Welcome to the weekly Home Matters Linky Party #521
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 WFH Wife and Mom. My husband, four kids, 5 dogs and 15 chickens all currently live in the PNW, but we are embarking on a cross country move to Big Sky Country over the next 3 months to 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.
When it comes to weeknight dinners, I always try to some up with meals that are well rounded, and tick all the boxes. This recipe for Pork Pilaf with Roasted Asparagus really does just that. You have a great combination of ground pork with a garlic and parmesan pilaf and then the addition of the roasted asparagus brings it right on home. You are going to be thrilled with how simple this meal is to get to the table.
Pork Pilaf with Roasted Asparagus
For the pork pilaf part of this meal, you are going to need to have an extra large saute pan – sometimes it’s called an Everyday Pan. This is a pan that is between 12 and 14 inches wide with taller side ways – at least 3 inches. It also must have a lid. The lid is a key to making one pot meals that have things like rice or pasta in them, as this is how you create enough steam to really cook the starch components evenly and all the way through.
Pork Pilaf with Roasted Asparagus
I have used orzo pasta for this version of pilaf. If you don’t have it, or can’t find it (it’s usually in the smaller box on the fringes of the pasta section), there are a few options. You can use fideo – which is thin short pieces of pasta and mostly found in the ethnic food aisle in the Mexican food section. And as a last resort you can break up thin or regular spaghetti. The easiest way to break it up is to wrap it in a clean dish towel and slowly drag it over the edge of the countertop with a slight downward pull. This will give you pieces around a half an inch.
In a large sauté pan over medium-high heat, add ground pork along with dried minced onion, Italian sausage and paprika. Cook and crumble until no longer pink. Push to one side of the pan and let the fat/grease to the opposite side.
Add butter to the side with the fat/grease. Once melted add garlic and let sauté for 2 minutes. Then add rice and orzo and stir to toast until slightly brown.
On a foil or parchment paper covered baking sheet, spread out the asparagus and butter quarters. Sprinkle with seasonings. Place in oven and bake for 30 minutes.
Add broth and milk. Let come just to a boil, then reduce heat to medium and cover pan. Let cook for 15 minutes. Stir in heavy cream and parmesan cheese. Let cook another 5 minutes.
Serve pork pilaf with a portion of roasted asparagus.
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 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 is hard to believe that we almost halfway through March 2025 already. Which means we have been living on our Montana property for just over 3 months. It has been a learning and growing experience for all of us. And our newest learning experience is having a Rooster! We have acquired two roosters in the hopes that we can incubate and hatch our own chicks to raise as layers and meat chickens. Check out how handsome our bigger rooster – BREWSTER – is!
What have you been up to this past week?
One of this last week’s most popular recipe was: Quick Breakfast Wraps– these are perfect for a simple weeknight meal, a weekend lunch or you can make a triple or quadruple batch and have them in the freezer for breakfast or afterschool snacks.
Quick Breakfast Wraps
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!
Planning out the week’s meals is something I do every Sunday for my family. I do this for a few different reasons – one it helps me get into the mindset of a new week ahead. Two it gives me the opportunity to look through the freezer, fridge and pantry to see what might need to be used up, what do I already have on hand, and what do I need to get from the store. I also try to think ahead of how can a double prep something one night to use another night, or say when a recipe calls for half an onion – I make sure to make something that needs the other half within a few days.
This Week’s Dinner Plans #19
I also like to check in with the family to see if they have anything they have been specifically craving or wanting to try something new. Sometimes this is a fruitful ask and sometimes I get bupkitz. But I still try to ask because I also get the ‘don’t forget I’m going to dinner with a friend this night’ or ‘just please no more rice/pasta/whatever’. This is all valuable info for making a dinner menu plan for the week ahead. I also like to use a menu planner with a grocery list – like this one – to make things that much easier.
Tools You May Need
To have success with the recipes this week – here are few items that I think you may consider adding to your kitchen if you do not already have them.
Food Portion Scoops – these are so super handy to make sure you are getting all of the portions you should be. This is key for the burgers and the meatballs as well as great for the sliders.
A Grill Pan – I use this to give those beautiful grill lines to sandwiches, meats, and tortillas. It’s just that something extra.
Here is my plan for the week ahead. I have included the links to the original posts (you can find more info about substitutions, and processes in the full posts), as well as the full menu right here so that you don’t have to go anywhere if you don’t want to.
