ON THE MENU #232
It’s the height of the growing season here in Lancaster County. The summer has been beautiful and the rolling fields spectacular with corn and orchards with trees resplendent with peaches. This week’s summer menu reflects all the best summer has to offer! I hope you will take advantage of all these delicious recipes On The Menu #232.
There are 30 scrumptious recipes On The Menu to use as is or to mix and match!
MONDAY
Tacos are on the menu often. Baja fish tacos are such a special treat! I most often bread the fish with panko breadcrumbs, and air fry it until it is perfectly done!
Or if you want a special, special treat make them according to the recipe. The recipe makes battered dipped fried fish which, let’s face it, is the best! Either way, Baja fish tacos are delicious!
- BAJA FISH TACOS
- REFRIED BEANS WITH QUESO
TUESDAY
My daughter Jacqueline and family are home for good from the West Coast. (Yay, Thank God! Hallelujah! Whoot- whoot!) Saying I am thrilled is a huge understatement. My two little grandsons are such a joy and Jacqueline is expecting another baby boy in December. So, what a gift to have them back on the East Coast!
Jacqueline makes the best pizza on the grill so I am taking advantage of her being here and she is making pizza tonight!
The pizza from Erica at Buttered Side Up is very similar to the one Jacqueline makes! If you have never grilled pizza before you really should. It is totally different and more delicious than getting pizza at a pizza shop. Sorry pizza people!
I LOVE grilled peaches when they are in season. They are so so easy to make. Since we are grilling tonight, peaches will go on the grill when the coals are NOT blaring hot! Here’s how to prepare and grill them.
Cut freestone peaches in half and brush them with olive oil. Place them cut side down and cook them over medium-low heat for about 4 minutes. Turn them over and grill them for another 4 minutes. The key to beautifully grilled peaches is not to move them around. Let them grill in place. The peach skin should be charred and both sides of the peach should have perfect grill marks! YUM
- PIZZA ON THE GRILL
- PANZANELLA SALAD
- GRILLED PEACHES AND HOMEMADE PEACH ICE CREAM AND GRANOLA
WEDNESDAY
Tonight’s recipe Easy Gnocchi With Roasted Vegetables from Leanna at The Hungry Waitress. It is summer in a pan to me! Oh, I love all these scrumptious flavors and I love a one-pan meal.
Have you tried Cauliflower Gnocchi? It is delicious. If you want a vegetarian meal use the Cauliflower Gnocchi.
Bobby will want some protein with dinner so I’m adding grilled chicken to the menu tonight.
Here’s a really scrumptious marinade to bathe the chicken in before it is grilled.
Whisk together 2/3 cup olive oil, 1/3 cup balsamic vinegar, the juice of one lemon, 1 tsp dijon mustard, 1 tsp Worchestershire sauce, 2 pressed cloves of garlic, and 1 TBS chopped fresh basil.
Put the chicken in a plastic bag and add the marinade. Make sure all the chicken is covered and put it into the refrigerator. Marinade the chicken for one hour and up to four. Grill the chicken and discard the marinade.
- EASY GNOCCHI WITH ROASTED VEGETABLES
- GRILLED CHICKEN WITH BALSAMIC MARINADE
- ARUGULA SALAD WITH LEMON VINAIGRETTE
THURSDAY
I am so excited about tonight’s dinner! First, it is a Tuna Noodle Casserole and second, it is a Tuna Noodle Casserole by Skinnytaste.
Gina is a rock star food blogger and cookbook author! She makes eating wisely so much easier with her delicious recipes and cookbooks!
I’m serving the casserole with a delicious fruit salad with in-season fruit. YUM!
- TUNA NOODLE CASSEROLE
- WATERMELON BERRY SALAD
- SLICED TOMATOS
FRIDAY
I keep a spreadsheet of all the great recipes I’ve tried and want to try. And next to the name of tonight’s recipe I have the word “LOVE”. This is one of my favorite recipes on so many levels. It’s so delicious! And so easy! And daughter-in-law Abby eats gluten-free so this is the perfect recipe to make when my son’s family comes for dinner. Finding things that everyone loves and can eat as our family grows can be a challenge. But Gluten-Free Beef Lo Mein checks all the boxes!
I’m also serving California Sushi Rolls! Oh, my kids will love these. Not too sure about the grandchildren. But my philosophy is “more for me” when someone doesn’t like what I serve! LOL!
SATURDAY- FAMILY DINNER
This gorgeous chicken dish is just so good! I have such a huge foodie crush on Tieghan at Half Baked Harvest! Her food photography makes me want to cook everything she posts!
I made this last week and liked it so much I’m making it again!
It’s been a great season for corn here in Lancaster County! And this delicious recipe is company worthy. My sister Lisa (the chef) and her husband Jim will be here for dinner tonight.
Lancaster County is bursting with garden tomatoes! And they taste incredible drizzled with a balsamic glaze.
If you can’t find a good balsamic glaze for the tomatoes in tonight’s menu you can easily make your own. It’s so so easy.
Put 1 cup of balsamic vinegar in a pan and add 2 TBS honey or sugar. Wisk to incorporate. Heat over low heat and cook at a simmer until the balsamic vinegar reduces by half and it coats the back of a spoon, about 8 minutes. Stir often so nothing is burning on the bottom of the pan.
- GARLIC BUTTER CREAMED CORN CHICKEN
- SLICED TOMATOES WITH BALSAMIC GLAZE
- PEACH AND BLUEBERRY COBBLER WITH HOMEMADE VANILLA ICE CREAM
SUNDAY
We love crusted fish! And Becca at Fork In The Kitchen‘s menu is spot on! It is light and full of great flavors! Lisa and Jim will love the French Onion Zucchini Bake too!
SWEET TREAT THIS WEEK…
What could be better than a box cake mix you can make into a delicious cookie recipe! My dear friend, Ann from On Sutton Place has a scrumptious recipe for Lemon Cake Cookies! These are amazing!
MORE DELICIOUS RECIPES THIS WEEK…
Zucchini is plentiful now! GLAZED ZUCCHIUBI STREUSEL TOPPED ZUCCHINI BREAD is a wonderful way to use them up.
LAVASH BREAD is an unleavened bread I just love. Here’s how easy it is to make yourself!
Another delicious way to make zucchini are these AIR FRYER ZUCCHINI FRITTERS.
This MELON MOAIC SALAD is a work of delicious art!
I’m making these ONE POINT WW PANCAKES.
SPINACH, FETA, AND ARTICHOKE BAKE would make a great breakfast for overnight guests.
SPINACH LASAGNA ROLL UPS are a pretty way to serve this Italian dish.
AIR FRYER SALAMON is my favorite! I grew up eating salmon cakes, but nothing like these. YUM!
I’m making this TOMATO RICOTTA PHYLLO TART. It is gorgeous!
I made this SUMMER VEGETABLE TORTA last summer and it was spectacular!
CHEESE TORTELLINI WITH BUTTER, MUSHROOMS, AND CRISPY SAGE is a company-worthy main dish that is so easy to make.
I’m making this BLUEBERRY LEMON PULL APART BREAD when my sister and her hubby, the best thing Canada exported, this coming weekend.
Have a scrumptious week, Friends!
Please tell me the pattern name for your silverware with the bees. I love bees and have never seen this pattern. Love it!
My flatware is called Napoleon Bee from Wallace. Here’s the link, there are only three sets left:https://amzn.to/2WT6APU
Please tell me where you bought that stunning blue and white napkin! I love it!!
Here you go Susanhttps://amzn.to/3AeThry
I’m so happy to hear your daughter and grandchildren will be living near you again! It’s so much more fun to cook for your family. Thanks for all the great recipes you share each week!
It is such a joy to have them close!