Chicken/7 recipes

Pureed carrot orange soup with curry powder, fresh orange juice and zest, finished with sour cream and scallions. A bright, silky weeknight starter or light lunch.

Chinese-style roasted spare ribs (Pei Quot) braised in black bean, soy, honey, and hoisin sauce, then roasted or grilled until sticky and dry. Spicy, sweet, and glazed.

1. After you boil veggies remove and put in the blender and puree. This helps add thickness, especially if you are trying to reduce fat, then add back in. 2. Do not use tomatoes past or food coloring. 3. use lobster stock instead of or to supplement chic stock. 4. Try using Dry Vermouth for wine. 5. I used this recipe and added salmon

Cheesy hash brown casserole with sour cream, sharp cheddar, and buttery corn flake topping. The ultimate potluck side dish that feeds a crowd and gets rave reviews.

A cozy turkey and biscuit bake: leftover turkey in a creamy sauce with peppers, mushrooms and spinach, ringed with homemade garlic biscuits and baked golden. A holiday leftover rescue.

This is a very yummy sandwiches, you can use your leftover turkey or you can just do it as a deliciouos sandwiches.

This 45-minute stovetop vegetable soup layers sweet potatoes, zucchini, and broccoli in chicken broth with shredded potatoes for natural thickness. Celery seed and cumin add unexpected warmth to the silky cream finish.

Indonesian satay shrimp skewered and broiled in a spiced peanut butter sauce with turmeric, chili, and lemon juice. Served over rice with a creamy peanut gravy.

Lamb stew with chestnuts and pomegranate layers tender braised lamb with saffron, cinnamon, ground walnuts, and tart pomegranate juice. A jewel-toned Persian-style stew, sweet, sour, and savory, spooned over saffron rice.

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

Seafood paella simmers quick-cooking brown rice with saffron, sweet red peppers, and garlic, then finishes with shrimp, green peas, and steamed-open mussels. A faster, one-pan take on the Spanish classic.

Flour-dusted turkey breast strips browned in artichoke marinade, then finished in a lemony sour cream and Parmesan sauce garnished with artichoke hearts. Elegant enough for guests, easy enough for a Tuesday.

Spiced Lentils with Apple Crisps and Curried Yogurt recipe

Cantonese shrimp in lobster sauce with ground pork, fermented black beans, garlic, and silky beaten egg ribbons. The takeout classic, made from scratch.

Poblano lamb stew: cubed lamb shoulder simmered with crushed juniper berries and chicken broth, then finished with roasted poblano strips and a bright shower of lemon zest.

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.