Juicy and savory with a well-browned crust, these skillet turkey burgers rival the best beef burgers. If you’re a beef burger lover, you might think that turkey burgers can’t measure up to the real thing – and, in most cases, you’d be correct. But these skillet turkey burgers, modestly adapted from Cook’s Illustrated, are delicious in their own right. They have a juicy texture, deep savory flavor, and gorgeous browned crust. The secret is adding ricotta cheese, a bit of bread crumbs, Dijon mustard, and Worcestershire sauce to the burger mix. If you’d like to try some variations, consider adding a few tablespoons of finely chopped fresh herbs, a clove of minced garlic, or thinly sliced scallions. Serve the turkey burgers on buns or rolls, garnished as you like. For more ways to lighten traditional ground beef recipes by substituting ground turkey, see my turkey meatballs, turkey meatloaf and turkey chili. What You’ll Need To Make Skillet Turkey Burgers Step-by-Step Instructions Place ground turkey in a medium-size bowl. Add salt, pepper, Worcestershire sauce, ricotta cheese, bread crumbs, and mustard. Using your hands, mix until well blended. Divide meat mixture into 4 equal portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into a 3/4-inch-thick patty with a slight depression in the center (this prevents the burgers from puffing up when cooked). Repeat with remaining portions. Heat a large, heavy, ovenproof skillet over medium heat until very hot, 4 to 5 minutes. Add the oil to the pan and swirl to coat the bottom. Add the burgers and cook over medium heat without moving the burgers until the bottom side of each is dark golden brown and crusted, 3 to 4 minutes. Turn the burgers over; continue to cook until the bottom side is light brown but not yet crusted, about 3 minutes longer. Transfer the pan to the oven and continue cooking for 7 to 8 minutes, or until burgers are completely cooked (an instant-read thermometer inserted from the side of the burger into the center should register 160°F). Remove the turkey burgers from the pan and serve immediately. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Skillet Turkey Burgers.

Chicken fricassee with apples is the perfect marriage of sweet and savory. Halfway between a sauté and a stew, chicken fricassee is an old-fashioned dish of golden sautéed chicken in a creamy sauce. This updated version with apples, adapted from Cook’s Country, is perfect for fall. The sauce is made with equal parts chicken broth, apple cider and cream, giving the dish a savory yet fruity complexity, while a splash of cider vinegar at the end adds brightness. The sautéed apples add tart-sweet flavor and also make the dish feel a little fancy. I buy two large chicken breasts and slice them in half horizontally, which makes four nice portions that cook quickly in one batch. I don’t recommend using the pre-sliced chicken breasts sold at the supermarket — they are typically very thin, which means you’d need more of them and would have to cook the chicken in two batches. If you don’t want to bother with slicing the chicken breasts yourself, chicken tenderloins are a great alternative. Serve with a simple green vegetable, like roasted Brussels sprouts, along with rice, egg noodles, or mashed potatoes. What You’ll Need To Make Chicken Fricassee with Apples Step-by-Step Instructions Slice the chicken breasts in half horizontally to form four flat fillets. (Skip this step if using chicken tenderloins; instead, using the palm of your hand, gently flatten the tenderloins so that they are an even 1/2-inch thickness.) Pat the chicken dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Spread the flour in a shallow dish. Dredge the chicken in the flour to coat, shaking to remove excess; transfer to a plate and set aside. Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add the apples to the pan and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook the apples, stirring occasionally, until lightly browned and softened, 6 to 8 minutes. Transfer to a second plate; set aside. Melt the remaining 1 tablespoon butter with the remaining tablespoon oil in the now-empty skillet over medium-high heat and add the chicken. Cook until lightly browned but not quite cooked through, about 2 minutes per side. Set the partially cooked chicken on another plate and set aside. Add the onion, thyme, a heaping 1/4 teaspoon salt, and 1/4 teaspoon pepper to now-empty skillet. Cook over medium heat until the onion is softened and browned, 4 to 5 minutes. Add the cider and broth to the skillet, increase the heat to high, and bring the mixture to a boil. Cook, uncovered, until the liquid is reduced by approximately half, about 5 minutes. Add the cream and bring to a boil. Add the cream and bring to a boil. Add the chicken and any accumulated juices back to the skillet, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, 2 to 3 minutes. Stir in the vinegar and apples. Taste the sauce and adjust the seasoning, if necessary. Spoon the sauce and apples over the chicken, sprinkle with the chives, and serve. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Fricassee with Apples.

