6 chicken thighs (you can use breasts if you'd like, of course. This is just what I had on hand.)
2 tablespoons mayo
1 tablespoon mustard
relish (to taste)
2 bay leaves
seasoning salt (I use Lawry's!)
salt and pepper to taste
enough water to cover the chicken
Directions
Clean the chicken and place it in a pot. Cover the chicken in water and put in the bay leaves, seasoning salt, and pepper. Bring to a boil on high heat. Once the chicken is boiling, turn the heat down to medium and boil for 30 minutes. After the 30 minutes is up take the chicken out of the pot and let it cool for 15 minutes. Once the chicken in cooled to the touch, you can shred, diced, pull the chicken into pieces. In a bowl put in the mayo, mustard, a dash of salt, pepper and relish. Throw in the chicken and there ya go! The easiest chicken salad EVER! ;D
Roasted Cauliflower:
Recipe taken from: http://simplyrecipes.com/recipes/roasted_cauliflower/
Ingredients
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- Lemon juice from half a lemon
- Olive oil
- Coarse salt and freshly ground black pepper
- Parmesan cheese
Method
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4.
(I don't have any lemon juice tonight and I'm too lazy to go to town so we're trying the cauliflower without lemon juice. I will let you know how the Fantastic Four and husband like it!)
