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Dinner This Week: Cooking from the Pantry - Vol. 18

By Keith Dresser Published

This week’s menus include Grilled Chicken Breasts, Gazpacho Andaluz, and Salmon Cakes for dinner in about an hour.

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 1: Grilled Chicken Breasts and Cucumber Salad

Grilled Bone-in Chicken Breasts produces a nicely charred exterior and moist, seasoned interior. The chicken can be grilled plain or with one of the suggested glazes. The ingredients in Cucumber Salad with Olives, Oregano, and Almonds can be adjusted to suit what you have on hand. Our preference is to use a black olives, but other varieties will work nicely. The shallot can be omitted, or try thinly sliced red onion instead. 

Printable Shopping Lists: Grilled Chicken Breasts and Cucumber Salad

Glazes for Chicken: Orange-Chipotle GlazeCurry-Yogurt Glaze, or Soy-Ginger Glaze


 

Dinner 2: Gazpacho Andaluz and Goat Cheese Garlic Bread

Creamy Gazpacho Andaluz is a refreshing soup that highlights summer produce. For ideal flavor, make it a day in advance, but it's also fine to eat it right away. If you don’t have white sandwich bread, other types of bread can be substituted: Use about 1 cup of crustless, torn bread pieces. Goat Cheese Garlic Bread calls for a combination of goat cheese and Parmesan, but the Parmesan can be omitted, or another hard grating cheese can be used. A loaf of supermarket Italian bread, which has a soft, thin crust and a fine crumb, works best here.

Printable Shopping Lists: Gazpacho Andaluz and Goat Cheese Garlic Bread


 

Dinner 3: Salmon Cakes and Sautéed Sugar Snap Peas

For our Easy Salmon Cakes, we turn to the food processor. Pulsing small pieces of salmon allows for more even chopping and results in small, discrete pieces of fish. If you don’t have a shallot, you can omit it and add an additional scallion. Other types of tender herbs, such as cilantro or basil, can be used in place of the parsley. Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest calls for a hybrid cooking technique for the best flavor and texture. Other varieties of nuts can be swapped in; almonds or pistachios are good choices. Orange zest can be used in place of lemon. 

Printable Shopping Lists: Salmon Cakes and Sautéed Sugar Snap Peas


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

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. 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.

MD
MILES D.
JOHN C.
9 days

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!

CM
CHARLES M.
11 days

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.