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This is a really tasty, colourful, and quick side dish or a fast meal for those on the go. I make this about once a week and it is great reheated with a sprinkle of Parmesan.
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Fat little Chinese stuffed dumplings, filled with a savory beef and shrimp filling, are browned in a skillet, then steamed until hot and tender.
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Simmer chicken in a spicy, orange juice-based sauce for a quick and simple dinner. Serve alongside noodles and a green salad for a complete meal.
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Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.
cooking.nytimes.com
In addition to the protein and other nutrients present in quinoa, red quinoa also has antioxidant-rich phytonutrients called anthocyanins present in the red pigment If you want a prettier, more intensely flavored cauliflower, take the extra step of roasting it (see variation below).
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Feel free to substitute whatever vegetables are in season when preparing this super-simple pasta dinner.
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Get Low Carb Southern Fried Chicken Recipe from Food Network
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Pozole is a traditional soup or stew from Mexico Variations use different kinds of meat, like beef, chicken, turkey or even pork rinds instead of the pork used here But the hominy is the constant.
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Chicken breast strips are brined, breaded, and baked, then brushed with homemade hot sauce in this Nashville hot chicken recipe.
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Get Chicken Shawarma Recipe from Food Network
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A pretty pale yellow and red cream pie combines the tangy flavors of Key lime with a bright strawberry-rhubarb glaze. It needs time to chill and set, so it's the perfect make-ahead dessert. The simple vanilla wafer crust couldn't be easier.
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Spiedies are the pride and joy of the Greater Binghamton area of N.Y. They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer. Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.