Emeril Lagasse: Breakfast Casserole

It's not Christmas morning unless there's a breakfast casserole involved.  I've made this casserole before, and it's always a good choice when you want something easy to slide into the oven in the morning without any work.  It's filling and tasty.  You could honestly season it any way you want; the bread soaks up anything you throw at it.

Breakfast Casserole
Adapted from Emeril Lagasse, as seen at Food Network

6 large eggs
1 cup half-and-half
1 teaspoon dry mustard

1½ teaspoons Emeril's Essence or other all-purpose seasoning

3 teaspoons kosher salt

½ teaspoon freshly ground black pepper  
Kosher salt and freshly ground black pepper
6 slices Texas Toast (thick cut, crusty white bread), cubed
1 pound spicy pork sausage, cooked and drained of fat
1 cup shredded sharp Cheddar cheese

3 green onions, chopped

In a small bowl, beat the eggs until homogenous. Add the half and half, mustard, and seasonings. Mix well and set aside.

Grease a 13x9-inch baking pan. Line the pan with the bread cubes. Sprinkle the bread with the cooked sausage, cheese, and green onions. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.

Preheat the oven to 350°F. Cook, covered, for 25 to 30 minutes or until the egg mixture is set.

Makes 8 to 10 servings

Big Oven: Mexican Tortilla Rollups

In full disclosure, I did not make these tortilla rollups, my sister did.  But that certainly didn't stop me from frequenting the plate a little too often to grab another bite.  These are really simple, and yet a very tasty appetizer that comes together quickly and is popular with the whole family.  Definitely a keeper.

Note: Some other recipes also included shredded Cheddar cheese, and honestly, I think that's also a fantastic idea.  Add away.

Mexican Tortilla Rollups
Adapted from Big Oven

1 (8-ounce) package cream cheese, softened
1 (4-ounce) can diced green chiles
1 (2.25-ounce) can sliced black olives
1 tablespoon thinly sliced green onions

½ teaspoon garlic powder
6 slices cooked ham, chopped
6 large flour tortillas (burrito size)

Salsa, for serving

Drain black olives and give them a rough chop. Place green chiles, chopped black olives, and green onions into a large mixing bowl. Stir to combine. Add the cream cheese and garlic powder to the green chile mixture. Work the cream cheese into the mixture with a wooden spoon. Mix until the cream cheese is completely combined.

Using a spatula, spread 1/6 of the mixture evenly on top of a flour tortilla and place a slice worth of chopped ham on top. Roll up the tortilla, then wrap in plastic wrap.  Refrigerate for a couple of hours to allow flavors to meld.

When ready to serve, slice each roll into pinwheels.  Serve with salsa.

Sweet Pea's Kitchen: Cranberry Orange Pecan Muffins with Streusel Topping

Every year for Thanksgiving, my mom makes cranberry orange pecan muffins.  They're good, but I felt like I could get some more flavor into them.  More orange-y sunshine for the cold winter months.  So I tinkered with the recipe below, and I got a muffin with some pretty fantastic flavor.  The orange-soaked cranberries in these really pack a punch.  And the streusel topping is just a great crunchy foil for the super tender muffins.  Definitely give this one a try.

Note:  If you want to use fresh cranberries, you can substitute 1½ cups fresh, but just know that the orange flavor won't be as pronounced.  The orange juice I call for below is just an individual serving size bottle.  If you don't want to buy a small bottle just for this recipe, you can use a little over a cup of orange juice to soak the cranberries.

Cranberry Orange Pecan Muffins with Streusel Topping
Adapted from Sweet Pea's Kitchen blog

1⅛ cups dried cranberries, coarsely chopped

1 (11.5-ounce) bottle orange juice, divided use

1 cup pecan halves

2 cups plus 3 tablespoons all-purpose flour, divided use

1 cup plus 4 teaspoons granulated sugar, divided use

1 tablespoon packed light brown sugar

½ cup (1 stick) unsalted butter, 2 tablespoons softened and remaining 6 tablespoons melted

1 tablespoon grated orange zest

⅔ cup buttermilk

1 large egg

1 teaspoon pure vanilla extract

2 teaspoons kosher salt

1 teaspoon baking powder

¼ teaspoon baking soda

Put the dried cranberries into a small bowl.  Open the orange juice bottle and set aside ⅓ cup for the muffin batter.  Heat the remaining orange juice until steaming, pour over the dried cranberries, and cover with plastic wrap.  Let sit for the dried cranberries to reconstitute, approximately 30 minutes, or until cranberries are soft.  Drain the cranberries, discarding the soaking liquid.  Set aside.

Preheat oven to 350°F.  Spread pecan halves out on a sheet tray and toast in the oven for 5 to 7 minutes until fragrant.  Once cooled, chop and set aside.

To make the streusel, in a small bowl, combine the 2 tablespoons of softened butter with the 3 tablespoons flour, 4 teaspoons granulated sugar, and 1 tablespoon brown sugar.  Cut butter into dry ingredients until it resembles coarse sand.  Mix in half of the chopped pecans, reserving the other half for the muffin batter.  Set aside.

Prepare 2 muffin trays with liners for 18 muffins.

In another small bowl, combine the reserved ⅓ cup orange juice, orange zest, buttermilk, egg, vanilla extract, and the remaining 6 tablespoons melted butter.

In a large bowl, combine the remaining 2 cups flour, 1 cup sugar, salt, baking powder, and baking soda.  Mix well to distribute the ingredients.  Pour in the wet ingredients and mix just until combined.  Add the cranberries and the remaining chopped pecans.  Mix to combine.

Distribute the batter evenly among the prepared muffin cups.  Evenly sprinkle the prepared streusel topping over the muffins, gently pressing into the batter to help it adhere.  Bake until muffin tops are golden and just firm and a toothpick inserted in the center comes out clean, approximately 18 to 22 minutes.  Cool muffins in tins on a wire rack for 5 minutes before removing and serving.

