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.




Sriracha Lime Chicken


     Welcome to my first blog post for TheIndyFoody. So, I’ll start off by saying that I am not a trained chef, but I aim to inspire my readers with what I’ve found I like in cooking with simple, fresh, and affordable ingredients. With a full house near downtown Indianapolis, there will be some posts about my family’s adventure into growing produce and raising chickens in an urban setting, and how it goes into our food! Let’s kick off this Spring with one of my favorite recipes that gets me ready for warmer weather (plz gawd).

     Here are all the ingredients! The chicken breasts I am using are humongous, and in hindsight I would definitely cut them down, but more on that later. :)


     Season both sides of the chicken breast with a pinch of salt and a few cranks of the pepper grinder, as well as the paprika and dried minced onion, then put those suckers in a skillet heated over medium with the oil of your choice. I let them brown on each side about 3 minutes, until they look a like this:


     Once your chicken is browned on both sides remove it from the skillet and set aside, then add your sweet potatoes and cook until they too begin to brown a bit. Add the chicken back into the skillet along with a 1/2 cup of water and cover. I do this so that both the chicken and potatoes have a chance to be cooked through without being burned.


     A word of wisdom: try your food as it cooks! Maybe not the chicken, as raw meat isn’t advisable to eat, but I do test the potatoes to see how they’re cooking. Today the potatoes cooked much faster than the gargantuan breasts, so after cooking about 5 mins I used a large slotted spoon to remove the sweet potatoes until the meat was done. The water had also evaporated at this point, so I poured in another 1/2 cup to continue steaming the chicken. If your chicken is thinner than mine was you may be able to omit this step. Cut into the thickest part of your meat to check for a nice white center.


     About 7 minutes later the chicken was cooked through and I added the potatoes back into the skillet followed by the lime juice and sriracha.

     Just a few notes: For those that don’t know, Sriracha is a hot sauce that should be in everyone’s fridge, as it is so versatile and easy to add to recipes that need that little something-something. It’s even great to have as a condiment on the table for dinner guests seeking a bit of heat.

     I always try to pick up at least two different fresh herbs at the grocery on my weekly trip. This week cilantro made it’s way into my cart, and this refreshing plant pairs well with citrus flavors. For the citrus I usually have a lemon or lime on hand, but if not I have no problem using the Rose’s Lime Juice that my father enjoys in his vodka gimlets. Take care, though, as it has added sugar which will affect the taste.

     Plate: So, with everything cooked through and ready all that is left to do is taste to make sure no more salt or pepper is needed, and plate your delicious dinner. Spoon the sweet potatoes onto your plate and top with a chicken breast, then garnish with a generous helping of cilantro.

Bon Appetit!


Ty’s Sriracha Lime Chicken Recipe:


2 Chicken Breasts

Salt & Pepper

½ teaspoon Dried Minced Onion

½ teaspoon Paprika

Oil (olive oil, coconut oil, butter, bacon grease, etc…)

1 Large Sweet Potato diced into ½ inch pieces

1 cup Water

1 ½ teaspoon Sriracha

1 Lime (or 2 – 3 tablespoons lime juice)

Fresh Cilantro

Serves 2

     Rinse off chicken and pat dry with a paper towel. Trim off any unwanted excess fatty pieces. Season both sides with paprika, dried minced onion, and a pinch of salt and pepper. Heat oil in a skillet over medium heat. Once hot add the two chicken breasts. Cook until browned, about 3-4 minutes per side. Remove from skillet, and add potatoes and a little more oil if needed. Cook the potatoes, stirring occasionally, until they also brown a little. Add chicken back to skillet with water, and cover with a lid. Let cook for about 5-10 mins, depending on the thickness of your chicken breast. If all the water evaporates and the chicken is still not done, add more water in small increments to keep the food from burning. When the chicken is cooked through add the sriracha, lime juice, and salt and pepper if needed. Stir, and let cook another minute before removing from heat. Spoon the sweet potatoes onto a plate, and set the chicken breast on top. Garnish with a lovely amount of cilantro and enjoy!

Keywords: Cilantro, Herb, Chicken, Sriracha, Lime, Sweet Potato, Dinner for two