Gluten Free Friday – Bacon Cheeseburger Parfait

Oh Gluten Free Friday, how I have missed you…

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I had something totally different planned for today, but then came across this awesome recipe by Hungry Girl (LOVE her!!), and I knew I needed to do this immejietly.  There is nothing I love more than naturally gluten free meals that Skylar and I will both eat, with the bonus element of fun.  After you excuse my unedited photos (my computer was giving me attitude, and I couldn’t wait to share this one), I give you the Bacon Cheeseburger Parfait:

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cbparfait

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OH. MY. GOSH. THAT’S. SO. COOL! (as stated by Skylar)

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We don’t currently own parfait glasses, so we scoured the shelves for something else fun.  Skylar chose a perfectly sized martini glass (a girl after my own heart), and I picked a larger sangria glass, because I wanted a bigger portion.

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The absolute best part of this meal is the customizability (new word?).  Just as you would with a normal burger, you can throw whatever toppings you want in here.  We both wanted bacon.  I mean, who wouldn’t, right?!  After checking around, we found that these “Real Bacon Bits” contain no gluten ingredients.  You can find them with the other bacon bits in the non-fridge aisle.  They are a little soft, so we decided to toast them up for crunch.  This is a great alternative to making a big ol’ mess trying to fry up bacon slices just for a little bacon crumble.  Plus they jumped and danced in the pan, which was fun to watch.

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Ingredients (for approx 4 parfaits) (Adapted from Hungry Girl)

  • 1 lb of ground beef
  • salt/pepper/burger seasoning to taste
  • 1 small/medium sweet onion, diced (set some aside if you want raw for toppings)
  • 4 slices of american cheese
  • Instant mashed potatoes (enough for a serving of 4), with all ingredients to make it
  • Burger toppings of your choice: ketchup, mustard, A1, BBQ sauce, pickles, tomato, bacon, avocado, lettuce, raw onion, relish, sautéed mushrooms, ect, ect, ect…

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Directions

  • Gather, chop, peel, saute, and lay out all of the optional toppings.
  • Put beef, seasoning, and diced onion into a pan, and cook until the meat is brown and the onions are cooked through.
  • Meanwhile, cook the instant mashed potatoes as directed on the box.  When you mix everything together at the end, add a little extra flake to make it a nice thick batch.
  • Start to layer in your glass.  First the meat mixture, covered with a few ripped off pieces of American cheese.  Then add your choice of toppings, and a layer of potatoes to fill the glass halfway.  Repeat to fill the top half.
  • Garnish the top layer of potatoes with a few of your ingredients.
  • Enjoy!

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Skylar went simple with hers: Cheese, bacon, and pickles.  I, however, went a little on the fun side with cheese, bacon, sautéed mushrooms, avocado, tomatoes, and A1 sauce.

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Total success.  We will definitely do this again.  This would be a great alternative for someone GF at a BBQ.  You could even take a burger from the grill, chop it up, and throw all of this in a bowl. Yum.  Everyone will be jealous.

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Will I see any of you at the Gluten & Allergen Free Expo this weekend?!  I went to this last year, and it was amazing!  I couldn’t believe not only how many great companies were there sharing their products, but also how many people attended.  They’ve moved it to the Schaumburg Convention Center this year, which is a much larger venue, so I’m sure there’s going to be a ton of great stuff to check out. Woohoo!

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Have a wonderful Friday Everyone!!

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Lizz

Gluten & Allergen Free Expo, Chicago 2013

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Hello again Friends!!

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I am so excited to announce that I have been given the opportunity to be an Official GFAF Expo Blogger!!  The Gluten & Allergen Free Expo will be in the Chicagoland area on April 20th & 21st at the Schaumburg Renaissance Convention Center. I attended this Expo last year, and I have never seen anything like it.  So many amazing vendors, so many amazing products, and so many amazing people sharing in their gluten free-ness.

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As many of you know, my kiddo was diagnosed with Celiac just under 2 years ago, so we are pretty well versed in the gluten free lifestyle.  As luck genetics would have it, I myself have just recently received my own Celiac diagnosis.  So my return to blogging is kick-started a combination of my need/desire to learn how to go GF as an adult and an amazing expo filled with answers.

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I think I am most excited to check out some of the classes being offered this year.  There are some really great topics this year, ranging from eating out safely to cooking for teens to autism and ADHD.  For a full schedule of classes at this year’s Expo, CLICK HERE.

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So….Who’s with me?  GFAF Expo or BUST!!!

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I missed you all, so happy to see you again…

Lizz

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P.S.  Be sure to check back here after the Expo for a special Gluten Free Friday with my review of the weekend.

Gluten Free Friday – Cheeseburger Pie

Happy Friday Everyone!!

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I am so excited to share this recipe, because it is one of the best tasting new GF meals we’ve made in a while. Not that the other meals were bad, it’s just that this one was just particularly good =)  You would never even guess it was Gluten Free.  I’m going to just jump to a photo of this amazing Cheeseburger Pie…

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Right?!  Okay, now comes the confession that this is not an original recipe.  We have recently discovered that Betty Crocker is now offering a Gluten Free Bisquick (Yay!)  To go along with said GF Bisquick (and a whole line of GF cake mixes, ect.), the Betty Crocker website has a ton of GF recipes.  You can *click here*, or go to the Betty Crocker site and search for “gluten free”.  All the GF recipes say Gluten Free right in the title, so they are easy to spot.  There are so many I want to try: Cherries and Cream Devil’s Food Cake, Tirimisu Cupcakes, Fudgy Banana Pudding Pops, HELLO!!! (I obviously want some dessert right now), but I digress….

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Cheeseburger Pie (Adapted from Betty Crocker)

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Ingredients:

  • 1 lb ground beef
  • 2 shallots chopped (onion would be okay too)
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • 3/4 cup Bisquick® Gluten Free mix
  • 1 cup milk
  • 3 eggs

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Directions:

Pre-heat oven to 400 degrees.  Spray a 9″ pie pan with non-stick cooking spray and set aside.

Brown the ground beef.  Add shallots halfway through and cook until they are no longer opaque and slightly soft.  Drain, and add salt and pepper to taste.

In a bowl, mix the GF Bisquick, milk, and eggs, until well combined.

Grab that pie dish, put the meat in, and spread it to cover the bottom.  Cover the meat with the cheddar cheese.  Pour the Bisquick mixture evenly over the whole dish.

Bake for 25-30 minutes.  Stick a toothpick into the center and make sure it comes out clean.

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We served our slices with a dollop of ketchup, and it was the perfect final touch.  This would go great with a side of fries, tator tots, or a salad.

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This was so easy to make, and it tasted like a real cheeseburger!  Skylar was in heaven.

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I wish you all a wonderful Gluten Free weekend!

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Lizz

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Gluten Free Friday – Mushroom Cap Pizza

Happy Friday Everyone!!

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I’m very happy to share this little Gluten Free meal we made a few weeks ago.  This whole thing came about after finding gluten free mini pepperoni by Hormel. Yay!  They are so cute!  Now it’s time to make mini pizzas with a twist….no crust.

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Don’t they look amazing??

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Ingredients:

  • Baby Bella mushrooms
  • Pizza sauce
  • Mozzarella cheese
  • Pizza toppings of your choice

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Directions:

  • Remove the stems from the mushrooms.  Feed them to your hungry kid.  Place the caps onto a cookie sheet, with the hole facing up.  I covered my sheet with foil, and gave it a shot with non-stick cooking spray.
  • Put a small dollop of pizza sauce into the mushroom cap.  Skylar asked for hers without sauce, and that worked well too.
  • Top with cheese and your choice of topping.
  • If you are like me and realize at this point that you thought you had Mozz cheese, but didn’t, you can always take string cheese (a staple in my house) and grate it. 

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  • Bake in a 400 degree oven until cheese is slightly browned.  Approx 10 mins.
  • Remove carefully, as the sauce is hot and can be runny.

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We ate ours as a meal, but these would make amazing appetizers too.

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I hope you enjoyed this twisted, gluten free, take on pizza!  I would love to know from all you other GFs out there, how have you gotten your pizza fix?  Do you have a crustless pizza?  Have you found the perfect GF crust recipe?  Please share!!

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Have a great day everyone!!

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Lizz

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St Patty’s Revisit

Since we did so many St Patty’s Day projects last year (and I couldn’t finish my project for today’s post!), I thought I would show you some of those projects again. If you are looking for a fun last minute project, we have lots for you to try!

(just click the photo to see the original post with instructions)

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Make your own St Patrick’s Day shirt using freezer paper

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Make a leprechaun sundae

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Make a leprechaun trap

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Enjoy a St Patrick’s Day muffin tin meal

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I hope you found something you might want to try!

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Make sure to come back tomorrow for a special St Patrick’s Day themed Gluten Free Friday!

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Have a great day everyone!

