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Weekday dinner inspiration: Slow Cooker Beef Tacos With Salsa Verde, more

Mon | Meatless meal

Spinach and Goat Cheese Frittata is a lovely dinner to begin the week. Saute diced onion in olive oil in a nonstick, oven-proof skillet. Add some chopped spinach and cook until wilted. In a bowl, crack 6 to 8 eggs (dish will serve 4) and whisk with salt and pepper. Pour eggs into skillet and as they set, run a spatula around edges to let raw egg hit the heat. When eggs are nearly cooked, scatter top with goat cheese and put skillet under broiler to set completely and allow cheese to melt. Serve with a salad of arugula and orange slices dressed with citrus vinaigrette.

Tues | Dinner made easy

Haul out the slow cooker this morning for Slow Cooker Beef Tacos With Salsa Verde (recipe below) tonight. By dinner, your 3-pound chuck roast will be transformed into delicious shredded beef after cooking low and slow all day. Serve tacos with a salad of tomatoes, onions and cucumber dressed with a red wine vinaigrette.

Wed | Rotisserie chicken

Bread — such as focaccia, French or Italian — that is past its prime (that means a bit stale) still has life in an Italian Panzanella Salad. Cube the bread and mix it with chopped tomatoes and basil plus sliced red pepper and red onion. Dress with a red wine vinaigrette and season with salt and pepper. Let sit at room temperature for about 30 minutes. The liquid from the dressing and tomatoes will revive the bread. Before serving, mix in shredded chicken.

Thurs | Asian grill

Grilled Spicy Soy and Ginger Chicken starts with a homemade marinade from Food & Wine. To make enough for 8 pieces, whisk ¼ cup Sriracha sauce, ¼ cup olive oil, 1 ½ teaspoons finely grated lime zest, ¼ cup fresh lime juice, 3 tablespoons finely grated fresh ginger, 2 tablespoons soy sauce, 1 teaspoon each toasted sesame oil and fish sauce. Marinade chicken at room temperature for about an hour (or longer if refrigerated). Grill in customary manner. Serve with rice mixed with toasted almonds and sliced scallions. Sauteed snaps peas would be a tasty accompaniment too.

Fri | Old-school Italian

Spaghetti and Meatballs from scratch is true comfort food but carving out time to make it can be difficult. Especially on a weeknight. You can make a respectable version with frozen meatballs and jarred sauce. I like to doctor the sauce with a little red wine and more sauteed onions and garlic. When you saute the veggies, add some 2-inch lengths of fresh sausage and brown on all sides. Drain the fat, add the sauce and wine and let simmer for about 20 minutes. Add thawed meatballs and cook through. Serve over spaghetti with lots of Parmesan. Green salad on the side, of course.

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


Slow Cooker Beef Tacos With Salsa Verde

1 tablespoon vegetable oil

1 (3-pound) boneless beef chuck roast

½ teaspoon ground cumin

Kosher salt and freshly ground pepper

1 (16-ounce) jar salsa verde

½ white onion, thinly sliced

2 cloves garlic, smashed

½ cup chopped fresh cilantro

12 corn tortillas, warmed

Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping

Lime wedges, for serving

Heat vegetable oil in a large skillet over medium-high heat. Season beef with cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to skillet and cook until golden brown, about 3 minutes per side.

Transfer the meat to a 6-quart slow cooker, then add salsa, onion and garlic. Cover and cook on high for 6 hours.

Remove meat to cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in cilantro.

Serve the meat in tortillas and top as desired. Serve with lime wedges.

Serves 6.

Source: Food Network magazine

Weekday dinner inspiration: Slow Cooker Beef Tacos With Salsa Verde, more 05/05/14 [Last modified: Monday, May 5, 2014 7:41pm]
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