Buffalo Chicken Bake

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Ever wanted to enjoy some spicy Buffalo Wings with bleu cheese and all – without getting your hands dirty? Well problem solved! Buffalo Chicken Bake gives you all the flavors of Buffalo sauce, the creamy bleu cheese sauce all over chicken and pasta – oh and did I mention BACON! This is a kicked up casserole that will make a Monday night meal all the extra it needs!

I prefer Frank’s Buffalo Sauce for my wings, so that’s what I used for this casserole. If you have a favorite buffalo sauce, use that. Just be sure it’s buffalo and not just “hot sauce”. Buffalo sauce has the extra vinegar to give it the “tang” we associate with Hot Wings! You will want to adjust the amount of sauce you add to adjust the heat level. When you bake the sauce along with the cheeses, you lose some of the heat and heighten the flavor. I would suggest starting with the amount in the recipe and add more after. As they say – you can always add more, but you can’t take it away.

Buffalo Chicken Bake

By combining the bleu cheese and cream cheese you get a creamy sauce to hold it all together. If you usually eat your wings with Ranch dressing instead of bleu cheese – you can swap out the cream cheese/bleu cheese combo for your favorite ranch dressing. I would suggest about 1 cup of dressing to start, maybe a bit more to drizzle over the top.

Buffalo Chicken Bake

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Buffalo Chicken Bake

The spicy tang of hot sauce and bleu cheese with chicken and pasta
Course Main Course
Cuisine American
Keyword bleu cheese, casseroles, Chicken, hot sauce, Pasta, pasta dishes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1½ lb Short Pasta rotini, penne, rigatoni, etc.
  • 1½ lb Chicken Thigh boneless, skinless
  • 1 qt Chicken Broth
  • 3 Garlic Cloves
  • ½ lb Bacon cut into ½-inch pieces
  • 1½ cup Bleu Cheese crumbles, divided
  • 1 cup Buffalo Sauce like Frank's, divided
  • 8 oz Cream Cheese cut into 1-inch cubes
  • 1½ cup Sharp Cheddar Cheese shredded
  • 2 tbsp Fresh Chives chopped
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg. Begin water boiling for pasta.
  • Add chicken, garlic and chicken broth to sauce pan over medium heat. Cook for 10 minutes then remove chicken, reserving 1 cup of liquid. Cut chicken into bite-sized pieces.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy then remove to paper towel covered plate.
  • Add pasta to boiling water and cook for half the time listed on the package. Drain in colander and transfer to13x9 baking dish.
  • Add chicken, cream cheese, reserved chicken broth, half of cheddar cheese, 1 cup of bleu cheese, and 3/4 cup of hot sauce to pasta and stir to combine. Sprinkle with bacon, chives, and remaining bleu cheese, cheddar cheese, and hot sauce. Place in oven for 30 minutes.

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

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Bavarian Burgers

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I often get my crazy burger creation ideas when I am eating other meals. This one is no exception. I was having a Weissewurst from a food truck at our county fair. It had a delicious sausage with ground pork, dill, and garlic along with a delicious stone ground mustard. Bavarian Burgers turned out to be a home run on a pretzel bun! You can check out this and over 60 other burger creations in my newest cookbook – Burgers on a Weeknight, now available for order.

Bavarian Burger

If you have never tried a stone ground mustard, you have got to give it a try. Ingelhoeffer makes an incredible variety of Original Stone Ground Mustard. It is an unusual flavor but goes together so well with the ground pork and dill. The pretzel bun holds it all together to make you feel like you are walking a Bavarian Boulevard.

Bavarian Burger

To go full Bavarian – I served this with my Warm Potato Salad and it was a match made in heaven. The classic burger and fries in a German light. The deliciousness of the potato salad comes from the no mayo, mustard sauce. Along with the bacon and scallions, it goes with much more than these burgers.