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Lizz

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For you Pintrest fans out there, if you are loving what you see, click the link below to pin your favorite project(s):

 
Make a Shamrock t-shirt

 Leprechaun Sundae

 Leprechaun Trap

 St Patrick’s Day Muffin Tin Meal

St Patty’s Day Dinner – Crock Pot Beer Corned Beef

With St Patrick’s day coming up this weekend, the Irish are a-buzz with how they will make their evening feast.  You could certainly go traditional with a corned beef and cabbage meal, or go to McDonald’s.  It’s totally up to you.

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I thought I would share my St Patty’s Day meal from last year.  I never got around to posting it, and have therefore been saving it for the last 363 days so I could share it with you now.  I took the traditional meal, and un-traditionalized it.

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If you go to your grocery stores now, there will be tons of cuts of corned beef at great prices.  I say stock up if you’ve got the room, and toss some of those in your freezer for later.  You’re going to want them after trying this recipe.

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When I got my corned beef last year, I pulled out the seasoning packet that came with it, opened it, went “Eww!”, and threw it away.  Okay, new plan…Let’s make the corned beef like I make my beer brats:  in the crock pot, covered with beer, and cooked on low for 8 delicious smelling hours.

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Good. Decision.

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Moist, tender, no seasoning needed meat.  I didn’t take a picture while it was in the crock pot, because it looked really nasty.  But don’t let that scare you.  It’s worth it.  I ditched the traditional side dishes and went with a simple cheesy mashed potato and edamame.  I know edamame isn’t even close to irish, but when your kid requests a vegetable, you just go with it.

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Yum Yum Yum!

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And for those of you that hang out here for our Gluten Free tips, I haven’t forgotten about you!  Check out the packaging for the corned beef, or ask the butcher, to make sure you have a gluten free cut.  I know you can’t have regular beer, but did you know that there are lots of Gluten Free beers out there?  Check out your local liquor store, and enjoy the feast with everyone else.

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So tell me…. What are you planning to make for Saturday?  Are you sticking with tradition? Bending the rules? Going to McDonalds?  Tell me all about it!  Feel free to share a link if you have one.

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Tá súil agam go bhfuil lá breá agat!!! (That’s Gaelic for – I’m hoping you will have a fine day)

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Lizz

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Gluten Free Friday – Orange Teriyaki Chicken and Shrimp

Last week for Muffin Tin Monday, I showed you our Deconstructed Stir Fry.  Part of that meal was Orange Teriyaki Chicken and Shrimp.  It was utterly scrumpcious and utterly gluten free.

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Ingredients:

  • 2-3 chicken breasts, cut into 1″ pieces
  • 1/2 pound shrimp, tails off and thawed
  • 1/3-1/2 cup of gluten free teriyaki sauce
  • 1/2 large orange (or a splash of orange juice)
  • 1-2 tablespoons sesame oil (or cooking oil of your choice)
  • Rice of your choice
  • Vegetables of your choice

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Directions:

Add oil to skillet or wok and warm up over medium/high heat.  Add chicken and brown.  If you are using pre-cooked shrimp, you can wait until chicken is almost completely browned before adding it in.  Then add the teriyaki sauce and the juice of 1/2 an orange.  Simmer covered until chicken is cooked through and the shrimp is warmed.

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You can add vegetables into this dish, or keep them on the side.  Serve over rice and enjoy.

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If you missed our post from yesterday, we did a special event called the Improv Cooking Challenge.  We made gluten free Pumpkin Cheesecake Cupcakes, and they were amazing!!  I wanted to make sure to mention them for Gluten Free Friday, since the original post was required to be on a Thursday.  I hope you have a chance to check them out.  They are a perfect gluten free alternative to Thanksgiving pumpkin pie.  See it *here*

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Have a wonderful weekend everyone!

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Lizz

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Gluten Free Friday – GoPicnic

Welcome to Gluten Free Friday!!

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I have a really awesome product to share today, but let me backstory for a second…

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Did you read my post about the awesome Celiac Center Fundraiser at Wildfire?  No?  Well, check it out *here* if you missed it.  I’ll wait…….Okay, so one of the best parts from that night was chit chatting with the other folks at our table.  There was lots of tips being traded, and I did promise you that I would share them with you as I tried them out. So…

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One of the lovely ladies I met was Charlotte, who’s been writing a cute little blog called A Gluten Free Journey Through Motherhood/Wifedom.  One of her recommendations was a product called GoPicnic, that she discovered while on a layover in the airport.  She described it as a lunchable for grownups.  I was intrigued enough to look it up as soon as I got home.

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GoPicnic meals are literally a meal in a box.  And just as Charlotte described, they are very similar to lunchables, but with a few major differences.  First of all, they are a healthier, more natural meal choice.  I also noticed that they did not need to be refrigerated, a huge bonus in my eyes.  While not all of their meals are gluten free, they do have 6 GF options.  They also have vegan, vegetarian, and kosher meals.  Awesome!

