It’s truly wonderful to be back and sharing new, comforting recipes with all of you, especially after a challenging period where some of my cherished pre-written content was regrettably lost in what I call the “big crash.” It’s a moment that reminds us of the unpredictable nature of technology, but also a valuable lesson learned. Moving forward, I’ll be sure to print off hard copies of all my recipes and culinary notes for my binder, ensuring these kitchen treasures are always safe and accessible!

As we fully immerse ourselves in the crisp air and vibrant colors of October, our kitchen is abuzz with the warmth and inviting aromas of autumn cooking. Today, I’m absolutely thrilled to present a delightful and wholesome meal that has quickly become a steadfast family favorite: a succulent roast chicken, served alongside a crisp, fresh salad, and complemented by two incredibly adaptable versions of “smashed” cauliflower. This carefully curated combination not only offers a deeply satisfying and nutritious dinner but also thoughtfully caters to a variety of dietary preferences and needs, making it an ideal choice for any family gathering or cozy weeknight meal.

Now, the idea of “smashed” cauliflower might initially sound a bit unconventional, or even strange to some, but I urge you to give it a try – it’s truly a culinary revelation! My children, much to my pleasant surprise, don’t just tolerate it; they genuinely enjoy it. This makes it a fantastic, guilt-free, and low-carb alternative to traditional mashed potatoes, offering a refreshing change of pace for your dinner table. We’ve thoughtfully included two distinct recipes to ensure there’s an option for everyone: one version that’s gloriously rich and creamy, and another equally delicious variant that is entirely mayo-free, perfectly suited for those with egg sensitivities or anyone preferring a lighter, simpler preparation. Our goal is to ensure that every member of your family can delight in this comforting and versatile side dish.

Speaking of October, you might be curious about the charming pumpkins pictured above. Those are actually from last year’s festive Halloween carvings! It brings such joy to see my children engage their creativity and personal interests through this seasonal tradition. My eldest son meticulously carved his own unique design, showcasing his burgeoning artistic flair. My daughter, with a proud twinkle in her eye, insisted on a Brownie girl pumpkin, perfectly reflecting her current interests. And our littlest one, a devoted fan of the beloved character Blue, eagerly helped bring his favorite blue dog to life. These personal, heartwarming touches are what truly make the autumn season and its celebrations so incredibly special. I sincerely hope your October is off to a wonderful start, filled with joyful moments, cherished memories, and, of course, delicious homemade food! Boo! Or perhaps, with the increasing chill in the air, I should say, “Brrrrrrrrrrr!” Stay warm and happy cooking!

The Recipe: Roast “Sticky” Chicken

Servings:
6

This wonderfully flavorful “sticky” chicken recipe consistently delivers a tender, exceptionally juicy result encased in a delectable spice crust. It’s an ideal choice for a comforting and satisfying family dinner, made even more appealing by its incredible ease of preparation in a slow cooker. This particular rendition is an adaptation expertly crafted by Lynn Nelson, formerly a respected guide at Busy Cooks (busycooks.about.com), stemming from an original creation by Mimi Hiller of Mimi’s Cyber Kitchen (cyber-kitchen.com). Its deep flavors and simple method make it a go-to recipe for busy evenings.

Ingredients

• 1 large chicken (approximately 3-4 lbs, whole)
• 1/2 teaspoon black pepper, preferably freshly ground for optimal aroma and flavor
• 1/2 teaspoon garlic powder
• 1 teaspoon white pepper (contributes a distinct, subtle heat and earthy flavor)
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper, optional, for those who enjoy a lively, spicy kick
• 2 teaspoons paprika (sweet paprika for color and mild flavor, or smoked paprika for depth)
• 3 teaspoons salt
• A few onion halves or quarters, for stuffing the cavity (adds moisture and flavor during cooking)

