Tomato Risotto w/ Grilled Steak

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Risotto is something that many cooks and chefs are scared of and really shouldn’t be. If you are focused on the dish – you can make it rather easily. The real issue most people have is trying to rush it! If you have the time, you can make a delicious risotto any night of the week. You should also consider making a simple protein to go along with it so that you don’t have to divide your attention too much. That’s why I paired this delicious risotto with a Balsamic Bourbon marinade – such a delicious punch of flavor. Get ready to feel fancy with this Tomato Risotto w/ Grilled Steak.

Balsamic and Bourbon are two flavors that come together like heaven. You are going to love the smooth bourbon with the tang of the balsamic. I want to stress that you need to be sure use Balsamic VINEGAR and not Balsamic VINEGRETTE! You will not get the strong flavor you need for this marinade if you don’t use the vinegar.

Tomato Risotto w/ Grilled Steak

The technique of cooking risotto is simple. As long as you keep stirring and don’t add more liquid than the rice can absorb at a time – you will be fine. The tenderness of the rice comes from the gradual rehydration of the grains. That’s really what makes it different from other methods of cooking rice. And, per my usual, I only cook rice and risotto with a stock and not water. You lose a huge opportunity for adding flavor to the dish when you don’t add a stock that compliments the dish.

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Tomato Risotto w/ Grilled Steak

A decadent flavor combination that will make you feel all fancy!
Course Main Course, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

For the Steak

  • 6-8 Steaks I used Top Round
  • ½ cup Balsamic Vinegar
  • ½ cup Bourbon
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Parsley
  • 1 tbsp Minced Onion
  • 2 tbsp Avocado Oil

For the Risotto

  • ½ White Onion finely diced
  • 3 Garlic Cloves minced
  • 3 tbsp Avocado Oil
  • 1 tsp Basil
  • 3 cups Arborio Rice
  • 6 cups Chicken Stock
  • 1 15oz can Tomato Puree
  • 1 cup Parmesan Cheese grated
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Instructions

  • Prepare all of the ingredients.
  • In a large bowl, combine all ingredients for the steak and let marinate (at least 30 minutes).
  • In a large saute pan over medium high heat, add oil, onion, basil, and garlic. Let cook for 3 minutes then add rice. Stir until well coated and rice begins to turn white. Stirring frequently, add chicken stalk half a cup at a time letting it absorb between each addition, until you have added 4 cups.
  • Preheat grill or grill pan to high. Once hot enough start cooking steaks to desired doneness. Remove from heat and let rest for at least 5 minutes before cutting to serve.
  • Stir tomato puree into risotto and continue stirring. Once absorbed add cheese and return to adding remaining chicken stock half a cup at a time and stirring until rice is cooked through.

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!

Gruyere Mac & Cheese #sidedishes

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Mac & Cheese is on the most well-received side dish list every day of the week! But it can get a little blah for anyone not sitting at the kiddie table. So why not liven it up with – first of all, homemade cheese sauce. Second, play with some different cheese – like this delicious Gruyere Mac & Cheese.

Gruyere Mac & Cheese

Gruyere cheese is similar to Swiss cheese in that it has a mild, nutty flavor that melts well. Making it perfect for a deliciously decadent cheese sauce over a simple pasta. Making a cheese sauce is really simple once you have the roux down – butter and flour need to be cooked just right to perfectly thicken the sauce without tasting like butter or flour. It’s a balance that, once mastered, can be used to create any flavored sauce you want.

Gruyere Mac & Cheese

I like to include the crispy bacon on top, but its just an extra. You could totally leave it out if you are vegetarian or looking for a #meatlessmonday dish. When it comes to pasta selection I just like to think about the aesthetic of the dish. I always stick with short or long depending what the recipe calls for. Basically, almost all pasta has the same taste, but it’s about how the pasta holds the sauce and how it stands up to the protein (if there is any).

Oven Fried Chicken w/ Gruyere Mac & Cheese

When I made this, I served it up with my Oven Fried Chicken and it was such a good pairing. The great thing about my chicken is that you marinate it all day in a delicious combination of Greek yogurt and Dijon mustard. You really won’t believe that this chicken is not deep fried but just cooked in the oven for a bit!

