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Poultry
Turkey Roulade Two Ways — Beginner and Expert
This Thanksgiving, surprise guests by offering a main dish that's a slight departure from the typical turkey roast: a turkey roulade. In case you aren't familiar with the term, it merely refers to any kind of meat that's been rolled around a filling and then cooked. The result?
How to Make Chicken Cutlets
When I was developing my recipe for buffalo chicken mac and cheese, I headed to the local butcher to buy chicken cutlets. The butcher said he didn't have any on hand, but could make some for me on the spot. But when I stood there watching him, I couldn't believe how easy it was!
Monday's Leftovers: Chicken Teriyaki Meatballs
I can't always find ground chicken at the store, so when I do, I stock up on it, and use it in various dishes. Last night, I busted out the wok for a spicy and speedy Thai noodle stir-fry, and tonight I'm using the rest of the ground meat to create a newfangled twist on a familiar favorite: meatballs.
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.
Sunday Dinner: Drunken Noodles
For this week's Sunday night chicken dinner, I can't wait to apply the mainstream meat to a home-cooked Southeast Asian meal.
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?
Mac Attack! Buffalo Chicken Mac and Cheese
From classic stovetop shells to leek-and-cheddar penne, I've never met a mac and cheese I don't like. But the recipe I'd been craving most of all was one that, up until recently, only lived in my imagination: buffalo chicken macaroni and cheese.
My fantasy finally became reality one weekend when I put together all the elements I'd dreamed about.
Monday's Leftovers: Chicken With Onions and Garlic
As I mentioned before, my favorite way to buy chicken on a budget is to get it whole and cut it up into pieces, so I enjoy a taste of every part, from the wings to the drumsticks to the breasts and thighs.
Yesterday, I simmered the chicken in a cacciatore sauce of tomatoes, mushrooms, onions, and herbs, and tonight I'm using another one to make a straightforward roast that can be shredded into salads, soups, and pastas, or simply enjoyed on its own.
For a roasted chicken recipe that you can count on again and again, keep reading.
Sunday Dinner: Chicken Cacciatore
Chicken breasts and thighs have always been a staple in my household, but lately I've been doing some serious wallet-watching, and I've discovered that the best bang for your buck lies with the purchase of whole chickens.
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.
Monday's Leftovers: Chicken and Dumplings
The start of the week can often be so harried that I don't have time to stop somewhere for takeout or go shopping for groceries. My saving grace? Leftover chicken thighs from yesterday's lightened-up cassoulet.
Monday's Leftovers: General Tso's Chicken
I haven't had Chinese for a while, and lately I've been craving the spicy-sweet flavor profile of that good old standby, General Tso's chicken.
Normally I order takeout at least once a week, but this month I'm on a tighter budget, so I'll take a different route and try to make a home-cooked rendition of this choice restaurant dish.
Not only am I saving money by using up the rest of yesterday's chicken, but I'm also going to lighten it up by eliminating the need for a deep-fryer — and I'll have dinner on the table in well under an hour.
Sunday BBQ: Dill Chicken With Tomato Relish
Last week, I pounded some pork cutlets and put them on the grill. They were such a smash hit with my crowd that I'm going to use the same technique again this weekend — only this time, with boneless, skinless chicken breasts. I'll be coating chicken paillards with a marinade that's filled with my favorite flavorings, like grainy French mustard, shallots, and dill, and serving it alongside cherry tomatoes tossed with the same bright dressing.
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