Creamy Bourbon Goulash #onepotwonder

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Goulash started out as a Hungarian creation that quickly became a classic American dish that has been made for well over a century in family kitchen’s all over the world. And almost every grandma, granny, nana, grams, has their own twist on the dish. The basic concept is pasta, ground beef, a veggie(s) and a tomato based sauce. While I’m an not yet in grandma territory, I still wanted to add my own twist to this classic meal. That’s how I came up with Creamy Bourbon Goulash, a #onepotwonder that is perfect for a weeknight meal.

Creamy Bourbon Goulash #onepotwonder

I truly love to cook with bourbon. It gives off such a smoky layer of flavor that really enhances flavors like paprika and goes perfectly with beef. Adding in bourbon has become my signature addition to recipes, and so far it has been a win each time. It is important to not that I do use Bourbon and not just whiskey. The easiest way to explain it is this: All Bourbon is Whiskey but NOT all Whiskey is Bourbon. Bourbon must be made with at least 51% corn in the grain mixture and it must be aged in new charred oak barrels. This gives it a deep smoky flavor and a sweetness from the corn. Which blends wonderfully with a the corn in this goulash.

Creamy Bourbon Goulash

The other twist I put on my goulash recipe was to add the dairy – heavy cream and cheese! Because who doesn’t love cheese with beef and pasta. They pretty much always go together. I love making one pot dishes for so many reason, but mostly because they are so easy to make. My kids love it because it means less dishes to clean up if it’s their night.

Creamy Bourbon Goulash #onepotwonder

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Creamy Bourbon Goulash

Kicking a classic goulash up notch with some cheesy creamy bourbon sauce!
Course Main Course
Cuisine American
Keyword bourbon, corn, Garlic, ground beef, ground beef recipes, heavy cream, one pot, onions, Pasta, pasta dishes
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6

Ingredients

  • 2 lb Ground Beef
  • 2 tbsp Avocado Oil
  • 1 Yellow Onion diced
  • 4 Garlic Cloves minced
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1 tsp Red Pepper Flakes
  • ¼ cup Worcestershire Sauce
  • 1 tsp Salt
  • 1 tsp Parsley
  • 1 cup Bourbon like Jim Beam
  • 1 15oz can Crushed Tomato
  • 1 qt Beef Broth
  • 1 Red Bell Pepper diced
  • 1 15oz can Sweet Corn
  • lb Short Pasta shells, elbow, rotini
  • 1 cup Heavy Cream
  • 2 cups Cheddar Cheese shredded

Instructions

  • In a large stock pot over medium-high heat, add oil, onions and garlic. Cook for 2 minutes then add red pepper flakes, paprika, oregano, salt, and parsley. Cook for 2 minutes then add ground beef and bourbon. Cook and crumble for 10 minutes.
  • Add corn, crushed tomatoes, bell peppers, beef broth, and pasta. Stir to combine. Cover with lid. Cook for 5 minutes then reduce heat to medium. Continue to cook for 20 minutes.
  • Remove lid and add heavy cream and cheddar. Stir to combine and cook another 5 minutes.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Italian Sausage & White Bean Soup

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Colder weather always calls for soups – at least in our house. And we like all kinds of soups – creamy, brothy, beans, rice, pasta, veggies. I had some extra Italian sausage from a big Costco pack, so wanted to make a soup that used those up. Italian Sausage & White Bean Soup turned out so hearty and full of flavor, we didn’t even have leftovers.

Italian Sausage & White Bean Soup

It’s really important to cook the sausage all the way through so that when you cut it up into chunks, they stay together. If they are only partly cooked, they will break apart in the soup and end up more like ground sausage then actual chunks of sausage. You also want to wait a bit to cut them up, just like other meats, this allows it to reabsorb all the delicious juices instead of losing them all over the cutting board.

Italian Sausage & White Bean Soup

I went with green bell peppers as the added veggie. You could also do mushrooms, carrots, green beans, zucchini. I also just served it up with some buttered crusty bread to sop up all that yummy soup. It would also have been great with a light salad like a Caesar maybe.

