Weeknight cooking is centered on the idea of simplicity while still being packed with flavor. You shouldn’t have to slave over the stove all day to make a delicious family meal. One pan meals are always a great way to build flavor because when you cook it all together you get a cohesive final dish. This particular recipe for #OnePan Cheesy Sausage Pasta checks all the boxes – it’s simple and flavorful.
#OnePan Cheesy Sausage & Pasta
One key factor in the success of a recipe like this is having the right equipment. I can honestly say that I would be lost without my LivWell Everyday Pan with lid. I use it at least 3 meals a week, as it is just so versatile. You can make one pan pasta or rice dishes in it. You can use it for frying, you can use it for sauting, you can use it for sauces.
#OnePan Cheesy Sausage & Pasta
I have listed medium shell pasta for the type of pasta, which really is just what I had to hand on the day I created this recipe. You can really use any short pasta – elbows, penne, cavattapi, spirals, etc. You may need to adjust the liquid content if you use a thicker pasta. I have also listed cheddar cheese – you can do milk, medium or sharp. You could also take this a different direction and use a milder cheese like mozzarella or you could give it a kick with some pepper jack cheese.
#OnePan Cheesy Sausage & Pasta
Since you have your protein, starch and veg all in the pan, you aren’t really going to anything on the side. You could add a cheese toast or maybe a simple green salad. This pasta also makes for a great next day lunch, as it reheats really well.
In your largest saute pan over medium high heat, add oil, onions and garlic. Saute about 3 minutes then add sausage chunks. Cook for about 5 minutes. Then reduce heat to medium.
Add pasta, milk, chicken broth, broccoli and seasonings. Add enough eater to fully submerge everything. Bring just to a bubble, then cover pan and let cook for 20 minutes.
Remove lid and add heavy cream and cheese. Stir until fully combined. Let cook another 5 minutes. Then let rest away from heat for 5 minutes before serving (sauce will thicken up.)
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:
Weekly menu planning can be a total budget friendly and time saving habit – it can also be a bit of a pain. It is one of those things that after you commit to doing it for a while it becomes second nature. I have a bit of ritual when it comes to my weekly menu plan. On Sunday night, while my husband is planning his work week ahead, I pull out my menu planner, shopping list, my chore chart (for the kids and myself) and my blogging calendar. When you add it to a routine, it becomes easy to keep up with. These posts are for “This Week’s Dinner Plans” are meant to help facilitate your menu planning. Giving you either a whole week’s plan or just a few ideas. That’s why I add in every full recipe, so that you don’t even have to go anywhere else – unless you want to!
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
Roasted Tomato & White Bean Soup – The amazing depth of flavor you get just taking the extra step of roasting the tomatoes, onion, garlic and herbs with olive oil. And not just the flavor but the texture is vastly improved as well. This recipe for Roasted Tomato & White Bean Soup is perfect for a blustery fall or winter day. The Italian sausage makes it hearty enough to be a whole meal – or what I like to call an #EntreeSoup.
On a parchment paper covered rimmed baking sheet, add tomatoes, onions, fresh basil and garlic. Sprinkle with salt, pepper, thyme, basil and oregano. Drizzle with olive oil. Place in oven and bake for 30 minutes (a small bit of charring is fine, but don't let it burn).
Remove from oven and let rest 5 minutes. Then remove to a mixing bowl and let rest another 10 minutes.
In a large stock pot over medium high heat, add sausage. Cook and crumble until no longer pink. Reduce heat to medium.
Add Worcestershire, honey and half cup of water to bowl and then blitz with immersion blender. Keep blitzing until smooth. Add water until sauce is at desired consistency. Add to pot with sausage.
Add beans and parmesan cheese to pot and let come just to a bubble. Reduce heat to medium-low and simmer another 10 minutes.
Service with a drizzle of heavy cream over top.
TUESDAY
Elote Crispy Chicken Tacos – Sometimes you just want a good ole chicken taco – and sometimes you want to make take taco night on an adventure and combine it with some bacon and elote style corn. And that is how these Elote Crispy Chicken Tacos came to be. With super simple ingredients and a little bit of time, you can make these flavor packed soft tacos any day of the week.
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.
In a bowl, combine corn, cilantro, one tablespoon of tajin, lime juice, salt and half of cojita cheese.
In a separate small bowl, combine sour cream, remaining tajin and cumin.
Add flour, baking powder, salt, pepper, garlic and paprika to a 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).
Smear tortilla with sour cream mixture. Add 3-4 chunks of chicken to a tortilla. Spoon corn over top then add bacon and sprinkle with remaining cojita cheese.
