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Parmesan Herb Roasted Cauliflower

parmesan-herb-roasted-cauliflower

Ingredients:

  • 1 head of cauliflower
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried marjoram
  • ¼ teaspoon salt
  • pepper to taste
  • 2 tablespoons balsamic vinegar
  • ½ cup freshly grated Parmesan cheese

Directions

Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Line a baking sheet with foil. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Slow Cooker Whole Chicken

slow-cooker-whole-chicken

Ingredients:

  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper
  • ¼ tsp ground black pepper
  • 1 onion, peeled and cut into large pieces
  • 2 sprigs fresh rosemary
  • 2 lemon wedges
  • 4 cloves garlic
  • 1 large whole chicken (about 4 pounds)

Directions

Place the onion pieces in the bottom of your slow cooker. Remove any giblets from the chicken and stuff it with rosemary, garlic and lemon wedges (or whatever herbs and aromatics you like). Rub the outside of the chicken with the spice mixture. If you like you can also rub some of the spices on the inside of the cavity and beneath the skin covering the breasts. Place the spice rubbed chicken, breast side down, on top of the onion pieces and cover the slow cooker. You won’t need to add any extra liquid. Cook on high for 4 hours or on low for 7 hours, or until the chicken is tender and falling off the bone. Remove from the slow cooker and serve. Remove from the slow cooker and serve.