Warm Potato Salad #sidedish

Advertisements
Jump to Recipe

Often called “German Potato Salad” – Warm Potato Salad is basically a version of the popular side dish that doesn’t have mayonnaise involved and it is typically served warm. It is a very simple – yet very tasty – accompaniment to burgers, steaks, sausages, grilled chicken, all sorts of backyard BBQ dishes. It is also a great dish to bring to a pot luck – as the flavors just get deeper the longer it sits – and with the no-mayo, makes it more table stable!

Warm Potato Salad
Warm Potato Salad

There are lots and lots of variations of Warm Potato Salad out there – some have dill, some use tons of fresh parsley, some have peas (bleck!). But mostly they all come down to red potatoes, bacon, green onions and a vinaigrette. The vinaigrette is the real key – and making sure you put the bacon grease into it is paramount! You want to have that delicious smoky flavor all throughout.

Warm Potato Salad

I prefer to use Dijon mustard, but you could also use a grainy mustard too – just don’t use yellow mustard. It just doesn’t work out really. You need that bite of the a real mustard to really bring things together. I also like to use Apple Cider Vinegar with the mother – for the added nutritional value. And fresh garlic is important too! Just using garlic powder doesn’t give you the right bite or flavor.

Warm Potato Salad

My potato salad was served alongside some pulled pork sliders that I smothered in my homemade Bourbon BBQ Sauce. The pork roast was slow cooked with a few sweet onions, paprika, salt, pepper, parsley and Worcestershire sauce – at least 8 hours. I found these slider buns at Fred Meyer (Kroger) – but I believe Franz and some other big bread companies make them too.

Now Let’s Get Cookin’!

Print

Warm Potato Salad

A "mayo-free" potato salad that is easy and delicious
Course Side Dish
Cuisine American, German
Keyword bacon, potato, Potato Salad
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 lb Red Potato cut in ½-inch chunks
  • 1 qt Chicken Broth
  • 4 Scallions chopped
  • ½ lb Bacon cut in ½-inch pieces
  • 4 Garlic Cloves minced
  • ¼ cup Apple Cider Vinegar
  • ¼ cup Dijon Mustard
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients. Start water boiling for potatoes.
  • In large pot over medium-high heat, add potatoes and chicken broth. Add water to make sure potatoes are submerged. Cook for 15 minutes. Drain in colander then return to pot away from heat.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Reserve 2 tablespoons of bacon grease.
  • In a small bowl, combine garlic, bacon grease, vinegar, mustard, salt, pepper and parsley.
  • Add scallions, bacon and vinegar mixture to the potatoes. Toss to coat. Serve warm.

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!

Broccoli & Chicken Casserole

Advertisements
Jump to Recipe

Sometimes you just need a good old “dump-style” casserole for a really busy night. Throwing together some classic flavor combos makes for a wonderful bite of food in this Broccoli & Chicken Casserole. You get cheese – you get bacon – you get dill – you get broccoli – it really is a delicious combo.

Broccoli & Chicken Casserole

It’s okay to cheat a little and use rotisserie chicken from the deli (mine actually sells it already stripped from the bones). You could also certainly make your own shredded chicken by putting chicken breast into a sauce pan and covering it with chicken broth or water (or a combo of the two) and letting it boil for between 15 and 20 minutes. Then shred it up and add it to the casserole. It won’t even add any extra time as it can cook as the same time as the rice.

Broccoli & Chicken Casserole

You should always pre-cook the rice but just shy of done. When you put uncooked rice into a casserole you run the risk of it either being too mushy or to too crunchy – or worse BOTH! Rice tends to cook unevenly when its within a casserole. You also have to make sure that there is enough liquid in it for the rice to absorb and cook through, as well as for the rest of the dish to come together. Make it easy on yourself and cook the rice before.

I like to use Greek Yogurt instead of sour cream whenever possible. My family is not big on eating yogurt on it’s own, but yogurt is very important for gut health. So I try to get it in there whenever I can. Some people shy away from Greek yogurt because it does have a rather sharp tang – but once you combine it with other flavors and spices, you really don’t notice it all that much.

