Weekly Menu Plan – Jun. 3 to Jun. 9

We are busting out the grill and hitting all our favorite food groups this week…nachos, pizza, ribs, chicken and casserole. It’s going to be a great week wit this weekly menu plan!

Monday: Ultimate BBQ Brisket Nachos (using leftover brisket from previous Sunday)

Tuesday: Pesto Pepperoni & Sausage Grilled Pizza

Wednesday: Quick Weeknight Taco Casserole

Thursday: Smoked Chicken Thighs

Friday: Copycat JDawgs Sauce on Grilled Hot Dogs

Saturday: 10 Minute Sticky Mexican Chicken

Sunday: Grilled BBQ Baby Back Ribs

READ: Weekly Menu Plan – Jun. 3 to Jun. 9

Honey Lemon Basil Grilled Chicken [+ Video]

Grilled chicken is the perfect meal for summer! Add a simple marinade of the best flavors, and you’ll be making this Honey Lemon Basil Grilled Chicken all summer long! It is a healthy and easy chicken recipe your whole family will enjoy!

Our easy grilled lemon pepper asparagus or our simple roasted garlic veggies make the perfect side dishes for this easy grilled chicken.

The marinade is made with just 4 ingredients and produces tender, juicy and plump chicken that is delicious on its own, or it can be sliced up and added to your favorite salad or pasta. Try it in our Lemon Chicken Caesar Panzanella Salad or in our 20 Minute Creamy Sun Dried Tomato Chicken Pasta! It is also great just over some simple white rice.

One thing I like about Utah is that there are definitely 4 distinct seasons. While I enjoy certain seasons more than others (winter, I’m looking at you!), there is at least one thing I love about each season. Grilling is one of the things I love about summer!

Pulling the grill out or the Traeger just makes me happy! I love the smoky flavor of food on the grill, and I love getting friends or family together for a fun BBQ. Let’s get to the details of making this simple grilled chicken!

How to Marinate Chicken?

Creating perfectly grilled chicken starts with a good marinade. A marinade infuses the chicken with flavor and helps the chicken stay tender. For this easy grilled chicken recipe, just a few simple ingredients are needed. You probably have them in your house already. No need for a trip to the grocery store!

• Lemon zest: adds bright fresh flavor
• Fresh lemon juice: helps tenderize the chicken
• Honey: adds natural sweetness and helps caramelize the chicken
• Montreal seasoning: adds flavor

Combine all the marinade ingredients together and reserve a couple of tablespoons for later. Place the chicken thighs in a glass dish and pour the marinade over the chicken. Flip the thighs over so they get coated on each side. Cover with plastic wrap and store in the refrigerator for at least an hour (up to overnight).

Is It Healthy to Eat Grilled Chicken?

Yes! Skinless chicken is a healthy protein, though a chicken thigh is going to have more fat than a chicken breast. If you want a lean meal, go with a chicken breast. Our motto is balance and moderation in all things. Eating grilled chicken for every meal everyday wouldn’t be a healthy practice and pretty extreme, but a nice piece of grilled chicken paired with some healthy fruits and veggie

Creamy chocolate ice cream with a marshmallow swirl, crunchy almonds, and chocolate chips add up to a homemade heavenly hash ice cream.

What’s the difference between Rocky Road and Heavenly Hash?

At their heart, both of these chocolate ice creams contain marshmallows and almonds. Heavenly Hash often contains an additional chocolate add-in, either chocolate chips, flakes, or chunks.

Rocky Road is usually a chunkier ice cream, typically with whole nuts and mini marshmallows, and Heavenly Hash might have smaller pieces of nuts, a marshmallow swirl, and chocolate pieces mixed throughout.

Heavenly Hash Ice Cream

You’ll need the following ingredients to make this recipe:

Chocolate Ice Cream Base

• heavy cream
• cocoa powder
• sugar
• kosher salt
• chocolate chips
• milk

Mustard Carolina BBQ Sauce Instant Pot Beef Short Ribs

Beef short ribs that fall apart and are bathed in a tangy mustard based BBQ sauce from South Carolina! And you only need 30 minutes and an Instant Pot!

Cade grew up in South Carolina so we are always trying to find new ways to get back to his roots through delicious Southern food. These Instant pot beef short ribs smothered in mustard Carolina sauce is our latest and greatest! And our mustard sauce is the best with a couple of surprising ingredients you won’t believe!

You all have loved our world’s best Carolina pulled pork, so you’re going to go crazy for these short ribs! Pile them on top of some steakhouse smashed potatoes!

So make a side of Southern macaroni and cheese or this Southern English pea salad, and get all your favorite people around the table the for this one!

Ingredients for Mustard BBQ Beef Short Ribs

Before we jump into the recipe for these Instant Pot short ribs, you need to make the Carolina Barbecue Sauce. It is the most fabulous combination of ingredients you’re already going to have on hand. Here is what you need:

• Yellow Mustard
• Honey
• Apple Cider Vinegar
• Ketchup
• Brown Sugar
• Worcestershire Sauce
• Texas Pete’s or Franks Hot Sauce
• Butter
• Nutmeg
• Liquid Smoke

Those surprise ingredients…melted butter and nutmeg! I could almost drink this stuff it’s so good! Once the mustard sauce is made, you just need a few more ingredients…

• Beef Short Ribs
• Pineapple Juice: braising liquid
• BBQ Rub: Kosher Salt, Brown Sugar, Black Pepper, Garlic Powder, Onion Powder, Chili Powder, Smoked Paprika, Thyme, Ground Cumin and Nutmeg

The measurements and details for the all the ingredients can be found in the recipe card at the end of the post.

We love our BBQ rub because it’s the best ever, but feel free to use whatever your favorite BBQ rub is! Once the sauce and rub are ready, then we can start the ribs!

How to Make Mustard Carolina BBQ Short Ribs

Our oven braised beef short ribs has been a popular recipe on the site for years, so we are speeding things up with this recipe and cooking them in the I

Vanilla Cake with Fresh Strawberry Frosting

Soft, moist vanilla sheet cake topped with strawberry buttercream – you’ll love the flavor combo and pretty pink color of this vanilla cake with fresh strawberry frosting.

I don’t know about you, but every spring I get so excited as fresh berries come into season. The change in season rejuvenates me, and the new fresh produce always makes me so excited to get into the kitchen and bake.

So when I was grocery shopping and saw ripe, juicy, bright red strawberries coming back in season – it was the perfect reason to make this classic vanilla cake recipe with fresh strawberry frosting.

The cake is a simple vanilla sheet cake that’s made in a 9×13 inch pan. It has a fluffy and moist texture with a soft cake crumb and delicious buttery, vanilla flavor. But it’s the strawberry buttercream made from fresh berries that really makes this cake special.

The buttercream frosting is fluffy and creamy with a delicious strawberry flavor that comes from fresh berries, so there’s nothing artificial or unnatural tasting. I love how the subtle strawberry flavor of the frosting compliments the vanilla cake, without overpowering.

What Ingredients Do I Need?

Here is what you will need to make this tasty vanilla cake and strawberry buttercream frosting:

For the Vanilla Cake

• Dry Ingredients: Cake Flour (sifted, not self rising), Baking Powder, Baking Soda and Salt
• Wet Ingredients: Unsalted Butter, Granulated Sugar, Eggs, Egg Whites, Vanilla Extract, Sour Cream and Milk

For the Strawberry Frosting

• Fresh Strawberries
• Unsalted Butter
• Powdered Sugar
• Vanilla Extract
• Salt
• Whipping Cream

The measurements for all the ingredients can be found in the recipe card at the end of this post.

How to Make Strawberry Buttercream Frosting

Now making strawberry frosting using fresh berries takes a few extra steps, but it’s definitely worth the process. So I’m going into a little extra detail here on the process, and the full instructions and ingredients are listed in the recipe.

1. First we process the fresh berries in the blender. Then the puree is pushed through a sieve to remove the seeds.
2. The strawberry puree is then boiled in a saucepan to remove the water/excess liquid. The mixture will boil as you gently stir, and after the mixture boils down it will be thick in consistency and about 1/4 to 1/3 of the original volume. It’s so important to really boil down the puree and remove the excess liquid. Otherwise your frosting will be watery.
3. Then the puree needs to cool fully. I recommend putting it in the freezer or refrigerator.
4. From there, making the strawberry buttercream is straight fo