Italian Sausage & White Bean Soup

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Italian Sausage & White Bean Soup

A hearty Italian soup so full of flavor, like a warm hug in a bowl
Course Main Course
Cuisine American, Italian
Keyword Italian Sausage, soup, tomato, white beans
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Equipment

  • Large Stock Pot

Ingredients

  • 2 lb Italian Sausage links
  • 2 tbso Avocado Oil
  • 1 Yellow Onion diced
  • 1 Bell Pepper diced
  • 4 Garlic Cloves minced
  • 2 28oz can Crushed Tomatoes
  • 2 cup Beef Broth
  • 2 tsp Thyme
  • 2 tsp Italian Seasoning
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • ¼ cup Balsamic Vinegar
  • 4 15oz can Great Northern Beans
  • 1 cup Parmesan Cheese shredded, for garnish

Instructions

  • Prepare all of the ingredients.
  • In a large stock pot over medium high heat, brown sausages evenly. Cook for 10 minutes then remove from pan and set aside.
  • In the same pan, add oil, onions, bell pepper, and garlic. Let cook for 3 minutes. Then add tomatoes, broth, seasonings and vinegar. Reduce heat to medium and cover pot with lid and cook for 25 minutes.
  • Cut sausages into ½-inch coins. Add to pot along with beans (in juices). Stir to combine, replace lid and cook another 10 minutes.
  • Serve in a shallow bowl with generous sprinkle of parmesan cheese on top.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Baked Garlic Chicken & Pilaf

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Garlic and chicken is a classic flavor combination. You really can’t go wrong with it! And marinating chicken in a marinade full of garlic creates such a juicy, tender flavorful pieces of meat. Serving it over a simple but delicious pilaf makes for a delightful meal. Baked Garlic Chicken & Pilaf is elegant enough for #sundaysupper but simple enough to have for any #weeknight meal.

Baked Garlic Chicken & Pilaf

The chicken needs to marinate for at least 30 minutes but I strongly suggest you get it started earlier in the day. I usually try to get it into the bag while getting the kids up for school in the morning. If you forget, you can also do it on your lunch break. Or you can employ my latest tactic – have one of the kids do it when they get home from school. I have been trying to get them to do more of the prep with dinners, so they can learn some techniques for later in life. I mean, mama isn’t gonna make dinner for ever!

Baked Garlic Chicken & Pilaf

There are lots of types of pilaf. My go to is long grain rice with orzo pasta. I also like wild rice with orzo. Sometimes I swap out the orzo for vermicelli or fideo (if I can find it). In a pinch you could also break up spaghetti noodles into 1/2 to 3/4 inch pieces. Do not use basmati or sticky rice – it will not cook up right.

Baked Garlic Chicken & Pilaf

When you bake up your chicken it is important to put it on a rack and not flat on the baking sheet or baking dish. You get an uneven cook on it when you do that. By elevating it, you let the heat circulate all the way around.

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Baked Garlic Chicken & Pilaf

A juicy, perfectly baked chicken breast over a bed of flavorful pilaf.
Course Main Course
Cuisine American
Keyword baked chicken, Chicken, Garlic, marinade, Pasta, pilaf, rice
Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Servings 6

Ingredients

  • 6 Chicken Breasts boneless, skinless

For the Chicken Marinade

  • ½ cup Avocado Oil
  • ¼ cup Apple Cider Vinegar
  • ¼ cup Honey
  • 6 Garlic Cloves minced
  • 2 tsp Italian Seasonings
  • 1 tsp Paprika
  • 1 Lemon juiced & zest

For the Pilaf

  • 4 tbsp Butter
  • 2 Garlic Cloves minced
  • 2 tbsp Dried Minced Onion
  • 2 cup Long Grain Rice
  • 1 cup Orzo Pasta
  • 1 tsp Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Pepper
  • cup Chicken Broth
  • 1 cup Parmesan Cheese grated

