Cajun Spiced Potatoes and Cauliflower

When we got home from a party recently my gorgeous boyfriend watered the garden while I frantically had to unleash some inspiration in the kitchen, and this is what came of it.


I started by preheating my oven to 400 degrees, and rummaged around the cabinets to find I had purple potatoes, parmesan, cauliflower, grits, sriracha, smoked paprika, white pepper, and basil on hand. I also found some green onions to use after I took this picture.

I chopped up the cauliflower into bite sized pieces, and sliced the potaoes to be about 1/4 inch thick.


Spread the cauliflower and potatoes onto a baking sheet, drizzle with olive oil, then season with sriracha, white pepper, smoked paprika, and salt and pepper. Toss until everything is evenly coated, and stick into the oven for about 20 minutes. Don’t forget to wash your hands after you handle sriracha! I’ve made the mistake of rubbing my eye after using sriracha… set my life on fire.

While your veggies are in the oven prepare enough grits for two servings according to directions on the package. Dump the parmesan into the grits when they are cooked, followed by a little milk if you like, then stir stir stir. Season with salt and pepper to taste.

When your vegetables are done roasting remove them from the oven and taste to see if they need more salt, they probably won’t need more pepper.


Spoon grits onto a plate, and top with your delicious spicy veggies! Garnish with basil and green onions for a well rounded flavor.


We will definitely be making this again.

Bon Appetit!



Cajun Spiced Potatoes and Cauliflower


1 cup Cauliflower, cut into bite sized pieces
1 cup Potatoes, sliced to be 1/4 inch thick
Olive Oil
1 1/2 teaspoon Smoked Paprika
Dash of White Pepper
1 tablespoon Sriracha
Salt and Pepper
Fresh Basil
Green Onions
2 servings of Grits
1/4 cup Parmesan


Preheat your oven to 400 degrees. On a cookie sheet lined with foil drizzle the vegetables with olive oil, then toss with smoked paprika, white pepper, sriracha, and a conservative amount of salt and pepper. Bake for 20 minutes. While the vegetables bake prepare 2 servings of grits according to package directions, then add the parmesan. Season with salt and pepper, and add a little milk if you like. Serve grits topped with the cajun vegetables, and garnished with chopped fresh basil and green onions.




Ty’s Gluten Free Chicken Fingers

Over the holiday weekend we were tearing up our old carpet to reveal the century old hardwood floors, so the kitchen became a storage unit for a short time. But it was well worth it, take a look!


Here’s a close-up of the kitty’s look of trepidation:



I became very inspired to try some new things in the kitchen after going to parties for the fourth, so this is my first experiment of several to come–gluten free chicken fingers.

When I was growing up I would pretty much only order chicken fingers when the family went out to eat. Thank the gods my tastes have expanded, but there’s nothing like revisiting a classic.

Start by preheating your oven to 425 degrees.


So I’m using millet flour, egg, crushed raw almonds, fresh parsley, and three chicken breasts cut into tenders. To make sure the “breading” doesn’t taste flat like many gluten free recipes I’ve had I add a dash of salt to both the millet flour and the almonds. I also hand tear the parsley into the almonds, which will also help give it more flavor. Crack the egg into the bowl and whisk. I added a bit of water to make better use of this one egg I had on hand, but you can use two eggs if you like.

Next, rinse and pat dry the meat before you season your chicken fingers with salt and pepper. Now it’s time to get to the good stuff.

Toss your fingers in the millet flour.


Then toss your fingers in egg wash.


Finally, toss your fingers in the almond and parsley mixture, and lay them out on a baking sheet lined with parchment paper.


Bake the chicken for about 20 – 24 minutes, flipping them halfway through the cook time.


They come out looking golden and delicious! The texture is definitely different from regular breading, but they are just as tasty. I served mine with a spicy ketchup that was awesome.

Bon Appetit!




Ty’s Gluten Free Chicken Fingers


1/2 cup Millet Flour
1 Egg
3/4 cup Crushed Almonds
Fresh Parlsey
3 Chicken Breasts, cut into tenders


Preheat your oven to 425 degress. In three separate bowls have the millet flour, egg, and almonds. Add a dash of salt to the millet and almonds, and a few tablespoons of water to the egg. Tear the parsley leaves into the almonds and stir. Wash and pat dry the chicken, and season with salt and pepper. Toss the chicken in millet flour. Toss the chicken in the egg wash. Toss the chicken in the almond and parsley mixture, and place on a parchment lined baking sheet. Bake for 20-24 minutes, flipping halfway through the cooking time.