Poultry

No bread crumbs and it’s not fried. Eat two portions. Life is good.

If you prefer a smoother consistency, by all means, purée the cooked celeriac and parsnips in a food processor.

I’m on a never-ending search for different ways to prepare chicken, and I have one rule: Don’t make it different by making it more complicated. This chicken dish is simple, delicious, and different. It’s particularly great if you have company coming over. It will free you up so you can actually hang out, too!

This jumble is a lot like jambalaya, so I call it a Jumble-laya. This is one of those flexible recipes. You can substitute turkey or tender cuts of pork and beef for the chicken. Go all seafood by bumping up the amount of shrimp and adding crabmeat at the end to just heat it through. Andouille sausage is a spicy, smoky sausage with a flavor that packs a punch. It is used in Cajun-style food and is a staple in gumbo and jambalaya. Is okra not your thing? Substitute frozen defrosted French-cut green beans.

Choose any or all of the toppers for your chili.