Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
Can you believe that our baby chicks are already 3 weeks old and weighing in at around a pound each? They are doing great despite our massive snowfall and the temps dropping down into the -30degFs. We have moved them into a bigger space so they can start to move around more and learn how to peck and roost. They still have about 12 weeks to grow and gain weight before we can process them. We are also excited to hopefully be adding a few more egg layers to the flock this coming weekend. So many of the farm stores around did not get their chick deliveries this past week due to the extreme weather conditions.
What have you been up to this past week?
One of this last week’s most popular recipe was: Blackstone Cowboy Stir-Fry– still the reigning all-time most viewed recipe on my whole blog!
Blackstone Cowboy Stir-Fry
In case you missed it, here are the recipes that I shared to the blog this week:
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
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Planning out the week’s meals is something I do every Sunday for my family. I do this for a few different reasons – one it helps me get into the mindset of a new week ahead. Two it gives me the opportunity to look through the freezer, fridge and pantry to see what might need to be used up, what do I already have on hand, and what do I need to get from the store. I also try to think ahead of how can a double prep something one night to use another night, or say when a recipe calls for half an onion – I make sure to make something that needs the other half within a few days.
I also like to check in with the family to see if they have anything they have been specifically craving or wanting to try something new. Sometimes this is a fruitful ask and sometimes I get bupkitz. But I still try to ask because I also get the ‘don’t forget I’m going to dinner with a friend this night’ or ‘just please no more rice/pasta/whatever’. This is all valuable info for making a dinner menu plan for the week ahead. I also like to use a menu planner with a grocery list – like this one – to make things that much easier.
Tools You May Need
To have success with the recipes this week – here are few items that I think you may consider adding to your kitchen if you do not already have them.
A Grill Pan – I use this to give those beautiful grill lines to sandwiches, meats, and tortillas. It’s just that something extra.
Here is my plan for the week ahead. I have included the links to the original posts (you can find more info about substitutions, and processes in the full posts), as well as the full menu right here so that you don’t have to go anywhere if you don’t want to.
MONDAY
Chicken & Creamy Garlic Shells – Chicken and pasta is a great combo for a #weeknightdinner. It’s simple to put together and will definitely not put a dent in the family food budget. This recipe for Chicken & Creamy Garlic Shells is really easy to make and can be on the table in 30 minutes (if you remember to marinate the chicken the night before or in the morning before heading out for the day).
Add ingredients for the chicken to a gallon sized zipper bag. Let marinate at least 30 minutes (up to overnight)
Start water boiling for the pasta.
In a stove top grill pan (or frying pan), over medium high heat, add marinated chicken breasts. Cook for 5 minutes on each side. Reduce heat to medium and cover pan. Let cook another 10 minutes (or until thickest part of chicken reaches 165degF internally).
In a sauce pan over medium heat, add oil, butter and two teaspoons of garlic powder. Once melted whisk in flour. Let cook for 3 minutes then whisk in broth, and salt. Cook another 3 minutes and whisk in heavy cream. Let cook another 3 minutes.
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.
Remove sauce from heat and stir in remaining garlic powder, and parsley. Pour over cooked pasta and stir to evenly coat.
Serve portion of pasta with grilled chicken.
TUESDAY
Chicken Tinga Tostadas – If you don’t use ground chicken often, this is a great recipe to start with. So many people think that ground chicken doesn’t do well with bold flavors but that couldn’t be further from the truth. When you develop the flavors in layers, you can build them up and have an amazing dish in the end. Chicken Tinga Tostadas are going to be a real win and a great change of pace for your next taco night.
In a large saute pan over medium high heat, add half of the oil and minced onion. Let cook for 3 minutes then add ground chicken, minced garlic, oregano and cumin. Cook and crumble until no longer pink.
On a parchment paper covered baking sheet add a baking rack and spray with cooking oil. Place halved tomatoes and tomatillos as well as remaining half of the white onion. Drizzle with remaining oil. Place in oven to roast for 20 minutes.
In small sauce pan over medium-low heat, add refried beans and taco seasoning. Stir to combine. Continue to cook and stir occasionally until ready to build tostadas.
Remove vegetables from oven and add to bowl with entire can of chipotle in adobo. Blend until smooth with immersion blender. (You can also use a blender). Add mixture to chicken. Toss to coat and reduce heat to medium low. Let simmer for 10 minutes.
Add tostadas to baking sheet in a single layer. Place in oven for 5 minutes, then remove.
To build a tostada, smear with portion of refried beans. Add a large spoonful of chicken tinga then add a dollop of sour cream. Sprinkle with queso fresca and cilantro. Repeat with remaining tostadas.
Notes
Taco Seasoning
WEDNESDAY
Classic Smashburgers – As you know, we eat a lot of burgers! Usually at least once a week – and while some weeks I get really creative and make things like a Bahn MI Burger or Muenster Burgers, lots of times it’s a more simple version – like this Classic Smashburger. You have the guilty pleasures of super melty American cheese with the simple addition of lettuce, onion and pickle. I have included my recipe for Homemade Fry sauce below the smashburger recipe. If you have an alternative sauce you prefer, by all means.
A double patty double cheese smashburger with lettuce, onion, pickle and a special sauce.
