Search Results for: chicken pot pie

Chicken Pot Pie with Camembert

January 10, 2018

Happy New Year!!! I know I’m a few days late. Alan and I toasted the New Year with TamiFlu in lieu of Champagne (ugh) and I’m just now feeling human again. So, I’m celebrating right now. With this Chicken Pot Pie with Camembert. Holy smokes, this stuff would have been so worthy of New Year’s Eve. A snuggly, cozy New’s Year’s Eve in front of a fire, which is so my kind of New Year’s Eve. I want a do-over.

It’s that time of year when we want ALL the comfort food. You survived the wonderful, magical, yet hectic craziness that the holiday season brings. The decorations are put away and it is your turn to relax. Cozy up to a fire, read a good book and dig into a bowl of this gorgeous, super silky, Chicken Pot Pie with Camembert. The cheese doesn’t make the dish cheesy, per se- it just creates a silky gorgeous texture that makes this the most cravable chicken pot pie you will ever make!

The idea was born reading a blog post by Beth Kirby of Local Milk. If you are not following her gorgeous blog- you are missing out; her recipes, her wanderlust and oh, my word- her PHOTOGRAPHY- I swoon. She recently posted a recipe for a mushroom camembert pie. It looks delightful and it is high on my list of “things to cook right now” and I will try it soon. As Alan and I are die hard carnivores, we need a main dish with more protein, but I l-o-v-e the addition of the cheese. Take a gander at all our big, giant flavor boosters in this recipe. In addition to the usual suspects, we add shallot, fennel, thyme, sherry and oh, hello beautiful– the lions share of that round of camembert cheese. You can snack on the smaller piece while you cook- works out perfectly, right? 😉

This is by all means COMFORT FOOD, however, we cut down on the carbs a little by skipping out on the traditional potatoes and bottom crust.

My favorite thing about this dish is the puff pastry on top. For me, the very best part of chicken pot pie is the flaky, crumbly crust on top. Without that beautiful, flaky, golden brown crust, chicken pot pie is simply just plain old (although delicious) chicken stew. By baking the puff pastry separately, it gets super fluffy and all crackly on top without any of it getting soggy on the bottom. It was Alan’s idea- I suppose I should give him credit. Regardless, it is winter. comfort. food. perfection.

On the hunt for a few other ideas to warm your belly and your soul? Check out some of the blog favorites- our Tuscan White Bean, Sausage and Kale and Soup or our super duper easy Leek Soup. Or even our Texas Chili. All are pretty darn delightful.

Happy Cooking!

Amanda

Chicken Pot Pie with Camembert

The addition of Camembert cheese makes for the silkiest Chicken Pot Pie you’ll ever taste.

Serves 6
2 Tablespoons Unsalted Butter
1 Onion, diced
1 Bulb Fennel, diced
2 Medium Carrots, peeled, trimmed and diced
2 Celery Stalks, diced
1 Shallot, diced small
4 Large Garlic Cloves, minced
1 Tablespoon Fresh Thyme Leaves, minced
3 Cups Chicken, cooked and shredded/chopped
1/3 Cup Cooking Sherry
1 Tablespoon Dijon Mustard
1/2 Cup Flour
3 Cups Chicken Stock- low sodium
1/2 Cup Half and Half
6 oz Camembert, rind removed and cubed
1 Cup Frozen Peas
Kosher Salt and Fresh Ground Pepper
One sheet puff pastry
One Egg, beaten
Coarse finishing salt, such as Maldon or Falk (can sub kosher salt)

Melt butter in a large pot or Dutch Oven over medium heat
Saute onion, fennel, celery and carrots with 1/2 Teaspoon kosher Salt and 1/2 Teaspoon Freshly Ground Pepper until onions are translucent- about 10-12 minutes
Add garlic, shallot and thyme and cook two more minutes.
Add cooking sherry and cook until almost all the liquid has evaporated.
Stir in mustard.
Add in flour, 1/4 Cup at a time, stirring until you can see no white.
Add the stock and half and half and stir well.
Add chicken
Whisk in Camembert until melted.
Bring to a boil, and reduce to simmer about 20 minutes until carrots are completely cooked and sauce thickens.
Add peas and cook another 5-10 minutes.
If sauce becomes too thick, add more stock.
For the Puff Pastry Topping
Preheat oven to 400 degrees F
Thaw puff pastry sheet according to package directions.
Line a rimmed baking sheet pan with parchment paper or foil (not necessary- but makes for easy clean up)
Place a cooling rack on top of the rimmed baking sheet.
Using a biscuit cutter, a round cookie cutter or a sharp knife, cut out six circles appropriate for the size of your serving bowls.
Brush the pieces with the beaten egg and sprinkle with salt
Place the pastry rounds on top of the cooling rack and bake 15 minutes.
When pastry rounds are done, ladle out the filling into six serving bowls and top each bowl with a puff pastry.
Enjoy!