An iconic Filipino dish, chicken adobo features succulent chicken simmered in a sauce of vinegar, soy sauce, garlic, bay leaves, black pepper, and creamy coconut milk. Adobo is a beloved dish in the Philippines that involves simmering meat in a tangy sauce made with vinegar, soy sauce, garlic, and spices like bay leaves and black pepper. There are many ways to make adobo, but my personal favorite is a regional variation made with chicken and coconut milk, inspired by Filipino Chef Romy Dorotan from Purple Yam in Brooklyn. The addition of coconut milk helps to balance the tanginess of the vinegar while adding a creamy texture to the sauce. The dish remains tangy, but the flavors are all in harmony, making it a delicious and satisfying meal. To enjoy chicken adobo at its best, serve it over a bed of fragrant jasmine rice to soak up the luscious sauce, and add a vegetable, such as roasted carrots or asparagus, to complete the dish. Whether you’re a fan of Filipino cuisine or just looking for a new and exciting recipe to try, chicken adobo is sure to impress! What You’ll Need To Make Chicken Adobo Step-by-Step Instructions Begin by trimming the chicken thighs: cut off any excess fat or flaps of skin with kitchen shears (it’s much easier than using a knife). If you’d like to use a whole cut up chicken, go right ahead. Drumsticks would also work well, as would bone-in, skin-on chicken breasts. Marinate the chicken in the soy sauce for about an hour. Next, sear the chicken, skin side down, in a skillet for about ten minutes. The skin will become crisp and turn a rich brown color. Set the chicken aside. Whisk the coconut milk, vinegar, sugar and pepper into the soy sauce. Discard the fat and wipe the pan clean. Then add the sauce to the pan. Add the garlic and bay leaves.   Place the chicken in the sauce, skin side up, and bring to a boil. Reduce the heat and simmer, uncovered, until the chicken is cooked through, about 35 minutes. Transfer the chicken to a platter and reduce the sauce until thickened. Then place the chicken back into the sauce (or pour the sauce over the chicken on a platter) and scatter with scallions.   Serve with rice and enjoy. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Filipino Chicken Adobo.

I love the flavor and ease of cooking chicken wings on the grill. They are truly no fuss, no muss and finger lickin’ good! Classic Buffalo chicken wings are fried but I love the flavor and ease of cooking them on the grill. They are truly no fuss, no muss and finger-lickin’ good! The key is to cook them over a moderate flame so that the fat renders out and the skin gets nice and crispy. You can serve them plain — they are perfectly delicious as is — but the seasoned Buffalo sauce takes them over the top. The sauce is mild enough for most kids. As you can see, my son and his friends polished off an entire 3-pound test batch in about ten minutes! What you’ll need to make Grilled Chicken Wings with Buffalo Sauce You can buy chicken wings already cut up or whole. If you buy them whole, the wings will consist of three parts: the drum, the flat/double-boned “wing” part, and the tip. To cut up a whole wing, start by cutting off the tip (which you can either discard or save for stock), then cut between the drum and the wing part.  Try to cut the sections apart at the joints, where the cartilage is softer than solid bone. It’s easy once you get the hang of it. Step-by-step instructions Begin by seasoning the wings with salt and pepper.   Grill the wings over moderate heat, turning frequently, until golden. You don’t want the wings to char at all, so keep a close eye on the flame.   Meanwhile, make the sauce by melting the butter with the garlic in the microwave. Stir in the hot sauce and spices and set aside.   When the wings are done, dip them in the sauce. (Alternatively, you can serve the wings plain with the sauce on the side). Serve immediately and enjoy! Note: I like Frank’s Hot Sauce for this recipe because it’s pretty mild. For spicier wings, use a hotter sauce. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Grilled Chicken Wings with Seasoned Buffalo Sauce.

