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New week, new recipes

22 Jan

We broke the “never try a new recipe for company” rule, and we were so glad we did!

Welcome to a new week! It’s a new week of work, school, weather and here on The Whole Bag of Chips, I have several new recipes for you!

This weekend we hosted company for dinner, my parents, and we were struggling with the question of what to make. It would be the last time we would be seeing them until spring, and therefore, we wanted to make it extra-special.

As we went down our list of the usual meals, nothing seemed to spark my taste buds. It seemed we’d had it all recently or that the meals we were thinking of were ones we typically made for them whenever they came.

Normally there is an unofficial rule that says you shouldn’t try out a new recipe when you’re having company, but I decided that since my parents were always up for trying something new, I’d do an internet search for a new dish to make for them. I Googled “Sunday Dinners” even though it was going to be a Saturday night, to see what kinds of dinner recipes would come up. Sure enough, my wish was granted and I found this dish from Cafe Delites for Creamy Garlic Parmesan Mushroom Chicken and Bacon, which seemed to be a perfect dish to try. It had all things we liked, it was already gluten free, it was inexpensive to make, and it had the option to use light cream, heavy cream or milk, which would make it lower in fat, which we also like. It seemed like something everyone would enjoy and we decided to give it a try and serve it over pasta with a salad and bread on the side.

We chose to use a bag of frozen chicken tenderloins for this dish, rather than the chicken thighs, and we doubled the recipe.

The new chicken dish received rave reviews from everyone, even the kids. They especially loved the sauce, and having the pasta on the side made for a perfect combination. Everyone had seconds, and by the end we had just a couple of servings left to be used as leftovers later this week. I already had a couple of the kids asking when we would be having the leftovers this week.

I would definitely recommend breaking that old rule about new recipes and company again in the future, if our guests are game for trying something new, and I’m glad we took the risk this time around.

Additionally, we tried a new dessert recipe for cherry cobbler, turned gluten free, and I will post that recipe later on this week.

In the meantime, be sure to check out the new recipe from our weekend dinner and see what you think. A big thanks to Cafe Delites, for saving the day because it’s definitely a keeper at our house!

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Introducing ‘Forget the Flour’….a new blog from a new favorite blogger

10 Jan

I have a new favorite blog, and I definitely have a new favorite blogger.

If you live life gluten free for any reason, you need to check out “Forget the Flour,” my daughter’s new blog. You can go and visit by clicking here. It might just become your new favorite blog too.

Here’s the back story to how this blog was born:

Early in the fall of 2015, it was determined that our youngest daughter could no longer have gluten in her diet. She had just begun the fifth grade and we had spent the summer on an epic, five-week cross country camping vacation, trying to figure out what was continuously making her so sick, and had been throughout most of the spring before.

If you’re a longtime reader of The Whole Bag of Chips, you have since seen my recipes evolve over time to now include notations with the ingredients as to how we have gone about making our recipes gluten free, if they were not already.

It has not been an easy few years. I have a shellfish allergy, and I’d like to say that I can relate to her struggles, but I truly can’t. I’m much older, first off, so I can weather some of the “trauma” of missing out on favorite foods at favorite events better than a tween. Additionally, shellfish is not contained in my every meal, or at every party, sleepover or at every restaurant I go to.

To say that being gluten free, being young AND gluten free is challenging would be an understatement.

Our third Thanksgiving, Christmas and New Year’s Eve all just passed, and it’s always important to make sure we have food for her to eat everywhere we go, and as we sometimes find out, even if we think something is going to be gluten free where we are headed, she finds out the hard way it may not have been, or that cross-contamination may have taken place.

However, for every challenge, there are a lot of successes. Thankfully, we are a family of cooks and we love to try out new recipes. Our kids have all been cooking since they were old enough to roll cookies or to stand on a stool at the kitchen counter and pick beans. We have a love for cookbooks, food magazines, food videos online, food show on television and anything related to cooking and eating. Therefore, we’ve discovered some great new recipes, and we’ve cheered (literally) when we’ve been able to make an old favorite into a new gluten free favorite so as not to give them up.

