A sample of what we’ve cooked for dinner during June
This week’s menu includes a few sheet pan dinners that we love. We’ve had some busy weeknights lately with baseball games, and it’s been nice to do these simple dinners.
Plus the best rib recipe and dessert we made for Tom on Father’s Day!
We have made this chicken thigh sheet pan dinner a few times lately. Everyone eats it so well! The little boys split one breast and we pull the chicken off the bone for them. I usually buy a big pack of chicken thighs to double this recipe. I’ll cook the recipe as normal for two nights in a row. It’s really simple to put together so it’s not a big deal to do it twice in a row! One night I’ll cook the small red potatoes called for in the recipe and another I’ll usually do some fries as something fun for the boys.
I also like to cook the potatoes or fries on a separate sheet pan just to keep them crispier and not mix so much with the chicken juices. I’ll still put it all in the oven at one time, just one pan on top of the other.
We’ve been wearing this recipe out lately! We also made it while we were at the beach a few weeks ago with fresh gulf shrimp. Otherwise, I’ve been buying the one pound frozen bag of large gulf shrimp to have on hand from the grocery. Super simple ingredients and easy to put together. All of us love this!
I do not boil the corn or potatoes ahead of time like the recipe says. I toss the potatoes with olive oil, salt, and pepper and roast them for about 12-15 minutes then add all the other ingredients to the pan and follow the baking directions in the recipe.
Ribs can be a little intimidating to make and were for a long time for us! We tried this recipe last summer for the first time. We made these last weekend for Father’s Day, and I’m sure we will have them a few more times before the summer is over. They’re so tender!
It’s a great recipe to prep ahead of time. You can do the first step of rubbing the ribs and roasting in the oven up to three days in advance of grilling them.
PORK TENDERLOIN
My boys eat pork tenderloin so well. We’ve had a couple of marinade recipes we’ve alternated through over the last few years but this marinade has become our favorite. A good friend brought these to us after Isaac was born. It’s quick to mix up all the ingredients. We usually marinate the tenderloins for a few hours. These are equally good grilled or baked in the oven. Bake at 350 or grill over medium hear. Either way cook until about 150 degrees and let it rest for about 15 minutes.
HERB ROASTED MARINADE
- 2 lb pork tenderloin
- 1/4 cup soy sauce
- 1/4 cup worcestershire
- 1/4 cup oil (recipe calls for vegetable oil. I normally swap if for olive oil.)
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 1 tsp sage
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp ginger
Mix all ingredients and pour over tenderloins. Marinate for a few hours.
Thomas helped me make this for Father’s Day. It was so good! They love Nutella and this was no exception! If you’re a chocolate and Nutella lover, make this one! You won’t be disappointed. And don’t forget to add the vanilla ice cream on top!
