Tag: garlic powder

Categories
Side Dish

I’m trying to get you on my side with this combo of classics

This green bean casserole macaroni and cheese is dense and decadent and definitely not healthy, but it would be a great addition to a holiday meal or potluck.
This green bean casserole macaroni and cheese is dense and decadent and definitely not healthy, but it would be a great addition to a holiday meal or potluck.

One of the iconic quotes in the movie “Jurassic Park” comes from Jeff Goldblum’s character, Dr. Ian Malcolm.

“Your scientists were so preoccupied with whether they could,” he says, “they didn’t stop to think if they should.”

That seemed to be the collective sentiment from family and friends this week when I told them what I was going to do with a bunch of leftover green beans I had in the fridge. Namely, I was going to make a hybrid green bean casserole/macaroni and cheese.

Well, the joke’s on them, because this was actually really good, and it was a fabulous way to use up my leftovers.

This recipe comes from the aptly named blog “This is not diet food.” You can find the original post at https://www.thisisnotdietfood.com/mac-and-cheese-green-bean-casserole/. I added a whole lot of extra ingredients and spices into my version below.

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Green Bean Casserole Macaroni and Cheese

This green bean casserole macaroni and cheese is dense and decadent and definitely not healthy, but it would be a great addition to a holiday meal or potluck.
Course Side Dish
Keyword cheese soup, crispy fried onions, fresh garlic, garlic powder, green beans, heavy cream, holiday side, mac and cheese, macaroni, minced garlic, mozzarella, mustard powder, onion powder, potluck dish, sharp cheddar cheese

Ingredients

  • 16 ounces macaroni noodles
  • 10.5 ounce can condensed cheese soup
  • 2 cups heavy cream
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 teaspoons mustard powder
  • salt and pepper to taste
  • 6 cloves garlic minced
  • 2 14.5- ounce cans green beans drained
  • 8 ounces mozzarella freshly shredded
  • 8 ounces sharp cheddar freshly shredded
  • 6 ounces crispy fried onions

Instructions

  • Preheat the oven to 400 degrees. Prepare a nine-by-13-inch baking dish by spraying it with cooking spray, and set it aside.
  • Cook the macaroni according to the package directions, and drain it.
  • While the pasta cooks, add the cheese soup and heavy cream into a large mixing bowl, and whisk to combine. Whisk in the garlic powder, onion powder, mustard powder, salt and pepper and minced garlic, as well.
  • Next stir in the cooked pasta and green beans to coat everything in the sauce. Finally, stir in about 3/4 cup of each kind of cheese, and pour all of the mixture into your prepared pan, spreading it out.
  • Sprinkle the rest of the cheese evenly over the top, and finish off with the crispy onions.
  • Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another five to 10 minutes or until the onions are browned and the cheese is melted to your liking.
  • Let the casserole rest on the counter for about five minutes before serving.

If you wanted to make this ahead of time to pop in the oven later, I’d recommend keeping the crispy onions off until you’re ready to actually heat it. I ended up freezing half of my casserole, so I’ll be interested to see how it does when I reheat it.

This is a decadent, heavy dish. It’s perfect for a holiday get together, a potluck or any meal where you’re not going to be stuck with all the leftovers, because it is definitely not good for you, even though the flavor profile is nostalgic and a true comfort food.

So, at the end of the day, should you make a combination of two of the heaviest side dishes on the planet? Probably not. But you certainly can, it’s delicious and it won’t lead to rampaging dinosaurs, so why not?

This piece first appeared in print Nov. 27, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Crockpot Main Dish

Easy crockpot dinner will make you think spice

Pollo in Valhalla is an easy crockpot meal that takes some spicy elements and combines them with chicken to create a hearty dinner. It can also easily be modified for those who prefer a milder meal.
Pollo in Valhalla is an easy crockpot meal that takes some spicy elements and combines them with chicken to create a hearty dinner. It can also easily be modified for those who prefer a milder meal.

I’ve read that one of the reasons podcast advertising tends to work well is because listeners grow to really trust hosts of those shows over time.

I have several shows I listen to regularly, and I refer to the hosts as “my friends I’ve never met.”

