Home Matters Linky Party #528

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Welcome to the weekly Home Matters Linky Party #528

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.

Meet the hosts!

Donna @ Modern On Monticello — Facebook | Twitter | Pinterest | Instagram

 

Joy @ Days Filled With Joy — Facebook | Pinterest | Instagram | Facebook Group

 

Estelle @ Homemade On A Weeknight — Facebook | Pinterest | Instagram

My feature this week!

My Caesar Salad Smash Tacos

Caesar Salad Smash Tacos

EACH HOSTESS SELECTS THEIR OWN 4 FEATURES EACH WEEK. THERE ARE A TOTAL OF 12 DIFFERENT BLOGGERS FEATURED WEEKLY.

IF YOU WEREN’T FEATURED ON MY BLOG THIS WEEK, YOU MAY HAVE BEEN FEATURED AT Love My Little Cottage , OR Days filled with joy. HOP OVER TO TAKE A LOOK!

 

My feature picks this week!

Retro 7-up Bundt Cake

shared by Miz Helen’s Country Cottage

Red Beet Salad with Cranberry Maple Vinaigrette

shared by Scratchmade Food for Hungry People

Western Themed Wooden Bread Box

shared by Creative Moments

White Chocolate Funfetti Cake Mix Cookies

shared by The Kitchen is My Playground

Home Matters Linky Party Guidelines:

  1. Please take some time to poke around and visit some of the other links.
  2. Please take some time to check out your hosts and co-hosts on social media.
  3. 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.
  4. 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.
  5. 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.

You are invited to the Inlinkz link party!

Click here to enter

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.

 Happy Cooking,

Share this:

Walnut Carrot Cake

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I’ll be the first to admit that baking is not my strongest skill. But I will try to make just about anything. And I have tried several different carrot cakes in the past with some success but this one was the winner. I sat down and thought on the basics then added a few things that I think really really helped this to be a delightful and flavor packed cake. This Walnut Carrot Cake recipe was a hit on our Easter table, and has already been requested as a birthday cake in the near future.

Walnut Carrot Cake

The spices are what really set this cake apart. Most carrot cakes call for cinnamon and nutmeg. I took it a step farther by adding in ginger and cardamon. Essentially a carrot cake is a spice cake with carrots and nuts added in. The carrots give a great texture and add to the moisture level of the cake itself. I like the addition of walnuts because they are nutty but still soft and don’t detract too much.

Walnut Carrot Cake

As you can see, I went for the “naked” cake look when I frosted. There is enough frosting in the recipe to fully frost the outside and between the layers, they will just be thinner in the middle and on top. I wanted it to look a little more rustic in the end, so that was the only reason for that.

Walnut Carrot Cake

While you can purchase shredded carrots (as in carrots that are already shredded), I do encourage you to shred the carrots at the time you make this cake batter. When you use pre-shredded carrots, they usually don’t have the same water content as a freshly grated carrot will. This can lead to a drier cake. It also tends to give less carrot flavor to the cake in the end. You don’t need any fancy equipment to shred carrots. I just use a standard cheese grater to shred the carrot directly into the bowl.

Walnut Carrot Cake

Now Let’s Get Cookin’!

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Walnut Carrot Cake

A moist carrot cake topped with homemade cream cheese frosting and lots of walnuts
Course Baked Goods, Dessert
Cuisine American
Keyword cake, cake recipes, cakes, carrot cake, cream cheese frosting, dessert, dessert recipes
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 2 hours

Equipment

  • 2 9in round cake pans

Ingredients

For the Cake

  • 2 cups Flour
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Ground Ginger
  • 1 tsp Ground Nutmeg
  • 1 tsp Cinnamon
  • 1 tsp Cardamon
  • 1½ cup White Sugar
  • 4 Eggs beaten
  • ½ cup Oil
  • 1 tbsp Vanilla
  • 3 cups Shredded Carrots
  • 1 cup Chopped Walnuts plus more for decorating

