Moroccan Chicken and Cauliflower Rice Platter!

When I used to teach cooking classes, I taught a Moroccan Chicken class that was hugely popular. And why wouldn’t it be? Moroccan food is visually stunning, incredibly flavorful and generally speaking, very healthy. This Moroccan Chicken and Cauliflower Rice Platter is no exception!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Moroccan Chicken and Cauliflower Rice Platter! Paleo/Whole 30

Keeping it Simple:

To make this chicken dish, I simply brush the chicken lightly with olive oil, season with a traditional Moroccan spice blend called  ‘ras el hanout’, garlic, sea salt and black pepper and then roast in the oven. Yes, it’s that simple. While the chicken cooks I prepare and make the cauliflower rice.

THE CAULIFLOWER “RICE”

Cauliflower rice is a great replacement for traditional white rice. You can make it yourself by placing cauliflower florets into a food processor and pulsing or simply chop cauliflower finely with a knife, that said many stores sell cauliflower rice already prepared now. If you aren’t sure, ask! I am all about making life easier as long as quality isn’t compromised.  I find the store bought cauliflower rice is just as good as doing it yourself. I sauté the cauliflower rice in olive oil and add sweet shallots and zucchini, making the perfect, healthy bed for this amazing roasted chicken.

Moroccan Chicken and Cauliflower Rice Platter! Paleo/Whole 30

Feed a Crowd!

One of the best parts about this recipe is that it’s super easy to feed a crowd. You can literally place as much chicken as will fit on a pan and roast it all at once, then serve. Guests are happy because it tastes fantastic and you are happy because there is very little clean up and no having to tend to the chicken!

Moroccan Chicken and Cauliflower Rice Platter! Paleo/Whole 30

The Recipe: Moroccan Chicken and Cauliflower Rice Platter

Serving suggestions and what you’ll need: if you need a side salad for this dish I recommend my Greens with Asian Pears Salad. You will need the Middle Eastern Spice blend “Ras el Hanout” , if your grocery store doesn’t carry it, you can have it delivered to your door. Many grocery stores carry pre-made cauliflower rice, but you can also make it yourself by placing cauliflower florets into a food processor and pulsing or simply chop cauliflower finely with a good knife! You can also make this recipe in a grill pan.

Moroccan Chicken and Cauliflower Rice Platter!

Prep

Cook

Total

Yield 4 helpings

A simple and delicious take on a traditional moroccan meal. Paleo/Whole 30 compliant.

Ingredients

The Chicken:

4 large chicken thighs, bone in skin on

8 chicken wings

ras el hanout

sea salt

freshly ground black pepper

garlic powder

3 tablespoons olive oil (give or take)

The Cauliflower Rice:

4 medium size shallots, peeled and sliced

1 zucchini, thinly sliced and cut in half (forming half moons)

6 Cups cauliflower rice (make your own or buy store bought

sea salt and freshly ground pepper

1 tablespoon chives chopped, for garnish

1 lime, quartered

Instructions

I use pre-made cauliflower rice. If you are making your own allow a little more time and see instructions in blog post above.

Preheat oven to 450 degrees and move oven rack to center position. Place parchment paper on cookie sheet and set aside.

Lightly brush all sides of chicken with olive oil, then generously sprinkle with ras el hanout, garlic powder, sea salt and freshly ground black pepper

Place chicken in a single layer on parchment covered cookie sheet and place in oven

bake for 25-30 minutes or until chicken is done

While chicken cooks start cauliflower rice:

Prep shallots and zucchini. Pour 2 tablespoons olive oil into large pan and turn heat to medium/high heat. When oil is hot but not smoking, add shallots and cook for 3 minutes stirring occasionally.

Add zucchini and sear for 2-3 minutes. Add cauliflower rice and if necessary add another tablespoon olive oil. Stir frequently. Cook for another 5-6 minutes. Season with salt and pepper to taste

To Plate:

Place cauliflower rice on platter, top with chicken, garnish with chives and limes

Courses Dinner

Cuisine Moroccan

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

Simple Marinara and Goat Cheese Appetizer

You know what I LOVE? Simplicity. Less is more as they say, and in the case of this Simple Marinara and Goat Cheese Appetizer that is definitely true!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)
Simple Marinara and Goat Cheese Appetizer

 

Four Ingredients Total!