Now Let’s Get Cookin’!

Print

Broccoli & Chicken Casserole

A simple "dump-style" casserole for those super busy night
Course Main Course
Cuisine American
Keyword bacon, broccoli, casseroles, cheddar, Cheesy Chicken, Chicken
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 2 lb Rotisserie Chicken
  • 1 qt Chicken Broth
  • 2 cups Long Grain Rice
  • 2 cups Broccoli chopped
  • 1 lb Bacon cut into ½-inch pieces
  • 2 cups Cheddar Cheese shredded, divided
  • 1 cup Heavy Cream
  • ½ cup Greek Yogurt
  • 2 tbsp Lemon Juice
  • 1 tsp Pepper
  • 1 tsp Garlic Salt
  • 1 tsp Minced Onion
  • 1 tsp Dill
  • 2 tsp Parsley divided
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a saucepan over medium-high heat, add rice and chicken broth. Cover with lid and cook for 15 minutes. Remove from heat but do not remove from lid until ready to combine.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy then remove to paper towel covered plate.
  • In a small bowl, combine 1½ cup cheese, 1 tsp parsley, dill, lemon juice, minced onion, garlic salt, pepper, heavy cream and yogurt.
  • In a 13×9 baking dish, add chicken, broccoli, ¾ of bacon, and yogurt mixture. Fold in cooked rice. Flatten out in baking dish and top with remaining cheese, remaining bacon and then remaining parsley. Place in oven to bake for 25 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!

Homemade Ranch

Advertisements
Jump to Recipe

I try to make as much as I can from real ingredients – avoiding pre-jarred and pre-bottled as often as possible. So when I wanted to make Bacon Cheddar Broccoli Salad – I wanted to make the dressing myself. The biggest deterent to making things with bottled ingredients is the stuff they put into it to make is “shelf-stable”. Which is not always the stuff you want your family to be eating. That’s how I developed my own Homemade Veggie Dip recipe.

Homemade Ranch

Chives are the real key to getting the right flavor. You can find it mixed in with the selection of fresh herbs at your typical grocer. I do tend to get the organic variety but you really don’t have to. You can also use “freeze dried” if you aren’t able to find it fresh.

Homemade Ranch

I usually use 5% Greek Yogurt – which means it has a whole milk yogurt. That’s means it has the most of the fats – but it’s the good kind of fats. You can certainly use the 2% or 0% versions if you are not doing #keto – but honestly, these are the fats you want. Fage is my favorite brand – mostly because they are one of the only brands the lets you buy essentially 1 cup of plain Greek Yogurt. Most others make you buy 32 ounces or more. Which if you aren’t making a bunch of stuff with it in a week – it goes to waste! You can add more or less heavy cream, to get the consistency you want.

Now Let’s Get Cookin’!

Print

Homemade Ranch

A simple but full of flavor veggies dip for all your salads and veggie sides!

Ingredients

  • 1 cup Sour Cream or plain greek yogurt
  • ½ cup Heavy Cream
  • 2 tbsp Lemon Juice
  • 2 tbsp Fresh Chives chopped
  • 1 tsp Parsley
  • 1 tsp Dill
  • 1 Garlic Clove minced
  • 1 tsp Salt
Get Recipe Ingredients

Instructions

  • In a small bowl, combine all ingredients and store in refrigerator until ready to serve – up to 1 week.

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!

Pork & Potato Soup #slowcooker

Advertisements
Jump to Recipe

If you grew up in the 80s you probably remember the ever-popular slogan “Pork – the other white meat”. It was an effort by the pork industry to get more people to eat pork regularly and not just for big holidays when they had ham. And being a child of the 80s – it has always stuck in my mind! So I try to make at least one meal with pork each week. This week was a Pork & Potato Soup!

