This week's menu around our house reflects the transition time between summer and autumn. We're eager to take advantage of having the grill before it gets packed away for the winter. Yet, for the most part, we want our meals to reflect some autumn flavors without fully embracing comfort food yet.
So, here's some menu inspiration with links and cooking tips!
Day #1 - grilled chicken, grilled summer squash, caprese salad
Day #2 - grilled burgers (with bacon, smoked gouda, red onion, wholegrain Dijon mustard, and A-1 steak sauce), potato chips
Day #3 - lasagna (x2 - one for the freezer), green salads
Day #4 - (birthday celebration) - roasted chicken breasts*, mashed potatoes/gravy, green salads, sourdough bread, triple fudge cake, ice cream
Day #5 - leftover lasagna, garlic bread, green salads
Day #6 - autumn flatbread (recipe here), tossed salad with dried cranberries and toasted pecans
Day #7 - Autumn Rotisserie Chicken Salad with Almonds and Apples (recipe here) on pretzel rolls, Truffle Fires (recipe here)
*My go-to recipe for roasted chicken breasts, and a family favorite, is super simple:
-Preheat oven to 375 degrees.
-Rinse chicken and place on a rimmed baking sheet or a 9 x 13" pan.
-Drizzle chicken with olive oil and spread evenly over chicken breasts with a basting brush.
-Mince one clove of garlic per chicken breasts and sprinkle atop each, along with generous amounts of kosher salt (or flavored salt...like applewood smoked) and freshly cracked pepper.
-Roast in preheated oven for 45-60 minutes, or until juices run clear.