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I have never liked butternut squash, until I created this soup recipe

  • 4-5 cups butternut squash, peeled and diced
  • 2 small apples, peeled, cored and cut into chunks (Granny Smith is a firm sweet/tart apple works best)
  • 1 small Yukon Gold potato, cut into chunks
  • 1 cup leeks, sliced thin (or 1 yellow onion, diced fine)
  • 2 cups chicken (or vegetable) stock
  • 2 oz. dry white wine
  • 1/2 cup apple cider (preferably unsweetened and natural)
  • 4-5 fresh thyme sprigs (about 4-5" long)
  • 2 bay leaves
  • 1/8 tsp curry powder (optional)
  • coarse salt & fresh cracked pepper
  • good olive oil
4.4/5 (18 Votes)

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Easy and fast 4 Ingredient Chicken Bake recipe

  • 4 chicken breasts
  • Basil Pesto to cover chicken breasts, about 4 - 5 tablespoons
  • Roma tomatoes - 3 - 4
  • 1 cup Mozzarella cheese
  • Salt and pepper to taste
3.9/5 (19 Votes)

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The spicy glaze on the chicken thighs is nicely balances with the fresh and tart rhubarb cucumber salsa

  • 1 habanero, Scotch bonnet, or Thai chile, with seeds, stemmed
  • 2 garlic cloves
  • 2 scallions, thinly sliced, white and green parts divided
  • 1 tablespoon soy sauce
  • 1/4 cup olive oil
  • 6 large skin-on, bone-in chicken thighs
  • Kosher salt
  • 1 1/2 cups rhubarb, cubed in 1/4" pieces
  • 1 cup unpeeled seeded English hothouse cucumber, cubed in 1/4" pieces
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 tablespoon honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon fresh lime juice
  • Freshly ground black pepper
4.6/5 (12 Votes)

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1. Preheat oven to 350 degrees

  • 1 1/2 lbs. chicken, cooked and chopped
  • 1 recipe of Chili Gravy (recipe follows)
  • 1/2 can (15 oz) corn
  • 1/2 can (15 oz) beans (your choice)*
  • 1/2 cup chopped onion
  • flour tortillas
  • 2 cups shredded cheese
  • sliced black olives, optional
  • Chili Gravy
  • 1/4 cup vegetable oil
  • 1/4 cup flour
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 2 tsp. cumin
  • 2 Tbsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. oregano
  • 1/4 tsp. cayenne
  • 2 cups beef stock
4.6/5 (12 Votes)

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Cream of Chicken and Wild Rice Soup is hearty enough to be the focus of your meal

  • 2 boneless chicken breasts
  • 4 cups chicken stock
  • 2 cups water
  • 1 package of long grain and wild rice with seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup flour
  • 1/2 cup butter
  • 2 cups heavy cream
4.5/5 (11 Votes)

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For Souvlaki: Combine all of the ingredients for the marinade in a bowl; place the chicken pieces in the marinade a...

  • For Souvlaki:
  • 10 – 12 boneless skinless thighs – cut into bite sized pieces
  • 1/2 pint of cherry tomatoes
  • 2 bell peppers – sliced and halved
  • 1 large onion – sliced
  • Skewers – soaked in water before using
  • For the Marinade:
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 tsp. balsamic vinegar
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tbs. dried oregano
  • 3 - 4 tbs. of fresh dill – chopped
  • 3 - 4 tbs. of fresh Italian parsley - chopped
  • 1/4 cup of olive oil
  • For the Orzo:
  • 1 bunch of fresh spinach
  • 2-3 cloves of garlic – chopped
  • 1/2 pint of cherry tomatoes – halved
4.5/5 (11 Votes)

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Preheat the oven to 200ºC/400ºF/gas mark 6

  • For The Stuffing:
  • 4 boneless chicken thighs, about 100–120g (3 1/2–4 1/4oz) each
  • 100 ml (1/2 cup) teriyaki sauce
  • 3 tbsp rapeseed (canola) oil
  • 400 ml (1 3/4 cups) warm chicken stock
  • 1 tbsp rice vinegar
  • 30 g (2 tbsp) butter
  • 70 g (1 1/2 cups) fresh breadcrumbs
  • 2 egg yolks
  • 3 tbsp Parmesan cheese, finely grated
  • 4 tsp olive oil
  • 2 tbsp chopped fresh coriander (cilantro)
  • 4 garlic cloves, chopped 1cm (1/2 inch) fresh root ginger, peeled and grated
  • 1 –2 red chillies, deseeded and chopped
  • Salt and black pepper
  • 1 tsp cayenne pepper
4.3/5 (12 Votes)

