Chicken/5 recipes

Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.

Lighter cream of broccoli soup using skim evaporated milk and sauteed leeks for body, finished with fresh basil and a hint of nutmeg. A leaner take on the diner classic.

Turkey picadillo, the lighter take on the Cuban classic, simmers ground turkey with tomatoes, raisins, green olives, and capers for a sweet-salty-savory skillet dinner. Ready in about 30 minutes over rice.

Bacon, beer, and cheese soup blends Cheez Whiz with a cornstarch-thickened milk base, finished with smoky bacon and a splash of beer. A 1980s ski-lodge favorite.

Simple flour-based chicken dipping batter with seasoned salt and baking powder for light crispiness. Dip and fry for a crunchy golden coating on any chicken piece.

Chilled curried pumpkin soup purées spiced pumpkin with butter-sautéed onions, bay, and nutmeg, then thins with milk for a velvety bowl that works hot or cold. A versatile do-ahead soup.

Grilled skirt steak fajitas marinated overnight in Worcestershire, soy sauce, cumin, and lime. Served with sauteed peppers, guacamole, and warm flour tortillas.

Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.

Mapo tofu stir-fries marinated ground pork with hot bean paste, ginger, garlic, and chiles, then simmers cubed tofu in the spicy sauce. Authentic Sichuan classic ready in under an hour.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

A hearty soup just loaded with a huge variety of winter vegetables

Tender crisp green beans tossed in a simple Asian dressing.

Butterflied shrimp in savory black bean sauce with ground pork and vegetables. This Chinese-American classic with egg ribbons is ready in just 20 minutes over rice.

Whole chickens stuffed with sausage dressing and smoked over charcoal for 5 hours with a wine-herb water pan. Louisiana-style backyard smoking at its finest. Serves 8.

This may be one of the most exceptional souffles you'll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout.

Curried squash soup made with pre-cooked butternut squash, garlic, curry powder, and chicken stock. A 40-minute warming bowl topped with sour cream and scallions for color and tang.