MONDAY
Tuscan Chicken Potatoes – On days that I find myself with a little more time to make dinner, I like to challenge myself by making something a little outside my norm. I do not often cook with sun-dried tomatoes because chunks of tomatoes are not really my thing. But I wanted to get a Tuscan flavor profile into some chicken without making a pasta dish. That’s how I came up with Tuscan Chicken & Potatoes – delicious Tuscan flavors of sun-dried tomatoes and spinach in a hearty rustic casserole.
Prepare all of the ingredients. Preheat oven to 400degF.
In a large sauce pan over medium high heat, add 2 tablespoons of avocado oil. Sprinkle both sides of chicken with garlic powder, Italian seasoning and paprika. Cook on each side for 3 minutes (just browning them, they will finish in the oven). Remove from pan and keep warm.
In the same pan add 2 tablespoons of oil and reduce heat to medium. Whisk in flour and cook for 2 minutes. Whisk in chicken broth and cook for 2 minutes. Whisk in heavy cream, garlic powder, and Italian seasoning and cook for 2 minutes. Whisk in parmesan cheese and cook for 2 minutes. Fold in sun-dried tomatoes and remove from heat.
In a 13×9 baking dish, add potatoes in an even layer. Then sprinkle with spinach. Evenly pour sauce over potatoes. Then place browned chicken on top, spaced evenly. Put in oven and bake for 60 minutes. Let sit for at least 5 minutes before serving.
TUESDAY
Beef & Bean Taco Pizza – Taco night and Pizza Night just got that much better. This delicious homemade pizza recipe doesn’t just have to be for #TacoTuesday OR #PizzaNight because it’s going to be a awesome any night of the week. You are gonna be shocked by how taste this is when you realize how easy it is to make. Beef & Bean Taco Pizza is going to be one of the repeats in your menu planning, for sure.
In a large saute pan over medium-high heat, add ground beef and half of taco seasoning. Cook and crumble until you no longer see pink and meat is cooked through.
In a saucepan over medium heat, add refried beans, one cup of cheddar cheese and remaining taco seasoning. Stir together until cheese is melted.
Preheat oven to 425degF.
To build one pizza – spread half of bean mixture on parcooked pizza dough. Sprinkle with half of cooked beef and one cup of cheese. Repeat with second pizza. Place in oven to bake for 12 minutes.
In a small bowl, combine onion, jalapeno, cilantro, lime juice and salt. Toss to coat and set aside.
Remove from oven and sprinkle each pizza with half of onion mixture and half of remaining cheese. Last layer up with tomato slices.
WEDNESDAY
Crispy Buffalo Chicken Wraps – Some times dinner just needs to be a wrap. It’s easy to make, easy to eat and easy to clean up from. You can turn lots of different things into a wrap or burrito or roll-up – whatever you prefer to call them. This particular wrap puts lots of veggies into a tortilla with some crunchy crispy chicken and kicks up the heat with the addition of spicy buffalo sauce. These easy to make Crispy Buffalo Chicken Wraps are a great idea for a a weeknight dinner.
Add chicken tenders and buttermilk in a bowl and let rest (at least 30 minutes, up to 8 hours) in refrigerator.
In a large saute pan over medium high heat, add bacon and cook until crispy. Remove to paper towel covered plate. Reserve all grease in the pan.
Add flour, baking powder, salt, pepper, garlic and paprika to a separate mixing bowl and stir to combine.
Add enough oil to the bacon grease to be one inch deep. Once hot (around 350degF), begin frying chicken. Remove each piece of chicken from buttermilk and put right into flour mixture. Fully coat with flour and place right into hot oil. Cook for 4 minutes on each side and remove to a baking rack over a paper towel covered baking sheet. Repeat with remaining chicken tenderloins.
Once all chicken is cooked and slightly cooled, cut each tenderloin into 3-4 pieces (about 1-inch chunks).
Start with tortilla on a flat surface. Add lettuce, tomato, carrots, and onions. Drizzle with ranch dressing and blue cheese crumbles. Add bacon and chicken. Drizzle with buffalo sauce. Fold the sides of the tortilla towards the middle then roll up from the bottom. Slice at an angle in the center.
