If you aren’t familiar with tarragon – this is a great recipe to introduce yourself and your family to this delightful culinary herb. It has a sort of anise and pepper flavor to it, sort of a subtle licorice. It is used frequently in French cooking and goes so very well with chicken. This Tarragon Chicken Noodle Soup takes an average homestyle chicken noodle soup to the gourmet level with the great aroma and flavor of tarragon added in.
Tarragon Chicken Noodle Soup
I like to use the old-fashioned wide egg noodles when I make this soup. If I have time I will make them – but I really enjoy this option from Mrs. Millers, as they are slightly thicker and don’t disintegrate into the broth while you are eating the soup. If you can only find the thinner ones, they will work just fine. Just make sure to cook them a little less so that they survive the whole bowl.
Tarragon Chicken Noodle Soup
This is an excellent soup for leftover chicken. I’ve listed the methods for cooking fresh chicken for this soup, but you can definitely use leftovers (just chop it up) or a rotisserie chicken works too. Just skip adding the raw chicken in step 3 and then add the cooked chicken in step 4. This makes it even easier to make this soup on a weeknight.
In a large stock pot over medium high heat, add butter. Once melted add onions, carrots, celery, salt, and pepper. Saute for 5 minutes.
Combine chicken broth with remaining seasonings and cornstarch. Then add to pot.
Add chicken. Bring to boil and let boil for 15 minutes.
Remove chicken and cut into chunks, and back to pot. Reduce to medium.
Add noodles to pot. Let simmer for 15 minutes, then remove from heat once noodles are at desired doneness.
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:
Welcome to the weekly Home Matters Linky Party #530
A great place to come, share your blog posts and make new friends.
We are so glad you are here with us each week.
I am so excited to be a part of the Home Matters Linky Party Team! I have been participating for quite some time and am eager to make some more contributions to this party. A little about me – I’m a Wife and Mom. My husband, four kids, 5 dogs and 25+ chickens (and counting) all currently live in the rural Montana. We are embarking on the adventure of a lifetime as we live out our dreams of being Homesteaders! Like the name implies – I love to make homemade meals every night of the week for my family. I care about what types of things we are eating and I like to try new things. This blog is all about sharing those journeys and adventures with you.
Now on to this week’s party! I can’t wait to see you there.
Please take some time to poke around and visit some of the other links.
Please take some time to check out your hosts and co-hosts on social media.
We appreciate the variety of blogs on the www; however, the Home Matters Party is for links on matters of the HOME. Please link accordingly.
We ask that you do not add other Linky Parties, Blog Hops, or Giveaways–unless you begin the party with a new project, recipe or post.
On the same note, please do not add links of an extremist, political or strong controversial nature. (The hosts and co-hosts read each and every blog post linked and will contact you directly if you have linked something that does not fit into the realm of the party.)
With your help, we can continue to grow the Home Matters Party! Thank you!
We are looking for Co-Hosts. Help us Rock this party! If you are interested, please contact Donna at radforddesignstudio@gmail.com.
Link Up!
By joining the Home Matters Linky Party you are giving permission for all hosts and co-hosts to use and share any part of your post, including pictures, for party promotion, as featured posts, in party photo collages, on blogs, across social media, etc. All credits will be given to the original source.
Thank you for joining in the fun and excitement at the Home Matters Linky Party. We hope you enjoy it as much as we do. We look forward to chatting with you in the comments.
You all know how much my family loves sourdough. So, I try to incorporate it into all my bread making endeavors. Some work, and some don’t, but this one definitely did! Sourdough Hoagie Rolls was a big hit, and I’m making them again this week. They give you all the flavors you want from a sourdough but easily enjoy with a sandwich, hot dog, sausage, or even chicken sandwich.
Sourdough Hoagie Rolls
Like I always put this disclaimer – this is not a tutorial on how to make or keep a sourdough starter. This recipe assumes that you already have a keep a starter and just want another way to use it. Also, this recipe is customized to a drier climate (rural Montana). If you live in a wetter climate, you may not need as much water to hydrate your flour.
Sourdough Hoagie Rolls
If you have an actual roll or multi loaf pan, you can use that for this recipe. If you go that route, you can also make for a more open crumb by placing a piece of parchment over the top and putting a heavy baking sheet on it. Bake for 25 minutes and then remove the heavy pan for the last 15 minutes of bake time. This will give you a more uniform look as well.