Makes 18 muffins

Cafe Delites: Garlic Herb Butter Roast Turkey

Roasting a turkey has always made me nervous.  You're on the spot for the main protein at one of the biggest holiday meals of the year.  This is like the Olympics of cooking.  And you don't want to let the family down.  I've tried many recipes over the years, but it seems like the perfect turkey (moist breast, browned crispy skin) is pretty elusive.  Luckily this recipe actually comes shockingly close to perfection.  And it's really not that hard to make, although crossing your fingers and hoping luck is on your side is also not a bad idea.

Note:  Be careful turning the turkey - I burned my finger on the pan trying to flip this big boy.  Totally worth it, though.

Garlic Herb Butter Roast Turkey
From Cafe Delites

Roast turkey:
1 (12-pound) whole turkey, skin on (fully defrosted, washed, giblets and neck removed)
3 heads garlic, cut in half horizontally, divided use
3 slices lemon, divided use
6 sprigs thyme, divided use
6 sprigs rosemary, divided use
½ cup olive oil, divided use

Herb butter:
4 ounces unsalted butter
1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried thyme
4 teaspoons minced garlic
Salt
Freshly ground black pepper

Preheat oven to 425°F for standard ovens, or 390°F for convection. Lower oven shelf to the lowest part of your oven.

Combine the herb butter ingredients in a bowl and mix well. Reserve half of the herb butter in the refrigerator for later.

Line a large roasting pan with foil or parchment paper. Arrange the 4 halves of garlic cut-side down on the bottom of the pan with 4 sprigs each of thyme and rosemary, half of the olive oil, and 1 slice of lemon.

Thoroughly pat turkey dry with paper towels. Stuff with the remaining garlic halves, lemon slice, a squeeze of lemon from remaining slice, herbs, and a drizzle of olive oil.

Melt the butter and rub all over the turkey, including under the skin. Season generously all over with salt and pepper. Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN. Drizzle with the remaining oil.

Roast uncovered for 30 minutes for a small turkey under 13 pounds, or 45 minutes for a larger turkey over 14 pounds.

Turn turkey over (breast-side up) with a pair of tongs, a clean tea towel, or oven mitts (heat-proof gloves) and baste with pan juices. Spread half of the reserved herb butter over the top of your turkey with a spoon or brush (be careful, the turkey will be hot and the butter will melt nicely over the skin). Pour any remaining juices over your turkey.

Reduce heat to 325°F (for standard ovens) or 300°F (convection). Roast, uncovered, for an hour.

Slather turkey generously with remaining butter and roast for 30 minutes. Baste again, then continue roasting for a further 30 minutes or so, depending on the size of your bird. *Tent loosely with foil if starting to brown too fast.* (For an extra large turkey, you may need an additional half hour to an hour.)

For extra crispy skin, broil (or grill) in the last 5 to 10 minutes, keeping your eye on it so it doesn't burn, until the skin is crispy and golden browned all over. Tent turkey with foil and allow it to rest for 20 to 30 minutes before carving and serving.

The Stay at Home Chef: Best Brownie Recipe Ever

I already have a pretty awesome brownie recipe that my mother has been making since before I can remember, but the combination of the "best" accolade and the fact that this one has chocolate chips in the mix made me curious to try it.  Sure enough, these are pretty awesome.  Plus, I think these are pretty easily scaled up for large gatherings.

Note: Instead of using the parchment paper, I just sprayed the pan with cooking spray.  I used Valrhona cocoa powder in the mix; the cocoa powder you choose will definitely impact the depth of the chocolate flavor.

Best Brownie Recipe Ever
From The Stay at Home Chef blog

10 tablespoons salted butter, melted

1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ cup milk chocolate chips, melted
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
1 cup milk chocolate chips

Preheat oven to 350°F. Line a metal 9x9-inch pan with parchment paper.

Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds. Add in eggs and vanilla extract. Whisk 1 minute. Whisk in melted chocolate until combined and smooth.

Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips. Pour into prepared pan and smooth out.

Bake for 30 minutes. Let cool in pan 30 minutes before slicing.

Makes 9 servings

The First Year Blog: Bubbling Witch's Cauldron Brownies

I'm not sure why, but I really enjoy Halloween.  Maybe because it's the one day a year where even adults get to dress up and act silly, and there's no judgement.  Plus, you get to eat weird food that walks that line between delicious and just a little bit creepy.  Like these little brownie cauldrons full of a green witch's concoction and eyeballs.  Definitely fun for the kids, too.

Bubbling Witch's Cauldron Brownies
From The First Year Blog

1 box brownie mix, plus the required ingredients
½ cup (1 stick) unsalted butter, at room temperature
1 to 2 cups powdered sugar
Green food gel (such as Wilton leaf green gel food coloring)
Large green nonpareil sprinkles
Small green nonpareil sprinkles

Eyeball sprinkles

Pretzel sticks

Preheat the oven and prepare the brownie mix as directed on the box.

Spray a mini muffin pan with non-stick cooking spray. Fill each muffin well ⅔ full with brownie batter. Bake for 10 to 15 minutes or until a toothpick inserted comes out clean.

Remove from the oven and use a ½ tablespoon to create indentations in each brownie. Allow the brownies to cool completely then remove from the pan.

To make the buttercream, beat the butter with an electric mixer until smooth, 30 seconds. Gradually add in the powered sugar, beating until incorporated. Add in a small amount of green food coloring, beat until mixed.

Use a spoon to put a dollop of buttercream in each brownie cauldron. Use the spoon to create wisps in the buttercream.

Add large green nonpareils, small green nonpareils, and eyeballs to the buttercream. If you want to create the look that the cauldron is bubbling over, have the buttercream go down the side of the brownie and add nonpareils. Add a broken pretzel stick to each cauldron as a stir spoon.

Serve or store on the counter until ready to serve if serving the same day, otherwise store in an airtight container until ready to serve.

Makes 24 brownies

Taco Bell Enchirito and Meximelt with Top Secret Recipes: Taco Bell Seasoned Ground Beef

Having worked at Taco Bell for a year or so when I was 16, I never thought I would see the day that I'd be actively trying to replicate dishes that I regularly had to slop together during my shift.  No, really.  But there's something kind of nostalgic about these food items that I used to eat when I was a kid, but that are no longer on the menu.  The trick to both of these items is the infamous steamer.  This is a unit that uses steam to melt the cheese on menu items, but it also makes the tortillas more pliable.  You almost can't replicate this at home.  Almost.  I was able to get a similar finish using a cheap handheld fabric steamer.  Or having failed that, the microwave.

