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cooking.nytimes.com
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
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With Italian sausage, gnocchi, spinach, and tomatoes in a rich creamy broth makes a hearty, warming one-pot meal.
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Sausage and shrimp gumbo is a nice twist on the classic Cajun stew traditionally served over rice and is perfect for cold evening meals.
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Onions are caramelized and blended with paprika and rye bread in this delicious sauce. When we were little my Oma would serve this sauce over either pork or beef.
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A skillet dish of cubed chicken, bell pepper, mushrooms and chicken broth stirred and simmered with a sour cream/sherry mixture. Simple yet elegant version of a favorite.
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Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping to create the ultimate keto comfort food.
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A marinade of soy, oyster sauce, sherry, salt and pepper infuse these wings with enough flavor to fly - or fry!
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Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
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Bring cuisine from around the world into your kitchen with this quick and easy Egyptian broth made with chicken, cardamom, and cloves.
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This restaurant-style chicken and pasta dish is beautifully seasoned with spinach and pesto sauce...and since it cooks in just one skillet, clean-up is a breeze!
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Get Greek Salad with Oregano Marinated Chicken Recipe from Food Network