Rather than the typical pork-and-beef mix, I'm taking the meatball to a different level with a mixture of chicken, scallions, and ginger — then tossing in shelled edamame, snow peas, and rice to the mix for a balanced supper. A simple teriyaki sauce ties the whole meal together. Ready for the recipe? Then keep reading.
I love preparing ethnic foods at home, and this spicy noodle stir-fry, with its complex flavors, comes together in mere minutes, thanks to quick-cooking (and inexpensive) ground chicken.
Craving Thai takeout, sans the grease? For the recipe, read more.
So today, I'll pick up a couple chickens to make a classic poultry dish, chicken cacciatore, which uses every piece of the bird. Cacciatore means "hunter" in Italian, and protein prepared in this style is simmered in a sauce of mushrooms, onions, tomatoes, and herbs until succulent. Dying to try out the flavors for yourself? Then read more.
Traditional cassoulet can be heavy and time-intensive, but I've found one that's luscious yet light — and takes less than an hour to prepare. Rather than using duck confit and pork sausage, the recipe employs boneless, skinless chicken thighs and turkey kielbasa. Interested yet? Check it out when you read more
This dish consists of assorted vegetables, with pistou, a sauce made of garlic, basil, olive oil, and Parmesan.
Serve it at room temperature, or piping hot, with fresh croutons for an element of crunch. If you're coveting the recipe, read more.
Convenient, healthy, affordable, and delectable, this staple protein comes through time and time again. Today, I'm searing all-purpose breasts in a hot skillet, then cooking them in the oven for a golden brown and crispy skin. I'll serve the chicken with a zippy mustard sauce. Craving chicken yet? Then read more.