Taco Bell Seasoned Ground Beef
From Top Secret Recipes

1 pound ground beef
¼ cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon dried minced onion
½ teaspoon paprika
¼ teaspoon onion powder
Dash garlic powder
½ cup water

In a medium bowl, combine the ground beef with the flour and spices. Use your hands to thoroughly mix the ingredients into the ground beef.

Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.

Enchirito

Small fajita-size flour tortillas
1 can vegetarian refried beans

Taco Bell Seasoned Ground Beef (above)
Diced white onion
1 can La Victoria red enchilada sauce
Finely shredded Cheddar cheese
Sliced black olives

Warm the tortillas. Heat up the refried beans in a medium saucepan over medium heat.

Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of minced onion. Roll the fillings up in the tortilla, then flip the tortilla over so that the seam is on the bottom. Spoon the enchilada sauce over the top, then sprinkle with cheese and place three olive slices down the length of the enchirito. Using a handheld fabric steamer, point the steam at the cheese until it melts or microwave, covered, until the cheese melts.

Meximelt

Taco Bell Seasoned Ground Beef (above)

Small fajita-size flour tortillas

Pico de gallo

Three cheese blend (equal parts shredded mozzarella, Cheddar, and Monterey Jack)

Warm the tortillas.  Take one flour tortilla, spoon about ¼ cup seasoned ground beef down the center, then a couple of tablespoons of pico de gallo, then sprinkle with three cheese blend.  Using a handheld fabric steamer, point the steam at the cheese until it melts or microwave, covered, until the cheese melts.  Fold in half like a taco or roll up into a burrito to eat.

How to Roast a Lamb: Tomato and Green Bean Salad

Whenever I see those super cool yellow wax beans at the grocery store, I have this itch to fill up a bag and go to town.  Cool produce just calls to me.  But inevitably I get it home and then seem to be at a loss of what to actually make with it.  Luckily for this trip I was in possession of this fantastic salad recipe that takes advantage of all of the flavor and beauty of the late summer harvest.  A fresh and delicious end to the summer.

Tomato and Green Bean Salad
From How to Roast a Lamb, as seen at Leite's Culinaria

For the red wine and feta vinaigrette:
½ cup red wine vinegar
1 small onion, sliced and grilled until tender
6 basil leaves
1 teaspoon thyme leaves
¼ cup crumbled feta cheese
2 tablespoons Dijon mustard
6 garlic cloves, smashed
2 shallots, thickly sliced
2 tablespoons dried Greek oregano, or less to taste
2 to 3 teaspoons kosher salt, or to taste
1 tablespoon freshly ground black pepper
¾ cup extra-virgin olive oil

For the salad:
½ pound string beans, preferably a mix of green beans and yellow wax beans, ends trimmed
⅓ to ½ cup Red Wine and Feta Vinaigrette (above)
2 tablespoons crumbled feta cheese
4 vine-ripe tomatoes, preferably heirloom, cut into rough wedges
1 teaspoon dried Greek oregano
½ small red onion, thinly sliced and separated into rings
6 small sprigs flat-leaf parsley, leaves picked and torn
6 small sprigs dill, leaves picked and torn
16 leaves mint, torn
Kosher salt and freshly ground black pepper

Make the vinaigrette:
Combine the vinegar, onion, basil, thyme, feta, mustard, garlic, shallots, oregano, salt, and pepper in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil until smooth and satiny. Season the dressing with pepper. You can use the vinaigrette immediately or set it aside for up to several days, stirring to recombine just before using.

Assemble the salad:
Bring a pot of salted water to a boil. Fill a large bowl halfway with ice water. Blanch the beans until tender but still snappy, about 3 minutes. Then use tongs or a large slotted spoon to move them to the ice water bath, swishing them around. Drain well and place on a clean kitchen towel to dry.

In a bowl, combine the beans, feta, tomatoes, oregano, red onion, torn herbs, and as much of the vinaigrette as you desire and toss well. Taste and adjust the seasoning with salt and pepper, although taste it first as you may not need more salt due to the feta.

Makes 4 to 6 servings

Southern Living: Sausage-Hash Brown Breakfast Casserole

If you're looking for a hearty breakfast casserole for a cold morning, this is the answer.  I've tried the ones with bread, which are like savory bread puddings, but there's just something about the texture that doesn't do it for me.  I much prefer this version of breakfast casserole, which basically resembles a giant anything-goes hash brown.  What's not to love?

Note: This casserole is definitely open to interpretation.  I had some leftover mushrooms and a bunch of green onions, so I added those to the mix.

Sausage-Hash Brown Breakfast Casserole
From Southern Living magazine

1 pound mild pork breakfast sausage
1 pound hot pork breakfast sausage
1 (30-ounce) package frozen hash browns
1½ teaspoons kosher salt, divided use
½ teaspoon freshly ground black pepper
1 cup shredded sharp Cheddar cheese, plus additional for top, if desired
6 large eggs
2 cups whole milk

Preheat oven to 350°F.

Cook mild and hot sausage in a large skillet over medium-high heat until sausage crumbles and is no longer pink. Drain well.

Prepare hash browns according to package directions, using ½ teaspoon salt and pepper. Stir together hash browns, sausage, and cheese. Pour into a lightly greased 9x13-inch baking dish.

Whisk together the eggs, milk, and remaining 1 teaspoon of salt. Pour evenly over potato mixture. Bake for 35 to 40 minutes.

Makes 10 servings

Au Pied de Cochon: Creamy Smoked Trout Pappardelle

I keep seeing smoked trout at my local fancy grocery store, and I keep meaning to try it with...something.  Except I keep passing it by.  So when I saw this recipe (originally made with a different smoked fish), I decided this was the time to try it.  I'm a super big fan of smoked salmon, but I wasn't sure what I was going to get with this dish.  Fortunately, it's a creamy, smoky bowl of goodness, although it can be a bit heavy and rich.  I recommend a nice fresh salad on the side.

Creamy Smoked Trout Pappardelle

Adapted from Au Pied de Cochon restaurant, Montreal, Canada, as seen in Come In, We're Closed

2 tablespoons unsalted butter

1 shallot, finely chopped
½ cup dry white wine

2 thyme sprigs

1 quart heavy whipping cream

1 cup finely grated Parmigiano-Reggiano

Freshly squeezed lemon juice, to taste

Kosher salt and freshly ground black pepper, to taste

1 pound fresh pappardelle

8 ounces smoked trout, in chunks

2 tablespoons minced parsley or chives

Heat a medium sauté pan over medium-high heat.  Melt the butter and, when frothy, add the shallots and cook until translucent, about 2 minutes.  Add the white wine and reduce until no liquid remains.  Add the thyme and cream.  After bringing to a boil, lower the heat and briskly simmer until the liquid has reduced by half, about 20 minutes.  Stir occasionally (especially towards the end) to avoid scorching.

Add the cheese and stir until melted.  Season with a squeeze of lemon, salt, and pepper.  Keep warm but do not over-reduce or the cream will break.

Bring a large pot of salted water to a boil.  Warm your guests' pasta bowls in a low oven - this dish congeals quickly on cold plates and tastes best warm.  Boil the fresh pasta to al dente (about 4 minutes), then drain.  Portion the pasta into the warm bowls and layer a few slices of trout on top; spoon the sauce over everything, and sprinkle with parsley or chives.  Serve immediately.

Makes 6 servings

Bobby Flay: Ancho and Coffee-Rubbed Filet Mignon with Ancho-Mushroom Sauce

I have never owned a grill, at least not one that I could use living in an apartment with an overzealous fire marshal for a decade, so I've tended to shy away from making steak.  However, this steak is definitely an exception.  I originally learned about this recipe in a cooking class a million years ago, but I loved it then, and I'm still a fan.  The sauce will taste pretty spicy from the ancho chiles, but once it joins the steak, everything just...works.

Note: For the mushrooms, I used blue foot, hedgehog, and blue oyster because those are the ones that looked best at the time.

Ancho and Coffee-Rubbed Filet Mignon with Ancho-Mushroom Sauce
Adapted from Bobby Flay's Mesa Grill, as seen in Bon Appétit magazine, September 2005

4 (1½-inch thick) filet mignon steaks (each about 12 ounces), at room temperature
2 tablespoons olive oil
Spice Rub (below)

Mushroom Sauce (below)

6 tablespoons chopped fresh cilantro, divided use

Preheat the oven to 400°F.

Sprinkle both sides of the steaks generously with Spice Rub. Heat large ovenproof skillet over medium-high heat.  Add olive oil.  Add steaks and sear until brown and crusty, 2 minutes per side.  Then insert a meat thermometer and transfer the pan to the oven. Cook until desired doneness, about 10 minutes for medium-rare.  The thermometer should register 130-140°F for medium rare, 140-150°F for medium.

Meanwhile, rewarm Mushroom Sauce.  Mix in  4 tablespoons cilantro.  Thin sauce with remaining reduced broth by tablespoonfuls, if desired.

Transfer steaks to plates.  Spoon sauce over.  Sprinkle with remaining 2 tablespoons cilantro.  

Makes 4 servings

Spice Rub

2 tablespoons ancho chile powder
2 tablespoons instant espresso powder
2 tablespoons packed dark brown sugar
1 tablespoon ground coriander
1½ teaspoons dried oregano
1½ teaspoons kosher salt
1½ teaspoons freshly ground black pepper
¼ teaspoon cayenne pepper

Mix all ingredients in a small bowl. Set aside.  (Can be made one week ahead of time.  Cover and store at room temperature.)

Mushroom Sauce

3 dried ancho or pasilla chiles

6 cups chicken broth

3 tablespoons olive oil

1½ cups chopped red onion

4 garlic cloves, chopped

1½ pounds assorted fresh wild mushrooms, such as shiitake, cremini, and oyster, thickly sliced if large

2 cups dry red wine

Cayenne pepper

Place chiles in medium bowl.  Pour enough boiling water over to cover.  Let soak until chiles soften, turning occasionally, about 30 minutes.  Transfer chiles to a blender along with ½ cup soaking liquid.  Blend until smooth.  (Puree can be made 3 days ahead.  Transfer to bowl.  Cover and chill.)

Boil broth in large saucepan over high heat until reduced to 2 cups, about 25 minutes.  Set reduced broth aside.

Heat oil in heavy large skillet over medium-high heat.  Add onions; sauté until beginning to soften, about 4 minutes.  Add garlic and stir 1 minute.  Add mushrooms.  Sauté until brown and tender and almost all juices have evaporated, about 9 minutes.  Add wine and boil until almost all wine has evaporated, about 9 minutes.  Mix in chile puree and 1½ cups reduced chicken broth.  Simmer 1 minute to blend flavors.  Season sauce with cayenne, salt, and pepper.  (Can be made 1 day ahead.  Cover, chill sauce and remaining reduced broth separately.)

Bake It With Love: Air Fryer Rotisserie Chicken

One of my new toys during the pandemic was an air fryer.  Because at this point everyone seems to have one but me.  But I decided to go the ultimate route and get one that also has a rotisserie function, because who doesn't like a rotisserie chicken, with all that juicy meat and crispy skin?  Now, you have to use a pretty small chicken for this, because those big 5-pounders won't fit, but if you get everything trussed the right way, in less than an hour you'll have a delicious golden chicken on your plate.

Note: I opted to just season with Lawry's seasoned salt, as that is what my favorite store-bought chicken is seasoned with.  This lets the true flavor of the chicken shine, but if you have a delicious rub, feel free to use that.

Air Fryer Rotisserie Chicken
Adapted from Bake It With Love blog

1 (3½-pound) whole fryer chicken

Canola oil
Lawry's seasoned salt

Empty out the body cavity (remove any gizzards, if inside), place your chicken on a clean cutting board, and pat the chicken dry with paper towels. Trim the tail off, if desired, as well as any excess skin or fatty deposits.

Drizzle oil on your fryer chicken and rub it into the skin on all sides of the chicken. Sprinkle seasoned salt on your chicken, rub it into the skin, and rub the seasoning into the inside of the bird as well.

