Pork Bahn Mi Burgers

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One of the best ways to make your burgers a little more gourmet is to model them after another great flavor profile. And that’s exactly what I did with this particular burger recipe. If your family is like mine and lives for a weekly burger night – then you are going to love this recipe for Pork Bahn Mi Burgers! It packs a delicious flavor punch that will make the tastebuds dance.

When making a baked burger patty, it’s important that they are all the same size so that they bake at the same rate. I use a burger patty press to ensure they are uniform. Another important step to burger patties with veggies mixed in is to microplane them – as I did with the carrots. This makes sure the flavor is dispersed well without having giant chunks that don’t cook through.

Pork Bahn Mi Burgers

This recipe calls for a big punch of heat – with the raw jalapeños slices and the Sriracha Mayo. Not to mention the bold flavor of diakon radish (it’s way past the peppery notes of red radish). If you need to cut the heat on one or multiple layers, I would suggest omitting the jalapeños slices first, then the Sriracha Mayo (use just mayo on it’s own), and lastly, swapping out red radish for the diakon. Keep in mind that Bahn Mi is supposed to have the heat, so don’t remove all three, or it is not really going to be a Bahn mi.

Since this a burger – fries are the obvious side. If you go fries or tots, I would strongly suggest making extra Sriracha Mayo for fry dip. It’s so delightful and highlights the burger flavors to wrap it all together. If you don’t want to go fries I would actually suggest a small green salad. It keeps things like and fresh.

Now Let’s Get Cookin’!

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Pork Bahn Mi Burgers

The delicious flavors of a pork bahn mi sandwich rolled into a tasty burger
Course Dinner, Main Course
Cuisine American, thai
Keyword asian slaw, brioche bun, carrots, cilantro, cucumber, daikon, ground pork, ground pork recipes, jalapeno
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 6 Brioche Burger Buns
  • ⅔ cup Mayonnaise
  • ¼ cup Sriracha
  • 1 Cucumber sliced
  • 1 Jalapeno sliced

For the Patty

  • 2 lb Ground Pork
  • ½ cup Carrots microplaned
  • ¼ cup Cilantro finely chopped
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Fresh Ginger grated
  • 1 tbsp Lemongrass grated
  • 2 Garlic Cloves minced
  • 1 tbsp Sriracha

For the Asian Slaw

  • 1 cup Carrots matchsticks
  • 1 cup Daikon Radish matchsticks
  • ½ Medium Red Onion thinly sliced
  • ½ cup Cilantro finely chopped
  • ½ cup Rice Wine Vinegar
  • ¼ cup Toasted Sesame Oil
  • ¼ cup Honey
  • 1 tsp Salt

Instructions

  • Preheat oven to to 350degF.
  • In a bowl, combine slaw ingredients and toss well to evenly coat. Cover bowl and place in refrigerator until ready to build burgers.
  • In a large mixing bowl, thoroughly combine patty ingredients. Form into six ¾inch patties. Place on a baking rack over a parchment paper lined baking sheet. Place in preheated oven for 30 minutes.
  • In a small bowl, combine mayonnaise and Sriracha. Set aside.
  • Build the burger – smear bottom bun with mayo mixture and top with layer of cucumber slices. Place patty on top and add portion of slaw. Next add layer of jalapeno slices. Smear top bun with mayo mixture and place on top of burger. Press down slightly to help hold it all together.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Weekly Wrap-up & Senior Salon Pit Stop #272

Welcome to Senior Salon Pit Stop #272

Welcome to this week’s Weekly Wrap-up and Blog Link-up.

Each week I will be sharing a great Linky for you to connect with and catch up on what’s new around the blogging world! I will also be sharing a few things that I’ve been up to in the last week, along with some of my favorite posts shared from last week’s link-up!

What’s been going on at Homemade on a Weeknight?

Summer is in full swing around here. The kids are enjoying the lazy days and I’m having fun playing in the kitchen with different recipes. As our garden begins to produce more and more, the ideas for zucchini recipes are on the top of my list. I most recently made a Zucchini and Corn Salad with mozzarella and Italian leaning flavors. It was a big hit and one of the first times I’ve used zucchini raw. When it is cubed up to smaller bites it is really quite nice. Do you have any go to Zucchini Recipes?

What have you been up to this past week?

In case you missed it, here are the recipes that I shared to the blog this week:

By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE. 

You may also be featured on EsmeSalon as part of the Top 10 featured posts.

