3. Don’t forget about smoked turkey, turkey kielbasa, and their ilk.
Poultry sausages don’t have all the flavor and fat of their pork and beef cousins, but they can certainly hold their own. Chicken sausage now comes in many delightful flavors, including andouille. And I love to throw a little turkey kielbasa into my jambalaya.
4. Learn to love chipotle.
When you’re cooking up a stew, a soup, or a pot of beans that would call for a ham hock or bacon, try throwing in a couple of chopped chipotles in adobo (along with some of the sauce that accompanies them in their can). Chipotles are smoked jalapenos; they add just the right hint of smoky flavor, as well as a little kick. Here’s a recipe for chipotle corn chowder.
8. Don’t forget the incredible, edible egg.
My idea of fast food used to be a hamburger. Today it’s an omelet with lots of vegetables and just a little cheese.
10. Remember that a little sauce can make a big difference.
If you feel stuck with plain chicken, try chicken satay with peanut sauce. (This recipe calls for beef, but boneless, skinless pieces of chicken work just as well.) The chicken takes on the character of the sauce—and you end up with great leftovers.