Instructions

1. In a small, clean bowl, meticulously combine all the dry spices: black pepper, garlic powder, white pepper, thyme, onion powder, cayenne pepper (if you’re using it to add a spicy note), paprika, and salt. Ensure they are thoroughly mixed to create a uniform rub. Next, prepare your chicken: carefully remove any giblets or neck from the cavity, then rinse the chicken well under cold water. Using paper towels, pat the entire chicken, both inside and out, as dry as possible. This critical step aids in achieving that delightful crispy skin. Liberally rub the prepared spice mixture all over the chicken, making sure to distribute it evenly both inside the cavity and across the exterior, working it deep into the skin. Place the seasoned chicken in a sturdy re-sealable plastic bag or a covered dish, seal it securely, and refrigerate it overnight. This extended marination period allows the flavors to deeply penetrate the meat, resulting in a more profound and aromatic taste.
2. On the day you’re ready to cook, remove the chicken from the refrigerator and allow it to sit at room temperature for about 30 minutes. This helps the chicken cook more evenly. Stuff the cavity of the chicken with a few onion halves or quarters. Carefully place the prepared chicken into your slow cooker or crockpot. Set your slow cooker to the low setting and cook for approximately 6 hours, or until the chicken reaches a safe internal temperature of 165°F (74°C). You can verify this by inserting a meat thermometer into the thickest part of the thigh, ensuring it does not touch the bone. The slow and gentle cooking method in the crockpot guarantees incredibly tender, moist, and practically fall-off-the-bone meat. Once cooked, gently remove the chicken from the slow cooker and let it rest on a cutting board for about 10 minutes before carving. This resting period is essential as it allows the natural juices to redistribute throughout the meat, resulting in a more succulent and flavorful final product.
3. NOTE ON FOOD SAFETY: While cooking chicken on a low setting in a slow cooker is a popular method that yields tender results, it’s important to be aware of standard food safety guidelines. These guidelines often recommend baking chicken at higher temperatures for a shorter duration to minimize potential risks associated with prolonged cooking in the “danger zone” (temperatures where bacteria multiply rapidly). If you have any concerns about cooking at a low temperature for an extended period, you may opt for a safer alternative: bake your chicken in a conventional oven at 350°F (175°C), adjusting the cooking time as necessary until the chicken’s internal temperature safely reaches 165°F (74°C). Always prioritize and adhere to safe cooking practices to ensure the health and well-being of your family.
4. Chef’s Tip for Zero Waste: Homemade Chicken Broth! Don’t let anything go to waste after your delicious roast chicken dinner! Once the chicken has cooled down sufficiently, carefully pick all the remaining meat off the bones. This cooked chicken meat can be frozen in dated freezer bags for future use in a multitude of dishes, such as casseroles, soups, salads, or even tacos – it’s an excellent strategy for efficient meal preparation! Then, instead of discarding the skin and bones, return them to your crockpot. Add approximately 2 quarts of water, and if you wish, include any chopped onions (even those that were used to stuff the cavity). Cook this mixture on the low setting overnight in your slow cooker to create a rich, deeply flavored homemade chicken broth. In the morning, strain the broth through a fine-mesh sieve to remove all solids. Refrigerate the strained broth, and by dinnertime, any fat should have naturally floated to the top and solidified, making it incredibly easy to skim off. This homemade broth is far superior to most store-bought varieties and will elevate the flavor of countless future recipes!

Course:
Main Course, Chicken, Dairy-Free, Gluten-Free, Family Dinner, Slow Cooker

Author:
Adapted by Angela Litzinger from Mimi Hiller’s Cyber Kitchen

Wholesome & Delicious Sides: Smashed Cauliflower for Every Palate

Beyond the main course, a truly memorable and satisfying meal is often defined by its thoughtfully prepared side dishes. Our “smashed” cauliflower recipes are specifically designed to be both incredibly tasty and remarkably adaptable, ensuring they can cater to various dietary requirements without ever compromising on flavor or texture. Whether you desire a side dish with a luxuriously rich and creamy texture or prefer a simpler, lighter, and purely dairy-free puree, cauliflower consistently proves itself to be an exceptionally versatile and nutritious vegetable. It offers a fantastic low-carb, naturally gluten-free, and easily dairy-free alternative to traditional mashed potatoes, making it a healthy and inclusive choice for every table. Let’s delve into these two delightful and distinct variations, ensuring you have the perfect option for your next meal:

The Recipe: Rich & Creamy Mashed Cauliflower (with Mayonnaise)

Servings:
6

This recipe effortlessly transforms humble cauliflower into a luxurious, incredibly creamy side dish that can easily rival even the richest mashed potatoes. The ingenious addition of mayonnaise not only provides an unparalleled velvety texture but also imparts a subtle, pleasing tang, making it a surprisingly delightful hit even with the pickiest of eaters. It’s inherently gluten-free, and for those avoiding dairy, it can be a fantastic dairy-free option if you choose to use an egg-free mayonnaise alternative.

