Havarti Dill Mac & Cheese with Pulled Pork

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

Havarti Dill Mac & Cheese with Pulled Pork

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

Havarti Dill Mac & Cheese with Pulled Pork

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

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

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Havarti Dill Mac & Cheese with Pulled Pork

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

Equipment

Ingredients

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

For the Pork

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

For Mac & Cheese

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

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

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

Equipment

  • 2 pint canning jars with lids and seals

Ingredients

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

Instructions

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

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Pesto Chicken Parmesan

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

Pesto Chicken Parmesan

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

Pesto Chicken Parmesan

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

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

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Pesto Chicken Parmesan

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

Ingredients

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

For the Chicken

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

For the Sauce

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

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

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Cheesesteak Lasagna

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

Cheesesteak Lasagna

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

Cheesesteak Lasagna

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

Cheesesteak Lasagna

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

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Cheesesteak Lasagna

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

Ingredients

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

For the Cheese Sauce

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

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

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

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Garlic Lovers Jelly

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

Garlic Lovers Jelly

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

Garlic Lovers Jelly

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

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Garlic Lovers Jelly

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

Equipment

  • 2 pint canning jars with lids and seals

Ingredients

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

Instructions

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

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Cheeseburger Chowder

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

Cheeseburger Chowder

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

Cheeseburger Chowder

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

Cheeseburger Chowder

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

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Cheeseburger Chowder

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

Ingredients

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

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

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Red Shrimp & Pasta

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

Red Shrimp & Pasta

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

Red Shrimp & Pasta

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

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Red Shrimp & Pasta

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

Ingredients

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

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a large saute pan over medium high heat, add oil, onion and garlic. Cook for 3 minutes then add shrimp and cook until just done (5-7 minutes). Remove from pan and set aside (keep warm).
  • Add pasta to boiling water. Cook as directed on package. Drain in colander and rinse with cool water to arrest cooking process.
  • Reduce heat in saute pan to medium and add crushed tomatoes, tomato puree and seasonings. Let simmer for same amount of time that pasta needs to cook. Return shrimp to pan and let simmer for 5 minutes more.
  • Put a portion of pasta in a shallow bowl and ladle shrimp and red sauce over top. Serve right away. Garnish with extra parsley if desired.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Cheesy Cauliflower #sidedish #ketofriendly

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When I do my weekly meal planning I always struggle with the side dishes. Just like with my main dishes – I don’t like to repeat things too frequently. So I’m often trying different variations of things. When I stumbled on to the idea for Cheesy Cauliflower, I knew it was going to be a success. Who doesn’t love something covered in cheese?

Cheesy Cauliflower

The foil is the key to getting the cauliflower cooked but still al dente and the melted but not crisped. It builds up the steam inside the baking dish without having to add any water to make it soggy. It’s also important to really toss the cauliflower with oil and seasonings so that you get even flavor all over.

I recently served this with my Jalapeno Turkey Meatballs. But I have plans to serve it alongside my next burger creation and maybe some baked chicken! The flavor is so simple yet delicious that you could pair it with so many things. You could use different kinds of cheese to change it up a little, if you wanted to.

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Cheesy Cauliflower

A super simple, but so flavorful keto-friendly side dish
Course Side Dish
Cuisine American
Keyword caulfiflower, cheese, keto
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 2 heads Cauliflower cut into flowerets
  • 2 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • 3 cups Cheddar Cheese shredded
  • 3 Scallions chopped
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg
  • In a large bowl, combine cauliflower, oil, salt, pepper, and garlic powder. Toss to evenly coat.
  • Transfer cauliflower to a 13×9 baking dish. Sprinkle with cheese. Top with scallions.
  • Cover baking dish with foil and place in oven for 30 minutes. Let rest, still covered with foil, for 5 minutes before serving.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Queso Pork Enchiladas

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I absolutely love to make enchiladas. You can do so many different things with them – change the filling, change the sauce, make more than one kind at once! This week I made some slow cooked pork and a homemade queso sauce to create Queso Pork Enchiladas – and they passed the no leftovers test!