For the Frosting

  • 8 oz Cream Cheese softened
  • ½ cup Butter softened
  • 1 tsp Vanilla
  • ½ tsp Salt
  • 5 cups Powdered Sugar
  • ¼ cup Heavy Cream
Get Recipe Ingredients

Instructions

  • Preheat oven to 350degF
  • In a large mixing bowl, combine flour, baking soda, baking powder, salt, and seasonings.
  • Add in sugar, vanilla, eggs and oil. Stir to combine.
  • Fold in carrots and walnuts, until fully incorporated. NOTE – Batter will be thick
  • Line two 9 inch round cake pans with parchment paper. Divide batter between to the two pan and spread out to the edges in an even layer.
  • Bake in oven for 35 minutes (or until toothpick pulls out clean from center).
  • Remove from oven and let cool for 15 minutes in the pan. Then use the parchment to lift the cake out of the pan and set on a wire rack. Let cool at least two hours (up to 24hours, in the refrigerator) before frosting.
  • In a separate bowl, add cream cheese, butter, salt and vanilla. Mix together until smooth. Add powdered sugar, one cup at a time, mixing until smooth after each addition. Once cake is fully cooled, frost and decorate as desired. Add walnuts if desired. NOTE Frosting can be kept in an airtight container in the refrigerator for up to 7 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:

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 #358

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Welcome to Senior Salon Pit Stop #358

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?

I have been spending a lot more time baking lately. For our Family Easter Lunch at my Aunt and Uncle’s house – I made a carrot cake and a some lemon bars. Both from scratch to boot! I was pleased with how both of them turned out. I think I’ve sorted out the techniques needed to come out with good tasting baked good. But I need to make some strides on how they look…because they are not all that pretty. I need a steadier hand and probably a bit more patience. What’s your favorite thing to bake?

What have you been up to this past week?

One of this last week’s most popular recipe was: Creamy Dill Potatoes – a delicious side dish for your backyard BBQ

Creamy Dill Potatoes

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!

https://www.facebook.com/groups/yumyumhungryhangoutandgiggles/

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:

<img src=”https://esmesalon.com/wp-content/uploads/2023/12/I-was-Featured-at-the-Senior-Salon-Pit-Stop.jpg” alt=”I was featured at the senior salon pit stop” width=”250″ height=”250″>

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

These posts caught my eye last week! Please check back each week to see if your post is one of the ones that got a feature!

Easy Almond Croissants from The Not So Creative Cook

Beef Taco Sliders from Hunny I’m Home DIY

Scrambled Egg Breakfast from Flour on My Face

Apple Pie Cookie Recipe from Me and My Inklings

Come and meet your Senior Salon Pit Stop Crew.

Senior Salon Pit Stop Crew

Meet your SSPS Crew:

MelyndaBlogPinterestFacebookInstagram
EstelleBlogPinterestFacebookInstagram
EsmeBlogPinterestFacebookInstagram

SSPS Is Hiring – are you interested in joining the Senior Salon Pit Stop Host Team? Please fill out our Co-Host Questionnaire

SSPS Co-Host Post

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!

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!

Marinated Chickpeas

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Sometimes you just need a really simple side dish to bring to a holiday meal – or to meal prep part of the week’s lunches. This recipe for Marinated Chickpeas is so easy to put together and can stay in the fridge for about a week. They are great as a snack, and excellent on a salad. Chickpeas or garbanzo beans are such a great boost of protein, and have a nice nutty flavor.

Marinated Chickpeas

Did you know that chickpeas are packed with all sorts of nutrients? It’s an amazing source of dietary fiber, as well as zinc, and folate. And you get a whooping 15 grams of protein from just one cup of cooked chickpeas. Oh and to clear things up – a chickpea is a garbanzo bean and a garbanzo bean is a chickpea. They are just regional names like bell pepper and capsicum.

Marinated Chickpeas

I strongly urge you to make this in a large mason jar (half gallon). It will make mixing it so much easier as well as storing during the marinating process as well as later on. If you do not have any jars that big, you can use any airtight container to keep it fresh in the fridge.

