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Bourbon Chicken & Rice

Bourbon chicken is not necessarily the most common item found on the menu at a Chinese restaurant, as it is not strictly Chinese food, but rather a western modernization of the sauce making found in Chinese cuisine. This recipe for Bourbon Chicken & Rice has a smoky velvety sauce with just a hint of heat. And since it is another 30 minute creation, you are going to want to make it again again.

As per my usual, I have listed to cook the rice with broth instead of water. This is a personal preference of my family that just adds the extra layer of flavor. If you prefer to make rice with water that is totally up to you. For the bourbon, I prefer Jim Beam. It has a great flavor and it is not a huge expense, as well as pretty easy to find. If you have another bourbon on hand, that would work too, just be sure it is not a flavored, peated or rye bourbon.

If you wanted to mix in some veggies with this I would add them in at the same time as the sauce mixture. I would suggest zucchini, broccoli, carrots, bell peppers, and/or white. onions. Really anything that will hold its texture during the cook time. You don’t want anything too delicate like green onions, or bean sprouts – they will be mush by the time the chicken is cooked through. You could also just make some steamed veggies on the side and add them to your bowl.

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Bourbon Chicken & Rice

Chicken in a delicious bourbon sauce over rice – quick, easy and so full of flavor.

Course Main Course

Cuisine American, Asian

Keyword 30 minute meals, 30 minutes, bourbon, Chicken, chicken and rice, rice, soy, soy sauce

Prep Time 5

Cook Time 25

Servings

Ingredients

2 lb Chicken Thighs boneless, skinless, cut into 1-inch chunks
2 tbsp Oil
1 tbsp Garlic minced
1 tbsp Ginger minced
3 cups Rice
6 cups Chicken Broth

For the Sauce

¼ cup Bourbon
¼ cup Soy Sauce
¼ cup Ketchup
¼ cup Apple Cider Vinegar
1 cup Chicken Broth
¼ cup Brown Sugar
1 cup Chicken Broth
2 tbsp Cornstarch
1 tsp Red Pepper Flakes
1 tsp Pepper
1 tbsp Sesame Seeds

Instructions

Combine sauce ingredients in a bowl and set aside.
Add rice and broth to a sauce pan over medium heat. Cover with lid and cook for 17 minutes. Remove from heat but leave lid on until ready to serve.
In a large saute pan over medium-high heat, add oil, garlic and ginger and cook for 2 minutes. Add chicken and cook for 5 minutes.
Reduce heat to medium and add sauce mixture. Cover pan and let cook for 20 minutes. Sauce will thicken.
Serve chicken and bourbon sauce over rice.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Cheesy Layered Potatoes

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Some people call these Scalloped potatoes others call it Potatoes Au Gratin but I like to call them Cheesy Layered Potatoes. Really the difference is that scalloped potatoes are made with just a cream sauce while the au gratin is made with a cheese sauce. I like to call it Cheesy Layered Potatoes because I add in a few extra layers of cheese and onion for more decadent flavor.

You may have noticed that I did not list “peel the potatoes” in the recipe. It is not a typo or accidental omission. I do not peel my potatoes for this recipe. I like the extra flavor you get from the skin of the potato, plus you get more nutrients in the end. So I just clean them and slice. It is also a time saver (there a reason the military uses potato peeling as a punishment, you know😉).

If you do not like to have larger pieces onions, you could dice or mince them. My family prefers to have the thin slices of onions mixed in with the potatoes. The onions give this recipe another texture and the added flavor.

This recipe is a great side dish for all sorts of meals – great for a weeknight or for a big dinner shindig. You can serve it up with beef, pork, chicken, ham, turkey – whatever you have on the menu. They also travel and save well, so you can bring them as a side dish to the potluck or next family holiday meal.

