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Gluten-Free Meatloaf with BBQ Sauce and Dried Breadcrumbs

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Gluten Free Meatloaf with BBQ Sauce
Gluten-Free Meatloaf with BBQ Sauce

When I had to start eating completely gluten-free (for health reasons), it was hard enough, as an “eater.” Many favorites had to be cast aside, along with favorite restaurants like Fazoli’s, Authentic Asian restaurants, KFC, and (this one especially stung) Taco John’s. I hated the change it created in my life as well as in the lives of my loved ones. However, far worse was the chaos it created in my life as an avid cook, cookbook/recipe collector, and food blogger. ESPECIALLY given the fact that many of my favorite things to bake were homemade bread,  buttermilk biscuits, pies, cakes, pastries…. you get the idea.

It left me feeling like I’d been hit by a train and left on the tracks… craving buttermilk biscuits, at that.

It affected my food blog, cooking, dining out…. everything except my cats, it seems. I actually went for a period of time on the food blog where I simply didn’t post recipes. I found myself eating the same things again and again – things I knew were safe. I found myself in a place where I had allowed this health issue to win – it knocked me down and I was too dazed to get back up.

Over the years, I’ve had my ups and downs with it – you simply cannot have a major upheaval in your life and not, at times, ride the proverbial roller-coaster. However, I ultimately decided that this wasn’t going to get the best of me anymore. I began branching out and developing  new recipes which just so happened to be gluten-free.

You want to know a little secret? It has made me a better cook. When I jumped off the roller-coaster, I didn’t just rediscover my love of recipes, cooking, and being creative in the kitchen, I found that the love for each had actually somehow grown. What’s more, I find that I’m even more creative now than I was then. There’s something to be said for a hard-headed determination not to remain on the short end of the stick.

One of the things I had more trouble perfecting than I’d have ever imagined is meatloaf. I’d always used Saltine crackers before and made, if I say so myself, the best darn meatloaf you ever tasted. On the other side of my body deciding gluten was poison, I struggled to find the perfect balance of dried gluten-free breadcrumbs, vegetables, and wet ingredients. I expected the struggle to be real with breads, pastries, pasta, and baked goods, but meatloaf??

I finally found the perfect combination and have had a delicious time trying different sauces (tomato, BBQ…) and even vegetables. Like a lot of you, I am obsessed with the idea of using as many vegetables in cooking as possible. When you chop them up, the possibilities are endless – you can sneak them into so many places. Meatloaves are ideal for this veggie sneakery.

One of my favorite gluten-free meatloaf recipes I’ve come up with is below.  This particular meatloaf is far less dense than a lot of meatloaves, which is one of the reasons I love it so much. Feel free to add whatever combination of vegetables you prefer – just try to keep the amount similar. I love the way the vegetables look as much as I love the extra nutrition but there’s another benefit to them. They seem to provide even more moisture, keeping the meatloaf nice and moist. Love that.

I often give the brands I use, on the food blog, not as advertisement but simply to give you all the information you can possibly use. Feel free, of course, to use your favorite brands – or whatever ones you have on hand. With this particular recipe, I cannot say how it will turn out with different brands than I’ve listed simply because I use the same each time.

Balsamic Mushroom-Pepper Steaks: Easy Recipe for Busy Cooks

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Balsamic Mushroom Pepper Steaks

I love to cook like some people love to go out to eat. It is relaxing, fun, enjoyable, and simply a part of who I am. Having said that… if we’re being honest here… during the Christmas season, one of the last places I want to be is in the kitchen cooking meals! If it doesn’t involve making candy, cookies, pies, cakes, and edible gifts, I’m just not that interested.

Not when I could be shopping on Amazon, browsing Target’s aisles, or watching It’s a Wonderful Life for, like, the gazillionth time!

The beautiful meal above would be perfect for any busy December night and it’s so stunning, I could even see it as the perfect Christmas Eve meal.

To see how it all comes together see Balsamic Mushroom-Pepper Steaks.

