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!
garlic powder
Sweet Heat Baby Back Ribs
If you love ribs as much as I do, just pick a state and dive in. Whether it’s from Memphis, North Carolina, Kansas City or Texas, you’re going to find a rib that’s just right for your taste! In my opinion, the best ribs start with the culinary magic dust called the Dry Rub. Not overpowering, just a light coat.
Generally, whatever sticks to the slab should give you just the right amount of flavor. You want a nice balance of sweet, spicy, hot and salty. This Sweet Heat Baby Back Rib recipe starts with a wonderful combination of smoked paprika, chili powder, dry mustard, garlic powder, ground ginger and of course the king and queen of seasonings, salt and pepper. Once you nail the rub, it’s on to the barbecue sauce. Just keep in mind that most barbecue sauces have a hefty measure of brown sugar or honey which can burn, so save it for the last 10-15 minutes of cooking time, and then just lightly coat it on the slab again at the end of the cooking process. You want the flavor of the rub to come through. Slow and low is going to be your best cooking method. It’s the only way to keep those juices moistening the meat.
If you’re looking for a good basic rub that you can make ahead, keep in a jar in the pantry and slap onto a meaty of slab of pork or beef ribs, this might a good one to consider! So go ahead scrape off the grates, rub some ribs, mop on the sauce and then reap the rewards of a great summertime meal!
Air Fryer Italian Dishes
If you’re one of the 80 million people in America who have an Air Fryer, then this episode is for you! Chef Amy Barnes with Scottsdale Culinary Center share the most amazing ways she tackles Italy by Air! Her tips for meal prepping your air fryer meals are invaluable and so are her recipes!
Warm Farro Salad
If you’ve never tried Farro, this is the recipe to try! This ancient grain super food when paired with the amazing flavors of roasted vegetables makes your salad an unforgettable main meal! Plus, you’ll find out why Arizona is known as the Winter Salad Bowl of the country!
Waffled Chicken Avocado Quesadillas
Forgive me while I work through this new food obsession. I can’t seem to stop waffling things!
Up until now, my waffle iron has been relegated to Sunday morning waffles which I have been making for my family weekly for years.
Then I grabbed a book about waffling everyday foods, like chicken parmesan, red velvet cake and this amazing recipe for Waffled Chicken Avocado Quesadillas.
I love waffling quesadillas because it adds a delightful crispness and crunch that doesn’t always happen in the skillet, especially if you make fully loaded ones with tasty ingredients like grilled chicken, green chiles, avocado, sour cream, and your favorite cheeses. It’s not your Mom’s waffle iron anymore. Fire it up and test drive some new and fun ideas from an old kitchen appliance staple!
Cavatelli with Alfredo Sauce and Sicilian Figulata
Use the adorable little machine or roll by hand, Either way you’ll love making homemade Cavatelli enrobed in a simple and savory Alfredo Sauce! Then, you’ll have so much fun turning pizza dough, cheese and pepperoni into little stacks of smashed and baked pizzas squares bursting with flavor in every bite!
