Wednesday, February 21, 2018
Features and More

Weekday dinner inspiration: Five-Spice Chicken and Scallion Kebabs and more

Mon | Easy cheesy

Meatless Pesto Cheese Ravioli makes use of convenience items by incorporating frozen raviolis and premade pesto. Prepare pasta according to package directions and toss with pesto after it's drained. Top with grated Parmesan cheese. Serve with a green salad studded with shredded carrots, sliced cucumber and zucchini, and grape tomatoes dressed with balsamic vinaigrette.

Tues | In a pinch

The December shopping and celebrating season is in full swing. To make dinner easier, grab a packet or two of beef chili seasoning, prepare it and then use it for Chili-Stuffed Baked Potatoes. Bake potatoes while the chili is cooking. Pile with shredded cheddar and onions. Then put your shopping shoes on.

Wed | Rotisserie chicken

Shred the meat from a chicken and use for Stir-Fried Chinese Cabbage With Chicken. Heat 3 teaspoons of vegetable oil in a skillet and add 1 large head of shredded Napa cabbage. Stir until it softens and add 1 tablespoon each soy sauce and rice wine vinegar and a few teaspoons sesame oil. Pile in a shallow bowl and spread with shredded chicken, sprinkle with chopped peanuts.

Thurs | Bright idea

Pork chops With Yellow Tomato-Mango Relish is a bright meal for a Florida fall. Saute the chops seasoned with salt and pepper in olive oil and then scoop on the relish. To make it, mix 2 or 3 diced mangoes with two diced yellow tomatoes, 1 chopped jalapeno pepper (seeded if you want less heat), a few tablespoons of lime juice and chopped fresh basil. Season with coarse salt. Brown rice with chopped scallions and toasted almonds on the side.

Fri | East meets West

Chinese five-spice powder is usually a mix of ground fennel, cloves, cinnamon, star anise and Szechuan peppercorns. This combo is what gives grilled Five-Spice Chicken and Scallion Kebabs (recipe below) its zing. You'll need to think ahead a bit because the chicken needs to marinate for at least 2 hours. Serve with rice and grilled pineapple rings.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow her on Twitter at @roadeats.

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