Gather

Roast Chicken Thighs with Carrots and Fennel

December 13, 2019

I can recite Ina Garten’s Roast Chicken recipe from memory as it is my ultimate comfort food. Stuffed with lemon, an entire head of garlic and a giant handful of fresh thyme, then roasted on a bed of onions, fennel and carrots. I swoon. The kitchen smells like heaven. The aromas wafting from the oven basically wrap you in a giant, aromatic hug. But, sometimes one is simply in no mood to roast a whole doggone chicken on a Tuesday. What if we could achieve all the comforting, schmalzy, aromatic, feel good flavors of a traditional roast chicken without prepping, trussing or carving a whole bird? Guess what, friend? You can – with these roast chicken thighs. We’re gonna deconstruct Ina Garten’s roast chicken and and throw it back together in a cast iron skillet.

But we’re only using my favorite parts of the bird- the thighs. Mmmmmm. Look at all that crackly skin…… And these lemons. Roast lemon = happiness. Roasted alongside the chicken and veggies and drizzled over the whole business on your plate, the lemon balances the fat perfectly. (I’m getting hungrier the more I type) We’re also tossing in a handful of whole garlic cloves to infuse the meat. They are a pretty delightful accoutrement to the chicken, or spread on a baguette. Or if you are my husband, eaten like candy.

TIPS for the best roast chicken thighs

Use only bone in, skin on chicken thighs. They yield the juiciest, tenderest, most flavorful meat. They also cook more evenly than different pieces would.
Cut your vegetables exactly according to the recipe, If you cut your carrots too large, they will be underdone when the chicken is cooked.
For goodness sake, please don’t skip the fennel. For years, I avoided fennel like the plague. I thought it tasted like licorice, and I truly despise licorice. Turns out I only dislike fennel seed-(and even that is growing on me-still no licorice though-ever, ever, EVER). But, roasted fennel bulb is an entirely different ball game. It adds a depth of flavor you just can’t get with onion alone. If you can’t find fresh fennel, these roast chicken thighs are still highly enjoyable, but if you have the option, keep the fennel in.
Cast iron is an excellent option for getting these gorgeous, caramelized veggies, but any oven safe skillet will work. However- if you do not own a cast iron skillet, I highly suggest acquiring one. Here is a link to the one I love and use.

I believe so much in roast chicken’s nourishing, magical powers that it THE meal I bring to friends welcoming home a new baby. After delivering maybe a dozen roast chickens, it dawned on me that perhaps someone walking around in a sleep deprived baby fog should not operate a carving knife. Perhaps they would appreciate something slightly less labor intensive to transfer from the oven to their belly. And you know, on a busy Tuesday, maybe so would I! Hence, these roast chicken thighs with carrots and fennel were born.

However, if you are of a mind to roast a whole bird- and there is always a time and place for that- here is the link to the recipe.

And if you are in search of a couple other recipes to jazz up your chicken, might I recommend the Ethiopian Chicken Stew or the Chicken Pot Pie with Camembert?

SO loving all the winter comfort food. Happy Cooking, friend!

Amanda

Roast Chicken Thighs with Carrots and Fennel

All the flavors of Ina Garten’s Roast Chicken without prepping, trussing or carving a whole bird. Savory and aromatic, this is easy, weeknight comfort food.

6 bone in, skin on chicken thighs (about two pounds)
1 1/2 pounds carrots, peeled trimmed and cut into two inch long pieces, no thicker than 1/2 inch each.
1 large sweet yellow onion, trimmed, peeled and cut into 1 inch thick slices
1 fennel bulb, end trimmed and outer layer removed, sliced lengthwise into 1/4 inch thick slices
10 whole garlic cloves
3 lemons, halved
1 bunch fresh thyme (about 20 sprigs)
3 Tablespoons olive oil, plus more for drizzling the lemons
1 Teaspoon kosher Salt (divided)
1/2 Teaspoon Freshly ground black pepper (divided)
1 tablespoon melted butter

Preheat oven to 400 degrees F
Pat chicken dry and season both sides generously with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside
Place onion, fennel, carrots, garlic cloves and thyme sprigs in a 12 inch wide, deep skillet- preferably cast iron. Toss with the olive oil and remainder of the salt and pepper.
Nestle the lemon halves and chicken pieces among the vegetables.
Brush the top of the chicken thighs with the melted butter using a pastry brush.
Drizzle the lemons with a little olive oil
Roast in oven 45-55 minutes until chicken is cooked. Internal temperature should be 165 degrees F.