Bavarian Burger

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Bavarian Burgers

Take a trip to Germany and have a delicious pork burger with pickles, cheese, and stone ground mustard.
Course Main Course
Cuisine American, German
Keyword burger, burger recipes, cheeseburger, stone ground mustard
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 8 Pretzel Buns
  • 1 lb Bacon cut in half
  • 1 cup Stone Ground Mustard
  • 16 slices Dill Pickle Stackers
  • 8 slices Swiss Cheese
  • ½ Red Onion thinly sliced

For the Burgers

  • 2 lb Ground Pork
  • 1 cup Pork Rinds crushed
  • 1 tsp Garlic Powder
  • 1 tsp Dill
  • 1 tsp Parsley
  • 1 tsp Red Pepper Flakes
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Instructions

  • Prepare all of the ingredients. Preheat grill or grill pan to medium-high.
  • In a bowl, combine burger ingredient. Form into 8 four-inch patties. Cook for 7 minutes on each side. Remove from heat and place one slice of cheese on each patty.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to paper towel covered plate.
  • Build the Burger: Smear bottom bun with mustard and top with cheese burger. Lay 4 pieces of bacon on top, red onion slices and 3 pickle slices. Smear top bun with mustard and add to burger, push down slightly to hold together.

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!

Rosemary Lemon Spatchcock Smoked Chicken

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Cooking a whole chicken can be dauting to some, mostly because of the time it can take to cook. Spatchcock might be a term you are not familiar with, it’s basically a fancy way to say butterflying of a whole bird. By marinating the chicken in a delicious lemon and rosemary flavors you can get the taste classic comfort food taste in less than half the time. Rosemary Lemon Spatchcock Smoked Chicken sounds as scrumptious as it tastes.

Rosemary Lemon Spatchcock Smoked Chicken

I have a Traeger Grill that I use for smoking meats. You can use a charcoal or propane grill with a smoker box, if you don not have a smoker. I also have an extra large Lodge Cast Iron skillet to allows the chicken to lay completely flat. You will need a good pair of kitchen shears to cut through the rib bones connected to the spine. It can be done with a knife but it can be easy to go through the front of the chicken once you get through the ribs.

Rosemary Lemon Spatchcock Smoked Chicken

To keep with the classic, almost old-fashioned flavors, I served this with a Three Cheese Broccoli Mac and it was amazing! The chicken was so tender and scrumptious. The gooey cheesy pasta side was a perfect match. You could also cook this chicken and then use it to make meal prepped chicken dishes all week long!

Three Cheese Broccoli Mac

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Rosemary Lemon Spatchcock Smoked Chicken

A flavorful classic whole chicken completed in cast iron on a smoker.
Course Main Course
Cuisine American
Keyword cast iron, Chicken, citrus, lemon, rosemary, smoked chicken
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Marinating Time 1 hour
Servings 6

Equipment

Ingredients

  • 1 whole Chicken
  • 1 cup Chicken Broth
  • ½ cup Lemon Juice
  • 1 tbsp Rosemary
  • 3 Garlic Cloves minced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
  • 1 tsp Thyme
  • 4 tbsp Avocado Oil divided.
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Instructions

  • Butterfly or "Spatchcock" chicken by removing the spine and rib bones and laying the chicken flat.
  • In a large gallon sized zippered bag, add all remaining ingredients less 2 tbsp oil. Add whole chicken to bag and allow to marinate in the refrigerator for at least 1 hour (up to 24 hours). Flip bag a few times to evenly marinate.
  • Preheat smoker to medium-high (around 325deg).
  • Add remaining oil to cast iron skillet over medium high heat. Place chicken (Reserve marinade), breast down, in skillet and cook for 7 minutes. Flip chicken and cook another 7 minutes. Add reserved marinade to skillet.
  • Cover skillet with foil and place in smoker for 1 hour. Remove from heat and let sit, covered, for about 10 minutes before removing to serve.

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!

Three Cheese Broccoli Mac #sidedish

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One of the best ways to get your kids veggies is to cover them with cheese!! And that is what makes this side dish so so so good. Three Cheese Broccoli Mac is an ooey gooey cheesy pasta dish that your kids will want seconds of. Sharp Cheddar, Mozzarella and Mild Cheddar make for that super satisfying cheese pull with every bite!

Three Cheese Broccoli Mac

I like to use chicken broth to make my cheese sauce. If you want to keep it vegetarian you can certainly swap out for vegetable broth instead. I just advise against just using water – you miss the chance to add flavor. The cheese also has enough saltiness that you don’t need to add more.