Ingredients

• 1-1/2 quarts water
• 1 large head cauliflower, carefully separated into small florets (this typically yields about 6+ cups)
• 1 clove garlic, peeled and left whole (optional, but highly recommended for adding a subtle depth of flavor)
• 1/4 cup Hellmann’s ® or Best Foods ® Real Mayonnaise (or your preferred brand of creamy mayonnaise)
• 1/4 teaspoon salt, or adjust to your personal taste preference
• 1 tablespoon chopped fresh basil leaves, optional, for a vibrant and aromatic finish

Instructions

1. In a sizable 3-quart saucepot, bring the specified amount of water to a vigorous boil over medium-high heat. Once boiling, carefully add the cauliflower florets and the peeled garlic clove (if you’ve chosen to include it for extra flavor). Cover the pot with a lid and allow it to cook for approximately 15 minutes, or until the cauliflower florets are incredibly tender and can be easily pierced with a fork. This ensures they will achieve a perfectly smooth and creamy texture when mashed. Once cooked to tenderness, meticulously drain the cauliflower and garlic, discarding all the cooking water.
2. Carefully transfer the thoroughly drained, cooked cauliflower and garlic (if used) into the bowl of a food processor or a high-powered blender. Add the Hellmann’s ® or Best Foods ® Real Mayonnaise and the salt. Begin processing the mixture until it reaches a beautifully creamy and smooth consistency. Be sure to stop occasionally and use a spatula to scrape down the sides of the bowl, ensuring that all ingredients are fully incorporated and no lumps remain. Just before serving, gently stir in the fresh chopped basil leaves, if desired, to add a delightful burst of fresh aroma and flavor. Serve this rich and creamy mashed cauliflower immediately while it’s wonderfully warm.
3. Note: For specific product information or frequently asked questions regarding Hellmann’s or Best Foods mayonnaise, please refer to their official websites or directly to the product packaging. This recipe generally utilizes standard real mayonnaise.

Course:
Sides, Vegetables, Low-Carb, Gluten-Free, Dairy-Free (with egg-free mayo)

Author:
Adapted by Angela Litzinger from Mayo.com

The Recipe: Mashed Cauliflower ~ Chou Fleur Puree (Dairy & Egg Free)

Servings:

6
(unless you are my family and you need to double this and they still fight over the last bit!)

For those who cherish a pure, unadulterated cauliflower experience, or who navigate specific dietary requirements such as dairy or egg allergies, this “Chou Fleur Puree” recipe truly is a dream come true. It’s wonderfully simple to prepare, brilliantly highlighting the natural sweetness and delicate flavor of cauliflower, and effortlessly achieves a smooth, comforting texture with just a handful of basic, wholesome ingredients. This particular recipe is inherently gluten-free, dairy-free, and egg-free, making it an incredibly healthy, inclusive, and versatile option that can be enjoyed by everyone at your table.

Ingredients

• 1 large head cauliflower, with leaves and any tough stem sections carefully removed
• 2 tablespoons or more gluten-free, dairy-free margarine or a high-quality olive oil (I often find that coconut oil or extra virgin olive oil impart a lovely flavor)
• Salt and freshly ground black pepper, to taste, adjust seasoning as you go

Instructions

1. To boil or steam the cauliflower: Begin by separating the cleaned cauliflower head into uniform florets. For boiling, bring a large pot of water to a vigorous boil. Carefully add the cauliflower florets, cover the pot, and cook for approximately 12 minutes, or until they are exceptionally soft and tender, easily mashed with a fork. Alternatively, and this is my preferred method for preserving more nutrients and enhancing the natural flavor, you can steam the cauliflower until tender. Place the florets in a steamer basket positioned over simmering boiling water, cover tightly, and steam for about 8-10 minutes. It’s crucial that the cauliflower is thoroughly cooked and very tender to achieve the best mashed consistency.
2. Once cooked, if you boiled the cauliflower, ensure it is thoroughly drained to remove any excess water. Transfer the tender florets to a large mixing bowl. Using either a sturdy potato masher, a fork, or for an exceptionally smooth puree, an immersion blender or food processor, begin to chop or mash the cauliflower coarsely. Incorporate the gluten-free, dairy-free margarine or your chosen oil (coconut or olive oil both work beautifully here, adding different flavor notes). Season generously with salt and freshly ground black pepper to taste, adjusting as needed until the flavors are perfectly balanced. Continue mashing or stirring until your desired consistency is achieved – from a slightly chunky “smashed” texture to a silky-smooth puree. Serve this wholesome and delectable puree immediately as a warm, comforting, and healthy side dish.

Course:
Sides, Vegetables, Dairy-Free, Gluten-Free, Egg-Free, Vegan-Friendly

Author:
Adapted by Angela Litzinger from Debra at FrenchFood.about.com