This Sundried Tomato, Chicken, Spinach and Cheese medley is as flavorful as it gets. As always, I recommend chicken thighs, but you can substitute chicken breasts if you prefer. When I first tried this dish, the spinach, sundried tomatoes and cheese were rolled up in a pounded out piece of chicken. But then I tried cutting the chicken into small pieces and sautéing it with the rest of the ingredients and found that it was tastier and yielded more portions. A simple marinade gets the chicken ready for the skillet and from there it’s a quick stir and then served over a bed of Orzo pasta. Enjoy the flavors of the Mediterranean all in one skillet this week!
cider vinegar
Roasted Peppers with Pistachio on Bread and Flower Pot Charcuterie
Small bites and charcuterie are the way Italians eat! This episode features the most flavorful way to enjoy roasted peppers on charred bread. Then! Wait until you see how you can make mini, individual charcuterie in terra cotta pots!
Thai Chicken Lettuce Wraps with Thai Peanut Sauce
There are certain foods that I can eat every day, and a good Thai lettuce wrap is one of them! The ingredient that always wins me over is the full fat coconut milk. Add a smooth peanut butter and some acid and spices like soy sauce, cider vinegar and red curry paste, and you’ve pretty much checked all the boxes for great flavor! Another ingredient used often in Thai cuisine is ginger. They can be a bit tricky to peel, and the very best way to do that is to take a teaspoon and simply scrape the skin off. You won’t lose a single bit of ginger! Enjoy this light and easy dish for lunch or dinner this week!
Marinated Chicken, Sundried Tomato & Spinach Salad
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.
Clifford’s Chili
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!
