Tag: onion powder

Categories
Main Dish

You’ll be so glad I ‘gochu’ to try a new ingredient this week

Korean spicy pork has a thick, spicy sauce that coats deliciously sauteed pork tenderloin. Served over rice and topped with some sesame seeds or green onions, this dish makes for a delicious meal.
Korean spicy pork has a thick, spicy sauce that coats deliciously sauteed pork tenderloin. Served over rice and topped with some sesame seeds or green onions, this dish makes for a delicious meal.

Since 2022, there has been a regular threat of a sriracha shortage by the main producer of the red chili sauce, Huy Fong Foods.

One was thanks to a Mexican drought. Another was because of supplier issues. And yet another was blamed on the peppers being “too green,” CBS News reported.

I have to admit that none of these shortages would have been on my radar at all, if it weren’t for some major sriracha fans in my life. Honestly, I don’t think I’ve ever purchased a bottle.

This week’s recipe originally called for sriracha, but since it didn’t exist in my fridge, I decided to substitute it with a new favorite of mine: gochujang. I figured I could sub one spicy, red-chili-based product for another, and I was not disappointed.

This comes from the blog South Your Mouth. You can find the original post at https://www.southyourmouth.com/2014/09/spicy-pork.html. I switched around and added a few extra ingredients in my version.

Print

Korean Spicy Pork

Korean spicy pork has a thick, spicy sauce that coats deliciously sauteed pork tenderloin. Served over rice and topped with some sesame seeds or green onions, this dish makes for a delicious meal.
Course Main Course
Cuisine Korean
Keyword brown sugar, fresh garlic, garlic powder, gochujang, green onions, ground ginger, hoisin sauce, minced garlic, onion powder, pork tenderloin, sesame oil, sesame seeds, soy sauce, white rice

Ingredients

Pork Ingredients

  • 2 to 3 pounds pork tenderloin
  • 2 tablespoons sesame oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 to 2 tablespoons vegetable oil

Sauce Ingredients

  • 1/4 cup soy sauce
  • 3 tablespoons minced garlic
  • 2 tablespoons gochujang
  • 2 tablespoons hoisin sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon ground ginger

Ingredients for serving

  • White rice
  • Sesame seeds
  • Green onion sliced

Instructions

  • Cut the pork into thin strips. Add the pork, along with sesame oil, salt, pepper and garlic powder, and stir to coat the pork.
  • For sauce, combine all of the ingredients in a bowl until everything is well mixed, and set it aside.
  • Add about one tablespoon of vegetable oil to a large skillet (or wok) and heat over medium-high heat.
  • Once the skillet is hot, saute the pork, in batches, making sure to sear all sides. (The proper internal temperature for cooked pork is 145 degrees.)
  • When the pork is cooked, reduce the heat to medium low, and add the sauce to the skillet, stirring regularly. Let it cook for a couple of minutes to start to thicken, and then add the pork, and stir to coat it with the sauce.
  • Continue cooking until the sauce is coating the pork and everything is heated through.
  • Serve over white rice and top with sesame seeds and/or sliced green onions.

This was spicy and full of flavor. If you’re not into the spice, substitute in some more hoisin or some barbecue sauce for the gochujang. And if you do like some heat and haven’t tried gochujang, I highly recommend it. It’s a chili paste, rather than a sauce.

Just be careful, while the sriracha shortage is apparently pretty well-known, I did learn that there was a gochujang shortage back in February, too, thanks to a popular recipe on the Netflix show “Bon Appetit, Your Majesty.”

It’s probably best to go ahead and get yourself a tub now before it’s too late.

This piece first appeared in print Oct. 1, 2026.

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 no reason to be sour about tasty chicken and potatoes

Lemon chicken and potatoes features well-seasoned chicken thigh atop petite red potatoes that roast in a combination of seasonings, lemon juice and olive oil for a delicious, hearty dinner that gives a nod to traditional Greek potatoes.
Lemon chicken and potatoes features well-seasoned chicken thigh atop petite red potatoes that roast in a combination of seasonings, lemon juice and olive oil for a delicious, hearty dinner that gives a nod to traditional Greek potatoes.

In what I know is not an overly popular opinion, I must confess that I’m not a big fan of lemon being the star flavor in a savory dish.

