Weekday dinner inspiration: Grilled Mozzarella and Spinach BLTs and more
Monday: Get saucy
Serve Chicken With Lemon Sauce with Greek orzo and broccolini sauteed in olive oil. To prepare the chicken, slice boneless, skinless breasts into ¾-inch pieces on an angle, then sauté in olive oil in a hot skillet, 1 to 2 minutes per side. Remove and cover with foil to keep warm. To the hot pan, add a bit more oil, a couple of tablespoons of finely chopped onion, white wine or vermouth, the juice of a couple of lemons and a bit of butter. Let reduce, then add the chicken back to warm through.
Tuesday: Meaty greens
Top watercress sprigs and baby greens with slices of grilled flank steak for Steakhouse Salad. Add blue cheese crumbles and sliced red onions. Dress with a tangy balsamic vinaigrette and serve hunks of country bread on the side.
Wednesday: Rotisserie chicken
Shredded Chicken Quesadillas start with light and dark meat from your store-bought bird. Mix shredded meat with green salsa and corn kernels, then spread on flour tortillas. Layer with shredded Jack cheese (or pepper Jack if you want heat). Top with another tortilla and heat in skillet on baking sheet in oven. Flip halfway until both sides are browned. Serve with sour cream. Fresh fruit on the side.
Thursday: Yum, bacon
Everything tastes better with bacon, including Grilled Mozzarella and Spinach BLTs (recipe below). Make them on a panini press or in a skillet, but do make them. Serve with pasta salad.
Friday: Fishy find
Pan-Seared Fish Fillets With Rosemary Hash Browns finish off a week of good food. Season thin fillets with salt and pepper and sauté in olive oil in hot pan. Remove and tent with foil to keep warm. Add a bit more olive oil to the pan and a few handfuls of shredded, thawed frozen hash browns. Stir in 1 teaspoon of minced, dried rosemary, along with salt and pepper. Let potatoes brown and flip to brown other side. Serve fish over hash browns. A green veggie on the side.
Grilled Mozzarella and Spinach BLTs
8 slices thick-cut bacon
1 medium clove garlic, finely chopped
3 cups lightly packed baby spinach, tough stems removed
Kosher salt and freshly ground black pepper
8 slices country-style white bread
8 ounces fresh mozza- rella, sliced
1 large tomato, cored and thinly sliced
1 tablespoons extra- virgin olive oil
Cook the bacon in a 12-inch skillet over medium heat until crisp. Transfer to a paper-towel-lined plate and drain off all but 1 tablespoon of the fat. Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper. Remove from heat.
Heat a panini or sandwich press according to the manufacturer’s instructions, or heat a nonstick grill pan or skillet over medium-high heat.
While the press or pan is heating, arrange the spinach on 4 pieces of the bread. Top each with two pieces of bacon, mozzarella and tomato, sprinkle lightly with salt, and complete each sandwich with a slice of the remaining bread. Brush both sides of the sandwiches with the olive oil.
Put the sandwiches on the press, pull the top down and cook until browned and crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan or skillet, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Serve immediately.
Makes 4 sandwiches.
Source: Fine Cooking magazine