Hannah's Veggie Bowl

Don’t you want to crawl through your screen and eat this?!?  Did you know it’s literally ALL (almost) veggies…?!  What‼️

I love teaching ‘healthy gourmet’ dishes-ones that honor both my Italian Culinary School roots and my Crohn’s disease. Restaurant worthy but loaded with nutrients that make you FEEL GOOD. 

Dad, husband, and busy mom approved✔️

Try it out, see how it feels!

Recipe:

• 1 bag of frozen cauliflower rice 
• 1 butternut squash, chopped 1in dice
• 1 can chickpeas, drained  
• 1 clove of minced garlic
• 1 cup of Dino kale, chopped
• 1/4 cup shredded Parmesan  
• 1 cup lemon herb sauce (recipe👇) 

Directions: 

Preheat oven to 425 degrees. Roast squash with a drizzle of olive oil, salt, pepper, rosemary, and garlic powder for ~40 minutes or until crispy and tender. 

Roast chickpeas on a sheet tray for ~20 minutes with olive oil, salt, pepper, and curry powder. 

Meanwhile, cook cauliflower rice on stovetop in a medium pot with 2 tbsp of water over medium heat until thawed (5 minutes). Add a minced garlic clove and chopped kale. Cook for 5 minutes. Add the cooked squash, chickpeas, and Parmesan. Season with salt and pepper.

To make the lemon herb sauce

In a food processor, blend together zest and juice of 1 lemon, 1 cup of fresh herbs (I used half basil, half parsley), 2 garlic cloves, 1/3 cup olive oil, 4 ice cubes, salt/pepper. Blend. 

Garnish bowls with a generous drizzle of sauce and extra goat/Parmesan cheese if you’re feeling wild. I was.

Grilled BBQ Chicken Thighs

• Prep: 20 mins
• Cook: 30 mins
• Marinate and Rest Time: 4 hrs 10 mins
• Total: 5 hrs
• Servings: 6 to 8 servings
• Nutrition Facts (per serving)
• 690 Calories
• 47g Fat
• 17g Carbs
• 54g Protein

Chicken thighs are the juiciest, most flavorful part of the chicken—and they're less expensive than chicken breasts. However, chicken thighs are often overlooked, but their dark meat has much more flavor and they are easier to cook because they don't dry out as easily. Take it a step further, and when the bone is left in, they taste even better. But you have to treat them right when you cook them, and this easy grilled BBQ chicken recipe does just that.

The chicken is first marinated in a mix of olive oil, vinegar, and spices and then grilled. During the final stages of cooking, you continue to brush it with a sweet-and-spicy barbecue sauce, which you make from scratch. As the sauce cooks, it reduces to a pleasantly sticky consistency—just like a good barbecue sauce should. Serve it with your favorite sides, such a grilled or boiled corn on the cob, baked beans, or coleslaw.

If you don't like to cook on the grill or you don't have access to one, check out the variation for baked barbecued chicken thighs following the recipe. 

Ingredients

• 4 pounds bone-in, skin-on chicken thighs
• For the Marinade
• 1/2 cup olive oil
• 3 tablespoons white vinegar
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
• 1 teaspoon red pepper flakes
• For the Barbecue Sauce
• 1 cup ketchup
• 1/4 cup white vinegar
• 1/4 cup brown sugar, packed
• 2 tablespoons sweet paprika
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper, optional
• 1/2 teaspoon kosher salt

Make the Marinade

Pat the chicken thighs dry with a paper towel

In a large bowl, whisk together olive oil, white vinegar, salt, granulated sugar, and red pepper flakes.

Place chicken thighs in a resealable plastic bag.  Pour marinade over top, seal bag, and turn to coat. Refrigerate for four to six hours, or up to overnight.

Make the Barbecue Sauce

Prepare the sauce by combining ketchup, white vinegar, brown sugar, sweet paprika, olive oil, chili powder, garlic powder, cayenne pepper, if using, and salt in a small saucepan.

Bring to a boil, then reduce to a simmer. Continue to simmer over low heat for 15 minutes, stirring occasionally.

Remove sauce from heat and allow to cool for 10 minutes to thicken; then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce to room temperature before finishing the recipe, but do not boil or overheat it.

Grill the Chicken

Heat a grill on medium-low heat to about 300 F. Remove chicken from marinade, discard remaining marinade, and place chicken thighs skin-side down on heated grill.

Cook for about 30 minutes with the lid down, turning occasionally.

During the last 20 minutes or so of cooking, brush sauce over the chicken until the meat reaches an internal temperature of 165 F and the sauce has cooked down to a sticky consistency. Make sure to test more than one piece for consistency.

Once cooked through, remove the chicken from the heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.  

 https://www.thespruceeats.com/bbq-chicken-thighs-recipe-334134