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Roast Chicken with Curried Honey Mustard Sauce recipe

Super easy to make, and it tasted delicious. Roasted some potatoes, bell peppers and onions as the side dish. Very good!

A scrumptious chicken dish that can easily be made with your cooking sidekick, the crockpot.

This scrumptious chicken dish is made with safflower oil, plain yogurt and a pinch of cayenne pepper.

Curry those chicken legs with this delicious recipe that uses lemon juice and plain yogurt.

Sichuan-style cucumber stir-fry with pork, chili bean sauce, and numbing peppercorns. A fiery, crunchy 30-minute wok dish that turns humble cucumbers into a bold weeknight star.

Easy oven turkey meatballs baked then simmered in garden-style pasta sauce with carrots and mushrooms. A leaner take on spaghetti and meatballs that hides spinach right in the meatball.

A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.

Pressure cooker Hoppin' John with brown basmati rice, wild rice, black-eyed peas, collard and mustard greens, and stewed tomatoes. A hearty Southern one-pot classic.

Indonesian grilled fish simmered in a fragrant coconut milk curry with turmeric, ginger, lemongrass, and fresh greens. A traditional Gulai recipe that brings bold Southeast Asian flavors to your table in 35 minutes.

Mjeddrah (mujaddara) is a Middle Eastern lentil and rice dish cooked with sauteed onions in olive oil. A hearty vegan one-pot meal high in protein and fiber.

Fat-free Rice Krispie treats made with corn syrup instead of butter to melt the marshmallows. Same sticky, chewy squares with three simple ingredients.

Portuguese-style rice cooked in sausage drippings with white rice, water, and fresh cilantro. Five-ingredient one-pot side dish that draws all its flavor from the sausage fond.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Simple wild rice simmered in water with olive oil until cracked and puffy. A basic three-ingredient method for cooking wild rice with a nutty, chewy texture every time.

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.