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Additional Recipes

Lori's Tzatziki sauce

1 C Whole milk Greek yogurt,plain 
1/2 medium size English cucumber,grated 
1 T fresh lemon juice
1 T olive oil
1/2 t minced garlic 
1/4 t salt
1 T chopped dill
1 T chopped mint 


  1. Combine all the ingredients together in a bowl and refrigerate until use! 
  2. Serve with Greek grilled chicken!


Caesar salad dressing


1 cup Mayo
1 cup sour cream
¼ cup red wine vinegar
1 ½ tsp. Worcestershire sauce
1 tsp. anchovy paste
1 Tbsp. lemon juice
1 clove garlic
3 Tbsp. parmesan cheese
¼ tsp. pepper

  1. Add all the ingredients to a small blender and pulse a few times. You can also mix together in a bowl. If the anchovy paste is clumpy, use a fork to smash against the side of the bowl, then mix in with the other ingredients.
  2. Add chopped romaine lettuce, grilled chicken, and parmesan cheese for a delicious meal!!


Gluten free Cornbread

1 cup fine ground cornmeal
1 cup GF all purpose flour (with xanthan gum) (ie. Bob's Red Mill 1-1 All purpose)
1/4 cup sugar
1 T baking powder
1 t salt
1/4 cup salted butter-softened
1 cup milk
1 egg

*I double this recipe and freeze leftovers. 


  1. In a large bowl combine all the dry ingredients. 
  2. Cut in butter using a fork.
  3. Add milk and eggs.  Stir ingredients together.  
  4. Preheat oven to 350 degrees.  Line a Pyrex dish with parchment paper (use an 8x8 dish for a single recipe & 9x13 for a double recipe). Pour batter into the dish and bake until until lightly browned on top and a tooth pick comes out clean in the center.    Apx 25 minutes.


C3 Bro's Roasted Chicken

You can make this chicken with or without brining you chicken but we prefer the flavor and tenderness of a brined chicken! We think you will too! You can also make your own bone broth after you have cooked the chicken and it is so delicious.  We drink it in the morning before school, on a cold day, or when starting to feel sick.

Brine your chicken first.  It's very simple and worth the extra time.  This makes the chicken tender, flavorful and gives the bone broth the perfect amount of yumminess.

  1. To brine the chicken, using a large stockpot, dissolve ½ cup of Himalayan salt in water in the pot. 
  2.  Fill the pot ½ full and stir the salt until mostly dissolved.  
  3. Add the whole chicken to the pot and add more water to cover the chicken if needed.  
  4. Refrigerate up to 2 days.

Now to bake the chicken

  1. Place the chicken in a large dutch oven.  
  2. Reserve 2 cups of the brining liquid and add to the dutch oven
  3. Sprinkle 3 T of the Finger Lickin' Chicken spices on the top side of the chicken.  
  4. Preheat the oven to 250 degrees and bake 4-5 hours or until tender with a fork.  
  5. Debone the chicken making sure to keep all the bones, skin, and juice.
  6. Reserve a little juice to pour over the cooked chicken and keep the rest of the juice to make bone broth.  

Lori’s Bone Broth

  1. Place the reserved bones, skin, and juice from the roasted chicken into a slow cooker.
  2. (Optional) Add vegetables such as carrots, celery, onion, and garlic.  
  3. Fill the cooker to the top with water.
  4. Cook on low for 24 hours or high for 12-18 hours.  
  5. Place a fine strainer inside a large bowl and pour the bone broth into the strainer.  This keeps all the bones, skin, and veggies from getting into the broth.  
  6. Discard the bones, skin, and veggies.
  7. Taste the broth and add salt to taste.  
  8. Refrigerate or freeze and enjoy!  

Lori’s Easy Mashed Potatoes

(Can be made up to 3 days in advance & stored in the refrigerator.  Warm in the oven, covered, for 30 minutes or until warmed through)
Yukon gold potatoes-3 lbs, peeled & chopped in 1 inch pieces
8 T butter-softened
¾ C-1 C milk
Salt & pepper to taste


  1. Using a large pot, place the potatoes in the pot and cover with water.
  2. Turn heat to med-high heat.
  3. Boil for 10-15 minutes until potatoes are tender.
  4. Strain the water out, and return the potatoes to the pot.
  5. Mash the potatoes with a fork, potato masher, or a hand blender.
  6. Add milk and butter to the potatoes and stir well.
  7. Salt & pepper to taste.

*Add more milk if the potatoes are too thick! 

Lori's Roasted Garlic Green Beans

1 lb green beans
2 ½ t minced garlic
1 T olive oil
1 t salt
½ t pepper


  1. Preheat oven to 400 degrees.
  2. Trim ends from the green beans if needed.
  3. In a large bowl, toss green beans, olive oil, & minced garlic.
  4. Line a baking sheet with parchment paper.
  5. Spread out the green beans across the baking sheet.
  6. Roast for 20-25 minutes or until they are tender.

Lori's Easy Garden Salad

Spring Mix
Your Choice of goodies to mix in with the salad:  Cucumber, tomato, avocado, artichoke hearts, toasted walnuts, feta, olives…..just a few options
Ingredients for Dressing:
2/3 C olive oil or avocado oil
1 T Dijon mustard
¼ C balsamic vinegar
½ clove garlic, minced
1/8 C water

Lori's Roasted Veggies

1 Red pepper-chopped
1 Red onion-chopped
3 C chopped broccoli-chopped
10 brussels sprouts-cut in half lengthwise
3 T olive oil
1 t salt
½ t pepper
1 T Italian seasoning
1 T garlic-minced


  1. Preheat oven to 400 degrees.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl toss all the ingredients together.
  4. Spread out veggies over the pan and roast for 15 minutes.




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