Slow Cooker: In a 6-quart slow cooker stir together the chorizo, okra, celery, sweet pepper, onion, garlic, broth, tomatoes, chicken, and paprika. In a medium saucepan, cook oil and flour as above until medium brown. Carefully stir into mixture in cooker (mixture will foam up). Cover; cook on low-heat setting for 8 hours or on high-heat setting for 4 hours. Shred chicken as above; return to cooker to heat through. Season to taste....
¾ cup honey 3 tablespoon yellow mustard ½ teaspoon garlic powder Sweet Barbecue Dipping Sauce ¾ cup barbecue sauce ½ cup grape jelly
1 teaspoon ground coriander ½ teaspoon paprika ¼ teaspoon salt ¼ teaspoon ground black pepper
1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water
6 tablespoon unsalted butter 1 cup sugar 1 cup natural unsweetened cocoa powder Pinch of salt 1 cup whipping cream 1 teaspoon pure vanilla extract
Highlights More than 10 years of editorial experiencePreviously worked at Traditional Home, California Wedding Day, W magazine, and Women’s DayWork appearing in House Beautiful, Architectural Digest, and more In 2019, Clara became the director of partnerships at Embello, an influencer marketing agency in the home and design space. She also specializes in ghost writing, trend stories, and social media consulting.
Resident chef on ITV’s This Morning and Cooking with the StarsGuest chef on The Marilyn Denis Show in Canada and The Today ShowAuthor of eight cookbooks, including most recently In Minutes and Clodagh’s Weeknight KitchenRestores gardens at her home Broadspear to create a sustainable homestead
