This is an easy weeknight dinner and it is “finger lickin’ good!” The sweet and tangy BBQ sauce here comes from a recipe that Chef Alex Guarnaschelli attributes to her mom. Make a whole batch of this BBQ sauce and keep it in your fridge for lots of other meals, like wings, or burgers. If you don’t have time to make this BBQ sauce, you can always use one of your favorites.
This is a great light yet hearty dinner, when you want to curl up with a warm bowl of hearty chili. Instead of beef, this chili uses chicken and even some kale at the end to round out this healthier version of the classic. Depending on what’s in season, add you favorite veggies. I like to serve this with some crusty bread.
This is a warm and comforting chicken soup, with a delicious Mediterranean twist. The addition of cilantro, dill and parsley as well as the Hawayij spice mix with cardamom, coriander, and turmeric turn this chicken soup into a Yemenite feast. If you like spice, try adding a teaspoon the homemade Zhug to your bowl before taking your first bite - or eat this with a side pita and zhug.
I am always in search of the best wings and these slow BBQ cooker wings are unexpectedly delicious and crispy! The cook for a number of hours in the slow cooker, which makes them incredibly tender on the inside, and then you grill them for 5 minutes on each side and when they come off, coat them in a pungent BBQ sauce. They come have tons of flavor with an amazingly crunchy exterior. Eat these at your superbowl party or any weeknight! (Adapted from America’s Test Kitchen, Slow Cooker)
I make a lot of chicken soup for my family and the big question is always what to do with the soup chicken. I learned this recipe from my mother, who did not like to waste anything. She would take leftover cooked chicken from soup, in particular the chicken breasts and make this east chicken chow mein, which we all loved! Make this your own by adding your favorite veggies to the mix.
Sheet pan meals are the best! You place your entire meal on the tray, chicken and protein together, cook them and all there is to the cleanup is throwing away the parchment paper and you are done! This recipe uses lemony sumac and a great spice mix to coat both the chicken and the vegetables. The cauliflower, carrots and onions roast until they are carmelized and their sweetness comes out – making for a great balance with the chicken and roasted lemons. (Adapted from Cooking Light)
I don’t think I need to sing the praises of throwing food in a slow cooker and coming home from work to delicious smelling house and dinner ready. The saffron in this dish really turns this slow cooker chicken and rice into something special. Make sure to use brown rice, so that it doesn’t get overcooked and bone-in chicken thighs, which won’t get dry even after being cooked for many hours.
Chicken nuggets are the kid’s meal that all adults love to eat – and these are chicken nuggets that you can feel good about eating. I like to make a double batch of these and freeze the extras on a sheet pan and then once frozen, put them in a bag to eat later! And there you have it –homemade chicken nuggets that you can pull out of your freezer whenever you need them!
This recipes has your favorite bold Mexican flavors, chipotle and poblano peppers, with creamy Italian polenta. Talk about fusion! This dish was inspired by a recipe in Cooking Light magazine and my version bumps up the veggies to create a full meal.
Does it get more Hungarian than Chicken Paprikash? This dish takes all of the most popular Hungarian vegetables, green peppers, onions, tomatoes and of course lots of paprika, and slow cooks them with chicken until they are very tender and melt in your mouth. You can serve this with rice, which you can cook with the chicken and vegetable, but if you want to be authentic, try making the Knokerly, which are delicious Hungarian dumpling noodles. They soak up the gravy and were always my favorite part of dish when I was young. If you want to taste Hungary on a plate, this is the dish for you!