Course Dinner, Main Course
Cuisine American
Keyword american cheese, pickles, shredded lettuce, smash burger, special sauce, turkey smashburger, white onion
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Ingredients
2lbGround Beef
2tspSalt
1tspBlack Pepper
1tspGarlic Powder
1tspPaprika
12slicesAmerican Cheese
6Sesame Seed Buns
½White Onionhalved and thin sliced
2cupsIceberg Lettuceshredded
1cupHamburger Pickle Chips
1cupHomemade Fry Sauce see recipe below
Get Recipe Ingredients
Instructions
In a bowl, thoroughly combine ground beef with salt, pepper, paprika and garlic powder. Use a 2 inch food scoop to form into 12 balls.
In a wide flat pan or on a flat top griddle, over medium high heat, add 4 meatballs and press each down flat with a wide flat spatula (you want to press as thin as you can without ripping it, it will shrink up). Let cook for about 3 minutes then flip and smash down again. Cook another 3 minutes and then place a slice of cheese on each patty. Let melt for a minute then stack two patties together and remove from pan. Repeat with remaining burgers.
Once all burgers are cooked, in the same pan/surface, lightly toast each bun.
Build the burger – add shredded lettuce, onions and pickles to the bottom bun. Place double smashburger. Smear top bun with fry sauce and place on top, pressing down slightly.
THURSDAY
Black Beans & Rice #onepotdinner – Y’all know how much I love a good #onepotdinner recipe and this recipes is moving right up to top of the list. We have been trying to add more beans to our diet, as they are chockful of nutrients that are vital for heart health. So I put on my thinking cap and tried to put a new spin on a classic dish. My recipe for Black Beans & Rice is really going to please everyone’s tummy. Not to mention be super easy to make and light on the wallet to boot!
In a large saute pan over medium high heat, add oil. Add onions and garlic and sauté 3 minutes. Then add rice and toast until golden.
Add seasoning, black beans, sausage and chicken broth to pan. Add just enough water for everything to be completely covered (may be less than 2 cups or but shouldn't' be more). Stir to combine and let come just to a bubble. Reduce heat to medium and cover with lid. Let cook for 25 minutes. Remove lid and check that all liquid has been absorbed. If it is hasn't then return lid and let cook another 5 minutes.
Serve in a shallow bowl and a sprinkle of parsley, if desired.
FRIDAY
Thai Meatball Soup – Every cuisine around the world has many versions of soup in their repertoire. Many are delightful fusion style recipes using techniques from a multitude of cuisines to make something amazingly comforting in a bowl. Which is the ultimate goal of any entree sized bowl of soup. This recipe for Thai Meatball Soup is no exception.
In a bowl, thoroughly combine meatball ingredients. Use food scoop to form into 1½ inch balls (roll between palms to even them out). Place on a baking rack over a parchment paper covered baking sheet. Place in oven to bake for 20 minutes.
In a large stock pot over medium-high heat, add oil. Once hot, add minced onion. Saute until translucent. Then add chicken broth, coconut milk, teriyaki sauce, soy sauce, sriracha and carrots. Bring to a boil then reduce heat to medium-low.
Add vermicelli to boiling water. Cook as directed on the package. Strain in colander.
Add kale to broth pot and remove from heat.
Add a portion of vermicelli to a shallow bowl. Ladle broth over top. Then add 5 or 6 meatballs. Garnish with cilantro and jalapeno.
SATURDAY
Smoked Sausage & Mozzarella Pasta – Need a simple but flavor packed weeknight meal? Then you came to the right post. You can think of this like an adult version of hot dogs with mac and cheese. By replacing the hot dogs with smoked sausage and the cheddar with mozzarella. Then add in a little kick from some red pepper flakes. This recipe for Smoked Sausage & Mozzarella Pasta is going to make your average weeknight a little bit extra special.
In a large frying pan over medium-high heat, add oil. Once hot, add sliced sausage pieces. Fry them until slightly browned then remove from heat.
Add pasta to boiling water and cook as directed on the package. Drain in colander and return to pot, away from heat.
In a sauce pan over medium-high heat, add butter, garlic powder, and onion powder. Once melted add flour and cook for 3 minutes. Whisk in milk and let cook for 3 minutes. Reduce heat to medium. Add salt and paprika. Then whisk in cheese one handful at a time until fully incorporated. Lastly add heavy cream and stir to combine. Let bubble another two minutes.
Add cooked sausage and cheese sauce to pot with cooked pasta. Stir until fully coated.
Serve with sprinkle of red pepper flakes and parsley.
SUNDAY
Pork Bahn Mi – A bahn mi is a popular Vietnamese style sandwich made a crusty baguette and loaded up with meat, vegetables and a mayonnaise based sauce. It is also usually spicy, but not always. This recipe is for a flavorful Pork Bahn Mi that has deliciously marinated lemongrass roasted pork, a crunchy citrus daikon slaw and a spicy mayo on a grilled baguette
1English Cucumbercut in half and then thinly slice lengthwise
¾cupMayonnasie
½cupSriracha
Cooking Spray
For the Pork
3lbPork Roast
2tbspLemongrassminced
2tbspOil
2tbspRice Vinegar
1tbspGrated Ginger
1tspSalt
1tspWhite Pepper
For the Daikon Slaw
1cupShredded Carrots
1cupShredded Cabbage
1Lemonjuice and zest
1cupShredded Daikon Radish
½Red Onionthinly sliced
½cupFresh Cilantrochopped
¼cupOil
¼cupRice Vinegar
1tspSalt
1tspPepper
1tspGround Ginger
Get Recipe Ingredients
Instructions
Add all ingredients for the pork marinade to a gallon zipper bag and combine. Add pork roast and seal bag. Place in refrigerator to marinate for 4 hours (up to 24hours).
