Potato Gratin Dauphinois

Looks fancy, but easy to make. A great side dish for any occasion! From grandmotherskitchen.org.

Potato Gratin Dauphinois


Ingredients:

3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground pepper (if tolerated)
1 clove garlic, peeled and halved
1 cup grated Gruyere (if tolerated)
2 Tablespoons chopped parsley, optional (if tolerated)


Directions:

1. Preheat oven to 375 F.

2. Grease an 8 inch oven proof dish with butter and bottom and sides with the garlic clove pieces.

3. Wash, peel, slice the potatoes into 1/8 inch pieces.

4. Bring 2 cups of the heavy cream to a simmer in a large heavy bottom saucepan. Add the sliced potatoes, salt and pepper and cook for 5 minutes.

5. Transfer the partially cooked potatoes in cream into the prepared baking dish. Pour the remaining 1 cup of cream on top and sprinkle with the Gruyere cheese.

6. Sprinkle the chopped parsley on top. Cover with aluminum foil.

7. Bake for about 25 minutes until the potatoes are tender.

8. Remove the foil and bake for another 5 minutes or until the top is golden brown and bubbly.

9. Remove from oven and let rest 10 minutes before serving.

Louisiana Crunch Cake

If you never had this cake, you don’t know what you are missing. No…like seriously. From bsugarmama.com.

Louisiana Crunch Cake Recipe


Ingredients:

Cake:
2 stick unsalted butter, softened
2 c. sugar
4 large eggs, room temperature
½ c. sour cream
2 tsp. vanilla extract
¼ tsp. almond extract
3 c. cake flour
1 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 c. buttermilk, room temperature
⅛ c. sugar
¼ c. sweetened coconut without problem ingredients (try organic)

Glaze:
3 tbsp. melted butter
2 tbsp. heavy cream
3 c. powdered sugar
¼ tsp. almond extract
pinch of salt


Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, blend the butter until creamy and add the sugar to blend until light and fluffy. Now, add the eggs one at a time making sure each egg is well incorporated scraping down the sides of the bowl after each egg. The mixture should be light and airy. Add the sour cream and blend well along with the vanilla and almond extract.

3. Add the baking powder and baking soda; add the flour a cup at a time while interchangeably adding the buttermilk. Take an angel food cake pan (or a regular Bundt cake pan) and spray with baking spray. At the bottom of the pan sprinkle with the sugar and roll the sugar around in pan so it can be evenly distributed on the bottom of the pan. Sprinkle the coconut around the bottom of the pan. Pour the batter in the pan on top of the coconut and place on top of baking sheet and then inside of the oven for 50-60 minutes.

4. Once finished, allow to cool before removing from the pan.

5. To make the glaze: Add the melted butter, cream, and extract in a bowl. Slowly whisk the powdered sugar, add a pinch of salt, and pour on top of the cake and allow to set before serving.

Cinnamon Sugar Pretzel Bites

The absolute quickest and easiest way to make homemade pretzel bites! No rising or kneading here! And it is the best when served warm. You cannot beat that! From damndelicious.net.

Cinnamon Sugar Pretzel Bites


Ingredients:

3/4 cup granulated sugar
1 tablespoon ground cinnamon (if tolerated)
2 pounds pizza dough, store-bought (without problem ingredients) or homemade, at room temperature
1/3 cup baking soda
1 large egg, beaten
1/4 cup unsalted butter, melted


Directions:

1. Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper.

2. In a small bowl, combine sugar and cinnamon; set aside.

3. Working on a lightly floured surface, cut dough into 4 equal strips. Roll each strip into a long rope, about 12-14 inches; cut into 1-inch pieces.

4. Heat 6 cups water and baking soda in a medium saucepan. Bring to a boil; working in batches, drop dough pieces until slightly puffed and dimpled, about 30 seconds. Remove with a slotted spoon; drain well.

5. Place dough pieces onto the prepared baking sheet, about 1/2-inch apart. Brush with egg.

6. Place into oven and bake until golden brown, about 9-12 minutes.

7. Working in batches, combine warm pretzel bites, butter and cinnamon-sugar mixture until evenly coated.

8. Serve warm.

Sausage Hash Brown Quiche

Great for breakfast, brunch, or dinner. From niceats.blogspot.com.

Sausage Hash Brown Quiche


Ingredients:

3 cups shredded hash browns (thawed without problem ingredients)
1/3 cup butter (melted)
8 oz. sausage (without problem ingredients)
1 tablespoon of butter
1 cup chopped bell peppers (whatever combination of colors you want)
1 cup + 1/4 cup shredded Cheddar Cheese
4 eggs
1/2 cup milk
Salt & pepper (if tolerated)
Garlic Powder


Directions:

1. Preheat oven to 425 degrees F.

2. Spread hash browns in the bottom of a 9-inch pie dish, season with salt, pepper, and garlic powder as desired (remember, a little bit of garlic powder goes a long way!).

3. Pour 1/3 cup melted butter over potatoes.

4. Bake in preheated oven for 20-25 minutes or until hash browns start to turn golden.

5. As hash browns are cooking, brown and crumble sausage.

6. Melt 1 tablespoon of butter in small skillet. Sauté peppers until soft.

7. Mix sausage, peppers, and 1 cup Cheddar Cheese in a medium size bowl.

8. In a small bowl, beat eggs and milk until well mixed (add salt and pepper here too if you desire).

9. When hash browns are golden, remove from the oven. Top with sausage mixture and then with egg mixture. Sprinkle with 1/4 cup Cheddar Cheese on top if desired.

