I traveled for work over the weekend, so Brian did all the shopping! The weather was nice to start the week and I had Monday off so grilling it is! I always get so excited to start the grill. Everything tastes better on the grill. We are a charcoal only family....it takes a little longer to get the coals going, but it is totally worth the wait. Here is what we lined up for the week:
Meal Plan for the Week:
Monday - Cheese Burger Sliders on a Pretzel Bun, Brats and Lemon Garlic Aioli Grilled potatoes (yes, we did both B & B, plenty of leftovers.)
Tuesday - Chicken Pot Pies with Salad
Wednesday - Baked Cream of Chicken with Rice
Thursday - SWEET 16 BABY! WE CHEERED ON THE HAWKS
Prep - Garlic Aioli - 20 minutes. I didn't get a chance to prep this before, but it is real simple and the longer you let it sit (no more than a few days) the better it tastes. All the flavors infuse with each other and taste even better and bolder. The lemon flavor will really come through the longer you let it sit.
Lemon Garlic Aioli
4 cloves minced or pressed fresh garlic
1 cup mayonnaise
1 tbsp Olive Oil
Juice of 1 Lemon
Salt to taste
Pepper to taste
Mince or press the garlic in to a bowl. Add the mayo, olive oil, lemon juice, salt and pepper. Mix well and taste. You should taste the lemon and garlic flavors. Add more lemon, salt and pepper until you get the flavor you want. This is BOLD! Refrigerate until ready to serve.
Cheese Burger Sliders on a Pretzel Bun and Brats
I typically pick up just over a pound of meat for our family. I made sliders this week because I found these cute pretzel buns in the shape of a small hoagie. I sliced the hoagie in half for the slider buns.
I stopped at HyVee and picked up some of their brats, they have some fun flavors. I picked up 2 x Bacon & Cheddar 2 x Jalapeno and Cheddar and 2 x Pineapple....Maggie LOVED the pineapple. They were the best, the sugar from the fruit caramelized in the skin and it was almost like a dessert brat....almost, it was still a brat. Picking out different flavors like this makes dinner time more fun and interactive for the kids :-)
I also added some onions to the grill. Grilled onions are the best on hamburgers, brats and they are fantastic LEFT OVER! We add them to sandwiches to make them more exciting or to a salad to give it more flavor. Here is all I do to the onions.
1 medium white onion, sliced
2 table spoons olive oil
salt & pepper to taste
That's it, I like to put them in a metal bowl so I can put it directly on the grill and the onions will cook in all their juices while picking up the charcoal flavor. Just toss them with tongs every time you check the grill.
Here is my preference on potatoes: Red = Grilled, Yellow = Mashed, White = Baked. Just my opinion, you do what you like the best.
1 small/medium red potato per person
Cut up into quarter size wedges. You want them all to about the same size so they will cook at the same rate. Throw them into a pot of boiling water (I double cook my grilled potatoes) cook them half way, don't fully cook them, they will finish cooking on the grill.
When they are about 1/2 cooked remove them from the heat and drain the water. Mix in a bowl with olive oil and salt & pepper...you got it...to taste!
Place in a grill pan and put on the grill. Flip every 5ish minutes so they cook all the way through and get nice golden grill marks on all sides. When they are cooked, remove from grill and let cool for a few minutes. Toss with the garlic aioli just before serving and enjoy!
Chicken Pot Pies
My kids love this dish because I cook them in individual ramekin dishes and they each get their own 'pie'.
Inside of pie
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
Salt & Pepper to taste
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken
1 cups peas
1 cup corn (typically from our garden that we freeze)
Refrigerated pie crusts
Heat oven to 425°F.
Dice chicken and cook in a table spoon of olive oil (or butter/oil of your choice) sprinkle with salt & pepper and Italian seasonings. Cook completely and set aside.
In saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Slowly stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and vegetables. Remove from heat. Spoon chicken mixture into dish/dishes. Top with pie crust; seal edge. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown.Let cool for a few minutes before serving
Baked Cream of Chicken with Rice
2 chicken breasts cleaned and cut into sections
1 can of cream of chicken or cream of mushroom soup
3 tbsp butter
1/4 cup cooking sherry
1/2 cup sour cream
Rice (type and amount up to you and your family)
Heat oven to 350°F. Cut up butter into cubes and place in baking dish. Add the chicken and cooking sherry. Place in the oven for 20 minutes.
Remove from oven, take chicken out of the dish and set aside. Add the cream of soup to the butter and cooking sherry. Place the chicken back into the soup mixture. Return to oven for another 20 minutes or until the chicken is completely cooked.
Cook rice by following direction on the package. I like to use long grain white rice (I know white rice is the devil, but that is what we like) You can use minute rice if you would like, white, brown, yellow, what ever floats your boat.
Take the cooked chicken from oven and again remove the chicken and set aside. Mix the sour cream into the soup mix, once completely blended together place the chicken back into the soup/sour cream goodness.
Place rice in the bottom of the bowl, add chicken and soup mixture to the top. Enjoy!