I don’t mind some lemon pepper, along with other seasonings, on some spicy pretzels, and if we’re talking dessert, I’m all about a lemon bar, lemon meringue pie or any other baked good that includes juice or zest.

But when I see something like lemon chicken on a menu, I tend to avoid it.

When Joey shared a dinner recipe for something lemon-y with me last week, I kind of put it off a bit, until he pointed out that we happened to have a nice, big bag of petite red potatoes on the counter, just begging to be used in a new recipe.

I acquiesced, and don’t tell him I said so, but he was right. This dish, while having lemon as one of the key ingredients, was very well balanced, and I enjoyed every last bite.

This was based on the Greek potatoes recipe by Chef Steven Droulis of the Resto Vivaldi restaurant in Pierrefonds, Quebec. He can be found on Instagram @restovivaldi. I added chicken and other seasonings to this dish.

Print

Lemon Chicken and Potatoes

Lemon chicken and potatoes features well-seasoned chicken thigh atop petite red potatoes that roast in a combination of seasonings, lemon juice and olive oil for a delicious, hearty dinner that gives a nod to traditional Greek potatoes.
Course Main Course
Cuisine Greek
Keyword chicken broth, chicken stock, chicken thighs, extra virgin olive oil, fresh garlic, fresh thyme, garlic salt, lemon juice, minced garlic, olive oil, onion powder, oregano, paprika, petite potatoes, red potatoes, rosemary, yellow mustard, yellow potatoes

Ingredients

Ingredients

  • 4 chicken thighs bone-in, skin on
  • 48 ounces petite red or yellow potatoes
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 6 to 8 cloves garlic minced
  • 1 tablespoon oregano
  • 1 teaspoon yellow mustard
  • 1 teaspoon salt
  • 1 cup chicken stock or broth

Rub Ingredients

  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika

Instructions

  • Preheat the oven to 400 degrees.
  • Add the potatoes in an even layer over the bottom of a nine-by-13-inch baking dish.
  • Trim the excess fat from the thighs. Add the rub ingredients to a small bowl, and stir to combine. Rub the mixture under the skin of the thighs and on the bottoms of each.
  • Place the thighs on top of the potatoes.
  • In a bowl or mixing cup, add the oil, lemon juice, garlic, oregano, mustard and salt, and whisk to combine.
  • Pour the mixture all over the thighs and potatoes.
  • Pour the stock around the edges of the dish, and cover the dish with aluminum foil
  • Bake for 30 minutes.
  • Remove the aluminum foil and put the dish back in the oven for 30 to 40 minutes or until the potatoes are tender and the internal temperature of the chicken is at 165 degrees.
  • Let the chicken rest for about 10 minutes and serve, along with the potatoes.

This was fresh and flavorful and the perfect hearty dinner.

We ended up using the leftover liquid from the potatoes to make some rice to go with more chicken later in the week, and it was awesome, too.

So I suppose savory lemon dishes aren’t all bad. I may try to give a few more a try in the future. I just can’t let Joey get a big head about it.

This piece first appeared in print Sept. 24, 2026.

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

Add more than a pinch of flavor with crab cakes for dinner

Crab cakes are extremely easy to make and are an excellent dinner for any time, but especially in the summer months, when seafood just seems to taste even better.
Crab cakes are extremely easy to make and are an excellent dinner for any time, but especially in the summer months, when seafood just seems to taste even better.

I married into a seafood-loving family. Apparently it’s weird that I am not nearly as excited about eating non-fried fish as the rest of them are.

I maintain that it’s perfectly logical for a lifelong Kansan to want everything with gills to be dropped into a vat of oil and fried to a crisp.

My only saving grace is that I do really like shellfish—shrimp, lobster, and apt to this week’s recipe: crab.

I have found that to be a solid compromise when hanging out with the Youngs.

And while Joey knows that if he wants to cook up a beautiful piece of salmon, his wife is going to opt for her own dinner that evening, he was very sure when he pointed out a good deal on some lump crab meat that I would be all in.

Of course, I had to look up a recipe right there in the grocery store. I was wholly unprepared for a seafood meal, but the good news is, I found a great dish to try, and our dinner was absolutely delicious and perfect for a hot summer night.