THURSDAY
Baked Penne Parm – Bakes and casseroles are great for weeknight dinners and also wonderful for make ahead meals. You know meals that you need to prep well before they actually get “cooked” for dinner times. I have been making these more and more often. Between my new work schedule and our new camper lifestyle, I have to get a bit more creative with how I prepare meals. This recipe for Baked Penne Parm is a great make right away or make ahead meal that you family is sure to love.
In a 13×9 baking dish, add tomatoes, dried onions, garlic, Italian seasoning, Worcestershire sauce, salt, paprika, beef broth. Stir to combine.
Add pasta, cut sausage and 1½ cup of parmesan cheese. Stir to evenly coat. Cover tightly with foil.
If planning to use this for a "Make Ahead" meal, you can place it in the refrigerator at this to bake within 48 hours. If freezing, wrap securely with plastic wrap instead of foil and place in the freezer.
In a small bowl, combine ½ cup parmesan cheese with garlic powder, bread crumbs and parsley. Set aside.
Place in oven to bake for 45 minutes. Remove foil, sprinkle with bread crumb mixture and bake another 15 minutes. Let rest 5 minutes before serving.
FRIDAY
Curried Potsticker Soup – I love to play with flavors, as you know if you follow along with my food travels. Lately I have been trying different things with soups. Trying to bring lots of flavor and depth to the broth is so fun. This latest creation is pulling the flavors of curry, lemongrass, ginger and coconut milk into a potsticker based soup. Curried Potsticker Soup has a delicious aroma and depth of flavor that will knock your socks off – perfect for a cold winter day.
2Large Sweet Potatoespeeled and diced into ½inch chunks
2qtsBrothchicken, vegetable or beef
214oz cansUnsweetened Coconut Milk
4ozRed Curry Paste
1Lemonzest and juice
224oz bagPotstickerschicken, pork, or vegetable
2cupsFresh Spinachroughly chopped
½cupCilantrochopped
Get Recipe Ingredients
Instructions
In a large stock pot over medium-high heat, add oil, onion, garlic and sweet potatoes. Let cook for 5 minutes, stirring occasionally, to get slightly tender.
Add in lemongrass, ginger, broth, coconut milk and curry paste. Stir to combine. Reduce heat to medium and cover with lid. Let cook for 45 minutes.
Using an immersion blender, blitz soup until potatoes are pureed. Add lemon zest and juice, potstickers and spinach. Recover with lid and cook for 10 minutes more.
Serve in a shallow bowl with 5-6 potstickers and sprinkle of cilantro.
SATURDAY
Chorizo Beans & Rice -One pan bean and rice dishes are always a great idea for a weeknight dinner. You can put everything into the pan an go about your evening routine. This recipe for Chorizo Beans & Rice is made of simple ingredients, and comes together so easily. It is hearty and full of flavor.
In a large saute pan over medium high heat, add oil. Add onions and garlic and sauté 3 minutes. Then add rice and toast until golden.
Add seasoning, black beans, sausage and chicken broth to pan. Add just enough water for everything to be completely covered (may be less than 2 cups but shouldn't' be more). Stir to combine and let come just to a bubble. Reduce heat to medium and cover with lid. Let cook for 25 minutes. Remove lid and check that all liquid has been absorbed. If it is hasn't then return lid and let cook another 5 minutes.
Serve in a shallow bowl and a sprinkle of parsley, if desired.
SUNDAY
KBBQ Chicken Rice Bowls – Rice bowls are one of those staples of weeknight meals. You can make a large variety of cuisines just starting with a simple bowl of rice. It can be the types of proteins you put on top, the types of veggies, the sauces or even the way you season the rice. For this rice bowl I have put together a sauce with a Korean BBQ twist that is used to both marinate and glaze the chicken. KBBQ Chicken Rice Bowls are going to be a real hit on your dinner table.
Combine sauce ingredients. Add half of the sauce to a zippered gallon bag along with chicken. Let marinate for at least 4 hours (up to overnight). Cover the remaining sauce and keep in refrigerator until ready to prepare the rest of the meal.
In a pot over medium heat, add rice, water, vinegar, salt, ginger and garlic. Cover and cook for 20 minutes. Remove from heat but do not remove the lid.
Remove chicken from zippered bag. Pour remaining sauce into a small saucepan over medium-low heat. Add the additional sauce from earlier. Allow to simmer while preparing the rest of the meal.
Add chicken breast to a grill pan over medium high heat. Cook for 7 minutes then baste with sauce and flip. Baste again with sauce and let cook for another 7 minutes. Check with meat thermometer and remove from heat once it has reached 165degF.
