This Week’s Menu: Quinoa, Ribs, Grilled Meat & More!

this weeks menu 7-6-15 I miss writing about food, you guys. I took all this time around Christmas to import my old food blog Monkeying Around The Kitchen over here and really haven’t taken advantage of the new digs. So, in an effort to get back on the horse, I figured I’d tip everyone off to the week’s upcoming menu on Monday and return to it either at the end of this week or early next. I also started writing the menu on this old chalkboard-painted pizza pan my mother-in-law gave me so we’ve got a nice visual.

A few weeks back I got all the ingredients for One Pan Mexican Quinoa from Damn Delicious. I’ve made this a few times before and it’s not just easy, but a great dinner that works well for a Meatless Monday if you’re down with that. I also appreciate how this one comes mostly from canned or boxed products meaning you can swing back around to it if you don’t get to it when planned. I will also be returning to the excellent Chicken Asiago Pasta from Chef Mickey.

Another pick-up for this week will be The Crockin’ Girls’ My Crock of Ribs using the St. Louis variety which were on sale last week. I’ll be doing this one on Thursday when I’m home along with the kids (if I remember to get them in the Crock Pot on time).

After I get everything ready for the quinoa dish tonight, I’m also going to work on the brine for Grilled Pork Chops with Corn, Tomatoes and Basil from Cooking Channel and grill that up tomorrow. Finally, as you can see, we will have some grilled beef. along with a vegetable. What kind? Not sure yet, but I’ll let you know how it goes.

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Cooking Disney’s Chicken Asiago Pasta

On our last trip to Disney World, I picked up the Chef Mickey cookbook by Pam Brandon and the Disney Chefs. Not long after getting back from that trip, I made a variety of recipes from the book, but that was when I wasn’t posting much here on MATK.  I returned to it recently and made this recipe for Chicken Asiago Pasta (page 124) for the second time and it was just as delicious this time around. The only change I made was using just parmesan instead of a mix of that and asiago.

This is a fairly simple one to put together, though it does involve dredging chunks of chicken and cooking them in some olive oil. But, that’s pretty much the hardest part. Right off the bat, I got the spinach in a bowl and combined the chopped sun dried tomatoes with the garlic and a combination of fresh olive oil and some of the stuff that the tomatoes came packed in. I also got the salted water going for the pasta at this point.

After that I cubed the chicken, got the flour mixed with salt and pepper and started the dredging/cooking process which didn’t take too long. I worked in batches to get the chicken done, but by the time I was finished, the pasta was all set to go too, so I got to mixing everything together in a big bowl.

That’s it, there’s your dinner. The flavors for this dish — which comes from the Disney’s All-Star Sports Resort — are just so amazing together. The noodles add some texture to bounce off of the bitterness of the spinach which is tempered by the tangy sun dried tomato flavors throughout. The cheese also helps bring everything together and add a salty note that connects a lot of the dots. I sometimes shy away from recipes that involve dredging and if our infant was having a really mad day, I probably would have skipped it, but this worked really well this time around.