Roasted Chicken w/ homemade seasoning mix

I don’t know about y’all, but I LOVE the rotisserie chickens from Sam’s Club. You know…the one’s that are already cooked and juicy, seasoned to perfection, just waiting for the after-church crowd of hungry worshippers to swoop in after service and grab one for a quick Sunday supper.   Yeah, those chickens.  They really are delicious, and so convenient.  And truthfully, not just Sam’s Club….Food Lion has them, too, as well as other places.  I love the blend of rotisserie seasonings cooked perfectly into the crispness of the skin…hmmmmm…so. good.

However, I dare not feed one to my son.  I just don’t know if they’ve used butter (dairy) or some other ingredient that is not safe for him.  So, I decided I would try my hand at making my own “rotisserie chicken” or just roasted chicken, really.  Well, I got it right!!!!  The first time too, actually-to my surprise.  I searched, and searched for a rotisserie recipe online, and liked different parts of different recipes.  I took a little from here and a little from there.  Finally, I decided to just throw together some different seasonings and it turned out great!  I’ve coined it “Mommy’s Meat Seasoning”.  Needless to say, I’ve incorporated roasted chicken into the weekly dinner rotation, usually on Sundays.  With no argument from my household.

This recipe is really great, and easy.  I’ve even decided to put my seasonings into a cleaned, used seasoning container, so that it is at the ready when I need it, just like salt or pepper.  I really have begun to use it on all my meats.  It’s perfect, with just a slight sweetness to it (of course, you know how I do *wink*).

Give it a try, and don’t be intimidated by how high of a heat I use when roasting my chicken.  Trust me, it won’t burn if you turn the meat at least 3 times throughout the cooking process.  And it will be so juicy, and wonderful !  Really !  See that beautiful chicken breast below!!  Mmmm, mmmm, good !




Roasted Chicken w/ homemade seasoning mix– serves (depends on how many pieces of chicken you cook, and how hungry you are)

Chicken pieces ( I use an assortment of pieces. But, our favorite is the wings.)

Vegetable oil (enough to lube up your chicken pieces)

Seasoning mix- “Mommy’s Meat Seasoning” : (I use Simply Organics brand of seasonings)

-8 tbsp. Season Salt

-4 tbsp. white sugar

-1 & 1/2 tbsp. onion powder

-1 tbsp. garlic powder

-1 tbsp. paprika

-1/2 tbsp. black pepper


Mix the seasonings all together in a bowl or Ziploc bag to be used at your discretion.  I put mine in a used seasoned salt container that I cleaned out.


Preheat oven to 425 degrees.  Wash and pat dry your chicken pieces.  Spread them out onto a foil lined baking sheet.  Rub each piece with some oil. Don’t have the chicken swimming in the stuff, just enough to moisten the chicken.  Now sprinkle on your seasonings.  Front and back of the pieces.  The amount you use will be to your taste.  We like well seasoned meat in our house, so I am sure to add a good amount.  But, do whatever works for you.  The sugar in the mix will make a sticky sweet caramelization on the meat.  It is soooo good.


Roast in oven for 1 hour. Turning every 20 minutes.  Trust me, this works.


Voila !  Enjoy !!!







Milk-free, Egg-free Potato Salad

Hey guys!! I’m back with another recipe. I know, I know…Nikki where have you been, girl???? SMH. I’ve just been busy with life! I’m so sorry it’s taken me this long to publish another post. Forgive me?
I’m sure you will after you try this new recipe I have for you !!!! At least I hope you do…

This is my take on potato salad. And everyone who has been within ear shot of me these days knows that I LOVE Just Mayo. It is dairy-free, and egg-free “mayonnaise”. And trust me when I say it tastes just like the real thing. Seriously. I saw on Facebook that the company, Hampton Creek, also has a new dairy-free, egg-free cookie dough coming out soon. Yay!!!  Can’t wait for that !! But until then, I’ll just enjoy being able to make potato salad again. And now egg-free, so it’s safe for my kiddo. Who, by the way, had a blast at a Halloween party this weekend hosted by our Food Allergy support group, NCFaces. Guess who he went dressed as…….Captain America! Ooooooooohh !!! he was soooo cute, and scrumptious !! I could just eat him up !!  LOL
But, truly, you will eat up this potato salad, and I hope with the Holidays coming up, that’s exactly what you’ll do. I know it will be on my holiday menu this year!

