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cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
www.allrecipes.com
I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice.
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Cream of mushroom soup lends this porcini mushroom risotto a creamy taste without actually using heavy cream. If you like, stir in freshly grated parmesan cheese before serving.
www.chowhound.com
Well American and Tex Mex or Mexican ... not sure. It just has a nice light spicy flavor. I serve this over my "Kim's Favorite Roasted Creamed Corn," and my...
cooking.nytimes.com
This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This slow cooker recipe creates a wonderful, mild, sweet and spicy flavor and works best with frozen chicken. Serve over rice or couscous, or with crusty bread for dipping.
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Pack these baked puff pastry pockets with fresh spinach, feta cheese, bacon, and lemony chicken for a quick and easy appetizer or main dish.
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This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!
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Get Goat Cheese and Herb Stuffed Chicken Breasts Recipe from Food Network