Rosemary Orange Chicken

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Not everyone thinks of citrus as a savory component but it really does make for a beautiful, bright flavor – especially with poultry. Rosemary Orange Chicken is a simple to put together main dish that will be so packed with flavor, you are going to want to savor every bite. The chicken comes out so tender and juicy it just falling off the bone!

Rosemary Orange Chicken
Rosemary Orange Chicken

I used a full sized navel orange for this dish with some organic orange juice. You could get several oranges and juice them yourself if you like. I also served it with the slice of orange on top – not just for aesthetic, but because it is so tasty! The orange takes on the yummy rosemary flavor too and is just delightful. You can add the sprig of rosemary for decoration, but I doubt anyone wants to gnaw on that!

I served this up with some Lemon Herb Couscous – another simple citrus based dish that goes very well with the Rosemary Orange Chicken. I used what’s known as Pearl or Israeli Couscous. Its considerably bigger than the Moroccan variety. But you could use either depending on your preference. Given that they cook very much the same way – you really just need to make sure your liquid ration is correct. I included the recipe for Lemon Herb Couscous below – in case you wanna check it out.

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Rosemary Orange Chicken

A savory, sweet toasted chicken.
Course Main Course
Cuisine American
Keyword Chicken, Chicken Recipes, orange, rosemary
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 10 Chicken Thighs, bone-in, skin on
  • 2 tbsp Avocado Oil
  • 2 Garlic Cloves minced
  • 1 tsp Italian Seasoning
  • 1 tsp Rosemary
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 cup Orange Juice
  • ½ cup Chicken Broth
  • ¼ cup Honey
  • 2 sprigs Fresh Rosemary
  • 1 Orange cut in slices and halved
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Instructions

  • Prepare all of the ingredients.
  • In a large saute pan over medium-high heat, add avocado oil and garlic. Cook for 3 minutes. Sprinkle both sides of chicken with salt, pepper, rosemary and Italian Seasoning. Add chicken with skin down. Let cook for 4 minutes then turn over and let cook for 4 minutes more.
  • In a small bowl, combine orange juice, broth and honey. Add to saute pan (pouring over chicken). Then place a slice of orange on top of each piece of chicken and add rosemary sprigs to pan. Cover with lid and let cook for 30 minutes.
  • Serve chicken with orange slice on top.
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Lemon Herb Couscous

A quick and tasty side dish that can be served with just about anything.
Course Side Dish
Cuisine American
Keyword citrus, couscous, herbs, lemon, Side Dish, side dish ideas
Prep Time 5 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 1½ cup Pearl Couscous dry (also called Israeli Couscous)
  • 3 cup Chicken Broth
  • ½ Yellow Onion diced
  • 1 Garlic Clove minced
  • 2 tbsp Avocado Oil
  • 1 Lemon juice & zest
  • 1 tsp Thyme
  • 1 tsp Parsley
  • 1 tsp Oregano
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Instructions

  • Prepare the ingredients.
  • In a sauce pan over medium-high heat, add 1 tbsp. of oil, onion, and garlic. Let cook for 2 minutes then add couscous, thyme, parsley and oregano. Stir to lightly toast for 3 minutes.
  • Add chicken broth and lemon juice, bring to boil then reduce heat to medium-low. Cover with lid and let cook for 10 minutes more.
  • Remove from heat, add lemon zest and stir to fluff.

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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Turkey & Sweet Onion Wraps #slowcooker

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The slow cooker does not have to just be used for soups, stews and casseroles. You can use it to make the main protein portion of a dish like enchiladas, tacos, sandwiches and wraps. These Turkey & Sweet Onion Wraps are no exception. This meal is great for those nights when everyone in the family can’t eat at the same time – maybe someone has an after work meeting or someone has band practice or a sports event. You can leave the turkey and onions in the slow cooker on warm for several hours so everyone can make a hot wrap whenever they are ready.

Turkey & Sweet Onion Wraps

You do want to make sure you use sweet onions and not white or red onions. You just do not get the same flavor from it. I know lots of people think “onions are onions” but that like saying a bell pepper is the same as a habanero pepper. Sure they both are peppers but do you really want to chomp down on a fresh habanero with a little ranch? There are tons of different onions and they are all good for different things.

