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Bacon Risotto – so yummy!

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Risotto is one of those dishes that people tend to shy away from because they think it’s too difficult. Probably because on all those cooking competition shows it’s always the risotto that sends someone home. In truth risotto is a very technique driven dish – but it’s not actually difficult. This recipe for Bacon Risotto is going to make you flip! A creamy delicious and simple risotto packed with cheese and BACON!

Most of the deterrent to making risotto is the time it takes – because you do have to stand there and stir it basically the whole time it’s cooking. But honestly – the deliciousness that comes out of it makes it all worth it. When I make risotto, I just choose a simple protein – either baked chicken or grilled steak – something that I don’t have to tend to much once I have it cooking. You can also make this as the main dish too – it is pretty hearty!

Having the right pan is also important for success here! You want a wide shallow pan so that the rice can cook evenly in a relatively thin layer. If it gets too mounded up, you will end up with some over done pieces of rice and some under done pieces.

Now let’s get cookin’!

Bacon Risotto

A creamy delicious and simple risotto packed with cheese and bacon.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword bacon, Parmesan, risotto, Side Dish

Prep Time 10

Cook Time 45

Servings

Ingredients

1 lb Bacon cut in ½-inch pieces
2 tbsp Butter
1 lb Arborio Rice
½ cup White Wine
2 tbsp Lemon Juice
2 Garlic Cloves minced
4 cups Chicken Broth
1 cup Parmesan Cheese shredded
½ cup Heavy Cream
1 tsp Sea Salt
1 tsp Basil
1 tsp Parsley for garnish

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Instructions

Prepare all of the ingredients.
In a large saute pan over medium high heat, add bacon. Cook until crispy then remove to a paper towel covered plate. Reserve 2 tbsp of bacon grease, remove the rest from the pan.
In the same pan add butter, and garlic. Reduce heat to medium and cook for 3 minutes. Add rice to pan, stirring often toast for 3-4 minutes.
Add white wine, lemon juice, salt and basil to pan and cook for an additional 3 minutes. Once wine is mostly absorbed begin stirring in chicken broth – a half a cup at a time. Continuously stir the rice while the broth is absorbed about 3 minutes. Then add another half a cup, stir and repeat until all of the broth has been added.
Add ¾ of the cooked bacon, Parmesan cheese and heavy cream and mix until well combined. Serve with a sprinkle of bacon and parsley on 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!

BBQ Chicken Enchiladas – with homemade sauce!

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Some flavors just go together so well and BBQ Sauce, Chicken, Cheese and Onions are one of them. My family loves to order BBQ Chicken Pizza, so I decided to try a few different ways to get similar flavors. And I landed on BBQ Chicken Enchiladas and it was a total win!

Making the BBQ Sauce for this dish is so easy you are gonna laugh. You literally just put the ingredients into a pan, whisk it together and let it simmer while the chicken is cooking. But it has such a great flavor – you will want to pin it for later! It goes great on grilled chicken, or to make your own western bacon cheeseburgers. My kids like to use it for their chicken tenders too.

My oldest son – who loves all things bbq sauce and chicken – was a bit skeptical about this dish. Which is why it meant the most that he was the one saying this one is allowed into regular rotation. He did have one critique though – and I’m here for it! – add crispy bacon bits! I will probably cut a half pound of bacon into half inch pieces and then fry them up till crispy. Then I will test out putting it on top with the cheese and onions before baking as well as waiting to sprinkle them on after plating.

Enchiladas are so fun to make and easy too! You really just need a meat, a sauce and some cheese – anything else is just being getting fancy! I have a few different enchilada recipes that my family loves – check them out here – Enchilada Recipes.

Now let’s get cookin’!

BBQ Chicken Enchiladas

A quick BBQ Sauce with red onions, scallions, chicken and cheese!