Pork & Potato Soup

You can basically treat pork just like chicken. You just need to make sure you are working with similar thicknesses and cuts. In general, I trade pork chops (tenderloin) for chicken breasts and pork shoulders for chicken thighs. This is especially true when it comes to making meals in the slow cooker! I adore my slow cooker and use it often – and not just in the colder months. It is great for the extra hot days too because you don’t have to heat up the whole kitchen with the stove.

Pork & Potato Soup

This soup is so easy to put together that I actually got this into the slow cooker while I was feeling rather under the weather. And it made dinner a breeze that evening. I was able to rest and get to feeling better while the soup was cooking away filling the house with delicious aromas.

Pork & Potato Soup

I made what’s called “Butter Swim Biscuits” with this. They are a rich and yummy easy to make biscuit – good for all kinds of meals. You can look it a recipe up on Pinterest – there are lots of variations. Some use buttermilk, some use more or less butter. But it’s basically 3 cups flour, 5 tsp baking soda, 4 tsp salt, 4 tsp sugar, 1 cup heavy cream, and one cup milk all mixed to a wet dough. You melt 1 and half sticks of butter in a 13×9 pan and then add the dough. Spread the dough out to fill the pan – the butter will be all over it. It’s a good idea to “cut” the dough into 12 piece before putting it into the oven – it will be easier to cut after. You then put it in a 400deg oven for 35 minutes.

Now Let’s Get Cookin’!

Print

Pork & Potato Soup

Hearty, creamy, cheesy deliciousness – in a bowl
Course Main Course
Cuisine American
Keyword cheese, leek, pork, pork chops, potato, soup
Prep Time 10 minutes
Slow Cooker Time 6 hours
Servings 6

Equipment

Ingredients

  • 2 lb Pork Chops or Shoulder cut into 1-in chunks
  • 2 lb Red Potatoes cut into 1-in chunks
  • 1 Leek halved and thin sliced
  • 1 Sweet Onion diced
  • 3 Garlic Cloves minced
  • 1 qt Chicken Broth
  • 1 tsp Paprika
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley
  • 1 tsp Dill
  • 1 tsp Dried Chives plus more for garnish
  • 1 tsp Salt
  • 1 tsp Pepper
  • 8 oz Cream Cheese
  • 1 cup Heavy Cream
  • 2 cup Cheddar Cheese shredded, plus more for garnish
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients.
  • Add everything EXCEPT the heavy cream and cheddar cheese to the slow cooker. Secure lid and cook on low for 5½ hours.
  • Remove lid and ladle ⅓ of the soup in to a bowl and blitz with an immersion blender (or into a blender, just use caution). Return to slow cooker and add heavy cream and cheese. Stir to combine. Secure lid and cook for remaining 30 minutes.
  • Serve with a sprinkle of additional cheese and dried chives 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!

Bacon Cheddar Broccoli Salad

Advertisements
Jump to Recipe

Tired of the same old side dishes that you keep on a constant rotation? Why not try something a little different. This side dish is often found at pot lucks and backyard bar-b-ques. Bacon Cheddar Broccoli Salad relies on the classic bacon cheddar ranch flavor combo – and it’s always a win!

BBQ Chicken Grilled Cheese & Bacon Cheddar Broccoli Salad

The dressing is very close to a ranch flavoring but it has my own spice combo – instead of ranch powder. I also use greek yogurt instead of all sour cream or a sour cream and mayo combo. It gives it that extra tang (plus its a little healthier). The “chill” step in this recipe is pretty important. You need it to both let the dressing develop flavor but also to let the bacon, cheddar and broccoli really co-mingle flavors with the dip. You can also use my Homemade Ranch to dress it if you like – it’s a thinner consistency

Bacon Cheddar Broccoli Salad

I served this alongside BBQ Chicken Grilled Cheese sandwiches. The star of this sammies is the homemade Bourbon BBQ sauce – it’s so easy to make and so delicious you are going to want to put it on everything.

Now Let’s Get Cookin’!