Turkey & Sweet Onion Wraps
Onion Infographic

If you are adverse to cabbage or have a person in the fam that is – this a great dish to try it out with. The “sour” note of the quick pickled cabbage perfectly balances out the enhanced “sweetness” from the onions. You get an incredible balance. You could also probably make this with chicken breasts – but the turkey tenderloins are something different but easy to find.

If you don’t want to wrap up the turkey and onions in a tortilla you could serve it over rice or even on it’s own with the purple slaw. I’m also going to try it with one of those cheese wraps I found at Costco.

Turkey & Sweet Onion Wraps

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Turkey & Sweet Onion Wraps

A perfect balance of sweet and sour wrapped up in a warm tortilla with cheese and purple slaw
Course Main Course
Cuisine American
Keyword crockpot, onions, slow cooker, turkey, turkey recipes, wraps
Prep Time 20 minutes
Slow Cooker 8 hours
Servings 6

Equipment

Ingredients

  • 8 Flour or Whole Wheat Tortillas 10-inch
  • ½ Cabbage head shredded
  • ¼ cup Avocado Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Lemon Juice
  • 1 cup Sharp White Cheddar shredded

For the Turkey & Onions

  • 4 lbs Turkey Tenderloins
  • 1 cup Apple Cider
  • ½ cup Apple Cider Vinegar
  • 2 Sweet Onions sliced
  • 3 Garlic Cloves minced
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Chili Powder
  • 1 tsp Parsley
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Instructions

  • Add onions to bottom of slow cooker. Top with turkey thighs. In a small bowl combine remaining turkey ingredients and pour over top. Secure lid and cook for 8 hours on low or 5 hours on high.
  • In the last 30 minutes of cook time, remove turkey to bowl. Shred turkey and return to slow cooker. Toss to coat and secure lid to continue cooking for remainder of cook time.
  • In a bowl, combine cabbage, oil, vinegar and lemon juice. Toss to coat.
  • Preheat a griddle to medium-high. Warm up tortillas for about a 45 seconds on each side before building the wrap.
  • Build the wrap – lay out a tortilla and sprinkle with cheese. Using a slotted spoon, add a portion of turkey and onions. Top with cabbage. Fold ends over and roll up wrap. Cut in center on the diagonal to serve.

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!

Garlic Lovers Soup #slowcooker

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What I love about this soup is that it highlights the sweetness that garlic can take on. Using the garlic jelly does help with this but I have found that when you slow cook garlic, it tends to gain more of the sweet quality from garlic than the sharp quality. This simple and delectable soup is going to be in a win your rotation – Garlic Lovers Soup is perfect for slow cooker weeknight dinner.

Garlic Lovers Soup

You can find garlic jelly in the artisanal food section of your grocery, usually. But it really is super easy to make. And you can make just a couple of jars at a time with my easy recipe. You don’t need any fancy canning equipment or even a water bath or pressure cooker. You just need a pot and a couple of jars with lids and you are good to go! Check it out here: Garlic Jelly

Garlic Lovers Soup

Leeks and potatoes make such a nice combo. If you don’t like the flavor of leeks, you could certainly use a mild yellow onion in it’s place. Also if pork isn’t your thing – you could use a ground turkey – but I would suggest using the Italian sausage versions of ground turkey available to get the full flavor.

Garlic Lovers Soup

I served this with a simple buttered French bread. You could serve it with a green salad or even a corn bread if you wanted. It also does just fine all by itself because it has a nice hearty quality.