Course Main Course

Cuisine American, Mexican

Keyword bbq, bbq chicken, Chicken, Chicken Dishes, enchilada recipes, enchiladas

Prep Time 15

Cook Time 35

Servings

Ingredients

18 Flour Tortillas soft taco size
2 cups Cheddar Cheese shredded
2 lbs Chicken Thighs boneless, skinless
1 qt Chicken Broth
½ Red Onion diced
3 Scallions Chopped

For the Sauce

1 9oz can Tomato Paste
½ cup Vinegar
½ cup Ketchup
½ cup Chicken Broth
¼ cup Bourbon I used Jim Beam
¼ cup Brown Sugar
1 tbsp Garlic Powder
1 tbsp Paprika
1 tbsp Parsley

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Instructions

Prepare all of the ingredients. Preheat oven to 400 deg.
In a sauce pan over medium heat, combine all the ingredients for the BBQ sauce. Whisk until fully combined and bring to just a bubble. Reduce heat and let simmer until ready to build enchiladas.
In another sauce pan over medium-high heat, add chicken and chicken broth. Cook for 20 minutes. Remove chicken and shred it.
Start with a thin layer of sauce in the bottom of a 13×9 baking dish. Fill each tortilla with a portion of chicken and a sprinkle of red onions. Line them up in the baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese, remaining red onions and scallions. Place in oven and cook for 15 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!

Cheesy Salisbury Steak over Whipped Potatoes

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I am a strong believer that everything is better with cheese and bacon. And I used that belief to liven up an older classic dish – Salisbury Steak. Typically made with ground beef covered in a mushroom pan gravy, I decided to give it more of a French Onion flavor and swap the mushrooms for onions, added some provolone and Parmesan and then – of course – sprinkled on some bacon bits! Read on for the full recipe for Cheesy Salisbury Steak over Whipped Potatoes.

Cheesy Salisbury Steak over Whipped Potatoes

For a lot of people when they think of Salisbury Steak it brings up images of frozen TV dinners. But for me it makes me think of old school diners serving up made from scratch comfort food – and that was what I made the effort to recreate here. Cheesy Salisbury Steak over Whipped Potatoes is my attempt to bring a classic into the now so my kids get to try new things. This meal would make a perfect Sunday Supper meal. Its one of those dishes that feels like home – warm and inviting and leaves you with a full belly for sure!

Cheesy Salisbury Steak with Whipped Potatoes

I chose to serve this over whipped potatoes because they are a favorite in my house. You can do your own version of mashed or smashed potatoes. Or you could serve it over wide egg noodles, rice, or even on toast. If you love potatoes – you are going to love the simplicity of the recipe I have for you here. Again – I love to use my immersion blender to get a super creamy texture – but you can always use a hand mixer or actually mix and mash them by hand!

Now let’s get cookin’!

Cheesy Salisbury Steak over Whipped Potatoes

A twist on the classic, this recipe adds more flavor and fun with cheese and bacon

Course Main Course

Cuisine American

Keyword bacon, cheese, ground beef, ground beef recipes

Prep Time 15

Cook Time 30

Servings

Ingredients

½ cup Parmesan Cheese shredded
6 slices Provolone Cheese
½ lb Bacon cut in ½ inch pieces
2 tsp Parsley

For the "Steaks"

2 lb Ground Beef
2 Eggs Beaten
1 tsp Salt
1 tsp Pepper
1 tsp Dill
1 tsp Thyme

For the Pan Gravy

4 tbsp Butter
1 Yellow Onion thinly sliced
2 Garlic Cloves minced
1 tsp Salt
1 tsp Pepper
1 tsp Thyme
4 cups Beef Broth
2 tbsp Flour

For Whipped Potatoes

6 Russet Potatoes peeled and quartered
4 tbsp Butter melted
1 cup Heavy Cream
1 tsp Salt
1 tsp White Pepper

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Start water boiling for potatoes.
In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Reserve 1 tbsp of bacon grease for use in pan gravy.
Add potatoes to boiling water and cook for 15-20 minutes, until fork tender. Drain in colander and transfer to large bowl.
In a bowl, combine ingredients for the "steaks". Form into 6 patties, roughly 3½ inches wide by ¾ inch thick.
In a large saute pan over medium high heat, add butter and let melt. Then add onions and garlic. Cook for 2 minutes then add ½ cup of beef broth and reduce heat to medium. Let simmer for 3 minutes then push onions to outer edges of pan.
Add "steaks" to pan and cook for 7-8 minutes on each side. Remove from pan and keep warm.
Add reserved bacon grease and flour to pan. Whisk together to make a roux. Let cook for 2 minutes then add salt, pepper, and thyme. Continue to whisk while pouring in remaining beef broth.
Return "steaks" to pan and place a piece of provolone cheese on top of each. Then sprinkle provolone with Parmesan and parsley. Cover pan and let cook for 8-10 minutes.
Add melted butter, heavy cream, salt and white pepper to boiled potatoes and mix together with an immersion blender or hand mixer.
To plate – place a portion of potatoes on one half of shallow bowl or plate. Ladle a portion of pan gravy down center of plate then add one Salisbury Steak to the opposite side of bowl/plate. Add a little more gravy when sprinkle bacon on 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

