Last week, we did not stick to the plan for dinners at ALL. Son #3 ended up spending the night away from home twice, so on those nights it was just me... one night, we ate at my parents' house, and another, my grandparents took us out to dinner! So there are some repeats this week.
Hubby came home, safe and sound, on Saturday, and requested roast with mashed potatoes and gravy. So they reappeared on Sunday, too!
Sun~ Open-faced roast beef sandwiches with mashed potatoes, mushrooms, and gravy; sliced tomatoes. Mon~ BLT's, crash hot potatoes Tues~ Tacos with all the fixin's Wed~ BBQ chicken, rice, cornbread, and possibly zipper peas from the garden if they are ready! Thurs~ Breakfast for Dinner (Marine son flies in for the holiday - WOO HOO!!!!) Fri~ out at the beach with the fam... Ribs Sat~ at the beach.... shish-ke-bobs
My parents are renting a beach house for the weekend of the 4th, so we are going to be out there a lot this weekend. My parents are also renewing their wedding vows on Saturday, so we'll have a mini-reception for them.... just extended family.
P.S. Here is a totally yummy tomato sauce recipe - no peeling!!! My hubby sampled it and insisted we have spaghetti for dinner immediately. (My notes are in italics.)
Ingredients: 4-5 large ripe fresh garden tomatoes, sliced into 1" rounds (I used a combo of grape, roma, and celebrity tomatoes from our garden. Whatever was really ripe.) 4 good size fresh basil leaves 1 head of garlic, top chopped off (I only used 2 cloves) 1/3 cup mellow red wine (I used just a splash of white wine that I had on hand for cooking) kosher salt fresh ground pepper extra virgin olive oil To make: Preheat oven to 450.
Cover rimmed baking sheet with foil and then drizzle foil with some olive oil, enough to slippery the surface. Place prepped garlic head on a piece of foil and drizzle some oil on there, too - and a bit of salt. Wrap the foil around it into a nice package. Put it in the middle of the baking sheet.
Place your tomato rounds in a single layer on the baking sheet around the garlic. Drizzle all the tomatoes with olive oil, salt and pepper. Slam it all into the oven for 30 minutes. Pull out the food processor and add all the tomatoes (they'll be a bit charred and maybe a little grabby when trying to peel them from the foil - try hard). Unwrap the garlic and squeeze in the cloves (they'll be like paste - it's cool). Add the wine, basil and salt/pepper as you like it. Puree the whole mess until it's one even consistency and no giant basil bits are jamming around in there. You can find the recipe complete with pics here Enjoy!!