Marinated Chickpeas

As I mentioned, these are a great snack or salad add-on. You can also turn some leftovers into a nice hummus simply by blending it up in the food processor. While chickpeas themselves don’t have a ton of flavor, they take on the flavors you add to them so well and it’s quite a lovely crunch.

Marinated Chickpeas

Now Let’s Get Cookin’!

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Marinated Chickpeas

A flavor packed chickpea recipe that can be used as a side dish or a garnish.
Course Garnish, Side Dish
Cuisine American, Mediterranean
Keyword chickpea, chickpeas, garbanzo beans, garbanzos, marinated chickpea
Prep Time 10 minutes
Marinating Time 1 day

Equipment

Ingredients

  • 4 15oz cans Chickpeas
  • 1 cup Lemon Juice
  • 1 cup Olive Oil
  • ¼ cup Apple Cider Vinegar
  • 1 tbsp Dried Parsley
  • 1 tbsp Dried Oregano
  • 1 tbsp Dried Basil
  • 1 tbsp Dried Minced Onion
  • 1 tbsp Ground Garlic
  • 1 tbsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Crushed Red Pepper Flakes
  • Water
Get Recipe Ingredients

Instructions

  • Drain off two of the four cans of chickpeas. Pour all four cans of chickpeas (with liquid from two of them) into a 64oz mason jar (or other airtight container).
  • Add the remaining ingredients to the jar and secure the lid. Shake the jar until the liquid and seasonings have evenly dispersed.
  • Set the jar down and let it settle for a minute or two. Then add enough water to cover the top of the chickpeas with liquid.
  • Seal container again and store in refrigerator for at least 4 hours (24hours is best) before serving (up to 7 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:

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!

Chicken Teriyaki Pizza

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Pizza night is such a fun night and a great opportunity to test out new flavor combos on your family. If you are wanting to get a little bit more international with your meals, pizzas are a great way to bring in something unknown and make it approachable. A pizza is basically a carb base, topped with sauce, cheese (but not always) and then some combination of meat and veg. But nowhere does it say it HAS to be pizza sauce with pepperoni and mozzarella. You can totally make Teriyaki Chicken Pizza and serve it up on #pizzanight!

Chicken Teriyaki Pizza

I have included two extra recipes in this post. My recipe for easy homemade pizza dough – it really is so easy and simple to make. Just takes a bit of pre-planning that is so worth it. My method is so simple, just mix it up in a bowl and cover it to let it proof. Nothing too involving. I also gave you my own teriyaki sauce recipe. This one takes a little more work, but still not that hard. If you want to try it – Great! If you want to use your favorite bottled sauce – do that! Just be sure that you select a sauce that is more of a glaze than a marinade, so that it doesn’t just soak into the crust.

Chicken Teriyaki Pizza

If you do not have a pizza pan but love homemade pizza – you gotta get some. I really like one that has the holes in the bottom so that you get a great crispy bottom. You can also use a regular rectangular baking sheet to make pizza – after all no where does it say pizza has to be round either.

Chicken Teriyaki Pizza

When you serve up this pizza, you aren’t likely to need anything extra with it. You have protein, veg and carb all in one. But like I always say – if you need to spread it further or want leftovers, a nice ginger garlic Asian salad.

Chicken Teriyaki Pizza

Now Let’s Get Cookin’!

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Chicken Teriyaki Pizza

A slice of fusion pizza with a teriyaki sauce base with garlic ginger grilled chicken and fresh carrots and green onions on top!
Course Main Course
Cuisine American, Chinese
Keyword carrots, green onions, mozzarella, mozzarella cheese, pizza, pizza dough, teriyaki, teriyaki chicken
Prep Time 10 minutes
Cook Time 30 minutes
Proofing Time 1 hour
Servings 2 Pizzas

