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Weekday dinner inspiration: Pork Marsala and more

Mon | Ward off hunger

If you're worried about vampires today, make a pot of Garlic Soup and float chunky croutons in the serving bowls. To make the soup, saute 1/2 cup of crushed garlic (yes, 1/2 cup) in 2 tablespoons of butter in a large pot over medium heat. When the garlic has gone brown (don't let it burn), pour in 6 cups water and 1 tablespoon chicken (or veggie) bouillon granules and simmer for 20 minutes. Stir in 1 chopped tomato, then whisk in 3 beaten eggs. Season with salt and pepper before serving. A green salad on the side.

Tues | Fast and flashy

Pork chops pounded very thin quicken the cooking for Pork Marsala (recipe below). Serve with buttered egg noodles and you'll have a flashy dinner that's ready in under 30 minutes. In-season asparagus is a good accompaniment.

Wed | Rotisserie chicken

Fresh cilantro and avocado add bright flavors to Rotisserie Chicken Tacos. Shred the meat from one bird. Heat 2 cups of red or green salsa in a pan on the stove and add the shredded chicken to that. Fill taco shells, hard or soft, with the spicy meat and give it a squeeze of fresh lime juice. Garnish with shredded Jack cheese, sour cream, chopped fresh cilantro and slices of avocado. Serve with slices of peeled jicama, also bathed in lime juice and jacked up with a few shakes of cayenne.

Thurs | Splurge sandwiches

Dress up dinner with Steak Sandwiches With Sauteed Onions and Blue Cheese Spread. Top your standard steak sandwich with onions that have been sauteed in olive oil and splashed with balsamic vinegar. On a hoagie roll, spread cream cheese mixed with soft Gorgonzola. Season with salt and pepper as you like. Steak fries, from the freezer section, on the side.

Fri | Hot and cold

Lemon Pepper Shrimp Caesar Salad is a good weekend kickoff meal. Marinade the peeled shrimp in olive oil, fresh lemon juice, salt and lots of pepper for about 30 minutes. Skewer the shrimp and grill about 3 minutes on both sides. Place the hot shrimp over a pile of Caesar salad. Soft rolls on the side.

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Pork Marsala

1/3 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon garlic salt

3/4 teaspoon garlic powder

1/2 teaspoon dried oregano

4 (1 pound total) pork loin chops, pounded thin

3 tablespoons butter

1/4 cup olive oil

2 cups sliced fresh mushrooms

1 teaspoon minced garlic

1 cup Marsala wine

Buttered egg noodles, for serving

Mix flour, salt, garlic salt, garlic powder and oregano in a medium bowl. Add pork chops and toss until well coated.

Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic and cook, stirring briefly.

Stir in wine, scraping skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, stir in a small amount of wine.

Serve with buttered egg noodles.

Serves 4.


Weekday dinner inspiration: Pork Marsala and more 05/03/11 [Last modified: Tuesday, May 3, 2011 4:30am]
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