Advertisements

Welcome to the weekly Home Matters Linky Party #509

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.

Meet the hosts!

Donna @ Modern On Monticello — Facebook | Twitter | Pinterest | Instagram

Joy @ Days Filled With Joy — Facebook | Pinterest | Instagram | Facebook Group

Estelle @ Homemade On A Weeknight — Facebook | Pinterest | Instagram

My feature this week!

EACH HOSTESS SELECTS THEIR OWN 4 FEATURES EACH WEEK. THERE ARE A TOTAL OF 12 DIFFERENT BLOGGERS FEATURED WEEKLY.

IF YOU WEREN’T FEATURED ON MY BLOG THIS WEEK, YOU MAY HAVE BEEN FEATURED AT Love My Little Cottage , OR Days filled with joy. HOP OVER TO TAKE A LOOK!

My feature picks this week!

Thanksgiving Leftovers Egg Rolls

shared by A Reinvented Mom

Cheddar Drop Biscuits

shared by Scratchmade Food for Hungry People

Gluten-Free Cranberry Cake

shared by Hunny I’m Home

Fluffy Dinner Rolls

shared by Treat or Trick

Home Matters Linky Party Guidelines:

Please take some time to poke around and visit some of the other links.
Please take some time to check out your hosts and co-hosts on social media.
We appreciate the variety of blogs on the www; however, the Home Matters Party is for links on matters of the HOME. Please link accordingly.
We ask that you do not add other Linky Parties, Blog Hops, or Giveaways–unless you begin the party with a new project, recipe or post.
On the same note, please do not add links of an extremist, political or strong controversial nature. (The hosts and co-hosts read each and every blog post linked and will contact you directly if you have linked something that does not fit into the realm of the party.)

With your help, we can continue to grow the Home Matters Party! Thank you!

We are looking for Co-Hosts. Help us Rock this party!
If you are interested, please contact Donna at radforddesignstudio@gmail.com.

Link Up!

By joining the Home Matters Linky Party you are giving permission for all hosts and co-hosts to use and share any part of your post, including pictures, for party promotion, as featured posts, in party photo collages, on blogs, across social media, etc. All credits will be given to the original source.

Advertisements

Jump to Recipe

Not every Burger Night needs to be a traditional burger. You can take the classic flavors of a good burger – cheese, bacon, fry sauce – and put them into a different “vessel” to change things up. Burgers are one of those meals that most everyone loves but they can get a bit repetitive if you make them the same every time. That’s where the idea for Bacon Cheeseburger Chimichangas came from. We wanted burgers but not.

You’ll notice I put chunks of cheese into these instead of the more traditional slices of cheese. This is for a couple of reasons. For one, when you do the chunks it melts in such a way that you get little “pockets” of cheese instead of it just completely melting into the ground beef. And for two, if you the cheese is too thin, it will scorch when you are frying the chimichangas. When you are frying the chimichangas, you want to be sure to place it gently in the oil seam side down first. This will effectively “seal” the tortillas, so that it holds it’s shape and stays together. You also want to be sure you have some sturdy tongs to flip them, as they are hefty.

I’ve include my recipe for Homemade Fry Sauce below the main recipe. It’s a pretty simple recipe and you mostly like have all the ingredients, since they are similar to the ingredients in the chimichangas. You can also use a store bought version if you like. Or if you have a different version you like to make, go for it. One of the boys thought BBQ sauce would be good in them as well, if you wanted to give it a “Western Burger” twist. I might add in some french fried onions too, for that.

These chimichangas might not look that filling – but they really really are! And they are soo good you are going to want to munch the whole thing. I just did some waffle fries on the side, for that classic burger feel. You could also do a salad or some veg on the side (to cut the fried food factor down some).

Now Let’s Get Cookin’!

Bacon Cheeseburger Chimichangas

The deliciousness of a bacon cheeseburger wrapped up in a tortilla and fried for a crispy tasty bite!

Course Dinner, Main Course

Cuisine American, Fusion, Tex-Mex

Keyword bacon, bacon cheeseburger, cheddar, cheddar cheese, cheeseburger, chimichanga, fry sauce, ground beef, ground beef recipes

Prep Time 10

Cook Time 35

Servings

Ingredients

6 Extra Large Flour Tortillas
1½ lb Ground Beef
½ lb Bacon
1½ lb Cheddar Cheese Block cut into 1-inch cubes
1 tbsp Dried Minced Onion
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Salt
1 tsp Black Pepper
1 tbsp Worcestershire Sauce
1½ cup Fry Sauce see recipe below
Oil for frying

Get Recipe Ingredients

Instructions

In a large frying pan over medium-high heat, fry bacon to desired level of crispy. Remove to paper towel covered plate. Reserve one tablespoon of grease in the pan.
Add ground beef to pan along with minced onion, garlic powder, paprika, salt, pepper and worcestershire sauce. Cook and crumble until no longer pink.
Lay tortilla on a flat surface. Pour fry sauce in the center. Top with portion of beef. Add 4-5 cubes of cheese, and 1-2 pieces of bacon. Fold in sides and roll up from the bottom. Repeat with remaining tortillas.
In a large frying pan over medium-high heat, add enough oil to cover bottom ½ inch deep. Place rolled up tortilla seam side down in hot oil. Fry for about 15 second (until golden brown). Then rotate to each of the other sides (about 15 on each side). If your pan in big enough, you should be able to do two at a time. Remove to a wire rack (over paper towels). Serve with extra fry sauce, if desired.