Print

Cheddar Bacon Broccoli Salad

A simple, refreshing side dish to go with any meal.
Course Side Dish
Cuisine American
Keyword bacon, broccoli, broccoli salad, cheddar, cheese, Salad
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Servings 6

Ingredients

  • 6 cup Broccoli florets
  • ½ Red Onion diced
  • ½ lb Bacon cut into ½-in pieces
  • 1 lb Cheddar Cheese cut into ½-in chunks

For the Dressing

  • 1 cup Greek Yogurt plain
  • ½ cup Sour Cream
  • 2 tbsp Lemon Juice
  • 2 tsp Dried Chives
  • 1 tsp Parsley
  • 1 tsp Dill
  • 1 tsp Garlic Powder
  • 1 Garlic Clove minced
  • 1 tsp Salt
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients.
  • In a small bowl, combine dressing ingredients and place in refrigerator.
  • In a frying pan over medium-high heat, add bacon and cook until crispy. Remove to paper towel covered plate and let cool.
  • In a large bowl, add broccoli, bacon, onion and cheese. Pour dressing over top and toss to coat. Cover bowl and place in refrigerator for at least 30 minutes (up to 12 hours).

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Bourbon BBQ Sauce #homemade

Advertisements
Jump to Recipe

For lots of people, a BBQ sauce recipe is a closely guarded secret. But to be honest, they are all just variations of the same thing. For me – learning to make my own sauce was key because I wanted to control the amount of sugar as well as preservatives in it. I also love the flavor of Bourbon – which, if you follow me at all, you already know! Which is why when I set out to make my own BBQ sauce – I went with Bourbon BBQ Sauce.

Bourbon BBQ Sauce

Some use tomato sauce, tomato puree or tomato paste – it’s all about the consistency you are going for. I want something that doesn’t run off the spoon but also does flow…eventually. With tomato paste, you can control the consistency with the amount of chicken broth you add in.

Bourbon BBQ Sauce

You can use this sauce on all sorts of things – you could use it on Pulled Pork sliders, Smoked Ribs, BBQ Chicken Grilled Cheese, BBQ Chicken Enchiladas, Hot Dogs, Sausages, Burgers. You can also use it as a dipping sauce for Onion Rings, Chicken Strips, fries….whatever your heart desires!

Bourbon BBQ Sauce

While you will be putting the sauce in a mason jar – it really isn’t canning at all. So you don’t need the fancy equipment. You could use a cleaned out pickle jar if you wanted, as long as it seals tightly. You aren’t looking for any of the “pops” in the lid or anything. If you actually wanted to make a large batch and properly can the sauce – you would need to add several steps and probably some citric acid. But given that it’s so easy to make – you can totally just make it when you need it.

Now Let’s Get Cookin’!

Print

Bourbon BBQ Sauce

A super flavorful, super simple homemade bbq sauce.
Course Sauce
Cuisine American
Keyword bbq, bbq sauce, bourbon
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 pints

Equipment

  • 2 pint mason jars with lids & rings

Ingredients

  • 1 15oz can Tomato Sauce
  • ½ cup Chicken Broth
  • 2 Garlic Cloves minced
  • 2 tbsp Minced Onion
  • ¼ cup Bourbon I use Jim Beam
  • ¼ cup Honey
  • ¼ cup Worcestershire Sauce
  • ¾ cup Dark Brown Sugar
  • 1 tsp Cumin
  • 1 tsp Ground Mustard
  • 1 tsp Parsley
  • 1 tsp Salt
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients.
  • In a small sauce pan over medium heat, add all ingredients. Bring just to a boil then reduce to medium-low and let simmer for 15 minutes.
  • Remove from heat and pour half into each of the pint jars. Secure lid with ring and let cool on counter for at least an hour before placing refrigerator. Will last for 3 weeks before opening, 1 week after opening. You can also use it right away if you prefer.

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 Soup

Advertisements
Jump to Recipe

This deliciously simple soup is inspired by the dishes “Eggs in Purgatory” and the more traditional Shakshuka. I wanted to bring the smoky flavors of cumin and paprika to a tomato soup – to really give it some pep! And the perfectly poached eggs give it a great richness. This Spicy Tomato Soup is going to be your new favorite!

