One Pot Wonders – easy Chicken dinners!

Some nights you just need something so super easy to make that doesn’t cause a lot of mess and still tastes amazing! One Pot Wonders is a huge part of the theory behind my cookbook – Homemade on a Weeknight. It’s all about making real food quickly so you can enjoy your evening with your family and know you feed them a good meal! I have put together this collection of the Chicken One Pot Wonders directly from my cookbook!

One Pot Wonders

All four of these recipes have Chicken in them – two with Chicken Sausage and two with Chicken Thighs. We eat a lot of chicken in my house – but rarely is it some boring baked chicken breast. I actually prefer Chicken Thighs because they have more flavor. And Chicken Sausage is such a great way to get awesome flavors on your plate without the weird fillers of hot dogs. I usually get Adelis or Open Nature brands, they both have good ingredients.

  1. Ooey Gooey Cheesy Chicken & Spinach Orzo – Who does not love cheesy goodness? Adding the spinach makes sure the kids are eating their veggies and orzo is a fun pasta to eat. My kids – and husband – always eat every last bit of this meal. It is quick, it is easy, and it is ooey gooey cheesy goodness.
One Pot Wonders – Ooey Gooey Cheesy Chicken & Spinach Orzo

2. Sweet Potato Skillet – Sweet Potatoes make the perfect – healthier – base for just about any skillet. Mixed with some yummy Chicken Sausage and topped off with a little mozzarella makes this dish so very yummy – and quick.

One Pot Wonders – Sweet Potato Skillet

3. One Pot Spanish Chicken & Rice – When you can put all of your ingredients in a single pan or pot and walk away to help with homework or get the laundry folded or watch an episode of your fave show – it is a win! This dish has so much flavor packed into it – it will taste like you slaved over the hot stove for hours.

One Pot Wonders – Spanish Chicken & Rice

4. Cheesy Chicken Sausage Pasta – This one pot wonder packs so much flavor and a little kick of spice. The diced tomatoes and red pepper flakes combined with the cheesy goodness over pasta make a great weeknight dish. It is simple to pull together and done in less than 30 minutes.

One Pot Wonders – Cheesy Chicken Sausage Pasta

If you are looking for a non-chicken recipe – check out my Taco Pasta Recipe – which is made with Ground Turkey!

Cheesy Salisbury Steak over Whipped Potatoes

I am a strong believer that everything is better with cheese and bacon. And I used that belief to liven up an older classic dish – Salisbury Steak. Typically made with ground beef covered in a mushroom pan gravy, I decided to give it more of a French Onion flavor and swap the mushrooms for onions, added some provolone and Parmesan and then – of course – sprinkled on some bacon bits! Read on for the full recipe for Cheesy Salisbury Steak over Whipped Potatoes.

Cheesy Salisbury Steak over Whipped Potatoes

For a lot of people when they think of Salisbury Steak it brings up images of frozen TV dinners. But for me it makes me think of old school diners serving up made from scratch comfort food – and that was what I made the effort to recreate here. Cheesy Salisbury Steak over Whipped Potatoes is my attempt to bring a classic into the now so my kids get to try new things. This meal would make a perfect Sunday Supper meal. Its one of those dishes that feels like home – warm and inviting and leaves you with a full belly for sure!

Cheesy Salisbury Steak with Whipped Potatoes

I chose to serve this over whipped potatoes because they are a favorite in my house. You can do your own version of mashed or smashed potatoes. Or you could serve it over wide egg noodles, rice, or even on toast. If you love potatoes – you are going to love the simplicity of the recipe I have for you here. Again – I love to use my immersion blender to get a super creamy texture – but you can always use a hand mixer or actually mix and mash them by hand!

Now let’s get cookin’!

Print

Cheesy Salisbury Steak over Whipped Potatoes

A twist on the classic, this recipe adds more flavor and fun with cheese and bacon
Course Main Course
Cuisine American
Keyword bacon, cheese, ground beef, ground beef recipes
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • ½ cup Parmesan Cheese shredded
  • 6 slices Provolone Cheese
  • ½ lb Bacon cut in ½ inch pieces
  • 2 tsp Parsley

For the "Steaks"

  • 2 lb Ground Beef
  • 2 Eggs Beaten
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Dill
  • 1 tsp Thyme

For the Pan Gravy

  • 4 tbsp Butter
  • 1 Yellow Onion thinly sliced
  • 2 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Thyme
  • 4 cups Beef Broth
  • 2 tbsp Flour

For Whipped Potatoes

  • 6 Russet Potatoes peeled and quartered
  • 4 tbsp Butter melted
  • 1 cup Heavy Cream
  • 1 tsp Salt
  • 1 tsp White Pepper

Instructions

  • Prepare all of the ingredients. Start water boiling for potatoes.
  • In a frying pan over medium high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Reserve 1 tbsp of bacon grease for use in pan gravy.
  • Add potatoes to boiling water and cook for 15-20 minutes, until fork tender. Drain in colander and transfer to large bowl.
  • In a bowl, combine ingredients for the "steaks". Form into 6 patties, roughly 3½ inches wide by ¾ inch thick.
  • In a large saute pan over medium high heat, add butter and let melt. Then add onions and garlic. Cook for 2 minutes then add ½ cup of beef broth and reduce heat to medium. Let simmer for 3 minutes then push onions to outer edges of pan.
  • Add "steaks" to pan and cook for 7-8 minutes on each side. Remove from pan and keep warm.
  • Add reserved bacon grease and flour to pan. Whisk together to make a roux. Let cook for 2 minutes then add salt, pepper, and thyme. Continue to whisk while pouring in remaining beef broth.
  • Return "steaks" to pan and place a piece of provolone cheese on top of each. Then sprinkle provolone with Parmesan and parsley. Cover pan and let cook for 8-10 minutes.
  • Add melted butter, heavy cream, salt and white pepper to boiled potatoes and mix together with an immersion blender or hand mixer.
  • To plate – place a portion of potatoes on one half of shallow bowl or plate. Ladle a portion of pan gravy down center of plate then add one Salisbury Steak to the opposite side of bowl/plate. Add a little more gravy when sprinkle bacon on top.

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

Weekly Meal Planner – Week 11

Some people call it meal planning, while others call in menu planning. But it’s really the same thing. It’s an effort to make the daily dinner meal less stressful. It also helps you to do more efficient grocery shopping by getting the bulk of it done early in the week. For me, that also helps me spend less on groceries because I have less chances to impulse by.

Each week I will be sharing one Weekly Meal Planner each Sunday to help you get a jump start on your meal planning. I also want to provide you with the blank version of the Meal Planner so that you can make your own menu using other recipes (egads!) than those from my cookbook! Maybe even incorporate some of the free recipes I provide right here on this blog

Hopefully by now you have purchased your copy of the Homemade on a Weeknight Cookbook – if you haven’t you can get it as a Paperback or an eBook on Amazon! All of the full recipes for these meals are found in the cookbook. As mentioned in the cookbook, you can easily create weekly mean plans by simply selecting a recipe from each of the five categories in the book:

And here is this week’s Menu planning!

This Week’s Meal Planner

Meal Planner Week 11 Printable

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

Homemade on a Weeknight Blank Menu Planner

Caesar Salad Burger (get the full recipe here!)

Caesar Salad Burger

Pork Scallopini over Creamy Pasta

Pork Scallopini over Creamy Pasta

Huevos Ranchers

Huevos Rancheros

Grilled Salad

Homemade on a Weeknight

Green Chili Chicken Lasagna

Green Chili Chicken Lasagna

Green Salad on the Side

I try to always have the makings for a simple green salad in my refrigerator because it is a super simple way to complete a meal. I like to have shredded carrots, cucumber, romaine hearts, tomatoes and croutons or whisps available so that I can toss it together quickly.

Fiesta Nachos – a quick family meal

Jump to Recipe

After a long week…month…year…sometimes you just need a big ol’ plate of nachos to soothe your soul! One thing I really love about nachos as a family meal is that everyone can get the topping they want without much difficulty. Fiesta Nachos is sort of the very traditional plate of nachos you think of when you conjure up a mountain of goodness.

Basically, everyone gets the same base – chips, ground beef, pinto bean and cheese – and then gets to layer on the toppings they like most. I do prefer to use whole pinto beans because they are easier to evenly distribute then refried beans. I make a very simple “salsa” – which is really just onions and tomatoes combined – again so that everyone can decide how spicy they want things.

Fiesta Nachos Prep

The taco sauce is a must on these nachos – it adds moisture and a ton of great flavor. You could use green taco sauce if you prefer it. Make sure you get it a good wide coverage on the whole plate when you are putting it on. You could also change things up with other topping choices – like guacamole, black olives, cojita cheese, lettuce…the list goes on and on.

If you wanted to make this dish a little more healthy – it’s actually not that bad as long as you use good quality products – you could make a few switches. You could do a direct swap for the ground beef with ground turkey or ground chicken. Or you could switch out black beans for pinto beans. Both would still make a delicious plate of home cooked nachos! Want more recipes – check out my collection of Nacho Recipes.

Now let’s get cookin’

Print

Fiesta Nachos

Nachos for the whole family are just a few steps away!
Course Main Course
Cuisine American, Mexican
Keyword cheese, fiesta nachos, ground beef, ground beef recipes, nachos
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6

Ingredients

  • 4 cups Tortilla Chips
  • 2 15oz cans Pinto Beans drained
  • 4 cups Cheddar Cheese shredded
  • 8 oz Sour Cream
  • 3 Roma Tomatoes diced
  • ½ White Onion diced
  • 2 Garlic Cloves minced
  • 1 tsp Lime Juice
  • 1 tsp Cumin
  • ½ cup Pickled Jalapenos optional
  • ½ cup Taco Sauce red
  • 3 Scallions chopped

For the Beef

  • 2 lb Ground Beef
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Garlic Powder

Instructions

  • Prepare all of the ingredients. Preheat oven to 425deg
  • In a bowl, combine tomatoes, onion, garlic, lime juice and cumin. Set aside until ready to build nachos.
  • In a large saute pan over medium-high heat, add ground beef and seasonings. Cook and crumble until no longer pink.
  • Cover 2 large baking sheets with foil. Start with a single layer of chips, then sprinkle each tray with half of the ground beef, then half of the pinto beans, then half of the cheese. Place in oven and bake for 20 minutes.
  • To build an individual plate of nachos – put roughly a quarter of one tray on a plate. Top with fresh salsa, the sour cream, taco sauce, scallions and jalapenos (if desired).

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

Simple Fall Soups

Leaves changing colors and beginning to fall to the ground. Getting dark sooner, getting cooler earlier, maybe a little rain starting to trickle? All these things make me think of Autumn and my mind instantly turns to warm bowls of soup. I have gathered a collection of Simple Fall Soups that do not take tons of time to cook so they can be made any night of the week!

Simple Fall Soups

I have two “secrets” for making soups quickly but full of flavor. And neither requires an extra kitchen appliance like a Crock Pot or InstaPot. The first is BROTH! Be it vegetable, chicken, or beef – using broth instead of water will always give you a leg up in the flavor game. And secondly, dried herbs – use them often and us more than you think. Fresh herbs are great and give good flavors but dried herbs develop faster in a mostly liquid environment like soup. **Extra Tip** Place the dried herbs in a bowl and use the back of a spoon (you could also use a pestle and mortar if you have one) to gently press the herbs. Don’t crush them to a powder by any mean, just a gentle pressing to help release the flavors quicker.

Spaghetti Soup (get the full recipe here!)

Spaghetti Soup

Ginger Dumpling Soup

Ginger Dumpling Soup Recipe Card

Potato Leek Soup with Sausage (get the full recipe here!)

Potato Leek Soup with Sausage

White Bean Chicken Soup

White Bean Chicken Soup Recipe Card

Corn Soup (get the full recipe here!)

Corn Soup
Cream of Asparagus Soup

The recipe cards are all recipes directly from my cookbook – Homemade on a Weeknight: A Family Cookbook by Estelle Forrest. You can get more recipes like these by purchasing a copy of the cookbook on Amazon in either Paperback or eBook Versions.

Hoisin Noodles with Tempura Shrimp

Jump to Recipe

Sometimes you just need something real quick and easy to get on the table. But that doesn’t mean you have to sacrifice taste or quality. Hoisin Noodles with Tempura Shrimp is ready in less than 30 minutes and so packed with flavor you are going to flip!

Hoisin Noodles with Tempura Shrimp

The sauce you make for the noodle does have a little kick from the Sriracha but it is not over powering. If you need to take it down a notch, you could put in half as much or add a little more lime juice or rice vinegar to cut the spice. But really if you eat the meal as a whole – eat a shrimp with a bite of noodles – it balances out very nicely.

Hoisin Noodles with Tempura Shrimp

Yes – I know it’s not real Tempura!

Now before the purists come after me – I know this is not a traditional tempura recipes. This is what I like to call “tempura-esque” – as it just gives you the same light flavor of it without a full on batter and deep fry. It keeps it simple so you can get it cooked in under 30 minutes. I also like to add the garlic and ginger to the flour so that you still get a little flavor. I will say that you do have to use raw shrimp for this. If you use precooked – it will be super rubbery once you fry it up. And if you have it frozen, make sure to take it out to the fridge the night before and then rinse and dry it off before putting it in the flour. If not, it will get sort of gummy and not crisp up.