This red lentil and chicken soup is a quick and easy version of Mulligatawny, the curry-flavored soup popular in Anglo-Indian cuisine. This red lentil and chicken soup is a quick and easy version of Mulligatawny, the curry-flavored soup popular in Anglo-Indian cuisine. If you’re a Seinfeld fan, you might remember it as Kramer’s favorite soup from the infamous Soup Nazi. Made with a rotisserie chicken and canned coconut milk, it’s a one-pot supper that you can have on the table in 45 minutes (or less, if you’re lazy like me and use a food processor to chop the vegetables). A little heads up: don’t skip the garnishes. The fresh cilantro and lime brighten up the flavor and add a much-needed pop of color. To make the dish a little heartier, sometimes I like to serve it with a scoop of basmati rice. But, really, store-bought or homemade naan is all you need to complete the meal. What you’ll need to make red lentil and chicken soup How to make red lentil and chicken soup Before we get started, a few words about the ingredients. It’s important to use red lentils, as opposed to another variety; they cook quickly, add wonderful flavor and thicken the soup nicely. They won’t hold their shape once cooked — that’s okay, they are intended to break down and give the soup a hearty texture. And Garam Masala is a fragrant Indian spice blend typically containing peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. It’s available at most large grocery stores (McCormick makes it as part of their Gourmet Collection), but if your regular supermarket does not carry it, you can always find it at Whole Foods or just substitute curry powder. Begin by chopping the vegetables and apple. I use a food processor; if you do the same, be sure to roughly chop the vegetables first, so that they process evenly. And be sure process only until the mixture is roughly chopped, not puréed. Heat the oil in a large pot. Add the Garam Masala and cook for about 30 seconds, until fragrant. Add the vegetable/apple mixture.   Cook, stirring frequently, until the mixture is softened. Add the chicken broth, coconut milk, lentils, ginger and salt. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until the lentils are tender and starting to break down.   Stir in the chicken and fresh lime, then taste and adjust seasoning if necessary. Ladle the soup into bowls and sprinkle generously with fresh chopped cilantro. Serve with lime wedges. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Indian Spiced Red Lentil & Chicken Soup.

These baked chicken meatballs make a quick, easy, and kid-friendly supper. If you’re looking for an alternative to saucy, rich beef meatballs, these light and elegant chicken meatballs fit the bill.  I love them with mashed potatoes, puréed cauliflower, or buttered noodles for a quick and easy weeknight meal. They also make a delicious appetizer — just make them smaller and spear them with toothpicks. What you’ll need to make chicken meatballs with tomato-balsamic glaze When purchasing ground chicken, stay away from extra-lean all breast meat; if the meat is too lean, the meatballs will come out dry and lacking in flavor. Tomato paste can be purchased in a small can or tube. While I use canned here, the tubed variety is more practical because you can use just what you need and store it in the fridge until you need it again.  To preserve canned tomato paste longer, freeze it in tablespoon-sized portions (use an ice cube tray or put tablespoon-sized portions on a cookie sheet).  Once frozen, transfer these portions into a freezer-safe plastic bag for future use. The recipe calls for pecorino Romano cheese, a hard Italian sheep milk cheese. It is similar to Parmigiano Reggiano, in that both cheeses have salty, umami-rich flavors, but pecorino Romano is saltier, tangier, and stronger in flavor. How to make chicken meatballs with tomato-balsamic glaze To begin, combine the egg, parsley, tomato paste, garlic, milk, salt and pepper in a large bowl. Mix well with a wire whisk, making sure the tomato paste is completely dissolved. Add the ground chicken, grated cheese and breadcrumbs. Use your hand to mix the ingredients together; it will be somewhat wet. Using wet hands, form medium-sized balls and place into an ungreased 9-x-13-in baking dish. Next, make the glaze by combining the tomato paste, olive oil, balsamic vinegar and sugar in a small bowl. Whisk to combine. Brush the glaze evenly over the meatballs. Bake for about 30 minutes, or until an instant-read thermometer inserted into the center of a meatball registers 160°F. Remove from the oven and serve. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Meatballs with Tomato-Balsamic Glaze.

