letscookthat – Lets Cook That

Low Carb Tabbouleh

By letscookthat | January 28, 2019

Low Carb Tabbouleh

Tabbouleh is a Middle-Eastern dish is easy to make and packed with flavor. Traditionally this dish is made with bulgar and mint but we decided to change it up by using cauliflower rice and cilantro. It takes just minutes to put together and goes great with any protein. It is specially delicious with the rich flavors of lamb or any game meat.

letscookthat

Low-Carb Tabbouleh

This fresh Middle-Eastern dish is easy to make and packed with flavor. Traditionally this dish is made with bulgar and mint but we decided to change it up by using cauliflower rice and cilantro.

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Prep Time 15

Cook Time 1

Resting Time 1

Total Time 1 15

Servings: 6 people

Course: Salad, Side Dish

Cuisine: Middle Eastern

Calories: 38

Ingredients Method

Ingredients

1 whole English Cucumber large
1 whole Tomato large
.25 cup red onion
1 cup Italian Parsley
.5 cup Cilantro
1.5 cups Riced Cauliflower Cooked and Chilled
1 tbsp Kosher Salt
.5 tbsp pepper
1 whole Juice of Lemon

Method

Finely dice cucumber, tomato and red onion. Mince parsley and cilantro. Mix all ingredients in a large bowl add cauliflower, salt, pepper and lemon juice. Refrigerate for at least one hour to allow the flavors to come together.
Note: I use leftover riced cauliflower but you can use frozen cauliflower, cook and cool.

Crispy Herb Butter Chicken Thighs

By letscookthat | January 28, 2019

This recipe adds a simple twist to the traditional crispy chicken thigh. Rosemary and thyme give the chicken a nice flavor without loosing the crisp of the skin. It’s a great meal to cook on a weeknight but is delightfully flavorful to serve to guests.

Celi Balshem

Crispy Herb Butter Chicken Thighs

This recipe adds a simple twist to the traditional crispy chicken thigh. Rosemary and thyme give the chicken a nice flavor without loosing the crisp of the skin.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 people

Course: Main Course

Cuisine: American

Calories: 938

Ingredients Method

Ingredients

8 chicken thighs with skin on
2 tbsp olive oil
salt to taste
pepper to taste
2 tbsp unsalted butter
3 sprigs rosemary
10 sprigs thyme
3 cloves garlic smashed

Method

Preheat oven to 375°
Season chicken thighs generously with salt and pepper. Add olive oil to pan over medium-high heat. When oil is hot place seasoned chicken thighs skin side down. Cook for about 6-8 minutes, careful not to burn. When skin looks golden brown flip over and cook another 6 minutes. At this point the chicken may look cooked but the inside will need more time, transfer chicken to a baking sheet and place in the oven. Cook for an additional 10-15 min, using a meat thermometer make sure center of chicken is cooked to 165° and remove from oven. Discard any remaining oil left in the searing pan and place on stove over medium heat. Add butter, garlic, rosemary and thyme and stir everything together. Your house is going to be smelling really nice by now. Return chicken thighs back to the pan and spoon melted butter over chicken for about a minute or two. Serve warm.
You can serve over rice or pasta. If you eat a low carb diet this dish pairs beautifully with an avocado and tomato salad.

A Taste of The South

By letscookthat | June 10, 2018

Shrimp and Grits

My niece is one of our faithful audience members and is constantly submitting recipes for us to try. Since I wasn’t feeling very inspired, I reached out to her for this week’s recipe. She immediately responded by requesting Bobby Flay’s Shrimp and Grits recipe from the Food Network website. Although, I have made polenta many times before I have never made grits. It turns out that polenta is made from yellow corn and grits from finer ground white corn. …