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Cheesy Layered Potatoes

Sliced potatoes and onions with layer upon layer of cheesy goodness

Course Side Dish

Cuisine American

Keyword cheese sauce, cheesy potatoes, potato, potatoes

Prep Time 10

Cook Time 50

Servings

Ingredients

3 lbs Russet Potatoes ¼ inch slices
½ Medium Yellow Onion thinly sliced
3 cups Cheddar Cheese shredded
1 tbsp Parsley

For the Cheese Sauce

3 tbsp Butter
1 tsp Garlic Powder
3 tbsp Flour
2 cups Milk at least 2% milkfat
1 tsp Paprika
1 tsp Salt
1 tsp Ground Mustard
1 tsp Pepper
1 cup Heavy Cream
2 cups Cheddar Cheese shredded

Instructions

Preheat oven to 375degF.
In sauce pan over medium heat, add butter and garlic powder. Once melted whisk in flour. Let cook for 2 minutes.
Then whisk in milk and let cook for 2 minutes. Add salt, pepper, paprika and ground mustard. Then add heavy cream and cook for 2 minutes. Last add the cheese and stir until fully incorporated.
In a 13×9 baking dish, place half of potatoes in an even layer. top with onions, and half of cheese. Then add remaining potatoes. Pour cheese sauce over top and jiggle pan to help evenly disperse. Top with remaining cheese and parsley. Cover with foil and place in oven for 30 minutes.
Remove foil and bake an additional 10 minutes. Remove from oven and let rest for at least 5 minutes (allows sauce to thicken back up) before serving.

Custom Instacart Link for this Recipe

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!

Italian Roast Chicken

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Crispy chicken is always a good idea! This Italian Roast Chicken is nothing less than brilliance in the idea department. The juicy tender flavor you get from the marinade is so perfectly paired with the crispy texture of the parmesan crust is just magical. This recipe is perfect for a weeknight meal but equally elegant enough for a Sunday supper or family get together.

I opted to use leg quarters for this recipe, as it makes for a great centerpiece of a meal. If you do not have leg quarters or just don’t like them, you could use thighs and drumsticks. I will urge you to use bone in for this as you need the chicken to take a little longer too cook through so that the parmesan crust can really crisp up and get that golden color. If you use boneless chicken or breast meat, you will likely end up drying it out.

When marinating, it is always a good idea to let it go longer if you can. If you cannot do longer, I suggest putting it in the marinade on during the lunch hour. But it will only improve if you can get it in there by the morning or even the night before. I also encourage moving the bag around some during the marinating process, this allows all sides to be coated and infused. It is also important that you roast the chicken on a rack in the pan – this ensures that the underside of the chicken does not not stuck with any fats that cook off. And of course, use parchment paper to minimize clean up!

When I served this, I made some ricotta & herb mashed potatoes to go along with the chicken and it was so good together. All the delightful Italian flavors through out the meal really sang together.

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Italian Roast Chicken

A flavorful Italian marinaded chicken leg, crusted in grated parmesan and roasted to perfection.

Course Main Course

Cuisine American, Italian

Keyword chicken leg quarters, chicken legs, italian dressing, marinated chicken, Parmesan, parmesan cheese, roast chicken

Prep Time 10

Cook Time 45

Marinating Time 4

Servings

Ingredients

6 Chicken Leg Quarters
2 cups Parmesan Cheese grated
1 tbsp Oregano
Cooking Spray

For the Italian Marinade

¾ cup Oil
½ cup Apple Cider Vinegar
2 tbsp Italian Seasoning see recipe below

Instructions

In a gallon sized zippered bag, combine marinade ingredients. Add leg quarters and seal bag. Place in refrigerator and let marinate for at least 4 hours (flip halfway through, if possible).
Preheat oven to 375degF.
Cover a baking sheet with parchment paper and place a baking rack over the top. Spray with cooking spray.
Combine parmesan and oregano. Spread out on a plate or in a dredging tray. Remove each piece of chicken (do not shake off too much of the marinade) and press the top side into the cheese mixture. Then place (cheese up) on the baking rack.
Gently spray with cooking spray and place in oven for 45 minutes.

Notes

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!

#OnePot Broccoli Mac

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The other night I went to make the dinner that I had planned to make and realized that I had not gone to the grocery to get the few things that I needed to make it. When this happens it immediately becomes a game of Chopped Challenge! What do I have in the house that I can turn into a delicious dinner, that the family will actually eat. I often go straight to what cheese do I have and what pasta do I have. That’s how the chicken I had taken out for another dish became Broccoli Mac & Cheese!