Photo Credit: Terra’s Kitchen


How Moore’s Original Marinade Can Take Your Grass Fed Burgers Up a Couple of Notches

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Hamburgers with Moore's Original Marinade and Sauteed Onions
Burgers (Marinated with Moore’s Original Sauce) and Sauteed Onions
If you, like a lot of people, have tried grass-fed beef (or have chosen to only eat grass-fed beef), you already know a few things to be true:

  • It costs more.
  • It looks different.
  • It feels different.
  • It tastes different.

I’ve read a lot of people say that they can’t deal with the taste difference, so they stopped buying it altogether. While it’s your own decision if you decide to buy grass-fed beef or not (see Is Grass-Fed Beef Really Better for You, The Animal, and The Planet?), I do want to tell you that I have zero problem with it. Do I wish it were less expensive? You betcha, but I wish a lot of things were less expensive (I’m looking at you, frozen fruit, shrimp, and salmon). When things cost more than you’d like them to, you have to simply decide if it’s worth it or not. For me, when it comes to grass-fed beef, grass-fed butter, and eggs from cage-free chickens, it is definitely worth it. I figure that, in the long run, I’m still saving money because I rarely eat out.

The reason I don’t have a problem with the taste is I don’t leave it as is. I’ve worked with it over the months that I’ve been buying it and I’ve found there are secret weapons involved.

Moore's Original Marinade and Grass-Fed Ground Beef
My tips for Grass-Fed Burgers:

  • Cast Iron Skillet – yes, it makes a world of difference.
  • Sauteed Onions.
  • Salt, Pepper, and Garlic Powder.
  • Marinades like Moore’s Original Marinade aren’t just for chicken, steaks, and pork – they add a lot of flavor to ground beef as well. A LOT!
  • Bacon is another delicious way to add flavor to grass-fed ground beef.
  • Never underestimate the deliciousness of an egg sitting on top of a burger.

Sauteed Onions in Butter
Onions, Sauteed in Butter, Make Everything Better. Everything.
If you read my food blog regularly, you know I had to give up gluten/wheat years ago (health reasons), so when I have burgers, they are often either served on gluten-free bread or wrapped in lettuce. Oddly enough, however, I usually simply doll them up and serve them on a plate.

Simply delicious.

I almost always saute (in butter) onions or shallots to serve with my burgers – sometimes even throwing in sliced mushrooms. Adding a slice of your favorite cheese between the burger and sauteed onions is, of course, the way to go.

Grass-Fed Beef with Moore's Original Marinade
Allow the Marinade to Mingle with the Seasonings and Beef at Least 10 Mins.
But I’ve gotten woefully ahead of myself – as is my way. The mind goes 150 miles per hour, the mouth goes 100 miles per hour, and the rest of the body is like, “Where’d they go?!” Before we can top the burgers, we have to make the burgers!

While the onions are sauteing in the iron skillet, I take the grass-fed ground beef out of the package, place it into a bowl and add a little Moore’s Original Marinade. Then I add salt, pepper, and garlic powder and work it all into the beef with my hands.

I allow mine to sit and mingle for at least 10 minutes. I allowed it to sit, once, for 1 hour and the flavor wasn’t any more pronounced than the 10 minute deal.

I’ve been a happy fan of Moore’s Original Marinade for quite a while, but I had no idea it would work as wonderfully with ground beef as it does. I always just associated it with steak, pork and pork. It’s amazing with each of these, by the way.

I also had no idea they’d added to their line of products so extensively.  They have a little bit of everything.

I was sent this bottle of Moore’s Original Marinade in exchange for telling you about it and my original plan was to work it into a grilled steak post. However, the good people at Moore’s would surely wonder where their post was if I waited much longer (I have zero pull with the weather, it seems).

Click through the links above to read more about this flavorful marinade, as well as their other products.

Hamburgers with Moore's Original Marinade and Sauteed Onions

Flax Burger (With Carrington Farms Flaxseed)

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Flax Burger
 

The recipe below is perfect for game day, tailgating, or any time you’re craving a great hamburger! Make it gluten free by serving it on gluten free buns and by using gluten free bread crumbs.