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Garlic Lovers Soup

If you love creamy warm soup AND you love garlic – this is going to make your whole week!
Course Main Course
Cuisine American
Keyword crockpot, Garlic, ground pork, potato leek soup, slow cooker, soup
Prep Time 10 minutes
Cook Time 15 minutes
Slow Cooker 7 hours
Servings 6

Ingredients

  • 1½ lb Ground Pork
  • 2 lb Yukon Gold Potatoes peeled and cubed to 1-inch pieces
  • 1 Leek thin sliced, just the whites
  • 1 cup Garlic Jelly see secondary recipe
  • 1 tsp Basil
  • 1 tsp Parsley
  • 6 cup Chicken Broth
  • 1 cup Parmesan Cheese shredded
  • 2 cups Heavy Cream
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Instructions

  • Prepare all of the ingredients.
  • In a saute pan over medium heat, brown ground pork.
  • Transfer pork to slow cooker. Add potatoes, jelly, leeks, basil, parsley, and chicken broth. Cover and cook for 6.5 hours.
  • Remove ⅓ of slow cooker contents to a bowl and blitz with immersion blender. Return to slow cooker, along with parmesan cheese and heavy cream. Stir to combine. Replace lid and cook another 20 minutes.
  • Serve with extra parmesan cheese and parsley, if desired.
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Garlic Lovers Jelly

A delicious savory jelly for the garlic lovers in your life!
Course Sauce
Cuisine American
Keyword Garlic, garlic jelly, jelly
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours

Equipment

  • 2 pint canning jars with lids and seals

Ingredients

  • 3 cups Sugar
  • 2 cups White Vinegar
  • 2 oz Pectin
  • ½ cup Minced Garlic
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients. Place lids and rings in a warm water bath. Be sure jars are clean and dry.
  • Combine all ingredients in a sauce pan over medium high heat. Bring to boil and let cook for 10 minutes.
  • Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
  • Will keep for 4 weeks unopened in refrigerator, 1 week once opened.

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!

Unstuffed Bell Pepper Bake

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Turning favorite dishes into quick and easy bakes and casseroles is always fun. The thing I love about casseroles is that they don’t take much effort at all but always come out with a delicious flavor! Unstuffed Bell Pepper Bake is no exception – it makes a tedious technique unnecessary!

Unstuffed Bell Pepper Bake

I used three different colors of bell peppers to give the dish a more vibrant look – you could certainly use all one color if you were inclined. Contrary to popular belief – the different colors don’t actually produce different flavors in the raw state. I also opted not to cook the bell peppers or onions down at all before putting them in the dish. This makes them stay a bit crunchy and adds texture to the meal.

Unstuffed Bell Pepper Bake

You may feel like the rice isn’t quite cooked in 15 minutes – that’s okay it’s not supposed to be. You want the rice to finish cooking in the casserole so that it doesn’t overcook and turn mushy. I also don’t like to make my rice with plain water – never miss a chance to add more flavors to a dish. If you don’t have or don’t like beef broth – chicken broth would work too.

Unstuffed Bell Pepper Bake

And everything is better with cheese! I mixed some in as well as sprinkling it on top because who doesn’t love cheese! And I always like to add a little parsley in with the cheese on top to make it prettier – parsley is great for that!

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Unstuffed Bell Pepper Bake

Delicious flavors of stuffed bell peppers in an easy to make casserole!
Course Main Course
Cuisine American
Keyword bell peppers, cheese, ground beef, ground beef recipes, rice
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 1½ lb Ground Beef
  • 1 Green Bell Pepper cut into 1-in chunks
  • 1 Red Bell Pepper cut into 1-in chunks
  • 1 Yellow Bell Pepper cut into 1-in chunks
  • ½ White Onion cut into 1-in chunks
  • 3 Garlic Cloves minced
  • 2 cups Long Grain Rice
  • 1 qt Beef Broth
  • 2 cup Colby Jack Cheese shredded
  • 1 15 oz can Diced Tomatoes
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
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Instructions

  • Prepare all of the ingredient. Preheat oven to 375deg.
  • In a sauce pan over medium high heat, add rice and broth. Cover with lid and let cook for 15 minutes.
  • In a large saute pan, add beef, garlic, basil, oregano, salt and pepper. Cook until no longer pink.
  • In a 13×9 baking dish, combine rice, beef, onions, peppers, tomatoes and half of cheese. Sprinkle remaining cheese on top along with parsley. Place in oven and bake for 20 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!

Havarti Dill Mac & Cheese with Pulled Pork

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Pork and Mac & Cheese go together so well. Especially slow cooked garlic pork and homemade havarti dill mac & cheese! Havarti Dill Mac & Cheese with Pulled Pork turned out so much better than I even thought it would. The sweetness of the pork (from the garlic jelly) and the tanginess of the havarti in the cheese sauce come together so perfectly.