Potato Salad w/ egg-free mayo-serves about 6-8


  • boiled and diced potatoes (I cut up about 8 small Yukon golds)
  • 1 cup of Just Mayo
  • 3 tablespoons of yellow mustard (I use Annie’s)
  • 1 stalk of celery, diced
  • 1 tbsp. of finely diced onion (you could use more if you want a stronger onion flavor)
  • 4 tbsp. sweet pickles (“relish” for Northerners)
  • 1 tbsp. white sugar
  • 1 tsp. black pepper

Here we go….

Let your boiled and diced potatoes cool. You could even stick them in the fridge for a little while to speed up the process. In a large bowl mix together the last 7 ingredients to make the “dressing” for your “salad”. If you notice, there is no salt in the recipe ingredients. That is because I salt my boiling water before I add the potatoes. Now, potatoes are different from pasta…in that, you can salt boiling water for pasta pretty generously and the pasta won’t be overly salty. But, try that with water for potatoes and your blood pressure may shoot up! No…but seriously… potatoes absorb salt very readily. So, be easy-handed with your salting.
Now, add your cooled potatoes to the mix, and gently stir it all together.

Voila! Enjoy!

Pasta Salad w/ egg-free mayo

My birthday happened to fall on Labor day this year! Happy Birthday to me!!!! And so we celebrated both holidays(yes, I consider my birthday a holiday *wink*) with a small barbecue at my home. We kept it pretty simple since I didn’t feel like spending my entire birthday in the kitchen.  Hubby grilled hamburgers and hotdogs on the grill, I made my barbecue sauce to go with, we had chips and dip, but the star of the show was my Pasta Salad.  Okay…I can’t take total credit for this recipe, it’s my MIL’s recipe.  I have adopted it as my own though over the years.  It’s actually quite simple…just veggies, mayo and Italian dressing and seasonings.  I leave out the olives, boiled egg (of course), and onion.  I like to keep it simple. MIL also adds shrimp, but I totally love this salad meatless.  And using the new Just Mayo eggless “mayo”, makes mine vegan too.  Score!

I made my own Italian dressing, which is crazy easy, and used this “mayo” for the dressing, threw in the veggies of my choice and a dash, okay, a heaping dash, of Old Bay seasoning…..and this was a hit !!  I mean, I am shocked that it tasted EXACTLY like the real thing (made with real mayo).  This Just Mayo (which I picked up from Whole Foods, but I have seen at Target, too) is awesome !!!!  I can’t say enough good things about it. Really……I think I’m in love 🙂

Pasta Salad w/egg-free mayo -serves at least 8


  • cooked pasta (I use 1 lb. of “safe” angel hair pasta)
  • 1 jar of Just Mayo
  • 1-1/4 cups of Italian dressing (I make my own)
  • chopped veggies (I use 1 large tomato, 1 small cucumber, 1 small orange bell pepper, but feel free to toss in whatever you like)
  • 1 tsp. of ground black pepper
  • 1 tsp. of sugar (of course 😉
  • Old Bay seasoning (to taste)

Here we go….

Mix the Italian dressing and mayo together in a large bowl. Add your seasonings and chopped veggies. Next add the cooled cooked pasta to the mixture and stir, combining everything together. Cover and let chill in refrigerator for at least 2 hours before serving. (This gives the pasta time to absorb some of the sauce and helps all the flavors meld together)

Voila !!

Milk-free, Egg-free Cinnamon & Brown Sugar Pancakes

Hey There!