Instructions

  • In a gallon sized zipper bag, add marinade ingredients. Add chicken breast and let marinade in the refrigerator for at least 30 minutes (up to 24hours).
  • Preheat oven to 350degF.
  • Place baking rack on a parchment paper lined baking sheet. Add chicken breasts to rack (reserve marinade). Bake for 15 minutes. Flip each piece of chicken and brush with reserved marinade. Return to oven and cook for 30 minutes more.
  • In a large saute pan over medium-high heat, add butter. Once melted, add garlic and onion. Cook for 2 minutes then add orzo. Toast for 3 minutes.
  • Add rice, seasonings, and chicken broth. Bring just to a boil and cover pan. Reduce heat to medium and cook for 20 minutes.
  • Remove lid and stir in parmesan until fully incorporated.
  • Remove chicken from oven and let rest for at least 5 minutes. Slice on the diagonal and serve over a bed of pilaf.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Spiced Pork Meatball Couscous Bowls

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Every so often I get the urge to use a new spice or flavor for my family. This go around it was cardamom. While I have used it in baked goods before, I hadn’t used it in a savory dish for them as of yet. I decided to take it on in a couscous bowl – Spiced Pork Meatball Couscous Bowls to be exact. It does have a few components, but really not that much effort to get them each together.

Spiced Pork Meatball Couscous Bowls

This bowl of food has got such an amazing flavor profile with the herbs, spices and citrus. While it might be a long list of ingredients, it really does work together. The zucchini salad is especially yummy, and really quite simple to pull together. The grated zucchini keeps its crunch, adding a layer of texture to the dish. You want to be sure to get the onion sliced thin, so it is roughly the same size as the zucchini so that they absorb the lemon juice the same.

Spiced Pork Meatball Couscous Bowls

When you make the yogurt sauce be absolutely sure you are using PLAIN Greek yogurt. You do not want to use vanilla (it will be incredibly sweet). And you do not want to use another type of yogurt either – you need the sour note the comes from Greek yogurt. Also be sure to find Israeli or Pearl Couscous – the larger style. If you use the smaller grain style couscous, you just don’t as good of a base for this bowl.

Spiced Pork Meatball Couscous Bowls

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Spiced Pork Meatball Couscous Bowls

Delicious spiced pork meatballs over couscous with a zucchini salad and yogurt sauce.
Course Main Course
Cuisine American, Mediterranean, Moraccan
Keyword couscous, greek yogurt, ground pork, pork, zucchini
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

For the Meatballs

  • 2 lb Ground Pork
  • 2 tsp Cardamom
  • 2 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Pepper

For the Couscous

  • 2 cup Israeli Pearl Couscous
  • 3 cups Chicken Broth
  • 1 tsp Red Pepper Flakes
  • 2 Garlic Cloves minced
  • 1 tsp Salt

For the Zucchini Salad

  • 2 cups Zucchini grated
  • ½ cup Fresh Basil chopped
  • ½ cup Fresh Mint chopped
  • ½ Red Onion sliced
  • 1 Lemon zest & juice

For the Yogurt Sauce

  • 1 cup Plain Greek yogurt
  • 1 tsp Cumin
  • ¼ cup Honey
  • 1 Orange zest & juice
  • ¼ cup Fresh Mint chopped

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a bowl, combine meatball ingredients and form into 1-inch meatballs. Line them out on a parchment paper lined baking sheet. Place in oven and bake for 30 minutes.
  • In a sauce pan over medium-high heat, add chicken broth, garlic, red pepper flakes and salt. Bring to a boil, then add couscous. Reduce heat to medium and cover with lid. Cook for 10 minutes. Remove from heat, but do not remove lid until ready to build the bowls.
  • In a bowl, combine ingredients for zucchini salad. Toss to coat and combine. Cover and set in refrigerator until ready to build the bowls.
  • In a small bowl, combine ingredients for yogurt sauce. Stir to fully incorporate. Cover and set in refrigerator until ready to build the bowls.
  • In a shallow bowl, start with a portion of couscous. Add 4-6 meatballs along one side of the bowl. Add a portion of the zucchini salad. Then add a dollop of the yogurt sauce in the center.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Baked Chicken Monterrey Spaghetti

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My family loves pasta so I am always looking for new ways to use it in different flavor profiles. I had been craving some spinach so I was trying to come up with an interesting flavor combo to use with that. Pepper jack cheese is always yummy with chicken and spinach so that took me down the road to Baked Chicken Monterrey Spaghetti. So simple to put together but so full of flavor.