I have used dried minced onion for quite some time now – it’s such a time saver. But I have recently discovered the amazing use of dried minced garlic! I usually use the fresh minced garlic in a jar that you keep in the refrigerator. But when I was making my everything bagel pull-apart bread, I found the dried minced garlic and I am in love! If you haven’t tried using it, you will want to give it a go. If you prefer the fresh stuff – you can certainly use 2-3 garlic cloves in it’s place.

For the broccoli, you can use fresh or frozen for this recipe. I add in the broccoli in the last 5 minutes because I prefer it to still have a bite to it, and not get mushy at all. If you want to cook it a little more, you can add it sooner or let it cook longer. I really love to keep it bright green and have a nice texture difference from the rest of the meal.

This dish also reheats well, so it makes a great make-ahead meal prep recipe. It is very filling, so you probably do not need a side item at all. Especially since it has the protein, starch and veg all in one! That’s one of the best one pot meals – all inclusive for not just the dish but the whole meal.

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Broccoli Mac & Cheese

Delicious cheesy sauce filled with pasta, broccoli and chicken in a quick one pot dinner

Course Main Course

Cuisine American

Keyword broccoli, cheddar, Cheesy Chicken, Chicken, easy dinner, one pot, one pot meal, Pasta

Prep Time 5

Cook Time 30

Servings

Ingredients

2 lb Chicken Thighs boneless, skinless
2 tbsp Oil
1 tbsp Dried Minced Garlic
1 tbsp Dried Minced Onion
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
6 cups Chicken Broth
1 lb Short Pasta
1 cup Heavy Cream
1 tsp Ground Mustard
2 cups Broccoli flowerettes
3 cups Cheddar Cheese finely shredded

Instructions

In a large sauce pan over medium high heat, add oil, onion and garlic. Let cook for 2 minutes then add chicken, salt, pepper and paprika. Cook for 5 minutes, stirring occasionally.
Add broth and pasta to pan. Bring just to a boil. Reduce heat to medium, cover with lid and cook for 15 minutes.
Stir in heavy cream, ground mustard and broccoli. Replace with lid and cook another 5 minutes.
Remove pan from heat, stir in cheese and replace lid. Let sit for 5 minutes before serving.

Custom Instacart Link for this Recipe

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!

Pancake Tacos

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Taco Tuesdays don’t just have to be about dinner, right? These Pancake Tacos are not just fun to eat they are fun to make! Whether you make them for breakfast, brunch or dinner, they are going to be a hit. The soft pillowy pancakes stuffed with sausage AND bacon and then layered up with fluffy eggs and cheese – are you drooling yet?

One key to success with this recipe is to have a taco holder ready when you are making the pancakes. By placing the hot pancakes right into the slots of the taco holder, they do a better job holding the shape of a taco – making them easier to eat. Not to mention very pretty to serve up! I prefer the stainless steel version, but you can also find lots of different colors and fun ones too!

I went with a more traditional breakfast plate as the inspiration for my Pancake Tacos – bacon, sausage, eggs and cheese. You could switch it up with different cheeses like pepper jack or sharp cheddar. Another great swap could be using ham in place of either the bacon or sausage – or maybe in addition too!

Be sure to have some hot sauce and maple syrup on hand – both are so good to drizzle over the top of these fun tacos. Or better yet – try it with some Hot Honey – get the best of both worlds with one drizzle. If you haven’t tried hot honey yet, you really need to check out the sweet heat.

Now Let’s Get Cookin’!

Pancake Tacos

A fun play on tacos for breakfast loaded with eggs, cheese, bacon AND sausage!

