Processed with VSCOcam with a6 presetYou know how Martha Stewart Living magazine comes with those 4 little perforated recipe cards each month? Recent, I worked two of them into our meal plan for the week. The dishes were quick, easy and good.

On Wednesday we had Paprika Shrimp with Hummus and Mint and on Thursday, Vinegar-glazed Chicken with Creamed Corn.

Processed with VSCOcam with a5 presetThe easy creamed corn was my personal favorite. It’s made with cream cheese which makes it much quicker to prepare than if you were to do a traditional bechamel creamed corn.

If you buy store-bought hummus instead of making it from scratch (like I did, the night before, while the Sid went nuts because he was ready for bed and I was food processing away), the Paprika Shrimp meal would take all of 15 minutes to prepare and get on the table. A weeknight winner for sure.

We’re having a bit of controversy over breasts vs thighs around here, Shane’s a breast guy (ironic, I know) and my folks are more into thighs (we knew that about my dad). We did the vinegar chicken with breasts, it would work equally well with thighs, or a mix of the two.Processed with VSCOcam with a5 preset

• Vinegar-glazed Chicken with Creamed Corn •
from Martha Stewart Living
25 min, serves 4

1 1/2 pounds boneless, skinless chicken thighs, breasts or a mix of the two (about 8)
Coarse salt and freshly ground pepper
4 tablespoons unsalted butter
1/3 cup white-wine vinegar
1/3 cup low-sodium chicken broth
1 bunch scallions, white and pale-green parts chopped, plus dark-green tops, thinly sliced, for serving
1 pound frozen corn kernels, thawed and drained
4 ounces cream cheese, cut into 1-inch pieces
1/2 cup milk
Arugula, lightly dressed with extra-virgin olive oil and white-wine vinegar, for serving

Season chicken with salt and pepper. Heat a large skillet over medium-high; melt 2 tablespoons butter. Add chicken; cook, flipping once, until golden brown, 5 to 7 minutes. Stir in vinegar, scraping up browned bits from bottom of pan; cook 30 seconds. Add broth; simmer, turning chicken frequently, until cooked through and coated with sauce, 3 to 4 minutes. Transfer to a bowl.

Wipe skillet clean; heat over medium. Melt remaining 2 tablespoons butter. Stir in chopped scallions; cook just until fragrant, about 1 minute. Add corn; cook just to heat through, about 1 minute. Add cream cheese and milk. Cook, stirring, until cheese melts and simmers, 2 to 3 minutes. Season with salt and pepper. Top chicken and corn with sliced scallions; serve, with arugula salad.

• Paprika Shrimp with Hummus and Mint •
from Martha Stewart Living
15 min, serves 4

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced (2 tablespoons)
Coarse salt and freshly ground pepper
1/2 teaspoon paprika, plus more for sprinkling
2 tablespoons fresh lemon juice, plus wedges for serving
1 1/2 cups plain store-bought hummus
3 tablespoons finely chopped fresh mint, plus leaves for serving
Pitas, warmed if desired, for serving
Romaine-lettuce leaves and sliced cucumbers

Heat a large skillet over medium-high. Swirl in 2 tablespoons oil. Add shrimp in a single layer and garlic; season with salt and pepper. Cook, stirring a few times, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Stir in paprika; cook until fragrant, about 30 seconds. Stir in lemon juice, scraping up any browned bits from bottom of pan. Remove from heat.  

In a bowl, stir together hummus, remaining 1 tablespoon oil, and mint. Serve shrimp and hummus drizzled with oil, sprinkled with paprika, and topped with mint leaves, with lemon wedges, pitas, lettuce leaves, and cucumbers alongside.