School Daze: Part Two

Offered in part two of the School Daze post our first of 4 complete dinner menus with timing. These have all been tested by my 3 kids and get rave reviews and pleas for seconds (or thirds!).
Each of the following recipes is written so that everything will be ready at the same time. The general time line is listed first, then more specific directions with each part of the meal.

I promise to update my blog very soon with photos, but, I'm technologically challenged and have yet to figure out the format thing!


Spice Rubbed Boneless/ Skinless Chicken Breasts with Roasted Cauliflower and Rice Pilaf

This whole menu will take 35-45 minutes from start to finish depending on your knife skills.
Set oven to 400 degrees.
Prepare all of the following FIRST. It will save slicing and dicing time and make sure everything is ready to start cooking once the oven is heated. Mince the onion, garlic, peppers, mushrooms, and carrot. Make the rub (or you can use a general Italian spice blend, but add garlic powder as listed to the spice blend). Cut the cauliflower into pieces. Grate the Parmesan Cheese.

Spice Rubbed Split Chicken Breasts
(30 minutes total cooking time)

4 Chicken Breast halves
2 tbsp Butter, softened
2 tsp Spice Rub (recipe follows)


Heat oven to 400 degrees. Rub the chicken with softened butter. Rub 1 tsp of the spice rub into each breast.
Bake in the oven on a foil wrapped baking sheet for 25-30 minutes, depending on thickness of the breast. Check after 25 minutes by piercing with a knife in the thickest part of the preast. If the juice is clear, it's ready to come out. Prepare the rest of the dinner while the chicken cooks, starting with the rice pilaf.


Rice Pilaf
(25 minutes start to finish)

1 cup Converted Rice
1 Small Onion minced
2 Cloves Garlic minced
Use any or all of the following veggies:
1/4 Pepper (any color) minced, 1 Carrot diced, 1/2 cup Mushrooms sliced. (or any veggie combination you have in the fridge!)
1 tbsp Olive Oil
2 cups Chicken Stock or water
1 tbsp salt

In a small stock pot with a lid, heat the oil on medium high heat until the oil is shimmer-y (1 minute). Add the onion and all other veggies except the garlic. Cook until just tender (about 5 minutes). Add the garlic and the rice. Saute until the garlic if fragrant (about 2 minutes). Add the stock and the salt. Increase to high heat and bring the a boil, stirring a few times. As soon as the water/ rice boils, cover and reduce heat to low. Cook on low heat for 19 minutes. Turn off heat, and leave covered for another 5 minutes. Start the cauliflower when the timer goes off for the rice. Uncover and fluff with a fork before serving.


Roasted Cauliflower with Parmesan Cheese
(10 minutes start to finish)

1-2 Heads Cauliflower cut into pieces
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
3 tbsp Parmesan Cheese (or more if you like) freshly grated

Increase oven temp to 450. Move the chicken to the lower rack if you have an electric oven, and middle rack if you have a gas oven.
Spread the cauliflower out on a large cookie sheet. Drizzle with olive oil, salt and pepper, toss to coat. Place cookie sheet on the rack closest to the heating element. Cook for about 5 minutes, then toss and continue to cook about 7 minutes more, or until there are some nice brown parts on the cauliflower. Remove the chicken and the cauliflower from the oven. Sprinkle the cauliflower with the Parmesan cheese. Cut the chicken breasts in half to serve.


Spice Rub

1 tbsp Kosher Salt
1 tsp Garlic Powder
1 tsp Dried Oregano
1 tsp Dried Marjoram
1/2 tsp Dried Thyme
Pepper to taste

Combine all ingredients and store in an airtight container.