From Japan comes this delicious gluten-free Okonomiyaki, which is a Japanese Savoury Pancake. It combines fresh vegetables, in a crispy gluten-free batter and is topped with okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, and my personal twist, everything bagel seasoning. Though this version may not be traditionally authentic, it is an easy twist that is healthy and simple, and the perfect quick dinner option. Let's make it! What is Okonomiyaki? Okonomiyaki is a Japanese Savoury Pancake, that is sometimes called a 'Japanese pizza or frittata'. If I had to say, it is closest to a combination of a pancake and a frittata. Traditionally, okonomiyaki combines wheat flour, mountain yam, eggs, tempura scraps, dashi, cabbage, pork or prawns and is then fried on both sides till crispy, in the shape of a pancake. Finally, it is topped with okonomiyaki sauce, kewpie mayonnaise and bonito flakes. This gluten-free version has many of the flavours without the gluten and best of all, using ingredients you will be able to source from your home pantry or refrigerator. Watch How to Make It Why I love this recipe and you will too! This gluten-free Okonomiyaki Japanese Savoury Pancake, is my favourite Japanese recipe ever! It is healthy, so simple and easy, comes together pretty quickly and is so much fun to eat. Best of all, for a gluten-free recipe, the batter is super easy to prepare, it cooks perfectly and the delicious mixture of toppings is the icing on the cake! I'm sure you will be as addicted as we are, in fact, my daughter eats a whole pancake to herself, and trust me each one is pretty big, and that's saying something. What I love most is that the vegetables are interchangeable , so you can use any vegetables from your refrigerator drawer and cook them as part of this savoury pancake. Simply make sure you slice them the same size, so they are able to cook evenly. Making Okonomiyaki in only 6 STEPS Combine the Okonomiyaki Sauce Combine and Whisk the Batter Ingredients Slice all the Vegetables Combine the Batter and Vegetables Fry the Okonomiyaki Pancakes Top with Sauces and Seasonings Other Asian-Inspired Recipes 15-minute Chicken Satay Thai Basil Chicken Butter Chicken with Cashews Kung Pao Cauliflower Portobello Mushroom Steaks in Hoisin Sauce Okonomiyaki Japanese Savoury Pancake, gluten-free Makes 2 x 22cm Prep: 15 minutes Cook: 12 minutes for each pancake INGREDIENTS Gluten-Free Batter: 180g (1 ¼ cup) Well & Good gluten-free self-raising flour 250ml vegetable stock, cold 2 medium eggs Vegetables: 4 tablespoons light olive oil 300g (3 cups) green cabbage, finely shredded 100g (1 cup) shitake mushrooms, sliced thin 100g (1 cup) carrot, shredded 2 spring onions, finely sliced ½ teaspoon sea salt ½ teaspoon pepper Garnish: Okonomiyaki Sauce* Kewpie Mayonnaise Everything Bagel Seasoning, gluten-free Seaweed Snack Sheets, crushed (or seaweed flakes) Sushi Pickled Ginger *Okonomiyaki Sauce: 4 tablespoons tomato sauce, gluten-free 2 tablespoons oyster sauce, gluten-free (I used Chang's as their sauces range is gluten-free) 1 tablespoon tamari soy sauce, gluten-free INSTRUCTIONS 1. Combine the sauce: In a bowl, combine the Okonomiyaki sauce and set aside. 2. Make the batter: In a separate very large bowl, whisk together the ingredients for the gluten-free batter until smooth. Set aside to rest for 15 minutes. (if too thick, add some water) 3. Slice the vegetables and combine with the batter: In the meantime, finely slice and shred all the vegetables including the cabbage, mushrooms, carrot, and green onions. Place the vegetables into the bowl with the batter and stir to combine well, making sure the batter is evenly distributed. Season with sea salt and pepper. 4. Fry the pancakes: Heat half the olive oil in a non-stick 20-22cm frying pan and add half the vegetable mixture. Press down with the back of a spoon so it fills the pan in an even and flat layer. Leave it to fry for 6 minutes over medium heat or until set and golden. Carefully flip the pancake over and cook for a further 6 more minutes. 5. Assemble and serve: Place onto a large plate and drizzle with Okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, everything bagel seasoning, and sushi pickled ginger. Slice and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

This gluten-free stovetop Chicken Pot Pie with Puff Pastry Dippers brings all the cozy flavors of the classic dish but is made quicker and easier. In 30 minutes, you’ll have tender chicken, creamy mushroom sauce, and a mix of veggies, all topped with flaky, golden puff pastry. It’s a fun, hands-on twist—scoop up the creamy filling with crisp pastry dippers or fill each pastry triangle with a spoonful of the hearty mix. Perfect for a quick weeknight meal or a comforting dinner that everyone will love. Story Behind the Recipe This recipe came to life on a chilly weeknight when I was craving the warmth of a classic chicken pot pie but didn’t have the time for a full oven-baked version. I started experimenting on the stovetop, simplifying steps and cooking everything in one pot to save time. The puff pastry dippers were an afterthought—something quick and crunchy that could bring the feel of a traditional pot pie topping but be easy to share and dip. When I saw my family tearing the pastry triangles and filling them with creamy chicken, I knew this playful twist had to be shared. It’s cozy, fun, and a little messy, making it the perfect comfort food with a bit of a twist! Watch How to Make It Helpful Tips Customize the Veggies : Feel free to add or swap out any veggies you love! Fresh veggies work well if you have them, or try adding diced potatoes for extra heartiness. Get Creative with Puff Pastry Shapes : Try cutting the gluten-free puff pastry into different shapes like squares or circles for variety. They’ll add a playful touch to the presentation. Make It Dairy-Free : If you prefer a dairy-free option, coconut cream works wonderfully here and adds a subtle, unique flavour to the filling (I tested it and personally prefer it!) Let It Rest : If you have time, let the filling sit for 10 minutes after cooking—this helps it thicken and makes it easier to scoop with the pastry. Freeze for Later : Make extra filling and freeze it in portions. You can reheat it for a quick, comforting meal anytime. If you try this stovetop chicken pot pie recipe, we hope you enjoy the warm, comforting flavours and the fun of those flaky puff pastry dippers. It’s a dish we love for its cozy, satisfying feel and easy, hands-on twist—perfect for sharing with family and friends. Other Quick Dinner Recipes you'll LOVE Chilli Con Carne Rice Bowl Honey Garlic Lamb with Pickled Cucumber Baked Feta Pasta with Spinach and Pine Nuts Ravioli Piccata Creamy Chicken Curry Noodles Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free) Serves:  4-5 Prep Time:  10 minutes Cook Time:  25 minutes INGREDIENTS Puff Pastry Dippers: 3-4 frozen puff pastry sheets, thawed 1 small egg, whisked   Chicken Pot Pie: 2 tablespoons olive oil 1kg chicken thigh fillets, diced 1 large brown onion, diced 450g creamy mushroom soup ( Dari's Creamy Mushroom Soup OR Australian Organic is gluten-free) 125ml fresh cream or coconut cream 400g frozen carrots, corn, and peas ½ cup fresh parsley, chopped 2 tablespoons fresh thyme leaves (dried optional) Zest of 1 lemon 2 tablespoons lemon juice Generous seasoning of salt and pepper INSTRUCTIONS Cook the Chicken Filling:  Heat the olive oil in a wide pot over high heat. Add the diced chicken, season with salt and pepper, and cook for about 5 minutes stirring occasionally. Add the diced onion and cook for an additional 3 minutes. Make the Creamy Filling:  Add the cream of mushroom soup, frozen vegetables, and thyme leaves to the pan. Simmer for 8-10 minutes, stirring occasionally. In the last 2 minutes, stir in the cream, lemon zest, and lemon juice. In the meantime, prepare the pastry. Prepare the Puff Pastry Dippers:  Preheat the oven to 200°C (fan-forced). Cut the puff pastry sheets into rough triangles and place them on a lined baking tray. Lightly brush with egg wash and bake for 12-15 minutes or until golden. Serve:  Remove the creamy chicken filling from the heat, stir through the parsley and let the dish rest for 5 minutes. Arrange the puff pastry triangles over the filling to mimic a classic pot pie topping, creating a visually traditional presentation. Place any extra pastry dippers around the dish for serving—they’re ideal for scooping up the rich, creamy filling and add a satisfying crunch with each bite. Make it fun:  Gently take a puff pastry triangle and locate the edge where the layers are visible. Using your fingers, carefully pry open the middle seam to reveal a hollow centre, creating a pocket. Spoon in the creamy chicken pot pie filling, being careful not to overfill to avoid spillage. Eat with your hands like a cheese triangle – it might get messy, but it's fun and delicious! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Recipe and Photography Margaret Pahos @CreateCookShare

Give this delicious Sweet and Sour Chicken Tray Bake with pineapple a try – it's incredibly tasty and simple to prepare! You won't be stuck in the kitchen for long, yet the outcome is undeniably delicious. The balance of the sweet and sour sauce complements the tender chicken and crunchy vegetables perfectly. Moreover, it's both gluten-free and dairy-free. Enjoy it by itself or alongside some steamed rice, a sprinkle of sesame seeds, and you're good to go. Let's get started! This Asian-Inspired Tray Bake is one of my personal favourites. It's slightly sticky, slightly sweet and slightly sour, and just a little bit of everything all in one. The Challenge! Finding gluten-free options for sweet and sour chicken at restaurants can be quite a challenge, so I decided to create a solution for us to savor. Not only does this homemade version provide a gluten-free alternative, but it's also a healthier and more flavorful option compared to takeout. By opting for baking instead of frying, the unique flavors of the dish really shine through. While it might not stick to tradition, this sweet and sour chicken is undeniably delicious, making it a fantastic choice for families, health-conscious individuals, and those in need of a quick dinner fix. Its unconventional approach doesn't compromise on taste, but it still tastes delicious and has something for everyone to enjoy. Watch How to Make It Why you'll love this Sweet and Sour Chicken Tray Bake Quick and Easy: With just 10 minutes of prep and 20 minutes of cooking time, it's a hassle-free recipe perfect for those busy days. Gluten-Free: A great option for those seeking gluten-free meals, ensuring everyone can enjoy a delicious dinner without worries. Healthy Twist: Baking instead of frying not only makes it a healthier choice but also allows the flavors to stand out, creating a tasty and wholesome meal. Deliciously Balanced Sauce: The sweet and sour sauce, crafted with pineapple juice, Tamari soy sauce, apple cider vinegar, honey, and tomato paste, strikes the perfect balance of flavors. Family-Friendly: With its crowd-pleasing taste and easy preparation, it's a fantastic option for family dinners or when you need a quick yet satisfying meal. Helpful Tips Preparation Efficiency: To streamline the cooking process, ensure all ingredients are chopped and ready before starting. This makes assembling the tray bake quicker. Uniform Size: Dice chicken into uniform sizes to ensure even cooking. Slice the baby bok choy in half so that it does not overcook, and keep the broccoli, capsicum, and onions the same sizes to ensure even cooking. All diced pieces are approximately 4cm diced. Distribution of Sauce: When drizzling the sauce over the chicken and vegetables, aim for 2/3 of the sauce to cover the chicken and only 1/3 to cover the vegetables. Less sauce allows the vegetables to crisp up. Adjust Baking Time: If you prefer crispier vegetables or a more caramelized finish, you can adjust the baking time accordingly. Keep an eye on the oven to prevent overcooking. Meal Prepping This Sweet and Sour Chicken Tray Bake is a fantastic choice for meal prep for several reasons: Efficiency: The recipe is designed for simplicity with just 10-15 minutes of prep, making it convenient to prepare in bulk for multiple meals. Batch Cooking: You can easily scale up the quantities to prepare larger portions, ensuring you have several ready-made meals for the week. Easy Reheating: Baked dishes often reheat well without compromising flavor or texture, making it a practical option for leftovers. Freezer-Friendly: The components of this dish, including the sweet and sour sauce, chicken, and vegetables, are suitable for freezing. You can portion them into containers for future use, saving time on busy days. Reduced Cleanup: Using a single tray for baking minimizes the number of dishes, making cleanup a breeze and saving valuable time during meal prep sessions. What to serve with this Sweet and Sour Chicken Stovetop Rice Quinoa Cauliflower with Sweet Thai Seasoned Sauce Other Asian-Inspired Recipes Spring Roll Salad with Peanut Dressing Asian Marinated Beef Bowl Butter Chicken with Cashews 15-minute Satay Chicken Thai Basil Chicken Sweet and Sour Chicken Tray Bake, gluten-free   Serves 4 Prep 10 Cook 25 INGREDIENTS  Chicken and Vegetables: 4 large (6 small) chicken thigh fillets, diced into 4cm cubed 1 large brown onion, diced into large chunks 1 red capsicum, diced into large chunks 1 broccoli, cut into florets 4 baby Bok choy, sliced in half 430g can pineapple chunks in juice, drained (juice kept for sauce) 2 tablespoons olive oil 1 teaspoon sea salt ½ teaspoon pepper   Sweet and Sour Sauce: 160ml (2/3 cup) pineapple juice from canned pineapple 2 tablespoons Tamari Soy Sauce 2 tablespoons light olive oil 2 tablespoons apple cider vinegar 2 heaped tablespoons of honey 1 tablespoon tomato paste 1 tablespoon arrowroot starch or corn flour Garnish: Sesame seeds Green onions, thinly sliced   Optional to serve with: Stovetop Rice Quinoa Cauliflower Rice Vermicelli Noodles On it's own INSTRUCTIONS  1. Prepare the sauce:  In a small pot add the pineapple juice and apple cider vinegar along with the arrowroot or corn flour. Whisk to make a slurry and once combined add all the remaining ingredients, including Tamari, olive oil, tomato paste, and honey. Place onto high heat and bring to a boil. Once it starts to thicken, remove from the heat and set aside. 2. Preheat the oven:  Preheat the oven to 220°C fan forced / 240°C conventional oven / 374°F and line a large tray with baking paper. 3. Prepare the chicken:  Spread the diced chicken onto one side of the baking tray, drizzle over a tablespoon of olive oil, and season with salt and pepper. Place into the oven for 5 minutes and in the meantime dice and slice the vegetables. 4. Prepare the vegetables:  Slice and dice all the vegetables and add them to the tray with the chicken. Drizzle a tablespoon of olive oil over the vegetables and season with sea salt and pepper. Pour the sweet and sour sauce over the chicken and vegetables, and gently toss to combine. 5. Bake:  Place the tray back into the oven and bake for a further 20 minutes or until the chicken is cooked and the vegetables begin to colour. 6. Serve:  Once cooked, divide between bowls and top with sesame seeds and/or green onions. Serve on its own or with your favourite side.   OPTIONAL Whilst the chicken and vegetables are baking, it is the ideal time to prepare either the: 1.     stovetop rice 2.     quinoa 3.     cauliflower rice 4.     rice vermicelli noodles.   To cook the rice vermicelli noodles , place them in a bowl of boiling water, and cover for 5 minutes. Then drain and drizzle with sesame oil. They’re ready to serve alongside the Sweet and Sour Tray Bake. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

This Beef Noodle Salad Bowl is simple to prepare, gluten-free, and packed with unami-rish flavours. Juicy, tender beef is marinated in a mix of soy sauce, sesame oil, and sweet hoisin for a punchy, well-rounded taste. Paired with fresh vegetables, flat rice noodles, and a tangy-sweet dressing, it’s a dish that’s satisfying and perfect for sharing. For added fun, turn it into a DIY meal by setting out the ingredients and let everyone build their own bowl just the way they like it. Let’s get cooking! The Story Behind the Recipe I created this Beef Noodle Salad Bowl for Chang's Asian Food as part of their gluten-free recipe collection. After making it, I loved it so much that I knew it had to find a home on my own page too. This dish has everything I look for in a summer meal—it’s light and healthy but still satisfying and filling. And the best part? It doesn’t feel like a typical salad! The combination of tender marinated beef, fresh vegetables, and flavourful noodles makes it perfect for warm evenings when you want something refreshing yet hearty. I couldn’t wait to share it with everyone! Watch How to Make It Helpful Tips Marinating:  For the best flavour, marinate the beef for at least 1 hour. If short on time, even 10 minutes can work, but the longer, the better. Cooking Beef:  Let the beef come to room temperature before cooking to ensure it cooks evenly. Resting the beef after cooking keeps it juicy and tender. Noodles:  After soaking the rice noodles, rinse them under cold water and toss with sesame oil or olive oil to prevent sticking. DIY Option:  Arrange all the ingredients in separate bowls or platters so everyone can assemble their own noodle bowl to their liking. Vegetables:  Swap or add other fresh veggies like shredded red cabbage, snow peas, or sliced radishes for extra crunch. Storage:  This dish makes great leftovers! Store the beef, noodles, and dressing separately to keep everything fresh. Serving:  Provide extra lime wedges and chili on the side so each person can adjust the flavours to their preference. Cooking Method:  For a smoky flavor, cook the beef on a BBQ grill instead of a pan. Tips for Cooking the Beef Room Temperature:  Always let the beef come to room temperature for about 10 minutes before cooking. This helps it cook evenly. Heat:  Use medium-high heat to get a golden crust on the outside while keeping the inside tender. Timing:  Cook the beef for 3–4 minutes on each side for medium doneness. If the cut is thicker, add an extra minute per side or cook to your desired level. Resting:  Let the beef rest for at least 10–15 minutes after cooking. This allows the juices to be redistributed, keeping them tender and juicy. Slicing:  Slice the beef thinly and against the grain for maximum tenderness. Alternative Cooking Methods:  For a smoky flavor, grill the beef on a BBQ. Adjust cooking times as needed based on your grill’s heat. Beef Noodle Salad Bowl (gluten-free) Serves 4 Prep: 15 minutes Cook: 20 minutes INGREDIENTS Beef Marinade: 2 x 300g beef fillet tenderloin 3 tablespoons Chang’s Hoisin Sauce* 3 tablespoons Chang’s Tamari Light Soy Sauce* 1 tablespoon Chang’s Sesame Oil* 2 cloves garlic, minced ½ teaspoon sea salt ½ teaspoon black pepper Asian Salad Dressing: 4 tablespoons Chang’s Fish Sauce* 4 tablespoons fresh lime juice 2 tablespoons rice vinegar 2 tablespoons water 2 tablespoons brown sugar 1 clove garlic, minced 2 tablespoons finely grated carrot 1 long red chilli, deseeded and finely diced Noodle and Salad Bowl: 1 packet Chang’s Pad Thai Rice Noodles* 2 tablespoons olive oil or sesame oil 2 carrots, julienned 2 cucumbers, julienned 2 cups lettuce, finely sliced 1 cup bean sprouts 1 long red chilli, finely sliced 1 handful of fresh mint and coriander Lime wedges *Chang's products are gluten-free INSTRUCTIONS Marinate the Beef: In a sealable container or zip-lock bag, combine the marinade ingredients with the beef. For the best flavour, marinate for 1 hour. If short on time, marinate for 10 minutes. Make the Dressing: While the beef is resting, in a small bowl, whisk together all the dressing ingredients. Cook the Beef: Heat 2 tablespoons of cooking oil in a non-stick frying pan or preheated BBQ grill. Remove the beef from the marinade, and cook over medium heat for 3–4 minutes per side, depending on thickness, for medium doneness. Rest the beef for 10 minutes before slicing thinly. Prepare the Noodles: While the beef is resting, soak the Pad Thai Rice Noodles in boiling water as per packet instructions. Drain, rinse under water, and toss with 2 tablespoons of olive oil or sesame oil to prevent sticking. Place them in a large serving bowl. Prepare the Salad: While the beef marinates, julienne the carrots and cucumbers, slice the lettuce, and prep the remaining salad ingredients. Arrange them in bowls or on a serving platter. A ssemble the Bowl: Add the noodles to individual bowls. Top with the vegetables, herbs, and sliced beef. Drizzle generously with the Asian salad dressing and gently toss. Serve with lime wedges. DIY Option: For a fun serving style, place the noodles, vegetables, herbs, beef, and dressing in separate bowls or plates. Family and friends can build their own beef noodle bowls. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok     YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Lemon and Basil Gnocchi is a gluten-free dish bursting with flavour, ready in under 30 minutes. Think soft gnocchi tossed in a buttery lemon sauce, sautéed zucchini, fresh basil, and gooey mozzarella. Bright, creamy, and irresistibly moreish, it’s the perfect balance of fresh summer vibes and comforting indulgence. Let's get cooking! There's something magical about a dish that’s both light and comforting, and Lemon and Basil Gnocchi strikes that balance beautifully. Whether you're looking for a weeknight dinner idea or something special to share with loved ones, this recipe delivers in every way. It combines the comfort of traditional European flavours with a bright, summery twist, making it a go-to meal for any season. Plus, with its family-friendly ingredients and smooth, luscious texture, it's bound to become a new favourite. Get ready to fall in love with Lemon and Basil Gnocchi—a dish that celebrates fresh, simple ingredients while making dinner a breeze. One bite, and you’ll see why it’s the perfect blend of comfort and elegance. Watch How to Make It The Story Behind this Recipe This recipe holds a special place in my heart. Years ago, I visited my friend’s family, the first gluten-free household I’d ever met. Her Italian mother, with her thick accent and endless warmth, introduced me to this dish. Watching her effortlessly toss gnocchi with zucchini and basil left a lasting impression. Recently, the memory resurfaced, and I knew I had to recreate it. Other Gnocchi Recipes you'll LOVE Crispy Gnocchi Tray Bake with Bocconcini Salmon with Gnocchi in a Creamy Tomato Sauce Gnocchi and Salmon Tray Bake Lemon and Basil Gnocchi (gluten-free) Serves 2-3 Prep: 10 minutes Cook: 20minutes INGREDIENTS 500g gluten-free potato gnocchi 30g salted butter 2 tablespoons (30mls) extra-virgin olive oil, plus extra for drizzling 2 large zucchini, thinly sliced (mandolin or sharp knife recommended) 60g baby spinach leaves 2-3 tablespoons (40mls) fresh lemon juice ½ cup freshly grated Parmesan cheese, plus extra Zest of a large lemon ½ cup fresh basil leaves, roughly torn + extra 1 ball (200g) fresh mozzarella, torn into pieces Sea salt Cracked pepper INSTRUCTIONS Sauté the Zucchini:  In a wide pan over medium heat, melt the butter with the olive oil. Add the zucchini slices, season with salt and pepper and cook for 3 minutes until they slightly soften. Stir occasionally to ensure even cooking. Cook the Gnocchi:  While the zucchini is cooking, bring a pot of salted water to a boil. Add the gnocchi and cook until it floats to the surface (about 2-3 minutes), then remove from the water and set aside. Reserve ½ cup of the cooking water before draining. Prepare the Sauce:  To the pan with zucchini, add the baby spinach, and lemon juice. Pour in the reserved gnocchi cooking water, stir, then add the cooked gnocchi directly into the pan. Toss everything together until the spinach begins to wilt, and the sauce lightly coats the gnocchi. Finish with Fresh Flavours:  Remove the pan from the heat, then add the lemon zest, and the parmesan cheese. Gently toss, to combine, then scatter the basil leaves and torn pieces of fresh mozzarella and cover the pan for 2 minutes to let the flavours meld. Serve and Garnish: Divide the gnocchi mixture among bowls, topping each with extra cracked pepper and another drizzle of olive oil. Serve immediately for the best flavour and texture. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Recipe and Photography Margaret Pahos @CreateCookShare

