Weekly Menu Plan 95 brings creamy comfort food and simple roasted favorites to the table, along with a few decadent desserts.
The weather may be frightful outside, but it’s warm and toasty inside with a week full of creamy comfort on the Weekly Menu Plan 95. Take a look at what we’re serving up this week:
Cheryl/Pook’s Pantry brings her A Game to the table on Monday with her Langostino Mac & Cheese. What’s Langostino, you ask? Langostino look like tiny lobsters or crawdads, but in actuality are more closely related to crab. Bottom line? Add your favorite shellfish to the mac and cheese and don’t skimp on the bacon!
I ladle up heaping cups of my favorite Outback Steakhouse copy cat recipe–Creamy Onion Soup. Soft, sweet onions and plenty of cheese make this soup like eating a big ol’ hug. Serve with a pile of oyster crackers or a thick heel of no knead herb batter bread to complete the meal.
Jenni/Pastry Chef Online teaches us how to make a delicious Vodka Pasta Sauce from any ol’ marinara sauce–from a jar or otherwise. Now that’s some useful information! A few quick steps and you’ve got restaurant quality sauce in the middle of the week. I recommend sopping up the extras with toasted honey white bread.
Erin/The Speckled Palate elevates Thursday with her Seared Scallops with Raspberry Gastrique. A gastrique is just a caramelized sugar that is deglazed with vinegar to flavor sauces. In this case, a savory fruit sauce compliments the tender scallops. A simple cucumber ribbon salad would be a delightful side to this gorgeous dish.
My boys are especially looking forward to Friday because we’re having Sara/My Imperfect Kitchen’s Roast Chicken Legs with Orange. There’s just something about chicken drummies that gets my boys all sorts of fired up. The sweet orange addition will keep them coming back for more. I plan to serve these with simple baked potato wedges.
I’m super excited making about Jenni’s Homemade Butterscotch Pudding! My grandma used to make butterscotch pudding on cold winter nights. I loved sitting on the couch with her, watching Jeopardy, and digging in to a cup of butterscotch pudding. I plan to do the same this weekend to share the memories with my boys.
Another sweet option is Erin’s Paloma Citrus Cake with Tequila Lime Glaze. She gathers inspiration from the classic paloma cocktail made from tequila, grapefruit, and lime to flavor this dense cake. Yes, please!
That’s it for the Weekly Menu Plan 95, Friends!
What recipe are you dying to make this week?