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Weekly Wrap-up & Senior Salon Pit Stop #285

Welcome to Senior Salon Pit Stop #285

Welcome to this week’s Weekly Wrap-up and Blog Link-up.

Each week I will be sharing a great Linky for you to connect with and catch up on what’s new around the blogging world! I will also be sharing a few things that I’ve been up to in the last week, along with some of my favorite posts shared from last week’s link-up!

What’s been going on at Homemade on a Weeknight?

And just like that October has come and gone. The cold is setting in here in the Pacific Northwest – the snow is starting to stick on the passes. And just like almost every Halloween since I moved to Oregon almost 20 years ago – it’s predicted to rain in the evening of what will likely be the last trick-or-treating in our household for many years to come. Our youngest is begrudgingly – or so she wants us to think – going with a group of friends, the rest have all outgrown it. So what’s going on at your home – do you hand out candy? What kind?

What have you been up to this past week?

In case you missed it, here are the recipes that I shared to the blog this week:

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.

You may also be featured on EsmeSalon as part of the Top 10 featured posts.

These posts caught my eye last week! These posts have all been pinned to our Shared Pinterest Board – Senior Salon Pit Stop Weekly Features — I, clearly, had a sweet tooth when I was perusing the links!

Perfect Egg Mayonnaise and Watercress – from Claire Justine

Instant Pot Beef and Vegetable Soup – from Flour on My Face

Loaded Mashed Potato Casserole – from Juggling Midlife

Pumpkin Coffee Cake – from Walking on Sunshine Recipes

Come and meet your Senior Salon Pit Stop Crew.

Places to connect with Julie:

Blog: https://kalungigroup.com/
Pinterest: https://www.pinterest.co.uk/kalungigroup/

Places to connect with Esme:

Blog: https://esmesalon.com/
Pinterest: EsmeSalon: https://www.pinterest.ca/EsmeSalon/boards/

Places to connect with Melynda:

Blog: https://scratchmadefoodforhungrypeople.blogspot.com/

Pinterest: https://www.pinterest.com/melyndaebrown/

Places to connect with Estelle:

Blog: https://homemadeoneweeknight.com/
Pinterest: https://www.pinterest.com/HomemadeonaWeeknight

Places to connect with Maria:

Blog: https://www.kraftyplanner.com/
Pinterest: https://www.pinterest.com/kraftyplanner/

SSPS Is Hiring – are you interested in joining the Senior Salon Pit Stop Host Team? Please send an email to Esme – esmesalonblog@gmail.com

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 limit 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!

If you leave me a comment with the numbers of your links, I will be sure to pin your posts!

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

Spicy Chicken Sandwiches

Jump to Recipe

Sometimes you just a need a big ol’ chicken sandwich for dinner (or lunch). I like to layer a crispy fried chicken breast with some fresh veggies on toasted bun. This particular chicken sandwich has got a real kick from both the spicy chicken breast and the homemade spicy mayo. This recipe for some Spicy Chicken Sandwiches is sure going to add a little fun to your weekly menu plan.

For this recipe, I have employed a par-fried and finished in the oven cook for the chicken. I like to do this so that you can have a nice and juicy – not to mention cooked through – piece of chicken on your sandwich. I find that if you try to fry it long enough to cook it through all the way, the outer edges get very dry. The baking rack and baking sheet combo is a must, as you don’t want to place the fried chicken pieces directly on the flat baking sheet. You will lose the crispiness on the bottom side, and no one wants that.

I love bread and butter pickles – I almost always pick them over other types of pickles. So that’s why I use them for this sandwich – both the chips and the juice. This sandwich needs the vinegar and sweet from the pickles to balance the heat from the mayo and the chicken. If you don’t care for bread and butter pickles, you can swap out both the juice and the chips for dill pickles. It will have a slightly different flavor – specifically lose the sweet component – but it will still be tasty.

