Author: Gail

Ice Cream Grilled Pineapple

What’s Cooking in Gail’s Kitchen? Clean Eating: Ice Cream Grilled Pineapple! If you’ve decided it’s better to unplug with a “staycation” this year, there’s no need to give up guilty pleasures. Minimizing expenses with less stress is smart living. Take advantage of the leisure activities and points of interest in your own community. When was the last time you popped in to the local Welcome Center or Chamber of Commerce? You may see things through a fresh pair of eyes. Others do. Make a tropical dessert that will transport you to your very own private island. Dress it up with colorful parasol party picks.

ICE CREAM GRILLED PINEAPPLE

Ingredients:

1 cup brown sugar

1/2 teaspoon cinnamon

4-6 fresh pineapple rings

Vanilla Bean Ice Cream

Maraschino Cherry, for garnish

Instructions:

Preheat a gas grill to medium-high temperature. Combine brown sugar and cinnamon in a shallow dish. Mix well. Rub both sides of pineapple rings with brown sugar mixture. Transfer to a large baking dish for 10 minutes. Using a heat-proof brush, lightly grease the grill with vegetable oil. Place pineapple slices directly on grill, leaving space between fruit slices. Cook 1-2 minutes per side to sear the pineapple rings. You should see grill marks. The pineapple will turn a golden yellow. Remove from grill. Allow pineapple rings to cool before adding a scoop of vanilla bean ice cream. Garnish with maraschino cherry. Serve immediately.

Hot Sauce Tex-Mex Dip

What’s Cooking in Gail’s Kitchen? Clean Eating: Hot Sauce Tex-Mex Dip! Nothing screams “party” like a flavorful Mexican dip loaded with cheese, beans, chorizo, and chips. This do-ahead recipe is perfect for advance planners. Pull it all together and refrigerate overnight. When you’re ready, simply allow it to stand at room temperature half an hour before you need to bake it. Add 10 minutes to the time it is covered in the oven for melting the ooey gooey cheese. If you’re going to make this Tex-Mex Dip, may as well get lost in the tug-of-war between chili lime seasoning and garlicky hot sauce. It’s everything you love. Just add cocktails.

HOT SAUCE TEX-MEX DIP

Ingredients:

4-ounces cream cheese, room temperature

15-ounce can black-eyed peas, rinsed, drained, and divided

3/4 tablespoon fresh lime juice, divided

1/2 teaspoon hot sauce

1/4 teaspoon kosher salt, divided

1/2 cup chorizo, cooked and crumbled

2 tablespoons scallions, finely chopped

2 tablespoons red pepper, finely chopped

1 tablespoon taco seasoning mix

4 ounces Mexican Cheese Blend, shredded and divided

1/2 cup tomatoes, chopped

1 tablespoon cilantro, chopped

1/2 tablespoon olive oil

2 teaspoons pickled jalapeño, diced

Tortilla chips

Instructions:

Preheat oven to 375°. In a food processor, combine cream cheese, 1/2 cup black-eyed peas, 1 teaspoon lime juice, hot sauce, and 1/8 teaspoon sea salt. Pulse until smooth and creamy. Transfer mixture to a large bowl. Stir remaining black-eyed peas, chorizo, scallions, red pepper, taco seasoning mix, and 1/2 cup Mexican Cheese Blend into the cream cheese mixture. Mix thoroughly. Spread into the bottom of a lightly greased deep dish pie plate. Sprinkle with remaining Mexican Cheese Blend. Bake, covered with foil, for 20 minutes. Remove foil, and bake 15 minutes longer until hot and bubbly. Let stand 10 minutes. Stir together in a bowl chopped tomatoes, chopped cilantro, olive oil, diced jalapeño, remaining lime juice, and remaining sea salt. Using a slotted spoon, top dip with tomato mixture. Serve warm with tortilla chips.

Golden Puff Pancake

What’s Cooking in Gail’s Kitchen? Clean Eating: Golden Puff Pancake! When it comes to convenience, this one-dish weekend wonder can save the day. You know how we tend to take it slow and easy for all things breakfast after a good night’s sleep? Yes, we’re worth it. That doesn’t mean, however, that we need to spend all the time in the kitchen flipping pancakes and dredging French toast through an egg batter. A Golden Puff Pancake is pretty much a cousin to the Dutch Baby. Everything gets mixed together and then baked into an airy popover-style pancake that immediately deflates once it’s removed from the oven. At first glance it appears as though someone in the house opened the oven door and then slammed it shut again. No worries. Fill the “well” with fresh fruit and powdered sugar. It looks and tastes fantastic.