Homemade Fry Sauce

A quick and simple recipe for the classic fry sauce or secret sauce, perfect for burgers, sandwiches and of course – FRIES!

Course Sauce

Cuisine American

Keyword dipping sauce, fry sauce, ketchup, mayo, pickle juice, pickle relish, secret sauce

Prep Time 10

Servings cups

Ingredients

1 cup Mayonaisse
½ cup Ketchup
¼ cup Dill Pickle Relish
1 tbsp Pickle Juice
1 tbsp Worcestershire Sauce
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
1 tsp Paprika
1 tsp Garlic Powder

Get Recipe Ingredients

Instructions

Combine all ingredients until smooth.
Place in sealable jar and store in refrigerator until ready to use. Store for up to 7 days.

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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Advertisements

Jump to Recipe

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.

The best pan to use to roast the veggies is a low rimmed quarter baking sheet, covered in parchment. It’s just big enough to get everything on it in a single layer but small enough that they are all touching and close together. You don’t want anything to dry out while roasting. You are also going to need an immersion blender. You can use a food processor or regular blender if you like, just use caution when closing up hot things in one of those machines.

So when I say “white bean” I mean any white bean you prefer. I use a can that literally says White Beans on it. But you may see them as Navy Beans or Cannelloni beans or Great Northern Beans or even Butterbeans or Baby Lima Beans. It is important to drain off the beans before adding them to the pot of soup. You don’t want to add more liquid to the mix, as you want soup not sauce.

The best side dish for this hearty soup is some simple parmesan cheese crusted garlic bread. I use my plain sourdough bread, cut into slices. Then brushed with melted butter, garlic powder, onion powder, and salt. Then top with some shredded parmesan cheese and a sprinkle of dried basil. It just takes a few minutes in a 425degF oven. It’s perfect for dipping in the soup.

Now Let’s Get Cookin’!

Roasted Tomato & White Bean Soup

A simple homemade soup made of roasted tomatoes, white beans and Italian sausage

Course Dinner, Main Course, Soup

Cuisine American, Italian

Keyword basil, cherry tomato sauce, cherry tomatoes, cream cheese, Italian Sausage, olive oil, oregano, roasted cherry tomatoes, roasted tomatoes, thyme, tomato sauce, white beans

Prep Time 5

Cook Time 1

Servings

Equipment

1 Immersion Blender

Ingredients

3 pints Cherry Tomatoes
2 White Onion cut into 8 even wedges
1 Whole Garlic Head top removed
1 tsp Salt
1 tsp Pepper
1 tsp Dried Thyme
1 tsp Dried Oregano
1 tbsp Dried Basil
½ cup Olive Oil
1 tbsp Honey
1 tbsp Worcestershire Sauce
½-1 cup Water depending on desired consistency
2 lb Italian Sausage
2 15oz can White Beans drained
1 cup Parmesan Cheese grated
1 cup Heavy Cream

Get Recipe Ingredients

Instructions

Preheat oven to 400degF
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.

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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Advertisements

Welcome to Senior Salon Pit Stop #339

Welcome to this week’s Weekly Wrap-up and Blog Link-up.

It’s great to see you again this week! Please scroll through to see this week’s features, my weekly wrap-up and other important and exciting announcements from the Pit Crew!

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!

https://www.facebook.com/groups/yumyumhungryhangoutandgiggles/

What’s been going on at Homemade on a Weeknight?

Well we survived it! Our first Thanksgiving with my Aunt and Uncle, TWO birthday lasagnas for my hubs and another smaller thanksgiving back in OR with the kids. I actually really love all the cooking – it truly is my love language. I when I see the happy dancing at the table when they eat my food it makes it all worth it. What’s your favorite thing to cook for your family?

What have you been up to this past week?

One of this last week’s most popular recipe was: Fancy Pigs in a Blanket – great for all those holiday meals for the next several weeks.

In case you missed it, here are the recipes that I shared to the blog this week:

By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE.

Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:

You may also be featured on EsmeSalon as part of the Top featured posts.

These posts caught my eye last week! Please check back each week to see if your post is one of the ones that got a feature!

Leftover Turkey Soup from Drugstore Divas

Roasted Rainbow Carrots from My Gluten Free Cucina

Creamy White Chicken Chili from Cooking with Carlee

Oatmeal Christmas Cookie Sandwiches from Fat Dad Foodie

Come and meet your Senior Salon Pit Stop Crew.

Meet your SSPS Crew:

Melynda	Blog	Pinterest	Facebook	Instagram
Estelle	Blog	Pinterest	Facebook	Instagram
Crystal	Blog	Pinterest	Facebook	Instagram
Esme	Blog	Pinterest	Facebook	Instagram

SSPS Is Hiring – are you interested in joining the Senior Salon Pit Stop Host Team? Please send an email to Esme – esmesalonblog@gmail.com

A few simple rules for the Senior Salon Pit Stop Link Party:

For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.

Unlimited sharing limit BUT we ask that you visit one other blog post for each link you share.

Posts can be on any subject that is family-friendly.

Posts with direct sales, shops, or affiliates must contain relevant post content.

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!

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

Advertisements

Jump to Recipe

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 Good Sharp Chef’s Knife – this week’s menu has a few recipes that really need good knife cuts

An Extra Large Saute Pan – also called an “Everyday Pan”, these are perfect one pan meals.

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

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.

Smoked Sausage & Mozzarella Pasta

A very simple weeknight supper loaded with smoked sausage, rigatoni pasta and a creamy mozzarella sauce.

Course Dinner, Main Course

Cuisine American

Keyword beer cheese sauce, mozzarella, mozzarella cheese, mozzarella cheese sauce, parsley, pasta recipes, red pepper flakes, rigatoni, rigatoni pasta, smoked sausage

Prep Time 5

Cook Time 25

Servings

Ingredients

2 tbsps Oil
2 lbs Smoked Sausage cut in ½ inch slices
2 lb Rigatoni Pasta
1 tbsp Red Pepper Flakes
1 tbsp Parsley Flakes

For the Mozzarella Cheese Sauce

4 tbsp Butter
1 tsp Garlic Powder
1 tsp Onion Powder
4 tbsp Flour
2 cups Milk
1 tsp Salt
1 tsp Paprika
2 cups Mozzarella Cheese shredded
1 cup Heavy Cream

Get Recipe Ingredients

Instructions

Start water boiling for pasta. (salt if desired)
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.

TUESDAY

Rolled Chicken Tacos with Queso – Rolled tacos or taquitos are a fun twist on a typical taco. You get the lovely texture of the baked or fried tortillas, with plenty of cheese and chicken inside. Along with a fantastic and super easy homemade queso for dipping – your family is going to love this one. Rolled Chicken Tacos with queso needs to be on your next dinner menu.

Rolled Chicken Tacos with Queso

Delicious roasted chicken rolled up with cheese in a flour tortilla, baked to crispy and served with a homemade queso dip.

Course Dinner, Main Course

Cuisine American, Mexican, Tex-Mex

Keyword cornstarch, flour tortillas, homemade queso, homemade taco seasoning, queso, roasted chicken, rolled chicken tacos, rolled tacos, taco seasoning

Prep Time 10

Cook Time 1

Marinating Time 4

Ingredients

18 8in Flour Tortillas
2 cups Mexican Blend Shredded Cheese
Cooking Spray

For the Roasted Chicken

6 Leg Quarters
3 tbsp Taco Seasoning see recipe below
1 cup Chicken Broth
¼ cup Oil

For the Homemade Queso

3 cups Chicken Broth
¼ cup Cornstarch
1 tbsp Taco Seasoning see recipe below
1 4oz can Diced Jalapenos
3 cups Sharp Cheddar shredded

Get Recipe Ingredients

Instructions

Add oil, chicken broth and taco seasoning for chicken to a gallon zipper bag. Smoosh it around until well combined. Then add chicken legs. Smoosh around again, to coat chicken pieces. Seal and place in refrigerator to marinate for at least 4 hours (up to overnight).
Preheat oven to 375degF.
On a baking rack, over a parchment paper covered baking sheet, line out chicken legs. Bake for 30 minutes. (or until thickest part reaches 165degF, internally).
Remove chicken from oven. Then remove meat from the bones. Chop into small pieces.
Spray a baking rack (over a parchment paper covered baking sheet) with oil.
Add portion of cheese and chicken to center of flour tortilla. Tightly roll up (leaving ends open) and line up on baking rack. Repeat with remaining tortillas. Once done, spray (generously) with cooking spray. Place in oven for 15 minutes.
To make the queso, add one cup of chicken broth to a large measuring cup, along with cornstarch and taco seasoning. Whisk until thoroughly combines. Add to a small sauce pan over medium high heat. Bring just to a bubble then add remaining chicken broth and jalapenos.
Reduce heat to medium and let thicken for 5 minutes (whisking occasionally). Then add cheese, one handful at a time, until fully melted in.
Serve up 3-4 tacos with a dish of queso for dipping.

Notes

WEDNESDAY

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!

Simple Chow Mein – One of the classic staples of Chinese takeout is the Simple Chow Mein. Sometimes you want it with a meat mixed in and sometimes you have it with just the noodles and veggies. Either way, being able to make this dish at home, is going to make you a real home cook superstar when you want to recreate a whole Chinese takeaway meal at home – or what we like to call in our house – #ChineseFakeaway.

Classic Orange Chicken

Crispy chicken pieces in a delicious homemade Asian orange sauce with a little kick.

Course Dinner, Main Course

Cuisine American, Chinese

Keyword asian orange sauce, boneless skinless chicken thighs, chicken thighs, chinese fakeaway, chinese food, crispy chicken, orange chicken

Prep Time 15

Cook Time 25

Servings

Ingredients

Oil for frying
2 stalks Green Onion chopped
1 tbsp Toasted Sesame Seeds

For the Chicken

1½ lb Chicken Thighs, boneless, skinless cut into 1-inch chunks
2 Large Eggs beaten
1 tsp Ground Ginger
2 cups Flour
½ cup Cornstarch
1 tsp Salt
1 tsp Ground Ginger

For the Asian Orange Sauce

1½ cup Orange Juice
¼ cup Soy Sauce
¼ cup Honey
¼ cup Rice Vinegar
1 Zest of Large Navel Orange
2 tbsp Corn Starch
1 tbsp Grated Ginger
1 tsp Garlic Powder
1 tsp Red Pepper Flakes

Get Recipe Ingredients

Instructions

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.

Simple Chow Mein

This classic Chinese takeout staple, made simply at home!

Course Dinner, Main Course, Side Dish

Cuisine American, Chinese

Keyword bbq sides, bean sprouts, cabbage, carrots, chinese fakeaway, chinese food, chow mein, yakisoba noodles

Prep Time 5

Cook Time 35

Servings

Ingredients

2 lb Yakisoba Noodles
3 Garlic Cloves minced
1 14oz bag Classic Coleslaw Mix shredded cabbage and carrots
1 cup Bean Sprouts
3 Green Onions chopped
1 lb Cooked Meat ie chicken, bbq pork, beef, shrimp – optional
3 tbsp Oil divided
⅓ cup Soy Sauce
1 tbsp Cornstarch
¼ cup Oyster Sauce
1 tbsp Sweet Garlic Chili Sauce

Get Recipe Ingredients

Instructions

Prepare the noodles as directed on the package(s). Drain and set aside.
In a large saute pan over medium high heat, add two tablespoons of oil Once hot, add garlic, half of green onions and coleslaw mix. Saute for 3 minutes then add cooked noodles. Continue to saute for another 3 minutes.
Combine remaining oil, soy sauce, chili sauce, oyster sauce and cornstarch. Add to saute pan and toss with noodles to evenly coat.
Add bean sprouts and cooked meat (if using). Continue to saute for another 3 minutes as sauce thickens. Remove from heat and stir in remaining green onions.

THURSDAY

Easy Bratwurst Rolls – Sometimes dinner needs to be so simple, you don’t even really need to do much to get a great meal on the table. This recipe for Easy Bratwurst Rolls is exactly that. Very little effort is put into what ends up being a fantastic meal. There are two real bright spots of this recipe – the caramelized onions and the homemade horseradish mayo.

Easy Bratwurst Rolls

Delicious caramelized onions made with beer braised bratwurst and served on a toasted roll with horseradish mayo and spicy brown mustard

Course Dinner, Lunch, Main Course

Cuisine American, German

Keyword beer, bratwurst, caramelized onions, horseradish mayo, lager, spicy brown mustard

Prep Time 5

Cook Time 25

Servings

Equipment

1 Grill Pan

Ingredients

12 Bratwurst
12 Bread Rolls hoagie or outdoor rolls
1 Medium White Onion halved and sliced ¼inch thick
½ cup Butter
2 tbsp Worcestershire Sauce
1 tbsp Minced Garlic
1 tsp Salt
1 tsp Pepper
1 tsp Parsley
12 oz Lager Beer
½ cup Spicy Brown Mustard

For the Horseradish Mayo

⅔ cup Mayonaisse
1 tbsp Creamy Horseradish
1 tsp Salt
1 tsp Pepper
1 tsp Paprika

Get Recipe Ingredients

Instructions

In a small bowl, combine ingredients for horseradish mayo, Cover and place in refrigerator until ready to make the rolls.
In a large saute pan over medium high heat, add butter. Once melted, add onions, Worcestershire sauce, salt, pepper, parsley and minced garlic. Stir to coat all with butter. Let saute for 3 minutes
Reduce heat to medium, add bratwurst on top of the onions. Pour in lager and cover pan. Let cook 10 minutes then turn over eat bratwurst. Then cook another 10 minutes.
Place grill pan over medium high heat. Split each roll and spray with cooking spray. Place each on hot gill pan and toast to desired doneness.
To build the roll – smear one side of roll with horseradish mayo. Then top with caramelized onions and a bratwurst. Then drizzle with mustard.

FRIDAY

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.

