Tripp and Finn In The Kitchen: Gluten Free Super Easy Broccoli Cheese Soup

My husband loves broccoli cheese soup.  Since becoming gluten free- I haven't made this soup.  Today I experimented and we loved it!  If you like broccoli cheese soup try this easy recipe.  It took about 15 minutes and done!

Ingredients:
Carton of low sodium chicken broth
1 Cup Skim Milk/Low Fat Milke
2 Crowns of broccoli
5 Slices Jalapeno Cheese
2-4 oz Sharp Cheddar Cheese
1 Tbsp Butter
4 Cloves Garlic (1 Tbsp Minced Garlic Fresh or 1 Tsp Garlic Powder)

Mom's Jobs:
Break apart/Chop Broccoli- (Kids can help if you just pull apart)
Chop Cheese

Kids Jobs:
Pull apart Broccoli
Push Buttons on Blender or Cuisinart

Put stove on Medium Heat and Add butter and Garlic. Melt Butter and then Add Broccoli and Broth.  Cover and heat for 5-7 Minutes- Until Broccoli Is softened.
Take Mixture and put in Cuisinart or Blender.
Pour back into pot and add milk and cheese cook for 3-5 More minutes on Medium Heat Covered and Stirring Occasionally.  Serve and Enjoy!!!!

We loved this and so easy to make!


Until Next Time...


Holly, Tripp, and Finn

Tripp and Finn In The Kitchen: Game time Good eats

It’s game day.  Start early.  Take your roast beef and start preparing for half time sandwiches. I like to use a large loaf a ciabatta bread If you GF, I like to buy Udi’s rolls and toast or bread and make paninis.

• 2 Lb Roast Beef
• 2 tspn fresh minced garlice
• 1 tspn fresh pepper
• 1 tsn peppercorns
• 1/4 cup Extra Virgin Olive oil
• 1/2 tspn salt
• 1/2 cup roasted peppers
• 1/2 cup red hot cherry peppers
• 3 pickles diced
• 2 tbsn Ketcheup
• 1 Tbsn Mayonaise
• 1/2 tspn relish
• 1 large cabatta loaf or for gluten free- udi's rolls are yum, toast and go!:) Or use bread and create paninis.

Directions-

Moms Jobs:

In a mixing cup add 1/4 cup olive oil and 2 tspns garlic- rub all over roast beef. pushing garlic into the roast beef. Now salt and pepper.  The take out medley pepper and pepper again.  Also take 1 tson peppercorns and push all across the top side of your roast beef.  Put it in the oven and cook 2 hrs on 325. Let meat rest and slice with electric knife or very sharp knife.  Pull out all of the sandwich toppings and get ready to create a halftime delight!:)

Tripp and Finn Jobs:

Help “create” the sandwich. Layer roast beef, roasted peppers, hot cherry peppers (hold on half if a little too spicy for some), pickles.  Spread Ketchup, Mayonaise, and relish on the bread.  Fold and pass over to Mom to slice the sandwich creation.

Enjoy!  Until next time... Holly, Tripp, and Finn

Tripp and Finn In The Kitchen: Easy BBQ Pulled Pork

This is a great dinner during the  week.  Low maintenance and everybody loves

Ingredients 

• 1.5-2 lb boneless pork tenderloin
• Your favorite bbq sauce
• 1/2 tbspn brown sugar
• 2 tbsn bbq rub- I like Emeril’s bbq rub- but any kind will do.
• 1/4 tspn salt
• 1/2 tspn pepper

Directions- this is so simple mom you are on your own

Moms Jobs:

• take pork tenderloin out in am and put in crock pot
• Salt, pepper, rub the pork tenderloin,
• put 1/4 cup of water and brown sugar in bottom of crock pot
• cook all day

When you get ready for dinner, take your favorite bbq sauce and fork and shred!

You can do a lot with this-

You can serve pulled pork by itself, make sliders, do bbq pork nachos or quesadillas!  Tonight we are going to have mashed potatoes, apple sauce, and simple green beans with bbq pulled pork.

