Vegetarians & Meat-Lovers: Split Table Recipes

Season 5, Episode 3: Salted Caramel Apple Butter Frosting Recipe, perfect for fall desserts and Thanksgiving! This recipe is so decadent! This frosting is rich and fluffy, and is a dessert all unto itself! It's pretty easy to make. I frosted it over a white cake from Aldi, a cake mix that took five egg whites as part of the ingredients to make it.

Ingredients:

• 1 cup salted butter, softened
• 3 cups powdered sugar
• 1/2 cup salted caramel apple spread (Aldi, the salted caramel version is seasonal)
• 1 Tbsp skim milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions:

1. Set butter out to soften, or soften in the microwave and allow to cool, but not fully harden. Beat butter with a stand mixer or a handheld until creamy.
2. Gradually add powdered sugar to butter, continuing to mix until fluffy and mixed well.
3. Add apple butter, vanilla extract, milk, and ground cinnamon. Mix until everything is well combined and fluffy.
4. Frost a cooked cake (I like a white cake for this).

Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca

Special edition Warm Up My Heart https://payhip.com/b/olyrf

Happy eating! Take care,

Julie

#recipes #desserts #treats #fallfood #thanksgiving #thanksgivingdessert #thanksgivingmeal

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 5, Episode 2: Mexicorn Rice Dish, A Base for Taco Bowls with Roasted Cauliflower Topping Recipe (recipe below). This recipe is a very easy rice dish that works really well as a base for taco bowls. Then add your taco fixings as desired, like shredded cheese, cut up tomatoes, onion, sour cream, queso, lettuce, black beans, etc, then add ground beef taco meat for meat bowls and roasted cauliflower to all for added veggie power (recipe below). I made this recipe for a large group this summer at my son's wedding rehearsal dinner where my husband and I made the entire rehearsal dinner! We had to feed meat eaters, vegetarians, and gluten free in one meal so we did a taco meal where people could make taco bowls (which most people chose), crunchy corn tacos (for the gluten free), tortillas, and a bean mixture for the vegetarian tacos. The meal went over very well and people loved it! We also did queso and tortilla chips with salsa on the side.

Mexicorn Rice Dish Ingredients:

• 2 c. instant white rice
• 1 Tbsp coconut oil to grease a 9x13 inch baking dish
• 2 c. water
• 1 four oz. can green chilis, undrained
• 1 tsp. minced garlic
• 1/2 tsp onion powder
• 1/4 tsp coriander
• 1/4 tsp salt
• 2 Tbsp chopped canned jalapenos
• 1 c. shredded cheddar jack cheese
• 1 can cream style sweet corn

Instructions:

1. Mix all ingredients together in a large bowl.
2. Grease pan.
3. Pour into greased pan and bake at 400 degrees for 38-40 minutes.

Mexican Cauliflower:

• 1/4 c. taco seasoning or 1 packet
• 1/3 c. olive oil
• 1 tsp onion powder
• 1 Tbsp cayenne pepper (or more to taste if you want)
• 1 tsp seasoned salt
• 1 head of cauliflower cut up into small florets

Directions:

1. Combined taco seasoning, oil, onion powder, cayenne powder, and seasoned salt, then stir.
2. Add cut up cauliflower and stir to coat cauliflower.
3. Spread it on a cookie sheet sprayed with olive oil cooking spray.
4. Roast at 350 degrees for an hour, stirring halfway through. Broil for 5-10 minutes at end for desired crispness, watch closely to prevent burning. NOTE: timing will vary based on the size of the cauliflower head.

Make ground beef taco meat if desired.

Create bowls customizing ingredients to each person's tastes and serve.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca

Special edition Warm Up My Heart https://payhip.com/b/olyrf

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #mexicanrecipe #mexicanrice #cooking #splittable #hybridrecipe #familymeal #familydinner #tacobowls #veggies #cauliflower

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Healthy dog food! I've tried Dr. Marty's food with my dogs and they love it! And I love feeding them someone I know is healthier! Learn more at my affilite link: Healthy dog food

Copyright 2026 All Rights Reserved.

