October 3, 2020

WEEKLY MENU 10.04.20

It’s finally, really here. Weekly Menu 10.04.20 celebrates fall with an awesome Harvest Salad and some warming Chili for fire-pit night!

Autumn is my favorite season, hands down. I like the temps a little more moderate, and truly enjoy the bite in the air. I love the changing leaves, which are spectacular this year. For some reason, I’m seeing a lot of trees change in portions. A single limb will have a fiery red visage, and the rest of the tree remains green. Pretty and cool. Don’t forget to admire the show!

We’re working the fire-pit back into the mix too. Just last night we had a gorgeous, cool night. The fire was really headed towards being the best one ever, I had a glass of wine (in a new birthday gifted glass), the boys had a packed cooler, and we were all enjoying the smell of the fire as well as the warmth.

Then it started raining.

Because of course it did. It’s fall. We could really use the rain, though, so with minimal grumbling, we headed inside and lit (lighted?) the new fall/pumpkin spice candles. And Happy Hour was saved.

Our Weekly Menu 10.04.20 plans for another fire-pit night. Weather pending!

Friday night is going to be Chili this week. Regulation chili around here: ground beef, kidney beans, and tomato based. Later in the season we might try a more Texas version (beef cubes, no beans) or even Cincinnati Chili (served on top of spaghetti and smothered in shredded cheddar), but this week it’s the standard stuff. And doesn’t that sound great to eat in a mug around a fire?

Sunday we’re trying a fun recipe that looks gorgeous in the pics. I love a pork chop anytime, but top it with French Onion sauce and cheese and it’s totally Sunday dinner. French Onion Pork Chops also promise to be quick – so we can do a little yard work during the day. We’re ending with Almond Joy Brownies. We’ll have a little sweet treat in the house for the week.

What’s a Harvest Salad?

We’re going to bake chicken breasts on a sheet pan along with some chunks of squash, some new potatoes and baby carrots. While it’s roasting, we’ll top salad greens with a diced green apple and some walnuts. Maybe sprinkle on some pepitas. We’ll make a Maple Dijon Dressing, using our Honey Mustard Dressing: sub in Maple Syrup for the Honey, and use Dijon for the mustard.

A sprinkle of Apple Cider Vinegar and a bit of kosher salt on the lettuce will prime it for the roasted components. Oh, and because everyone likes a little extra carby-crunch, Cornbread Croutons will go on last.

Now I’m just making myself hungry.