Enjoy!  Until next time... Holly, Tripp, and Finn

Cha Cha Chicken Salad :)

Chicken Salad is one of those things there is so many ways to make and all of them are GOOD!  This is one of my favorites for Lunch or dinner during the week.  Today i am going to use the leftover chicken form Chicken pot Pie and Make a savory chicken salad.

Ingredients

• chicken chopped into bite size pieces
• 3 celery stalks chopped
• 2 tbsn mayonnaise
• 2 tspn white vinegar
• 1 cup grapes quartered
• 2 tbsns Parsley chopped finely
• 1/4 tspn salt
• 1/2 tspn pepper

Directions

Moms Jobs:

• Chop everything

Tripp and Finn’s Jobs:

• Mix it up and put it in the fridge! This is so refreshing- especially for the hot heat we’ve had! 

This is so easy- especially if you already have chicken made and delightful over salad and boys love with crackers.

Enjoy!  Until next time... Holly, Tripp, and Finn

Dynamite Dessert: Strawberry and Mango Delite

This was inspired from a delightful woman I met at the grocery store the other day.  She had a cart full of mangos.  They looked beautiful!When I asked her what she was going to with all of the mangos she said she uses them in many recipes and especially loves to combine mangos with mint.  She was right mangos and mint is perfect! We loved it. 

Ingredients

• 1 lb Strawberries, chopped
• 2 Mangos, chopped
• 2 Tablespoons Fresh Mint Chopped (we got ti from our herb garden- so fun to pick herbs with the kids)
• Good Vanilla Ice Cream
• 2 Cups Organic Heavy Cream
• 1 Tspn Vanilla
• 1.5 Tbsns Powdered Sugar

Directions

Moms Jobs:

• Place mixing bowl and beater in the freezer.
• Chop strawberries and mangos (a fast mango tip: First cut it in half around the  pit. Then cut the fleshy part into small squares then pop it out so the skin part of the mango is now inverted. Then run a knife along the the flesh part of the mango to remove it. ) I like to cut them so both fruits cuts are about the same size.

Tripp and Finn’s Jobs:

• Tear up the mint into small pieces. (reserve a few pieces to top your whip cream:-))Toss mint with Strawberries and Mangos.  Add 1/2 Tbsn Powder Sugar and Toss. Put in Refrigerator.
• Measure Heavy Cream, Vanilla, and Powder Sugar.
• In you cold mixing bowl,  add  heavy cream and beat until you see peaks, add vanilla and powdered sugar.  Make sure not to over-beat. 
• Assemble Bowls Scoop vanilla ice cream top with strawberries and mangos, dallop with whip cream, and garnish with fresh mint!

This is so refreshing- especially for the hot heat we’ve had! 

Enjoy!  Until next time... Holly, Tripp, and Finn

Tripp and Finn in the Kitchen: Gluten Free Tilapia and Rice Stew Wake up Wednesday:)

My boys love this one!  This can be fast or slow- I like to buy the pre chopped carrots, onions and celery- and this makes it in a flash. Otherwise- the food processor makes it pretty quick and the kids love to dump the veggies in the chopper:)  Or you can just chop but be sure to chop in small pieces.

Ingredients
Chopped small
2 Carrots
2 Celery
1 Onion
1 Bell Pepper
1 Okra
1/4 cup fresh parsley
One large can diced tomatoes
1 tspn garlic
1/4 cup olive oil ( enough to swirl the pan)
1 lb tilapia
1/8 tspn cayenne pepper
1/4 tspn salt
1/4 tspn pepper
1-2 Package brown rice (I like the 10 min version)

Moms Jobs
Chop everything
Heat Medium to large pan
Swirl with Olive oil
Saute Veggies and garlic, salt and pepper 5-7 minutes medium low heat
Chop tilapia bite size pieces and add fish medium heat 7 more minutes
Add tomatoes and parsley 7-10 minutes on low
Boil Water and Rice
Drain Rice and cook 5 more minutes


Tripp and Finn
Measure 1/4 cup olive oil
Measure 1 tspn garlic
Measure 1/8 tspn cayenne pepper
Measure 1/4 tspn salt
Measure 1/4 tspn black
Tear up parsley and put in 1/4 cup

Dinner takes about  5-15 minutes to prep depending on veggie chopping and 30 minutes to cook.

Enjoy!!!

Until Next Time...

Mom, Tripp, and Finn

Tripp and Finn in the Kitchen: Gluten Free- Crockpot Tuesday!

Tuesday is a running day- quite literally- the boys play basketball on Tuesday and it starts at 4:30pm.  They both have to be picked up and in the gym by 4:30.  So we have crock pot Tuesdays because when we get home they are starving!

I fill my crock pot in the morning so this recipe is mom in the kitchen... or rather mom barely in the kitchen. :)

Tonight we had Shepard's pie- sure to delight the whole family!

Ingredients
1 lb ground chicken
1 can diced tomatoes
1 small onion chopped
2 carrots chopped
1/2 bag frozen peas
1/2 bag frozen corn
1/4 tspn salt
1/4 tspn pepper

Throw in your crock pot and slow cook low....

either peel potatoes and boil and mash or cheat like I like to do and buy simply potatoes in the package- no preservatives, just potatoes mashed!

Voila- dinner with just minutes of work!

Enjoy!

Until next time...

Mom, Tripp, and Finn

Tripp and Finn in the Kitchen: Gluten Free Fast Dinner Monday Mexican Chicken

Monday can sometimes be tough but I really like to start the week off right with dinner! This is a lickity split one...15 minutes!
 It's a version of a good friend of mine's Mexican Chicken.  Friends of ours love the atkin's diet- they do it almost every year after the holidays. This is their low carb dinner that you wouldn't even think of as missing out on anything!  It's got a little zest and a little spunk perfect for Monday and Football! 
So here we go...

Ingredients:
1 can Refried beans
1/4 Cup olive oil
1 tspn garlic
1 Container Fresh Salsa
4 Boneless Skinless Chicken Breasts Chopped in bite size pieces
2 tbsn Cilantro
1 tbsn Parsley
Sour Cream
Monterrey Jack Cheese
8-12 Corn Tortilla Chips

This dinner is so fast that Mom can do solo but if your little one wants to help...

Mom:
Chop chicken
Saute garlic 1 minute
Add chopped chicken 7 minutes medium high
And then add re fried beans, salsa (reserve a few tspns for the topping) , cilantro, parsley and simmer for 5 more minutes and done!

Tripp and Finn:
Dump the olive oil and garlic in the pan before putting on stove. 
Open the salsa container
Count out the chips from the bag
Have them help you "create" the bowl... Add Monterrey Jack, Sour Cream, Salsa, and 2-3 tortilla chips crumbled.

Watch out football we are ready for you and dinner in no time!!!

 Enjoy!!!

Until Next Time...

Mom, Tripp, and Finn

Tripp and Finn in the Kitchen: Gluten Free Brunch- Frittatta and Green Beans

Sunday is a big day for us to hang with family and friends.  This Sunday we made a household favorite when I was growing up- frittata.  Or as we called it at my house fretta.  The fun thing about frittatta is you can add whatever you want- traditionally at my house- we had sausage, peppers, potatoes, and mushrooms.  At my favorite diner, they have sausage, peppers, onions, mushrooms, broccoli, pepperoni, potatoes and mozzarella cheese.  Any way you make it, you can't go wrong- guaranteed delicious!  For our veggies, we  made green yellow and green beans instead of traditional salad today.

So here we go:

Ingredients- this serves 8-10

Frittata
6 potatoes
6 links Chicken Sausage
1 bunch Fresh Broccoli
2 Green Peppers
2 Small Onions
8 Oz Bacon
Mozzarella Cheese
24 Eggs
1/4 cup Olive Oil
4 Tspns Fresh Minced Garlic
salt and pepper 1/4 tspn each
1 tbsn Fresh Parsley

Green beans:
3 lbs Fresh Cleaned Green beans
1 28oz can crushed tomatoes with basil
1/4 cup Olive Oil
3 tspn garlic
1/8 tspn salt
1 tbsn fresh parsley

Moms Jobs:
Chop vegetables or put in food processor or bullet slicer and little ones can push button
6 Potatoes
2 Green peppers
2 Small Onions
Fry (I like to use my family size electric skillet for this)
Olive oil, garlic, onions until softened, add sliced chicken sausage links, broccoli.
In meantime, in larger fry pan- fry 8oz bacon crumble and then add to frittata
Wipe out pan and add green beans, olive oil, garlic, sprinkle parsley and crushed tomatoes on top- cover and heat on medium for 10-15 minutes until beans are still a little crunchy. Lower heat or take of heat and let sit.
Get back to Frittatta and boys are ready to help...

