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Last night’s dinner was simple, roast chicken, mashed cauliflower and roast zucchini. Chicken and zucchini are often served in our household, however, I haven’t made mashed cauliflower in a while (I’ve been making my MIL Cauliflower Casserole ), then I saw this post and started craving my creamy mashed cauliflower.
Roast Chicken Ingredients:
1 roasting chicken, 2 c. apple juice, 1/8 c. dark brown sugar, 1 Tbsp. chili powder, 1 Tbsp. paprika, 1/2. Tbsp. ground cumin, 1/2 tsp. garlic powder, fresh crackled black pepper, fresh ground sea salt.
Roast Chicken Directions:
Preheat oven 325ºF. Remove gizzards and rinse chicken. Place chicken on rack in roasting pan and pour apple juice into pan. Mix together remaining ingredients to create the rub mixture. Rub some of the seasoning under the chicken’s skin. Press skin back into place and rub seasoning all over the outside of the chicken. Bake (uncovered) for about 1 hour or until meat thermometer reaches appropriate temperature, juices should run clear when stuck with a knife. Baste occasionally. Remove chicken from oven and cover. Let chicken rest for 15 minutes before carving.
Roast Zucchini Spears Ingredients:
3 zucchini, extra virgin olive oil, fresh ground sea salt, fresh cracked black pepper
Roast Zucchini Spears Directions:
Cut zucchini into spears and toss with olive oil. Spread out on a baking sheet. Sprinkle with salt & pepper. Bake at 425ºF for about 15 minutes (depends on how thick your spears are). Serve hot.
Mashed Cauliflower Ingredient:
1 head of cauliflower, 1 c. sour cream, 2 Tbsp. dried dill weed
Mashed Cauliflower Directions:
Cut cauliflower into small pieces. Steam until soggy. Place cauliflower and remaining ingredients into a food processor and blend. You can also mash the cauliflower by hand, but the food processor is a bit quicker. Serve hot.
Even though life is really hectic now, I feel better if I take a little time to cook. Now if only my dishes wold do themselves…
What is currently keeping you busy?