Queso Pork Enchiladas

My husband a similar dish for me when we were dating. His version used canned cream of chicken soup to make the queso. I have been determined to make my own sauces over the last year and finally nailed making a “cream of” anything. So I was able to recreate his recipe using homemade cream of chicken in the sauce to give it that thick and creamy texture. You could also use this queso recipes for other dishes – my kids like to just tear off pieces of tortilla and use it as a dip. It can even be used for a sort of fiesta mac & cheese!

Queso Pork Enchiladas

If you want to kick up the heat you can definitely swap out the green chilies for a can of diced jalapenos. If everyone doesn’t want more heat, you can also just serve it with some taco sauce over the sour cream as well. I don’t usually do a side dish with the enchiladas – but Mexican Rice, Black Beans, or Pinto Beans are all good choices.

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Queso Pork Enchiladas

Slow cooked pork stuffed in tortillas and smothered in creamy homemade queso sauce
Course Main Course
Cuisine American, Mexican
Keyword creamy enchiladas, enchilada recipes, enchiladas, pork, slow cooker
Prep Time 15 minutes
Cook Time 30 minutes
Slow Cook Time 8 hours
Servings 6

Equipment

Ingredients

  • 24 Flour Tortillas Fajita Size
  • 1½ cup Cheddar Cheese shredded
  • 1 cup Sour Cream

For the Pork

  • 2 lb Pork Roast
  • 1 White Onion Diced
  • 2 7 oz can Green Chilies

For the Queso

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 cup Chicken Broth
  • 1 cup Heavy Cream
  • 1 7 oz can Green Chilies
  • 2 cup Cheddar Cheese shredded
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Instructions

  • Prepare all of the ingredients.
  • Add all ingredients for pork to slow cooker. Secure lid and cook on low for 8 hours (or high for 4 hours). When ready to make enchiladas, remove pork to a bowl and shred.
  • Preheat oven to 350deg.
  • In a sauce pan over medium heat, add butter, garlic powder and onion powder. Once melted whisk in flour to make roux. Cook 2 minutes then whisk in chicken broth. Cook 2 minutes then add heavy cream and green chilies. Cook 2 minutes then add cheese by handfuls until fully incorporated. Reduce heat to low.
  • While making sauce, begin building enchiladas. Place a small amount of cheese in center of tortilla and top with shredded pork. Roll up and place into a baking dish. Continue with remaining tortillas. *you can get 16 into a 13×9 baking dish and 8 into a 9×9 baking dish*.
  • Pour queso over top of tortillas and sprinkle with remaining cheese. Place in oven and cook for 20 minutes. Serve 3-4 enchiladas per plate with a dollop of sour cream.

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!

Cashew Chicken & Rice

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Chicken & Rice recipes can be found in just about every style of food, in every culture for a few different reasons. The combo is very diverse and can take on just about any flavor palate. They are relatively inexpensive ingredients that are easy to obtain just about anywhere. They compliment each other flawlessly. And most kids will at least give it a try when they hear that dinner is Chicken & Rice. This recipe is an Asian inspired dish called Cashew Chicken & Rice and I hope you enjoy it!

Cashew Chicken & Rice

The sauce is the center of this dish – super simple but so flavorful. The red pepper flakes give it just enough of a kick to be there but not so much that your mouth in on fire. You could always adjust the amount to control the heat levels. Another key to success is getting the cashews toasted. Don’t worry if you get a little bit of blackening happening – it adds to the flavor. You are trying to make the cashews just pliable enough to still have bite but also release some of the oils as well as let the sauce in.

Cashew Chicken & Rice

Another great thing about this recipe – it makes for great lunch leftovers – if you end with any. Per usual – my kids ate every last morsel despite my thinking that I had made enough for leftovers.