Three Cheese Broccoli Mac

When I made this last, I served it with a Rosemary Lemon Spatchcock Smoked Chicken. Spatchcock refers to the way the chicken is butchered and cooked. It is a means of cooking an entire chicken in less time by flattening it out more while keeping it in tact to still get all the great flavors you get from cooking with the bones.

Three Cheese Broccoli Mac

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Three Cheese Broccoli Mac

A three cheese macaroni and cheese packed with broccoli.
Course Side Dish
Cuisine American
Keyword broccoli, cheese, mac & cheese, Pasta, pasta dishes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 1½ lb Short Pasta elbows, shells, penne
  • 2 cup Broccoli chopped

For the Sauce

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

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a small sauce pan over medium heat, add butter and garlic powder. Once melted, add flour and whisk for 2 minutes. Whisk in broth and cook for 2 minutes. Whisk in heavy cream and cook for 2 minutes. Add cheese by the handful and continue whisking until sauce forms.
  • Add pasta to water and cook as directed on package. In last two minutes of cook time, add broccoli to boiling water. Drain in colander and rinse with cool water. Return to pot, away from heat. Pour cheese sauce over top and stir to combine.

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!

Jalapeno Popper Chicken Wraps

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Wraps are so good for combining different flavor profiles because you can mash it all together to really taste it all. Chicken is a great protein to carry the flavors of jalapeno, and cream cheese that you expect from Jalapeno Poppers. Adding in the bacon, ranch and cheddar cheese make from a delicious and easy meal. These are really great for a quick meal when people are in out at dinner time – as they are good warm and still good cold!

Jalapeno Popper Chicken Wraps

I removed about half the seeds and ribs (the pithy white stuff that holds the seeds) before adding them to the chicken meatballs. You could leave them in for more heat or take more out to lessen the impact. Truthfully, these meatballs really are not very spicy at all. It’s more about the flavor of the peppers coming together.

Jalapeno Popper Chicken Wraps

I used my Homemade Ranch for these wraps. It’s made with Greek Yogurt, chives and dill to get all those tangy ranch flavors. The ranch recipe is great for dips and salads too. If you want it a little thicker, you can reduce the heavy cream. If you want it thinner, just increase the amount of heavy cream. If you don’t have the time, or just prefer the bottle – that will totally work for this recipe.

Now Let’s Get Cookin’!

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Jalapeno Popper Chicken Wraps

Jalapenos, cheese, bacon, chicken – a wrapped up and ready to chow down!
Course Main Course
Cuisine American
Keyword bacon, cream cheese, ground chicken, homemade ranch, jalapeno, ranch dressing, tortilla, wraps
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 8 Flour Tortillas burrito size
  • 2 lb Ground Chicken
  • 1 Jalapeno diced
  • 1 cup Pork Rinds crushed
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 8 oz Cream Cheese divided
  • ½ lb Bacon cut into ½-inch pieces
  • 1 cup Cheddar Cheese shredded
  • 1 cup Ranch Dressing see recipe below
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Instructions

  • Prepare all of the ingredients. Preheat oven to 400deg.
  • In a bowl combine chicken, jalapeno, pork rinds, salt, pepper, and half of cream cheese. Form into 1½ meatballs and line out on a parchment paper covered baking sheet. Place in oven to cook for 30 minutes. Cut each meatball in half.
  • In a frying pan over medium-high heat, add bacon and cook until crispy. Remove to a paper towel covered plate.
  • To build the wrap – place a smear of cream cheese in center of tortilla. Sprinkle with cheddar cheese, then add 4-5 halved meatballs. Add some bacon and drizzle with ranch dressing. Fold ends over and roll into a wrap. Slice on diagonally. Serve 2-3 halves per plate.
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Homemade Ranch

A simple but full of flavor veggies dip for all your salads and veggie sides!

Ingredients

  • 1 cup Sour Cream or plain greek yogurt
  • ½ cup Heavy Cream
  • 2 tbsp Lemon Juice
  • 2 tbsp Fresh Chives chopped
  • 1 tsp Parsley
  • 1 tsp Dill
  • 1 Garlic Clove minced
  • 1 tsp Salt
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Instructions

  • In a small bowl, combine all ingredients and store in refrigerator until ready to serve – up to 1 week.