Preheat over to 400degF.
Place marinated pork on a baking rack on a parchment paper covered baking sheet. Bake in oven for 45 minutes. Remove from oven and let rest for at least 10 minutes before thinly (a meat slicer works great for this).
In a bowl, combine ingredients for the daikon slaw. Thoroughly mix together then cover and place in refrigerator until ready to build the sandwiches.
In another smaller bowl, add mayonnaise and sriracha and mix thoroughly. If you have a squeeze bottle, add spicy mayo to bottle and place in refrigerator until ready to make sandwiches.
Over medium high heat, heat up grill pan or frying pan. Cut each baguette in half and spray each side with cooking spray. Grill each piece of bread and set aside.
Add 5-6 slices of pork to bottom bread, add 4-5 slices of cucumber, then a portion of slaw, drizzle with spicy mayo, a few jalapenos slices and place top bread on. Use two long toothpicks then slice in half.
Do you have any tips for making a dinner menu plan each week? Which one of these recipes do you plan to add to your dinner menu plan this week?
Now Let’s Get Cookin’!
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
While most of the recipes of here on Homemade on a Weeknight are for dinners or at least savory things, I do have a sweet side. I actually really love to bake and make treats and desserts for my family. I don’t have a ton of dessert recipes here, but I have published a few over the last couple of years. So I have pulled them together here in A Collection of Dessert Recipes so you can take a gander and maybe pick one to surprise your family with this week! When it comes to desserts and baking, I am not into the super complex recipes, so all of these recipes are really simple but super delicious desserts!
My favorite Recipes Using Ground Turkey
A few key kitchen tools you may want to have to hand when it comes to making these shrimp recipes:
Cooling Rack – A lot of baking recipes end with a period of time on a cooling rack. This is a step that many skip and can be the reason so cookies get overly crisp on the bottom. You want to remove things from the hot pan and place on the cooling rack so that the cooler air can circulate around things.
Food Scoops – Measured food scoops are very important for lots of different types of baking. Since baking is a science, equal measurements are key to success. Having a variety of scoop sizes allows you to make muffins and cookies all the same size so they will bake at the same rate.
Stand Mixer – Another key to baking success is having access to a good mixer, like this stand mixer. Evenly and thoroughly combining ingredients is necessary to make sure that the ingredients will result in the proper baking.
And without further adieu – here are My Favorite Dessert Recipes from the blog!
Lemon Cherry Crunch
Lemon Cherry Crunch – This is one of the simplest yet delightful desserts you can make. It firmly sits in the #SemiHomemade category as it uses a boxed cake mix and canned pie filling. And believe it or not… only one other ingredient – BUTTER. Some day, I will sort out how to make it from scratch, but for now, I want to share with you this recipe for Lemon Cherry Crunch!
Oatmeal Scotchies
Oatmeal Scotchies – Everyone loves a classic cookie, but sometimes we want something that’s not the same ol’ same ol’. One of my family’s favorite cookies that I bake are these Oatmeal Scotchies. They start with a base similar to an oatmeal raisin cookies – basically just swapping out the raisins for butterscotch chips and add some cinnamon for a nice rounded out flavor profile.
Bourbon Pecan Pie
Bourbon Pecan Pie – Pecan Pie is one of those “feels like home” things that I make. While only half of put big family likes this particular Pie, the making of it indicates a full family is home type meal. My spin on the classic is to add in a little Bourbon to make it mine. So my recipe for Bourbon Pecan Pie is one you will want to hold on to for all your family gatherings.
Cinnamon Apple Sourdough Cake
Cinnamon Apple Sourdough Cake – When it comes to classic dessert flavor combinations, cinnamon and apple are near the top of the list. It’s not just for pies or cookies or muffins anymore – this recipe for Cinnamon Apple Sourdough Cake employees the combo perfectly. This deliciously moist cake is made from cinnamon sugar apples and a bit of sourdough discard. It is perfect for a simple fall dessert or for whenever you want to just feel cozy and at home.
Chocolate Christmas Crack
Chocolate Christmas Crack – One of the things I love to do during the holiday season is bake goodies. There is just something about having fresh baked treats around the house that makes it feel more like the holidays. This recipe for Chocolate Christmas Crack is so easy to make, super budget friendly and you may have the stuff to make it in your pantry already. And as soon as you take a bite of it, you will know WHY they call it Crack… as it’s addictive.
Chocolate Buttermilk Sourdough Muffins
Chocolate Buttermilk Sourdough Muffins – Every so often I just need some chocolate – I mean who doesn’t?!?! And with my recent love of all things #sourdough- I have been trying to use Sourdough discard for all my baked goods. This particular recipe has been honed in from 4-5 different recipes that I have tried out over the months. Chocolate Buttermilk Sourdough Muffins are going to be a huge win in you family. I’ve already been told I’ll probably need make a double batch!