Baked Chicken Monterrey Spaghetti

It is really important that you do not cook the pasta all the way through in the boiling water. If you do, it will end up mushy by the time you pull it out of the oven. By only par boiling it, you let it finish cooking in the sauce which adds more flavor to the pasta and lets it stay al dente.

Baked Chicken Monterrey Spaghetti

If you don’t have a deep dish lasagna pan, you can divided this up into 2 regular baking dishes (probably one 13×9 and one 9×9). You will also want to reduce the cook time to 30 minutes, since you don’t have the same depth to get through. Another bonus of using the aluminum pans is that clean up is a breeze – so whoever is on dish duty that night is going to be very thankful!

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Baked Chicken Monterrey Spaghetti

A creamy baked chicken spaghetti with a little pepper and spinach
Course Main Course
Cuisine American, Mexican
Keyword cheese, Chicken, pepper jack, spaghetti, spinach
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • lb Chicken Thighs, boneless, skinless cubed into ½-inch pieces
  • lb Spaghetti
  • 16 oz Sour Cream
  • 2 cups Chicken Broth
  • 2 cups Spinach rough chopped
  • 2 lb Pepper Jack cheese shredded, divided
  • 4 oz French Fried Onions divided
  • 1 tsp Oregano
  • 1 tsp Red Pepper Flakes
  • 4 Garlic Cloves minced

Instructions

  • Start water boiling for Pasta. Preheat oven to 350F.
  • In a large bowl, combine chicken, spinach, sour cream, chicken broth, garlic, oregano, red pepper flakes, half of cheese, and half of onions,
  • Add pasta to boiling water and cook for half of cook time listed on package (should be limp but not cooked through). Drain in colander and add to deep dish lasagna pan (at least 13x9x2.5).
  • Add chicken mixture to pasta and stir to combine. Sprinkle with remaining cheese and onions. Bake in oven for 40 minutes. Let stand 5 minutes before serving.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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 Turkey Ramen Stir-Fry

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Ramen does not just have to be used for soups. It makes a delicious stir-fry too! And this tasty Spicy Turkey Ramen Stir-Fry proves it. This is one of those quick meals you make when you realize what you had planned isn’t going to work out, or you are just so done with the day but everyone still needs to eat.

This recipe was actually featured on Instructables and took a 2nd place prize in the Home Cooked Speed Challenge! Check it out – Spicy Turkey Ramen Stir-Fry

Spicy Turkey Ramen Stir-Fry

The great thing about stir-fry (as with ramen) is that it is highly customizable. Stir-fry is a great way to use up veggies before they go bad. I used carrots, onion and cilantro for this one. But you could use sweet peppers, bell peppers, broccoli, snap peas, zucchini — the list goes on and on.

Spicy Turkey Ramen Stir-Fry

If you don’t want this to be too spicy, you could omit the additional Sriracha used as a garnish. If you remove it from the sauce, it is going to be a little bit bland, so keep that in mind. If you cannot find Rice Ramen bricks (I prefer Lotus Foods brand for this), you can use the instant ramen. Just make sure to reduce the cook time, as those only take 2-3 minutes to cook through, unlike the 10 minutes the rice ramen bricks take.

Spicy Turkey Ramen Stir-Fry

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Spicy Turkey Ramen Stir-Fry

A quick and easy weeknight meal with a little spiciness.
Course Main Course
Cuisine American, Asian
Keyword carrots, ground turkey, onions, ramen, sriracha
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 2 lb Ground Turkey
  • 1 Yellow Onion quartered and sliced
  • 1 cup Carrots shredded
  • 1 cup Cilantro for garnish
  • ½ cup Sliced Almonds for garnish
  • 6 Rice Ramen Bricks

For the Sauce

  • 1 cup Soy Sauce
  • ½ cup Rice Vinegar
  • ¼ cup Honey
  • ¼ cup Sesame Oil
  • ¼ cup Sriracha plus more for garnish
  • 4 Garlic Cloves minced
  • 2 tbsp Fresh Ginger minced

