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Weekday dinner inspirations: Buffalo Chicken Rice and more

Mon | Sugar & spice

Bourbon-Glazed Salmon on the grill is a fine way to greet the workweek. Marinate salmon in a mixture of 1/2 cup brown sugar, 3 tablespoons bourbon, 2 tablespoons soy sauce, 1 tablespoon lime juice plus salt and pepper to taste. Grill over direct heat about 5 minutes per side, depending on thickness of fish. Garnish with chopped scallions. Serve with rice and roasted asparagus.

Tues | Heat & eat

Make life easy on yourself tonight and let some convenience products guide your dinner plans. Use a ready-made pizza shell or a Boboli for Pesto Pizza. Slather the shell with pesto sauce, then layer on shredded smoked mozzarella and toasted pine nuts. Bake for about 15 minutes at 350 degrees. Sprinkle with finely grated Parmesan and a few red pepper flakes when it comes out of the oven. Make a green salad. You're good to go.

Wed | Rotisserie chicken

Use a rotisserie chicken for Open-Face Chicken Reuben Sandwiches. Toast rye bread, slather with Thousand Island dressing and pile with shredded chicken and sauerkraut. Top with Swiss cheese and put under the broiler until it's brown and bubbly. Serve with potato salad. (Change up the sandwich by subbing mustard for dressing and coleslaw for sauerkraut. An Open-Face Chicken Bubba Sandwich?)

Thurs | Spice & rice

Sara Moulton, formerly of the Food Network and Gourmet magazine, has a new cookbook out that celebrates Everyday Family Dinners (Simon & Schuster). One chapter includes five-ingredient dishes, including Buffalo Rice (recipe below). This one-bowl dish has the flavors of Buffalo chicken, right down to the chopped celery leaves scattered on top.

Fri | Toss & turn

Make New Potato and Blue Cheese Steak Toss by first cutting new potatoes in wedges and simmering until done. Grill sirloin steak to desired doneness and cut into bite-sized pieces. Toss potatoes and meat with ice-cold Romaine lettuce pieces. Dress with balsamic vinaigrette and scatter blue cheese crumbles over all. Serve with garlic bread.

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Buffalo Rice

1 cup long-grain white rice

2 (8-ounce) boneless, skinless chicken breasts

3 tablespoons unsalted butter

Kosher salt

2 tablespoons hot sauce

4 crumbled ounces blue cheese

1 cup celery leaves, optional

Bring 6 cups water to a boil over high heat. Add the rice and cook for 15 to 17 minutes, or until tender. Drain the rice in a strainer, reserving 1 cup of the cooking liquid.

Meanwhile, cut the chicken into 1/2-inch cubes. Melt the butter in a large skillet over medium heat. Add the chicken and a pinch of salt and cook, stirring occasionally, for 3 to 5 minutes, or until just cooked through. Remove the chicken from the heat, toss with the hot sauce and set aside in the skillet.

Once the rice has cooked, stir it into the chicken in the skillet along with the reserved 1 cup cooking liquid and the blue cheese. Divide the chicken and rice among 4 serving plates and top with the celery leaves, if using.

Serves 4.

Source: Sara Moulton's Everyday Family Dinners (Simon & Schuster, 2010)

Weekday dinner inspirations: Buffalo Chicken Rice and more 04/06/10 [Last modified: Monday, April 5, 2010 6:15pm]
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