We’re lucky too, that we live in an internet age where we can find help online, we can Google anything and get a helpful answer about ingredients and substitutions. We are also lucky that in past years the amount of information and availability of ingredients has exploded from what it once was. We even have an allergy-free bakery in our city and we spend a great deal of time there.

Additionally, we have wonderful friends and family. I can’t be more thankful to those who have turned their own recipes into gluten free for her, or to those friends who have chosen to keep things on hand for when she’s there, or to cook entire gluten free meals just because she’s there (and I’m getting a little teary just thinking about it.) I have sent bags of gluten free food with her, only to see them come back with her after an event or visit, and to hear her happily describing all she was able to eat, along with everyone else.

All of that said, one might think a kid could get depressed having to deal with all of this on top of regular life, and she definitely has her moments of frustration and of sadness at times, and we feel terrible about it when she does. However, rather than wallowing in the latest disappointment or challenge, as some might, our daughter asked just the other night if she could create a blog for sharing what she’s learned in the past three years and going forward. It took me just a second to think about it and say yes, and it took her even less time to share with me the one she’d already created, but not published, complete with her first post draft all typed up. She just needed a name that wasn’t already taken, since there are many gluten free blogs out there already. Somehow, and I’m not sure how, she came up with Forget the Flour, and I love it. It wasn’t taken, and so, her blog was born.

She posted her first two posts one night earlier this week and the blog hits just exploded. Although it’s still young, the blog has already received almost 1000 hits in just a couple of days’ time. I told her I have some blog-hit envy already.

I think that as a younger blogger, her perspective is slightly different than those who are blogging about living an adult life gluten free, and I hope it will be a valuable perspective to others as she shares her favorite products, recipes and restaurants, as well as some of her not-so-great experiences in the hopes of preventing them from happening to others.

So if you haven’t yet, go on over and visit Forget the Flour and check out the first couple of posts. Sign up to follow it too, so that you don’t miss a moment of gluten free goodness.

I was thrilled to see this beautiful new blog pop up on my computer screen earlier this week. However, I can promise that not all of the almost 1000 hits were from me.

Two weeks of meals before the holiday rush

4 Dec

It’s hard to believe, but it’s the first week of December already. There are exactly three weeks until Christmas. Although I’ve been behind in posting some weekly menus, I thought that now might be a good time to provide some meal inspiration as a way to get us through the next three weeks. I also know that in the next two weeks or so, my posts will be filled with Christmas cookie recipes, and although we’d like to just eat those for dinner, most nights we can’t.

This was one we hadn’t had in a while and we devoured it. Not a morsel left.

Below are some meal options to get you through the next few weeks, with links included for every single one, not necessarily even in the order we’ve had them on our menu but more of a list of our past weeks’ “best of” meals that will let you peruse and choose what works for you in any given week.

TWO WEEKS OF MEALS

  1. Taco Bake
  2. Chicken, Broccoli, Cauliflower Casserole
  3. Kielbasa and Cabbage
  4. Parmesan Chicken Cutlets
  5. Instant Pot Chicken Marsala
  6. Beef and Broccoli
  7. Turkey Meatloaf Burgers
  8. Sweet and sour meatballs

    One of my favorite fall meals ever: Cranberry Chicken

  9. Shepherd’s Pie
  10. Instant Pot Macaroni and Cheese
  11. Chicken with White Wine and Mushrooms
  12. Cranberry Chicken
  13. Steak Lettuce Tacos
  14. Pork Tenderloin (instead of brisket) with applesauce and potato pancakes

Cooking with our newest Cave Tool: Stainless Steel Vegetable Grill Basket

27 Nov

The latest and greatest new Cave Tools product for our collection.

If you’re a long-time reader of The Whole Bag of Chips, you know by now how much we enjoy the cooking tools that Cave Tools sends us to try out. Last week we had the opportunity to give a new one a try and it might just be our very favorite one yet, the Stainless Steel Vegetable Grill Basket.

