Weekly Menu Plan Week 18

Weekly Menu Plan Week 18 is chock full of flavors from around the globe with coconut curry, feta stuffed lamb burgers, a homey southwest casserole, crispy corn cakes, and two desserts that are not to be missed!

Now that we’re halfway through the month of August, I have a confession to make. I’m getting sick to death of All the Grilled Foods. There. I said it. I realize that summer is all about grilling, but at this stage of the season, food that was once exciting after a long cold winter is now…meh.

Boring, even.

I’m craving something other than grilled Greek chicken, juicy hamburgers, and hot dogs or brats. Is it fall yet? Because I’m craving comfort food like nobody’s business. It’s a good thing that the Weekly Menu Plan Week 18 is full of global flavors wrapped is warm comfort food.

Praise!

My girl Sarah/The Chef Next Door is obviously of the same mind with her Mexican Chicken Tortilla Casserole. Think of this like a Mexican-ish inspired lasagna. This easy casserole comes together in a flash by layering chicken, black beans, corn, tomatoes, salsa, and plenty of cheese between soft flour tortillas. Comfort food at it’s finest. Can I get an Amen?!

Here’s another confession: whenever I cook one of Cheryl/Pook’s Pantry’s meals I feel so fancy. I’m also impressed with how easy an approachable the recipes are to prepare. Her Coconut Curry Corvina served over crisp baked Idaho potatoes are no exception. I’m not a huge fan of curry, but this creamy curry sauce is a subtle compliment to the firm whitefish. Never heard of Corvina or can’t find it in your neck of the woods? (I sure haven’t and can’t…) A firm halibut will also do in a pinch.

I know that I said that I’m sick of the basic burger, but this Feta Stuffed Lamb Burger with Grilled Sweet Onion Steaks are anything but ordinary. Seasoned ground lamb burgers wrapped around tangy feta cheese and grilled to perfection. Now that’s something I can tap anytime. Bonus points for the grilled sweet onion steak complimenting the juicy lamb so nicely.

On Thursday, Jenni/Pastry Chef Online goes schmancy-pants on us with her Cornonation Chicken Curried Chicken Salad recipe. The chicken salad is basically made with curry and fruit was served on the coronation of Queen Elizabeth II, as a nod to India-the (then) crown jewel of the (shrinking) English empire. Historical trivia aside, this chicken salad is a tasty summer dinner that doesn’t require heating up the house with the oven in order to make it.

For as much as I need a break from the grill, I can’t get enough fresh sweet corn this time of year. On Friday, Susan/Girl in the Little Red Kitchen makes the most of the abundance of summer sweet corn with her Corn Cakes with Shrimp and Tomatoes. Topping the crispy corn cakes with ripe tomatoes and tender shrimp is a thing of beauty.

One thing that I never tire of is ice cream, regardless of the time of year. Sarah/The Chef Next Door fuses my love of pie and ice cream in her fab Coconut Cream Pie Milkshakes. Tastes like coconut cream pie. Goes down cold and refreshing like a milkshake. I can’t think of anything better than that on a hot day!

Lemon and blueberries are like two peas in a pod. Tart and sweet. Yin and yang. Besties 4-evah. You get the idea. A fat slice of Cheryl/Pook’s Pantry’s Best Ever Buttermilk Bundt Cake with Lemon Glaze is a worthy indulgence that makes me want to say Yum-to-the-O! (with profound apologies to Rachel Ray.)

I hope that you enjoy the menu this week, Friends.

Come on back and tell me what your favorite recipe is from the Weekly Menu Plan Week 18!

I really love hearing from you! Yes, YOU!