Ingredients

  • 2 Pizza Dough Crusts see homemade dough recipe below
  • 1 lb Chicken Tenders
  • 1 tsp Garlic Powder
  • 1 tsp Ground Ginger
  • 1 tsp Ground Onion
  • 1 tsp White Pepper
  • ¼ cup Oil
  • ¼ cup Rice Vinegar
  • 2½ cup Teriyaki Sauce see homemade recipe below
  • 3 cups Mozzarella Cheese shredded
  • 2 Medium Carrots matchsticks
  • 3 stalks Green Onions chopped
  • 1 tbsp Toasted Sesame Seeds
Get Recipe Ingredients

Instructions

  • In a gallon zippered bag, add chicken, oil, vinegar, ground garlic, ground ginger, ground onion, and white pepper. Smoosh around to coat and let sit while the dough in proofing.
  • Once the pizza dough is completed as listed in the recipe below, start building the pizzas.
  • Preheat oven to 425degF. Split dough in half and roll out to two round crusts. Place on pizza pans (can also make two rectangular crusts on a baking sheet). Place in oven to bake for 12 minutes.
  • In a grill pan over medium high heat, add marinated chicken tender. Cook for 5 minutes on each side. Remove to cutting board and let sit for a minute or two before chopping.
  • Remove pizza crusts from oven. For one pizza, spread one cup teriyaki sauce over top of crust. Evenly sprinkle with 1 cup of cheese. Layer with half of the grilled chicken. Sprinkle with ¼ cup of cheese mixtures. Repeat on second pizza. Place in oven and bake for 10 minutes more. Remove and let rest for 5 minutes before sprinkling with carrots, green onions and sesame seeds, Finally drizzle with remaining teriyaki sauce.
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Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 2 12 by 17 pizza crust OR 2 12 inch round pizza
Course Main Course
Cuisine American, Italian
Keyword pizza, pizza dough
Prep Time 5 minutes
Cook Time 15 minutes
Rising Time 1 hour
Servings 4

Ingredients

  • 4 cups Flour
  • 1 tbsp Yeast instant
  • ⅓ cup Oil
  • 1½ cup Warm Water
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 2 tbsp Oil for bowl
Get Recipe Ingredients

Instructions

  • Prepare all of the ingredients
  • In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add oil and continue to mix by hand. Mix until a sticky dough forms.
  • Brush the insides of a second bowl with oil and transfer ball of dough. Cover with towel or plastic wrap and let rise at least 1 hour. Dough should approximately double in size.
  • Once risen, split dough in half. Place half of dough on each baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust. Let sit another 15 minutes.
  • Place in 425degF oven for 10 minutes.
  • Continue to pizza recipe directions.
Print

Homemade Teriyaki Sauce

A simple homemade teriyaki sauce that can be used as a marinade or sauce on countless dishes.
Course Condiment, Sauce
Cuisine American, Asian
Keyword teriyaki, teriyaki sauce
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Servings 3 cups

Ingredients

  • 2 cup Soy Sauce or tamari
  • 1 cup Orange Juice
  • 1 cup Brown Sugar
  • ¼ cup Rice Wine Vinegar
  • ¼ cup Toasted Sesame Oil
  • ¼ cup Cornstarch
  • 1 tsp Garlic Powder
  • 1 tsp Ginger Powder
  • 1 tsp White Pepper
Get Recipe Ingredients

Instructions

  • In a bowl, combine all ingredients for the sauce, whisking thoroughly.
  • Pour sauce into a small sauce pan and place on stove over medium heat. Bring just to a bubble then reduce heat to medium low. Let simmer for 25 minutes more before removing from heat.
  • Use immediately in your dish or let cool before transferring to an airtight container (like a mason jar) and store in refrigerator for up to 7 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:

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!

Home Matters Linky Party #527

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Welcome to the weekly Home Matters Linky Party #527

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.

Meet the hosts!

Donna @ Modern On Monticello — Facebook | Twitter | Pinterest | Instagram

 

Joy @ Days Filled With Joy — Facebook | Pinterest | Instagram | Facebook Group

 

Estelle @ Homemade On A Weeknight — Facebook | Pinterest | Instagram

My feature this week!

