It was a Monday and felt like a fall day. The clouds were that gray color that hovered overhead, and the temps were cooler. Waking up to fifty-degree temps was just marvelous. I had a long day ahead of me working, then going to Sam’s Club, but I knew what was on the menu for that night.
During the summer, I feel like it is just a free-for-all — nothing scheduled in stone. We could be at the river or head to the pool with my in-laws. Jumping on our motorcycles last minute for ice cream or just deciding we aren’t doing a darn thing. That’s the beauty of summer. I do enjoy it for a few months, but I’m not going to lie; I love some structure and a schedule. (I know, I am one of those people.)
I know once fall comes around, what each weeknight will look like. After-school activities and homework become a big part of that structure. But one thing I do know is that Monday nights are the nights when I typically make a really nice meal. After a weekend of takeout and easy meals, I think Mondays make a great evening for that. Plus, it makes Mondays a little easier knowing you are coming home to a special meal after starting a brand-new week.
This particular Monday, I knew a week in advance what I was having for dinner. My fried chicken strips. I hadn’t made fried chicken in months, and my family loves it! We were down in Lancaster the week before and saw the show DAVID at Sight and Sound. (Amazing, amazing show, by the way.) Before the show, I asked my husband if we could stop at the Old Candle Barn so I could look around. On the way there, a few miles before, was a large farmers’ market.
We had time before we needed to be at the show, so we stopped in. Boy, am I glad we did! I got beautiful small red potatoes, a dozen ears of corn, romaine lettuce, cucumbers, peppers, and honey crisp apples. I love fresh produce. I knew exactly what I would have with our dinner on Monday night, and I looked forward to it all weekend.
That Monday, I left our home at 7:30 a.m. and never returned until 4:30 p.m. I had a trunk full of stuff from Sam’s and knew I still had a big meal to prepare but was ready to tackle it.
I started my potatoes, which were going to be Garlic and Butter Smashed Potatoes. One of my new favorites. Then I got my oil going for the chicken. As that fried, I made a beautiful salad with all the fresh produce and finally got a pot of water going for our corn on the cob. My mouth was salivating, waiting for this meal. As I sat everything on the table, my boys came into the house from working in the garage and were washing their hands.
“Fried chicken!” Ty said. He couldn’t wait.
“Man, babe, everything looks and smells delicious,” Chris said.
Everyone was just waiting to dig in. We haven’t had a Monday like this in a while.
We prayed and just had such a nice visit together that night. Butter was running down our hands as we enjoyed every bite of our first taste of the season for corn on the cob. The chicken was extra good, paired with incredible potatoes, and the salad was the best salad I have had in a while. It was so green and crisp — pat on the back to ole mom. I had done it yet again!
Kenzy says, “Momma, I am going to mouth something to you, and you have to guess what I am saying.”
Before she even did it, I said, “What are we going to have for dessert?”
She got the biggest grin and nodded her head yes.
I told her there were Oreos she could have as soon as she cleared her plate.
She walked over to the table with them and asked, “Can I just eat the rest? There are literally only like five left.”
My husband responded, “Kenzy, you aren’t eating eight cookies.”
We started just cracking up. Kenzy is our sweets girl. Even though we had a very hearty meal that night, she still felt the need after two ears of corn, a fried chicken strip, one potato, and a small salad, that she could still eat “five” Oreo cookies. It doesn’t matter how big a meal is, or if it’s a taco night, casserole night, or Italian. My girl needs dessert, and there is nothing wrong with that.
Garlic and Butter Smashed Potatoes
Ingredients:
– 2 lbs. small red potatoes ( or Yukon Gold, choose them not too big)
– 1 teaspoon of oil
– 3 tablespoons melted unsalted butter
– 4 cloves garlic, minced
– 1/2 teaspoon salt and pepper
– 2 tablespoons grated parmesan cheese
– 1 tablespoon Italian Seasoning
– 1 tablespoon fresh chopped parsley
Directions:
To prepare the garlic butter parmesan smashed potatoes: Preheat your oven in broil mode (or grill) to 400ºF.
Place potatoes in a large pot of salted water. Bring the pot to a boil and cook, covered for 30-35 minutes or until potatoes are just fork-tender. Drain well and set aside.
Lightly grease a large baking sheet with a teaspoon of oil or oil spray. Arrange the cooked potatoes onto the baking sheet and use a potato masher or the bottom of a measuring cup to flatten the potatoes in one piece lightly. Do not push too hard, or potatoes will end up mashed.
In a medium bowl, mix the butter, salt, pepper, minced garlic, parmesan, and Italian seasoning. Pour the mixture generously over each potato using a rubber brush.
Transfer the baking sheet with potatoes in the oven and broil (or grill) until potatoes are golden and crispy — about 10-15 minutes. Serve the garlic butter parmesan smashed potatoes with parsley and more parmesan if you like. Enjoy!
