Meal Plan: Summer Dinners
So excited to be back up and running and get out my weekly meal plan! For the past couple weeks, our internet has been on and off so many times, I thought I might lose my mind. Just as I’d start to work on a blog post or meal plan, it would get lost in the internet ether. But we’re good to go people! Which means I have a backlog of content to share with you, from a delicious and bright salmon recipe, to a Father’s Day grilling menu and new summer recipes. Here’s what’s on tap for the week ahead.
We’ve been grilling up a storm, and I want to try my typical spatchcocked chicken recipe on the grill. Add some blackened seasoning, za’atar or herbes de Provence on the chicken skin if you’d like. Or keep it simple, up to you! I plan to test the timing, so follow along on Instagram stories if you’d like, but I’ll preheat my gas grill to medium-high. Oil the grates and start the chicken breast side down. Let the chicken be. Don’t mess with it. Don’t let your husband mess with it. Just let it crisp up and sear. Once it easily releases from the grates, probably after about 10-15 minutes, flip the chicken. Turn heat to low, close the lid and cook another 15-20 minutes or until chicken reaches 165 in the thickest part of the meat. I’ll probably throw some veggies on the grill as well: Asparagus, bell peppers, zucchini or summer squash. An herby green sauce would be great on the side. Serve with a creamy Caesar salad and call it a day!
Linguine with cherry tomato confit and lots of basil. We made this last week for dinner and my husband and daughter said it was the best pasta we’ve ever had. They’re not exuberant complimenters, so I’m taking that one to heart. Cook the linguine al dente when the tomatoes are in their last 15 minutes of cooking. Salt the pasta water so it tastes like the ocean. Save some of the starchy pasta water, about 1/2 cup, to add to the pasta with the tomato confit and juices from the pan. Warm it all up together and gently toss to bring it together. Then add a heaping handful of torn basil and some fresh Parm. Report back, friends!
Let’s do a fresh corn salad with burgers on the grill. Here’s my go-to burger recipe:
Burgers (Makes 4-5 burgers)
1 pound ground chuck
½-1 pound ground sirloin
1 1/2 tablespoons steak sauce
2 egg yolks
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chilled unsalted butter
4 to 5 hamburger buns
Lettuce and tomatoes, for serving
Optional: Sliced cheddar, American or a slice of blue cheese
In a large bowl, carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash the mixture. Lightly form hamburger patties and press lightly into shape. Press a thin slice of butter into the top of each hamburger, making sure the meat entirely encases the butter (or it will flame up on the grill).
Preheat a charcoal, stovetop grill or cast iron pan and cook the hamburgers for 4 minutes on one side, turn, and cook 3 minutes on the other side for medium-rare. If you’re using cheese, add it to your burgers as soon as you flip them on the grill. After the patties cook, move them to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes.
Meanwhile, grill the buns, cut side down, for about a minute each. Place a burger in each bun, plus desired toppings; serve hot. – Adapted from Ina Garten
Instagram Live today at 2pm central. I’ve had some Instagram Live issues (Most likely user error! Lol) and haven’t been able to save the past two to my feed. You can watch last week’s mixed greens sauté with lemon and garlic on IGTV. Hoping my luck with technology is on the uptick from here on out. For dinner, I’m making Cajun blackened fish with my FishFixe delivery, along with a side of sautéd mixed greens and sweet potatoes or honey roasted root vegetables (because I have a bunch that need to be used up!).
We have two Zoom cooking classes today: All About Chicken for my monthly membership group and a Junior League of Houston class where we’re mixing up artichoke jalapeño dip, grilled flank steak, chimichurri and Prosecco “sbagliatos”. Dinner is done!
Chances are I’ll be worn out after teaching five classes this week, so a snack dinner of all the cheeses and romesco with veggies sounds perfect. Throw in an Aperol spritz and pretend you’re on vacation.