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Cashew Chicken & Rice

Delicious nutty flavors with a little kick!
Course Main Course
Cuisine American, Asian
Keyword cashews, Chicken, Chicken Dishes, rice, Rice Dishes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1½ lb Chicken Thighs, boneless & skinless cut into 1-in chunks
  • 1 Green Bell Pepper cut into 1-in chunks
  • 1 White Onion cut into 1-in chunks
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbsp Avocado Oil
  • 1 cup Cashews coarsely chopped
  • 1 tbsp Sesame Seeds plus more for garnish
  • 1 cup Coco Aminos
  • 1 tbsp Ginger grated
  • ⅓ cup Rice Vinegar
  • 3 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • ¼ cup Honey
  • 1 qt Chicken Broth
  • 2 cup Short Grain Rice
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Instructions

  • Prepare all of the ingredients.
  • In a pan over medium-high heat, add rice and chicken broth. Bring just to boil, reduce heat to medium and cover with lid. Cook for 15 minutes then remove from heat – DO NOT REMOVE LID until ready to serve.
  • In a bowl, combine coco aminos, 2 tbsp avocado oil, red pepper flakes, sesame seeds, rice vinegar, honey, garlic and ginger to make sauce.
  • In a small saute pan over medium-low heat, add cashews. Lightly toast for 3-5 minutes, then set aside.
  • In a large saute pan over medium-high heat, add 2 tbsp avocado oil, chicken, salt and pepper. Cook for 7-9 minutes. Then add onions, green peppers and sauce mixture. Let cook another 5 minutes then add toasted cashews.
  • Serve Cashew Chicken over a portion of rice. Garnish with more sesame seeds 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!

Beef Tamale Pie #weeknightmeals

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Kid: Hey mom can you make tamales this week? Mom: I don’t have time for that Kid: But I really have a taste for tamales this week – can you do like lazy tamales like the Lazy Lasagna? Mom: ***wheels start turning*** Yes, I will think of something. And thus the birth of my version of Beef Tamale Pie. I say my version, because not everyone puts cheese or beans in their tamales.

If you wanted to give these a little more kick – you could switch out the chili powder for cayenne OR you could swap the green chilies for jalapenos. Both would be a nice heat. You could also use a Colby Jack or “Fiesta Blend” cheese for the cheese if you wanted to get a little different flavor in there.

Beef Tamale Pie

This recipe would also go great with other proteins – just like regular tamales! So you could use shredded chicken or pork in place of ground beef – or even shredded beef. If you wanted to make a little healthier – you could use ground turkey instead of the ground beef. It would also be a great recipe to use up some left over meats – like if you made a whole pork roast for tacos – you could use the leftovers in this. You could also make it even faster and use a rotisserie chicken.

Beef Tamale Pie

I didn’t serve a side with this pie – because it’s rather filling on it’s own. But if you need to stretch it or you want to insure leftovers – you could serve it with some beans and rice or maybe a Southwest style salad.

Now Let’s Get Cookin’!

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Beef Tamale Pie

Get the yummy flavors of a fresh made tamale – without the days worth of work!
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword casseroles, cheese, corn, corn bread, ground beef, ground beef recipes, tamale pie, tamales
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 lb Ground Beef
  • ½ Yellow Onion Diced
  • 3 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 15 oz can Pinto Beans drained
  • 1 15 oz can Tomato puree
  • 2 7 oz can Green Chilies
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 packet Corn Bread Mix
  • 2 cup Cheddar Cheese shredded
  • ½ cup Cilantro chopped
  • 1 cup Sour Cream
Get Recipe Ingredients

Instructions

  • Preheat oven to 400 deg.
  • In a large saute pan over medium high heat, add oil, onions and garlic. Cook for three minutes then add ground beef, cumin and chili powder. Cook until no longer pink and add beans, tomato puree and one can of green chilies. Cook another 3 minutes then transfer contents to a 13×9 baking dish.
  • In a bowl, prep corn bread mix as directed on package. Add second can of green chilies, half of cheese and half of cilantro.
  • Spread corn bread mix over top of beef mixture in baking dish. Sprinkle with remaining cheese and half of remaining cilantro. Put in oven for 30 minutes.
  • Serve in a shallow bowl with dollop of sour cream and cilantro.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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