I typically do a dinner theme for each night of the week, this way, it takes away the last minute guesswork about what’s for dinner.  In our house we have “Breakfast Fridays”.  This means that for dinner on Friday nights we eat breakfast foods.  Usually, it is toast and bacon with fruit, or pancakes with fried potatoes n’ onions.  Sometimes it’s just cereal.  Hey, after a long, stressful work week, I don’t wanna have to really “think” about dinner on Friday night.  I just wanna relax and get ready to enjoy my weekend.  I love Kelly Rudnicki’s cookbooks.  I own 2 of them !  For my pancakes, I simply use Kelly’s pancake recipe. (Head on over to her blog to get the recipe

The trick, though, is that I use brown sugar (quite a bit, actually) instead of plain white sugar, and I add cinnamon to mine. And of course, a whole lotta’ vanilla! I also prefer my pancakes thin, so I increase my milk by about 1/4 cup. But, if you prefer thicker pancakes, leave as is.


Milk-free, Egg-free Cinnamon & Brown Sugar Pancakes


  • prepared pancake mix (per recipe)
  • 1/4 cup brown sugar
  • cinnamon (to taste)


Here we go…


Prepare pancake mix as directed (use whichever recipe you prefer).  Add brown sugar and cinnamon.  Pour onto a griddle set to medium to medium-high heat.  When bubbles start to form on top, flip pancake over to other side.  Cook for another 2-3 minutes, or until done.  Top as desired.

We like butter (Earth Balance) and syrup?  Yum!!!

Milk-free, egg-free Sweet Rice



This might be, by far, The. Easiest. Recipe. Ever.  Seriously! I can honestly say there is NO measuring involved.  Just sort of mix everything together to your liking.  I didn’t really grow up on Sweet Rice.  I know some people did, as a breakfast staple.  I actually only had it like once or twice in my entire life-prepared by a friend’s mother.  But, one recent Saturday morning, I decided “why not change up breakfast a bit?”  So, I decided to try my hand at Sweet Rice, and it was actually delicious!!!  My husband who is a Cream of Wheat fanatic (I prefer grits myself) even loved it!   All the recipes I googled called for condensed milk, or whole milk, or cream.  So, I decided it probably would taste just as good using only Almond Milk.  We use the unsweetened original in our house.  But, I’m sure if you were to use the vanilla flavor, it would be awesome…and would probably eliminate the need for as much added sugar.  This is a great idea to use up leftover rice, by the way.  Feel free to add any mix-in of your choosing.  I bet dairy-free chocolate chips, or toasted almonds, would be great in this!  My poor hubby was scrounging around the pantry looking for at least a half-eaten box of raisins to add to his.  Unfortunately, we were all out of Craisins and raisins, because the men in our house raid the pantry for snacks……..Often:)


Milk-free, egg-free Sweet Rice-serves 2-3

sweetrice 2



  • cooked white rice ( I used 1 1/2 cups of cooked rice)
  • Almond milk (we use unsweetened original, but any safe milk would be a fine substitute-you just won’t get that slight nutty flavor)
  • white sugar (to taste)
  • vanilla (to taste)
  • cinnamon (to taste)
  • nutmeg (to taste)


Here we go….


Over a low-medium heat, mix the cooked rice with enough almond milk until it is the consistency you desire.  Now, if you like your sweet rice more soupy, add more milk.  If you like it thicker, add less.  I prefer it somewhere in between.  Remove from heat.  Then mix in your spices to taste.  I add lots of vanilla and sugar, and just a pinch of nutmeg (go easy with this spice as it can be overpowering).  I top it all off with a generous sprinkling of cinnamon.  And voila !!  Sweet Rice !  (real sweet in our house 😉

Allergy-free Shopping Haul


allergy-free haul
Hey ya’ll !

Thanks for stopping back by…I’ve been crazy busy lately, so I haven’t had time to blog.  BUT, I have had time to shop…(of course).  Now I like to get specific products from specific stores…so, our grocery shopping trip each weekend usually consists of stopping by 5 different stores.  I know…I know… that sounds a little excessive, but trust me, there is a method to my madness!

We usually hit up Whole Foods first during the exhibition, on the way back from there we make a quick stop at BJ’s, then swing by Wal-Mart, another in-and-out stop at Lowe’s, and finish at Food Lion.  I always (well I try to remember to “always”) bring my insulated grocery bags with me to be sure I can keep any frozen/cold foods at the proper temperature, since I know we’ll be stopping at other stores before heading home.  I fill those bags up with ice from the seafood counter at Whole Foods for extra temperature control.  I’m always super worried about cold foods maintaining their safe temperature to inhibit bacteria from starting to grow.  But, I have to admit…sometimes, I forget the bags and I end up having to purchase a new bag once I get to Whole Foods.  My mind!!                 It gets expensive…not to mention all the insulated bags I have collecting in my kitchen cabinet !!! But, hey…I gotta do what I gotta do, right?

Anyway, last weekend’s trip to Whole Foods to get some of our Allergy-free foods resulted in these yummy treats.  So, I thought I’d do a haul, and show what we bought, as well as talk a little about each item.

Van’s Cinnamon Heaven cereal:  My son has been begging for cinnamon toast crunch cereal since he started seeing the commercials for it.  I’m a little hesitant to give it to him because the box has the Kosher-dairy symbol on it, indicating (to me, for food allergy purposes) this product may be cross-contaminated with dairy, even though milk is not an ingredient.  So, I saw this Van’s cereal while at Whole Foods, and since the box clearly is marked dairy-free, I felt pretty confident about purchasing this.  Well….lo and behold, “Operation Cinnamon Heaven” was a no-go.  My son took a few bites and politely requested to have his usual Fruity Cheerios instead.  *sigh*   I know some milk allergic kids eat Cinnamon Toast Crunch with no problems…maybe I’ll work up the nerve to give it a try….someday.

Earth Balance Vegan Buttery Popcorn, Sea Salt Kettle Chips, and Cheddar Squares:   Hooray!!  I FINALLY found the cheddar squares!!  We LOVE Earth Balance products.  And they came through for us again, of course.  The popcorn tastes just like regular buttered popcorn!  Score!   My baby loved it.  The kettle chips are absolutely delish.  Score #2, he loved these as well !  And the cheddar squares were…ok.  It wasn’t a total fail, but he still prefers his usual Saltine minis.

Home- free mini chocolate chip cookies:  We haven’t opened these yet.  Nor, have we ever used this brand of products before.  I will do a product review once we taste these.

Cherrybrook Kitchen Chocolate and Vanilla cake mixes:  Do I really need to say anything?  Just read my dessert posts(*wink*).

Have you guys tried any of these products?  What was your experience?

Chicken Stir-fry w/ Pasta



Now, I know what you’re thinking….what’s so “allergy-free” about stir-fry? When would a basic chicken stir-fry ever contain milk or egg??  But, the truth is, it could !  Well…it could contain egg, if you used a pasta that contains egg.  So, I decided to add this recipe to the collection since we have to use an egg-free pasta in our house. Which, by the way, you’d be surprised how hard it is to find a pasta that either doesn’t contain egg, or isn’t prepared on shared equipment.

This recipe is soooo easy, and I have to give my momma credit for this really.  I grew up eating this dish, and now make it for my family.  It’s very versatile, you can add whichever meat and veggies you want.  Just make sure the cuts of meat are thin and boneless…for faster cooking.  It’s easy, and truly delicious.  Much better than take-out, in my opinion.  And you can have it on the table, in…30 minutes…Tops!


Chicken Stir-fry w/ Pasta-serves 4



  • Pasta (we use Lowe’s brand Organic Angel Hair Pasta, and it has been safe for us)
  • Chicken tenderloins (think 3 per person)
  • 1 bag of frozen stir-fry vegetables
  • Soy sauce ( to taste)
  • Garlic powder (to taste)
  • Black pepper (to taste)
  • Just a bit of water
  • Just a bit of oil


Here we go…


Cook pasta, drain and set aside.  Season chicken with garlic powder, and black pepper to taste.  Cook in a little oil over medium high heat.  Just until cooked through and no longer pink.  Remove from pan, slice into bite-sized pieces and set a side.  In same pan, add a little more oil, and your vegetables.  Quickly stir-fry them on medium-high heat stirring often just until no longer frozen and still firm. Remove from pan and set aside.  Now add your chicken back to the pan and add soy sauce and water.  The amount depends on how rich you want your sauce to be.  I add about 5 tablespoons of soy sauce to about 1/4 cup of water.  Boil this on medium-high heat just until it reduces a bit.  Now add your veggies and pasta and turn off the heat.  Voila !  Enjoy!