Instructions

  • Prepare all of the ingredients. Start water boiling for ramen.
  • In a large saute pan over medium-high heat, add ground turkey. Cook and crumble until no longer pink.
  • In a bowl, mix sauce ingredients.
  • Once water is boiling add ramen bricks. Use tongs to break up will they cook. Cook for 7 minutes then drain in colander and rinse with cool water. Set aside.
  • Add carrots, onions and sauce mix to turkey and let cook for 5 minutes. Then add cooked ramen. Use tongs to stir and combine will it continues to cook for 5 minutes more.
  • Serve in a shallow bowl with almonds and cilantro sprinkled on top. Drizzle with additional Sriracha, if desired.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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 Smoked Turkey Legs

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If you want the most succulent, fall off the bone turkey legs, then you have to make this recipe. Bourbon Smoked Turkey Legs was so dang good, my family was mad I only made one for each of us. What I love most about smoking meats is that it only TASTES like you slaved over it all day. You really don’t have to do much, just prep it and set it in the smoker for several hours. It’s actually best to not open the lid at all.

Bourbon Smoked Turkey Legs

I have a Traeger Smoker/Grill. If you don’t have a wood pellet smoker, you can still get the same kind of flavors out of a charcoal or propane. You can just put a few pieces of wood (hickory or apple) in a small smoker box on your grill. You just need a means to make sure the fire keeps going. The real key to smoking meats is low temperature for a longer period of time while being infused with wood smoke. Some people have even have success doing this inside of their ovens. My turkey legs were pretty hefty so I had to use 2 cast iron skillets, so as to keep them in a single layer.

Bourbon Smoked Turkey Legs

If you cannot find Orange Flavored bourbon or whiskey, you can use a little orange liqueur or another two oranges (juiced and zested) in additional to regular bourbon or whiskey. You want to get the sweetness of the citrus into the meat to balance out the heavy smoke flavor. Poultry absorbs the smoke more than red meats, so you want to be careful not to over power with wood flavors.

Bourbon Smoked Turkey Legs

I served this up with a Wild Rice Pilaf that was so tasty. I used a wild rice blend, orzo and some parmesan cheese to make a light but delicious accompaniment to the star of the show!

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Bourbon Smoked Turkey Legs

A succulent, fall off the bone, smoked whole turkey leg.
Course Main Course
Cuisine American
Keyword bourbon, Garlic, orange, smoked turkey, turkey
Prep Time 1 hour
Smoker Time 4 hours
Servings 6

Equipment

  • Smoker
  • Cast Iron Skillet(s)

Ingredients

  • 6 Whole Turkey Legs
  • 1 cup Orange Bourbon like Jim Beam
  • 2 Navel Oranges zested and juiced
  • 5 Garlic Cloves minced
  • 1 tbsp Rosemary
  • 1 tbsp Thyme
  • 1 tbsp Salt
  • 1 tbsp Dried Minced Onion

Instructions

  • Combine marinade ingredients (everything besides turkey legs). Put 3 legs each in 2 gallon sized zipper bags. Pour half of marinade into each bag. Let marinade at least 1 hour. (up to overnight).
  • Preheat smoker to 250degF. In your largest cast iron skillet(s) arrange legs and pour marinade over top. Cover with foil and place in smoker. Use two skillets if needed to keep the legs in a single layer. Let smoke for 4 hours. Remove from smoker and leave foil on until ready to serve.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Mexican Corn Chowder

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The days are shorter and colder around here – which means soup for dinner ups from once in a while to a few nights a week. That means I have to get a little more creative with the types of soups I am making. My family likes chowders of all kinds. Chowders are defined as a creamy soup that contains fish, seafood or corn along with potatoes and onions. And corn chowders are one of my faves! So this Mexican Corn Chowder was a bit hit on a rainy night.

Mexican Corn Chowder

By adding in a few Mexican flavors, you can take a Chicken Corn Chowder to the next level and turn it into Mexican Corn Chowder. If you don’t have the cumin, oregano, and chili powder as individual spices – you could use a premade taco seasoning. Though I would suggest omitting the salt, as most of the premade taco seasonings have a large amount of salt added. If you are worried about the heat level – you might swap out green chilies for the jalapenos.

