Cauliflower and Chicken

Two posts in a week?!?! Heck ya!

I’ve got a couple of recipes for you all. One that I got, once again, from NomNomPaleo. I have to say that her blog is probably my favorite food blog in the world and it is one of the first websites that I check in the morning (or afternoon) when I get up! So I snagged another one of her recipes. And then while I made her roasted cauliflower, I made my new favorite FattkidgonePaleo made up recipe!! So I’ll share that with you as well!!

Roasted Curried Cauliflower

Here is what you Need!!

I head of cauliflower (or, if you are lucky, get the vegetable available in bags in the produce section. I used two)

2-3 TBSP of avocado oil (Again…I’m sure olive oil would work as well!)

2 TBSP of curry spice

Salt/Pepper (but you all know that I hate pepper)

Here is what you do!!

Preheat the oven to 450.

Chop up your cauliflower if you got the vegetable whole. Then put the cauliflower into a bowl and cover with the oil.

Go ahead and get your hands dirty!! Cause then you are gonna throw the curry spice in that bowl and mix it up with the oil covered cauliflower!

Sprinkle some salt over it. And if you want…pepper. Blech!

Then I plopped them on a foil lined cookie tray and popped the suckers in the oven for about 30 minutes, turning them every ten minutes or so.

The only thing that I didn’t really like, was they didn’t taste too good the next day. So, when I do this recipe again, I’m going to make sure I make enough to keep me satisfied but no leftovers!

Herb/Butter Chicken

Here is what you need!

You can either get some chicken thighs, breasts or drumsticks…make sure the skin is on! I got 8 thighs so I could cut them up and put them in salads…but how much you want to make is up to you!

Organic, grass fed butter

Bouquet Garni (from Penzey’s…although you can make your own if you want. See below!)

Sea salt

Here is what you do!

Preheat the oven to 450. I baked the chicken when I baked the cauliflower.

Get the chicken out of the packaging, rinse with some cool water and pat it dry.

Grab your butter. For each piece of chicken you want a sliver of butter.

Pull back the skin from the chicken and place the butter under the skin.

When you have placed the butter in all of your chicken pieces, place them in a glass baking dish.

Then generously sprinkle the Bouquet Garni on the chicken.

And then sprinkle some sea salt on those guys. And put them in the oven.

I cooked mine until the juices ran clear and the meat wasn’t pink. About 25-30 minutes.

So freaking wonderful!

Now I’m gonna try and make some flank steak and spinach together and then perfect some more chicken recipes later. But I’m super excited about these cute little things.

And then I have to go workout.

And stretch well cause this thing is starting to detatch. 

Geross!!

 But I have to find a shoe…

Something isn’t right with this picture!!

**If you don’t have a Penzy’s near you or don’t feel like ordering online (which is seriously and totally worth it!!) then you can make your own blend. Throw together some savory, rosemary, thyme, oregano, basil, dill weed, marjoram, sage and tarragon. Mix it all together and you’ll have a pretty close mix of Bouquet Garni!!