10. Cook for another 20 minutes in oven at 425 degrees F. Remove from the oven when top is golden and delicious looking. Let cool for about 5 minutes and serve!

IC Friendly Chicken Nachos

Yes, we can still have nachos!!! This version is hearty and will fill your belly for sure! From nikicooks.blogspot.com.

IC Friendly Chicken Nachos


Ingredients:

Cooked Chicken, diced (Niki sprinkles hers with onion powder and grills it in Olive Oil)
Tortilla Chips (without problem ingredients)
Black Beans, rinsed well (if tolerated)
Green Onion, diced (if tolerated)
Red Bell Pepper, diced
Mozzarella Cheese, shredded
Sprinkle of Cumin (this is on the “try it list”)


Directions:

Spread Tortilla Chips on oven pan (put down foil first for easier clean up). Layer each chip with all ingredients above (I'm very generous with the cheese) and sprinkle very lightly with Cumin. Make as many layers as you wish. Bake at 400 about 10 minutes until cheese is melted and starts to golden.

Glazed Donuts

Make these glazed donuts on a day when you want to give family and friends an extra special treat. From grandmotherskitchen.org.

Glazed Donuts


Ingredients:

Donuts:
2 envelopes active dry yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup granulated sugar
1 teaspoon salt
2 eggs
1/3 cup butter
5 cups all purpose flour
1 quart vegetable oil for frying

Glaze:
2 cups confectioners' sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup cold milk


Directions:

Donuts:

1.Place active yeast to warm water, give a quick mix and set aside. Mix together all ingredients together. Once a dough has formed, you will need to knead for about 5 - 10 minutes.

2. You should be able to pull at dough and it not tear right away.

3. Cover this with a cloth and let sit for about 30 minutes to an hour. Punch out the air and roll out to about a 1/4 inch.

4. Cut out shapes as close to each other as possible, you can re roll out excess dough and cut out more, until all the dough is used.

5. Use a heavy bottom medium sized pot. You may not need to use a full quart of oil. Just pour enough in to have about 2-inches of oil in the pot. Heat oil to about 375F. Use a cooking thermometer to check the heat.

6. Work in batches and fry the donuts, a few at a time for about 2 minutes on each side or until golden brown.

7. Line a plate with paper towels.

8. Remove the donuts with long tongs and place the cooked donuts onto to the paper towels to soak up excess oil.

9. Repeat the process until all the donuts are cooked.

10. Place the donuts onto a serving tray.


Glaze:

1. Stir the confectioners' sugar, salt and vanilla together in a bowl. Add the milk one tablespoon at a time, stirring in until you get a good glaze consistency.

2. The milk amount may vary which is why it is good to add it a little at a time.

3. Drizzle the glaze over the prepared donuts and use a silicone pastry brush to spread on evenly.

Slow Cooker Potato and Corn Chowder

The easiest chowder you will ever make. Throw everything in the crockpot and you’re set! Easy peasy! From damndelicious.net.

Slow Cooker Potato and Corn Chowder


Ingredients:

24 ounces red potato, diced
1 (16-ounce) package frozen corn
3 tablespoons all-purpose flour
6 cups chicken stock (without problem ingredients)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons unsalted butter
1/4 cup heavy cream


Directions:

1. Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.

2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.

3. Serve immediately.


*Cooking time may need to be adjusted depending on the thickness of the potatoes.

Baked Garlic Parmesan Chicken

A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner. From icdietblog.wordpress.com.

Baked Garlic Parmesan Chicken


Ingredients:

2 Tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs (without problem ingredients)
2/3 cup grated Parmesan cheese (if tolerated)
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper (if tolerated)
6 skinless, boneless chicken breast halves


Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

*For added pizzazz use Panko bread crumbs (without problem ingredients) instead of bread crumbs. You can also sprinkle some Italian Seasoning on the chicken. So the chicken won't get soggy on the bottom, cook the chicken on a cooling rack that is inside a cookie sheet and flip them over half way through cooking.

Roasted Red Pepper Pasta Sauce

Roasted red peppers and a bit of garlic and olive oil are quickly turned into a stellar, simple pasta sauce perfect for those following the Interstitial Cystitis Diet. From icdietblog.wordpress.com.

Roasted Red Pepper Sauce


Ingredients:

6 red peppers (sweet bell peppers)
3 Tbsp. olive oil, plus more for taste and consistency
2 cloves garlic, chopped
1/2 tsp. salt
1 tsp. lemon zest (if tolerated)


Directions:

1. Roast and peel the red peppers. Chop the peppers roughly.

2. In a saucepan over medium heat, warm the oil. Add the garlic, salt, and chopped peppers. Cover and cook, stirring occasionally, until the peppers look silky and the flavors have blended, about 10 minutes.

3. Transfer the mixture to a blender or food processor and whirl until very smooth. Add a tablespoon or two of olive oil, if necessary, to achieve a very smooth texture.

4. Add more salt and/or optional lemon zest to taste.

5. Warm, gently, if necessary. Use on freshly cooked pasta, over broiled or grilled chicken, or on baked or grilled fish.