Yup. That is it. Great quality ingredients + simplicity = a very happy cook…and happy taste buds! Creamy goat cheese baked in marinara, spread on a beautiful baguette and garnished with fresh, fragrant basil. Italians do it right I tell ya!

Goat Cheese and Marinara Appetizer

Spread the Love:

All that flavorful goodness is heaven when spread on warm bread, fresh from of the oven. Or, if you prefer, you can toast your baguette under the broiler so it has a bit of a crunch!

Simple Goat Cheese and Marinara Appetizer

Either way, you’re going to love this easy appetizer.

Simple Goat Cheese and Marinara Appetizer

The Recipe: Goat Cheese and Marinara Appetizer

Simple Goat Cheese and Marinara Appetizer

Prep

Total

Yield 2-4

A super simple appetizer!

 

Ingredients

1 baguette, sliced and warmed (either baked or toasted under broiler)

6 oz goat cheese

1 cup marinara sauce

6 basil leaves

Instructions

Preheat oven to 350 degrees and place rack in center of oven

If you want your bread warm you can either wrap in foil and place in oven, or place under broiler for a few minutes to toast

Pour a half cup of marinara sauce into each of two ramakins or small baking dishes

Add 3 oz goat cheese to center of baking dish

Place in the oven and bake until sauce and cheese are warm

While cheese is baking, chop basil leaves

When marinara and cheese are done, garnish with basil and spread on bread

Courses appetizer

Cuisine Italian

Follow Boulart on Social Media!

For recipe inspiration from Boulart follow on Instagram and Twitter!

Goat Cheese and Marinara Appetizer

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

 

Stove Top Skillet Lasagna!

The dog days of summer are almost over. With the kids going back to school, life is going to get a little more hectic. One way to make back to school a little less stressful is to plan easy meals that require very little clean up, like this Stove Top Skillet Lasagna from Sun Basket meal delivery. Made in one pan, no tuning on an oven required!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)  

Stove Top Skillet Lasagna

WHY I USE SUN BASKET: FRESH, ORGANIC, NO-GMO, CONVENIENT!

Sun Basket is a food delivery service that brings everything you need to make healthy delicious meals right to your door, saving you time and money! Each box from Sun Basket contains the ingredients for 3 meals for 2 to 4 people and you can customize with Paleo, Gluten–Free, and Vegetarian options. The meals are delicious, healthy and designed by an accomplished chef. Most recipes take about 30 minutes to prepare. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used. But my favorite part about Sun Basket (besides the eating of course) is that they teach you to cook and to be more adventurous in your food choices!

GET THREE MEALS FREE!

Yes my followers can get 3 Meals Free from Sun Basket! And who wouldn’t want three free meals when they are as delicious as this skillet lasagna? Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options. And if you’re cooking for a crowd get 3 FREE Family Menu Meals from Sun Basket!

3 Free Meals - Sun Basket

Let’s Talk About This Recipe!

Loaded with ground beef and pork, this hearty lasagna requires no oven or extra pans; the noodles and sauce both simmer together in one skillet on the stove. Then all you have to do is add cheese, cover with a lid and allow to “bake” on the cooktop. Full bellies, easy clean up, and everyone is happy!

Stove Top Skillet Lasagna

 

The Recipe: Stove Top Skillet Lasagna!

What you will need and side dish suggestion:  You will need a medium sized skillet. Serve with my Caesar Salad.

4 votes

Print

Stove Top Skillet Lasagna!

Prep

Cook

Total

Yield 4

Loaded with ground beef and pork, this hearty lasagna requires no oven nor extra pans; the noodles and sauce both simmer together in one skillet on the stove. Then all you have to do is add cheese, cover with a lid and allow to "bake" on the cooktop. Full bellies, easy clean up, and everyone is happy!

