The times have certainly changed from the days where we ate what our mothers cooked or we didn’t eat. Many of us now deal with persnickety kids that prefer not to eat their vegetables. Or perhaps you’re cooking for a picky partner that just wants to eat his meat and potatoes sans all that green stuff. Well this dish should quiet all of their complaints. I assure you that the veggies are so well camouflaged in those creamy mashed potatoes that even the cook may forget that they’re in there. As an added bonus this meal is much lighter than traditional fried chicken and mashed potatoes. And as always it’s gluten free.
Garlic Mashed Potatoes and Cauliflower Ingredients:
2 medium Potatoes (peeled and cut into 1 inch pieces)
2 cups of Cauliflower (cut to a similar size as the potatoes)
2 cloves of Garlic (halved)
2 tbs Butter
½ cup Milk (or cream)
Salt &Pepper to taste
Add the potatoes, cauliflower, garlic and salt to a pot filled with cold water. Set the pot on the stove to boil. Once it reaches a boil reduce the heat and simmer for about twenty minutes or until everything is fork tender. Drain the veggies. Add the milk (or cream), butter and salt and pepper to taste. Mash everything to the desired consistency and serve.
Preheat oven to 450 degrees.
Oven Fried Chicken Ingredients:
2 Boneless Skinless Chicken Breast Cutlets
2/3 cup of Gluten Free Bisquick
2 tbs Milk
Old Bay Seasoning
In a small bowl beat 1 egg with the milk and a healthy sprinkle of garlic powder, paprika, old bay, salt, and pepper. You can use other seasonings to suit your own tastes. Set this aside.
In another small bowl add about 2/3 of a cup of GF Bisquick and more of the same seasonings you used in the egg mixture and stir to combine.
Pat the chicken dry then dip it into the egg mixture before dredging it in the seasoned dry mixture. If you’d like a thicker coating repeat the process by dipping it into the egg and then Bisquick mixture again. Now place the chicken onto a foil lined baking sheet that has been either drizzled with olive oil or sprayed nonstick spray. Once the second breast is dredged drizzle them both with more oil or spray them with nonstick spray and bake them at 450 for 15 minutes. Turn them during the baking process at the 10 minute mark.
I’ve added a small salad to the plate and a few sliced scallions to make the dish look pretty for its close-up. Even if your kids want no parts of the salad you can still feel good knowing there’s a full serving of veggies hidden in those mashed potatoes. Do I sound like a V8 commercial now?