Honey Lime Vinaigrette

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I have moved to making all of my own dressings recently. Mostly it’s because I don’t want all the junk that they put in it to make it able to sit on a shelf for months. But also it is because you can really taste the difference in using fresh ingredients versus additives. Which is especially apparent in this Honey Lime Vinaigrette – the fresh lime juice and zest is what truly sells this dressing.

Honey Lime Vinaigrette
Honey Lime Vinaigrette

I just use a Mason Jar in pint size to make my dressings – mostly because I have a bunch that we use for cups. You can certainly use a Salad Dressing Cruet to shake it up – but those lids scare me a little to be honest. With the mason jar, I know the lid is really secure and I can shake it to my heart’s content to make sure it’s mixed all the way.

Honey Lime Vinaigrette

I, specifically, used this dressing for a Honey Lime Pasta Salad that I made. The corn and onions pair perfectly with the brightness of this dressing. But it would be so good on a Southwest or Tex-Mex salad. It would also be delicious with tacos or quesadillas too.

Honey Lime Pasta Salad

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Honey Lime Vinaigrette

A quick and flavorful dressing that is light and bright
Course Dressing, Sauce
Cuisine American, Mexican, Tex-Mex
Keyword dressing, honey, lime, vinaigrette
Prep Time 5 minutes
Servings 1 pint

Equipment

  • Pint Mason Jar w/ Lid & Ring

Ingredients

  • ¼ cup Honey
  • ¼ cup Apple Cider Vinegar
  • 1 Lime zest & juice
  • ¼ cup Cilantro finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Dried Onion
  • 1 tsp Dijon Mustard
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Parsley
  • ½ cup Avocado Oil
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Instructions

  • Prepare all of the ingedinents.
  • Add all ingredients to a mason jar and secure with lid. Shake, shake, shake until all combined.
  • Keep in refrigerator until ready to use – up to 7 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!

Chicken Peanut Noodles

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I cannot stress enough how much flavor is added when to take the extra effort to marinate meats. This recipe is no different – the marinade on this chicken really makes the whole dish work. Chicken Peanut Noodles is a delicious combination of a marinated and grilled chicken and a simple peanut dressing over noodles. It is so perfect and easy for a weeknight meal.

Chicken Peanut Noodles

I like to marinate meat in a zippered bag because I feel like the meat gets more of an even treatment them when it sits in a bowl or tupperware. You can also easily flip the bag over to make sure things are working right. It also cuts way back on clean up.

Chicken Peanut Noodles

If you don’t want to use a coleslaw pre-mix, you can shave half a head of green cabbage, half a head of red cabbage and add in some shredded carrots. You can also switch out Soba Noodles for the spaghetti noodles for a more authentic dish, if you like. I do want to encourage you to not use a peanut butter like Skippy or Jif but a more natural variety like Adams or something. Too much sugar in the peanut butter will make for a weird dressing.

You can also use this dressing for other dishes like a nice Thai-style salad with snap peas, Thai chilies, and crushed peanuts. You could also use it to make some yummy Thai Tacos for taco night one week – it really is that good.

Chicken Peanut Noodles

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Chicken Peanut Noodles

A simple noodle dish with juicy marinated chicken!
Course Main Course
Cuisine American, Asian, thai
Keyword Chicken, marinade, Pasta, pasta dishes, peanut
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Servings 6

Ingredients

  • 1½ lb Spaghetti Noodles
  • 1 12oz Bag Coleslaw Mix discard dressing
  • ¼ cup Cilantro chopped

For the Chicken

  • 2 lb Chicken Thigh, boneless, skinless
  • ½ cup Soy Sauce
  • ½ cup Sesaame Oil
  • ¼ cup Honey
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Powder

For the Peanut Dressing

  • ½ cup Creamy Peanut Butter
  • ¼ cup Soy Sauce
  • 2 tbsp Lime Juice
  • 1 tbsp Sesame Oil
  • 1 tbsp Sriracha
  • 1 tsp Garlic Powder
  • 1 tsp Ground Ginger
  • 1 tsp Sesame Seeds
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Instructions

