Saturday, June 23, 2018
Cooking

Easy weeknight meals: Mexican Tossed Salad and more

Mon | Meatless meal

Mexican Tossed Salad (recipe below) is a twist on your typical green salad, using tortilla chips instead of croutons. The addition of jicama and cilantro are two more Latin flavor boosts. It's a versatile vegetarian recipe that can be augmented with cooked shrimp or chicken for those of other dietary persuasions.

Tues | Bowl of food

Serve Spicy Shrimp With Avocado Crema Bowls for a tasty weeknight meal. Make a marinade of 1 tablespoon honey, 3 tablespoons olive oil, a few splashes of Sriracha (or another hot sauce) and ½ teaspoon cinnamon. Add 1 pound of peeled shrimp (or another variety) and let sit for 1 to 2 hours. Saute in large skillet. Add some snow peas and julienned carrots. Serve in a bowl over brown rice and a sauce made of equal parts guacamole and sour cream.

Wed | Rotisserie chicken

Shred your store-bought bird for Thai Coconut Chicken Soup. Saute 3 garlic cloves, 3 tablespoons grated ginger, ¼ cup chopped lemongrass, 1 teaspoon each cumin and coriander, and a hot chile in oil. Add 1 sliced onion; cook 5 minutes. Add shredded bok choy, 4 cups water, 1 can coconut milk, chopped cilantro and 2 tablespoons fish sauce. Simmer for 8 minutes, then add shredded rotisserie chicken until it's heated through.

Thurs | French-Italian fusion

Tuck the traditional Italian caprese salad into a French baguette for a super-quick nosh we're calling Caprese Baguettes. To make the sandwiches, layer slices of fresh mozzarella, sliced tomatoes and fresh basil leaves on a 6-inch length of baguette. Drizzle with olive oil and balsamic vinegar. Cantaloupe and honeydew melon slices or chunks on the side.

Fri | More than half baked

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

Contact Janet K. Keeler at [email protected] or (727) 893-8586. Follow @RoadEats.

Comments
Enjoy Israeli Couscous, Swiss Chard and Peppers warm or at room temperature

Enjoy Israeli Couscous, Swiss Chard and Peppers warm or at room temperature

By Katie WorkmanIsraeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, slightly less tiny balls of pasta. They make a great base for a side or salad. You can make the couscous according to...
Published: 06/22/18
Here’s the skinny on the ketogenic diet: What it is, how to follow it properly

Here’s the skinny on the ketogenic diet: What it is, how to follow it properly

It started with jugs of olive oil and cans of tuna, lots of it, which my husband hauled in one day and plunked on the counter. "That’s my lunch!"That was about three months ago, and every day since there has been a new entity in our house to consider...
Published: 06/20/18
Five ideas for rainbow-themed foods to serve at your Pride party

Five ideas for rainbow-themed foods to serve at your Pride party

More than 50,000 people are estimated to attend Pride weekend in St. Petersburg, which runs Friday to Sunday. (June is LGBTQ Pride Month.) Whether you plan to march in the parade or host your own smaller gathering, we’ve selected five rainbow-themed ...
Published: 06/20/18
My husband has been on the ketogenic diet for three months. Here’s how he does it.

My husband has been on the ketogenic diet for three months. Here’s how he does it.

This week I wrote about something with which I have become very familiar: the ketogenic diet. If you’re like, "Huh?" you are where I was three months ago, before my husband, Phil, embarked on the weight-loss regimen. The keto diet is a high-fat, low-...
Published: 06/19/18
Updated: 06/20/18
A perfect pick for dessert

A perfect pick for dessert

America’s Test KitchenIt might seem impossible to improve on a perfect peach, but we decided to try. We wanted a simple, warm dessert that amplified the peaches’ flavor. To achieve tender, flavorful peaches with a lightly sweet glaze, we began by tos...
Published: 06/19/18
Everything you need to know about marinating meat

Everything you need to know about marinating meat

For a lot of home cooks, marinating meat is almost as automatic as cooking the meat itself. Douse the meat in some kind of flavored liquid, pop it in the refrigerator overnight and cook it the next day.Seems straightforward enough, but there are reas...
Published: 06/19/18
Taste test: Chocolate chip cookies

Taste test: Chocolate chip cookies

When we started seeing ads for Nestle Toll House cookies already baked and prepackaged, I knew it was time for our tasters to get involved. They are cookie lovers, and one even has his own cookiemaking business. We found the Nestle brand and had hope...
Published: 06/18/18
Take grilled potatoes to another level with garlic and rosemary

Take grilled potatoes to another level with garlic and rosemary

By AMERICA’S TEST KITCHENGrilled potatoes are a summer classic. We wanted to put a new spin on this dish by adding rosemary and garlic. Unfortunately, we found it was difficult to add enough flavor to plain grilled potatoes. Coating the potatoes with...
Published: 06/13/18
Recipe for Stuffed Beef Burgers

Recipe for Stuffed Beef Burgers

Hidden inside these tame-looking burgers is a smoky and spicy blend of bacon, chipotle, cheese and something unexpected: pepperoni. Because the ground beef part of these burgers is patted fairly thin, there’s less of a chance you’ll undercook it. For...
Published: 06/13/18
How to cook eggs for dinner: shakshuka, carbonara and more

How to cook eggs for dinner: shakshuka, carbonara and more

Eggs are an underutilized dinner ingredient. Aside from fried rice and a breakfast-for-dinner situation, I rarely use eggs in my cooking past the hour of 4 p.m. It makes no sense. Eggs are a great source of protein, able to be cooked in myriad ways, ...
Published: 06/12/18