Weekly Meal Planner – Week 11

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Some people call it meal planning, while others call in menu planning. But it’s really the same thing. It’s an effort to make the daily dinner meal less stressful. It also helps you to do more efficient grocery shopping by getting the bulk of it done early in the week. For me, that also helps me spend less on groceries because I have less chances to impulse by.

Each week I will be sharing one Weekly Meal Planner each Sunday to help you get a jump start on your meal planning. I also want to provide you with the blank version of the Meal Planner so that you can make your own menu using other recipes (egads!) than those from my cookbook! Maybe even incorporate some of the free recipes I provide right here on this blog

Hopefully by now you have purchased your copy of the Homemade on a Weeknight Cookbook – if you haven’t you can get it as a Paperback or an eBook on Amazon! All of the full recipes for these meals are found in the cookbook. As mentioned in the cookbook, you can easily create weekly mean plans by simply selecting a recipe from each of the five categories in the book:

And here is this week’s Menu planning!

HomemadeonaWeeknight-Meal-Planner-Wk11 Download

This Week’s Meal Planner

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

HomemadeonaWeeknight-Meal-Planner-Blank Download

Homemade on a Weeknight Blank Menu Planner

Caesar Salad Burger (get the full recipe here!)

Pork Scallopini over Creamy Pasta

Huevos Ranchers

Grilled Salad

Green Chili Chicken Lasagna

Green Salad on the Side

I try to always have the makings for a simple green salad in my refrigerator because it is a super simple way to complete a meal. I like to have shredded carrots, cucumber, romaine hearts, tomatoes and croutons or whisps available so that I can toss it together quickly.

Fiesta Nachos – a quick family meal

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After a long week…month…year…sometimes you just need a big ol’ plate of nachos to soothe your soul! One thing I really love about nachos as a family meal is that everyone can get the topping they want without much difficulty. Fiesta Nachos is sort of the very traditional plate of nachos you think of when you conjure up a mountain of goodness.

Basically, everyone gets the same base – chips, ground beef, pinto bean and cheese – and then gets to layer on the toppings they like most. I do prefer to use whole pinto beans because they are easier to evenly distribute then refried beans. I make a very simple “salsa” – which is really just onions and tomatoes combined – again so that everyone can decide how spicy they want things.

The taco sauce is a must on these nachos – it adds moisture and a ton of great flavor. You could use green taco sauce if you prefer it. Make sure you get it a good wide coverage on the whole plate when you are putting it on. You could also change things up with other topping choices – like guacamole, black olives, cojita cheese, lettuce…the list goes on and on.

If you wanted to make this dish a little more healthy – it’s actually not that bad as long as you use good quality products – you could make a few switches. You could do a direct swap for the ground beef with ground turkey or ground chicken. Or you could switch out black beans for pinto beans. Both would still make a delicious plate of home cooked nachos! Want more recipes – check out my collection of Nacho Recipes.

Now let’s get cookin’

Fiesta Nachos

Nachos for the whole family are just a few steps away!

Course Main Course

Cuisine American, Mexican

Keyword cheese, fiesta nachos, ground beef, ground beef recipes, nachos

Prep Time 15

Cook Time 35

Servings

Ingredients

4 cups Tortilla Chips
2 15oz cans Pinto Beans drained
4 cups Cheddar Cheese shredded
8 oz Sour Cream
3 Roma Tomatoes diced
½ White Onion diced
2 Garlic Cloves minced
1 tsp Lime Juice
1 tsp Cumin
½ cup Pickled Jalapenos optional
½ cup Taco Sauce red
3 Scallions chopped

For the Beef

2 lb Ground Beef
1 tsp Chili Powder
1 tsp Cumin
1 tsp Salt
1 tsp Garlic Powder

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Instructions

Prepare all of the ingredients. Preheat oven to 425deg
In a bowl, combine tomatoes, onion, garlic, lime juice and cumin. Set aside until ready to build nachos.
In a large saute pan over medium-high heat, add ground beef and seasonings. Cook and crumble until no longer pink.
Cover 2 large baking sheets with foil. Start with a single layer of chips, then sprinkle each tray with half of the ground beef, then half of the pinto beans, then half of the cheese. Place in oven and bake for 20 minutes.
To build an individual plate of nachos – put roughly a quarter of one tray on a plate. Top with fresh salsa, the sour cream, taco sauce, scallions and jalapenos (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!