Spicy Tomato Soup

A lot of times when people hear “Spicy” they think it means “Hot” but that’s not always the case. For this soup – while yes the soup does have a little kick – it is not at all “melt your face off hot”. Spicy is more referring to the soup having lots of flavor from spices added. If you need to give it a little less kick – you could cut down or omit the red pepper flakes. If you wanted to turn it up a notch, you could increase the red pepper flakes or you could add in a little cayenne.

Spicy Tomato Soup

Poaching eggs used to be a daunting task for me. There are so many techniques and “tricks” out there that people swear by. The vinegar in the water, salt in the water, rolling boil vs simmer, put the ramekin in the pot and on and on. I have found that just using water at a steady boil is the easiest. I do use the “whirlpool” method – just to make sure you get a nice round, tight egg.

Spicy Tomato Soup

I served it with a slice of crusty bread with just a little butter on it, for dipping. You could certainly make up some grilled cheese sandwiches to go a long with it – maybe some sharp white cheddar with a little more spinach and feta on it? And yes soup can really be a whole dinner – some might need a second bowl but still it can be dinner. This soup could also make a great lunch or side dish. You could serve it with a beautiful steak or baked chicken.

Now Let’s Get Cookin’!

Print

Spicy Tomato Soup

A beautifully poached egg served in a smooth and creamy tomato soup – with a kick!
Course Main Course
Cuisine American, Italian
Keyword egg, egg recipes, poached egg, soup, spicy, spinach, tomato soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 8 Eggs
  • 1 cup Fresh Spinach cut in ribbons
  • 1 cup Feta Cheese cumbled
  • 1 tbsp Oil
  • 4 Garlic Cloves minced
  • 1 Yellow Onion minced
  • 1 28oz can Whole Peeled Tomatoes
  • 1 28oz can Crushed Tomatoes
  • 1 qt Chicken Broth
  • 1 15oz can Tomato Puree
  • 1 Red Bell Pepper diced small
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 1 cup Heavy Cream
Get Recipe Ingredients

Instructions

  • In a large pot over medium high heat, add oil, onions and garlic. Cook for 4 minutes then add bell peppers and seasonings. Cook 3 minutes more and add tomatoes and chicken broth. Cover with lid, reduce heat to medium-low and allow to cook for 25 minutes. Begin water boiling for poached eggs in a small sauce pan.
  • Break each egg into a small ramekin. Once water is boiling, employ the whirlpool technique of swirling the water as you gently pour an egg into the vortex. Allow to cook for 3 minutes. Then remove egg to rinsed out ramekin. Repeat with each egg.
  • Using an immersion blender, blitz soup to a smooth consistency. (if you do not want to do this inside your pot, you can remove it to bowl or even use a blender – just use caution if putting a lid on hot liquid) Stir in heavy cream and let cook another 5 minutes.
  • Serve in large soup bowl or shallow bowl. Ladle soup into bowl, sprinkle with spinach and feta cheese. Gently place an egg or two on center of soup.

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 Grilled Cheese

Advertisements
Jump to Recipe

You might be thinking – how can you make a grilled cheese sandwich and call it dinner? Well you just pile on some delicious shredded chicken smothered in a homemade bbq sauce and bam! You have got a hearty and tasty meal – BBQ Chicken Grilled Cheese.

BBQ Chicken Grilled Cheese

I used sourdough bread (I found these great sliced sourdough rounds that make awesome sandwiches and even burger buns!) You could certainly use other types of breads like wheat, white or even a multigrain. The combo of cheddar and provolone had a great flavor. I always like to use more than one kind of cheese on my grilled cheese sandwiches.

BBQ Chicken Grilled Cheese

The sauce for the chicken could be used on lots of other meats too – it is great on ribs, sausages, burgers, briskets, tri-tips – really anything you put on the grill. You can also use it as a dipping sauce for chicken strips or french fries! It comes together so easy – but packs so much flavor. If you wanted to add a bit of heat to it – you could sprinkle in some red pepper flakes or even a dash of cayenne.