Add the broccoli, carrots and white onions to the same pan, along with half a cup of sauce. Saute until fork tender.
Add a portion of rice to the bottom of a shallow bowl. Then add a portion of the mixed veggies. Slice each chicken breast into strips and add to rice. Spoon more KBBQ sauce over the top and then sprinkle with sesame seeds.
Do you have any tips for making a dinner menu plan each week? Which one of these recipes do you plan to add to your dinner menu plan this week?
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:
When it comes to smoking meats there is a component that doesn’t usually need the smoker to be made but is so crucial to a delicious BBQ platter. And that is the sauce! There are so many different types of BBQ sauces out there. Some are vinegary, some are sweet. Some are tomato based, some are mustard based. There are also a million and one regional styles. This recipe is for a classic Carolina Gold BBQ Sauce – a mustard based BBQ sauce that works especially well on pork – like pulled pork, baby back ribs and sausages.
Carolina Gold BBQ Sauce
By combining yellow mustard with honey and few spices you get a delicious sauce. When you add in the apple cider vinegar and Worcestershire sauce you get that tangy smoky flavor you want from a BBQ sauce. What I really love about this particular recipe is that you most likely have all of the ingredients in your pantry/refrigerator. And when you make it yourself, you can control how much heat you give it by increasing or decreasing the amount of cayenne pepper you put in it.
Carolina Gold BBQ Sauce
I like to use mason jars for all sorts of things – but I especially love to use them to make sauces. It is so much faster – and more fun – to put all the sauce ingredients into a pint jar, screw on the lid and shake the heck out of it. Plus you don’t get anything else dirty – you actually don’t even need a spoon until it’s time to serve it up. When you use a jar to combine, you also don’t end up with that one spot on the bottom that didn’t combine – which can happen when you use things like honey. You are able to flip and twist and shake until it all comes together.
Carolina Gold BBQ Sauce
As I mentioned above, this style of BBQ sauce is especially good when with pork – smoked, grilled, fried. My family really loves to have this with some smoked pulled pork, a bit of “dry” coleslaw (this is essentially the typical cabbage and carrot combo with just some salt and pepper), and red onion on a brioche bun. It is probably the most requested smoked meat meal they ask for.
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 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?
Can you believe that our baby chicks are already 3 weeks old and weighing in at around a pound each? They are doing great despite our massive snowfall and the temps dropping down into the -30degFs. We have moved them into a bigger space so they can start to move around more and learn how to peck and roost. They still have about 12 weeks to grow and gain weight before we can process them. We are also excited to hopefully be adding a few more egg layers to the flock this coming weekend. So many of the farm stores around did not get their chick deliveries this past week due to the extreme weather conditions.
What have you been up to this past week?
One of this last week’s most popular recipe was: Blackstone Cowboy Stir-Fry– still the reigning all-time most viewed recipe on my whole blog!
Blackstone Cowboy Stir-Fry
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!
Planning out the week’s meals is something I do every Sunday for my family. I do this for a few different reasons – one it helps me get into the mindset of a new week ahead. Two it gives me the opportunity to look through the freezer, fridge and pantry to see what might need to be used up, what do I already have on hand, and what do I need to get from the store. I also try to think ahead of how can a double prep something one night to use another night, or say when a recipe calls for half an onion – I make sure to make something that needs the other half within a few days.
I also like to check in with the family to see if they have anything they have been specifically craving or wanting to try something new. Sometimes this is a fruitful ask and sometimes I get bupkitz. But I still try to ask because I also get the ‘don’t forget I’m going to dinner with a friend this night’ or ‘just please no more rice/pasta/whatever’. This is all valuable info for making a dinner menu plan for the week ahead. I also like to use a menu planner with a grocery list – like this one – to make things that much easier.
Tools You May Need
To have success with the recipes this week – here are few items that I think you may consider adding to your kitchen if you do not already have them.
A Grill Pan – I use this to give those beautiful grill lines to sandwiches, meats, and tortillas. It’s just that something extra.
Here is my plan for the week ahead. I have included the links to the original posts (you can find more info about substitutions, and processes in the full posts), as well as the full menu right here so that you don’t have to go anywhere if you don’t want to.