Simple Fall Soups

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Leaves changing colors and beginning to fall to the ground. Getting dark sooner, getting cooler earlier, maybe a little rain starting to trickle? All these things make me think of Autumn and my mind instantly turns to warm bowls of soup. I have gathered a collection of Simple Fall Soups that do not take tons of time to cook so they can be made any night of the week!

I have two “secrets” for making soups quickly but full of flavor. And neither requires an extra kitchen appliance like a Crock Pot or InstaPot. The first is BROTH! Be it vegetable, chicken, or beef – using broth instead of water will always give you a leg up in the flavor game. And secondly, dried herbs – use them often and us more than you think. Fresh herbs are great and give good flavors but dried herbs develop faster in a mostly liquid environment like soup. **Extra Tip** Place the dried herbs in a bowl and use the back of a spoon (you could also use a pestle and mortar if you have one) to gently press the herbs. Don’t crush them to a powder by any mean, just a gentle pressing to help release the flavors quicker.

Spaghetti Soup (get the full recipe here!)

Ginger Dumpling Soup

Potato Leek Soup with Sausage (get the full recipe here!)

White Bean Chicken Soup

Corn Soup (get the full recipe here!)

The recipe cards are all recipes directly from my cookbook – Homemade on a Weeknight: A Family Cookbook by Estelle Forrest. You can get more recipes like these by purchasing a copy of the cookbook on Amazon in either Paperback or eBook Versions.

Hoisin Noodles with Tempura Shrimp

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Sometimes you just need something real quick and easy to get on the table. But that doesn’t mean you have to sacrifice taste or quality. Hoisin Noodles with Tempura Shrimp is ready in less than 30 minutes and so packed with flavor you are going to flip!

The sauce you make for the noodle does have a little kick from the Sriracha but it is not over powering. If you need to take it down a notch, you could put in half as much or add a little more lime juice or rice vinegar to cut the spice. But really if you eat the meal as a whole – eat a shrimp with a bite of noodles – it balances out very nicely.

Yes – I know it’s not real Tempura!

Now before the purists come after me – I know this is not a traditional tempura recipes. This is what I like to call “tempura-esque” – as it just gives you the same light flavor of it without a full on batter and deep fry. It keeps it simple so you can get it cooked in under 30 minutes. I also like to add the garlic and ginger to the flour so that you still get a little flavor. I will say that you do have to use raw shrimp for this. If you use precooked – it will be super rubbery once you fry it up. And if you have it frozen, make sure to take it out to the fridge the night before and then rinse and dry it off before putting it in the flour. If not, it will get sort of gummy and not crisp up.

Shrimp is a great protein to add to your regular rotation. It has a very mild “fishy” or “seafood” flavor – so it’s a good place to start with picky eaters. And it can really break up the monotony of beef, chicken, pork all the time. For more shrimp ideas – check out my Shrimp Recipes!

Hoisin Noodles with Tempura Shrimp

Course Main Course

Cuisine American, Chinese

Keyword noodles, shrimp, shrimp recipes, tempura shrimp

Prep Time 10

Cook Time 25

Servings

Ingredients

5 Scallions chopped
1 tbsp Sesame Seeds

For the Shrimp

2 lb Large Shrimp peeled, deveined, tails-on
1 cup Flour
1 tsp Garlic Powder
1 tsp Ginger Powder
2 tsp Baking Soda
4 tbsp Avocado Oil

For the Noodles

1½ lb Linguini
1 tbsp Rice Vinegar
1 tbsp Lime Juice
1 tbsp Coco Aminos
1 tsp Fish Sauce
1 tsp Ginger grated
2 tbsp Hoisin Sauce
1 tsp Sriracha

