Who doesn’t love coleslaw at a picnic, or at any gathering? Ranch dressing gives this recipe a nice twist to the classic side dish.

Ingredients:

16 oz bag of coleslaw mix
2 T diced onion
1/2 cup creamy salad dressing (like Miracle Whip)
1/3 Ranch dressing
1/2 cup white sugar
1 T white vinegar
1/4 salt
1 T celery salt
1/2 t poppy seeds

Instructions:

With the warmer months approaching, coleslaw is going to be a staple for many picnics and parties. We are going to have a barbeque for Easter and also celebrate out grandson’s birthday. We were at the grocery store looking pre-made coleslaw dressing to go with bag of coleslaw mix and did not find anything we wanted. So we decided to make our own dressing. We pulled out of smartphones and looked up a recipe and came up with this recipe. Leave it to my husband to put his own spin on a recipe, so here is the recipe for coleslaw:

Click Here to view the entire post: Cole Slaw

Come check out our new Contribute A Recipe and Submit a Site functionality!

Using rice paper instead of pasta sheets, this lasagna is gluten free, full of flavour and really easy to make.

Get the Recipe: Gluten Free Lasagna

Click Here to view the entire post: Gluten Free Lasagna

Come check out our new Contribute A Recipe and Submit a Site functionality!

Pork mince, bacon, herb gravy and cheese and potato topping. A filling comforting meal that is perfect for a cold day.

Get the Recipe: Pigsty Pie

Click Here to view the entire post: Pigsty Pie

Come check out our new Contribute A Recipe and Submit a Site functionality!

“Vegetarians, and their Hezbollah-like splinter faction, the vegans … are the enemy of everything good and decent in the human spirit.” ― Anthony Bourdain, Kitchen Confidential
I’m going to forgive Anthony Bourdain his hatred of vegetarians because he’s so good looking and because people with a sense of humour are so easy to forgive. Mostly because he’s so good looking. Moving on and proving him wrong, is this tangy, tamarind-y, fascinating take on okra which is a joy for not being the usual okra fry that my cook packs as my lunch 4 times a week every winter.

Ingredients:

What you’ll need:

3 tbsp vegetable oil
2tbsp garlic paste
1 tbsp urad dal
1 tbsp cumin seeds
2 tsp coriander seeds
2 tsp brown mustard seeds
1 tsp chopped ginger
2 – 4 dried chillis
½ kg Okra (chopped)
2/3 cup grated coconut
½ cup coconut milk
2 tbsp tamarind paste

Instructions:

How to:

1. Heat a tablespoon of oil in a small pan and add the coriander and mustard seeds, urad dal and red chilli. Once the seeds start to pop remove from flame and grind to a powder.

2. Heat the rest of the oil in a pan and add the cumin seeds. Let them brown a little.

3. Add garlic and ginger. Stir for ½ a minute.

4. Add okra and fry till cooked through.

5. Add the ground spices, grated coconut and salt. Let cook for 3 -4 minutes. Keep stirring so the spice evenly coats the vegetables.

6. Add the coconut milk and tamarind paste and stir in. Heat through for a couple of minutes. Serve.

Click Here to view the entire post: Coconut Okra

Come check out our new Contribute A Recipe and Submit a Site functionality!

We are what we repeatedly do. [Barbecue], then, is not an act, but a habit. – Aristotle*

Even though this recipe isn’t a barbeque let’s start with a short history lesson, the word barbecue has attracted several inaccurate origins from folk etymology. The word is derived from the French language, the story goes that French visitors to the Caribbean saw a goat being cooked whole and described the method as barbe à queue, meaning “from beard to tail”.

Having gone on about barbecue. This recipe isn’t really a barbeque, but more a roast chicken. Anyhoo, the most important detail is not the origin of the word barbeque or whether roasting a whole chicken is a form of barbeque but that this is easy and super fancy looking. Easy gourmet.

Ingredients:

What you’ll need:

1 whole chicken (insides cleaned) – this should be around 1.5-2 Kgs
3-4 Boiled Potatoes
1 Cup Steamed Peas
1 Cup Mushroom (Chopped)
2 tbsp Dijon Mustard
3-4 tbsp Barbeque Sauce
4-5 cloves Garlic (Grated)
Rosemary to taste
Worcestershire sauce to taste
Balsamic Vinegar to taste
Honey to taste
Juice of 2-3 Lemons
Salt to taste
Ground black pepper to taste

Instructions:

How to:

First Marinate

1. Make sure when you get the chicken from the butcher shop he has cleaned the insides of the chicken well. He has removed all the organs and there isn’t any blood left.

2. Based on your preference you either leave the skin on the chicken. The skin becomes crispy and the fat under it melts and adds more flavor to the chicken but if you’re feeling health conscious then I would recommend asking the butcher to take the skin off.

3. Once you’re ready to marinate the chicken place the chicken in a bowl and pour on balsamic vinegar, mustard, barbeque sauce, honey and the lemon juice.

4. Rub the chicken with the garlic, salt and pepper. Add rosemary.

5. Let the chicken stay in the marinade for at least 2-3 hours. The longer the better. Since you’re putting in the effort to roast an entire chicken why not just leave it in overnight?

Now to Roast

1. Boil the potatoes, take the skin off and cut them in half.

2. Steam the peas. I usually pressure cook them. I add a tablespoon of sugar in the water to sweeten the peas up and then one whistle and they are good to go.

3. Place the marinated chicken in a nice serving dish.

4. Stuff the chicken with the boiled potatoes, steamed peas and chopped mushrooms. If you’re doing this for the first time, don’t get queasy or stressed out. Just pack the vegetables in there.