This comes from the blog “Schnell Rezept.” You can find the original post at https://schnellrezept.com/en/crispy-restaurant-style-crab-cakes/. I changed up the seasonings a bit in my version.

Print

Crab Cakes

Crab cakes are extremely easy to make and are an excellent dinner for any time, but especially in the summer months, when seafood just seems to taste even better.
Course Main Course
Keyword bread crumbs, dijon mustard, eggs, garlic powder, lump crab, mayonnaise, Miracle Whip, Old Bay, onion powder, panko, paprika, seafood seasoning, spicy brown mustard, Worcestershire

Ingredients

  • 1 egg
  • 1/2 cup mayonnaise I used Miracle Whip
  • 2 tablespoons dijon mustard I used spicy brown
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried parsley
  • 1 teaspoon seafood seasoning like Old Bay
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 pound lump crab meat
  • 1 rounded cup unseasoned bread crumbs or panko
  • 2 to 3 tablespoons butter

Instructions

  • In a mixing bowl, combine the egg, mayonnaise, mustard, Worcestershire, parsley, seafood seasoning, garlic powder, onion powder, paprika and salt and pepper, mixing until everything is smooth.
  • Double check to remove any shells in the crab meat and add it, along with the bread crumbs, to the mayonnaise mixture, and stir gently to combine.
  • Split the mixture into six equal parts and form thick patties (about an inch thick), and place the formed crab cakes on a plate.
  • Refrigerate the patties for at least 20 minutes.
  • To cook, melt the butter in a large skillet over medium heat. Place the crab cakes into the preheated skillet and cook for three to four minutes on each side until they are golden brown.
  • Serve immediately with a side of lemon juice and/or tartar sauce.

These were really tasty. They maintained moisture while also having a really nice, crispy outside.

If cooking seafood isn’t your forte, the recommended internal temperature for the thickest part of a crab cake is 140 degrees, and you’ll want to be very gentle when you’re flipping the cakes over so they don’t break apart.

And I was able to live up to my married name for a change, when it came to something sort of fishy. Of course, that doesn’t mean I won’t be breaking out the PB&J the next time I see a salmon fillet on our counter.

This piece first appeared in print Aug. 27, 2026.

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

Don’t leaf through your cookbooks for ideas, make this instead

Gumbo collard greens is a slightly spicy soup with tons of fresh flavor from leafy, fresh collard greens. It is delicious alongside a slice of cornbread and can be enjoyed all throughout the year.
Gumbo collard greens is a slightly spicy soup with tons of fresh flavor from leafy, fresh collard greens. It is delicious alongside a slice of cornbread and can be enjoyed all throughout the year.

My allergies are totally angry at me right now.

I don’t know what kind of plant is surviving well enough in this late-July heat to attack my sinuses, but something certainly has been.

So when I told you I was immediately attracted to a soup recipe, you’ll forgive my stuffy nose for wanting a hot meal when the mercury is about to burst out of the glass.

I will say that, considering this is a southern-inspired dish, it’s probably not really meant to be consumed in the middle of a Kansas winter, either, but if you can find the fresh collard greens to make it happen, I’d recommend this gumbo literally any time of the year.

I got this recipe from cook Daven Gates from his Instagram account, called “One Stop Chop.” I switched up the protein a bit and retooled the spices, based on what I had available at my local grocery store and my spice cabinet.

Print

Gumbo Collard Greens

Gumbo collard greens is a slightly spicy soup with tons of fresh flavor from leafy, fresh collard greens. It is delicious alongside a slice of cornbread and can be enjoyed all throughout the year.
Course Main Course, Soup
Keyword Andouille sausage, bay leaves, bell pepper, cajun seasoning, canola oil, celery, celery salt, chicken, chicken broth, chicken stock, collard greens, fresh garlic, fresh thyme, garlic, garlic powder, green bell pepper, gumbo, minced garlic, olive oil, onion powder, parsley, red pepper flakes, vegetable oil, Worcestershire, yellow onion