Peanut Butter & Chocolate Treats
Peanut Butter & Chocolate Treats – Everyone needs a sweet treat every now and then. And to be honest I don’t think there is a better flavor combo for a sweet treat than peanut butter and chocolate. You get the sweetness and the saltiness all in one. These Peanut Butter & Chocolate Treats are so easy to make and going to be gone in a flash!
Balsamic Peach Dessert Pizza
Balsamic Peach Dessert Pizza – As you have probably learned – I love to make anything from a pizza dough. I have a great pizza dough recipe (check it out below the main recipe) that I love to use as often as I can. So this super fun Balsamic Peach Dessert Pizza is just a twist on the standards. Yes I know it’s not really dinner but it’s a delightful recipe that is great for a weekend fun time, a baby or bridal shower or you know a Wednesday that needs some elevation.
Simple Blueberry Syrup
Simple Blueberry Syrup -Not everything I make is savory – I do like to make some sweet treats for my family on occasion. But it usually left to the kiddos to make the cakes and cookies and treats – as they all love to do that. But when you have an abundance of fresh picked blueberries, you want to make sure they get used up and thoroughly enjoyed. So I decided to make this super Simple Blueberry Syrup. It can be used on a nice bowl of vanilla ice cream, over pancakes, waffle or French toast, or you can use it as a simple syrup in your cocktails and mocktails.
Hope you enjoyed my selections of Dessert Recipes – do you have a favorite? Which one will you be trying first?
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Bakes and casseroles are great for weeknight dinners and also wonderful for make ahead meals. You know meals that you need to prep well before they actually get “cooked” for dinner times. I have been making these more and more often. Between my new work schedule and our new camper lifestyle, I have to get a bit more creative with how I prepare meals. This recipe for Baked Penne Parm is a great make right away or make ahead meal that you family is sure to love.
Baked Penne Parm
I have added cut up Italian sausage as the protein for this meal. You can use chicken, turkey, beef or pork sausage. If you prefer ground meat, you will just need to brown it first. You can also add some grilled chicken in place of the sausage. If you need vegetarian option, you can also just omit the meat altogether, just increase the amount of pasta by half.
Baked Penne Parm
As I’ve mentioned in the recipe and above, this can be a make-ahead option. By creating the whole dish up to the point of actually baking the dish, you can set this aside for a future meal. You can wrap it in foil and place in the refrigerator to bake in the next 48hours. Simply put it straight into the oven from the refrigerator and add 10 minutes to the initial cook time. If you want to freeze and use this at a much later date, then wrap in plastic wrap instead of foil. Then place in freezer until ready to bake it. One the day that you plan to make it, place it in the refrigerator in the morning and it should be ready to bake by dinner time.
Baked Penne Parm
A great side option for this baked pasta dish would be garlic bread and a Caesar salad. This recipe is also great as leftovers, for lunches later in the week. A few minutes in the microwave and it’s will be great.
In a 13×9 baking dish, add tomatoes, dried onions, garlic, Italian seasoning, Worcestershire sauce, salt, paprika, beef broth. Stir to combine.
Add pasta, cut sausage and 1½ cup of parmesan cheese. Stir to evenly coat. Cover tightly with foil.
If planning to use this for a "Make Ahead" meal, you can place it in the refrigerator at this to bake within 48 hours. If freezing, wrap securely with plastic wrap instead of foil and place in the freezer.
In a small bowl, combine ½ cup parmesan cheese with garlic powder, bread crumbs and parsley. Set aside.
Place in oven to bake for 45 minutes. Remove foil, sprinkle with bread crumb mixture and bake another 15 minutes. Let rest 5 minutes before serving.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to the weekly Home Matters Linky Party #519
A great place to come, share your blog posts and make new friends.
We are so glad you are here with us each week.
I am so excited to be a part of the Home Matters Linky Party Team! I have been participating for quite some time and am eager to make some more contributions to this party. A little about me – I’m a WFH Wife and Mom. My husband, four kids, 5 dogs and 15 chickens all currently live in the PNW, but we are embarking on a cross country move to Big Sky Country over the next 3 months to live out our dreams of being Homesteaders! Like the name implies – I love to make homemade meals every night of the week for my family. I care about what types of things we are eating and I like to try new things. This blog is all about sharing those journeys and adventures with you.
Now on to this week’s party! I can’t wait to see you there.
