Thanks for joining me today for ON THE MENU MONDAY. I want to clear up a little confusion about this weekly linky party. ON THE MENU MONDAY is an inclusive, "you are ALL welcome" type of meme!
If you are a menu planner, than this the place for you!
BUT...
ON THE MENU MONDAY is NOT limited to to those of us who weekly or monthly menu plan.
If you are planning an event, party, soiree, bash, celebration, brown-bag lunch, affair, coffee-klatch, feast, take-out dinner, cozy meal, luncheon, reception, picnic shindig, barbecue.. (you get the picture) and have a menu, recipe or food tutorial ...this is the place for you too! There is always room at the StoneGable table!
Bring your menu ideas, recipes, photos, tips, and anything else you would like to share to make our culinary experience better!
I hope ON THE MENU MONDAY will be more than just weekly menu planning (very important too!) meme but a place where readers can get great tips, creative ideas recipes and ready made menus for whatever the day or occasion.
The garden this week is offering up tomatoes, cukes, onions, fennel, basil and still lots of zucchini! I want to take full advantage of this fresh bounty by preparing menus that reflect what is fresh right now!
So, here's Whats On The Menu...
MONDAY
Caprese Stacks
Focaccia
Recipe: Caprese Stacks
arugula
fresh mozzarella cut into 1/2 inch slices (StoneGable's homemade fresh mozzarella,recipe follows)
garden tomatoes, cut into slices
fresh basil
homemade pesto (StoneGable pesto, recipe follows)
sea salt
good olive oil
good balsamic vinegar
On a plate stack 2 layers of fresh mozzarella, a couple basil leaves and tomato slices on a bed of baby arugula. Sprinkle with salt and add a TBS of pesto to the top of the stack. Drizzle the plate with olive oil and a few drops of balsamic vinegar.
PRINTABLE RECIPE
Recipe: Fresh Mozzarella
This is a summer ritual at StoneGable. Homemade Mozzarella is quite easy and luscious! If you like learning new things in the kitchen you will love making fresh Mozzarella! FRESH MOZZARELLA is a great summer indulgence!
Recipe: StoneGable Pesto
This is green gold! I makes big batches, freeze them in ice cube trays and enjoy the perfect summer flavors all year long! My basil is growing like a weed, so it's time to start making pesto. Click HERE for a wonderful way to preserve the best of the garden!
Tuesday
Ranch Enchiladas
Tomato Avocado salad
Recipe: Ranch Enchiladas
Mexican food has a hold on me.. I just cannot resist it's flavor, heat and corn related ingredients! When I was a a young teenage girl I spent some time on the Del Rio border with Mexico. I came to LOVE the authentic cheese enchiladas those wonderful Mexican cafeteria ladies made. HEAVEN! Anita from Cedar Hill Ranch brought back these fond food memories with her Ranch Enchiladas! I just love to visit Anita and her blog is inspiring! Click HERE for this recipe~ Ole'!
WEDNESDAY
Scallops in White Wine Reduction
Roasted Corn On The Cob
Arugula, Shaved Parmesan And Pinenut Salad With A Lemon Vinaigrette
Recipe: Pan Seared Scallops In A Wine Reduction Sauce
1 1/2 lbs, large dry sea scallops ( wet scallops are treated with extra water and chemicals and don't brown well)
1/2 cup flour (Wegman's pan searing flour is fantastic- you can just dust the scallops with it)
dusting of paprika
1 TBS good olive oil
1TBS butter
juice of 1 lemon
2/3 cup white wine
Using a paper towel, pat scallops dry. Put scallops on a paper towel lined tray or sheet pan to further wick moisture.
Put 1/2 cup flour in a bowl and roll scallops individually in flour to coat. Place on an unlined tray or sheet pan.
Heat frying pan and add oil and butter. Heat, on medium high, until bubbly. Add scallops, do not crowd. Dust withpaprika.
Sear on high heat until golden brown, 3-5 minutes. With tongs, turn scallops and continue to sear until golden brown, 2-3 minutes. DO NOT OVERCOOK- or they will be tough.
To make the wine reduction, turn off heat and add wine and lemon to the pan. Stir up brown bits. Turn heat back on high and let reduce by half.
Plate scallops and spoon reduction over them. Serve immediately.
Printable Recipe
Recipe: Roasted Corn On The Cob
6 ears of corn
6 TBS herb butter
Pull down the husks of the corn but do not remove them. Remove silk from corn. Cover the corn with the husks and submerge the whole corn with husks in cold water. Soak for 15-20 minutes. Pull down husks again and spread 1 TBS herbed butter on each ear. Secure husks around the the corn and tie the top of the corn with a thin piece of husk.
Grill on medium heat until tender, about 15-20 minutes, turning occasionally.
THURSDAY
Spaghetti Pomodoro
Grilled Yellow Squash With Garlic Oil
Recipe: Spaghetti Pomodoro
Simple summer supper! I am using both grape and pear tomatoes. The flavors in this recipe burst in your mouth!
1 lb spaghetti, cook and drained according to package directions
2 pints of cherry tomatoes
1/2 tsp hot chili flakes
4 TBS good olive oil
4 garlic cloves, pressed or finely minced
a handful of basil, torn
locatelli cheese, or a good romano or pecorino cheese
In a large skillet add olive oil and heat over medium heat. Add garlic and cook for 1 minute. Add chili flakes and tomatoes and cook stirring continually until tomatoes burst and deflate, giving up their juices!
At this point I put my tomato mixture in a food processor and pulse to break up the tomatoes. You don't want to pulse it so much that you make a sauce. This is NOT a necessary step. I just like a less chunky consistency.
Return tomatoes to the pan and add drained spaghetti. Turn up the heat to high and toss for about 45 seconds.
Turn off heat and add locatelli cheese and torn basil. Toss and serve.
PRINTABLE RECIPE
FRIDAY
Salmon With Tomato Peach Salsa
Roasted Fennel And Onions
Recipe: Salmon With Tomato Peach Salsa
If you want a new cookbook~ you can have one in a blog! My friend Sam, at My Carolina Kitchen has a blog that is truly a virtual cookbook! Luscious recipes and GORGEOUS images! Click HERE for this summer intense recipe! I have peaches dripping from my tree! This salsa will be perfection with the salmon!
Recipe: Roasted Fennel And Onions
The fennel in my garden is ready to be harvested and it looks so good! Because it is grillin' season I am making this recipe in foil packets on the grill! YUMMY!
3 medium yellow onions, peeled and wedged
2 fennel bulbs, washed, trimmed and cut into wedges with fonds reserved
1 TBS good olive oil
2 TBS balsamic vinegar
salt and pepper
Preheat oven to 400 degrees. Reserve 1/4 cup of chopped fennel fonds.
In an 8 inch baking dish, add onions and fennel bulbs. Add olive oil and vinegar. Salt and pepper. Toss to coat. Bake for 1 hour, tossing occasionally until tender and charred. Toss with reserved chopped fonds and serve.
PRINTABLE RECIPE
SATURDAY
Tomato Zucchini And Ricotta Tartlets
Roasted Green Beans
Recipe: Tomato Zucchini And Ricotta Tartlets
This recipe comes from "Cooking For Two" ~ from Cook's Illustrated, one of my FAVORITE cooking magazines... I never miss an issue! There is something quite charming about individual sized food and this mouthwatering dish makes 2 scrumptious tarts.
9 cherry tomatoes (I'll use grape and pear tomatoes)
salt and pepper
1/2 small zucchini, halved lengthwise and and sliced 1/8 inch thick
2 TBS olive oil
1 garlic clove, pressed or finely minced
2 oz. whole milk ricotta
2 TBS mozzarella cheese
1 recipe All Butter Tart shells, recipe follows
1 TBS basil chiffonades
Adjust rack to the middle of the oven. Preheat oven to 425 degrees.
