Ten Years have flown by

    
     Ten years ago yesterday I sat in a doctor's office and was told I had Celiac. So New Years Eve the world always helps me celebrate my gluten free anniversary. Pretty cool eh?
     It really doesn't seem like it has been that long. I guess that is because we are forever learning and reading labels. We will never really be "pro" at this! ha Companies are constantly changing things on us. Though I don't feel as lost today as I did that very first day.
     I do feel like things have really changed in those ten years. When I was first diagnosed gluten free was not as mainstream as it is today. There were very few restaurants that had gluten free menu items. I had to mail order or order online my cake mixes and pastas. To see "gluten free" on a label was few and far between. Now we are able to walk into many restaurants with gluten free menus. Regular grocery stores are carrying gluten free items. Big companies are finally "getting it" and labeling their brands as gluten free when they are. I'm thankful for these changes!
     In June of 2004 I started the USASillyYaks yahoo support group. I did this because there were no people near me who were gluten free. I went online to find support and get ideas. That group has grown and has people from all over the world.
     October 20,2011 I decided to give blogging a try. I wanted a permanent place to share my recipes, information, and product reviews. I have really enjoying blogging. It is fun to see what recipes people LOVE and what recipes people could have done without! ha I haven't had as much time lately to post to my blog and I have really been missing it.
     In November of 2011 I was featured in an article in the magazine All You about autoimmune disorders. That was pretty exciting for me. I was excited to get to share my story to a larger group of people. I know that I made an impact because I had people contacting me via facebook and email who felt lost and alone before they read the article. I'm glad I did that article.
     December 2011 I decided to take USASillyYaks to Facebook. I feel like I have been able to share more and help others through expanding to Facebook. We have a great group of followers there.
     I have had some great opportunities to help others in the last 10 years. I hope to continue helping others and staying healthy. I can't wait to see what the next 10 years brings. Thank you for being a part of my journey.

-Jessica
    

Cheezy Chicken Tortilla Soup

   

      A co-worker recently brought in this amazing smelling soup for her lunch. I requested the recipe because it smelled SO good. I was excited to give the recipe a try. You know me though...I just can't make a recipe "as is". I have to make it my own. ha So I added more cheese, and spices, and tomato, and black beans......well you get the idea. I changed it! It is super yummy! I hope you like it too.

Cheezy Chicken Tortilla Soup

1 32 oz. Box of Chicken Stock.
1 14 oz. Can Petite Diced Tomatoes
1 10 oz. Can Rotel (mild)
1 8oz. Can Rotel Tomato Sauce (mild)
3/4 tsp. Coumin
1/8 tsp. Black Pepper
2 T. Minced Onion
1/4 tsp. Chili Powder
1 package (2-3) Chicken Breasts cooked and diced
1 can Black Beans, drained and rinsed.
8 oz. Velveeta
1/2 C. Shredded Cheese

Combine all of the ingredients (except velveeta, beans, and shredded cheese) and simmer for 1-2 hours. Add Velveeta, beans, and shredded cheese stir until melted completely and simmer for another 30-40 min.  Serve over tortilla chips.

This soup is SO good and would also be great for putting in the crock pot! I can't wait to take my leftovers for lunch tomorrow!! YUMMERS!

-Jessica

Lemon Bars....Oh My Goodness!!

 
    This recipe is one that my Mom always made when I was growing up. These are a favorite of mine. Well really anything lemon that she makes is a favorite of mine! ha This recipe was easily converted to gluten free when I was diagnosed. I just switched out the flour in the crust to gf, and switched the flour in the filling to cornstarch to thicken the filling. YUMMMMM!! I had to share one of my favorites with you today! Enjoy!


Lemon Bars - Gluten Free Style

Crust:
1 C. Softened Margarine
1/2 C. Powdered Sugar
2 C. Gluten Free Flour
1/2 tsp. Xantham Gum

Filling:
4 Eggs, beaten
6 T. Lemon Juice
3 T. Corn Starch
2 C. Sugar

Combine the ingredients for the crust. Press into a 9x13 in. pan sprayed with cooking spray. Bake at 350 deg. for 15-20 minutes.

Combine the ingredients for the filling mixture and pour over the warm crust. Return to the oven and bake at 350 for 25-30 minutes. Sprinkle with powdered sugar while warm.

I hope that you like them as much as I do! -Jessica

Taco Soup

 
    Recently at work taco soup was mentioned. I have only been able to think about taco soup since that conversation. I had never made it before and I can't say that I have ever HAD regular old taco soup. I have made tortilla soup, and Trashy Taco Soup (which is like regular taco soup but with ranch). SO needless to say I had to make regular taco soup because I couldn't get it out of my head!
     The temperatures are supposed to drop here this week so this will be perfect for leftovers!! It is definitely a leftover I won't mind eating again and again. YUM!

