Roasted Chicken & Cauliflower

I love Chicken! For its simplicity, comfort, lean qualities it holds and so versatile to take on any flavor. This was a simple oven roasted whole bird. Simply seasoned and roasted with the company of some Cauliflower Florette's. Chicken was moist and satisfying. The show stopper I have to say is the oven roasted Cauliflower. Dear goodness..why didn't we meet prior!

Roasted Chicken & Cauliflower

1 Whole Chicken 3-4 lbs
Extra Virgin Olive Oil
Sea Salt
Ground Black Pepper
Red Pepper Flakes
Italian Seasonings
Ground Oregano
2 tsp. finely minced Garlic

First I split the chicken like this. Took back bone out. Gave the bird a wash under cold water. Then yes, I stood the chicken up and it danced for a bit. Kinda reminds me of Peter Gabriel video. Haha!

Then.....the magic begins..

1. Rub chicken skin side with olive oil. Then seasoned with the listed seasonings. No measurements except for the garlic. I seasoned underside also. You can get in between the skin and season as well. If I had more time I would have marinated or put in a brine prior but it was good just as is.

Say hello bird! You are about to roast and tan. Be thankful. I took you out of this winter ice cold. Just pretend you're on the beaches of Miami. Haha!

Bake @ 375 for about 2 hours. Typically they say 20 minutes per pound plus an extra 15 min added on. Should use a thermometer to make sure internal degree inner thigh is at 165 degrees. I like to cover with foil for the first half of cooking time then I remove. Once I take out of oven I cover back with foil where it continues to "carry over cooking". Let it set for 10 minutes covered before cutting so juices don't run out.

MMmmmm Yum!

Cauliflower:

1 head of Cauliflower (split into Florette's)
Extra Virgin Olive Oil
Balsamic Vinegar
Sea Salt
Black Pepper

1. I lined a cookie sheet pan with foil. Placed Cauliflower on sheet, even layer and drizzled with oil, sprinkled with salt and pepper and drizzled tops with Balsamic Vinegar.

2. Baked at 400 for 30 minutes. The Vinegar will caramelize and parts of Cauliflower will get crunchy yet tender in the middle.

Dear Lord, thank you for letting me and this cauliflower cross paths. This is by far my most favorite alternative in having potatoes. I love me some good carbs..especially potatoes! This can easily take the place and I don't have the guilt. Much more healthier.

I would easily serve this also as a appetizer platter and a nice dip to go with it. I could have ate the whole head of Cauliflower. My goodness..I'm in LOOOOVE!

The Unveiling

Its about time!



Sous Chef & Chef

Hello everyone! I am so delighted and honored to introduce to you finally my Sous Chef. This is Mike, whom I call Sous! It is quite interesting how our friendship came to be and what has surfaced because of it. He is my soul twin in the kitchen that has turned to be my dearest friend. He is a reminder a compass as to where I came from and where I am going. He is a driving force that has lead me to blog about my food and pursue a career in the food industry in time. The man is incredible in tuning flavors and creating sauces, dips and spreads amongst other things. His enthusiasm for food brings out more of the desire for me to cook and its when I am most creative and out of the box thinking.

It has been one year since Sous and I have been cooking and growing into our culinary roles together. It all started out with me giving him some guidance on how to make a Roast. Which lead to making Sushi and Crab Rangoons for the first time. Mmmm..Crab Rangoons..WOW! Its all I can say, the best yet that I've tried and the final touches that Mike added to the filling is what makes it. We enjoyed paring that with Lemon Martinis brought to you by Chef. Following that we made a Beef, Black Bean Chorizo burger for a quick bite after work night and on occasion we've enjoyed the company of being food critics together. For us the thought of being traveling food critics and writing articles would be most ideal job ever. Enjoyment of food with perfect company while experiencing and meeting people, places and incredible soul satisfying dishes sounds like heaven. We agree that food is not just fuel for the body, it is something that is to be savored and enjoyed and experienced in all senses of ones being. It brings people together, it comforts, it makes you feel alive. I'm talking about great food and the art of it also.

After Sushi the desire and talks for an Italian feast surfaced. Do to many obstacles and time restraints, we were lead to postpone that dish which finally came to be our anniversary cooking dinner. Which I declare to be the best of its kind and you will soon see.

A thank you to Sous for befriending me and well showing me that my world had and has the potential of always being more vibrant, colorful, hopeful, passion filled and that I can do all.

Now..here is the dish of a life time!

Fettuchini Sun dried Tomato Alfredo
with Roasted Chicken

Roasted Chicken:

1 Whole Chicken (ours looked like a mini Turkey..7.5 lbs)
Salt & Pepper
Extra Virgin Olive Oil
Japanese chili powder.

1. Preated oven to 350. Split chicken open cutting down the center of back bone. Rinsed bird. Seasoned well with salt and pepper. Put skin side up on a roasting rack in a pan that had about 2 inches of water. Rubbed oil on bird and sprinkled with chili powder.

2. Cover with foil and cook for 1 1/5 hours. Take foil off and cook for 45 minutes more. Until thoroughly cooked and still juicy.

Alfredo Sauce:

1 Qt. Heavy Cream
2 sticks of salted butter, cut into cubes
4 cups of shredded Parmesan Cheese (we used three varieties)
1 cup of diced Sun dried Tomato
1/2 of the chicken, chopped up
1 Tbsp dried Parsley
Black Pepper
*and our special hidden ingredient...

1. Add cream into a deep pot, when starts to simmer add butter. Whisk until fully melted and add chicken, sun dried tomato, cheese and seasonings. Stir until cheese full melted and turn off before simmers. Sauce will thicken fast and on its own.

Pour over cooked fettuchini in a bowl and toss. This was incredible! The sauce was perfect! You could taste the sweetness of the tomatoes, the saltiness of the cheese and the natural flavor of the oven roasted chicken. Mike and I agreed that one can not get this type of dish at any franchised Italian restaurant known to us all. It was perfection! It was definitely worth the wait and I would like to give it another twist with Pesto and Shrimp. I was in my own personal Italian heaven. Mangi!!!

I have to add if you take garlic paste, mix it with mayo and some heat and spread on bread and bake it until warms up and melts a bit..its divine! Dip it in the alfredo sauce..its all over! Mmmmm....Buon Appetito!!!!