Mr. Prof designer home

Summer is almost here and that means many of us will either be hosting or attending BBQs. As much as I like bringing or preparing some of my favorite recipes for cookouts, sometimes I like to make something new. Check out the delicious offerings below and I'm sure one or more will become a favorite at your next BBQ/cookout.

Mary Ellen and her husband worked together to get her recipe for Grilled Proscuitto Wrapped Chicken on the table:


The recipe swaps are giving Kim, a baker, a chance to step out of her comfort zone, which she did by making homemade Peach Barbecue Sauce:


Lishie had my recipe for All- American Potato Salad, which she was excited to make because her father-in-law always makes the potato salad for family gatherings:


Nicole loved the flavor of these BBQ Chicken Burgers:


Heather's Antipasto Pasta Salad will be a welcome change to her BBQ repertoire this summer:


Jaida has a vinegar obsession so she was in love with her recipe for Tomato and Cucumber Salad, a refreshingly light dish:


I fell in love with my Caprese Burgers, a recipe that combines two of my favorite things - burgers and caprese salad:


Ashley loved the simplicity and memories her Caprese Pasta Salad brought back:


Melissa's Lemonade Sugar Cookies evoke summer:


Jey enjoyed this rich and thick Cookies and Cream Ice Cream:


Christina's whole family enjoyed her Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce as a light summery dinner:


Jenna loves dips of all kinds and her Mexican Layer Dip was no exception:


Nichole isn't a big peanut butter fan but she liked these Chicken Satay Skewers:


Coleen is not a fan of beans but she forged ahead and ended up really liking her recipe for Black Bean Burgers:


Kate's had her eye on this recipe for Grilled Chicken Bruschetta so she was thrilled to finally get a chance to make it:

I love a good one-pot or skillet meal. There's something infinitely satisfying about being able to cook an entire meal, including the pasta, in one pan. Nicole raved about this Skillet BBQ Chicken Pasta recipe so on to the menu it went.


Don't tell SP, but since the recipe calls for only 12 ounces of penne I took this opportunity to try the Dreamfields pasta one of their reps sent me awhile back. I was really impressed. We weren't fans of the whole wheat spaghetti we tried a few months ago but this penne was great for being low carb. I wouldn't be sad if they wanted to send me more samples. Wink, wink.

Anyway, this was an easy meal to get on the table but I was a little underwhelmed. I had hoped the flavors of the BBQ sauce would be more pronounced. And despite using a nice, sharp cheddar cheese that flavor seemed to be masked by the mozzarella. I've made some changes to the recipe below. I'll definitely try it again because you can't beat the convenience of a one-pot meal.

Skillet BBQ Chicken Pasta
Slightly Modified from Mel's Kitchen Cafe, As Seen on Prevention RD

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
1 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded pepperjack cheese
1/2 cup shredded sharp cheddar cheese

In a large 12-inch nonstick skillet heat the olive oil over medium heat. When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheeses. Stir to combine and cook until everything is heated through.

Taste and season with salt and pepper, if needed. Garnish with additional red or green onions and more shredded cheese.