Helping you answer the question: “What’s for dinner?” This week we are making sheet pan honey glazed chicken and carrots with a fresh tomato cucumber salad, sour cream cornbread, and million dollar pound cake for dessert.
And The Weekend Spread, to help you relax with friends and family, featuring: pimento cheese sausage quiche for a weekend brunch, Southern grape salad, and cornbread salad to snack on, and grill up some pineapple to go with the million dollar pound cake!
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Meal Prep & Leftover Tips
Sheet Pan Honey Glazed Chicken: Not a fan of chicken thighs? No problem! You can use chicken breasts, drumsticks, or even salmon fillets instead. Just adjust the cooking time accordingly based on the protein you choose.
Tomato Cucumber Salad: This tomato cucumber salad recipe lends to all kinds of yummy ingredient additions. Add avocado, red or green bell pepper, celery, grilled corn, or green beans, feta cheese, mozzarella balls, or shredded Parmesan.
Sour Cream Cornbread: The cornbread is done when the top is golden and a toothpick comes out with just a few moist crumbs. Overbaking is how sour cream cornbread goes dry. Use leftovers for cornbread salad. Or bake a double batch.
Million Dollar Pound Cake: Start with room temperature butter and eggs. Cold butter will not cream properly, and cold eggs can cause the batter to break. Pull both from the fridge at least an hour before you start.
Grilled Pineapple: A ripe pineapple will be golden at the base, fragrant at the bottom, and gives just slightly when you press it. That is the one you want. An underripe pineapple stays tart even after grilling.
Cornbread Salad: Let it chill for several hours. This salad is not meant to be served right away. The flavors need time to settle and the cornbread needs time to absorb the dressing. At least an hour is good. Overnight is outstanding.
Pimento Cheese Sausage Quiche: Assemble it the night before — Layer the sausage, pimentos, and cheese into the pie crust, cover tightly with plastic wrap, and refrigerate overnight. In the morning, whisk the custard, pour it in, and bake.
The Weekend Spread
Welcome to The Weekend Spread — a loose collection of recipes made for laid-back days. From something simmering on the stove to a sweet bite to end the night, these are the dishes I make when I’m ready to relax, recharge, and savor the best of the weekend.
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
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