WEDNESDAY
Turkey Smashburgers – Smashburgers are pretty popular these days – and with good reason. They are classic diner style burgers made from layering up smaller patties with cheese and piling on all the good burger toppings. As a result of the cooking methods for making these burgers you get these delightful crispy bits of both burger and cheese to add texture to the burger as a whole. Most commonly, smashburgers are made with ground beef but for this recipe I wanted to try something a little bit different and go for some ground turkey. So here is it – my recipe for Turkey Smashburgers – complete with bacon, cheese, lettuce, tomato and onion.
In a large frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate and keep warm. Reserve bacon grease in the pan.
Preheat oven to 450degF.
Combine ingredients for patties and form into 12 equal balls. Place two to three balls into the hot pan (with bacon grease) and use a wide flat spatula to press each down into thin patties (¼ inch thick). Cook for 3 minutes then flip and press down again. Let cook for 2 minutes then top with each with a slice of cheese and let cook another minute. Stack two patties together. Repeat with remaining balls.
Open buns and lay them out on a parchment paper covered baking sheet. Spray buns with thin layer of cooking spray. Place in oven to toast for 5-7 minutes.
Build the burger – smear top and bottom bun with mayo. Add double cheeseburger, then 3 pieces of bacon. Top with lettuce, tomato, and red onion. Place top bun and press down slightly to help hold it all together.
THURSDAY
Smoked Bangers & Mash – 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.
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 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Equipment
Smoker or grill that can be used as smoker
Large Cast Iron Skillet
Ingredients
6Medium Russet Potatoes
8Garlic Sausages
1Yellow Onionsliced thin
4Garlic Clovesminced
1cupBeef Broth
12 ozStout Beerlike Guinesse
1tspSalt
1tspPepper
4tbspButter
2tbspAvocado Oil
Get Recipe Ingredients
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.
FRIDAY
BBQ Chicken Sheet Pan Nachos – Sheet pan meals are a favorite in my house, they are quick to put together, and easy to clean up! Sheet pan nachos are also just super fun to eat because who doesn’t love nachos. These BBQ Chicken Sheet Pan Nachos only got one complaint from the family – I didn’t make enough! Which is wild because this recipe makes two of the large sheet pans full of nachos!
Add chicken, chicken broth, cumin and chili powder to a sauce pan over medium-high heat. Let boil for 25 minutes.
Start BBQ sauce, if making for this recipe.
Preheat oven to 425degF
Remove chicken from broth and cut into bite-sized pieces.
Cover each baking sheet with parchment paper. On one baking sheet, start by adding half of the chips in a layer. Then drizzle with half of the sauce and sprinkle with half of the Mexican blend cheese. Next add half of the chicken. Repeat with second baking sheet. Put in oven to bake for 10 minutes.
Remove from oven and sprinkle each with half of the queso fresco, red onions and jalapenos.
SATURDAY
Classic Biscuits & Gravy – One of my families favorite breakfast, brunch or dinner recipes is my Classic Biscuits & Gravy. I love it because it’s really easy to make and I almost always have the ingredients to hand to make it as it’s one of my go-to “what am I gonna make” recipes. The fam loves it because it is hearty and delicious, and almost always fills them up!
12Prepared Biscuitssee recipe below, or use store-bought
Get Recipe Ingredients
Instructions
In a large saute pan over medium high heat, cook and crumble sausage until no longer pink. Push meat to one side of pan.
Add butter and garlic powder to sausage grease. Once fully melted add flour and tarragon, paprika and onion powder, then whisk together. Let cook for 3 minutes.
Whisk in milk, salt and pepper. Let cook for 3 minutes then incorporate sausage back into gravy. Cook another 3 minutes then stir in heavy cream. Let cook another 3 minutes then reduce heat to medium low.
Let simmer, stirring occasionally, for 10 minutes.
**Prepare biscuits per recipe. I have added a Sourdough Discard recipe below. You can use freezer or refrigerator biscuits as well. Will need at least 12 biscuits for this. **
Place 2 biscuits in a shallow bowl. Generously, ladle gravy over top.
SUNDAY
Sloppy Joe Sliders – Everything is infinitely better when served on a slider – especially these Sloppy Joe Sliders! You get all those classic comfort flavors of a sloppy joe, with the addition of some cheese and slapped on a slider roll. Your are going to get requests to make this super easy – done in 30 minutes – dinner over and over again. These sliders are a perfect weeknight meal or a great idea for #SliderSundays!.
Everything in infinitely better when served on a slider – especially these Sloppy Joe Sliders.
Course Main Course
Cuisine American
Keyword cheese, ground beef, ground pork, sliders, sloppy joe
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 12sliders
Ingredients
1lb Ground Beef
1lbGround Pork
½Small Yellow Onionminced
4 Garlic Clovesminced
115oz canTomato Puree
¼cupWorcestershire Sauce
1tspCumin
1tspChili Powder
1tspSalt
1tspPepper
¼cupMaple Syrup
¼cupBourbon I use Jim Beam
6slicesCheddar Cheese
12Dinner Rolls
1tbspEverything Seasoning
Cooking Spray
Get Recipe Ingredients
Instructions
Preheat oven to 350degF.