This is a hefty sandwich, since it uses an entire chicken breast (not a thin-sliced one). My daughter and I actually split one, because it’s such a sizable sandwich. When I make these, I usually just have some potato chips on the side – we really like the Salt & Pepper Crinkle Cut Kettle chips. You could also do a potato salad or even a baked bean would be a nice side option too.

Now Let’s Get Cookin’!

Spicy Chicken Sandwiches

A spicy crispy chicken breast topped with veggies and a homemade spicy mayo!

Course Dinner, Main Course, Sandwich

Cuisine American

Keyword Chicken, chicken sandwich, cole slaw, crispy chicken, crispy slaw, homemade spicy mayo, spicy chicken, spicy mayo

Prep Time 15

Cook Time 40

Servings

Ingredients

6 Hoagie Rolls
2 Large Tomatoes sliced
1 pkg Tri-color Cole slaw mix discard dressing, if included
½ cup Bread & Butter Pickle Juice
1 cup Bread & Butter Pickle Chips
1 cup Spicy Mayo see recipe below

For the Chicken

6 Chicken Breasts
3 cups Flour
¼ cup Cornstarch
2 tbsp Chili Powder
1 tbsp Paprika
1 tbsp Garlic Powder
1 tbsp Onion Powder
3 Large Eggs beaten
2 tsp Salt
2 tsp Pepper
Oil for frying

Instructions

Set up a dredging station – Tray 1: one cup of flour, half a teaspoon of chili powder, one teaspoon salt and one teaspoon pepper. Tray 2: eggs, one teaspoon salt and one teaspoon pepper. Tray 3: remaining flour, chili powder, garlic powder, paprika, and onion powder. Coat each piece of chicken (tray 1, then 2, then 3).
Preheat oven to 400degF.
In a large frying pan over medium high heat, add enough oil to be half an inch deep. Fry each chicken breast for 3 minutes on each side. Place on baking rack over a parchment paper covered baking sheet. Once all pieces are fried and on the rack, place in oven to bake for 20 minutes.
On a separate baking sheet, split each hoagie roll and layout face up. Place in oven for last 5 minutes of chicken baking. (You can spray with oil or melted butter if you want extra crispiness).
In a small bowl, combine coleslaw mix with pickle juice.
Spread each side of the roll with spicy mayo, top with chicken, tomato, coleslaw mix, and pickles.

Homemade Spicy Mayo

A perfectly spicy mayo for your burgers, wraps, sandwiches and even as a dip!

Course Dip, Sauce

Cuisine American

Keyword mayo, sandwich spread, spicy mayo

Prep Time 5

Servings cup

Ingredients

¾ cup Mayonnaise
¼ cup Sweet Chili Garlic Sauce
1 tsp Paprika
1 tsp Salt
½ tsp Cayenne Pepper

Instructions

Combine ingredients in a sealable container. Use right away or store (sealed) in the refrigerator for up to 2 weeks.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Yeasty Rolls

Jump to Recipe

Anyone that says they don’t love the smell of fresh baked yeasty bread is crazy in my book. The smell of the dough rising and baking makes my mouth water just typing about it. These Yeasty Rolls are so easy to make and compliment any meal – whether its an average weeknight or Sunday Supper or even the holiday dinner table. But use this recipe with caution because once you make them for your family – you will be asked to make them for every possible event.

Rolls can be just what a meal needs to feel complete! They are great on their own, with a little butter. When you have gravy that needs sopping up, these rolls will be there for you. The most recent time I made these it was along side some delicious baby back ribs, baked beans and mac and cheese. My hubs and oldest son both used the rolls to make little sandwiches loaded up with everything and they were so very tasty.

I make these rolls in a glass 13×9 baking dish. I like that they rise right up next to each other and bake evenly. Since it is a yeasty dough, you cannot really bake them on a flat baking sheet because they will just continue to expand until they are totally flat. You could also make them slightly smaller and make two 8×8 baking dish trays of nine rolls each. You will want to reduce the cooktime by a few minutes if you opt to do this.