GOLDEN PUFF PANCAKE

Ingredients:

3 eggs

1/2 cup flour

1/2 cup milk

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 teaspoon sea salt

2 tablespoons butter

Powdered sugar, for sprinkling

Strawberries, blueberries, and fresh mint for garnish

Instructions:

Preheat oven to 425°. Butter a one-quart ovenproof casserole dish. Set aside. In a food processor, combine eggs, flour, milk, sugar, vanilla, and sea salt. Blend until smooth. Let batter rest for 5 minutes. Place butter in casserole dish. Transfer to hot oven to melt. Watch carefully, 1-2 minutes. Do not scorch. Swirl butter to coat pan. Pour in batter. Bake 18-20 minutes, or until pancake is fluffy and deeply golden. Remove from oven and cool 5 minutes. Dust with powdered sugar. Garnish with strawberries, blueberries, and fresh mint. Cut into wedges and serve.

Frittata Egg White Muffins

What’s Cooking in Gail’s Kitchen? Clean Eating: Frittata Egg White Muffins! Egg whites are probably the most misunderstood superfood. They alone are responsible for muscle gain and brain function. The high protein content can boost immunity levels as well. So why is it people turn up their noses when you mention egg whites? Personally, I think it may have something to do with the extra work involved in separating the yolk from the white. As we have teeter-tottered back and forth between the medical community urging us to ditch the yolk because of its fatty content and then backpedaled with discoveries that perhaps now it had nothing to do with heart disease, is it any wonder we stand around scratching our heads? Long story short. Eggs aren’t unhealthy, so do what you want.

FRITTATA EGG WHITE MUFFINS

Ingredients:

1 1/4 cups egg whites

2 tablespoons green peppers, diced

2 tablespoons red peppers, diced

2 tablespoons sweet onion, diced

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

2 thick slices bacon, precooked and crumbled

1/4 cup cheddar cheese, finely shredded

1 tablespoon chives, chopped

Alfalfa sprouts, for garnish

Instructions:

Preheat oven to 350°. Spray a mini muffin tin with nonstick oil. Set aside. In a bowl, whisk together egg whites, green peppers, red peppers, sweet onion, seasoned salt, and black pepper. Fold in crumbled bacon and cheddar cheese. Divide the mixture evenly among the mini muffin pan cups. Bake 15-20 minutes, or until egg whites are fully cooked. Remove the muffins from the oven and allow to cool for 5 minutes. Loosen and remove from pan. Top each egg white frittata with chopped chives and alfalfa sprouts. Serve immediately.

Egg Roll in a Bowl

What’s Cooking in Gail’s Kitchen? Clean Eating: Egg Roll in a Bowl! For once in my life I’m taking the easy route to an old favorite. Making eggs rolls, using store bought wrappers, can be quite a labor-intensive ordeal. There’s the cutting of vegetables, marinating of meat, separating the wrappers and covering them with a moist towel, then heating the oil for deep-fried results. And there’s nothing wrong with that. I just wasn’t up to the task when what I really wanted was more of the amazing filling to devour. Don’t get me wrong, I still drizzled on the duck sauce, probably more than was necessary. But it’s all a matter of individual taste. Lean in and I’ll tell you a secret. I’d do it again.

EGG ROLL IN A BOWL

Ingredients:

2 tablespoons sesame oil

1 onion, diced

3 cloves garlic, minced

1 pound shredded pork, precooked

1/2 teaspoon ginger

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 tablespoon sriracha sauce

14-ounce bag coleslaw mix

3 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons toasted sesame seeds, for garnish

Drizzle of sriracha

Green onions, for garnish

Duck Sauce, if desired

Instructions:

Warm the sesame oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant. Add the shredded pork, ginger, sea salt, black pepper, and sriracha sauce. Mix well. Cook until the pork is heated through. Add the coleslaw mix, soy sauce, and rice vinegar. Sauté until the coleslaw is slightly tender. Divide into serving bowls. Garnish with toasted sesame seeds, drizzle of sriracha, and chopped green onions. Spoon prepared Duck Sauce over top, if desired.