How to survive the holidays while gluten free.....

    
     Holey cow the holidays sure are sneaking up on me!! Last I looked it was summer and I was enjoying my flip flops and sunshine. Somehow it has turned colder, the days are shorter, and it's time to think about holiday foods.
     The holidays are tricky times for those of us who have to eat gluten free. Gluten is hiding everywhere and food is more than plentiful this time of year. Everyone is having a family dinner, work get together, holiday celebration with friends, cookie samples at the store...you get the picture..everybody is forcing food at you! ha It is hard because not everyone understands why you don't just eat ONE of Aunt Betty's cookies, or a little of their world famous chicken and noodle soup (you can just pick out the noodles can't you? haha (no you can't for anyone who is confused)) We have all had the food pressure from people and you just have to stand your ground. It's what is best for your health.
     I find that this battle is easiest when you are prepared. You have done your research. You have cooked ahead of time. You have brought your own plate of food to the dinner. You have baked a dessert that is safe for you. You tucked a bag of snacks in your purse "just in case". Planning ahead is key to getting through the holidays safely.
     I do battle with the holidays by cooking my own meal and taking a plate to dinners. I usually bring a dessert to share with everyone.  That way I am able to enjoy a meal with family and friends without being sick in bed following. I sometimes even find out what is being served and make a gluten free version of the meal so that I'm not eating tacos when everybody else is having roasted turkey.
     I have even started buying the supplies for my Thanksgiving dinner. It seems that right before turkey day some things are nowhere to be found on store shelves....things that are KEY to making my turkey day dinner. SO I have stocked up on poultry seasoning (key ingredient in my dressing recipe), corn meal (also key for the dressing), boxes of broth (they were on sale this week!!). I'm planning on getting my turkey next week.
     I talked a little about this on facebook today. You want to be sure that you get a gluten free turkey. It seems so silly that gluten would be in a turkey...but it happens. Lame, right?!?! They like to pump turkeys full of junk to make them juicy and tasty and sometimes that involves gluteny grossness. So be sure to read the label on your bird before you put it into your shopping cart. I like to buy Honeysuckle White brand turkeys. They clearly label them as gluten free and they are a yummy moist juicy bird. I snapped a picture of the packaging today while I was grocery shopping so that you would know what to look for.......this is where you say thank you to me for looking like a weirdo taking a picture of the frozen turkeys in the crowded store!

Honeysuckle White Turkeys clearly state gluten free on the label...love that!!

If you look closely you can see that it says "No Preservatives, No gluten, No msg"

 

     So the key to surviving the holidays is planning. You absolutely have to plan ahead. Otherwise you will end up eating something that you will regret. I have several Thanksgiving recipes already posted on the blog from last year. They are tested to be yummy and safe. Look them up and give them a try...I don't think you will be disappointed.

 

-Jessica

 

    

Jalapeno Popper Dip.....yes I just said that!!

     So being gluten free sometimes has some drawbacks.....I used to dig jalapeno poppers. Yummy smooth cream cheese filled jalapeno poppers Mmmmmmm! (insert a Homer Simpson drooling noise here) Unfortunately you can't just walk into a place and order gluten free jalapeno poppers (groan).
     SO you can see why I was so excited to find a recipe for Jalapeno Popper Dip. Via Pinterest I found a recipe from Big Red Kitchen . Her recipe is not gluten free, but was easily converted to gluten free. I also added some ingredients and cut the recipe in half. I just can't leave a recipe alone, have to add my own style to it.
     This recipe could be served with some tortilla chips, gluten free crackers, or corn chips. I bet it would even be good with some fresh veggies.

Jalapeno Popper Dip

1- 8 ounce package cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Mexican blend cheese
2 T. Parmesan cheese
2 T. Bacon Pieces or Real Bacon Bits
1/4 cup chopped green chilies (do not need to drain)
1/4 cup canned diced jalapenos- double if you like heat (do not need to drain)
Topping:
1/4 cup crushed gluten free cracker crumbs (Glutino GF Work well)
1/4 cup Parmesan cheese
2 T butter, melted

In a bowl combine the cream cheese, mayo, shredded cheese, Parmesan, bacon, chilies, and jalapenos. Mix together until completely combined and creamy.  Spread the dip mixture into a well greased casserole dish.

