Mon | Meatless Monday
We're sticking a fork in Monday with Overflowing Bean Burritos served with lots of juicy fresh fruit. Heat seasoned black beans with a can of chopped chilies. Load the beans onto flour tortillas with a scoop of rice, plus cheese, onions, tomatoes, guacamole, salsa, sour cream and anything else your appetite requires. Wrap it up and make like Chipotle.
Tues | Forever greens
It's Big Salad Night so load up a large, shallow bowl with lots of crispy, sturdy salad greens. Then start layering on the veggies (tomatoes, cucumbers, green peppers, zucchini, etc.) and protein. I'd go for feta cheese crumbles, hard-boiled egg slices and some strips of deli roast pork. Vinaigrette dressing and some crusty bread.
Wed | Rotisserie chicken
Carve up that bird and serve with Blue Cheese and Bacon Coleslaw, a recipe from the new Farm Fresh Southern Cooking by Tammy Algood. To make the salad, toss 1 head of shredded cabbage, 1 cup crumbled blue cheese, 8 slices cooked and crumbled bacon, ¾ cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon honey plus salt and pepper to taste. A delicious, midweek picnic, eh?
Thurs | Choppers
My people love Peachy Boneless Pork Chops served with just about anything, but especially mashed potatoes and green beans. To make, dip the chops in an egg wash then dredge in dried, seasoned bread crumbs. (Last week, I used pulverized Club crackers). Saute on both sides until golden then remove to a baking dish and dollop each with a spoonful of peach jam. Deglaze the pan with ½ cup of port or sherry and pour over chops. Bake for about 30 minutes at 350 degrees. (If you're making Friday's flank steak, get your marinade on tonight.)
Fri | On the grill
You'll love this flavorful Marinated Flank Steak (recipe below) which can be broiled or grilled and serves enough for a party. Sauteed onion slices, quartered red potatoes with butter and fresh parsley and ice-cold Caesar salad make this a memorable Friday night feast.
Read Stir Crazy online at www.blogs.tampabay.com/food. Janet K. Keeler can be reached at [email protected] or (727) 893-8586.