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!

Bacon Cheeseburger Quesadillas

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Burgers and Mexican are very popular choices in my home so I make them often. Then I decided to mash things up and made some Bacon Cheeseburger Quesadillas that got devoured by my crew. So much so that I ended up making another round of them after later that evening.

Bacon Cheeseburger Quesadilla

The special sauce is what really brings the “burger” flavor out in this dish. And it is a super simple sauce to pull together- whisking helps it smooth out faster. It doubles as a fry sauce too. My family prefers Mt. Olive Hamburger Dill Pickles on our burgers, so that is what I use for the juice in the sauce.

Bacon Cheeseburger Quesadilla

I made several large (burrito-sized) quesadillas but you could certainly make small soft taco sized ones and just not cut them as much. I didn’t make a side dish to go with it but you could go classic and do French Fries. You could also try my Black Bean Salad that has some hints of Tex-Mex and would be yummy with these quesadillas.

Bacon Cheeseburger Quesadilla

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Bacon Cheeseburger Quesadillas

A delicious bacon cheeseburger in a tortilla with a simple special sauce!
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword bacon, burger, burger recipes, cheese, cheeseburger, ground beef, quesadilla, tortilla
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1½ lb Ground Beef
  • 1 lb Bacon cut into ½-inch pieces
  • ½ White Onion diced
  • 3 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Salt
  • 1 tsp Parsley
  • 3 cup Cheddar Cheese shredded
  • 1 Romaine Heart shredded
  • 3 Roma Tomatoes diced
  • 10 Tortillas burrito-sized

For the Special Sauce

  • 1 cup Mayo
  • ½ cup Ketchup
  • 1 tbsp Dill Pickle Juice
  • 1 tsp Garlic Powder
  • ¼ tsp Cayenne Pepper
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Instructions

  • Prepare all of the ingredients.
  • In a large saute pan over medium high heat, add bacon. Cook until crispy and remove to paper towel covered plate. Reserve grease.
  • Add garlic and onions to pan and cook for 3 minutes. Then add ground beef, red pepper flakes, salt, and parsley. Crumble and cook until no longer pink. Add 1 cup of cheese and bacon back to pan. Stir to combine and remove from heat.
  • Preheat griddle to medium-high heat.
  • In a small bowl, combine special sauce ingredients and then place in refrigerator until ready to serve.
  • Sprinkle some cheese on one half of a tortilla. Add a portion of meat mixture. Fold tortilla over and place on griddle. Cook for 3 minutes on each side. Repeat with remaining tortillas.
  • Cut each tortilla into 3 triangles. Serve with lettuce, tomatoes, and special sauce 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

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

Sausage Spinach Spaghetti

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A quick and easy dinner is just 30 minutes away with this super simple but super yummy pasta dish that the whole family will love. Sausage Spinach Spaghetti is just a few ingredients but it is a well balanced meal with a delicious alfredo sauce that you will be using on lots of other dishes once you realize how easy it is to make.

Sausage Spinach Spaghetti

I prefer to use chicken sausage for this dish – mostly because it doesn’t have much added fat so the dish doesn’t become greasy. I specifically like to use Aidells Roasted Garlic and Gruyere Cheese Smoked Chicken Sausage. Usually it is in stock at my local Costco but I have seen it at Fred Meyers (Kroger) and Albertsons.

Sausage Spinach Spaghetti

My family prefers wilted but not cooked spinach. That is why I just let the spinach warm up in the heat of the sauce. This method gets the spinach just soft enough to mix into the pasta. But it retains the bright green color to make the dish look just as yummy as it tastes.