5. Whatever peas, potatoes and mushrooms are left place around the chicken ornamentally.

6. Preheat the oven at 200°C for about 15-20 mins.

7. Put the chicken into the oven and let it cook for about 45-50 minutes.

Note: Every oven has different heat settings so temperatures tend to vary – you’ll need to check for yourself when the chicken is done.

8. During the time the chicken is cooking I usually lay the table, make some mashed potatoes, make some sauce to go with the chicken, cut my loaf of bread, make herb and garlic butter and make myself a drink.

9. Serve straight out of the oven with bread some brown sauce, bread, herb-garlic butter and mashed potatoes.

Brown Sauce: Take some chicken stock bring to a boil, pour in Worcestershire Sauce, barbeque sauce, garlic and salt to taste. On the few days when I am good with my body image issues I add a blob of butter to make the sauce rich and creamy. Add a spoonful of corn flour mixed with water to thicken and you’re done!

*Editor’s note: the original quote is “Excellence” not Barbeque… because I’m pretty sure Aristotle wasn’t into BBQing!

Click Here to view the entire post: Roast Chicken with Brown Sauce

Come check out our new Contribute A Recipe and Submit a Site functionality!

• Cube one loaf of sweet bread and toast in oven
• Brown one pound of chorizo with one cup of onions and celery, two eggs, Italian spices, salt, pepper, garlic and two cups of chicken stock.
• Fold sweet bread into meat mix
• Spray muffin tins with non-stick spray and fill with stuffing
• Bake at 400 for 30 minutes
• Remove and let cool, place tins into the fridge, this will help set the muffins and can be removed without damage.
• Reheat before serving.

Originally published in 2010.

Click Here to view the entire post: Portuguese Stuffin Muffins

Come check out our new Contribute A Recipe and Submit a Site functionality!

I recommend this recipe for the reasons I recommend any recipe – it’s easy, it tastes good, you don’t need to raid a gourmet store to find the ingredients and mostly (though we don’t think about this enough) because it’s good for you.

Ingredients:

What you’ll need:

1 kg boneless chicken (there’s no reason for it being boneless apart from the fact that I don’t like to chew too much)
2 cups yoghurt
2 capsicums [editor note: ie bell pepper/sweet pepper]
2 tsp ginger paste
2 tsp garlic paste
1 tsp red chilli powder
1 small onion (grated)
2 tsp pepper
1 tsp oil
Salt to taste

Instructions:

1. Mix together yoghurt, ginger and garlic paste, salt and chilli powder in a large bowl. Add the chicken pieces. Cover the dish and let the chicken marinate for as long as you can.

Note: I recommend a minimum of 3 hours but leave it overnight if you can.

2. Take a deep pan and heat the oil. Add grated onion. Stir till gold.

3. Pour in your chicken plus marinade. Stir till it boils.

Note: Don’t add water! The yoghurt and the chicken will release plenty.

4. Cover and let the chicken cook in it’s own juice for 10 minutes. Uncover then and increase the heat so all the water dries up.

5. When nearly dry add sliced capsicum. Fry for a couple of minutes and serve.

Note: Don’t let the capsicum overcook so you get the gorgeous green with the tender white chicken.

Click Here to view the entire post: Yoghurt Chicken

Come check out our new Contribute A Recipe and Submit a Site functionality!

During the winter months, hearty, comforting football foods are at their prime. On one side of the football food spectrum are the time-tested classics like beefy chili, spinach artichoke dip and cheesy nachos, and on the other side are relative newcomers such as buffalo chicken dip and southwestern egg rolls. This quick and easy recipe for Buffalo Chicken Chili fuses these types together, putting a delicious twist on a football classic and adding a major kick to traditional chili. With chicken, black beans, garlicky tomatoes, blue cheese, celery and hot sauce, you get the comfort of a hot bowl of chili with the feeling of eating a spicy plate of hot wings. What’s not to love? Try it out and enjoy!

Ingredients:

PAM® Original No-Stick Cooking Spray
1-1/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
1-1/2 cups sliced celery
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes with Garlic, undrained
1 can (8 oz each) Hunt’s® Tomato Sauce
2 tablespoons red pepper sauce
1/3 cup crumbled blue cheese

Instructions:

Prep Time: 15 min
Total Time: 30 min
Serves: 6 (1 cup each)
Calories per Serving: 230

1. Spray a large saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and celery; cook for 5 to 7 minutes or until chicken is no longer pink, stirring occasionally.

2. Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil. Reduce heat and cook for 10 to 15 minutes or until chicken is tender and flavors are blended. Top each serving with blue cheese. Add more pepper sauce if you want a little more heat in your chili.

Click Here to view the entire post: Buffalo Chicken Chili

Come check out our new Contribute A Recipe and Submit a Site functionality!

Vegan, super easy, gluten free and chocolatey delicious pudding!

From the original site:

My effort to create and search for new recipes, in the recent past, has been at an all-time high. Now I look not just for dairy-free food, but those that are gluten-free as well.

Get the Recipe: Vegan, Gluten-Free, Soy-Free | Cherry & Chocolate Pudding

Click Here to view the entire post: Vegan, Gluten-Free, Soy-Free | Cherry & Chocolate Pudding

Come check out our new Contribute A Recipe and Submit a Site functionality!

Spaghetti with clams.. mmhhh, heaven!

Get the Recipe: Seafood Spaghetti with Clams

From the original site: “When I make pasta, I usually add some seafoods like clamshell or squid. Sometimes, I add squid balls for extra. I think pasta mixed with seafood is a great combination for taste, I really love it!”

Click Here to view the entire post: Seafood Spaghetti with Clams

Come check out our new Contribute A Recipe and Submit a Site functionality!