You will see in this recipe, I just used a bowl and a hand mixer. This is just my preference. If you have a standmixer with a dough hook – it will work just the same for you. I do love my standmixer and use it for all sorts of things. This dough doesn’t need to be overworked, and I find that the standmixer always gets away from me.

Now Let’s Get Cookin’!

Yeasty Rolls

Scrumptious homemade yeast rolls soft and fluffy on the inside with a crispy buttery crust

Course Bread

Cuisine American, Southern

Keyword bread, dough, flour, fresh bread, yeast, yeast rolls, yeasty rolls

Prep Time 5

Cook Time 20

Rising Time 1

Servings rolls

Equipment

1 13×9 Baking Dish

Ingredients

1½ cups Warm Water
1 tbsp Yeast
2 tbsp Sugar
1 tsp Salt
½ cup Butter divided, softened
4½ cup Flour

Instructions

In a large mixing bowl, add water, sugar and yeast. Let sit for 10 minutes (until it becomes foamy) while the yeast blooms.
Add two tablespoons of softened butter and half of the flour to the yeast mixture. Use a large wooden spoon to combine. Then add remaining flour, half a cup at a time, until a ball begins to form (will still be slightly sticky still). Cover will plastic and place in a warm spot (in a proofing drawer if you have one) for 30 minutes.
Melt three tablespoons of butter and brush onto bottom and sides of a 13×9 baking dish.
Remove dough to a slightly floured surface. Divide into 12 even portions. Knead and roll each portion into a ball and place in the baking dish (they will be touching slightly). Cover with clean kitchen towel and let rise for another 30 minutes.
Preheat oven to 400degF. Melt remaining butter.
Brush tops of rolls with butter and place in the oven to bake for 20 minutes. Serve warm.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Slow Cooker BBQ Chicken

Jump to Recipe

This is one of the simplest but seriously flavorful chicken recipes I have come up with to-date. I mean when you think of set it and forget it – this is it! This Slow Cooker BBQ Chicken takes minutes to put together, then you put on the lid and let it ride until you are ready to serve it up. This is a perfect weeknight meal – and maybe more specifically a Monday night meal – as it takes all the stress out of cooking while still bringing something special to the table.

Some recipes are really just about letting the cooking process do most of the work. With some simple staple spices and the classic technique of cooking “low and slow” – this chicken comes out tender, juicy and bursting with flavor. You want to have a larger slow cooker – at least 6 quarts – so that the chicken isn’t too stacked up. You want it to cook evenly, so one layer with a couple on top is much better to work with. I have opted for Chicken drumsticks for this recipe. You can go for bone-in thighs, but you will want to increase the cook time to 8hours. I would discourage using a combination of the drums and thighs, as the drums may be over done before the thighs are cooked through.

I have included my recipe for Bourbon BBQ Sauce below the recipe. You can use that or your could use your favorite bottle sauce – I like to use Sweet Baby Rays in a pinch. Another necessity for success on this chicken is to use a baking rack with baking sheet to make sure that the sauce glazes all the way around and not just on the top. Parchment paper will also save you on the clean up!

This is a classic bbq chicken – so you can really serve it up with any sides you like. If you are looking for the comfort of a Sunday Dinner – I suggest a simple mashed potato and buttery garlic green beans (I like French Cut). These would also be great for a potluck type meal – where others are bringing the sides or even mains.

Now Let’s Get Cookin’!

Slow Cooker BBQ Chicken

Juicy, tender chicken drumsticks slow cooked to perfection then glazed with bbq sauce.

