Weekly Menu #666 And The Book Of The Week

 


WEEKLY MENU

Monday

Herb Baked Chicken

Kids - Chicken and Fries

 

Tuesday

Ground Chicken Taco Bowls

Kids - Cheese Quesadillas

 

Wednesday

Ground Chicken Bolognese

Kids - Buttered Noodles

 

Thursday

Cheesy Broccoli Potatoes

Kids - Cheese Fries

 

Friday

Grilled Flat Iron Steak

Kids - Chicken and Mashed Potatoes

 

Saturday

Honey Garlic Pork Tenderloin

Kids - Chicken and Rice

 

Sunday

Family Dinner

Spaghetti Night

at No comments:
Labels: , , , , , , , , ,

Sunday Confessions #363

 



Sunday Confessions #362
~
Weekly Menu #665 And The Book Of The Week
~
What I Read Last Week - June 22nd


Weekly Menu #666 And The Book Of The Week
~
June 2026 Wrap Up
~
What I Read Last Week - June 29th
~
Sunday Confessions #364










173/250 2026 Reading Challenge
~
~
40/102 2025 Goodreads Nominees Reading Challenge

at No comments:
Labels: , , , ,

Honey Garlic Pork Tenderloin

 

Ingredients

  • 2½ –3 lb pork loin not tenderloin
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • ½ tsp dried thyme
  • ½ tsp dried rosemary optional
  • 1 tbsp olive oil
  • Honey Garlic Sauce
  • ⅓ cup honey
  • ¼ cup low-sodium soy sauce
  • 4 cloves garlic minced
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp red pepper flakes optional, for heat

Instructions

  • Preheat oven to 375°F (190°C). Lightly grease a baking dish or roasting pan.
  • Season the pork loin
  • Pat pork dry with paper towels. Season all sides evenly with salt, pepper, paprika, thyme, and rosemary.
  • Sear for flavor
  • Heat olive oil in a large skillet over medium-high heat. Sear pork loin for 2–3 minutes per side until nicely browned. Transfer to the prepared baking dish.
  • Make the honey garlic sauce
  • In a small bowl, whisk together honey, soy sauce, garlic, apple cider vinegar, Dijon mustard, and red pepper flakes.
  • Bake
  • Pour the sauce over the pork loin. Cover loosely with foil and bake for 35 minutes.
  • Uncover & glaze
  • Remove foil, spoon sauce over the pork, and return to the oven. Bake uncovered for 15–20 more minutes, basting once or twice, until internal temperature reaches 145°F (63°C).
  • Rest & slice
  • Remove from oven and let rest for 10 minutes. Slice and drizzle with extra pan sauce before serving.
at No comments:
Labels:

Grilled Flat Iron Steak

 

Ingredients

  • For the steak:

  • 2 ribeye or New York strip steaks, about 1.5 inches thick

  • 2 tbsp olive oil

  • Salt and freshly ground black pepper, to taste

  • Mashed Potatoes

Instructions

  • Remove steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This helps them cook evenly.
  • Pat the steaks dry with a paper towel to remove any surface moisture. This helps create a good sear. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
  • Place a cast-iron skillet or grill pan over high heat. Let it heat up for 3-5 minutes or until very hot. Add 2 tablespoons of olive oil and swirl the pan to coat it evenly. The oil should shimmer but not smoke excessively.
  • Carefully place the steaks in the hot pan. Sear without moving for 3-4 minutes on the first side or until a deep, golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes on the other side for medium-rare. Adjust the cooking time to your preferred doneness.
  • Transfer the steaks to a cutting board and loosely cover them with foil. Allow them to rest for 5-10 minutes to redistribute the juices.
  • After resting, slice the steaks against the grain into 1/4-inch thick slices. Arrange the slices on a serving plate or individual plates. 
at No comments:
Labels:

Ground Chicken Bolognese

 