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This might sound weird, but I know I’m not the only one…I read cookbooks like novels. I love to read them cover to cover. You can learn so many little things from all of the different kitchens and cooks and chefs and cultures from around the world. Well written cookbooks flow like a story. They start with a good foundation of learning about the author and chef of the book. They give you some ground rules about techniques that are used throughout the recipes. My bookshelves are loaded with cookbooks from all over the world – from celebrity chefs to self-published home cooks, like myself. I have pulled together some of my favorites cookbooks I found on Amazon, and new finds for you to check out.
written by Stanley Tucci, a renowned actor with a true passion for good food and great stories. If you have not been made aware that Mr. Tucci is an accomplished cookbook author and cook, you have now been informed. His ability to tell a story with a meal is incredible. This particular cookbook included the most perfect wine pairings, and exquisite photographs. A second generation Italian American, Tucci shares his classic and flavorful family recipes with vivid imagery.
written by Nick DiGiovanni, the social media protege of probably the most famous celebrity chef – Gordon Ramsey. What’s great about this cookbook is that the recipes are truly so well written that anyone can make them. He takes classic recipes and techniques and breathes new life into them using modern ingredients and flavor profiles. This cookbook is a great gift idea for any one that wants to up their game in the kitchen.
from America’s Test Kitchen, this book has over 500 recipes to give you ideas on eating well without meat. While I am a meat lover through and through, I do know that not every single meal has to be centered on the meat. There are other ways to get enough protein into tyour diet and this cookbook is an excellent place to start if you are looking to expand your cookbook library.
written by Jurgen Krauss and loaded with cakes, tarts, breads and more recipes from Black Forest and beyond. From Jürgen Krauss, called “possibly the best-loved contestant in Great British Baking Show history,” comes a celebration of German home baking. Make classic German pastries, from apple strudel and stolen to show stopping celebration desserts like Black Forest cake. It’s sehr gut!
written by yours truly. This is was first cookbook, which I self-published and truly loved writing. It a collection of over 100 recipes that my family has loved over the years. It is a starting point for my foray into the cookbook authorship world and one I hope to follow up soon!
written by Christopher Kimball, this book has 250 simple recipes centered on vegetables. IACP AWARD WINNER FOR BEST GENERAL COOKBOOK. Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible, from James Beard and IACP award winner Christopher Kimball’s Milk Street. Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate.
Do you have any favorite cookbooks to share? Do you have any Cookbook suggestions that you want me to check out?
PLEASE NOTE: This post contains affiliate links to products included.
Now Let’s Get Cookin’!
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Some times dinner just needs to be a wrap. It’s easy to make, easy to eat and easy to clean up from. You can turn lots of different things into a wrap or burrito or roll-up – whatever you prefer to call them. This particular wrap puts lots of veggies into a tortilla with some crunchy crispy chicken and kicks up the heat with the addition of spicy buffalo sauce. These easy to make Crispy Buffalo Chicken Wraps are a great idea for a a weeknight dinner.
Crispy Buffalo Chicken Wraps
I have included the directions of how to make your own crispy chicken tenders in the recipe. I have also added my recipe for homemade ranch at the bottom of this page. Obviously both of these things add to cook time. If you are pressed for time, or just prefer to use store bought for either of these items then go for it. I will let you know this is an excellent recipe to use those next day cold chicken tenders from your grocers deli. You can also just bake up some chicken tenders from the freezer. Once tip on those – use a baking rack on your baking sheet. Don’t set the chicken directly onto the tray or you will get crispy on top and soggy on the bottom.
Crispy Buffalo Chicken Wraps
The veggies in this wrap are great for practicing your knife skills. Cutting carrots into matchsticks are an excellent test for your cutting skills. A matchstick, also called Julienne, is bigger than shredding but smaller “sticks”. You want pieces that are between one and two inches long and around an eighth inch thick. The red onion should be sliced fairly thin. I first cut the onion in half from the root end, then place the cut edge on the cutting board and thinly slice. For both of these techniques, you need to be sure that you have a nice sharp chef knife. You should have a knife sharper in your drawer as well.
Crispy Buffalo Chicken Wraps
Another great feature of this recipe is that it’s very customizable. You can omit any of the veggies one person doesn’t want. You can go full blue cheese and use blue cheese dressing instead of ranch. You can go grilled chicken instead of crispy chicken tenders. You can use less buffalo sauce or use a hotter buffalo sauce. Really make them how you want them!
Add chicken tenders and buttermilk in a bowl and let rest (at least 30 minutes, up to 8 hours) in refrigerator.
In a large saute pan over medium high heat, add bacon and cook until crispy. Remove to paper towel covered plate. Reserve all grease in the pan.
Add flour, baking powder, salt, pepper, garlic and paprika to a separate mixing bowl and stir to combine.
Add enough oil to the bacon grease to be one inch deep. Once hot (around 350degF), begin frying chicken. Remove each piece of chicken from buttermilk and put right into flour mixture. Fully coat with flour and place right into hot oil. Cook for 4 minutes on each side and remove to a baking rack over a paper towel covered baking sheet. Repeat with remaining chicken tenderloins.
Once all chicken is cooked and slightly cooled, cut each tenderloin into 3-4 pieces (about 1-inch chunks).
Start with tortilla on a flat surface. Add lettuce, tomato, carrots, and onions. Drizzle with ranch dressing and blue cheese crumbles. Add bacon and chicken. Drizzle with buffalo sauce. Fold the sides of the tortilla towards the middle then roll up from the bottom. Slice at an angle in the center.
A simple but full of flavor veggies dip for all your salads and veggie sides!
