It’s Memorial Day! The unofficial start to summer. Here at StoneGable, we eat seasonally. And right now we are eating rhubarb, zucchini, asparagus and lots of pretty salad greens! YUM! Here’s what’s on the menu this week!
Today we honor the brave men and women who serve our country and their families. Especially those who sacrificed their lives for our freedom.
I am so grateful from the bottom of my heart! God bless you!
You will find our family at the Strasburg Memorial Day parade. It is a true slice of Americana!
Now, here’s what’s on the menu this week…
After the parade we are hosting a backyard picnic! YUM!
- HAMBURGERS ON THE GRILL WITH FIXINS’
- THE BEST POTATO SALAD YOU WILL EVER EAT
- CORN ON THE COB ON THE GRILL (extra for Wednesday’s side dish)
- CUCUMBER SALAD
- RHUBARB GALETTE
Today’s scrumptious steak is from Jen at Carlsbad Cravings. She has an amazing story and wonderful recipes! Thanks, Jen! I’ll be following her delicious recipe but grilling the steak!
Steak is a favorite summer food because it is so easy to grill! The secret to a great steak is the cut, the marinade and how it’s grilled!
We love ribeye, flank, skirt, and top sirloin. They are big on flavor! We most often use a dry rub HERE or a great marinade to infuse steak with extra flavor.
Here’s a tip: freeze steaks in the marinade when you bring them home from the grocers. The steak will take on those flavors. And when you are ready to grill it just pull them out of the freezer and thaw it.
Well, here it is AGAIN! I am addicted to this wonderful Instant Pot dinner! Lauren, your easy dinner is not only delicious but it makes a lot! And I have it for lunch a few times a week! Head over to Tastes Better From Scratch and say Hi to Lauren. She has such scrumptious recipes!
When I divide this recipe into 6 portions, each portion is only 2 WW freestyle points! I add sour cream and 12 tortilla chips (5 Freestyle points).
Here’s how I make (sorta) homemade Southwest salad dressing. I buy my favorite ranch dressing and add 2tsp dry taco seasoning and a little salsa to the jar. Stir and let the flavors marry! So easy!
- INSTANT POT CHICKEN TACO BOWL
- SOUTHWEST BAGGED SALAD WITH HOMEMADE SOUTHWEST DRESSING (recipe above)
The word PICCATA is like a magnet to me! Oh, my goodness! I LOVE all piccata recipes!
I’m so excited to make this wonderful fish dish! YUM! To make it more WW friendly I’ll be using half and half and using less of it! A big thanks to Iryna from Lavender and Macarons!
Tonight’s dinner is so company worthy but oh, my it is an easy peasy weeknight dinner too! Everything but the mashed potatoes are made in one pan!
This is such a comfort meal! To keep it WW friendly eat the chicken breast, 1/2 cup mashed potatoes made with milk and enjoy the veggies! I do add a little bit of the defatted au jus, left in the bottom of the pan, over the chicken.
Our family really loves the dark meat so I’ll have the rest of the chicken breast leftovers over a salad for lunch!
And save the bones and wings. I freeze them and then when I have a few chicken carcasses I make stock. No waste! My grandmother would be proud!
- PERFECT ROAST CHICKEN
- MASHED POTATOES
- ROASTED ONIONS CELERY AND CARROTS COOKED WITH THE CHICKEN
If you are not familiar with Cooking Make Healthy you need to get acquainted! The recipes are quite easy and doable and very delicious. And like today’s main course they are healthy!
There’s a story behind Killer Fajitas! My sister, the foodie and a once chef and caterer was eating dinner at a restaurant in San Diego and ordered their “killer fajitas”. They were so delicious and a little different in the most scrumptious way so she asked the chef for the recipes. And he gave it to her.
So she passed it along to me and I passed it along to you! There is a secret ingredient that makes these fajitas KILLER! The post is an oldie but goodie! If you make one things this week killer fajitas should be it! We make this recipe with chicken and steak.
- KILLER FAJITAS AND FIXINS’
- REFRIED BEANS WITH CHEESE
TREAT OF THE WEEK
I was given a rhubarb plant about a decade ago by a friend. And this once small plant is now huge and so productive. It’s really the gift that keeps on giving!
I first tasted rhubarb on my grandparents’ farm in Missouri and have loved it ever since!
I make strawberry rhubarb jam, rhubarb sauce and a fabulous rhubarb marinade for meats and more!
See how I make jam HERE. To make rhubarb strawberry jam use half strawberries and half rhubarb. Cook the rhubarb until it breaks down.
A galette is the lazy way to make a pie. I think it is so much prettier than a top crust pie and it has a very rustic look! I’d made a galette any day over a pie!
I serve this and most galettes with a scoop of vanilla ice cream.