MONDAY
Chicken & Creamy Garlic Shells – Chicken and pasta is a great combo for a #weeknightdinner. It’s simple to put together and will definitely not put a dent in the family food budget. This recipe for Chicken & Creamy Garlic Shells is really easy to make and can be on the table in 30 minutes (if you remember to marinate the chicken the night before or in the morning before heading out for the day).
Add ingredients for the chicken to a gallon sized zipper bag. Let marinate at least 30 minutes (up to overnight)
Start water boiling for the pasta.
In a stove top grill pan (or frying pan), over medium high heat, add marinated chicken breasts. Cook for 5 minutes on each side. Reduce heat to medium and cover pan. Let cook another 10 minutes (or until thickest part of chicken reaches 165degF internally).
In a sauce pan over medium heat, add oil, butter and two teaspoons of garlic powder. Once melted whisk in flour. Let cook for 3 minutes then whisk in broth, and salt. Cook another 3 minutes and whisk in heavy cream. Let cook another 3 minutes.
Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water. Return to pot away from heat.
Remove sauce from heat and stir in remaining garlic powder, and parsley. Pour over cooked pasta and stir to evenly coat.
Serve portion of pasta with grilled chicken.
TUESDAY
Chicken Tinga Tostadas – If you don’t use ground chicken often, this is a great recipe to start with. So many people think that ground chicken doesn’t do well with bold flavors but that couldn’t be further from the truth. When you develop the flavors in layers, you can build them up and have an amazing dish in the end. Chicken Tinga Tostadas are going to be a real win and a great change of pace for your next taco night.
In a large saute pan over medium high heat, add half of the oil and minced onion. Let cook for 3 minutes then add ground chicken, minced garlic, oregano and cumin. Cook and crumble until no longer pink.
On a parchment paper covered baking sheet add a baking rack and spray with cooking oil. Place halved tomatoes and tomatillos as well as remaining half of the white onion. Drizzle with remaining oil. Place in oven to roast for 20 minutes.
In small sauce pan over medium-low heat, add refried beans and taco seasoning. Stir to combine. Continue to cook and stir occasionally until ready to build tostadas.
Remove vegetables from oven and add to bowl with entire can of chipotle in adobo. Blend until smooth with immersion blender. (You can also use a blender). Add mixture to chicken. Toss to coat and reduce heat to medium low. Let simmer for 10 minutes.
Add tostadas to baking sheet in a single layer. Place in oven for 5 minutes, then remove.
To build a tostada, smear with portion of refried beans. Add a large spoonful of chicken tinga then add a dollop of sour cream. Sprinkle with queso fresca and cilantro. Repeat with remaining tostadas.
Notes
Taco Seasoning
WEDNESDAY
Classic Smashburgers – As you know, we eat a lot of burgers! Usually at least once a week – and while some weeks I get really creative and make things like a Bahn MI Burger or Muenster Burgers, lots of times it’s a more simple version – like this Classic Smashburger. You have the guilty pleasures of super melty American cheese with the simple addition of lettuce, onion and pickle. I have included my recipe for Homemade Fry sauce below the smashburger recipe. If you have an alternative sauce you prefer, by all means.
A double patty double cheese smashburger with lettuce, onion, pickle and a special sauce.
Course Dinner, Main Course
Cuisine American
Keyword american cheese, pickles, shredded lettuce, smash burger, special sauce, turkey smashburger, white onion
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Ingredients
2lbGround Beef
2tspSalt
1tspBlack Pepper
1tspGarlic Powder
1tspPaprika
12slicesAmerican Cheese
6Sesame Seed Buns
½White Onionhalved and thin sliced
2cupsIceberg Lettuceshredded
1cupHamburger Pickle Chips
1cupHomemade Fry Sauce see recipe below
Get Recipe Ingredients
Instructions
In a bowl, thoroughly combine ground beef with salt, pepper, paprika and garlic powder. Use a 2 inch food scoop to form into 12 balls.
In a wide flat pan or on a flat top griddle, over medium high heat, add 4 meatballs and press each down flat with a wide flat spatula (you want to press as thin as you can without ripping it, it will shrink up). Let cook for about 3 minutes then flip and smash down again. Cook another 3 minutes and then place a slice of cheese on each patty. Let melt for a minute then stack two patties together and remove from pan. Repeat with remaining burgers.
Once all burgers are cooked, in the same pan/surface, lightly toast each bun.
