Welcome to another guest edition of Menu Monday! My sister-in-law, Katie, has been cooking up a storm this summer and has sent me a lot of great ideas (and pictures!). I thought I’d use her meals to comprise this week’s menu. Thanks Katie! Many of her recipes come from our favorite cookbook, Desperation Dinners by Alicia Ross and Beverly Mills (they also had a nationally syndicated food column of the same name). Dave and I first found this wonderful book at a bookstore at Downtown Disney in Orlando of all places and it quickly became our go to book for easy, quick, delicious recipes. We bought one for all our immediate family and it became our favorite wedding gift for friends until it ceased publication. Family members are still surprising each other with recipes that we have yet to try.
Monday: Ground chicken tacos with creamy salsa. This recipe is courtesy of Food Network. Katie says,“Made these the other day and they are easy and yummy!! I used half a bell pepper and an Anaheim pepper instead of two full bell peppers (they give Will and I heartburn..) and it worked great!”
Tuesday: Tempting Thai Chicken (courtesy of Desperation Dinners with jasmine rice and edamame on the side. Here’s a link to a copy of the recipe. Katie says,”I made this recipe from Desperation Dinners for dinner tonight and it was soooo yummy… I added a squirt of sriracha to the peanut sauce.
Wednesday: Garlicky potatoes and sausage from DD for dinner tonight. This is one of our family favorites!!😋. And Katie says, “It’s perfect for a rainy day!” Sauté 4 cups diced red potatoes and 1 lb. bulk sausage in skillet, when potatoes are almost done, add 5 cloves minced garlic, 1 tsp. dried rosemary, and 1 tsp. sugar. When sausage and potatoes are done, add 1 (14oz) can diced tomatoes, cook until liquid is reduced by half. You’re ready to eat!
Thursday: Cold Sesame Noodles with chicken and cucumbers. This recipe is courtesy of the New York Times. Katie says,”I made this for dinner tonight with a bunch of sriracha added! It was delicious!”
Friday: Tuna Fusili Alfresco pasta from DD. Katie says,“Super yummy!! Make a vinaigrette with 2-3 tbsp.red wine vinegar and/or lemon juice and 1/4 cup olive oil, 2 cloves minced garlic, salt & pepper, and 1/2 cup chopped parsley. I used dill instead of parsley, because I had that fresh. It is one of those no cook pasta sauces, so it is perfect for summer! You only have to cook 2 cups pasta. Stir the pasta, 1 (12 oz) can tuna (drained), 2-3 diced tomatoes, 1 small can sliced black olives, 3/4 cup shredded Parmesan, and 2 tbsp. capers together, then pour the vinaigrette over it and stir again. It was easy and I didn’t have to use a gigantic bowl!”