Course Dinner, Main Course

Cuisine American

Keyword bbq chicken, bbq sauce, Chicken, chicken drumsticks, crockpot, drumsticks, slow cooked chicken, slow cooker

Prep Time 5

Cook Time 6 10

Servings

Equipment

1 6 qt or bigger Slow Cooker

Ingredients

12 Chicken Drumsticks
2 tbsp Oil
2 tsp Garlic Powder
2 tsp Paprika
2 tsp Onion Powder
1 tsp Salt
1 tsp Pepper
1 cup BBQ Sauce see recipe below

Instructions

Combine oil and seasonings in a one gallon zippered bag. Add chicken and toss around until each piece is thoroughly coated
Add chicken to slow cooker and secure lid. Cook for 6 hours on Low.
Preheat oven to 400degF.
Remove each piece of chicken to a baking rack on a parchment paper covered baking sheet. Brush all sides of chicken with bbq sauce. Place in oven for 10 minutes.

Bourbon BBQ Sauce

A super flavorful, super simple homemade bbq sauce.

Course Sauce

Cuisine American

Keyword bbq, bbq sauce, bourbon

Prep Time 5

Cook Time 20

Servings pints

Equipment

2 pint mason jars with lids & rings

Ingredients

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

Instructions

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

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Weekly Wrap-up & Senior Salon Pit Stop #284

Welcome to Senior Salon Pit Stop #284

Welcome to this week’s Weekly Wrap-up and Blog Link-up.

What’s been going on at Homemade on a Weeknight?

Hello all! I hope you are surviving the weather changes. Our family has been dealing with a lingering cold. This always makes me think of the things that the mom and dads still have to do even when they don’t feel good either. It’s obviously the worst with both parents are ill, or if there is only one parent and they are under the weather. One show that must go on is the meals. While everyone may have smaller appetites, they still gotta eat. When it’s just the parents that are ill – the kids definitely still gotta eat. When it’s the last scenario for me – homemade pizza is what’s for dinner. I have a super easy pizza dough recipe that I can make in just a few minutes and leave to an hour or so to rise. Then just add some seasoning to a can of tomato sauce, top it with some cheese and pepperoni and we are all set. I make two pizzas using my favorite pizza pans and the kids are happy as can be. Do you have a super simple go to recipe for when you just don’t feel like cooking?

Thin Crust Pizza Dough

A simple pizza dough to use for all sorts of pizzas. Makes 2 12inch by 17inch rectangle pizza crusts or 2 14inch round pizza crusts

Course Main Course

Cuisine American, Italian

Keyword pizza, pizza dough, thin crust, thin crust pizza dough

Prep Time 5

Cook Time 15

Rising Time 1

Ingredients

2 tbsp Yeast instant
⅓ cup Oil
1½ cup Warm Water
2 tbsp Sugar
2 tsp Salt
4½ cups Flour

Instructions

Prepare all of the ingredients
In a large bowl, combine warm water, yeast, sugar, salt, and oil. Let sit to activate for about 10 minutes. Yeast should become foamy.
Add flour to activated yeast mixture. Stir together until a sticky dough forms. Cover with plastic wrap and allow to proof for about an hour (until dough has doubled in size)
Preheat oven to 425degF.
Once risen, split into two equal halves. Add one half of dough to floured surface and use a rolling pin to press out into ¼-in thick in the shape of the baking sheet. Move to parchment paper covered baking sheet. Spray with cooking oil.
Bake for 8 minutes.
Continue to pizza recipe directions.

What have you been up to this past week?

In case you missed it, here are the recipes that I shared to the blog this week:

You may also be featured on EsmeSalon as part of the Top 10 featured posts.

Mushroom Pizza Recipe – from Garden Grown Recipes

Sweet Potato Chili – from Feet Under My Table

Butternut Squash & Chickpea Curry – from The Copper Table

Pumpkin Spice Cranberry Muffins – from Anderson + Grant

Come and meet your Senior Salon Pit Stop Crew.

