Monday, August 5, 2013

Curry Rubbed Roasted Chicken!!!

When I was at the store the other day whole chickens were on sale for 83 cents a pound!!!! That's like stupid I stocked up!!! My standard roasted chicken recipe wasn't really floating my boat, even though it is totally delicious, so I decided to mix it up! Years ago Oprah published a super tasty curry rubbed chicken recipe and that was all I could think about. I wanted that recipe but with a little bit more spicy goodness. I've combined a couple of recipes together here to make this amazing chicken! Serve this with rice and some tasty green vegetables to help cool your mouth off. You could even make a lovely apple chutney to go along with this warm and spicy dish.

Roasted Curry Rubbed Chicken

1 whole chicken, 3-4 lbs.

2 tbsp sweet paprika
1 tbsp chili powder
8 tsp curry powder
4 tsp onion powder
1 tbsp kosher salt
2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/2 tsp ground sage
1/4 tsp ground ginger

4 tsp olive oil
1 yellow onion, peeled and quartered

  1. Preheat your oven to 425F (Yes!!! Make it a hot!!!) Line a roasting pan with heavy duty foil. Set it aside. 
  2. In a small bowl, mix together all of the dry ingredients. Take your chicken out of the fridge and dry it off with a paper towel. 
  3. Rub the inside and outside of your chicken with the olive oil. This will help the rub stick so be sure to do this! 
  4. Now take the rub and rub in ALL OVER the inside and outside of your chicken. Use ALL of the rub! Don't be afraid!!!! Use it all!!!!
  5. Stuff the onion into the chicken cavity and place your chicken in the roasting pan.
  6. Place in oven and roast for 75-85 minutes, turning at least once during the cooking process. Make sure your chicken is done. The internal temperature should be at least 165F. 

Thursday, August 1, 2013

Delicious Cauliflower Pizza

As a person who can't eat gluten I often find myself longing for a delicious pizza. That tasty cheesey goodness and toppings piled high...ah...those were the days!!!! It would also be genius if there was a pizza that wasn't ten million calories per slice!!! I mean...who wants to eat a measly little tiny skinny slice of pizza...we all want to take a big juicy bite of a nicely appointed slice of pizza! Today I tried out a recipe that I found on Pinterest and was pretty darn satisfied! I changed the recipe a little...because that's how I roll...but here it is...the recipe for my delightful lunch!

Cauliflower Pizza
Makes 4 personal size pizzas, 5PPV per pizza

2 eggs
2 cups fat free shredded mozzarella
2 cups raw shredded cauliflower (use a ricer, cheese grater or food processor for this)
2 cloves garlic, minced
1/4 cup fresh basil, julienned

Toppings: (feel free to add whatever you want at this point!)
1 cup marinara sauce
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1/2 white onion, thinly sliced
Sliced deli ham (or whatever meat you want...or none if you don't want any!)
Basil Ricotta

Basil Ricotta:
1 cup low fat ricotta cheese
1 tbsp fresh, chopped basil
pinch salt
fresh ground pepper

  1. Preheat the oven to 450F. Line two cookies sheets with either silpat mats or greased parchment paper.
  2. In a medium bowl, combine the shredded cauliflower, eggs, mozzarella, basil and garlic. Mix it all up with your hands! Divide it into 4 equal parts and press it out onto the lined cookies sheets so that each one is nice and even. Mine were about an 8" circle. 
  3. Bake the crusts for 12-15 minutes.
  4. While the crusts are baking, mix the ricotta, basil, and s&p together in a small bowl. Set aside. 
  5. Remove the cookie sheet from the oven. Top with marinara sauce. Add sliced zucchini, squash, onion & ham. Drop dollops of the basil ricotta on top of the vegetables. Press the dollops so that they are a little bit flat. 
  6. Put the topped pizzas back in the oven and bake for 5-10 minutes or until the cheese is melted.
  7. EAT!!!!!!!!!!!!!!