The Pioneer Woman Tasty Kitchen
Avatar of Natalie | Perry's Plate

Spiced Sweet Potato Muffins

Posted by in Baking

Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

We’re huge fans of sweet potatoes at our house. And muffins. And Indian food.

When I saw this muffin recipe and noticed it had garam masala in it, I made a weird face. That’s the honest truth.

If you’re not familiar with Indian spices, garam masala is a spice blend commonly used in curries and other Indian dishes. Not something you’d find in a muffin, that’s for sure.

It sounded odd to me, but I really, really wanted to try it. (Story of my cooking life, much to my kids’ dismay.)

I won over all three of my picky little girls with these muffins, though! Spiced Sweet Potato Muffins, submitted by Tasty Kitchen member Kristin, are an exotic spin on a simple sweet potato muffin. They’re not only gluten-free, but they’re grain-free as well and easily made dairy-free!

And they have chocolate chips. Maybe that’s why they liked them so much?

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

OK, let’s gather ingredients. You’ll need cold, mashed sweet potatoes, almond flour, real maple syrup, nut butter (I used almond), chocolate chips, cinnamon, cocoa powder, garam masala, baking powder, baking soda, salt, and vanilla extract.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Here’s my garam masala. You can find it in most grocery stores nowadays in the spice section. I ordered mine online a while back and have been refilling this bottle with a homemade blend.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

First crack the eggs into a large mixing bowl and loosen them up with a fork.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the sweet potatoes, nut butter, and maple syrup.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Mix it up until you get something that resembles pumpkin pie filling. Speaking of pumpkin, you could totally use canned pumpkin in place of sweet potatoes in this! Just add an extra splash or two of maple syrup.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the almond flour and the rest of the dry ingredients.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Mix it well, and then fold the chocolate chips into the batter. The nice thing about not using wheat flour is that you don’t have to worry as much about over-mixing and ending up with cone-head muffins!

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Scoop the batter into muffin molds. I used a silicone muffin pan, but you can use any type you like. I would recommend using paper liners if you don’t use a silicone pan so they come out easier. And in one piece.

Throw them in the oven …

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

… and out they come! I’ve consistently gotten 11 muffins out of this batch, and I’ve also double and tripled this recipe before with success. They also freeze and reheat nicely!

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

These tasty little grain-free morsels have become a staple in our muffin collection! I thought the spices blended beautifully with the sweet potatoes. And the chocolate chips were a nice touch. (They usually are.)

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Before you go, stop by Kristin’s TK Recipe Box as well as her blog, Tastefully Gluten Free, for more delicious recipes!

Notes:
1. I omitted the yogurt to make them dairy free. Because it was only one tablespoon, I didn’t think it would make a big difference if I left it out.
2. Garam masala is a potent blend, and after making this recipe several times, I decided to cut the amount down by two-thirds. Any more than a 1/2 teaspoon gave the muffins a strange, “am I eating curry or a muffin” flavor. Perhaps my spice blend is more potent because I make it myself? Try it and see what you think!

 
 

Printable Recipe

Spiced Sweet Potato Muffins

See the full recipe post on Kristin @ Tastefully GF’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

A healthy and gluten free baked good that’s perfect for fall.

Ingredients

  • 2 whole Eggs
  • 1 cup Sweet Potato Puree (fresh Is Best, Or Canned)
  • ¼ cups Creamy Peanut Butter
  • 1 Tablespoon Plain Greek Yogurt
  • 3 Tablespoons Pure Maple Syrup
  • 1 cup Almond Meal
  • 2 teaspoons Baking Soda
  • ½ teaspoons Baking Powder
  • 2 teaspoons Cinnamon
  • 1-½ teaspoon Garam Masala
  • 1 teaspoon Cocoa Powder
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • ½ cups Chocolate Chips Or Cacao Chips

Preparation Instructions

1. Preheat oven to 350°F.

2. In a large bowl, whisk the two eggs with a fork until they are a bit frothy.

3. Stir in sweet potato puree, peanut butter, yogurt and maple syrup.

4. Add all of the remaining ingredients except the chocolate/cacao chips. Once all the dry ingredients are combined stir in the chips.

5. Line a 12-count standard size muffin pan with muffin liners (I used silicone muffin liners, which I love), and fill each muffin tin. These muffins expand some, but not a lot, so you can fill them almost to the top.

6. Bake for 20-25 minutes, or until a toothpick comes out clean. I rotate the pan once, halfway through the cooking. Remove pan from oven and set on a rack.

7. Let muffins cool in the pan before serving.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Paleo-friendly Cauliflower Fried Rice

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

If you’re familiar with the paleo lifestyle, you might know that this dish doesn’t actually have rice in it. 

The first time I saw cauliflower used as rice, it blew my mind a little. Cauliflower is one of the darlings of the paleo world because it can be manipulated to replace grains in a lot of meals. I’ve used it in place of rice, pureed it to thicken soups, seasoned and roasted it as a vegetarian “steak”, mashed it in place of potatoes, and my favorite, used it as a base for a pizza crust.

No, I’m not joking. And it was all delicious.

Even if you’re not a paleo eater and avoiding grains, dairy, legumes, and sugar for various reasons, replacing grains with vegetables (particularly refined grains) can be a great way to increase nutrient density in a recipe. 

This Paleo-friendly Cauliflower Fried Rice recipe submitted by TK member Dani is a perfect example of grain-swapping. I’m excited to share it with you!

So is the cauliflower. It likes to show off.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

I adapted this recipe slightly, adding a few more things (notes below), so you’ll need a whole head of cauliflower, salt, pepper, soy sauce (or tamari), mushrooms, coconut oil, an egg, fresh ginger, garlic, onion, green onion, a tomato, and cilantro.

If you’re a nit-picky paleo, you may not use soy sauce or tamari. I don’t mind it in very small amounts occasionally, but you can also use coconut aminos which is a good substitute. You may be able to find it at Whole Foods or other natural grocery stores.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

First, dismantle the cauliflower, and cut it into fairly uniform pieces.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

My food processor holds 9 cupd, so I did half the head at a time to ensure even chopping. If you have a larger one you may be able to do it all in one batch.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Pulse several times until the cauliflower is about the size of rice grains. Transfer to a bowl and set aside. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Next, get the mushrooms prepped by wiping any dirt off with a paper towel, breaking off the stems, and quartering them. I used baby portabellas but any type of mushroom would do. Pulse the mushroom quarters in the food processor like you did the rice and transfer to a separate bowl.

You could just slice them into larger pieces and leave them big, but my little picky eaters aren’t into mushrooms, and I didn’t want to start a dinnertime battle. I minced mine out of survival. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Next, prep the onion, ginger, and garlic. Peel them all, then cut them into chunks. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Throw the ginger, garlic, and onion into the food processor and pulse to mince. That machine is going to earn its counterspace today. You could also use a knife. If you wanted. (I didn’t.)

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Now you have three bowls of minced ingredients ready to go!

Yes, there is quite a bit of chopping in this recipe (and we’re not quite finished yet), but the dish comes together really easily and quickly. You could do all of the prep a day or two ahead as well.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Alright, time for some heat. In a large saute pan, heat the coconut oil to medium-high heat. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the onion-ginger-garlic mixture and cook it for a minute or two.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add the mushrooms and cook those for a few minutes as well.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Now for the cauliflower!

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Add salt, pepper, and a splash of soy sauce (or tamari). 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Put the lid on, reduce the heat a bit, and let it steam for a few minutes while you finish up the mix-ins.

While the “rice” is finishing up, dice the tomato, and chop the green onion and cilantro. If you hate cilantro, just leave it out. (And then seek help. Ok, not really. But maybe.)

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Remember that egg? Well now’s the time to pull it out. Beat it with a fork and cook it in a pan.

You can scramble it if you like, or you can make a flat omelet out of it and slice it up. Your choice.

You could also do it in the saute pan before you throw the vegetables in, but I have emotional meltdowns when I clean eggs out of stainless steel pans. So I do it in a small nonstick skillet. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

I made a flat omelet, rolled it up, then sliced it into ribbons. They’re much prettier than scrambles, but scrambles are perfectly fine.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

By now the cauliflower should be finished, so go ahead and drop in the tomato and green onions …

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

And the cilantro and eggs.

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Stir everything gently, and done!

If you want to add more protein, you could stir in some pre-cooked shrimp, chicken, or steak. 

 
 
 
Tasty Kitchen Blog: Paleo-friendly Cauliflower Fried Rice. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Dani of Expat Cucina.

