Mapped out meals: Tandoori chicken, quesadillas, more

Simplify your weeknight dinner (and grocery) routine by shopping for four meals at the same time. Here, celebrity chef Marcela Valladolid makes wild mushroom quesadillas, rosemary skewered shrimp, cilantro tandoori chicken and beef albondigas soup.

Grocery list:

- 1 pound raw, medium-sized shrimp

-1 4-pound chicken

- 2 limes

- Pineapple

- 8 tomatillos

- 1 white onion

- 4 chiles de arbol

- 2 serrano chiles

- 1 shallot

- 1 cup chanterelle mushrooms

- 1 cup oyster mushrooms

- 2 medium ears of corn

- 1/2 cup carrots

- 2 stalks of celery

- Tomato paste

- Cilantro

- Thyme

- Fresh ginger

- Ground cumin

- Ground coriander

- Ground chipotle chile

- Dried crumbled oregano

- Bay leaf

- 15 rosemary sprigs

- Salt and freshly ground black pepper

- Sugar

- 8 flour tortillas

- 2 cups shredded Monterey jack cheese

- 1 egg

- Plain yogurt

- Olive oil

- Vegetable oil

- 6 cups chicken broth

- White wine

Cilantro tandoori chicken with pineapple salsa
Servings:

Makes 4 to 6 servings

Ingredients

  • For the pineapple salsa:

    • 1/2 ripe but firm pineapple, cored and cut into 1/2-inch-thick slices
    • 1/4 cup chopped fresh cilantro
    • 1/2 serrano chile, stemmed, seeded, and diced
    • 1 tablespoon fresh lime juice
    • Pinch of sugar
    • Salt and freshly ground black pepper
  • For the tandoori chicken:

    • 1 1/2 cups plain yogurt
    • 1 cup packed fresh cilantro leaves
    • 4 garlic cloves
    • 1 1/2-inch piece fresh ginger, peeled
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground coriander
    • 1 teaspoon salt
    • 1 4-pound chicken, cut into 6 pieces (2 breasts, 2 thighs, 2 legs)

Preparation

Baking Directions:

Wild mushroom quesadillas
Servings:

Makes 4 servings

Ingredients

  • For the tomatillo and chile de arbol salsa:

    • 1 tablespoon olive oil
    • 8 tomatillos, husked and rinsed
    • 1/2 white white onion
    • 2 garlic cloves, unpeeled
    • 4 chiles de arbol, stemmed, seeded, and torn into pieces
    • 2 tablespoons chopped fresh cilantro
    • Salt and freshly ground black pepper
  • For quesadillas:

    • 2 tablespoons olive oil
    • 1 shallot, minced
    • 2 garlic cloves, minced
    • 1 cup chanterelle mushrooms, chopped
    • 1 cup oyster mushrooms, chopped
    • 1 tablespoon thyme, chopped
    • 1/4 cup white wine
    • Salt and pepper to taste
    • 8 flour tortillas
    • 2 cups shredded Monterey jack cheese

Preparation

Baking Directions:

Rosemary skewered shrimp
Servings:

Makes 4 servings

Ingredients

    • 15 fresh rosemary sprigs
    • 1/4 cup olive oil
    • 1 1/2 tablespoons fresh lime juice
    • 2 garlic cloves, minced
    • 3 tablespoons chopped fresh cilantro
    • 1 tablespoon dried crumbled oregano
    • 1 teaspoon ground chipotle chile
    • Salt and freshly ground black pepper
    • 1 pound raw medium-sized shrimp, peeled, deveined, tails left intact
    • Lime wedges for serving

Preparation

Baking Directions:

Beef albondigas
Servings:

Makes 6 servings

Ingredients

    • 1 pound ground beef
    • Salt and pepper to taste
    • 1 egg
    • 1/2 teaspoon dried crumbled oregano
    • 1 tablespoon vegetable oil
    • 1/3 cup white onion, finely chopped
    • 2 tablespoons tomato paste
    • 1/2 cup carrots, finely chopped
    • 1 cup celery, finely chopped
    • 6 cups chicken broth
    • 1 bay leaf
    • 1 serrano chile
    • 1 cup corn off the cob

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback