A fantastically easy Friday night (or any other night) dinner idea - these chicken fajitas make everyone happy! It amazes me to watch the kids happily scoff onions, peppers and lots of salad leaves - even though it can be a battle to get them to eat them in other dishes!! Serve these tortillas made up and line them all up on a board, or just throw all the fillings on one huge platter so that everyone can dig in and help themselves....
Also, the kids will eat all the veg in a stir fry. I think it’s that crunchy element. If I served them steamed/boiled carrots, they’ll eat them grudgingly, but quickly stir-fried carrot? No problem whatsoever. There’s no need for complicated or shop-bought sauces too. This Lo Mein gets it’s flavour from garlic, oyster sauce, soy sauce, kecap manis and white pepper. There’s enough of the sauce to coat the noodles, chicken and veggies, without having a pool of sauce at the bottom, making everything soggy....
This is one of those recipes I’ve tweaked over time. The first version I published back in 2015 was made healthier than your average copycat takeaway with the addition of lots of broccoli and mangetout (snow peas). I’ve got to admit, I leave the veg out now.As much as I like shoehorning a few extra veg into our meals, I feel the beautiful steak and sweet-salty sauce in this stir fry just needs to be enjoyed in its own right....
Jump to:📋 What do we need? 🔪 How to make this tea bread recipe 🍲 More fantastic fruity cakes Moist and Fruity Tea Loaf 💬 Reviews Can you believe that I when I was younger, I didn’t like tea bread. Was I insane? All of those raisins seemed to be taking the place of some more deserving chocolate or jam.I really didn’t know what I was missing out on. Nowadays, I can’t get enough of a lovely rich slice of tea bread, served with a strong cup of builders tea....
Can I classify this Greek Potato Hash as a salad? It looks a little salady (real word?) - after all there’re some green bits in there…. This is my ‘its-getting-warm-enough-for-salad-but-I-still-want-carbs’ salad. So good when you want something filling and tasty without being too stodgy. I actually eat this all year round, especially with BBQs and with meaty Greek dishes like crispy pork gyros or this Greek lamb traybake. Eaten on its own, straight out of the pan for lunch is perfectly acceptable too....
This post is sponsored by Bertolli - check out some of their recipes too. If there’s one thing I can guarantee in life, it’s that my kids will never turn down a bowl of meatballs and spaghetti. Whilst I love them too, my usual recipe involves TWO pans and a baking tray. Who can be bothered with all that washing up for a quick dinner! Trying to make the whole thing in one pan had honestly never occurred to me, but then I got talking to Bertolli about some recipe work and I found a one-pan version on their site....
Ok, I’m a little slow to jump on this kale bandwagon. Up until a few months ago, kale made a rare appearance as part of a roast dinner and that was it. I was vaguely aware of the kale hype in the US, but hadn’t really noticed it in the UK. That all changed when I started making green smoothies and my rainbow smoothies using the stuff, and now I’m a convert....
Leftover Easter eggs? Leftover? Is there really such a thing? As organized as I am with list-making and food shopping (yes, I plan my food a week in advance, and will re-write my shopping list in aisle order), I purposely don’t organize myself well when it comes to Easter. Nope. Just throw loads of Easter eggs in the trolley and sort it out when I get home. The reasoning behind my madness, is that when I do sort them out, I’m secretly living in hope that there will be at least two unassigned Easter eggs , that I can put in the fridge until they reach crunchy perfection, then share with Chris in front of the TV....
This is a brilliant, cost-effective way of feeding the family. One chicken leg has loads of meat and when I last looked (Sainsburys, Asda and Tesco) each chicken leg works out to be about 50p-60p. They’re so tasty as they are - served up with chips or salad and a spoonful of coleslaw. Alternatively, you can use the cooked chicken to make lots of recipes - such as chicken fried rice, easy chicken ramen, Tuscan chicken soup or chicken ala king....
Let’s take a look. Usually when I bake a potato, I just prick the potato and stick it in the oven for an hour or so. I never really thought about it, until I had a really disappointing jacket spud at a cafe. I’m pretty sure it was microwaved, and it was wrinkly, soft and flavourless. That got me thinking, that yes, the jacket potatoes I bake at home are better, but are they they best?...