This Potato and Tomato Mediterranean Bake is an easy dish with an elegant presentation. Thin layers of potato and tomato overlap each other and are topped with aromatic Mediterranean herbs, extra virgin olive oil, and lemon juice. It is the perfect side dish for any meal. Helpful Tips INGREDIENTS AND VARIATIONS Potatoes: I'm not fussy with what potatoes you use, whether it be Desiree , white, or brushed, as long as they are for baking. What is more important is to try and get an even thickness with your slices so they all cook evenly. It is for this reason that I use a mandolin and slice then thinly, approximately 2mm thick. Tomatoes and more! I have added only tomatoes alongside the potatoes but I actually love to add slices of onions as well. It's not for everyone but if you love baked onions, add a slice in between every few potatoes - you'll love it! Baking Dish: I was so excited when I found this baking dish - and yes it's a simple baking dish but the beautiful middle eastern pattern around the dish makes this meal look special. This is where I purchased it from: https://www.house.com.au/ovenbake-2-piece-lasagne-baker-~-oval-baker-set?SearchID=46582358&SearchPos=16 HOW TO MAKE THIS RECIPE This recipe has 4 basic steps: Slice the vegetables Arrange in rows or a spiral in the baking dish Combine the dressing and pour over the vegetables Bake Doesn't get easier and yet it is so elegant! Watch How to Make It Other Potato Recipes Cheesy Potato Cakes https://www.createcookshare.com/single-post/cheesy-potato-cakes Potato with Bacon and Onion Gratin https://www.createcookshare.com/single-post/potato-with-bacon-and-onion-gratin Potato, Mushroom, and Truffle Oil Pizza https://www.createcookshare.com/single-post/potato-mushroom-and-truffle-oil-pizza And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named "Videos by CreateCookShare" that you can follow and save. Can’t wait to hear from you. Happy Cooking, Margaret x Potato and Tomato Mediterranean Bake Bakeware 30x22cm oval Serves 6-8 as a side dish Prep 20 Cook 1 hour 20 minutes INGREDIENTS: 800g potatoes, thinly sliced (2mm), preferably with a mandolin 500g tomatoes, sliced thinly 4 garlic cloves, minced 1/3 cup extra virgin olive oil (plus extra to drizzle) 2 tablespoons lemon juice, fresh 1 tablespoon oregano, dried (optional to use fresh herb) 2 teaspoons thyme, dried (optional to use fresh herb) 2 teaspoons sea salt 1 teaspoon freshly cracked pepper 1/3 cup water METHOD: 1. Preheat oven 180C fan-forced. 2. Place the potatoes upright in rows and arrange a slice of tomato in between every fourth potato slice. Pack snuggly but not too tightly. Season evenly with sea salt, and pepper. 3. In a bowl combine and whisk the herbs, garlic, extra virgin olive oil, and lemon juice. Drizzle evenly over the potatoes and tomatoes, making sure everything has been coated with the mixture. Pour into the edges the water and drizzle an extra few tablespoons of olive oil over the top. 4. Place baking paper and foil over the top and bake for 1 hour, then remove the cover and cook a further 20 -30 minutes to allow browning. Serve warm alongside the main meal or garden salad. Love onions? Then why not elevate this recipe by slicing onion rings and adding them into the rows in between the potatoes. Have you tried this recipe? Share it with me at @createcookshare on Facebook, Instagram or TikTok! #potatoandtomatomediterraneanbake #potatoandtomatobake #potatobake #glutenfreepotatobake

These Teriyaki Chicken Fillets are a weeknight wonder! Juicy, flavourful gluten-free chicken thighs with irresistibly crispy skin are coated in a rich, thick teriyaki sauce that makes every bite satisfying and full of flavour. This recipe is a win not only because of its deliciousness but also because of its simplicity—you can whip it up in less than 30 minutes! Pair it with crunchy broccolini stir-fried in garlic, ginger, and soy for a refreshing side. This duo is perfect for dinner and an amazing option for meal prep that will make weekday lunches something to look forward to. Everyone loves juicy, sticky glazed, and flavourful pieces of chicken, which explains why Teriyaki Chicken is one of the most popular Japanese takeout options worldwide. The only issue for coeliacs is that it is often difficult to find gluten-free. Fortunately, if you live in Australia, Chang's Asian Food has created an authentic-tasting, gluten-free Japanese Teriyaki Sauce that's delicious! The best part of having this sauce available is that it makes cooking fast and easy. This Japanese Teriyaki Sauce will rival your favourite takeout or restaurant, so there is simply no reason not to make it at home! In fact, all you truly need is chicken and this sauce and you've got the most perfect, gluten-free Teriyaki Chicken you will ever try. Watch How to Make It Helpful Tips Get the Skin Extra Crispy : For beautifully crispy skin, start with a hot pan and avoid moving the chicken for the first few minutes. This helps create a golden, crisp crust. Adjust Sauce Consistency : If you prefer a thicker sauce, let it simmer uncovered for a bit longer. You can also add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) at the end to thicken it quickly. Ginger and Garlic Preparation : To save time, use a fine grater for the ginger and garlic. This gives you maximum flavor without needing to chop or mince finely, which can be time-consuming. Broccolini Timing : For optimal texture, keep the broccolini slightly crunchy. You can adjust the cook time according to your preference, but a short stir-fry keeps it vibrant and fresh. Make It a Full Meal : Serve the teriyaki chicken and broccolini with rice or noodles for a balanced, satisfying meal. Rice absorbs the sauce beautifully and complements the flavours perfectly. Meal Prep Idea:  Double this Teriyaki Chicken Fillets recipe to make nutritious, ready-to-go lunches for the week! Pair each portion of tender chicken and broccolini with a side of rice , noodles or quinoa in individual containers for a complete, balanced meal that reheats beautifully. Other Chicken Recipes you'll LOVE Creamy Chicken Curry Noodles Sweet and Sour Chicken Tray Bake Butter Chicken with Cashews 20 minute Satay Chicken Slow Cooker Chicken Red Curry Teriyaki Chicken with Garlic Broccolini Servings:  4 Prep Time:  10 minutes Cook Time:  20 minutes CHICKEN TERIYAKI INGREDIENTS 5-6 chicken thigh fillets, skin on 2 tablespoons cooking oil ½ cup tablespoons Chang’s Japanese Teriyaki Sauce (extra if needed) 1 tablespoon white sesame seeds (optional) 2 green onions, thinly sliced (optional) Salt and pepper to taste INSTRUCTIONS 1. Prepare and Cook the Chicken: Heat cooking oil in a non-stick frying pan over medium heat. Once the pan is hot, place the chicken thighs skin-side down. Let them cook for about 5-7 minutes on each side or until they turn golden and the skin becomes crispy. Cooking time may vary based on the thickness of the chicken. Season well. 2. Add the Teriyaki Sauce: Pour the Japanese Teriyaki Sauce over the chicken, and place the lid on the pan. Let it cook for 2 minutes, then flip the chicken over and cook for an additional 2 minutes. The sauce should thicken and coat the chicken beautifully. 