This one pan Thai chicken recipe combines tender chicken, carrots, red bell peppers and sweet green peas in a creamy coconut curry sauce. Serve this easy Thai dish over fluffy rice.| Amy Casey Cooks
Capicola Chicken in White Wine Sauce is an easy yet impressive entrée. It's a delicious chicken recipe that's perfect for a weeknight supper or weekend dinner party.| Amy Casey Cooks
Skip the restaurant and make Hibachi Shrimp and Vegetables at home. I can't promise the hibachi theatrics at home. But it'll be better than at any restaurant and at a fraction of the price.| Amy Casey Cooks
Spicy General Tso's Meatballs are easy to make spicy meatballs with an Asian twist. The turkey meatballs seasoned get a kick of heat from a dried red chili infused sauce.| Amy Casey Cooks
These gingery and garlicky turkey meatballs are an easy dinner for any night of the week. Add a side of rice for a dinner you will love.| Amy Casey Cooks
This baked teriyaki glazed salmon recipe rivals even the best restaurants. The incredibly easy dinner entrée is ready in about 20 minutes.| Amy Casey Cooks
This Blackened Tuna Bites recipe is simple to make and tastes incredible. Bite-sized pieces of tuna are tossed with a homemade blackened spice blend and quickly sauteed. Serve with a creamy dip.| Amy Casey Cooks
These Easy Roasted Brussels Sprouts with Honey and Mustard is one of my go-to side dishes. A sprinkle of toasted pine nuts and pomegranate arils make this a festive holiday side dish.| Amy Casey Cooks
Chilled rice and oyster sauce are the secrets to this authentic fried rice and chicken recipe . It's better than any Chinese takeout!| Amy Casey Cooks
This simple Tuna Ceviche recipe is made with fresh tuna and a light and tangy lime juice vinaigrette. This raw tuna recipe is a delicious way to enjoy one of the most bright and tasty seafood dishes.| Amy Casey Cooks
Korean Ground Beef Lettuce Wraps are like the ones at your favorite Asian restaurant but better. Browned ground beef and veggies are seasoned with Asian flavors & served in lettuce leaves with rice.| Amy Casey Cooks