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.
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:
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:
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.
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 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Ingredients
1½lbGround Beef
½Red Oniondiced
3Garlic Clovesminced
1tspCumin
1tspChili Powder
1tbspAvocado Oil
1 can Diced Tomatoes
1canSweet Corndrained
1½lbShort Pastashells, rotini, elbows
½lbBaconcut into ½ inch pieces
For the Cheese Sauce
4tbspButter
1tspGarlic Powder
4tbspFlour
2cupChicken Broth
1cupHeavy Cream
14oz canDiced Jalapenos
2cupsSharp Cheddar Cheeseshredded.
Get Recipe Ingredients
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:
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:
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
You will want to a mental (or literal) snapshot of how you have arranged the filled pasta tubes in the 13×9 baking dish. This will make sure that you can serve up unbroken manicotti. This is a great make-ahead meal as well. You might want to assemble the dish in disposable 13×9 baking dishes so that you can freeze them easily. Prepare the dish up to the point of baking. Allow to cool to room temperature before wrapping with cling wrap and then foil.
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! As with so many heavy Italian, a great balancing side dish would also be a salad – possibly Caesar.
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 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Ingredients
1½lbManicotti Shells
2lbItalian Sausage
4Garlic Cloves
16ozRicotta Cheese
1tspItalian Seasoning
2cupsMozzarella Cheeseshredded, divided
1tspParsley
For the Alfredo
4tbspButter
1tspGarlic Powder
4tbspFlour
2cupsChicken Broth
1cupHeavy Cream
2cupParmesan Cheeseshredded
Get Recipe Ingredients
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:
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:
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.
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 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Ingredients
2Pizza Doughsee recipe below
8 ozSalamiquartered
1cupMushroomchopped
2cupFeta Cheesecrumbled
For the Tomato Pesto Sauce
115oz canDiced Tomatoes
1cupBasilrough chopped
1cupCashew Nutsrough chopped
3Garlic Clovesminced
½cupParmesan Cheesegrated
1tbspAvocado Oil
Get Recipe Ingredients
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.
A simple pizza dough to use for all sorts of pizzas. Makes 2 12 by 17 pizza crust OR 2 12 inch round pizza
Course Main Course
Cuisine American, Italian
Keyword pizza, pizza dough
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Rising Time 1 hourhour
Servings 4
Ingredients
4cupsFlour
1tbspYeastinstant
⅓cupOil
1½cupWarm Water
2tbspSugar
2tspSalt
2tbspOilfor bowl
Get Recipe Ingredients
Instructions
Prepare all of the ingredients
In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add oil and continue to mix by hand. Mix until a sticky dough forms.
Brush the insides of a second bowl with 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, split dough in half. Place half of dough on each baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust. Let sit another 15 minutes.
Place in 425degF oven for 10 minutes.
Continue to pizza recipe directions.
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:
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:
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.
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.
½cupPickled Mustard Seedsstore bought or see recipe below
1cupMayo
½cupKetchup
¼cupSweet Relish
Oil for frying
Get Recipe Ingredients
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.
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:
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:
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.
A simple pizza dough to use for all sorts of pizzas. Makes 2 12 by 17 pizza crust OR 2 12 inch round pizza
Course Main Course
Cuisine American, Italian
Keyword pizza, pizza dough
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Rising Time 1 hourhour
Servings 4
Ingredients
4cupsFlour
1tbspYeastinstant
⅓cupOil
1½cupWarm Water
2tbspSugar
2tspSalt
2tbspOilfor bowl
Get Recipe Ingredients
Instructions
Prepare all of the ingredients
In a large bowl, combine flour, sugar, salt and yeast. Pour in water while stirring. Then add oil and continue to mix by hand. Mix until a sticky dough forms.
Brush the insides of a second bowl with 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, split dough in half. Place half of dough on each baking sheet, lined with parchment paper. Stretch and press it out until you cover the baking sheet with ¼ inch thick crust. Let sit another 15 minutes.
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.
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 minutesminutes
Cook Time 35 minutesminutes
Servings 6
Ingredients
1½lbChicken Breast
2Garlic Clovesminced
½lbBaconcut into ½-inch pieces
32ozRicotta Cheese
2Pizza Dough
2tbspAvocado Oil
2tspItalian Seasoning
1cupMozzarella Cheeseshredded
1cupParmesan Cheeseshredded
For the Pesto
2cupsFresh Basil
3Garlic Clovesminced
1tbspAvocado Oil
1cupCashews
Get Recipe Ingredients
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.
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.
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 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Equipment
Pizza Stone
Ingredients
2Pizza Dough Recipeuncooked, rolled out and quartered
1cupHam Steakdiced
1cupParmesan Cheeseshredded
1cupPepperonidiced
1cupMushroomschopped
1tspItalian Seasoning
Flourfor surface dusting
For the Sauce
128oz canWhole Tomatoes
1tspBasil
1tspGarlic Powder
1tspOnion Powder
Get Recipe Ingredients
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.
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.
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.
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.
2Pizza Crustsstore-bought or homemade (see recipe below)
4tbspAvocado Oil
4Garlic Clovesminced
2tspBasil
1lbBaconcut in ½inch pieces
32ozRicotta Cheese
3 cupsMozzarella Cheeseshredded
1cupParmesan Cheeseshredded
2cupsArugula
For the Chicken
2lbChicken Thighsboneless, skinless
2Garlic Clovesminced
1tspBasil
1tspOregano
Get Recipe Ingredients
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.
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.
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.
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.
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 minutesminutes
Cook Time 35 minutesminutes
Servings 6
Ingredients
2Pizza Dough Recipessee below
2tbspAvocado Oil
6Roasted Garlic Sausagesliced on the bias
2Red Bell Pepperssliced
1Green Bell Peppersliced
1White Onionsliced
8slices Provolonechopped
1cupParmesan Cheeseshredded
For the Sauce
128 ozCrushed Tomatoes
115 ozTomato Puree
1tspItalian Seasoning
1tspGarlic Powder
1tspDried Onion
1tspRed Pepper Flakes
Get Recipe Ingredients
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.
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.
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:
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:
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.
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:
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:
When you see lobster you might think – no way can I feed the whole family that for a weeknight meal. In actuality – when you make it at home, lobster isn’t really that much more than a steak or a nice roast. And while it might be a little scary – butter poached lobster is one of the easiest things to make, promise. These Thai Lobster Bowls are going to be a real win.
Thai Lobster Bowl
You need to start the cucumber salad first, to give it enough time to really come together and develop the flavors. You can even make it up to the night before if you like, just be sure to put it in an airtight container. One tip, if you want it to last longer – slice a little thicker on both the radishes and cucumbers. It really is a light and bright salad that would be good for lunch meal prepping.
Thai Lobster Bowl
If you aren’t sure how to remove the lobster tails from the shells, this is how I do it. Using kitchen shears, cut along each side of the underbelly (feet side). Then I lay the tail on a cutting board (feet down). Place a towel over the top of it and with the base of your palm give it a couple of good whacks along the tail. Then grab each side of the shell and pull apart to make the opening bigger. Gently remove the tail meat, pulling slightly to make sure you get all of the tail out of the shell.
In a bowl, combine cucumber salad ingredients. Cover and place in refrigerator until ready to serve.
In a saucepan over medium heat, add all rice ingredients. Cover and cook for 17 minutes. Remove from heat, without removing lid, until ready to serve.
In a large saute pan over medium heat, add butter, garlic and red pepper flakes. Once melted, add lobster tails. Cook for 7-9 minutes. Remove from pan and keep warm. Do not discard melted butter.
Add coconut milk, Sriracha and basil to melted butter. Increase heat to medium-high, while stirring to fully combine.
In a shallow bowl, add portion of rice. Place portion of cucumber salad to one side then in one or two lobster tails to each. Drizzle butter sauce over top of lobster and rice.
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:
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:
Chicken and vegetables is always a win! Chicken and veg in the slow cooker is even better when you get to come home and have dinner just about ready. What’s great about this Honey Chicken & Veg is how much flavor you get out of it and that it is an all-in-one meal. The potatoes, carrots, and green beans are all ready at the same time as the chicken – resulting in one of the easiest meals you will make all year!