Ingredients

  • 1 pound andouille sausage sliced into medallions
  • 1 cup oil canola, vegetable, olive or avocado
  • 1 cup flour
  • 1 large yellow onion diced
  • 1 large green bell pepper diced
  • 3 celery stalks diced
  • 8 to 10 cloves garlic minced
  • 10 to 12 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon celery salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon thyme
  • 1 teaspoon dried parsley
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • black pepper to taste
  • 3 large bunches collard greens stems removed and roughly chopped (wash it really well)
  • 2 pounds chicken cooked, deboned and shredded

Instructions

  • Heat a large Dutch oven or stockpot over medium heat, and add the andouille sausage.
  • Saute until the sausage is lightly browned on all sides, and remove it to a plate to the side.
  • Add the oil and flour to the Dutch oven, stirring constantly and breaking up any lumps, until the roux mixture is chocolate brown in color. (This may take anywhere from seven to 10 minutes.)
  • Add the onion, bell pepper, celery and garlic, and stir to coat the veggies in the roux you made.
  • Pour in the chicken broth, and stir, making sure to get any browned bits up from the bottom of the pot. Add in all of the seasonings, and continue stirring until everything is well combined.
  • Let the gumbo come to a boil, and then reduce the heat to a simmer.
  • Add the collard greens, a handful at a time, stirring to wilt it, until all of the greens are in the pot.
  • Add the sausage back in, along with the shredded chicken, and stir to combine. Once the meat is heated through, serve this alongside some fresh cornbread.
  • Store the leftovers in the fridge or freezer. (It’s better the next day.)

This was amazing. The flavors melded fabulously, and the slight spice of the sausage, combined with the freshness of the greens made for a hearty meal.

You will likely be a little intimidated by the amount of collard greens I am telling you to include in this. I will just say to trust the process. It’s amazing how much it wilts down once it hits the hot broth. The entire time I was cooking this, I was afraid I was going to max out the room in my Dutch oven, but it just kept reducing into more deliciousness.

This also reheated really well, which is always nice if you’re in the midst of a summer cold, when cooking isn’t always your favorite.

Or, just save this one for when fall hits and the temperatures go down instead. If you’re like me, you’ll be “lucky” enough to have another round of allergies hit about then, too.

This piece first appeared in print July 30, 2026.

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

It’s OK to wing it, even with classic French chicken dishes

Dijon roasted chicken and vegetables is a play on a classic French dish, known as poulet à la moutarde. It creates decadent crispy skin, juicy chicken and perfectly roasted vegetables for dinner.
Dijon roasted chicken and vegetables is a play on a classic French dish, known as poulet à la moutarde. It creates decadent crispy skin, juicy chicken and perfectly roasted vegetables for dinner.

When I go to try a recipe I think sounds tasty, I often follow the directions pretty closely, only deviating here and there to kick some of the flavors up a notch.

When Joey is inspired by a recipe, he looks up a few more versions of the same dish and then goes completely rogue, creating his own, unique interpretation.

That was the case recently, when he announced we were going to figure out our own path to making a French dish, poulet à la moutarde (or mustard chicken).

He volunteered to spatchcock the chicken (one of my least favorite kitchen chores) and told me to grab pen and paper, as he already watched several videos on making the classic French recipe and had ideas on how to do it his own way in our Kansas kitchen.

So, while I normally give you a source for these recipes, this one is a Joey Young creation. He was certainly inspired by the French, but if you look at their recipes and what we ended up making, you’ll see he improvised quite a bit.

The best part, though, was the experiment was absolutely delicious.

Print

Dijon Roasted Chicken and Vegetables

Dijon roasted chicken and vegetables is a play on a classic French dish, known as poulet à la moutarde. It creates decadent crispy skin, juicy chicken and perfectly roasted vegetables for dinner.
Course Main Course
Cuisine French
Keyword celery, chicken, dijon mustard, fresh garlic, garlic, garlic salt, milk, onion, onion powder, paprika, parsley, potatoes, rosemary, whole chicken, yellow onion

Ingredients

Ingredients

  • 1 whole chicken spatchcocked
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • leaves from one sprig fresh rosemary or 1/2 teaspoon dried
  • about 1/4 to 1/2 cup dijon mustard
  • 2 large potatoes cut into one-inch pieces
  • 1 medium onion thinly sliced
  • 3 stalks celery diced
  • 1 bulb garlic cloves separated and peeled
  • 1 tablespoon dried parsley
  • black pepper to taste

Sauce Ingredients

  • 1/4 cup milk I used skim
  • 3 tablespoons dijon mustard
  • garlic salt and pepper to taste

Instructions

  • Preheat the oven to 350 degrees.
  • Place the spatchcocked chicken on a cutting board while you prepare it.
  • Combine the garlic salt, paprika, onion powder and rosemary leaves in a small bowl, and then rub it evenly under the skin of the breast and along the bottom of the chicken.
  • Now, coat the entire outside of the chicken in a thin layer of dijon mustard.
  • Put the prepared potatoes, onion, celery and garlic, along with the parsley and black pepper into the bottom of a nine-by-13-inch baking dish, and stir to combine.
  • Add the chicken on top, breast side up.
  • Put the chicken in the oven and check the internal temperature after 45 minutes.
  • Let the chicken cook to 160 degrees, and then remove it from the oven. Carefully place the chicken on another dish or cutting board to rest while it up-cooks to 165 degrees.
  • While the chicken rests, mix the sauce ingredients in a small bowl, and then pour over the vegetables in the baking dish. Give it a stir and then place it back in the oven for 10 minutes. Remove the vegetables from the oven, and give them another stir.
  • When the chicken has reached 165, slice and serve it, along with the roasted vegetables.

This was moist and tender, and while Joey and I both expected the mustard to overpower the entire meal, it was actually just a really nice supporting character to the overall dish.

Plus, the mustard created a beautiful, crispy skin on the chicken, which was a great texture and flavor addition.

Everything also reheated well, which was nice, as we ate on this for leftovers.

And, luckily, I did manage to keep up with Joey as he explored our spice cabinet and added ingredients, or we’d never know exactly how to recreate this awesome dinner.

But who needs a recipe when you are this good at making it up as you go along?

This piece first appeared in print June 18, 2026.

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

‘Rice’ to the occasion with tasty caramelized pork

Caramelized pork with rice is slow-cooked on the stove top, along with onions and plenty of Asian-inspired seasonings to make a hearty dinner, along with plenty of leftovers.
Caramelized pork with rice is slow-cooked on the stove top, along with onions and plenty of Asian-inspired seasonings to make a hearty dinner, along with plenty of leftovers.

Until I really started exploring some Asian recipes during the pandemic, the ginger in my spice cabinet was pretty much only for baking sweets.

If you would have asked me, I would have said it was there merely for projects like pumpkin bread and ginger snaps.

Boy, was I missing out on an entire, delicious genre of ginger-filled recipes.

I was thinking about that recently when I made this week’s recipe for some delicious, Asian-inspired pork.

This comes from the blog “Berry & Maple.” You can find the original post at https://berrymaple.com/sweet-caramelized-pork-rice/. I added extra onion and soy sauce and added more seasonings in my version.

Print

Caramelized Pork with Rice

Caramelized pork with rice is slow-cooked on the stove top, along with onions and plenty of Asian-inspired seasonings to make a hearty dinner, along with plenty of leftovers.
Course Main Course
Keyword brown sugar, dried ginger, fish sauce, garlic powder, onion powder, pork butt, pork shoulder, rice, soy sauce, white onion, white rice, yellow onion

Ingredients

  • 1-2 tablespoons olive oil
  • 1 small yellow or white onion diced
  • 2 pounds pork butt cut into one-inch pieces
  • 3 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 4 teaspoons garlic powder
  • 2 teaspoons dried ginger
  • 2 teaspoons onion powder
  • salt and pepper to taste
  • prepared white rice and sesame seeds for serving

Instructions

  • Heat one tablespoon of olive oil over medium heat in a large skillet.
  • Add the onions and saute until they are almost cooked through.
  • Add more oil, if necessary, and saute the pork in batches until it’s browned on all sides.
  • Add one cup of water to the skillet, along with the onion, pork, brown sugar, fish sauce, soy sauce, garlic powder, dried ginger and onion powder. Stir to combine well.
  • Bring the mixture to a low boil, and then let the mixture simmer for about 30 minutes, stirring regularly, until the sauce reduces and becomes thick. Give it a taste, and add salt and pepper, if needed.
  • Serve the pork over white rice and topped with some sesame seeds.

In the past, I would have never thought to add ginger to a recipe like this, but it adds a lot of great flavor, so I highly recommend it.

It’s amazing how many applications different spices have, especially ones like ginger, cinnamon or even cayenne, when it comes to both sweet and savory dishes.

Something I take pride in is continuing to explore the entire grocery store aisle of herbs and spices. The good news is I don’t think I’ll ever get bored or actually conquer them all.

The better news is there’s always good old ginger snaps to come back to, as well.

This piece first appeared in print May 21, 2026.

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

This classic casserole is entering a new school of ‘tot’

Chicken alfredo tater tot casserole puts an Italian twist on a classic casserole concept. It’s a creamy, delicious dinner that’s easy to make and easy to customize.
Chicken alfredo tater tot casserole puts an Italian twist on a classic casserole concept. It’s a creamy, delicious dinner that’s easy to make and easy to customize.

Back before my married days, one of my favorite dishes to make for myself was a big nine-by-13-inch pan of good, old-fashioned tater tot casserole.

Of course, being one person, that also meant I was dedicating one meal a day for the next week to eating plenty of leftovers.

I’m a sucker for leftovers, though, so while that might have driven some of you crazy, I always loved it.

When Joey and I married, I learned that he wasn’t against a tater tot casserole. It was just on his “it’s fine” list of foods, so I don’t make it too often these days. (Plus, with needing to try a new recipe every week, sometimes the old favorites take a backseat to something experimental.)

That means, when I found a recipe that is a big twist on tater tot casserole this week, you know I had to give it a try.

This comes from the blog “Inspire Spire.” You can find the original post at https://inspirespire.com/2025/07/18/chicken-alfredo-tater-tot-casserole-recipe/. I added extra seasonings and some veggies and mushrooms in my version.

Print

Chicken Alfredo Tater Tot Casserole

Chicken alfredo tater tot casserole puts an Italian twist on a classic casserole concept. It’s a creamy, delicious dinner that’s easy to make and easy to customize.
Course Main Course
Keyword Alfredo sauce, baby bellas, basil, bell pepper, chicken, easy casserole, fresh mushrooms, garlic powder, mozzarella, onion, onion powder, oregano, parmesan, red pepper flakes, shredded chicken, tater tots, yellow onion

Ingredients

  • 1-2 tablespoons extra virgin olive oil
  • 1/2 medium yellow onion diced
  • 1 small bell pepper diced (any color)
  • 1/2 cup diced mushrooms I used baby bellas
  • 2 cups cooked chicken shredded
  • 15 ounces alfredo sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste
  • 32 ounce bag frozen tater tots
  • 1 cup shredded mozzarella
  • 1/2 cup shredded parmesan

Instructions

  • Preheat the oven to 375 degrees. Prepare a nine-by-13-inch baking dish by spraying it with cooking spray, and set it aside.
  • Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper and mushrooms, and saute until everything is cooked through.
  • Add the chicken, alfredo sauce, and seasonings to a bowl and mix it well. (If your alfredo sauce is already seasoned the way you like, you don’t need to add all the extras. Just follow your heart.)
  • Evenly spread the chicken mixture into the bottom of your prepared pan.
  • Cover the top with a single layer of tater tots, and then top evenly with the cheese.
  • Bake for 25 to 30 minutes or until the cheese is lightly browned on top.

This was creamy and delicious, and the leftovers were fabulous. I will say that if you put a little extra cheese on it like I did, you might want to layer that under the tater tots so they get nice and crispy.

I definitely made this more complicated than the original, which honestly just included the sauce, chicken, tots and cheese, but I couldn’t resist adding the extra veggies and mushrooms to the mix, and they were really good.

I think Joey secretly knew I was trying to trick him into moving tater tot casserole up on his list with this twist, but he just has too many other meals he likes a lot more. He did like it, though.

Regardless, if I’m ever going to be at home by myself for several days, I might need to opt for this new tater tot casserole to sustain me through the week.

This piece first appeared in print March 12, 2026.

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
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.

Print

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.

Print

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.

Print

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.

Exit mobile version