Taco Soup

1 lb. Ground Beef
1 medium onion, diced
1 package taco seasoning
1 can tomato sauce (8oz)
1 large can of Rotel tomatoes
1 can of green chillies (4oz), use 1/2 for less spice
1 can black beans, drained and rinsed
1 can pinto beans, drained
1 can kidney beans, drained
1 can whole kernel corn with the liquid
2 C. water (add more or less depending on your preferences)

Brown the ground beef and onions; drain any excess fat, then transfer the browned beef and onions to a slow cooker or a stockpot. Add the beans, corn, tomatoes, tomato sauce, water, green chilles, taco seasoning, and cook in a slow cooker on low for 6 to 8 hours OR simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few tortilla chips in each bowl and ladle soup over them. EXTRAS: Top with sour cream, cheese, green onions and jalapenos.

So simple to make....just brown some meat and open some cans.

Brown the hamburger and onion....

Add the seasoning......

Black beans, red kidney beans, and pinto beans

Add the remaining ingredients and simmer on the stove or transfer to the crock pot.

Crunch tortilla chips in the bottom of your bowl and then ladle in the soup...top with cheese

 

 

This soup was so good! I was wishing that I had a bigger belly to hold more. I loved it! I hope you do too!

 

-Jessica

 

 

 

 

 

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

 

    

Sinfully Easy Caramel Nut Brownies

 

    I made these brownies for work this week and they were a HIT! I had one co-worker (who is not gf) ask for the recipe and tell me these brownies were "better than sex". I'd call that a successful recipe!! I hope you enjoy them too!

 

Sinfully Easy Caramel Nut Brownies

1 box of your favorite gf brownie mix (follow the directions on how to mix it up)

1 2oz package of chopped pecans

1 11oz Bag of Kraft Caramel Bits (or you can buy the caramels you have to unwrap as well, these are just faster!)

1 to 1 ½ C. Milk Chocolate Chips

Pour 2/3 of brownie batter into your 9x13 pan sprayed with cooking spray. Spread the caramel bits evenly over the batter, then the nuts, and chocolate chips. Top with the remaining 1/3 of the batter. Bake according to the package instructions. You can top with a little melted frosting or melted chocolate chips or melted caramel to make them look nice.

 

Your favorite gf brownie mix and a few simple ingredients make this amazing!!

Mix your favorite gf mix according to the directions on the box. I used a Heartland Gourmet Brownie Mix.

Place 2/3 of the batter into the pan, top with caramel, nuts, and chocolate chips. Top with remaining batter and bake according to box directions.

Look at that ooey gooey amazingness!! SO GOOD!

 Top with melted chocolate or melted frosting and/or caramel to finish off the sinfulness! Enjoy!!

 

-Jessica

 

 

 

Oven Roasted Potatoes....pure magic

Here is a little snippet of some lunch conversation today from my birthday lunch......

My Brother: "What kind of potatoes ARE these?"
ME: "Magical! They are good right?"
My Brother: "Ya, real good"

So the consensus was that these potatoes rock. I, of course, already knew that!! I love to make them with the teeny tiny potatoes from Trader Joe's. However they can also be made with regular potatoes cut into chunks. They are very easy to make....they just take time and patience...and magic. ha

 

Oven Roasted Potatoes

2-3 Bags (16oz. each bag) of Trader Joe's Teeny Tiny Potatoes (or a similar amount of regular size potatoes cut into chunks, skin on)
1 to 1 1/2 sticks of Margarine or Butter, melted
1/4 tsp. Black Pepper
1 T. Minced Onion

Pre-heat the oven to 350 degrees. In a 9x13 pan sprayed with cooking spray, combine the ingredients and toss to coat the potatoes. Start with 1 stick of the margarine melted, you may need more later on if the potatoes soak it up.

Let the potatoes cook for 30 min. then stir them with a wooden spoon. Set the timer for 15 min. and then stir again. Repeat this until the potatoes have cooked for 1 1/2-2 hours. Stirring every 15 min. You may need to add the additional 1/2 stick of margarine if the potatoes begin sticking to the bottom of the pan. If they aren't sticking then you don't need it.

Potatoes should be a roasted brown. Serve immediately.

Combine all of the ingredients and toss to coat. Bake at 350 deg.

Be faithful in stirring them every 15 min. Add the extra butter if they are sticking to the pan. They will get caramelized and turn amazing if you follow the instructions.

Just like magic...look at that caramelization...yummers!

 

I hope you enjoy these potatoes. They are one of my favorites. Simple ingredients and pure yummyness!

 

-Jessica