These posts caught my eye last week! These posts have all been pinned to our Shared Pinterest Board – Senior Salon Pit Stop Weekly Features

The Best Iced Mocha Macchiato – from Wendy at WM Design Home

Grilled Honey Pork Chops – from Helen at Miz Helen’s Country Cottage

French Toast on the Blackstone – from That Guy Who Grills

Pepperoni Pizza Braid – from Sarah at Must Have Mom

Come and meet your Senior Salon Pit Stop Crew.

NEW SENIORSALONPITSTOP – 1

Places to connect with Julie:

Places to connect with Esme:

Places to connect with Melynda:

Blog: https://scratchmadefoodforhungrypeople.blogspot.com/

Pinterest: https://www.pinterest.com/melyndaebrown/

Places to connect with Estelle:

Places to connect with Maria:

A few simple rules for the Senior Salon Pit Stop Link Party:

That’s it! Come and join the fun and let’s make it worthwhile!

If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!

If you leave me a comment with the numbers of your links, I will be sure to pin your posts!

You are invited to the Inlinkz link party!

Click here to enter

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

Greetings from The Coop #2

This week is all about the eggs. Of course eggs are one of the main purposes of tending to a flock of chickens & ducks. Eggs are such a great source of protein and important part of a well balanced diet. But if you have been to the grocery recipes, you probably see how quickly the cost of eggs have skyrocketed recently. Now, I’m not going to try and spout off that you are going to save tons and tons of money by raising your own chickens (and ducks)… at least not right away. The initial buy in can be a bit much but if you actually spread that out of the life of the flock… eventually you are making a return.

We usually purchase egg laying chicks and ducklings either from the local feed stores (like Coastal, Wilco, Tractor Supply). We mail order our meat birds (only because you need a larger quality of the same type all relatively the same age). For the egg layers we like to have a variety of different chickens but mostly only ones that are expected to lay large to jumbo eggs. While easter eggers can be fun – will it be blue or will it be green today – they tend to be pretty small. But it’s more than just the birds that come at a cost. You need to have a coop and run for them to live in. You need to have feeders and feed. You need a source of water. If you want them to be doing any sort of “ranging” you will need to have a fenced in area (permanent or mobile, like a chicken tractor) and secondary shelter, for when the weather changes.

We recently made the switch to Fermented Poultry Feed. This is simple process that has done a world of good for our girls. The shells are stronger then ever. The girls are super happy and healthy – you can see from the bright red color of their comes as well as from how clean their eggs are when they lay them. To make fermented food, I use 4 gallon sized glass jars. Each day I add 5 scoops of 6-grain Hen Scratch and then fill a jar halfway with water and about a tablespoon of apple cider vinegar. The jar lids have small holes drilled in them to allow the gases to escape while fermenting. The 4 jars go in rotation, so when I feed the oldest one to the chickens, I make the newest one.

We currently are getting between 8 and 10 eggs each day. We have one older gal that we think may not be laying anymore, but we are going to give her a little more time. And then we have the 4 babies – they are about 8 weeks old now – and almost ready to be added to the main coop. At the moment they are in the “brooder” which is a sort of chicken run inside of the chicken run. They are out with the others all day but when it’s time to sleep they go to their own spot until they are ready to be fully acclimated. So we get a lot of eggs – which means we eat Breakfast for dinner often. This particular recipe is one of our absolute favorites – Biscuits & Gravy Casserole

Meet the Girls:

Sizzle, Savvy & Shakira

Almost all of them have names (and they all start with ‘S’, which is a silly story), with the exception of the barred rocks and the speckled sussex. This is because we have 2 sets of 2 barred rocks (one we call the old twins and one we call the young twins) and a set of 2 speckled sussex that we just call both speckled, because honestly you cannot tell them apart. The rest are in groups. We have the ‘Singers’ – Shania, Shakira and Sally. We have the Firestarters (again a story for another day) – Smokey, Sparky and Sizzle. We then have Savvy – which we saved from a round of meat chickens, when we realized that she might not have been meant to be a meat chicken. And at the moment only one of our ducks is named – Sandy. The 3 ducklings we have are not yet old enough to know for sure if they are girls (egg layers) or boys (meat producers), so we won’t name them till we know for sure. But at the moment the names on the table are Spaghetti, Strawberry, Sage, Sasha and Sammy.

Do you or have your raised your own chickens? Do you have any questions you want answers or topics you would like to see me cover in this series?

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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!