Like I mentioned earlier, you could have dinner on the table in 15 minutes if you prep everything beforehand. I love quick meals like this! 

Thank you, Dani! Be sure to check out Dani’s TK Recipe Box and her blog Expat Cucina for more dinner inspiration!

Recipe notes:
1. I used brown mushrooms, but if that “dirty rice” look bothers you, just use white mushrooms.
2. I added two cloves of garlic, an inch of ginger, and one green onion to boost the flavor of the dish and substituted cilantro for the basil and mint out of personal preference. 
3. I doubled the recipe, but left the mushroom quantity the same.

 
 

Printable Recipe

Paleo-friendly Fried Rice (With Cauliflower)

See the full recipe post on ExpatCucina’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 1

1

Description

If you are a paleo-diet person or just on a low-carb diet, this recipe is perfect for you!

Ingredients

  • ⅔ pounds Cauliflower
  • 7 ounces, weight White Mushrooms
  • 2 Tablespoons Chopped Onion
  • ¼ cups Chopped Tomatoes
  • 1 whole Egg
  • 1 whole Egg White
  • 1 teaspoon Coconut Oil
  • 1 dash Soy Sauce
  • 1 pinch Salt And Pepper
  • 1 Tablespoon Chopped Basil And Mint

Preparation Instructions

Wash the cauliflower and place it into your food processor. Pulse it until pieces are the size of rice.

Wash and slice up the mushrooms, chop up onion and tomatoes.

Beat the egg and egg white with a pinch of salt and cook on a hot nonstick skillet (like an omelet). Remove and slice it up.

In the same skillet, heat p the coconut oil. Add the chopped onion and cook until soft. Add the mushrooms and stir around until browned. Next, add the minced cauliflower, a splash of soy sauce and salt and pepper. Cover with a lid and cook for about 5 minutes.

Remove skillet from heat and add the tomatoes. Stir around. Chop up some fresh mint and basil and add it to the pot together with the eggs. Stir everything together and serve immediately. You can garnish the dish with more chopped herbs if desired.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Fruit Christmas Tree

Posted by in Holidays, Step-by-Step Recipes

Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

 
If you’re looking for a healthy alternative to sugary gingerbread houses or just want something fun to do with your kids on a snowy afternoon, you have to try this. I had two five-year-olds and an 18-month-old entertained for at least an hour. They were also completely filled with fruit when it was over.

My kids can probably eat MY weight in fruit, so I knew they would love this Fruit Christmas Tree submitted by TK member Vegan Momma. As much fun as my girls have baking sweets, I was happy to find a healthy food-related activity that they would get just as excited about.

It’s super easy, too. Watch.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

You’ll definitely need a pineapple and a pear. The rest is up to you. There isn’t a lot of winter fruit that will work for this, so pick up what you can find. I had my doubts about those berries, but they were surprisingly good!

You’ll also need a bunch of toothpicks, a small wooden skewer, and a star-shaped cookie cutter.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

First prep the pineapple by cutting the ends off.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

Slice the skin off, too. But turn it upright when you slice off the skin. I’m not sure why I decided to lay the pineapple down like it was sleeping. Maybe because I had a baby next to me the entire time trying to steal fruit off my table.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

She’s a sneaky one.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

Anyway …

Cut off about 1/2 inch off the fat end of the pineapple and cut out a star. When I said “star-shaped cookie cutter” up there, I should have specified a metal cutter. My plastic one was pretty weak, and I ended up having to finish it off with my knife. We survived, though.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

Put the pineapple on the cutting board fat-side down and trim off some of the top to make it more tapered. Reserve those bits and pieces to attach to the tree later.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

Trim off the bottom the pear and pull the stem out.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

Attach the pear to the pineapple by driving the wooden skewer through the top of the pear. If you need a little help getting it all the way in, place the flat side of a wide knife over the skewer and tap it gently with your fist.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

Attach the star to the top of the pear by inserting two toothpicks into the sides, pressing downward.

Also, cover the whole thing in toothpicks. Make sure more than half of the toothpick is in the pineapple/pear so you don’t have a bunch of pointy ends sticking out of the “ornaments” later.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

Wash the fruit and peel/dice any fruit that need it. You’ll want them cut into 1-inch pieces for good coverage.

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

Here’s the fun part! Set out the fruit and let your kids loose!

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

Depending on the age of your kids, they may eat more than what they stick on the tree, so plan to have a little extra.