Cave Tools products can’t be beat when it comes to durability and quality and it’s one of the things we like best about them, especially because we cook at home on a grill and on a campfire when we are camping away from home with our camper. Their products are great for both. We also love that their tools are affordable and budget-friendly for consumers because those things are important to us too.

For our latest product trial, we opted to grill some fresh zucchini, squash, red onion and eggplant to go along with some grilled salmon and pesto that we were having for dinner. Coincidentally, the salmon was being grilled utilizing a Cave Tools product too, the small fish basket, and we were able to fit them side-by-side on our grill, which was so convenient. Even though we were using our vegetable basket to grill vegetables, it could also be used to grill other foods as well, such as shrimp or chicken, as well as other vegetables, fruits and meats. The fact that this tool is truly a basket, vented to let the grilled taste in, made for more flavorful veggies than if we’d tried grilling them in a foil pack. They were easily contained thanks to the depth of the basket, nothing fell out, no ripped foil packet, and no veggies dropping through our grill grates.

We loved being able to grill all of our veggies at the same time, in the same basket and on the same grill as our fish. No need to try to cook indoors and outdoors at the same time.

The Vegetable Grill Basket is a great size, at 13.5 x 11 x 2.5 inches, has great depth and is able to fit a good amount of vegetables in it, more than enough for all of us to eat, and even enough for leftovers too. One of the best things about the basket was the handles on the sides that were angled and a good size for being able to carefully lift the basket off the grill with our pot-holders.

The Vegetable Grill Basket is available for purchase both on Amazon.com and on the Cave Tools website. To purchase on Amazon, visit this link. To purchase it on the Cave Tools website, visit this link and be sure to utilize their special discount code to receive 15% Off: VEGGIE15  while you’re there.

As always, this Cave Tools product has a Lifetime Warranty with 100% of your money back, even if you’re not satisfied with your product at some point down the road. Although we’ve never needed to use this warranty, we love a company that stands behind its products forever.

I’m craving these all over again!

**Thanks to Cave Tools for sharing their product with us.

Although I was given the product in exchange for this review, all thoughts and opinions are my own.**

Got leftovers? Make a Turkey Pot Pie!

24 Nov

ORIGINALLY POSTED NOVEMBER 26, 2011:

One of the best things about having leftovers from Thanksgiving is being able to enjoy the feast for days to come. Although we do not have Thanksgiving at home, the recipe I am posting today is one of my favorite ways to use leftover turkey, so I thought I’d post it here for you, in case you  get tired of turkey sandwiches.

Turkey Pot Pie

INGREDIENTS

1pkg. (ten oz.) frozen peas and carrots (or whatever veggies you like in your pot pies)

1/4 cup butter or margarine

1/4 cup all purpose flour

1/4 tsp. pepper

1 can College Inn Chicken Broth

2/3 cup milk

2 1/2 to 3 cups cut up cooked turkey (or chicken)

Pastry for two 9″ crust pie

DIRECTIONS

Rinse frozen peas and carrots under running cold water to separate. Drain.

Heat margarine in 2 quart saucepan over low heat until melted.

Stir in flour and pepper.

Cook, stirring constantly, until mixture is bubbly; remove from heat.

Stir in broth and milk. Heat to boiling, stirring constantly.

Boil and stir 1 minute. Stir in turkey and vegetables.

Pour turkey into pastry lined dish, flute the top crust.

Bake at 425 degrees until golden brown, about 35 minutes.

What’s for dinner Wednesday: two weeks of meals and a new kitchen toy

27 Sep

It seemed as if everyone was getting one of these for Christmas last year. I watched, and I waited, and then I bargain-shopped.

Happy Wednesday! Since it’s been a while since I gave you a two week menu, I thought I owed you a really good post when I shared one this time around. To that end, I have the two week menu, some new recipes to go along with it, and our experiences with a new kitchen toy.