Course Breakfast, Main Course

Cuisine American

Keyword bacon, cheese, egg, pancake, pancakes, Sausage, sausage links, scrambled eggs

Prep Time 10

Cook Time 35

Servings

Equipment

1 Griddle countertop or flattop
Taco Holders

Ingredients

3 cups Complete Pancake Mix like Bisquik
2 cups Water
6 Large Eggs beaten
1 tsp Salt
1 tsp Pepper
12 Breakfast Sausage Links
6 strips Bacon cut in half
1 cup Cheddar Jack Cheese shredded
Maple Syrup for garnish, if desired
Hot Sauce for garnish, if desired

Instructions

Preheat griddle to High or 400 degF (depending on the setting options). If you do not have a griddle, you can use a wide flat saute pan.
In a bowl, combine the complete pancake mix and water. You want the batter to be on the thinner side so that it spreads out enough to make 4-5 inch pancakes.
Ladle mix onto hot griddle and let cook until most of the pancake has bubbles then flip. Let cook another 90 seconds and remove from griddle. It is best to place them directly into taco holder so that they take the shape of a taco shell.
In a frying pan over medium-high heat, cook sausage (as directed on the package) and remove to a paper towel covered plate. In the same pan cook bacon until crispy and remove to the same plate.
Reserve roughly 1 tablespoon of grease in the frying pan and reduce heat to medium. In a bowl, combine eggs, salt and pepper. Add to pan. Let cook, untouched for about 2 minutes. Then use a spatula to scramble the eggs together until they are hard scrambled. (Note – if you prefer a softer scramble on your eggs, that will work. It will just make the tacos a little messier to eat.)
Place one slice of bacon and one sausage link to each pancake "shell". Spoon on a portion of egg (should be roughly half an egg per taco). Then sprinkle with cheese. If you work quickly enough the cheese will get the chance to melt slightly.
If desired, you can drizzle with maple syrup or your preferred hot sauce. Serve 2 or 3 tacos per person.

Custom Instacart Link for this Recipe

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!

BBQ Beef Sandwiches

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Hot sandwiches are a common go to for me on weeknights. They are fun to eat and fun to make. The whole family enjoys them too! These BBQ Beef Sandwiches are basically a sloppy joe taken to the next level. With the addition of bbq sauce (and not just tomato sauce) and cheese (who doesn’t love cheesy goodness), your whole family is gonna get excited when you serve this up for dinner this week.

You are essentially making cheesy bread to serve up the flavor packed meat mixture on. And its not just about finding ways to add cheese to everything (something I am often guilty of!), but it serves a functional purpose as well. By adding the layer of golden melty cheese, you are making sure that the bread does not sog out by the time you get to the end of the sandwich. When you are putting a wet mixture onto bread, you always want to do some form of toasting to ensure it doesn’t fall apart in your hands.

You will need a large baking sheet to toast up the cheesy rolls. The cooking industry calls it a “Half Sheet” sized baking sheet which is a 13×18 inch. If you do not have a set of these in your kitchen, you really should get some. They make so many things easier – like being to make more than a dozen cookies at once, or making a full sheet pan meal on one pan. For this particular recipe, it ensures that everyone is getting a hot meal at the same time.

I included my family favorite bbq sauce recipe below, but you can use any variety of your favorite bbq sauce. Just don’t go too sweet with it, as it might be overboard with the sweetness of the bell peppers. These sandwiches are pretty hearty but probably do need a side of some sort. You could do a green salad or a potato salad. They would be good with chips or fries. Or as my middle son pointed out, you could just have two! They really are that tasty.

Now Let’s Get Cookin’!

BBQ Beef Sandwiches

Ground beef, cheese, bell peppers, and onions in a bbq sauce served up on a cheesy roll

Course Main Course, Sandwich

Cuisine American

Keyword bbq, bell peppers, cheese, ground beef, ground beef recipes, hot sandwich, hot sandwiches, sandwich, sandwiches

Prep Time 10

Cook Time 20

Servings

Ingredients

2 tbsp Oil
1 Medium Yellow Onion diced
4 Garlic Cloves minced
1 Red Bell Pepper diced
1 Green Bell Pepper diced
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
2 lbs Ground Beef
2 cups BBQ Sauce see recipe below
4 cups Shredded Chedder divided
6 Hoagie Rolls split (not not halved)
Cooking spray

