Get 30+ scrumptious recipes on the menu week of may 2nd! Main dishes, side dishes, salads, soups, breads, desserts and great tips and idea for making every meal its best!
Are you hungry? I hope so! This menu is loaded with 30+ delicious recipes! Main dishes and sides! Bread and salads! Desserts and more! Here’s what’s on the menu this week!
Let’s dig right in…
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 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!
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’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
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!
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!