January 22, 2022

WEEKLY MENU 01.23.22

We’re planning on staying OUT of the kitchen during the Weekly Menu 01.23.22.

Our Weekly Menu 01.23.22 is all about the one-pan meal. Why? I love cooking. But sometimes? I need OUT of the kitchen fast. Of course, we still need to eat, but getting in and done is important sometimes. In my real life, I’m an accountant. So this time of year, while my favorite, is crazy busy with all the year ends I have to wrap up. When they’re all done and tied up tight there is a huge sense of accomplishment, but getting there demands time.

Enter the one pan meal. Most of these demand little time in the kitchen, so I can stay on the computer until half an hour or so before dinner time. (And Jeopardy. Have you been watching the new champion? I’m in awe over her rapid fire answering as well as the sheer knowledge she displays.)

The question is, of course, Which Pan?

There are actually three pans that are in service (repeatedly) this week. You need these pans in your life. (Affiliate links follow – see Disclaimer Page for details.)

Sheet Pans

Of course, in a pinch (and/or a hurry) you can pick up a couple of foil sheet pans at the Dollar Tree. (The Dollar and a Quarter Tree?) But there’s just something about the sturdiness of a real sheet pan that works for me. This pan is what I use to hold the foil pan I cook the turkey in on Thanksgiving.

Cast Iron Skillet

Unlike the post picture, we’re cooking during the Weekly Menu 01.23.22 in a regulation cast iron pan – no wooden handles for us. The 12″ size is perfect for almost everything, from Shepherd’s Pie and One Pan Mexican Chicken, Cheese & Rice to perfectly cooked steak.

Plug for the best cast iron cleaner ever. If you use cast iron, you will adore this thing.

Dutch Oven

Soup, glorious soup. Plus stew, braised beef, even bread; this pot does it all. Of course, the original one-pan meal is on the menu for Friday night, but this pan could be pressed into service at any time. We love the enameled cast iron because it not only cooks great, it looks good for serving too.

So what’s for eats during the Weekly Menu 01.23.22?

We’re utilizing another time saver with our lovely Sunday Turkey Dinner. (It cooks for a while, but the hands on time is basically nil.) We’re planning leftovers with the Pittsburgh originated Turkey Devonshire. An open face turkey sammie with bacon and cheese sauce just doesn’t feel like the same bird. Plus it’s completely yummy. Even if you don’t want to roast a turkey, think about making the Turkey Devonshire. Deli meat makes a great substitute.

The cast iron is in play for the Shepherd’s Pie, the Charred Grape Tomato Salad and the Taco Tuesday sub-in. I have a smaller cast iron pan that I’ll use to char the tomatoes.

Bert is at it again.

The Pizza Soup? This is 100% Bert inspired. He comes up with the best ideas – I just execute. After I sauté the hot Italian sausage, I’ll drain off the excess fat and add onions and peppers to cook for a few minutes. Some mushrooms would be delightful if your people will eat them. Add any of your favorite toppings!

Pour some marinara in, along with another jar (or two) of water. Some chicken soup base and a spoonful of Italian seasoning for flavor (taste and see what you need – that sausage could be salty) and it’s just about done. Add the pepperoni at the end and serve topped with an Italian blend of cheese. I’m thinking a bit of grated fontina will make this soup sing.

For a side, I’ll pop open a tube of pizza dough and spread it on a (you guessed it) sheet pan. We’ll sprinkle copiously with parmesan and some more Italian seasoning to get it ready to bake. It cooks in a hot oven until brown and crispy. (According to the package directions!) Then we’ll cut it into strips for dipping.