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion
  • 5 ounces ground beef
  • 5 ounces ground pork
  • 6 ounces lasagna noodles
  • ½ teaspoon red chili flakes (optional)
  • 2 cups pasta sauce
  • 1 cup water
  • zest of 1/2 a lemon
  • ¼ pound fresh mozzarella
  • ½ cup fresh ricotta
  • ½ cup grated Parmesan
  • 8 leaves Fresh basil

Instructions

Prep the onion, ground meat, and lasagna noodles:

  • Peel and finely chop the yellow onion.
  • Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Repeat with the ground pork.
  • Break the lasagna noodles in half or into thirds.

Cook the sauce and noodles:

In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in as many chile flakes as you like and cook until fragrant, about 1 minute. Add the beef and pork, season generously with salt and pepper, and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 3 minutes. Add the lasagna noodles, marinara sauce, and 1 cup water and bring to a boil. Reduce to a simmer, gently pressing the noodles into the sauce as they start to soften. Cover and cook, gently tossing the noodles with the sauce occasionally, until the noodles are tender, 18 to 20 minutes. While the sauce and noodles cook, prepare the remaining ingredients.

Prep the mozzarella-ricotta mixture:

  •  Zest half of the lemon and place into a small bowl. 
  • Tear the mozzarella into small pieces.

To the small bowl with the lemon zest, add the mozzarella and ricotta and stir until well combined.

Finish the lasagna:

Layer the mozzarella-ricotta mixture on top of the lasagna. Sprinkle with Parmesan. Drizzle with a little olive oil. Reduce to a low simmer, cover, and cook until the cheeses melt, 6 to 8 minutes. Season with pepper. Remove from the heat and let rest, covered, for about 5 minutes before serving.

While the lasagna rests, prepare the garnish:

  • Strip the basil leaves from the stems; tear the leaves. After lasagna has rested, garnish and serve 

    Kids Can:

  • Break the lasagna noodles
  • Juice the lemon half
  • Tear the mozzarella
  • Stir the mozzarella-ricotta blend
  • Prep the basil 

Courses Main Course

Cuisine Italian

 MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

 

Peach Turmeric Smoothie Bowls!

In this hot summer weather, starting your day with a cold, refreshing smoothie bowl is a great idea. This Peach Turmeric Smoothie Bowl helps you beat the heat and it tastes downright fabulous!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running.)

Peach Turmeric Smoothie Bowls!

What’s in It?

Your choice of almond, cashew, coconut or whole cow’s milk provides a rich creamy base for this tasty smoothie. Add a few dates and frozen peaches for sweetness, lemon juice and zest for flavor and antioxidants, and last but not least, turmeric adds gorgeous color and an anti-inflammatory boost! Turmeric powder can be found on the spice aisle of the grocery store.

Peach Turmeric Smoothie Bowls!

What’s on Top?

Of course, you can put anything on top of this gorgeous smoothie bowl. I chose granola, berries and shredded coconut, but you could add chia or hemp seeds, bananas or blueberries, nuts or seeds, whatever floats your boat!

Peach Turmeric Smoothie Bowls!

The Recipe: Peach Turmeric Smoothie Bowls!

Tips and what you will need: a good blender and turmeric powder! 

2 votes

Print

Peach Turmeric Smoothie Bowls!

Prep

Total

Yield 2 smoothie bowls

A light peach smoothie bowl with turmeric for an anti inflammatory boost!

Ingredients

2 cups your favorite milk (almond, coconut, cashew or whole cow's milk, all work great!)

3 cups frozen peaches

juice and zest of one large lemon

6 dates (pits removed)

1 teaspoon turmeric powder

Toppings:

granola (gluten free peeps use GF granola)

shredded coconut

berries (or whatever you want!)

Instructions

Place all smoothie ingredients in a powerful blender and blend until smooth. Pour into to bowls and top with granola, shredded coconut and berries (or anything you prefer)

Courses Breakfast

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

Easy Zucchini & Corn Grilled Naan Pizza!

