Italian Stuffed Peppers

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If you are looking for a hearty, flavorful meal that everyone is going to gobble up, then you just found it! Italian Stuffed Peppers are a delicious combination of orzo pasta, Italian sausage, tomatoes, ricotta and mozzarella cheeses. My whole family loves bell peppers so I am always trying to find new ways to use them. Then it occurred to me that I didn’t need to reinvent the wheel here, just change up a tried and true one!

Italian Stuffed Peppers

Orzo pasta is so versatile, it works hot or cold. It makes a delicious stuffing component as well. It mixes in with the ricotta, crushed tomatoes and Italian sausage so thoroughly. And it also makes it so the stuffing makes it into all the nooks and crannies of the bell pepper.

Italian Stuffed Peppers

I like to turn the peppers into bowls instead of just lopping off the tops and filling it like a cup for a few reasons. First off, you don’t have to worry about the peppers falling over on their uneven bottoms (though you can combat that issues by using an extra large muffin tin). Secondly, you make it easier to portion out, as they are already halved. I, personally, can’t eat a whole bell pepper and neither can my younger two kiddos. Another reason is – MORE CHEESE! With more surface area, you get to pile on more mozzarella and who doesn’t love that?

Italian Stuffed Peppers

Since this is such a hearty, heavy recipe, I try to make a light side dish. The simplest way to go is a quick Caesar salad. If you want something a little extra, you can do a cucumber and tomato salad. I like to make mine with a balsamic vinegar, honey, and oil and it is so so good.

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Italian Stuffed Peppers

Pasta, sausage and cheese fill up these bell peppers for a delicious meal.
Course Main Course
Cuisine American, Italian
Keyword bell peppers, cheese, Italian Sausage, orzo, Pasta, Pasta Salad, ricotta
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 8 Bell Peppers (red or green) Halved and seeded
  • 2 lb Italian Sausage
  • 1 lb Orzo
  • 16 oz Ricotta Cheese
  • 1 cup Parmesan Cheese grated
  • 4 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Italian Seasoning
  • 1 15oz can Crushed Tomatoes
  • 1 tsp Basil
  • 2 cups Mozzarella Cheese shredded

Instructions

  • Prepare all of the ingredients. Preheat oven to 400 deg. Start water boiling for pasta.
  • In a large saute pan over medium-high heat, add Italian sausage. Cook and crumble until no longer pink. Drain off excess grease and transfer to mixing bowl.
  • Add Orzo to boiling water and cook for 5 minutes. Drain in colander and rinse with cool water to arrest the cooking process. Add to bowl with sausage.
  • Add ricotta, parmesan, garlic, Italian seasoning, and red pepper flakes to sausage. Stir to combine.
  • Lay each bell pepper half out on a parchment paper covered baking sheet. Fill each with a portion of the sausage mixture. Sprinkle each with mozzarella cheese and then basil. Bake in oven for 20 minutes.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Chipotle Cheese & Chorizo Enchiladas

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Making cheese sauce from scratch is one of my favorite things to do. And one of my favorite things about making the sauces is that you can add in different flavors to create new sauces. I started with my basic cheese sauce (like what I use for typical mac & cheese) and then added in some chopped chipotle peppers, along with the adobo sauce. And to keep the heat up, I used chorizo and ground beef to stuff the tortillas before I poured the chipotle cheese sauce over the top. Chipotle Cheese & Chorizo Enchiladas are so super tasty, and very hearty.

Chipotle Cheese & Chorizo Enchiladas

Since I used ground beef, I decided to use beef chorizo. If you prefer – or can only find – pork chorizo, that will work too. Typically chorizo is pork and not beef, but as it becomes more popular you can actually find it made from beef, venison and even turkey. The seasoning is what sets chorizo apart. Mexican Chorizo tends to be spicier than Spanish Chorizo. Mexican chorizo is usually made with chili peppers while the Spanish Variety is predominately made with smoked paprika. Which ever variety you have access to will work out, as long as it’s ground or minced and not in a cooked sausage that would be sliced. Some times it’s called Chorizo Fresco.

Chipotle Cheese & Chorizo Enchiladas

I opted for burrito sized tortillas for these enchiladas, just to do something different. You can use smaller tortillas if you prefer. I would just suggest sticking with flour and not corn. The flour absorbs the flavors better, in my opinion. Since they are so big, you don’t need a lot on the side. I just made my cheesy beans. They are so easy to make – you just add 2 cans of refried beans, 1 tsp cumin, 1 tsp chili powder and 1 cup of milk to a sauce pan over medium heat. Keep stirring until it is all combined. Stir in 2 cups shredded cheddar and stir until melted. Reduce heat to low and keep warm until ready to serve.

Chipotle Cheese & Chorizo Enchiladas

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Chipotle Cheese & Chorizo Enchiladas

A velvety chipotle cheese sauce over a ground beef and chorizo stuffed tortillas.
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword cheese, chipotle, chorizo, creamy enchiladas, enchilada recipes, enchiladas, ground beef, ground beef recipes
Prep Time 5 minutes
Cook Time 1 hour
Servings 6

Ingredients

  • 1 lb Ground Beef
  • 1 lb Chorizo beef or pork
  • 12 Tortillas burrito Sized
  • 2 cups Cheddar Cheese shredded, divided

For the Chipotle Cheese Sauce

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 3 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 4oz can Chipotle Peppers in Adobo chopped
  • 2 cups Cheddar Cheese shredded

Instructions

  • Prepare all of the ingredients. Preheat oven to 350deg.
  • In large saute pan over medium-heat, add ground beef and chorizo. Crumble and cook until no longer pink.
  • In a saucepan over medium heat, add butter and garlic powder. Once melted, whisk in flour and cook for 2 minutes. Whisk in broth and cook for 3 minutes. Whisk in heavy cream and cook for 2 minutes. Stir in chopped chipotle peppers and cook for 2 minutes. Stir in cheese and cook until fully melted. Remove from heat.
  • Ladle enough sauce into bottom of 13×9 baking dish. Fill tortilla with 2 spoonfuls of beef mixture and 1 tablespoon of cheese. Roll up tortilla and place lengthwise in baking dish. Repeat with 5 more tortillas. Repeat process with second 13×9 baking dish and 6 more tortillas. Divide remaining sauce over each baking dish. Sprinkle with remaining cheese.
  • Place in oven and bake for 30 minutes. Let sit for at least ten minutes before serving.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Rosemary Chicken & Biscuits

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Somethings just go together – like Rosemary & Chicken. The flavors meld together so seamlessly it is delicious every time. There is just something so comforting about the smell of rosemary and chicken cooking in the kitchen. And this Rosemary Chicken & Biscuits with chicken from the slow cooker, makes the whole house smell amazing by the time everyone comes home for the day.

Rosemary Chicken & Biscuits

You are not going to believe the delicious flavor you get from this rosemary cream sauce. The preparation might seem a little different but I promise you that it is worth it. The pureed carrots, celery and leeks give the sauce such a depth of flavor! With them cooking all day in the slow cooker, it would be a shame to just toss them out. And I know I say this a lot, but if you still don’t have an immersion blender – you need one!

Rosemary Chicken & Biscuits

Putting the chicken under the broiler is a necessary step. While the chicken is totally cooked and full of flavor, the skin is going to be a little, well, slimy. By putting it under the broiler for a few minutes, you get it to crisp up, which is much more appealing to most.

Rosemary Chicken & Biscuits

For the biscuits, you really can use whatever your favorite recipe is. I like to use my Butter Swim Biscuits for most of my biscuit dishes. You can use your own recipe or you can go pre-cooked from the grocery bakery or refrigerator biscuits from the tube. For this dish, the biscuits are more of vessel than anything else, so you have some leeway here.

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Rosemary Chicken & Biscuits

Slow cooked tender chicken with a velvety rosemary cream sauce over fresh baked biscuits.
Course Main Course
Cuisine American
Keyword biscuits, Chicken, heavy cream, slow cooker
Prep Time 10 minutes
Cook Time 25 minutes
Slow Cooker 6 hours
Servings 6

Equipment

  • Slow Cooker (at least 6qt)
  • Immersion Blender

Ingredients

  • 4 Chicken Thighs, bone-in
  • 6 Chicken Drumsticks, bone-in
  • 1 qt Chicken Broth
  • 1 cup White Wine
  • 3 Carrots chopped
  • 3 Celery Stalks chopped
  • 2 Leeks chopped, only the tender bottoms
  • 2 tsp Rosemary divided
  • 1 tsp Thyme
  • 1 tsp Tarragon
  • 2 tsp Salt divided
  • 1 tsp Pepper
  • 1 cup Heavy Cream
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 12 Biscuits

Instructions

  • Add chicken, chicken broth, white wine, 1 teaspoon rosemary, tarragon, thyme, 1 teaspoon salt, pepper, carrots, celery, and leeks to slow cooker. Secure lid and set to low for 6 hours.
  • Prepare biscuits in last 30 minutes of the cook time. (You can use refrigerator biscuits, the butter swim biscuit recipes I have linked in the post, or whatever your favorite biscuit recipe).
  • Preheat oven to Broil setting. Place a cooking rack on a parchment paper covered baking sheet. Remove chicken pieces from slow cooker and lay out on the cooking rack. Cook for 3 minutes on each side under broiler.
  • In a sauce pan over medium heat, add butter. Once melted whisk in flour and cook for 2 minutes. Ladle 2 cups of chicken stock (from the slow cooker while trying to only get liquid) into sauce pan and whisk together. Cook for 3 minutes and whisk in heavy cream, remaining salt and remaining rosemary. Reduce heat to medium-low.
  • Remove 2 cups of veggies and liquid from the slow cooker to a bowl. Using an immersion blender to blitz until smooth. Then stir into cream sauce.
  • Add 2 biscuits and 1 or 2 pieces of chicken to a plate. Ladle cream sauce over top.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Kicked up Patty Melt

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Who doesn’t love a good Patty Melt? They are so hearty and just feel like home – or that greasy spoon diner we all love to go to after a night out! For this particular patty melt I went with a loose meat style – mixing the mushrooms, onions and jalapenos all in with the meat! This Kicked-up Patty Melt is simple but oh so delicious!