In a large saute pan over medium-high heat, add ground beef, ground pork, onion and garlic. Cook and crumble until no longer pink. Reduce heat to medium.
Add tomato puree, Worcestershire sauce, cumin, chili powder, salt, pepper, maple syrup and bourbon. Stir to combine and cook another 5 minutes.
Split dinner rolls to make a top and bottom. Place the bottom layer on a parchment paper covered baking sheet. Spoon meat mixture evenly over top of roll bottoms. Cover with cheese slices.
Place roll tops over cheese. Spray with cooking spray and sprinkle with everything seasoning. Place in oven and back for 10 minutes.
Remove from oven and let sit for at least 5 minutes before cutting to separate individual sliders. Serve 2-3 per person.
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!
As you all know, I love to make my own seasoning blends, spice rubs and what not. This particular spice rub is meant for pork – like a pork shoulder or butt for pulled pork, pork ribs, or even pork chops. With the addition of brown sugar you get that lovely sweet but spicy flavor you want from a pork dish. While this is mostly meant for grilled or smoked meats, you can certainly use this Pork Spice Rub in you oven as well.
Pork Spice Rub
When it comes to making my own spice blends, seasonings and rubs, I prefer to utilize my grocery’s bulk bins. This allows me to get exactly how much of each ingredients that I need and usually at a great price. It also turns out that using the bulk bins is a very earth conscience move as well. Most stores will even let you bring in your own containers to measure out what you need. You just need to go to customer service and ask them to weight and mark your containers, so they will only charge you for the product.
Pork Spice Rub
Since this is a sugar based rub, you do need to use caution when storing it. Sugar tends to “clump” so you want to do something to limit moisture. You can achieve this with a combination of airtight containers and a moisture wicking stone. These “stones” are typically made of terracotta, and work to absorb the moisture to keep seasoning blends from producing the clumps that you just don’t want.
This is the type of rub that needs to be used liberally. You need to make sure you coat all sides of the protein. It is also best if you can let the meat sit with the rub on it for a few hours (up to overnight) so that it can really penetrate the meat. Another key to success with this rub is to remember that it has sugar in it. This means putting it directly over flame will scorch it. So be sure to either wrap the meat in foil or cook it low and slow in a smoker.
Pork Spice Rub
As I’ve mentioned, this is great for pork shoulder, pork butt, pork ribs or even just pork chops. But it is also a really great place to start for a homemade BBQ sauce – also great on some pulled pork sliders. If you add half of a cup of this spice rub to two cups of ketchup, a quarter cup of vinegar, quarter cup of yellow mustard, quarter cup of bourbon or beer all in a small sauce pan over medium low heat, you can let it simmer for at least 30 minutes (two hours is better).
Combine all ingredients in a bowl or jar. Use right away or store in an airtight container.
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:
Sometimes you just want a classic bacon cheeseburger – and sometimes you want something a little extra, dare I say, a little bit gourmet when it comes to your burger night. By going down the fusion road, you can take the classic flavors of the islands and turn it into a dang tasty burger. The smoky flavors with sweetness of the pineapple and teriyaki sauce, then the zing of the onion all come together for a fantastic burger bite. If you are looking for a new way to celebrate #burgernight – this recipe for Smoked Pineapple Teriyaki Burgers will fit the bill.
Smoked Pineapple Teriyaki Burgers
If you want to get some really well formed burger patties, you can use a burger press to make them all exactly burger bun sized. They are super convenient to get them all the same size. You can also just form them by hand. You just need to be sure that you make them roughly an inch thick. When you are smoking burger patties, you have to make them much thicker than you would normally make them. This helps to have to just the right amount of smoky flavor.
Smoked Pineapple Teriyaki Burgers
So while a full size smoker like a Traeger will be ideal for this type of recipe, you can also turn just about any grill into a smoker. All you need is a small smoker box to put on you grill. You could also just grill the patties just like you normally would. Just start them away from the fire for a bit to get a good outside cook, then move closer to the fire for the glazing.
Smoked Pineapple Teriyaki Burgers
When I made this burger last, I just served it up with some crinkle cut fries. Any leftover teriyaki mayo is great for a dipping sauce. You could opt for some Maui Sweet Onion potato chips to keep with the island theme. It is a fairly hefty burger, so you could also just serve it on it’s own.
120oz canPineapple Slices in 100% juicereserve juice
1White Onioncut in full ¼ inch slices
1cupSproutsalfalfa or broccoli microgreens
½cupMayonnaisse
¼cupTeriyaki Sauce
1tspGrated Fresh Ginger
½tspWhite Pepper
For the Burger
2lbsGround Beef
½cupTeriyaki Sauceplus more for glazing
1tbspDried Minced Onion
1tspGrated Fresh Ginger
1cupBreadcrumbs
Get Recipe Ingredients
Instructions
Start smoker preheating for initial smoke.