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Instructions

Prepare all of the ingredients. Start water boiling for pasta.
Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot and set aside.
In a large bowl, add all shrimp ingredients except oil. Toss to evenly coat. (you don't need a thick coat on each piece, more of a light dusting)
In a large saute pan over medium high heat, add 2 tbsp of oil. Add shrimp – one by one – in a single layer on bottom of pan. Cook for 2-3 minutes then flip once. Cook another 2-3 minutes and remove from pan. Continue with remaining shrimp – adding more oil to pan as needed – until all cooked to crispy outer layer and pink inside.
In a small bowl combine remaining ingredients listed under noodles. Once noodles are done cooking, add 3/4 of scallions and sauce. Toss to coat.
In a shallow bowl, place a portion of the noodles. Then layer on a portion of shrimp, 8-10 pieces per person. Sprinkle with remaining scallions and sesame seeds.

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!

Weekly Meal Planner – Week 10

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Getting into the full swing of back-to-school around here. I hope my weekly meal plan is helping you ease back into things. Meal planning is a habit that you have to keep at until its full ingrained. You can do it!

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

HomemadeonaWeeknight-Meal-Planner-Blank Download

And here is this week’s Meal Plan!

HomemadeonaWeeknight-Meal-Planner-Wk10 Download

This Week’s Meal Planner

Sheet Pan Steak Dinner

Sausage & Peppers with Beer Cheese Pasta

Zuppa Toscana

Irish Nachos (get the full recipe here!)

Pizza Salad

Sweet Potato & Sausage Hash

No Sides?

Sometimes in your weekly meal plan, you just don’t need sides. I usually like to pick meals that are “all in one” when things are going to be extra busy that week. It cuts down on dishes, and thinking – both things I do when every possible!

Steak & Asparagus Benedict

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I probably sound like a broken record at this point but – Sauces from scratch are always better and fairly simple to make! For Steak & Asparagus Benedict, a homemade Hollandaise is the 100% necessary. I used to be intimidated by hollandaise sauce and reach for a packet instead of making it on my own. But I feel like I have finally found the right process that works for me and I hope it will work for you too!

The other hurdle with making any type of Benedict is the poached egg. Eggs Benedict is something at least half of my family orders for breakfast when we go out and it’s on the menu. We all love the English muffin topped with thick ham slices, a poached egg and hollandaise. By using the ramekins for each egg, you lesson the risk of breaking the yolk will dropping it into the water. It also makes it easy to make them a little ahead of time and keep them separate. The swirl is another key to success – by getting the water moving in a circular motion, the egg will fold in on itself, giving you a nice tight egg to serve.

This dish is a bit decadent and maybe fancy but really it’s not that hard to get to plate. In fact the whole meal (outside of preheating things) only takes 30 minutes – the amount of time for the asparagus to cook. I will say it is an active 30 minutes – but it is so worth it. If you like to get a little fancy when you cook – check out the other recipes in my Let’s Get Fancy Collection.

Now – let’s get cookin’!

Steak & Asparagus Benedict

A rich and creamy hollandaise sauce over a poached egg, steak and asparagus.

Course Main Course

Cuisine American

Keyword asparagus, egg, egg recipes, hollandaise, Sauce, steak, steak recipes

Prep Time 5

Cook Time 30

Servings

Ingredients

4 Eggs
2 Strip Steaks
2 Scallions chopped
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder

For the Asparagus

1 lb Asparagus ends trimmed
4 tbsp Butter
1 tsp Salt
1 tsp Pepper
3 Garlic Cloves minced

For the Hollandaise

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

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Instructions

Prepare all of the ingredients. Preheat oven to 375 deg. Preheat grill to High.
On a baking sheet or grill pan, lay asparagus in single layer. Sprinkle with salt and pepper. Cut butter in half and place on top of asparagus with garlic. Place in oven and cook for 30 minutes.
Start water boiling in a small sauce pan. Start water boiling in a large sauce pan.
Sprinkle both sides of steaks with salt, pepper and garlic powder. Cook on a hot grill for 6-7 minutes on each side. Allow to rest until ready to slice and serve (at least 5 minutes).
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, add melted butter. Whisk for a minute and then add lemon juice. Continue whisking another minutes 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, start with a portion of asparagus (7-8 spears) and top with 4-5 slices of steak. Next place a poached egg on top and ladle hollandaise sauce over the top. Garnish with 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

Philly Cheesesteak Stuffed Shells

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A little bit Mac & Cheese and a little bit Philly Cheesesteak…. and so so good! Philly Cheesesteak Stuffed Shells are an amazing combo! The really yummy part of this was the made from scratch cheese sauce to incorporate in this dish. I thought I had made enough for leftovers…I was wrong!