My Best Smoker Recipes

Sourdough Peanut Butter Cookies

EACH HOSTESS SELECTS THEIR OWN 4 FEATURES EACH WEEK. THERE ARE A TOTAL OF 12 DIFFERENT BLOGGERS FEATURED WEEKLY.

IF YOU WEREN’T FEATURED ON MY BLOG THIS WEEK, YOU MAY HAVE BEEN FEATURED AT Love My Little Cottage , OR Days filled with joy. HOP OVER TO TAKE A LOOK!

 

My feature picks this week!

Roasted Raspberry Ham Recipe

shared by Ann’s Entitled Life

Spring Vegetable Tart

shared by Curated by Jennifer

Pecan Cream Cake

shared by Mommy Hates Cooking

Lemon Orange Sunshine Swirl Muffins

shared by Cindy’s Online Recipe Box

Home Matters Linky Party Guidelines:

  1. Please take some time to poke around and visit some of the other links.
  2. Please take some time to check out your hosts and co-hosts on social media.
  3. 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.
  4. 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.
  5. 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.

You are invited to the Inlinkz link party!

Click here to enter

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.

 Happy Cooking,

Share this:

Caesar Salad Smash Tacos

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If you haven’t jumped into the world of Smash Tacos yet – you and your family are truly missing out. Smash tacos are a whole new way to make delicious tacos using all sorts of ground meats and cheeses. They are also a great way to make a delicious fusion taco to combines some other traditional dishes with the classic taco. This recipe checks both of those boxes and is going to be a real winner for your next #TacoTuesday. Caesar Salad Smash Tacos have all of the flavors of a delicious Caesar Salad with turkey – all served up as a smash taco!

Caesar Salad Smash Tacos

One important piece of kitchen equipment that you do need to really make the best version of this dish is a Grill pan. If you don’t already have a grill pan in your cupboard, it might just be time to fix that. I use it for so many things but smash tacos are the top of the list. The raised grill lines of the pan help the ground meat cook evenly without the tortilla bubbling up like it would when you use a flat pan. It also gives you the beautiful grill lines on your taco that just make it look next level.

Caesar Salad Smash Tacos

If you want to make these tacos even easier – you can use one of those bagged salad mixes for Caesar salad. You can mix it up just as you would (even include the croutons for more crunch if you like) to serve it on it’s own. If you want to make it more homemade – you can make your own caesar dressing. I have yet to perfect homemade caesar dressing, so I don’t have a recipe to share yet.

Caesar Salad Smash Tacos

I used ground turkey for this recipe, mostly out of preference. You can certainly use ground chicken to make it a little more traditional – Chicken Caesar Salad. You can also use ground beef – as steak with a caesar is also a great combo. If you go for beef, you can cook it for a little less time. If you use chicken, cook it a little longer.

Now Let’s Get Cookin’!

Print

Caesar Salad Smash Tacos

All the flavors of a delicious Caesar Salad with turkey all served up as a smash taco!
Course Dinner, Main Course
Cuisine American
Keyword bacon, caesar dressing, caesar salad, easy tacos, ground turkey, ground turkey recipes, ground turkey tacos, Parmesan, parmesan cheese, smashtacos, soft tacos, taco, taco recipes
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

Equipment

Ingredients

  • 18 Flour Tortillas street taco size
  • 2 cups Parmesan Cheese shredded, divided
  • 2 cup Romaine Lettuce shredded
  • 1 cup Caesar Salad Dressing
  • 1 lb Bacon

For the Turkey Patty

  • 2 lb Ground Turkey
  • 2 Eggs beaten
  • 1 cup Bread Crumbs
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 2 tbsp Worcestershire Sauce
Get Recipe Ingredients

