590 half half recipes

Grilled chicken and vegetable kabobs brushed with sweet Heinz 57 and honey glaze: tender cubes threaded with peppers, onions, squash, and mushrooms, charred until sticky-brown.

This colorful, no-bake casserole combines al dente elbow macaroni with tender chicken (or tofu), a medley of crunchy vegetables, and nutty sunflower seeds, all coated in a creamy mayonnaise dressing. It’s a versatile, make-ahead dish ideal for picnics, potlucks, or a quick family meal, bursting with fresh flavors and textures.

Only 5 ingredients and very quick and easy to prepare chicken soup that's suitable for chicken dinner.

Savory chicken braised with green chiles, garlic, and beer. A quick skillet main that steams chicken breasts tender in a flavorful pan reduction. Ready in 45 minutes.

Old-school Southern pralines made with Mr. Pibb (or Dr. Pepper) cola and toasted pecans. The cola adds caramel-cherry depth to the candy syrup with marshmallows for extra creaminess.

Watercress goat cheese salad with pecan halves is a three-ingredient starter that takes 15 minutes. Peppery greens, creamy chevre, and crunchy nuts.

Honey-lime baked chicken basted every 10 minutes for a glossy, caramelized glaze. Just 5 ingredients for a Boston Market-style rotisserie chicken flavor at home.

A great side dish, chicken mix avocado, nice salad.

Romaine and tangelo salad with sweet citrus segments, toasted pecans, and a honey poppy seed dressing. Simple, bright four-ingredient winter side salad.

Grilled chicken breast brushed with a three-ingredient picante sauce, Dijon mustard, and brown sugar glaze. Pounded thin for fast, even cooking on the grill.

Seared chicken breasts draped in a glossy blackberry pan sauce with sautéed mushrooms and shallots. Sweet, earthy, and elegant, all in 30 minutes with everyday ingredients.

Chicken breasts braised in a rustic Italian tomato sauce with crushed plum tomatoes, garlic, and oregano. Chicken Pizzaiola is a one-pan Italian comfort classic ready in under an hour.

Cheesy stuffed chicken breasts: pounded chicken cutlets rolled around Monterey Jack and oregano, then coated in a chili-spiced cornmeal crust. Pan-browned, oven-finished, served with guacamole and salsa.

Lemon chicken with egg noodles, ready in 25 minutes. Pounded chicken breasts dredged in a lemon-paprika oil and pan-cooked until tender, served over no-yolk noodles for a light dinner.

Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.

Orange-glazed pecans with fresh orange juice and zest. Candied nuts simmered in citrus syrup until coated, ready in 35 minutes.