Kicked-up Patty Melt

I used buttermilk bread but you could do sourdough, rye, wheat, really any type of sliced bread. Just adjust cooking time accordingly for the type and thickness of your bread selections. I also left the seeds in my jalapeno, so that it really had a kick to it. If you want to mellow it out some, you can remove the seeds before you dice it. You will still get good flavor without so much heat. But keep in mind that the sweetness of the relish in the sauce provides a balance to the heat.

Kicked-up Patty Melt

The building of this sandwich is a bit of a task but worth it. The real key is that you only want to have the sauce on one side – both is too much. Also you want to make sure the cheese you use (I went with swiss, but you could do white cheddar, colby jack, or maybe a smoked gouda!) is basically the same size as your bread. I also suggest that you build all of the sandwiches before you start putting them on the griddle – this way everyone will get a hot sandwich at the same time.

Kicked-up Patty Melt

The best sides for a hearty sandwich like this are usually fries, tots or onion rings. You could also do a slaw, potato or pasta salad. I would also suggest a bean dish of some sort like baked beans or maybe my Texas Slow Cooker Beans.

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Kicked up Patty Melt

A mostly traditional patty melt, with a bit of a kick!
Course Main Course
Cuisine American
Keyword jalapeno, mushrooms, onions, provolone, sandwich, Swiss Cheese
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6

Equipment

  • Griddle

Ingredients

  • 16 slices Buttermilk Bread
  • 16 slices Swiss Cheese
  • lb Ground Beef
  • 2 tbsp Avocado Oil
  • ½ White Onion diced
  • 4 Garlic Cloves minced
  • 1 cup Mushrooms chopped
  • 1 Jalapeno diced
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes

For the Sauce

  • 1 cup Mayo
  • ½ cup Ketchup
  • ¼ cup Sweet Relish

Instructions

  • Prepare all of the ingredients.
  • In a large sauce pan over medium-high heat, add oil, onions and garlic. Cook for 3 minutes then add ground beef, red pepper flakes, salt, mushrooms, and jalapenos. Cook until no longer pink.
  • Preheat griddle or grill pan to medium-high heat.
  • Combine sauce ingredients in a bowl.
  • Build the sandwich – start with slice of bread spread with sauce, add a slice of cheese, portion of meat mixture, slice of cheese, and slice of bread. (See photo in post)
  • Cook on griddle for 5 minutes on each side. Slice on the diagonal and serve up.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Cowboy Pasta

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Sometimes I just ask my hubs to pick one ingredient to inspire me for dinner ideas. This was one of those times. I had already settled on a pasta dish but I couldn’t decide which direction to go other than that I didn’t want red sauce. So I asked and he delivered Ground Beef. The gears started turning and Cowboy Pasta was the tasty tasty result. A homemade Mac & Cheese loaded up with beef, bacon, jalapenos, tomatoes and corn!

Cowboy Pasta

If you want to kick up the heat a little more you could do a couple of different things. You could use the larger can of diced jalapenos. You could add red pepper flakes to the ground beef when you add the cumin and chili powder. Or you could serve it with some pickled jalapenos on top. On the other hand, if you want to dial it down a little, you could swap out the jalapenos for green chilies.

Cowboy Pasta

This is a seriously hearty dish, so sides are really not needed. My boys all went back for seconds and there were no complaints about it not being enough food. As always, if you are stretching this for more people or trying to make leftovers a green salad or other green veggie like steamed broccoli would be a great accompaniment.

Cowboy Pasta

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Cowboy Pasta

A homemade Mac & Cheese loaded up with beef, bacon, jalapenos, tomatoes and corn!
Course Main Course
Cuisine American, Tex-Mex
Keyword cheese, corn, ground beef, ground beef recipes, jalapeno, mac & cheese, Pasta, pasta dishes, tomato
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • lb Ground Beef
  • ½ Red Onion diced
  • 3 Garlic Cloves minced
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tbsp Avocado Oil
  • 1 can Diced Tomatoes
  • 1 can Sweet Corn drained
  • lb Short Pasta shells, rotini, elbows
  • ½ lb Bacon cut into ½ inch pieces

For the Cheese Sauce

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 4 tbsp Flour
  • 2 cup Chicken Broth
  • 1 cup Heavy Cream
  • 1 4oz can Diced Jalapenos
  • 2 cups Sharp Cheddar Cheese shredded.

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy then remove to paper towel covered plate.
  • In a large sauce pan over medium-high heat, add oil, onions and garlic. Cook for 3 minutes then add ground beef, cumin and chili powder. Crumble and cook until no longer pink. Add tomatoes and corn, then reduce heat to low.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water to arrest cooking. Return to pot, away from heat.
  • In a saucepan over medium heat, add butter and garlic powder. Once melted, whisk in flour. Cook for 2 minutes then whisk in chicken broth. Cook for 2 minutes then whisk in heavy cream. Cook for 2 minutes then add jalapenos and cheese. Continue to stir until fully melted and combined.
  • Add bacon, meat mixture and cheese sauce to pasta in pot and stir to combine.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Alfredo Manicotti

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While this might be a little ambitious for a weeknight, because filling the manicotti shells is a bit time consuming – it is still doable. This twist on the classic Italian favorite comes out so good with the silky homemade alfredo and the cheese and sausage filling. Be careful though – because your family is definitely going to ask you to make this Alfredo Manicotti again!

Alfredo Manicotti

For the filling, I used half hot Italian Sausage and half sweet Italian sausage. I like using both so you get a better depth of flavor. Any combination of Italian sausage will work, just as long as it is the ground type not in casings. If you can only find the type in casings, remove the meat from the casings before cooking. I used ricotta cheese but you could also use cottage cheese if you prefer.

Alfredo Manicotti

This pasta dish is incredible hearty. While the family may have seconds, it’s not likely that side dishes are needed. But you might want some nice Italian bread to sop up the extra alfredo, because it’s that good!

Alfredo Manicotti

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Alfredo Manicotti

A twist on the traditional Italian favorite known as Manicotti.
Course Main Course
Cuisine American, Italian
Keyword alfredo, baked pasta, cheese, Italian Sausage, manicotti, Pasta
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • lb Manicotti Shells
  • 2 lb Italian Sausage
  • 4 Garlic Cloves
  • 16 oz Ricotta Cheese
  • 1 tsp Italian Seasoning
  • 2 cups Mozzarella Cheese shredded, divided
  • 1 tsp Parsley

For the Alfredo

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 4 tbsp Flour
  • 2 cups Chicken Broth
  • 1 cup Heavy Cream
  • 2 cup Parmesan Cheese shredded

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a saute pan over medium-high heat, add sausage. Cook and crumble until no longer pink.
  • In a saucepan over medium-high heat, add butter, and garlic powder. Once melted, whisk in flour. Cook for 2 minutes, then whisk in chicken broth. Cook for 2 minutes, then whisk in heavy cream. Add parmesan, whisk and cook until fully melted. Remove from heat.
  • In a bowl, combine ricotta cheese, Italian sausage, garlic, and 1 cup of mozzarella.
  • Pour thin layer of sauce into bottom of 13×9 baking dish. Use a teaspoon to push the filling into each pasta tube. Line up in baking dish. Pour remaining sauce over top of filled pasta tubes. Sprinkle with remaining mozzarella and parsley. Place in oven for 30 minutes.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Feta Salami Pizza

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I have said it before and I will keep saying it – I LOVE PIZZA! Next to burgers and right before tacos, it is one of the most versatile types of food. You can do some much with the base (hello cauliflower), the sauces, meats, cheeses, veggies. You can have sweet or savory pizza. I mean the possible combinations is only limited by your own creativity. My creativity brought me to this Feta Salami Pizza the other night and it was a win. The Pesto Tomato sauce was the real star – piled up with feta cheese crumbles, salami and mushrooms.

Feta Salami Pizza

For the sauce, I combined my super simple red pizza sauce with my non-traditional pesto (I use cashews instead of pine nuts) and made a delicious base for these yummy ingredients. I used my immersion blender to make the sauce smooth. You could also use a food processer or blender. Just be sure that you use grated parmesan and not shredded for this recipe. And also be sure to roughly chop the cashews before trying to blend them, or it takes a really long time to get the sauce to smooth out. This sauce would also be good over a big bowl of pasta with a nice grilled chicken breast on top.

Feta Salami Pizza

Salami is always in my house. We are mostly all grazers throughout the day. And the most common go to is a piece of cheese and a few slices of salami. We go through the big Costco double pack of salami a few times a month. And I went with the feta to get a little bit of tang to go with the sweetness of the tomatoes. If you don’t care for feta (I know not everyone does) – you could swap out for mozzarella and it would still be tasty.

Feta Salami Pizza

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Feta Salami Pizza

A delicious combo of feta, pesto and salami on a yummy pizza!
Course Main Course
Cuisine American, piz
Keyword feta, pesto, pizza, salami, tomato
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 2 Pizza Dough see recipe below
  • 8 oz Salami quartered
  • 1 cup Mushroom chopped
  • 2 cup Feta Cheese crumbled

For the Tomato Pesto Sauce

  • 1 15oz can Diced Tomatoes
  • 1 cup Basil rough chopped
  • 1 cup Cashew Nuts rough chopped
  • 3 Garlic Cloves minced
  • ½ cup Parmesan Cheese grated
  • 1 tbsp Avocado Oil

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • Prepare pizza dough to first cook stage. (if using premade pizza dough, bake for 5 minutes in oven before building pizza)
  • In a bowl, add sauce ingredients and blitz with an immersion blender until smooth. Alternatively, if you do not have an immersion blender, add all sauce ingredients to a blender and blitz till smooth.
  • Spread pizza dough with half of sauce, sprinkle with half of feta, half of salami, and half of mushrooms. Repeat with second pizza. Place in oven and cook for 20 minutes.
  • Let cool for 5 minutes before cutting each pizza into 8 pieces.
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Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 1 12 by 17 pizza crust.
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
  • cup Avocado Oil
  • cup Warm Water
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 2 tbsp Avocado Oil for bowl

Instructions

  • Prepare all of the ingredients
  • In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add olive oil and continue to mix by hand. Mix until a sticky dough forms.
  • Brush the insides of a second bowl with avocado 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, place dough on a baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust.
  • Place in 400 deg oven for 15 minutes.
  • Continue to pizza recipe directions.
  • If making for focaccia – brush with oil and add desired seasoning. Then bake for 15 minutes in 425 deg oven.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Fried Pork Sandwich

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A few weeks ago, I was inspired by a fellow food blogger to make pickled mustard seeds. I didn’t even realize this was a thing outside of stone ground mustard. It was so super easy to make, it’s almost funny. But then I had to sort out how to use them. I have lots of ideas. But the first one I wanted to get to was this – Fried Pork Sandwich. It’s a breaded and crispy fried pork chop with marinated onions, cabbage, carrots and a special sauce all on a nice crispy baguette.

Fried Pork Sandwich

The pork is very close to a chicken-fried steak style preparation. And I opt to use avocado oil for frying. I realize it’s a little more expensive but it tastes so much better. Actually it’s not that the oil tastes better, it’s that you get to taste the actual food you have fried. It also has a very high smoke point – which means that you can get it very hot before it burns the food or itself. It also lasts longer in the pan, so you don’t have to keep adding more for each batch.

Fried Pork Sandwich

My family loves sandwiches – we often opt for them for weekend lunches when we are out and about. We love delis and breweries – which often have so many sandwich options. This sandwich is right there with the gourmet sandwiches you find at your favorite gastro pub. And it is a full meal deal on a roll – you don’t need a side at all.

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Fried Pork Sandwich

A crispy, tender fried pork chop with marinated onions and pickled mustard seeds on a crusty roll.
Course Main Course
Cuisine American
Keyword marinated onions, mustard seeds, onions, pork, pork chops, sandwich
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 8 Pork Chops boneless, thin-sliced
  • 2 cup Flour
  • 1 tsp Paprika
  • 3 Eggs beaten
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 3 French Baguettes cut into thirds and halved
  • 1 cup Cabbage shredded
  • ½ cup Carrots shredded
  • 1 Red Onion thin Sliced
  • cup Red Wine Vinegar
  • ½ cup Pickled Mustard Seeds store bought or see recipe below
  • 1 cup Mayo
  • ½ cup Ketchup
  • ¼ cup Sweet Relish
  • Oil for frying

Instructions

  • Prepare all of the ingredients. Add enough oil to make ½ inch deep in frying pan and heat to medium-high.
  • Add red onions and red wine vinegar to mason jar and secure lid.
  • Combine mayo, ketchup and sweet relish. Cover and place in refrigerator until ready to make sandwiches.
  • Place a piece of pork between two pieces of cling wrap. Flatten with a mallet or rolling pin until about ¼ inch thick. Repeat with remaining chops. Make a dredging station: 1st plate – 1 cup of flour and paprika. 2nd plate – eggs, salt and garlic powder. 3rd plate – remaining flour. Dredge each piece of pork in the three plates. Place in hot oil for 4 minutes on each side. Remove to a paper towel covered plate.
  • Build the sandwich – Start with bottom roll, spread with mayo mixture. Place fried pork chop on top then pile with cabbage, carrots, and onion. Sprinkle with mustard seeds and then top roll, spread with mayo mixture.
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Pickled Mustard Seeds

A delicious, and versatile, homemade condiment to jazz up your burgers, sandwiches and pizzas.
Course Seasoning
Cuisine American
Keyword mustard seeds, pickled mustard seeds, shallots
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Resting Time 1 hour
Servings 1 pint

Equipment

  • 1- 1 pint Mason Jar with Lid

Ingredients

  • 1 cup White Vinegar
  • 1 cup Water
  • 1 cup Whole Mustard Seeds
  • ¼ cup Sugar
  • 1 tsp Salt
  • 1 Shallot thin sliced

Instructions

  • Add vinegar, water, salt and sugar to saucepan over medium heat. Cook until it bubbles.
  • Reduce heat to medium-low and add mustard seeds. Simmer for 30 minutes.
  • Reduce heat to low and add shallots. Simmer for 30 minutes more.
  • Remove from heat and allow to cool completely before transferring to mason jar. Secure with lid. Store in refrigerator for up to 1 month.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

7 Pizza Night Ideas w/ Recipes

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Pizza! Pizza! Pizza! If your family loves pizza as much as mine, then you have had to get creative with the types of pizza you are making. While I am all in for a classic pepperoni pizza most of the time but when it comes to dinner on a weeknight, I need something extra. I have collected my top seven pizza night ideas to share with you in this post so that you can be a little extra too!

Pizza Night Ideas

First, let’s talk about the dough. Right off, I want to say there is no shame in the refrigerated pizza dough game! If you opt to use a pre-made pizza dough, no worries at all. If you opt to use one of those pre-cooked pizza crusts, just make sure to skip the part where you pre-cook the dough before loading up the ingredients – nobody wants a burnt bottom. If you have time and patience, here is a really easy pizza dough recipe that you can use for all of these pizza ideas.

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Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 1 12 by 17 pizza crust.
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
  • cup Avocado Oil
  • cup Warm Water
  • 2 tbsp Sugar
  • 2 tsp Salt
  • 2 tbsp Avocado Oil for bowl

Instructions

  • Prepare all of the ingredients
  • In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add olive oil and continue to mix by hand. Mix until a sticky dough forms.
  • Brush the insides of a second bowl with avocado 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, place dough on a baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust.
  • Place in 400 deg oven for 15 minutes.
  • Continue to pizza recipe directions.
  • If making for focaccia – brush with oil and add desired seasoning. Then bake for 15 minutes in 425 deg oven.

Pesto Chicken Pizza

The fresh and simple pesto sauce is what really makes this one of my very favorite pizza creations. It mixes so well with the ricotta cheese and garlicky chicken. If you like for your pizza to have a little bit of a kick, sprinkle some red pepper flakes over you slice before you eat it up.

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Pesto Chicken Pizza

This makes two rectangular pizzas that can be cut into 8 slices each.
Course Main Course
Cuisine American, Italian
Keyword Chicken, pesto, pizza
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • lb Chicken Breast
  • 2 Garlic Cloves minced
  • ½ lb Bacon cut into ½-inch pieces
  • 32 oz Ricotta Cheese
  • 2 Pizza Dough
  • 2 tbsp Avocado Oil
  • 2 tsp Italian Seasoning
  • 1 cup Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese shredded

For the Pesto

  • 2 cups Fresh Basil
  • 3 Garlic Cloves minced
  • 1 tbsp Avocado Oil
  • 1 cup Cashews

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg
  • THESE INSTRUCTIONS ARE TO MAKE 1 PIZZA. You should have enough of everything to make 2 pizzas.
  • In a sauce pan over medium-high heat, add chicken and garlic. Add enough water to cover chicken. Let cook for 15 minutes.
  • On a parchment paper covered baking sheet, spread out pizza dough. Drizzle with half of the oil and sprinkle with half of the Italian seasoning. Place in oven and bake for 10 minutes.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
  • In a bowl, combine ingredients for pesto sauce and blitz with an immersion blender until creamy. You can also use a food processer to do this.
  • Build the pizza – spread half of ricotta cheese over pizza crust. Then spread half of pesto sauce over ricotta cheese, combining slightly. Sprinkle with half of chicken, half of mozzarella, half of bacon and then half of parmesan cheese. Place in oven and bake for 20 minutes.

Grilled Pizza

If you have never had pizza made on a grill or smoker, you have been missing out. This recipe will work with a grill, grill pan or a smoker. The sauce is so simple but really so so good, as it takes on the smoky flavors so well.

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Grilled Pizza

Delicious Grilled Personal Pizzas with a fresh made tomato sauce
Course Main Course
Cuisine American, Italian
Keyword Ham, mushrooms, Parmesan, pepperoni, personal pizza, pizza, red sauce, tomato
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Equipment

  • Pizza Stone

Ingredients

  • 2 Pizza Dough Recipe uncooked, rolled out and quartered
  • 1 cup Ham Steak diced
  • 1 cup Parmesan Cheese shredded
  • 1 cup Pepperoni diced
  • 1 cup Mushrooms chopped
  • 1 tsp Italian Seasoning
  • Flour for surface dusting

For the Sauce

  • 1 28oz can Whole Tomatoes
  • 1 tsp Basil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder

Instructions

  • Prepare all of the ingredients. Place pizza stone on grill and preheat to medium-high
  • In a bowl, add all sauce ingredients. Use your hands to break up the whole tomatoes and mix the sauce, leaving some chunks.
  • On a lightly floured cutting board (big enough for 4 pizzas), place the four pieces of dough. Gently fold over the edges of each piece to make a small crust.
  • Add roughly 2 tbsp of sauce to each pizza, spreading to edges. Sprinkle with about a tablespoon of parmesan. Top with ham, pepperoni, and mushrooms. Sprinkle with another tablespoon of cheese and some Italian seasoning.
  • Once grill is hot, transfer pizzas from cutting board to pizza stone (carefully!) and close lid. Cook for 15-20 minutes. Remove and let cool for 2-3 minutes before cutting into quarters
  • Repeat with second round of pizza. (NOTE – my stone can only handle 4 pizzas at a time. If you can get more in there, go for it!)
  • ***NOTE*** You can use different toppings for these pizzas – just like any homemade pizza.

Cubano Pizza

This might seem like a crazy idea for a pizza but its more like one of those “it’s so crazy it works” ways. The ricotta mixed with mustard and pickle juice has so much flavor. The slow cooked pork makes excellent tacos as well.

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Cubano Pizza

The classic Cubano sandwich flavors all piled on to a pizza crust
Course Main Course
Cuisine American
Keyword marinated onions, pickles, pizza, pork, slow cooked pork, slow cooker, Swiss Cheese
Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time 1 hour
Servings 6

Equipment

  • Slow Cooker

Ingredients

  • 2 Pizza Dough see recipe below
  • 4 cups Swiss Cheese shredded
  • 8 oz Ham diced
  • 1 cup Bread & Butter Pickle Chips chopped
  • 16 oz Ricotta Cheese
  • ¼ cup Yellow Mustard
  • ¼ cup Bread & Butter Pickle Juice
  • ½ cup Cilantro torn

For the Marinated Onion

  • ½ Red Onion thin sliced
  • 1 cup Red Wine Vinegar
  • 2 tsp Salt
  • 1 tbsp Sugar

For the Mojo Pork

  • 2 lb Pork Roast
  • 1 stick Butter cut into tbsp tabs
  • ½ cup Fresh Basil torn
  • 3 Oranges juiced
  • ½ cup Avocado Oil
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1 tbsp Dried Minced onion
  • 1 tsp Parsley

Instructions

  • Combine orange juice, oil, oregano, garlic powder, onion, parsley. In bottom of slow cooker, spread out butter pieces and torn basil. Set pork on top and pour juice mixture over top. Secure lid and cook on low for 6 hrs.
  • Place all ingredients for onions into a mason jar and secure lid. Shake vigorously to combine. Let marinate for at least 1 hour (up to 3 days).
  • Prepare remaining ingredients. Preheat oven to 425deg.
  • In a bowl combine ricotta cheese, mustard and pickle juice.
  • Remove pork from slow cooker and chop up, then return to slow cooker.
  • Prepare the pizza dough up to the first cook level.
  • Build 1 pizza: spread with half of ricotta mixture, 1 cup swiss cheese, half of pork, half of ham and second cup of swiss cheese. Repeat on second pizza. Place both in oven to cook for 15 minutes.
  • Sprinkle each pizza with red onions, chopped pickles and cilantro.

