Circassian Chicken Salad is a classic mayo-free chicken salad with a creamy walnut sauce and paprika, garlic, green onions, and parsley.Photography Credit:Elise BauerPlease welcome guest author Hank Shaw of Hunter Angler Gardener Cook who shares one of his favorite chicken salads with us. ~EliseNot sure where I first heard of this variant on chicken salad, but I’ve been making it for years.
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1 Preheat oven to 400°F.2 Roast garlic: Remove the papery outer layers of the garlic bulb, leaving intact the skins of the individual cloves. Cut 1/4 to a 1/2 inch off the tops of cloves, exposing the individual garlic cloves.Place the head of garlic on a piece of aluminum foil. Drizzle some olive oil over the garlic, and sprinkle it with salt and pepper.
1 Cook the bacon: Cook the diced bacon until crispy in a large stew pot set over medium heat. Remove the bacon and set aside; you& 39;ll add it back in when you serve your gumbo.2 Brown the chicken in the bacon fat: Once the bacon is cooked, set the chicken thighs skin side down in the bacon fat to crisp.
This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!Photography Credit:Elise BauerFeatured in 12 Meals to Make with Rotisserie ChickenMy mother and father make the best chicken salad. It’s a joint effort; my father assembles the ingredients, while my mom makes the dressing.
Chicken browned and braised in apple cider and brandy, cooked with apple slices and onions, served with a cream sauce.Photography Credit:Elise BauerThe Normandy region of France, which is North of Paris and lines the English channel, is known for its cream, butter, cheeses, apples, and apple brandy.In this version of Chicken Normandy, or “chicken à la normande”, we are braising whole chicken legs in apple cider and brandy, and serving them with a sauce made with cooked apples, onions, and cream.
This easy Chinese chicken salad gets tossed with a bright, gingery dressing and topped with crunchy noodles. Makes a great make-ahead salad for a backyard party or a weekday lunch.Photography Credit:Elise BauerThis Chinese chicken salad is a colorful and tasty way to use up some leftover chicken and makes for a quick and easy light lunch.
Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. So GOOD!Photography Credit:Elise BauerIt seems as if there as many ways to prepare chili as there are cooks who make chili!
All the great fixings of chicken posole, in a salad! Chili rubbed sauteéed chicken breasts with hominy, avocado, radishes, salad greens.Photography Credit:Elise BauerOne of my favorite comforting soups is Mexican chicken pozole, with a hominy-rich chicken broth, chunks of chicken, and heaped with toppings.
A quick, tasty, and filling recipe for chicken curry.Photography Credit:Elise BauerWe first encountered “Chicken Curry in a Hurry” in Mark Bittman’s Quick and Easy Recipes from the New York Times.The concept is simple. You’re looking for maximum flavor in minimal time.We’ve made a few small changes to Mark’s original recipe—cutting the chicken into easier to cook pieces, salting the chicken first to intensify its flavor, plumping the raisins, and doubling the amount of curry powder.
A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.Photography Credit:Elise BauerDear chicken Florentine. I like you. I like your spinach and your cream sauce.But honestly? I don’t love you.
Way better than casserole made with canned soup! This from-scratch version of chicken and rice casserole bakes with mushrooms, garlic, cream, and herbs.Photography Credit:Elise BauerFeatured in 11 Casseroles to Double and FreezeHave you ever had the classic Campbell’s chicken and rice casserole made with canned cream of mushroom soup?
1 Shred, season, and marinate the cooked chicken: Using two forks, shred the cooked chicken. (If starting with raw chicken, see How to Poach Chicken).Mix soy sauce, sherry and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels.2 Fry the bean threads in hot oil: Put 3/4 inch of high smoke point cooking oil (such as canola oil or peanut oil) into a small saucepan.
Store-bought puff pastry makes quick work of these sweet-tart cherry hand pies! Use fresh cherries when they& 39;re in season, or frozen during other times of the year. They& 39;re a great treat that& 39;s easy to share.Photography Credit:Nick EvansFeatured in 11 Recipes to Make with Freezer IngredientsIt’s a small thing, but when I was about eight years old, I remember my parents letting me occasionally snag a cherry hand pie from the gas station when we filled up.
THE NIGHT BEFORE1 Remove the papery bitter skins from the walnut pieces. (This is the hard part.) Sometimes the skins easily rub off. I have found that usually, for us, the skins don& 39;t easily peel off and we need to blanch them for one minute in boiling water first, to loosen the skins. If you blanch the walnuts, let them cool to the touch and carefully peel off as much of the bitter skins as you can.
This classic Italian Chicken Milanese is surprisingly EASY and FAST to make at home. Also works as a make-ahead dish!Photography Credit:Sheryl JulianIt’s hard to believe that five basic ingredients can produce such pleasing results.Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time.
Ever had chicken larb?! If you& 39;re looking for a quick, super flavorful, and spicy meal, look no further than this spin on Laotian chicken larb. Use either ground chicken or turkey and serve it in sweet, buttery lettuce wraps.Photography Credit:Sally VargasIf the idea of a meal of spicy meat punctuated by lime, mint, and cilantro floats your boat, then add this recipe for Chicken Larb to your weeknight fast food rotation.
This Chia Pudding with Blueberries and Almonds is EASY to make, loaded with fiber, protein, and antioxidants, perfect for a healthy breakfast!Photography Credit:Elise BauerHave you ever tried chia seeds? They’re nutrient dense, fiber rich tiny seeds of the chia plant that expand when you soak them in liquid to something like tapioca, but with really small pearls.
Chicken Parmesan is a classic for a reason! Chicken cutlets, breaded and fried, smothered with tomato sauce, and covered with mozzarella and Parmesan cheeses are so good. Serve with pasta or on a roll.Photography Credit:Sally VargasOh, how we love chicken parmesan—chicken cutlets, breaded and fried, smothered with tomato sauce, covered with mozzarella and Parmesan cheeses, and baked until the cheese is bubbly and melts into every nook and cranny.
This simple, satisfying salad is the perfect way to use up leftover chicken. Top it with a zingy buttermilk dressing and a wedge if garlicky toast!Photography Credit:Sally VargasFeatured in 10 Salads to Take for LunchFeatured in 12 Recipes to Use Up ButtermilkIn this recipe, chicken transforms salad from a side dish into a meal by itself.
Fried chicken served with a mushroom cream sauce. Easy to make, filling, and delicious.Photography Credit:Elise BauerHere is a family favorite for a weeknight dinner—chicken thighs, floured and browned and then baked, served with a creamy mushroom sauce. You can serve it with rice, or if you put it over egg noodles, you have something resembling a chicken stroganoff.
Quick and Easy! Chicken thighs browned and baked, served with a creamy mushroom, shallot, tarragon sauce.Photography Credit:Elise BauerFeatured in 13 Quick & Easy Weeknight Meals with Chicken BrothChicken and mushrooms naturally love each other, especially with a creamy sauce. This recipe is quick and easy, and uses just a little bit of cream to pull everything together.