Chunky Clam Chowder

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Chunky Clam Chowder! As the days grow shorter, take the damp chill off with a bowl of warm, creamy clam chowder. This made-from-scratch one-pot meal can be served now or later. The longer it sits, the more savory it becomes. Turn a simple classic into a filling favorite. 

CHUNKY CLAM CHOWDER 

Ingredients:

2 red potatoes, peeled and diced

2 tablespoons butter

1/2 teaspoon sea salt 

1/8 teaspoon cracked black pepper 

1/8 teaspoon red pepper flakes

2 tablespoons onion, diced

1 1/2 cups water

1 stalk celery, chopped

10-ounce can fancy whole baby clams in juice

1 cup heavy cream

1/2 cup instant potatoes 

1 teaspoon dill (optional)

Green onion snips

Instructions:

In a 2-quart pan over medium-high heat, combine water, potatoes, butter, salt, pepper, red pepper flakes, onion, and celery. Cook 20 minutes until tender. Add clams in juice and heavy cream. Bring to low boil, stirring occasionally, about 2 minutes. Slowly add instant potatoes and mix well. Reduce heat to low. Stir to thicken. Add dill to blend. Ladle into cups or bowls. Garnish with green onion snips. 

Bison Sirloin Steak Burger

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Bison Sirloin Steak Burger! If you’re a meat-lover, pull up a chair. Grass fed bison meat (aka buffalo) is a lean alternative to the basic all-beef burger and is becoming readily available as a healthier option. The smoky grilled flavor is rich tasting and savory. Add a side of cheese, onions, and potatoes for a Wild West experience that will leave you feeling fully satisfied. 

BISON SIRLOIN STEAK BURGER

Ingredients:

8-ounce bison sirloin steak

1 tablespoon olive oil

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

Dash garlic powder

Instructions:

Preheat outdoor grill to 475°. This is ideal for searing bison steaks. Let the steak come to room temperature marinated in olive oil and seasonings. Put the steak on the hot grill; close the lid, and sear the steak for 2 minutes per side. Then move the steak to the unheated side of the grill. Keep the lid closed and cook for 3-4 minutes per side for medium-rare steak. Remove to a platter and let it rest for 8 minutes before serving. Keep spices to a minimum to truly appreciate the full taste of bison. 

Allspice Apple Butter

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Allspice Apple Butter! Nothing makes your house smell better than warm bakery spices filling the air. Apples are in abundant supply at every turn, whether it’s a nearby orchard, farmers market, co-op center, or local grocery store. This easy-to-follow recipe gives you a jumpstart on making two small jars of homemade apple butter.  Share one with a friend and keep the other for yourself. Win! Win!

ALLSPICE APPLE BUTTER 

Ingredients:

23 ounces unsweetened applesauce 

1/2 cup sugar

1 teaspoon cinnamon, ground

1/4 teaspoon allspice, ground

1/8 teaspoon ginger, ground 

1/8 cloves, ground 

1-2 sugared ginger discs, sliced (optional)

1 Granny Smith apple, peeled, cored, and finely chopped 

Instructions:

Combine all ingredients in a reduction pan or medium saucepan. Bring to a boil. Watch carefully. Reduce heat and simmer uncovered for 45 minutes, stirring every 5 minutes. Do not scorch. Remove from heat, cool and transfer to two small jars. Store in the refrigerator. 

Appetizers to Desserts

Everything has a beginning and an ending. Food is no different. It sets the stage for informal gatherings, romantic interludes, festive celebrations, and grande finales. From the first bite of crudité to the last sip of coffee, the entire experience can be extraordinary. If you agree with me, pull up a chair for “Eating My Way Through the Alphabet: Appetizers to Desserts!”  In a short time of blogging, the response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen.   I love to cook, and my husband loves that I do it often.  Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch.  I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment.  Most of the recipes serve 2-4 people, but can be altered in any direction.  The leftovers are golden morsels to be eaten again later or shared with others.  And I love to share.  To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily.  Feel free to contact me with questions.  Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: APPETIZERS TO DESSERTS!”

Zillionth Cinnamon Roll Recipe

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Zillionth Cinnamon Roll Recipe! Every once in a while, my husband will send me a TikTok video of that 40-year old guy with a quirky idea of how to “tweak” old favorite recipes into amazing new ideas. He’s funny, entertaining, has a Kentucky accent, and isn’t afraid to try something different. Alright, I thought, I’m game and I have a willing guinea pig right here in my own house. I chose a Saturday morning for this little experiment just in case he had a sugar crash and got lazy the rest of the day. How did it taste, you ask. Exactly like a bakery cinnamon roll on steroids. It took us several days to nibble our way through the recipe because, you know, you can’t let all that cinnamon go to waste. In case you’re wondering…..the champagne provided a crisp acidity to cut through the rich, buttery, super-sweetness of the pastry. Hey, you gotta do what you gotta do. 

ZILLIONTH CINNAMON ROLL RECIPE 

Ingredients: 

I tube prepared cinnamon roll dough

1/2 cup heavy cream 

1/4 cup butter, melted 

1/2 cup brown sugar 

1 teaspoon ground cinnamon 

10-ounce can prepared cream cheese frosting, optional 

Instructions: 

Preheat the oven to 350°. Spray a deep dish pie plate with nonstick oil. Separate and arrange the cinnamon rolls. Pour the heavy cream over the dough, filling in the gaps between rolls. In a mixing bowl, combine the melted butter, brown sugar, and ground cinnamon. Drizzle the mixture over the cinnamon rolls. Bake according to package directions. Remove the cinnamon rolls from the oven and drizzle with packet of enclosed icing. Add extra cream cheese frosting on top, if desired. Serve warm. 

Yogurt Banana Bowl

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Yogurt Banana Bowl! Some people tell me they “crash” after eating breakfast. For some reasons, instead of revving the engine, the body takes a dip in energy that can lead to a 10-minute nap. I’m here to tell you, it’s not your fault. Did you know eating yogurt with bananas can actually promote better sleep, when eaten at bedtime? Evidently the yogurt protein, when combined with the carbs in bananas, stabilize blood sugar and create a muscle calming effect that enhances sleep. How ‘bout it?!?! Instead of sipping on a glass of red wine, try this natural sleep aid about an hour before bedtime. What have you got to lose?

YOGURT BANANA BOWL 

Ingredients: 

1 cup Greek yogurt

1 whole banana, sliced 

2 tablespoons walnuts, roughly chopped

1 teaspoon agave nectar 

Nutmeg, for garnish 

Instructions: 

Fill a bowl with Greek yogurt. Arrange the sliced bananas around the edge into a half moon. Fill the remaining side with chopped walnuts. Drizzle agave nectar over all. Sprinkle with ground nutmeg. Serve immediately.