You are on a summer beach week with your adoring family and the living is easy-except when dinner time tummies start to rumble. A plan of action will keep everyone calm and those late-in-the-hot-day "what's for dinner" challenges will be a breeze.
This June, I did a couple of things that worked-and some which didn't. A large post-a-note on the rental's frig described lunch ideas (fend for yourself) for the entire week. I also itemized the week's dinner plans. So, the fam was able to chart their intact of carbs, protein, etc. I only cooked every other night. The alternate evenings were out to celebrate a belated Father's Day, pizza night, chicken wing night, and on-your-own night. This way, I had a chance to cook for my family (which I truly enjoy), but I didn't become the bitter martyr of years past. Here is my home-cooked menu for the week:
Saturday: Baby-Back ribs courtesy of "Pioneer Woman"-Ree Drummond. Prepared marinade and arranged ribs on baking sheet prior to leaving for beach.
Sunday: Belated Father's Day celebration at "Pete and Shorty's"
Monday: Turkey Burgers ala Angela (recipe below)
Tuesday: Pizza night
Wednesday: Linguine with Clam Sauce (see earlier post)
Thursday: On-Your-Own Night
Friday: Clean out the frig. I also ordered some chicken wings for the "way hungry" diners.
Turkey Burgers ala Angela
1 pound ground turkey (not the breast meat)
4 ounces chopped cremini mushrooms
2 Tablespoons soy sauce
3 Tablespoons chopped red onion
1 Tablespoon Worcestershire sauce
1 Tablespoon sesame oil or olive oil (your preference)
salt and pepper
4 ounces pepper jack cheese, sliced
fresh avocado, sprinkled with lime juice
With clean hands and a warm heart mix first 6 ingredients in a bowl. Add salt and pepper-about 3/4 teaspoon salt and 1/4 teaspoon pepper. Gently form into 3 inch patties and arrange on dinner plate. Place a piece of wax paper over the burgers and refrigerate for 30 minutes.
Prepare your pan. Using your favorite skillet, drizzle in 2 Tablespoons of olive oil over medium heat. Cook turkey burgers about 5 minutes per side, turning once. Right before you remove from heat, add one slice of pepper jack cheese on each burger. Serve with or without bun or toasted English muffin and sliced avocados. You are welcome!
Saturday: Baby-Back ribs courtesy of "Pioneer Woman"-Ree Drummond. Prepared marinade and arranged ribs on baking sheet prior to leaving for beach.
Sunday: Belated Father's Day celebration at "Pete and Shorty's"
Monday: Turkey Burgers ala Angela (recipe below)
Tuesday: Pizza night
Wednesday: Linguine with Clam Sauce (see earlier post)
Thursday: On-Your-Own Night
Friday: Clean out the frig. I also ordered some chicken wings for the "way hungry" diners.
Turkey Burgers ala Angela
1 pound ground turkey (not the breast meat)
4 ounces chopped cremini mushrooms
2 Tablespoons soy sauce
3 Tablespoons chopped red onion
1 Tablespoon Worcestershire sauce
1 Tablespoon sesame oil or olive oil (your preference)
salt and pepper
4 ounces pepper jack cheese, sliced
fresh avocado, sprinkled with lime juice
With clean hands and a warm heart mix first 6 ingredients in a bowl. Add salt and pepper-about 3/4 teaspoon salt and 1/4 teaspoon pepper. Gently form into 3 inch patties and arrange on dinner plate. Place a piece of wax paper over the burgers and refrigerate for 30 minutes.
Prepare your pan. Using your favorite skillet, drizzle in 2 Tablespoons of olive oil over medium heat. Cook turkey burgers about 5 minutes per side, turning once. Right before you remove from heat, add one slice of pepper jack cheese on each burger. Serve with or without bun or toasted English muffin and sliced avocados. You are welcome!
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Hope you discovered a thing or two to make your gatherings more fun! Next time, stay for a cup of coffee.