Roast Chicken over Smoked Gouda Cauliflower Mash & Wilted Greens - Dallas News |

Roast Chicken over Smoked Gouda Cauliflower Mash & Wilted Greens

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Creamy Cauliflower Mash

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Yield: 4 people

1 each Medium Cauliflower (4 cups of florets)

1 cup White Hominy

1 ½ oz Fat-free Cream Cheese

1 ½ oz Grated Smoked Gouda

2 TBL Sliced Green Onion

1 TBL Chopped Cilantro

½ tsp Sea Salt

¼ tsp Pepper

· Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until a fork can easily be pierced through the cauliflower.

· Drain cauliflower then throw back into the hot pot (off the heat) and cover with lid. Let stand 2 to 3 minutes.

· Add the cream cheese, smoked gouda, a pinch of salt and freshly ground black pepper to the cauliflower. Then, use a potato masher to smash the cauliflower.

· Fold in hominy. Finish with chopped cilantro and green onions.


Simple Roast Chicken

Prep Time: 5 Min

Cook Time: 22 Min

Yield: 4 people

Chicken Seasoning

5 tsp Montreal Steak Seasoning

2 tsp Smoked Paprika

1 tsp Herbs de Provence

· Mix together, set aside


4 ea Chicken Breast, boneless, skinless

1 TBL Extra Virgin Olive Oil

3 TBL Bell Peppers (red, yellow, green) diced

1 TBL Onion, diced

1 tsp Minced garlic

1/3 cup Chicken Broth (low sodium)

· Blot chicken breasts with a paper towel

· Rub with Chicken Seasoning

· Heat sauté pan on high.

· Add 1 TBL EVOO

· Add chicken, skin side down, and brown till golden (4 min). Turn and brown (2-3 min).

· Add peppers, onions, garlic and chicken stock

· Place pan in pre-heated 350 F oven for 18 minutes, or until internal temperature reaches 165 F

· Pull, and let rest


Wilted Greens

1 LB Swiss Chard, remove stems (or Baby Organic Kale)

2 tsp Coconut Oil

1 tbl Onion, julienne (shaved)

½ tsp red chili flakes

¼ cup Chicken Broth (low sodium)

1 TBL Cider Vinegar

Salt & Pepper to taste

· Clean Swiss chard. Cut into 1" strips

· Heat sauté pan. Add onions. Then Chard. Sauté till semi wilted.

· Sprinkle with red chili flakes.

· Add vinegar and broth. Bring to simmer and pull

To Plate

· Spoon Hot Cauliflower Mash on to plate.

· Place hot Chard next to chard

· Place Roasted breast next to mash.

· Drizzle over pepper and serve

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