Sourdough Hoagie Rolls
When I made these rolls last, I made some Bird Dog Sandwiches. It’s a fun take on a fully loaded hot dog. You use chicken tenders instead of a hot dog. Load it up with some lettuce, tomato, red onion, cheese, and then some pickle mayo (mayo, pickle juice, salt, pepper, paprika, onion powder and garlic powder). It was a really good sandwich for sure.
Combine ingredients (with a dutch whisk) in a large bowl. Once fully incorporated into a wet shaggy dough, cover with a bowl cover (or kitchen towel).
After 1 hour, do the first set of stretch and folds. Using your hands, pull the dough from one side of the bowl, straight up and then fold over the top. Rotate the bowl a quarter turn and repeat until you have made 2 full turns of the bowl (8 stretch and folds total). Cover bowl again and repeat 2 more times at one hour intervals.
Leave the dough to continue to proof (bulk ferment) for 10-15 hours more.
Preheat oven to 460degF
Turn dough out on to a floured surface. Roll and form into a round shape. Use a bench scraper to divide the dough instead to 8 equal pieces. Shape the dough into elongated roll shapes. Cover with towel until oven has reached temperature.
Carefully place shaped dough on parchment covered baking sheet. Bake for 40 minutes.
Remove from the oven and carefully transfer the bread to a cooling rack.
Let the bread cool for at least an hour before cutting. (4 hours is better)
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:
Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Senior Salon Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
It’s hard to believe that the school year is almost over and all the kids are about to home all day for the summer. We are hopefully going to make a lot of progress on the property and be closer to living in an actual house and not just a collection of campers/trailers. Do you have any fun plans for the coming summer months?
What have you been up to this past week?
One of this last week’s most popular recipe was: Caeser Salad Smash Tacos – a really great alternative for #TacoTuesday
Caesar Salad Smash Tacos
In case you missed it, here are the recipes that I shared to the blog this week:
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
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.
Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:
A few simple rules for the Senior Salon Pit Stop Link Party:
For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.
Unlimited sharing BUT we ask that you visit one other blog post for each link you share.
Posts can be on any subject that is family-friendly.
Posts with direct sales, shops, or affiliates must contain relevant post content.
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!
Smoking pork is such a rewarding way to spend a weekend day. While it might take most of the day to get to that tender juicy payout – it is worth it every single time. When you take it a step further and marinate your pork for a day or so, you are going to have pulled pork heaven on your hands. This delicious Cumin & Beer Smoked Pork is a few day event, but you should be able to get at least two full family meals, three if you really portion it.
Cumin & Beer Smoked Pork
While you might think it’s a typo, you really need that much Cumin. In order to be able to call this a cumin forward recipe, you have to use a lot of it. You will likely want to stop in the bulk bin section of your grocery to get the full cup of ground cumin. If you try to buy it in small containers from the spice aisle, it is likely to become cost prohibitive.
Cumin & Beer Smoked Pork
Obviously, this recipe will come out best with a full sized smoker – like a Traeger 34 Pro. You can use a stacked smoker or a barrel smoker. Or you can use a smoker box and turn your regular charcoal grill into a smoker. The real need is to be able to control the temperature and keep it low and slow for several hours.
As I mentioned above, you should be able to get at least two full meals. I served it up the first night with my homemade hamburger buns and Carolina Gold BBQ Sauce. A few days later we had it again for #tacotuesday with my Gooseberry Salsa and flour tortillas. It’s also really good with some mac & cheese.
Add all ingredients to a gallon zippered bag. Smoosh around to make sure evenly coated. Let marinate for at least 12 hours (overnight).
Preheat smoker to 225degF.
Remove pork from zippered bag and place in 9×9 aluminum baking dish. Pour any remaining liquid from bag over the top of the pork. Cover tightly with two layers of aluminum foil. Place on/in smoker for about 4 hours.
Start checking for doneness around 3.5 hours. When pork falls apart with very little effort, it is done.
Serve hot or cold, with or without sauce.
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:
Welcome to the weekly Home Matters Linky Party #529
A great place to come, share your blog posts and make new friends.
We are so glad you are here with us each week.
I am so excited to be a part of the Home Matters Linky Party Team! I have been participating for quite some time and am eager to make some more contributions to this party. A little about me – I’m a Wife and Mom. My husband, four kids, 5 dogs and 25+ chickens (and counting) all currently live in the rural Montana. We are embarking on the adventure of a lifetime as we live out our dreams of being Homesteaders! Like the name implies – I love to make homemade meals every night of the week for my family. I care about what types of things we are eating and I like to try new things. This blog is all about sharing those journeys and adventures with you.
Now on to this week’s party! I can’t wait to see you there.
Please take some time to poke around and visit some of the other links.
Please take some time to check out your hosts and co-hosts on social media.
We appreciate the variety of blogs on the www; however, the Home Matters Party is for links on matters of the HOME. Please link accordingly.
We ask that you do not add other Linky Parties, Blog Hops, or Giveaways–unless you begin the party with a new project, recipe or post.
On the same note, please do not add links of an extremist, political or strong controversial nature. (The hosts and co-hosts read each and every blog post linked and will contact you directly if you have linked something that does not fit into the realm of the party.)
With your help, we can continue to grow the Home Matters Party! Thank you!
We are looking for Co-Hosts. Help us Rock this party! If you are interested, please contact Donna at radforddesignstudio@gmail.com.
Link Up!
By joining the Home Matters Linky Party you are giving permission for all hosts and co-hosts to use and share any part of your post, including pictures, for party promotion, as featured posts, in party photo collages, on blogs, across social media, etc. All credits will be given to the original source.
Thank you for joining in the fun and excitement at the Home Matters Linky Party. We hope you enjoy it as much as we do. We look forward to chatting with you in the comments.
Baking is something that used to really intimidate me. Ten years ago, I wouldn’t even try to bake things from scratch without following a recipe to the letter – and still over think the whole process. While baking is a science – there is also an art to it. With some reading and research as well as lots of trial and error, you can learn the art of baking. Starting with very simple recipes is really the first step. So many try to shoot for the moon and fall short. If you start smaller and succeed – you can build on that. This recipe for Homemade Hamburger Buns is exactly that.
Homemade Hamburger Buns
Yeasted doughs do a lot of the work for you. While you do have to knead this dough some, it does not need to be over worked. If you knead yeasted dough too much, you will actually “suffocate” the yeast and it will not bloom as well as it can. When a dough recipe says to proof until doubles in size, you really need to do just that. If you down does not rise enough it will be dense after the baking process. Proofing or rising is how the end product will have the air bubbles and fluffy qualities. In an over simplified explanation – as the yeast blooms it puts off gas within the dough which creates the air bubbles or pockets.
Homemade Hamburger Buns
I like to add some sesame seeds to the top of these buns because it just gives you that extra “burger bun” quality. It is almost totally an aesthetic choice – which makes it mostly optional. Do not skip brushing the tops with the melted butter though. That’s what gives the tops their nice golden brown color. You can also put other topping on that will impact the flavor more – like dried minced onion or poppy seeds. You can so go with a fun everything but the bagel seasoning as well.
Homemade Hamburger Buns
While I’ve named this recipe Hamburger Buns – you can use them for more than just burgers. They have a nice fluffy quality but they will hold up during the whole meal. You can use them for pulled pork sandwiches – and they will survive the bbq sauce. I made these with my Cumin & Beer Smoked Pork and they were so good. And my Carolina Gold BBQ sauce was delish without destroying the bun.
In a small bowl, add water and sugar. Stir until most of the sugar is dissolved. Then add yeast packets. Let sit to bloom for about 10 minutes. (should be foamy)
In a large bowl, combine flour, salt and beaten egg. Pour in bloomed yeast. Mix together until a dough forms. Knead for about 5 minutes. Then add half of the softened butter and knead into dough for another 5 minutes. Cover bowl with plastic wrap (or a bowl cover). Place in a warm place (countertop or proofing drawer), to rise for about and hour. It should double in size.
Turn dough out on lightly floured surface and punch out most of the air. Then use bench scrapper (or knife) to portion into 16 equal pieces. Roll each between your palms into round balls. Line out on a parchment paper covered baking sheet. Cover again with plastic wrap (or a clean kitchen towel) and let proof again, until doubled in size.
Preheat oven to 350degF.
Melt remaining butter. Once buns are done proofing, remove plastic wrap and brush each with melted butter. Sprinkle with sesame seeds. Place in oven to bake for 30 minutes (or until golden brown).
Remove from oven and move immediately to a cooling rack. Let cool at least 15 minutes before slicing in half to use to make burgers or sandwiches.
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:
Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Senior Salon Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
This last week I got a real treat – and got to try a Fresh Gooseberry – specifically Cape Gooseberries – for the first time ever. I had never really had the opportunity to have this particular fruit and I jumped at the chance. I want to tell you what it tastes like but really – I gotta say it tastes like a gooseberry. It’s truly not like many other things I’ve tried, with tart and sweetness. It is in the same family as tomatillos and have that same sort of husk around them. This immediately made me want to make some fresh salsa out of it. And darn-it was that one of my better ideas! If you missed my recipe post, you gotta check it out – Gooseberry Salsa.
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
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.
Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:
A few simple rules for the Senior Salon Pit Stop Link Party:
For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.
Unlimited sharing BUT we ask that you visit one other blog post for each link you share.
Posts can be on any subject that is family-friendly.
Posts with direct sales, shops, or affiliates must contain relevant post content.
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!
With #CincodeMayo right around the corner – a collection of salsa recipes seemed necessary. I love to make salsas as they are really simple to put together, and they are a great way to add another layer of flavor and even heat to meal without making the whole meal hot. The obvious ways to enjoy salsas are on tacos, nachos and burritos. And who doesn’t love to sit down with a simple snack of chips and salsa. You can also use salsas to marinate meats or liven up ground meats. While you can use frozen or canned ingredients when you are making salsas – in fact some of my recipes even call for it – I do encourage you to use fresh produce whenever possible. I have pulled together some of my most popular salsa recipes so you can be the talk of your next fiesta!
My favorite Recipes Using Ground Turkey
A few key kitchen tools you may want to have to hand when it comes to making these shrimp recipes:
Sharp Chef Knife – when you are making salsa, your knife cuts are very important. And cutting things like tomatoes with dull knifes can actually be dangerous. So make sure you have a good knife that has a sharp edge.
Silicone Serving Spoons – I prefer to use these silicon serving spoons to stir and mix my salsas. The main reason is that they are softer, without sharp edges. This makes sure that you aren’t just mashing up your beautifully cut produce when you are combining it.
Sauce Ramekins – while you want to get these salsas all up on your meals, when it comes to serving salsa, it really does wonders to serve it in a sauce cup. This makes sure that nothing gets soggy before your diners are ready to eat.
Copycat Chipotle Corn Salsa – Some restaurant chains have that one menu item that draws you in time after time. For my family the corn salsa at Chipotle is a big draw. With half the family not particularly liking raw tomatoes, it is a great alternative to traditional salsas. Copycat Chipotle Corn Salsa is so good for tacos, burritos, burrito bowls, and even just chips and dip. It is on the medium scale of hotness, which can be adjusted since you are making it at home!
Mango Poblano Salsa
Poblano Mango Salsa – As you know, tacos are a weekly affair in our home. And I don’t typically make the same tacos over and over. You can switch up the proteins, the cheeses, the tortillas, the veggies but maybe more significantly – they type of salsa. I love to have a freshly made salsa for our tacos. Which is why I have so many different salsa recipes. This recipe for Poblano Mango Salsa is a delightful combination of sweet mango and the smoky spice of a poblano pepper.
Cherry Tomato Salsa
Cherry Tomato Salsa– Salsas are not just for chips – you can use them to add a pop of flavor to so many things like burritos, tacos, wraps, burrito bowls, salads, over a steak or chicken breast – really it’s just another sauce with great flavor. Since our cherry tomato plants have been booming – I decided to take a classic salsa recipe and use some up. This recipe for Cherry Tomato Salsa is so good – you are definitely going to want to have this in your back pocket.
Gooseberry Salsa
Gooseberry Salsa – I have recently had the pleasure of trying gooseberries for the first time. I can’t believe it’s taken me this long in life to taste such a flavor packed berry. They come wrapped in a husk similar to a tomatillo (they are related). I immediately knew that these would be delicious in a salsa and had to make it. You have got to try this Gooseberry Salsa if you can find some fresh gooseberries, maybe at your local farmers market.
