Tag Archives: Corn-Free

Roasted Vegetables



What You Need:

1          medium           onion
1          medium           carrot
1                                  zucchini
1                                  eggplant
2          small               potatoes
5          small               tomatoes
1                                  red or yellow pepper
2          cloves              garlic
Salt and pepper to taste
Dried herbs (sage, thyme, rosemary, wild fennel are all good choices – either individually or combined in some form)
4 to 5 tablespoons of olive oil, plus more to taste


You can use any vegetables you want:  Mushrooms, Grape Tomatoes, Green Beans – whatever you have on hand.  This is an easy dish so don’t over complicate it.



What You Do:

1. Preheat the oven to 375 F.

2. Dice all the vegetables into pieces that are approx. the same size.

3. Pile the vegetables into a baking dish so that the vegetables lie a few

inches thick.

4. Season with salt, pepper and herbs to taste and then pour the olive oil over the vegetables.

5. Mix thoroughly but gently making sure oil and seasonings are distributed evenly

6. Put the dish in the oven and cook for 45 minutes to an hour.

7. Halfway through the cooking process, remove the dish from the oven and very gently stir.

8. Towards the end of the cooking process, stir a second time.

9. Remove from the oven and let cool slightly. Check for seasoning and serve.


Ridiculously Easy Barbeque Sauce

BBQ sauce is one of those things here in the states that must be like a cream sauce in France or a Marinara sauce in Italy; everyone has their own way of making it and they think theirs is the best. So it can be a little intimidating if you aren’t a “natural” cook to try to tackle something like this but I can assure you it is ridiculously easy. Below I’ll give you that starter for a sauce that you can then truly make your own. You can add lots of other things to your taste but this is the basic sauce. I’ve put in approximate measurements but I didn’t really measure anything and after you get good at this, you won’t either but here it is:

¼ c. tomato paste       BBQ Sauce 500

2-4 TB Red Wine Vinegar

1-2 tsp honey

½ tsp garlic

1 TB Worcestershire sauce

½ tsp. yellow mustard


That’s the basics!

A lot of recipes call for dry mustard but I didn’t have any so I used yellow mustard and it was great. Most called for ketchup but I like to make mine from products that don’t have other things in them. Couldn’t help it with the Worcestershire though, it just adds the flavor I want.

You can add other things as well. Here’s a list of some of the things I’ve run across that other people put in their sauce and you can too:

Liquid Smoke Onion Powder Minced Onion Fresh Garlic
Lemon Juice Black Pepper Chili Powder Cayenne
Soy Sauce Butter Molassas Brown Sugar
Paprika Oregano Thyme

Personally, I like to put onion powder or minced onion, oregano, thyme and molasses in mine. Liquid smoke just sounds kind of weird to me. All of that is fair game though so mix it up and have some fun and make your own signature BBQ sauce.

Another Day With Chicken

So I Spatch-Cocked my chicken last night.  I know, right?

From Wikipedia, “

A spatchcock, otherwise known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone and sternum of the bird and flattening it out before cooking.[1] The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.

“Spatchcock” is also the traditional word for a juvenile chicken (in French, a “poussin”). Poussins or Spatchcocks were generally butterflied in preparation for faster cooking, hence in modern English the word has come to refer to both the bird and the manner in which it was traditionally prepared.”

Saw how to do it on Witty in the City and thought I ‘d try it myself.  It was verySpatchcocked Chicken (2) easy, looked great in the pan and tasted even better.  The bones on the chicken were easy to cut through and the whole prep time was about 15 min. 

*Pre-heat oven to 450 degrees*

Here’s what you need:
1. One whole Chicken
2. Veggies of your choice (really should include onions though)
3. Olive Oil, Salt, Pepper and whatever spices you want
4. Cast Iron Skillet (or just a pan to roast it in)

Here’s what you do:
1. Cut the backbone out of the chicken and lay it flat in the pan
2. Cut up the veggies and sprinkle them around the chicken
3. Drizzle the veggies with oil
4. Put S&P and spices on chicken and veggies.
5. Put it in the oven for 45 min.
6. Attack the chicken immediately out of the oven1!  It will be
      tender and juicy with crisp skin.

Spatchcocked Chicken (3)

Mexican Chicken w/ Rick Bayless ….. Kinda

We have this chicken we need to cook and I need some meals for the upcoming week since I have such a nutty schedule these days.  I work mornings some days, afternoons most days, and evenings a couple of days.  So I have to make sure I have food that is ready or near-ready so I don’t spend all my time making food when I’m rushed in the mornings. 

So I get to thinking about the chicken and what I could do with it.  I had just ready someon else’s blog post about chicken tacos so I let that run around in my head.  I wanted to use ingredients that we already had so I looked in the fridge.  Not much.  1 red pepper and some mushrooms.  Sounded good though with some onions, until I smelled the mushrooms.  Ok. Peppers and onions and I found some zucchini that I would add at the last minute.

I was going to make a sauce for the chicken when my wife reminded me that we had some Rick Bayless Tomatillo-Cilantro sauce for shrimp and seafood.  Chicken counts, doesn’t it?  So I decided to use it as the final sauce.

So the point here is that there really isn’t a recipe, that I’m just putting stuff together and it’s pretty darn easy.

I made a marinade for the chicken:

                                Oil – about ¾ c. maybe

                                Lime Juice – two limes

                                Smoked Paprika



                                Salt and Pepper


I put the cubed chicken and the marinade in a plastic bag and let it sit for 30 min.


I started the potatoes and some onions in one pan and seasoned as I went.  The potatoes had already been partially boiled so I knew it wouldn’t take forever.


Cooked the onions and red pepper til soft and removed from pan.


Mexican Chicken with Pan-Roasted Potatoes (3)     Mexican Chicken with Pan-Roasted Potatoes (2)


Cooked the chicken in the same frying pan to sear it.  Wasn’t really successful with searing but the chicken WAS cooked just not crispy brown like I was hoping.

 Mexican Chicken with Pan-Roasted Potatoes (4)


I added the RBTC sauce and the zucchini and a little water and let it cook for about 10 min.  Seasoned with some salt and pepper and we had a delicious meal.  And it was easy! 


Mexican Chicken with Pan-Roasted Potatoes (5)        Mexican Chicken with Pan-Roasted Potatoes


Go get inspired and just cook something from your heart.  Forget the recipes (sometimes!) and just see what comes up. 

Ridiculously Easy and Great Roasted Chicken

Meat - Roasted Chicken (2)I don’t usually roast my meats except for Pot Roast but I’m making Tortilla Soup and needed some chicken to put in it.  When Beth was at the store she picked up some bone-in breasts and some leg quarters.  At first I wasn’t sure how I was going to make them but then I thought I’d get over my own lack of knowledge of roasting chicken.  So I looked up some recipes which gave me different times and different temperatures with lots of different ingredients.  Well, I just wanted the chicken so here is what I did and you can do it too and it is really easy for how moist the chicken is and crispy the skin gets.

*Preheat oven to 425°


What you need:

Chicken parts

Salt and Pepper


What you do:

1. Trim the excess fat from the chicken pieces

2. Put salt and pepper under the skin then sprinkle the outside liberally with salt

3. Bake for exactly 1 hr for big pieces like I had.  45 min. for smaller pieces.


Voila!  You have moist easy chicken to serve on salads or with vegetables.


Meat - Roasted Chicken (1)

For a Whole Chicken:

Oven at 350 Degrees
Bake 1 hr for 1st 3 lbs, 15 min. for each additional lb.