1 pound thawed ground beef, lean ground turkey or bison, veal or your favorite meat.
2 Tbs finely chopped onion
1 clove garlic minced
2 Tbs Carrington Farms Organic Milled flaxseed
2 Tbs water
3/4 cup soft bread crumbs (1 slice of bread – use gluten free bread if you follow a gluten free diet)
1 beaten egg
1 Tbs mustard
1/4 tsp sea salt
1/4 tsp pepper

  1. Mix together meat, onion, garlic, flax and bread crumbs.
  2. Lightly beat water and egg together and add to mixture. Add mustard, salt and pepper.
  3. Cook on a grill or stove top until no pink remains (~12 mins)
  4. Optional cheeseburgers: top with slice of your choice of cheese at end of cooking and grill or broil for about 1 min.

Servings: Makes 4 -3/4 inch thick patties or 6 -1/2 inch thick patties.

Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (as found in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in such oils as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help. – Read more about the health benefits of flax seed.

If you have or choose to eat gluten free, either use gluten free hamburger buns or wrap the burgers in leaf lettuce.

Photo and Recipe Credit: Carrington Farms – Find a lot more delicious and healthy flaxseed recipes on their website.

Carrington Farms Flax Seeds

Beautiful! Peppercorn Steak Recipe

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Peppercorn Steak

Peppercorn Steak

July is National Grilling Month (hence the back to back grilling recipes on the blog!). Grilled food isn’t just delicious, it’s also the ideal way to keep from heating up your kitchen. With temperatures soaring into the high 90’s here in Kentucky, I’m mighty indebted to the grill.

According to a survey by Medifast, I’m far from the only one. Seems grilling is as popular as ever. People love to gather for cookouts and barbecues but the survey shows that we no longer include activities in these gatherings.

Remember when families got together and played badminton, horseshoes, volleyball, and croquet? Seems these days we just want to eat!

That reminds me, we need a new croquet set….

Peppercorn Steak

7 oz flank steak
1/4 tsp whole peppercorns
1/8 tsp kosher salt
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp dried thyme
1/2 cup mushrooms, sliced thin
1/2 cup green bell peppers, chopped

Directions

  1. Mix the peppercorn, salt, mustard, garlic powder, and thyme.
  2. Rub evenly over steak.
  3. Let stand for 10 minutes.
  4. Heat a non-stick grill pan over medium heat.
  5. Grill steak five to seven minutes on each side, until steak is desired doneness.
  6. Grill mushrooms and green peppers until tender; serve alongside steak.

 

Best Cheeseburgers You Can Make At Home

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Best Cheeseburgers You Can Make at Home
I don’t throw the words best or ever around freely – especially not in the same sentence. So you can rest assured that since I’m calling these the best cheeseburgers (or hamburgers, if you leave off the cheese.. but why would you do that???) you can make at home, they truly are in a league of their own.

The wonderful combination of….

  • an iron skillet
  • butter
  • quality cheese (Sargento is my cheese of choice)
  • ground chuck
  • sauteed onions

…. make these cheeseburgers so delicious it’ll feel like you’re eating cheeseburgers for the first time in your life.

First off, you have to have an iron skillet for these particular burgers. At least for these particular burgers to be the “best ever.”  Can you use a regular skillet or griddle? Of course. BUT the results will not be as good as they are with an iron skillet – this I promise you.

Secondly, butter. Butter, butter, butter. No substitutions. I don’t know why this matters as much as it does, but it matters almost as much as the iron skillet.

{Recipe Continued beneath the iron skillet….}

Best Cheeseburgers

Let’s build those cheeseburgers!

First of all, melt 1 tablespoon of butter in an iron skillet over medium heat. While the butter melts, chop one sweet onion. Ti doesn’t “have” to be sweet – see, I can be flexible on some things.

You’ll want to saute the onion in the melted butter for a good 15 minutes.  While they’re sauteing, season them with freshly cracked black pepper – and don’t be stingy. You’re not just making great tasting sauteed onions, you’re laying the foundation for the flavor you’ll be giving your cheeseburgers. Black pepper is a very, very, very good thing when red meat is involved.

After 15 minutes, transfer the onions to a plate and cover with foil to keep them nice and warm.

Add another tablespoon of butter to the iron skillet.

Generously season 1 lb of ground chuck with salt and pepper. I plop my ground beef onto a piece of wax paper and season the whole shebang. This ensures that “all” of the meat is seasoned as opposed to just the outside.

