Sunday, June 17, 2018
Cooking

Weekday dinner inspiration: Butternut Squash and Gorgonzola Pizza and more

Mon | Meatless meal

Butternut Squash and Gorgonzola Pizza (recipe below) uses store-bought pizza dough to make it more weeknight friendly. Look for whole-wheat version for more fiber. The recipe calls for walnuts but you could use pecans, if you'd like.

Tues | Easy peasy pasta

Our love affair with bacon continues with Bacon and Scallions over Penne. Cook 8 slices bacon in a skillet until crispy. Remove to paper towels to drain; discard fat in pan. Add 2 tablespoons each extra-virgin olive oil and butter. When melted, stir in 8 sliced scallions and cook until just soft. Add cooked pasta, ½ cup shredded Parmesan and bacon to skillet and toss to combine. Season with salt and pepper. Lots of fresh fruit to go with.

Wed | Rotisserie chicken

The kids will love tonight's Chicken Taco Casserole. In a large mixing bowl, stir together 4 cups shredded chicken, 2 cans cream of chicken soup (look for low-fat and low-sodium), 1 cup sour cream, 1 can each of diced tomatoes, drained black beans and drained corn. Add an envelope of taco seasoning. Spread half in a greased 9- by 13-inch baking dish and cover with crushed tortilla chips and a couple cups of shredded cheese, then top with remaining mixture and more cheese. Cover; bake for 30 minutes at 350 degrees and then uncover and bake for additional 10. A green salad on the side.

Thurs | Skewers of flavor

For Spicy Chorizo and Shrimp Kebabs, thread chunks of cured (not raw) chorizo alternately with peeled uncooked shrimp and grape tomatoes. Brush shrimp and grape tomatoes with olive oil mixed with minced garlic. Grill for about 3 minutes per side until shrimp is pink. Serve with couscous studded with toasted almonds.

Fri | Beefy salad

This is the kind of simple, but hearty, meal that is welcome at the end of the week. To make Charcuterie Salad, toss cooked potato pieces with equally sized cubes of hard salami and smoked mozzarella cheese. Mix in chopped cornichon pickles. Dress with mayonnaise mixed with spicy mustard. Serve over sturdy lettuce leaves, such as iceberg or Romaine. Serve with garlic bread.

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

Comments
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
Honey laundering: Honey may be one of the nation’s most fraudulent foods

Honey laundering: Honey may be one of the nation’s most fraudulent foods

Fifteen years ago, Hackenberg Apiaries, with hives in Pennsylvania and Florida, produced 300 barrels of honey a year. According to Davey Hackenberg, that number dipped to 80 barrels two years ago and 40 last year. Nationwide, many beekeepers report t...
Published: 06/06/18
Updated: 06/11/18
Four weeknight pastas with sauces that come together fast

Four weeknight pastas with sauces that come together fast

By Domenica Marchetti For pasta lovers like me, Sundays are for long-simmered ragus and, when I’m feeling really ambitious, homemade noodles. For the rest of the week, thankfully, there are boxed pastas and pantry sauces I can pull together in about ...
Published: 06/06/18
These grab-and-go meal prep standbys make assembling salads a cinch

These grab-and-go meal prep standbys make assembling salads a cinch

You meal prep long enough, and you realize there are just some things you’re never going to do. I’m never going to successfully make full lunches for every day of the workweek, tidily assembled in their own containers. For one thing, it’s a lot of wo...
Published: 06/05/18
Updated: 06/07/18
Five ideas for cooking with hot dogs

Five ideas for cooking with hot dogs

As we approach grilling season, it’s time to get together our favorite summer recipes and start looking for new ones. Whether in a side dish or as part of the main event, you can almost always count on seeing hot dogs at a summer cookout. They’re a s...
Published: 06/05/18