Fresh broccoli florets, sliced Spanish onions, and julienned sun-dried tomatoes sauteed in olive oil and garlic, with a little salt and pepper.

Seasoned, boneless chicken thighs, broiled and sliced.

Tossed with Barilla mezzi rigatoni.

Chianti?

Chardonnay.

Even got two thumbs up from the kids!

Looks delicious, Clay!

What seasonings did you use for the chicken?

Todd

Chardonnay.

Even got two thumbs up from the kids!

Yr kids are wineheads?

Looks tasty... any leftovers?

Looks delicious, Clay!

What seasonings did you use for the chicken?

Todd

Actually, I've got quite a collection of different seasonings that I use depending on the mood. I like Old Bay, I've got some cajun seasonings, some different stuff from Prudhomme, etc. One of my favorites is a dry rub from Costco called Sweet Mesquite Rub. Fabulous on boneless pork ribs! One thing I've tried in the past that really adds a nice twist is some taco seasoning. Originally intended to add to the meat filling, it makes a very nice spicy dry rub. That's what I used on this chicken.


Yr kids are wineheads?

I need to triple space between thoughts!


Looks tasty... any leftovers?

Sorry, gone.:no:

Also simple, yet sophisticated is an appetizer I found at a local restaurant.

Their version is:

"Tomatoes seasoned with salt and pepper in olive oil & red wine vinegar with crumbled blue cheese or served with fresh basil and fresh mozzarella"


I prefer the mozzarella, and I don't think you need to add salt to this dish.

Like so:

Slice the tomatoes and mozzarella and layer them on a plate with the basil leaves. Sprinkle on some EVOO, red wine vinegar or balsamic vinegar, and some fresh-ground pepper.

Mmmm! We have a lot of these made up on the spot pasta dishes, using whatever is laying around. :tresbon: