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Weekday dinner inspirations: Bourbon Chicken and more

Mon | Meatless Monday

Top Bean Burritos with sauteed onions, a smoky cheddar cheese and sour cream. Don't load it up with veggies so you can better taste the onions and cheese. Serve sliced tomatoes and Spanish rice on the side.

Tues | A different take

Give Caesar salad a protein punch with grilled miniburgers for Slider Salads. Make them from ground beef, chicken or turkey. Skewer on bamboo sticks after you grill 'em and place over the top of the dressed greens. Texas toast on the side.

Wed | Rotisserie chicken

Carve the bird and serve with Pasta With Creamed Leek and Spinach, inspired by Food & Wine magazine. Cook 3/4 pound of short pasta (penne, rotini or fusilli). While the pasta is cooking, saute one large, sliced leek in olive oil. After 10 minutes, add 1 cup of half-and-half and simmer for about 5 minutes to thicken. Do not boil. Add 4 cups baby spinach leaves and 1/2 cup basil leaves, finely chopped. Let the greens wilt and mix with cooked, drained pasta. Season with salt and pepper.

Thurs | Quick-time dinner

A couple of orders of Pad Thai from your favorite Thai restaurant will feed four people easily. Order and pick up on the way home. Get one with chicken, the other with shrimp or tofu. Bake or order egg rolls. Brew some hot tea to drink with dinner.

Fri | The hot 100 recently named its top 100 most popular recipes of 2009. Not surprisingly, many of them are copycat restaurant dishes. Bourbon Chicken (recipe below), which is served at many storefront Chinese restaurants, ranked No. 5 on the list. Serve it with hot rice. This will make up for getting takeout last night!

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Bourbon Chicken

1 to 2 tablespoons olive oil

2 pounds boneless chicken breasts, cut into bite-sized pieces

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce

Cooked rice for serving

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken and set aside. Add remaining ingredients, heating over medium heat until well mixed and dissolved.

Return chicken to pan and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.

Serves 4.


Weekday dinner inspirations: Bourbon Chicken and more 01/05/10 [Last modified: Monday, November 7, 2011 6:02pm]
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