Havarti Dill Mac & Cheese with Pulled Pork

Trying new things in the kitchen is one of my very favorite things to do! I found this delicious Havarti Dill cheese when I was making a charcuterie board that I wanted to find a way to incorporate into more things. I wasn’t sure how it would melt, so I put it on some sliders I made with the leftover Prime Rib from Christmas dinner and put them under the broiler. It melted beautifully! That’s when I got the idea for putting it in a Mac & Cheese sauce! Whenever I am going to try a new ingredient or flavor, I like to put it something everyone is familiar with – like a pasta dish – so they will give it more of a chance.

Havarti Dill Mac & Cheese with Pulled Pork

You could buy some garlic jelly – usually found in the artisanal section of your store, or maybe near the meat and cheese (entertaining food section). Or you can really simply make your own. You will have to make it the night before, but it doesn’t take long at all – especially if you use the jarred minced garlic. And the recipe I have provided makes just 2 jars, so not a huge undertaking at all.

You could certainly use the pulled pork recipe for lots of other dishes – quesadillas, tacos, pulled pork sandwiches. You could also make the mac & cheese on it’s own with a different protein. I think it would be yummy with a nice grilled steak!

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Havarti Dill Mac & Cheese with Pulled Pork

Slow cooked garlic pork over a creamy, tangy Mac & Cheese made with Havarti Dill Cheese.
Course Main Course
Cuisine American
Keyword cheese, crockpot, Garlic, garlic jelly, mac & cheese, Pasta, pasta dishes, pork, pulled pork, slow cooker
Prep Time 15 minutes
Cook Time 30 minutes
Slow Cooker Time 4 hours
Servings 6

Equipment

Ingredients

  • ½ lb Bacon cut into ½ inch pieces
  • 1 tsp Dill for garnish

For the Pork

  • 2½ lb Pork Roast
  • 1 cup Garlic Jelly see secondary recipe

For Mac & Cheese

  • 1½ lb Short Pasta Farfalle, elbows, shells, rotini, etc.
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 2 cup Chicken Broth
  • 1 cup Heavy Cream
  • 2 cup Havarti Dill Cheese cut into ½ cubes
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Instructions

  • Add Pork roast and garlic jelly to slow cooker and secure lid. Cook on high for 4 hours (or low for 6 hours).
  • Prepare all of the ingredients. Start water boiling for pasta.
  • Remove pork from slow cooker and shred with two forks.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Leave grease in pan and reduce heat to medium-low.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water. Return to pan (away from heat).
  • In a saucepan over medium heat, add butter. Once melted, whisk in flour. Cook for 2 minutes then whisk in chicken broth. Cook for 3 minutes then whisk in heavy cream. Cook for 2 minutes then whisk in cheese. Continue stirring occasionally until cheese melted. Once fully melted, pour sauce over cooked pasta and stir to combine.
  • Add pulled pork to bacon grease and toss to evenly coat. Let cook, stirring regularly, for 5 minutes.
  • Place portion of pasta in a shallow bowl. Top with portion of pulled pork and then sprinkle with bacon and dill.
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Garlic Lovers Jelly

A delicious savory jelly for the garlic lovers in your life!
Course Sauce
Cuisine American
Keyword Garlic, garlic jelly, jelly
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours

Equipment

  • 2 pint canning jars with lids and seals

Ingredients

  • 3 cups Sugar
  • 2 cups White Vinegar
  • 2 oz Pectin
  • ½ cup Minced Garlic
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients. Place lids and rings in a warm water bath. Be sure jars are clean and dry.
  • Combine all ingredients in a sauce pan over medium high heat. Bring to boil and let cook for 10 minutes.
  • Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
  • Will keep for 4 weeks unopened in refrigerator, 1 week once opened.

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!

Pesto Chicken Parmesan

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My eldest son has been asking for Chicken Parmesan for a few weeks now. And I just didn’t want to make the same ol’ same ol’. So I put my thinking cap on and came up with this new twist on Chicken Parm with a creamy homemade pesto sauce instead. Pesto Chicken Parmesan turned out way better than I could have hoped.

