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I’ve been buying these frozen chicken quarters from the grocery store in 10 pound bags. Once it arrives home, I use my vacuum sealer to split it into freezer-bags with 2 pieces in each. What I’ve learned is, one hour of roasting, uncovered, at 425 degrees will cook the thawed chicken. So the decision is what to put with it. This time I tried red onion, mini sweet pepper, grape tomatoes and a home-grown zucchini. I’ve been using this spice blend called Kahuna Garlic Salt Spice Blend by The Spice and Tea Exchange here in Anchorage, Alaska. It’s got Hawaiian red sea salt, garlic, onion, and parsley in a grinder. I’m on my third jar of it this summer. I put it on nearly everything, including this dish. Wonderful!

  • Ingredient quantities depend upon how many people you will serve
  • Red onion, sliced
  • Peppers, sliced (I used mini sweet peppers)
  • Grape tomatoes, sliced
  • Zucchini, sliced
  • Garlic salt blend (or garlic powder and salt)
  • Pepper
  • Olive oil
  • Chicken Quarters

Layer the vegetable ingredients into a baking dish, or a sheet pan with sides, so as not to crowd them. I used a 9×13″ pan for two chicken quarters. Sprinkle the vegetables with salt blend and pepper. Run a swazz of olive oil across the vegetables, not too much, about a tablespoon. Rub the chicken with olive oil and sprinkle with salt blend and pepper. Bake at 425 degrees for one hour. Serve.

The recipe comes from foodgoblin.com. Since there are only two of us regularly eating meals, I reduced the recipe by half. That is the way I will tell it to you. For the first time in my life, I had a little herb garden growing this summer and dill is one of the main plants. I’ve fallen in love. In an effort to save some of the precious herb, I took many sprigs and put them into a quart jar of white vinegar about a month ago. Now I just need something to do with it. I did use it in this recipe, but the first time I made this I stuck to the white wine vinegar as listed here. I doubt many of you have a dill-infused vinegar on hand. I think mustard sauce on salmon is wonderful and this is the BEST. Seriously.

  • Ingredients
  • 2 Tbsp. Dijon mustard
  • 1 tsp. honey
  • 1 Tbsp. white wine vinegar
  • 1/3 cup olive oil
  • Pinch salt
  • 1/2 tsp. sugar
  • 1/4 cup fresh dill weed, chopped
  • Zest of half a lemon
  • 1 Tbsp. lemon juice

Whisk together mustard, honey and vinegar. Whisk in olive oil until it is emulsified and has thickened. Whisk in salt, sugar, dill, lemon zest, and juice. Serve.

  • Ingredients
  • 2 cups fresh pineapple chunks
  • 1/2 bell pepper, sliced
  • 1/2 red onion, sliced
  • 1 cup barbecue sauce, divided
  • 2 chicken quarters
  • Salt and pepper

Preheat oven to 425 degrees F. Prepare a 9×13″ baking dish by spraying with non-stick spray.

Layer the pineapple, bell pepper, and onion in the baking dish. Sprinkle with 1/2 cup barbecue sauce (SBJ Barbecue Sauce is great for this). Season the chicken with salt and pepper (I used a ground sea-salt garlic combo) and place on top of the barbecue sauce.

Bake, uncovered, at 425 degrees F for thirty minutes. Dollop the remaining barbecue sauce over the chicken and bake another thirty minutes. Remove from heat and serve. Serves 2

This recipe originates with Jamie Oliver. It is gluten-free. I have made it many times and it’s incredibly delicious. My blog has turned into a place for me to remember how I did something in case the recipe goes away at the original site. That really happens a lot. So, my pictures are awful. But rest assured, the food is good!

  • Ingredient List
  • One whole chicken
  • Olive oil
  • Salt and pepper
  • 2-3 Tbsp. butter and equal amount olive oil
  • 2-1/2 cups milk
  • Zest of two lemons
  • One handful fresh sage leaves, whole
  • 8 cloves garlic, whole or smashed

Preheat oven to 375 degrees F. Pat chicken dry and rub with olive oil. Sprinkle inside and out with salt and pepper. In a Dutch oven or large pot, heat butter and olive oil over medium-high heat. Brown chicken on all sides.

