If you have not yet discovered the craze that is "Pinterest", I would advise you to stay as far away from it as humanly possible. I'm not kidding! Pinterest is so incredibly addicting it's ridiculous. Nonetheless, I am hooked and am looking for every excuse to try out all the wonderful recipes I've found in the process. One such recipe is for Spicy Honey Chicken Salad. Which brings us to day three of cooking from my Home Store.
I had some chicken thighs in my chest freezer that were screaming to be used. I also had an enormous head of leaf lettuce and some avocados from my produce basket Saturday. So I set to work making Spicy Honey Chicken, salad and Honey-Citrus Vinaigrette and creamed cauliflower (also from my produce basket and needing to be used). Picture me under my carport, tongs in hand, grilling away while the snow is coming down. Now that your laughter has subsided, I'll continue...
Let me just say, WOW! The chicken was fantastic. Although, I could have gone heavier on the final drizzle of honey-vinegar glaze-I was a little hesitant about vinegar going onto my cooked chicken and overwhelming it. While my husband is not a vinaigrette kind of guy, I thoroughly enjoyed it. We had mixed reviews about the creamed cauliflower (basically a slightly healthier version of mashed potatoes); our 14 month-old and I enjoyed them, the rest of the family...not as much.
3 cups chicken stock
3 Tbsp. butter
salt and pepper, to taste
Cut the heads from the cauliflower stock and place in a saucepan. Add chicken stock to the pan; bring to a boil. Boil gently for 15 minutes or until cauliflower is tender. Place cauliflower and butter in a food processor and puree until smooth. Salt and pepper to taste.
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