In a bowl, combine burger ingredients, along with pineapple juice from can of pineapple slices. Divide into 6 equal portions and form into 1-inch thick burger patties.
In a small bowl, combine mayo, ginger, white pepper and teriyaki. Place in refrigerator until ready to build the burgers.
Increase the temperature of the smoker to 250degF. Place burgers on grate and let cook for 10 minutes on each side.
Increase heat to 400degF. Add pineapple slices and onion slices to grill.
Brush each patty with teriyaki and let cook another 5 minutes. Flip each patty and brush each patty with teriyaki. Flip pineapples and onions. Cook another 5 minutes. Remove all from the smoker.
Add burger buns to grill and let toast for 3 minutes.
To Build the burger, add teriyaki mayo to bottom bun, top with patty, then onion slice then pineapple slice. Add greens and more teriyaki mayo then top bun.
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:
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.
Cinnamon Apple Sourdough Cake
When I made this cake, I was looking for a way to use up the extra apples that I bought to make my holiday apple pie. There was a deal on the apples and got way too many. So it is essentially a yellow cake with addition of the cinnamon and apple to make it something extra special. That said, you can make this same recipe with basically any filling you would make a fruit pie with. You can replace the apples with peaches, pears, nectarines. You could also go for a berry mixture, like blueberries or strawberries, but you will want to reduce the amount, as the extra moisture will result in a soggy cake.
Cinnamon Apple Sourdough Cake
For this recipe, it’s important to use the 9×9 baking dish (can be glass or metal) as well as the parchment paper. This cake, specifically the filling, gets pretty sticky. So using the parchment helps making the cake easy to serve up. the square baking dish allows for the cake to be the proper depth to bake just enough to stay moist.
Cinnamon Apple Sourdough Cake
This recipe calls for sourdough discard as the leavening agent. I do not have a specific recipe for creating your own sourdough discard to share with you. There are lots of places to purchase them online or you can start from your own. I actually have two different starters (Donkey and Albert) that I use alternatively for different things. There is a whole universe of sourdough starters out there, this recipe is simply to give you a means to utilize the “discard” whenever you don’t want to make a loaf of bread that day.
In a saute pan over medium heat, add butter. Once melted, add apples, brown sugar, salt and cinnamon. Gently saute, then reduce heat and let simmer until batter is ready to bake.
In a mixing bowl combine sugars, oil, eggs, and sourdough. Combine flour, cinnamon, salt and baking powder then add to mixing bowl. Thoroughly combine with wet ingredients.
Line the baking dish with parchment paper. Pour batter into baking dish and shake out to settle evenly. Pour apple mixture over the top, evenly.
Place in oven and bake for 50 minutes. Then check with toothpick to come out clean. Bake in 5 minutes increments until cooked through.
Remove from oven but allow to cool in the baking dish for 30 minutes. Then remove from dish (using parchment paper). Slice and serve still slightly warm.
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:
Sometimes you just want a good ole chicken taco – and sometimes you want to make take taco night on an adventure and combine it with some bacon and elote style corn. And that is how these Elote Crispy Chicken Tacos came to be. With super simple ingredients and a little bit of time, you can make these flavor packed soft tacos any day of the week.
Elote Crispy Chicken Tacos
If you aren’t familiar with Elote – it is a Mexican street food that typically is a grilled ear of corn on the cob that is lathered with a cream (mayo, sour cream) sauce and then topped with cojita or queso fresco, lime juice, chili powder, tajin, cilantro, jalapenos, bacon, and more. This elote “salsa” brings most of these flavors together to make a simple topping for the crispy chicken. The sour cream sauce covers the rest of the elote experience.
Elote Crispy Chicken Tacos
The recipe includes making your own buttermilk chicken tenders – which does add that homemade component to the dish. That said, if you want to get some premade frozen chicken tenders and just bake them up for these tacos – go for it! It will still be good, promise!
Elote Crispy Chicken Tacos
These tacos have a bit of a heft to them, but you will likely want to have a side dish with them. I would suggest some cilantro lime rice – which is super easy to make. Make your white rice as you normally would. Once the final steam is done, mix in 1 tsp of lime juice and 1 tbsp of chopping cilantro per one cup of rice, while you fluff the rice with a fork. You could also go for some smashed black beans – one tbsp taco seasoning added to each can of black beans (drained) along with half cup of milk in a small saucepan. Over medium heat, stir and slightly smash as they heat through.
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.
In a bowl, combine corn, cilantro, one tablespoon of tajin, lime juice, salt and half of cojita cheese.
In a separate small bowl, combine sour cream, remaining tajin and cumin.
Add flour, baking powder, salt, pepper, garlic and paprika to a 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).