Instructions

Preheat oven to 425degF.
In a large saute pan over medium high heat, add oil, onions, bell peppers, garlic, salt, pepper, and paprika. Saute for 5 minutes.
Add ground beef and cook and crumble until no longer pink. Reduce heat to medium low and add bbq sauce. Stir to combine then let simmer, stirring occasionally.
Lay hoagies, split open on a parchment paper lined baking sheet. Spray each with a light layer of cooking spray. Evenly divide one cup of cheese and sprinkle over each rolls. Place in oven for 8 minutes.
After removing rolls from oven, stir remaining cheese into beef mixture. Spoon on to rolls and slightly press the sides of the rolls together to let the cheese melt together some.

Bourbon BBQ Sauce

A super flavorful, super simple homemade bbq sauce.

Course Sauce

Cuisine American

Keyword bbq, bbq sauce, bourbon

Prep Time 5

Cook Time 20

Servings pints

Equipment

2 pint mason jars with lids & rings

Ingredients

1 15oz can Tomato Sauce
½ cup Chicken Broth
2 Garlic Cloves minced
2 tbsp Minced Onion
¼ cup Bourbon I use Jim Beam
¼ cup Honey
¼ cup Worcestershire Sauce
¾ cup Dark Brown Sugar
1 tsp Cumin
1 tsp Ground Mustard
1 tsp Parsley
1 tsp Salt

Instructions

Prepare all of the ingredients.
In a small sauce pan over medium heat, add all ingredients. Bring just to a boil then reduce to medium-low and let simmer for 15 minutes.
Remove from heat and pour half into each of the pint jars. Secure lid with ring and let cool on counter for at least an hour before placing refrigerator. Will last for 3 weeks before opening, 1 week after opening. You can also use it right away if you prefer.

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!

Slow Cooked Carnitas

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When it comes to slow cooked meats, pork is high on the list. Pork does so well with slow cooked, smoked, and cured preparation. Carnitas are a popular Mexican preparation of slow cooking pork roasts (pork shoulder or butt) in spicy peppers and a citrus component. These Slow Cooked Carnitas are infused with jalapeños and orange juice for a juicy tender deliciousness.

For this recipe, I have used my taco seasoning mix (which I added below the carnitas recipe). You can use mine, or your favorite blend. You can also use one of those seasoning packets (usually one ounce sized, which is roughly two tablespoons). I like to make my own blends because you get more of just the flavors and less of the fillers that a lot of the pre made mixes give you.

You will need are larger sized slow cooker – at least six quarts – for this recipe. You d not want the roast to be too cramped in the crock, otherwise it will not cook evenly. If at all possible, you don’t actually want to much of the meat to touch the sides of the crock. And the baking of the meat is crucial to get those little bits of crispy edges that make it a true carnitas flavor.

The last time I made this, I made some fantastic Carnitas tacos with homemade corn salsa and a little queso fresco on a nice soft flour tortilla. You could also make a delightful burritos with lots of rice, beans, sour cream and maybe some fresh pico de gallo. The really great things about this recipe for carnitas is that they keep very well. So it is perfect for meal prepping rice bowls or making after school carnitas quesadillas!

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Slow Cooked Carnitas

Delicious spicy and citrus notes in tender slow cooked pork, perfect for tacos

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword carnitas, jalapeno, onions, orange juice, slow cooked pork, slow cooker

Prep Time 5

Cook Time 10

Slow Cooker Time 8

Servings

Equipment

1 Slow Cooker at least 6 qts

Ingredients

4 lb Pork Roast bonelesss or bone-in
2 tbsp Taco Seasoning see recipe below
1 cup Orange Juice
1 4oz can Diced Jalapenos
½ Medium Yellow Onion thinly sliced

Instructions

Sprinkle pork roast with seasoning mix and place in slow cooker.
Combine jalapenos, onions and orange juice. Pour over top of pork roast. Secure lid and cook on low for 6-8 hours.
Preheat oven to 425degF.
Remove roast from slow cooker (do not discard any of the liquid). Shred pork and spread out on a parchment paper covered baking sheet. Ladle two cups of liquid over top of the pork. Place in oven for 10 minutes.

