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Weekday dinner inspiration: Chicken Souvlaki and more

Mon | Greek for us

Chicken Souvlaki (recipe below) starts our weeklong global cuisine tribute. The recipe comes from the new Easy, Delicious Meals cookbook from the genius editors at Real Simple magazine.

Tues | Easy Chinese

Pick up a fried rice seasoning mix at the store and follow directions for Pork Fried Rice (or shrimp or tofu). Bake frozen egg rolls to serve alongside.

Wed | Rotisserie chicken

The store-bought bird says "ciao" tonight with Parmesan Penne With Rosemary Chicken. Cook a pound of penne, reserving 1 1/2 cups of the cooking water. Shred the meat from a rotisserie chicken and set aside. Toss drained pasta with chicken, cooking water, two handfuls of grated Parmesan and a couple of tablespoons of minced rosemary.

Thurs | Spanish accent

To make Lime-Cilantro Pork Tacos, saute 1 pound pork loin strips in vegetable oil until browned. Add sliced onions and diced jalapeno peppers and cook for 5 minutes. Add 1/2 cup chicken broth, 2 or 3 diced plum tomatoes and simmer for about 3 minutes. Warm flour tortillas. To finish filling, stir in 3 tablespoons chopped cilantro and the juice of 2 limes. Spoon into tortillas. Serve with rice and refried beans.

Fri | American Southern

Pork Chops With Cheesy Grits is Friday night comfort food. Soak chops in buttermilk for about 30 minutes, then dredge through fine bread crumbs seasoned with paprika, lemon pepper, dried basil and garlic salt. Place chops on greased baking dish and bake for 20 to 25 minutes at 425 degrees, flipping halfway through. Make cheesy grits according to package instructions. Biscuits, of course.

Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.

>>EASY

Chicken Souvlaki

2 tomatoes, cut into wedges

3/4 cup crumbled feta

1/2 small red onion, thinly sliced

1/4 cup halved kalamata olives

5 tablespoons extra-virgin olive oil, divided use

2 1/2 teaspoons red wine vinegar, divided use

1 tablespoon lemon juice

1 1/2 teaspoons dried oregano

Black pepper

1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces

1/2 cup plain yogurt

1 small cucumber, diced

1 1/2 tablespoons minced fresh dill

4 pieces flat bread or pitas, warmed

In a medium bowl, combine the tomatoes, feta, onion and olives.

In a large bowl, whisk together 4 tablespoons of the oil, 1 1/2 teaspoons of the vinegar, lemon juice, oregano and 1/4 teaspoon pepper.

Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss and set aside. Add the chicken to the remaining vinaigrette and toss to coat.

Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Transfer the chicken (but not the liquid) to the skillet and cook until golden brown and cooked through, 3 to 4 minutes per side.

Meanwhile, in a small bowl, combine the yogurt, cucumber, dill and the remaining teaspoon of vinegar. Serve with the bread, chicken and tomato salad.

Serves 4.

Source: Easy, Delicious Meals, Real Simple (Real Simple, 2009)

Weekday dinner inspiration: Chicken Souvlaki and more 11/03/09 [Last modified: Tuesday, November 3, 2009 3:30am]
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