Build the burger – add shredded lettuce, onions and pickles to the bottom bun. Place double smashburger. Smear top bun with fry sauce and place on top, pressing down slightly.
THURSDAY
Black Beans & Rice #onepotdinner – Y’all know how much I love a good #onepotdinner recipe and this recipes is moving right up to top of the list. We have been trying to add more beans to our diet, as they are chockful of nutrients that are vital for heart health. So I put on my thinking cap and tried to put a new spin on a classic dish. My recipe for Black Beans & Rice is really going to please everyone’s tummy. Not to mention be super easy to make and light on the wallet to boot!
In a large saute pan over medium high heat, add oil. Add onions and garlic and sauté 3 minutes. Then add rice and toast until golden.
Add seasoning, black beans, sausage and chicken broth to pan. Add just enough water for everything to be completely covered (may be less than 2 cups or but shouldn't' be more). Stir to combine and let come just to a bubble. Reduce heat to medium and cover with lid. Let cook for 25 minutes. Remove lid and check that all liquid has been absorbed. If it is hasn't then return lid and let cook another 5 minutes.
Serve in a shallow bowl and a sprinkle of parsley, if desired.
FRIDAY
Thai Meatball Soup – Every cuisine around the world has many versions of soup in their repertoire. Many are delightful fusion style recipes using techniques from a multitude of cuisines to make something amazingly comforting in a bowl. Which is the ultimate goal of any entree sized bowl of soup. This recipe for Thai Meatball Soup is no exception.
In a bowl, thoroughly combine meatball ingredients. Use food scoop to form into 1½ inch balls (roll between palms to even them out). Place on a baking rack over a parchment paper covered baking sheet. Place in oven to bake for 20 minutes.
In a large stock pot over medium-high heat, add oil. Once hot, add minced onion. Saute until translucent. Then add chicken broth, coconut milk, teriyaki sauce, soy sauce, sriracha and carrots. Bring to a boil then reduce heat to medium-low.
Add vermicelli to boiling water. Cook as directed on the package. Strain in colander.
Add kale to broth pot and remove from heat.
Add a portion of vermicelli to a shallow bowl. Ladle broth over top. Then add 5 or 6 meatballs. Garnish with cilantro and jalapeno.
SATURDAY
Smoked Sausage & Mozzarella Pasta – Need a simple but flavor packed weeknight meal? Then you came to the right post. You can think of this like an adult version of hot dogs with mac and cheese. By replacing the hot dogs with smoked sausage and the cheddar with mozzarella. Then add in a little kick from some red pepper flakes. This recipe for Smoked Sausage & Mozzarella Pasta is going to make your average weeknight a little bit extra special.
In a large frying pan over medium-high heat, add oil. Once hot, add sliced sausage pieces. Fry them until slightly browned then remove from heat.
Add pasta to boiling water and cook as directed on the package. Drain in colander and return to pot, away from heat.
In a sauce pan over medium-high heat, add butter, garlic powder, and onion powder. Once melted add flour and cook for 3 minutes. Whisk in milk and let cook for 3 minutes. Reduce heat to medium. Add salt and paprika. Then whisk in cheese one handful at a time until fully incorporated. Lastly add heavy cream and stir to combine. Let bubble another two minutes.
Add cooked sausage and cheese sauce to pot with cooked pasta. Stir until fully coated.
Serve with sprinkle of red pepper flakes and parsley.
SUNDAY
Pork Bahn Mi – A bahn mi is a popular Vietnamese style sandwich made a crusty baguette and loaded up with meat, vegetables and a mayonnaise based sauce. It is also usually spicy, but not always. This recipe is for a flavorful Pork Bahn Mi that has deliciously marinated lemongrass roasted pork, a crunchy citrus daikon slaw and a spicy mayo on a grilled baguette
1English Cucumbercut in half and then thinly slice lengthwise
¾cupMayonnasie
½cupSriracha
Cooking Spray
For the Pork
3lbPork Roast
2tbspLemongrassminced
2tbspOil
2tbspRice Vinegar
1tbspGrated Ginger
1tspSalt
1tspWhite Pepper
For the Daikon Slaw
1cupShredded Carrots
1cupShredded Cabbage
1Lemonjuice and zest
1cupShredded Daikon Radish
½Red Onionthinly sliced
½cupFresh Cilantrochopped
¼cupOil
¼cupRice Vinegar
1tspSalt
1tspPepper
1tspGround Ginger
Get Recipe Ingredients
Instructions
Add all ingredients for the pork marinade to a gallon zipper bag and combine. Add pork roast and seal bag. Place in refrigerator to marinate for 4 hours (up to 24hours).