Gather

Ethiopian Chicken Stew

September 20, 2019

So…..hi, friends. It’s been a minute or three since we’ve last chatted. That cute little baby of mine threw me for QUITE the loop – for over a year. Geez. I owe you folks a few recipes. We’re jumping back in with this Ethiopian Chicken Stew that goes into heavy rotation around here as soon as the temps stop hitting triple digits.

I am so stinking happy to be back in this little corner of the inter webs-for a couple reasons. Number one, you need this Ethiopian chicken stew in your life, like today. And probably every Thursday henceforth until Spring. I literally threw this together while the baby napped. (And to be clear, my baby naps exactly 49 minutes per day) School is back in full swing, soccer practice starts TODAY and my real estate business is BUSY. So I’ll take as many make ahead dinner recipes as I can get my hands on.

The other reason I’m happy to be back feels a bit like an overshare, but it also feels odd to hop back on here after a year without mentioning it. The thing is, that although this past year has been blissful in sooooo many ways, it was also the year I fought an ugly battle with postpartum depression. It was hard, it was awful and maybe one day we’ll talk a little more about that here, because I think there is a conversation to be had, and there are women who need to know they are not alone. For now, suffice it to say that I’m darn lucky to have the rockstar supportive husband that I do, a good doctor and an extensive and loving support system. I seem to have come out the other side unscathed. And selfishly, it helps me to be here. To indulge my creativity in the kitchen, to play with my camera and to chat with my sweet little community of food lovers here in my favorite little corner of the internet. So thank you for being here.

Ok, enough of that. Back to this STEW. Holy smokes, it’s so good! First things first- there is an Ethiopian spice blend called Berebere (like berry, berry). Write that down. Better yet, type it into Amazon and hit order. Heck, I’ll do it for you- here is the link. Berebere is a blend of chiles with paprika, garlic and a host of other spices and it is what gives this stew its bold, intense flavor. It is also the secret to creating a stew with amazing layers of flavor without micromanaging a soup pot all afternoon. You can order berebere on Amazon, or find it at World Market (my favorite blend), Whole Foods, Central Market or most better grocery stores. The different blends can vary in flavor and heat level. The one from Central Market has a lot more heat. So taste and adjust as you cook. If you need Ethiopian Chicken Stew in your life this right this second, (and I don’t blame you) you can make your own version. Here is a link for how to blend your own. It probably calls for a couple things you don’t have on hand (fenugreek comes to mind), but if you have most of the ingredients, you can make it work. I mean, it will be different, but certainly not bad.

I want to credit our source for this Ethiopian Chicken Stew. It’s official name is Doro Wat and it came to us via a recipe and spice subscription that Alan’s sister gifted him one Christmas years ago. I would tell you to go subscribe, but they are now defunct, which is a serious bummer.

I have a sneaky suspicion they dumbed down the spice level for the average American palate. I triple the amount of Berebere that it originally calls for and double the garlic, because that is just my M.O. We also like to add a scoop of quinoa (microwavable quinoa in a bag- because that is what my life looks like now) and avocado slices to round it out as a meal. And lemon zest on top because when is that ever a bad idea?

Ok, my lovely foodie friends. Thanks for being here. I mean, really, really thank you for being here. Nothing makes me happier than sharing seriously amazing food with you lovely people. So go forth, order your Berebere (lots of it), share with your friends. If you feel moved- please share on your social media platform of choice. Because, we really shouldn’t keep this to ourselves.

Couple pro tips for the busy mamas and cooks out there.

There is no shame in buying pre-chopped onions in your produce section. Same for the pre-peeled garlic. Time and effort savers.
Use a citrus zester for your garlic and ginger- it makes super quick work of both.
Quick cook quinoa that comes in a bag and requires 90 seconds in the microwave (with no pot to clean) vs. 20 minutes on the stove is currently saving my life.