Remove chicken to plate. Drain fat from pan. Add milk, lemon zest, garlic cloves, and sage leaves. Return chicken to pan. Cover the pan and bake at 375 degrees F, covered, for 45 minutes. Remove the lid and continue baking, uncovered, for 45 minutes.

Remove the chicken to a plate and let cool enough to handle. Stir and scrape the curdled milk product in the pan. Remove the bigger sage leaves and discard them.

Pull the meat off the bones of the chicken and serve it with the “sauce” in bowls over mashed potatoes or polenta or rice or mashed cauliflower, whatever or nothing.

I’ve got herbs growing on my back deck for the first time. And included in those herbs is sage. It was so nice to just pick what I needed instead of wondering whether or not the store would have fresh sage. On this day I served the chicken dish over Creamy Cheesy Baked Polenta, but I’ve also served it over Twice-Baked Cauliflower.

This is what happens when the grocery store pickup service makes a noodle substitution. And I’m very happy about it. These are mung bean noodles that go by various names: Saifun or bean threads or glass noodles or cellophane noodles. They are gluten-free. I received two packages and have made lunch three times so far. Please, no scoffing. I will be the first to acknowledge I have no idea what I’m doing. But I do know what I like and I like what I’ve done with these noodles. There are many recipes online for Ants Climbing a Tree and I started with the one at Saveur. The recipe then morphed because I couldn’t get the ingredients called for and that caused me to improvise.

  • Ingredients
  • 4 oz. (approximate) Chinese dried bean thread noodles*
  • Boiling water
  • 2 tsp. sesame oil
  • 3 Tbsp. canola oil
  • 1/4 lb. ground pork
  • 1 3-inch piece fresh ginger root, peeled and minced
  • 4 cloves garlic, minced
  • Pinch of red pepper flakes
  • 3 Tbsp. Chinese bean sauce or oyster sauce**
  • 4 Tbsp. soy sauce, divided (I use the low-sodium version)
  • 1-1/2 cups chicken broth
  • 2 scallions, sliced

Cover noodles with boiling water and let stand for 4 minutes to soften. Drain and stir in sesame oil.

In a 12″ frying pan, heat canola oil and stir fry ground pork until cooked. Stir in ginger and garlic and continue to cook until fragrant, another minute or two.

Stir in red pepper flakes, bean or oyster sauce, 2 Tbsp. soy sauce, and chicken broth. Bring to a boil, then stir in noodles. Let simmer, stirring occasionally, until the liquid is reduced by half. Stir in 2 Tbsp. soy sauce and scallions. Serve warm.

Yield: 2 bowls

*I am seeing these sold in bundles and 4 oz. is 2 bundles. The packages I most recently purchased had three bundles, so I used two bundles each time I made this. What surprises me about these noodles is how well they stand up to the cooking process. They’re not mushy after all the softening and simmering. Amazing.

**The recipe calls for NO red pepper flakes and instead Chinese red chile bean paste. But I couldn’t find that. So the first couple times I made this using oyster sauce and red pepper flakes. Delicious. The next time I made this I had found Chinese bean sauce, but it’s not spicy. Oy! So, I kept using the red pepper flakes to spice things up a bit. Still Delicious! So there!

This is what I used as pictured. When I used oyster sauce, the color of the dish was much lighter, but still full of great flavor.

This is a super fast and delicious dish. The recipe started at OneGoodThingByJillee. Hers makes a ton, so I’ve cut it down and changed it slightly. I use Old El Paso brand Stand ‘n Stuff taco shells. There are ten shells in each box. In an 11×7″ baking dish you can fit 8 shells and that makes plenty for three people. They stand up beautifully, so there’s very little finagling. They are gluten-free. If you do not have access to these beauties, you’ll have to eyeball things to make it work. Jill has instructions on her site on how to make hard-shells from soft corn tortillas. I did try that one time, but I found it to be too tricky. The very best thing on Jill’s site is her recipe for taco seasoning and I make that ALL the time. I added a triple-recipe below.