Season 5, Episode 1: Papa's No Peek Stew, Split Table Recipe for Beef Portions and Vegetarian Portions. My dad got a recipe for No Peek Stew from the school he worked at years ago. It was a teacher cookbook and my dad was also a teacher at the elementary school. He and my stepmom started a tradition for a family party that was coined the name "Pumpking Carving Contest". We all would get pumpkins at the patch then go back to their house to carve the pumpkins and eat stew that my dad made. We'd also judge by pumpkins be listing categories and verbally voting on which pumpkin fit each category best. Everyone won! While my dad wasn't the main cook in his marriage, he had his specialities, and the No Peek Stew was one of this specialities. While my dad is no longer alive, we still keep up the party tradition and this past weekend we had our 30th Pumpkin Carving Contest family party at my sister's house and my middle son, the one who is the cook, made Papa's No Peek Stew for the first time and it turned out great! My dad would take out a portion of the stew before adding the meat so I could also have a portion of the stew without meat, being that I'm a vegetarian. So in honor of all of that, I wanted to share the recipe on the podcast in memory of my dad and all the years we did the party. We are not stopping and plan to continue the tradition going forward. Now you can also have stew and serve it in a split table way to feed both meat eaters and vegetarians.

Ingredients:

• 2 pounds beef stew meat
• 2 cups chopped celery
• 2 cups peeled and chopped carrots
• 2 cups peeled and chopped potatoes
• 3 small onions chopped
• 1/2 c. V8 juice
• 2 cans diced tomatoes, with liquid (14.5 ounce cans)
• 1 clove garlic, crushed
• 1 Tbsp salt (or less)
• 1 Tbsp white sugar
• 2-3 Tbsp powdered tapioco pudding (or pearls)

Instructions:

1. Chop all veggies.
2. DO NOT brown the meat.
3. Add all veggies, juice, salt, garlic, tomatoes, sugar, and tapioca to a large bowl and stir. Start with 2 Tbsp tapioca, you can always add more to thicken, or go straight for 3 Tbsp if you'd like it thick.
4. Take out the desired portion you'd like to be vegetarian and put it in separate oven safe metal or glass baking dish. Cover with a lid or tin foil.
5. Add stew meat to meat portion. Pour into a large metal roasting pan with a lid.
6. Bake both containers for 4-5 hours at 200 degrees in the oven....NO PEEKING!
7. At the end of 4-5 hours, assess for doneness of veggies and cook longer if needed. You can add a little water if you want to thin the broth but don't add too much so that you water it down too much. Use your judgement.
8. Enjoy! Great with buttered bread.

Triple the ingredients to feed around 10 people and be sure to increase the baking time a bit to account for more food to cook.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #stew #cooking #splittable #hybridrecipe #familymeal #familydinner #nopeekrecipe #fallfood #beefstew #vegetarianstew #veggies

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Season 4, Episode 28: Southwest Buffalo Chicken and Cauliflower Salad, A Split Table Recipe. This is so good and the cauliflower MAKES the recipe! If you hate cauliflower, but love spice, you will love this recipe because the cauliflower doesn't even taste like cauliflower! It really is the key ingredient in the recipe making it spectacular! It's a bowl type of recipe, which in our house means you customize your bowl to your own tastes. This type of recipe is the easiest way to make meal work for both vegetarians and meat eaters from one recipe, because it's a build your own style. Make this hybrid recipe today and enjoy the family meal that will feed your family members who want meat and those who don't.

How to make the Southwest Buffalo Chicken and Cauliflower Salad:

Ingredients:

1 packet taco seasoning (enough for 1 lb of meat per the package instructions)

¼ c. olive oil

¼ c. white vinegar

3 lbs chicken (about 4 chicken breasts or 12 chicken thighs, skinless and boneless)

2 c. sliced cherry or grape tomatoes

1 16 oz. can of black beans

1 can of sweet corn or frozen bag of sweet corn

9 oz. chopped romaine lettuce

1 Tbsp lime juice

½ c. chopped onion

1-2 c. French Dressing (or Thousand Island)

Pico de Gallo or salsa, as desired

2 c. shredded sharp cheddar cheese or Mexican blend

1 c. sour cream

1 head cauliflower, cut into pieces or florets

2 Tbsp olive oil

1 tsp garlic salt

1 tsp chili powder

1 tsp smoked paprika

1/8 tsp black pepper

1 c. Buffalo sauce

Tortilla or corn chips

Jalapenos as desired, pickled with onions and carrots

Directions:

1. Prepare marinade for the meat by combining the taco seasoning with olive oil and vinegar. Whisk together.

2. Cook the chicken in an air fryer until it reaches about 165 degrees internally. Use a meat thermometer to check it. Turn it over once while cooking. Do two rounds of cooking the meat where you cook 2 chicken breasts at a time or 6 thighs at a time. Don't overcook the chicken so it doesn't dry out.