Places to connect with Julie:

Blog: https://kalungigroup.com/
Pinterest: https://www.pinterest.co.uk/kalungigroup/

Places to connect with Esme:

Blog: https://esmesalon.com/
Pinterest: EsmeSalon: https://www.pinterest.ca/EsmeSalon/boards/

Places to connect with Melynda:

Blog: https://scratchmadefoodforhungrypeople.blogspot.com/

Pinterest: https://www.pinterest.com/melyndaebrown/

Places to connect with Estelle:

Blog: https://homemadeoneweeknight.com/
Pinterest: https://www.pinterest.com/HomemadeonaWeeknight

Places to connect with Maria:

Blog: https://www.kraftyplanner.com/
Pinterest: https://www.pinterest.com/kraftyplanner/

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 limit 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 leave me a comment with the numbers of your links, I will be sure to pin your posts!

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

Chili Cheese Dog Mac

Jump to Recipe

If you have been around this blog long – then you know I like to play with classic comfort foods to make new dishes. That’s exactly what this recipe for Chili Cheese Dog Mac is – a combination of two classic comfort foods into on delicious casserole dish. A homemade creamy mac and cheese layered up with a simple chili and lots of cheese! Your family is going to love this hearty casserole.

This is one of those recipes that can be made all homemade or have things swapped out to make it more of a “semi-homemade” version. I have included my recipe for homemade mac and cheese. It is a fairly quick to make, easy to complete on a weeknight version of mac and cheese. I actually make it probably once a week in my home. I have also included my version of Simple Chili – it doesn’t take much longer than the mac and cheese will take to make, but I would suggest you start it the chili first if you are making it. If you need a shortcut – you can definitely use your favorite canned chili. I will urge you to use one with beans, as it adds a nice texture to this casserole.

For the “dog” part of this Chili Cheese Dog Mac recipe, I like to use smoked sausages (think “costco dogs”) instead of the much smaller wieners. It’s really just a preference for my family. They prefer a more “meaty” hot dog for our meals. You can use what ever your family prefers. You can also use hot link, if you prefer.

I have mentioned it a few times now, but this is a rather hearty casserole. We did not have any need for side dishes at all. That said – there were no leftovers. So depending on your plans for the longevity of this meal, you may want to include a salad or maybe some garlic green beans on the side, steamed broccoli would be good too.

Now Let’s Get Cookin’!

Chili Cheese Dog Mac

Combine two classic comfort foods into one delicious casserole with this dish.

Course Casserole, Dinner, Main Course

Cuisine American

Keyword chili cheese dogs, chili dogs, mac and cheese

Prep Time 10

Cook Time 45

Servings

Equipment

1 13×9 Baking Dish

Ingredients

8 All-Beef Smoked Sausages halve and cut into 1 inch chunks
1 30oz Chili with Beans or use recipe below
2 cups Cheddar Cheese shredded
3 Green Onions chopped

For the Mac & Cheese

1 lb Cavatappi
4 tbsp Butter
1 tsp Garlic Powder
4 tbsp Flour
2 cups Milk
1 tsp Ground Mustard
1 tsp Paprika
1 tsp Salt
1 tsp Pepper
1 cup Heavy Cream
3 cups Cheddar Cheese shredded

Instructions

Start water boiling for pasta. Preheat oven to 350degF
Once water is boiling add pasta and cook as directed on on package. Drain in colander and return to pot, away from heat.
In a sauce pan over medium-high heat, add butter and garlic powder. Once melted whisk in flour and let cook for 2 minutes. Whisk in milk, garlic powder, paprika, salt and pepper. Let cook another 2 minutes then add in heavy cream. Let cook another 2 minutes and stir in cheese. Once fully melted, pour over cooked pasta and toss to evenly coat.
Transfer mac and cheese to 13×9 baking dish. Spoon chili over top of mac and cheese. Sprinkle with sausage chunks over chili. Sprinkle with remaining cheese. Place in oven for 15 minutes. Sprinkle with green onions.