Smear tortilla with sour cream mixture. Add 3-4 chunks of chicken to a tortilla. Spoon corn over top then add bacon and sprinkle with remaining cojita cheese.
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:
Preplanning your family’s meals each week may seem like a chore, but in the end you will be thankful that you did. It helps with budgeting immensely but also helps with food waste. If you know what you have planned for the week you can adjust your buying to accommodate. I know some people like to check what’s in store or available before planning a mean (but this doesn’t always work for families. I mean I know things never really work out if I wait to the day of to decide what will be for dinner. That method works a little better for empty nesters, but when there are kids (especially teens) you need to be sure that you are going to get enough good stuff into them. While I like to go week by week, someone folks like to go for a whole month. And I have been considering making the transition in this direction. What’s your preference?
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 set of Pizza Pans – I prefer this style that has the small holes all over it. It gives you a great crispy crust.
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
Turkey Bacon Grinders – Being able to make a great sandwich that is a full meal deal, in not just good for summer months (because little kitchen heat) but also great for busy weeknights. Other than the bacon (which you could make ahead of time for the whole week ahead), this can be ready pretty fast. These Turkey Bacon Grinders are a flavor packed filling sandwich that make for a great dinner.
Crispy bacon, provolone, turkey, tomatoes and delicious grinder salad loaded up on a roll
Course Lunch, Main Course, Sandwich
Cuisine American
Keyword bacon, baked bacon, deli turkey, grinder, ground turkey, pepperoncini, sandwich, sandwiches, tomato, white onion
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 6
Ingredients
12slicesThick Cut Bacon
2Beefsteak Tomatoeshalved and sliced
24slicesDeli Turkey
12 slicesProvolone Cheese
6Bolillo Rollscut in half lengthwise
½cupPepperoncinisliced
½cupMayonnaise
For the Grinder Salad
3cupsIceberg Lettuceshredded
1Medium White Onionthinly sliced
⅔cupMayonnaise
¼cupRed Wine Vinegar
¼cupPepperoncini Juice
1tspPepper
1tspGarlic Powder
1tspOregano
Get Recipe Ingredients
Instructions
Preheat oven to 400degF.
Lay strips of bacon flat on a parchment paper covered baking sheet. Place baking rack over top of bacon (this prevents curl ups). Place in oven and back for 30 minutes. Remove from oven and transfer bacon to paper towel covered plate.
In a mixing bowl, add lettuce and onions. Toss to combine. In a smaller bowl, combine the rest of the salad ingredients (should be pourable dressing). Pour dressing over lettuce and onions. Toss to thoroughly coat.
Start by smearing bottom half of roll with mayonnaise. layer on four slices of turkey, then two slices of provolone. The add two strips of bacon and 4 slices of tomatoes. Next add a portion of grinder salad topped with a few slices of pepperoncini slices. Place top half of room on and press down slightly down. NOTE it's best if you have a sandwich paper to wrap it up tightly. This helps it hold together.
TUESDAY
Carne Asada Street Tacos – Carne Asada has a lot to do with the seasoning and marinating of the meat. Which makes it great for using a “cheaper” cut of steak that can be tenderize by both the Marinade and the way you cut it up. Coupled with my Copycat Chiptole Corn Salsa, some cheese and sour cream on a flour street taco sized tortilla- you have got a super win with these Carne Asada Street Tacos.
Add all ingredients for the Carne Asada to a gallon sized zippered bag. Let marinate in the refrigerator at least 4 hours (up to 24hrs).
If you using the corn salsa recipe that I listed below, it would best to make it at the same time you put in the meat to marinate.
In a large saute pan over medium-high heat, add marinated meat. Cook for 5 minutes on each side. Remove from pan and let rest on cutting board for 5 minutes. Thinly slice and then cut into 1-inch pieces. Return to pan and cook until desired doneness.
In a separate pan over medium-high heat, lightly toast each tortilla – about 45 seconds on each side.
To build the tacos, start with a smear of sour cream then sprinkle with cheese. Add a portion of carne asada and then a spoonful of corn salsa.
Notes
Taco Seasoning
WEDNESDAY
Wild Rice Chicken Soup – Colder months are certainly here and that means it’s soup season. I mean, we like to eat soup all year round, but it is at least once a week once the weather turns cooler. This hearty soup is for your family to enjoy for a weeknight dinner. Wild Rice Chicken Soup is full of great homey flavors of mushrooms, carrots, celery, along with the woody flavors of the wild rice.
In a large stock pot over medium heat, add 2 quarts chicken broth, chicken, carrots, celery, mushrooms, garlic, onions, salt, pepper, Worcestershire sauce, tarragon, thyme and bay leaf. Cover with lid and cook for 30 minutes.
In a sauce pan over medium-high heat, add rice and remaining chicken broth. Bring to a rolling boil. Cover with lid, reduce heat to medium and let cook for 20 minutes.
