ON THE MENU WEEK OF APRIL 27TH
Where did the spring weather go? It’s so chilly around here!
MONDAY
If you have read On The Menu for any time you probably know how obsessed I am with my air fryer! I would use it every day if I could! And I’m really stretching my culinary skills by making a whole chicken in the air fryer and not in the oven!
YUM!!! This beautiful chicken comes from Skinny Taste, one of my favorite blogs!
For this recipe you will need buttermilk. Why use buttermilk to marinate the chicken? Because buttermilk has enzymes that tenderize and break down some of the proteins in the chicken and make it tender!
If you don’t have buttermilk no problem! I don’t generally keep buttermilk on hand. What I do love is buttermilk in a powdered form HERE.
This delicious chicken will pair perfectly with Nani’s Sauteed Rice. The rice is so easy to make and the aromatics in this recipe give so much flavor to it!
TUESDAY- SLOW COOKER DAY
I have a confession… I am really not a fan of pork tenderloins. Not that I don’t love pork but I think tenderloins are missing flavor and they do not have a satisfying “chew”.
I make them somewhat regularly because I just know there is a recipe out there to make this pretty cut of meat delicious!
I found a wonderful sounding recipe from The Food Charlatan (cute name). I have never thought of cooking pork tenderloin in a slow cooker.
The Asian flavor profile is perfect for pork!
I’ll serve this yummy slow cooker pork on a bed of sauteed cabbage.
I’m making potato cakes just because I adore potato cakes. And Bobby loves them too!
This is a dinner I’m so excited to make!
WEDNESDAY
Michelle at Sunkissed Kitchen is new to me! Her blog is YUMMY! When I saw her recipe for Cod in Red Pepper Sauce I knew I had to try it! I love red pepper sauce!
This recipe is filled with beautiful flavors! I’m serving it over Israeli Couscous with mushrooms and spinach! I think the red pepper sauce will work with the rice too!
Maybe I’ll serve it in a “bowl”. Since we purchased pretty wide mouth bowls from Crate and Barrel I’ve been serving a lot of dinners as bowls! The C and B bowls come in white, gray, and blue. The blue bowls are gorgeous and I just might get 8 of those too!
If I want something just a little bit more to round out a meal I often call on sliced tomatoes. I can get hydroponic tomatoes from our local market stand and they are pretty good! My favorite way to eat them is with cracked pepper, a good grind or two of salt, topped with torn basil. I can’t wait until summer tomatoes are here!
THURSDAY- GRILL DAY
I could literally rub this aromatic blend of spices over any grilled food! It is so so delicious!!!! And makes beef, fish, pork, and chicken taste smoky and sweet with a bit of heat!
I make lots and lots of this wonderful bbq rub from spring until late fall. And I even use it on roasted meats too!
Here’s how to make bbq rubbed chicken thighs. Marinade bone-in, skin-on chicken thighs in buttermilk (see how I do it on Monday’s recipe) for about an hour. Then pat the chicken dry with a paper towel and rub a thick coating of the magic rub on the chicken. Grill until the chicken is done all the way through.
FRIDAY
Friday’s are a fun evening for Bobby and me! We make an easy dinner and play cards or read or watch a great movie or have friends over!
This fun lavash pizza will be perfect. And I’m so so excited to make the Sundried Tomato Chutney!
I have a big cutting board to serve all the pizza goodness on too! I think that’s part of the fun!
- LAVASH FLATBREAD PIZZA WITH SUNDRIED TOMATO CHUTNEY
- ARUGULA, SHAVED PARMESAN, AND PINENUTS IN A LEMON VINAIGRETTE
SATURDAY
This week’s pasta dish is taking an Asian turn. And it’s from one of my favorite foodie blogs, The Recipe Critic! We love Asian food and its rich and sometimes spicy flavor profile!
This recipe is company-worthy yet only takes about 20 minutes to make! So easy and so good!
And I’m serving this dish with my favorite Ramen Noodle Salad! I could eat this every day!
SUNDAY
I have a huge head of cauliflower in my refrigerator that is begging to be made into soup! The soup on the dinner menu tonight is just so scrumptious and filling!!!!
I’m having my friend Donna over to have dinner with us tonight. And she loves cauliflower! So we will have a big bowl of soup and homemade crusty bread! YUM!
SWEET TREAT OF THE WEEK
Don’t you love strawberries? YUM! And this simple, yet so so stunning cake from Natasha’s Kitchen is on the menu this week!
We can get California strawberries right now so I’m going to take advantage of them. Bobby and I will have a slice and freeze the rest!
Here’s how I freeze leftover cakes and cupcakes and muffins and scones and other desserts like that…
Wrap them tightly in plastic wrap and then wrap them in the freezer Reynold’s wrap. And with a permanent marker, I write the name of the dessert right on the Reynold’s wrap along with the date it is frozen.
Thaw the dessert at room temperature and serve!
MORE DELICIOUS RECIPES TO TRY
MEXICAN SHREDDED BEEF FOR TACOS
JUICY GRILLED PORK CHOPS WITH SPICY PEACH GLAZE
THAI PEANUT CHICKEN CRUNCH SLAW SALAD
I have enjoyed your blog…especially Monday menus. However, it seems as if the ads are getting in the way of your content. One ad comes on the left and then one on the right when you get rid of those another takes up almost the entire middle. I wonder if you have looked at your site and seen it from another point of view.
I love your Sunday witness.
Hi Mary Anne, those ads lead to over 30 decorating videos that I have created for you. I know they move but the content is really good! They will not obscure the content of the blog.
That chicken makes my mouth water just looking at it! I have a head of cabbage so I am anxious to try the Sauteed Cabbage and there is a frozen pork tenderloin in my freezer! Bingo! Monday night supper is our “Flex meal”! (My husband and I are on the Nutrisystem plan) so I’ll pass on the potato cakes, but they sound delightful! Thanks for your weekly menus. Stay safe and be strong, my friend.
Bobby and I used Nutrisystem when I had all those foot operations years ago. The meals are small, but really pretty good! And I lost a lot of weight!
Always looks for to your Monday menus and my husband can’t wait to for me to try your recipes. Thanks for posting.
LOL~ that makes me happy! The way to a man’s heart is truly in his stomach!
Apology not necessary! Hope your migraine stays away; they are brutal. Going to make the pork loin (have one in the freezer) and the baked mashed potato cakes this week. Both sound delicious
Thank you for doing the research and finding such great recipes! I made the slow cooker pork tenderloin last week and it was so good! My family liked the flavor of the rub and glaze so much that I tried it with baked chicken and it turned out great. I commented on Karen’s blog, The Food Charlatan, and told her how much I enjoyed the recipe. This one is a keeper at my house. Thanks again!
Hi Kristi, thank you for letting Karen know. Yes, this is a keeper recipe!