Simple Chili

A quick chili made from simple ingredients

Course Soup, stew

Cuisine American

Keyword chili, chili beans, ground beef, ground beef recipes, kidney beans

Prep Time 10

Cook Time 40

Ingredients

1 lb Ground Beef
1 tbsp Dried Minced Garlic
3 Garlic Cloves minced
½ cup Honey
½ cup Ketchup
2 tbsp Chili Powder
1 9oz can Tomato Paste
1 tbsp Worcestershire Sauce
2 15oz can Kidney Beans drained
2 cups Beef Broth

Instructions

In a large saute pan over medium high heat, add ground beef, onion and garlic. Cook and crumble until no longer pink.
In a bowl combine honey, ketchup, chili powder, worcestershire sauce, tomato paste and water.
Add mixture to ground beef along with bean. Bring just to a bubble then reduce heat to medium low and cover. Stir occasionally and let simmer 30 minutes.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Chicken & Chorizo Tacos

Jump to Recipe

When you think tacos, you may not always think of meatballs, but I’m here to tell you that you should. It is a great way to use ground meat in a taco without it just being loose meat. These Chicken & Chorizo Tacos are loaded down with the spicy bite of chorizo and the delicious flavors of chicken layered up with radishes, salsa verde, cojita and sour cream.

Whenever making meatballs, I always recommend using a measured scooper. This allows you to portion the meat mix out into equal sizes- which results in them all cooking evening. Another tip to help with even cooking is to use a baking rack in the baking sheet. When you elevate the meatballs just slightly from the baking sheet, it allows for the warm air to flow all around.

As you have probably noticed, I have a preference for flour tortillas for most of my taco creations. I love the way you can wrap everything up inside and take and easy bite without breaking – which is pretty common with corn tortillas. That said, if you are inclined to corn tortillas, my only note is to use two corn tortillas as they seem to hold up better in pairs.

The meatballs make these tacos a hefty meal for sure. But you would probably want some sort of side. You could go classic refried beans and Mexican rice. Or you could go mashed black beans and cilantro lime rice. You may also want to use these meatballs into other meals – they would be so good in a tortilla soup or a taco pasta recipe.

Now Let’s Get Cookin’!

Chicken & Chorizo Tacos

Tasty chicken and chorizo meatballs with salsa verde, radishes and cojita

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword chicken meatball, chicken tacos, chorizo, cojita cheese, easy tacos, ground chicken, meatballs, radishes, soft tacos, tacos

Prep Time 15

Cook Time 30

Servings

Ingredients

15 Street Taco Sized Flour Tortillas
1 cup Salsa Verde
4 Radishes thin sliced
1 cup Cojita Cheese crumbled
1 cup Sour Cream
½ cup Cilantro leaves removed from stems

For the Meatballs

1 lb Ground Chicken
1 lb Ground Chorizo Sausage
1 tbsp Dried Minced Onion
1 cup Panko
1 tsp Salt

Instructions

Preheat oven to 375degF.
Combine meatball ingredients. Form into 1½ inch balls. Place on a baking rack on a parchment paper covered baking sheet. Bake in oven for 30 minutes.
Remove from oven and let rest for 5 minutes before cutting each meatball in half.
Smear half of tortilla with sour cream. Add 3-4 meatball halves and drizzle with salsa verde. Add radish slices and cilantro leaves. Sprinkle with cojita cheese. Repeat with remaining tortillas.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Weekly Wrap-up & Senior Salon Pit Stop #283

Welcome to Senior Salon Pit Stop #283

Welcome to this week’s Weekly Wrap-up and Blog Link-up.

What’s been going on at Homemade on a Weeknight?

As we fly through October and the holiday season is quickly approaching – so many plans to be made. On top of the usual one – Halloween, Thanksgiving, Christmas and New Years – my family also has 2 birthdays mixed in there, one of which falls on Thanksgiving every few years. So it can make for a bit of extra work. In the last couple of years – as the kids get older – we have started having everyone make something for the meal. This has two goals – to spread out the work (because mama’s getting on in years, lol) and to help teach them important food prep skills. Like ones beyond just following a recipe. Such as time management – how do you get all of the dishes to the table at the same time? And logical use of ingredients – what are all the dishes being made and how can we use the ingredients entirely (limiting waste). Are there any cooking skills you wish you had learned younger in life?

What have you been up to this past week?

In case you missed it, here are the recipes that I shared to the blog this week:

You may also be featured on EsmeSalon as part of the Top 10 featured posts.

Gluten Free Mummy Bread – from My Gluten Free Cucina

Rigatoni all’Amatriciana – from The Savory Cipolla

Quick Cranberry Turkey Pinwheels – from Organized Island

Pumpkin Surprise Marble Cake – from Cindy’s Online Recipe Box

Come and meet your Senior Salon Pit Stop Crew.

Places to connect with Julie:

Blog: https://kalungigroup.com/
Pinterest: https://www.pinterest.co.uk/kalungigroup/

Places to connect with Esme:

Blog: https://esmesalon.com/
Pinterest: EsmeSalon: https://www.pinterest.ca/EsmeSalon/boards/

Places to connect with Melynda:

Blog: https://scratchmadefoodforhungrypeople.blogspot.com/

Pinterest: https://www.pinterest.com/melyndaebrown/

Places to connect with Estelle:

Blog: https://homemadeoneweeknight.com/
Pinterest: https://www.pinterest.com/HomemadeonaWeeknight

Places to connect with Maria:

Blog: https://www.kraftyplanner.com/
Pinterest: https://www.pinterest.com/kraftyplanner/

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 limit 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 leave me a comment with the numbers of your links, I will be sure to pin your posts!

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

Creamy Garlic Potato Soup

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Soup soup and more soup – I love me some creamy soup. I have recently found my new favorite way to make the creamiest soups and it is working so well for all sorts of soups. The two big tricks are to use an Immersion Blender on some but not all of the soup (so you get it creamy, but still have the texture of the veggies) and then a multi-step roux process that helps to thicken the soup. This Creamy Garlic Potato Soup recipe is going to be on repeat for your weekly menu plan.

If you do not have an Immersion Blender – you really do need to get one for your kitchen. I use mine all the time and love it. You can get a smaller one or go for a full industrial kitchen one. That said, if you just have a blender, you can still make the most of the recipe. You always want to use caution when putting hot foods and liquids in a blender. The build up of pressure from the steam can cause it to blow it’s top (this is a big reason I like the immersion blender). Depending on the size of your blender, you may have to do this in batches.

While I do use a lot of jarred minced garlic for many recipes – this particular recipe really needs that fresh garlic. I was fortunate to find some incredibly fresh organic garlic at the Nampa Farmers Market and it was calling for a hearty recipes. The fragrant garlicky flavors work their way into the potatoes for a depth of flavor like no other.

The ham makes for a really great proteins in this soup that helps lend it to a full meal soup. If you want to stay vegetarian with it, you can just use vegetable broth and omit the ham. Also if you wanted a little different flavor you could do some crumbled bacon, just be sure that you account for the extra salt you often get from bacon. I also like to mix most of the ham into the soup while saving a bit to serve on top of the soup. I served these with some dark rye rolls, just warmed up in the oven then a smear of butter.

Now Let’s Get Cookin’!

Creamy Garlic Potato Soup

A silky cream soup loaded with garlic, potato and ham for a fantastic flavor

Course Main Course, Soup

Cuisine American

Keyword caramelized onions, carrots, celery, creamy soup, Garlic, Ham, heavy cream, potato soup, roux

Prep Time 15

Cook Time 45

Servings

Ingredients

½ cup Butter
1 head Fresh Garlic minced
½ Medium White Onion diced
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
1 tsp Thyme
2 cups Carrots diced
1 cup Celery diced
4 tbsp Flour
2 quarts Broth chicken or vegetable
3 lb Russet Potatoes peeled and diced
1 cup Heavy Cream
12 oz Diced Ham divided

Instructions

Add butter to a large stock pot over medium-high heat. Once melted add garlic, onion, carrots and celery. Let saute for 3 minutes and add salt, pepper, thyme and paprika. Whisk in one tablespoon flour and let cook for 1 minute. then whisk in two cups of broth and let cook for 1 minute. Repeat process of adding flour and broth until all of the flour has been added.
Gently add in diced potatoes and then remaining chicken broth. Reduce heat to medium and cover pot. Let cook for 30 minutes, stirring occasionally.
Remove about a third of the soup to a bowl. Blitz until smooth with an immersion blender. Add heavy cream and blitz until fully incorporated. Return to pot and stir to combine. Stir in half of diced ham. Cover with lid and let cook another 5 minutes.
Serve soup with a portion of ham on top.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Chicken & Waffle Sliders

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Chicken & Waffles has become a pub Grub staple right out of the southern comfort food recipe book. The delightful combo of sweet and savory makes for a delicious meal. So why not turn this new classic into a tasty Slider and bada boom bada Bing… you have Chicken & Waffle Sliders that the whole family will enjoy.

I have included a “from scratch” waffle recipe in this one. Its a fairly simple one to follow, without any fancy ingredients. You can also totally use your own favorite from the box waffle mix (we often use the Kodiak Protein Waffle mix). Or you can use pre-made frozen waffles. For them to be good “buns” for sliders, you just want them to be about 4inches in diameter. And you want to make sure you get them to the crispy on the outside stage, so that they will stand up as a bun.

Much like the waffles, you can take a shortcut on the chicken as well. I have given you the recipe to make you own buttermilk chicken tenders – which you will want to hold on to use in lots of different recipes. But if you are strapped for time (or energy) then feel free to use a frozen chicken tender – absolutely NO JUDGEMENT! Just prepare them as listed on the package.

I like to make this Cayenne Maple Syrup because my family like a kick of heat. If your family doesn’t like that touch, you can omit the cayenne pepper. But I do suggest you still heat up the maple syrup. It makes the syrup really soak into the whole slider, so you can experience then whole Savory & Sweet concept of a Chicken & Waffle Slider in every bite.

Now Let’s Get Cookin’!

Chicken & Waffle Sliders

A twist on the classic pub grub – chicken & waffles sliders are a great weeknight dinner.

Course Dinner, Main Course

Cuisine American, Southern

Keyword bacon, cayenne syrup, Chicken, crispy chicken, sliders, waffles

Prep Time 15

Cook Time 45

Servings

Ingredients

1 lb Bacon halved
2 cup Maple Syrup
½ tsp Cayenne Pepper

For the Chicken

2 lbs Chicken Tenderloins
2 cups Buttermilk
4 cups Flour divided
2 tbsp Baking Powder
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Paprika
Oil for frying

For the Waffles

2 cups Flour
1 tbsp Baking Powder
1 tbsp Sugar
1 tsp Salt
2 Eggs beaten
1½ cup Milk
1 tsp Vanilla
½ cup Butter melted

Instructions

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.
Add enough oil to a saute pan 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. Let cool for about 5 minutes before cutting each in half.
In a sauce pan over medium-low heat, add maple syrup and cayenne pepper. Whisk occasionally while letting it simmer until ready to build sliders.
In a mixing bowl, combine flour, sugar, baking powder, and salt. In a smaller bowl, whisk together eggs, milk, vanilla and melted butter. Then slowly pour egg mixture into flour mixture while whisking.
Preheat waffle iron(s). Once hot, begin to make waffles (should make around 15 waffles). Let each cool a minute or two before cutting in half.
Build a slider by taking a half waffle, add 1-2 pieces of bacon with 1-2 halves of a chicken tender. Drizzle with Cayenne syrup and top with another half waffle. Secure with long toothpick.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

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