On The Menu Week First Week Of May

For the first week of May, 47 scrumptious recipes are on the menu! They include main dishes, side dishes, salads, soups, breads, desserts, and great tips and ideas for making every meal your best!

blue and white table- on the menu

Are you hungry? I hope so! This menu is loaded with 47 delicious recipes: main dishes and sides, bread and salads, desserts, and more! Here’s what’s on the menu this week!

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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, that’s 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 add so much flavor to it!


I have a confession: I am really not a fan of pork tenderloins. Not that I don’t love pork, but I think tenderloins lack flavor and 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 Sandra at The Foodie Affair.

The flavor profile with orange marmalade and spices is perfect for pork! I’ll serve this yummy pork on a bed of sauteed cabbage and with a sideof potato cakes, just because I adore potato cakes.

This is a dinner I’m so excited to make!


Tonight’s main dish recipe is filled with beautiful flavors! I’m serving it over Israeli Couscous with mushrooms and spinach!

Maybe I’ll serve it in a bowl. I have the perfect, pretty wide bowls from Crate and Barrel, so I’ve been serving a lot of dinners in bowls! The C and B bowls come in white, gray, and white with a blue rim. You can see them HERE.

I often call on sliced tomatoes if I want something just a little more to round out a meal. 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, and topped with a drizzle of olive oil. I can’t wait until summer tomatoes are here!




I could literally rub this aromatic blend of spices over any grilled food! It is so delicious making beef, fish, pork, and chicken, which taste smoky and sweet with a bit of heat!

I make lots and lots of this wonderful BBQ rub from spring until late fall. I even use it on roasted meats!

Here’s how to make BBQ-rubbed chicken thighs: Marinate bone-in, skin-on chicken thighs in buttermilk for about an hour. Then, pat the chicken dry with a paper towel and rub it with a thick coating of the magic rub. Grill until the chicken is done all the way through.

magic rub on the menu


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! Thanks for the delicious and fun recipe, Ingrid, at The Cozy Cook.


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 for dinner tonight. She loves cauliflower, so we will have a big bowl of soup and homemade crusty bread! YUM!

cauliflower cheese soup


Don’t you love strawberries? YUM! This simple yet 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…

I wrap them tightly in plastic wrap and then in Reynold’s freezer wrap. With a permanent marker, I write the name of the dessert and the date it is frozen on the wrap.

Thaw the dessert at room temperature and serve!


strawberry lemon loaf cake on a white plate

This easy-to-make pound cake is lemony and filled with strawberries.

A broccoli salad that is a meal.

This delicious soup is made in a slow cooker.

A dish for Cinco de Mayo.

These Mexican shredded beef tacos.

Make these scrumptious make-ahead salads.

These cookies look lacy.

Another delicious pork paired with fruit dish.

This Asian-inspired crunchy slaw.

The most popular pasta dish on Pinterest.

I’m making this delicious-looking Danish this weekend.

These are on my must-make list.

Vegetable casserole.

One of my favorite salads.

A spring-inspired chicken casserole dish.

These fritters are worth making.

These scones sound so good!

A salad with bleu and pecans.

Bang bang salmon done in an air fryer.

A lovely homemade vinaigrette.

This chicken main dish is creamy and lemony.

This fruity coffee cake is one for your recipe box.

Beautiful biscuits made with bacon, rosemary, and cheese.

A summery pasta dish to make now.

This Snickerdoodle dessert is amazing.

This recipe is my culinary love language.

Chocolate chip cookies are made in a pan.

A ham and cheese puff pastry appetizer.

This cake is beautiful.

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  1. Thanks for all the recipes you share each week!
    Here is a pork tenderloin recipe we love. Hope you do too!
    1/2 cup honey
    1/2 cup Dijon mustard
    2TBL. Soy sauce
    1TBL minced garlic, 1/2 tsp. Rosemary, 1/2 tsp thyme
    S & P
    Marinate pork in 1/2 of recipe & use the rest to serve on grilled meat (heat sauce in microwave)

  2. Karen Gamble says:

    I am thinking of buying an air fryer. Do you have any recommendations?
    Thank you.