LACTAID ICE CREAM

Product recommendation time!  As I've mentioned several times, I am lactose intolerant.  It usually makes me feel blue, but it's 2014 people.  They've got so many dairy friendly products now, we intolerants don't have much to complain about anymore.

Listen, I'll admit that there are certainly dairy-free products out there that are NOT DELICIOUS.  Fake stuff with dairy substitutes.  Lactaid products are different because they are legit milk and cream based, they just contain the lactase enzyme.  You can read about it here.  Basically, lactose intolerant people lack an enzyme called lactase, which is needed to break down lactose in your body.   If you don't have this enzyme, you can take a pill when you eat dairy foods, or eat lactase enriched foods.  It's like drinking orange juice that has added calcium.  You get the health benefit, but it doesn't taste any different.  All the other ingredients are the same.

The butter pecan ice cream is rich, creamy and flavorful.  It is addicting.  The strawberry flavor is so refreshing and bright.  It reminds me of a perfect strawberry milkshake.  Go to the store and buy these now!!!

CHEESY RANCH TURKEY BURGERS

Remember when I said I wanted to use this cheese in new recipes?  Well, I did it!  I'm also still sticking to my vow of not grocery shopping, and only using what I've currently got in the kitchen.  I used the remainder of the delicious pimento cheese, but I think next time I'll use even more for ultimate cheese flavor.

This is a simple recipe.  One pound extra lean ground turkey, one packet Hidden Valley Ranch powder seasoning, and of course, Spicy White Cheddar pimento cheese.  These burgers had so much flavor that while cooking the second batch, we ate the first batch without toppings or buns!  Yum.  There were some ripe avocados and romaine lettuce leftover from salad night earlier this week.  By the way, I just realized that I bought the romaine on Monday, washed and dried it in my new salad spinner, and it's still fresh today.  I am now officially a salad spinner convert.

Begin by combining turkey, ranch seasoning and cheese in a large bowl with your hands.  Form and flatten into patties.  Heat some oil or butter in a large nonstick skillet, then cook burgers over medium heat.  Flip them after about 7 minutes, when they've got a nice brown crust.  Cook on other side until cooked through.  We had ours on delicious, soft pretzel slider rolls.

Moisten the tops with a little water...

then, sprinkle on some coarse salt.

Ingredients

1 lb extra lean ground turkey
1 packet Hidden Valley Ranch powder
Pimento cheese, anywhere from 1/3 cup to half the package*
Butter or oil for cooking
salt and pepper
toppings
buns

Using your hands, mix turkey, ranch powder, and cheese in large bowl.  Form into 4 patties for burgers, or 8 patties for sliders.  Season both sides with salt and pepper.  Heat large nonstick skillet over medium heat, then heat up oil or butter.  Cook burgers 2 or 3 at a time, and cook sliders 4 at a time.  You don't want to crowd them in the skillet.  Cook for about 15 minutes, flipping once halfway through.  Serve on hamburger buns or slider rolls.  Top with additional cheese, lettuce, avocado, thousand island, etc.

*Note: I've made the burgers using the entire container of cheese and it was a DISASTER.  I could barely form patties, and when I finally did they just fell apart.  Don't use more than half the package, unless you want a bowl of turkey crumbles for dinner.  It was still delicious!

GNOCCHI ALFREDO WITH BASIL AND MUSHROOMS

Do you ever have that moment of, "Ugh, I really need to go to the grocery store because I have nothing to make for dinner!" even though your pantry is jam packed?  I took an inventory and realized that our kitchen is housing plenty of shelf stable meal ingredients, which means I can make dinner without a trip to the store.  Time to get creative!

The only fresh ingredient I had on hand: mushrooms.  Pantry finds: gnocchi from World Market and a packet of Alfredo pasta sauce mix.  I love alfredo sauce, but it's not the healthiest option to top pasta.  There are jarred "light" sauces out there, but I really can't get down with the flavor of alfredo sauce in a jar.  Knorr offers a variety of sauce starters, including alfredo.  If you use skim milk and a lighter margarine option, you can have creamy, dreamy alfredo sauce with minimal calories and fat. 

Freezer finds: Dorot garlic and basil cubes.  Have you heard of these?  I found them at Trader Joe's and they are fantastic!  Mincing or crushing fresh garlic can leave your hands reeking for days.  Keeping fresh herbs in the kitchen and using them all before they go bad?  Impossible.