Having someone’s voice in your ear on a regular basis makes you feel like you know them.

Such is the case for one of Joey’s longtime listens, a show that started on the radio and has since transitioned to a podcast.

Over the years, even I have begun to recognize the cast of characters as they discuss everything from sports to the newest flavors of Oreos.

So it wasn’t much of a surprise when Joey recently sent me a recipe from the host of said podcast, and I will say, the guy apparently has good taste—at least when it comes to posting crockpot recipes.

This came from Chad Dukes. You can find him on Instagram @dukesthedj. I specified amounts on the seasonings and added black beans to my version.

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Pollo in Valhalla

Pollo in Valhalla is an easy crockpot meal that takes some spicy elements and combines them with chicken to create a hearty dinner. It can also easily be modified for those who prefer a milder meal.
Course Main Course
Keyword black beans, chicken, chicken breasts, chili powder, crockpot, cumin, diced green chiles, easy meal, garlic powder, onion powder, pickled jalapenos, salsa, slow cooker

Ingredients

  • 4 large chicken breasts
  • 2 heaping teaspoons cumin
  • 2 heaping teaspoons garlic powder
  • 2 heaping teaspoons onion powder
  • 2 heaping teaspoons chili powder
  • 16 ounce jar spicy salsa
  • 15.25 ounce can black beans drained and rinsed
  • 2 cans diced chile peppers
  • 1 cup pickled jalapenos drained
  • prepared Mexican rice for serving

Instructions

  • Add the chicken to the bottom of the crock pot and sprinkle the seasoning over top.
  • Pour in the entire jar of salsa, along with the black beans, diced chiles (you don’t need to drain them) and the jalapenos.
  • Cook on low for six hours.
  • Shred the chicken and mix into the sauce, and serve over Mexican rice.

This was really good, and if you’re not much for spicy foods, I’d recommend you try it anyway. Just leave out the jalapenos and choose a milder salsa. It was really easy for a quick dinner.

We’ve actually made it twice already. One of the times, Joey threw in some bone-in chicken thighs instead, and he deboned them when everything was ready. It made for a tasty meal.

So, I guess there’s something to trusting those podcast hosts out there, although I’m not sure Joey would be enthusiastic to try out food recommended on one of my regular true crime listens.

He’s convinced I listen to them for research purposes—and not the kind that includes finding recipes.

This piece first appeared in print Nov. 20, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Everyone will polish off their plates with this sheet pan meal

A Polish sheet pan dinner is easy to make in short order, with fresh cabbage and onions, along with frozen pierogi and smoked sausage. It’s all topped off with a freshly made beer cheese sauce and some bacon to make a real crowd-pleaser for supper.
A Polish sheet pan dinner is easy to make in short order, with fresh cabbage and onions, along with frozen pierogi and smoked sausage. It’s all topped off with a freshly made beer cheese sauce and some bacon to make a real crowd-pleaser for supper.

While watching random cooking shows over the years, I picked up the advice from several chefs that if you’re cooking with wine, you should choose a bottle you would actually want to drink, or it isn’t worth using in your recipe.

I have never heard the same advice for beer.

I have used some of the lowest quality, icky beers I’ve ever tasted in baking and cooking over the years, and it’s never seemed to mess up the recipe. In the end, the breadiness of the beer remains, and whatever bitter nonsense that was there before seems to evaporate.

That was the case for this week’s recipe, as well, as I used a cheap domestic lager to create some darn good beer cheese sauce.

The recipe I tried comes from the Instagram account “foodcreationsforyou” by Ryan Pauly. You can look him up there; he has a ton of recipes. I added lots of extra seasonings and also an onion into my version below.

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Polish Sheet Pan Dinner

A Polish sheet pan dinner is easy to make in short order, with fresh cabbage and onions, along with frozen pierogi and smoked sausage. It’s all topped off with a freshly made beer cheese sauce and some bacon to make a real crowd-pleaser for supper.
Course Main Course
Cuisine Polish
Keyword 30-minute meal, bacon, basil, beer, beer cheese, cabbage, chicken broth, cream cheese, easy dinner, frozen pierogi, garlic powder, lager, onion, onion powder, oregano, parsley, pierogi, rope sausage, sharp cheddar cheese, smoked paprika, smoked sausage, yellow onion

Ingredients

Ingredients

  • 1 small head cabbage chopped
  • 1 small yellow onion sliced
  • 14 ounces smoked sausage sliced into bite-sized pieces
  • 16- ounce package frozen pierogi
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon smoked paprika
  • salt and pepper to taste
  • Olive oil to coat ingredients

Beer Cheese Ingredients

  • 1/2 cup lager- or ale-style beer
  • 1/4 cup chicken broth
  • 4 ounces cream cheese cubed
  • 1 cup sharp cheddar cheese freshly shredded
  • 1 teaspoon cornstarch
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 4 slices bacon cooked and chopped, divided

Instructions

  • Preheat the oven to 425 degrees and prepare a large, rimmed baking sheet by lining it with aluminum foil or parchment paper.
  • Dump the cabbage, onion, sausage, pierogi and spices onto the sheet, and drizzle olive oil over everything. Mix with a spoon or with your hands until the oil and spices are well distributed over all the ingredients.
  • Bake for 30 minutes, stirring once halfway through, until everything is cooked through and the pierogi are lightly browned.
  • While the sausage mixture cooks, add all of the beer cheese ingredients, except for the bacon, into a small pot and heat over medium heat, stirring regularly until the cheese mixture is melted and well combined. If you want a looser sauce, add a bit more chicken stock to the mixture.
  • Add in two of the chopped slices of bacon and remove it from the heat or set it to low.
  • For serving, scoop the sausage mixture into a bowl and top it with the beer cheese and more bacon.

This was a great dinner for a cooler evening, and the leftovers reheated well, too. There was also a decent amount of the cheese left over that we used up with other meals. It would be amazing with a freshly baked soft pretzel.

The meal itself had a great combination of flavors, from the smoked sausage to the roasted cabbage and onions and the pierogi. The beer cheese and bacon on top were excellent, and I was glad to once again prove that you can buy some pretty cheap, awful beer and end up with an excellent, delicious meal.

This piece first appeared in print Nov. 6, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Making this for someone special could create a ‘meat’ cute

Sunday casserole is extremely easy, roasting in the oven for a few hours and yielding a rich, delicious beef dish that creates its own gravy and tastes perfect over mashed potatoes, noodles or rice.
Sunday casserole is extremely easy, roasting in the oven for a few hours and yielding a rich, delicious beef dish that creates its own gravy and tastes perfect over mashed potatoes, noodles or rice.

I first met Joey when I was 19 years old, and even then, he was forced into being my recipe guinea pig.

I decided that I wanted to make a fancy meal for him one weekend, so I hunted for some ideas and came up with a brisket dish for two, and I decided to pair it with mashed potatoes and some veggies.

I was living at home still, and while I felt perfectly comfortable mashing potatoes, roasting some meat and cooking peas, I was terrified of making gravy.

I have to admit that my mom had to step in and give me an assist before she and Dad made themselves scarce and I was able to set the table with my big dinner, complete with candles for the ambiance.

At this point, I don’t know if Joey even remembers that night, but for me, it was formative, not only because it was the first time I put myself out there and cooked for someone I really, really liked, but also because that was the day I learned a gravy-making skill that I still use regularly.

Well, except for this week, because the recipe I tried was not only delicious, but it made its own gravy, too.

This recipe is one that my wonderful mother-in-law shared with me quite awhile ago. I’m officially mad at myself for not making it sooner. I did, however, add carrots and garlic and some seasonings in my version below.

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Sunday Casserole

Sunday casserole is extremely easy, roasting in the oven for a few hours and yielding a rich, delicious beef dish that creates its own gravy and tastes perfect over mashed potatoes, noodles or rice.
Course Main Course
Keyword carrots, chuck roast, cooking sherry, cream of celery, dry sherry, fresh garlic, garlic powder, minced garlic, onion, onion powder, stew meat

Ingredients

  • 3 pounds beef stew meat or roast cut into 1- to 2-inch pieces
  • 3 10.5- ounce cans cream of celery soup
  • 1 yellow onion sliced
  • 3 large carrots sliced into bite-sized coins
  • 3/4 cup cooking sherry
  • 6 to 8 cloves garlic minced
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • salt and pepper to taste
  • prepared mashed potatoes noodles or rice for serving

Instructions

  • Preheat the oven to 325 degrees.
  • In a deep nine-by-13-inch pan, add everything but the last ingredient (the stuff for serving), and stir to coat the meat and vegetables.
  • Spread everything out evenly and bake for three hours or until the meat and vegetables are cooked through.
  • Serve over mashed potatoes, noodles or rice.

This was so flavorful and really good.

We opted for mashed potatoes, and like I said, the dish magically created a thick, tasty brown gravy in the oven that was perfect to pour over the top of everything.

It was like a Sunday roast, but it was all ready to serve straight out of the casserole dish.

And the leftovers reheated really well, too, which was nice.

Plus, it let me think back to the very start of my relationship with Joey. (This was pre-beard, if you can imagine it.) I still like cooking for him, and we cook together quite often, too.

They say the way to a man’s heart is through his stomach, but honestly, it might just be all about the gravy.

This piece first appeared in print Oct. 16, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Snack

‘Olive’ making snacks for a crowd of readers

Green olive dip is super easy to make, coming together in a matter of minutes. With a creamy, brine-y flavor, it’s great with everything from crackers to fresh vegetables.
Green olive dip is super easy to make, coming together in a matter of minutes. With a creamy, brine-y flavor, it’s great with everything from crackers to fresh vegetables.

One of the best parts of hosting events in our office is that I can make food I know Joey will hate and share it with everyone who comes.

Last week, when we hosted a ribbon-cutting to celebrate the newly finished windows on our Newton building, I pulled out one such recipe, which featured green olives.

Oh, and it also had mayonnaise in it.

Which means it was a double threat to Joey’s sensibilities.

But he was definitely in the minority, as the bowl was wiped clean by the end of the evening, and the cracker tray was only littered with a few crumbs.

I think it was a hit.

And now I might have to make another batch for me to enjoy, too, because it was really, really good—well, if you like olives.

This recipe comes from the blog “Simple Recipes.” You can find the original at https://simplerecipes.me/2-minute-green-olive-dip/. I added extra seasoning in my version.

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Green Olive Dip

Green olive dip is super easy to make, coming together in a matter ofminutes. With a creamy, brine-y flavor, it’s great with everything from crackers to fresh vegetables.
Course Appetizer, Snack
Keyword cream cheese, easy dip, easy snack, garlic powder, green olives, mayonnaise, Miracle Whip, onion powder, pimentos, snack table

Ingredients

  • 8 ounces cream cheese room temperature
  • 1/2 cup mayonnaise I used Miracle Whip
  • about 12 ounces green olives with pimentos
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • salt to taste.

Instructions

  • Add the cream cheese and mayonnaise to a food processor or blender and process until the mixture is smooth.
  • Drain the green olives, but reserve the juice, and give them a rough chop.
  • Add the olives, along with the onion and garlic powder, to the processor and pulse several times to combine the ingredients.
  • Start by adding one tablespoon of the olive brine and pulse to combine. Continue to add more brine, about a tablespoon at a time, pulsing in between, until the dip reaches your desired consistency.
  • If needed, mix in some salt.
  • Serve with crackers, pita bread or fresh vegetables. Store the dip in the refrigerator in a sealed container.

This was super easy to make, so if you ever forget you need to take a snack or are crunched for time, this is a good dip to throw together quickly.

I especially liked it on carrots, but it was great on wheat crackers and other goodies, too. The flavor profile is definitely olive-forward, but it’s not overpowering, and the cream cheese, mayo and seasonings help to balance it out.

Plus, it was kind of pretty. It might make for a good Christmas treat, with its red and green flecks.

And despite Joey’s protests, he was solidly overruled by all the wonderful people who took the time to celebrate with us. It was great to have everyone in our office, even if they didn’t leave me any leftovers.

This piece first appeared in print Oct. 2, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish Soup

Turmeric-based veggie soup will help you feel golden

For a great low-calorie and vegan meal, vegetable noodle soup packs a ton of flavor with lots of delicious spices and fresh vegetables.
For a great low-calorie and vegan meal, vegetable noodle soup packs a ton of flavor with lots of delicious spices and fresh vegetables.

Every time I use turmeric in a recipe, I remember back to the time I ruined the one and only manicure I’ve ever had while using it in a delicious Jamaican recipe.

Knowing it has the ability to stain everything, I have been diligent about wearing an apron when cooking with it ever since (although I’m still very willing to sacrifice my nails for the cause).

This week’s recipe featured turmeric, so I paid careful attention to what I was doing while stirring, watching the broth turn a beautiful yellow color.

I managed to get through the cooking process completely unscathed.

But then, when I sat down with my steaming bowl of soup, I realized that my capacity to make a mess went beyond the kitchen and into the dining room as I managed to spill it directly down my shirt.

So typical.

But also so worth it.

This recipe comes from the blog “Munch Meals by Janet.” You can find the original post at https://munchmealsbyjanet.com/2020/11/09/vegan-vegetable-noodle-soup/. I added extra seasoning, broth and ingredients in the version below.

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Vegetable Noodle Soup

For a great low-calorie and vegan meal, vegetable noodle soup packs a ton of flavor with lots of delicious spices and fresh vegetables.
Course Main Course, Soup
Keyword bay leaves, carrots, celery, fresh garlic, garlic powder, minced garlic, onion, oregano, pasta, potatoes, turmeric, vegan, vegetable broth, vegetable stock, vegetarian, yellow onion

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 4 ribs celery diced
  • 4 large carrots diced
  • 6 to 8 cloves garlic minced
  • 6 to 8 cups vegetable broth
  • 4 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons turmeric
  • 2 bay leaves
  • salt and pepper to taste
  • 2 large potatoes cubed
  • 16 ounces pasta something tubular; I used cavatappi

Instructions

  • In a large stockpot or Dutch oven with a lid, heat the oil over medium heat.
  • Add the onion, celery and carrots, and saute until everything is softened.
  • Add the garlic and saute for a couple minutes, just until it’s starting to be fragrant, and add in six cups of broth, oregano, garlic powder, turmeric, bay leaves, salt and pepper, potatoes and pasta, and stir to combine.
  • Cover the pot and raise the heat slightly. Let the soup come to a gentle boil.
  • Lower the heat to keep the soup at a simmer, and leave the lid on for 14 to 15 minutes or until the pasta is cooked through and the potatoes are fork tender. Add more salt and pepper, if desired.
  • Fish out the bay leaves and discard them, and then serve.

This had so much flavor. The turmeric added an earthy, peppery flavor, and the combination of all the vegetables in the broth made it an excellent, hearty dinner.

And luckily, my stain treatment managed to slay the turmeric, and my shirt is good as new.

Next time I pull that bottle off my spice rack, I’ll have to remember that I don’t just need my apron—I might need to get a bib, too.

This piece first appeared in print Sept. 25, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Breakfast Snack

Hashing out language isn’t always an easy task

Hash browns sausage bites are crispy and cheesy, with just enough seasoning. They’re great for a snack table or for a brunch buffet.
Hash browns sausage bites are crispy and cheesy, with just enough seasoning. They’re great for a snack table or for a brunch buffet.

Editing for the newspaper leads me into strange rabbit holes sometimes.

This week, it was a fair amount of research on hash browns.

I have always spelled it as one word “hashbrowns,” but it turns out that I’m wrong. Also, apparently it’s not “hash brown,” although you can have “hash brown potatoes.” If it’s on its own, hash browns is always a plural noun, like pants or sheep.

So, technically, you wouldn’t have one “hash brown.” Instead, you have one hash browns. Which still doesn’t sound right, if I’m being honest.

Despite the research, and no matter how you spell it, though, they’re delicious, and they were a great addition to this week’s recipe.

This recipe comes from the blog “Charm Recipes.” You can find the original at https://charmrecipes.com/how-to-make-crispy-hashbrown-and-sausage-bites. I added extra seasonings in my version.

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Hash Browns Sausage Bites

Hash browns sausage bites are crispy and cheesy, with just enough seasoning. They’re great for a snack table or for a brunch buffet.
Course Appetizer, Breakfast, Brunch, Snacks
Keyword appetizer, bell pepper, eggs, football snack, frozen hashbrowns, garlic powder, green bell pepper, hash browns, onion, paprika, party snack, red pepper flakes, sharp cheddar cheese, thyme

Ingredients

  • 1 pound ground sausage
  • 1 small onion finely diced
  • 1 green bell pepper finely diced
  • 3 cups frozen shredded hash browns thawed
  • 1 cup sharp cheddar cheese shredded
  • 2 eggs
  • 1/4 cup flour
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon thyme

Instructions

  • Preheat the oven to 400 degrees and prepare a mini-muffin tin by spraying the wells with cooking spray. (I ended up needing to do two batches, so if you have two, prepare them both.)
  • Add the sausage, onions and peppers to a large skillet and saute over medium heat, breaking apart the sausage as you do, until the sausage is cooked through and the veggies are soft.
  • Remove the skillet from the heat and drain off any excess fat.
  • In a large mixing bowl, add the hash browns, cheese, eggs, flour and seasonings, and stir well. Stir in the slightly cooled sausage mixture, as well.
  • Fill each well of the mini-muffin tin with the mixture, pressing it down firmly so that all the wells are filled compactly to the brim.
  • Bake for 20 to 25 minutes until the tops are golden brown and crispy.
  • Carefully run a knife around the edges of each bite to help release them from the tin, and transfer them to a plate.
  • Repeat with the remaining mixture.
  • Serve warm, although these were also tasty at room temperature. If you wanted a dipping sauce, these would pair well with a little cream gravy or some salsa on the side, too, but they don’t really need anything extra.

These were addictive. I made them for the snack table for a fantasy football draft this weekend, and I didn’t bring a single one home. They are crispy and easy to just pop in your mouth. They’d be great for a brunch, too.

And they gave me the opportunity to understand the complexity of spelling out hash browns, but truth be told, after all the digging into etymology, I might just stick to saying “shredded potatoes” from now on, just to be on the safe side.

This piece first appeared in print Sept. 4, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

There’s barely a shred of evidence of veggies in this dish

Spicy beef and Brussels features ground beef and chili sauce to match your favorite spice level, along with fresh Brussels sprouts, onions and mushrooms. It’s a great combination to serve over rice for dinner.
Spicy beef and Brussels features ground beef and chili sauce to match your favorite spice level, along with fresh Brussels sprouts, onions and mushrooms. It’s a great combination to serve over rice for dinner.

One of the downsides of spending as much time on food blogs and looking through recipe books as I do is I often discover that the photos are not a good representation of every recipe.

That was definitely true with this week’s recipe.

This was one Joey shared with me after finding it on social media.

It was really pretty, featuring large, halved Brussels sprouts nestled in a bed of seasoned ground beef.

But I chose to follow the recipe, which means (as you can see if you look at my photo) that the gorgeous Brussels basically disappeared into my beef mixture after I shredded them.

It was really good, though, and I think shredding them contributed nicely to the texture of the meal, but it certainly wasn’t as pretty.

This comes from the influencer “Tory Recipes.” You can find the original post by searching for her on Facebook. I added extra garlic powder and mushrooms in my version.

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Spicy Beef and Brussels

Spicy beef and Brussels features ground beef and chili sauce to match your favorite spice level, along with fresh Brussels sprouts, onions and mushrooms. It’s a great combination to serve over rice for dinner.
Course Main Course
Keyword 30-minute meal, Brussels sprouts, chili sauce, easy meal, fresh mushrooms, garlic powder, green onion, ground beef, hot sauce, sesame seeds, soy sauce

Ingredients

  • 1 pound ground beef I used 80/20
  • 1/3 cup green onions thinly sliced
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon hot sauce
  • 1 pound Brussels sprouts shredded
  • 8 ounces fresh mushrooms sliced
  • 1/2 cup chili sauce your favorite flavor and spiciness
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • sesame seeds and prepared rice for serving

