We've finally gotten some rain, which I presume is great for putting out the wildfires and keeping new ones from starting. Unfortunately, the areas that already burned are at risk for mudslides, so I'm keeping my fingers crossed for those folks. The LA Times has a whole section of articles just for those impacted by the fires.
Below, I'm sharing quick reviews of new-to-me recipes that I've tried recently. I feel like I hardly followed my menu plan at all last week, so you'll see some repeats in this week's menu plan too. (I've marked affiliate/referral links with a *, which means I may make a little bit of money if you make a purchase or sign up using that link - thank you!)
Classic Clam Dip (Food.com) - This takes me back to my parents' parties when I was growing up, so I'm happy my kids love it too. And this recipe is sooo easy!
Perfect Steel-Cut Oats (Cookie and Kate) - We haven't been without these oats in the fridge since I discovered the recipe a few weeks ago (though I double the salt). I think it's even better after it sits and fully absorbs all the liquid. I warm it up in the microwave with a little milk, and serve it topped with a banana (and some brown sugar). I've also been known to add some raisins and cranberries when I turn off the heat, and they get super plump.
Cheesy Prosciutto Puff Pastry Twists (Give It Some Thyme) - These are an easy appetizer that meat lovers will adore. I used whole shredded mozzarella instead of fontina and Parmesan, skipped the green onions, and completely overlooked the rosemary.
Cauliflower Parmesan (NYT) - I adapted the recipe a lot, mostly by air-frying the cauliflower instead of frying it on the stove and using a jar of Rao's Arrabiata Marinara. This was a huge hit and I will definitely make it again.
Cheesy Hawaiian Rolls Garlic Bread (TikTok) - This was a hit with my bread-loving son. Don't try to fill the pan will rolls, because you need extra room to stuff all the cheese in. Also, only cut about halfway through the rolls - if you cut more than that, the sides will flop over during cooking (ask me how I know 😂).
Persian-ish Rice (Samin Nosrat's Salt, Fat, Acid, Heat* via Food52) - I first made this with my college-age son, and it was amazing. I've since made it twice on my own, and it hasn't come out quite as good, so I think it means my son is way better at following recipes than I am. 😂 It's still been good, and I'm definitely making it again and again.
MENU PLAN - January 27, 2025
Monday - Baked French Toast, Bacon, Fruit
Tuesday - Parmesan Baked Salmon (I always skip the sauce, it isn't needed!)
Wednesday - Dinner out
Thursday - Steak Sandwiches (using a ButcherBox* frozen flank steak)
Friday - Fettucine Alfredo with Chicken
Saturday - Lentils with Burrata and Breadcrumbs (I'll probably just use a box of cooked lentils from Trader Joe's)
Sunday - Sausage and Tortellini Soup
Please let me know if there's something you'd like to see in the roundup. And don't forget to sign up for my monthly periodic email newsletter!
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