If you find you have a lot of space between the fruit, just add more toothpicks!

 
 
 
Tasty Kitchen Blog: Fruit Christmas Tree. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Vegan Momma of Live. Learn. Love. Eat.

It turned out incredibly cute, thanks to my little helpers! And it disappeared a few hours later just as fast as it appeared. (Kind of like the ornaments on the bottom half of our Christmas tree. Toddlers are the best, aren’t they?)

Such a fun morning we had! Thank you, Vegan Momma, for a creative activity, beautiful centerpiece, and wholesome snack all rolled into one!

Take a look at Vegan Momma’s TK Recipe Box when you can, as well as her blog, Live.Learn.Love.Eat. for more family-friendly vegan ideas!

 
 

Printable Recipe

Fruit Christmas Tree

See the full recipe post on Vegan Momma’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 5

5

Description

A delicious, colorful and healthy alternative to candy gingerbread houses. A great edible craft for kids or to take to any Christmas party!

Ingredients

  • 1 whole Ripe Pineapple
  • 1 whole Ripe Pear
  • 2 cups Ripe Strawberries, Stems Removed
  • 6 ounces, weight Fresh Raspberries
  • 6 ounces, weight Fresh Blackberries
  • 2 whole Kiwi, Peeled And Chopped
  • 2 whole Mandarin Oranges, Peeled And Sectioned
  • 1 cup Red Seedless Grapes
  • ½ cups Chopped Watermelon

Preparation Instructions

For this recipe, you will also need 1 large star-shaped cookie cutter.

1. Begin by cutting the top and bottom off of your pineapple. Save a 1-inch-thick slice of your pineapple as well for the star. Cut all of the skin off of the outside of the pineapple so that only the edible portion remains. Slice the top of your pineapple as well to give it a slightly pointed shape at the top. Save the edible pineapple scraps to decorate the tree with later.
2. Cut the bottom off of your pear and remove the stem. Use a toothpick to place the pear on top of the prepared pineapple. This is your tree.
3. Use a large star-shaped cookie cutter to cut out a star for the top of the tree from the reserved slice of pineapple. Place the star on top of the Christmas tree with a wooden toothpick.
4. Insert many wooden toothpicks all over the pineapple and pear, fairly deep in so that they won’t show through the fruit once you have placed it on.
5. Decorate! Stick the prepared fruit onto the toothpicks all over the tree.
6. Eat!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Bacon Stuffed Roasted Chicken with Cauliflower

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

 
I’ve been dying to share this with you. This recipe for Bacon Stuffed Roasted Chicken with Caulflower comes from TK member Mama Schell. But I really think it came from angels. Or maybe Mama Schell is actually an angel herself. Wouldn’t surprise me. 

A roasted chicken with bacon stuffed under the skin cooking over pieces of cauliflower and fresh garlic can only be heaven-sent. You’ll never look at chicken the same way again. Or cauliflower.

You’ll never believe how simple this is, too! Let’s get started.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

You only need a few things: a whole chicken, some bacon, a head of cauliflower, and a head of garlic. Oh, and some heat-safe oil (I used grapeseed), salt, and black pepper.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Start preheating your oven while you get the chicken prepped. Once you remove the packaging and the creepy sack of organs (sorry, but it creeps me out), lift the skin and separate the skin from the breasts with your fingers. You can also use the end of a wooden spoon, but try not to rip the skin.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Now stuff two slices of bacon into each side. I folded mine in half and shoved them in there.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

I made the mistake of using thick-cut bacon, and you’ll see why it was a mistake in a minute.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Place the chicken in a roasting pan or a rimmed metal baking sheet. I used a baking sheet because I wanted more of the cauliflower to have contact with the pan. Drizzle the chicken with oil and sprinkle with a generous amount of freshly ground black pepper and salt.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says. 

While the chicken is roasting away, start prepping the cauliflower! Cut away all of the greens and the tough stem, cut it into florets and rinse them off.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Then take the head of garlic, place it root-side up and press hard on it with the palm of your hand. Lots easier than trying to pick apart those blasted cloves.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Here comes the fun part. Ok, not really. Just slightly annoying, but completely worth it in the end.

To make this go quickly, smash each clove with the side of your knife (and the palm of your hand), then the skin should fall off the clove easily. Most of the time.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Put the cloves in a bowl with the washed cauliflower and drizzle with heat-safe oil (again, I used grapeseed).

