Sunday, September 23, 2007

Product Review - Kinnickkinnick Hamburger Buns - DINO-myte!

Okay. My son's sixth birthday party was this weekend. We planned a BBQ fare menu to go with the Dinosaur Theme. Bronto-burgers, Dinodogs, Herbivore salad, all the BBQ trimmings.

I don't know about you, but my heart sinks when I think of going to a BBQ, or hosting one, and not being able to eat my burger or dog on a bun. The thought of having a burger between two rice pancakes, or a dog by itself, almost made me cry.

Well, Friday night I had to run out for some more ingredients to make the Gluten Free Birthday Cake. The store I went to is in the same shopping center with my favorite health food store. A nice, owner run, little health food store. The owner has given me many free gluten-free items, just for my opinion on them. I went in looking for bread or maybe english muffins or something to put my burger on. New in the case were the Kinnickinnick Tapioca/Rice Hamburger Buns. They were a little pricey (most likely b/c it's a little store, they can't order in as much bulk).

When I got home, I pulled one out to defrost so that it would be ready for my burger on Saturday. Truly, I did not hold up much hope. But, I was willing to try ANYTHING besides those pesky pancakes!

Saturday came, I toasted my bun because I thought it would taste better, gluten free things ALWAYS taste better toasted, right? Let me tell you, I was near tears after my first bite. The taste and texture were AMAZING. Hands down BEST gluten-free food I've tried since January. SO GOOD. Plan on buying a BUNCH of them to keep in my freezer for all sorts of things. I'm imagining a sloppy joe. MMM...or wait a pizza crust....or wait...hmmmm....I'm dreaming of all sorts of uses!

If you get the chance, CHECK THEM OUT! :D

Thursday, September 6, 2007


Sorry no picture - will fix that I promise! the basis for this recipe is not original. Woman's Day magazine in September of 1998 printed the original recipe and called it Turkey Lasagna. Over the years, I've adapted and changed the recipe to totally our liking. We are preparing to go on vacation to the beach next week. As always, when I know I'm going to have a kitchen, I try to do some "freeze ahead" meals so that I can relax as well. I've been busy this week freezing spaghetti casserole, tortilla soup with chicken, swedish meatballs, chili, and just today, I made this!

It makes A LOT, no lie! So you could half it if necessary. Also, if you desire to make it a traditional lasagna - the adaptation will follow


16 oz Tinkyada Pasta Joy Elbow Macaroni
2 lbs ground meat (beef, turkey, chicken)
1 28 oz can crushed tomatoes
2 4 oz cans diced green chiles
1/2 cup salsa
4 cups frozen corn kernals
4 Tbs Chili Powder
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 tsp dried Oregano
4 cups shredded Monterey Jack Cheese (I suggest buying the block and shredding yourself b/c of how they preserve shredded cheese - sometimes flour is used dfor separation).

Brown meat in pan and drain well (especially beef!). Add tomatoes, green chiles, salsa, corn and spices. Heat until just combined flavor-wise. Turn off heat and allow to cool. (this will keep the pasta from over absorbing the liquid and turning to mush).

While browning the meat cook pasta - cut time shy by about 5 or 7 minutes...they should be REALLY al dente.

Drain and rinse the pasta REALLY well.

Mix meat mixture and pasta together. Add 2 cups of the cheese and mix well.

Spread mixture into two 9X13 pans. Sprinkle top with remaining cheese bake immediately - set oven to 350 and bake for about 35 minutes until all warm and bubbly.

OR...fridge overnight (or for up to 3 days in fridge) and bake for about 45 minutes.

OR....fridge overnight, then freeze for up to 2 months (covering well with foil). Bake at 350 for about 1 1/2 hours (covered for the first hour).

Actual LASAGNA directions:

Use 2 boxes of Tinkyada Pasta Joy Lasagna noodles INSTEAD of elbow macaroni. Soak noodles for about 10 minutes in luke warm water - and rinse well...they'll still be hard....but gummy.

In 1 9 X 13 pan (or two 9X9 pans - which I like better b/c the noodles fit better). Place a little meat mixture sauce on the bottom and layer bottom with noodles. Top with meat mixture and cheese. Repeat layers twice...ending with cheese.

Baking instructions are the same temp, but extend each by about 15 minutes.

If you make the lasagna, you will have leftover meat mixture (unless you really load it up!), serve in taco shells or add a can of chicken broth to turn into a taco soup. :D