Happy Cooking,

Amanda

Ethiopian Chicken Stew

Spicy, savory Ethiopian Chicken Stew. A perfect make ahead meal.

Yields: 6 servings

1 and 1/2 lbs chicken thighs, cut into 1 inch chunks
1 lemon zested and then juiced
1 sweet or yellow onion diced
4 Tablespoons Butter, separated- 2 + 2.
4 large cloves garlic, minced or grated on zester or microplane
1" fresh ginger, minced or grated on zester or microplane
1 Tablespoon Tomato Paste
3 Tablespoons Berebere spice blend
1 Tablespoon Paprika
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
1 1/4 Cup Chicken or Vegetable Stock
1/4 cup chopped cilantro, plus more to garnish
1 cup cooked quinoa
1 large avocado, sliced

Zest lemon and set zest aside.
Juice lemon into a large bowl
Place chicken in a bowl with the lemon juice. Give a quick stir to distribute juice and let sit at room temperature for 30 minutes.
While the chicken sits, chop onions, and chop or grate garlic and ginger. Have all ingredients ready to go- this moves quick once you turn on the heat.
Melt 2 Tablespoons butter over medium heat in a large pan.
Add the onion and cook until translucent - about 5 minutes, stirring frequently.
Add garlic and ginger and cook one more minute.
Add tomato paste, berebere and paprika and cook 30 seconds.
Add olive oil and remaining two tablespoons of butter and stir to make a paste.
Add chicken and salt and stir to combine.
Add stock and simmer, covered 15 minutes.
Remove lid, add cilantro and cook 5 minutes or until chicken is fully cooked. The sauce will reduce and thicken slightly.
Serve with quinoa and avocado slices. Garnish with cilantro and lemon zest

Preparation time: 30
Cook time: 30
Total time: 1 hour

Nutrition

Calories: 507
Fat: 34 grams
Carbs: 29 grams
Protein: 43 grams

Gather

Easy Coq Au Vin

January 17, 2020

Ah, Coq Au Vin. Classic French comfort food. Juicy chicken, simmered and braised in wine with carrots, onions, garlic and shallots. When the weather turns chilly, it begs to be eaten in front of a fire. It is dreamy food. But classic, true, authentic Coq Au Vin ala Julia Childs or the Cooks Atelier takes exactly 100 hours to prepare. I’m a sucker for spending all day in the kitchen, but life rarely allows for it with busy little boys. Our Easy Coq Au Vin still serves up all the comforting goodness of the traditional dish with big, bold flavors, but it skips a few steps. And I promise you won’t miss it.

Our easy Coq Au Vin is the first of several recipes we’re adding to the new “Gather” section of the Live Life Love Food Site found right at the top right of the home page.

When you see your friends in passing, how often do you say “We want to have you over for dinner”, “We should get together.” We miss you!” Life moves fast, and it’s hard to take the time and effort for dinner parties. Not even fancy dinner parties. But simply time to gather around a table, sit down and share a meal. Have a real conversation. When we gather around the table, we nourish not only our bodies, but our souls. Memories are made, adventures planned and relationships cemented when we break bread with the people that are important to us. ⠀⠀⠀⠀

In our new Gather section, you will find recipes worthy of feeding your loved ones when you gather them around your table. Almost all of them can be made completely in advance so you can relax and enjoy spending time with your people.⠀⠀⠀

For my first attempt at Coq Au Vin, I used a recipe from the Cooks Atelier, a drool worthy cookbook written by an expat mother daughter team currently living in the Burgundy region of France. There are photos and stories of their quaint little shop, cooking school, their local market and their suppliers. A week long immersion experience at their cooking school is high on my bucket list. Someone please tell my husband. 😉

I think by the time I finished cooking though, we ate around 10pm. A fantastic meal, but it took FOREVER. The recipe is exacting with steps like, “with a paring knife, make an X in each pearl onion, soak them in water and then peel off the outer layer of each pearl onion.” Followed by the peeling of the mushroom caps, blanching of finishing vegetables and straining and reducing of sauces. Which is all well and good. I have a deep respect for the authentic method of cooking a traditional dish in the traditional way. However, in real day to day life, I think we all just want to feed our people flavorful, amazing food without spending all day doing it while toddlers climb our legs and lego directions wait impatiently to be deciphered.