Remove chicken from stock pot and chop up. Return to pot and let continue to simmer until rice is done cooking.
Add a portion of cooked rice to a bowl and ladle soup over top. *Be sure not to serve the Bay Leaf
THURSDAY
Chorizo Beans & Rice – One pan bean and rice dishes are always a great idea for a weeknight dinner. You can put everything into the pan an go about your evening routine. This recipe for Chorizo Beans & Rice is made of simple ingredients, and comes together so easily. It is hearty and full of flavor.
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 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
Italian Beef Pizza – Here’s another fun take on a homemade pizza made from a classic flavor profile. The Italian Beef sandwich is popular in Chicago and a play on the French Dip. It is typically slow roasted beef with cheese, bell peppers and pepperoncini, and some places serve it up with au jus for dipping. Taking those flavors I have put together a hefty homemade pizza in this recipe for Italian Beef Pizza.
The fun flavors of beef, bell peppers, and pepperoncinis loaded up on homemade pizza dough.
Course Dinner, Main Course, Pizza
Cuisine American
Keyword bell peppers, ground beef, ground beef recipes, homemade pizza, mozzarella, mushrooms, Parmesan, pizza, pizza dough, red bell peppers
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 2pizzas
Ingredients
2Pizza Crustssee recipe below for Homemade Pizza Dough
1lbGround Beef
1tbspMinced Garlic
1tbspDried Minced Onion
1tspOregano
1tspSalt
1tspPepper
1tspPaprika
3cups Mozzarella Cheese
1Red Bell Pepperdiced
½Medium White Oniondiced
2cupsBaby Portabella Mushroomsdiced
1cupPepperonicinichopped
1cupParmesan Cheeseshredded
For the Red Sauce
115oz canTomato Sauce
1tspGarlic Powder
1tspOnion Powder
1tspRed Pepper Flakes
1tspBasil
1tspOregano
1tspSalt
1tbspHot Honey
Get Recipe Ingredients
Instructions
Prepare the pizza dough up to the point of the par-cook. Keep oven on at 425degF.
In a saute pan over medium-high heat, add ground beef, garlic, onion, salt, pepper and paprika. Cook and crumble until no longer pink.
Combine sauce ingredients and spread half on each pizza.
Sprinkle each pizza with one and half cups mozzarella, half of the ground beef, bell pepper, onions and mushrooms. Then add half of chopped pepperoncinis and half of parmesan cheese. Place back in the oven to bake for 12 minutes. Let rest five minutes before slicing.
SATURDAY
Sweet & Sour Chicken – Y’all know how much we like our #chinesefakeaway meals. There is just something about making those classic Americanized Chinese Food dishes at home. My latest endeavor was to tackle the Chinese takeout staple – this home version of Sweet & Sour Chicken is loaded with crispy chicken pieces with bell pepper, onion and pineapple in a delicious sweet & sour sauce. What is so amazing about this dish is the mix of textures from the glossy sauce to the crunchy chicken.
Crispy chicken pieces with bell pepper, onion and pineapple in a delicious sweet & sour sauce.
Course Dinner, Main Course
Cuisine American, Chinese
Keyword chinese fakeaway, chinese food, crispy chicken, pineapple, red bell peppers, Sweet & Sour Chicken, sweet & sour sauce, sweet and sour chicken, white onion
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 6
Ingredients
1Large Red Bell Peppercut into 1-inch squares
1Medium White Onioncut into 1-inch squares
120oz canPineapple Chunks in 100% Pineapple Juicereserve juice for sauce
1tbspSesame Oil
Oil for frying
For the Chicken
1½lbChicken Thighs, boneless, skinlesscut into 1-inch chunks
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 medium mixing bowl, add bell pepper. onions, pineapple and sesame oil.
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 is cooked.
In a separate frying pan over medium high heat. add pepper mixture. Saute for about 5 minutes.
On a large serving dish, add pepper mixture to bottom in a mostly single layer. Pile crispy chicken on top. Then pour sweet & sour sauce over top. Serve with rice or noodles.
SUNDAY
Mushroom Bacon Swiss Meatloaf – Let me start off by saying…this is not your grandma’s meatloaf. There is absolutely nothing wrong with a Classic Meatloaf recipe, but sometimes you need to take it to the next level. This particular twist was spurned on by a random post my husband sauce that was going for a sort of Philly cheesesteak meatloaf (which I’m so trying too!). This is a flavor packed meatloaf loaded up with melty Swiss, crunchy bacon and sauteed mushrooms. You are going to love this Mushroom Bacon Swiss Meatloaf.
In a mixing bowl, add beef, pork, meatloaf seasonings and Worcestershire sauce. Use hands to thoroughly combine.
Line a 9×9 baking dish with parchment paper. Press meat mixture into baking dish. Cover with foil and place in oven for 50 minutes.