Ingredients
1cupSour Cream or plain greek yogurt
½cupHeavy Cream
2tbspLemon Juice
2tbspFresh Chiveschopped
1tspParsley
1tspDill
1Garlic Cloveminced
1tspSalt
Get Recipe Ingredients
Instructions
In a small bowl, combine all ingredients and store in refrigerator until ready to serve – up to 1 week.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
We have had quite the snow covered week here in Montana. We got about 18 inches on the ground in around three days. Which we have learned is the most snow they have had on the ground at one time in over 7 years! The schools actually had to call the first snow day in the same amount of time. We have had snow for the last two months but this is definitely the most all at once. Usually it snows, it gets nice and sunny to melt a lot of it down and then a few days later it snows a few more inches and the cycle starts over. This time it snowed for three days almost non-stop and just kept piling up and up. We have been very fortune to have all that we need to stick it out. Power, water, food, propane – and of course the internet is holding strong. We have high hopes of being past this by next week. After all – it is truly breathtaking.
What have you been up to this past week?
One of this last week’s most popular recipe was: Blackstone Cowboy Stir-Fry– still the reigning all-time most viewed recipe on my whole blog!
Blackstone Cowboy Stir-Fry
In case you missed it, here are the recipes that I shared to the blog this week:
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
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For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.
Unlimited sharing BUT we ask that you visit one other blog post for each link you share.
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That’s it! Come and join the fun and let’s make it worthwhile!
If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!
Planning out the week’s meals is something I do every Sunday for my family. I do this for a few different reasons – one it helps me get into the mindset of a new week ahead. Two it gives me the opportunity to look through the freezer, fridge and pantry to see what might need to be used up, what do I already have on hand, and what do I need to get from the store. I also try to think ahead of how can a double prep something one night to use another night, or say when a recipe calls for half an onion – I make sure to make something that needs the other half within a few days.
This Week’s Dinner Plans #15
I also like to check in with the family to see if they have anything they have been specifically craving or wanting to try something new. Sometimes this is a fruitful ask and sometimes I get bupkitz. But I still try to ask because I also get the ‘don’t forget I’m going to dinner with a friend this night’ or ‘just please no more rice/pasta/whatever’. This is all valuable info for making a dinner menu plan for the week ahead. I also like to use a menu planner with a grocery list – like this one – to make things that much easier.
Tools You May Need
To have success with the recipes this week – here are few items that I think you may consider adding to your kitchen if you do not already have them.
Food Portion Scoops – these are so super handy to make sure you are getting all of the portions you should be. This is key for the burgers and the meatballs as well as great for the sliders.
A Grill Pan – I use this to give those beautiful grill lines to sandwiches, meats, and tortillas. It’s just that something extra.
Here is my plan for the week ahead. I have included the links to the original posts (you can find more info about substitutions, and processes in the full posts), as well as the full menu right here so that you don’t have to go anywhere if you don’t want to.
MONDAY
Mini Meatball Mac & Cheese – Everyone loves a bit ol bowl of mac and cheese for dinner – so lets make it a little extra with some adorable mini meatballs and crispy bacon! This recipe for Mini Meatball Mac & Cheese will be one that get requested time after time. It’s pretty easy to put together and you likely have most of the ingredients on hand, as they are all staples in most home cooking kitchens.
Delicious little homemade meatballs in a classic mac & cheese with bacon sprinkled on top
Course Dinner, Main Course
Cuisine American
Keyword bacon, beef meatballs, cheddar cheese, mac & cheese, mac and cheese, meatballs
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Ingredients
1½lbLarge Elbow Pasta
6stripsThick cut Bacon
3stalksGreen Onionchopped
For the Cheese Sauce
2tbspButter
1tspGarlic Powder
1tspOnion Powder
4tbspFlour
2cupsMilk
1tspSalt
1tspPepper
1tspPaprika
1tspGround Mustard
1cup Heavy Cream
3cupsSharp Cheddar Cheeseshredded
For the Meatballs
1½lbGround Beef
1tspSalt
1tspPepper
1tspPaprika
1tspGround Mustard
1tspPaprika
½cupPanko
1tbspWorcestershire Sauce
1tbspKetcup
Get Recipe Ingredients
Instructions
Preheat oven to 400degF.
Combine meatball ingredients in a large mixing bowl. Using a 1inch scoop, portion meat mixtures into balls. Roll between your hands to make round. Place on baking rack over a parchment paper covered baking sheet. Bake in oven for 30 minutes.
Start water boiling for the pasta.
In a frying pan over medium high heat, add bacon and cook until crispy. Remove to a paper towel covered plate. Reserve 2 tablespoons of bacon grease. Once bacon is slightly cool, chop into bits.
Add pasta to boiling water and cook as directed on the package. Drain in a colander and return to pot away from heat.
In a sauce pan over medium high heat, add reserved bacon grease, butter, onion powder and garlic powder. Once melted whisk in flour. Let cook for two minutes then whisk in milk and let cook for two minutes then whisk in seasonings and cook another two minutes. Whisk in heavy cream and cook another two minutes. Then add in cheese, a handful at a time, whisking until it's melted in.
Add cheese sauce to pasta, along with half of the bacon bits. and stir to thoroughly combine.
Add portion of mac & cheese to serving bowl. Add 6-8 meatballs and sprinkle with remaining bacon bits. Top with green onions.
TUESDAY
Beef Enchilada Soup – Soup is a must for homemade on a weeknight cooking. Soup can bring so much flavor in a short amount of time. I love to play with all sorts of classic dishes and flavors and turn them into flavor packed soup. And that’s exactly what I did with this Beef Enchilada Soup. A silky soup loaded with corn, tomato, jalapeno, black beans and delicious cheesy meatballs.