  • Prepare all of the ingredients.
  • Add all ingredients for chicken to a gallon sized zipper bag. Place in refrigerator to marinate for at least 30 minutes (up to 24 hours).
  • Start water boiling for pasta. Preheat grill or grill pan to medium-high heat.
  • Add ingredinets for dressing to a mason jar. Shake vigourously to combine. Set aside.
  • Cook chicken on grill or grill pan for 7 minutes on each side, brushing with remaining marinade when flipping. Remove from heat and let set for a few minutes before slicing on the diagonal.
  • Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water. Return to pot (away from heat) and add broccoli coleslaw mix and ¾ of peanut dressing. Toss to coat.
  • In a shallow bowl, add a portion of pasta. Lay a portion of chicken across the top. Drizzle with remaining dressing and sprinkle with cilantro.

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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Mississippi Pork Sandwiches #slowcooker

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Typically, when you think of pulled pork sandwiches you go straight for bbq pulled pork. But does that always have to be the case? I am saying a resounding NOPE! I have been seeing lots of recipes for a Mississippi Pot Roast made in the slow cooker, and decided to put my own spin on it. Mississippi Pork Sandwiches have a lot of same flavors without the beef and without the packets!

Mississippi Pork Sandwiches

The main flavors of ranch powder are chives, dill and garlic. So by using these seasonings, you achieve a very similar taste. Then using the beef broth and Worcestershire you get the same taste as the brown gravy packet that most Mississippi pot roast recipes call for. In general, I stay away from pre mixed seasoning packets, as they tend to have excessive amounts of salt and other preservatives to keep them from clumping. Whenever possible, I try to make my own. The slow cooker brings all the flavors together to give you a delicious, tangy, pork sandwich that everyone will want more of.

Mississippi Pork Sandwiches

I served these sandwiches with Black Bean Salad. It’s similar to what many call “Cowboy Caviar”, however it does not have jalapenos (so no heat). It is a wonderful light and bright summer salad that goes very well with all sorts of different dishes. It also makes a great lunch (especially if you are meal prepper!)

Mississippi Pork Sandwich

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Mississippi Pork Sandwiches

A flavorful pork roast made in the slow cooker and pulled for sandwiches.
Course Main Course
Cuisine American
Keyword pepperoncini, pork, pork roast, pulled pork, sandwich, slow cooker
Prep Time 10 minutes
Slow Cooker Time 6 hours
Servings 6

Equipment

Ingredients

  • 8 Potato Buns
  • 2½ lb Pork Roast
  • 8 oz Cream Cheese
  • 1 tbsp Cornstarch

For the Sauce

  • 1 White Onion thinly sliced
  • 4 Garlic Cloves minced
  • 1 qt Beef Broth
  • 1 12oz jar Sliced Pepperoncini with juice
  • 1 tsp Dried Chives
  • 1 tsp Dill
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Parsley
  • 2 tbsp Worcestershire Sauce
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Instructions

  • Add all sauce ingredients in slow cooker pot and mix together.
  • Add pork roast and place whole cream cheese brick on top. Secure lid and cook for 5½ hours on low.
  • Remove lid and turn off slow cooker. Using two forks, pull the pork while mixing in the cream cheese.
  • Remove a ¼ cup of sauce and stir in with cornstarch. Return slurry to slow cooker, increase heat to high and secure lid. Let cook for remaining 30 minutes.
  • Put a portion of pork on the bottom bun (with a bit of the sauce). The put on top bun and press down slightly to hold it all 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!

Texas Slow Cooker Beans

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Beans, Beans the magical fruit….the more you eat the more you… While this saying is pretty true – it doesn’t make beans any less yummy. And these Texas Slow Cooker Beans are just that – YUMMY! They have a great Tex-Mex sort of flavor with just a little kick from the jalapenos. And I really love being able to make the side dish in the slow cooker when I’m cooking.

Texas Slow Cooker Beans

Yes, these beans do take a little extra planning because you have soak the dried beans over night. You could probably get away with using canned pinto beans, but you will not develop as much flavor as you get from soaking the dried beans in beef broth. I always like to use broth in place of water to allow for another layer of flavor. I buy broth (beef and chicken) by the case in quart sized container just so that I always have it on hand.

Texas Slow Cooker Beans

I served this with my Cherry Bourbon Grilled Pork Chops when I made it. Add a little of the cherry bourbon bbq sauce to the beans for another layer of flavor and your taste buds will be dancing! You could really serve these Beans with any sort of grilled or BBQ meats. They would be awesome for a potluck or a backyard BBQ too.

Cherry Bourbon Grilled Pork Chops

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Texas Slow Cooker Beans

They may take a long time but they taste so dang good!
Course Side Dish
Cuisine American, Tex-Mex
Keyword bacon, beans, slow cooker
Prep Time 10 minutes
Cook Time 8 hours
Soaking Time 8 hours
Servings 6

Equipment

Ingredients

  • 1 lb Dried Pinto Beans
  • 1 qt Beef Broth
  • 1 lb Thick-Cut Bacon cut into 1-in pieces
  • 1 Yellow Onion diced
  • 4 Garlic Cloves minced
  • 2 tsp Cumin
  • 1 tsp Chili Powder
  • 1 bunch Cilantro chopped
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Instructions

  • The night before add beans and broth to slow cooker to soak overnight. (at least 8 hours).
  • Add bacon, onions, garlic, cumin and chili powder to slow cooker. Secure lid and cook on low for 7½ hours.
  • Add half of cilantro to beans and re-secure lid for remaining 30 minutes of cooking.
  • Serve with sprinkle of remaining cilantro.

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!

Cherry Bourbon Grilled Pork Chops

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If you are lucky enough to live where cherries grow each June – you are going to love this recipe. If you have to use frozen cherries – it’s still going to be amazing! These Cherry Bourbon Grilled Pork Chops are pretty hard to mess up and really taste just amazing. Marinating the chops on top of making a sauce from the marinade is the real reason you get juicy, delicious pork every time.

Cherry Bourbon Grilled Pork Chops

You could make these pork chops without the sauce but WHY? You are going to fall in love when you taste the delectable cherry bourbon BBQ sauce. You could just make the BBQ sauce on its on if you wanted to. You would just combine the marinade ingredients with the broth and tomato puree. It would be great on chicken, with ribs, as a dip…you name it! You will want to go pick pounds and pounds of cherries every season and pit them and then freeze them so you can have it all year round. You need a dark cherry for this sauce – with lots of tart. So lamberts, and bings are your best bet.

Cherry Bourbon Grilled Pork Chops

I made this along side my Texas Slow Cooker Beans. Because – I mean – pork and beans—- does it get better than that? The sauce also adds something extra to these beans to make them even better. About the only missing is a nice fat sweet corn on the cob smothered in butter!

Cherry Bourbon Grilled Pork Chops

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Cherry Bourbon Grilled Pork Chops

An amazing bright bourbon BBQ sauce and marinade over a pork chop
Course Main Course
Cuisine American
Keyword bourbon, cherry, grilled, grilled pork, marinade, pork chops
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Servings 6

Ingredients

  • 8 Pork Chops bone-in
  • 1 cup Broth chicken or beef
  • 1 15oz can Tomato Puree

For the Marinade

  • 1½ Lambert Cherries pitted
  • 1 cup Bourbon
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley
  • 2 Garlic Cloves minced
  • 1 tbsp Honey
  • 1 tsp Minced Onion
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Instructions

  • In a gallon-sized zippered bag, add marinade ingredients, Mix together and then add pork chops. Place in refrigerator for at least 30 minutes (up to 24 hours).
  • Preheat grill or grill pan to medium-high,
  • Place pork chops on grill. Reserve marinade.
  • In a sauce pan over medium-low, add tomato puree, broth and reserved marinade. Let simmer while chops cook.
  • Cook chops for 8 minutes on each side then remove from heat. Serve with sauce poured over.

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!

Ginger Citrus Chicken

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Chicken is one of those proteins that you can cook a thousand different ways with hundreds of different flavors and it will almost always taste good. Chicken can be found in just about every culinary cuisine around the world because it can take on so many different flavors, and be cooked in so many ways. You can grill it, bake it, slow cook it, smoke it, boil it, fry it…cue Bubba. For this particular recipe, I went with frying the chicken up in a cast-iron skillet and then finishing it off in the smoker. Holy moly does the ginger and citrus sing in this recipe!