In the last 20 minutes of bake time, add bacon to frying pan over medium-high heat. Cook until crispy and remove to a paper towel covered plate.
In the same frying pan (do not remove bacon grease), reduce heat to medium and add butter. Once melted add mushrooms, garlic, parsley and Worcestershire sauce. Saute until softened, then remove from heat.
Remove meat loaf from oven. Use the parchment to lift out of baking dish and set on baking sheet. (If there is excess fat drippings, use a paper towel absorb some). Lay swiss cheese slices over top with a 1-in overhang all the way around the square. Spread mushrooms over top and then sprinkle with bacon. Return to oven and back another 10-15 minutes.
Remove from oven and let sit for about 5 minutes before cutting into squares for 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:
Spicy food is not for everyone – that is for sure. But when it comes to my own kitchen – I like for things to have spice that makes sense not just spice to melt your face off. I want to taste the flavors of the peppers to come through and enhance the dish – not just be so hot you need milk and a towel for your brow to get through it. As a point of fact – peppers are actually an important part of a well rounded diet. They have a high level of vitamins A and C which are both great for strong immune systems. I mean there is a reason so many home remedies for coughs and cold involve adding a bit of cayenne or other peppers to your tea.
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:
Skinny Tongs – These are perfect for the recipes that call for the frying of the shrimps. They are strong enough to grip them, but not so big that they squash them.
Baking Rack & Sheet Combo – It’s important to use a baking rack over your baking sheet to aid with even cooking, especially when it comes to baking meatballs. It’s also really good for baking bacon as well as roasting chicken.
Chef’s Knife – when it comes to slicing and chopping peppers, you need to have a good sharp knife to make sure you aren’t squeezing all the oils that make it spicy on to the cutting board.
And without further adieu – here are My Favorite Spicy Recipes from the blog!
Spicy Tomato Soup
Spicy Tomato Soup – This deliciously simple soup is inspired by the dishes “Eggs in Purgatory” and the more traditional Shakshuka. I wanted to bring the smoky flavors of cumin and paprika to a tomato soup – to really give it some pep! And the perfectly poached eggs give it a great richness. This Spicy Tomato Soup is going to be your new favorite!
Pork Tacos with Corn Slaw
Pork Tacos with Corn Slaw – Taco night does not have to be your play old chicken soft taco supreme (unless of course that’s what you are craving). But once you read over this recipe for Pork Tacos with Corn Slaw, you are likely to switch that craving up real quick. The pork has a great depth of flavor that comes quickly – so this meal is a fast one. The recipe I have included my recipe for Spicy Creamy Corn Slaw as well – which takes these tacos to the level for sure.
Spicy Chicken Sandwiches
Spicy Chicken Sandwiches – Sometimes you just a need a big ol’ chicken sandwich for dinner (or lunch). I like to layer a crispy fried chicken breast with some fresh veggies on toasted bun. This particular chicken sandwich has got a real kick from both the spicy chicken breast and the homemade spicy mayo. This recipe for some Spicy Chicken Sandwiches is sure going to add a little fun to your weekly menu plan.
Spicy Spaghetti & Meatballs
Spicy Spaghetti & Meatballs – Classic comfort dishes are classics for a reason – they make you feel like home, they make you feel safe, they make you feel loved. My kids absolutely love spaghetti & meatballs. And you know, I cannot leave well enough alone, so I have to switch it up every so often. Just like I did with this Spicy Spaghetti & Meatballs recipe. I opted for ground turkey instead of beef or pork. I also kicked it up a level with some red pepper flakes, fennel seed and hot honey!
Spicy Mac & Cheese Pizza
Spicy Mac & Cheese Pizza – Sometime dinner just needs to be fun and different. We don’t have to be grown up allllll the time, right? This recipe for Spicy Mac & Cheese Pizza is just that – a lot of fun and makes you feel like a kid a bit. The added kick of the jalapenos is just enough to keep you on your toes. And if needs be…only put them on one of the pizzas, so the kids can have the other one.
Chipotle Shrimp & Cheesy Grits
Chipotle Shrimp & Cheesy Grits – Do you ever go to restaurant, read something that sounds amazing on the menu but when it comes out it’s just sort of meh? This recently happened to me and I just thought I can do better than what I was served. So I gave it a go with these Chipotle Shrimp & Cheesy Grits and I was, in fact, correct! The bold flavor of the chipotle in the tomato gravy with shrimp and andouille was on point. And you really can’t go wrong adding some cheese to your grits!
Bang Bang Shrimp Tacos
Bang Bang Shrimp Tacos – A little fusion cooking for your taco night is a way to keep the weekly tradition fun and light. This week why not try your hand at these Bang Bang Shrimp Tacos with you own homemade Bang Bang Sauce and hand battered crispy shrimp. This super quick meal is going to be super fun to serve up to your family.