In every project developed within the .NET framework, whether it's a web, console, Windows, or mobile application, it is crucial to validate whether a string is empty, null, or contains anything, including whitespace. Therefore, I'm sharing this C# tip to demonstrate the optimal approach for checking if a string is null, empty, or consists solely of blank space. Certainly! In C#, you can efficiently check if a string is null, empty, or contains only whitespace using the string.IsNullOrWhiteSpace method. This method returns true if the string is null, empty, or consists only of white-space characters; otherwise, it returns false. The term "white space" includes all characters that are not visible on screen. For example, space, line break, tab and empty string are white space characters. Lets take example. Create a new console application in Visual Studio. Try this code below. class Program { static void Main(string[] args) { string nullString = null; string emptyString = ""; string whitespaceString = " "; string nonEmptyString = "Mudmatter"; Console.WriteLine("Result by using checking double quotes method - Wrong Method"); Console.WriteLine("{{nullstring}} is null or empty? {0}", nullString == ""); Console.WriteLine("{{emptyString}} is null or empty? {0}", emptyString == ""); Console.WriteLine("{{whitespaceString}} is null or empty? {0}", whitespaceString == ""); Console.WriteLine("{{nonEmptyString}} is null or empty? {0}", nonEmptyString == ""); Console.WriteLine(""); Console.WriteLine("---------------------------------------"); Console.WriteLine(""); Console.WriteLine("Result by using IsNullOrEmpty method - OK but not good"); Console.WriteLine("{{nullstring}} is null or empty? {0}", string.IsNullOrEmpty(nullString)); Console.WriteLine("{{emptyString}} is null or empty? {0}", string.IsNullOrEmpty(emptyString)); Console.WriteLine("{{whitespaceString}} is null or empty? {0}", string.IsNullOrEmpty(whitespaceString)); Console.WriteLine("{{nonEmptyString}} is null or empty? {0}", string.IsNullOrEmpty(nonEmptyString)); Console.WriteLine(""); Console.WriteLine("----------------------------------------"); Console.WriteLine(""); Console.WriteLine("Result by using IsNullOrWhiteSpace method - Best method"); Console.WriteLine("{{nullstring}} is null or empty? {0}", string.IsNullOrWhiteSpace(nullString)); Console.WriteLine("{{emptyString}} is null or empty? {0}", string.IsNullOrWhiteSpace(emptyString)); Console.WriteLine("{{whitespaceString}} is null or empty? {0}", string.IsNullOrWhiteSpace(whitespaceString)); Console.WriteLine("{{nonEmptyString}} is null or empty? {0}", string.IsNullOrWhiteSpace(nonEmptyString)); Console.ReadKey(); } }   Output:   Short Video https://www.youtube.com/watch?v=t-yumUzLIoY Conclusion There are various methods to check if string is empty or not but the best method is using the string.IsNullOrWhiteSpace method. This method can check empty, null & any white space characters which are not visible on screen. So I recommend to use the string.IsNullOrWhiteSpace method.  

This chicken chili is a hearty, healthy dish you can feel good about eating. This is a healthy chili that you can actually feel good about eating: it’s made from scratch, loaded with veggies, and chock-full of protein-rich chicken and beans. Don’t worry, it’s still hearty and delicious — even your manly football fanatics will love it. What you’ll need to make Chicken Chili with White Beans . At first glance, the list of ingredients looks long but it’s really just a lot of spices; and while it simmers on the stove for almost two hours, active cooking time is only about 30 minutes. It’s important to use regular ground chicken – not the kind labeled “lean” – and same goes if you’re substituting ground turkey. Also, use Pomi boxed chopped tomatoes if you can find them; they are superior to canned tomatoes and lend nice texture to the chili. How to make it To begin, heat the oil in a large Dutch oven or nonreactive soup pot over medium heat. Add the onions and red bell pepper and cook, stirring frequently, until softened, 8 to 10 minutes. Add the garlic and cook, stirring to prevent garlic from burning, about two minutes more. Increase the heat to medium-high. Add the ground chicken, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne pepper, and salt. As the chicken cooks, use a wooden spoon to break the meat into very small clumps; cook until no longer pink, about 5 minutes. Add the tomatoes, chicken broth, and sugar. Bring to a boil, then reduce the heat to low and simmer, partially covered with lid ajar, for about one hour, stirring occasionally. Stir in the white beans and simmer, uncovered for about 50 minutes more, or until the meat is tender and the flavors are well combined. For a soupier chili, you can add additional water. For a thicker chili, simmer uncovered until the desired consistency is reached. Taste and add more salt if necessary. Note that this chili is moderately spicy; feel free to adjust to your liking by increasing or decreasing the cayenne and red pepper flakes. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Chicken Chili with White Beans.

