Grilled Hamburger Patties

Here's an easy recipe I thought I'd share. And thank you so much for your blog. It has been so helpful to me. I appreciate all your effort in sharing with others who are managing this chronic condition. ~ Jill.

Grilled Hamburger Patties


Ingredients:

1 lb. hamburger, grass-fed preferable
About 1/3 cup gluten-free bread crumbs, or any tolerated bread crumbs (put bread in blender to make crumbs)
Salt and pepper to taste (if tolerated)
1 1/2 tablespoons heavy whipping cream, organic
2 tablespoon minced shallot or 1 clove garlic, minced


Directions:

Mix with light touch and form into four patties. Grill till desired doneness.

* You can also use other methods of cooking these such as pan-frying or broiling.
* I use Canyon Bakehouse Ancient Grain Bread for my bread crumbs.

IC Friendly Marinade

I needed a tasty IC friendly marinade, and this is what I came up with. The magic ingredient is coconut aminos which is found in many stores and some even have store brands. Coconut aminos is a dark-colored sauce that tastes similar to soy sauce. Instead of being made from soy sauce (which is a no-no if you have IC), coconut aminos comes from the sap of the coconut plant — not coconuts. After extraction, the sap gets stored and ages. During this time, it ferments due to the natural sugars present within it. Coconut aminos tastes similar to soy sauce, with a salty umami flavor. But coconut aminos also has a touch of sweetness not present in soy sauce. It does not, however, taste like coconut.

Marinade

Ingredients:

¼ cup extra virgin olive oil
2 tablespoons coconut aminos (if tolerated and check for problem ingredients)
½ teaspoon garlic powder
2 teaspoons dried rosemary


Directions:

Mix ingredients and pour over meat. Marinate overnight or at least 4 hours. Bring to room temperature before cooking.

Hot Spinach and Artichoke Dip

I came across this and it was too yummy not to post! It is hailed as the BEST spinach and artichoke dip! You be the judge. So cheesy, so rich, so creamy, so stinking easy. Sure to please everyone! From damndelicous.net.

Hot Spinach and Artichoke Dip

Yield: 8 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes


Ingredients:

1 tablespoon olive oil
½ medium sweet onion, diced (if tolerated or omit)
3 cloves garlic, minced
¼ cup dry white wine (if tolerated) or pear juice (or omit)
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained and coarsely chopped (usually bladder friendly, but check for problem ingredients)
½ teaspoon crushed red pepper flakes (if tolerated or omit)
1 (8-ounce) package cream cheese, cubed
1 (8-ounce) container sour cream (if tolerated)
½ cup freshly grated Parmesan (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
1 ½ cups shredded mozzarella cheese


Directions:

1. Heat olive oil in a 10-inch cast iron skillet over medium heat.

2. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.

3. Stir in wine or pear juice, scraping any browned bits from the bottom of the skillet.

4. Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.

5. Stir in cream cheese and sour cream until melted and heated through, about 5 minutes.

6. Remove from heat. Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.

7. Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.

8. Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.

9. Serve immediately.

Roasted Garlic Creamed Corn

This roasted garlic creamed corn recipe is lightened up and creamy as ever making it a smart holiday (or anytime) side dish option. The addition of roasted garlic is a simple step that adds so much to the flavor! From mysequinedlife.com.

Roasted Garlic Creamed Corn


Ingredients:

For the roasted garlic:
1 head of garlic
1 1/2 tsp olive oil

For the creamed corn:
2 tbsp unsalted butter
4 cloves roasted garlic, mashed
15 oz corn kernels, fresh, canned, or frozen and thawed
1/4 cup heavy cream
1 1/2 tsp granulated sugar
1 tsp salt
1/2 tsp ground black pepper (if tolerated)
3/4 cup milk (I used 2%)
2 tbsp all-purpose flour


Directions:

To roast the garlic:

1. Preheat oven to 400°F. Remove all but the innermost layer of garlic skin and slice off the top 1/4" or so of the garlic.

