When people ask me my tips for holiday eating, I always say — keep up the regular meals! So that’s what I’m doing.
It’s been consistently chilly here in San Diego. I have “Hearty Thursday” going on and I’m trying to keep Fridays easy. I have a few new meals, including a pesto pasta dish. I just made it the other night and it needs a little work. I’m also bringing ravioli back and chicken chili and will be taking a break from Alfredo. I’m not sure how the meals on Christmas week will go but they are planned anyway!
In my last rotation, I tried a red beans and rice dish in the slow cooker and it just kind of bombed. Not sure I want to try again anytime soon. It was spicy without a rich flavor. My husband actually sweat while eating it! Anyone have a good recipe to share?
Moving forward, I’m going to be focusing more on breakfast and lunch meals. I think these very important meals are often ignored. I plan to use the same process detailed in my latest book to come up with a good variety of Tried and True meals, so stay tuned. (more…)
I too am still working on my menu constantly by looking for new ideas/inspirations. And I too have same kind of conversations with my son…one day he loves something and one day he does not vice versa. I think he gets tired of certain things so I try cook more variety per month and try to not to repeat weekly.
I do have a suggestion for you regarding your pesto chicken pasta. I made mine with shrimp instead of chicken which everyone loved. And then for your shrimp liguine, I would do chicken liguine with a white sauce like alfredo-esque.
Another suggestion would do a soup dish somewhere.
Thanks Cathy. I still make soup but for dinner as my husband always acts hungry after meals. We have it with lunches and as a side. I will try the pesto with shrimp.
The first Louisiana dish my husband taught me to cook was red beans and rice. It’s good in the slow cooker but it’s always better on the stove. So here is a good and not too spicy recipe for Red Beans and rice. First you add the Trinity (onion, one green or red bell pepper, and celery). I also put in plenty of minced garlic probably about two to three tablespoons ( I love garlic). Next you add sausage (aundoulle is best but a good hearty smoked sausage works too). Don’t use a beef only sausage; pork comes out better. You will then add pork salt, and a bag of red beans. You cover them with water. You add salt, pepper, and a cajum seasoning like Tony Chachere’s, Rajun Cajun, Slap Yo Momma, or even just Ceyenne pepper. That’s all pretty much to taste. We cut down on the heat because of the kids. Then just cook on high for 4 to 6 hours or until done.
Thanks Jennifer. I tried to make my own spice mix so will try some of the ones you mentioned. Do you have to keep adding water to it as it is absorbed like with pinto beans (I”ve started cooking those on the stove and they turn out better that way too)
I always make a weekly menu but have never been successful trying one for a whole month. I do have lists of foods that we like that I consult. I made a list of our favorite winter soups and rotate them through. I like how you organize your meals. When I plan, I try to take into consideration band rehearsals, meetings, what is on sale, etc. Themes would make planning easier.
A month or longer rotation isn’t for everyone. Sounds like what you are doing is working for you and that’s what counts.
Your monthly meal plan is impressive. I agree, you have to find what works for you. Also, love the stories:)