3. Serve: Remove the chicken from the pan and optional to sprinkle it with sesame seeds and green onions. GARLIC BROCCOLINI INGREDIENTS 2 bunches broccolini, stems trimmed and washed 1 tablespoon cooking oil 2x2 cm piece of fresh ginger, grated 3 large garlic cloves, thinly sliced 2 tablespoons Tamari Light Soy Sauce 1 tablespoon Sesame Oil Sesame seeds and chili flakes (optional) INSTRUCTIONS 1. Stir-Fry the Broccolini: Heat the cooking oil in a wok or large frying pan over medium-high heat. Add the sliced garlic, grated ginger, and broccolini. Stir-fry for 2-3 minutes until fragrant. 2. Add the Soy Sauce: Pour in the Tamari Light Soy Sauce, season with a little salt and pepper, and continue stir-frying for another 2 minutes, or until the broccolini is tender-crisp. 3. Serve: Remove the broccolini from heat and drizzle with Sesame Oil. Top with sesame seeds and chili flakes for an extra kick, if desired. Serve alongside STOVETOP STEAMED RICE Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Recipe and Photography Margaret Pahos @CreateCookShare

If you're looking for a meal that’s both impressive and incredibly simple to make, this Honey Garlic Lamb with Quick Pickled Cucumbers is it! Imagine tender lamb rump steaks coated in a glossy, sweet, and garlicky sauce, served alongside perfectly steamed rice and crunchy, tangy pickled cucumbers. It's a flavour-packed dish that balances sweet and savoury in every bite, making it restaurant-worthy but completely doable in your own kitchen. Plus, this recipe is so quick that by the time you'd have a restaurant meal delivered, you could already be enjoying your homemade version—healthier, fresher, and so satisfying. This Honey Garlic Lamb serves four, is gluten-free and is ready in just 20 minutes, so you’ll have plenty of time to savour it. Pair it with my quick-pickled cucumbers for a refreshing side that perfectly complements the rich flavours of the lamb. Watch How to Make It Helpful Tips Prep in Advance : Dice the lamb, slice the onions, and mince the garlic before you start cooking. This will streamline your cooking process since everything cooks fairly quickly once you start. Marinate for Extra Flavour : If you have a few extra minutes, toss the diced lamb in soy sauce, honey, and sesame oil before cooking. Letting it sit for even 10 minutes can enhance the flavour. Don’t Overcrowd the Pan : When cooking the lamb, avoid overcrowding to help the pieces sear and caramelize well. If needed, cook the lamb in batches to ensure even cooking. Rice Options : For a healthier twist, pair it with cauliflower rice. Alternatively, try my stovetop rice recipe if you prefer freshly cooked rice over microwave options. Customize the Pickles : Add extra chili flakes to the quick-pickled cucumbers if you love spicy flavours, or, throw in some thinly sliced red onion for added color and a slight bite. Perfect Timing for Sesame Oil : Sesame oil has a strong flavour, so add it at the very end after turning off the heat. This keeps the flavour bright and aromatic without overpowering the dish. Optional Garnishes : Don’t skip the garnish! A squeeze of lime and extra sesame seeds can brighten up this gluten-free dish and add that finishing touch. Fresh cilantro/ coriander or thai basil would also work well if you want extra colour and freshness. Meal Prepping Tips Separate Components : For the best results, store each component separately: the lamb, rice, and pickled cucumbers. This way, the rice won’t get soggy, and the pickled cucumbers will stay crisp. Proper Storage : Use airtight containers to maintain freshness. The lamb and rice can go in one container if you’re short on space, but the pickled cucumbers should be kept in their own container to avoid any transfer of flavours or moisture. Reheating Tips : To reheat, microwave the lamb and rice together for 2-3 minutes, or until warmed through. This keeps the texture and flavour of the lamb intact. Extending Freshness : This dish lasts well in the fridge for up to 4 days. The lamb maintains its flavour, and the pickled cucumbers can become even more flavourful after a day or two as they absorb the marinade. Just be sure to keep them in a sealed container to preserve their freshness. Double the Recipe for Batch Cooking : If you’re looking to save time, double the recipe so you have enough for multiple meals. The lamb’s flavours develop beautifully over time, making it a tasty option for lunch or dinner throughout the week. Optional Freezing : For longer storage, the lamb (without the rice or cucumbers) can be frozen for up to 2 months. Let it thaw overnight in the fridge, then reheat and pair with freshly cooked rice and pickles for the best taste. WHY ADD PICKLED CUCUMBER TO A MEAL In Asian dishes, pickled cucumbers are often served as a fresh and healthy salad appetiser or alongside the main meal to balance flavours and aid digestion. For this recipe, you can prepare the pickled cucumbers either before you start cooking the main meal or while the lamb is frying. Simply combine the ingredients in a bowl and refrigerate for 10 minutes. Once the 10 minutes are up, give them a quick stir, and they’re ready to eat—fresh, crunchy, and full of flavour! Bringing It Together If you have time, jasmine or basmati rice cooked from scratch adds a nice touch. But if you’re in a rush, microwave rice is a quick, convenient option that works perfectly here. Here is the recipe to my STOVETOP RICE To serve, set out 4 bowls. Start with a layer of steaming rice, then add a generous scoop of Honey Garlic Lamb, making sure to spoon some extra sauce over the top. Finish with a squeeze of fresh lime juice, and sprinkle with green onions, herbs and sesame seeds for added crunch and freshness. Serve each bowl alongside a small dish of the pickled cucumbers. With each bite, enjoy a refreshing cucumber to cleanse your palate and balance the rich flavours of the lamb. More Asian Recipes You'll LOVE Thai Basil Cashew Chicken Creamy Chicken Curry Noodles Asian Marinated Beef Noodle Bowl Cucumber Noodle Salad Okonomiyaki Japanese Pancakes Honey Garlic Lamb with Pickled Cucumber (gluten-free) Serves 4 Prep 10 Cook 15 INGREDIENTS Honey Garlic Lamb: 2 tablespoons butter (dairy-free optional) 1 extra-large brown onion, sliced 4 lamb rump steaks, cut into 2 cm diced pieces Sea salt Freshly cracked pepper 4 tablespoons soy sauce 3 tablespoons runny honey 8 garlic cloves, minced 1 teaspoon ground ginger 3 green onions, cut into 2 cm lengths 2 tablespoons sesame oil 1 tablespoon sesame seeds 1 packet Family Size Microwave Rice ( or my STOVETOP RICE ) Lime wedges for serving Extra green onions for garnish (optional) Quick Pickled Cucumber: 2 Lebanese cucumbers ¼ cup rice wine vinegar 2 tablespoons soy sauce ½ teaspoon salt 2 teaspoons caster sugar 1 teaspoon chilli flakes INSTRUCTIONS 1. Prepare the Pickled Cucumbers: Combine all ingredients for the pickled cucumbers in a wide bowl. Cover and refrigerate for at least 10 minutes, stirring halfway through. Set aside. 