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 email@example.com.