I have been having more fun exploring all of the delicious combinations of olive oils and vinegars available at Golden Isles Olive Oil. Mr. T and I have embarked on an 80/20 version of the Paleo diet. We’re feeling better, losing weight just in time to go to New Orleans for Thanksgiving and the food I’m preparing is delicous, thanks to the right seasonings and condiments. I sometimes wait until the last minute to decide what I’m making for dinner, which was the case on this particular day. We are still including a bit of dairy, not daily, but we haven’t cut it out entirely. So you’ll see some dairy in the cauliflower recipe I’m featuring along with this fabulous Chicken Provence I dreamed up. This was so delicious, seconds were requested and offered since we followed all of the rules!
Chicken Provence
Cauliflower Gratin with Fresh Baby Kale
Merlot
Chicken Provence
Marinade:
1/4 cup Wild Mushroom and Sage Olive Oil
2 Tablespoons Lavender Balsamic Vinegar
2 cloves garlic, thinly sliced
1 teaspoon Sangre de Cristo Spice Company, Herbes de Provence
1/4 tesaspsoon SDCS dry mustard
sea salt & pepper to taste
1/2 dry white wine
Mix all ingredients together. Place two large, boneless, skinless chicken breasts in a large ziploc bag. Pour the marinade over the chicken and refrigerate for 2 – 4 hours, turning every half hour or so.
Heat the oven to 350 degrees. In a cast iron skillet, or other oven proof skillet, heat 1 tablespoon extra virgin olive oil over medium high heat. Add the chicken breasts and sear for four minutes on each side. Pour the marinade over the chicken and place in the preheated oven for one half hour. Remove and thinly slice the chicken for serving.
Cauliflower Gratin with Fresh Baby Kale
1/2 head of cauliflower, separated into flowerets (this should make about four cups of cauliflower)
4 tablespoons butter
1/3 cup heavy cream
salt and pepper to taste
1/2 cup shredded gruyere cheese
Place the cauliflower in a pan and add the butter and heavy cream. Cover and lightly simmer for about fifteen minutes, or until the cauliflower is tender enough to mash. Season with salt and pepper and add the shredded cheese, stir to combine. Heat through and serve with chopped baby kale. I got my kale at Uncle Don’s….always fresh and so delicious!
2 Responses
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Bonnie Del Rosal Says:
This looks easy and yummy! Since we eat chicken, fish or pork every night I’m happy to find more variations….thanks Melissa!
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Melissa Says:
Bonnie, Paige will ship the olive oil and vinegar I used if you are interested. You can look Golden Isles Olive Oil up on Facebook. Hope you enjoy!