In a large stock pot over medium high heat, add onion. Once hot add onion and garlic. Saute for 5 minutes then add corn starch and cook another 3 minutes. Slowly stir in beef broth, stirring constantly. Once all broth is added, stir in seasoning mix. Reduce heat to medium.
Preheat oven to 400degF.
In a mixing bowl, add meatball ingredients, and thoroughly combine. For into 1-inch balls and line out on a baking rack over a parchment paper covered baking sheet. Bake for 15minutes.
Add corn, black beans, tomatoes, and jalapenos to the stock pot. Stir to combine and reduce heat to medium low to simmer until meatballs are done.
Serve 6-8 meatballs to each bowl. Ladle soup over top. Garnish with green onions.
Notes
Taco Seasoning
WEDNESDAY
Cheesy Kielbasa Broccoli Rice– If you are looking for another great #weeknightmeal that comes in the form of a #onepotdinner then you can stop scrolling! This cheesy rice recipe has all you want from an easy family dinner – with cheese, kielbasa, broccoli, and rice all rolled into one. Cheesy Kielbasa Broccoli Rice is so simple to make and so loaded with flavor that you are going to want to make it again and again.
An easy one pot dinner loaded with cheese and veggies all cooked together with rice and kielbasa.
Course Dinner, Main Course
Cuisine American
Keyword broccoli, cheddar, cheddar cheese, Cheesy Rice, kielbasa, one pan dinner, one pot, one pot meal, red bell peppers, rice, Rice & Broccoli
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Servings 6
Ingredients
2lbKielbasa thin sliced on the bias
3tbspOil
1tbspMinced Garlic
½Yellow Onionfine diced
1Red Bell Pepperdiced
1tspSalt
1tspPepper
1tspParsley
2cupsLong Grain Rice
1½qtBroth chicken, beef or vegetable
2cupsBroccoli Floretschopped
2cupsCheddar Cheeseshredded
Get Recipe Ingredients
Instructions
In a large saute pan over medium-heat, add sliced kielbasa. Saute for about 4 minutes, until you start to see a little bit of browning. Remove from heat and set aside.
In the same pan add oil, garlic, and onion. Saute for 3 minutes then add red bell pepper, salt and pepper. Saute another 2 minutes then add the rice. Toast utnil all grains are white and starting to brown. Add broth and parsely, then bring just to a bubble.
Reduce heat to medium and lay broccoli on top of rice (do not stir in). Cover pan and let cook for 25 minutes.
Remove lid, add cheese and kielbasa and stir everything together. Return lid and cook another 5 minutes.
THURSDAY
Classic Orange Chicken – Adding to my ever growing list of Chinese takeaway at home recipes, this recipe is a classic! This time around, I am tackling the crispy chicken coated in a delicious orange sauce with an Asian flair and little kick. Classic Orange chicken is a staple on almost any American Chinese food menu and going to be one you will want on your meal rotation for sure!
Combine all sauce ingredients a small sauce pan. Bring just a bubble over medium-high heat. Then reduce to medium low and let simmer.
In a large mixing bowl, add cut chicken. Combine ginger and beaten eggs. Pour over chicken and toss to evenly coat. Combine flour, cornstarch, salt and ginger. Add flour to bowl and toss to evenly coat.
Add enough oil to a frying pan to be about ½ inch deep and put over high heat. Once up to at least 375degF, start add coated pieces of chicken (shake a little to separate). Do not over crowd the pan. Cook for 3-4 minutes on each side. Remove to a baking rack over paper towels on a baking sheet. Repeat till all chicken in cooked.
On a large serving dish, pile crispy chicken, then pour orange sauce over top. Sprinkle with green onions and sesame seeds. Serve with rice or noodles.
FRIDAY
Homemade Clam Chowder – Soups are a favorite in my home, especially creamy soups. Clam Chowder is one of those soups that people either love or hate. Sometimes, it can be overpowering with the “fishy” flavors but this recipe gives the right amount of creamy base, smoky bacon, and silky potato to balance out the flavor of the clams. Homemade Clam Chowder is a belly warming, soul soothing soup that’s totally doable on a weeknight.
46.5oz cansChopped Clams (in clam juice)DO NOT USE CLAMS IN OIL
Get Recipe Ingredients
Instructions
In your largest stock pot over medium high heat, cook bacon until crispy. Remove to a paper towel covered plate. Leave all grease in pot.
Add butter. Once melted add onion, garlic, carrots, celery, salt, pepper, thyme, sage, and paprika. Saute for 5 minutes, then reduce heat to medium. Add flour and stir to combine. Let cook another 3 minutes.
Add broth and potatoes. Allow to boil and cook for 25 minutes. Potatoes should be soft but not mushy.
Remove a third of the soup to a mixing bowl and blitz with an immersion blender. (or use a blender, just use caution when blending hot items). Once mostly smooth, add corn starch and heavy cream. Blend until fully incorporated. Return to pot. Stir to combine.
Add clams, with all of their juices, along with cooked bacon and stir to combine. Let cook and thicken another 15 minutes. Serve in a bread bowl or other soup bowl. Garnish with parsley, if desired.