Preheat over to 400degF.
Place marinated pork on a baking rack on a parchment paper covered baking sheet. Bake in oven for 45 minutes. Remove from oven and let rest for at least 10 minutes before thinly (a meat slicer works great for this).
In a bowl, combine ingredients for the daikon slaw. Thoroughly mix together then cover and place in refrigerator until ready to build the sandwiches.
In another smaller bowl, add mayonnaise and sriracha and mix thoroughly. If you have a squeeze bottle, add spicy mayo to bottle and place in refrigerator until ready to make sandwiches.
Over medium high heat, heat up grill pan or frying pan. Cut each baguette in half and spray each side with cooking spray. Grill each piece of bread and set aside.
Add 5-6 slices of pork to bottom bread, add 4-5 slices of cucumber, then a portion of slaw, drizzle with spicy mayo, a few jalapenos slices and place top bread on. Use two long toothpicks then slice in half.
Do you have any tips for making a dinner menu plan each week? Which one of these recipes do you plan to add to your dinner menu plan this week?
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:
While most of the recipes of here on Homemade on a Weeknight are for dinners or at least savory things, I do have a sweet side. I actually really love to bake and make treats and desserts for my family. I don’t have a ton of dessert recipes here, but I have published a few over the last couple of years. So I have pulled them together here in A Collection of Dessert Recipes so you can take a gander and maybe pick one to surprise your family with this week! When it comes to desserts and baking, I am not into the super complex recipes, so all of these recipes are really simple but super delicious desserts!
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:
Cooling Rack – A lot of baking recipes end with a period of time on a cooling rack. This is a step that many skip and can be the reason so cookies get overly crisp on the bottom. You want to remove things from the hot pan and place on the cooling rack so that the cooler air can circulate around things.
Food Scoops – Measured food scoops are very important for lots of different types of baking. Since baking is a science, equal measurements are key to success. Having a variety of scoop sizes allows you to make muffins and cookies all the same size so they will bake at the same rate.
Stand Mixer – Another key to baking success is having access to a good mixer, like this stand mixer. Evenly and thoroughly combining ingredients is necessary to make sure that the ingredients will result in the proper baking.
And without further adieu – here are My Favorite Dessert Recipes from the blog!
Lemon Cherry Crunch
Lemon Cherry Crunch – This is one of the simplest yet delightful desserts you can make. It firmly sits in the #SemiHomemade category as it uses a boxed cake mix and canned pie filling. And believe it or not… only one other ingredient – BUTTER. Some day, I will sort out how to make it from scratch, but for now, I want to share with you this recipe for Lemon Cherry Crunch!
Oatmeal Scotchies
Oatmeal Scotchies – Everyone loves a classic cookie, but sometimes we want something that’s not the same ol’ same ol’. One of my family’s favorite cookies that I bake are these Oatmeal Scotchies. They start with a base similar to an oatmeal raisin cookies – basically just swapping out the raisins for butterscotch chips and add some cinnamon for a nice rounded out flavor profile.
Bourbon Pecan Pie
Bourbon Pecan Pie – Pecan Pie is one of those “feels like home” things that I make. While only half of put big family likes this particular Pie, the making of it indicates a full family is home type meal. My spin on the classic is to add in a little Bourbon to make it mine. So my recipe for Bourbon Pecan Pie is one you will want to hold on to for all your family gatherings.
Cinnamon Apple Sourdough Cake
Cinnamon Apple Sourdough Cake – When it comes to classic dessert flavor combinations, cinnamon and apple are near the top of the list. It’s not just for pies or cookies or muffins anymore – this recipe for Cinnamon Apple Sourdough Cake employees the combo perfectly. This deliciously moist cake is made from cinnamon sugar apples and a bit of sourdough discard. It is perfect for a simple fall dessert or for whenever you want to just feel cozy and at home.
Chocolate Christmas Crack
Chocolate Christmas Crack – One of the things I love to do during the holiday season is bake goodies. There is just something about having fresh baked treats around the house that makes it feel more like the holidays. This recipe for Chocolate Christmas Crack is so easy to make, super budget friendly and you may have the stuff to make it in your pantry already. And as soon as you take a bite of it, you will know WHY they call it Crack… as it’s addictive.
