Author: Gail

Holy Capers—Salmon Avocado Toast

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Holy Capers-Salmon Avocado Toast! Whenever I have leftover grilled salmon, this is my favorite indulgence. The first time I made it, my husband and I literally stood at the kitchen counter nibbling on it until it was completely gone. Each morsel had us licking our fingers and begging for more. The combination of lemon thyme and salty capers balance the slightly smoky texture of the salmon. It’s followed by a crunch of sesame seed artisan toast with a creamy avocado finish. If you take the time to sit down and enjoy this delightful open-face sandwich, think about pairing it with a light and fruity rosé wine. It’ll tickle your palate and have you giggling all afternoon or evening long. 

HOLY CAPERS—SALMON AVOCADO TOAST

Ingredients:

6 ounces of grilled salmon fillet, flaked 

Sprigs of fresh lemon thyme

2 teaspoons imported capers, non-pareil 

2 slices of sesame artisan bread, toasted

1 small avocado, mashed

1 small tomatillo, diced

Pinch of garlic powder 

1 teaspoon lemon juice

Instructions:

Make sure the grilled salmon fillet is flaked. Set aside. Combine the mashed avocado, diced tomatillos, garlic powder, and lemon juice in a bowl. Blend well. To assemble the open-face sandwich, place the toasted artisan sesame slice on a luncheon plate. Next spoon avocado mixture over top. Layer flaked salmon over all. Sprinkle with capers and garnish with lemon thyme. 

Giddyup Gazpacho

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho!  Yee-haw!  Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right!  Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year. 

GIDDYUP GAZPACHO 

Ingredients:

4 large ripe tomatoes, chopped 

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium

Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving. 

Five-Minute Grilled Steak

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Five-Minute Grilled Steak! In the time it takes to caramelize the onions, you can have a no-fuss mouth-watering T-bone steak. Make sure the steak is Choice beef from the loin and rib so it will taste tender and juicy. It has a little less marbling, but is well-suited for the dry heat of a gas grill. I gave my sliced onions a head-start by microwaving them for 2 minutes on high while the grill was preheating. 

FIVE-MINUTE GRILLED STEAK

Ingredients:

1 pound USDA Choice T-bone steak, 1/2″ thick at room temperature 

Sea salt and cracked black pepper to taste

Pinch of garlic powder

1-2 tablespoons olive oil

1 sweet onion, sliced

1/8 teaspoon seasoned salt

1 tablespoon butter

Instructions for Grilling Steak:

First of all, let me clarify that my husband and I prefer steak to be cooked Medium Rare, which is seared on the outside and pink in the middle. 

Salt and pepper both sides of the steak while the gas grill is preheating from 450°-500°. At this time sprinkle the steak with garlic powder as well. The salt begins to draw out a little bit of moisture which makes the steak sizzle when it hits the grill grate, sealing in the flavor. For accuracy in grilling, my husband sets the timer on his cell phone, which is quite handy. Grill the T-bone steak for 2 1/2 minutes on one side before flipping over for the remaining 2 1/2 minutes. The finished steak will be medium-rare. Now this is the most difficult part. Let it rest for about 5 minutes before serving. The juice will reabsorb back into the steak to give you that moist and meaty taste. 

Meanwhile, in Gail’s Kitchen the microwaved onion slices have been transferred to a medium skillet on the stove. They continue to sauté on medium high heat in the olive oil and seasoned salt. Turn and coat the onions without allowing them to burn. If necessary, reduce the heat. The onions will brown as they cook down. The rich flavor and caramelized color are the results of allowing the onions to breathe and have room to finish. When this happens, I add a tablespoon of butter for additional flavor. 

Edamame Chicken Broccoli Stir-Fry

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Edamame Chicken Broccoli Stir-Fry! Mention the word “Stir-Fry” and watch people gather around the table. There’s something about the freshness of vegetables combined with chicken tenders smothered in a nutty savory sauce that screams “More! More!” It’s healthy, it’s easy, and it’s filling. The versatility of stir-fry makes an instant star of leftover ingredients. Everyone wins!

EDAMAME CHICKEN BROCCOLI STIR-FRY

Ingredients:

3/4 pound of chicken tenders, boneless and skinless

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1/2 pound of broccoli florets, stalks trimmed

1 cup pineapple chunks

1/4 cup edamame, dry roasted nuts

Ingredients for Sauce:*

4 tablespoons soy sauce

2 tablespoons peanut butter, creamy

1 tablespoon molasses

2 teaspoons vinegar

2 teaspoons sesame oil

1/8 teaspoon black pepper

1/8 garlic powder

20 drops of sriracha sauce

*If you’re short on time, you may substitute bottled Hoisin Sauce for the homemade one. 

