Wednesday night when I was hanging with my friend Elle, we both shared one of many similar sentiments, so I am guessing that we are not alone in this…
Do you ever take a long break away from eating salads, and then have one really good salad and wonder why you aren’t eating them all the time? I know that when I lived in the midwest, I was cold 3/4 of the year and wanted to eat hot food all the time, but now that we live in California (Elle is from Chicago), there’s no excuse!
HOWEVER, one thing that makes salads tough is salad dressings. No, I don’t mean because of fat content, but rather because so many of them are full of gross oils, like canola or vegetable oil, which are so bad for you, they nearly negate the goodness you are providing yourself by eating a salad!
As I mentioned above, I am from the Midwest, and it is a documented fact that White Midwesterners love ranch. So, needless to say, I made a creepy oil-free Ranch dressing today! And oddly enough, the reason I made it was only partially because of the salad conversation last night!
At my shoot Wednesday, I met a wonderful wardrobe stylist who is also a foodie, and she was talking about one of her favorite restaurants, and the Buffalo Cauliflower they make. That got me thinking – what can I do with that recipe idea? So I came up with this – Buffalo Chicken & Cauliflower Casserole, drizzled in Primal Ranch dressing!
We’ll start with the casserole!
- One Rotisserie Chicken (organic, free-range), torn into small pieces
- One Head Cauliflower, in bite-sized pieces
- One (Head? Stalk? Grouping of Stalks?) Celery, diced
- One Brick (one cup) Kerrygold Butter
- Two Garlic Cloves, minced
- 2 Teaspoons Paprika
- 1/2 cup hot sauce (Frank's Red Hot is best, in my opinion)
- 2 TBSP Apple Cider Vinegar
- Melt the butter in a pot on low.
- Add spices (garlic, paprika, ACV)
- Add hot sauce.
- Add cauliflower, as you break the pieces up.
- Add chicken.
- Stir so the cauliflower and chicken are evenly coated with the sauce mixture.
- Bake in new wave for 22 minutes (or oven at 350 degrees).
- Add celery pieces once it is all cooked, so they don't get soggy. Stir them in well!
- Stir and drizzle ranch on top.
- It doesn't have to be a rotisserie chicken - it is just easier that way! You can also use bleu cheese instead of ranch, but I prefer ranch! I was thinking it might be good as well to sprinkle parmesan cheese on top!
Because of the celery, I don’t know how this will reheat. I will see soon! But this might be a “I have some hungry primal friends coming over” type of meal as opposed to a “I am single and live alone and don’t mind re-heating and eating the same thing all week” type of meal! Also, yes. I used rotisserie chicken again – and I know it’s lazy. But I just got back from LA today and was tired! 😛
And of course, the ranch!
- 2 cups plain Greek yogurt (organic, full fat, and if possible - not pasteurized!)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- .75 tsp dried dill
- ½ tsp salt
- .75 tsp pepper
- Put ingredients in your magic bullet or magic bullet-esque blender. Mix those bad boys up. Put on everything & enjoy your life!
- Because there are no preservatives in this dressing, it will not last as long as a traditional bottle of dressing would. Your expiration date is basically whatever it said on the yogurt container! This is encouragement to eat lots of salads! 😉
Between these images and looking back at my instagram feed from a long time ago, I am painfully aware that I do not take attractive food pictures! I am sure that some of it is now my recent phone issue (which also explains the pics being bad from long ago), but I am thinking of trying to find an online course in food photography! Anyone know of any good courses to suggest?
Anyway, I hope that you love the recipes! If you try it, especially if you make any changes, let me know! I would love to hear what you think! Is there anything you’d like me to Primal-ify?
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