I served this up with Bacon Cheddar Broccoli Salad – which uses my Homemade Veggie Dip to dress it. You can’t go wrong with the yummy flavor combo of Cheddar, Bacon and Ranch! And the fresh broccoli is a nice change from a regular lettuce salad. This salad makes a great pot luck or bbq addition when you don’t need another potato salad in the mix.

BBQ Chicken Grilled Cheese & Bacon Cheddar Broccoli Salad

Now Let’s Get Cookin’!

Print

BBQ Chicken Grilled Cheese

Super tasty shredded chicken on a crispy, melty grilled cheese sandwich
Course Main Course
Cuisine American
Keyword bbq chicken, bbq sauce, cheese, Chicken, grilled cheese, shredded chicken
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1½ lb Chicken Thighs boneless, skinless
  • 1 qt Chicken Broth
  • 16 slices Sourdough Bread
  • 2 tbsp Avocado Oil
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • 8 slices Provolone Cheese
  • 8 slices Cheddar Cheese
  • ½ Red Onion sliced

For the BBQ Sauce

  • 2 6oz can Tomato Paste
  • ½ cup Chicken Broth
  • 2 Garlic Cloves minced
  • 1 tbsp Minced Onion
  • ¼ cup Bourbon
  • ¼ cup Honey
  • ¼ cup Worcestershire Sauce
  • ¾ cup Dark Brown Sugar
  • 1 tsp Cumin
  • 1 tsp Parsley
  • 1 tsp Salt
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients.
  • In a saucepan over medium-high heat, add chicken and chicken broth. Cook for 20 minutes. Remove chicken from pan to a bowl and shred.
  • In a smaller saucepan over medium-low heat, add sauce ingredients, stir to combine. Let simmer on low while chicken is cooking. Once chicken is shredded pour sauce over and toss to coat.
  • Preheat griddle to medium. Combine oil, garlic powder and parsley. Brush over one side of each piece of bread. Build sandwiches with brushed side of bread on the outside. Start with bread, then layer with slice of provolone, a few slices of onion, a portion of BBQ chicken, slice of cheddar and top bread piece. Place each sandwich on the griddle and cook for 5 minutes on each side.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Greek Sheet Pan Chicken

Advertisements
Jump to Recipe

The delicious flavors of Greek food are so simple yet so powerful. And they are perfect for a sheet pan meal. Sheet pan meals are so good for weeknight meals – very little clean-up and the whole “set it and forget it” lets you get other things done. This combo of chicken, potatoes, tomatoes and green beans is going to be a win at your house. And the feta covered pita bread is so great! Greek Sheet Pan Chicken is a quick and easy dinner.

Greek Sheet Pan Chicken

I always put parchment paper down on the sheet pan before piling on the food It makes clean up a breeze not to mention it limits the bottom burning. I get the big rolls from costco because it is wide enough for my larger baking sheets. My kids love it because it means they have a pretty easy time doing the after dinner dishes!

Greek Sheet Pan Chicken

If you wanted to adjust the amounts of the green beans and tomatoes, you certainly could. Half my clan doesn’t care for large chunks of tomatoes, so I didn’t use as many as others might prefer. Just make sure you cut back on one of the other veggies, so that everything will still fit on the sheet pan.

Greek Sheet Pan Chicken

The pita bread was so tasty. If you take some of the yogurt, spread it over a quarter piece and add on some veggies and a chunk of chicken – you can eat it sort of like a little taco. It’s really yummy. My hubby also suggested just doing chicken breasts on the sheet pan so I could chop it up and make actual pita pockets with this.

Greek Sheet Pan Chicken

This really is an all in one meal – no real side dishes involved. If you needed to stretch the meal you could make a cucumber and tomato salad, perhaps. Though, I think this sheet pan dinner is plenty filling and very hearty. My family stopped just short of licking their plates clean (at least I think most of them did!)

Now Let’s Get Cookin’!