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Gruyere Mac & Cheese

Mac & Cheese for grown-ups!!
Course Side Dish
Cuisine American
Keyword cheese, gruyere, gruyere mac & cheese, mac & cheese, pasta dishes, pasta side dish, Side Dish, side dish ideas
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • ½ lb Bacon cut into ½-inch pieces
  • 1½ lb Short Pasta rotini, shells, penne, etc.
  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 4 tbsp Flour
  • 1½ cup Chicken Stock
  • ½ cup Heavy Cream
  • 1 lb Gruyere Cheese cut into small cubes
  • ½ cup Parmasean Cheese shredded
  • 1 tsp Parsley for ganish
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Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
  • Add pasta to boiling water. Cook as directed on package. Drain in colander and rinse with cool water. Return to pot, away from heat.
  • In a sauce pan over medium heat, add butter and garlic powder. Once melted, whisk in flour. Let cook for 3 minutes, then whisk in chicken broth. Let cook for 3 minutes then whisk in heavy cream. Cook for 3 minutes then add cheese, one handful at a time until fully melted.
  • Pour cheese sauce over pasta and stir to combine. Serve with garnished with bacon and parsely.

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!

Spicy Tomato Relish

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I really love to make burgers! I make one most every week for my family. I love how versatile they are. You can change up the meats, the cheeses, the toppings, and the sauces – it’s the true definition of “the possibilities are endless”. The sauces are maybe the most fun when it comes to burger creations. You can do so much with a great sauce when it comes to a burger. My latest creation is a Spicy Tomato Relish. My son called it “homemade ketchup only WAAAAAAAY better!”

You are going to get a little worried when you make this relish. You will think it’s too watery and never going to come together as a sauce. Just have the faith – let it boil and then let it simmer. You will get this delicious relish to come together so beautifully your family will beg for it over and over.

Spicy Tomato Relish

Let me be clear – this is a SPICY relish – you are going to get a real kick of heat from this sauce. When I put it on the burger I added a avocado mayo & Italian dressing combo to help mellow it out, along with a Monterey Jack cheese. A simple beef burger patty (ground beef, egg, parsley, garlic powder, minced onion, salt, and red pepper flakes.)

Spicy Tomato Relish Burger

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Spicy Tomato Relish

A simple weeknight sauce – perfect for your burger, sandwich, pizza, steak or chicken
Course Sauce
Cuisine American
Keyword jam, relish, Sauce, spicy, tomato, tomato relish
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 2 lb Cherry Tomatoes halved
  • ½ cup Dark Brown Sugar
  • ½ cup Apple Cider Vinegar
  • 1 tbsp Fresh Ginger grated
  • 1 tsp Red Pepper Flakes
  • 2 Garlic Cloves minced
  • 1 tsp Salt
  • ½ tsp Cinnamon
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Instructions

  • Prepare all the ingredients.
  • In a saucepan over medium high heat, add all ingredients. Bring just to a boil, stirring frequently. Let boil for 10 minutes, gently mashing the tomatoes with spoon.
  • Reduce heat to medium-low and let simmer for 10 minutes. Serve immediately or put in airtight container for up to 10 days in refrigerator.

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!

Artichoke Alfredo

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Adding a little something different to a classic dish is always a great way keep your family happy with dinner time. Artichokes are not usually on my shopping list but I just got an idea that they would taste so yummy in a homemade alfredo sauce. Artichoke Alfredo is a delicious homemade pasta sauce filled with chicken, bacon, and artichokes!

Artichoke Alfredo

I used marinated artichokes, but I did drain the liquid before adding them in. You can also just use plain artichoke hearts (from a jar or can). The key is that they are already cooked, so they are soft and warm up quickly in the sauce. You can leave them whole, or chop them rough or fine. I like leaving them whole so that you get a delicious surprise when you land on one.