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Hello again, salt and pepper. Set the cauliflower aside for a few minutes.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

About halfway through roasting the chicken should look like this. Remember how I said I shouldn’t have used thick-cut bacon? I think that may be the reason why the chicken skin split. I wasn’t too concerned, though, because my entire house smelled like bacon and roasted chicken. That’s enough to take all your cares away. 

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Spread the cauliflower and garlic around the chicken. Like I said, I prefer using a rimmed baking sheet for this because more of the cauliflower ends up having those dark, caramelized crispy bits on it. And because I don’t own a roasting pan. (Seriously, what’s wrong with me?)

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Stir the cauliflower around a couple of times while the chicken finishes up and this is what you end up with. I can hardly stand it. I’m salivating again just thinking about it.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

THIS is why you need to make this as soon as possible. I like cauliflower, but I never knew it could taste this good. Just about any vegetable roasted in bacon and chicken drippings will be palatable to any vegetable hater, but if you happen to love vegetables to begin with, you’ll be craving this every. single. day.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Oh ya, the chicken was excellent as well. The breast meat that the bacon oozed on had this incredibly smoky flavor. And I kind of like that the skin split because it made some of the bacon crispy!

Thank you, Jennifer, for this recipe! Check out her TK Recipe Box and her blog, Mama Schell Says for more recipes and beautiful photography.

You’ll find the complete recipe and instructions in the handy printable below!

 
 

Printable Recipe

Bacon Stuffed Whole Roasted Chicken with Cauliflower

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Bacon Stuffed Whole Roasted Chicken with Cauliflower and garlic, or the only way to get my son and husband to eat cauliflower!

Ingredients

  • 1 whole Chicken
  • 4 slices Bacon
  • 1 head Cauliflower
  • 1 bulb Garlic (10-15 Cloves)
  • Salt and Pepper, to taste
  • 3 Tablespoons Olive Oil

Preparation Instructions

Preheat oven to 450 degrees.

Clean 1 whole roasting chicken. Gently pull skin away from the breast and insert the four slices of bacon between the skin and breast of the chicken.

Place whole chicken (breast side up) in a roasting pan. Spray with cooking spray and sprinkle with salt and pepper or any other seasonings you may like.

Bake chicken in the oven at 450 degrees for 30 minutes.

While chicken is baking, cut up cauliflower into bite-sized pieces. Peel garlic cloves, leaving them whole, and place cauliflower and peeled garlic into a bowl. Toss with olive oil and season with salt and pepper.

Add cauliflower and garlic to the roasting pan with the chicken. Reduce heat to 400 degrees and cook for 30 more minutes, or until chicken is done.

Serve and enjoy!

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

Avatar of Natalie | Perry's Plate

Oat-Almond Pie Crust

Posted by in Baking, Step-by-Step Recipes

  If I asked you what you disliked about making pie crust, I bet I could guess the top two answers: cutting the butter into the flour and rolling out the dough. I’m right, huh? That’s how I feel, too, which is why I love this recipe so much. The cutting part is much easier […]

Avatar of Natalie | Perry's Plate

Dark Chocolate Cookie Dough Cups

Posted by in Holidays, Step-by-Step Recipes

  With all of the chocolates flying around this month, I thought I would throw something out there that would satisfy your sweet tooth or chocolate craving, but won’t leave you feeling like you’ve overindulged.  These adorable Dark Chocolate Cookie Dough Cups by TK member Adrienne Jacobs (who blogs at This Country Girl Cooks) are […]

Avatar of Natalie | Perry's Plate

Butternut and Black Bean Enchilada Skillet

Posted by in Step-by-Step Recipes

  After having my third baby last summer, I’m beginning to understand the desperation I sometimes hear from moms who want fast, easy meals. Because I love to cook, spending 15 minutes chopping vegetables isn’t a big deal to me, but it is if I have a baby crying at my feet (or strapped to […]

Avatar of Natalie | Perry's Plate

Gingered Butternut Squash Soup with Beet Slaw

Posted by in Step-by-Step Recipes

Friends, this may be the most beautiful soup I've ever made. Or photographed. Or eaten. The lovely TK member Julia at The Roasted Root definitely has an eye for color and a wonderful sense for taste. This soup was one of those…