Slice 7 tomatoes into 1/8 inch thick rounds, about 5 rounds per tomato. Quarter the final 2 tomatoes.
Toss tomatoes with 1/4 tsp salt and spread out on a double thickness of paper towels. Toss zucchini with 1/4 tps salt and spread zucchini out on a double thickness paper towel. Let veggies drain for 30 minutes. Gently blot veggies dry with a paper towel.
Meanwhile combine 1 TBS oil and garlic in a small bowl. In a separate bowl, mix 1 TBS olive oil, ricotta cheese and mozzarella cheese. Add salt and pepper to taste.
Spread ricotta mixture evenly in tartlet shells. Layer tomato and zucchini in a shingle circular pattern around the tartlet's outside edge. Place quartered tomato in the center of the tartlet. Drizzle garlic and oil over the vegetables.
Bake tartlets on a rimmed baking sheet until cheese is bubbling and vegetables are slightly wilted, about 20-25 minutes. Let tartlets cool on baking sheet for 20 minutes.
Remove metal ring on each tartlet pan and remove the tartlet pan bottom from the tartlet. Sprinkle with basil and enjoy!
Recipe: All Butter Tart Shells
cooking spray
1/2 cup + 2 TBS flour
1 1/2 tsp sugar
1/4 tsp salt
4 TBS unsalted butter, chilled and cut into pieces and chilled again
2 TBS ice water
Spray 2 tartlet pans with cooking spray.
In a bowl, mix flour, sugar and salt. Add butter and cut butter into flour mixture with a pastry cutter until it resembles course meal.
Add 1 TBS ice water and using hands gently incorporate. Add the last 1 TBS of ice water and incorporate with your hands. Do not overwork dough.
Divide dough into 2 equal pieces. Tear a walnut size clump from the dough and press into the tartlet pans. Smooth out any bumps and uneven areas by placing plastic wrap over the dough and using your hands to smooth it out. Put tartlets on a large dish and freeze for 30 minutes (or up to 1 day).
Preheat oven to 350 degrees. Gently press heavy duty aluminum foil that has been sprayed with cooking spray against the dough and over the edge of the tartlet pan. Fill with pie weights ( I use dry beans and keep a jar just for blind baking pastry shells). Put tartlets on a large baking sheet.
Bake for 35-40 minutes until the edges of the tartlet just begins to turn brown. The dough might still be a little wet. Remove weights and foil and continue to bake until golden, about 5-10 minutes. Let the tartlets cool on a wire rack.
PRINTABLE RECIPE
Recipe: Cucumber Salad
2 cucumbers, peel removed and cut very thin
1/2 small onion, peeled and sliced very thin
1 1/2 TBS salt
water
1 TBS plus 1 tsp white vinegar
1 good pinch of sugar or splenda
2 TBS mayonnaise
Put cucumbers and onions in a bowl and add salt. Toss to coat. Just cover with water. Let sit for 30 minutes.
Drain off water and rinse 1 time.
Mix vinegar, sugar and mayonnaise in a bowl. Add to cucumbers and toss to mix. This salad is delicious if made up ahead so flavors can marry.
PRINTABLE RECIPE
SUNDAY
Roasted Corn And Bacon Chowder
Puff Pastry Bread Sticks
Recipe: Roasted Corn And Bacon Chowder
Even though it is summer, we still love soup here at StoneGable! It is peak corn season. I am taking advantage it by making extra corn on Wednesday for this savory summer soup! I'll make a huge pot and freeze some for those cold winter suppers when I long for summer taste! Click HERE for the recipe and how- to's.
Recipe: Parmesan Puffed Pastry Bread Sticks
These are delicious, light and go perfectly with soup. Just be careful.... these are addictive! Click HERE for recipe and how-to's.
I can't wait to see all of your delicious dishes. Thank you for joining ON THE MENU MONDAY!