Mexican Corn Chowder

If you do not have an immersion blender, let me tell you – YOU NEED ONE! This is not a sponsored thing, I just really love mine. I use it all the time. It helps make the creamiest potatoes and whipped cauliflower. It helps make the smoothest soups and chowders. The method of blitzing a portion of the soup mix gives the chowder a velvety thickness that is just delicious.

Mexican Corn Chowder

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Mexican Corn Chowder

A south of the border take on corn chowder
Course Main Course, Soup
Cuisine American, Mexican, Tex-Mex
Keyword cheese, Chicken, chipotle, corn, potato, soup
Prep Time 10 minutes
Cook Time 55 minutes
Servings 6

Ingredients

  • ½ stick Butter
  • 3 Garlic Cloves minced
  • 1 Yellow Onion diced
  • lb Chicken Thighs, boneless, skinless cut in 1-inch chunks
  • 2 qt Chicken Broth
  • 4 Russet Potatoes peeled and cut in 1-inch chunks
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Chili Powder
  • 1 7oz can Diced Jalapenos
  • 1 15oz can Diced Tomatoes
  • 2 15oz can Sweet Corn drained
  • 16 oz Sour Cream
  • 2 cups Heavy Cream
  • 1 cups Cheddar Cheese shredded
  • 3 Scallions chopped

Instructions

  • Prepare all of the ingredients.
  • In a large stock pot over medium high heat, add oil, onion, and garlic. Cook for 2 minutes then add chicken. Cook for 3 minutes then add chicken broth, potatoes, green chilies, chili powder, cumin, diced tomatoes and corn. Reduce heat to medium and cover with lid. Cook for 45 minutes.
  • Transfer a third of the soup to a mixing bowl, minimal liquid. Using an immersion blender, blend until smooth. Then add sour cream and heavy cream. Stir together and return to the stock pot. Stir to combine well and cook for 5 minutes more.
  • Serve in bowl with cheddar and scallions as garnish.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Creamy Spaghetti #onepotmeals

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Do you ever have those days when you think “I have to make dinner, again?” – that’s when I turn to One Pot Meals. Minimal effort, and minimal clean up afterwards. Sometimes, I just open up my fridge and see what I think I can put together. A sort of self-imposed Chopped Challenge! This go around I had somehow managed to have an abundance of cream cheese in my fridge because they had got stashed in the door. So I put on my thinking cap and came up with this Creamy Spaghetti.

Creamy Spaghetti

I know so many people think you can’t use regular dried pasta in a one pot meal. But you really can. And it, in fact, helps to thicken the resulting sauce by releasing starch into the liquid. This is why I do not use water in one pot meals, I like to use broth so that more flavor is infused. If you precook the pasta, it will become mush by the time the rest of the meal is ready.

When I use Italian sausage, I like to use half hot and half mild or sweet. It gives a great combination of spicy and sweetness to a dish. It also lets you have a little fun when you it each bite – will it be sweet or spicy. If you don’t want the extra heat, you can use all mild. If you want a little extra heat, go all hot! The real thing you need to do is make sure you get ground sausage without casings.

Creamy Spaghetti

You might be thinking cream cheese is an odd addition to this recipe, but it some how works. It’s mild flavor don’t take anything away from the red pepper flakes. But it gives so much creamy texture to the sauce. It will take a bit to mix it in thoroughly, but don’t give up. Do make sure to be gentle, so as not to break up the pasta too much.

Creamy Spaghetti

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Creamy Spaghetti

A perfect weeknight meal – sausage, pasta, creamy goodness all in a one pot wonder.
Course Main Course
Cuisine American, Italian
Keyword cream cheese, Italian Sausage, one pot, Pasta, pasta dishes, Sausage
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 2 lb Italian Sausage
  • 2 tbsp Avocado Oil
  • 3 Garlic Cloves minced
  • 1 tsp Basil
  • qt Chicken Broth
  • lb Spaghetti broken into quarters
  • 1 15oz can Crushed Tomatoes
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1 tsp Oregano
  • 8 oz Cream Cheese cut in quarters
  • 1 tsp Parsley for garnish

Instructions

  • Prepare all of the ingredients.
  • In a large stock pot over medium-high heat, add oil and garlic. Cook for 2 minutes then add sausage. Cook and crumble for 3 minutes. Add pasta, salt, oregano, and red pepper flakes. Stir to combine. Add chicken broth and crushed tomatoes. Cover with lid, reduce heat to medium and let cook for 15 minutes.
  • Remove lid and add cream cheese. Stir to combine. Cook for 5 minutes more, while stirring to combine cheese.
  • Serve in shallow pasta bowl with parsley as garnish.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! 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!