Chicken Bacon White Pie

Bacon and chicken are always so good together. Putting them on a pizza with three cheese really brings them even closer. The peppery arugula added on top has the exact amount of freshness this pizza pie needs.

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Chicken Bacon White Pie

Three cheese mixed with chicken and bacon over a focaccia style pizza crust.
Course Main Course
Cuisine American, Italian
Keyword bacon, Cheesy Chicken, Chicken Dishes, Chicken Recipes, pizza
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 2 Pizza Crusts store-bought or homemade (see recipe below)
  • 4 tbsp Avocado Oil
  • 4 Garlic Cloves minced
  • 2 tsp Basil
  • 1 lb Bacon cut in ½inch pieces
  • 32 oz Ricotta Cheese
  • 3 cups Mozzarella Cheese shredded
  • 1 cup Parmesan Cheese shredded
  • 2 cups Arugula

For the Chicken

  • 2 lb Chicken Thighs boneless, skinless
  • 2 Garlic Cloves minced
  • 1 tsp Basil
  • 1 tsp Oregano

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • In a pot over medium high heat, add chicken and garlic. Cover with water and let boil for 15 minutes. Remove chicken from pot and chop. Toss with basil and oregano to coat.
  • Roll out pizza crust on baking sheet. Brush with 2 tbsp oil. Spread half of garlic and half of basil over top. Repeat with second crust. Put in oven for 8 minutes.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
  • To Build a Pizza – spread half of the ricotta cheese over crust. Top with one cup of mozzarella, half of chicken and half of bacon. Sprinkle with half cup of mozzarella and half a cup of Parmesan cheese. Repeat with second pizza. Put into oven for 15 minutes.
  • Remove from oven and top each pizza with fresh arugula. And slice into 8 pieces.

Garlic Shrimp Pizza

Shrimp on pizza is not super common, though it should be. A quick shrimp scampi style preparation combined with the fresh basil, make this a bright and light pizza creation. Your family is gonna feel a little bit fancy when you serve this one up.

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Garlic Shrimp Pizza

Garlicky Shrimp on a bed of ricotta cheese on perfect pizza dough!
Course Main Course
Cuisine American, Italian
Keyword Garlic, mozzarella, pizza, pizza dough, ricotta, shrimp, shrimp recipes
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 2 Pizza Dough see recipe below
  • 2 tbsp Avocado Oil
  • 1 tsp Garlic Powder
  • 1 tsp Parsley
  • lb Large Shrimp peeled, tail-off, deveined
  • 3 Garlic Cloves Minced
  • 4 tbsp Butter
  • 1 tsp Red Pepper Flakes
  • 1 tsp Italian Seasonings
  • 1 cup Fresh Basil torn in pieces
  • 16 oz Ricotta Cheese
  • 2 cups Mozzarella Cheese shredded

Instructions

  • Prepare all the ingredients. Preheat oven to 400deg.
  • If you using pizza dough recipe from below – prep until step 6. If using store bought dough, prep as directed on package (should at least partially cook before adding pizza toppings.)
  • Brush pizza dough with oil and sprinkle with garlic powder and parsley. Set aside.
  • In a saute pan over medium-high heat, add butter and garlic. Once melted add shrimp, red pepper flakes, and Italian seasoning. Cook for 5 minutes (doesn't need to be cooked all the way).
  • Spread half of ricotta on each pizza crust. Add half of shrimp (with melted butter) on each pizza crust. Sprinkle each crust with one cup of cheese and ½ cup of basil. Place in oven and cook for 10 minutes.

Sausage & Pepper Pizza

Sometimes I just get these cravings for a classic combo but you don’t want it exactly there. That’s when I start thinking outside the box and see how I can turn the flavor combo into a pizza, pasta, burger or taco. That’s how I ended up with this Sausage & Pepper Pizza.

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Sausage & Pepper Pizza

A delicious classic combo of sausage, peppers and provolove on a simple red sauce
Course Main Course
Cuisine American, Italian
Keyword bell peppers, pizza, pizza dough, provolone, red sauce, Sausage
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 2 Pizza Dough Recipes see below
  • 2 tbsp Avocado Oil
  • 6 Roasted Garlic Sausage sliced on the bias
  • 2 Red Bell Peppers sliced
  • 1 Green Bell Pepper sliced
  • 1 White Onion sliced
  • 8 slices Provolone chopped
  • 1 cup Parmesan Cheese shredded

For the Sauce

  • 1 28 oz Crushed Tomatoes
  • 1 15 oz Tomato Puree
  • 1 tsp Italian Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Dried Onion
  • 1 tsp Red Pepper Flakes

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg.
  • Cover 2 large baking sheets with parchement paper. Spread a recipe of dough out on each and brush with oil. Place in oven for 10 minutes.
  • In a sauce pan over medium heat, add ingredients for the sauce. Stir to combine and cook for 5 minutes. Reduce to low and let simmer while dough cooks.
  • Remove pizza crusts from oven. For one pizza, spread half of sauce over top of crust. Sprinkle with ⅓ of provolone cheese, ½ of bell pepper, ½ of onion, and ½ of sausage. Repeat on second pizza. Sprinkle each with half of remaining provolone and parmesan cheese. Place in oven and cook for 15 minutes. Remove and let cook for 5 minutes before cutting.

Fiesta Chicken Taco Pizza

If you love queso – you are going to adore this pizza. It’s so easy to make, you will want to make it all the time. Sometimes I just make up a pan of it to dip chips in. The chicken and beans really make this a pretty hearty pizza slice that works for Taco Tuesday or Pizza Night.

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Fiesta Chicken Taco Pizza

A delicious Chicken taco on a pizza!
Course Main Course
Cuisine American, Mexican
Keyword chicken tacos, pizza, pizza dough, queso, taco, tacos
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 Pizza Dough Recipes see below
  • 1 Romaine Heart shredded
  • 2 15oz can Refried Beans
  • 3 Roma Tomatoes diced
  • 1 cup Sour Cream
  • 2 cups Cheddar Cheese shredded
  • ½ cup Cilantro chopped
  • ½ cup Taco Sauce

For the Chicken

  • lb Chicken Breast
  • 1 qt Chicken Broth
  • 1 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 1 tsp Cumin

For the Queso

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 cup Chicken Broth
  • ½ cup Heavy Cream
  • 1 4oz can Green Chilies
  • 1 cup Cheddar Cheese shredded

Instructions

  • Prepare all of the ingredient. Preheat oven to 425deg.
  • In a sauce pan over medium-high heat, add all ingredients for chicken and let boil for 15 minutes. Remove chicken from pan and chop into small pieces.
  • In another sauce pan over medium heat, add butter, garlic powder and onion powder. Once melted whisk in flour to make roux. Cook 2 minutes then whisk in chicken broth. Cook 2 minutes then add heavy cream and green chilies. Cook 2 minutes then add cheese by handfuls until fully incorporated. Reduce heat to low.
  • Lay one pizza dough out on a parchment paper covered pans (baked for 15 minutes). Spread one can of refried beans over top. Top with half of chicken then half of queso sauce. Sprinkle with 1 cup cheddar cheese and half of cilantro. Repeat with second pizza dough. Place in oven for 20 minutes.
  • Remove from oven and sprinkle with lettuce, and tomatoes. Serve each piece with a dollop of sour cream and drizzle of taco sauce.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Ginger Ramen

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If you need a very simple to make dinner – this is it! Ginger Ramen is so simple but so full of flavor. The combination of just a few ingredients meshes so well – your family is going to think it took you all day to make. This is the perfect soup to make after a long day as the weather gets colder. It will warm you up and make you feel all cozy inside. It is also really budget friendly, as the small number of relatively inexpensive ingredients don’t add up to a high cost.

Ginger Ramen

I usually like to use Rice Ramen by Lotus Foods, but our stores have been out of it lately. So I just used the old standby – Top Ramen. I just set the powder packets aside and use the bricks – which makes it even more budget friendly. You can use whatever type of ramen you usually do. You can also make this with glass noodles or thin spaghetti noodles – which ever you have on hand. Just be sure to adjust the cook time accordingly.

Ginger Ramen

Some people prefer to have more components to their ramen bowls. The simplicty of this ramen recipes is what makes it so perfect for weeknight meals. However, you could certainly add in a few extra ingredients. If you want to add some heat – a jalapeno cut in coins would work. If you want more veggies, I would suggest sliced mushrooms or bean sprouts. Want it to be more hearty? You could add in more chicken or some tofu.

Ginger Ramen

Now Let’s Get Cookin’!

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Ginger Ramen

A quick and easy brothy soup with tons of scallions, garlic and chicken!
Course Main Course, Soup
Cuisine American, Asian
Keyword carrots, Chicken, chicken soup, Garlic, ginger, ramen, scallions, soup, soup recipes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • lb Chicken Breast
  • 2 qt Chicken Broth
  • 1 tbsp Lemongrass minced
  • ½ cup Fresh Ginger minced
  • 3 Garlic Cloves minced
  • 2 bunches Scallions chopped
  • ¼ cup Honey
  • ¼ cup Soy Sauce
  • ¼ cup Rice Vinegar
  • 1 cup Carrots shredded
  • 8 bricks Ramen

Instructions

  • Prepare all of the ingredients.
  • In a large stock pot over medium-high heat, add broth, ginger, garlic, lemongrass and chicken. Cook for 25 minutes.
  • In a bowl, combine scallions, honey, soy sauce and vinegar.
  • Remove chicken from pot and chop. Reduce heat to medium. Return chicken to pot. Add scallions mixture and cook for 10 minutes.
  • Add carrots and ramen bricks. Cook for 10 minutes more. Use thongs to break up the ramen while it cooks.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

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