After a no-mayo version? Use a creamy Yogurt Dressing instead. About this Chicken Pasta Salad This is an old-school Chicken Pasta Salad that comes with a creamy mayonnaise-based dressing, and lots of add-ins. Carrot, celery, capsicum (bell peppers), green onion, BACON, cheese and even avocado, if you so choose. What I really like is that it’s nice and “moist”. That is, plenty of dressing, but you won’t feel weighed down after scoffing down a big bowl of this because the dressing is made with a 50/50 combination of both mayonnaise and sour cream....

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Chicken Shawarma This is one of my signature recipes that will be very familiar to all my friends because I make this so often. It’s off the charts for effort vs output: just a handful of everyday spices, garlic, a splash of lemon and olive oil transforms into the most incredible flavour. When this chicken is cooking, the smell is incredible....

Not exactly a classic Indian Chicken Curry - the world famous classic chicken tikka masala (well, the sauce anyway) was invented in Glasgow of all places, in the 1970s by a Bangladeshi chef. Supposedly it was created to appease a customer who complained his chicken was too dry! Now it’s loved all around the world! My kids order it EVERY time we go out for Indian, and Chris and I always sneak a bite to go with our spicier curries....

Years ago, when my mother was a young housewife with a husband and six rambunctious kids to feed, she taught herself how to cook from various cookbooks that were popular at the time. One of her favorite books was Elena’s secrets of Mexican cooking, now long out of print, by Elena Zelayeta, published in 1958. This recipe is adapted from a recipe for Pollo con Jocoqui (Chicken with Sour Cream) in that book....

I think it’s fair to say I’ve had a few too many cakes lately….. In an attempt to balance out the naughty stuff, I made this lovely, healthy chickpea and lemon soup, which is actually quite filling considering it’s only 185 calories per serving. I don’t tend to count calories on food, (unless I’m congratulating myself on how healthy it is!!) But I thought it would be good to start building up a few low cal recipes as a go-to for those days when I want to eat a little lighter without feeling like I’m missing out....

I like making burgers and hot dogs as much as the next person, but for me, this chili garlic chicken has become my favorite reason to light the grill. Make a Spicy Marinade With Chili Garlic Sauce The marinade for this chicken uses chili garlic sauce (I like Huy Fong), which you can find in almost any supermarket these days. Look for it near the Asian ingredients or the other condiments....

Summer! It’s the time for peaches, kids running through the neighborhood, and backyard barbecues. This spicy chicken fits right in with all things summer. It brings a sweet heat to your outdoor grill. The grill makes it so easy to churn out healthy, flavorful, and satisfying meals. We love to indulge in all the fresh produce that summer brings and this recipe has a lot of it. You could serve this chicken along side other simple fresh summer produce, or even slice it and serve it on a salad....

Chocolate Lava Cake is the perfect, romantic dessert for Valentine’s Day or for when you’re trying to impress. It calls for just seven pantry ingredients and comes together in under 25 minutes, making it an easy, last-minute treat to make when indulgence is what you’re after. No Ramekin? No Problem! The molten lava cakes are baked in six-ounce ramekins. If you don’t have any, bake them in a muffin tin....

Sometimes I fancy a lasagne-style dinner, but the thought of the effort and number of dishes involved puts me off.This is recipe is what I turn to on those days! It’s quicker and easier because we’re: Swapping out bolognese sauce for a chorizo, bean and tomato sauce (with plenty of extra veggies too).Swapping out lasagne sheets for tortillas - means we don’t have to wait for it to cook through and soften - it just needs to be heated through....

TOP TIP: you can buy the cake and custard ready made, but I really recommend making the jelly yourself. It’s such a major component in trifle, it makes all the difference – and it’s SUPER easy! Christmas Trifle The first time I made trifle, I used raspberry flavoured Aeroplane jelly and store bought custard. It looked so fabulous, I was beaming with pride. Blinded by the beauty of the trifle, I completely forgot the first rule of cooking – it doesn’t matter how pretty it looks or how good the photos are if it tastes meh....

Root vegetables have a lot of natural sugars in them that caramelize when roasted at a high enough temperature. They’re also packed with vitamins and beta carotene. So, starchy they may be, but they are also good for you too. (As if I need any encouragement, you can’t keep me away from them!) The one thing about those sweet vegetables, so perfect for caramelizing, is that they love a little acidity to sharpen their flavor....

But then the heat wave of summer 2022 arrived, and I couldn’t fathom turning on my oven. Suddenly, the lightbulb went off. Hadn’t everyone been describing the air fryer as a small, powerful convection oven? I threw everything into it with shockingly successful results—my favorite of which is store-bought frozen dinner rolls. Air fryers cook food quickly and require very little time to preheat (if at all), so the frozen rolls cook in the air fryer in a flash....

It looks so healthy, sitting there on the shelf, wearing it’s halo, the little plastic window displaying wholesome looking oats and nuts and fruit. Looking closer at the ingredient list, I noticed sugar was the second ingredient on every brand I picked up! So I turned my nose up at those deceiving little boxes and decided to make my own. I initially thought about using honey or brown sugar in my version....

Kind of like a creamy chicken, carrot and spinach casserole, topped with potato gratin! Chris is an early riser, like 5am most days, and i have been trying to get up a bit earlier too. In an ideal world, I’d go to bed at 10pm, be asleep by 11pm and get up at 6am. Why is 6am so hard?? Has anyone got any tips? Is anyone else out there a night owl who’s been able to swap it round and get out of bed as soon as the alarm goes off?...

The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe. A Quick and Easy Weeknight Meal This is a true weeknight meal, ready in just over a half an hour from start to finish....

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. If you don’t think you love chicken wings, you probably just never found the right sauce....

It’s really that simple, throw the ingredients in your crockpot and let your dinner cook on low while you go about your day. Return home to a fragrant home and hot meal just about ready to be served up. The only thing you’ll have to do is make some cauliflower rice, which can also be done with ease if you buy the frozen riced cauliflower at Trader Joe’s. Delicious crockpot chicken enchilada bowls will be done in less than 10 minutes once you are home from your busy day....

If they’re fairly dry and clean, then a damp paper towel will do the job. But if, as you say, they are really dirty, then YES! You can definitely wash them. Here’s what to do: Put the mushrooms in a strainer or colander in your sink and rinse them with water. You can pick them up and rub any stubborn bits off with your hands. Once you’re done, lay the mushrooms out on a clean kitchen towel and pat them dry before cooking....