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Inspired by authentic West African cooking, this delicious stew combines vegetables and peanut butter with a little heat from a medley of spices. Alter the recipe to suit your preferences--it lends itself beautifully to improvisation.
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Basic cacciatore--tomato, onion and mushrooms in wine -is made grand with capers, pepperoni and olives. It is a terrific party entree, and takes additions and substitutions well.
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Here's an easy-to-make knockout chowder with signature Southwest flavors.
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The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.
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A delicious salad that is great for a quick snack, but attractive enough for entertaining. You can even have it as a meal in a sandwich, or as a salad atop a lettuce leaf.
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Customize this versatile skillet with your favorite vegetables!
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This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes.
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Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.
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Flax is a great addition the seasoned bread crumb and cheese coating in this baked chicken dish.
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Buffalo chicken meatballs made with ground chicken and hot sauce are perfect for Sunday football. Serve with ranch or blue cheese dressing.
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Chicken is marinated overnight in a spicy yogurt marinade then grilled in this authentic recipe for Tandoori chicken.
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Chicken strips coated with an egg/milk mixture and tortilla chip crumbs, then baked.