Printable Recipe
Recipe: Roasted Corn On The Cob
6 ears of corn
6 TBS herb butter
Pull down the husks of the corn but do not remove them. Remove silk from corn. Cover the corn with the husks and submerge the whole corn with husks in cold water. Soak for 15-20 minutes. Pull down husks again and spread 1 TBS herbed butter on each ear. Secure husks around the the corn and tie the top of the corn with a thin piece of husk.
Grill on medium heat until tender, about 15-20 minutes, turning occasionally.
THURSDAY
Spaghetti Pomodoro
Grilled Yellow Squash With Garlic Oil
Recipe: Spaghetti Pomodoro
Simple summer supper! I am using both grape and pear tomatoes. The flavors in this recipe burst in your mouth!
1 lb spaghetti, cook and drained according to package directions
2 pints of cherry tomatoes
1/2 tsp hot chili flakes
4 TBS good olive oil
4 garlic cloves, pressed or finely minced
a handful of basil, torn
locatelli cheese, or a good romano or pecorino cheese
In a large skillet add olive oil and heat over medium heat. Add garlic and cook for 1 minute. Add chili flakes and tomatoes and cook stirring continually until tomatoes burst and deflate, giving up their juices!
At this point I put my tomato mixture in a food processor and pulse to break up the tomatoes. You don't want to pulse it so much that you make a sauce. This is NOT a necessary step. I just like a less chunky consistency.
Return tomatoes to the pan and add drained spaghetti. Turn up the heat to high and toss for about 45 seconds.
Turn off heat and add locatelli cheese and torn basil. Toss and serve.
PRINTABLE RECIPE
FRIDAY
Salmon With Tomato Peach Salsa
Roasted Fennel And Onions
Recipe: Salmon With Tomato Peach Salsa
If you want a new cookbook~ you can have one in a blog! My friend Sam, at My Carolina Kitchen has a blog that is truly a virtual cookbook! Luscious recipes and GORGEOUS images! Click HERE for this summer intense recipe! I have peaches dripping from my tree! This salsa will be perfection with the salmon!
Recipe: Roasted Fennel And Onions
The fennel in my garden is ready to be harvested and it looks so good! Because it is grillin' season I am making this recipe in foil packets on the grill! YUMMY!
3 medium yellow onions, peeled and wedged
2 fennel bulbs, washed, trimmed and cut into wedges with fonds reserved
1 TBS good olive oil
2 TBS balsamic vinegar
salt and pepper
Preheat oven to 400 degrees. Reserve 1/4 cup of chopped fennel fonds.
In an 8 inch baking dish, add onions and fennel bulbs. Add olive oil and vinegar. Salt and pepper. Toss to coat. Bake for 1 hour, tossing occasionally until tender and charred. Toss with reserved chopped fonds and serve.
PRINTABLE RECIPE
SATURDAY
Tomato Zucchini And Ricotta Tartlets
Roasted Green Beans
Recipe: Tomato Zucchini And Ricotta Tartlets
This recipe comes from "Cooking For Two" ~ from Cook's Illustrated, one of my FAVORITE cooking magazines... I never miss an issue! There is something quite charming about individual sized food and this mouthwatering dish makes 2 scrumptious tarts.
9 cherry tomatoes (I'll use grape and pear tomatoes)
salt and pepper
1/2 small zucchini, halved lengthwise and and sliced 1/8 inch thick
2 TBS olive oil
1 garlic clove, pressed or finely minced
2 oz. whole milk ricotta
2 TBS mozzarella cheese
1 recipe All Butter Tart shells, recipe follows
1 TBS basil chiffonades
Adjust rack to the middle of the oven. Preheat oven to 425 degrees.
Slice 7 tomatoes into 1/8 inch thick rounds, about 5 rounds per tomato. Quarter the final 2 tomatoes.
Toss tomatoes with 1/4 tsp salt and spread out on a double thickness of paper towels. Toss zucchini with 1/4 tps salt and spread zucchini out on a double thickness paper towel. Let veggies drain for 30 minutes. Gently blot veggies dry with a paper towel.