2. Season the Lamb: Season the diced lamb pieces with sea salt and freshly cracked pepper, then set aside. 3. Sauté the Onions: In a large pan or wok, melt the butter over medium heat. Add the sliced onion and sauté for 2-3 minutes, until the onion is softened and starting to turn golden. 4. Sear the Lamb: Increase the heat to medium-high. Add the seasoned lamb pieces to the pan with the onions, searing for 3-4 minutes. Stir occasionally, allowing the lamb to brown on all sides. 5. Add Sauce Ingredients and Aromatics: Lower the heat to medium, then add soy sauce and honey, stirring to coat the lamb and onions in the sauce. Add the minced garlic, ground ginger, and green onions. Stir well and cook for another 2-3 minutes, until the lamb is cooked through but still juicy. 6. Finish with Sesame Oil and Seeds: Turn off the heat, drizzle sesame oil over the lamb, and sprinkle with sesame seeds. 7. Prepare the Rice: Heat the microwave rice according to packet instructions, or serve with my stove top rice (prepare this before cooking the lamb). 8. Bring It All Together: In each of 4 bowls, place a layer of hot rice. Top with a generous scoop of Honey Garlic Lamb, making sure to add some extra sauce over the top. Finish with a squeeze of lime juice and a sprinkle of extra green onions, if desired. 9. Serve with Pickled Cucumbers: Serve each bowl with a small dish of pickled cucumbers on the side. With each bite, enjoy a refreshing cucumber to balance the rich flavours of the lamb. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Maroulosalata, pronounced mar-U-lo-salata, is a classic Greek salad with finely chopped lettuce, spring onions, creamy feta, fresh herbs, and a zesty lemon dressing. This simple and flavourful salad highlights a combination of textures, with the velvety feta complementing the crunchy lettuce and an assortment of spring onions, parsley, and dill. It's an exceptional salad that rejuvenates every bite and comes together in 10 minutes. For a complete meal, stuff this salad into gluten-free pita bread or in a wrap to enjoy a hearty lunch. Let's start cooking! Craving a salad that’s fresh, vibrant, and packed with flavor? Look no further than Maroulosalata! This Greek classic comes together in minutes with just a few fresh ingredients, bringing that perfect Mediterranean vibe to your table. It’s light, refreshing, and full of crunch—plus, it’s bursting with nutrients, so you can feel good about every bite. Whether you’re hosting a BBQ, whipping up a quick lunch, or adding a side to your weeknight dinner, Maroulosalata is the kind of dish that everyone will keep reaching for. Give it a try, and get ready to crave that fresh crunch on repeat! Watch How to Make It Turn Maroulosalata into a Main Meal Add Protein : Toss in grilled chicken, seared prawns, or pan-fried salmon to make it a satisfying lunch. Chickpea Boost : For a vegetarian option, add chickpeas or white beans for extra protein and fiber. Avocado : Sliced avocado brings healthy fats and a creamy texture, making the salad more substantial. Hard-Boiled Eggs : A couple of hard-boiled eggs can transform the salad into a complete and nourishing meal. Quinoa : For a grain-based twist, mix in cooked quinoa to keep it light yet hearty. Tap HERE on how to cook Quinoa Perfect for Meal Prep Prep the Base : Chop the romaine, herbs, and feta, then store them in the fridge for up to 3 days. Keep the Dressing Separate : Store the lemony dressing in a small jar and add it just before eating to keep the salad crisp. Ready to Go : Assemble the salad the night before and add your chosen protein or toppings in separate containers to mix when ready. Great for Summer : This salad is ideal for hot days—it’s refreshing, light, and quick to prepare, perfect for summer lunches on the go! Other Salad Recipes Viral Cucumber Salad Chickpea Quinoa Salad with a Creamy Hummus Dressing Peanut Pad Thai Salad with Chicken Chopped Salad with Pita Pockets The Classic Greek Salad ALL SALAD RECIPES MAROULOSALATA Greek Lettuce and Feta Salad Serves 8 as a side salad Serves 2-3 as a meal Time 10 minutes INGREDIENTS Salad: 1 head coz lettuce (romaine), finely chopped 1 small head curly lettuce, finely chopped 5 spring onions, finely chopped ½ cup parsley, finely chopped ¼ cup fresh dill, finely chopped 150g feta, crumbled   Dressing: 1 tablespoon red wine vinegar 3 tablespoons fresh lemon juice 4 tablespoons extra virgin olive oil (extra if needed) 1 teaspoon sea salt ½ - 1 teaspoon white pepper   INSTRUCTIONS 1.     Prepare the lettuce:  Fill a large mixing bowl with cold water and submerge the lettuce for about 5 minutes to refresh and crisp it. Drain the lettuce, then dry thoroughly using a salad spinner. Alternatively, pat dry with paper towels to remove excess moisture. Next, chop the lettuce into small and thin strips and place into a large serving bowl. 2.     Prep the herbs and feta:  Finely chop the spring onions (both white and green parts), parsley, and dill leaves, then add them to the bowl. Crumble the block of feta and spread it over the lettuce and herbs. 3.     Make the dressing:  In a medium mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, sea salt, and white pepper, until the dressing is emulsified. Add more oil if needed for a smooth consistency. 4.     Serve:  Just before serving, give the dressing a quick whisk and pour it over the salad. Toss gently or use your hands to massage the salad, ensuring it's well-coated. Serve immediately. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

