutes. (whites should be cooked through but yolks should still be runny).
  • Toast bread in toaster or all in the oven. After toasted, brush with remaining melted butter. Cut in half and serve alongside baking dish.

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!

Grammy’s Sausage Casserole

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My husband asked me to try to make a dish that he grew up eating at his Grammy’s house. He had a basic idea of what was in it, but most of the ingredients are not exactly homemade – cream of chicken, chicken noodle soup from a packet – and I just didn’t want to make it that way. So I decided to brighten up the flavor as well as make it from whole ingredients. This is my version of Grammy’s Sausage Casserole.

Grammy’s Sausage Casserole

The biggest part of transforming this to a totally homemade dish was to create a creamy sauce to replace the canned ingredients. I went with a rosemary and tarragon creamy chicken sauce to add to this casserole. This sauce came out so rich and creamy and full of flavor – I will definitely be using it on another dish.

Grammy’s Sausage Casserole
Grammy’s Sausage Casserole

There are one of two problem most of us have when cooking rice in a casserole – it’s either crunchy or mushy. The method of cooking the rice that I used in this recipe solves both of those problems by preventing the cause of both problems – clumping. By cooking the rice more like pasta, it cooks in individual grains so that it gets cooked all the way through. Then rinsing the starch from the rice before adding it to the other ingredients helps to further ensure that you don’t end up with mushiness.

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Grammy’s Sausage Casserole

Adding a modern twist to an old farm classic casserole
Course Main Course
Cuisine American
Keyword casseroles, cheese, rice, Sausage
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 lb Ground Breakfast Sausage
  • ½ White onion diced
  • 3 Carrots diced
  • 3 Celery diced
  • 3 Garlic Cloves minced
  • 2 cup Long Grain Rice
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 2 cup Chicken Stock
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1 tsp Taragon
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 cup Heavy Cream
  • 2 cups Cheddar Cheese shredded
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Instructions

  • Prepare all of the ingredients. Preheat oven to 375deg
  • Add water to a saucepan and bring to a boil. Once you have a rolling boil, add the rice. Allow to cook for 12 minutes. Drain rice in a colander and rinse with cool water to remove excess starch.
  • In a large saute pan over medium-high heat, add sausage to pan. Crumble and cook until no longer pink. Remove sausage from pan to a 13×9 baking dish, reserving grease. Add carrots, onions, garlic, and celery to pan and saute for 5 minutes then add to sausage.
  • In the large saute pan reduce heat to medium, add butter, salt, pepper, rosemary, tarragon, and thyme. Once butter is melted add flour and whisk for 3 minutes. Whisk in chicken broth and cook for 3 minutes more, then add heavy cream and cook for 3 minutes.
  • Add rice to sausage mixture and pour sauce over top. Stir to combine. Sprinkle with cheese and place in oven for 20 minutes. Let sit for 5 minutes before serving.

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!

Honey Sriracha Pasta

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It’s sort of spaghetti but really not! Tomatoes, ground meat, and pasta are all where it gets rather different. It’s almost Thai-style spaghetti, in terms of flavors. Honey Sriracha Pasta has got a sweet and spicy flavor pop that you are going to love. Yes, it’s got a little bit of heat, but really it’s the flavor of the spice not the heat that you taste the most. Try something new this week for Pasta Night!

Honey Sriracha Pasta

This is a quick and easy recipe to throw together with ingredients that you probably already have in your kitchen! That’s what makes it so simple – it’s really just a new combination of common ingredients. And you could sub in all sorts of things – use ground beef instead of ground turkey. Use tomato puree instead of crushed tomatoes. Add different veggies if you don’t have bell peppers – like mushrooms.

Honey Sriracha Pasta

I didn’t serve this pasta with a side dish because it’s pretty hearty and filling. But you could totally add a side salad if you need to stretch it out or want to make sure to have leftovers. I almost always have side salad fixings in my fridge, in case I want to make a quick lunch. Typically that means greens, carrots, cucumbers and tomatoes (for the ones that like that), a little cheese, dressing and maybe some croutons if we have it.