Now you’ll want to divide the seasoned chuck into four balls of equal size. Place the balls into the skillet and smush each one down with the back of your spatula. To those outside of Kentucky, smush is the same thing as smash, just with more of an attitude.

Don’t worry about pressing too hard – you want them to all but stick to the skillet. This is what’ll give them that delectable crust we’re all looking for.  Cook over medium-high heat for about two minutes, then flip.

Place one or two slices of cheese on each burger, then add a dollop of sauteed onions on top of each cheeseburger.

While they finish up (it’ll just take a few minutes – by the time the cheese has melted, they’re ready), toast your buns in a separate skillet. Simply butter the inside of the buns and lightly toast in the skillet.  Again, this may seem like a small detail – but it’s essential. I normally buy buns that are seeded, just because back in the day (before my body decided that wheat and gluten were evil), I preferred them. Don’t know if it was because they tasted better or because they’re just so darn cute. Maybe a little of both.

If you have to eat gluten free, needless to say… skip the seeded buns! Toast gluten free bread or simply serve your burgers in leaf lettuce. I’ve done both and they both are delicious options.

As for toppings or sauces for your cheeseburgers, I’ll let you be the judge. Mayonnaise with lettuce, tomatoes, and pickles is fantastic. On the other hand, so is mustard with the same toppings.

{Continued beneath the yum….}

Best Cheeseburgers and Crinkle Fries 2
However… here is my favorite presentation – and it may seem odd, but you’ll  have to trust me: Slather a layer of Thousand Island Dressing on the inside of one of your toasted buns and call it a day. Seriously, these cheeseburgers are so incredible, on their own, they don’t need anything except a little Thousand Island.

Serve with crinkle cut fries, tater tots, or whatever floats your boat.

Best Cheeseburgers and Crinkle Fries

Random thought…. is there anything in the world that photographs more beautifully than crinkle cut fries? Aside from Jennifer Lopez, that is…


Bunless Burgers are the Best Burgers

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Cheese Stuffed Burger

Ironically, before I even had to stop eating gluten, I’d voluntarily cut back on bread. I figured that bread, buns, bagels, biscuits, and their kind were basically extra calories I didn’t need. I began experimenting with ways to enjoy hamburgers and cheeseburgers without the traditional bun and soon discovered that I’d been going about this whole burger thing wrong for years.

Burgers in no way need bread. In fact, they just might be better without it.

Over the many months since I began a whole new relationship with burgers, I’ve developed a few favorite ways to fix and serve them. Below are some of my favorites. Whether you have to eat gluten free for health reasons or choose to eat gluten free for health reasons, I know you’ll love bunless burgers as much as I do!

  • Cut grilled or fried hamburgers into eighths and serve on top of tossed salad.  Replacing a bun with vegetables is a nutritious and delicious swap. Any kind of dressing is delicious with a salad topped with “burger bites” but a mixture of Honey Mustard and Ranch is thisclose to Heaven.
  • Next time you fry hamburgers, don’t stop at salt and pepper – add garlic powder… you’ll never make burgers without it again.
  • Fry a couple of white or yellow corn tortillas and use them for “buns.” This approach is specially good if you use sliced avocado, red onion, salsa, and cilantro as toppings.
  • Wrap burgers in leaf lettuce. Lettuce makes a great vehicle for carrying the burger from plate to mouth – while bringing very few unwelcome calories along with it.
  • This one’s pretty obvious, but too good not to include. Season burgers with Montreal Steak seasoning and grill or fry to perfection – then top with a slice of your favorite cheese and sauteed onions and mushrooms.  Add a little steak sauce (make sure it’s gluten free if you need it to be) and you’re set.
  • This is one of those suggestions people either love or hate – top your burger with a fried egg.  As long as Kosher salt and fresh black pepper are involved, I’m on board.
  • Experiment with condiments and condiment combinations. You know as well as I do that mustard and ketchup are a beautiful combo, but you might not realize that a special kind of tasty magic happens when you combine ketchup and mayo.  It’s outrageously good.
  • There’s a familiar cast of characters that show up to a party when it’s time to top a burger – pickles, onions, lettuce, tomatoes… they’re all fantastic – just be sure to broaden your horizons every now and then and consider avocado, jalapenos, “hot pickles,” olives, and just about any “pickled” delicacy you can find in the condiment aisle. We’ve recently become obsessed with Spicy Bread and Butter Pickles. Find them and you’ll soon be as obsessed as we are.
  • Before you form your burger patties, stir in chopped onion and chopped pickles into the meat, then fry as usual. These are extra delicious when you use the spicy bread and butter pickles, but you couldn’t go wrong with ANY pickles. Sometimes I incorporate the pickles, onions, and (every now and then) garlic into the meat. Other times, I fry my burgers, then briefly saute’ the toppings in the skillet, piling them onto the burger at the last minute.
  • The picture below is one of my favorite ways to make burgers: Cheese-Stuffed Burgers. In this picture,  I used Sharp Cheddar Cheese, but Swiss, Asiago, White Cheddar, and Mozzarella are all just as delicious. Simply fill the middle section of your burger with cheese and be sure it’s surrounded on all sides by meat.  I usually simply take one or two slices of a favorite cheese (often deli-sliced), fold them into fourths and use that.  When your fork cuts into the burger, cheese comes melting out, and… trust me… it’s a moment I live for.

