June 19, 2021

WEEKLY MENU 06.20.21

We’re celebrating Dad during the Weekly Menu 06.20.21 – and eating well all week!

We start out the Weekly Menu 06.20.21 with a dinner to honor our favorite Dad. Bert is going to be pressed into service, but only because he’s the Best Griller Ever along with being a Great Dad. Steaks scream Father’s Day. I think they scream Mother’s Day too, but we didn’t have them then because I was, inconveniently, in the hospital. (See the Weekly Menu 05.16.21 for more details on that than you’d ever need.) So I’m considering this a twofer. Score!

Boys with their Dad for Weekly Menu 06.20.21 — ^{Looks at those angelic faces.}

Of course, Father’s Day celebrates all the Fathers, even those that aren’t with us anymore. It’s a little bittersweet, but we’re raising a glass of iced tea to DOLD on Sunday too. We’ll talk about the “Papa-isms” and giggle.

Papa-isms — ^{The boys look a little devious in this one…}

Sunday is the Father’s Day Menu, but there is a whole week to eat our way through on the Weekly Menu 06.20.21. On Monday, we’re having a crowd favorite. Although I really don’t like the name, Marry Me Chicken is on the schedule again. It’s super easy, and makes a delicious sauce to top the mashed potatoes. Instead of baking the spuds, I’ll pop them in the microwave, pierced with a paring knife and in their clean skins. I’ll cook on high until they’re soft. Scooping out the innards necessitates a pot holder, but even that’s easier than peeling all the spuds and boiling them. I like to use a hand mixer (affiliate links follow – see Disclaimer Page for Details) and buttermilk. The buttermilk adds a great flavor but not much fat. Don’t forget the salt!

Easy Chinese at home~

On Wednesday I’m making Pork Fried Rice. I cut the pork thinly and marinate the strips in a little soy sauce, some Worcestershire sauce and a little garlic powder. Then I prep a big batch of (Minute) rice, and boil a little bit of spaghetti for D – he prefers lo mein to rice. Then I thaw some frozen peas, chop a bunch of green onions, grate a carrot, and get out the eggs. I have a wok that’s fun to use, but any skillet works just as well. I prep everything in advance and get the wok screaming hot before I get going. Everyone likes something different, so our fried rice is made to order. Not everyone loves scrambled eggs, and the veggies are hit and miss.

I start with the pork, then move it up the sides when it’s cooked through. I scramble an egg and add it to the middle and scramble it. Then I add the veggies, and finally the rice. A heavy shot of soy sauce and it’s ready to bowl. It’s a fun, last minute meal, perfect for eating in front of the TV.

Thursday Night is for Sunset Happy Hour

So we’re using the crock pot again for dinner. I’ll make the Shredded Chicken Joes after lunch and leave them to cook on low in the slow cooker. That way, when we get home, we just need to shred the chicken and make sandwiches. I’ll prep the Peanut Noodles before we go. They’re delicious hot or at room temp.