July Farmhouse Cooking and Menu Planning

This post will go up on July 1st and includes the July Menu, template as well as week one. July Rotation Monday :Salads Tuesday:Tex Mex Wednesdays:Pasta Thursday:Burgers Friday:Seafood Saturdays: Chicken Sunday:Pizza Oven This month butcher box: 2 10 oz Strips 3 x 1# chicken thighs 4 6 oz. each Flat Iron steaks 1 Whole Chicken 6 Burgers 1 Rack of ribs
July First Thursday: BBQ Cheddar Cheese Burgers Red Pickeled Oninos PICKLED RED ONION 1 large red onion, peeled and very thinly sliced 3/4 cup apple cider vinegar 1/4 cup water 1 teaspoon fine sea salt 1–2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.) Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.) Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture. Marinate. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.) Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks. Friday: Salmon Po Boys 4 Skinless Salmon Fillets 4 Sub Rolls 2 Romaine Hearts 1 English Cucumber 1 Lemon ¼ lb Snow Peas 1 large bunch Parsley 2 Tbsps Whole Grain Dijon Mustard ⅓ cup Mayonnaise ¼ cup Sweet Pickle Relish 1 Tbsp Po' Boy Spice Blend (Smoked Sweet Paprika, Ground Yellow Mustard Powder, Dried Onion Powder, Garlic Powder, Dried Oregano & Dried Thyme) Saturday: Chicken Thighs in the air fryer CRISPY AND JUICY AIR FRYER CHICKEN THIGHS Chicken Thighs: Bone in and skin on. Paprika: For flavor and color. Italian Seasoning: Perfect combo of spices, think oregano, basil, marjoram, thyme, garlic, etc. Brown Sugar: Adds a touch of sweetness Salt and Pepper: To taste Olive Oil: To keep it all together. Dry: Pat the chicken thighs with a paper towel to dry. Add them to a medium sized bowl. Mix: In a small bowl combine paprika, Italian seasoning, brown sugar, salt and pepper. Add the olive oil to the bowl of chicken and sprinkle with the seasonings. Toss: Toss the chicken gently till fully coated. Cook: Place the chicken thighs skin side down in the basket of the air fryer. Cook at 380 degrees for 10 min. Flip after 10 min and continue to cook for 7-8 more minutes until no longer pink and the internal temperature is 165 degrees. Seasoning and placing the chicken in an air fryer. Sunday: Lobster Flat Breads , White Sauce and Garlic Monday: Cobb Salad Tuesday:Flat Iron Steak Fajita's 2 lbs flank steaks or 2 lbs chuck steaks 1 Teaspoon southwest dried chipotle powder (can use Southwest Chipotle Seasoning) 1 teaspoon olive oil 1 yellow onion, sliced lengthwise 1 red bell pepper, seeded and sliced lengthwise 12 (6 inch) flour tortillas shredded cheese (optional) Put marinade ingredients and steak in a large zip-lock bag or container with lid and marinate in refrigerator overnight. Combine all the ingredients for each sauce; Pico De Gallo, Guacamole & Cilantro Cream Sauce. Do not mash the avocados in the guacamole - leave as cubes. Cover and put in refrigerator. To prepare the fajitas, preheat grill or broiler on high. If you have a cast iron fajita skillet, heat it in the oven for 20 minutes. Place steaks on grill or on broiler pan in oven. Grill or broil for 8 minutes. Flip and continue grilling for 6 minutes for a medium rare steak. Slice steak across the grain. Meanwhile, heat olive oil in a large sauté pan over high heat. Add onions to pan and cook 1 minute, stir constantly. Add peppers to pan and sauté for 1 minute, stir constantly. Season with 1 tsp of Southwest Chipotle Seasoning. Remove pan from heat. Place vegetables on the heated Cast Iron Fajita Platter or on a serving plate. Place sliced Flat Iron Steaks on top of the vegetables. Serve with tortillas, Pico de Gallo, Cilantro Cream Sauce and Guacamole. Top with shredded cheese, if so desired. Wednesday: Lemon Pasta with Peas

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