Sausage Spinach Spaghetti

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Sausage Spinach Spaghetti

A simple and quick weeknight pasta
Course Main Course
Cuisine American, Italian
Keyword alfredo, chicken sausage, cream sauce, Pasta, pasta dishes, Sausage, spinach
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 1½ lb Spaghetti
  • 2 lb Chicken Sausage cut into 1-in coins
  • 1 tbsp Avocado Oil
  • 2 cups Fresh Baby Spinach
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 1 tsp Garlic Powder
  • 1 cup Chicken Broth
  • 1 cup Heavy Cream
  • 2 cup Parmesan Cheese shredded
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Instructions

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a large saute pan over medium heat, add oil. Once heated, add sausage and let heat through. Stir and flip occasionally. Let cook until pasta is ready.
  • Add pasta to boiling water and cook as directed on package. Drain in colander, rinse with cool water then return to pot (away from heat).
  • In a sauce pan over medium heat, add butter and garlic powder. Once melted whisk in flour and cook for 2 minutes. Whisk in chicken broth and cook for 2 minutes. Whisk in heavy cream and cook for 2 minutes. Whisk in cheese and cook until fully melted.
  • Add spinach to pasta and pour sauce over top. Stir to combine. Serve in a shallow bowl with a portion of sausage 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

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

Black Bean Salad #summersalads

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If you need a simple summer salad that goes with just about any protein made in just about any style of cooking, then you have come to the right place! Black Bean Salad is so simple to make yet so tasty. The great thing about the simplicity flavors in this side dish make it a great combination for just about any meal, and great for a potluck or picnic. It also make a wonderful base for meal preppers.

If you don’t use Red Wine Vinegar often, you have been missing out. It has just the right amount of tang that you expect from a vinegar but the red wine mellows it out to give a delicate vinaigrette to this bean salad. If you don’t really care for black beans – first give them a try! – but you could swap out cannelloni beans. Black beans are an incredibly high source of protein, fiber and iron.

Black Bean Salad

I decided to serve this with my Mississippi Pork Sandwiches and man was it good! The two went together so well, complimenting each other wonderfully. I really think that this salad would be the perfect dish to bring to a potluck or backyard bbq.

Mississippi Pork Sandwich

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Black Bean Salad

A light and bright – no cook – summer side salad that can go with just about any main dish
Course Salad, Side Dish
Cuisine American, Tex-Mex
Keyword bean salad, bell peppers, black beans, corn, Corn Salad, red onion, vinaigrette
Prep Time 15 minutes
Servings 6

Ingredients

  • 2 15oz can Black Beans drained and rinsed
  • 1 15oz can Sweet Corn drained
  • 1 Red Bell Pepper diced
  • 1 Orange Bell Pepper diced
  • ½ Red Onion diced
  • 1 cup Cilantro chopped

For the Vinaigrette

  • ½ cup Avocado Oil
  • ¼ cup Lemon Juice
  • ¼ cup Red Wine Vinegar
  • 1 tsp Garlic Powder
  • 1 tsp Dried Onion
  • 1 tsp Parsley
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Instructions

  • Prepare all of the vegetables and place in bowl.
  • Add vinaigrette ingredients to mason jar. Seal and shake vigorously. Pour over bean mixture. Cover and place in refrigerator until ready to serve (up to 4 days).

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!

Tarragon Pork & Rice

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Tarragon is one of those herbs that isn’t necessarily in everyone’s kitchen, but it really should be. It is a great flavor that just brings out the richness of sauces and meats. This Tarragon Pork & Rice is so easy to make but tastes like you spent so much time on it when the oven does most of the work.

Tarragon Pork & Rice

You will need a plan that can cook on the stove and be put in the oven. I have the Ninja Cooking System and used the 5qt Saute Pan for this. You could also use a large cast-iron pan and just cover it with aluminum foil. If you do not have a pan that will work on the stove and in the oven, you could start on the stove and transfer to an oven-safe baking dish covered with foil. However, you will likely need to increase the cook time, as the baking dish will need to heat up some.

Tarragon Pork & Rice

You and your family are going to be shocked by how tender this pork comes out. It is so full of flavor too! If you don’t have or maybe don’t like pork, you could replace it with chicken breast. You will want to make sure that it’s thin-sliced breasts, so that they cook through all the way without drying out.

