Just about a year ago, Tim and I were in Chicago for our anniversary and we were setting a goal to start a podcast together… it’s hard to believe how quickly the time has passed! I love looking back at pictures and memories because it’s a reminder to enjoy every moment while it lasts. This week, let’s treasure our family and friends a little extra and be more intentional — including in the kitchen!
Two-Ingredient Monday: Grilled Teriyaki Chicken
August is coming to an end, which means the countdown to the last few outdoor grilling sessions of the year has begun. Our family is obsessed with this grilled teriyaki chicken, and I love how effortless the prep is.
Hot tips
- My favorite teriyaki sauce is the Soyaki Sauce from Trader Joe’s or this one from Amazon. When I have some extra time though, I love making my own.
- Take advantage of ripe produce and grill up a side of zucchini and squash. Don’t forget the rice!
Slavic Tuesday: Borscht
Ahhh, borscht. If you’re Slavic, you probably dream about this beet soup — and if you’re not, you’re about to! The broth is a little sweet and sour, and the tender beef, potatoes, and cabbage take it to the next level.
Hot tips
- Look for any bone-in beef, like oxtail, shank, or short ribs.
- A dollop of sour cream and a side of bread is a must for me!
- I always tell people that day #3 borscht is the best — so make a big batch and enjoy the leftovers for days to come.
Fall-Off-the-Bone Wednesday: 30-Minute Instant Pot Ribs
These baby back ribs are flavored with spices, apple juice, and BBQ sauce, then cooked for 20 minutes in the Instant Pot. Did you hear that?? 20 minutes!
Hot tips
- Serve the rib meat over a bed of rice with fresh pineapple salsa, or whip up a side of mac and cheese and grilled corn on the cob.
Crunchy Thursday: Air Fryer Coconut Shrimp
Making coconut shrimp in the air fryer changed my life. They turn out unbelievably crispy with a fraction of the oil, and they’re ready in 15 minutes — what’s not to love?
Hot tips
- Make it a full meal with 15-minute air fryer French fries and sweet chili sauce or ketchup for dipping. Add a Caesar salad to freshen things up!
“Favorites” Friday: Chicken Quesadillas
I have literally made hundreds of these quesadillas over the years, and they never get old! The boys love them fajita-style, so I sauté up some chicken and veggies, then load them into a tortilla with plenty of cheese.
Hot tips
- These 5-minute grilled chicken thighs are our favorite. If you’re not in the mood for grilling, pick up a rotisserie chicken from the store or make this Instant Pot shredded chicken.
- Serve the quesadillas with guacamole, salsa, sour cream, tomatillo dressing, pickled onions, and/or pickled jalapeños.
Snack of the Week: Cheese Board
If you’ve never assembled a “board” before, this is your sign to try it. Grab a bunch of your favorite cheeses, fruits, crackers, and nuts, and invite some friends over to dig in!
Dessert of the Week: Bananas Foster
National Banana Lover’s Day falls on this week, and if you fit into that category, this bananas foster is for you. Halved bananas are caramelized in a rum/vanilla/cinnamon sauce and ladled over vanilla ice cream… YUM.
Click Here to Download the Menu and Shopping List!
No Comments