Sunday, May 20, 2018
Cooking

Weekday dinner inspiration: Louisiana-Style Chicken Soup and more

Mon | Meatless meal

Prepare Grilled Veggie Bowls tonight. Brush sliced eggplant, halved bell peppers, sliced summer squash and mushrooms with balsamic dressing and grill until soft. Serve over brown rice, garnishing with chopped fresh mint and/or parsley.

Tues | Geaux easy

Louisiana-Style Chicken Soup (recipe below) could be called gumbo in another universe, but this one is quick and doesn't have the traditional roux thickener. Brown rice adds more nutrition, and unsalted chicken broth lets you control sodium.

Wed | Rotisserie chicken

Carve up the bird and serve with Broiled Roma Tomatoes. To make the tomatoes, slice in half and place cut-side up on a baking sheet with a lip. In a bowl, mix a teaspoon of grated lime, some freshly ground black pepper and a minced garlic clove. Add a couple of tablespoons of olive oil and toss in ½ cup of panko bread crumbs (enough for 4 Romas; 8 halves). Sprinkle over cut tomatoes and top with grated Parmesan. Broil for about 3 minutes or until bubbly.

Thurs | Something fishy

There are so many ways to prepare fish, it's a shame we don't do it more. Our biggest fear is overcooking it. In Wine Broiled Fish you'll get a little forgiveness from the liquid if you leave the fish in too long. Place 6-ounce fish fillets, your choice, on a baking sheet with a lip after you've drizzled them with olive oil, and preheat the broiler. Sprinkle paprika on fish. Scatter sliced shallots, a bit of melted butter and thinly sliced garlic cloves over the fish. If you're making four fillets, pour ½ cup of white wine in the pan. Broil for about 10 minutes, basting twice during cooking. Remove from oven and garnish with chopped parsley and lemon wedges. Serve with steamed asparagus, and spinach and strawberry salad.

Fri | California boats

When you find affordable Hass avocados, snap some up for Shrimp-Stuffed California Boats. Halve avocados and sprinkle with lemon juice to prevent browning. Stuff with a mixture of cooked salad shrimp and thinly sliced celery dressed with Thousand Island. Top with chopped hard-cooked eggs. Serve with sourdough bread.

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

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