Had a 9:00 am Doctor appointment, checking up on sugar, cholesterol, and such. Get the results end of the week, hopeful everything okay! From there to Kroger to pick a few items needed for dinner tonight. Warmer again today, mid 40's with 50 or 60 coming the next couple of days. But then a huge cold front coming in after that. Enjoy it while it's here I guess. For dinner a couple of new ones tonight, Pan-Roasted Chicken with Cauliflower w/ Roasted Red Potatoes with Rosemary.
Came across the Pan-Roasted Chicken with Cauliflower in Mom's issue of Rachael Ray Every Day Magazine and the recipe looked and sounded too good to pass up! I've left the full recipes and web links to all the recipes at the end of the post.
For the Chicken recipe called for 1 whole chicken (3 1/2 lbs.), quartered. But I was just making it for myself so instead I used Miller's Amish Skinless Chicken Breasts w/ Rib Meat. It came with 2 nice size breasts and they were skinless so that will save on calories. To prepare the Pan-Roasted Chicken with Cauliflower I needed 2 tablespoons Extra Virgin Olive Oil, 1 lemon, thinly sliced, 3 rosemary sprigs, 4 cloves garlic, halved, 1 head cauliflower, cut into florets, and 3 tablespoons chopped flat-leaf parsley.
To Prepare it start by preheating the oven to 450 degrees . In a cast iron skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with sea salt and pepper and cook until golden-brown, about 7-8 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley. I also sprinkled fresh Grated Parmesan Cheese on the Cauliflower when it was done. And what a dish! The Chicken and Cauliflower go fantastic together. The Chicken came out moist and tender and the Cauliflower was very tender and with added Parm Cheese was spot on!
I also made some Roasted Red Potatoes with Rosemary. Love those potatoes and love this recipe also! A real simple one to prepare. You'll need 6 to 8 small red potatoes, quartered into 1/2-inch pieces, 1 tablespoon Extra Virgin Olive Oil, 1 tablespoon minced fresh rosemary leaves, 1/2 teaspoon sea salt, and 1/4 teaspoon ground black pepper. To prepare it preheat oven to 400 degrees F. Then combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden. Done, and we have Potatoes! Delicious comfort food dinner tonight! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.
Pan-Roasted Chicken with Cauliflower
ingredients
2 tablespoons EVOO
1 whole chicken (3 1/2 lbs.), quartered
1 lemon, thinly sliced
3 rosemary sprigs
4 cloves garlic, halved
1 head cauliflower, cut into florets
3 tablespoons chopped flat-leaf parsley
directions
Preheat the oven to 450 degrees . In a large ovenproof skillet, heat 1 tbsp. EVOO over medium-high. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 7 minutes. Turn chicken, scatter with the lemon slices, rosemary sprigs and garlic, and roast until cooked through, about 25 minutes.
Meanwhile, in a large skillet, heat the remaining 1 tbsp. EVOO over medium-high. Cook the cauliflower, stirring occasionally, until browned in spots, about 5 minutes. Add 3/4 cup water, partially cover and cook until just tender, 10 minutes. Season.
Transfer the cauliflower to a platter and add the chicken and lemon slices. Discard the rosemary. Mash the garlic into the pan juices. Top the chicken with the pan sauce and sprinkle with parsley.
Tip
An Extra Buck Will Buy You...Grated Parmesan
Add a nutty note by sprinkling cheese over the cauliflower just before serving.
Recipe by Janet Taylor McCracken
http://www.rachaelraymag.com/recipe/pan-roasted-chicken-with-cauliflower/
Roasted Red Potatoes with Rosemary
Ingredients
6 to 8 small red potatoes, quartered into 1/2-inch pieces
1 tablespoon olive oil or garlic-flavored olive oil
1 tablespoon minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
Read more at: http://www.foodnetwork.com/recipes/robin-miller/roasted-red-potatoes-with-rosemary-recipe/index.html?oc=linkback
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