Ingredients:
-
- 1 tablespoon vegetable oil
- 6 to 8 (2 pounds, total) bone-in, skinless chicken thighs
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 tablespoon vegetable oil
- 4 to 5 cups cauliflower rice
- salt and fresh ground pepper, to taste
- sliced green onions, for garnish, optional
CAJUN CHICKEN THIGHS
Method
1. We start with preparing the cajun flavoring: in a little bowl join paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt and pepper.
2. Rub the cajun flavoring all over each bone-in, SKINLESS chicken thigh and singe in a hot skillet for 2 minutes for every side, or until carmelized.
3. Move to a broiling container and keep on cooking for 25 to 30 minutes in a 425˚F preheated stove, flipping the chicken over the most recent ten minutes of cooking.
4. Meanwhile, hurl some riced cauliflower in the skillet with all the extra drippings; sauté for 4 minutes, or until delicate.
5. Expel chicken thighs from stove; decorate with green onions and present with cauliflower rice.
Ingredients:
-
- 8 cups cauliflower florets, about 1 head cauliflower
- 1 tablespoon butter, divided
- 4 cloves garlic, roughly chopped
- 1/3 cup buttermilk
- 1/4 cup grated parmesan cheese
- 2 teaspoons Italian Seasoning, or any other dried seasonings that you prefer
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- chopped fresh parsley, for garnish
CREAMY CAULIFLOWER MASH
Method
1. Take a head of cauliflower, cut into florets, blend with olive oil and meal in the stove for 20 minutes at 450˚F.
2. Take a head of cauliflower, cut into florets, and bubble in salted water for 10 minutes, or until delicate. Channel.
3. At the point when cauliflower is done, liquefy spread and sauté the garlic; add garlic to arranged cauliflower florets and blend in buttermilk, parmesan cheddar, and seasonings.
4. Snatch a handheld inundation blender and mix to an ideal consistency.
5. On the off chance that utilizing a conventional blender, you should mix the cauliflower in a few clusters, possibly three, contingent upon the size of the blender.
6. Trial before serving! Continuously taste the formula for seasonings and change in like manner.
RELATED POSTS
Jocelyn
It's stunning awesome food recipe
Taylor
Completely love this food recpie..
Boleyn
Such a pleasant quiche. It's very testy.
Steph
Such an incredible recipe! with all love.
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