This family- and weeknight-friendly chicken parmesan will rival your favorite Italian restaurant’s version. Chicken parmesan is a major family pleaser, but the traditional recipe can be time-consuming to make. Between the homemade sauce and pounding, breading, and pan-frying the chicken — not to mention melting the cheese over the chicken in the oven — the classic preparation takes well over an hour and leaves you with a sinkful of dishes. This easy recipe incorporates a few smart shortcuts, like using good-quality jarred sauce and chicken tenderloins, making it totally doable on a weeknight. You’ll notice that I don’t smother the chicken with sauce and cheese; this keeps the crust crispy (and you can always serve more sauce on the side). Chicken parm is a great dish to serve when you have people over since much of the prep can be done ahead of time. Serve with pasta, spaghetti squash, a salad, or a roasted vegetable. What You’ll Need To Make Chicken Parmesan Most recipes call for boneless skinless chicken breasts, which need to be sliced in half horizontally and pounded thin. I use chicken tenderloins, which can be quickly flattened with the palm of your hand to ensure even, quick cooking. Unlike the ready-to-cook thinly sliced chicken cutlets you find at the store, they are guaranteed to be tender and juicy. I recommend using jarred marinara sauce. The recipe only calls for 1-1/2 cups of sauce, so it doesn’t make sense to make it from scratch, especially when there are plenty of good store-bought options (I like Rao’s or Victoria). Japanese-style panko creates a feathery, crisp crust, and it also stays crispy long after it is cooked, so you don’t have to pan-fry the chicken at the very last minute. Mozzarella cheese is usually called for in chicken parmesan recipes. However, I prefer fontina, a semisoft cheese with a buttery, nutty flavor. Fontina stays gooey after it’s melted, while mozzarella tends to turn rubbery as soon as it comes out of the oven. Most large supermarkets carry Swedish or Danish fontina (with a red wax rind), which is ideal for cooking. If you can’t find it, shredded whole milk mozzarella is fine. Step-by-Step Instructions Step 1: Prep and Bread the Chicken Begin by prepping the tenderloins. You may notice a white tendon at the end of the tenderloin. Go ahead and trim it off with a knife or kitchen shears. Using the palm of your hand, gently flatten the tenderloins so that they are an even 1/4-inch thickness.   Season the flattened chicken all over with 1-1/4 teaspoons salt and 1/2 teaspoon pepper. In a large shallow bowl (I use a pie plate), combine the panko, 3/4 cup of the Parmigiano Reggiano, the oregano, the thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix well, making sure there are no clumps of cheese. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Dredge the chicken in the flour, coating evenly. Dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on a lined baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time. The breaded tenders can also be frozen for up to 3 months.) Step 2: Pan-Fry the Chicken In a large nonstick skillet, heat about 1/8 inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer. Cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Cook the remaining chicken in the same manner, adding additional oil only if necessary. Step 3: Top the Chicken with Cheese and Broil Place the cooked chicken on a foil-lined baking sheet. Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes. Step 4: Serve Warm the marinara sauce, then taste and adjust seasoning to your liking. With store-bought sauce, I find a generous pinch of sugar and some fresh basil go a long way. Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Easy Chicken Parmesan.

Also known as “margarita chicken,” this tequila lime chicken is loaded with bright Southwestern flavor.   Tequila Lime Chicken, a.k.a. Margarita Chicken, is one of those dishes that just screams fun. The marinade is a combination of tequila, lime, garlic and spices, and it’s loaded with bright Southwestern flavor. Contrary to what you might think, this recipe is family friendly. The tequila is mild and the chicken isn’t too spicy. Pair it with my black bean salad, restaurant-style salsa, cornbread muffins, and margaritas for a Southwestern-themed cookout. What You’ll Need To Make Tequila Lime Chicken How To Make Tequila Lime Chicken Step 1: Pound the Chicken Place the chicken breasts in a 1-gallon freezer bag and pound to an even ½-inch thickness. This both tenderizes the meat and ensures even cooking. Left in their natural shape, the thin side of the fillet dries out while the thicker side finishes cooking. Step 2: Make the Marinade Begin by zesting the limes with a fine or Microplane grater. Simply rub the lime in one direction against the blades, turning the fruit as you go. Be sure to remove only the green part; the white pith underneath is bitter. I don’t use the juice of the limes in the marinade because, contrary to popular belief, acidic ingredients (such as vinegar or lemon juice) do not tenderize lean boneless chicken breasts. Just the opposite: they “cook” the exterior of the meat and give it a leathery texture. The zest is enough to give the chicken the essence of lime, while still maintaining its succulent texture. Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Step 3: Marinate Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight. Step 4: Grill Preheat the grill to high heat and cook, covered, for 2 to 3 minutes per side. Be careful not to overcook; when pounded thin, chicken breasts cook very quickly. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Grilled Tequila Lime Chicken.