Michael.Adams.Meals.Blog

Creamy Cauliflower Soup with Garlic  2 1/2 cups of Chicken broth 1/4 cup heavy cream 1 head of Cauliflower, cut into florets 4 Garlic cloves 3 Tablespoons of extra-virgin olive oil Salt & Pepper to taste Parsley for garnish DIRECTIONS: 1. Preheat oven to 450 degrees. Trim and cut cauliflower into small florets then spread on a baking sheet along with 4 smashed garlic cloves drizzled in olive oil, salt and pepper then toss to fully combine. Roast until lightly browned and tender about 20 -25 mins. 2. Combine cauliflower with chicken broth in a medium pot and bring to a boil on high, then reduce to a medium low heat and simmer about 20 mins. 3. Working in batches carefully transfer cauliflower into a blender and puree until smooth using caution when blending hot liquids. Then return pureed soup to pot and add heavy cream, salt and pepper to taste. If desired add more broth, water or milk for a thinner consistency and ... ENJOY!!

Italian Couscous Salad with Tomatoes  1 cup Couscous 1 Chicken breast, cut up 1 Red Onion, diced 1 cup Frozen Green Peas 1 cup Cherry Tomatoes, sliced in half 1/3 cup Italian Dressing 1 Tablespoon Extra-Virgin Olive Oil Salt and Pepper Italian Parsley for garnish DIRECTIONS: 1. In a small skillet cook 1 chicken breast with salt and pepper until fully cooked then remove from skillet and set a side to rest while you sauté onions in pan until nice and translucent. 2. In a medium pot bring 1 cup of salted water to a boil along with 1 tablespoon of olive oil. Remove from heat and stir in couscous letting it sit for 4 mins covered to fluff up. Then add sliced tomatoes, peas, onions and cut up chicken with couscous and let sit in a covered pot for about 6 mins. 3. Add Italian dressing with serve warm or chilled garnished with some parsley and ... ENJOY!!

Shell Pasta with Roasted Cauliflower and Ham 10 ounces Large Shell Pasta 5 ounces of small cubed Ham 1 Large Cauliflower head cored and broken into small florets 1 Large Red Onion sliced into small wedges 4 Large Garlic cloves diced 5 Tablespoons of Extra-Virgin Olive Oil 3 slices white Sandwich bread Salt & Pepper 3 Tablespoons of Parsley Parmesan for garnish DIRECTIONS: 1. Start by preheating your oven to 475 degrees, then in a large bowl combine Cauliflower florets, garlic and onion wedges in 3 tablespoons of oil seasoning with salt and pepper to taste. Then transfer to a baking sheet and roast for 25 mins until browned. 2. While Cauliflower is roasting add the 3 slices of bread into a food processor along with 2 tablespoons of oil, salt and pepper and pules until crumbs form. Add breadcrumbs to a small baking sheet and bake in oven for 6 mins until nice and golden. 4. In a small skillet warm up the 5 ounces of ham and set aside until ready to add to ...

Lemon Pepper Chicken with Asparagus and Tomatoes  2 Boneless, skinless Chicken breast halves, halved horizontally 1/4 cup all-purpose flour 1 Lemon 12 ounces Asparagus 8 ounces Cherry or Grape Tomatoes, sliced 2 Tablespoons of Apple Cider Vinegar 2 Tablespoons of Extra-Virgin Olive Oil Salt & Pepper 1 Tablespoon of butter Lemon Zest for garnish DIRECTIONS: 1. Pound the halved chicken breast until roughly about 1/4 inch thick then lightly coat in flour seasoned with slat and pepper, gently tapping off any excess flour. 2. Heat oil and 1 tablespoon of butter in a large skillet over medium heat and cook chicken in batches not to over crowd the skillet, until nice and golden on each side about 2 - 3 mins until fully cooked. Then transfer the chicken to a side on a plate until needed. 3. Turn heat to low and deglazed skillet with vinegar for about 1 min then add asparagus and cook covered for about 4 mins adding salt and pepper, then remove asparagus from pa...