Meanwhile combine 1 TBS oil and garlic in a small bowl. In a separate bowl, mix 1 TBS olive oil, ricotta cheese and mozzarella cheese. Add salt and pepper to taste.
Spread ricotta mixture evenly in tartlet shells. Layer tomato and zucchini in a shingle circular pattern around the tartlet's outside edge. Place quartered tomato in the center of the tartlet. Drizzle garlic and oil over the vegetables.
Bake tartlets on a rimmed baking sheet until cheese is bubbling and vegetables are slightly wilted, about 20-25 minutes. Let tartlets cool on baking sheet for 20 minutes.
Remove metal ring on each tartlet pan and remove the tartlet pan bottom from the tartlet. Sprinkle with basil and enjoy!
Recipe: All Butter Tart Shells
cooking spray
1/2 cup + 2 TBS flour
1 1/2 tsp sugar
1/4 tsp salt
4 TBS unsalted butter, chilled and cut into pieces and chilled again
2 TBS ice water
Spray 2 tartlet pans with cooking spray.
In a bowl, mix flour, sugar and salt. Add butter and cut butter into flour mixture with a pastry cutter until it resembles course meal.
Add 1 TBS ice water and using hands gently incorporate. Add the last 1 TBS of ice water and incorporate with your hands. Do not overwork dough.
Divide dough into 2 equal pieces. Tear a walnut size clump from the dough and press into the tartlet pans. Smooth out any bumps and uneven areas by placing plastic wrap over the dough and using your hands to smooth it out. Put tartlets on a large dish and freeze for 30 minutes (or up to 1 day).
Preheat oven to 350 degrees. Gently press heavy duty aluminum foil that has been sprayed with cooking spray against the dough and over the edge of the tartlet pan. Fill with pie weights ( I use dry beans and keep a jar just for blind baking pastry shells). Put tartlets on a large baking sheet.
Bake for 35-40 minutes until the edges of the tartlet just begins to turn brown. The dough might still be a little wet. Remove weights and foil and continue to bake until golden, about 5-10 minutes. Let the tartlets cool on a wire rack.
PRINTABLE RECIPE
Recipe: Cucumber Salad
2 cucumbers, peel removed and cut very thin
1/2 small onion, peeled and sliced very thin
1 1/2 TBS salt
water
1 TBS plus 1 tsp white vinegar
1 good pinch of sugar or splenda
2 TBS mayonnaise
Put cucumbers and onions in a bowl and add salt. Toss to coat. Just cover with water. Let sit for 30 minutes.
Drain off water and rinse 1 time.
Mix vinegar, sugar and mayonnaise in a bowl. Add to cucumbers and toss to mix. This salad is delicious if made up ahead so flavors can marry.
PRINTABLE RECIPE
SUNDAY
Roasted Corn And Bacon Chowder
Puff Pastry Bread Sticks
Recipe: Roasted Corn And Bacon Chowder
Even though it is summer, we still love soup here at StoneGable! It is peak corn season. I am taking advantage it by making extra corn on Wednesday for this savory summer soup! I'll make a huge pot and freeze some for those cold winter suppers when I long for summer taste! Click HERE for the recipe and how- to's.
Recipe: Parmesan Puffed Pastry Bread Sticks
These are delicious, light and go perfectly with soup. Just be careful.... these are addictive! Click HERE for recipe and how-to's.
I can't wait to see all of your delicious dishes. Thank you for joining ON THE MENU MONDAY!
~Please link your post using your permalink.
~Make sure you have a link back to ON THE MENU MONDAY on your post.
~ Please visit at least 2 other OTMM participants.
I am joining:
Menu Plan Monday at Organizing Junkie
I'm glad you posted this because I thought it was for menu planners only. I don't post too many recipes but from now on when I do I will link up. The breadsticks look incredible by the way!