Spicy Soy Wings
Spicy Soy Wings – Wings are a favorite in my house but with 6 mouths to feed it can be a real pain to make enough for everyone. When I discovered the cooking method I used for my Spicy Mango Wings I was absolutely overjoyed at how easy it is to get tender on the inside, crisp on the outside wings at home without even frying them!!! So I wanted to try out a different flavor combination to make sure it wasn’t just a one-hit-wonder and made these Spicy Soy Wings – let me tell you – these wings are going in the hall of fame!
Spicy Teriyaki Meatball Subs
Spicy Teriyaki Meatball Subs– You know how much I like to play with classic food ideas when I am planning my menus. This one is exactly that! I love the classic meatball sub (beef meatballs covered in marinara and mozzarella), so I wanted to see what other meatball and sauce combination might work for a different kind of sandwich. After a brief stop at the classic Vietnamese Bahn Mi, the final concept puts together the crisp fresh veggies with a spicy homemade teriyaki and a turkey meatball. These Spicy Teriyaki Meatball Subs have got a tasty kick that the whole family will enjoy..
Quick Shrimp Ceviche
Quick Shrimp Ceviche – If you are looking for a simple, flavorful and refreshing appetizer, lunch or snack – I have just the recipe for you! I call is a cheater dish – as you are getting the effect without the full efforts. This recipe for Quick Shrimp Ceviche lets you enjoy the delicious Peruvian flavors of Ceviche without risking the mistake of not fully curing the shrimp (or fish) with the citric juices. The delicious combination of onion, cucumber, onion and jalapeno with the lemon, lime and orange juices compliments the shrimp so very well.
Spicy Coconut Chicken & Couscous
Spicy Coconut Chicken & Couscous – Sweet heat is one of my very favorite flavor profiles. And this recipe fulfills this love on every level. Spicy Coconut Chicken & Couscous has that lovely velvety sweetness of coconut milk with the quick heat of the Fresno Chili. It is a balance that you might not expect but it is so very delicious.
Crispy Korean Beef Tacos
Crisoy Korean Beef Tacos – If you have been here for a while, you know that I’m celebrating #TacoTuesday basically every week. And you know that my tacos are not always traditional. This goes around. I’m making some Korean bulgogi inspired tacos with these Crispy Korean Beef Tacos. The marinated them fried beef strips have so much flavor and meld so well with the veggies and homemade spicy mayo.
Spicy Meatloaf
Spicy Meatloaf – Meatloaf is a tried and true family favorite. It is so simple to make and very hearty. I wanted to get a little creative with this meatloaf and give it that something extra. So I added a bit a heat and a bunch of bacon! Spicy Meatloaf gives you a flavor punch will still feeling like comfort food.
Citrus Chipotle Chicken
Citrus Chipotle Chicken – Solid marinades are perfect for weeknight meals. You put them together in the morning and let the day take the time to build the flavors in the meat! This marinade combines the deliciousness of fresh oranges and the spicy punch of chipotle peppers. Citrus Chipotle Chicken was a total win in my house!
Hope you enjoyed my selections of Spicy 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:
When it comes to classic chicken there is nothing more classic than Parm Crusted Chicken. There is just something about the combination of chicken breast and parmesan cheese. This recipe specifically calls for grated parmesan and not shredded or shaved parmesan cheese. But the real big reveal is the (not so) secret ingredient…. Mayonnaise!
Parm Crusted Chicken
The mayonnaise allows for the chicken breast to cook through without getting dried out. Mayo is a combination of eggs and oil that leaves you with a luscious and rich flavor that tastes fatty but really isn’t. If you have backyard chickens, you are able to make your own mayo, if not then use the best mayo you can find. If you are trying to watch the calories – Greek Yogurt works as well in this recipe. PS the secret to super crispy golden grilled cheese is actually spreading mayo on the outside “grilled” side of the bread.
Parm Crusted Chicken
As it is mentioned more than once in the recipe – you need to use grated parmesan and not shredded or shaved – this is all about texture. Grated parmesan basically acts as a breadcrumb to make a delicious and crispy coating. If you use shredded or shaved cheese, you just aren’t going to get the same even crust.
Parm Crusted Chicken
I like to serve this over a garlicky pasta like my Garlic Parm Pasta – it just works together. If you wanted to go the classic chicken parm route – you could add some tomato sauce and serve it over spaghetti. You can also turn this chicken into a tasty sandwich with some toasted Italian bread, red sauce, red onion, arugula and more cheese!
In a small bowl, combine mayo, parmesan and seasonings.
Line a 9×13 baking dish with parchment paper. Place chicken breasts in single layer. Smear each breast with mayo mixture. (sprinkle with extra parmesan cheese, if desired).
Place in oven and back for 40 minutes.
Let rest at least 10 minutes before slicing to serve.
Notes
Italian Seasoning
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:
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