Honey Sriracha Pasta

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Honey Sriracha Pasta

A delicious and different pasta dish with a bit of a kick!
Course Main Course
Cuisine American
Keyword ground turkey, honey, Pasta, pasta dishes, sriracha, tomato, turkey, turkey recipes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1½ lb Long Pasta linguini, fettuccini, fusilli
  • 1 tbsp Avocado Oil
  • 3 Garlic Cloves minced
  • ½ White Onion diced
  • 1½ lb Ground Turkey
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 28oz can Crushed Tomatoes
  • 1 Red Bell Pepper diced
  • 1 Lemon zest and juiced
  • ¼ cup Sriracha
  • ¼ cup Honey
  • ½ cup Cilantro
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Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a large saute pan over medium-high heat, add oil, onion, and garlic. Cook for 3 minutes then add ground turkey. Crumble and cook until no longer pink. Add bell pepper and cook another 2 minutes.
  • Add pasta to boiling water. Cook as directed on the package. Drain in a colander and rinse with cool water to arrest cooking process.
  • Add crushed tomatoes, lemon juice, Sriracha, and honey to turkey mixture. Reduce heat to medium-low and let simmer for 10 minutes. Add lemon zest and half of cilantro.
  • Place a portion of pasta in the center of a shallow bowl. Top with sauce and sprinkle with remaining cilantro.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

White Bean Salad #sidedish

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Not all side dishes need to be pasta or potatoes – beans make a delicious and #ketofriendly side. You get the added protein AND the smaller carb count. This bean side is a fresh, bright, bold side salad packed with protein. White Bean Salad has a delicious homemade orange Dijon dressing over fresh bell pepper, arugula, red onion, and goat cheese! It’s perfect for any meat which you pull off the grill or smoker. It also holds up so well – it makes for a go-to potluck recipe.

White Bean Salad

Even when you have a powerhouse main dish – the side should not be a slouch. You need something to pack a punch that stands up to a hearty dish like Beer Can Chicken or a Citrus Whole Chicken! The delicious homemade orange dijon dressing really brings this simple salad together. The goat cheese is what knocks it out of the park. If you haven’t eaten goat cheese — please – PUH-LEASE – go out and get some. You can get a really decent variety at Costco – it doesn’t have to be some sort of $20/lb stuff. Goat cheese is such an underrated delight and I hope you will go out and try it.

White Bean Salad

I served this stellar side with a simple Beer Can Chicken. I just brine a whole chicken overnight in water, salt, and garlic powder. Put 2 sticks of butter, salt, pepper, minced garlic in a baking dish, and put the chicken on a lager. Put it on the grill for 1 hour. Then remove beer from chicken and pour into baking dish. Place chicken (breast up) in the baking dish and put into a preheated 400deg oven for 30 minutes.

White Bean Salad

The homemade dressing for this delicious salad is very versatile. You could use it for a pasta salad, or even just over a traditional side salad. It would go beautifully over a crispy chicken salad or a chef’s salad as well. The real trick to getting the dressing to come together and stay together is SHAKING IT! This works for any vinaigrette style dressing – put all of the ingredients into a mason jar or a salad dressing shaker, if you have one. Secure the lid and give it some really good shaking. You will get such a better mix than if you try to stir it.

Orange Dijon Vinaigrette

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White Bean Salad

A delicious cold salad that would be great alongside any grilled meat or burger!
Course Salad, Side Dish
Cuisine American
Keyword bean salad, Salad, Side Dish, side dish ideas
Prep Time 15 minutes
Servings 6

Equipment

  • Mason Jar with lid and ring

Ingredients

  • 2 15oz can Great Nothern Beans drained and rinsed
  • 1 cup Arugula rough chopped
  • 1 cup Goat Cheese crumbled
  • 1 Red Bell Pepper diced
  • ½ Red Onion diced

For the Dressing

  • 1 Large Navel Orange zest and juice
  • ¼ cup Avocado Oil
  • ¼ cup Apple Cider Vinegar
  • 2 Garlic Cloves
  • 2 tbsp Dijon Mustard
  • 1 tbsp Honey
  • 1 tsp Salt
  • 1 tsp Pepper
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Instructions

  • Prepare all of the ingredients.
  • Add all ingredients for the dressing to a mason jar. Secure with lid and ring and shake – shake – shake. Place in refrigerator until ready to add to salad.
  • In a bowl, add beans, onion, bell pepper and arugula. Toss to combine. Shake dressing very well then pour over veggies. Sprinkle in goat cheese and gently fold to combine (do not stir too hard, the cheese will break up too much). Cover and place in refrigerator until ready to serve. (up to 24 hours)

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

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Coconut Marinated Chicken

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Most people have heard of marinating chicken in buttermilk. It makes it very juicy and gives it almost a sweet quality. Turns out coconut milk can do the same thing! You get a delicious sweetness and an incredibly juicy piece of chicken. Coconut Marinated Chicken is going to make you and your family so very happy.

Coconut Marinated Chicken

I love that the marinating liquid doubles as a delicious sort of gravy for the dish. You add the marinating liquid into the pan to cook the chicken (almost poaching it). And then add a bit of thickening agent to it so that you can pour it over the chicken and rice in the end. So so so good! This dish is like a warm hug on the plate – really makes you feel at home. The ginger and red pepper flakes wonderfully balance out the sweetness of the coconut milk.

Coconut Marinated Chicken

Part of this recipe includes rice so to serve this chicken over. You could also serve it with a piece of naan bread or a side of roasted veggies. I didn’t think of the naan bread until I was almost done cooking this, otherwise, I definitely would have included it with my plate.

Now Let’s Get Cookin’!

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Coconut Marinated Chicken

A delicious, juicy chicken marinated in coconut milk served over rice.
Course Main Course
Cuisine American, thai
Keyword Chicken, Chicken Dishes, coconut milk, rice
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 4 hours
Servings 6

Ingredients

  • 8 Chicken Thighs, on the bone remove the skin
  • 1 tbsp Avocado Oil
  • 1 tsp Parsley
  • 3 Garlic Cloves minced
  • 1 tbsp Fresh Ginger grated
  • 2 tbsp Corn Starch

For the Marinade

  • 2 15oz can Coconut Milk
  • ¼ cup Lime Juice
  • 1 tbsp Coco Aminos
  • 1 tsp Fish Sauce
  • 1 tsp Red Pepper Flakes
  • ¼ cup Honey
  • 2 Garlic Cloves minced

For the Rice

  • 2 cups Long Grain Rice
  • 1 qt Chicken Stock
  • 1 tsp Ground Ginger
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Instructions

  • Prepare all of the ingredients.
  • Combine all ingredients for the marinade. Add to a gallon-sized ziploc bag. Add chicken. Let marinate at least 4 hours (up to 12 hours).
  • In a large saute pan over medium heat, add oil, fresh ginger, and garlic. Cook for 3 minutes then add chicken thighs to pan (reserve marinade). Sprinkle with half of parsley. Cook for 5 minutes then flip and sprinkle with remaining parsley. Add reserved marinade to pan and cover, cook for 30 minutes.
  • Add rice ingredients to a saucepan over medium heat. Cover and cook for 17 minutes. Turn off heat and DO NOT remove lid until ready to serve.
  • Remove chicken from pan and keep warm. Combine corn starch with 2 tbsp warm water. Add slurry to pan sauce and whisk until well combined. Cook another 3 minutes to thicken.
  • Serve chicken over protion of rice with pan sauce ladled over top.

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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