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This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
cooking.nytimes.com
A good cook needs an assortment of chicken dishes to fall back on Aside from roasting or frying (and in addition to grilling), braising chicken is a simple technique to master Chicken thighs make the best braises; use skin-on bone-in thighs for the best flavor
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Cooked chicken and rice get a makeover in this easy casserole made with broccoli, water chestnuts, mushrooms, and Cheddar cheese. This freezes wonderfully, too!
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Even if the sun-dried tomatoes are dry-packed, theres no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a pureed soup with onions, potatoes and zucchini cooked in chicken broth, seasoned with thyme, rosemary and basil. Thicken with potato flakes and served garnished with fresh dill weed.
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Vegetables lightly sauteed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using canned black and kidney beans.
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Get Skillet Pork and Potatoes Recipe from Food Network
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This Irish lamb and root vegetable stew is pressure-steamed in an Instant Pot(R) and perfect for dinner on a chilly day.
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This potato, leek, and carrot soup flavored with fresh ginger and ground turmeric makes a comforting vegetarian first course or entree.
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Homemade chicken matzo ball soup is full of sweet, earthy root vegetables and chopped dill for an updated version of a vintage recipe handed down for generations. Perfect for Passover, but you'll want to make it all year.
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Get Tomato Soup With Parmesan Croutons Recipe from Food Network