Ingredients

  • 1 ½ pounds 93% lean ground chicken
  • 2 medium carrots, diced
  • 1 stalk celery, diced
  • 1 medium yellow onion, diced
  • 6 cloves garlic, finely chopped or grated
  • one 28-ounce can whole peeled San Marzano tomatoes
  • 2 tablespoons olive oil
  • ¼ cup tomato paste
  • 1 cup dry, unoaked white wine, such as Pinot Grigio
  • 2 sprigs fresh rosemary
  • 8–10 sprigs fresh thyme
  • 2 dried bay leaves
  • optional: 1 parmesan rind
  • ½ cup chicken broth/stock or water
  • ½ cup half & half
  • ½ cup grated parmesan or pecorino romano
  • 16 ounces bucatini or pasta of choice
  • kosher salt & ground black pepper, to season
  • for serving, as desired: grated parmesan or pecorino romano, finely chopped fresh parsley or fresh basil leaves, crushed red pepper flakes, etc.

Instructions

  1. Prep: Bring a large pot of salted water to a boil. Prep the veggies, dicing the carrot, celery, & onion, & finely chopping the garlic. To roughly chop the San Marzano tomatoes, transfer them & their juices to a food processor & pulse until they’re as smooth or chunky as you like; you can also crush the tomatoes by hand if you prefer. Gather & measure remaining ingredients according to Ingredients List, above, placing them within an arm’s reach of the stovetop for a smooth cooking process.
  2. Brown the soffritto: Add the olive oil to a Dutch oven (or large, heavy-bottomed pot with lid) over medium-high heat. Once the oil is hot & shimmering, add the carrots, celery, & onion. Season with 1 teaspoon kosher salt, and stir to combine. Cook, stirring occasionally, until deeply browned & fragrant, 15-20 minutes. If the veggies begin to brown too quickly, reduce the heat to medium or medium-low. Once browned, push the soffritto mixture to the outer edges of the pot.
  3. Brown the chicken: Add the ground chicken to the center of the pot, such that it’s surrounded by the soffritto mixture, & season with 1 teaspoon kosher salt. Reduce heat to medium. Let the chicken brown 2-3 minutes without touching it, then turn it over & brown the second side 2-3 minutes before using a wooden spoon to break it apart into bite-sized pieces. Stir to combine with the soffritto mixture.
  4. Build the chicken bolognese sauce: Add the garlic & tomato paste to the Dutch oven, stirring to coat the ground chicken soffritto mixture. Cook 2-3 minutes, until browned & fragrant, then build the bolognese sauce. Deglaze the pan by slowly pouring in the white wine, using a wooden spoon to scrape up any browned bits that may have formed on the bottom of the pan. Once the wine is almost completely cooked off, add in the chopped San Marzano tomatoes & their juices, fresh rosemary & thyme, bay leaves, parmesan rind (if using), & chicken stock or water. Stir to combine. Bring the bolognese to a boil, then reduce heat to medium-low. Partially cover the pot (place the lid on the pot such that it’s just partially covered, allowing some steam to escape as the sauce simmers) & simmer, stirring occasionally, for 15-20 minutes, until thickened.
  5. Cook the pasta: Meanwhile, as the chicken bolognese sauce simmers, cook the pasta. Add the pasta to the boiling salted water from Step 1. Cook to al dente according to package instructions, stirring occasionally to prevent sticking. Once cooked, carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, & set aside. Carefully drain the pasta.
  6. Finish the chicken pasta bolognese: Remove the lid from the pot with the bolognese sauce, increasing heat to medium-high to maintain a steady simmer. Stir the half & half and grated parmesan into the bolognese. Cook 1-2 minutes, allowing everything to meld together. Add the pasta straight into the pot, tossing to coat it in the chicken bolognese. From here, adjust as needed so the chicken bolognese sauce evenly coats the pasta – if the mixture is too thick, toss in a little of the reserved pasta water; if the mixture is too loose, toss in an extra handful of parmesan cheese, etc. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with & absorb some of the sauce.
  7. Serve immediately, topped with additional grated parmesan, chopped basil or parsley, &/or a sprinkling of crushed red pepper, as desired. Enjoy!
at No comments:
Labels:
Subscribe to: Posts (Atom)