On The Menu March 21st
Need dinner ideas? Here's a week's worth of scrumptious dinner recipes plus more! Delicious main dishes, side dishes, vegetables, salads, desserts and breads! Lots of early spring recipes, too!
Happy Spring, friends! What a yummy week I’ve planned for you. A nice variety and flavors and textures. We eat with our eyes so I try to be aware of pretty food too! Lots of early spring recipes to start to make since it is S-P-R-I-N-G!
Here’s what’s On The Menu for the week of March 21th!
I love pizza! And I really really love French Bread Pizza! YUM! It is so easy and so delicious and what a crowd-pleaser. I think I’ll add some caramelized onions and mushrooms to this yummy recipe!
I say this a lot but Mondays are super busy workdays for me. As long as the weather is good I spend quite a big chunk of the day styling and doing photo shoots. And that is a lot of work! So dinner has to be easy!
Thanks, Holly from Spend With Pennies.
If you like artichokes you really must try the delicious artichoke side dish featured below. Especially if you are an artichoke lover like me!
Nani’s Sauteed Chicken is a family favorite. My grandmother made this and her mother made this recipe. I’m not sure how many generations of my family made it but I bet a lot! I call it peasant food. It’s easy and has basic ingredients and is just so tasty.
I’ve changed the recipe a little. I follow the recipe until everything starts to simmer in the pan on top of the stove and then I put it in a 350-degree oven for 30-40 minutes until the chicken is cooked through. The skin stays very crisp and the meat almost falls off the bone.
Sauteed Chicken will make your whole home smell so delicious as it cooks!
- NANI’S SAUTEED CHICKEN
- MASHED POTATOES
- SCRUMPTIOUS ROASTED ORGANIC CARROTS
WEDNESDAY- INSTAPOT SOUP DAY
My kids rave about their Instant Pot. Actually, I wasn’t impressed and gave mine away.
My kids love and use their Instant Pot so much I got another one. I read all the Instant Pot reviews and chose this one. I’m a convert!
This is such a delicious-looking recipe from Simply Happy Foodie.
Tonight’s salmon recipe is wonderfully easy and so flavorful. What a great combination, right? Bobby and I try to eat salmon about once a week! It’s just so good for us!
Lemons do something luscious for salmon because it is a fatty and rich fish. The acidity of the lemon cuts the fat and laces its fragrance and flavor with the salmon.
If you don’t like the way your house smells when making salmon then make salmon en papillote. Make a little packet out of parchment paper and cook the salmon in it. You can see this easy technique here.
Thanks, Flavor The Moments for the delicious salmon recipe!
FRIDAY- COMPANY COMING
I think a beef tenderloin is the best kept culinary secret. It tastes like filet mignon but it’s a roast!
The tenderloin comes out perfect every time if you have a meat thermometer! I usually find a tenderloin just a little over a pound. That feeds Bobby and me with leftovers for lunch.
We are having company so I’ll make at least a two-pound roast tonight.
Just think about having restaurant-quality
I push an oven-safe meat thermometer into the fattest end of the tenderloin and make sure it is embedded into the middle of the roast and let it roast until it is medium-rare- about 135 degrees.
The secret to a very juicy roast is to LET IT SIT! Take it out of the oven and tent it with foil for at least 15 minutes. This gives the meat a chance for all the delicious juices and goodness to reabsorb back into the meat so it does not end up on your cutting board!
As you can see I really love this cut of meat. Give it a try!
And we love to serve it with mushrooms sauteed in marsala wine! Oh, these are just so scrummy (thanks for the word, Dane Mary Barry)! You really should give them a try. I like to use sliced white mushrooms for this recipe, it’s easier.
Thanks, Simply Recipe for the beautiful roast recipe.
- ROAST BEED TENDERLOIN
- BABY BELLA MUSHROOM IN MARSALA WINE
- BAKED MASHED POTATOES CAKES
- ORGANIC ROASTED CARROTS
SATURDAY- ANOTHER INSTANT POT DINNER
This is a WW recipe but does not taste like one! It’s creamy and so good! The whole wheat pasta gives this recipe a nice tooth and the creamy sauce is made tangy with yogurt and creamy with cottage cheese. You will never guess it is a WW recipe!
Thanks, My Crazy Good Life.
- WEIGHT WATCHERS TUSCAN CHICKEN PASTA
- ARUGULA SALAD WITH SHAVED PARMESAN, PINENUTS IN A LEMON VINAIGRETTE.
The weather is getting beautiful in my area and spring is in full swing! Spring and asparagus go so well together!
I just love this gorgeous fresh asparagus pie made with puff pastry. Another blissful combination!
I’ll make this for lunch and have our son and family over after church. I’m not sure Emma Kate will eat it because it’s not mac and cheese!
Thanks for the glorious recipe, Aline Made.
- GREEN ASPARAGUS CHEESE TART
- THE BEST POTATO SALAD
- FRESH STRAWBERRIES
TREAT OF THE WEEK
This is my kind of goodie. A bit of chocolate and a little crunch! Just enough to tame my sorta sweet tooth. And this recipe is so easy to make!
Emma Kate is sure to eat this recipe!
This WW recipe is from Skinny Points. Thanks!
MORE RECIPES I’D LOVE TO MAKE
MAKE ANYTIME CLASSIC AND EASY IRISH SODA BREAD
VANILLA PUDDING SNICKERDOODLE CAKE
THE BEST AIR FRYER SALMON CAKES
GARLIC BUTTER HERB PORK TENDERLOIN
CRUSTLESS COR AND ZUCCHINI QUICHE
POTATO AND CELERY ROOT GRATIN WITH LEEKS
SPINACH ARTICHOKE PUFF PASTRY APPETIZERS
Have a scrumptious week, friends!
I made Nani’s sautéed chicken last week and my family loved it! Because the thighs I bought were huge we had left overs for a few days! It got tastier with each day.
I have a question though, some thighs were underneath the others so they did not get browned. (I used a large 5.5 Dutch oven) When I baked the leftovers I made sure to put the thighs up higher in the Dutch oven so they browned. Did I maybe use too much chicken stock? Did anyone else experience this?
This recipe is definitely a keeper!
The thighs should not be under another thigh because they will not brown. Instead of a dutch oven try making them in a large cast-iron skillet (12 or 13 inches) or other heat-proof pan. And make sure the skin side of the thighs is not covered with broth. Hope this helps, Cindy.
The link to the Insta-Pot is for the air fryer. Any idea the model of your preferred soup pot? Thanks.
This is the one I have: https://rstyle.me/+Omu7ACvZxkg2mVz4UUA62g and I love it!