ReplyDeleteSo much summery goodness on your menu this week from the tomatoes, corn, peaches & squash! I'm on my way to find out about your Fresh Mozzarella! Thanks for hosting :-)
ReplyDeleteThat Salmon with Peach Salsa sounds amazing. I had Salmon Croquettes (thx to my hubby) this past weekend and they. don't. compare!!! Thanks for sharing :)
ReplyDeleteI just had to stop by for a little torture. I started a new diet today, but couldn't pass up seeing what wonderful things you had on the menu this week.
ReplyDeleteYvonne, You always have the best recipes and every one I have tried were delicious. Thanks for sharing.
ReplyDeletexo,
Sherry
Yvonne,
ReplyDeleteDear friend, you are making my mouth water with all these delicious menu creations! I purposely waited until Monday to do my usual Sunday grocery shopping . . . just to see what is new on your menu! Yum! Thanks for this wonderful weekly meme!
Fondly,
Pat
P.S. I'm off to the kitchen to revise my grocery list!
Hi Yvonne,
ReplyDeleteYour menu for the week looks delicious. I must try the Roasted Corn and Bacon Chowder, and what a great idea to freeze it for the winter. Thank you for hosting a great party and hope you have a wonderful week!
Miz Helen
I love how you take the time to share your menus and recipes...it really is sweet. I am definitely going to try the grilled corn on the cob. This is a wonderful party and I hope to join sometime!
ReplyDeleteXO,
Jane
Oh Yvonne, so many recipes I want to try that you posted!!! I'm dying to try the fresh mozzarella & the Roasted Corn & Bacon Chowder sounds fabulous!! I love Cook's Illustrated, too, but have never read the "Cooking for Two"...another thing I need to look at. Thanks for being the hostess of OTMM.
ReplyDeletemmm yum! love the looks of those breadsticks! Thanks for hosting!
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteWow, everything looks delicious but the corn and the breadsticks look especially divine!
ReplyDeleteOh, my...what a fabulous cook you are. These dishes sound wonderful.
ReplyDeleteAnd, that photo of the breadsticks always brings me to my knees.
Thanks for this fun meme...
xo bj
Your menu is making me soooooooooooooooooooo hungry, so shame on you because I'm trying to lose some of the 19 lbs I gained last year~! :)
ReplyDeleteYou've got some wonderful Italian items on your menu that I just love!!!
Oh, and I want to thank you for always posting your Sunday Scripture. Sometimes with our travels we are not able to attend church regularly like at home, so i truly appreciate being able to stop into your blog for real grounding & inspiration!!!
Please, if you get a chance, stop by and leave a comment to win my first giveaway!!! THANK YOU!!!
Hugs,
Lana In Italy
Thank you for including my salmon with tomato peach salsa Yvonne. The peaches this year are some of the best I've ever tasted. I've been using them in everything, and I do mean everything.
ReplyDeleteYour menu this week sounds divine, especially Wednesday with the scallops in the white wine reduction.
Sam
You have wonderful recipes. I found your link today through Miz Helen.
ReplyDeleteI do not have a food blog. Mine is more parenting and travel with a few recipes thrown in there because I'm a mom, and I cook.
I am always looking for new recipes, meal planning tips, and your site is great for this. I'm hosting my first link up party on August 1 to help my readers meal plan, and share new recipes. It will familiarize them with ideas or tips, and help us meal plan for August.
I would love it if you would join me.
My Saturday post has a little more details.
Yummo! Its gonna' be a goooood week at your house! Everything looks & sounds so good, Yvonne. Lucky you, with a peach tree in your back yard. We had one when I was growing up & I remember picking them, fresh off the tree. Instead, I've been BUYING the southern ones at Acme lately.
ReplyDeleteI'm off to check out those Ranch Enchiladas. Thanks for the link & thank you, too, for doing OTMM.
fondly,
Rett
Hi Yvonne, so happy to be back blogging and reading your very delicious and inspiring On the Menu Monday post! Ciao, bella! xxoo
ReplyDeleteThanks for another wonderful summer menu! I think I will try to make the mozerella so wish me luck.
ReplyDeleteHugs,
Lisa
Your menu is always wonderful! Thank you for sharing and hosting!