Pesto Chicken Parmesan

You may read this recipe and think I made a typo – but seriously I use cashews in my pesto sauce. For one they don’t cost you first born to get a pound of them and you can always get them at the grocery store. For two, they give a nice creamy texture, And for three, they are yummy to snack on while cooking!

Pesto Chicken Parmesan

Patience is a key element of making delicious chicken parmesan. You have to make sure you get a good even coating with the panko crumbs. You have to keep the heat just hot enough to toast the chicken to a nice golden brown but not too hot to blacken it. And you have to let them sit a little bit before putting the pesto sauce on top.

We love pesto in our house and I always make it from scratch. It takes an extra 5 minutes or so, but it’s so worth it. I always feel like the jars pesto sauces have too much oil. If you just fell in love with Pesto – check out my other Pesto Recipes!

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Pesto Chicken Parmesan

A new twist on a classic dish – chicken parmesan with a creamy pesto sauce
Course Main Course
Cuisine American, Italian
Keyword baked chicken, cheese, Cheesy Chicken, Chicken, chicken parmesan, creamy pesto, pesto
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1½ lb Angel Hair Pasta
  • 1 cup Parmesan Cheese shredded

For the Chicken

  • 8 pieces Chicken Breast thin sliced
  • 1 cup Panko Crumbs
  • 1 cup Parmesan Cheese grated
  • 2 Eggs beaten
  • 1 tsp Italian Seasoning
  • 2 tbsp Avocado Oil

For the Sauce

  • 2 cups Fresh Basil rough chopped
  • 1 cup Cashews rough chopped
  • 1 tbsp Avocado Oil
  • 4 Garlic Cloves minced
  • 1 tsp Salt
  • 1 cup Heavy Cream
  • 1 cup Parmesan Cheese grated
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • Set up a dredging station: Plate 1 – egg, Plate 2 – panko crumbs, parmesan cheese and Italian seasoning. Coat chicken in egg then panko mix. Repeat with remaining pieces of chicken.
  • In a large saute pan over medium-high heat, add oil. Fry each piece of chicken for 3-4 minutes on each side. Remove to a parchment paper lined baking sheet.
  • In a bowl, combine ingredients for sauce. Using an immersion blender, blitz until creamy. Spoon sauce over each piece of chicken (not enough to cover it entirely – you should have about half leftover). Sprinkle with shredded parmesan cheese. Place in oven for 25 minutes.
  • Start water boiling for pasta.
  • In a small sauce pan over medium low heat, add remaining sauce and let simmer.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water. Return to pot (away from heat) and add sauce from pan. Toss to evenly coat.
  • Serve a piece of chicken over a portion of pasta.

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!

Cheesesteak Lasagna

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We love lasagna at our house, but some time I like to try different flavor profiles to keep it interesting. Cheesesteak Lasagna turned out better than I could have imagined. The delicious combination of a cheese sauce, steak, bell peppers, onion and provolone cheese on top of that.

Cheesesteak Lasagna

The family really loved this take on lasagna – and it was super filling. For myself, I just picked out the pasta to cut the carbs and let me tell you – the meat, peppers and cheese was delectable all on it’s own.

Cheesesteak Lasagna

Ooey Gooey Cheesy goodness is the real treat when it comes to this dish. While you might not think of combining provolone with sharp white cheddar – you are gonna have to trust me on this one. The mild melty provolone and the tang of the sharp white cheddar come together like a match made in heaven!

Cheesesteak Lasagna

I didn’t serve anything on the side with this one because it really is a hearty dish. You could serve it with a nice green salad or maybe some toasted garlic bread. But really you would only need to do that if you need to spread it further.