2. Set the garlic on a sheet of aluminum foil. Drizzle olive oil over the cut side of the garlic, making sure that the oil gets down into the nooks and crannies between the cloves.

3. Wrap the garlic well in the aluminum foil and place in the oven. Roast for 40 minutes, or until the cloves are deep golden and very easy to insert a toothpick or tester into. Set aside.

To make the creamed corn:

1. Melt butter in a medium saucepan set over medium heat. Add mashed roasted garlic cloves, corn, cream, sugar, salt, and pepper and stir to combine. Let cook for 5 minutes until the corn kernels are tender.

2. Whisk milk and flour together until smooth and no lumps remain. Pour into the saucepan with everything else and stir to combine. Let cook for an additional 5 minutes or until thickened to your liking. Then remove from heat.

3. Carefully transfer 1 cup of the roasted garlic creamed corn to a food processor and pulse until mostly smooth. Add back into the saucepan and stir to combine. Serve while warm.


Notes:

Leftover roasted garlic cloves can be stored in the refrigerator for future use. Likewise the garlic can be roasted ahead of time to speed up this recipe the day of.

Southern Fried Okra

Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addicting! From tasteofhome.com.

Southern Fried Okra


Ingredients:

1-1/2 cups sliced fresh or frozen okra, thawed
3 tablespoons buttermilk (on the “Try It” list)
2 tablespoons all-purpose flour
2 tablespoons cornmeal (without problem ingredients)
1/4 teaspoon salt
1/4 teaspoon garlic herb seasoning blend (without problem ingredients)
1/8 teaspoon pepper (if tolerated)
Oil for deep-fat frying
Additional salt and pepper, optional (if tolerated)


Directions:

1. Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture.

2. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

Bacon Breakfast Pizza

Your mornings just got better. It’s the easiest pizza for breakfast! Loaded with crisp bacon bits, eggs and mozzarella cheese. It’s breakfast at its best! From damndelicous.net. (This recipe has been adapted to make it IC friendly.)

Bacon Breakfast Pizza


Ingredients:

8 bacon slices, cut into 1 1/2 inch pieces (if tolerated)
1 1/2 tablespoons cornmeal
1 (13.8-ounce can) refrigerated classic pizza crust (without problem ingredients)
1 1/2 tablespoons olive oil
2 cloves garlic, minced
1 (8-ounce) package Mozzarella Cheese, thinly sliced
3 green onions, thinly sliced (if tolerated)
3 large eggs
Kosher salt and freshly ground black pepper (if tolerated)
2 tablespoons chopped fresh parsley leaves (garnish)


Directions:

1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.

2. Heat a large skillet over medium high heat. Add bacon and cook until just golden but not yet crispy, about 3-4 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

3. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.

4. Brush dough with olive oil and garlic. Top with mozzarella, bacon and green onions, leaving 3 (3-inch rounds) for the eggs.

5. Place into oven and bake until the edges begin to brown, about 10-12 minutes.

6. Remove from oven. Add eggs, gently cracking the eggs throughout and keeping the yolk intact.

7. Place into oven and bake until the egg whites have set and crust is golden brown, an additional 8-10 minutes.

8. Serve immediately, garnished with parsley, if desired.

Moist Lazy Daisy Cake

This is called Mama's "never fail" recipe and it holds true because it has one several contests over the years. From tasteofhome.com.

Moist Lazy Daisy Cake


Ingredients:

2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter

FROSTING:
3/4 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons half-and-half cream
1 cup sweetened shredded coconut (without problem ingredients)


Directions:

In a large bowl, beat eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat milk and butter in a small saucepan until butter melts. Add to batter; beat thoroughly (the batter will be thin). Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until cake tests done. Cool slightly. For frosting, blend all ingredients well; spread over warm cake. Broil about 4 in. from the heat for 3-4 minutes or until the top is lightly browned.