Creamed Cauliflower Recipe Recipe For Chicken Recipe For Chili

CREAMY WHITE CHILI

Steps:

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.

CREAMY CHICKEN AND CAULIFLOWER

Steps:

• Place cauliflower florets in a cooking pot and cover with cold water; set over high heat and bring to a boil.
• Reduce heat to medium-low; cover and simmer for 3 to 4 minutes, or until cauliflower is fork tender, and not mushy.
• Drain the cauliflower and run it under cold water to stop it from cooking further. Season the florets with salt and pepper, and set aside.
• In the meantime, set a 12-inch skillet over medium heat and heat up the skillet.
• Add diced bacon to the hot skillet and cook for about 4 minutes, or until crispy, stirring frequently.
• Remove bacon pieces from the skillet and set aside on a plate. DO NOT drain the bacon grease.
• Set skillet back over medium-high heat; add butter and let it melt.
• Season chicken thighs with salt, pepper, dried rosemary, onion powder, garlic powder, and paprika.
• Add chicken thighs to the skillet and cook for 5 minutes, or until golden brown on the bottom.
• Flip over and cook for 6 to 8 more minutes, or until cooked through. Remove chicken and transfer to a plate; set aside.NOTE: Use an instant read meat thermometer to check for doneness; boneless chicken thighs are cooked through when internal temperature registers at 165˚F.
• Return skillet to the burner and add in baby spinach; cook for 2 minutes or until wilted. Remove from skillet and set aside.
• Add garlic to the pan and cook for 20 seconds, or until fragrant.
• Add chicken broth and stir the browned bits from the bottom of the pan.
• Stir in cream and bring to a boil; cook for 1 minute.
• Whisk in parmesan cheese.
• Add cooked cauliflower, spinach, and cooked chicken back to the skillet and cook for a minute or two, or until heated through. Taste for salt and adjust accordingly.
• Remove from heat.
• Garnish with prepared bacon and parsley.
• Serve.

CREAMED CAULIFLOWER

Steps:

• While bringing a large pot of water to a boil, cut up cauliflower into florets.
• Add to boiled water and bring back to a boil then reduce heat to medium and simmer for 15 minutes or tender.
• Drain.
• Place all ingredients in a food processor , cover and process until smooth and well blended.

CREAMED CAULIFLOWER

Steps:

• Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
• Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.