Pan Roasted Chicken
You Will Need:
Spices of Choice
Preheat oven to 400. Season chicken on both sides with anything from salt and pepper to cumin, paprika, garlic powder, onion powder, chili powder, dred herbs. Try different combinations, you’ll find what you like. Heat olive oil in an oven proof skillet. Add seasoned chicken to hot pan, brown on one side, flip and stick it in the oven to finish. Anywhere from 10-15 minutes depending on thickness of chicken.
A great way to test to see if its close to being cooked through without having to constantly cut into it: touch it! If it feels pretty firm, its probably cooked, if it feels springy (just like raw chicken would) then you should probably leave it in for a couple more minutes. After a couple times of testing for doneness this way you should be able to be pretty accurate.
This chicken is always good to have around for dinner of course, but its also great tossed in a salad or a lettuce wrap for lunch, as a snack, as an awesome addition to an omelette or a stirfry. You can pair it with barbecue sauce ,tomato sauce, pesto, cheese, mushroom cream sauce, salad dressing, anything
Sautéed Cauliflower with Cranberries and Nuts
1-2 head cauliflower
1/4 cup dried cranberry
1/4 cup nuts (pecans, almonds, walnuts your choice)
Optional spices: cinnamon, garam masala, chili powder, cumin, all spice, ginger
2tsp apple cider vinegar
2tsp olive oil
Chop cauliflower into florets. Heat olive oil in a skillet, add cauliflower. Season with your chosen blend of spices and sauté stirring for a minute. Add water and cover pan allowing cauliflower to steam until its softened but not mushy, about 2-5 min, check on it, taste it to make sure its to your liking. Alternatively it could be roasted in a 400 degree oven for 10-15 minutes. Once its cooked to your liking, mix dressing ingredients in a small bowl, add along with nuts and cranberries to cauliflower. Toss, serve.