Truss your chicken with kitchen twine so that the wings and legs are bound. Otherwise, they will flop loosely with each rotation of the chicken. Once your whole fryer is trussed, push the rotisserie spit (or rod) through the chicken and use the forks included with your Vortex Plus to secure each end of the chicken to the rotisserie rod. Line your drip pan with aluminum foil for easy cleanup, then set your air fryer so it is preheating to 380ºF.

There will be options to 'air fry' or 'roast' the chicken. While both will work, with a very similar cook time, the 'air fry' option will give a crispier skin. Set the air fryer cooking time for 40 minutes and wait for the indicator to 'add food'.

After your air fryer is preheated, load the rotisserie spit in by pulling the red lever on the left and latching it into the left side of the rotisserie first. Slide the rod along the metal bar on the right until the rod drops into the catch and is securely in place. Close your air fryer door and cook for 40 minutes.

Check your chicken's internal temperature after the 40 minutes, and continue to cook in 5 minute intervals until your chicken has an internal temperature of 165ºF at the thickest points. This is the USDA food safety recommended internal temperature, that should be read using a digital meat thermometer.

To remove your air fryer rotisserie chicken, press the red lever down on the left side and lift the spit out using the y-rod that came your Instant Pot Vortex Plus or rotisserie air fryer. Transfer the cooked chicken to a cutting board, plate, or platter and cover loosely with aluminum foil to rest for 5 to 10 minutes before serving.

Makes 4 servings

Bon Appétit: Triple-Cherries Jubilee

When you think about old-timey, 1950's-ish era desserts, I think one of the images that comes to mind is a saucepan on a rolling cart, with blue flames licking the sides, and a beautiful syrup of cherries in the bottom.  I have literally never had this at a restaurant, but that's still the image that comes to my mind.  So of course I had to see what the fuss was about.  Much like Bananas Foster, this dessert comes together pretty quickly and actually makes a pretty not-too-sweet topping for ice cream or pound cake or angel food cake or whatever dessert item you want to spread it on.  Plus, it's dessert with a show.

Note: I used Ben & Jerry's Cherry Garcia ice cream as my base.  I recommend you do, too.

Triple-Cherries Jubilee
From Bon Appétit magazine, September 1999

1 (1-pound) bag frozen dark sweet cherries, thawed
2 cups plus 1 tablespoon cherry juice, divided use
½ cup dried tart cherries
3 tablespoons granulated sugar
1 vanilla bean, split lengthwise
1 tablespoon arrowroot powder
¼ cup thin matchstick-size strips orange peel (orange part only)
⅓ cup kirsch
1 quart vanilla or cherry-vanilla-swirl ice cream

Place sieve over bowl. Add thawed cherries; let drain. Pour drained juices into heavy medium skillet; set cherries aside.

Mix 2 cups cherry juice, dried cherries, and sugar into the skillet with the drained juice. Scrape in seeds from the vanilla bean; add bean. Boil sauce until reduced to 1½ cups, stirring occasionally, about 12 minutes. Mix arrowroot with remaining 1 tablespoon cherry juice in a small bowl. Whisk into sauce. Boil until thickened, about 1 minute. Discard vanilla bean. Mix in drained cherries and orange peel.

Heat kirsch in skillet over low heat. Remove from heat. Carefully ignite kirsch with match. Carefully pour flaming kirsch into sauce. Scoop ice cream into bowls. Spoon sauce over.

Makes 6 servings

Cuisine at Home: Breakfast Sausage Meatballs with Blackberry Glaze

It's that time again - Mother's Day!  Which is still a little tricky considering the current state of things, ie. COVID, but we do what we can.  We decided to do a little brunch get-together, so I had to find something absolutely scrumptious to bring for my offering.  Luckily I found these cute little sausage balls that remind me of the appetizer with meatballs in jelly.  They were delicious, with the sweetness of the blackberry jam working as perfect foil for the meaty sausage and earthy sage.

Breakfast Sausage Meatballs with Blackberry Glaze
From Cuisine at Home

For the meatballs:
2 eggs, beaten
1 cup panko
2 teaspoons dried sage
1½ teaspoons kosher salt
1 teaspoon black pepper
1 cup chopped yellow onions
1 clove garlic, minced
2 pounds bulk breakfast sausage

For the glaze:
¾ cup seedless blackberry jam
2 tablespoons red wine vinegar
Pinch of salt

Preheat oven to 400°F with a baking sheet inside.

For the meatballs, combine eggs, panko, sage, salt, and pepper. Mince onions and garlic in a food processor. Combine sausage, egg mixture, and onion mixture. Portion meatball mixture with a #30 scoop (2 tablespoons).

Transfer meatballs to preheated baking sheet and bake until a thermometer inserted into centers registers 165°F, 12 to 15 minutes. Transfer meatballs to a serving platter.

For the glaze, heat jam, vinegar, and salt in a saucepan over medium heat until jam melts and bubbles around edges. Pour glaze over meatballs.

Makes 12 servings

Stuffed Shells

Back when I was a kid, my mom would make certain dinners on the rare occasions when we left her alone long enough to actually cook something interesting for dinner.  I was never a big fan of pasta, but I loved these shells because of the delicious cheesy filling.  Plus, they're in perfect serving size portions.  It's like easy lasagna.  Also a great way to feed a big group or stretch out dinners for the week.

Note: Use whatever pasta sauce you like.  I used vodka sauce because it's my favorite, but any jarred sauce will work.

Stuffed Shells

1 pound mild Italian sausage

1 (24-ounce) jar pasta sauce

2 (15-ounce) containers whole milk ricotta

1 large egg

1 teaspoon salt

½ teaspoon garlic powder

1 teaspoon Italian seasoning

¼ cup Parmesan cheese

2 cups (8 ounces) shredded mozzarella cheese

¾ pound zucchini, grated

1 (12-ounce) box jumbo shells

In a large skillet, brown the sausage over medium-high heat, discarded excess fat once done.  Pour in the jar of pasta sauce, and combine.  Spoon approximately 1/3 of the sauce into the bottom of a 13x9-inch glass baking dish.  Set dish and remaining sauce aside.