Artichoke Alfredo

A quick focaccia is a great side for this pasta dish. I just use a simple pizza dough topped with some avocado oil, garlic powder, Italian seasoning and parmesan cheese. Cook it in a 425 deg oven for roughly 10 minutes. I put it in the oven at the same time as I put the pasta in the water and they are both done at about the same time!

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Artichoke Alfredo

A delicious homemade pasta sauce filled with chicken, bacon, and artichokes!
Course Main Course
Cuisine American
Keyword artichokes, cheese, Chicken, Pasta, pasta dishes, Sauce
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 1½ lb Short Pasta rotini, cellentani, rigatoni, penne
  • 1½ lb Chicken Thighs boneless, skinless, cut into 1-inch chunks
  • 3 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Italian Seasoning
  • ½ lb Bacon cut into ¼-in pieces

For the Sauce

  • 1 12oz jar Marinated Artichoke Hearts roughly chopped
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 2 cup Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese shredded
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Instructions

  • Prepare all of the ingredients. Begin water boiling for pasta.
  • In a large saute pan over medium-high heat, add bacon and cook until crispy. Remove to paper towel covered plate. Reserve 2 tablespoons bacon grease.
  • Reduce heat in saute pan to medium. Add garlic to bacon grease and cook for 3 minutes. Sprinkle chicken with salt, pepper and Italian seasoning. Add to pan and cook for 12 minutes, stirring frequently.
  • Add pasta to boiling water. Cook as directed on package. Drain in colander and rinse with cool water. Return to pot away from heat.
  • In a sauce pan over medium heat, add butter, garlic powder and pepper. Once melted, whisk in flour. Cook for 2 minutes then add chicken broth. Cook for 2 minutes then add heavy cream. Cook for 2 minutes then add cheese by the handful until fully incorporated. Then stir in artichoke hearts and cook for 3 minutes more. Finally add chicken to sauce and cook another 2 minutes.
  • Pour sauce over pasta and toss to coat. Serve pasta with bacon sprinkled 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!

Butter Swim Biscuits

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I am not much of a baker – the science and exactness of it always throws me off. I like to be able to add a pinch of this or a dash of that. You can’t exactly do that when it comes to baking. You need just the right mix to give you the right result. These biscuits are the easiest to make! Butter Swim Biscuits are flaky, buttery goodness! Your family is going to be so thrilled when you make these delicious biscuits.

Butter Swim Biscuits

By cooking the biscuits in the butter, you get the most delicious flavor in the biscuits. It makes them perfect on their own and makes them stout enough to hold up to a delicious gravy (like my Chicken Gravy & Biscuits).

Butter Swim Biscuits

Another reason I love these biscuits is because I pretty much always have all the ingredients on hand at any given time. There are no special ingredients – just your basic kitchen staples. Be sure to actually “cut” the raw dough before placing it in the oven – this will make serving it up a snap!

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Butter Swim Biscuits

The simplest of biscuit recipes that make fresh baked biscuits every day of the week!
Course Bread, Side Dish
Cuisine American
Keyword baked goods, biscuits, bread, butter swim biscuits
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 stick Butter melted
  • 3½ cups Flour
  • 2 tbsp Baking Powder
  • 2 tbsp Sugar
  • 1 tbsp Salt
  • 1 cup Heavy Cream
  • 1 cup Milk
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Instructions

  • Preheat oven to 425deg.
  • In a bowl combine all ingredients except butter. It would combine to a wet dough.
  • Add melted butter to 13×9 baking dish. Put dough into pan and, using a spatula, spread out dough in bottom of the pan. The butter will spread above and below the dough. Using the spatula, "cut" the dough into 12 even pieces. Place in oven and bake for 30 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!

Balsamic Chicken & Rice #onepotwonder

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Weeknight dinners and One Pot wonders are so close to synonymous – it’s comical! Being able to cook a whole dinner in a single pot and make your whole family happy is exactly what Homemade on a Weeknight is all about. And this Balsamic Chicken & Rice is a perfect example of creating a full of flavor dinner in a single pot!