Print

Greek Sheet Pan Chicken

Yummy Greek Flavors of a Chicken & Potatoes in a sheet pan dinner!
Course Main Course
Cuisine Greek
Keyword Chicken, Chicken Dishes, greek, potato, sheet pan dinner
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 8 Chicken Thighs bone-in, skin removed
  • 6 Chicken Drumsticks skin removed
  • 4 tbsp Avocado Oil divided
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • ½ Red Onion diced
  • 4 Garlic Cloves minced
  • 2 lb Yukon Gold Potatoes peeled, cut in ½-inch cubes
  • 1 cup Grape Tomatoes halved
  • 1 cup Fresh Green Beans halved
  • 1 tsp Red Pepper Flakes
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 2 tsp Oregano divided
  • 2 cup Feta Cheese crumbled, divided
  • 6 pieces Pita Bread cut in quarters
  • 1 cup Greek Yogurt plain
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • On a parchment paper covered sheet pan, arrange chicken pieces evenly spaced. Brush with 1 tablespoon of oil and sprinkle with salt and pepper.
  • In a bowl, combine potatoes, green beans, onion, garlic, tomatoes, rosemary, half of oregano, thyme and 2 tablespoons of oil. Toss to evenly coat.
  • Pour veggie mixture around chicken to make single layer. Sprinkle with half of cheese and place in oven for 45 minutes.
  • In last ten minutes of baking, arrange pita on separate sheet pan. Drizzle with remaining oil, oregano and feta cheese. Place in oven to warm.
  • Place 3-4 pieces of pita on one half plate. Then serve one drumstick and one thigh next to it. Add a helping of veggie mixture and top with dollop of yogurt.

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!

Shrimp Scampi Couscous

Advertisements
Jump to Recipe

Sometimes I like to make what my kids call a “fancy” meal. I try to make shrimp at least every other week. One of my son’s actually came up with the idea for this dish – one of his favorites is shrimp scampi and when I served couscous for the first time he immediately wanted to put the two together. And that is how Shrimp Scampi Couscous was born!

Shrimp Scampi Couscous

What I love about Israeli or Pearl Couscous is that it basically cooks up with the consistency of risotto without all the effort. You get this creamy buttery taste and texture that is just yum! The parmesan cheese just makes it all come together like a beautiful symphony. Sometimes the couscous is hard to find in the regular grocery store. It can be by the pasta or the rice. And sometimes it’s in the artisan section.

Shrimp Scampi Couscous

I served this with buttered bread. You could certainly serve it with a nice Caesar salad or even some roasted asparagus. There is a lot of butter in this dish – so if you want to cut that down some the veggies might be a good idea. The real beauty of this dish is it literally takes less than 30 minutes. It is one of the fastest meals and so perfect for a weeknight meal!

Now Let’s Get Cookin’!

Print

Shrimp Scampi Couscous

Delicate Shrimp Scampi mixed with a lemony Couscous
Course Main Course
Cuisine American
Keyword couscous, seafood, shrimp, shrimp recipes, shrimp scampi
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 1½ lb Jumbo Shrimp peeled & deveined
  • 1 stick Buttter
  • 4 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley

For the Couscous

  • 3 cups Pearl Couscous also called Israeli Couscous
  • 4½ cup Chicken Broth
  • 1 Lemon juiced and zested
  • 1 tsp Garlic Powder
  • 1 tsp Basil
  • 1 cup Parmesan Cheese shredded
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients.
  • In a sauce pan over medium heat, add couscous, chicken broth, lemon juice and basil. Cover with lid and cook for 20 minutes.
  • In a large saute pan over medium-high heat, add butter, garlic, red pepper flakes and parsley. Once melted, add shrimp. Cover with lid, reduce heat to medium and let cook until couscous is done.
  • Remove lid from couscous and stir in lemon zest and parmesan cheese. Then add couscous to saute pan with shrimp. Toss to coat and cook another 3-5 minutes – stirring regularly.

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!

You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

Homemade on a Weeknight will use the information you provide on this form to be in touch with you and to provide updates and marketing.