Oh, the flavors! This salad is a party in a bowl, perfect for a main meal or a holiday gathering. There are so many layers of deliciousness in this recipe starting with an orange juice, cider vinegar, shallot and sundried tomato marinade for the chicken thighs. Then there are the healthy greens like baby spinach and a hefty helping of feta and mozzarella cheeses. The dressing is actually the drippings from the pan-grilled chicken, so it’s loaded with flavor through and through. This dish didn’t start out as a salad. It was actually originally a hot Tuscan skillet where the chicken breasts are stuffed with the cheeses, spinach and tomatoes. But I decided to switch it up and turn it into a refreshing salad with warm flavorful chicken tossed in.
This weekend a host of local broadcasters came together for our annual Christmas Concert to raise money for The House of Broadcasting. One year our fundraising efforts helped to create the House of Broadcasting Celebrity Media Cookbook. It’s a treasure trove of great heirloom dishes by your local television and radio personalities. One of the most delicious recipes in the book is an award winning chili recipe from Jack Clifford, the man who created the iconic Food Network. (More than 20 years later, about 90 million people agree that Jack’s idea was a brilliant one and changed forever the way we view food.) Jack’s scrumptious chili has won dozens of chili cook off awards. It kicks you with five different spices and yet has a smooth-as-silk finish on your palate. This chili’s base is a combination of beef chunks, ground beef and pork with plenty of onions and garlic! So, grab a big pot and get cooking, just in time for “chili” evenings!
If you’d like a copy of the House of Broadcasting Cookbook, visit www.houseofbroadcasting.com.
By the way, Jack used to say that the Department of Homeland Security had identified his chili as a WMID (Weapon of Mass Indigestion). But I say Clifford’s Chili it’s so good, it’s what the cowboys call MGS–Mighty Good Sop!
Watch my Video for Clifford’s Chili here!
Oh, to find a killer chili recipe that’s over the top delicious! One that’s won dozens and dozens of chili cook off awards. One that kicks you with five different spices and yet has a smooth-as-silk finish on your palate. I found it! This big and bold-flavored recipe comes from a man who not only knows his chili– he knows food! Scottsdale resident Jack Clifford is the man who created the iconic Food Network. Nearly 20 years later, about 90 million people agree that Jack’s idea was a brilliant one and changed forever the way we view food. Jack was also the inspiration for the cookbook that his chili recipe is in. The House of Broadcasting Star-Studded Celebrity Media Cookbook is filled with scrumptious heirloom recipes from your favorite Arizona personalities. You can pick up at copy at the House of Broadcasting at 7150 East 5th Avenue in Scottsdale or visit www.houseofbroadcasting.com. But for now, grab a big pot and get cooking on the choicest chili ever. Jack says that his chili can be used to repair potholes in the driveway and that the Department of Homeland Security has identified it as a WMID (Weapon of Mass Indigestion.) But I say Clifford’s Chili it’s so good, it’s what the cowboys call MGS–Mighty Good Sop!
It’s one of the most famous chicken recipes in America. So, one delicious way to celebrate summer BBQ’ing is by popping a cold one in honor of the man who has helped to make barbecued chicken America’s favorite picnic food. Cornell University Professor Robert Baker is the creator of the famous Cornell Barbecue Chicken Sauce, the recipe that is often referred to as “State Fair Chicken.” The simple and tasty sauce can be used as a fabulous 2-hour marinade or for basting chicken on the grill.
And the BBQ sauce that goes with the chicken is just as unique, with a mayonnaise base instead of tomato sauce. The Cornell Barbecue Chicken isn’t the only iconic recipe to come from Baker. He is also the inventor of more than 40 other recipes including chicken and turkey hot dogs, and the world-famous chicken nugget. (McDonald’s generally gets the credit for inventing the chicken nuggets, but Baker published his chicken nugget recipe in the 1950s, while McDonald’s Chicken McNuggets recipe was patented in 1979.) Another creation that probably helped land Baker in the Poultry Hall of Fame (Yes, there is one!) was his revolutionary method of binding breading to chicken which is used in hundreds of food applications today. In the book, The Lexicon of Real American Food, it says that Robert Baker’s goal in life was to get people to eat more chicken. Mission accomplished.