Shrimp is a great protein to add to your regular rotation. It has a very mild “fishy” or “seafood” flavor – so it’s a good place to start with picky eaters. And it can really break up the monotony of beef, chicken, pork all the time. For more shrimp ideas – check out my Shrimp Recipes!

Print

Hoisin Noodles with Tempura Shrimp

Course Main Course
Cuisine American, Chinese
Keyword noodles, shrimp, shrimp recipes, tempura shrimp
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 5 Scallions chopped
  • 1 tbsp Sesame Seeds

For the Shrimp

  • 2 lb Large Shrimp peeled, deveined, tails-on
  • 1 cup Flour
  • 1 tsp Garlic Powder
  • 1 tsp Ginger Powder
  • 2 tsp Baking Soda
  • 4 tbsp Avocado Oil

For the Noodles

  • lb Linguini
  • 1 tbsp Rice Vinegar
  • 1 tbsp Lime Juice
  • 1 tbsp Coco Aminos
  • 1 tsp Fish Sauce
  • 1 tsp Ginger grated
  • 2 tbsp Hoisin Sauce
  • 1 tsp Sriracha

Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water to arrest cooking process. Return to pot and set aside.
  • In a large bowl, add all shrimp ingredients except oil. Toss to evenly coat. (you don't need a thick coat on each piece, more of a light dusting)
  • In a large saute pan over medium high heat, add 2 tbsp of oil. Add shrimp – one by one – in a single layer on bottom of pan. Cook for 2-3 minutes then flip once. Cook another 2-3 minutes and remove from pan. Continue with remaining shrimp – adding more oil to pan as needed – until all cooked to crispy outer layer and pink inside.
  • In a small bowl combine remaining ingredients listed under noodles. Once noodles are done cooking, add 3/4 of scallions and sauce. Toss to coat.
  • In a shallow bowl, place a portion of the noodles. Then layer on a portion of shrimp, 8-10 pieces per person. Sprinkle with remaining scallions and sesame seeds.

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

Weekly Meal Planner – Week 10

Getting into the full swing of back-to-school around here. I hope my weekly meal plan is helping you ease back into things. Meal planning is a habit that you have to keep at until its full ingrained. You can do it!

Each week I will be sharing one Weekly Meal Planner each Sunday to help you get a jump start on your meal planning. I also want to provide you with the blank version of the Meal Planner so that you can make your own menu using other recipes (egads!) than those from my cookbook! Maybe even incorporate some of the free recipes I provide right here on this blog

Hopefully by now you have purchased your copy of the Homemade on a Weeknight Cookbook – if you haven’t you can get it as a Paperback or an eBook on Amazon! All of the full recipes for these meals are found in the cookbook. As mentioned in the cookbook, you can easily create weekly mean plans by simply selecting a recipe from each of the five categories in the book:

Here is the free printable Blank Homemade on a Weeknight Meal Planner (pdf):

Homemade on a Weeknight Blank Menu Planner

And here is this week’s Meal Plan!

This Week’s Meal Planner

Meal Planner Week 10 Printable

Sheet Pan Steak Dinner

Sausage & Peppers with Beer Cheese Pasta

Zuppa Toscana

Zuppa Toscana

Irish Nachos (get the full recipe here!)

Irish Nachos

Pizza Salad

Pizza Salad

Sweet Potato & Sausage Hash

Sweet Potato & Sausage Hash

No Sides?

Sometimes in your weekly meal plan, you just don’t need sides. I usually like to pick meals that are “all in one” when things are going to be extra busy that week. It cuts down on dishes, and thinking – both things I do when every possible!

Steak & Asparagus Benedict

I probably sound like a broken record at this point but – Sauces from scratch are always better and fairly simple to make! For Steak & Asparagus Benedict, a homemade Hollandaise is the 100% necessary. I used to be intimidated by hollandaise sauce and reach for a packet instead of making it on my own. But I feel like I have finally found the right process that works for me and I hope it will work for you too!

Steak & Asparagus Benedict

The other hurdle with making any type of Benedict is the poached egg. Eggs Benedict is something at least half of my family orders for breakfast when we go out and it’s on the menu. We all love the English muffin topped with thick ham slices, a poached egg and hollandaise. By using the ramekins for each egg, you lesson the risk of breaking the yolk will dropping it into the water. It also makes it easy to make them a little ahead of time and keep them separate. The swirl is another key to success – by getting the water moving in a circular motion, the egg will fold in on itself, giving you a nice tight egg to serve.