So, that’s we did today. For a full, step by step step process, go check out my Instagram stories- under highlights click Coq Au Vin icon. I won’t pretend this is exactly the same as the traditional version, but it was AMAZING and it look less than an hour of active cooking. And God bless my husband for keeping our darling, but distracting children out of our kitchen for an entire hour.

Tips for Easy Coq Au Vin

When browning the chicken thighs, start skin side down. When the chicken is ready to flip, it will release itself from the pan. Don’t try to force it.
Chop ALL veggies and measure out liquids prior to even turning on your stove. You’ll thank me.
To clean the mushrooms- use a damp paper towel-never run them under water. Mushrooms absorb liquid and you want them to absorb the garlic butter flavors, not water.

Once you pop the pot into the oven, all that’s left is to invite your people over and choose a wine. Alan picked up this John Ryan Willamette pinot noir and it was a stellar find for twenty bucks. My plan was to cook this on Saturday and eat in on Sunday, as this is the kind of thing that will always taste even better on day two. But when our child care for Saturday date night fell through, we changed our plans and invited our friends over for dinner instead.

In front of a crackling fire, laughing about old memories and planning new adventures, our tummies warm and full, we all agreed staying in was far superior to the evening out we had planned. So, moral of the story is this- spend an hour in the kitchen, invite your people, open the wine and enjoy.

For some other comforting goodness, try our Beef Stew with Porcini Mushrooms or the Chicken Pot Pie with Camembert.

Happy Cooking my friends-what are your favorite winter comfort meals?

Amanda

Easy Coq Au Vin

Easy Coq Au Vin, a simplified version of the classic French dish with less than an hour of active cook time. Juicy chicken, braised in wine with carrots, onions and garlic. Sure to wow your people

4 Bone in, skin on chicken thighs (about 2 pounds)
4 slices thick cut bacon sliced into 1/4" thick lardons. or 2 ounces smoked pork jowl 1/4 inch dice
1 pound carrots, trimmed, peeled and cut into 1 inch pieces
1 large yellow onion, ends trimmed, outer layers removed and diced
4 large garlic cloves, peeled, chopped, (divided- three cloves for main dish, one for finishing mushrooms)
1 large shallot, ends trimmed, outer layers removed and diced
1/4 cup brandy
1/2 bottle (750 mL bottle) dry white wine
1 1/2 cups chicken stock
12 thyme springs, divided. Tie 10 sprigs together with kitchen twine for main dish. Remove leaves from 2 sprigs, roughly chop and set aside for finishing mushrooms. Garnish with more thyme if desired
1 Bay leaf
1 Cup frozen pearl onions (optional)
8 ounces Baby Bella mushrooms (can sub white button mushrooms), wiped clean with damp paper towel, stems discarded and cut into quarters.
2 Tablespoons unsalted butter
Kosher Salt and Fresh ground pepper

Pat chicken thighs dry and season with kosher salt and fresh ground pepper. Set aside and allow to come to room temperature while you chop all vegetables and measure out liquids.
Preheat oven to 250 degrees F (make sure there is room to set your pot on the middle rack.)
In a large dutch oven over medium high heat, cook the bacon or pork jowl until crispy. With a slotted spoon, remove the bacon/pork jowl and set aside.
Place chicken thighs in pan skin side down. When the skin releases from the pan, brown other side. (Approx 4 minutes per side)
Remove Chicken and set aside.
Pour off all but about 2-3 tablespoons of the fat- enough to coat the veggies. Reserve the fat in case your pan gets dry.
Add onions and carrots with a 1/2 tsp salt and 1/4 tsp pepper. Cook about five-seven minutes until onions start to turn translucent.
Add garlic and shallot and cook one more minute until garlic is fragrant.
Add brandy and deglaze the pan, scraping up all the little bits on the bottom
Add the chicken stock, wine, thyme bundle and bay leaf.
Add chicken and bacon back to the pan. Add any accumulated juice from the chicken back to the pan.
Bring to a boil, reduce to simmer. Simmer 30 minutes.
Add pearl onions, cover and transfer to oven
Cook 30 minutes in oven
While the pot is in the oven, make the mushrooms.
Melt the butter in a medium saute pan or skillet over medium high heat.
Add the mushrooms and cook 3 minutes. Add one chopped garlic clove and leaves from two reserved thyme sprigs and cook another 3-5 minutes until mushrooms are browned. Add more butter or olive oil if pan gets too dry.
Remove mushrooms and set aside.
When chicken is cooked through, remove the pot from the oven. Adjust salt and pepper to taste.
Add mushrooms to the pot.
Serve with mashed potatoes or warm, crusty bread for sopping up the sauce.

