***Credit goes to https://damndelicious.net/2015/05/08/one-pan-garlic-ranch-chicken-and-veggies/
I cooked the potatoes almost to the consistency of parsley potatoes. The idea is exactly the same. I also would add some onions, because I love onions. The potatoes are not actually mashed, they are fork mashed with big chunks. One of my favs.
I love soup, even in the summer. This caught my eye today as I was surfing the net, I think it will be on our menu this weekend (I heard it is going to rain!)
Update: July 31, 1967
I made this beautiful chowder tonight for dinner, a few alterations to the original. I did not have cajun seasoning so I decided to substitute Old Bay Seasoning (one of our favorites) for not only the cajun seasoning, but also the paprika, and cumin. Also, for the water instead of using water from the tap, I decided to use the water that the corn and the potatoes were cooked in. This served two purposes in my mind, all the nutrients released from the corn and potatoes was in the water and it was already hot and available, why not recycle that into the soup.
The final outcome was a bit saltier than I had hoped it would be, so I will test with leaving out the salt, which I normally do, and cutting back on the seasoning into the chowder once it is all assembled and I can slowly add it to taste.
Other than that, I think it is marvelous and was really very easy to prepare. I would say that the prep time/total time and cook time is very accurate.
One thing that I have learned is that taking the time to 'prep' all the ingredients, cut, measure and set aside makes the entire process of cooking so much more enjoyable. It dirties a few more bowls but if you invest in the little prep bowls it is really not that bad. In fact, I got my prep bowls from the dollar Tree either 3 or 4 in a pack depending on the size so really worth the investment.
If you give this recipe a try, please come back and comment.
1. Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.
2. Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.
3. Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.
4. Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
5. Remove from the oven and sprinkle with fresh thyme. Slice, and serve with an extra drizzle of the buttery cooking juices.
Note: For a smokey non-vegetarian version, add crumbled bacon on top of the roasted cauliflower.
When I tell you this is the easiest chicken you will EVER make, I am not lying. If you cannot manage this chicken recipe, you need a husband or wife who will cook for you or a really nice budget so you can eat take-out often.
I use this chicken for just about everything, tacos, salads, over rice, with noodles, by itself, on pizza.... it is THAT GOOD!
OK, this is totally NOT a healthy choice, however, there is nothing wrong with an occasional treat as long as you don't eat the whole thing. Amazing!
This looks pretty amazing- I am thinking I would use the new veggie pasta that I found instead of the thin spaghetti. Otherwise the ingredients all look fabulous.
This delicious spaghetti salad is filled with fresh summer veggies and olives and topped with your favorite Italian dressing and parmesan cheese. Omit the cheese for dairy-free or use a dairy-free cheese. It serves 10-12, therefore perfect for your next large gathering! Enjoy this summer :) --Teri
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium yellow or orange bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 bottle (16 ounces) your favorite homemade or store-bought Italian salad dressing
¼ cup grated Parmesan cheese or dairy-free cheese, if desired
1 Tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, bell peppers, red onion and olives in a large bowl.
To make the dressing: Whisk together Italian salad dressing, cheese, if using, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
From: The Recipe Critic blog