Thursday, May 24, 2018
Cooking

Easy weeknight meals: One-Pot Spanish Chicken With Rice and more

Mon | Meatless meal

Baked Cheesy Eggs? Well, why not. They are especially good with melted cheddar alongside a salad of baby greens dressed with a honey mustard vinaigrette. To bake the eggs, preheat oven to 350 degrees and butter small ramekins. Break an egg into each ramekin (or two in larger ones) and top with grated cheddar cheese. Bake for about 15 minutes (20 if you want yolks cooked through) and serve with the salad and wheat toast.

Tues | One big, happy pot

Lots of spicy flavors come together in One-Pot Spanish Chicken With Rice (recipe below), and there's not a ton of cleanup thanks to everything being cooked in a single vessel. That's the kind of weeknight meal that satisfies on several levels.

Wed | Rotisserie chicken

Load up a dinner plate with green salad fixings and top with a couple of scoops of Herbed Chicken Salad. Shred the meat from one bird and mix with mayonnaise, the juice of half a lemon and chopped celery. Season with salt and pepper and stir in 2 teaspoons each of chopped fresh tarragon and Italian flat-leaf parsley.

Thurs | Bright flavor

Baked Fish With Cherry Tomatoes is a simple dish that bursts with flavor. Preheat the oven to 450 degrees. Place fillets in a baking dish, brush with olive oil and sprinkle with lime zest. Pour about 1/2 cup of white wine in the pan and top fish with cherry tomatoes and a couple of cloves of minced garlic. Bake for about 15 minutes. Serve with green beans and rice pilaf.

Fri | Earthy tastes

Throw something on the grill — pork chops, steak, sausages, portobello mushrooms, chicken — and serve it with a Carrot and Couscous Salad, a Stir Crazy fave from New York Times food writer Mark Bittman. Cook plain couscous according to package directions, then add 4 shredded carrots, the juice of 1 lemon, a few splashes of orange juice, 1/4 cup of olive oil, salt, pepper and a couple of shakes of cumin. Add a handful of raisins. Fluff and serve.

Janet K. Keeler can be reached at [email protected] or (727) 893-8586. Follow @roadeats on Twitter.

Comments
Transform your weeknight cooking with this kitchen tool

Transform your weeknight cooking with this kitchen tool

Once upon a time, way back in the annals of home cooking, there was an era before sheet-pan suppers.In that dark age, even well-equipped kitchens did not have so much as a single professional sheet pan, let alone the two or three deemed indispensable...
Published: 05/23/18
Up your homemade smoothie game with these tips

Up your homemade smoothie game with these tips

You could head to your neighborhood juice shop and order a $7 or $8 smoothie. Blending your own, however, is not only easier on your wallet, but you can customize to your heartís content and make several batches at a time.Whether youíre making a nutr...
Published: 05/23/18
Vanilla is complex, even smoky, and may be a bakerís best friend

Vanilla is complex, even smoky, and may be a bakerís best friend

By Kim OdeSomewhere along the line, vanilla became synonymous with bland or ordinary.Which is just plain wrong.Blame it on a world of Chubby Hubby ice cream and Candy Cane Oreos, where "more" sounds like "better," where fake flavors bolster profits.I...
Published: 05/23/18
I tried making restaurant-quality braised short ribs at home

I tried making restaurant-quality braised short ribs at home

One of my 2018 cooking resolutions was to cook at least 10 things this year that I never have before. Somewhere near the top of my list was short ribs. You can hardly eat at a restaurant now without seeing short rib in some form on the menu: braised,...
Published: 05/22/18
Updated: 05/23/18
Five ideas for cooking with lavender

Five ideas for cooking with lavender

Lavender is almost as pretty to smell as it is to look at, but as far as taste goes, the results arenít always as appealing. A little like cilantro, lavender can taste soapy to some people, making it a tricky plant to use properly. But, when used the...
Published: 05/22/18
Taste test: new (and very sugary) cereals

Taste test: new (and very sugary) cereals

My addiction to sugar began as a child. I loved sugary breakfast cereals as a morning meal or an evening snack, the sweeter the better. We used to joke in my house that I even added table sugar to Froot Loops, Frosted Flakes and Lucky Charms. Thankfu...
Published: 05/21/18
Five ideas for sleep-friendly midnight snacks

Five ideas for sleep-friendly midnight snacks

When the clock strikes midnight, I reach for the cookie jar. Okay, maybe itís not an actual jar ó maybe Iím even lazier, and I reach for the cardboard box of chocolate chip cookies I bought from the store. The point is, my late-night snack habits are...
Published: 05/16/18
Exploring alternative tea drinks to toast Prince Harry and Meghan Markleís royal wedding

Exploring alternative tea drinks to toast Prince Harry and Meghan Markleís royal wedding

The year was 2011. It was the night before Prince Williamís wedding to Kate Middleton, and I stood in my kitchen making chocolate chip scones. I set my alarm for 3:30 a.m., with plans to sit in the spare bedroom of the townhome and watch Britainís ro...
Published: 05/15/18
Taste test: pineapple juice

Taste test: pineapple juice

Having always loved a fresh pineapple stick in my brewed iced tea, I wondered recently if a splash of pineapple juice would give it the same sweet kick. While few of us drink pure pineapple juice, our panelists definitely enjoy an occasional watered-...
Published: 05/14/18
Branch out: Give Sauteed Asparagus in Soy Sauce Glaze a try

Branch out: Give Sauteed Asparagus in Soy Sauce Glaze a try

Asparagus is by far the favorite vegetable of my family. I can serve nearly 3 pounds of asparagus a couple of times a week to my family of six, and my girls will still argue over who gets the last stalk. I say this not to impress you with the adventu...
Published: 05/11/18