Balsamic Chicken & Rice

Balsamic Vinegar is what you need to use for this dish. You do not want a vinaigrette or other dressing, it will change the flavor and the amount of oil in the dish. There is a difference, and it does matter. And you want to find something that is not the cheapest, but more middle of the road to get the actual balsamic flavor and not just a vinegar.

Balsamic Chicken & Rice

I made a quick focaccia to go with this dish. I just use my pizza dough recipes, drizzle with avocado oil and sprinkle with garlic powder and parsley. Put it in a 425 oven for 12-15 minutes. Should be a light golden brown. I like to cut it in half longwise and then into 1.5 inch strips.

Balsamic Chicken & Rice

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Balsamic Chicken & Rice

An easy one pot wonder – full of flavor and depth!
Course Main Course
Cuisine American
Keyword balsamic, Chicken, one pot, rice
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • ½ Red Onion diced
  • 3 Garlic Cloves minced
  • 2 lb Chicken Breast cut into 1-in chunks
  • 3 tbsp Avocado Oil
  • 1 tsp Parsley
  • 1 tsp Red Pepper Flakes
  • 1 cup Balsamic Vinegar divided
  • 3 cups Long Grain Rice
  • 6 cups Chicken Broth
  • 1 cup Heavy Cream
  • 2 cup Parmesan Cheese shredded
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Instructions

  • Prepare all of the ingredients.
  • In a large pot over medium-high heat, add oil, onion, and garlic. Cook for 3 minutes then add chicken, red pepper flakes, parsley and half of balsamic. Cook, stirring frequently, for 5 minutes. Add rice and stir to combine, cook for 3 minutes mores. Add chicken broth, reduce heat to medium and cover. Cook for 20 minutes.
  • Remove lid and add remaining balsamic and heavy cream. Cook for 2 minutes then add cheese. Stir to combine, cook another 2 minutes and serve it up!

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!

Pineapple Chicken #ketofriendly

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Cooking with fruit is a bit of a controversy in the culinary world. Some say it makes things too sweet – others say they don’t like cooked fruit unless it’s dessert. I have been playing around with it lately and really had some success. My latest creation is a Pineapple Chicken. It has a sort of Teriyaki BBQ Sauce that mixes so well with the sweetness of the pineapple.

Pineapple Chicken

I like to use bone-in chicken for dishes like this – because you want them to stay together in individual pieces and not falling apart. Which they will because the sauce makes it just so tender! The sauce is very simple to put together too! It cooks so well along with the chicken. You could certainly use other cuts of chicken (bone-in or boneless), just keep in mind that it will serve up differently.

Pineapple Chicken

You could serve this on it’s own or maybe with an Asian Slaw. I decided to make some ginger rice to accompany it. Just 2 cups of long grain rice, 1 qt of chicken broth and a tablespoon of fresh grated ginger in a covered pot. Put it on medium heat and cook for 20 minutes.

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Pineapple Chicken

A sweet and savory chicken dish full of flavor!
Course Main Course
Cuisine American
Keyword Chicken, pineapple, rice, teryaki
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 8 Chicken Thighs, bone-in, skin-on
  • 2 tbsp Avocado Oil
  • 3 Garlic Cloves minced
  • 1 Yellow Onion minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 20oz can Pineapple Rings in own juices cut in half, reserve juices
  • 3 Scallions chopped, for garnish

For the Sauce

  • 1 tbsp Ginger grated
  • 1 15oz can Tomato Puree
  • ¼ cup Coco Aminos
  • 1 tbsp Sesame Seeds
  • 1 tbsp Rice Vinegar
  • ¼ cup Honey
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Instructions

  • Prepare all of the ingredients.
  • In a large sauce pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes. Sprinkle Chicken with salt and pepper. Place chicken skin down in pan and cook for 5 minutes. Flip chicken and cook another 5 minutes.
  • In a small bowl, combine sauce ingredients and juice from can of pineapple. Pour sauce over chicken and reduce heat to medium.
  • Place pieces of pineapple on each piece of chicken and cover with lid. Cook another 20 minutes.
  • Serve chicken with piece of pineapple and sprinkle of scallions. Sprinkle with sesame seeds as well, 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!

