June 21, 2025

WEEKLY MENU 06.22.25

Crunching through the Weekly Menu 06.22.25 one ring at a time~

WEEKLY MENU 06.22.25 kicks off with a crunchy celebration of one of the most iconic side dishes in American food history. Crispy, golden, and totally worth the mess. Onion rings take center stage this week.

Guess what? June 22 is National Onion Ring Day!

While the origins of onion rings are hotly debated—some claim they were first mentioned in a 1933 Crisco ad, while others point to British cookbooks from the early 1800s—one thing’s certain: when they’re done right, they’re unbeatable.

What makes a good onion ring?

It’s all about balance. The batter should be light but crispy, the onions tender but not mushy, and the seasoning just bold enough to make you reach for another (and another). We like to make ours from scratch—using a buttermilk soak, a seasoned dredge, and a little bit of cornstarch magic to keep that crunch locked in. Bonus points if you’ve got a dipping sauce or two ready to go.

To celebrate properly, we’re building Sunday dinner around a basket of hot, homemade onion rings. On the grill: a juicy London Broil, sliced thin and served alongside a big tossed salad. For dessert? Ice cream sundaes with all the toppings. Because if you’re going to heat up oil on a summer Sunday, you might as well go big.

Weekly Menu 06.22.25

What else is for eats during the Weekly Menu 06.22.25? We’re spicing things up with Chicken Fra on Monday – it never disappoints, and I’ve heard that eating spicy food moderates the effects of heat on our bodies, which is good, because we’ve got a MONSTER heat wave coming our way. It’s a fast and easy recipe that gets you out of the kitchen in a hurry.

We’re bringing out my favorite summertime appliance on Tuesday: the glorious crockpot is going to work on Pork Salsa Verde, a 5-ingredient treat, including the taco shells and grated cheese. Set it and forget about it. This is a good one if you have sports or other plans after work – it’ll be ready when you are.

Bert is back to the Blackstone grind on Friday – he’s making Totchos. It’s tater tots made into nachos! The tots cook right on the grill while the ground meat does its thing. Super delicious once we add all the cheese and fun stuff like jalapenos, sour cream, and salsa.