These cubes are perfectly portioned and live safely in your freezer, away from expiration danger.  You can read more about their magical powers here.

How cool are these?

I sauteed the mushrooms for about 15 minutes while waiting for the water to boil.  Throwing dry mushrooms in a pan without any oil or liquid always makes me nervous, but then I remember how much liquid they are holding.  After only a couple of minutes, they release enough moisture to cook themselves way down.  After they've cooked for a bit, add some salt and pepper.

Help me!  I'll burn without any cooking liquid!

Just kidding!  I make my own*

Meanwhile, boil your gnocchi and get started on that sauce.  Once sauce is simmering, whisk in 3 basil cubes and 1 garlic cube.  The gnocchi only take about 3 minutes, then they float to the top and are done!  Drain, then throw in the saute pan with the mushrooms.  Pour on sauce and stir to combine.  Done!  I've also made this alfredo sauce with mushrooms and spinach, then mixed it with hot, cooked pasta or tortellini.  Equally delicious.

Ingredients

1 package gnocchi, 16 oz
1 package alfredo sauce mix, plus required milk and butter
2 packages sliced mushrooms, 8 oz each
3 basil cubes, or fresh basil
1 garlic cube, or 1 clove minced garlic
salt and pepper, to taste

Boil gnocchi according to package directions.  Saute mushrooms for about 15 minutes, while gnocchi water comes to a boil.  Prepare alfredo sauce according to package directions, adding basil and garlic.  Drain gnocchi, then saute with mushrooms for about 5 minutes.  Pour on alfredo sauce, season with salt and pepper, then stir to combine.  Serve immediately, with grated parmesan if desired.  

*Yes, there were talking mushrooms in this post. 

MY THREE SONS PIMENTO CHEESE

As I've previously mentioned, I am lactose intolerant.  I totally geek out when I find a new (lactose free) cheese product.  I first discovered this delicious cheese spread when my friend, John, served it for some Sunday football viewing.  It was love at first bite.  I have since developed an addiction and purchase it regularly.  So far, I've only seen it for sale at Harris Teeter, but let me know if you've spotted it elsewhere.  I searched their website and you guys, they've got RECIPES!  Tons of recipes which include delicious, hot, bubbly melted cheese.  I cannot believe it's never occurred to me to melt this delicious stuff.  Probably because I'm usually too busy scooping it up with pita chips to ponder other possibilities.  Note how "it's meltable" is printed on the lid.  2014 resolution: pay more attention to details.

We usually get the "Spicy White Cheddar" flavor, which has a little kick to it.  The other flavors are equally delicious, but definitely tamer in the spice department. 

BISCUITS

I haven't cooked anything new in awhile.  Please forgive me and trust that I'll be trying new recipes soon!  Until then, I'll be recommending delicious treats for you to try in your kitchen.

When I saw these at Giant, I knew I had to get them.  Regular biscuits can get boring if you serve them too often, so having a variety of flavors can keep things exciting.  Cornbread is a great side for soups and stews, but baking cornbread is WORK and can turn out crumbly or dry.  These biscuits have all the flavor of cornbread without the hassle or dryness.  I served the corn biscuits with chili and it was a perfect flavor combination.  I also brought them to my sister's house when she made beef stew. 

The blueberry biscuits were delicious for breakfast.  The addition of butter and honey made them irresistible!

Just honey, YUM!

CHEESE CHEESE CHEESE

I love cheese.  I am lactose intolerant.  Sounds like a problem, right?  Not anymore!  After some intense research (okay, a quick google search) I discovered that most cheddar cheese, especially sharp or extra sharp, contains little to no lactose.  BEST NEWS EVER, right?!  Additionally, many aged cheeses also fit into that category, such as aged swiss.  It has something to do with time and fermentation.  Science.  Next time you're at the store, read some labels and prepare to be surprised.

This cheese is always, always, always in our fridge.  It's the tastiest choice for snacking, making toaster oven nachos, topping a baked potato, creating a creamy cheese sauce, the list goes on.

That's right, ZERO GRAMS OF LACTOSE.

Also recently discovered, Cracker Barrel Aged Reserve.

To my knowledge, it's just their extra sharp white cheddar, but aged for a very long time.  Again, SCIENCE.  This cheese is especially creamy and flavorful, packaged in a fancy looking black wrapper, and has a prestigious sounding name.  In an effort to keep all of that from going to its head, eat it atop saltine crackers.  YUM!