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Weekday dinner inspirations: Steak & Potato Kebabs With Creamy Cilantro Sauce and more

Mon | Farm fresh

Florida corn is a bargain right now; I've seen it for 12 ears for a buck. Add fresh corn kernels to salads, salsas, soups and casseroles. Or make Grilled Spicy Corn by buttering and sprinkling ears with chili powder and wrapping in foil. Toss on the grill with marinated chicken thighs. Sprinkle tomato slices with olive oil and salt and pepper.

Tues | Go meatless

Give the planet a break and make Veggie Subs tonight. Add chopped fresh herbs (Italian parsley and tarragon) to mayonnaise and slather on rolls. Layer sliced peppers (red or green), cucumbers, tomatoes, avocado, baby spinach leaves and cheese of your choice. Black olives, too. Serve with fresh fruit and potato wedges.

Wed | Rotisserie Chicken

Chicken Feta Tostadas start with meat from a rotisserie bird. Combine shredded chicken with chopped tomatoes, kalamata olives, fresh parsley, salt and pepper and a few tablespoons of olive oil. Pile on toasted flour tortillas and top with feta cheese. Bake for less than 5 minutes until heated through. Serve with fresh fruit.

Thurs | Ready, spaghetti

Make spaghetti and meatballs any way you know how. On a busy night, I reach for a jar of roasted garlic sauce and heat some frozen meatballs. Ladle over pasta and added grated Parmesan. French bread, green salad.

Fri | Sticks of flavor

Get your steak and potatoes on skewers with a creamy cilantro sauce (recipe below). The editors at Eating Well magazine limit the fat to under 9 grams with this keeper. Serve with a green salad and Spanish rice, they suggest.

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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Steak & Potato Kebabs With

Creamy Cilantro Sauce

1/2 cup packed fresh cilantro leaves, minced

2 tablespoons red-wine vinegar or cider vinegar

2 tablespoons reduced-fat sour cream

1 small clove garlic, minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt, divided

8 new or baby red potatoes

1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces

2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces

1 teaspoon extra-virgin olive oil

1 large sweet onion, cut into 1-inch chunks

Combine cilantro, vinegar, sour cream, garlic, chili powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.

Preheat grill to high.

Place potatoes in a microwave-safe container. Cover and microwave on high until just tender when pierced with a fork, 3 to 3 1/2 minutes.

Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

Serves 4.

Source: Eating Well

Weekday dinner inspirations: Steak & Potato Kebabs With Creamy Cilantro Sauce and more 06/02/09 [Last modified: Monday, November 7, 2011 6:02pm]

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