Things I Found on Amazon this Week – #5

Every kitchen needs some cool gadgets to make things run smoother, work better or just plain make life easier. This week I want to share a few things that I {ACTUALLY} bought on Amazon and just love! Whether you are looking for some gift ideas for the home cook in your life or just want to treat yourself to something fun for your kitchen set-up, I hope you will come back each week to see what else I found.

Taste of Home All-American Cookbook – this cookbook is chockful of so many (over 300) great family recipes for all sorts of occasions. What I really love is all of the fun anecdotes – yes I’m the nerd that reads cookbooks for fun.

Weiman Ceramic and Glass Cooktop Cleaner – if you have a glass cooktop stove, then you need this cleaner for sure. It works so great for those tough stains. Really cuts down the pressure you have to apply to get the real crusty stuff off.

2 Pieces Linen Cooking Kitchen Apron – I don’t always wear an apron, but when I do, I like to wear a linen one. They are great for absorbing stains and not just letting it seep through. These ones are nice lightweight aprons.

Hamburger Press Patty Maker – this is such an important tool for when you make baked burger patties. When I am using a meat other than ground beef, I usually bake them. And a press makes it easy to ensure that they are all the same size and will cook through evenly.

Citrus Zester and Cheese Grater – I use my microplane for so many things when I’m cooking. Most notably for zesting lemons and limes to get the most flavor. But I also use it for carrots, ginger, lemongrass, celery – anything that I want to really infuse the flavor throughout the recipes.

Do you have any must-have kitchen tools or gadgets that you want to share? Do you have any suggestion so things that you want me to check out?

PLEASE NOTE: This post contains affiliate links to products included.

Now Let’s Get Cookin’!

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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 & Bean #Budget Enchiladas

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At some point we all find ourselves in that place of being strapped for cash – but you still gotta eat, right? This can be especially tricky when you have a larger family, so you have to have a few go to recipes that will be sure to fill everyone up without breaking the bank. And this recipe for Beef & Bean Budget Enchiladas is perfect for a weeknight dinner situation like this. It uses a lot of pantry staples that you probably already have and stretches your protein options.

By using both ground beef and pinto beans you can get a whole meal for six people out of one pound of ground beef. We almost always need two pounds of meat for any dinner, so this one is a real great combination. The beans pack enough substance and protein that no one feels hungry afterwards. And given that the price of a pound of ground beef is significantly more than the price of a can of beans, you are already cutting your budget. Be sure that you are using whole canned pinto beans and not refried beans.

Beef & Bean #Budget Enchiladas

By making the enchilada sauce yourself you win two times. One – you save on the purchase, as you probably have all the spices in your cabinet already. And two, you don’t get that weird tin flavor that most canned enchilada sauces inevitably have. It really is simple to get a great depth of flavor. If you don’t have chicken stock, you can actually use water. My son has also used water and a packet of seasoning from instant ramen.

Beef & Bean #Budget Enchiladas

The last time I served this, I just made Mexican rice with it. Another simple budget friendly dish. The secret to delicious Mexican rice is that you have to really – really – toast the rice, almost to burnt, before you add in the tomato sauce and water (or broth). That’s how you get the rice to split open while it cooks. I just toast some garlic, and minced dried onion in some oil along with the two cups of rice. Then add one 15oz can of tomato sauce, one table spoon each of chili powder and cumin and four cups of water (or broth). Bring to boil, reduce to medium and cover. Cook 25 minutes.

Beef & Bean #Budget Enchiladas

Now Let’s Get Cookin’!

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Beef & Bean Budget Enchiladas

A simple but flavorful homemade enchilada sauce over beef and bean filled tortillas.
Course Dinner
Cuisine American, Mexican, Tex-Mex
Keyword american cheese, budget-friendly recipes, dinner on a budget, enchilada recipes, enchilada sauce, enchiladas, ground beef, ground beef recipes, pinto beans
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 1 lb Ground Beef
  • 2 tbsp Taco Seasoning see recipe below
  • 1 29oz can Pinto Beans drained
  • 12 Fajita Sized Flour Tortillas
  • 2 cups Cheddar Cheese shredded
  • 1 tsp Parsley

For the Enchilada Sauce

  • 3 tbsp Butter
  • 3 tbsp Cornstarch
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3 cups Chicken Broth

Instructions

  • In a large saute pan over medium-high heat, add ground beef and taco seasoning. Cook and crumble until no longer pink. Add drained beans and stir to combine. Remove from heat.
  • In a sauce pan over medium-high heat, add butter and seasonings for enchilada sauce. Once melted add cornstarch, whisk together and let cook about 3 minutes. Whisk in chicken broth until sauce is smooth. Reduce heat and simmer. Sauce will thicken.
  • Preheat oven to 350degF.
  • Put a thin layer of sauce in bottom of 13×9 baking dish. Add a portion of meat and bean mixture to tortilla and roll up. Line up in baking dish until all are filled. Ladle remaining enchilada sauce evenly over top of rolled tortillas. Sprinkle with cheese and parsley. Bake for 30 minutes.
  • Let cool in baking dish for 5 minutes before serving.