Easy Pico de Gallo
Pico de Gallo – Freshness is the key to a good Pico de Gallo. A super popular chunky and spicy Mexican salsa that must be fresh. With a limited ingredients list – this recipe is more about how it’s prepared than what goes into it. The recipe for Easy Pico de Gallo is simple, quick, and flavor packed.
Mango Salsa
Mango Salsa– We like to celebrate taco Tuesday every week, for the most part. So that means I have to get creative with different types of tacos – meats, sauces, salsas, tortillas and preparations. We do chicken, pork, beef, crispy, baked, soft, corn, and flour. And I love to make fresh salsas to go on top of it all. This last week I went with a fresh Mango Salsa and it was so easy and so yummy!
Grilled Salsa Verde
Grilled Salsa Verde – I do not always go all in on the spicy factor – but this time I did. This is an all in spicy salsa – no joke. With the serrano peppers and jalapenos both incorporated you get all the heat. But it’s worth it! The flavor is out of this world good. By grilling or roasting the veggies you get an amazing smoky flavor. Grilled Salsa Verde is perfect for your tacos, burritos, and nachos, if you can handle it.
Creamy Salsa Dip
Creamy Salsa Dip – If you have been around this blog much in the last almost 5 years…then you know that I love to make sauces. Most of the meals I make have some sort of sauce involved – a gravy, a pan sauce, a cheese sauce, a fresh veggie sauce, a hot sauce…I just love sauces. And this one is so simple but so tasty – creamy salsa dip brings two taco staples together into a single dip. With some fresh made salsa, a little bit of extra seasoning and some delicious sour cream – you have the perfect dip for your rolled tacos, quesadillas or tortilla chips.
Orange & Fennel Salsa
Orange & Fennel Salsa – If you have been around the blog for a while, you probably know I’m not a huge raw tomato fan. I just don’t like big chunks of tomato for some reason, but just as crazy – I love salsa so much! I try to play around with different options a lot. Love to have corn salsa or the tomatillo based salsa verde. But I also love pineapple and mango varieties as well. I recently had a salad with fennel in it and thought it would go nice with a citrus. So I decided to give Orange & Fennel Salsa a go and it was a huge hit. After I made everyone’s tacos, the kids finished it off by the spoonful!
Easy Peach Salsa
Peach Salsa – Want to try something a little outside the box with your next Mexican meal? Check out this recipe for Easy Peach Salsa. The combination of the sweetness of the fresh peaches and the spicy punch of a fresh jalapeño is such a great addition to your tacos, nachos, burritos, and taco salads.
Hope you enjoyed my selections of Homemade Salsa Recipes – do you have a favorite? Which one will you be trying first?
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
I have recently had the pleasure of trying gooseberries for the first time. I can’t believe it’s taken me this long in life to taste such a flavor packed berry. They come wrapped in a husk similar to a tomatillo (they are related). I immediately knew that these would be delicious in a salsa and had to make it. You have got to try this Gooseberry Salsa if you can find some fresh gooseberries, maybe at your local farmers market.
Gooseberry Salsa
Salsa is a great way to add a punch of heat to a meal without making the whole meal spicy. It let’s your diners choose what they want to eat and how they want to eat it. Another great thing about salsas are that you can make them really quickly and then let the rest come together. Some salsa do need to be cooked, but fresh salsas are amazing, too.
Gooseberry Salsa
When you are chopping up the ingredients for this salsa recipe, you want to try to get all of the supporting actors (basically everything but the gooseberries) cut to the same size. I like to go for a fine chop out of personal preference. If you like a chunkier salsa, leave them larger. A good sharp knife is very important for cutting. The skin of the gooseberry is very similar to a tomato, so a dull knife is more likely to injure you than cut the berry.
Gooseberry Salsa
I served this homemade fresh salsa with some Cumin & Beer Smoked Pork on a flour tortilla. It went together very well and made for a tasty #tacotuesday indeed. It was also really great with some blue corn chips as a snack later.
Add all ingredients into a small bowl. Stir to evenly combine.
Cover with lid and place in refrigerator at least 30 minutes before serving (up to 5 days).
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:
