On The Menu May 9th

Need ideas for dinner this week? I have 7 scrumptious dinner menus and 37 delicious recipes just for you!  Main dishes, side dishes, salads, soups, breads, desserts, and great tips and ideas for making every meal its best!

This spring has been quite chilly here at Tanglewood, but that has not stopped me from enjoying the abundance of asparagus and delicious California strawberries popping up at my favorite Farmer’s Market! Herbs are on my mind and in my garden ready to pick and use in so many recipes and arrangements. Are you hungry? Let’s see what’s On The Menu May 9th

This week there are 37 amazing recipes to choose from. Let’s cook!

MONDAY

At our home, I do the prep work and Bobby does the grilling! And we grill a lot!

Kabobs are a great easy meal. The secret to great grilled kabobs is to find food that will grill to a perfect doneness all at the same time. What’s not to love about chicken, pineapple, and bacon! Yummy!

Thanks, Jenna from Recipe Diaries!

Before I grill any chicken I brine it for 6-8 hours. Here’s an easy brine that makes the chicken taste so so juicy and good: In a large zip-type bag add 2 cups buttermilk, 1/2 cup olive oil, 1 1/2 TBS coarse salt, two crushed garlic cloves, and a few dashes of hot sauce. Close the bag and squish with your hands to mix. Add chicken and refrigerate. When you are ready to cook the chicken pat it dry. This brine recipe is a keeper!

Bobby is grilling the asparagus on the grill too! I toss the asparagus in olive oil, salt, and pepper, and when they are done squeeze fresh lemon juice over them.

Easy dinner!

On The Menu May 9th- CHICKEN KABOBS — image

TUESDAY

If you make one thing on the menu this week it should be the rice. It’s my grandmother, Nani’s recipe. It is so easy and magnificently delicious!

I planted fresh thyme in my herb garden yesterday so I’ll be using it to make these sweetly intensified carrots!

On The Menu May 9th- NANI'S SAUTEED RICE

WEDNESDAY

I LOVE LOVE LOVE QUESADILLAS! And this recipe is amazing! So many good-for-you ingredients! . Thanks, Slender Kitchen!

On The Menu May 9th- quesadillas — image

THURSDAY- AIR FRYER DAY!

On The Menu May 9th- the best salmon cakes

Do you have an air fryer? You should think about one if you don’t. This has really changed how I cook food. Food has that wonderful crisp feel and crunch without actually frying it.

I grew up eating salmon cakes, but these are not your mamma’s salmon cakes at all! They are filled with yummy aromatic veggies!

If you don’t have an air fryer you can bake these salmon cakes or pan fry them. But give them a try!

FRIDAY

I’m quite addicted to my Instant Pot! It’s amazing what one can whip up in it! I make breakfast, lunch, and dinners in my Instant Pot! If you love the convenience of making a meal in one pot and not having to babysit it while it cooks, then maybe you should try one too!

Thank you Bintu from Recipe From A Pantry for this delicious featured recipe today!

And I’m making my favorite Ramen Salad! It is delicious!!! With the crunch of ramen noodles!

SATURDAY- COMPANY’S COMING

I used to be a slave to the kitchen when company was coming. I’d cook for a week! And clean my house and set an elaborate table. I LOVED this routine.

Then as I got wiser (aka older), and took on a much more relaxed company’s coming philosophy!

I now make good food that is easy and relaxed! I don’t clean the house except for the guest bathroom and I don’t set a big elaborate table either. If the weather is nice we will eat tonight’s dinner on the patio.

This recipe is easy to prep and put together! I’ll make the cuke salad the day before and prep all the mac and cheese ingredients too! So I just have to put them in the pan and bake before dinner!

The lemon cake is in the freezer so I will take it out and glaze it.

One thing that is a bit of a splurge is the artichokes. I LOVE LOVE LOVE artichokes! So I’ll serve them on a board of olives, cheeses, and a few other goodies as an appetizer.

SUNDAY – AFTER CHURCH FAMILY BRUNCH

I must admit I have quite the culinary crush on Tieghan from Half-Baked Harvest. I just love every recipe I have ever made from her site! And her photography is mouth watering too!

The nice thing about quiche is it can be made ahead and then reheated. I even like it better this way!

ASPARAGUS AND BRIE QUICHE
SWEET AND SPICY CANDIED BACON
ARUGULA SALAD WITH SHAVED PARMESAN, PINENUTS, AND LEMON VINAIGRETTE
COSTCO BOUGHT MUFFINS

TREAT OF THE WEEK

I’m running out today to get the easy peasy ingredients for this dairy-free ice cream. My daughter-in-law is gluten intolerant so she will love this recipe!