Notes

Taco Seasoning

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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 Sausage Balls

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The classic “off the box of Bisquik” sausage balls are taken to a whole other level with the addition of bacon, cream cheese, and ranch seasoning in these delightful bites. Whether you need a snack, appetizer, or potluck item – these Bacon Sausage Balls will surely be an absolute slam dunk. I mean bring printed recipe cards if you bring these to an event because you WILL get asked.

Bacon Sausage Balls

I have listed cheddar cheese as the shredded cheese option but you could play with flavors by using pepper jack, colby jack, provolone, Swiss, gouda…the list goes on and on. Another way to play with the flavors is to use hot or sage or maple breakfast sausage instead of regular breakfast sausage. I like to use one regular and one hot sausage, so they have a kick but not over the top.

Bacon Sausage Balls

When you bake off your bacon, you want cooked through but not crumbly crisp. So basically, you want the strips to fall limp when you lift off the baking rack. If you don’t like baking bacon, you can definitely cut it into ¼ pieces and pan fry. But again, don’t make it too crispy as it won’t fold into the balls.

Bacon Sausage Balls

When you are portioning the sausage balls, it’s best to use a measured food scoop (sized 2 ounces – #16). Measure out your balls and then use your hands to form them into more rounded balls so they cook evenly. It’s also super smart to use parchment paper on your baking sheet, which makes cleanup a breeze.

Bacon Sausage Balls

Now Let’s Get Cookin’!

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Bacon Sausage Balls

Take the classic appetizer sausage balls to the next level with some bacon and cream cheese!
Course Appetizer, Snack
Cuisine American
Keyword bacon, cheddar, cheddar cheese, cream cheese, pancake mix, ranch seasoning, sausage balls
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 2 lb Ground Breakfast Sausage
  • 1 lb Thick Cut Bacon
  • 8 oz Cream Cheese softened
  • 1 cup Pancake Mix like Bisquik
  • 2 cups Cheddar Cheese shredded
  • 2 tbsp Ranch Mix

Instructions

  • Preheat oven to 400degF
  • Line out bacon on parchment paper covered baking sheet in single layer. Cover with baking rack. Bake in oven for 20 minutes. Remove bacon to paper towel covered plate and let cool.
  • Lower temperature of oven to 350degF.
  • Cut cooked bacon into ¼ inch pieces.
  • In a mixing bowl, thoroughly combine sausage, bacon, cream cheese, cheddar cheese and ranch mix. Use a scoop to portion out the mixture into balls.
  • Cover baking sheet with parchment paper and space out shaped balls so they are not touching. Place in oven for 30 minutes.
  • Can be served hot or cold.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Weekly Wrap-up & Senior Salon Pit Stop #271

Welcome to Senior Salon Pit Stop #271

Welcome to this week’s Weekly Wrap-up and Blog Link-up.

Each week I will be sharing a great Linky for you to connect with and catch up on what’s new around the blogging world! I will also be sharing a few things that I’ve been up to in the last week, along with some of my favorite posts shared from last week’s link-up!

What’s been going on at Homemade on a Weeknight?

What a week – our temperatures were all the way up to 100F and then 85F the next day. Makes it a little difficult to plan out a week. But we did get some fun in! We went to a local blueberry farm to stock up our freezer with 12 pounds of u-pick blueberries. We missed the very short strawberry season this year – it was only about 2 weeks long sadly. Blueberry season, came late, but was worth the wait! Do you like to go pick fresh fruit at local farms?

Fresh Picked Blueberries

What have you been up to this past week?

In case you missed it, here are the recipes that I shared to the blog this week:

By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE. 

You may also be featured on EsmeSalon as part of the Top 10 featured posts.