Cheese Stuffed Burger

Labriola Pretzel Slider Buns: For Hamburger Sliders You’ll NEVER Forget

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Labriola Pretzel Slider Buns

 

This post was (obviously, huh?!) written before I had to give up wheat/gluten for health reasons. These are SADLY not gluten-free…. not even remotely. If only they did have a gluten-free variety!

I’ve been fortunate enough to have a lot of truly amazing foods, drinks, cookbooks, gadgets, etc sent to me for review on the food blog over the years. Some extra special ones really stand out – you know, the flavors/experiences so mind-boggling that the memory stays with you forever?  This elite group gained a new member recently when I was sent a bag of Labriola Pretzel Slider Buns to review. I have a major weakness for bread and “artisan breads” make me especially weak in the knees.  When a company with the reputation of Labriola Artisan Breads asks if they can send you a sample, you throw decorum out the back  door and scream, “YES! PLEASE! YES!”

At least I remembered my Southern manners and said please.

I may or may not have torn into the bag as soon as it arrived and I may or may not have stuck my face into the bag to completely enjoy the out-of-this-world aroma.   Okay, guilty. On both counts.

Although I had plans for the pretzel rolls (conceived the day they were sent), I did take one out to enjoy straight from the bag. Granted, a lot of rolls aren’t so memorable right from the bag.  A lot of them need a little warmth and maybe even a little butter or honey. Not the Labriola Pretzel Slider Buns, though. No siree, they’re uncommonly delicious right out of the bag.

With one bite, I had instant envy of the bakers who got to enjoy the aroma of these babies straight from the oven.  To say that these are special buns would be like saying Frank Sinatra could sing. They’re soft, flavorful, and quite unlike any bread you’ve ever had.  The possibilities are endless for game day ideas, tailgating recipes, lunches (perfect for lunch boxes), and easy summertime meals. They’d be incredible with grilled burgers, steak, pork, or chicken.

Pretzel Roll Sliders

Cheeseburger Sliders on Pretzel Buns

As I said, I had a plan for these beauties. I wanted to make cheeseburger sliders with sauteed onions and bacon.  I made some using Angus Ground Beef and some with Boca Burgers.

  1. Place the Pretzel Rolls on a cookie sheet and heat at 350 degrees. Don’t overdo it – you want them to just get warm.
  2. Make your hamburger/Boca patties as you normally would.
  3. Fry a little bacon (optional) to keep things interesting.
  4. Sautee onions in the skillet.
  5. Add good cheese (I love Sargento) to the meat as you “slide” it into the buns.
  6. Serve.
  7. Take a bow.

I guarantee you this – you have never had a better slider than one built on a pretzel slider bun and the pretzel slider buns from Labriola are otherworldly.

So, where can you find Labriola Pretzel Slider Buns and other Artisan Breads?  I SO wish I could say anywhere and everywhere – but it’s a little tougher than that.  There are retail locations in Illinois, Indiana, and Michigan (click here for the locations).  I’d love to see them made available for online shopping.. and when I say love, I mean LOVE as in I’d wear them out!