It’s summer so light, quick, seasonal and easy is the name of the game. And it doesn’t get more summery than this Easy Zucchini and Corn Grilled Naan Pizza!
(This post contains affiliate links. I make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Easy Zucchini & Corn Grilled Naan Pizza! Chicken or Vegetarian OptionsIn the Oven or On the Grill, It’s All Good!

You can make this pizza on the grill or in the oven. Both turn out fabulously well. I buy my naan at the grocery store and top it with some olive oil, Parmesan, ricotta cheese, red onions, sliced zucchini and fresh summer corn! Pop it onto the grill or directly into a hot oven and a few minutes later you can enjoy a feast! You can add leftover roasted chicken or store bought rotisserie chicken if desired!

Easy Zucchini & Corn Grilled Naan Pizza! Chicken or Vegetarian Options

How I Add Greens to My Pizzas!

When I make pizzas I usually toss arugula with a little extra virgin olive oil, add a generous squeeze of fresh lemon juice, toss with sea salt and pepper and place heaps of it on top of each slice. It’s a vegetable extravaganza!

Easy Zucchini & Corn Grilled Naan Pizza! Chicken or Vegetarian Options

Alright Mr. Demille, I am Ready For My Close Up…

Let’s get up close and personal with these toppings… gorgeous, amiright? I bet you’re drooling. Don’t worry, I am too. By the way, I ate this whole pizza for lunch as soon as the pictures were taken. That warm soft naan, that melted ricotta cheese and those fresh veggies…swoon! I ate the second pizza for breakfast the next morning, with a poached egg on top. And it was heavenly!

Easy Zucchini & Corn Grilled Naan Pizza! Chicken or Vegetarian Options

The Recipe: Easy Zucchini & Corn Grilled Naan Pizza!

Tips and what you will need: Buy pre-made naan at the grocery store. You can add leftover roasted chicken or store bought rotisserie chicken if desired!

4 votes

Print

Easy Zucchini & Corn Grilled Naan Pizza!

Prep

Cook

Total

Yield 4 pizzas

An easy pizza made with store bought naan and seasonal summer veggies! The chicken is optional.

Ingredients

1/2 a small red onion, peeled and sliced

3 ears fresh corn, shucked and corn shaved off the cob

4 pieces store bought naan

1/4 cup extra virgin olive oil (give or take)

1 cup freshly grated parmesan cheese

1 1/2 -2 cups full fat ricotta cheese

2 cups leftover roasted or rotisserie chicken, shredded (optional)

1 med zucchini, washed and very thinly sliced

3 cups baby arugula

lemon juice, to taste

sea salt/pepper, to taste

red pepper flakes, to taste if desired

Instructions

Preheat oven or grill  to 425 degrees. If using oven place rack in center position

Prepare all ingredients so they are ready to go

Heat a pan on med heat, add a little olive oil

When oil is hot add onions and cook for 2-3 minutes, stirring occasionally

Add corn to pan and cook for 3-4 more minutes stirring occasionally

While corn cooks, brush naan lightly with olive oil

Sprinkle naan with freshly grated parmesan cheese

Place ricotta by the spoonful onto naan, then add chicken (if using)

Place sliced zucchini onto naan

Then spoon corn and onions onto bread

Sprinkle fairly generously with sea salt and black pepper

Place pizza directly onto BBQ grill or oven rack, close lid/door and allow to cook for 6-8 minutes or until bread is golden, cheese is melted and zucchini edges are browned a little (helpful hint: If using the oven, place  a piece of foil in the bottom of oven to catch any dripping cheese or veggies that fall off)

While pizza cooks, put arugula into a bowl, drizzle with olive oil and lemon juice, toss

Sprinkle greens with sea salt and pepper to taste, toss again

When pizza is ready, remove from heat and sprinkle with red pepper flakes (if desired)

Place as many greens onto pizza as you like and slice, eat and be happy!

Courses lunch or dinner

Cuisine Italian

 

MAY I PLEASE ASK A FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.