  • Baked Taco Ingredients
  • 1 lb. ground beef
  • 3 Tbsp. taco seasoning (or one store-bought envelope)
  • 8 oz. can tomato sauce
  • 1 cup (1/2 of a 15oz. can) refried beans
  • 8 Stand ‘n Stuff taco shells
  • 1 cup shredded cheddar or Mexican mix cheese
  • Toppings of your choice (sour cream, salsa, jalapenos, etc.)

Prepare an 11×7″ baking dish by spraying with non-stick spray. Preheat oven to 400 degrees F.

In a frying pan, brown ground beef. Sprinkle with taco seasoning and then stir in tomato sauce and refried beans. Set the taco shells into the dish as pictured. Distribute the ground beef mixture evenly into all the taco shells. Sprinkle shredded cheese over all the shells. Bake at 400 degrees for ten minutes or until the cheese is melted. Top with your favorite toppings. Voila! Done! Inhale!

  • Triple-Batch Taco Seasoning Ingredients
  • 6 Tbsp. chili powder (I use ancho chili powder)
  • 1-1/2 tsp. garlic powder
  • 1-1/2 tsp. onion powder
  • 1-1/2 tsp. red pepper flakes
  • 1-1/2 tsp. dried oregano
  • 1 Tbsp. paprika
  • 3 Tbsp. ground cumin
  • 3 Tbsp. kosher salt
  • 2 Tbsp. pepper

Mix all together and use 2-3 Tbsp. for each pound of meat. For tacos, I sprinkle it over cooked ground beef, then stir in a little water and cook until the water evaporates. I also use this mix on beef or chicken fajita-makings and other types of meat. I sprinkle it on before or after cooking, it just depends. No rules! This batch should last you a good long while.

So the name is a bit of a misnomer as this is not really “twice-baked,” but it is twice-cooked. You all are probably sick of the cauliflower dishes, but we really did cut potatoes and rice and bread and pasta out of our diet a few years ago . . . until the pandemic. Now I’ve gained 7 pounds (and rising) because of the reintroduction of “carbs.” Sigh.

I was playing a little game whose goal was to successfully acquire yeast to make bread. I mean, who could ever have imagined a run on yeast? Yes, during a pandemic that has happened. My husband won the game (which has been going on unbeknownst to him for over a month) by calling his wine-supply store this morning and asking if he could use brewer’s yeast for bread. No problem. He now has a look like he’s smarter than anyone — it was so easy. I just don’t think he understood the rules. Anyway, we will see how bread turns out using brewer’s yeast in a few days.

This cauliflower recipe comes from Kalyn’s Kitchen. I’ve made it so often that I no longer follow the recipe. We use this dish in place of mashed potatoes. We really like gravy and sauces, so this is what underlies that. Today I’m making a pot roast, without potatoes, and the rich mushroom gravy will be poured liberally over the top of this cauliflower dish.

  • Ingredients
  • 1 medium head of cauliflower
  • Salt
  • 4 oz. cream cheese
  • 3-4 slices crisp bacon, crumbled
  • 2-3 green onions, sliced
  • 2-3 Tbsp. sour cream
  • 1/3 cup shredded or grated Parmesan cheese
  • Pepper, to taste
  • 1/3 cup shredded cheddar cheese

Cook the cauliflower in little bit of salted water, covered, just to fork tender. Do not overcook. Remove from heat and strain off the water. Make sure the cauliflower is still in the saucepan. Use a potato masher to mash the cauliflower. Cut up the cream cheese into pieces and sprinkle over the cauliflower, still in the saucepan. Put on the lid and let it sit until the cream cheese is really softened. Add bacon, green onions, sour cream, Parmesan, and pepper. Stir until well mixed.

Prepare a baking dish by spraying with non-stick spray. Mine is about 1-quart size. Place the cauliflower mixture into the prepared baking dish. Sprinkle with cheddar cheese.

Bake at 375 degrees F for 40-45 minutes. Serve as a side dish or with gravy over the top. Yummy!

I use the basic recipe found at NellieBellie.com. I usually make less than NellieBellie does, so bear in mind the picture might show less. I especially like to serve this with barbecue ribs or hamburgers. It’s touted as being very low-carb and gluten-free. This is a recipe I just eye-ball for quantities, so feel free to do that, too. It’s very forgiving.