ReplyDelete-Lynn
Yvonne ~ I'll be back and forth all week jotting down all these amazing recipes. Everything looks so delicious! I just love a tomato and mozzarella cheese combo.
ReplyDeleteHugs Rosemary...
Sounds like another great week Yvonne! Tomatoes from the garden are exciting and the peaches are beautiful! Stay cool:@)
ReplyDeleteYou have an amazing blog, for your eyes, stomach and beauty....
ReplyDeleteWould I be able to print these recipes without the picture's.
Thank you for your blog,
Emily
All look amazing and delight! gloria
ReplyDeleteFor the kind reader who asked if there is a printable recipe. Look under each recipe and click on the words "printable recipe". That will take you to a printable version.
ReplyDeleteHope this helps!
Yvonne
Each recipe is a keeper Yvonne! The Zucchini and Ricotta Tarts and the Scallops are on my list to try out first.
ReplyDeleteHappy week to you,
Mimi
Hi Yvonne! I think this is the first time I have ever posted a recipe so I thot I'd link up! I'd love to try your parmesan breadsticks! They look so yummy! Your summer veggies are coming along beautifully. Of course!
ReplyDeleteHi Yvonne!
ReplyDeleteYou never cease to amaze me!
I love your blog! Every time I visit here I leave better than when I came :o)
Your menu is wonderful, always something for me to try or tweak to make my own!
Oh, I've been meaning to ask you {we're about 2 months away from kitchen renovations}
How do you like your soapstone counters?
Wishing you a lovely week, Yvonne!
Thank you for making the world a beautiful place!
*Maria
Your recipes and images are all so yummy looking. Thanks for suggesting I join the party.
ReplyDeleteYvonne, I am definitely going to try your sea scallop recipe tonight. I picked up some luscious scallops at Sprout's yesterday and am ready to try something new with them.
ReplyDeleteI can't wait to try out some of these recipes. Thank you for hosting this.
ReplyDeleteYvonne, all of these recipes look simply delicious. Can you just come over and cook a few nights this week? Any night is fine! Lol. Saving several of these recipes. Our husbands will think they are at the wrong house.
ReplyDeleteHappy Monday!
Angela and Renee
Thanks Yvonne. I've joined some other linky parties to try to share my recipes, but I always get the most positive feedback from you and your readers! You are the best!
ReplyDeleteOh my... That roasted corn and bacon chowder sounds so good. I pinned it and will be trying it soon. Thank you for coming by my blog and leaving a comment, and thanks for hosting such a great menu and recipe meme.
ReplyDeleteHi sweet lady, thanks for your visit. That Mozzarella reached out and grabbed me, must be hungry! Everything here looks wonderful. :D
ReplyDeleteGood evening my dear friend! Just got home this afternoon from our weekend away. Have lots to tell you. NO chance to even get on a computer or blog. Your menu is spectacular again! XO, Pinky
ReplyDeleteMr Gable is a lucky man! I don't cook 7 days a week, esp in summer! And dh has to take a few turns during the week too!
ReplyDeleteIt all looks so good.
I agree about the tomato sauce, I don't like big chunks either!
Thanks for hosting!
Yvonne you are superwoman, plain and simple...do you ever just throw up your hands and go to IHOP! HA! I love the roasted corn and that chowder, well I about drowned in drool! So many yummy choices!! I linked up whimsy peach hat pies! Have a great week.
ReplyDeleteEverything looks delicious! Have a gorgeous day, Kellie xx
ReplyDeleteYvonne, thanks so much for including my enchilada recipe in your menu. I didn't see it before, because we have been at my mother-in-law's house going through stuff since she passed away last week. My husband is an only child, so we have been pretty busy with dealing with her estate and bills. I can't wait to come back to blogland; it's more fun here.
ReplyDeleteohmygosh.... I am so hungry and the cupboards are bare and this gorgeous post is killin' me!!!
ReplyDeletelove all the recipes, thank you for sharing!!
joan