Balsamic Coleslaw #nomayo

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My middle son has this very real aversion to mayo – and he can taste it even in the smallest amounts. I really don’t know where it comes from but it encourages me to try to come up with alternative to using mayo. So of course, I had to see what I could do to make a no mayo Coleslaw. I made a very simple balsamic dressing and it was so much yum! This Balsamic Coleslaw is going to be a hit at the next BBQ or Pot Luck or you know – Tuesday night dinner!

Balsamic Coleslaw

The origins of coleslaw are a little unclear – mostly because while the Roman’s made a cabbage salad with a vinegar dressing, the Dutch are the ones that came up with what most people usually consider to be a coleslaw – a cabbage and carrot mixtures dressing with a heavy mayonnaise based dressing. In more recent times, home and pro chefs alike have been playing with the ideas of what coleslaw really is. In fact, the word “slaw” comes from the Dutch word for “salad”.

Balsamic Coleslaw

I really love the way the sweetness of the balsamic plays with the tang of the red onions. You can make this up to a full day ahead – you don’t want to let it sit for too long though, it will basically turn into sauerkraut at some point! So it is a delicate time balance of making sure the flavors develop enough and not letting it get too soggy.

Balsamic Coleslaw

I served this along side a delicious Bacon & Goat Cheese Burger. You could have it with burgers, ribs, a delicious tri-tip, maybe a brisket, BBQ chicken, some smoked pork tenderloin – honestly any protein!

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Balsamic Coleslaw

An easy and flavorful side dish for burgers, bbqs & potlucks
Course Salad, Side Dish
Cuisine American
Keyword balsamic, cabbage, cole slaw
Prep Time 15 minutes
Servings 6

Ingredients

  • ½ Green Cabbage Head shredded
  • ½ Red Cabbage Head shredded
  • 1 cup Carrot cut in matchsticks
  • 1 Red Onion sliced
  • ½ cup Fresh Parsley chopped

For Dressing

  • ¼ cup Avocado Oil
  • ¼ cup Balsamic Vinegar
  • 1 tsp Garlic Salt
  • 1 tsp Minced Onion
  • 1 tsp Parsley
  • 1 tbsp Lemon Juice
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Instructions

  • Prepare all of the ingredients.
  • Combine all of the dressing ingredients in a small bowl.
  • Combine all of the veggies in a large bowl. Pour dressing over veggies and place in refrigerator. Let sit for at least 30 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!

Chicken Biscuits & Gravy

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Why do they call it “comfort food”? Because it makes you feel warm and loved and home! Biscuits and gravy are always at the top of my list when I am wanting to make a really homey meal for my family. But I wanted to try something different from the cream/milk based gravy and sausage. So I put on my thinking cap and came up with Chicken Biscuits & Gravy – which is creamy, silky and rich.

Chicken Biscuits & Gravy

Everyone is going to have a very full belly after this dinner! The biscuits are so buttery, with their golden brown tops. Butter Swim Biscuits are seriously the easiest homemade biscuits to make. They don’t take anything special at all – including baking skills! You simply mix it up and let the stick of butter do the work! You are going to love love love these biscuits. You can use them for some may other meals too. Even though they are super simple, they are delicious enough to be served along side the big family meals like Thanksgiving Dinner!

Chicken Biscuits & Gravy

Cooking in bacon fat builds so so much flavor to the chicken and the gravy. If you do not like to cook with bacon fat, you could definitely clean out the pan or use a different pan to cook the chicken and gravy in. Just replace with avocado oil. You will lose a lot of the depth to this dish and may also need a little more butter to bring the gravy together.