  • Ingredients
  • 1 head cauliflower, cut into florets
  • 5 hard-boiled eggs
  • 1 small red onion, diced
  • 1 cup frozen peas
  • 6 oz. crumbled crisp bacon
  • 1 cup mayonnaise (optional: 1/2 mayo and 1/2 Greek yogurt)
  • 1 Tbsp. prepared mustard (optional: Dijon or spicy brown)
  • Salt and pepper, to taste
  • Paprika, optional

Cook the cauliflower to fork tender. Careful not to overcook it. I boil it in a small amount of water so that it’s basically steamed, but however you do it will be fine. Strain off the water and let it cool.

Set one egg aside. Dice 4 of the eggs. In a large bowl put cauliflower, 4 diced eggs, diced red onion, frozen peas, and crumbled bacon. In a small bowl mix together mayonnaise (or mayo/yogurt combo), mustard, and salt/pepper to make dressing. Pour dressing over vegetable mix and stir gently, albeit thoroughly. Place the salad into a serving dish.

Cut the fifth egg into quarters and place decoratively on top of the salad. Sprinkle lightly with paprika. Chill. Serve chilled. Yield 6 servings as a side dish.

Below is pictured the salad using a couple beet-pickled eggs for a more decorative presentation.

This is a dish I make often. I’ve used the recipe found at reluctantentertainer.com and that one’s a SkinnyTaste recipe.

  • Ingredients
  • 1/4 cup olive oil, divided
  • 6 cups cauliflower, cut into 1″ florets
  • 3 cloves garlic, minced
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • Kosher salt, to taste
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. chopped cilantro

Preheat oven to 450 degrees. Yes, hot! Cover a rimmed baking sheet with aluminum foil and swazz a couple tablespoons olive oil across the foil. In a very large bowl combine cauliflower florets and garlic. Drizzle remaining olive oil over the vegetables and mix thoroughly. In a small bowl mix the cumin, turmeric, salt, and red pepper flakes. Sprinkle a bit of the spice mix over the cauliflower mixture. Stir around. Sprinkle a bit more spice and stir, then add all the spice mixture and stir it into the cauliflower. Spread evenly into the prepared pan. Bake at 450 degrees for 23-27 minutes. Stir occasionally. When the cauliflower is slightly brown, remove from heat. Sprinkle with cilantro and serve. Serves 4 as a side dish.

This recipe comes from apinchofhealthy.com and I’ve made it many times over the years. It’s a one-pot meal with delicious flavors.

  • Ingredients
  • 1 lb. boneless, skinless chicken breast or thighs, cut into apx. 1″ cubes
  • Cajun or Creole seasoning, about 2 tsp.
  • Salt and pepper
  • Oil (I use olive oil)
  • 1 onion, chopped
  • 1 large bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 1 lb. cured sausage links, sliced (I use andouille)
  • 1 14 oz. can diced tomatoes
  • Hot sauce (like Tabasco)
  • 3 cups chicken broth or stock
  • 1-1/2 cups jasmine rice
  • 2 green onions, sliced

Season the chicken with Cajun or Creole seasoning and salt and pepper. Heat a little bit of oil in a large pot. Add the seasoned chicken and stir fry until the chicken is no longer pink. Stir in the onion, bell pepper, and celery. Continue frying until the onion is translucent and the celery is no longer crisp.

Stir in the garlic and fry for another minute or so. Keep the pan over heat and stir in the thyme, bay leaf, sausage, and tomatoes. Season with salt and pepper to taste. Stir in hot sauce to taste and chicken broth. Lastly, stir in the rice. Bring to a boil, stirring occasionally.

Reduce heat to low, cover the pan, and let simmer 15 minutes without taking off the lid. Remove lid and stir. Take a little bite. If the rice is not nearly done enough, cover and return to very low heat for another 5-8 minutes. If the rice is done, let the pot sit, covered yet unheated, for about 5 minutes. Stir. Sprinkle with green onion. Serve warm now. Serves 4-6 people.