In a medium bowl, combine the ricotta, egg, salt, garlic powder, Italian seasoning, Parmesan cheese, and ¼ cup of mozzarella.  Put the grated zucchini in several layers of paper towel, and squeeze over the sink to remove excess water.  When zucchini is somewhat dry, add it to the ricotta mixture.  Set aside.

Preheat oven to 350°F.

Cook the shells according to the box directions, then drain.  Taking care with the hot shells, stuff each one using a tablespoon with ricotta mixture until full.  Place each shell on top of the sauce in the baking dish, fitting as many shells in as possible.  You may not use all of the shells, but try to only use unbroken shells for the best presentation.  Once all shells are stuffed, spoon the remaining sauce over the top, then sprinkle with the remaining mozzarella cheese.  Spray one side of a sheet of aluminum foil with Pam or olive oil, then put the foil, sprayed side down, on top of the baking dish and bend in the sides to cover.

Bake 30 minutes, covered, then remove the foil and bake an additional 5 to 7 minutes so the cheese finishes melting and browning.

Makes 8 servings

Asian-Marinated Flank Steak

I had some flank steak in my freezer, with every intention of trying to make some fajitas, but that never came to fruition.  Then, with my anxiety about it starting to get freezer burn, I decided to just pull it out and improvise.  After some googling around for ideas, I came up with the marinade below, which also uses some of my canned pineapple juice, so it's a win all the way around.

Asian-Marinated Flank Steak

1½ pounds flank steak

6 ounces (¾ cup) pineapple juice

¼ cup soy sauce

2 tablespoons sriracha

1 tablespoon honey

1 teaspoon sesame oil

4 to 5 cloves garlic, minced

1 knob ginger, peeled and grated

1 bunch green onions, cut in 3-inch pieces on a bias

Cut the flank steak into 3 or 4 large pieces.  Combine all of the remaining ingredients in a gallon Ziploc bag, then add the steak.  Marinate for 1 to 2 hours in the refrigerator, turning the bag every 30 minutes.

Once done marinating, pat the steak dry, and grill for 6 minutes per side or until medium rare.  While the steak is cooking, you can cook the marinade down in a separate pan until reduced and slightly thickened.  Slice the steak, and serve it over rice with sauce.

Makes 4 servings

The Spruce Eats: Classic French Cornichon Pickles

When I went to the store yesterday, and I saw these little tiny cucumbers for sale, you can bet I was instantly thinking about how I would put them into jars and make the cutest little pickles you've ever seen.  I was afraid it was going to be quite a process, but these little pickles came together very easily.  Now I just have to wait a month before I can see how delicious my handiwork is!

Note: I chose not to include the onion.

Classic French Cornichon Pickles

From The Spruce Eats blog

2 pounds fin de meaux cucumbers (2 inches long is best)
½ cup kosher salt, divided use
2 cups distilled white vinegar
2 cups water
1 tablespoon white onion, finely chopped
1 clove garlic, peeled and halved
1 teaspoon fresh dill, chopped
1½ teaspoons black peppercorns
2 cloves
2 bay leaves

In a large bowl, toss the cucumbers in ¼ cup plus 2 tablespoons of salt.  Arrange the cucumbers in a single layer on paper towels or clean kitchen towels to allow the salt to draw the moisture out of the cucumbers. Let sit for 90 minutes, then rinse the cucumbers thoroughly.

Sterilize two pint jars, along with their lids and rings, and keep them hot until ready to fill with the pickling mixture.

In a medium, non-reactive saucepan over medium-high heat, bring the vinegar, water, and remaining 2 tablespoons of salt to a boil.

Divide the onion, garlic, dill, peppercorns, cloves, and bay leaves between the two sterilized jars.  Pack the cucumbers into the jars, leaving ½-inch of headspace.  Fill the jars with the hot vinegar mixture, leaving ¼-inch headspace from the top of the jars.

Tap the jars to remove any air bubbles, cap the jars, and process them for 10 minutes in a boiling-water canner.  Cool the jars and store them in a cool, dark place for at least 3 to 4 weeks before opening.

Makes 2 pint jars

Eagle Brand Milk: Magic Cookie Bars

I can't believe I never posted these bars.  These bars are the dessert of my childhood.  My mom made these for us all of the time, and even to this day, if I see a version at a bake sale, I have to have them.  I don't know what it is, but something about these screams comfort.

Magic Cookie Bars

From Eagle Brand Milk

1½ cups graham cracker crumbs
½ cup (1 stick) unsalted butter, melted
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) package semi-sweet chocolate chips (about 2 cups)
1⅓ cups flaked sweetened coconut
1 cup chopped nuts

Preheat oven to 350°F. Coat 13x9-inch baking pan with non-stick cooking spray.

Combine the graham cracker crumbs and butter in small bowl. Press into the bottom of the prepared pan. Pour the sweetened condensed milk evenly over the crumb mixture. Layer evenly with chocolate chips, coconut, and nuts. Press down firmly with fork.

Bake for 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

Makes 2 dozen

Pioneer Woman: Original Chicken Spaghetti

When I made this casserole several years ago, I doctored it a bit by adding Rotel and making some other changes that gave it more of a King Ranch chicken kind of vibe.  These days I'm feeling more like the O.G., so I decided to post both versions.  Either way you go, this is a people pleaser.

Note: I used one can cream of mushroom and one can cream of chicken.

Chicken Spaghetti

From Pioneer Woman

2 cups cooked chicken (from one whole boiled chicken)
3 cups dry spaghetti, broken into two-inch pieces
2 (10½-ounce) cans cream of mushroom soup

3 cups shredded sharp Cheddar cheese, divided use
¼ cup finely diced green pepper
¼ cup finely diced onion
1 (4-ounce) jar diced pimentos, drained
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
⅛ to ¼ teaspoon cayenne pepper
Salt and pepper, to taste

Cook one cut up fryer and pick out the meat to make two cups.

Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350°F for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Makes 8 servings

David Lebovitz: Sweet Lemon Marmalade

Every winter there's a giant pile of every kind of citrus you can imagine at my local fancy grocery.  It's hard for me to walk through without grabbing something I haven't tried before.  When I saw that they had sweet lemons, I knew I needed to make something with them, but the selection of recipes is slim.  Luckily I can count on David Lebovitz.  This recipe makes a sweet marmalade that isn't bitter like regular orange and just plays nice with breakfast.