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Now, it’s a little hard to see in those small pictures, but the top left-hand corner of the box is where you will find those all important words, “Gluten Free”, if that particular meal is as such. (or vegan, or kosher, ect.)

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After getting all excited over the possibility of a quick on-the-go meal for Skylar, I checked the store locator to see where I might find them.  To my surprise…Target!!  I thought for sure it was going to be a hard to find, but nope. 

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And check out that price tag!!  $3.99!!  My biggest complaint about GF foods is how expensive they can be, and these puppies aren’t much more than a regular lunchable.  I stocked up, and brought them home to show Skylar.  She was so excited, and we even used one to eat in the car on our way to the circus.  (To be honest, it wasn’t her favorite, but she did choose the hummus one first, which I think requires a bit of an adult palate.  I am very confident that she will like the other two, as they are things she eats on a regular basis).

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I have really missed the ability to just run over to the nearest fast food joint to grab a quick bite.  These things are great to keep in the car for emergencies, since they don’t require refrigeration.  (Although, this is Chicago, and our winter temps will keep anything frozen in a car!!)

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So, have any of you found a great on-the-go meal option yet?  Care to share?  Leave a comment and let us know what you’ve found.  Let the recommendations flow!!

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Have a great weekend everyone!!

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Lizz

Muffin Tin Monday – Deconstructed Stir Fry

We’ve been really busy around here lately, and have been missing our muffin tin meals.  We were finally able to pull one together this weekend, and I think it turned out really nice.  I was working on a new Gluten Free meal to post on Friday (come back for that!!), and decided to also make a totally different kind of muffin tin meal.  In the end, it ended up being like a stir fry, but with all of the ingredients staying separate…and I will call it Deconstructed Stir Fry.

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Top Row (left to right): orange slices, mixed veggies, baby carrots

Bottom Row: GF Orange Teriyaki Chicken, jasmine rice, GF Orange Teriyaki Shrimp

Middle: Gluten Free fortune cookies

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I realize now as I’m typing this that I totally forgot to put in those little baby corn-on-the-cobs!  Bummer, I’ll have to remember for next time!

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Since I’m saving the recipe for the chicken and shrimp for Friday, I will give you one tidbit.  Some of you may not know that teriyaki sauce and soy sauce are often made with wheat.  However, there are several gluten free options available, right on the same shelf as the others.  Just look for those magic words…

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And you will never know the difference; it takes the same as the regular stuff.

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We also always have a box of GF fortune cookies around, because what is chinese food without a fortune?  These may not be your traditional crescent shaped treat, but Skylar loves ’em, and I will admit they are pretty darn tasty.

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I hope you’ve all enjoyed our Deconstructed Stir Fry.  I know Skylar did!  If you want to see what the other amazing moms have made this week, check out Muffin Tin Mom’s Site.

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Muffin Tin Monday at Muffintinmom.com

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Have a great week everyone!

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Lizz

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Gluten Free Friday – Roasted Dill Red Potatoes

Welcome to Gluten Free Friday!

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I’m doing something a little different for GFF today.  I am re-posting something I made a while ago, because I think it deserves to be a part of this segment.  This is one of my favorite side dishes.  It’s really easy to prepare, and it’s always a hit.  Plus it now carries the added bonus of being gluten free.  Let’s get roasting!

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Ingredients:

  • Red Potatoes
  • Butter
  • Dill
  • Garlic Powder
  • Onion Powder
  • Salt

 

Directions:

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Start by cleaning and quartering your potatoes, leaving the skins on, and place them in a single layer in a baking dish.

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Melt some butter. When making a smaller batch like I did, 1/3 to 1/2 of a stick will do. If you’re doing this for a large group, use a 9 x 13 dish and a full stick. (hey, nobody said this was going to be healthy!)

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Pour the butter over your potatoes.

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Stir to make sure each potato is coated.  Now, cover with your spices. Since this is a throw together type of recipe, I don’t have exact measurements for you. I just make sure that each piece gets a little sprinkle of everything. Don’t be shy with the dill.

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Roast them in the oven at 400 degrees for approx 50 minutes. Start checking for done-ness around 45 minutes. You should be able to pierce them with a fork easily.

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Voila! I keep mine on the light side; personal preference. If you like yours more well done, just leave them in a little longer until you get the browness you desire.

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I love making these because they take 5 minutes to prepare, and then I can just leave them until they are done. Plus, they make the whole place smell amazing!

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I hope you enjoy these as much as we do!  Have a great weekend everyone!

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Lizz