Weekly Menu Plan Week 61 is bringing on the freshness of summer with zesty crab cakes, grilled steak and sweet potatoes, a spicy grilled turkey burger and so much more!
Summertime seems like it’s here to stay here Up North. Thank goodness! Although, this week brings with it a minor bit of terror and jubilation with it. Terror and jubilation? How is that possible? The same way it’s possible that my oldest baby is turning eighteen this weekend. EIGHTEEN!! I swear he was a toddler just last week. I must have had him when I was ten or something because there’s no way that I’m eighteen years older…at least in my head anyway. Check with me after a soccer game or CrossFit and my body might tell a different story. 😉
Besides my bout with the reality that I’ve given birth to a nearly full grown man-child, everything is just dandy! Really! We’re wrapping up our school year, hanging by the pool, and craving All of the Summer Foods. You’ll be right there with us once you see what’s on the Weekly Menu Plan Week 61!
I can’t think of a better way to kick off the week than with my Spicy Chipotle Turkey Burgers with Corn & Avocado Salsa. These aren’t the usual, run of the mill, bland as can be turkey burgers. Nosireebob! I blend smoky chipotle peppers in adobo sauce into lean ground turkey for a burger that’s anything but boring. The Corn & Avocado Salsa is a summertime staple around here, and goes beautifully on this burger! I highly recommend whipping up a batch of this salsa just to munch on as an appetizer. It’s just that good!
Jenni/Pastry Chef Online reminds us that comfort food knows no season with The Heritage Cook’s Fried Chicken Cutlets with Herb Gravy. Crispy, seasoned fried chicken in a creamy herb gravy? Yes, please! Just give me a reason to bust out my favorite cast iron skillet, whydontcha?
Erin/The Speckled Palate brings the taste of the East coast to the week with her take on Bob’s Maryland Style Crab Cakes. These make a great appetizer or pair it with a simple caesar salad for dinner.
Cheryl/Pook’s Pantry’s Espresso Bourbon Grilled Steak and Sweet Potatoes is always a crowd pleaser. It comes out juicy and flavorful every single time. Plus, any time I have a chance to eat sweet potato fries, I am not missing that opportunity. Neither should you.
Jenni eases us into the weekend with her Curried Chicken Salad. This bright and flavorful dish gets better with age, so go ahead and make it a day or two ahead of time. It’s also perfectly portable to carry in a cooler for impromptu picnics or dining al fresco.
Can we just pause for a moment to bask in the glorious-ness of all of this crispy melted cheese? (Insert Choirs of Angels here). Erin rounds out the week with a delish side dish of Parmigiano Reggiano Zucchini! Fresh summer zucchini with nutty, salty parmesan cheese? Oh heck yes! I could probably eat this every day all summer long and not get tired of it. So simple and delicious!
My girl Cheryl goes after my Cherry Capital-dwelling heart with her Sour Cream Cherry Scones made with fresh sweet cherries! She uses a pound and a half of fresh cherries in the buttery treats. And would you just look at all of the crunchy sanding sugar on top! A pot of tea and have a little smackeral of something like these scones is sure to cure a case of elevenses. (<–Bonus points for naming the book from which that quote refers.)
All in all, Weekly Menu Plan Week 61 is one delicious week!
Please drop a comment to tell me what you’re craving from the Weekly Menu Plan Week 61.