Today is a good day. I just made fruit crumble and custard portable! I may not have solved some head-spinning-time-and-space mystery - but for a dessert loving girl who loves a good picnic? I’m happy with this achievement. This streusel slice is based on a blueberry crumble slice recipe I made last year - but this time I’ve loaded it with fresh strawberries as well as blueberries. The custard can be served warm, but is also delicious as a cool dip - think of the creamy custard in the custard slices you buy from the bakery - laced with melted white chocolate....
We don’t really see Chicken Parmesan in Italian restaurants in the UK. If I do see it though, that’s what I’m ordering. It’s that perfect combo of crispy chicken with rich marinara sauce, stretchy melted mozzarella and a nice big pile of spaghetti. Carbs+Fat+Salt+Crunch+Tang – it’s got it all!! I’ve got to admit, when I first had Chicken Parmesan with spaghetti, I thought it looked a little strange. I don’t know if it’s a UK thing, but a big piece of chicken just doesn’t seem right with spaghetti....
Why is it that ‘Mums cooking’ is always better the way she does it? It doesn’t seem to matter if it’s these cheesy potato cakes, her famous chicken stroganoff, Turkey gravy or THE BEST fried rice. Mums always know how to make it best! Fortunately I grew up with these potato cakes - watching mum closely and being taught exactly what she does. So I’ve made them many times over the years....
I’m delving into my 5 years experience working in a fried chicken shop as a teenager for this one. Whilst I was there, I learned how to joint the chicken, then we’d coat it in a special flour mixture (not a wet batter), and then it would be deep-fried in a big heavy-duty a pressure fryer. Of course, we’re having to do it without a pressure fryer at home, but you can still get perfect crispy-coating results from deep-frying it in a pan or a deep fat fryer....
This is my ULTIMATE Monday night speedy dinner. It’s also one of the best ways to get the kids to eat their green veg, well one of mine anyway - the other one managed to pick most of it out, but a few bits definitely got past the green veg defences. You can add in more veg - such as carrots or peas if you like. Or you can serve it with something other than eggs and bacon (cheese-topped beans, or even just a good glug of leftover gravy!...
Jump to:📋 What do we need? 🔪 How to make this Chicken Bake 📺 Watch how to make it 🍽️ What to serve it with 🍲 More Chicken Bake Recipes Lasagne-Style Chicken Bake 💬 Reviews I’m a big fan of lasagne, but it does take a little work, and sometimes I just want a meal where there’s minimal upfront work, but the results are still lip-smackingly tasty. I’ve got a couple of other lasagne shortcuts - namely my lasagne soup and my enchilada chicken lasagne (using tortillas instead of lasagne sheets and a white sauce shortcut), and this latest one came to me when I was daydreaming about lasagne, Garfield style....
Fresh cherries are so tasty right now!! I remember my mum coming home with paper bags of cherries when I was little and it was so exciting. They were expensive, so a bit of a rare treat. We’d sit on the sofa and eat the lot, nibbling around the stone. If you could eat all the flesh whilst leaving the stone attached the stem there was a real sense of achievement!...
This post is sponsored by Schwartz. Oh how I love this lamb. Rich and juicy with a serious punch of herby garlic flavour – it’s a good idea to make double, just to make sure you have enough for lunch the next day! My two favourite ways to serve it: Exactly as it comes - on a big tray with peppers and lemon roast potatoes. Place a big stash of canape sticks on the table too, so everyone can make their own mini kebabs....
Plus it freezes really well too. I’ve tested this recipe so many times I have lots of individually sliced pieces in my freezer, and I’m always amazed at how great it tastes after defrosting. I always thought that cheesecakes HAVE to come with some kind of topping. But this plain vanilla cheesecake is so creamy and tasty, it’s fully deserving of a place in my ‘best desserts’ list, even without extra toppings....
The sun is shining, the birds are singing, and I’m standing over a pan of hot oil. I’d almost admit to being crazy, but just take a look at these things and try telling me I’m crazy. Ten minutes in front of that oil pan is totally worth a large plateful of these to take on your next picnic, or to enjoy sat in the back garden with an iced coffee and a good book....
