Thursday, September 17, 2015
Plates of Penrose: Buffalo Chicken & Cauliflower
A healthier mix of a favorite. Instead of carb-loading on macaroni or chips with buffalo chicken, I mixed in cauliflower.
Now, you could use fresh cauliflower and steam it on the stove then season and mix in with your cooked chicken. But, like me, you could also buy this great mix: Birdseye Steamfresh Buffalo Cauliflower. You could also get a steamer bag of regular cauliflower and season it to taste, but I found this bag to be really good. Steam this in the microwave as directed while you do the following...
I diced my chicken breasts then seasoned with some chili powder, Kick'n Chicken, Dry Ranch seasoning, and tiny bit of garlic salt. I'm Italian so we cannot use just one spice... Then cooked on the stove. As the chicken was almost cooked through, I added Buffalo Ranch dressing and Texas Pete (or Frank's Red Hot, to taste). You could also add in 4oz cream cheese and/or shredded mozzarella. Once the chicken is cooked all the way, add in the steamed cauliflower and mix it up. An easy, one-pot kind of meal :)
Since I did not put in the cream cheese it was not as thick as a dip, just a normal sauce.
We ate it with some homemade cheesey bread. I had never done home-made but this was really good and simple! Tasted just like Texas Toast but the slices were not as thick. Spray a baking sheet with Pam, then lay your bread slices down. Sprinkle with garlic salt and Greek seasoning. Melt 1/3-1/2 stick of butter in the microwave then pour out evenly over the seasoned bread. Top with shredded cheese of your choice (we did mozzarella) and cook in the oven. You want the cheese to melt and the bread to toast, which generally takes about 5-7 minutes with your oven at 350 degrees.