Vidalia Oven-Roasted Onions

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Vidalia Oven-Roasted Onions! When Georgia Vidalia onions are in season, I can always count on my husband to bring home a 3-pound bag. It might be once a week, it might be less, depending on how fast they disappear. New recipes seem to pop up in my feed every season, too. These naturally sweet onions have a way of grabbing attention when served on burgers, deluxe pizza slices, grilled steaks, and in appetizing cheesy dips, bacon jams, and tasty spreads for toasted baguette slices. The fun never ends. 

VIDALIA OVEN-ROASTED ONIONS 

Ingredients: 

3 medium Vidalia onions, skins left on with tops and bottoms trimmed 

2 tablespoons butter, cut into 3 thin pats 

1 tablespoon fresh rosemary, chopped

1/4 teaspoon sea salt

1/8 teaspoon black pepper

3 bay leaves

Balsamic vinegar, for finishing 

Instructions: 

Spray an oven-proof casserole dish with nonstick oil. Arrange the three onions in the baking dish. Broil on High setting 10 minutes or until the tops are golden brown and slightly charred. Watch carefully. Remove the baking dish. Turn the oven setting to 400°. Place a pat of butter on top of each onion. Press the chopped rosemary into the butter, allowing bits to fall over the onions as the butter melts. Season with sea salt and black pepper. Tuck the bay leaves around the onions. Cover the baking dish with aluminum foil. Bake the onions for 60-70 minutes or until very soft and sweet. Drizzle with balsamic vinegar. Spoon the drippings over the baked onions. Serve immediately. 

Udon Noodle Soup

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Udon Noodle Soup! The debate continues…….are udon noodles flat or round? It depends on who you ask. Personally, I prefer the fettuccine-like flat udon: soft and smooth with a chewiness that allows me to savor whatever ingredients I throw into it. When making them at home (which I haven’t attempted yet) the dough can be rolled out to a thicker or thinner texture. They will both cook in a matter of minutes, so it’s actually a win-win on both counts. The darker the broth, the deeper the color. Either way, once the soup is ladled into bowls, people will dig right in with a slurp-worthy response.  

UDON NOODLE SOUP

Ingredients: 

16 ounces chicken stock 

1/2 tablespoon fresh ginger root, minced

1/2 teaspoon chili powder

1 clove garlic, minced

1 skinless, boneless chicken breast, cooked and chopped

1/2 head bok choy, chopped

1/4 cup mushrooms, sliced

7-ounce package dried udon noodles 

Chili Crisp, for garnish

Instructions: 

In a 4-quart pan over medium-high heat, bring the chicken stock, minced ginger, chili powder, and minced garlic to a boil. Add cooked chicken chunks, bok choy, and mushrooms. Reduce heat and simmer for 3 minutes. Add udon noodles; cook for 4 minutes. Ladle soup mixture into individual bowls. Garnish with chili crisp, if desired. 

Tequila Drunken Shrimp

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Tequila Drunken Shrimp! Don’t you love being an adult and being able to choose if you want cereal for dinner or something a little bit more upscale? No justification is needed. No whining. No excuses. And sometimes, even, no sharing. Betcha wanna share this little specialty though, especially on stay-at-home Date Night. This tequila based shrimp dish will elevate any meal to the realm of endless possibilities. The garlicky, slightly spicy, and definitely cheesy flavors go nicely with the tequila-infused shrimp. Better plan on eating an entire baguette. You’re going to want to soak up every bit of the aromatic juices. 

TEQUILA DRUNKEN SHRIMP 

Ingredients: 

2 tablespoons butter

3 cloves garlic, minced

1/2 teaspoon seasoned salt

1/4 teaspoon Italian herbs

1/8 teaspoon red pepper flakes

1/2 cup tequila

Juice of one lemon

1 pound precooked large shrimp, deveined and tails removed

1 cup mozzarella cheese, shredded

Baguette slices, toasted

Instructions: 

Preheat oven to 400°. Spray a casserole dish with nonstick oil. Set aside. In a large skillet, warm butter over medium heat. Once melted, sauté the minced garlic in seasoned salt, Italian herbs, and red pepper flakes. Add the tequila and lemon juice. Cook for 30 seconds. Add the shrimp; turn the heat to low for 3-5 minutes. Transfer the shrimp mixture to the prepared casserole dish. Layer the shredded mozzarella cheese over all. Bake 10 minutes, or until cheese is melted and gooey. Spoon warm shrimp and cheese mixture over toasted baguette slices. Add a spoonful of extra juices, if desired. Enjoy. 

Slow Cooker French Onion Soup

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Slow Cooker French Onion Soup! Ever have one of those days when errands and appointments have you running nonstop? Wouldn’t it be nice to have a home cooked meal with a glass of dry red wine when it’s finally time to put your feet up? Look no further than your trusty workhorse, the slow cooker. Not only does it welcome you with aromatic flavors, but the taste is something you just can’t duplicate in 30 minutes. Bask in the reward of a make-ahead dinner. Leftovers can be eaten the next day, or frozen for up to three months. Problem solved. 

