Even with the best-laid plans, cooking during these unprecedented times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions.
Dinner This Week
Dinner This Week: Cooking from the Pantry - Vol. 9
This week’s menus include Grilled Chicken Breasts, Scrambled Eggs with Pinto Beans, and Garlicky Spaghetti for dinner in about an hour.
By Published May 29, 2020
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Dinner 1: Grilled Chicken Breasts and Grilled Asparagus
Game Plan: Start by pounding and marinating the chicken (step 1). As the chicken sits, light your grill and prep the asparagus. If your grill is large enough to accommodate both the chicken and asparagus, grill them at the same time. If not, grill the chicken first, and then grill the asparagus while the chicken rests.
Our Grilled Boneless, Skinless Chicken Breasts are juicy, savory, and beautifully charred. Soy sauce can be used in place of the fish sauce, but don’t skip the honey, as it encourages browning. You can also double (or triple) this recipe and add any leftover chicken to salads or sandwiches. Grilled Asparagus with Chile-Lime Butter is best with thick asparagus, but thinner stalks can also be used; just reduce the cooking time slightly. The spicy butter complements the asparagus nicely, but it can be omitted.
Printable Shopping Lists: Grilled Chicken Breasts and Grilled Asparagus
Dinner 2: Scrambled Eggs with Pinto Beans and Arugula Salad
Game Plan: Prep all of the ingredients for both dishes, starting with the oranges to give them time to drain. Once the eggs have been cooked, toss the salad and serve.
Scrambled Eggs with Pinto Beans and Cotija Cheese uses olive oil to tenderize the eggs and lend richness. We like the texture of thin-skinned pinto beans, but other beans, like black or navy, are also good. Jarred jalapeños add heat and a touch of acidity, but a fresh jalapeño (seeded or not) can be swapped in. (Just increase the cooking time by a minute or so to soften the chile before adding the eggs.) To eliminate excess moisture in Orange and Radish Salad with Arugula, we drain the oranges before tossing them with the greens. Lime juice forms the base of the dressing, but lemon juice or white wine vinegar will work equally well. Arugula provides a peppery bite, but other greens or lettuces can be substituted.
Printable Shopping Lists: Scrambled Eggs with Pinto Beans and Arugula Salad
Dinner 3: Garlicky Spaghetti and Pan-Roasted Broccoli
Game Plan: Start by bringing the pasta water to a boil. Next, cook the garlic mixture for the pasta, using any unattended time to prep the broccoli. Right before draining the pasta, start pan-roasting the broccoli.
The ingredients in Garlicky Spaghetti with Green Olives and Almonds can be adjusted to suit what you have on hand. We like mild green olives, but black olives, or even a mix of olives, can be substituted. Pecorino Romano adds a salty tang, but other grating cheeses, like Parmesan will work well too. Pan-Roasted Broccoli is designed for whole bunches of broccoli. Broccoli crowns can be used, but since there is less trim, start with slightly less—about 1½ pounds.
Printable Shopping Lists: Garlicky Spaghetti and Pan-Roasted Broccoli
View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.