Instructions

  • In a large bowl mix patty ingredients. Tear or cut parchment paper into 6inch squares (you will need at least 19). Place a tortilla on the center of a parchment square. Sprinkle with parmesan cheese. Using a 2oz food scoop, place a portion of patty mix to center of each tortilla. Cover with another layer of parchment paper. Use a burger press (or small frying pan) to flatten out each scoop of patty mixture on to each tortilla. Repeat with remaining tortillas. **Meat should be pressed all the way to the edge , and even over hanging. It will shrink up while cooking.
  • In a large saute pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Allow to cool some before chopping into bites. Reserve 2 tablespoons of bacon grease in the pan.
  • In a small bowl, combine romaine, Caesar dressing and remaining parmesan cheese.
  • Begin frying patty/tortilla, patty side down, in same pan bacon was fried in. Cook for approximately 3 minutes on patty side, then flip and cook for 2 minutes on tortilla side. Repeat with remaining smashtacos.
  • Add a portion of salad to the top of each taco and sprinkle with bacon bits. Repeat with remaining smashtacos.

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 #357

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Welcome to Senior Salon Pit Stop #357

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?

Ok well #fakespring is truly a real thing here in Rural Montana… The weather forecast called for a “skiff of snow” and we woke up to almost 6 inches of wet heavy snow. We got about two more inches through the next day and night. We lost power for a bit (some folks in town were out for most of the day!) and ran out of propane. In the end, we get to see the absolutely beauty and artistry that nature and God shows us after the storm. My garden will probably need a Take 4 or 5 to get going but my teeny greenhouses stayed warm enough to get some sprouts going. And all the chickens (we are over 60 total at the moment) have faired very well and enjoying free ranging.

What have you been up to this past week?

One of this last week’s most popular recipe was: Grilled Ravioli Dinner #Blackstone – one of my favorite recipes prepared on the Blackstone Griddle

Grilled Ravioli

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!

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Cooking for a Crowd – Kitchen Tips, Tricks & Hacks

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It’s been a bit since I shared some kitchen tips, tricks, and tools that I’ve picked up along the way. Recently, I’ve been working in my local elementary school cafeteria as a substitute, and I have picked up a few tricks and tips on serving larger groups of people. So I’m calling these my Cooking for a Crowd Tips, and I’m going to share them with you.

Kitchen Tips, Tricks & Hacks
  1. If you are making any sort of patty (beef, pork, chicken, turkey) for a party and try won’t be able to make them to order, you can make them all ahead of time. Then simply put it in a pan with some broth (or au jus). You can use beef jus for burgers, chicken broth for chicken or turkey burgers or even vegetable broth for any of them. You don’t need to make soup, just put enough to submerge the patties in whatever dish you are using. This will keep them juicy and tender.
  2. Prepping all the parts ahead of time is key. Figure out what you need for one serving, and then do the math! Once you have the numbers, always round up. This way, if someone wants extra of something or if some things come out of the package wonky – like a bag of buns that is missing a whole bun – you can still make things work.
  3. This one was a bit of a shock to me – but everyone doesn’t love sauce! I know, crazy talk, but it’s true. So when serving a larger group, it’s better to keep the sauces – gravies, au jus, dressings – separate and let people add as they like. You can use squeeze bottles, or simple put the ladle in a smaller sauce pan and let folks do what they like. This also helps things from getting soggy in the time between prep and serving.
  4. Bread products are totally freezeable. Bagels, muffins, sandwich bread, whole sourdough boule, rolls, cookies, cakes, and more. For the most part, you just thaw them on the counter. When it comes to whole (uncut) loaves like a sourdough boule – you want to run the boule under cool water and place in a 450degF oven for 10 minutes. It will be as crisp on the outside and soft in the middle as the day it went into the freezer. Most other baked goods just need a few minutes to thaw on the counter and then pop in the oven for about 5 minutes at 350degF.
  5. Whenever possible, pre-portion dishes. While we all love to serve family style – it can often end up with someone getting way too much of something and another someone gets none of it. And unless you are going to stand there and make everyone’s plates – it’s better to make clear portions. You can use small serving cups like ramekins or disposable 4oz or 2oz cups. You can also just cut the dish up in the serving dish to show what one portion looks like.

