Italian Chicken Rub, a la Chickadoodle

Because when don’t I give recipes my own little twists? Or big twists?

I just kinda made this one up on the spot, actually. Not much to say about it, other than that these are stupidly inexact measurements. So, without further ado, for ~1 lb of chicken tenders:

  • 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/4 tsp crushed red pepper
  • 1 tsp rosemary
  • 1 1/2 tsp parsley
  • 1/2 tsp basil
  • 3/4 tsp thyme
  • 1 tsp oregano
  • 1/4 tsp minced onion
  • 1/4 tsp paprika
  • olive oil to make it stick

I would suggest adding lemon juice or using lemon-infused olive oil, and I would also suggest adding a little bit of the Tea and Spice Exchange’s Italian Street Fair.

Rub on chicken shortly before grilling.

Advertisements

Chickadoodle’s dinner for two… er, a small army #5

So, I’ve been wanting to make something healthy and delicious lately. Too much in the way of carbs; not enough in the way of veggies.

The thing is, I also wanted something with meat. I’d been seriously craving sausage lately, so that was my springboard.

I first found some recipes for baked ziti with sausage and broccoli rabe, but the bechamel sauce… well, let’s just say I was too lazy.

And I wanted something more vegetable-y.

I searched again, this time specifically for a sausage and veggie bake. One of the search results turned up with this.

I would have been happy with it, but the boyfriend is not a fan of bell peppers. (The only time I got him to have anything with bell pepper in it was when it was so cooked into spaghetti sauce that the flavor and texture just weren’t there.)

Instead, what I wound up with was this:

  • a 4-pack of aidelle’s aundouille cajun sausage
  • a small yellow squash
  • a small zucchini
  • a small red onion
  • about 3-4 cups of pre-cut broccoli/cauliflower florets
  • 3 red potatoes and one large yukon gold potato
  • 2 medium carrots
  • varying amounts of salt, pepper, thyme, garlic powder, cayenne pepper, paprika, basil, sage, oregano, parsley and rosemary
  • the barest hint of crushed red pepper
  • olive oil

I washed the veggies as needed (a little bit hindered by a small gouge I somehow managed to put in my thumb with my other thumbnail and was trying to keep bandaged and dry) and cut all of them into less-than-bitesize chunks. The onion, I went so far as to dice. I cut the sausages into halves length-wize, and then 1/4-inch wide chunks after that.

I split that between two casserole dishes, and sprinkled on the olive oil and spices/herbs/whatever they are and tossed them in the dishes. The oven had been pre-heating to 400F during this time.

I wound up baking the dishes for about 50 minutes instead of 25, the last 15 of which were done at 375F.

And then I ate it, as you do. Except not all of it, because that would be a hell of a lot of food. Like I said, there was enough for a small army. A very small army. Of maybe 6-8 people.

It was delicious.