Chocolate Buttermilk Sourdough Muffins
Chocolate Buttermilk Sourdough Muffins – Every so often I just need some chocolate – I mean who doesn’t?!?! And with my recent love of all things #sourdough- I have been trying to use Sourdough discard for all my baked goods. This particular recipe has been honed in from 4-5 different recipes that I have tried out over the months. Chocolate Buttermilk Sourdough Muffins are going to be a huge win in you family. I’ve already been told I’ll probably need make a double batch!
Peanut Butter & Chocolate Treats
Peanut Butter & Chocolate Treats – Everyone needs a sweet treat every now and then. And to be honest I don’t think there is a better flavor combo for a sweet treat than peanut butter and chocolate. You get the sweetness and the saltiness all in one. These Peanut Butter & Chocolate Treats are so easy to make and going to be gone in a flash!
Balsamic Peach Dessert Pizza
Balsamic Peach Dessert Pizza – As you have probably learned – I love to make anything from a pizza dough. I have a great pizza dough recipe (check it out below the main recipe) that I love to use as often as I can. So this super fun Balsamic Peach Dessert Pizza is just a twist on the standards. Yes I know it’s not really dinner but it’s a delightful recipe that is great for a weekend fun time, a baby or bridal shower or you know a Wednesday that needs some elevation.
Simple Blueberry Syrup
Simple Blueberry Syrup -Not everything I make is savory – I do like to make some sweet treats for my family on occasion. But it usually left to the kiddos to make the cakes and cookies and treats – as they all love to do that. But when you have an abundance of fresh picked blueberries, you want to make sure they get used up and thoroughly enjoyed. So I decided to make this super Simple Blueberry Syrup. It can be used on a nice bowl of vanilla ice cream, over pancakes, waffle or French toast, or you can use it as a simple syrup in your cocktails and mocktails.
Hope you enjoyed my selections of Dessert 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:
Bakes and casseroles are great for weeknight dinners and also wonderful for make ahead meals. You know meals that you need to prep well before they actually get “cooked” for dinner times. I have been making these more and more often. Between my new work schedule and our new camper lifestyle, I have to get a bit more creative with how I prepare meals. This recipe for Baked Penne Parm is a great make right away or make ahead meal that you family is sure to love.
Baked Penne Parm
I have added cut up Italian sausage as the protein for this meal. You can use chicken, turkey, beef or pork sausage. If you prefer ground meat, you will just need to brown it first. You can also add some grilled chicken in place of the sausage. If you need vegetarian option, you can also just omit the meat altogether, just increase the amount of pasta by half.
Baked Penne Parm
As I’ve mentioned in the recipe and above, this can be a make-ahead option. By creating the whole dish up to the point of actually baking the dish, you can set this aside for a future meal. You can wrap it in foil and place in the refrigerator to bake in the next 48hours. Simply put it straight into the oven from the refrigerator and add 10 minutes to the initial cook time. If you want to freeze and use this at a much later date, then wrap in plastic wrap instead of foil. Then place in freezer until ready to bake it. One the day that you plan to make it, place it in the refrigerator in the morning and it should be ready to bake by dinner time.
Baked Penne Parm
A great side option for this baked pasta dish would be garlic bread and a Caesar salad. This recipe is also great as leftovers, for lunches later in the week. A few minutes in the microwave and it’s will be great.
In a 13×9 baking dish, add tomatoes, dried onions, garlic, Italian seasoning, Worcestershire sauce, salt, paprika, beef broth. Stir to combine.
Add pasta, cut sausage and 1½ cup of parmesan cheese. Stir to evenly coat. Cover tightly with foil.
If planning to use this for a "Make Ahead" meal, you can place it in the refrigerator at this to bake within 48 hours. If freezing, wrap securely with plastic wrap instead of foil and place in the freezer.
In a small bowl, combine ½ cup parmesan cheese with garlic powder, bread crumbs and parsley. Set aside.
Place in oven to bake for 45 minutes. Remove foil, sprinkle with bread crumb mixture and bake another 15 minutes. Let rest 5 minutes before serving.
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 #519
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 WFH Wife and Mom. My husband, four kids, 5 dogs and 15 chickens all currently live in the PNW, but we are embarking on a cross country move to Big Sky Country over the next 3 months to 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.