Chipotle Shrimp & Cheesy Grits

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Do you ever go to restaurant, read something that sounds amazing on the menu but when it comes out it’s just sort of meh? This recently happened to me and I just thought I can do better than this. So I gave it a go with these Chipotle Shrimp & Cheesy Grits and I was, in fact, correct! The bold flavor of the chipotle in the tomato gravy with Shrimp and andouille was on point. And you really can’t go wrong adding some cheese to your grits!

Chipotle Shrimp & Cheesy Grits

Getting the tomato gravy just right is what really hits the home run on this dish. You want it to be thick enough to call it gravy but not so thick that you can eat it with a fork. By using the same butter that you cook the shrimp in, you get that extra shrimp flavor in the gravy too, which really brings it together in the end. I added in the red bell peppers for a bit of texture as well as the bit of brightness.

Chipotle Shrimp & Cheesy Grits

If you can’t find andouille style sausage, you can use a kielbasa or smoked sausage in it’s place. When I cut the sausage, I like to cut it in half lengthwise and then chop it into half inch pieces. Since you are just heating it up in the sauce, it doesn’t matter how big or small you make them, just make them all roughly the same size. For the bacon, I usually go with a center cut, thick bacon. You get more meat with it and it crisps up really nicely.

Chipotle Shrimp & Cheesy Grits

If you are worried about the spiciness of this there are a few things you can do. Use smoked sausage instead of andouille. Omit the red pepper flakes. Or you could use half as much chipotle peppers. But I would not recommend doing all three. This is supposed to be a spicy dish, think Cajun food here.

Now Let’s Get Cookin’!

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Chipotle Shrimp & Cheesy Grits

Shrimp & Grits with a little extra kick, some cheese and some bacon!
Course Main Course
Cuisine American, Cajun
Keyword andouille, bacon, cheese, grits, shrimp, shrimp recipes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • lb Large Shrimp peeled, deveined, tails-off
  • 1/2 cup Butter
  • 4 Garlic Cloves minced
  • 1 tsp Minced Dried Onion
  • 1 tsp Red Pepper Flakes
  • 1 tsp Cumin
  • 4 tbsp Flour
  • 1 15oz can Crushed Tomatoes
  • 1 4oz can Chipotle Peppers in Adobo chopped,
  • 1 lb Andouille Sausage cut into ½ inch pieces
  • 1 Red Bell Pepper diced
  • ½ lb Bacon cut into ½ inch pieces
  • cup Quick Grits
  • 2 qt Chicken or Vegetable Broth divided
  • 1 cup Cheddar Cheese shredded
  • 4 Scallions chopped

Instructions

  • Prepare all of the ingredients.
  • In a large saute pan over medium-high heat, add butter, and garlic. Once melted add shrimp, cumin, red pepper flakes, and onion. Cover with lid and cook for 7 minutes (until shrimp is just cooked.) Remove shrimp from pan and keep warm. Reserve juices.
  • In the same saute pan, reduce heat to medium and whisk in flour and cook for 3 minutes then whisk in 2 cups broth. Let cook 3 minutes then add chopped chipotle, and crushed tomato. Cook for 3 minutes then add red bell peppers andouille. Reduce heat to medium low and let simmer until ready to serve.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
  • In a saucepan over medium-high heat, add remaining broth. Bring to a boil then add grits. Once boiling again, reduce heat to medium-low and cook for 5 minutes. Stir in cheese. Cook for 3 minutes more.
  • Return shrimp to large saute pan with sauce and sausage. Stir to coat.
  • In a shallow bowl, start with a portion of grits. Ladle shrimp and sausage sauce. Sprinkle with bacon and scallions.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

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