Trust me, this is just as good as traditional meatloaf. I made this dish three times before my family realized it wasn’t beef! I still make beef meatloaf occasionally (using this recipe), but I prefer turkey now because the meatloaf comes out less greasy. I like to serve it with a side of roasted vegetables… Continue reading Turkey Meatloaf
Category: Poultry
Chicken Cacciatore
Chicken cacciatore is a dish that can be prepared for a large crowd or easily scaled back for an easy dinner for two, and like many tomato-based dishes, it tastes even better the second — or even the third day. Traditional cacciatore features peppers and onions but you can add any other veggies you like… Continue reading Chicken Cacciatore
Chicken Tortilla Soup
I started making my own soups a couple of years ago and I’m pretty sure I’ll never buy canned soup again. Opening a can or packet of soup is quicker to be sure, but this way you can make it to your own liking, experimenting with ingredients, making it as mild or as spicy as… Continue reading Chicken Tortilla Soup
Steamed Hard-Boiled Eggs
For years, I’ve been using a pretty surefire method for hard-boiling eggs in such a way that the shells don’t stick: the cold start method – submerge eggs in water, bring to a boil, let steam 10 minutes, then shock in ice water before removing shells. But I’ve just tried an even better method: the… Continue reading Steamed Hard-Boiled Eggs
Turkey Meatballs
Turkey or beef, I could eat meatballs every week, but I try not to because I don’t want to look like one. 🙂 Took a while for me to get the recipe just right; ground turkey is a little less forgiving than ground beef and can become dry and tasteless unless you use the right… Continue reading Turkey Meatballs
Parmesan-Crusted Chicken
I never liked chicken breasts. I found them far too easy to overcook, so I stuck to cooking only thighs and drumsticks. But this recipe completely changed my opinion of cooking white meat. In fact, now I buy chicken breasts just so I can make this recipe! 🙂 I’ve made this several times and these… Continue reading Parmesan-Crusted Chicken
Sofrito Eggs
This recipe does not actually contain (tomato-based) sofrito, but instead calls for recaíto (Puerto Rican cilantro-based sofrito). Perhaps, I should have named it Recaíto Eggs, but I learned this recipe from my husband and his family and this is what they call it, so it’s fine by me too. This dish is cooked quickly, almost… Continue reading Sofrito Eggs
White Chili
Technically, it takes only about 20 minutes for all the elements of this dish to cook through, but the long simmering time allows the beans to break down, which serves to thicken the chili. This chili is very spicy , so if you can’t handle too much heat, try discarding the white membrane of the… Continue reading White Chili
Chinese-Style Fried Rice
I grew up on the Lower East Side of Manhattan, a stone’s throw from Chinatown so I’m kind of picky about my fried rice. Whenever my mom had a few extra bucks, she’d treat me and my siblings to dinner at a small restaurant there, off the beaten path. Sometimes the posted menu was in… Continue reading Chinese-Style Fried Rice
Forty Garlic Chicken
I use garlic frequently in my recipes and usually buy it dried or minced. I’ve never had the patience to buy whole bulbs, peel them, and separate them into cloves. This recipe has changed all that. That first bite of baked chicken covered in soft, partially melted garlic cloves made this dish a keeper. Serve… Continue reading Forty Garlic Chicken
