Product Review: S'Better Farms Beef Corn Dogs

So late (really late) Saturday night (possibly Sunday morning) my husband and I went to Sobeys to get some milk and I was HUNGRY!

I really honestly didn't expect to find anything I could make easily at Sobeys but was pleasantly surprised to find that they did have a couple of pre-made items in stock in their freezer section!

I was about to pick up a Glutino cheese pizza when this caught my eye. . .could it be?! Gluten free corn dogs?! Part of me wanted to leave them there and go with the "safer" option of pizza after having had some really really grose breaded chicken concoction that I picked up at a local gluten free store a few months back. I wasn't expecting much of this product but I was actually very pleasantly surprised!

I don't require the rest of the options on the box but it is helpful to mention that this product is not only gluten free but also Kosher and Halal for those of you that that might impact.

I didn't quite master the cooking times yet as I think my microwave is a bit stronger than the one on the box but both myself and my non-celiac husband thought that these offered a good taste and texture (especially for gluten free) and would buy them again. They retailed at Sobeys for $9.99 plus tax.

Shepherd's Pie

So again tonight I made Shepherd's Pie and again there isn't a picture. There never is for Shepherd's pie because we always mean to take a photo but we always eat it too quickly. It's just too good and way to easy to make!

However, I've been putting off posting this recipe until I get a picture but tonight I realized that I may NEVER remember to take a picture so I decided tonight to post this. Enjoy!

Shepherd's Pie

4 large potatoes (unpeeled), cubed (2 lb/1 kg)
1/4 cup (50 mL) milk
1 lb (500 g) lean ground beef
1 tbsp (15 mL) vegetable oil
1 onion, diced
1/4 tsp (1 mL) each salt and pepper
1-1/2 cups (375 mL) chicken stock (I made this from scratch, make sure to check any store bought!)
1 tbsp (15 mL) cornstarch
1 cup (250 mL) frozen corn

Preparation:

1) In large saucepan of boiling salted water, cover and cook potatoes
until tender, about 12 minutes. Drain and return to pot. Mash
coarsely; stir in milk.

2) Meanwhile, in skillet, fry beef. Transfer to plate. Drain fat from skillet.

3) In same skillet, heat oil over medium heat; fry onion, salt and
pepper, stirring occasionally, until onions are lightly browned, about
8 minutes.

4) Whisk together stock, and cornstarch; stir into skillet. Add beef
and corn; bring to boil. Reduce heat and simmer until thickened and
heated through, about 5 minutes. Serve over potatoes.