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Drain juice from crushed pineapple into a medium glass bowl; set aside the pineapple for later

  • 8 ounces crushed pineapple
  • 8 ounces Philadelphia Cream Cheese, softened (can use mayo)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cooked chicken breast, shredded
  • 1 cup cooked medium-grain* white rice, cooled
  • 1/4 cup green onion slices
  • 1/2 cup chopped Macadamia nuts
  • 1/4 cup jicama, peeled and diced
  • 8 ounces pineapple slices (rounds)
  • Note: It is important to use medium-grain white rice in this recipe - it is the only kind that remains soft when cold.
4.5/5 (11 Votes)

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In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves

  • 1 pkg. (24 oz.) Reames® Homestyle Egg Noodles
  • Other Ingredients
  • 4 cups sliced carrots
  • 2 lbs. boneless, skinless chicken breasts, cut into cubes
  • 10 cups water
  • 4 tsp. dried parsley flakes
  • 2 tsp. dried thyme, crushed
  • 1/2 tsp. pepper
  • 2 Tbsp. chicken bouillon granules
  • 2 cups sliced celery
  • 2 bay leaves
  • 2 cups chopped onion
  • 1/2 cup flour
  • 4 cups milk, divided
4.3/5 (15 Votes)

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Credit for this recipe goes to www

  • 2 tablespoons butter
  • 10 ounces sliced mushrooms
  • 1 1/2 tablespoons flour
  • 1/2 cup marsala wine or white wine
  • 1/2 cup heavy cream
  • 2 tablespoons chopped flat-leaf parsley
  • Salt and pepper
  • 1 cup long-grain rice
  • 2 cups coarsely chopped rotisserie chicken
  • 2 tablespoons grated parmesan cheese
4.1/5 (36 Votes)

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What's not to love about garlic parmesan chicken? It's crispy and very tasty, you will come back for seconds

  • 1 teaspoon oregano, chopped
  • 1 teaspoon dried rosemary, chopped
  • 1 teaspoon kosher salt
  • 1/2 teasppon ground cumin
  • 1 1/2 pounds chicken
  • 2 tablespoons olive oil
  • 1 tablespoon basil, chopped
  • 1 tablespoon garlic, chopped
  • 1/4 cup finely grated parmesan cheese
4.3/5 (26 Votes)

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These chicken and shrimp egg rolls are flavored with Chinese Five Spice, Sriracha, ginger and garlic, and are serve...

  • FILLING:
  • 1 tablespoon peanut oil
  • 1 tablespoon ginger, grated
  • 2 cloves garlic, finely chopped
  • 1 organic chicken thigh, de-skinned, de-boned, sliced into long thin strips
  • 1 teaspoon Chinese five-spice powder
  • 4 large shrimp, shells and tails removed, deveined
  • 1 tablespoon Shaosing rice wine or dry sherry
  • 1 tablespoon low-sodium light soy sauce
  • 1 teaspoon cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water)
  • 1 teaspoon Sriracha
  • EGG CREPE:
  • 2 free-range or organic eggs
  • 1 pinch sea salt
  • 1 pinch ground white pepper
  • 2 tablespoons peanut oil or vegetable oil
  • VEGETABLES:
  • 2 dried shitake mushrooms, pre-soaked in hot water for 20 minutes, drained, stalks removed, sliced
  • 1 spring onion, julienned
  • 1/2 small handful beansprouts
  • 1/2 small carrot, julienned
  • 1/4 red pepper, deseeded, julienned
  • Peanut oil, for frying
  • 2 tablespoons oyster sauce
  • FRYING AND ASSEMBLY:
  • 14 3/4 cups/3.5 liters peanut or vegetable oil, for deep frying
  • Four 10-inch spring roll wrappers, such as TYJ (made from wheat flour, salt and coconut oil)
  • 1 egg, beaten
  • 2 scallions, julienned, soaked in ice-cold water to make curls
  • Sweet chili sauce
4.4/5 (23 Votes)

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Spiced Chicken and Shrimp Egg Rolls Roasted Butternut Squash & Apple Soup