sides

Roast Cauliflower with Truffle Oil

August 25, 2017

Hi!!!! Oh, my gosh, oh my gosh, oh my gosh! I am like, jumping up and down excited to share this with you today! This roast cauliflower with truffle oil. That’s right. Truffle. As in decadent, as in happiness, as in make weeknight dinners feel like Saturday date night without blowing your diet. Brilliant! Today is one of those days when I truly wish your screen had smell-o-vision. Because if it did, the earthy, pungent scent of truffles would have you running to the store to buy the super short list of ingredients for this roasted, truffled, cheesy cauliflower goodness. These little morsels of amazing are a super easy side dish for pretty much anything. These (also super easy) grilled chicken thighs come to mind.

I have an ongoing love affair with truffles. If I had my druthers, I would truffle all the things. Mostly all the things are are sort of taboo in our new low carb lifestyle. Truffle potatoes, truffle fettuccine, truffle popcorn! I swoon. However, in the quest for low carb, seriously satisfying side dishes, this roast cauliflower with truffle oil reigns King. Side note-I read that someone said truffles are soooo 2013. I do not want to be friends with that person. We would not get along.

Slice your cauliflower head into 1/2 inch thick slices, separate into florets, toss with olive oil, salt, pepper, garlic powder and fresh thyme leaves. (I told you it was a short list) You’re going to want to toss these around a bit as they cook to get that lovely browning on both sides. Add the parmesan during the last 5 minutes of cooking. And you are going to add the truffle oil LAST. Truffle oil has a super low smoke point. So, take those puppies out of the oven, THEN drizzle your truffle oil and toss them around. And serve them immediately as they are best piping hot.

I loooove the fresh herbs with these. They add such a lovely layer of flavor that melds so beautifully with the salt from the parmesan and the earthiness of the truffle oil. See the parmesan doing it’s crispy cheesy thing? Yummmm……

A couple more points on truffle oil. Shopping for it can be confusing. Obviously, truffle oil is not oil made from truffles. If that did actually exist- it would cost about a ga-zillion dollars. It is usually olive oil infused with truffles. Then you have black truffle oil and white truffle oil. Black is going to be more pungent. I like big, bold flavors, so it’s my obvious choice. If you are new to truffle oil- buy small bottles of both and see what you like. Also, the quality between brands can vary greatly. You are probably going to have a hit up a Central Market or a specialty food store for the truffle oil. Good news here is that odds are good there will be a knowledgable sales person to help you. Or you could just order my favorite here. Yes, it’s kind of pricey- $13 for a 2 oz bottle. But it only takes a tiny bit and it lasts forever. It falls into a category of what I call my $20 Luxuries. I forego mani/pedis to buy $20 bottles of balsamic vinegar, the really good cheese and of course, my truffle oil. Priorities!

Thanks for being here- my foodie friends. People who love food are always the best people. Please enter your email to get these delivered to your in-box each week. And please share with your peeps who might enjoy our low carb, low sugar, big flavor thing we’ve got going on here. Happy Cooking!

Roast Cauliflower with Truffle Oil

This quick and easy roast cauliflower with truffle oil is the perfect low carb side that is on the table in 30 minutes.

1 head cauliflower, cut into 1/2 inch slices and separated into florets
Extra virgin olive oil - enough to coat the cauliflower
Salt, pepper and garlic powder- to taste
1/2 cup shredded parmesan
1 Tablespoon Truffle oil

Pre heat oven to 400 degrees
Spread cauliflower out onto a rimmed baking sheet lined with parchment paper. You may need to distribute between 2 baking sheets so the cauliflower isn't crowded
Roast 20-30 minutes depending on your oven. Toss them around a couple of times for even browning.
When the cauliflower is a getting close to perfect golden brown, add the parmesan and cook 3-4 minutes more.
Remove from oven, drizzle on the truffle oil and toss to distribute. Feel free to add more truffle oil.
Adjust salt and pepper to taste. Enjoy!

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Search Results for: chicken pot pie

Chicken Pot Pie with Camembert

TIPS for the best roast chicken thighs

Roast Chicken Thighs with Carrots and Fennel

Ethiopian Chicken Stew

Nutrition

Tips for Easy Coq Au Vin

Easy Coq Au Vin

Roast Cauliflower with Truffle Oil

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