1 head cauliflower
2 – 3 Tbs of Olive Oil
Salt to taste
Preheat oven and a shallow roasting pan or cookie sheet to 450 degrees.
Chop up cauliflower into fairly small pieces (1 inch or so).
Place in bowl and toss with 2 to 3 tablespoons olive oil and salt.
When oven (and pan) are hot, place cauliflower in a single layer on pan.
Bake for 25 minutes or so, turning all pieces every 6 to 8 minutes. Enjoy!!
3 boneless skinless chicken breasts, cut in half
1 egg 6-8 grissini sticks
2 Tbsp Scott’s lemon herb mix
1 tsp garlic powder salt and pepper to taste
pinch or two cayenne pepper, if desired
Preheat oven to 450 degrees.
Crush grissini sticks with roling pin or place in food processor to make bread crumbs.
Mix crumbs, herbs, garlic powder and salt and pepper(s) in shallow bowl.
In a separate shallow bowl, whisk egg.
Dip each breast piece in egg, then roll in bread crumbs to coat.
Place chicken on parchment paper on a shallow baking dish or cookie sheet.
Bake 15 – 20 minutes or until barely pink inside and. Don’t overcook.
4 1/2 tbsp dried basil
3 3/4 tbsp dried oregano
1 1/2 tbsp ground black pepper
1 1/2 tbsp granulated onion
1 1/2 tbsp whole celery seed
1 1/4 tbsp powdered basil (optional)
1/2 tsp granulated garlic
1 – 2 tsp lemon rind, grated and dried for a few hours
Makes about 1 cup.
After drying out lemon rind,combine all ingredients in medium bowl and blend well. Store in an airtight container in cool, dry, dark place for up to six months.
Adapted from a Cooks.com recipe