3. Cut the chicken into bite size pieces.

4. Prepare the marinade of the cauliflower. Combine the 2 Tbsp olive oil, garlic salt, chili powder, smoked paprika, black pepper, and buffalo sauce.

5. Cut up the cauliflower into pieces or florets. Coat the cauliflower in the marinade, fully coating it in the sauce using tongs.

6. Line a cookie sheet with parchment paper. Cook the cauliflower pieces 25-30 minutes at 425 degrees. Broil if needed and desired to make the cauliflower golden. Stir and turn at least once while it's cooking.

7. Allow everyone to customize their bowls as desired. Layer chips down first in the bowl, next add a handful or so of romaine lettuce, then sprinkle in onions, beans, tomatoes, corn, cheese, jalapenos, sour cream, and add French dressing, salsa, Thousand Island Dressing, or chipotle aioli sauce. And enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #sauce #southwest #cooking #splittable #hybridrecipe #familymeal #familydinner

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Season 4, Episode 27: Hybrid 3 Cheese Mostaccioli Bake with Vegetarian Portion and Turkey Portion and family update about the high school marching band day at the U of M Gophers game!

This recipe is very tasty and can be modified easily, in fact I created three different sections to meet everyone's wants and desires! And it was just one recipe to make one dish! Ditch being a short order cook and cook in a hybrid spilt table way! #splittablerecipe #hybridrecipe #recipe #familydinner #vegetarian #food #foodpodcast #recipepodcast How to cook for a vegetarian and meat eaters within the same dish.

Ingrdients:

• 16 oz Mostaccioli Pasta
• 1/4 c. butter plus 1 Tbsp
• 1/4 c. flour
• 4 c. skim milk
• 1/2 c. half and half
• 1 Tbsp fresh basil leaves, chopped
• 1 tsp salt
• 1/4 tsp black pepper
• 2 c. shredded sharp cheddar cheese, divided
• 1/2 c. grated Parmesan cheese
• 2 c. shredded Swiss cheese
• 1/4 c. finely chopped onion
• 1 large container white mushrooms, sliced
• 1 package frozen turkey meatballs

Directions:

1. Preheat oven to 350 degrees.
2. Cook pasta to Al dente, drain.
3. Cook meatballs according the instructions on the package.
4. Saute onions and mushrooms in 1 Tbsp butter, starting with the onions first, then after a few minutes add the mushrooms.
5. Melt 1/4 c. butter in a large saucepan.
6. Stir in flour, basil, salt and pepper.
7. Gradually stir in the milk and the half and half while stirring the whole time and heating over medium heat. Continue to stir until the sauce thickens and it bubbles while stirring.
8. Reduce heat to low, or remove it from the heat, and add 1 c. cheddar cheese and all of the Parmesan cheese. Stir until the cheeses melt.
9. Stir in cooked pasta, stir well with a large spoon to coat all the pasta in the cheese sauce.
10. Spray a 9x13 inch glass baking dish with olive oil cooking spray.
11. Add half othe pasta to the dish making sure it's even across the bottom of the pan.
12. Sprinkle the Swiss cheese across the top evenly.
13. Add mushrooms and onions, distribtue as desired across the pan.
14. Add cooked meatballs to desired meat portions of the dish, keeping one area vegetarian. Pay attention to which side is meatless and which contains meat so you remember when serving.
15. Top with the remaining pasta, attempting to enure the meatballs are covered so they don't dry out.
16. Spray tin foil with cooking spray and cover the dish tightly.
17. Bake for 25 minutes. Remove when bubbling.
18. Uncover and sprinkled the remaining cheddar cheese evenly across the dish. Put it back in the oven and bake it for about another 5 minutes until the cheese is melted.
19. Let cool slightly and serve. Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Book Warm Up My Heart now in presale! Get it here: https://storyoriginapp.com/universalbooklinks/01a07dfd-6657-7e54-9b45-64afa1b19cca

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #sauce #mustardsauce #cooking

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Season 4, Episode 26: Hybrid Ceasar Cold Pasta Salad for Vegetarians and Meat Eaters. This is a very tasty pasta salad full of good for you veggies and pasta, plus two cheeses. You can make it a hybrid dish easily by splitting the final salad in half (or as desired) and add pieces of cooked chicken. This is a family favorite and a crowd-pleaser!