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Cheesesteak Lasagna

Delicious cheddar and provolone cheese with peppers, onions and thin cut steak in a lasagna!
Course Main Course
Cuisine American
Keyword cheese sauce, cheesesteak, lasagna, philly cheesesteak
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Lasagna Noodles
  • 18 slices Provolone Cheese
  • 1½ lb Steak thin sliced
  • 1 Green Bell Pepper diced
  • 1 Red Bell Pepper diced
  • 1 White Onion
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3 Garlic Cloves minced
  • 2 tbsp Avocado Oil
  • 1 tsp Parsley

For the Cheese Sauce

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 3 tbsp Flour
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 2 cup Sharp Cheddar Cheese shredded
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a large saute pan over medium high heat, add oil and garlic. After 2 minutes add onions, salt, pepper, and steak. Cook for 3 minutes then add peppers and cook another 3 minutes. Remove from heat.
  • In a sauce pan over medium heat, add butter, garlic powder and paprika. Once melted whisk in flour. Cook for 2 minutes then whisk in chicken broth. Cook two minutes then whisk in heavy cream. Cook 2 minutes than add white cheddar cheese by the handful until fully incorporated. Reduce heat to medium low and cook for 3 minutes.
  • In a 13×9 baking dish, build the lasagna. Start with a thin layer of cheese sauce. Then a layer of lasagna noodles, ⅓ of the pepper and steak mix, ⅓ of cheese sauce and 6 slices of provolone. Repeat layers twice. Sprinkle with parsley and place in oven for 25 minutes.

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

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Garlic Lovers Jelly

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I recently discovered how simple it can be to make your own jellies. And that it’s entirely possible to make them in small batches. I always thought you had to make like 10 jars of something – but you really do not. After the success of my Jalapeno Jelly – I decided to try another savory jelly out and came up with Garlic Lovers Jelly.

Garlic Lovers Jelly

You really don’t need to know much about canning things to make jellies and jams. You do need to have the right type of jars, lids and rings – but not all the other extra stuff. A jar funnel does make it easier but really isn’t necessary. And since the jelly begins to set once the lid is tightened – you don’t need to do any sort of water bath. A word of caution when making this: Once the mixture begins to boil, it creates a very strong vinegar and garlic aroma for a few minutes. If you or anyone in the house is sensitive to strong smells – you may want to crack a window!

Garlic Lovers Jelly

I have a few ideas for how I will be using this particular savory jelly. I plan to make a delicious Glazed Pork Roast with it. I am also going to make a yummy Garlic Lovers Soup! You can also put it on sandwiches, bagels and burgers. And of course it will be the star of any charcuterie board – especially if you pour it over a brick of cream cheese and serve it with some Smoked Gouda Triscuits!

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Garlic Lovers Jelly

A delicious savory jelly for the garlic lovers in your life!
Course Sauce
Cuisine American
Keyword Garlic, garlic jelly, jelly
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours

Equipment

  • 2 pint canning jars with lids and seals

Ingredients

  • 3 cups Sugar
  • 2 cups White Vinegar
  • 2 oz Pectin
  • ½ cup Minced Garlic
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients. Place lids and rings in a warm water bath. Be sure jars are clean and dry.
  • Combine all ingredients in a sauce pan over medium high heat. Bring to boil and let cook for 10 minutes.
  • Ladle jelly into each jar leaving ¼ inch head space. Place lid on jar and screw on ring to seal. Let stand on counter for 30 minutes then place in refrigerator for at least 3½ hours.
  • Will keep for 4 weeks unopened in refrigerator, 1 week once opened.

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!

Cheeseburger Chowder

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If you have been around my blog at all – you know how much I and my family love burgers. I really try to mix it up a lot – different meats, sauces, toppings. This week I went with a soup and created a creamy, hearty Cheeseburger Chowder!

Cheeseburger Chowder

I like the combo of ground beef and ground pork in my burgers – so I carried that over to this soup. You could certainly just use all ground beef. You could also probably switch out for ground turkey – but you may need a little more seasoning to make it as flavorful.

Cheeseburger Chowder

I served this up with a couple of the delicious Hawaiian Savory Butter Rolls – similar to hamburger buns but not so on the nose. You could also serve with a nice green salad. I always like a to have simple salad ingredients on hand – romaine, carrots, cucumbers, maybe a red onion, croutons and dressing of choice (we usually have ranch, Italian, and some sort of balsamic or raspberry vinaigrette).

