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Weekday dinner inspirations: Thai-Style Stir-Fried Chicken and Basil

Mon | Italian casserole

Among easy recipes, Baked Penne With Garlic-Tomato Sauce is a hall-of-famer. Brown 1 pound of ground beef with 1/3 cup chopped onions and 2 minced garlic cloves. Drain. Return to skillet and stir in 4 cups of roasted garlic spaghetti sauce and 2 cups cooked penne. Add one handful of shredded mozzarella. Coat a casserole dish with nonstick spray and spread mixture evenly in pan. Sprinkle one more handful of shredded mozzarella and one half handful of shredded Parmesan on top. Bake at 350 degrees for about 25 minutes. Serve salad and Italian bread on the side.

Tues | Stir Crazy classic

I love Rachael Ray's Honey Mustard Chicken With Potato Wedges recipe from 2008 so much I am passing it on again (see below). It is cheaper to buy flavorful chicken thighs with skin and then peel it off for this recipe. You pay extra when the packagers have to do that for you.

Wed | Rotisserie chicken

Cold winter temperatures put a hurting on Florida's tomato crop but things seem to be back to right. Carve up the bird and make a Caprese Salad with slices of juicy tomato interspersed with slices of fresh mozzarella. Put the stack on a bed of chopped Romaine and sprinkle with generous ribbons of fresh basil. Dress with extra-virgin olive oil and balsamic vinegar, plus coarse salt and freshly ground black pepper.

Thurs | Southern comfort

Pork Chops With Cheesy Grits is a simply satisfying weeknight dish. Soak chops in buttermilk for about 30 minutes, then drain and 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. Or hold the carbs and serve sauteed spinach.

Fri | TGIF

Use Haas avocados in a Spicy Jack & Avocado Grilled Cheese Sandwich. Mix avocado with lemon juice, horseradish and coarse salt. Butter sturdy wheat bread on one side and slather the other with the avocado mash then add Monterey Jack cheese. Grill in skillet until cheese is melted. Serve with salad of spinach, blueberries and toasted almonds dressed with a fruity vinaigrette.

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Honey Mustard Chicken With Potato Wedges

3 tablespoons honey

3 tablespoons spicy brown mustard

2 tablespoons vegetable oil

2 limes, 1 juiced and 1 cut into 8 wedges

8 skinless, bone-in chicken thighs (see note)

2 large baking potatoes (about 12 ounces)

3 tablespoons extra-virgin olive oil

Salt and pepper

2 tablespoons chopped fresh chives (or scallions)

In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes.

Meanwhile, in a large saucepan, combine the potatoes and enough salted water to cover; bring to a boil. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper.

Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side.

Serve the chicken with the lime wedges and potatoes. Sprinkle the chives over the potatoes.

Note: Usually it will be cheaper to buy thighs with skin and remove the skin yourself.

Serves 4.

Source: Every Day With Rachael Ray

Weekday dinner inspirations: Thai-Style Stir-Fried Chicken and Basil 06/01/10 [Last modified: Monday, May 31, 2010 3:52pm]
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