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Weekday dinner inspirations: Country-Style Tomatoes and more

Mon | Quick pizza

Use flour tortillas as the crust for these easy Caramelized Onion and Goat Cheese Pizzas. Start by caramelizing the onions low and slow in a skillet with olive oil. Season with salt and pepper. (This will take about 15 minutes.) To assemble, brush tortillas with olive oil. Place on baking sheet and dot with goat cheese. Layer onion on top and several pinches of fresh or dried thyme. Bake at 375 degrees for about 15 minutes. On the side, serve baby greens mixed with sliced pickled beets dressed with a balsamic vinaigrette.

Tues | Go meatless

Country-Style Tomatoes (recipe below) is a baked, cheesy tomato stack that can work as an entree or a side dish. To complete a vegetarian meal, add a three-bean salad.

Wed | Rotisserie chicken

Carve up the bird and serve with Summer Squash and Pasta. Saute sliced zucchini and yellow squash with minced garlic in olive oil and butter. Season with salt and pepper. Meanwhile, cook angel hair pasta according to package directions. When squash is soft, add it to drained pasta with a handful of chopped fresh parsley, a drizzle of olive oil and some grated Parmesan.

Thurs | Hot legs

Chicken legs are cheap and kid friendly. Make them spicy by coating with smooshed barbecue potato chips or even Pringles spicy Szechuan chips. Crush the chips then dredge the legs in milk or beaten egg first. Roll in the chips and bake at 350 degrees for about 30 to 40 minutes. Serve with watermelon wedges sprinkled with feta cheese. A green salad on the side.

Fri | Burgermeister

It's Friday and it's summer. Crank up the grill and make burgers. Form them yourself from ground sirloin and top with thick slices of Monterey Jack. Plop on lightly buttered and toasted seeded buns. Garnish with chunky guacamole and Dijon mustard. Serve with in-season corn on the cob and fresh fruit.

Read Stir Crazy online at www.blogs.tampabay.com/food. Submit your ideas for quick weeknight meals to jkeeler@sptimes.com.

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Country-Style Tomatoes

4 large tomatoes

1 package (8 ounces) cream cheese, softened

1/4 cup minced fresh parsley

1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

1 garlic clove, minced

1/4 teaspoon salt

1/4 cup all-purpose flour

1 cup panko bread crumbs (see note)

1 egg

1 tablespoon milk

3 tablespoons butter

3 tablespoons olive oil

Cut each tomato into four thick slices; place on paper towels to drain. Meanwhile, in a small bowl, beat the cream cheese, parsley, basil, garlic and salt until blended. Spread cream cheese mixture over eight tomato slices; top with remaining tomato slices.

Place flour and bread crumbs in separate shallow bowls. In another bowl, whisk egg and milk. Coat the top and bottom of each tomato sandwich with flour, dip into egg mixture, then coat with crumbs.

In a large skillet, heat butter and oil over medium-hot heat. Fry tomato sandwiches in batches for 3 to 4 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.

Serves 8.

Note: The Japanese bread crumbs called panko are widely available in grocery stores now. Look for panko in the aisle with Asian food products or where other bread crumbs are stocked.

Source: Taste of Home

Weekday dinner inspirations: Country-Style Tomatoes and more 06/23/09 [Last modified: Tuesday, June 23, 2009 5:30am]

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