Recipes for the week
Gloop + mini recipe + reader faves 🌞
Happy Sunday. Today, I have a new-ish recipe-ish, a mini recipe, reader faves, plus a few ideas to keep you cooking this week.
Weekend Update
This weekend was a busy one! My in-laws visited, so we had a fun time showing them around and trying new restaurants. On Friday, we went to Cinghiale and had a wonderful Italian dinner. Yesterday, we did Za’atar for lunch and Petit Louis for dinner. The highlight of the meal was the tomato salad with goat cheese and the mussels! The mussels were absolutely HUGE. I ordered the chicken breast, which came with ramps, turnips, and carrots. The sauce had mustard, and I feel like there was some kind of tomato element. It was amazing, and I want to try recreating it at home.
We also did the Charles Street Promenade, and today, we went to Phê’s Vietnamese coffee pop-up! We tried the lemongrass coffee and the salted pandan coffee, and both were simply divine! I’m hoping that they come to Baltimore permanently (my wallet prays they don’t because I would absolutely be there every day).
I also have a mini recipe for you all from last week. Because we ate out so much, I didn’t cook as much during the week, but I made an incredible chicken roulade last Sunday that I wanted to talk about today.
MINI RECIPE
I mentioned last week that I’d be making Mushroom Swiss Chicken Roulades, but I realized too late that I had no mushrooms and only one slice of Swiss cheese, so I had to pivot. Instead, I made these delicious mozzarella roulades with a spicy Calabrian tomato sauce for serving.
First, I preheated the oven to 400ºF. In a bowl, I combined about 1 cup shredded mozzarella cheese, ½ cup shaved Parmesan cheese, 2 cloves garlic (minced), and 2 ounces baby spinach (chopped). I seasoned everything with a pinch of salt and pepper. I used 5 thinly sliced chicken cutlets (about 1 pound of chicken total), and then I pounded them a bit thinner. Maybe a bit too thin. I seasoned them with salt, pepper, and Italian seasoning. I took my cheese mixture and placed it along the length of a cutlet, rolled it up, and then put 2 toothpicks in it to secure the roulade. (You can use twine, too, which is better for getting even browning on all sides of the roulade). I repeated with the remaining cutlets.
From there, I heated a bit of olive oil in an ovenproof skillet and browned the roulades. Since I used toothpicks, I didn’t flip them. I simply browned one side and then popped it in the oven for about 20 minutes until the chicken reached 165ºF. I removed them from the oven and transferred them to a platter, removed the toothpicks, and covered loosely with foil.
To the skillet, I added a small, finely minced onion and 3 cloves of finely minced garlic and sautéed over medium heat until softened. I added 1 tablespoon chopped Calabrian chili peppers and 1 heaping tablespoon tomato paste. I poured in 1 cup of water and brought everything to a boil. Reduced the heat and simmered until thick and flavorful. I finished the sauce with salt, pepper, and a pinch of sugar.
To serve, I simply spooned that delicious fiery tomato sauce over the roulades. It was an outstanding meal, and I can’t wait to make it again!
NEW-ISH RECIPE-ISH
The Weekly Gloop
To be honest, I’ve been surprised by the massive response to my Gloop videos. Since everyone asks me for my recipes, I decided to start sharing them in an ongoing post called “The Weekly Gloop.” Every Sunday night, I’ll be adding my current Gloop (aka overnight oats) recipe to the post. I have three recipes in the post currently. These are basically just my big batch of oats that I make on Sunday and eat for about 3-5 days; it’s definitely not for everyone, but it works for me!
READER FAVES
Honey Sriracha Rotisserie Chicken Bowl
Thank you for the 5-star review! This meal is the perfect blend of sweet, spicy, and tangy, and you can modify it endlessly depending on what’s in season and your crisper.
Chicken Tortilla Salad
Thank you for the glowing review, Travis! I’m so happy this is a meal you’ve been able to enjoy for yourself and share with others!
Salted Coconut Mango Upside-Down Cake
Thank you for the 5-star review! This is such a perfect summer cake!
Lime-Cilantro Shrimp
Thank you, Tanya! I’m so happy you enjoyed! Such a great, punchy shrimp recipe that’s perfect for Taco Tuesday. YUM!
BBQ Chicken Meatballs
Thank you so much for sharing, Savannah! These meatballs would be SO good on cheesy grits. DELISH!
TWO MORE IDEAS
Summer Tomato Pasta with Sausage and Zucchini
This summer tomato pasta with sausage and zucchini is a simple, delicious way to enjoy summer produce this season.
Salsa Verde Turkey Soup
It’s never too hot for soup! With spicy salsa verde and lots of aromatics, this is a simple meal you’ll crave often.
That’s all for this week! I hope everyone has a great week filled with lots of tasty food. If you make one of my recipes, please drop a comment on the post to let me know how it turns out; I’d love to hear from you! You can also respond directly to this email! Byeeeeeeee! 💖💖
-kylie
And if none of these recipes caught your eye, use the link below to view all my recipes.
Looking to incorporate more vegan dishes into your meal plan? View all the plant-based recipes I post on Exploring Vegan!