Ginger Citrus Chicken

The cast-iron skillet I use for this recipe is a Lodge 12-inch Skillet with Assist Handle. The assist handle makes it much easier to carry the pan over to the smoker – be sure to use a potholder on both handles. The smoker I use is a Traeger Pro Series 34 – but whatever smoker you have will work for this as long as you have enough room for the skillet. If you don’t have a smoker -you can use your grill. All you need to do is add some wood chunks or pellets (in a smoker box or directly to the coals). Make sure your vents are closed up to hold the smoke.

Ginger Citrus Chicken

I served this chicken with some corn on the cobb – which I also cooked on the smoker. I wrapped it in aluminum foil after adding some butter, cumin, ground ginger, and ground garlic. I like to put the corn in right at the start of preheating the smoker so that it has plenty of time to cook all the way through. Along with some good ol’ parsley rice.

Ginger Citrus Chicken

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Ginger Citrus Chicken

A full of flavor Chicken dish the whole family will love!
Course Main Course
Cuisine American, Asian
Keyword Chicken, citrus, ginger, orange
Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Servings 6

Ingredients

  • 4 Chicken Leg Quarters split, skin removed
  • 1 Navel Orange cut in slices
  • 1 tsp Sesame Seeds

For the Marinade

  • 3 Navel Oranges 3 juiced, zested
  • ¼ cup Honey
  • ¼ cup Avocado Oil
  • 1 tbsp Fresh Ginger grated
  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Sriracha
  • 4 Garlic Cloves minced
  • 1 tbsp Parsley
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Instructions

  • Combine marinade ingredients and add to gallon zippered bag. Add chicken to bag and let sit for at least 30 minutes (up to 24 hours).
  • Prepare remaining ingredients. Preheat grill or smoker to medium-high.
  • In a large cast iron skillet over medium-high heat, add pieces of chicken (reserve marinade). Cook for 4 minutes on each side. Add reserved marinade to pan. Sprinkle with half of sesame seeds and add half of orange slices.
  • Loosely cover skillet with aluminum foil. Place covered skillet on center of grill or smoker and close lid. Let cook (undisturbed) for 30 minutes. Remove foil and cook another 10 minutes.
  • Remove from grill and sprinkle with remaining sesame seeds and remaining orange slices.

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!

Smoked Bangers & Mash

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Some say don’t mess with the classics – but sometimes it’s totally worth it! I decided to try my hand at Bangers & Mash but add my own spin. I decided to make it in my Traeger and turned up with Smoked Bangers & Mash. The deep delicious Stout beer cooks down into a pan gravy to make an amazing top to this dish.

Smoked Bangers & Mash

You can use Johnsonville Luck O’ the Irish sausage or some regular old Bratwurst to make this dish a winner. The important part is that you want them to be uncooked. If you use a precooked sausage, they will get tough. They will dry out in the time it takes to develop the flavor that you want from this recipe.

Smoked Bangers & Mash

If you don’t have a smoker – that’s okay. You can turn just about every grill into a smoker by adding a grill-safe dish full of wood pellets or wood chunks. Just make sure they are close enough to the flames to smolder and produce enough smoke to add flavor to the meal. I used hickory wood pellets for this particular dish. Mesquite would work too – I would draw the line at fruit-tree woods like cherry or apple though.

Smoked Bangers & Mash

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Smoked Bangers & Mash

A new spin on the only classic – Bangers & Mash made in a smoker!
Course Main Course
Cuisine American, English
Keyword onions, potatoes, Sausage
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Equipment

  • Smoker or grill that can be used as smoker
  • Large Cast Iron Skillet

Ingredients

  • 6 Medium Russet Potatoes
  • 8 Garlic Sausages
  • 1 Yellow Onion sliced thin
  • 4 Garlic Cloves minced
  • 1 cup Beef Broth
  • 12 oz Stout Beer like Guinesse
  • 1 tsp Salt
  • 1 tsp Pepper
  • 4 tbsp Butter
  • 2 tbsp Avocado Oil
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Instructions

