So here is the Plan this week: Weekly Menu Plan 06.20-06.26
Happy Father's Day! First off here are some cute pics of this blog's namesake:
KJ with his 3 princess:
Ok now that we have wished the greatest men in the world a Happy Father's Day... onto the best part, the FOOD!
Smoked Wings: I know... right?? This is one of KJ's favorites so on Father's Day we smoked a bunch of wings and took them to share with our father's. I don't really have a recipe, this is the way that my brother did his wings and told me so I just do it similar but slightly different each time. But I do have pictures and can tell you the general process:
First Rub the wings generously with your favorite rub: I used Franks Red Hot Spice Mix
Egg Bake: Another recipe from my mama's kitchen: this one I actually wrote down since we make this for breakfast on almost every special holiday! I made a smaller dairy free one for my eldest with this cheddar cheese and coconut milk.
- 1/4 cup mayonnaise
- 5 slices bread, toasted
- 4 slices process American cheese
- 12 bacon strips, cooked and crumbled
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup 2% milk
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 2 green onions, thinly sliced
- Preheat oven to 325°. Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon.
- In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon.
- In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares.
Crispy Chicken Roll-Ups: This is a new recipe for us this week from Emeals. Will have to let you know how this goes.
Fish Tacos: ok so this one has a story. In 2017 we took a road trip down the West Coast from Seattle WA all the way down to Arizona. It was an amazing 3 week trip, but one of our stops was San Diego, CA and Fins fish tacos. (which I don't think exists anymore) 😕
We fish Lake Erie for walleye sometimes in the summer, so I have recreated this AUH-mazing fish taco for consumption on the east coast.
It is a blend of a lot of recipes I mashed up together, I like to sprinkle the meat with the grilled recipe and then coat it with the fried recipe, but if I am in a "healthy mood" then I don't fry it, so you can either grill your fish or continue on and fry the fish as well... good luck! 😂
Grilled Fish Recipe
Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.
Fried Fish INGREDIENTS
- 1/3 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 eggs
- 2-1/4 pounds walleye, perch or pike fillets
- 1-1/2 cups mashed potato flakes
- 1/3 cup vegetable oil
In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
6 tablespoons cold unsalted {plant} butter, cubed
3/4 cup cold buttermilk, {coconut milk with lemon juice}
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the in the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea sized pieces of butter. Pour the cold "buttermilk" into the mixture and gently work it together until the dough starts to come together.
Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.
Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle. Using a floured biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 12 biscuits.
Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of "buttermilk."
Bake at 450°F for about 15-17 minutes or until lightly golden brown.