Spicy Mac & Cheese Pizza

Two classic family favorites rolled into one fun and delicious meal with bacon and jalapenos.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword cheese, cheese sauce, Ham, mac & cheese, pizza

Prep Time 5

Cook Time 30

Servings

Ingredients

2 Pizza Dough refrigerated or see recipe below
1 Jalapeno sliced
½ lb Bacon
1 cup Cheddar Cheese shredded

For the Mac & Cheese

1 lb Small Pasta shells or elbows
3 tbsp Butter
1 tsp Garlic Powder
1 tsp Onion Powder
3 tbsp Flour
2 cups Milk
1 tsp Salt
1 tsp White Pepper
1 tsp Ground Mustard
1 tsp Smoked Paprika
1 cup Heavy Cream
3 cups Cheddar Cheese shredded

Get Recipe Ingredients

Instructions

Preheat oven to 425degF. Start water boiling for pasta.
Line a baking sheet with parchment and lay out slices of bacon in a single layer. Cover with a baking rack (this prevents curling). Back for 20 minutes. Remove bacon to paper towel covered cutting board, bloat excess grease. Then chop to bacon bit sized pieces.
Spread out pizza dough (one recipe on each of two parchment paper covered baking sheets). Bake for 10 minutes and then remove from oven. (It will not be cooked through but will have a crust developed).
Add pasta to boiling water. Cook as directed on package. Drain in colander, rinse with cool water and return to pot (away from heat).
In a sauce pan over medium-high heat, add butter, onion powder, and garlic powder. Once melted whisk in flour and let cook for 3 minutes. Whisk milk, ground mustard, salt, pepper and paprika. Let cook another 2 minutes before whisking in heavy cream. Once incorporated and thickened, add cheese – stirring regularly to fully melt and combine.
Add cheese sauce to cooked pasta and toss to coat.
Spread half of mac & cheese on each par-cooked pizza crust. Sprinkle each with half of bacon, half of the jalapeno slices and half of additional cheese. Return to oven and cook for 10 minutes more. Let cool for at least 5 minutes before slicing to serve.

SATURDAY

Chicken & White Bean Soup – A creamy hearty soup loaded with plenty of chicken, white beans and veggies – this recipe for Chicken & White Bean Soup is going to be enjoyed any night of the week. The simplicity of the ingredients is what makes it such and inviting dish. You can’t get much more “home cooking” then theses classic rustic flavors all in a hot soup.

Chicken & White Bean Soup

A creamy hearty soup loaded with plenty of chicken, white beans and veggies.

Course Dinner, Main Course, Soup

Cuisine American

Keyword carrots, celery, Chicken, kale, rosemary, thyme, white beans, white onion

Prep Time 10

Cook Time 45

Servings

Equipment

1 Immersion Blender

Ingredients

4 tbsp Butter
1 White Onion minced
2 tbsp Minced Garlic
1 cup Carrot fine diced
1 cup Celery fine diced
2 tsp Rosemary
2 tsp Thyme
2 tsp Sage
1 tsp Salt
1 tsp Pepper
¼ cup Flour
2 lb Chicken breast or tenders
1 qt Chicken Broth
1 qt Water
3 15oz can Great Northern Beans drained, divided
2 cups Heavy Cream
2 cups Kale rough chopped

Get Recipe Ingredients

Instructions

In a large stock pot over medium high heat, melt the butter. Add onions, garlic, carrots and celery. Saute about 5 minutes. Then add thyme, rosemary, sage, salt and pepper. Sauce another 5 minutes then add flour. Cook for 5 minutes more.
Then add chicken, water, chicken broth and one can of bean. Bring just a bubble, and reduce to heat medium. Continue to cook for 30 minutes.
Remove chicken from soup and chop/shred to desired size.
Remove half of soup to a large mixing bowl. Use an immersion blender to blitz till smooth. Add heavy cream and blend together before adding back to the pot. Add remaining beans and let simmer for 10 minutes more. Stir in kale and remove pot from heat. Let sit for 5 minutes before serving.

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.

Pork Bahn Mi

A delicious lemongrass marinated pork sandwich loaded up with a crunchy daikon slaw and spicy mayo

Course Dinner, Main Course, Sandwich

Cuisine American, Asian, Vietnamese

Keyword baguette, baked pork chops, daikon, daikon slaw, homemade spicy mayo, jalapeno, lemongrass, roasted pork, spicy mayo

Prep Time 15

Cook Time 45

Marinating Time 4

Servings

Ingredients

6 6 inch French Baguette
1 Jalapeno sliced
1 English Cucumber cut in half and then thinly slice lengthwise
¾ cup Mayonnasie
½ cup Sriracha
Cooking Spray

For the Pork

3 lb Pork Roast
2 tbsp Lemongrass minced
2 tbsp Oil
2 tbsp Rice Vinegar
1 tbsp Grated Ginger
1 tsp Salt
1 tsp White Pepper

For the Daikon Slaw

1 cup Shredded Carrots
1 cup Shredded Cabbage
1 Lemon juice and zest
1 cup Shredded Daikon Radish
½ Red Onion thinly sliced
½ cup Fresh Cilantro chopped
¼ cup Oil
¼ cup Rice Vinegar
1 tsp Salt
1 tsp Pepper
1 tsp Ground 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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Advertisements

Jump to Recipe

When planning my meals each week, I usually start with the list of main dishes. Then I decide if I think things will be in need of side dishes. Once of my favorite sides to make is a quick pasta – like this Garlic Parm Pasta. It is simple enough to go with lots of different things, but definitely is not bland or boring in any way.