It’s been a while since we got a new”toy” to add to our collection of small kitchen appliances, but around Christmastime last year, I started seeing this new Instant Pot appliance floating around blog posts and status updates, and my interest was definitely piqued. When I looked it up, the appliance was a bit costly, and with our impending kitchen renovations, not a priority at the time.

However, it’s a new school year, we have the usual “stuff” each night and/or after school, and yet we still try to eat as healthy as we can, at home, as often as we can, together. This Instant Pot seemed to really be calling my name, in that it seemed it might be able to help us continue to achieve those goals.

I finally bit the bullet, as they say, and on the advice of my friend Kim, I used a Kohl’s coupon code to get one for 30% off, on sale, with Kohl’s Cash (and earning Kohl’s cash with the purchase too) and I scored the Instant Pot for $75 (no shipping, including tax). I picked it up in the store, carried it home, and then I wondered what exactly to do with it. It reminded me of when they send you home with a new baby: it’s very intimidating, it makes some crazy noises, and you’re not quite sure if you know what to do if something goes wrong, or how to know if you’re doing everything right. For such a tiny appliance, it’s got a big intimidation factor, just like a new baby.

Ratitouille was a request from our oldest daughter as a new recipe to try. She cited the fact that we like all the veggies that come in it, so why not try it?

We let it sit there for almost a week, and then as the following weekend approached, we broke it out and did just what you’re not supposed to do: we used it (or attempted to) without reading the directions. We were also making a new recipe for Ratitouille, which is something we’d never made before with any recipe, never mind a recipe for use with a new appliance. New recipe, new appliance, no directions. Well played. Dinner took over an hour to make because we had no idea what we were doing, but it was delicious and although we were still a bit wary, we were thinking we liked this new toy. If we knew what we were doing, we’d like it even more.

These potatoes were so fast, so easy and I used them a total of three different times, for pork, for leftover salmon, and for a potato and egg omelet.

In the meantime, two of my friends, Gina and Marcia, also bought an Instant Pot the same week I did, and we all took our new “babies” home within days of each other and a texting thread emerged, sharing recipes, tips, new “parent” fears and more.  There were some successes in that thread, and we began to try each other’s recipes the following week. I chose to make Gina’s potatoes to go along with our grilled pork tenderloin one night and Marcia inspired me to try out a Mac and Cheese recipe another night.

During our trial week, the kids would come home each night from wherever, and joke that we were at it again, making something in the Instant Pot, moving it around to the best location in the kitchen, and they’d shake their heads, but they enjoyed each and every meal we made with it, and I joked that by using it every day, we didn’t need to find a place to store it. (I wasn’t really joking.)

On Sunday, a few days into our Instapot cooking adventures, we tried something new. We took a recipe we’d made before, nicknamed “Liz’s soup” because she requested it last year and I copied the recipe off a video and I have no idea where it came from originally. It was a crockpot recipe last year, but we didn’t have enough time to devote to using the crockpot this time around. Instead we found a recipe that was similar, had the same sorts of ingredients more or less, but used the Instant Pot to cook it. We adapted our recipe for Liz’s soup to that recipe for chicken stew, and presto….we had a delicious soup in a short amount of time. Each time we cooked, we seemed to have more of an idea of what we were doing, and in the meantime, with three of us friends trying out recipes every night, we had triple the ideas and solutions to any problems.

And so, today I share with you our two week menu, some new recipe links to go along with the menu items, and my encouragement for you to try out your Instant Pot too, if you haven’t yet, and if you haven’t jumped on that bandwagon, maybe this will be helpful to you in your own decision-making and bargain-shopping process.

Growing up, I’d only had Ratitouille at my friend Jen’s house. Her mom made it often. I channeled my memories of them as we ate this delicious meal over rice and chicken.

Two Weeks of Meals

WEEK ONE: In the days before the Instant Pot

Monday: Pastene Soup recipe here (Today I brought the Instant Pot home!)