Knowing how to make a roux is the key to any good mac and cheese sauce. It is a skill that is a must for a homemade on a weeknight living! According to Wikipedia “Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, bacon drippings or lard are commonly used fats.” What I really think is can you see when the flour is cooked enough to not taste “raw”.

Once you have a solid cheese sauce – this dish is about assembly. Combine the meat, onion and bell pepper mix with some cheese sauce. Stuff the shells and top with provolone and a little more sharp cheddar – because who doesn’t love more cheese!

I served this with a little Caesar Salad pre-mix. Yes… o.m.g…I use salad pre-mixes. I like to make sure my family is getting a good serving of veggies. In general, I usually “doctor” the salad pre-mixes (I like Taylor Farms or an organic variety) with some additional veggies like fresh tomato, onion or cucumber. I want to make sure my family is getting enough fiber for regularity! I almost always serve Pasta Dishes with salads to get a good balance.

Now let’s get cookin’!

Philly Cheese Steak Stuffed Shells

A little bit Mac & Cheese and a little bit Philly Cheese Steak all in one dish!

Course Main Course

Cuisine American

Keyword cheese, cheese sauce, ground beef, ground beef recipes, Pasta, pasta dishes, philly cheesesteak, stuffed shells

Prep Time 10

Cook Time 45

Servings

Ingredients

2 lb Ground Beef
1 White Onion diced
1 tbsp Avocado Oil
1 Green Bell Pepper diced
1 tsp Coarse Black Pepper
1 tsp Salt
1 tsp Red Pepper Flakes
3 Garlic Cloves
1½ lb Jumbo Shells
6 slices Provolone
1 tbsp Parsley
1 cup Sharp Cheddar shredded
2 Scallions chopped

For the Cheese Sauce

4 tbsp Butter
4 tbsp Flour
1 tsp Garlic Powder
1 tsp Salt
1 cup Chicken Broth
1 cup Heavy Cream
1 cup Sharp Cheddar

Get Recipe Ingredients

Instructions

Prepare all of the ingredients. Preheat oven to 400deg. Start boiling water for shells
Add pasta to boiling water. Cook as directed by package. Drain in a colander and rinse with cold water to arrest cooking process. Set aside.
In a large saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add ground beef, salt, pepper, and paprika. Cook for until mostly no pink then add green bell peppers. Cook another 4 minutes then drain excess liquid and set pan aside.
In a saucepan over medium heat, add butter, garlic powder and salt. Once melted, whisk in flour and let cook for 3 minutes. Whisk in chicken broth and cook another 2 minutes. Whisk in heavy cream and cook another 2 minutes. Finally whisk in cheese and cook another 3 minutes.
Pour half of cheese sauce into meat mixture and stir to coat evenly.
In a 13 x 9 glass baking dish, pour a thin layer of cheese sauce in bottom and then line up jumbo shells in rows. Fill each shell with a portion of meat and cheese mixture. Pour remaining sauce over top. Then cover with provolone cheese slices, sharp cheddar and parsley. Place in oven for 20 minutes.
Serve 4-6 shells per person and top with 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.

Bacon Risotto

Ingredients

Instructions

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BBQ Chicken Enchiladas

Ingredients

For the Sauce

Instructions

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Cheesy Salisbury Steak over Whipped Potatoes

Ingredients

For the "Steaks"

For the Pan Gravy

For Whipped Potatoes

Instructions

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This Week’s Meal Planner

Green Salad on the Side

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Fiesta Nachos

Ingredients

For the Beef

Instructions

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Yes – I know it’s not real Tempura!

Hoisin Noodles with Tempura Shrimp

Ingredients

For the Shrimp

For the Noodles

Instructions

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This Week’s Meal Planner

No Sides?

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Steak & Asparagus Benedict

Ingredients

For the Asparagus

For the Hollandaise

Instructions

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Philly Cheese Steak Stuffed Shells

Ingredients

For the Cheese Sauce

Instructions

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