This pasta dish is so easy to make, you will also find yourself making it for lunch every so often. Just cut it all down to the portion you want to make and you are going to have a wonderful – and quick lunch. This goes with pork, chicken or steak and is great as a make ahead, as well.

I prefer linguini for this pasta dish – slightly bigger than spaghetti but not so far as a fettuccini. You could also go for a bucatini – though I can’t always find that in my grocery so I usually go with the linguini. The real point is that this a long pasta dish, and not really meant for the short pasta.

The use of the pasta water is an important part of this pasta dish. Using the salted, starchy water that remains after the pasta is cooked through, is what brings the butter, garlic and parmesan cheese together. The starch is what thickens it all. So just ladle out or use a glass measuring cup to scoop out the cup of pasta water before you dump the pot over into the colander.

Now Let’s Get Cookin’!

Garlic Parm Pasta

This is a simple recipe for a buttery garlicy cheesy pasta that can be lunch or a great side for dinner.

Course Lunch, Side Dish

Cuisine American, Italian

Keyword basil, Garlic, grated parmesan, holiday side dishes, linguini, lunch, Parmesan, parmesan cheese, Pasta, pasta dishes, pasta side dish, pasta sides, Side Dish, side dish ideas, side recipes

Prep Time 5

Cook Time 30

Servings

Ingredients

2 lb Linguini or other long pasta
½ cup Butter
2 tbsp Olive Oil
2 tbsp Minced Garlic
1 tsp Onion Powder
1 tsp Coarse Black Pepper
1 tbsp Dried Basil
1 cup Grated Parmesan Cheese

Get Recipe Ingredients

Instructions

Start water boiling for pasta. Add salt to preference
In a large saute pan over medium-high heat, add oil. Once hot, add garlic and lightly pan fry (do not let it go dark brown). Reduce heat to medium and add butter, and onion powder. Once fully melted reduce to medium-low.
Add pasta to boiling water and cook as directed on the package. Reserve 1 cup of pasta water. Then drain pasta in colander.
Add pasta water to butter, along with basil and black pepper. Stir to combine then add pasta.
Add parmesan cheese and toss to coat. Let cook for about 5 minutes (sauce will thicken), stirring regularly.

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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Advertisements

Welcome to the weekly Home Matters Linky Party #508

A great place to come, share your blog posts and make new friends.

We are so glad you are here with us each week.

Now on to this week’s party! I can’t wait to see you there.

Meet the hosts!

Donna @ Modern On Monticello — Facebook | Twitter | Pinterest | Instagram

Joy @ Days Filled With Joy — Facebook | Pinterest | Instagram | Facebook Group

Estelle @ Homemade On A Weeknight — Facebook | Pinterest | Instagram

My feature this week!

EACH HOSTESS SELECTS THEIR OWN 4 FEATURES EACH WEEK. THERE ARE A TOTAL OF 12 DIFFERENT BLOGGERS FEATURED WEEKLY.

IF YOU WEREN’T FEATURED ON MY BLOG THIS WEEK, YOU MAY HAVE BEEN FEATURED AT Love My Little Cottage , OR Days filled with joy. HOP OVER TO TAKE A LOOK!

My feature picks this week!

Creamy Turkey Potato Soup

shared by The Kitchen is My Playground

Red Skinned Mashed Potatoes

shared by The Copper Table

Peanut Butter Cinnamon Rolls

shared by The Wooden Spoon Effect

Apple Frangipane Tart

shared by Mille Fiori Favoriti

Home Matters Linky Party Guidelines:

Please take some time to poke around and visit some of the other links.
Please take some time to check out your hosts and co-hosts on social media.
We appreciate the variety of blogs on the www; however, the Home Matters Party is for links on matters of the HOME. Please link accordingly.
We ask that you do not add other Linky Parties, Blog Hops, or Giveaways–unless you begin the party with a new project, recipe or post.
On the same note, please do not add links of an extremist, political or strong controversial nature. (The hosts and co-hosts read each and every blog post linked and will contact you directly if you have linked something that does not fit into the realm of the party.)

With your help, we can continue to grow the Home Matters Party! Thank you!

We are looking for Co-Hosts. Help us Rock this party!
If you are interested, please contact Donna at radforddesignstudio@gmail.com.

Link Up!

Advertisements

The holidays are upon us and everyone is looking for the best gift ideas for their friends and family. While some may deem kitchen gadgets and cooking implements as boring or even back-handed gifts – a Home Cook sees them as treasure! When you love to cook and have a true passion for making fantastic meals and dishes, you love to get your hands on all those cool tools to take your recipes to the next level. Here are a few of my favorite items to give (and receive) as a passion home cook!