Honey Chicken & Veg
This is a lot to put into a slow cooker – so you need at least a 7 quart one. You need at least that much depth and width. You want to try to lay out the veggies in a layer and then the chicken in a single layer, as best you can.
Honey Chicken & Veg
I used skin on, bone in chicken thighs for this recipe and I really think you should. But if you usually like breasts (white meat), you will need to at least do whole chicken breast – with the bone in. The bone gives a lot of the flavor to the recipe.
A delicious sauce over chicken and veggies – all ready in the slow cooker
Course Main Course
Cuisine American
Keyword carrots, Chicken, crockpot, green beans, honey, potato, slow cooker
Prep Time 10 minutesminutes
Slow Cooker Time 6 hourshours
Servings 6
Equipment
Slow Cooker (at least 7qt)
Ingredients
8Chicken Thighsbone-in
1lbGreen Beansends cut
1lbWhole Carrotstops trimmed
1lbBaby Potatoes
For the Sauce
115oz canTomato Puree
¼cupSoy Sauce
¼cupHoney
1tspGround Ginger
1tspGarlic Powder
1tspDried Minced Onion
Get Recipe Ingredients
Instructions
In a small bowl, combine sauce ingredients.
Add remaining ingredients to slow cooker. Pour sauce over top then secure lid. Cook on low for 6 hours.
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:
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:
Comfort food is a staple in my house. Some people have a more stringent definition of what comfort food is – but for me, it’s any food that makes you feel like you are home. Basically any types of food that you can taste the love in. This Baked Meatball Mac & Cheese is exactly that. You can taste the care taken to make the meatballs and love whisked into the simple cheese sauce. It just tastes like home.
Meatball Mac & Cheese
I almost always prefer to combine pork and beef for my meatballs, burgers and meatloaves. They complement each other so well. I also really love using crushed up pork rinds instead of bread crumbs – it helps me stick with my semi-keto lifestyles. I also just like that it gives it just an extra layer of flavor.
Meatball Mac & Cheese
Honestly, being able to scratch make mac and cheese is something every human should conquer. Because, first, it’s really not that hard, and second, everyone needs mac and cheese on a hard day. This is the simplest, tried and true mac & cheese recipe that can be used for so many things. Check in out on a burger in my Mac & Cheese Burger recipe.
Add something extra to the classic mac & cheese with delicious meatballs
Course Main Course
Cuisine American
Keyword baked mac & cheese, bakes, casseroles, cheese, mac & cheese, meatballs, Pasta, pasta dishes
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Ingredients
115oz canDiced Tomatoes
1cupCheddar Cheese
1tspParsley
1lbShort Pasta shells, macaroni, rotini, etc.
For the Meatballs
1lbGround Beef
1lbGround Pork
1cupPork Rindscrushed
½cupParmesan Cheesegrated
1tspRed Pepper Flakes
1tspGarlic Powder
For Cheese Sauce
4tbspButter
1tspGarlic Powder
4tspFlour
2cupChicken Broth
1cupHeavy Creame
2cupCheddar Cheeseshredded
Get Recipe Ingredients
Instructions
Prepare all of the ingredients. Preheat oven to 400def. Start water boiling for pasta.
In a bowl, combine meatball ingredients. Form into 1-inch meatballs. Line out on a parchment paper covered baking sheet. Put in oven and back for 10 minutes.
Add pasta to boiling water. Cook for 4 minutes less than directed on package. Drain in colander and rinse with cool water.
In a saucepan over medium-high heat, add butter and garlic powder. Once melted, whisk in flour and cook for 3 minutes. Whisk in chicken broth and cook for 2 minutes. Whisk in heavy cream and cook for 2 minutes. Whisk in cheese and cook cook for 3 minutes.
Add diced tomatoes to 13×9 baking dish. Pour pasta over top. Add cooked meatballs to dish. Pour cheese sauce over and stir to combine. Sprinkle with additional cheese and parsley. Place in oven and cook for 20 minutes.
Let sit for at least 5 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:
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:
