This is how I fry chicken. CindyD's somewhat Southern fried chicken recipe shows the ability of Americans in the 21st century to obtain food easily. I was raised by a woman whose grandparents survived the War Between the States and who had lived through both WWII and the Great Depression. She never used an egg to batter anything — they couldn't afford it then. She coated her chicken with only seasoned flour. The secret to really good fried chicken is to handle as little in the pan as possible and only turn it once.

A yummy marinara pasta packed with veggies that kids will love.

Bring the islands home to your family with this very Hawaiian dish. The flavor is authentic and super easy with the Instant Pot®. Serve with rice because the sauce is fantastic over it!

Cajun spiced drumsticks that are crispy on the outside and juicy on the inside. This recipe is simple to prepare with minimal clean up.

Ideal for kids. Tasty for everyone. The crispy comes from crushed potato chips coating the drumsticks, and the taste from a slow bake in the oven.

Chicken pieces coated with many fragrant spices like turmeric, cardamom and cloves, then simmered in a tomato sauce. This dish is a family favorite. I have also taken it to potlucks and served it to guests in my home. Everyone asks me for the recipe!

Microwave adapted version of recipe given to me by old friend from Ceylon. Can be baked in oven too.

Chicken leg quarters baked with rice in a creamy broccoli mixture. I dislike most convenience food recipes, but I feel that this one's a winner, as it's not only fast but healthy too!

This Hawaiian-style chicken long rice soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!

This traditional Nigerian dish brings out the best possible flavor of rice and chicken. Chicken is first sauteed on the stove top to produce a wonderful aromatic base for the rice. For an extra special and authentic touch, serve jollof rice with fried plantains.

I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

This version of sancocho (Dominican meat and vegetable stew) has been simplified a bit. The original recipe is often made with seven kinds of meat and served on special occasions or holidays. My fiancé is from the Dominican Republic, and his mother has made some amazing food for me — the first time she made sancocho, I fell in love with it. Don't be afraid to use more types of meat than I use in this recipe. This filling stew is great by itself or served over rice in the traditional way. It tastes even better the next day!