Prepare the topping. Combine the Parmesan cheese and gluten free cracker crumbs. Evenly spread the mixture over the dip. Pour the melted butter over the top of the parmesan and cracker crumb mixture.

Bake at 375 deg. for 20-30 minutes or until topping is a golden brown and dip mixture is heated through. Do not overcook or the dip will become greasy and separate. Serve with gluten free crackers, corn chips, veggies, or tortilla chips. This recipe can be doubled for larger parties and celebrations.

I used these jalapenos. Their website says they are gf, AND they are already diced. YEAH! You will want to verify that your ingredients are gluten free. Call or check websites for info.

Mix the dip ingredients together until smooth and creamy.

Spread the creamy dip mixture into a well greased casserole dish.

Top dip mixture with cracker crumbs/Parm and then pour melted butter over the top.

Bake at 375 for 20-30 min. or until golden brown and yummy!

Serve warm with gf crackers, corn chips, veggies, or tortilla chips.

Enjoy!!

-Jessica

Crab Rangoon Dip

     Unfortunately, there are no gluten free wonton wrappers out on the market yet. So I greatly miss crab rangoon. I ran across this recipe yesterday on Pinterest and HAD to make it. I did some research on gluten free canned crab meat. Chicken Of The Sea says on their website that theirs is safe, so that's the brand I went for.
     This was super easy to whip up.  I mixed it in the same bowl that it went into the oven in so cleanup was even a breeze. I basically cut the original recipe in half. You would want to double it for a party or potluck.
The original recipe can be found here: Crab Rangoon Dip Mine is as follows.....

Crab Rangoon Dip

Ingredients:

1 can crab meat (drained)

8oz. cream cheese (1 block)

1/4 cup sour cream

3 green onions, chopped

1  tsp. Worcestershire sauce

1 Tbsp powdered sugar

-1/2 tsp garlic powder

-1/4 tsp lemon juice

 

Generously spray a oven safe bowl or pan with cooking spray. Microwave the cream cheese in the dish for about 1 minute. Chop the green onions. Add the green onions and crab meat to the bowl. Add the sour cream, Worcestershire sauce, lemon juice, garlic powder, and sugar to the bowl. Mix thoroughly and bake in a 350 degree oven for about 35 minutes. Serve hot with gluten free crackers or chips.

Microwave the cream cheese for about 1 min.

 



Dice the green onions





Add the crab meat and green onions to the bowl.



Add the remaining ingredients and mix well.

Bake at 350 Deg. for 35 minutes

After 35 min. it should be bubbly and cooked through.

Dip should be served while hot.

Enjoy!!!!

-Jessica

Pumpkin Dump Cake and Happy Halloweenie to you!

Happy Halloweenie!!

Today is Halloween. I happen to love the holiday. I love seeing the kids all dressed up and excited. I love candy (who doesn't?). I love carving pumpkins (not so much on the scooping them out part). It is just a fun day.

I am having dinner at my house tonight. I suppose you could call it a "trick-or-treater watch party". My parents are coming in for dinner and my brother and his wife. We will eat fun food, watch the Kansas City Chiefs on Monday Night Football (crossing our fingers they don't blow it), and hand out gobs of candy to the cute kids.

The menu tonight is "Baked Potato Bar", Rotel Cheese Dip, Mexican bean dip, and pumpkin dump cake. Baked potato bar is awesome because each person gets their favorite toppings to put on their tater. I'm making some taco meat, the cheese dip, bacon bits, sour cream, cheese, salsa, etc.

The recipe I am going to share with you is the pumpkin dump cake. It is super easy. It is a recipe that I converted to be gluten free a couple of years ago. Ok so on with the show........

Pumpkin Dump Cake

Ingredients

1 29-ounce can pure pumpkin

1 12-ounce can evaporated milk

3 eggs

1 cup sugar

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon pie spice

1 box yellow cake mix (Gluten free of course)

1 cup chopped pecans (optional, I leave them out usually)

3/4 cup melted margarine

Into the oven........

Preheat oven to 350 degrees. Mix first six ingredients until well blended, and pour batter into a 9-by-13-inch greased pan. Sprinkle cake mix on top, and then cover with pecans. Pour melted margarine over top. Bake 50 minutes.

Mmmmmm golden brown

This is best served warm with whipped cream or some vanilla ice cream. Enjoy and have a safe and happy Halloween!

-Jessica