From stocking stuffer level to high end appliances, I have put together a list of gift ideas that you may not have thought of.

**Brief Disclaimer —- yes these are affiliate links and yes by clicking them I may make a little bit of money. However, I was not specifically asked to include any of these items in this guide.***

For the Pasta Lover:

An adjustable Manual Pasta Maker – this makes both thin and wide noodles as well as sheets of pasta to make filled and shaped varieties of pasta (raviolis and tortellini)

A Pasta Drying Rack – to prevent clumping and sticking while the pasta rests and dries, these racks or trees are a perfect addition to a home kitchen.

A Pasta Extruder Machine – if your homemade pasta maker is ready to take things to the next level – then they are going to want to dip their toes into the world of pasta extruding – making all kinds of fun shapes.

For the Trendy Cook:

A Food Dehydrator – dehydrating has taken on a new role in the home cook world, helping people making their own spices and preserving foods for years to come.

The All-in-One Veggie Chopper – this viral tool is so super versatile and useful.

A Microporous Strainer – I adore my set of these strainers. Nothing but the water leaks out and you don’t have to beat things up to all the liquid out.

For the Health Conscious Cook:

A Cold-Press Juicer – the best thing about a cold press juicer is that you do not apply any heat to the fruits and veggies that you put through it. This means you maintain all of the healthy nutrients for a bigger burst of vitamins and minerals.

A Meat Thermometer – it is so important to make sure that all of your meats are cooked to the proper temperature. This particular meat thermometer has a super fast read so you don’t have to let all the heat out of the oven or grill while you check.

For the Dessert Maker:

A multi-tiered Cooling Rack – any home cook will tell you the biggest problem they face with a home kitchen – NEVER EVER enough counter space. This multi level cooling rack solves that problem.

A Food Grade Airbrush – when it comes to decorating desserts, airbrushing is a very popular trend. Being able to turn each dessert into a work of art is a true gift.

A set of Portion Scoops – the best way to have desserts come out all looking the same is to use premeasured portion scoops. This set of scoops has all the most common sizes include.

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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

Advertisements

Welcome to Senior Salon Pit Stop #338

Welcome to this week’s Weekly Wrap-up and Blog Link-up.

It’s great to see you again this week! Please scroll through to see this week’s features, my weekly wrap-up and other important and exciting announcements from the Pit Crew!

https://www.facebook.com/groups/yumyumhungryhangoutandgiggles/

What’s been going on at Homemade on a Weeknight?

This year’s holiday season is going to be a bit different for our family as we make this cross country move. I will actually be making TWO thanksgivings meals this year – one with my husband, aunt and uncle in MT and the other with the kids here in OR. It’s going to be an adjustment that I hope goes quickly and smoothly. What’s your favorite thanksgiving feast dish?

What have you been up to this past week?

One of this last week’s most popular recipe was: Creamy Bratwurst Casserole – perfect for the blustery days

In case you missed it, here are the recipes that I shared to the blog this week:

Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:

You may also be featured on EsmeSalon as part of the Top featured posts.

These posts caught my eye last week! Please check back each week to see if your post is one of the ones that got a feature!

Kale, Bean and Mushroom Soup from Julie’s Creative Lifestyle

Easy Marinated Cheese from Rosebakes

Sourdough Bread Stuffing from Mommy Hates Cooking

Boneless Turkey Breast Roast from Little Chef Within

Come and meet your Senior Salon Pit Stop Crew.

Meet your SSPS Crew:

Melynda	Blog	Pinterest	Facebook	Instagram
Estelle	Blog	Pinterest	Facebook	Instagram
Crystal	Blog	Pinterest	Facebook	Instagram
Esme	Blog	Pinterest	Facebook	Instagram

SSPS Is Hiring – are you interested in joining the Senior Salon Pit Stop Host Team? Please send an email to Esme – esmesalonblog@gmail.com

A few simple rules for the Senior Salon Pit Stop Link Party:

For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.

Unlimited sharing limit BUT we ask that you visit one other blog post for each link you share.

Posts can be on any subject that is family-friendly.

Posts with direct sales, shops, or affiliates must contain relevant post content.

That’s it! Come and join the fun and let’s make it worthwhile!

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

Advertisements

Jump to Recipe

If you have been around this blog much in the last almost 5 years…then you know that I love to make sauces. Most of the meals I make have some sort of sauce involved – a gravy, a pan sauce, a cheese sauce, a fresh veggie sauce, a hot sauce…I just love sauces. And this one is so simple but so tasty – creamy salsa dip brings two taco staples together into a single dip. With some fresh made salsa, a little bit of extra seasoning and some delicious sour cream – you have the perfect dip for your rolled tacos, quesadillas or tortilla chips.

I make this with my basic easy pico de gallo recipe. You can use your favorite salsa recipe or you can use a jarred variety if you prefer. I put it all into a food processor because I want it to be really creamy. I just rough cut up the veggies. If you need to cut the heat on this – you can take the seeds and ribs out of the jalapeno.