These posts caught my eye last week! These posts have all been pinned to our Shared Pinterest Board – Senior Salon Pit Stop Weekly Features

Peanut Noodles – from the team at Spaceships and Laser Beams

No Bake Cheesecake Parfait with Cherry Pie Filling – from Lois at Walking on Sunshine Recipes

Rosemary Focaccia Recipe – from Ann at Ann’s Entitled Life

Come and meet your Senior Salon Pit Stop Crew.

NEW SENIORSALONPITSTOP – 1

Places to connect with Julie:

Places to connect with Esme:

Places to connect with Melynda:

Blog: https://scratchmadefoodforhungrypeople.blogspot.com/

Pinterest: https://www.pinterest.com/melyndaebrown/

Places to connect with Estelle:

Places to connect with Maria:

A few simple rules for the Senior Salon Pit Stop Link Party:

That’s it! Come and join the fun and let’s make it worthwhile!

If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!

If you leave me a comment with the numbers of your links, I will be sure to pin your posts!

You are invited to the Inlinkz link party!

Click here to enter

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

Simple Blueberry Syrup

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Not everything I make is savory – I do like to make some sweet treats for my family on occasion. But it usually left to the kiddos to make the cakes and cookies and treats – as they all love to do that. But when you have an abundance of fresh picked blueberries, you want to make sure they get used up and thoroughly enjoyed. So I decided to make this super Simple Blueberry Syrup. It can be used on a nice bowl of vanilla ice cream, over pancakes, waffle or French toast, or you can use it as a simple syrup in your cocktails and mocktails.

When I say this is simple I really mean it. Only 3 ingredients, about 15 minutes on the stove and maybe an hour of cool down time. You can use fresh or frozen blueberries for this recipe. I used granulated white sugar for this recipe. But you could also use Cane Sugar, Monk Fruit Sweetener, or Stevia. Check your packaging for the appropriate conversion in volume to the the half cup used here (most will be a 1:1 swap out, but just confirm).

Simple Blueberry Syrup

One piece of equipment that you will need, if you really want to get this down to a pure syrup (no chunks of blueberry), is a fine meshed sieve. I have a few different ones over the years with a variety of levels of success. But this last mother’s day my husband ventured into the local restaurant supply store and found me one of those heavy duty all metal sieves like you see on the cooking shows – you know the big cone with a handle. I use it most commonly for making chicken broths with the leftover carcasses of our meat chickens. But it worked perfectly for this recipe as well.

For this most recent batch, I served it drizzled over some vanilla ice cream. It was such a great supper treat for the whole family. Since we had picked these berries ourselves at the local u-pick farm, we really got that extra satisfaction from enjoying the fruits of our labor – yep, I went there!

Now Let’s Get Cookin’!

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Simple Blueberry Syrup

Just three ingredients to turn blueberries into a delectable blueberry syrup.
Course Dessert, Sauce, Syrup
Cuisine American
Keyword blueberries, blueberry sauce, blueberry syrup, dessert, simple sauces, simple syrup, sweet treats
Cook Time 15 minutes
Cooling Time 1 hour
Servings 8 oz

Equipment

  • 1 8oz Jar with Lid

Ingredients

  • 1½ cup Blueberries fresh or frozen
  • ⅔ cup Water
  • ⅔ cup Sugar

Instructions

  • In a sauce pan over medium heat, add all the ingredients. Bring just to a bubble and reduce heat to medium low. (If you using frozen berries, this might take a little longer)
  • Allow to simmer for about 10 minutes. Use the back of a spoon to press and pop the blueberries while they simmer.
  • Remove from heat and pass syrup through a fine mesh sieve. Again, use the back of a spoon to press and pop all liquid through the mesh, leaving just the skins behind.
  • Pour syrup into jar and let cool on counter for about an hour. Use right away or secure lid and store in refrigerator up to 2 weeks.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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!

Pollo Asado

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This delightfully marinated and grilled chicken comes out so juicy and tender – you are going to love it. This simple recipe for Pollo Asado is one you are going to want to pin for sure! You get such a delicious depth of flavor from the orange juice and chipotle peppers. It has a sweet heat that gets a smoky finish when you cook it on the grill.

