These Asian-inspired chicken thighs grill up tender and flavorful, and take only minutes to prepare. Chinese five-spice powder is a blend of spices that has the five different flavors: sweet, sour, bitter, pungent, and salty. For this recipe, the five-spice (and a few other basic ingredients) are turned into a rub for the chicken. After grilling, the chicken thighs are tossed with a soy sauce and rice vinegar mixture and sprinkled with freshly chopped cilantro. To round out the meal, serve with steamed jasmine rice and some stir-fried veggies or an Asian slaw. Delicious!

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Tags: chicken thighs, Chinese five-spice, crushed red pepper flakes, Grilling, rice vinegar, sesame oil, soy sauce

If you're looking for a flavorful, exotically-spiced soup then you've got to try this recipe! I love the rich combination of curry, coconut milk, peanut butter and sweet potatoes! I made it for the first time a few years ago for Husband and some of his work buddies. The soup received raves from Husband and his pals.

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Tags: African, Chicken, cilantro, coconut milk, curry, peanut butter, peanut soup, Senegalese, sweet potatoes

Super Bowl and Mardi Gras are coming up so I thought I'd post a gumbo recipe. A true gumbo starts with a roux (pronounced "roo"), a slowly cooked mixture of oil and flour. Gumbo takes time to prepare and cook so this is one of those recipes that requires a little bit of planning. Don't let this scare you off, though. Gumbo is well worth the few extra steps involved in making it.

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Tags: Chicken, gumbo, roux, smoked sausage

Here's a quick curry-flavored soup that is delicious and easy to make. You can even change up the flavors each time you make it by using different curries. I used curry powder this time (doubling the amount called for); next time I'll try red, green or yellow Thai curry paste.

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Tags: Chicken, cilantro, coconut, curry, lime, soup

If you like Buffalo Chicken Wings, you're going to love these sandwiches! They're easy to make, delicious and way more satisfying than those scrawny little chicken wings. I love the spicy red pepper sauce that coats the tender chicken breasts, and the tangy, extremely flavorful blue cheese spread that gets slathered on the bun tops. Basically, this sandwich ROCKS!

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Tags: blue cheese, buffalo chicken sandwich, Chicken, Frank's Red Hot Sauce

I have to admit that this recipe sounds a little weird. It was originally published in an October issue of Bon Appetit a few years ago and referred to as "ghoulash", a play on the word goulash. I ran across it when I was looking for a savory recipe that used canned pumpkin. Since I had everything on hand to make it, I decided to give it a try. First, though, I did a little research on goulash. What I learned is that goulash, the national dish of Hungary, is a meaty soup (or stew) that was traditionally made by herdsmen. It can be made with beef, pork, veal, or lamb, and usually includes vegetables (onions, potatoes, carrots, tomatoes, garlic, etc.), paprika, other herbs/spices (bay leaf, thyme, caraway, chili pepper) and served over egg noodles.

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Tags: Chicken, goulash, pumpkin, stew, turkey

A good roast chicken is one of the ultimate comfort foods. This recipe, an updated version of a classic, uses balsamic vinegar which adds flavor and creates a great pan sauce that gets drizzled over the carved chicken. It's hard to believe that something this good is so easy to make.

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Tags: balsamic vinegar, Comfort Food, roast chicken, sage

Here's an exotic chicken soup that is easy to make and really delicious. Garam masala, an aromatic spice blend used in Indian cooking, gives the soup a ton of flavor. The garam masala I used is a blend of coriander, black pepper, cumin, cardamom and cinnamon.

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Tags: chickpeas, couscous, garam masala, garbonzo beans, Moroccan Chicken Soup, zucchini

If you're looking for a twist on traditional chicken soup, then you should try this recipe for Chicken and Vegetable Chowder. It's simple, easy to make and comforting.

For the blending of the chowder, I used an immersion blender (stick blender) instead of transferring the soup in batches to a blender. If you do use a regular blender, let the chowder cool off a bit before blending. Also, remember to only fill the blender about 1/3 full and hold the lid down tightly with a towel (this is to prevent hot soup from spraying all over you and your kitchen when you turn the blender on). I used whole milk for the chowder, but I'm sure 2% would work fine, too. I would definitely not use nonfat milk, though. Serve the chowder with crusty bread and a salad.  

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Tags: carrots, Chicken, Chicken and Vegetable Chowder, potatoes, rice

If you're a cilantro fan (like me), you're going to LOVE this chicken! It's delicious, extremely easy, and can be served as either an appetizer or a main dish. And, you can use the leftovers (if there are any) to make a Mexi-inspired salad (greens, corn, tomatoes, red onion, avocado, etc) the next day…think jazzed up chicken taco salad.

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Tags: Chicken, cilantro, cilantro pesto, grill, skewers