Having lived by Florindino Pizza & Pasta for many years, I eat their famous pizza muffins quite often. My kids love them! This family-friendly neighborhood Italian pizza and pasta restaurant offers classics like chicken parmigiana, lasagna, and antipasto salads. But they are known for their large calzones and pizza muffins. The calzones can be stuff with your ingredients of choice: pepperoni, ham, salami, bacon, broccoli, black olives, pineapple, jalapenos, and ricotta. The pizza muffins are freshly baked and stuffed with your choice of pepperoni, ham, sausage, and fresh mozzarella cheese. I love coming here and love the great friendly service they offer.
Best lunch specials in Chandler – I love this place! This has been a favorite stop for Chandler locals for some time. The calzones are huge and pizza is good! But the must-have is always the pizza muffins. They are amazing! I recommended a friend try them and she quoted “Pizza Muffins have changed my life!” Floridino’s has nightly specials in addition to their lunch and happy hour specials. Family nights are a great deal!
From their website:
All too often Arizonans discuss their favorite restaurants from “back home” or what they are looking for in an eatery and can’t find in the Phoenix Valley. Floridino’s took the requests to heart and in 1996 we opened our doors with the promise to embrace family-oriented, full-service, true Italian restaurant food in Chandler.
Our menu boasts of oven-baked sandwiches, heaping salads, mouth-watering pizzas, generous portions of pasta and calzones stuffed to the brim. While that is enough incentive to give us a try, a meal at Floridino’s is hardly complete without our renowned pizza muffins or a Sicilian sundae.
2005 brought about Floridino’s unbeatable lunch specials. Starting at $4.75, the goal was to provide a full meal in a timely manner to area working people. The demand was so great, we opened a Chandler banquet facility that can seat up to 60.
Floridino’s is your local Italian restaurant that remains loyal to the community. As always, we support and enjoy giving back to community in the form of food, money and volunteer donations as well as gift certificates for raffles and the utilization of our establishment to house fundraisers.
After years of cooking, I figured it’s time I start making my own pizzas. I love gourmet pizzas! Every great pizza chef I read about says it’s all about the crust. I found a basic recipe for pizza dough and figured I would continue to practice making and playing with it until I discover what works for me. I even made my own sauce. It was a lot of fun making this and throwing all types of toppings on my pizzas.
The kids and I have been having a lot of fun lately. We went to one of our favorite places before church tonight – Jason’s Deli. My favorite sandwich outside of the New Yorker is the Ham and Hard Salami Muffaletta. This awesome sandwich has ham, hard salami, provolone & an olive mix served on a grilled New Orleans muffaletta bread. I got their yummy pot pie soup on the side along with their black currant iced tea. But the best part of Jason’s Deli is the free ice cream bar. Love coming to this place!
Chicken-Chickpea Salad with Fresh Lemon Vinaigrette
Juice of 1/2 lemon
1 tablespoon extra-virgin olive oil
1/2 tablespoon finely chopped fresh oregano, or 1 teaspoon dried
Freshly ground black pepper
1 can (15 ounces) chickpeas, rinsed and drained
1 cup chopped cooked chicken breast
1/4 cup pitted olives, sliced or halved
8 grape tomatoes, halved
1/4 cup diced red onion
2 tablespoons crumbled feta cheese
Whisk together lemon juice, olive oil and oregano; season with pepper. Drain and rinse chickpeas. Combine in a large bowl with chicken, olives, tomatoes and onion. Add dressing and feta; toss to combine. Serve immediately, alone or over lettuce.
I enjoyed this light snack with some green tea on my new patio set while reading and doing homework. It was was easy to make and very good and healthy. I’m looking forward to spring and having many quiet moments like this eating and making time for God.
I love the Queen Creek Olive Mill. I laugh because I hated olives growing up, but now I really appreciate them. The Olive Mill was started by Perry and Brenda Rea. There are over a thousand olive trees on their property and the Olive Mill is one of Arizona’s largest suppliers of extra virgin olive oil to the Valley. They have a Mediterranean eatery here that serves up some great food. Christin and I went on a tour of how they process their olives and met my good friends the de Klerks for lunch.