  • Prepare all of the ingredients. Preheat smoker to medium-high.
  • Wrap each potato in aluminum foil, then use a fork to poke several holes into each potato. Place in smoker right away (during the preheat process).
  • In a large cast iron skillet, over medium high heat, add avocado oil, onions, and garlic. Saute for 3 minutes then add beer and broth. Stir to combine. Then lay sausages over top. Loosely cover skillet with aluminum foil and transfer to preheated smoker. Close the lid and let cook for 40 minutes.
  • Remove potatoes and skillet from smoker. Unwrap potatoes and add to a bowl. Add salt, pepper and butter, then mash potatoes, leaving them "rustic" or "chunky".
  • Serve potatoes with sausage on top and ladle over onion gravy.

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

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Chicken Root Soup #slowcooker

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Root vegetables are often underrated when it comes to being the center of the main dish. What I love most about cooking with a variety of root veggies is how well they take in the flavors you use to cook them. Chicken Root Soup is like a warm hearty hug in a bowl. The beautiful combination of potatoes, carrots, celery, and parsnips is just delicious.

Chicken Root Soup

It is important to try to get all of the root vegetables cut into roughly the same sizes so that they cook up evenly. And putting the chicken in whole will make sure that it doesn’t dry out while cooking. By chopping it up after it’s cooked, you will get nice and succulent chicken throughout the whole soup.

Chicken Root Soup

This is a rustic soup but that doesn’t mean it can’t be pretty too. The depth of flavor is going to amaze you and your family. A lot of it comes from the slow cooker. By using the Slow Cooker to give the root veggies the low and slow treatment, they stay tender but absorb so much flavor. Tarragon is not one of the most common herbs to be used but it really has an amazing flavor that joins Rosemary and Thyme with perfection.

Chicken Root Soup

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Chicken Root Soup

A variety of delicious root veggies in a hearty chicken soup
Course Main Course, Soup
Cuisine American
Keyword Chicken, chicken soup, crockpot, parsnip, potato, slow cooker, sweet potato
Prep Time 15 minutes
Slow Cooker 6 hours
Servings 6

Equipment

Ingredients

  • 1½ lb Chicken Breast
  • 2 Russet Potatoes peeled & diced
  • 2 Sweet Potatoes peeled & diced
  • 2 Carrots diced
  • 1 Parsnip diced
  • 2 Celery Stalks chopped
  • 3 Garlic Cloves minced
  • ½ Yellow Onion diced
  • 1½ qt Chicken Stock
  • 1 tsp Salt
  • 1 tsp Rosemary
  • 1 tsp Tarragon
  • 1 tsp Thyme
  • 2 cup Heavy Cream
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Instructions

  • Prepare all of the ingredients.
  • Add all ingredients EXCEPT the heavy cream to the slow cooker. Stir to combine and secure lid. Cook on low for 5½ hours.
  • Remove chicken from slow cooker and chop into bite-sized pieces. Remove half of soup to a separate bowl. Return chicken to slow cooker.
  • Add heavy cream to soup transfered to separate bowl. Use an immersion blender to blitz until smooth. return to slow cooker and stir to combine. Secure lid and let cook for remaining 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

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

Simple Grilled Chicken

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Summertime means grilling season at my house! And on a busy weekend or weeknight, this Simple Grilled Chicken is perfect. A few ears of corn on the grill and an easy pasta salad – dinner is done and you can enjoy that nice cold beverage on the deck!

Simple Grilled Chicken

You might think orange juice, Worcestershire sauce, and Dijon mustard sounds like an odd combination – but trust me on this one. The Worcestershire gives it a delicious smoky flavor while the OJ brightens it all up. As listed in the recipe – marinade time needs to be at least 30 minutes (you will get a lot of flavor out of it). I would recommend getting the chicken into the bag in the morning at the start of your day. This lets you both get even more flavor out of the chicken and more time to enjoy your summer day with the fam bam!

Simple Grilled Chicken

This chicken is also great for a bigger backyard party – with some brats and burgers, maybe some wings. And don’t forget the pasta salad, potato salad, or corn salad. I served this with some corn on the cob that I left in the husk and put it on the grill along with the chicken. Leaving the husks on allows the corn to steam while getting a nice smoky flavor from the grill.

Simple Grilled Chicken

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Simple Grilled Chicken

A simple chicken marinated and then grilled up to juicy perfection
Course Main Course
Cuisine American
Keyword Chicken, grilled chicken, marinade
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Servings 6

Ingredients

  • 10-12 Chicken Thighs bone-in, skin removed
  • ½ cup Orange Juice
  • ¼ cup Avocado Oil
  • ¼ cup Worcestershire Sauce
  • 2 tbsp Dijon Mustard
  • 1 tsp Red Pepper Flakes
  • 1 tsp Garlic Powder
  • 1 tsp Salt
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Instructions

  • Combine all of the marinade ingredients in a gallon sized zipper bag. Add chicken to the bag and let marinade at least 30 minutes. A few hours is better. Can be done up to 24hr before.
  • Preheat grill or grill pan to medium-high. Place chicken top side down on the grill. Brush marinade over top of each piece and reserve the rest. Cook for 15 minutes, then flip each piece and brush with marinade again. Cook another 15 minutes. Remove from grill and let rest 5 minutes before serving.

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!

Honey Lime Pasta Salad #summersalads

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One of the best ways to get people – especially kids! – to eat their veggies is to mix them into a beautiful, bright pasta salad with a tasty dressing. This super simple Honey Lime Pasta Salad is that little something different that will have the family and friends excited you brought it out to the table.

Honey Lime Pasta Salad

What I love most about this salad is how colorful it is! You get even more colors when you use the mini sweet peppers that come in a bag filled with all different shades of yellows, oranges, and reds. All with the purple of the onion, the green of the parsley, and the bright yellow of corn – you are really eating the rainbow. And the old saying really is true – we eat with our eyes first! So with a dish this pretty you really can’t go wrong.

Honey Lime Pasta Salad

The Honey Lime Vinaigrette works so well in this pasta salad. But you can use it for other things too. I originally come up with it for a chicken burrito bowl (grilled chicken, brown rice, black beans, lettuce, tomato, and avocado). You could also use it on a Southwest-style salad, on tacos, in a wrap. It has such a nice bright flavor to it, you are gonna want to put it on everything.

Honey Lime Vinaigrette

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Honey Lime Pasta Salad

A colorful pasta salad, perfect for every summer night!
Course Salad, Side Dish
Cuisine American
Keyword corn, honey, lime, Pasta Salad, pasta side dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 1 lb Short Pasta farfalle, rotini, penne, etc.
  • 5 Sweet Bell Peppers chopped
  • ½ Red Onion chopped
  • 1 15oz can Sweet Corn drained
  • ½ cup Fresh Parsley chopped
  • 1 cup Honey Lime Vinaigrette see recipe below
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Instructions

  • Start water boiling for Pasta while preparring all the ingredients.
  • Add pasta to boiling water and cook for 1 minute less than time directed on package. Drain in colander and rinse with cold water.
  • Combine cooled pasta with remaining ingredients in a bowl. Toss well to coat. Place in refrigerator for at least 30 minutes before serving (up to 3 days, covered).
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Honey Lime Vinaigrette

A quick and flavorful dressing that is light and bright
Course Dressing, Sauce
Cuisine American, Mexican, Tex-Mex
Keyword dressing, honey, lime, vinaigrette
Prep Time 5 minutes
Servings 1 pint

Equipment

  • Pint Mason Jar w/ Lid & Ring

Ingredients

  • ¼ cup Honey
  • ¼ cup Apple Cider Vinegar
  • 1 Lime zest & juice
  • ¼ cup Cilantro finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Dried Onion
  • 1 tsp Dijon Mustard
  • 1 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Parsley
  • ½ cup Avocado Oil
Get Recipe Ingredients

Instructions

  • Prepare all of the ingedinents.
  • Add all ingredients to a mason jar and secure with lid. Shake, shake, shake until all combined.
  • Keep in refrigerator until ready to use – up to 7 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!

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