Tarragon Pork & Rice

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Tarragon Pork & Rice

A rich and creamy pork and rice bake.
Course Main Course
Cuisine American
Keyword casseroles, Cheesy Rice, mozzarella, pork, pork chops, pork tenderloin, rice, Rice Dishes, tarragon
Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 10 minutes
Servings 6

Ingredients

  • 2½ cups Long Grain Rice
  • 1 cup Mozzarella Cheese shredded
  • ½ tsp Tarragon

For the Pork Chops

  • 8 Pork Chops boneless
  • 4 tbsp Butter
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Tarragon
  • 1 tsp Garlic Powder

For the Sauce

  • 2 tbsp Avocado Oil
  • 4 tbsp Flour
  • 1 qt Chicken Stock
  • 2 cups Milk 2%
  • 1 tsp Rosemary
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 cup Mozzarella Cheese shredded
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Instructions

  • Prepare all of the ingredients. Preheat oven to 350deg.
  • In a large oven safe saute pan over medium-high heat, add butter for pork chops. Season pork chops on both sides with salt, pepper, garlic powder and tarragon. Cook for 2-3 minutes on each and remove from heat.
  • In the same pan, reduce heat to medium and add avocado oil and flour. Whish together and let cook for 3 minutes. Whisk in chicken stock, salt, garlic powder and rosemary. Cook 3 minutes then add milk and cheese. Continue stirring while cheese melts. Increase heat to medium-high and add rice. Continue to stir and bring to a boil. Let boil 3 minutes more than add pork chops back to pan in a single layer. Cover with oven safe lid (or aluminum foil if you don't have a lid). Place in oven and cook for 30 minutes.
  • Remove pan from heat. Working quickly, remove lid and sprinkle top with remaining cheese and tarragon. Replace lid and let rest for 10 minutes more.

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!

Italian Pork Pasta

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I usually make pork at least once a week at my house. And I try to make it in a different style of food each time. This time around I went with Italian Pork Pasta. It started with my Parma Rosa recipe (the first recipe in my cookbook!) and evolved from there. As I always say – marinating meat is always a good idea! The marinade for this pork is off the charts good!

Italian Pork Pasta

You seriously don’t have to cook pork tenderloin as a whole piece to get amazing flavor from it. I do marinate it whole and then cut it up which is perfect for a weeknight meal. It helps it cook up quicker but you still get all the yummy flavor. Most of the time I use apple cider vinegar for my dressings and marinades, but for this I used white vinegar. That’s because I have learned through trial and error that white vinegar goes better with white wine than apple cider vinegar. You could certainly use the ACV, it just sort of over powers the wine flavors.

Italian Pork Pasta

I used a long pasta but you could really use any type of pasta that you have on hand with this one. Short pastas like elbows, shells, shellbos, farfalle, rotini would all work too. I didn’t serve this with a side dish at all. But if you need more or need to stretch to make leftovers, I would suggest a Caesar salad and/or some simple garlic knots.

Italian Pork Pasta

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Italian Pork Pasta

A creamy tomato pasta sauce with juicy marinated pork
Course Main Course
Cuisine American, Italian
Keyword Pasta, pasta dishes, pork, pork tenderloin, red sauce, tomato sauce
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 1½ lb Pork Tenderloin
  • 1½ lb Long Pasta spaghetti, linguini, etc.

For the Marinade

  • ½ cup Avocado Oil
  • ¼ cup Lemon Juice
  • ¼ cup White Vinegar
  • ¼ cup White Wine
  • 1 tsp Garlic Powder
  • 1 tsp Oregano
  • 1 tsp Red Pepper Flakes
  • 1 tsp Dried Onion
  • 1 tsp Basil

For Sauce

  • 1 28oz can Crushed Tomatoes
  • 1 cup Heavy Cream
  • 1 tsp Parsley
  • 1 cup Parmesan Cheese shredded
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Instructions

  • Combine marinade ingredients in a gallon zipper bag. Add pork tenderloin and let rest for at least 30 minutes (upto 24hrs)
  • Start water boiling for pasta.
  • Cut pork into cubes, reserve 1 cup marinade liquid.
  • In a large sauce pan over medium high heat, add pork and reserved marinade. Cook for 5 minutes, then add tomatoes. Stir to combine.
  • Add pasta to boiling water and cook as directed on the package. Drain in collander then rinse with cool water.
  • Add cream and parsley to sauce mixture. Cook another 3 minutes then add cheese and cook until melted.
  • Place portion of pasta in shallow bowl and ladle sauce over top. Sprinkle with additional parsley, 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

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

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