Steak & Asparagus Benedict

This dish is a bit decadent and maybe fancy but really it’s not that hard to get to plate. In fact the whole meal (outside of preheating things) only takes 30 minutes – the amount of time for the asparagus to cook. I will say it is an active 30 minutes – but it is so worth it. If you like to get a little fancy when you cook – check out the other recipes in my Let’s Get Fancy Collection.

Now – let’s get cookin’!

Print

Steak & Asparagus Benedict

A rich and creamy hollandaise sauce over a poached egg, steak and asparagus.
Course Main Course
Cuisine American
Keyword asparagus, egg, egg recipes, hollandaise, Sauce, steak, steak recipes
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4

Ingredients

  • 4 Eggs
  • 2 Strip Steaks
  • 2 Scallions chopped
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder

For the Asparagus

  • 1 lb Asparagus ends trimmed
  • 4 tbsp Butter
  • 1 tsp Salt
  • 1 tsp Pepper
  • 3 Garlic Cloves minced

For the Hollandaise

  • 5 Egg Yolks
  • 1 tbsp Lemon Juice
  • 4 tbsp Butter melted
  • ¾ cup Heavy Cream
  • 1 tsp Cayenne Pepper
  • 1 tsp Salt

Instructions

  • Prepare all of the ingredients. Preheat oven to 375 deg. Preheat grill to High.
  • On a baking sheet or grill pan, lay asparagus in single layer. Sprinkle with salt and pepper. Cut butter in half and place on top of asparagus with garlic. Place in oven and cook for 30 minutes.
  • Start water boiling in a small sauce pan. Start water boiling in a large sauce pan.
  • Sprinkle both sides of steaks with salt, pepper and garlic powder. Cook on a hot grill for 6-7 minutes on each side. Allow to rest until ready to slice and serve (at least 5 minutes).
  • Break each egg into a small ramekin. Once the water in the small sauce pan is boiling, use a whisk to get the water swirling and pour on egg into the center of the swirl. Cook for 3 minutes. Rinse out ramekin so that you can return the egg to it once cooked. Repeat with each egg.
  • In a bowl that is large enough to sit on top of your large sauce pan as a "double boiler", add egg yolks, salt and cayenne. Whisk together and then place bowl on top of boiling water. While whisking continuously, add melted butter. Whisk for a minute and then add lemon juice. Continue whisking another minutes then slowly add heavy cream. Sauce should turn a pale yellow and be thick enough to just drip off a spoon. Remove from heat and set aside while you build the dish.
  • In a shallow bowl, start with a portion of asparagus (7-8 spears) and top with 4-5 slices of steak. Next place a poached egg on top and ladle hollandaise sauce over the top. Garnish with scallions.

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

Philly Cheesesteak Stuffed Shells

Jump to Recipe

A little bit Mac & Cheese and a little bit Philly Cheesesteak…. and so so good! Philly Cheesesteak Stuffed Shells are an amazing combo! The really yummy part of this was the made from scratch cheese sauce to incorporate in this dish. I thought I had made enough for leftovers…I was wrong!

Philly Cheesesteak Stuffed Shells

Knowing how to make a roux is the key to any good mac and cheese sauce. It is a skill that is a must for a homemade on a weeknight living! According to Wikipedia “Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, bacon drippings or lard are commonly used fats.” What I really think is can you see when the flour is cooked enough to not taste “raw”.

Philly Cheesesteak Stuffed Shells

Once you have a solid cheese sauce – this dish is about assembly. Combine the meat, onion and bell pepper mix with some cheese sauce. Stuff the shells and top with provolone and a little more sharp cheddar – because who doesn’t love more cheese!

Philly Cheesesteak Stuffed Shells

I served this with a little Caesar Salad pre-mix. Yes… o.m.g…I use salad pre-mixes. I like to make sure my family is getting a good serving of veggies. In general, I usually “doctor” the salad pre-mixes (I like Taylor Farms or an organic variety) with some additional veggies like fresh tomato, onion or cucumber. I want to make sure my family is getting enough fiber for regularity! I almost always serve Pasta Dishes with salads to get a good balance.

Now let’s get cookin’!

Print

Philly Cheese Steak Stuffed Shells

A little bit Mac & Cheese and a little bit Philly Cheese Steak all in one dish!
Course Main Course
Cuisine American
Keyword cheese, cheese sauce, ground beef, ground beef recipes, Pasta, pasta dishes, philly cheesesteak, stuffed shells
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 2 lb Ground Beef
  • 1 White Onion diced
  • 1 tbsp Avocado Oil
  • 1 Green Bell Pepper diced
  • 1 tsp Coarse Black Pepper
  • 1 tsp Salt
  • 1 tsp Red Pepper Flakes
  • 3 Garlic Cloves
  • lb Jumbo Shells
  • 6 slices Provolone
  • 1 tbsp Parsley
  • 1 cup Sharp Cheddar shredded
  • 2 Scallions chopped

For the Cheese Sauce

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 cup Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Sharp Cheddar

Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg. Start boiling water for shells
  • Add pasta to boiling water. Cook as directed by package. Drain in a colander and rinse with cold water to arrest cooking process. Set aside.
  • In a large saute pan over medium high heat, add oil, onions and garlic. Cook for 3 minutes then add ground beef, salt, pepper, and paprika. Cook for until mostly no pink then add green bell peppers. Cook another 4 minutes then drain excess liquid and set pan aside.
  • In a saucepan over medium heat, add butter, garlic powder and salt. Once melted, whisk in flour and let cook for 3 minutes. Whisk in chicken broth and cook another 2 minutes. Whisk in heavy cream and cook another 2 minutes. Finally whisk in cheese and cook another 3 minutes.
  • Pour half of cheese sauce into meat mixture and stir to coat evenly.
  • In a 13 x 9 glass baking dish, pour a thin layer of cheese sauce in bottom and then line up jumbo shells in rows. Fill each shell with a portion of meat and cheese mixture. Pour remaining sauce over top. Then cover with provolone cheese slices, sharp cheddar and parsley. Place in oven for 20 minutes.
  • Serve 4-6 shells per person and top with Scallions.

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.

Bourbon Apricot Chicken

Jump to Recipe

Chicken is on the weekly menu at least twice every week – it is so easy to make into any style of food, any flavor profile, and any kid happy! With a good marinade, you can totally boost the flavor punch just by having a bit of forethought to get it going. The simple marinade for this Bourbon Apricot Chicken is a little sweet, a little spicy, and totally yum!

Some people find marinades to be difficult because they think that meat has to sit for hours to be effective – so not true! As long as your marinade has solid flavor (try not to add water ever) then 30 minutes will still achieve a full depth soak. You want to make sure that you have all piece of the meat covered. This usually works best if you use a shallow dish (like a glass baking dish) instead of bowl. This allows for more even coverage. Another really good tip for marinade success – put it in the fridge! The cold helps it soak in better.

Bourbon Apricot Chicken

I used my stove top grill pan for this. You could put it on your regular grill. Or you cold cook it in the oven – just be sure to put it on a cooking rack on top of the baking sheet so that you get a crispier outer layer. I love my grill pan because I get the same beautiful char marks as going out the grill without having to – you know – GO OUT to the grill! I found mine at Costco, but you can get one on Amazon too.

This chicken recipe pairs super well with my simple Corn Soup (get the recipe here!). You could also serve it over a hearty green salad or with some Whipped Cauliflower.

Corn Soup & Bourbon Apricot Chicken
Print

Bourbon Apricot Chicken

The simple marinade for this Bourbon Apricot Chicken is a little sweet, a little spicy, and totally yum!
Course Main Course
Keyword apricot, bourbon, Chicken, Chicken Dishes, Chicken Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Marinade Time 30 minutes
Servings 6
Calories 378kcal

Equipment

  • Grill Pan

Ingredients

  • 8-10 Chicken Thighs bone-in, skin removed
  • 1 cup Apricot Preserves
  • 1 Scallion chopped
  • 2 Garlic Clove minced
  • cup Bourbon Whiskey I used Jim Beam
  • ¼ cup Lime Juice
  • 1 tbsp Coco Aminos
  • 1 tbsp Sriracha

Instructions

  • Prepare all of the ingredients.
  • In a bowl, combine all of the ingredients except chicken. Then add chicken and toss until well coated. Cover and place in refrigerator for at least 30 minutes up to 24 hours.
  • Preheat Grill Pan to medium-high. Once ready, cook chicken thighs for 8-10 minutes on each side (depending on size).

Nutrition

Calories: 378kcal | Carbohydrates: 35.4g | Protein: 25.9g | Fat: 13.4g | Saturated Fat: 4g | Cholesterol: 120mg | Sodium: 302mg | Fiber: 0.3g | Sugar: 23.3g | Calcium: 31mg | Iron: 1mg