Note: Use citrus limetta for this recipe.  David Lebovitz's original recipe calls for "bergamots", but the fruit he is using is c. limetta, not c. bergamia.

Sweet Lemon Marmalade

From David Lebovitz

8 sweet lemons (about 700g), organic or unsprayed

3 cups (600g) sugar
4 cups water, plus more for blanching the sweet lemons
pinch of sea salt
2 teaspoons limoncello

Rinse and dry the sweet lemons, trim off the stem ends, then cut each in half and pluck out the seeds.

Slice the sweet lemons as thinly as possible.  If you have trouble getting them very small, after slicing, you can use a chef’s knife to chop them to the right size. Don’t use a food processor, as that will make the marmalade muddy.

Put in a large pot, cover with water, and bring to a boil. Let boil for five minutes, then drain well.

Return the sweet lemons to the pot, add the sugar, 4 cups of water, and salt, and bring to a boil. Cook the sweet lemons, stirring occasionally, until the marmalade begins to set using the wrinkle test: turn the marmalade off and put a dab on a plate that’s been in the freezer then check it after five minutes; if it wrinkles when you nudge it, it’s done. If not, continue to cook, repeating this step, until it reaches the desired consistency.

Depending on the heat, the marmalade will take at least 30 minutes to reach this point, although if you’re used to making other jams, it will look slightly more liquid than others when done. You can also use a candy thermometer; the marmalade will be done when the temperature reaches around 218ºF (103ºC).

Once done, stir in the liqueur, if using, then ladle into clean jars and twist on the lids. Once cool, store in the refrigerator, where they’ll keep for at least six months.

Tuna or Salmon Poke Rice Bowl

So I know I already made Hawaiian poke, but this time I wanted to make something that is more like the poke bowls I get at a local restaurant.  Since I'm a sushi person, I love anything that involves a big handful of fresh uncooked fish, so I'm a big fan.  After asking some questions about their "poke sauce", I learned it was a combination of soy sauce, ponzu, and sesame oil, so that makes everything much simpler.

Note: It's easier to cut up the fish when partially frozen.  Also, poke bowl is really a DIY type of dish.  Add as many (or as little) sides and toppings as you like!

Tuna Poke Rice Bowl

For the poke:
¾ pound sushi grade tuna, or salmon, or a mix, cut into bite-size pieces
1 teaspoon soy sauce
1 teaspoon ponzu
½ teaspoon sesame oil
Pinch kosher salt
1 tablespoon thinly sliced green onions
1 tablespoon finely chopped cilantro (optional)

1 tablespoon finely grated carrots (optional)

Diced jalapeño (optional)

For the bowl:

Baby spinach leaves
Cooked short-grain white rice
Krab salad
Seaweed salad
Spicy mayo (optional)
Eel sauce (optional)
Fried onions
Furukake
Avocado
Masago

Mix together the fish with the soy sauce, ponzu, and sesame oil.  Season with the salt, then add green onions, cilantro, carrots, and/or jalapeño, if desired.

To put together the bowl, line a dish with spinach leaves, then add a scoop or two of cooked rice.  Start layering the poke, krab salad, and seaweed salad on top of the rice.  The remaining bowl ingredients can be added, as desired, to make the bowl that sounds delicious to you.

Makes 1 bowl

Cooking with Janica: Bacon Lover's Duck Egg Quiche

Somehow I managed to luck out and become the recipient of a very special carton of duck eggs.  Duck eggs are larger than chicken eggs, and the yolk is especially rich, so I immediately set out to find a recipe that would really let these beauties shine.  And boy, did I ever.  This quiche is so rich you can only eat one slice, but so good that you'll wish you weren't so limited.  I would definitely serve this again for a special brunch occasion.

Bacon Lover's Duck Egg Quiche
Adapted from Cooking with Janica blog

12 ounces applewood smoked bacon (about 13 or 14 slices)
1 shallot, diced

1 premade pie crust
3 duck eggs
⅓ cup crème fraîche or heavy cream
½ cup whole milk

Leaves from 3 sprigs fresh thyme
¼ teaspoon kosher salt
⅛ teaspoon ground white pepper

5 ounces Gruyere, shredded

Preheat oven to 425°F.

Cook the bacon until crisp. Leave the grease in the pan. Drain bacon on paper towels and chop when cool.

Heat the grease up over medium heat. Add the diced shallot and cook for 2 to 5 minutes until translucent.  Mix the bacon and shallots together and evenly fill the bottom of the pie crust.

In a large bowl, mix together the duck eggs, crème fraîche, whole milk, thyme, salt, and pepper. Once combined, mix in the shredded gruyere.

Gently pour the mixture over the bacon and shallots. Spread evenly.  Bake for 25 to 30 minutes, until a toothpick comes out clean when inserted and removed. Cut and serve immediately.

Makes 8 servings

Fisher Nuts: Walnut & Cranberry Apple Crumble

Whenever it's cold, I start looking for ways to fit some dessert into my life in as warm of a way as possible.  This often leads me to baked desserts, so why not use the best fruit of the season?  I was intrigued when I saw this recipe, as I hadn't really considered putting apples and cranberries together in a crumble, but it really does work well.  I only wish I'd had some vanilla bean ice cream in the freezer.

Walnut & Cranberry Apple Crumble
From Fisher Nuts

Topping:

¾ cup all-purpose flour

¼ cup packed light brown sugar

¼ teaspoon ground cinnamon

½ teaspoon ground ginger

½ cup coarsely chopped walnuts

¼ cup very soft butter, cut into ½-inch pieces

Filling:

1 (12-ounce) package fresh cranberries

2 pounds apples, peeled, cored, and cut into ½-inch pieces

1 cup granulated sugar

2 tablespoons apple or cranberry juice

1 tablespoons cornstarch

½ cup coarsely chopped walnuts

Topping: Stir together first four ingredients in a bowl.  Blend in butter with fingertips until large clumps form.  Chill until ready to use.

Filling: Cook first 4 ingredients in a large skillet over medium heat, stirring often until juices release.  Add cornstarch and boil about 5 minutes until juices thicken slightly.  Stir in walnuts.  Transfer filling to a buttered 13x9-inch dish.  Sprinkle with topping.

