Need a fun, delicious, and not-your-standard-potato-salad dish to bring to a potluck? Check out my latest blog post over at Chicago Signature Properties (The link will be live at 8 AM Central Time). From Apps to Sides, Entrees, to Desserts and Drinks, Vegan, GF, and veggie, there is something for everyone!
Want something for dinner tonight? STAY RIGHT HERE.
And then go check out the potluck dishes.
I may or may not have a recipe for you
You know you are excited! I wasn’t really sure what I wanted to talk about today, and then EUREKA I owe you all so many recipes, and this would be a super fun one to make and take or snarfsnarf yourself.
Patriotic (or just Purple) Cauliflower Pizza Crust (Gluten Free, Lactose free)
- 1 Head Purple Cauliflower
- 1 egg
- 2 Tbsp Gluten Free Cornmeal
- Preheat oven to 375F. Line a baking sheet with tin foil.
- Cut cauliflower head into florets. Toss lightly with oil (I just sprayed a few pumps of vegetable oil that I keep in a spray bottle. Sprinkle with salt and garlic powder (as desired).
- Roast florets in oven 15-20 minutes, flipping halfway. When they are getting that bright, royal purple color, remove (you don’t want them browned). Let cool for 10 minutes.
- “Rice” the cauliflower by transferring in handfuls to food processor. Take care to use a spatula to scrape the sides and make sure that everyone gets taken care of. Don’t over work!
- Remove from food processor and place either in a cheesecloth or overlapped paper towels and press the moisture out. If possible, lay out the processed cauliflower on the counter and spread so that it can dry a bit further.
- After at least 20 minutes of drying (it is ok if there is still some moisture in there), return to food processor, mixing bowl, or anything of the like. Create a well in center (if in a bowl).
- Turn oven to 400F.
- Add your cornmeal, being as wide spread as possible in distribution. Feel free to add more as you desire.
- Break your egg off to the side, whisk to break the yolk. Add any spices you desire–I like garlic powder (depending on the amount added before), salt (again), crushed red pepper or cayenne, maybe some basil, black pepper. Whisk again.
- Add/distribute the egg mixture to the riced cauliflower/cornmeal. Work through.
- Line a baking sheet with parchment paper. Spray with non-stick or oil, feel free to brush with more cornmeal.
- Transfer “dough” to baking sheet, and spread it out as you see fit.
- Bake for 20-30 minutes, depending on your oven, thickness of the crust, and preference for texture.
- Freeze as you need! Or nomnomnom. Even better if you can put the crust on a saute pan, create a more crispy exterior, then top and return to oven or just cover with a pan lid.
- Cheese can indeed be used–if you are going to, I would suggest Parmesan, grated.
Isn’t this color incredible?
And the purple cauliflower, especially pre-roasted, just becomes incredible. Even ALEX gave it thumbs up. HOLLA
Wait, another recipe??? Well, neither of these are too difficult, so I thought that I would double up and help you all out with another fave.
Easy, Healthy Chicken Parmesan
- Chicken breast
- Shredded/grated Cheese–I like Fontina + Parm and or Mozzarella best for this, but really anything that becomes creamy when heated will work.
- Oyster Crackers, Saltines, or Wheatables. Seriously, I’ve even done this with Kashi Go Lean before.
- Whole grain mustard
- Miracle Whip (light or regular) or mayo
- Herbs as desired (basil, thyme, oregano, garlic powder, crushed red pepper, salt and pepper)
- Tomato sauce–I’ve been using TJ’s Traditional Marinara then adding sundried tomatoes, skillet sauteed onions, zucchini, and mushrooms, as well as some fresh tomato.
- Desired amount of pasta, or make it gluten free (but make sure that your crackers for the crust are gluten free as well!) with quinoa (cooked in 1/2 low sodium chicken broth, 1/2 water)
- Put a baking rack on a tin lined baking sheet in the oven, turn to 250
- Prep chicken:
- Mix the amount of Miracle Whip and Mustard needed to coat all chicken necessary. Start with 1-2 Tbsp each, add as needed.
- Mix the crust: put the crackers/whatever in a plastic back or in plastic wrap and whomp (technical term) with a solid object. I like to still have a little texture, but you want the majority to be pretty find grained. Add spices as desired. Grate in parmesan as desired (I usually do about 1:4 cheese:cracker ratio)
- Pull out a sheet of parchment paper or a plate for the chicken. Coat each breast with the mustard/MW mixture. Spread out crust on plate or paper, and press breasts into the mixture, both sides. Use extra to get the sides as well.
- Heat water for the pasta, assemble and then begin to heat the sauce. Once sauce begins to bubble, cover and put on low. Once pasta water boils, salt the water. Then put a large saute skillet on the stove and put to medium-high (6 out of 10). If you have thinner cuts of meat, also add the pasts to the boiling water.
- When the pan has come to temperature, spray/oil/butter the pan as you see fit. Add breasts to the pan. You should hear some sizzle, but you don’t want to see burning. Make sure to watch it and adjust temperature accordingly. Flip as you would typically. When finished, (press test or thermometer) use a thin metal spatula (I like to) and transfer to oven baking rack until pasta is done.
- Check pasta, drain when al-dente (depends on the pasta–cook according to directions). See below for notes on quinoa.
- Spread grated cheese mixture on top of oven chicken and turn to broil).
- Return pasta to pot, then either transfer to bowls or combine with sauce and then transfer.
- When cheese is melted, turn oven off, transfer chicken to bowls, top with more cheese or herbs as desired, and enjoy!
Gluten Free Chicken Parmesan Modifications
- For a gluten free crust: Use partially cooked quinoa that is cool and allowed to dry.
- Replace Pasta with quinoa: Cook according to directions–should take about double the time to cook as pasta. I use a 1:2 or 1:1 ratio broth:water ratio, and always low sodium. I also tend to add a garlic clove or two to the mixture. Cover, don’t peek, bring to boil, reduce to simmer, cook. I would suggest layering the quinoa and tomato sauce rather than pre-mixing.
- Make sure the tomato sauce is also GF!!
This is currently Alex’s favorite and most requested meal! Done in 20 minutes.
What is your current go-to meal? Are you doing a big shindig on Friday or just keeping it quiet? Alex and I will be laying low, most likely, because he has work, even though I have the whole weekend off. If I had known that he would have no time off, I might have gone somewhere but nevertheless, I’ve got a long run that I have to froyo up for… so serious business there.