SATURDAY
Easy Chicken Shawarma -A traditional Chicken shawarma is made by stacking marinated chicken on a vertical spit or rotisserie and slow cooking it while turns near a heat source. Not many home cooks and kitchens have the means to make it the traditional way, but that doesn’t mean that doesn’t mean you can’t enjoy the same flavors of this classic Mediterranean street food. This home cook version of Easy Chicken Shawarma is going to be a burst of flavor that will make a a fantastic weeknight meal.
In a gallon zippered bag, add chicken and oil. Combine seasonings for chicken and then add to bag. Zip up bag and smoosh around chicken until all evenly coated with seasoning.
If making tzatziki fresh from recipe below, put that together and then place in refrigerator until ready to build.
Preheat oven to 400degF.
In large saute pan over medium high heat, add seasoned chicken. Saute and flip for around 20 minutes, to ensure all pieces are cooked through.
Line pitas out on a baking sheet and place in oven for 5-7 minutes, until warmed
To build a pita, start with warmed pita and layer on lettuce, tomato, onion and cucumber. Add on 4-5 strips of chicken then top with tzatziki and sprinkle with feta cheese.
SUNDAY
Roasted Poblano Chicken Enchiladas – Enchiladas are such a perfect #weeknightmeal because you can get a nice composed dish without needing a lot of sides or extras. The deep flavors you get from roasting the chicken and the poblano peppers make for such a lovely bite. I hope you will thoroughly enjoy this recipe for Roasted Poblano Chicken Enchiladas.
Line a baking sheet with parchment paper and add a cooking rack.
Spray poblano peppers with cooking spray and place on one half of baking tray.
Seasoning chicken with half of seasoning mixture (coating on sides). Place on other half of baking tray. Place in oven to bake for 40 minutes.
Let cool before removing chicken from bones and shredding. Remove stems and seeds from peppers and roughly chop.
In a sauce pan, over medium high heat, add oil, onions, garlic and roasted peppers. Saute a few minutes then add chicken broth, lime juice and remainder of seasoning mixture. Bring just to a bubble then reduce heat to medium low. Simmer another 5 minutes. Transfer to mixing bowl and blitz until smooth with immersion blender. Return to pan and add heavy cream and let simmer another 5 minutes.
Add roughly a cup of sauce in the bottom of the 13×9 baking dish. Fill each tortilla with a portion of shredded chicken and cheese. Roll up and line out in baking dish. Reserve once cup of sauce and pour remainder over rolled tortillas. Sprinkle with remaining cheese. Place in oven for 20 minutes.
Remove from oven and pour remaining sauce over center of enchiladas. Sprinkle with cojita and cilantro. Let rest 5 minutes before serving.
Do you have any tips for making a dinner menu plan each week? Which one of these recipes do you plan to add to your dinner menu plan this week?
Now Let’s Get Cookin’!
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
I am a big fan of bbq chicken pizza. It is a fun and different take on the classic pizza pie. I have said it many times over – I could eat pizza over and over and still be a happy gal. I’m not sure what it is about a slice, but it really has everything you need to feel satisfied. And this recipe for Kickin’ Chicken Pizza is sure to do that for you. A simple homemade bbq sauce (that you are going to want to hold on for other meals) along with simple oven baked chicken.
Kickin’ Chicken Pizza
I have included my recipe for pizza at the bottom of this recipe card. As always, you can use whatever pizza crust you like, the toppings will work out the same. If you are using a pre-made pizza crust, skip the first cook on the crust. Any other crusts, simply follow the directions provided by that product.
Kickin’ Chicken Pizza
If you are unsure if the kiddos will go for the jalapenos, simply leave them off of one of the pizzas. But the jalapenos really give a nice layer of flavor to the overall pizza profile. The sweetness of the bbq sauce is really really balance out the heat of the peppers. When you are slicing up the onions, try to keep the slices together so that you place them on the pizza that way. It gives better onion flavor but it also give a better aesthetic in the end.
Kickin’ Chicken Pizza
I have written the recipe to make two rectangular pizzas, but you can certainly make them in to circular pizzas. My kids are convinced that they actually taste different. Which maybe a little bit, as the crust may be slightly thinner or thicker, but really I think it tastes the same either way. For this particular pizza, I think it goes great with a classic green salad of mixed greens, carrot, cucumbers, cherry tomatoes, croutons and ranch.
Add all ingredients for sauce to a sauce pan over medium heat. Bring just to a boil, stirring often. Then reduce heat to low and let simmer until ready to build pizzas.
Sprinkle chicken (on both sides) with the seasonings. Place a baking rack over a parchment paper covered baking sheet. Place in oven and bake for 25 minutes.
Increase oven temperature to 425degF.
Split pizza dough in half. Roll out each half out into a large rectangle and place on the parchment paper covered baking sheet. Place in oven and bake for 10 minutes.
Chop chicken into small pieces.
Remove pizza crusts from oven. Spread each with BBQ sauce, then one cup of cheese, half of the cheese. Then add jalapeno slices and a half cup of cheese. Return to oven to bake for another 12-15 minutes. Drizzle with more bbq sauce and let rest on baking sheet for at least 5 minutes before slicing.
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.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