Notes

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Queso Pasta #30minutemeals

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Ground beef is one of the best meats to have on hand for a busy family. It cooks up fast, can be used in so many different preparations and it is an excellent source of protein and iron. This next recipes is both a one pot and a done in 30 meal – a double win for weeknight dinners! Queso Pasta has the zesty flavors of queso with ground beef and pasta all cooked in one in just 30minutes!

For this one pot, you want to use a short pasta like elbows or shells (I used shells). You might could go for a rotini or penne but that might require a few more minutes to make sure the pasta is cooked through all the way. I also like to find the pasta that has the ridges on it (not perfectly smoothed) because it holds on to the sauce so much better. Mexican Blend shredded cheese it typically monterey jack, cheddar, asadero and queso cheese. You can use the finely or rustic shredded blends.

You may wonder how this recipe doesn’t have a specific thickening agent added and results in the creamy velvety cheese sauce. It’s the starch from the pasta! By cooking the pasta right in the broth, it releases just enough of the starches to thicken the broth and cream to make for a delicious smooth cheese queso. This recipe also does the best in a wide tall sided saute pan. If you do not have one, a large stock pot would do the job, but the pasta may not cook through quite as evenly.

I used green chilies for this recipe, which was the perfect amount of heat of the whole family to enjoy. If you want to take it up a notch on the heat scale, you could swap out for diced jalapenos (not fresh, but pickled or canned). If you do not like – even petite – chunks of tomatoes, you could just use crushed tomatoes. You don’t want to go full puree, because it will change the texture of the whole dish. You could also put it regular diced tomatoes to, if you really like bigger chunks of tomato.

Now Let’s Get Cookin’!

Queso Pasta

The zesty flavors of queso with ground beef and pasta all cooked in one pot in just 30 minutes!

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword 30 minute meal, 30 minutes, cheese, green chilies, ground beef, ground beef recipes, one pot meal, Pasta, pasta dishes, queso

Prep Time 5

Cook Time 25

Servings

Equipment

1 12 inch Saute Pan with lid

Ingredients

2 lb Ground Beef
½ Medium Yellow Onion diced
3 Garlic Cloves minced
2 tbsp Taco Seasoning see recipe below
1 7oz can Green Chilies
1 15oz can Petite Diced Tomatoes or crushed
1½ lb Short pasta shells or elbows
6 cups Beef Broth
1 cup Heavy Cream
3 cups Mexican Blend Shredded cheese

Instructions

In a large saute pan over medium high heat, add ground beef, onions, garlic and taco seasoning. Cook and crumble for 5 minutes.
Reduce heat to medium and add tomatoes, green chilies and pasta. Stir to evenly combine. Then add beef broth. Cover with lid and let cook for 15 minutes.
Remove lid and stir in heavy cream and cheese. Replace lid and let cook for 5 minutes more.

Notes

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!

Egg Roll Bowls

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When it comes to getting take out, I am such a sucker for the egg rolls! That crispy outer shell with the warm and flavorful filling is just so good. But with them being typically deep fried, it an be a bit much. So I started with idea of a way to bake them instead, and then I realized that it’s the feeling that I wanted. Then it becomes how do I get more filling and bam! – Egg Roll Bowls!

You will definitely going to need some Baking Bowl Molds. They are often listed as tortilla or taco shell molds, but you can use them for so much more. Like these wonton bowls, which you may just want to use for more than these egg roll bowls. You could fill them with an Asian inspired salad or stir fry. You can also use them to make fun bowls for desserts by brushing wonton wrapper or tortillas with honey and/or cinnamon sugar.

I used ground pork, because that’s my favorite type of egg roll. But you can make this with any ground meat really. Beef, Chicken, Turkey – even lamb, would work just fine in the recipe. You can also use a combination of red and green cabbage if you prefer. But just remember to keep it simple, too many ingredients can muddle the classic egg roll flavors.

