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Monday: Pecan Chicken and Cauliflower with Blue Cheese Dip

This dinner of finger foods is as adult-friendly as it is kid-friendly.  This dip is really a fantastic blue cheese dressing recipe that is a staple in my fridge.  We will use it tonight and later in the week.
Serves: 4     Prep: 20     Cooking: 20


For the Chicken
4 boneless, skinless chicken breasts
1 cup buttermilk
1 cup chopped pecans
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon cayenne
½ teaspoon Kosher salt
½ cup breadcrumbs or panko
For the Cauliflower
3-4 cups cauliflower florets
1 tablespoon olive oil
1 teaspoon Kosher salt
¼-½ teaspoon pepperFor the Dip
1 cup good real mayo, not reduced fat
2 tbls fresh lemon juice
2 tsp coarsely ground pepper
1 tsp hot sauce
1 1/2 cup coarsely crumbled blue cheese, I like Gorgonzola
1 cup buttermilk


Prep Opportunity
Make the dressing. Add all dip ingredients to a blender and puree. Store in the fridge until ready to use.
Preheat oven to 400º.
Prepare a baking sheet with a baking rack placed on top.
Place chicken breasts in a bowl or Ziploc bag with the buttermilk. Set aside.
Combine nuts, oregano, thyme, paprika, cayenne and salt in the food processor and process to a coarse meal. Transfer to a shallow bowl and stir in breadcrumbs.
One at a time, remove breasts from bag, dredge in nut mixture and place on rack.
Bake breasts for 20 minutes or until an internal temp of 160º is reached.
Meanwhile, place cauliflower florets on another baking sheet. Toss with olive oil, salt and pepper.
Roast for 18-20 minutes.
Serve chicken sliced with cauliflower and blue cheese dip.