SLOW COOKER FRENCH ONION SOUP 

Ingredients: 

3 pounds sweet onions, peeled and sliced into quarters

2 tablespoons unsalted butter, melted

2 tablespoons olive oil 

2 teaspoons kosher salt

1/2 teaspoon black pepper

10 cups beef broth

2 tablespoons balsamic vinegar

3 tablespoons cognac, if desired

Baguette slices, toasted

2 cups Gruyère cheese, divided

French fries crispy onions, garnish 

Green onion snips, garnish

Diced tomatoes, garnish

Instructions: 

Place cut onions in a 5-quart slow cooker. Add melted butter, olive oil, kosher salt, and black pepper. Stir to coat. Cover; cook on Low setting for 12 hours, or overnight. Onions will appear caramelized and dark golden-brown. Stir in beef broth and balsamic vinegar. Cover and cook on Low setting for another 6-8 hours. Add cognac, if using. Preheat the oven to 350°. Ladle hot soup into oven-safe bowls. Place on a baking sheet. Add one toasted baguette slice to each bowl. Top with Gruyère cheese. Bake 20-30 minutes or until cheese melts. Broil 2-3 minutes until bubbly and golden. Garnish with French fried crispy onions, green onion snips, and diced tomatoes. Serve immediately. 

Red Pepper Spicy Olives

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Red Pepper Spicy Olives! Here’s a little addition to your charcuterie board. Not everyone is a fan of olives, so by placing them in a decorative bowl, such as olive wood, it draws the eye away from everything which entertains the mind that a taste could be a possibility. (You never know, if you don’t try it.) Scoop a little onto a slice of crusty artisan bread, for starters. Then proceed to elevate the combo with a creamy burrata cheese. That tiny tickle at the back of your throat is the kick of pepper. Now you’re getting the picture. 

RED PEPPER SPICY OLIVES 

Ingredients: 

16 ounces assorted olives, pitted

1 tablespoon olive oil

1 tablespoon roasted red peppers, chopped

1/8 teaspoon black peppercorns, cracked

1/8 teaspoon sea salt

1/4 teaspoon dried rosemary 

1/8 teaspoon red pepper flakes

1/8 teaspoon dried parsley leaves

Instructions: 

Place assorted olives in a sieve to drain excess water; rinse. Warm the olive oil over medium-low heat in a skillet. Add roasted red peppers, cracked black peppercorns, sea salt, dried rosemary, red pepper flakes, and dried parsley leaves. Stir briskly. Add the assorted olives; stir gently to coat. Allow the mixture to cook for 2-3 minutes; reduce heat. Pour contents into a serving bowl. Serve warm or at room temperature. 

Quiche, Basque-Style

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Quiche, Basque-Style! For a creamy egg center filling that you will seriously roll your eyes over, think outside the box with two impressive ingredients, Greek yogurt and real mayonnaise. These protein rich substitutes will have your friends thinking you’re a gourmet French chef who spent all day creating edible art. The velvety texture is similar to that of a savory custard. Notice the deeply caramelized brown crust. Some call it burnt; I call it rustically charming. It actually highlights the rich interior and draws your eye to the molten custardy center. 

QUICHE, BASQUE-STYLE 

Ingredients: 

9-inch premade deep dish pie crust

5 slices deli tavern hickory-smoked ham

8-ounces Gruyère cheese, or Swiss Cheese, thinly sliced

1 cup Greek yogurt

1 cup mayonnaise 

3 eggs and 1 yolk

1/2 teaspoon seasoned salt

1 tablespoon butter, melted

1/8 teaspoon Italian herbs 

Instructions: 

Preheat oven to 375°. Spray a 10” pie plate with nonstick oil. Carefully mold the pie crust into the prepared pie plate. Cover pastry, alternating with the ham slices and the cheese slices. In a bowl, combine Greek yogurt, mayonnaise, eggs, seasoned salt, and melted butter. Mix well. Pour over the ham and cheese. Sprinkle with Italian herbs. Bake for 50-60 minutes until set. Check near the end to prevent over-baking. 

Pineapple Crush Angel Food Cake

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Pineapple Crush Angel Food Cake! If you’re looking for an impressive dessert for that neighborhood gathering, middle school bake sale, church fellowship meal, or romantic dinner for two…. look no further. Angel food cake is just what the name implies: light, airy, magical, and sinfully delicious. Its fluffy texture practically melts in your mouth. The sugary slightly charred taste of vanilla and marshmallow can be deceiving. Wanna know why? Because unlike other cakes, this tempting version is made without oil, butter, or egg yolks granting it to fall in a class all its own: Low-Fat and Low-Cholesterol. I prefer a more mysterious name like “Snow-Drift Cake”, “Silver Cake”, or “Foam Cake.” Hey, it’s your dessert, call it as you see it. 

PINEAPPLE CRUSH ANGEL FOOD CAKE 

Ingredients: 

20-ounce can crushed pineapple with juice

16-ounce box angel food cake mix

Powdered Sugar, for sprinkling

Instructions: 

Preheat the oven to 350°. Spray a bundt pan with nonstick oil. Set aside. In a bowl, combine crushed pineapple with juice and angel food cake mix. Gently stir until completely combined. Pour batter into the prepared bundt pan. Place the bundt pan on a baking sheet. Bake in the preheated oven until golden brown, approximately 25 minutes. Let cake cool; invert pastry onto a cake plate. Add a dusting of powdered sugar. Serve each slice as is, or with a fresh fruit compote.*

*Visit the link for Mixed Berry Marnier at http://snapshotsincursive/2026/02/26