Retirement has given me time to fool around more in the kitchen. As with all experimentations, some efforts are more successful than others. Greek-style romaine wedge salads were OK, but not something I'd make again. However, I'll definitely be making two new no-carb, gluten-free vegetable versions of rice and pasta.

The new way I made Chicken Vesuvio is a keeper, too. If you don't know Chicken Vesuvio, you are not from Chicago. This Italian-American favorite originated there. Laden with garlic and a chicken broth and white wine sauce, it's something New Orleanians could love. Minus the potatoes, it's similar to Mosca's Chicken a la Grande (see below).

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Source: http://www.nola.com/