These Chilli Con Carne Rice Bowls bring vibrant, Mexican-inspired flavours to your table in just 30 minutes! With everything cooking together in one pot, there's no need to fuss with separate pans for the rice. Seasoned beef, fluffy rice, and colorful veggies simmer in a rich, savoury sauce, creating a hearty, flavour-packed base. Pile on your favorite toppings—creamy avocado, tangy sour cream, tasty cheddar cheese, crunchy corn chips, and fresh herbs—for a meal that's easy to make,gluten-free, customizable, and sure to become a family favourite. Let's get cooking! I created this one-pot Chilli Con Carne Rice Bowl recipe to make it simple enough for my teenage kids to cook on their own. They love warming spices that add just the right amount of flavour without being overpowering, and they especially enjoy serving food in a bowl—it’s comforting, like holding a warm hug. This recipe quickly became a favourite for its ease, delicious taste, and all the flavours they love most. Watch How to Make it Helpful Tips Adjust the Spice Level : This recipe uses mild warming spices, but you can easily adjust the heat by adding or reducing cayenne pepper or serving sliced fresh chilies on the side. Perfect for tailoring to different spice preferences in the family! Prep Ingredients in Advance : To make cooking easier, prep and measure ingredients before you start cooking. This makes the cooking process smoother, especially for teenagers or beginners. Swap the Protein : While beef is classic, you can use ground chicken, turkey, or even a plant-based alternative if preferred. Each adds its own unique flavour and keeps the meal versatile. Add extra Vegetables: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt quickly and add a pop of color and extra nutrients. Use a Non-Stick Pot : A non-stick or heavy-bottomed pot helps prevent the rice from sticking, making cleanup easier and ensuring evenly cooked rice. Customize the Toppings : Toppings bring this dish to life, so feel free to get creative! From crushed tortilla chips for crunch to a dollop of sour cream for creaminess, the toppings can be easily customised to everyone’s taste. Meal Prepping Meal prepping this Chilli Con Carne Rice Bowl recipe makes for a convenient, ready-to-eat meal throughout the week! Here are some meal-prep tips: Divide Into Portions : Once the dish has cooled slightly, divide it into individual containers for easy grab-and-go meals. This helps control portions and makes reheating simpler. Add Toppings Later : If you’re adding fresh toppings like sour cream, avocado, or fresh herbs, keep them separate until serving. This keeps everything fresh and prevents the toppings from becoming soggy. Reheat Properly : When reheating, add a splash of water or broth to keep the rice and beef moist. Heat in the microwave in 1-minute intervals, stirring between intervals, or warm on the stovetop over low heat. Double the Recipe : This recipe can easily be doubled if you want to meal prep for the whole family or stock up the freezer with extra portions. Freezing : The bowls freeze well without the toppings. Freeze individual portions in airtight containers for up to 2-3 months. Thaw overnight in the fridge, then reheat and add fresh toppings before serving. Mix Up the Toppings : To keep it interesting, try different toppings throughout the week. One day, add crushed corn chips; the next, try sliced jalapeños or diced tomatoes. This small change can make each meal feel new! Other Family Recipes you'll LOVE Nacho Salad with Spiced Beef and Creamy Nacho Dressing Thai Basil Cashew Chicken Baked Feta Pasta with Spinach and Pine Nuts Baked Meatballs and Potatoes in a Rich Tomato Sauce Chickpea Vegetable Soup with Lemon Dukkah Chilli Con Carne Rice Bowls Serves: 4-5 | Prep Time: 5 minutes | Cook Time: 30 minutes INGREDIENTS Chilli Con Carne: 800g beef mince 1 tablespoon olive oil 4 cloves garlic, minced 1 onion, finely diced 1 red capsicum, diced 1x 400g can red kidney beans, rinsed and drained 1x 400g can diced tomatoes 2 tablespoons tomato paste 3 tablespoons lime juice 300ml beef broth or water (broth gives a tastier flavour) Rice: 1 cup basmati or long grain rice, rinsed 500ml boiling water Spice Mix: Easy option - use 1 packet gluten-free taco mix + 1 teaspoon cumin OR make your own by combining ½ teaspoon pepper 1 teaspoon sugar 2 teaspoons salt 2 teaspoons cayenne pepper (adjust to taste) 2 teaspoons onion powder 2 teaspoons smoked paprika 3 teaspoons cumin powder 3 teaspoons oregano Optional Toppings: Sour cream Avocado, diced Tasty cheddar cheese, grated Corn chips, crushed or canned corn, rinsed and drained Parsley or coriander leaves Green chilli or jalapenos, sliced INSTRUCTIONS Sauté the Onion and Capsicum: In a large pot, heat the olive oil over medium heat. Add the onion and red capsicum, sautéing for 3-4 minutes until softened and fragrant. Cook the Beef: Add the beef mince and cook, breaking it up with a spoon, until browned all over and most of the liquid is absorbed, about 5 minutes. Add Spices and Garlic: Stir in the garlic, spice mix, and tomato paste. Cook for another minute until aromatic. S immer the Chilli: Add the diced tomatoes, kidney beans, and 300ml boiling water. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking or drying out. Add a little extra water if needed. Add Rice: After simmering the chilli for 10 minutes, stir in the rinsed rice and 500ml of boiling water. Cover the pot and continue simmering for another 10 minutes, stirring occasionally to prevent the rice from sticking. If the mixture becomes too dry, add a bit more water. Rest the Rice: Once the 10 minutes of simmering are done, turn off the heat and let the pot sit, covered, for 5 minutes. This allows the rice to steam and finish cooking. Finish with Lime: Once the rice and chili are fully cooked, stir in the lime juice just before serving for a fresh burst of flavour. Serve: Spoon the chili con carne over the rice and top with a dollop of sour cream. Garnish with your choice of grated cheddar, avocado, chilli or jalapeno, crushed corn chips, and fresh herbs like parsley or coriander. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Recipe and Photography Margaret Pahos @CreateCookShare