Pollo Asado

Chicken is one of those proteins that can be put into any cuisine and it will shine. We eat chicken at least three times a week – and not just because we raise our own meat chickens. Everyone in our family loves to each chicken – light or dark meat, bone-in or boneless skinless. In fact I have quite a few great chicken recipes for your to check out! My Chicken Recipes

Pollo Asado

Using the marinate to baste the chicken builds up the flavors to the next level. Be sure that you get the marinade to a full boil before putting it back on the meat. You need to cook out any bacteria that may be left over from the raw chicken. If you want to use it as a sauce on the final plate of food, you really need to make sure that it’s cooked all the way through. It has great flavor and can add a nice layer to you whole meal. If you are going to debone the meat before serving, its a good idea to add a bit of sauce to the shredded meat.

Pollo Asado

You can serve this on the bone or you can pull it off before serving. I like to serve it on the bone because my crew isn’t afraid to get their hands dirty. When I make a meat like this, I usually do a bean and rice side – like this time I made ranchero style-black beans and a Mexican rice. And then I warm up some flour tortillas. We tear off a piece of tortilla, puts some beans, rice and chicken into it and chow down!

Now Let’s Get Cookin’!

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Pollo Asado

A delightfully marinated grilled chicken with flavors of citrus and chipotle peppers
Course Dinner, Main Course
Cuisine American, Mexican, Tex-Mex
Keyword Chicken, chipotle, grilled, grilled chicken, grilling, marinade, marinated chicken, orange juice
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Servings 6

Ingredients

  • 6 Chicken Thighs bone-in
  • 6 Chicken Drumsticks
  • 2 cup Orange Juice
  • 1 7oz can Chipotle Peppers in Adobo Sauce chopped
  • ¼ cup Lime Juice
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Paprika
  • 2 tsp Cumin
  • 2 tsp Oregano
  • ¼ cup Oil

Instructions

  • Combine all ingredients except chicken in a gallon sized zipper bag. Add chicken and seal bag. Let marinate in refrigerator for at least 4 hours (up to 24hours).
  • Preheat grill to medium high (425degF).
  • Remove chicken from bag but DO NOT discard the marinade. Place chicken on grill, once hot, and let cook for 10 minutes.
  • Add marinade to sauce pan over medium high heat. Bring just to boil then reduce heat to medium low.
  • Brush chicken with cooked marinade and flip each piece. Cook another 10 minutes. Brush again and test chicken meat thermometer (needs to be at least 165degF in the thickest piece). *If not yet to temperature, brush again and flip. Check and brush every 5 minutes until temperature has been achieved.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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!

Greeting from The Coop #1

I talk about my backyard flock pretty often in my blog posts, but I haven’t ever really laid out what exactly it is that we have on our “Modern Micro Homestead”. I also get asked often how so many of my dishes have so many eggs in them. Well the short answer is – when you raise your own chickens and ducks and you get at least 10 eggs everyday -you can make very egg forward dishes. The longer answer is that our family loves the freedom of knowing where our food comes from, that we are constantly looking for ways to expand our little Homestead.

We raise egg chickens, meat chickens and egg ducks at the moment. We have a mixed flock with Barred Rocks, Speckled Sussex, Amerucana, Blue Sapphire, Silver Laced Wyandotte, Khaki Campbell, along with a variety of other types of birds over the years.

We keep our egg layers and meat-producers separate. Our egg laying chickens live with the ducks, and they get along great. We feed them fermented 6-grain scratch (I will write a post about that soon!), along with kitchen scraps and leftovers. They all come running when they see someone walk out the backdoor with the scrap bucket – eagerly quacking and clucking to get some of the fresh goodies. Occasionally, I will buy the big bag of spinach or kale just for them to enjoy. Even less frequently we will give them mealworms as a real treat.

Meet the Girls:

Sizzle, Savvy & Shakira

Almost all of them have names (and they all start with ‘S’, which is a silly story), with the exception of the barred rocks and the speckled sussex. This is because we have 2 sets of 2 barred rocks (one we call the old twins and one we call the young twins) and a set of 2 speckled sussex that we just call both speckled, because honestly you cannot tell them apart. The rest are in groups. We have the ‘Singers’ – Shania, Shakira and Sally. We have the Firestarters (again a story for another day) – Smokey, Sparky and Sizzle. We then have Savvy – which we saved from a round of meat chickens, when we realized that she might not have been meant to be a meat chicken. And at the moment only one of our ducks is named – Sandy. The 3 ducklings we have are not yet old enough to know for sure if they are girls (egg layers) or boys (meat producers), so we won’t name them till we know for sure. But at the moment the names on the table are Spaghetti, Strawberry, Sage, Sasha and Sammy.

Do you or have your raised your own chickens? Do you have any questions you want answers or topics you would like to see me cover in this series?

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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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