Holiday-Father's Day

Father's Day

Go camping Friday and Saturday

Sunday dinner MENU:

Caesar salad

Copycat Olive Garden Salad

2 heads Romaine lettuce

1/2 small red onion, sliced

2 Roma tomatoes, sliced

3 oz. med black olives, drained

4 whole pepperoncini peppers

1-2 c. Texas toast croutons

Dressing

2/3 c. extra-virgin olive oil

1 (7 oz0 pkg. Good Seasons Italian dressing mix

1/3 c. white wine vinegar

1/4 c. water

1 tbsp. honey

2 tbsp. mayo

3/4 tbsp. dijon mustard

1/2 tsp. garlic powder

1/4 c. grated parmesan cheese

Place all ingredients in a blender and mix well.  Pour in a jar with a lid and refrigerate at least 30 minutes.  Pour over salad just before serving, or serve on side.

breadsticks with extra virgin olive oil

Chicken Gnocchi Soup

Ingredients

• ▢3-4 boneless skinless chicken breasts - cooked and diced
• ▢1 stalk of celery - chopped
• ▢½ white onion - diced
• ▢2 teaspoons minced garlic
• ▢½ cup shredded carrots
• ▢1 tablespoon olive oil
• ▢4 cups low sodium chicken broth
• ▢salt and pepper - to taste
• ▢1 teaspoon thyme
• ▢16 ounces potato gnocchi
• ▢2 cups half and half - see note
• ▢1 cup fresh spinach - roughly chopped

Instructions

• Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. 
• Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes. 
• Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve. 

Notes

Milk: for even more creamy richness, swap one cup of the half and half for heavy cream. 

Nutrition

Calories: 523 kcal, Carbohydrates: 52 g, Protein: 31 g, Fat: 22 g, Saturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 99 mg, Sodium: 622 mg, Potassium: 799 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 3859 IU, Vitamin C: 7 mg, Calcium: 184 mg, Iron: 5 mg

Melon slices

Camping gear

Swim trunks

Tie

Lemon Rhubarb Mochi Cake

4 stalks rhubarb, cut into 1-inch pieces
2 tbsp granulated sugar
1 tbsp lemon zest, divided
4 tbsp (1/4 cup) unsalted butter
1 3/4 cups (1 can) of full fat canned coconut milk
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
Juice of 1 lemon
2 cups mochiko flour (sweet rice flour)
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp shredded unsweetened coconut
Flaky salt

1. Preheat your oven to 350 degrees. Spray a 10” cast iron skillet or cake pan with nonstick cooking spray.

2. In a medium bowl, toss rhubarb, sugar, and 1 tsp lemon zest and set aside.

3. Melt butter in a saucepan over medium heat. Cook for about 4 minutes until it turns slightly brown. Turn off the heat and immediately whisk in coconut milk and brown sugar until evenly mixed and sugar has dissolved. Whisk in eggs, vanilla, remaining lemon zest and juice until smooth.

4. Whisk together mochiko flour, baking powder, and salt in a large bowl. Slowly pour in butter mixture and whisk until smooth.

5. Fill the skillet or cake pan with mochi batter. Arrange rhubarb over the top of the cake and sprinkle coconut around the edge (or over the whole surface, up to you). Bake until golden brown around the edges and set in the center, 60 to 70 minutes.

6. 5. Remove the skillet from the oven, immediately sprinkle with flaky sea salt and allow to cool for 15-20 minutes until cool enough to eat.