What’s Cooking This Week 🍽️
Possibly my favorite week of the year.
It All Started with a Keg
I met my husband on July 5th—his birthday, as fate would have it. Growing up in a neighborhood that treated the 4th of July like a national sport, we threw a legendary party every year. That particular year, we had a keg left over. I didn’t think much of it when I brought it to another party the next day—until I realized I had walked into someone’s birthday celebration. His.
Let’s just say it’s hard not to fall for a girl who makes that kind of entrance. The rest, as they say, is history.
For the past 15 years, we’ve celebrated 4th of July weekend with the same energy—big, loud, joyful. We may have long since moved away from Lakes of the Four Seasons, but if you grew up there, I think part of it always lives in you. So we still go all out for one of our favorite holidays.
This week’s menu keeps it simple but festive, with a few of my favorite go-tos for potlucks, backyard hangouts, and whatever kind of party you’re throwing.
Here is what’s cooking this week:
GREEK BURGERS (20 Minutes )
Last weekend I made this Greek salad from the Wishbone Kitchen cookbook and it will be one of those recipes I make on repeat for the foreseeable future.Light, fresh, and packed with some of my favorite flavors, it’s everything I want in a warm-weather recipe. With a trip to Greece coming up in August, I’m getting a head start on Mediterranean cooking from my own kitchen before I get to experience the real deal.
What You’ll Need:
1 1/2 lbs lean ground beef
1 large white or yellow onions
4 garlic cloves
1 egg
3/4 cup breadcrumbs
1 1/2 tbsp olive oil
2 tbsp fresh parsley
1/4 cup fresh mint
3 tsp salt
1/2 tsp pepper
garnish with lemon juice and fresh mint
FOR SERVING:
Hamburger buns
Feta
*I’m going to grab some store bought tzatziki as well
THE RECIPE: https://www.foodbymaria.com/greek-burger/
BBQ CHICKEN SANDWICHES (Crock Pot )
Okay, technically the linked recipe isn’t a crock pot dish—but I’m making a few smart swaps. Instead of using shredded rotisserie chicken, I’m going with chicken thighs and BBQ sauce, cooked low and slow for that same cozy, pulled-chicken vibe. The bonus? I’m doubling the chicken to save half for a cornbread pie later this week. It’s that “cook once, eat twice” strategy in action. We’re also putting yesterday’s leftover burger buns to good use—shopping smarter, saving time, and still eating really well.
What You’ll Need:
1 tablespoon olive oil
1 medium yellow onion
2 cups chicken, cooked and shredded (rotisserie is great)
1 cup ) your favorite BBQ sauce (I love Stubb's sweet heat)
4 cheddar cheese slices
For the coleslaw topping:
⅓ cup mayonnaise
1 tablespoon vinegar
1 teaspoon mustard
1 teaspoon granulated sugar
Salt and Pepper to taste
2 cups coleslaw mix
THE RECIPE 🍽️: https://www.tablefortwoblog.com/pulled-bbq-chicken-sandwich/
ONE PAN CREAMY PESTO ORZO (20 Minutes)
One thing I can always count on my Instagram community for: great feedback. And when I asked the question, “what is your favorite thing to cook?” this recipe was a frequent repeater. It will be my first time trying, but a one pan meal is always a win in my book, especially in the summer.
What You’ll Need:
2 tablespoons extra virgin olive oil
1 package fully cooked chicken meatballs
1 shallot
2 cloves garlic
1 1/2 cups uncooked orzo
2 1/2 cups chicken broth
1/3 cup heavy cream (sub chicken broth for a lighter option or to make dairy free)
1/2 cup pesto
1/2 teaspoon kosher salt
Freshly ground black pepper
Juice of 1/2 lemon
1/2 cup finely grated parmesan cheese
4 fresh basil leaves
THE RECIPE 🍽️: https://broccyourbody.com/one-pan-creamy-pesto-orzo-with-chicken-meatballs/
BBQ CHICKEN CORNBREAD PIE (40 Minutes)
If you’re also putting the BBQ chicken sandwiches on your menu this week then you can skip the topping here and jump right to cooking the cornbread. BBQ and cornbread is peak summer comfort food, and this dish makes it feel like a celebration. We make it at least once every summer—it never fails.
What You’ll Need:
8.5 ounce box corn muffin mix, like Jiffy
1 egg
2 tablespoon Unsalted butter, melted
¾ cup milk
½ cup frozen corn kernels
For the topping
2 tablespoon olive oil
1 medium onion
1 small red bell pepper
2 large boneless skinless chicken breasts
3 cloves garlic
Salt and pepper
1 tablespoon chili powder
1 ½ teaspoon ground cumin
2 teaspoon hot sauce
1 cup tomato sauce
2 tablespoon Worcestershire sauce
1 ½ tablespoon dark brown sugar
10 ounces shredded cheddar cheese
THE RECIPE 🍴: https://www.tablefortwoblog.com/bbq-chicken-cornbread-pie/
WHAT TO COOK: 4TH OF JULY WEEKEND
BERRIES & CREAM SHEET CAKE: https://cooking.nytimes.com/recipes/1025505-berries-and-cream-sheet-cake
INA GARTEN’S POTATO SALAD: https://www.foodnetwork.com/recipes/ina-garten/potato-salad-recipe-1917182
EASY FRUIT SALAD: https://www.loveandlemons.com/fruit-salad-recipe/
MIXED BERRY WHISKEY CRISP: https://everydayelizabeth.com/2017-7-9-mixed-berry-whiskey-crisp
WISHING ALL OF YOU A SAFE AND HAPPY INDEPENDENCE DAY!
Welcome to THE LIFE EDIT- I’m Linds 👋🏼
