Cauliflower Puree

1/2 lb cauliflower florets, chopped (2 2/3 cups)
1 garlic clove, smashed
1/3 cup chicken broth
1/2 teaspoon salt
2 tablespoons heavy cream
1 teaspoon unsalted butter

Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.

Garlic Lime Chicken

¼ cup lime juice
1/3 cup olive oil
1 tsp garlic powder
1 tsp crushed dried cilantro leaves, or 2-3 T fresh cilantro leaves, diced
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp black pepper
¼ tsp cumin powder
1 ½ lbs boneless, skinless chicken breasts (about 8 halves)

Combine all marinade ingredients in a resealable bag. Add chicken to bag and Refrigerate overnight. You can then cook this chicken as you wish:

Cook in the crock pot on low for 5hrs

Rustic Ranchero Potatoes

Rustic Ranchero Potatoes

Ingredients:

4 potatoes, cooked and sliced
¼ C. organic butter
2 Tbsp. flour
1 C. organic milk
½ tsp. sea salt
¼ tsp. pepper
½ C. onions, diced fine
¼ C. barbecue sauce
1 C. cheese, grated

Directions:

Layer half of potatoes in an 8 inch casserole dish. In a saucepan, melt butter over medium heat. Stir in flour and add milk gradually. Stir constantly until thickened.

Remove from heat and stir in salt, pepper, onions, and barbecue sauce. Stir in cheese until melted. Pour half of sauce over potatoes and repeat the layers. Bake at 350 degrees F. for about 25 minutes.

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