Bake at 375°F for about 40 minutes or until filling bubbles and topping is golden brown.  Cool 10 minutes before serving.

Makes 12 servings

Blue Chair Jam Cookbook: Seville Orange Marmalade with Vanilla, Rum, and Piloncillo

I've been trying for years to find a homemade orange marmalade that I really like, but the result has always been super bitter, even with blanching the Seville orange peels.  I wasn't entirely sure this one would work either, but there's something about the multiple days of cooking that makes this marmalade special.  It also doesn't hurt that it's got some fabulous rum and vanilla flavors to complement the orange.

Note: I used vanilla bean paste in place of the vanilla extract.

Seville Orange Marmalade with Vanilla, Rum, and Piloncillo

From Blue Chair Jam Cookbook

3 pounds 3 ounces Seville oranges, cut into eighths

2 pounds seeded Seville oranges, halved crosswise, each half cut lengthwise into quarters and sliced crosswise as thinly as possible

5 pounds 3 ounces white granulated sugar

3½ ounces strained freshly squeezed lemon juice

Several gratings of piloncillo

A scant ½ ounce vanilla extract (preferably Mexican)

1½ ounces amber or dark rum

Day 1

Place the orange eighths in a nonreactive kettle where they will fit snugly in a single layer.  Add enough cold water for the fruit to bob freely.  Cover tightly and let rest overnight at room temperature.

Day 2

Bring the pan with the orange eighths to a boil, then decrease the heat to a lively simmer.  Cook the orange eighths, covered, for 3 hours, or until they are very soft and their liquid has become slightly syrupy.  As the fruit cooks, stir it gently every 30 minutes or so, adding a little more water if necessary.  The water level should stay consistently high enough for the fruit to remain submerged as it cooks.

When the orange eighths have finished cooking, strain their juice by pouring the hot fruit and liquid into a medium strainer or colander suspended over a heatproof container or nonreactive saucepan.  Cover the entire setup well with plastic wrap and let drip overnight at room temperature.

Meanwhile, prepare the thinly sliced oranges: Place the slices in a wide stainless-steel kettle and cover amply with cold water.  Bring to a boil over high heat, then decrease the heat and simmer for 5 minutes.  Drain, discarding the liquid.  Return the orange slices to the kettle and add enough cold water to cover them by 1 inch.  Bring to a boil over high heat, then decrease the heat to medium and cook, covered, at a lively simmer for 2 hours, or until the fruit is very tender.  As the fruit cooks, stir it gently every 30 minutes or so, adding a little more water if necessary.  The water level should stay consistently high enough for the fruit to remain submerged as it cooks.  Remove the pan from the heat, cover tightly, and let rest overnight at room temperature.

Day 3

Place a saucer with five metal teaspoons in a flat place in your freezer for testing the marmalade later.

Remove the plastic wrap from the orange eighths and their juice and discard the oranges.  Strain the juice well through a very fine-mesh strainer to remove any lingering solids.

In a large mixing bowl, combine the sugar, cooked orange juice, fresh lemon juice, and orange slices and their liquid, stirring well.  Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle.

Bring the mixture to a boil over high heat, then stir in a small handful of grated piloncillo.  Continue adding piloncillo until the mixture darkens perceptibly.  Carefully taste the marmalade and add a tiny bit more piloncillo if necessary; the flavor should be subtle.

Cook the mixture for 5 minutes more, then stir in the vanilla.  Continue cooking the marmalade at a rapid boil over high heat until the setting point is reached; this will take a minimum of 20 minutes, but may take longer depending on your individual stove and pan.  Initially, the mixture will bubble gently for several minutes; then, as more moisture cooks out of it and its sugar concentration increases, it will start to foam.  Do not stir it at all during the initial bubbling; then, once it starts to foam, stir it gently every few minutes with a heatproof rubber spatula.  As it gets close to being done, stir it slowly every minute or two to prevent burning, decreasing the heat a tiny bit if necessary.  When nearly done, stir in the rum.  The marmalade is ready for testing when its color darkens slightly and its bubbles become very small.

To test the marmalade for doneness, remove it from the heat and carefully transfer a small representative half-spoonful to one of your frozen spoons.  It should look shiny, with tiny bubbles throughout.  Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon.  It should be neither warm nor cold; if still warm, return it to the freezer for a moment.  Tilt the spoon vertically to see whether the marmalade runs; if it does not run, and if its top layer has thickened into a jelly consistency, it is done.  If it runs, cook it for another few minutes, stirring, and test again as needed.

When the marmalade has finished cooking, turn off the heat but do not stir.  Using a stainless-steel spoon, skim off any surface foam and discard.  Pour the marmalade into sterilized jars, leaving ¼-inch headspace, and wipe the rims with a clean, damp cloth.  Put the lids on, being careful to screw them on just until they are snug.

Place the closed jars in a large pot of hot water, covered by 2 inches. Bring the water to a full boil and boil for 10 minutes (adjusting for altitude), then transfer the jars onto a thick towel to let cool. Leave them undisturbed for 24 hours. Check to make sure that all lids have sealed by pressing on the center of the lid. If the lid moves, place the jar in the refrigerator.

Makes 10 to 11 half-pint jars

Table for Two: Roasted Delicata Squash

Every fall I see these pretty squashes, and I'm always tempted to buy them, but it's not like I have a plethora of recipes to make with them.  I always thought they were probably a little finicky, but with this recipe I can have a quick side with dinner.  The bonus with using Delicata is that the skin does not need to be removed, so even faster and easier to cook.

Roasted Delicata Squash
From Table for Two blog

3 or 4 Delicata squash, sliced into rounds or half moons and deseeded
1 to 2 teaspoons olive oil
Salt
Onion powder

Preheat oven to 400°F.  Line a rimmed baking sheet with parchment paper.

Place Delicata squash onto prepared baking sheet and drizzle olive oil over the slices. Sprinkle salt and onion powder onto the slices. Using your hands, gently rub over the pieces and turn them over and do the same to make sure they're all coated.

Roast for 15 to 20 minutes, or until squash has softened. Flip them halfway through for even browning on both sides.

Makes 4 servings