This soup is not only a feast for the eyes but flavorful as well. A happy contrast between hot and creaminess. If you find it too spicy add a bit more sugar. If you think it is too bland and needs a bit more zing, add a dash of soy sauce or a squirt of lime juice.
Avgolemono sauce is a classic Greek sauce. It is lemony, silky and can be served with just about anything. It takes a few minutes to make and it turns a simple dish into an elegant one.
An impromptu elegant dish is done in 30 minutes and in one skillet. Orzo pilaf, a simple stovetop dish is a perfect sidekick to it. Dinner is served in no time.
A sweet and hot dish that is reminiscent of a much loved American-Chinese take out, General Tso’s chicken. In this recipe, maple syrup or honey provides enough natural sweetness and lets the chicken crispness shine through. It’s less sweet than your run-of-the-mill take out and can be prepared in less time than making a call and getting the delivery.
Very popular in my house and much better than ordering a takeout. The addition of roasted cashews gives an addictive nutty flavor to the dish and red pepper flakes add the extra kick.
Chicken Involtinis – Chicken Roll-ups – are a snap to make and look impressive enough to serve at a dinner party. Ask your butcher to cut the chicken breast cutlets thin. It will make rolling up easier. Depending on the size of the cutlets you may double the recipe.
A bright and flavorful salad worthy to be served as a main course. Easy, refreshing and filling and best of all, it can be whipped up in about 30 minutes. All you need are some pantry staples and rotisserie chicken. Voila, dinner is ready.
A variation of Guatlles amb Vinagreta, a traditional Catalan dish made with quails. In the US quails are hard to come by outside the mega cities. I use Rock Cornish game hens, also known as Cornish game hens.
Poulet Grillé aux Herbes de Provence is is a very popular dish in France. Easy, tasty and liked by everyone, the French version of fast food.
Slices of poached chicken breast in tuna sauce garnished with capers and lemon slices served at room temperature.
A hearty dish, serve it with a side of roasted potatoes, green vegetables or a nice crunchy bread to mop up the sauces.
An ideal summer meal with little kitchen heat. A Moroccan inspired dish with two refreshing companions done in 45 minutes or less. While chicken is baking you have plenty of time to prepare the couscous salad and the parsley yogurt pesto.
This Thai inspired chicken recipe combines the golden color of turmeric with coconut milk and tangy lime. The result is spectacular. Jasmine Rice with Shredded Coconut and Cilantro turns dinner into something special without extra work.
Petti di Pollo Ripieno di Spinaci makes for a stylish main course for a dinner party. Don’t be discouraged by the several stages involved in the preparation. The dish can be made ahead of time.
I love the way the sweetness of leeks complements the simply seasoned chicken breasts. It’s an easy 30-minute recipe, perfect for when I need to put a meal together in a short time. The tanginess of the caramelized preserved lemon peel contrasting with the leeks is the secret here.
I am very fond of stuffed vegetables. A great way to use “not enough for everybody” supplies. Roasted chicken pieces are frequent leftovers in my kitchen. I personally prefer chicken instead of beef as it makes stuffed peppers much lighter.
The appeal of fresh tomatoes and the irresistible aroma of garlic, olive oil, and parsley make this dish glorious.
The simplicity of this dish and its great taste relies entirely on the quality of the anchovies. So I make sure to buy high-quality anchovies in a jar.
A popular chicken and vegetable stew from Spain. The term Chilindrón has its origin in the Provinces of Aragon and Rioja in Spain. A meat or chicken stew made with tomatoes, peppers, onions, and garlic and cooked in olive oil.
This popular recipe from Morocco is a favorite of mine. Tagine also known as Tajine is the name for the cooking pot as well as for the dish.
In the South of France, this dish is known as Poulet à la Barthelasse, named after the island in the Rhône near Avignon. It’s one for garlic and parsley lovers.