Instructions

  • In a large skillet, brown the ground beef, along with the onions, soy sauce, garlic powder and hot sauce, until the beef is cooked through.
  • Transfer the beef mixture to a plate.
  • Remove all but one tablespoon of grease from the skillet (if there isn’t that much or things start sticking, add a bit of neutral oil).
  • Add the shredded Brussels sprouts and mushrooms and saute for several minutes until they are soft and starting to brown.
  • Turn the heat to low, add back in the ground beef, and stir in the chili sauce, lime juice and salt and pepper, and heat until everything is warmed through.
  • Serve over rice, topped with sesame seeds.

We really spiced our version of this up by using both a potent hot sauce and a pretty spicy chili sauce. If you’re not really into spice, get a sweet chili sauce instead and skip the hot sauce altogether, and I think you’ll still be happy with the result.

And if you need to hide Brussels sprouts in a family meal to get a few extra vitamins into someone at the table, I can tell you from experience that it’s pretty tough to identify them in the mixture.

That doesn’t make for a pretty photo, but it does make for a pretty good meal.

This piece first appeared in print Aug. 7, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Appetizer Salad Side Dish

Here’s a fresh summer salad that is right on ‘cue-cumber’

Cucumber and basil salad is a great way to use fresh summer vegetables in a healthy and flavorful dish that is easy to make and doesn’t have a lot of leftovers to deal with.
Cucumber and basil salad is a great way to use fresh summer vegetables in a healthy and flavorful dish that is easy to make and doesn’t have a lot of leftovers to deal with.

There are a lot of ways people define the beginning of summer.

For some, it’s the day school lets out.

For, others, it falls on the summer solstice.

For me, it was last week, when I saw the first crop of excess cucumbers nestled in a box in the local post office.

I mean, is there anything more telling of summer in Kansas than a gardener giving up on trying to ply their friends and family with fresh produce and depositing it somewhere for the enjoyment of the public at large?

I know from watching some of my friends who garden that the act is sometimes more like desperation than generosity, but there is something special about people sharing the literal fruits (and vegetables) of their labor with the rest of the community.

But, of course, there is still the question of what to do with all that fresh produce, so in comes this week’s recipe for a super simple salad that uses both fresh cucumbers and basil and is perfect for a hot summer day.

This comes from the blog “This Wife Cooks” by Holly Gray. You can find the original post at https://thiswifecooks.com/cucumber-basil-salad/. I added some garlic powder in my version.

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Cucumber and Basil Salad

Cucumber and basil salad is a great way to use fresh summer vegetables in a healthy and flavorful dish that is easy to make and doesn’t have a lot of leftovers to deal with.
Course Appetizer, Salad
Keyword cucumber, English cucumber, extra virgin olive oil, fresh basil, garden fresh, garlic powder, lemon juice, olive oil, summer lunch, summer side dish

Ingredients

  • 1 large English or regular cucumber
  • 3 tablespoons fresh basil cut into thin ribbons
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

Instructions

  • Cut the cucumber into about one-inch slices, and then cut the slices into bite-sized pieces. Place them in a mixing bowl.
  • Add the basil, lemon juice, olive oil, garlic powder, salt and pepper, and stir well to make sure the cucumber is well coated. (I used a mixing bowl with a lid and just shook it gently to coat it all more quickly.)
  • Cover the bowl and refrigerate the salad for about two hours or until it’s completely chilled. Give it another good stir, and serve.

This was extremely simple, was really quick to make and it only made a couple servings, so it was the perfect amount for our small household.

I was a little worried I wouldn’t like the lemon juice, but it wasn’t overpowering at all, and the mixture really let the cucumber and basil shine.

Plus, it used up a whole cucumber, which—if my calculations are correct—means I and everyone else reading this only needs to make this five times apiece to use up all of this year’s crop.

Let’s get to it, everybody.

This piece first appeared in print July 24, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Categories
Main Dish

Mac and cheese a ‘grate’ way to eat your veggies

Brussels sprouts go from being a health food to a roasty compliment to melty rich cheeses in this decadent mac and cheese recipe.
Brussels sprouts go from being a health food to a roasty compliment to melty rich cheeses in this decadent mac and cheese recipe.

I’ve been going through a strange Brussels sprouts obsession lately.

I’m sure there’s something in my Pinterest algorithm that is driving that obsession, but honestly, I’m not mad at it.

Unfortunately, while it might be adding a few extra vitamins to my system, the overall effect of the recipe I chose to try this week is decidedly not health food—unless you count it as being good for the soul.

This comes from Grace Elkus on the food blog “The Kitchn.” You can find the original post at https://www.thekitchn.com/sheet-pan-mac-cheese-brussels-sprouts-23215360. I added spices and pasta in my version.

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Brussels Sprouts Mac and Cheese

Brussels sprouts go from being a health food to a roasty compliment to melty rich cheeses in this decadent mac and cheese recipe.
Course Main Course
Keyword Brussels sprouts, cayenne, fresh garlic, garlic powder, gruyere, mac and cheese, mustard powder, panko, parmesan cheese, sharp white cheddar, sheet pan meal

Ingredients

  • about 1 pound Brussels sprouts halved
  • 2-3 tablespoons olive oil
  • salt and pepper to taste
  • 16 ounces cavatappi pasta
  • 4 ounces Gruyere cheese shredded by hand
  • 4 ounces sharp white cheddar cheese shredded by hand
  • 1 ounce parmesan cheese shredded by hand
  • 6 tablespoons butter divided
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 1/2 rounded teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 3 cups milk I used 1 percent
  • 1/2 cup panko

Instructions

  • Preheat the oven to 425 degrees.
  • Prepare a large, rimmed baking sheet by lining it with aluminum foil. Spread the Brussels sprouts onto the sheet, and drizzle them with the olive oil and sprinkle with salt and pepper. Mix them with a spoon or your hands to coat them, and then, being sure to spread them out as much as possible, place the sheet in the oven and let the sprouts roast for about 15 minutes, stirring halfway through, until they are fork tender. When they are done, remove them from the oven, and set them aside.
  • While the sprouts roast, prepare the cavatappi in a large pot or Dutch oven, according to package instructions, and shred the cheeses. (You can combine the Gruyere and white cheddar while you do this, but keep the parmesan separate.)
  • When the pasta is done, drain it and set it aside.
  • Return the empty pot to the stove over medium heat and add five tablespoons of the butter. Once it is melted, whisk in the flour, garlic powder, ground mustard and cayenne. Continue to whisk it constantly until the mixture starts to foam a bit. As you whisk, slowly pour in the milk and continue whisking until everything is dissolved into the liquid.
  • Turn the heat up just a smidgeon and continue whisking regularly so the milk doesn’t scald, and let the mixture come up to a simmer (that moment just before it’s going to start boiling). Reduce the heat back down to low, still whisking regularly, and let the mixture reduce just a bit. It’s ready when it coats the back of a spoon. (This took me somewhere around 7 or 8 minutes.)
  • Remove the pot from the heat and stir in the Gruyere and white cheddar, mixing until it is completely melted. Add some salt and pepper, to taste. Once the sauce is flavored to your liking, stir in the pasta and sprouts, coating everything.
  • Dump everything onto the baking sheet you used for the sprouts, and spread it out evenly.
  • Turn the broiler in your oven to high.
  • Add the last tablespoon of butter to a microwave-safe bowl. Melt the butter in the microwave, and then stir in the parmesan and panko until everything is well combined. Sprinkle the panko mixture evenly over the top of the mac and cheese, and place the pan in the oven for a couple minutes, keeping a close eye on it, until the panko is lightly browned.
  • Serve immediately.

This was decadent and delicious. Having the roasted sprouts mixed in with the rich cheeses elevated this far above normal mac and cheese, and I thought it looked really pretty, too.

It made a lot of food, and it did reheat well for leftovers later, too, which I was excited about.

I don’t think this quite cured my Brussels sprouts obsession. In fact, I may have started a new mac and cheese obsession instead.

I guess you can’t win them all.

This piece first appeared in print March 6, 2025.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

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