Tuesday, June 19, 2018
Cooking

Weekday dinner inspiration: Barbecue Chicken Tostadas With Jicama Slaw recipe and more

Mon | Meatless Monday

Wondering what to do with that French or Italian bread that has gotten slightly stale? Give it new life in Bread Soup With Veggies. In a large pot, saute chopped onions and celery plus minced garlic in olive oil. Season with salt and pepper. Add diced carrots and zucchini. Cook for about 5 minutes. Add 1 teaspoon of dried thyme or dried Italian herb blend and then a box of vegetable broth. Bring to a simmer and stir in a can of drained garbanzo beans. Heat through and stir in bite-sized pieces of that bread. Garnish with chopped parsley and grated Parmesan, if you'd like.

Tues | Breakfast for dinner

Make the family Egg Florentine Breakfast Sandwiches tonight and serve them with frozen baked potato wedges. To prepare the sandwiches, toast English muffins and spread with Dijon mustard. Layer with sauteed baby spinach, a slice of Canadian bacon browned on both sides in same pan as spinach and a fried egg.

Wed | Rotisserie chicken

Barbecue Chicken Tostadas With Jicama Slaw (recipe below) is more about the slaw than the chicken. If you haven't tried jicama, this is a good introduction. The bulbous brown root vegetable should be peeled — the skin is thin — before using. To me, it tastes like a cross between an apple and a raw potato, but it's almost always used raw. It's quite refreshing ice cold with a squeeze of lime.

Thurs | Stuff it

Serve Mushroom-Stuffed Shrimp with wild rice and a green salad tonight. Start by making a stuffing from chopped mushrooms sauteed in butter mixed with dried Italian-seasoned bread crumbs. Stuffing should be wet but hold together when pressed. Butterfly extra-large peeled, raw shrimp. Stuff with mushroom mixture and place in a greased casserole dish, stuffing side up. Bake for about 15 minutes in a 350-degree oven.

Fri | On the side

I often resort to the same old side dishes — vegetables steamed and seasoned. Boring. Tonight, it's Cheesy Baked Squash paired with marinated and grilled skirt steak. To make it, saute 3 sliced zucchini and 3 sliced yellow squash in olive oil for about 10 minutes. Remove, drain well and set aside. (To really get the liquid out, line a colander with paper towels and layer in the squash.) In same pan, saute diced onion in butter, remove from heat and add about a cup of crushed butter crackers, such as Ritz. Preheat oven to 350 degrees. Incorporate zucchini and squash with onion-cracker onion mixture, spoon into a casserole dish and top with a cup of shredded Monterey Jack cheese. Bake for 20 minutes, until cheese is melted and bubbly.

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

Comments
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
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
Add some sweet heat to your cookout with these jerk chicken skewers

Add some sweet heat to your cookout with these jerk chicken skewers

By Matt BrooksBurgers and dogs may be the traditional staples of a cookout, but when you’re craving something more than meat on bun, a well-assembled skewer is a colorful showstopper on the grill.It’s scientifically proven that food tastes better whe...
Published: 06/12/18
Taste test: ballpark peanuts

Taste test: ballpark peanuts

For a time when my children were growing up, I thought I would spend purgatory sitting on a ballpark bleacher. Now, I cherish those days of watching my son and daughter play baseball and softball. I also have enjoyed my share of shelled peanuts. Noth...
Published: 06/11/18
Enjoy broccolini the Italian way: ‘dragged’

Enjoy broccolini the Italian way: ‘dragged’

By KATIE WORKMANOne of the amazing things about Italian food is that the best dishes are often so completely, refreshingly simple. Like, four-ingredient simple. (We don’t count olive oil and salt. Or water. Or air.) I love broccoli. I can roast brocc...
Published: 06/08/18