For this recipe I’ve included my version of taco seasoning at the bottom of the recipe card. You can use a packet or shaker bottle of your favorite taco seasoning in it’s place, just remember to adjust the salt. The premade packets tend to have a lot more salt in them, so you probably won’t need to add any. I would suggest waiting till the end to taste it and decide if you need more.

Cherry tomatoes are listed for this recipe, mostly because they are a preference for my family and we grow a very large amount of them every year. You could definitely use Roma tomatoes in their place – probably need 3-5 of them (depending on the size). I’ve also listed RED onion, again as a preference (and for color). You could swap out for a white onion if you like.

Now Let’s Get Cookin’!

Creamy Salsa Dip

Taking a classic cherry tomato fresh salsa up a notch by making it into a creamy dip.

Course Salsa, Sauce, Side Dish

Cuisine American, Mexican, Tex-Mex

Keyword cherry tomato recipe, cherry tomatoes, cilantro, easy salsa, homemade taco seasoning, jalapeno, lime juice, red onion, salsa, sour cream

Prep Time 5

Servings cups

Equipment

1 Food Processer

Ingredients

1 pint Cherry Tomatoes stems removed
1 Jalapeno halved, stem removed
½ Red Onion quartered
½ bunch Cilantro stems removed
2 tbsp Lime Juice
1 tbsp Taco Seasoning see recipe below
1 tsp Salt
1 cup Sour Cream

Get Recipe Ingredients

Instructions

Add all ingredients except the sour cream into the food processer. Starting on low, and pulse as needed to break everything down to desired level of chunkiness.
Add the sour cream and mix in on high for 30 seconds.
Transfer to airtight container. Cover with lid and place in refrigerator at least 30 minutes before serving (up to 5 days).

Notes

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:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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

<img decoding="async" src="https://i0.wp.com/modernonmonticello.com/wp-content/uploads/2022/01/HMLP-Logo-2022.jpg?resize=523%2C453&amp;ssl=1" alt="HMLP 2022" width="523" height="453" border="0">

Meet the hosts!

My feature this week!

EACH HOSTESS SELECTS THEIR OWN 4 FEATURES EACH WEEK. THERE ARE A TOTAL OF 12 DIFFERENT BLOGGERS FEATURED WEEKLY.

IF YOU WEREN’T FEATURED ON MY BLOG THIS WEEK, YOU MAY HAVE BEEN FEATURED AT Love My Little Cottage , OR Days filled with joy. HOP OVER TO TAKE A LOOK!

My feature picks this week!

Home Matters Linky Party Guidelines:

We are looking for Co-Hosts. Help us Rock this party!If you are interested, please contact Donna at radforddesignstudio@gmail.com.

Link Up!

Share this:

Bacon Cheeseburger Chimichangas

Ingredients

Instructions

Homemade Fry Sauce

Ingredients

Instructions

Share this:

Roasted Tomato & White Bean Soup

Equipment

Ingredients

Instructions

Share this:

Leftover Turkey Soup from Drugstore Divas

Roasted Rainbow Carrots from My Gluten Free Cucina

Creamy White Chicken Chili from Cooking with Carlee

Oatmeal Christmas Cookie Sandwiches from Fat Dad Foodie

Come and meet your Senior Salon Pit Stop Crew.

Meet your SSPS Crew:

Share this:

Tools You May Need

MONDAY

Smoked Sausage & Mozzarella Pasta

Ingredients

For the Mozzarella Cheese Sauce

Instructions

TUESDAY

Rolled Chicken Tacos with Queso

Ingredients

For the Roasted Chicken

For the Homemade Queso

Instructions

Notes

WEDNESDAY

Classic Orange Chicken

Ingredients

For the Chicken

For the Asian Orange Sauce

Instructions

Simple Chow Mein

Ingredients

Instructions

THURSDAY

Easy Bratwurst Rolls

Equipment

Ingredients

For the Horseradish Mayo

Instructions

FRIDAY

Spicy Mac & Cheese Pizza

Ingredients

For the Mac & Cheese

Instructions

SATURDAY

Chicken & White Bean Soup

Equipment

Ingredients

Instructions

SUNDAY

Pork Bahn Mi

Ingredients

For the Pork

For the Daikon Slaw

Instructions

Share this:

Garlic Parm Pasta

Ingredients

Instructions

Share this:

<img loading="lazy" decoding="async" src="https://i0.wp.com/modernonmonticello.com/wp-content/uploads/2022/01/HMLP-Logo-2022.jpg?resize=523%2C453&amp;ssl=1" alt="HMLP 2022" width="523" height="453" border="0">

Meet the hosts!

We are looking for Co-Hosts. Help us Rock this party!
If you are interested, please contact Donna at radforddesignstudio@gmail.com.

We are looking for Co-Hosts. Help us Rock this party!
If you are interested, please contact Donna at radforddesignstudio@gmail.com.