Ingredients:

• 16 oz bowtie pasta or penne (regular size or mini)
• 12 oz frozen sweet peas, cooked, cooled
• 1/2 c. Parmesan cheese
• 1/2 c. chopped white or yellow onion
• 3 oz. dried sundried tomatoes
• 1/3 c. fresh basil leaves, torn into pieces
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 green pepper chopped
• 1/3 c. feta cheese
• 2 c. chopped fresh tomato
• 1 c. Ceasar dressing

Instructions:

1. Cook and cool pasta according to package instructions.
2. Add salt and pepper to Ceasar dressing and stir.
3. Cut up green pepper, fresh tomato, and onion.
4. Tear up basil leaves.
5. Add all ingredients to a large bowl and toss with dressing to coat.
6. Add cooked chicken to desired portion if making it a hybrid dish.
7. Refridgerate until ready to serve.

Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Book Warm Up My Heart coming soon in presale! Stay tuned.

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #sauce #mustardsauce #cooking

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Season 4, Episode 25: Grandma's Homemade Mustard Sauce and my son's wedding! This mustard sauce is easy to make, but beware of the chunks! The key is to keep things all a similar temp and to constantly whisk it. The tasty sauce is so good on ham, bread, with pretzels as a dipping sauce, both crunchy and soft, and fabulous on sandwiches as well. Dip it, pour it, however you do it, it's so delish!

Plus I share some highlights from my son's recent wedding!

Ingredients:

• 1/2 cup tomato soup
• 1/2 prepared yellow mustard
• 1/2 white vinegar
• 1/2 cup sugar
• 1/2 cup butter, melted and cooled to room temp
• 1 large egg

Instructions:

1. Melt and cool butter to room temp. Set foods out so they can be a similar temp to prevent lumps from forming while heating, such as the raw egg getting cooked slightly by the hot butter.
2. Combine all ingredients in a saucepan and stir with a whisk, heat to combine on low medium or less.
3. Heat until the sauce boils, stirring almost constantly with a whisk to try and prevent lumps from forming.
4. Serve warm over warm ham slices, cooked potatoes, as a dip for pretzels, chips, or as a spread for sandwiches or on burgers, etc. Very good leftover as well. Reheat as desired.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes #sauce #mustardsauce #cooking

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Season 4, Episode 24: Tomato Spaghetti Cold Pasta Salad, perfect for summertime and picnics, or as a side dish for an entree, OR as the entree for a vegetarian because this pasta salad is meatless. This is a super easy recipe that yhou can whip up really quickly! It's super tasty and you may already have all the ingredients in your pantry. If you have leftover cooked spaghetti noodles, this is a great way to use them!

#vegetarian #pastasalad #pastasalads #salad #meatless #sidedish #dinner #lunch #summerfood #picnic #summercooking

Ingredients:

• About 3 cups cooked spaghetti, cut into 1/2 to 1 inch pieces
• 1/3 c. olive oil
• 2 Tbsp white vinegar
• 1 Tbsp (plus as desired) Italian seasoning
• 1/2 tsp garlic salt
• 1/4 tsp black pepper
• 1 c. shredded mozzarella cheese (finely shredded or regular)
• 1/3 c. grated Parmesan cheese
• 1 c. sliced grape tomatoes
• 1 Tbsp. dried parsley leaves
• 1 can diced tomatoes, drained
• 1/4 c. chopped white or yellow onion

Instructions:

1. Cut cooked spaghetti.
2. Combine olive oil, white vinegar, Italian seasoning, garlic salt, dried parsley leaves, garlic salt, and black pepper. Stir and pour over pasta, then stir again to coat.
3. Toss with mozzarella cheese, Parmesan cheese, sliced tomatoes, drained diced tomatoes, and chopped onion.
4. Store in the fridge until ready to eat.

Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

#recipes #vegetariancooking #vegetarianrecipes

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Season 4, Episdoe 23: Dill Pickle Pasta Salad and Air Fryer Seasoned Chicken Thighs Hybrid Meal. This meal feels like a summer vibe! Any pickle salad screams summertime and with this tasty combo you can feed both the vegetarians and the meat lovers at your table! There are several versions for how to cook the chicken with this seasoning sauce mix, one for chicken thighs, one for drumsticks, and also one to cook chicken breasts in the oven... with a trick! It involves using mayo to keep the chicken juicy! Or so my family says... since I don't eat meat, you will have to take their four words for it!

What will you need?

Ingredients for Dill Pickle Pasta Salad:

• 12 oz. rotini pasta, Garden Delight veggie pasta, or any rotini
• 1 c. sliced baby dill pickles
• 1/4 c. olive oil
• 1 package of dry Ranch dressing seasoning (1 oz.)
• 1/4 c. feta cheese
• 1/2 tsp. dried dill weed
• 1 c. sliced grape tomatoes
• 1/2 c. thin sliced baby carrots

Directions:

1. Whisk dry Ranch dressing packet contents with olive oil, feta cheese, dill weed.
2. Add to cooked and drained pasta (cooled), baby carrots, and sliced pickles. Stir. Chill. Serve.

Ingredients for Chicken Thighs prepared in the air fryer:

• 12 chicken thighs, without skin on
• 3 Tbsp olive oil
• 1.5 tsp Kosher salt
• 3 tsp dried oregano leaves
• 3 tsp paprika
• 3 tsp black pepper
• 3 tsp garlic powder

Directions:

1. Combine all ingredients and stir, brush onto chicken on all sides.
2. Cook chicken thighs in the air fryer at 360 degrees for 12 to 15 minutes, flipping halfway through, until internal temp reaches 165.

Amounts for this seasoning for grilling 17 drumsticks (about 5.33 lbs)

• 4 Tbsp. olive oil
• 17 chicken drumsticks
• 2 tsp kosher salt
• 4 tsp dried oregano leaves
• 4 tsp paprika
• 4 tsp black pepper
• 4 tsp garlic powder

Directions:

Combine all ingredients and brush on chicken. Marinate or grill immediately. Done at 165 internal temp.

Oven preparation for 8 Chicken Breasts:

Do the same ingredients as for chicken thighs, but add 1/2 cup mayo. Spread mixture on chicken breasts. Can substitute Italian seasoning for oregano if desired.

Cook at 400 degrees until internal temp if chicken breasts is 165. Serve.

Enjoy!

Add protein to vegetarian plates by adding hard boiled eggs, cottage cheese, or a handful of nuts.

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

#vegetarian #veggiesidedish #veggies #recipes #vegetariancooking #vegetarianrecipes #dinner #meatless #hybridrecipe #splittable #cookingforagroup #multiplediets #onedishtwodiets #pastasalad #dinnermeal #chickenthighs

Support the show

Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Try Lume deodorant, it's my fave! It changed my life and saved my skin! Affiliate link: https://lumedeodorant.sjv.io/NG6zq7

Season 4, Episode 22: Fajita Marinade For Peppers and Chicken, A Hybrid Meal Recipe. This is a very tasty marinade recipe for veggies and/or chicken. You can easily make this a combo meal of vegetarian portions and meat portions. It can be eaten as a fajita bowl over rice, or in a tortilla. It's a fabulous build your own plate meal that can easily accommodate both meatless and meat eating diets.

Ingredients:

• 1 onion, chopped
• 15 Tbsp olive oil (just under 1 cup)
• 3 Tbsp lime juice
• 9 tsp chili powder
• 9 tsp ground cumin
• 4 tsp kosher salt
• 4 tsp paprika
• 3 tsp onion powder
• 3 tsp garilic powder
• 3 tsp dried oregano leaves
• 3/4 tsp black pepper
• 3/4 tsp cayenne pepper
• 4 chicken breasts
• about 5 sliced multicolored bell peppers (as many as desired would work)
• rice or tortillas for the number of servings you need
• The following as desired: optional
• shredded cheddar cheese
• shredded lettuce
• sour cream
• chopped tomatoes
• black beans

Instructions:

1. Create marinade by combining olive oil, lime juice, chili powder, ground cumin, onion powder, garlic powder, dried oregano leaves, black pepper, and cayenne pepper in bowl and stir.
2. Cut the onion and slice the bell peppers.
3. Marinade meat and veggies in the marinade mixture in separate bowls or sealed bags (ensure meat is covered with marinade, then add the rest to the veggies).
4. Marinate for about 2 hours.
5. Grill chicken to 165 degrees internally (or cook in an air fryer).
6. Saute veggies in a large frying pan or wok pan until soft. Add more oil if needed.
7. Assemble vegetarian portions and/or with meat as desired as bowls or in tortillas.
8. Add suggested toppings as suggested above as desired.

That's it! And it's also a great leftover meal if you have any left.

Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook, it's also on Kindle Unlimited https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

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