Tuesday: Meatloaf Burgers recipe here

Wednesday: Paninis recipe here

Thursday: The Instant Pot is Opened:
Ratitouille recipe here 

Friday: Leftovers

Saturday: Grilled salmon with pesto (be watching for a post about this meal in the coming days!

WEEK TWO:

This soup is delicious and makes the house smell wonderful!

Sunday: Liz’s soup, adapted using this recipe

Monday: Grilled pork tenderloin, frozen homemade applesauce from the last time we grilled pork, and these Instant Pot potatoes.

Tuesday: Leftovers again!

Wednesday: Six Sisters Macaroni and Cheese (I am making this recipe tonight, but sharing it now. Gina and Marcia have made it already, and I love the Six Sisters’ recipes any time I try them!)

Thursday: Burritos and Quesadillas

Friday: We are leaving our new “baby” home and going out to dinner, we’ve definitely earned a night out tonight!

Liz’s Soup is amazing, especially if you top it with sour cream and shredded cheddar cheese and use some crunchy tortilla chips on the side!

 

Are we back in the swing of things? I think we are!

12 Sep

Back to delicious fall meals on our menu!

Happy fall y’all!

Technically, it’s not quite fall yet, and it’s actually still warm out. But, meal-wise, we’re all in. It’s fall on our menu here at home.

After a pretty lengthy absence here on the blog, I am back at it. Our kitchen is fully functional, although not completely finished (and won’t be for a while) and our kids are back to school- week two, so my schedule is much more normal and structured, our meals are back to normal, and I’m ready to share some great new things with you.

Today’s photo does not do my new recipe any justice at all, but I didn’t realize it until I looked at the picture later on, that I must’ve taken it after we’d eaten all of the broccoli, and there was barely any left on my plate when I snapped the photo that night. (I guess I still wasn’t 100% back in the game at that point last week!)

So you must take my word for it, our word for it. This recipe was simple and amazingly good; a great way to dress up a simple vegetable. Everyone in my family raved about it, and to be honest, it wasn’t even the recipe I started out looking to make. I stumbled on it completely by accident.

Just a few recipes I’d put aside to go through “some day.”

When we first emptied our kitchen, I had a whole big, long countertop of cookbooks to store until I found them a new home. On top of that big pile was a big pile of torn out, pulled out, printed out recipes I’d stuck on top of the pile to go through at some point.

During the summer, after the kitchen work had ended, I found my cookbooks a new home on a couple of closet shelves, but I couldn’t avoid the obvious: I had to go through the pile.

In doing so, I found many new recipes I’d been meaning to try and a whole year’s worth of Gluten Free Living magazines to go through. Some my daughter and I had already tabbed the recipes we wanted to try, and some still needed to be tabbed. Then I needed to pull those recipes out and put all my single recipes into a folder to store on the shelf.

A couple of weeks later, I was looking for a smashed broccoli recipe from Whole Foods that I’d tried a couple of years ago, and I went to my folder and pulled it out. Turns out though, although it was on the same paper as the one I’d gone in for, this broccoli recipe wasn’t the same one. Instead, it was for a Broccoli Parmesan side dish. It looked good though, easy and it looked like something everyone would like so instead of hunting around for the other recipe, I tried this one out. It said right on it that we’d tried it before, but I had no memory of it.

Everyone loved it. They all thought for sure I’d never made it before and all requested that I make it again. Being such a simple recipe, I told them I definitely could do a repeat performance, even if this might have been a repeat already.

So, although you can’t quite get a good look at it here, since we’d eaten most of it by the time I took the photo, you can get the general idea, and then when you make it, you can get the full picture.

Here is the recipe, thanks to our local Whole Foods.

Garlic Parmesan Broccoli

Ingredients

1/2 Broccoli

1 tsp. minced garlic

1/3 cup grated Parmesan cheese

 

Instructions

Cook broccoli to your preference. Add oil to saucepan.

Add broccoli, minced garlic and Parmesan cheese. Cook until broccoli is coated.

Enjoy!