180 chicken fried chicken recipes

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

Italian meatballs and spaghetti sauce simmer parmesan-laced beef meatballs in a wine-spiked tomato sauce with onion, garlic, green pepper, basil, and oregano. Weeknight ready in 45 minutes.

Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Creamy Corn Chowder with Fresh Basil and Cherry Tomato recipe

A great way to use some of your abundant tomato crop.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.

This creamy, smooth, flavorful carrot and leek soup is perfect when carrots are at their peak. The soup is easy to make and perfect for a light lunch or dinner. Garnished with fresh thyme leaves for an extra touch of flavor and sophistication.

Turnips and carrots are cooked in the pan and glazed with lemon, thyme and brown sugar. A quick and tasty side dish.

At a recent party everyone gobbled up this satisfying pasta salad loaded with marinated artichokes, sun-dried tomatoes, roasted pepper and tortellini. Literally packed with flavor.

Sauteed mushroom and Swiss chard with layered mashed potatoes, sprinkle grated Parmesan cheese on top, after baking the flavor is wonderful. It is also a good dish for holidays.

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

Chicken tacos with rice featuring flour-dredged browned chicken simmered in chili sauce, Worcestershire, dry sherry, and chicken broth. A saucy, Mexican-inspired skillet dinner over fluffy rice.

Roasted whole chicken stuffed under the skin with a pecan-goat cheese spread, baked on a bed of onion and lemon slices with white wine and broth for rich pan gravy.

Sichuan-style bean thread noodles with minced pork, dried mushrooms, hot bean sauce, and fresh ginger. Spicy, slurpable, and deeply savory with a cilantro finish.

Pronounced Keen-wa, quinoa is a mild-flavored grain that was eaten by the Incas. It is now grown in Colorado and New Mexico and is available in natural food stores. It is a very high as complete protein.