Cheeseburger Chowder

So many people think that soups take all day to build good flavor – the real trick is don’t use water. Make sure that everything you put into a soups has flavor already so that it can build on it self. That’s why I always use broths or bone broths when making soups. Whenever you can avoid water, you cut the cook time way down. And your family will think you spent way more time in the hot kitchen for slaving away!

Now Let’s Get Cookin’!

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Cheeseburger Chowder

A hearty bowl of yummy chowder that tastes like a perfect cheeseburger!
Course Main Course
Cuisine American
Keyword bacon, cheese, cheeseburger, chowder, ground beef, ground pork, soup
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • ½ lb Bacon cut into ½-inch pieces
  • ½ Yellow Onion diced
  • 3 Garlic Cloves minced
  • 8 Yukon Gold Potatoes peeled and cut into 1-in pieces
  • 1 qt Beef Broth
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
  • 1 tsp Red Pepper Flakes
  • 1 cup Heavy Cream
  • 2 cup Cheddar Cheese shredded
  • 3 Scallions chopped
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Instructions

  • Prepare all of the ingredients.
  • In a large pot over medium high heat, add beef broth, potatoes, salt, pepper and red pepper flakes. Let cook for 20 minutes then reduce heat to medium.
  • In a large saute pan over medium high heat, add bacon and cook until crispy. Transfer to a paper towel covered plate. Remove all but 2 tbsp of bacon grease from pan.
  • Add onions and garlic to saute pan and cook for 4 minutes. Then add ground beef and ground pork. Cook until no longer pink.
  • Remove ⅓ of potato & broth mixture to large bowl and blitz with immersion blender. (You can also use a blender but use caution.) Return to pot and stir to combine.
  • Add meat mixture and heavy cream to pot and let cook for 3 minutes. Then add cheese, a handful at a time, until fully incorporated.
  • Serve chowder in a shallow bowl and garnish with bacon and scallions.

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!

Red Shrimp & Pasta

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My family absolutely loves seafood – especially shrimp. And while it’s a little more spendy – I try to work it into the meal planning at least every other week. The trick is make the rest of the meal very affordable – so the splurge on the shrimp isn’t so bad. Red Shrimp & Pasta is a great way to introduce your family to seafood if they have been turning their nose up at it thus far. It’s really close to a spaghetti so they are likely to at least try it!

Red Shrimp & Pasta

While the red pepper flakes do give the sauce a bit of kick – you aren’t likely to be overwhelmed by it. If you need to adjust the amount to control the heat – go ahead. But if you want to omit it all together at least put in a little paprika – it helps cut the acid of the tomato so that you don’t lose the delicate shrimp in the mix.

Red Shrimp & Pasta

I served this up with some garlic bread (melt a stick of butter, mix in some garlic powder and parsley. Brush on to bread and bake at 450 for 10 minutes). This would go nicely with a nice Caesar salad too.

Now Let’s Get Cookin’!

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Red Shrimp & Pasta

Get a little fancy with this delicious red sauce packed with shrimp and a little heat.
Course Main Course
Cuisine American, Italian
Keyword Pasta, pasta dishes, red sauce, shrimp, shrimp recipes, spicy
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1½ lb Long Pasta linguini, spaghetti, fettuccini
  • 2 lb Jumbo Shrimp peeled & deveined
  • 2 tbsp Avocado Oil
  • 2 Garlic Cloves minced
  • ½ Yellow Onion diced
  • 1 28oz can Crushed Tomatoes
  • 2 15oz can Tomato Puree
  • 1 tbsp Red Pepper Flakes
  • 2 tsp Italian Seasoning
  • 1 tsp Parsley plus more for garnish
Get Recipe Ingredients

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 shrimp and cook until just done (5-7 minutes). Remove from pan and set aside (keep warm).
  • Add pasta to boiling water. Cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process.
  • Reduce heat in saute pan to medium and add crushed tomatoes, tomato puree and seasonings. Let simmer for same amount of time that pasta needs to cook. Return shrimp to pan and let simmer for 5 minutes more.
  • Put a portion of pasta in a shallow bowl and ladle shrimp and red sauce over top. Serve right away. Garnish with extra parsley 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!

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