I have to wonder sometimes if I’m the only one in the world with a massive headache due purely to the number of recipes floating around in my head at once. I literally had to take some Ibuprofen because of it. I know that despite my promise to myself that I would exercise the use of the word “NO” more often, I have yet again failed to do so and my schedule is booked for April….and May is filling up. I have so many events around food that I really can’t get my head around what to do for any of them. I did end the day with the right frame of mind though, and that is how truly THANKFUL I am to have the opportunities I do to have a booked schedule. I mean, people want me to talk to them about food and share my ideas…it truly humbles me and makes me full of excitement! I am so grateful for the opportunities.
I’ll be appearing later this month on Good Things Utah again. It’ll be the 14th of April. So, I have a deadline to have the recipe I’m going to cook on the show to them by Monday. I’ve been wracking my brain over that one for the last 24 hours and I think I’ve finally come up with something that is just delightful for spring. I’ll be trying it out tomorrow just to make sure It’s all I envision it to be, so wish me luck on that. I realllllyyyyy don’t want to think of another idea from scratch so let’s hope my vision works out in real life, fingers crossed. What’s worse is I’ve gotta find time to dye my roots and get my brows waxed before then-yikes.
Later in the month I get to go back to Whalquist Junior High on April 22nd and share some of my foodie experiences with the 9th graders foods classes. I’m working on coming up with a fresh new cooking demo for them with samples. Sounds easy but samples for three classes of kids is a bit tough to swing, so I just have to be creative. I would not do a cooking demo without samples, that is just wrong! I love talking to kids about all the opportunities available to them in the food world…it gives me renewed excitement about my cooking and photography because they end up inspiring me more than I could ever inspire them. I guess that’s why people teach for a living. Thanks to Mrs. Shelton for letting me come to her class!
So now that we know a couple of the reasons I’m crazy busy and my head is filled with recipes, I want to share with you my latest Gluten Free recipe that I made for Betterbatter.org. It’s an extremely easy weeknight dinner that will leave you weak in the knees it’s so pretty and vibrant.
Oh, and even better? It’s low carb too, so there is not one bit of guilt associated with this dish. I love food that makes me feel sassy and smart, don’t you?
I used Better Batter’s Seasoned GF Flour for this gem. It makes things so dang easy and it has a great flavor and light texture to it. Every month when I talk to the folks at Better Batter I find myself mentioning that I can’t get over the quality of their products. In fact, it’s made me so picky that I won’t even use a boxed cake mix from the store ever again-theirs cannot be beat by any conventional cake mix out there. Even if you aren’t a gluten free gal or guy, you will appreciate their products in your cooking and baking. Please give them a try!
Now, before we get to the recipe, let’s talk about the elephant in the room, shall we? Are you not on the CAULIFLOWER RICE boat yet? Well, if you aren’t, you must get there. Cauliflower rice is the fluffiest , most nutritious, low carb and low calorie option for rice there is and it is pretty close to perfection. It literally takes ten minutes to make and it comes out wonderfully flavorful and fluffy. It’s just like rice in that it’s a neutral base, so you can add anything to it that you want. Garlic, ginger, onions, shallots, herbs, spices…you name it. It’s a perfect substitute for rice in all your favorite dishes. Anything you’d spoon over rice will work with it. I’m going to try it with Indian Butter Chicken next. YUMMY!
Lastly, a couple quick tips for ya…you can use many different types of meat for this dish-the classic chicken breast pounded thin is great, but even salmon or small steaks would work. The lemony, herbaceous flavors in the dish are the perfect compliment to any meat. Also, if you want more sauce, just add extra butter and flour…remember, one part fat to one part butter, to one cup liquid for the perfect gravy.