Buffalo ranch chicken and spaghetti squash
1/2 cup of Buffalo
1/2 cup of ranch
1/2 a yellow onion
Salt pepper garlic powder
Crock for six hours. In an oven at 400 roast two spaghetti squash drizzled with avocado oil for 40 minutes.
Cucumber corn salad
2 cups greek yogurt
1/2 cup pickled jalepeno
Can of corn
4 green onions
2 chopped Chipotles
Salt pepper and a lil msg
Spicy chickpeas
2 cans rinsed and dried chickpeas
Avocado oil, chili powder, garlic powder, salt, pepper lil msg
Roast in oven at 425 for 40 minutes
by keystoneyah
6 Comments
Sounds great!
You might want to try what I call “ frizzled corn” for the salad. One bag of frozen corn slightly defrosted into a hot pan with olive oil. Mixy mix until browned. Adds a nice toasty flavor that goes well with adobe.
Those chickpeas look fire. What’s the plan for them? Making hummus or just eating them as they are?
How long do you dry the chickpeas? I just tried a similar method and they were not very crisp or crunchy after roasting.
Can you give some more info / pictures of the buffalo ranch spaghetti squash recipe? Sounds great and would love to make it myself!
Fr I feel like I can conquer the world
Those are some seductive garbanzos!!!
Love this idea!