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. 15
This week’s menus include Grilled Shrimp Skewers, Teriyaki Tofu, and Skillet-Roasted Chicken for dinner in about an hour.
By Published July 17, 2020
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Dinner 1: Grilled Shrimp Skewers and Sautéed Corn
Game Plan: Start by skewering the shrimp (step 1). Prep the ingredients for the corn and the sauce for the shrimp while the grill heats. Sauté the corn right before grilling the shrimp.
Grilled Shrimp Skewers are designed to be served with a sauce (links follow), but it's also fine to simply serve them with lemon wedges. (If omitting the sauce, grill the shrimp for an extra 15 to 20 seconds.) Larger shrimp (16 to 20 per pound) and smaller shrimp (26 to 30 per pound) can be used, but the cooking times will need to be adjusted to suit the size. Sautéed Corn with Cherry Tomatoes, Ricotta Salata, and Basil has a rich, toasted flavor. If ricotta salata is unavailable, try feta or queso fresco. Parsley, chives, or cilantro make good substitutes for the basil.
Printable Shopping Lists: Grilled Shrimp Skewers and Sautéed Corn
Sauces for Shrimp: Spicy Lemon, Fresh Tomato with Feta, Charmoula
Dinner 2: Teriyaki Tofu and Sautéed Snow Peas
Game Plan: Prep and bake the tofu. Sauté the snow peas 5 minutes before the tofu is done.
Teriyaki Tofu starts with from-scratch teriyaki sauce made with soy sauce, sugar, mirin, garlic, ginger, and cornstarch. If you don’t have mirin, 1 tablespoon of white wine or sake mixed with 1 teaspoon of sugar can be substituted. Firm tofu can be used instead of extra-firm. Adding a little sugar to Sautéed Snow Peas with Ginger, Garlic, and Scallion helps to bump up the peas' natural flavor. To keep the pods crisp, we limit the cooking time: Two minutes is just right.
Printable Shopping Lists: Teriyaki Tofu with Sautéed Snow Peas
Dinner 3: Skillet-Roasted Chicken and Succotash
Game Plan: Prepare the chicken through step 3. While the chicken roasts, prep the ingredients for the succotash. While the chicken rests for 5 minutes, cook the succotash. When the succotash is done, finish the chicken.
Skillet-Roasted Chicken in Lemon Sauce calls for a mix of chicken parts, but all white or dark meat will work just fine. We like the color and flavor that the combination of fresh parsley and oregano add to the sauce, but the parsley can be omitted and ¼ teaspoon of dried oregano can be used. Large butter beans add a hearty texture to Modern Succotash, but other types of canned beans, like cannellini or pinto, are good substitutes. Cilantro or basil can stand in for the parsley.
Printable Shopping Lists: Skillet-Roasted Chicken and Succotash
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.