disclosure: i received free samples from frito-lay of the products mentioned in this post. by posting this recipe i am entering a recipe contest sponsored by frito-lay and am eligible to win prizes associated with the contest. i was not compensated for my time.
it has been over 5 years now since gluten and i broke up.
and wow, have gluten-free products changed even in that short amount of time. where i once felt limited to only shop in natural food and specialty shops, i now feel confident walking into a regular ‘ol grocery store to pick up a lot of the things on my grocery list. and now, so many gluten-free items are clearly marked so there’s no confusion or concern about whether something is or is not safe to consume. though i know there’s still work to be done, we really have come a long way, baby.
it’s always nice when a long-loved, familiar brand-named product is known to be gluten-free. no wondering what a new gluten-free product will taste like. just that comfort of an old sweater feeling, knowing exactly what you’re getting. something you’ve loved before the food on your plate changed. agree? well, good news. many frito-lay products are and have always been gluten-free!
according to the company… “Frito-Lay is not removing gluten from products, rather, Frito-Lay has developed a gluten free validation process with input from the Food Allergy Research and Resource Program (FARRP) and the Celiac Disease Foundation (CDF) for testing ingredients and finished products to ensure they contain less than 20 parts per million (ppm) of gluten before making a ‘gluten free’ claim.” very cool.
so, whether you just dip up your favorite salsa with some tostitos or want an easy gluten-free potato crumb topping for a cheesy side dish like this one… dig in. (and added bonus… be looking for another recipe here on the blog later this week too!)
today i’m also offering another very cool giveaway! one lucky kumquat reader will win a “gluten-free prize pack” directly from frito-lay… it will include one (1) bag each of lays classic potato chips and tostitos scoops, a serving try for chips & dip from party city, and a copy of nicole hunn’s fantastic cookbook, gluten-free on a shoestring.
in order to enter the giveaway, leave me a comment about your favorite way to incorporate frito-lay chips (classic potato chips, fritos or tostitos) into a recipe or just tell me which are your favorite.
for extra entries you can: (and be sure to leave a separate comment for each)
1. tweet: “#win @Fritolay #GFree prize pack from @kumquatblog http://bit.ly/Lyx9yg”
4. subscribe to this blog using the “subscribe by email” box on the right side of the page
this means you can have up to five entries! a couple of rules, though… you must be 18 and in the US. the giveaway will end on june 3, 2012 at 5:00 pm EST and a winner will be chosen using random.org. please leave a link to your blog, a twitter name or some other way to contact you in case you win!
UPDATE: the giveaway is now closed.
i’m pleased to announce megan mcdaniel has won!
thank you to all who participated…
thank you to all who participated…
Mac & Cheese Carbonara with Potato Chip Crust
Servings 8 -10 servings
- 16 ounces dried gluten-free macaroni pasta i like tinkyada
- 6 slices peppered or regular bacon
- 1 large shallot minced
- 2 cloves garlic minced
- 1 cup sliced shiitake mushrooms
- 1 cup fresh or frozen peas
- 1 cup shredded Cheddar cheese
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese divided
- 1 12-ounce can evaporated milk
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups coarsely crushed LAY'S® Classic Potato Chips
- Cooking spray
- Preheat oven to 375°.
- Cook pasta according to package directions; drain well.
- Cut bacon with kitchen shears into bite-size pieces into a large skillet over medium-high heat. Cook bacon until beginning to brown, but not crisp. Add shallot and garlic; cook 2 minutes. Add mushrooms and peas. Cook until mushrooms become tender. Remove from heat and set aside.
- Combine Cheddar cheese, Swiss cheese, and 1/2 cup Parmesan cheese in a large bowl. Stir in warm pasta and bacon mixture. In a medium bowl or measuring cup, combine milk, egg, parsley, salt and pepper. Pour milk mixture over pasta mixture and stir until well-combined.
- Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Combine potato chips and remaining 1/2 cup Parmesan cheese in a medium bowl. Sprinkle mixture over pasta.
- Bake at 375° for 18 minutes or until mixture is bubbly. Be careful that Parmesan cheese in crust doesn't brown excessively. Tent with foil if cheese begins to get too brown.