This week’s Midweek Menu is all about effortless elegance. From the succulent chicken thighs to the refreshing mimosas, these dishes will impress your family and friends without overwhelming your kitchen.
This week we are making crock pot chicken thighs, Southern fried potatoes, Southern-green beans, and honey bun cake.
And The Weekend Spread, to help you relax with friends and family, featuring: outrageously good stuffed celery, crock pot Reuben sliders, pimento cheese grits, and blood orange mimosas.
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Meal Prep & Leftover Tips
Crock Pot Chicken Thighs: Bone-in or boneless? Both work! Bone-in offers more flavor, while boneless are great for shredding.
Southern Fried Potatoes: Slice thin and slice even. An eighth of an inch is the sweet spot. Too thick and the outside gets done before the inside cooks through. A mandoline makes quick work of this and keeps every slice consistent.
Southern Style Green Beans: You can use fresh, canned, or frozen green beans. Canned beans are already soft and need less cooking time, and drain and rinse them first. Frozen green beans can go straight into the pot, but they may add extra moisture.
Honey Bun Cake: Try turning this into a strawberry honey bun cake by mixing the glaze with pulverized freeze-dried strawberries. Add chopped pecans for a Southern twist. You can also use walnuts or sliced almonds.
Stuffed Celery: Prep the filling and celery and keep in the fridge to have at the ready when you need a little snack!
Crock Pot Corned Beef Reuben Sliders: If you don’t want to make the corned beef brisket, you can substitute pastrami or deli corned beef in a pinch.
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.
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