 

Instructions:

The sauce can be made first so it is ready when you need it. Simply mix all the ingredients together until you have a smooth and creamy consistency. 

In a large skillet over medium heat, cook chicken tenders in olive oil, garlic powder, and red pepper flakes. Chicken  should be browned and cooked through after 3-4 minutes. Be prepared to add a tablespoon or two of water if the pan goes dry. Reduce heat to low. Place broccoli around the edge of the pan before finishing in the middle. Add pineapple chunks and edamame. Pour sauce over all and cook until heated through, about 3 minutes longer. Serve over rice. 

Driving Dill Crazy on Cedar Plank Salmon

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Driving Dill Crazy on Cedar Plank Salmon! Tired of multi-tasking?  Here’s a solution to the never-ending question of “What’s for Dinner?”  This is the BEST way to grill salmon when you’re at the end of a day that seemed long and demanding. Simply thaw and grill. The supermarket was featuring delicately seasoned Atlantic salmon on a pre-soaked cedar plank. Not only does it taste amazing, but clean-up is a breeze. There’s even enough for a meal later on. Stay tuned. 

DRIVING DILL CRAZY ON CEDAR PLANK SALMON

Ingredients:

1 24-ounce package of Cedar Bay Salmon, Applewood with Orange and Ginger seasoning

Instructions:

Preheat grill to 425°. Place the thawed salmon and plank directly on the middle rack. Bake for 18-20 minutes. Do not over cook. The flesh becomes flakey and pink in the center. Serve with your favorite salad or side dish. 

Cornbread Cornucopia

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Cornbread Cornucopia! This is the perfect accompaniment to any bean dish. It’s delicious hot and savory when eaten later warmed up in the microwave. 

CORNBREAD CORNUCOPIA 

Ingredients:

1 1/2 cups yellow cornmeal

1 1/2 cups wheat flour

1 tablespoon baking powder

1/4 teaspoon sea salt

1/4 cup sugar

1/2 cup olive oil

2 eggs, beaten

1 1/4 cups milk

1/4 pound smoked sausage link, pre-cooked and diced

1 cup extra-sharp cheddar cheese, finely shredded 

1/4 cup pickled jalapeño peppers, sliced

1 tablespoon pimento, diced

Instructions:

Preheat oven to 400°. Sift cornmeal, flour, baking powder, sea salt, and sugar into a mixing bowl. Blend beaten eggs and oil; add milk. Add liquid ingredients to dry ingredients stirring until just blended. Fold in meat, cheese, peppers, and pimento. Pour into an 8″x8″ pan that has been sprayed with a non-stick oil. Bake for 30 minutes. Serve warm with butter. 

Balsamic Reduction Sauce – It’s Sweet

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Balsamic Reduction Sauce-It’s Sweet! This is the elegant dark sauce you find drizzled over salads, cheese, meats, vegetables, and even fruity desserts in restaurants. At home, it can be made in minutes. You’ll feel like a master chef when you swirl it over your favorite dishes. I do. 

BALSAMIC REDUCTION SAUCE-IT’S SWEET!

Ingredients:

1 cup imported Italian balsamic vinegar

1/4 cup pure honey

Instructions:

Mix vinegar and honey together in a reduction pan.* (If you do not have one, simply substitute a 2-quart pan instead.) Bring contents to a boil, then reduce to a low simmer. Stir occasionally. You will need to use the exhaust fan on the stove since the aroma of vinegar will fill the kitchen. It will take 10-30 minutes to reduce to half the amount, depending on how thick you want your sauce to be. I prefer it closer to molasses so it stands up when drizzled. Watch carefully so it does not burn. Set the timer every10 minutes to see how it coats the back of a spoon. (It is also helpful to use the markings on the measuring tool.) Once it has reduced to half, remove from heat and set aside to cool. It does thicken up as it cools. Store in the refrigerator. Drizzle on foods in teaspoon-size portions. Enjoy! You’re Welcome! 

* A reduction pan tapers from wide at the top to narrow at the base to encourage evaporation when reducing liquids. It often comes with a measuring spoon that has markings on it for accuracy.