Tag: January 2025

• The Yuck

  

  Every once in a blue moon I start the week with a deep sense of unease. An overall apprehension that I can’t shake. It lingers throughout the week and I find myself holding my breathe. To add extra spook, on Thursday I pulled an old fortune cookie from the back of the pantry. The cookie whispered the following:

  Your intuition will be your greatest asset.

  What was that trying to tell me? I was on the edge of my seat. In a cold sweat for a day and a half.

  I’ve made it to a new week (phew!)and the husband made it home from a work trip the morning after the F.A.A. announced it’s warning system went down, but I’m keeping my side-eye affixed over my right shoulder for the time being.

  Let’s hope the week ahead is more yum that yuck.

  Sunday, January 26, 2025

  

  Yogurt- Marinated Baked Chicken Thighs (recipe in the works)

  This is my go-to, fall back on, everyone’s happy dinner main. It’s not much of a recipe, and I haven’t sat down to write it out just yet, but here’s what works for me:

  Take 4-8 bone-in chicken thighs and trim off any excess skin. Then, preferably mid-morning, get out a bowl big enough to hold the chicken and mix together a marinade:

  • 1 large scoop plain whole-milk yogurt (about 1/4 cup)
  • 1 teaspoon Dijon mustard
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • A few grinds of black pepper

  Add the chicken to the marinade, coat it well, and place the bowl in the refrigerator until ready to bake.

  Next, remove the chicken from the bowl and place it directly on a sheet pan. Slide the pan into a 425 degree oven for 1 hour. The chicken will emerge both crispy and juicy.

  We ate our chicken with boiled peas, roasted potatoes, and Sam Sifton’s wonderful Family Salad of kale and croutons massaged with a paste of goat cheese, olive oil, red wine vinegar, and garlic.

  Monday, January 27, 2025

  

  Ricotta Meatballs with the Crispy Topping (Pinch of Yum)

  If you make anything from the blog this week, make this! Delicate turkey meatballs, roasted in the oven, with a crispy breadcrumb topping. I like Mezzetta’s Marinara Sauce with this.

  Steamed green beans and salad with vinaigrette on the side.

  Tuesday, January 28, 2025

  

  Hard shell taco night with Penzey’s Original Taco Seasoning and sauteed cabbage. I’ll spare you the recipe for the cabbage.

  Wednesday, January 29, 2025

  

  Broccoli Cheddar Soup (Love & Lemons)

  I thought I was so clever making a batch of soup early in the day to reheat between evening activities. I also thought a pot of thick cheesy broccoli soup might be a hit. Boy was I wrong. The girls wouldn’t touch it, which made me want to pull my hair out since we had exactly 15 minutes for dinner, but I thought it was perfection.

  Thursday, January 30, 2025

  Taco Leftovers

  Friday, January 31, 2025

  

  Winter Pasta (101 Cookbooks)

  TGIF! A bright and creamy goat cheese and kale pasta. My family has always loved this recipe. I pan-sautéed chicken breasts to round out the meal with salad and leftover baguette. Not a great Friday night dinner, but it did the job.

  Note: I prefer to double the goat cheese and leave out the thyme in the pasta.

  Treat of the Week

  

  Salted Peanut Butter Cookies (Smitten Kitchen)

  With only five ingredients these are an interesting gluten-free cookie. I wouldn’t say they’re my favorite, but they are good. Especially with chocolate chips, if you happen to have them. These are the I need a cookie in 10 minutes sort of cookie. I did not freeze mine, as the recipe suggests.

  February 4, 2025

  Chicken, Dinner, food, January 2025, meal plan, pasta, recipe, recipes, turkey

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• Colder Yet

  

  Temps plummeted this week. On Tuesday we woke up to a balmy -19 degrees, which prompted a metro wide shut down of schools. The girls and I spent the afternoon gleefully lunching with friends and playing Just Dance on the Switch. Not only were the kids home from school on Monday and Tuesday but also Thursday and Friday for the end of the semester. That left just one day of school for the week and I, of course, happened to be on chaperone duty for a class trip. So much for working. And it’s my busy season too! On Thursday, the youngest came down with a respiratory illness and we battled at home boredom for the 4th straight week. You wouldn’t believe me if I told you how many times I’ve played Queens 2 or listened to Apt. by Rose and Bruno Mars. I fear I will never get that song out of my head.

  Sunday, January 19, 2025

  

  Merrill’s Chicken Fingers (Alexandra Cooks)

  A family favorite. Panko- parmesan crusted boneless chicken thighs baked in the oven. I repeat. Baked in the oven. No splatter – rejoice! The other genius aspect of this recipe is that it eliminates a bowl at the dredging station by combining the egg and flour together in one bowl.

  Monday, January 20, 2025

  No school in celebration of Martin Luther King Jr. – must be pizza night! We picked up Papa Murphy’s after a trip to the mall and pan sautéed a head of chopped cauliflower with a smattering of salt and Aleppo pepper.

  Tuesday, January 21, 2025

  

  Grandma’s Chicken Barley Soup (Food.com)

  Nutrient dense and so tasty. Perfect for a cold night. I prefer to reduce the amount of barley to 1/2 cup, to prevent it from soaking up too much liquid, and I often omit the mushrooms. Topped with parmesan and served with pan steamed broccoli and toasted baguette with butter.

  Wednesday, January 22, 2015

  

  Spicy Ground Pork & Zucchini Stir-Fry (The Kitchn)

  I have the distinct feeling I have made this before and liked it neither time. The sauce was so bitter I had to add two teaspoons of rice vinegar and 1 tablespoon of brown sugar to make it palatable. The best part of this meal was a side of sweet potato wedges tossed with olive oil, seasoning, and a squirt of honey. The sweet potatoes roasted at 425 until caramelized and tender.

  Thursday, January 24, 2025

  

  Roasted Salmon Tacos (Ina Garten)

  Chipotle chili rubbed salmon stuffed into warm corn tortillas with guacamole and slaw. I’ve made this recipe before and loved it. I even wrote, “dinner party worthy,” on my notes. This time, not so much. I blame the quality of my salmon for its lackluster flavor. Ina never lets me down, so I can only assume the mistake was on my end. The slaw, however, is always a stunner. I recommend keeping a batch in the refrigerator at all times. Roasted parsnips and carrots, seasoned with salt and pepper and roasted at 425, rounded out the meal.

  Friday, January 25, 2025

  

  Pre-made burger patties griddled straight from the freezer. What a revelation for someone like me! I was forced to buy pre-made patties, because my store was out of organic ground beef, but I regret nothing. This has to be the easiest dinner and a brilliant purchase to have knocking around the freezer for those nights when I don’t feel like cooking. Especially when the only ingredient is 100% grass-fed beef. TGIF!

  Breakfast of the Week

  

  Healthy Carrot Muffins (Pinch of Yum)

  A blender muffin packed with shredded carrots, oats, and dates. Simple to make and so delicious straight out of the oven with a pat of salted butter and a drizzle of honey tucked inside. These never last long.

  January 28, 2025

  Breakfast, Chicken, Dinner, food, Hamburger., January 2025, Muffins, Pork, recipe, recipes, Soup

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