This delightful one-pan dinner combines salmon fillets with fresh green pea pesto and orzo pasta. Green pea pesto adds a unique twist to the traditional pesto, bringing a hint of sweetness, body and a vibrant green color to your plate. If you like a more traditional pesto flavor, swap out the dill for chopped fresh basil, or use store-bought basil pesto or sun-dried tomato pesto in its place.
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This chicken caprese salad has all the fresh bright flavors of a classic caprese plus a protein boost from simple quick-marinated chicken cutlets. For extra convenience, buy pre-sliced chicken cutlets to streamline your prep. On sunny days, take the cooking outdoors and grill the chicken for an extra layer of flavor.
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This vegetable-studded frittata recipe is one of the quickest meals you can make. Have it for breakfast, or serve it for lunch or dinner with a tossed salad and a slice of olive oil–drizzled crusty baguette.
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In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
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For a healthy variation on creamy chicken salad, we've replaced half the mayonnaise with basil pesto. Serve over greens or make it into a sandwich for a healthy lunch.
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This protein-packed breakfast casserole is the perfect recipe for when you have a crowd to feed. The egg mixture needs plenty of time to soak into the bread before baking, so you can prepare it the night before and pop it in the oven in the morning. Whole-wheat sourdough offers a tangy flavor and a boost of fiber, but you can swap it out for regular sourdough or a plain whole-wheat country loaf.
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Roscoe's classic spicy Southern fried chicken is the real deal—deeply golden and crisp on the outside, and moist and tender inside. Marinated in buttermilk and hot sauce, it's spicy and flavorful.
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I made this Flamin' Hot Cheetos fried chicken one day, when I thought, I use Flamin’ Hot Cheetos to bread fried pickles and onion rings, so why not fried chicken? They lose a lot of heat during the process, so don't skip the cayenne pepper.
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Mom made us fried chicken livers because they were cheap, and now the convenience stores sell them in the South! Use a fry screen — these things can pop and will burn you! Serve with pepper gravy or a packet of chicken gravy.
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