The New Year is coming up quickly. It’s like, in two days. So it’s time to set goals and create new and exciting things in life, as well as on the blog. So I’ve started thinking up things I want to do over the next year. My first goal is creating recipes that include 5 ingredients for my Monday posts. I’ve heard many people who have wanted simpler recipes with only a few ingredients, so that’s what I’m doing. Do understand, salt and pepper don’t count as an ingredient. That’s my rule. And I like to make my own rules. This recipe has 6 ingredients, but if you hate it, remove the garlic powder. Wasn’t that easy? Yes, yes it was. I can’t say they will be my most exciting recipes, but I’ll promise you they will be simply delicious.
Holidays are almost over. Which I am happy about. Even though I’ve begun to enjoy the holidays more and more, they are still exhausting. Lots of traveling, lots of family time, lots of friends time, lots of shopping. You know how it goes. Well, I traveled to Nebraska this year and of course, I got sick as soon as I got there. I’m guessing it was from flying, because flying is gross with gross people, but I went through Christmas night with chills, fever, and body aches. Ew. I made the best of it, though. Got me some Mucinex and felt AWESOME. Have you ever tried that stuff?? I know it’s no paleo-earth-madefromherbalteas medicine, but my gosh does it work. No congestion, no temperature. Miracles.
This Christmas was unlike any Christmas I’ve had. First off, because I got a trip to Vegas. SAY WHA???? I’ve never been to Vegas. Nope. Not once. So to celebrate finishing up my second cookbook, I got a trip to a place I’ve never been. So exciting!! But now I need your help. Where should I eat? What shows should I see? Tell me things!
Second reason why my Christmas was unlike any other, I didn’t stuff my face with cookies! That NEVER happens. There is just something about the holidays. Probably because it’s once a year, so you feel like you can splurge. Oh it’s Christmas? Christmas sugar cookies smeared in frosting then sprinkles covered on top with just a little more frosting…just because…those totally don’t count as calories. Am I right or am I right? I’m totally right. Until a week later and I’m totally heavier. Well, this year, I think I only had one holiday cookie. Wait, no. I had two. But still, two cookies is damn good for me. It’s nice to not feel completely bloated after the holidays.
So to finish up the year, I’m setting some New Year’s goals, which I’ll share with you tomorrow, and starting the New Year off with a paleo cookbook giveaway including 10 paleo cookbooks and 2 informational paleo books, as well as some PaleOMG gear! Don’t miss out on this one!!
5 Ingredient Monday: Seared Chicken Thighs over Cauliflower Puree
- Yield: 3 1x
Ingredients
- 1 large head of cauliflower, cut into florets
- 4 tablespoons of fat, divided (coconut oil, ghee, butter, bacon fat, etc.)
- 3 chicken thighs (I used skinless and boneless), pounded to 1/4 inch*
- 3 cups sliced button mushrooms
- 1 small yellow onion, chopped
- 1 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Cut cauliflower into florets and steam cauliflower. On the stove top or in the microwave. However you’d like. Steam until fork tender.
- Place a large pan over medium-high heat. Add 2 tablespoons of fat to the pan. Sprinkle pounded chicken thighs with about 1/2 teaspoon of garlic powder, salt and pepper. Once pan is very hot, place chicken thighs in the pan. Cook thighs on both sides for 5-7 minutes, until browned and cooked through.
- While chicken thighs are cooking, place another large pan over medium heat. Add 2 tablespoons of fat to the pan then add onions.
- Once onions become translucent, add mushrooms along with 1/2 teaspoon of garlic powder and salt and pepper. Cook until mushrooms become soft, about 5 minutes.
- While the mushrooms and onions cook, place soft cauliflower in a blendtec with a bit of salt and puree until smooth. I had to add a tablespoon of water to the cauliflower to help it puree.
- Then just stack away: cauliflower, chicken and mushrooms and onions.
Notes
*I covered my chicken thighs with some plastic wrap and used a wooden spoon to beat the chicken thighs to 1/4 inch thick
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You May Also Like:
Valentine’s Day Seared Scallops Dinner for Two
Crispy Chicken Thighs with Pineapple Honey Mustard Sauce
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I love cooking – especially Paleo. But I have recently gotten married and have found out my new hubby does not like onions or mushrooms, or other certain veggies. Which puts a damper in many recipes. Are there any alternatives for onions/mushrooms (I’m still making some for myself)? Thanks. 😀
whatever veggie you would like!! anything is good with chicken thighs
I made this dish last night. There were no leftovers! 🙂
In my opinion, LOVE is the best Cirque du Soleil show in Vegas. It has Beatles music and is just stunning. Even compared to the more adult themed shows.
This may or may not work with your eating style but a few years back I discovered that Vegas has a Chinatown. It’s off-strip and within walking distance of the Rio. We ate at a Vietnamese place called Pho Kim Long which was very good. The name… I know. But that’s what it’s called. Chinatown was a great find and a nice change from the strip.
I live in Vegas, and the best burger place is Bachi Burger and their sweet potatoe fries are awesome. It’s number 5 on Guy Feiri top 10 burger places. Come see us at Crossfit Las Vegas.
There’s a place called the Sugar Factory (there’s a candy store and a restaurant side by side) in the Paris Hotel and it has the best Asian chicken salad. I don’t think it’s paleo but it’s H-U-G-E and damn tasty. Sit on the patio and you can watch the Bellagio fountains while you eat. Best buffet is at the Aria hotel. Smaller selection, but higher quality than most places. Lots of GF dishes there. There’s an Italian place called Maggiano’s in Fashion Show Mall. Highly recommended. And if you want a fast, non-paleo option, I’d suggest Earl of Sandwich in Planet Hollywood.
Ka is an AWESOME Cirque show, and Le Reve at the Wynn is worth it’s cost and then some.
My favorite thing about Vegas was hiking in Red Rock Canyon just outside of Vegas – I’m not a big gambler, but do love the shows.
I made your recipe and changed it up just a little – cooked the mushrooms and onions in the same pan as the chicken, because I didn’t want to lose the flavor of all the little brown chicken bits in the bottom of the pan – Ok, really I didn’t want to wash another pan. Deglazed the pan with a little white wine – I know, not so Paleo, but oh, so good – and some bone broth. Amazing comfort dish that will be a staple in my winter rotation. Thanks and enjoy Vegas!
Just made this recipe and it came out fantastic! Thank you for the delicious, easy-to-make and healthy meals!
La Reve! La Reve! La Reve! 5 million times over La Reve! I could probably see that show another 100 times and not get tired of it. It is a beautiful show and takes place inside a stadium seating room with a water stage! Yes, that’s what I said – a water stage! People dropping from the sealing! Aerial dancers! Freakin’ gorgeous, breathtaking, and amazing! And a thumbs up to all the people who mentioned the Bellagio Fountains! I could sit there for hours watching the different water shows (except for when they do the country song that sounds like the “Beef – it’s what’s for dinner” guy singing….don’t care for that one too much), but I’m a sucker for amazing, free entertainment and the Bellagio Fountains certainly provide that!
Just beginning down the Peleo road… Been a complete culture shock! I might as well move to Thailand for the same shock to the system! Been trying to find recipes that are as close to my old died as possible and this is one. This also blew my mind! Its amazing!! Even if I don’t stick with the life style change going to keep this recipe
Frankly, I can barely imagine marrying someone who hates both onions and mushrooms (but then, at 85, I’ve not yet married anyone, so…) and I hesitate to suggest trying to deceive a spouse, but (because I do know several otherwise-excellent people who simply dislike the _texture_ of onions &/or mushrooms) one might try sauteeing them in butter or chicken fat, and a little stock, then using a blender to turn this into a creamy sauce.
By now, you’ve probably experienced Vegas, and discovered that the free/cheap buffets &cet at casinos on The Strip generaly …ummm…. look better than they taste. It’s been several years since I was last there, but you know the drill — that Superb Restaurant has almost certainly, by now, fired the chef who wanted better pay and started cutting corners.
Having become “profoundly deaf”, I don’t do Shows, but simply wandering around (on The Strip, or elsewhere) provides fine examples of The Human Comedy.
I adore you, Don Fitch