Tonight’s dinner was some Southern-style comfort food with a simple but festive presentation…just some skin-on chicken thighs wrapped ribbon style with 2 slices of thick cut bacon
. (Bake for 1 hour at 350 degrees).
The fat melted down and made a nice crispy skin with fork tender meat underneath. Melt-in-your-mouth delicious!
On the side I served some garlic-mashed cauliflower…simply steam one head of cauliflower (chopped into florets) for 12 minutes, then combine in a food processor with 1 T butter, 2 chopped cloves of garlic, salt, and pepper until smooth.
Finally, I baked a batch of White Lion Baking Co. dinner rolls. The mix is a combination of almond flour, baking soda, and salt. I added some apple cider vinegar, butter, and coconut milk then popped them in the oven…voila!
The rolls were light and fluffy in a way that grain-free baked goods are not. They have a hint of sweetness and no trace of the nuttiness that is so characteristic of almond meal. Without wheat flour they are a bit heavier than traditional dinner rolls—more like a biscuit—but oh, so good when slathered with butter straight out of the oven. The Man ate three before he realized he could add some honey, too…and then his eyes just rolled back in his head as he declared, “We’re making this a regular thing.”
I feel like I can’t say enough about White Lion. First of all, I’m just so happy that there’s a successful baking business around that caters to the Paleo community across the country. Second, it’s such a relief to have access to the convenience of a baking mix like I used to for parties and gifts. I cannot wait until they’re able to ship ready-made baked goods!