Butter Swim Biscuits

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Chicken Biscuits & Gravy

Comfort Food taken to a whole other level
Course Main Course
Cuisine American
Keyword biscuits, Chicken, gravy
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

For the Chicken

  • 1 lb Bacon cut into ½ inch pieces
  • 1½ lb Chicken Breast, boneless, skinless
  • 1 tsp Paprika
  • 1 tsp Garlic Salt
  • 1 tsp Parsley

For the Biscuits

  • 1 stick Butter melted
  • 3½ cup Flour
  • 2 tbsp Baking Powder
  • 2 tbsp Sugar
  • 1 tbsp Salt
  • 1 cup Heavy Cream
  • 1 cup Milk

For the Gravy

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tsp Parsley
  • 1 tsp Salt
  • 1 qt Chicken Broth
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a bowl combine flour, salt, baking powder, sugar, milk and cream for biscuits. Mix into a wet dough.
  • In a 13×9 baking dish, add melted butter. Transfer biscuit dough to baking dish. Use a spatula to even spread across dish (butter will be over and under and all over). Use the spatula to "cut" the dough into 12 even pieces – this makes it easier to serve later. Place in oven for 30 minutes.
  • In a large sauté pan over medium-high heat, add bacon. Cook until crispy then remove from pan, removing all but 3 tablespoons of bacon fat. . Sprinkle chicken with seasonings and add to pan. Cook for 7 minutes on each side. Remove from pan and cut into small pieces.
  • In the same pan, add butter, garlic powder, salt and pepper. Once melted whisk in flour. Cook for 3 minutes then add chicken broth and parsley. Let cook for 3 minutes then reduce heat to medium-low. Add chopped chicken bake to pan and let simmer, stirring occasionally.
  • Once biscuits are done, let them rest for 5 minutes before serving. Serve one or two biscuits in a shallow bowl and ladle chicken gravy over the top. Garnish with 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!

French Onion Meatball Sub

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Some flavor profiles are just undeniably good. They are considered classics because they just work over and over again. French Onion Soup is one of those classic flavor profiles that has stood the test of time. And it has been re-invented in many ways to make different dishes – like this French Onion Meatball Sub!

You might look at the ingredients list and bristle at pork rinds – but hear me out! Pork rinds are an amazing substitute for bread crumbs. They add to the meaty flavors of the meat, they bind it together just as well – AND they keep it keto! Since I was using half pork and half beef – it really just added to the great flavor of these meatballs. You might also notice that I put cheese IN the meatballs and ON the meatballs. That is to give the feel of that delicious cheesy layer of goodness you find on a tradition French Onion Soup.

French Onion Meatball Sub

This is a perfect dish to make when some people in your family are Keto and some are not. The keto peeps can eat the meatballs on their own and the non-keto peeps can pile them high a toasted crusty sub roll! That’s win-win.

French Onion Meatball Sub

You absolutely must toast your sub rolls for this sandwich. The meatball and onion filling is “wet” so it will soak into untoasted bread quickly and leave you with a mushy mess. The simple act of toasting the buns, makes for a much more pleasant dining experience.

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French Onion Meatball Sub

Delicious caramelized onions cooked with tasty meatballs on a crusty roll covered in cheese!
Course Main Course
Cuisine American, French
Keyword cheese, ground beef, ground pork, meatballs, onions, sandwich, sub
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 1 Egg
  • 2 cup Mozzarella Cheese divided
  • 1 tsp Parsley
  • 1 cup Pork Rinds crushed
  • 4 Yellow Onions Sliced
  • 1 cup Beef Broth
  • 1 stick Butter
  • 4 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 8 Sub Rolls
  • 3 tbsp Avocado Oil
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a bowl, combine beef, pork, egg, pork rinds, 1 cup mozzarella, and parsley. Form into 1-inch balls and line out on a parchment paper lined baking sheet. Place in oven for 15 minutes.
  • In a large saute pan over medium heat, add butter. Once melted add garlic and onions. Cook for 5 minutes then add broth salt and pepper. Let cook until meatballs are done.
  • Brush inside of sub rolls with avocado oil and line up on a baking sheet. Once meatballs are out of oven – increase oven temp to 450deg. Put bread in to toast for 5-7 minutes.
  • Add meatballs to onion mixture, sprinkle with remaining cheese and cover with lid. Let cook while bread is toasting.
  • Add 4-5 meatballs on each sub, picking up onions as you get each one. Cut in half 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!

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