You may be wondering if this is really a whole meal – but it really is. Super filling and full of flavor it really is a dish that can be the whole dinner. If you wanted to go with more of a take-out meal, you could fill the bowls a little less and then serve along side some fried rice or chow mein or what ever you take out favorites are.

Now Let’s Get Cookin’!

Egg Roll Bowls

Ground pork egg roll filling loaded with cabbage and carrots, cooked in sweet chili sauce and served up in a fun wonton bowl

Course Main Course

Cuisine American, Asian, Chinese

Keyword cabbage, carrots, egg roll, ground pork, soy sauce, sweet chili sauce, wonton, wonton bowls

Prep Time 10

Cook Time 20

Servings

Equipment

6 Bowl Molds

Ingredients

6 6inch Wonton Wrappers
Cooking Spray
2 tbsp Sesame Oil
2 lb Ground Pork
½ Medium Red Onoins diced
3 Garlic Cloves minced
¼ cup Soy Sauce
2 tbsp Sweet Chili Sauce plus more for garnish
1 tsp Ginger Powder
1 tbsp Rice Wine Vinegar
6 Green Onions chopped
2 cups Green Cabbage shredded
2 cups Carrots shredded

Instructions

Preheat oven to 425degF
In a large saute pan over medium high heat, add sesame oil, onions and garlic. Saute for 3 minutes then add the ground pork. Cook and crumble until no longer pink. Reduce heat to medium.
Combine soy sauce, chili sauce, vinegar and ginger powder. Add to pork and let simmer for 10 minutes.
Spray bowl molds with cooking spray. Place wonton wrapper in each and brush with oil. Place in oven and bake for 4 minutes (watch closely, as they brown very quickly).
Remove pork from heat and stir in cabbage, carrots and green onions. Let sit 5 minutes. Fill each wonton bowls with filling and drizzle with additional chili sauce, if desired.

Custom Instacart Link for this Recipe

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!

Copycat Chipotle Corn Salsa

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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!

Using white corn is a must for this salsa. You can use it frozen or from a can (drain any excess liquid). White corn tends to be much sweeter than yellow corn. This provides a nice balance with the heat of the jalapeno and the sour notes of the lemon and lime juices. If you want to lower the heat, you could use less jalapeno. If you wanted to step it up a bit, you could leave some of seeds and/or ribs in the jalapeno before dicing. The seeds and the ribs are where most of the heat are located.

Lots of times when we actually eat out (fast food or fancy), I usually try to focus in on one aspect of our meal and see if I can recreate it at home. I ask my hubby and the kids to try whatever it is so that they can help me taste test it after. This salsa took 3 tries to get the ingredients in the right balance. When you make this, you are gonna want to make extra so that you can have it with lunch or for a snack the next few days. You will want to store it in an airtight container in the refrigerator, it should keep for about five days.

As I mentioned you could use these for lots of dishes – tacos, burritos, burritos bowls, quesadillas, salads, wraps… truly very versatile. It is a great meal prep ingredient as it only gets better in the next days after you make it. The most recent time I made this, I used it for some Slow Cooked Carnitas tacos – carnitas, queso fresco and corn salsa on a soft flour tortillas – so full of flavor!

Now Let’s Get Cookin’!

Copycat Chipotle Corn Salsa

The simple but oh-so-good staple at Chipotles – this corn salsa is sure to curb your cravings

Course Salsa

Cuisine American, Mexican, Tex-Mex

Keyword chipotle, cilantro, copycat, corn salsa, jalapeno, lemon, lime, red onion, salsa, white corn

Prep Time 10

Resting Time 30

Servings cups

Ingredients

2 cups White Corn frozen or canned (drained)
1 Jalapeno seeded and fine diced
½ Medium Red Onion fine diced
½ cup Cilantro fine chopped
1 tsp Salt
1 tsp Pepper
1 tbsp Lime Juice
1 tbsp Lemon Juice

Instructions

Combine all ingredients in a bowl.
Cover and place in refrigerator for at least 30 minutes before use. Will last in an airtight container in the refrigerator for up to 5 days.

Custom Instacart Link for this Recipe

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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