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! đ I’ve made this several times and these… Continue reading Parmesan-Crusted Chicken
Category: Poultry
Sofrito Eggs
This recipe does not actually contain (tomato-based) sofrito, but instead calls for recaĂto (Puerto Rican cilantro-based sofrito). Perhaps, I should have named it RecaĂto Eggs, but I learned this recipe from my husbandâs side of the family and this is what they call it, so itâs fine by me too. This dish is cooked quickly,… 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 đśď¸đśď¸, so if you canât 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 stoneâs throw from Chinatown so Iâm kind of picky about my fried rice. Â 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
Roasted Chicken Legs
Make this a meal by adding some vegetables to roast alongside the chicken in a large sheet pan. I like this with a couple of sliced up bell peppers and a half pound of baby potatoes. đ You can also switch this up by adding or substituting herbs or spices that complement the side dish.… Continue reading Roasted Chicken Legs
Chicken RagĂš
I buy chicken legs and thighs whenever they’re on sale because I prefer dark meat and I’m always looking for new ways to use them. This recipe is one of my favorites. You might think it’s too heavy for warmer weather but you’d be wrong. It’s hearty but not heavy, and like most tomato-based dishes,… Continue reading Chicken RagĂš
Asparagus Tomato Omelette
Weekends are for omelettes. Comfy pajamas, sleeping in, binge-watching your favorite TV series… and omelettes. You can fill them with almost anything you like: meat, cheese or vegetables — or all three. I love asparagus so this one’s a favorite of mine. — L. Weal INGREDIENTS 5 thin asparagus stalks, trimmed 4 tablespoons salted butter 3 eggs 4â5… Continue reading Asparagus Tomato Omelette
Spinach Mushroom Crustless Mini-Quiches
Cheese lovers will gobble these up in the blink of an eye. These mini-quiches contain no milk or cream which makes the texture a little more like a frittata or an omelet. Serve with fresh fruit and ice-cold orange juice or Mimosas in classy wine glasses and you’ve got the perfect brunch. â L. Weal INGREDIENTS… Continue reading Spinach Mushroom Crustless Mini-Quiches
Creamy Chicken Piccata
Chicken piccata is one of those dishes that has been around forever and sounds fancy-shmancy â but it really isn’t. Piccata is a lemon-butter sauce that looks and tastes elegant but you can make it in less than half an hour. By the way, traditional piccata doesn’t include cream but it adds a little extra yumminess.… Continue reading Creamy Chicken Piccata