Tripp and Finn Jobs:
Break eggs and whisk
Add salt and pepper, and sprinkle parsley
Add eggs to frittata mixture.
Cook eggs  and if you have cheese lovers add mozzarella cheese or you can do what we do and do halfsies...half cheese and half not- the boys are not huge fans of cheese.

This is sure to be a crowd pleaser...

Until Next Time...

Mom, Tripp and Finn

How did we get here? Gluten free Cooking with the Kids?

I cook all the time!  I love it!  
Pasta is one of my families favorites.  
I actually make pasta sauce called Chiarla's (it's sold in small stores and Whole Foods). 
But when the Doctor told me she thought my rash was due to a gluten intolerance, and that I had to stop eating gluten, I was shocked!  
What else is there to eat: pasta, pizza, bread...hmmm


Well if you know me, after about 5 minutes of it sucks to be me, I moved on.  
It won't be too hard and actually most of the time, it really isn't.  
From time to time, I will cheat, but it's rare. 
When I do eat gluten, I get dots all! 
It makes me look ugly, and feel horrible! 


So moving on...


One of my favorite things to do is to cook with my boys, Tripp and Finn!  
As a result my boys love to help in the kitchen! 
They will try anything! 
My little boy Tripp is my official taste tester!  
He critiques my cooking and my sauces.  
He is a really funny kid.  
He's actually really good at too! 
(and I'm not just saying that because I'm his mom!)  


For example, my father-in-law works at a produce market and brought home lemonade.  
My son Tripp tried it and said, "you didn't say there was lime in it, pop-pop."  
My father-in-law responded by saying, "Tripp there is not- it's lemonade!" 
After a few back and fourths, my mother-in-law jumped in by reminded my father-in-law that my son was 5.  
The next day He went to the farmers market and asked the women who had made it if there was any chance that the lemonade had lime in it.  
Come to find out, my little taste tester was right!  
There was lime in the lemonade!


And now for the meat and potatoes... or whatever we doing in the kitchen tonight!


Tonight we are making: 


Tuscan Sausage Soup
Ready in about 45 minutes


Ingredients:
8 to 10 Baby Carrots
2    Stalks Celery
1    Small Onion
1    Small Zucchini
1    Potato
1    Bag of 10 Minute Rice
1/4 cup Extra Virgin Olive Oil
24  oz Water
16  oz Tomato Product
1    Package Broccoli Rabe Sausage

2    Tsps Garlic

Parmesan Cheese

Instructions: 
For Mom - 

• Chop the following into bite size pieces: All the baby carrots, the small onion, the celery stalks, the zucchini, and the potato 
• Peel the skin off broccoli rabe sausage
• Boil rice- in microwave or stove (I use brown rice in a bag- 10 minute rice)

For Tripp and Finn - 

1. Pour 1/4 cup olive oil into pan
2. Pour 24 oz water into pot
3. Mush up sausage with spoon
4. Put 2 tspn garlic
5. Put everything in the pan

Put on medium heat and cover while rice cooks- about 15 minutes


Then add tomato product- Today I added a jar of Chiarla's grandmas Sunday- but you can use canned tomatoes with basil, an unused pasta sauce, crushed tomatoes..whatever you have


Sprinkle with 2 tbsns fresh parsley., add rice and simmer for 15 more minutes


Boys sprinkle Parmesan cheese on top and serve!


One bowl of awesomeness!


Enjoy!!!:)


Until next time...




Mom+ Tripp and Finn in the kitchen!