A lot of the process of cooking a meal is in the techniques used to do different things. Sometimes, it is about having the right tools and gadgets to achieve different things. But other times, it is simply about having the knowledge of how to do different things – like how to roll a burrito up, or how peeled, seed, and dice a cucumber. Obviously, there are some things that are purely logical and other things you would never have thought of if someone else didn’t show you. So I wanted to create a series of Kitchen Tips, Tricks & Hacks that I have picked up along the way to make my cooking experience more efficient, easier, and even sometimes more fun! Obviously as the old adage goes – “there’s more than one way to skin a cat” – which is 10000% true – so if you have another way to do one of these things – please tell us in the comments.

Do you have any kitchen tips, tricks or hacks that you want to share? Do you have any ideas on other tips, ticks or hack you want to see?

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!

Creamy Chicken & Linguini #onepan

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Chicken and pasta are a classic combination. Through in some Italian flavors like basil oregano and parmesan cheese, and you’ve got a real winner. Make it a #onepandinner, and you’ve got the perfect weeknight meal. This recipe for Creamy Chicken & Linguini is so easy and flavor packed that your whole family will be asking for seconds.

Creamy Chicken & Linguini #onepan


While I list chicken broth in the ingredients, you can use chicken bouillon in its place. Most packets of bouillon have instructions on how to math out the ratios to make broth out of it. I like using powdered boullion as it tends to have more chicken flavor. But you do need to use caution as they often have more salt than most broths. Some day, when I’m lucky enough to get a freeze dryer, I plan to make my own boullion powder from our meat chickens.

Creamy Chicken & Linguini #onepan



This recipe will work with other types of pasta, spaghetti, fettuccine, and even short pastas like shells or elbows. Whenever you adjust the type of pasta in a recipe, you need to be cautious of the cook time and make adjustments. Not just for the pasta cook time, but the time it will take for the other ingredients – namely the chicken, in this dish – to be cooked through. It’s very easy to over cook the chicken and make it dry if you have to add too much time to cook through a thicker pasta. If using a thicker pasta, don’t cook the chicken for quite as long before adding the broth and pasta to the pan.

Creamy Chicken & Linguini #onepan


You will likely be pretty full after eating this hearty pasta dish. As always if you need to stretch it further, whether to create leftovers or feed more folks, you can add a Caesar salad on the side, toast up some sourdough bread or make a nice garlic toast. This pasta does keep pretty well. I do suggest dishing it up into your containers at the same time that you serve up the meal. This will give it plenty of time to cool before you seal it up.

Creamy Chicken & Linguini #onepan

Now Let’s Get Cookin’!

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Creamy Chicken & Linguini #onepan

The perfect weeknight dinner – simple pasta with chicken in a creamy sauce.
Course Dinner, Main Course
Cuisine American
Keyword Chicken, cream sauce, linguini, one pan, one pan dinner, one pan meal, Pasta, red pepper flakes
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Equipment

Ingredients

  • 2 tbsp Oil
  • ½ Yellow Onion fine chopped
  • 1 tbsp Minced Garlic
  • 2 lb Chicken Breast cut into ½-inch chunks
  • 1½ lb Liguini broken in half
  • 2 cups Chicken Broth
  • 2 cups Milk
  • 1 tsp Salt
  • 1 tsp Paprika
  • 2 tsp Italian Seasoning
  • 1 tbsp Cornstarch
  • 1 tsp Pepper
  • 1 cup Parmesan Cheese grated
  • 1 cup Heavy Cream
  • 1 tsp Red Pepper Flake
Get Recipe Ingredients

Instructions

  • In your largest saute pan over medium high heat, add oil, onions and garlic. Saute about 3 minutes then add chicken chunks. Cook for about 8 minutes. Then reduce heat to medium.
  • Whisk together chicken broth, cornstarch, salt, pepper, paprika, and italian seasoning.
  • Add pasta, milk, chicken broth mixture Add enough additional water to fully submerge everything. Bring just to a bubble, then cover pan and let cook for 20 minutes.
  • Remove lid and add heavy cream, parmesan cheese and red pepper flakes. Stir until fully combined. Let cook another 5 minutes. Then let rest away from heat for 5 minutes before serving (sauce will thicken up.)

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!

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