June 13, 2020

WEEKLY MENU 06.14.20

June is in full swing for Weekly Menu 06.14.20 and the weather is fine! We’re grilling, we’ve got another Guest Chef on the horizon, and some road trips to plan.

The post pic is of White Sands State Park in New Mexico. I was there once, a long, long time ago when I was visiting a college roommate. The place was completely awe-inspiring, and I’ve wanted to go back for years.

White Sands National State Park

Rising from the heart of the Tularosa Basin is one of the world’s great natural wonders – the glistening white sands of New Mexico. Great wave-like dunes of gypsum sand have engulfed 275 square miles of desert, creating the world’s largest gypsum dunefield. White Sands National Park preserves a major portion of this unique dunefield, along with the plants and animals that live here.
National Park Service

Of course, this particular road trip is one that would require a massive amount of planning – White Sands, New Mexico is almost 1800 miles from beautiful Erieland. We’d have to National Lampoon Vacation it, and check out the world’s largest ball of twine on the way.

Weekly Menu 06.14.20 is full of grill marks~

Sunday dinner starts with an easy melted cheese dip in Maple Walnut Baked Brie, and is followed up with a super tasty slow-grilled pork loin plus potatoes in a foil packet. I’ll sit back and watch Bert make dinner. Is it any wonder I love grilling so much?

It’s been a while since we’ve had D’s favorite, so, after weeks of requests, the Chicken Fra Diavolo made it to the front of the line. It’s a super easy, spicy Italian meal that everyone loves.

Our Guest Chef this week is Baby Boy – and he is a sausage machine. It’s no surprise that he’s making One Pan Sausage Orecchiette. He can get it together in less than 45 minutes, and serve up steaming bowlfuls to the entire family. Yum.

Bert’s heritage is showing on Friday

We’re doing an easy take of a sausage sandwich that’s popular in Cleveland – the Polish Boy Sandwich. Bert’ll grill kielbasa, and we’ll serve up all the fixin’s on the side – fries, cheese sauce, barbecue sauce and some shredded iceberg lettuce. I’ll slice up some fresh jalapeno for a little heat. Of course, I’ll saute some frozen pierogis to serve with. Probably not our healthiest meal of the week, but super easy and delish.