As for other locations, I read somewhere online that they’re available at Costco stores around the country. I don’t have one of those near me, so I can’t check that out for you.  However, if you live anywhere near one of the retail locations or you have a Costco within reach, trust me, you don’t want to wait another minute. March right in and grab two, three, or twenty-seven bags of these amazing Pretzel Slider Buns and get ready to have your taste buds tickled beyond their wildest dreams.

Quite frankly, I’ve never been sent anything to review I was more impressed with than these exceptionally delicious buns.  I can almost smell and taste them now…

Saucy Swiss Steak in a Slow Cooker

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The 150 Best Slow Cooker Recipes Cookbook

Talk about a cookbook living up to its name. The 150 Best Slow Cooker Recipes is as appropriately named as the Big Dipper.

Make no mistake about it, whether you call them crock pots or slow cookers, I know my way around them. I love food that has cooked for hours. For one thing, the flavors all blend in a magical sort of way, each bringing out the best in all the rest. For another thing, I work from home and kind of get off on the aroma that fills the house. When they asked me if I’d like a copy of this cookbook to review for the food blog, it was all I could do not to reply in ALL CAPS… YESSS!!! I tried to keep it classy.

So I pitched a tent next to my mailbox and awaited its arrival. I said “classy,” but I never promised to be patient.

The first recipe I tried was the Saucy Swiss Steak. Amazing, amazing, amazing. Most of the time, aromas from the kitchen make it into the dining room, the living room, the den, and (if they’re really on their game) down the front hall and into the two front bedrooms. However, as the Saucy Swiss Steak cooked for 8 glorious hours, the aroma filled not only the front of the house, it made it’s Heavenly way back to the back of the house – into the master bed room and even into our walk in closet! The recipe could have cooked on high for 4 but I don’t like to rush great things. I prefer to… draw… them…. out…)

From the back cover of The 150 Best Slow Cooker Recipes: Enjoy old standards and new classics in this completely revised and updated edition. While 100 of the original and your favorite recipes remain, many have been refreshed to emphasize healthy eating, and 75 new recipes (including 25 bonus recipes!) have been substituted to reflect today’s contemporary tastes. Consequently, the number of fish, seafood and vegetarian/vegan recipes has been expanded and there is more emphasis on whole-grain options. It’s all here: from great family food to more sophisticated recipes for entertaining, not to mention luscious desserts.

The author of The 150 Best Slow Cooker Recipes is Judith Finlayson, a food writer, journalist, and bestselling author. Her slow cooker books have sold over 750,000 copies!

Saucy Swiss Steak

2 TBSP oil, divided
2 lbs round steak or “simmering steak”
2 medium onions, finely chopped
1 small carrot, thinly sliced, about 1/4 cup
1 small stalk celery, thinly sliced, about 1/4 cup
1/2 tsp salt
1/2 tsp cracked black peppercorns
1 bay leaf
2 TBSP all purpose flour
1 can (28 oz) diced tomatoes, drained and 1/2 cup juice preserved
1 TBSP Worcestershire Sauce

  1. In a skillet, heat 1 TBSP of the oil over medium-high heat.  Add steak, in pieces, if necessary, and brown on both sides.  Transfer to slow cooker stoneware.
  2. Reduce heat to medium and add remaining TBSP of oil to pan.  Add onions, carrot, and celery to pan and cook, stirring, until softened, about 5 minutes.  Stir in salt, peppercorns, and bay leaf.  Sprinkle flour over vegetables and cook, stirring for 1 minute. Add tomatoes and reserved juice.  Bring to a boil, stirring, until slightly thickened.
  3. Pour tomato mixture over steak and cook on Low for 8 hours or on High 4 hours, until meat is tender. Stir in Worcestershire sauce.  Discard bay leaf and serve.

Bay Leaves
If you’re unable to find fresh Bay Leaf in the produce section of your store, look in the spice aisle.  Bay leaves are a bit of an obsession – the add so much flavor to soups, stews, and countless other dishes. Just remember to always discard the leaf after it has fulfilled its duties.

For year round delicious slow cooker recipes (and aromas you’ll become addicted to!), order your copy of The 150 Best Slow Cooker Recipes today. I can’t say enough good things about this wonderful cookbook.