Strawberries Stuffed With Chicken Salad

What’s Cooking in Gail’s Kitchen? Table Food: Strawberries Stuffed with Chicken Salad! Has anyone noticed the ginormous strawberries lately? I was beginning to wonder if I fell asleep for a few years, like Rip Van Winkle, and awoke to discover that gigantic plants have overrun the earth. Ordinarily I’d serve chicken salad on a cantaloupe wedge, but guess who has competition now. May the better fruit win.

STRAWBERRIES STUFFED WITH CHICKEN SALAD

Ingredients:

2 romaine lettuce leaves, washed

2 extra-large strawberries, washed

1/2 cup cooked chicken, shredded

2 tablespoons celery, finely chopped

1 tablespoon almonds, chopped

2 tablespoons mayonnaise

Mint leaves, for garnish

Instructions:

Place romaine lettuce leaves on two salad plates. Set aside. Carefully slice strawberries, creating a pinwheel, without cutting through the bottom. Transfer each strawberry to the prepared salad plate. In a bowl, combine shredded chicken, chopped celery, almond pieces, and mayonnaise. Mix well. Fill each strawberry pinwheel with chicken salad. Garnish with mint leaves. Serve chilled.

Risotto Tomato Basil

What’s Cooking in Gail’s Kitchen? Table Food: Risotto Tomato Basil! When the rice cooker is on the fritz, and you’re still craving risotto, try the next best thing. There’s no shame in using a boxed version as a foundation for a meal in-a-bowl. After all, these tried and true products are on the shelf for a reason. Most have perfected the art of imitation to the point where one might ask which is better. True, the homemade version does involve a certain finesse for stirring at a crucial time, exerting more energy than otherwise, but who’s the wiser? In the end, let your stomach be the judge.

RISOTTO TOMATO BASIL

Ingredients:

5.5 ounce box Garlic Primavera Risotto, gluten-free

1/2 tablespoon olive oil

2 1/2 cups water

1/3 cup parmesan cheese, grated

8-10 cherry tomatoes, halved

1/4 teaspoon oregano

Fresh basil, for garnish

Instructions:

In a heavy 2-quart saucepan, sauté rice in olive oil over medium heat for 2 minutes. Add water and contents of seasoning packet. Stir well and bring to a boil. Reduce heat to simmer. Cook uncovered for 20 minutes, stirring occasionally, until rice is tender. Stir in grated parmesan cheese. Transfer to bowls. Arrange cut tomatoes on top. Sprinkle with crushed oregano. Garnish with fresh basil. Serve immediately.

Quandary About Pearl Onions

What’s Cooking in Gail’s Kitchen? Table Food: Quandary About Pearl Onions! What can you do with a jar of pickled pearl onions, besides the obvious Gibson Martini? Believe it or not, these tiny jewels can be eaten as a snack. They also add an amazing zest to garden salads, charcuterie boards, soups, and grilled or roasted meats. Their refreshing taste might even be served to cleanse the palate between dinner courses. Eat them whole or sliced in half. Be adventurous. And when you get to the bottom of the jar, take heart. You can always make another.

QUANDARY ABOUT PEARL ONIONS

Ingredients:

1/4 cup rice vinegar

1/2 cup dry vermouth

4 1/2 teaspoons sugar

1 1/2 teaspoons kosher salt

8 ounces pearl onions, frozen

1/2 teaspoon coriander seeds

1/2 teaspoon black peppercorns

Instructions:

Bring rice vinegar, dry vermouth, sugar, and kosher salt to a boil. Pack frozen pearl onions, coriander seeds, and black peppercorns into a glass jar. Pour in liquid. Allow to cool completely. Cover; refrigerate one week before using.

Pickled Red Onions

What’s Cooking in Gail’s Kitchen? Table Food: Pickled Red Onions! What’s the buzz over pickled red onions? This relatively new condiment seems to be grabbing center stage with pizza, burgers, and tacos. True, the raw red onion can come across a lot more potent than its yellow cousin. Some even consider it bitter. I find it very appealing when sliced razor thin. Now you have another alternative. When pickled, their tangy sweetness becomes so unique it may appear as though a secret ingredient suddenly turned the dish into a gourmet delight. Before long pickled red onions may find themselves as popular as ketchup and mustard.

PICKLED RED ONIONS

Ingredients:

1 red onion

1 cup apple cider vinegar

1/2 cup garlic wine vinegar

1/4 cup sugar

1 teaspoon kosher salt

1/8 teaspoon allspice

1/8 teaspoon red pepper flakes

Instructions:

Slice the top and bottom off the onion. Slice onion in half from top to bottom. Remove outer skin; discard. Slice red onion into half moons, about 1/8” thick. In a medium sauce pan, whisk together apple cider vinegar, garlic wine vinegar, sugar, and kosher salt. Place over medium-high heat. Bring mixture to a boil. Whisk until sugar and salt dissolve. Remove pan from heat and whisk in allspice and red pepper flakes. Add sliced onions to the pan; gently stir to combine. Allow mixture to cool completely at room temperature, stirring occasionally. Pour into a glass container. Cover tightly with a lid. Refrigerate overnight. Store in refrigerator for up to one month.

Oregano Hasselback Sweet Potato

What’s Cooking in Gail’s Kitchen? Table Food: Oregano Hasselback Sweet Potato! Have you ever stepped foot in a grocery store and been greeted by a warmer filled with foil-wrapped oven-baked sweet potatoes? The naturally sweet, earthy aromas trigger the tastebuds the same way rotisserie chicken and sizzling bacon do. You want it and gotta have it. Wait until you bite into the creamy texture infused with oregano and cinnamon. Sounds like a sensual adventure, doesn’t it?

OREGANO HASSELBACK SWEET POTATO

Ingredients:

2 sweet potatoes, skin on

2 tablespoons olive oil

1/4 teaspoon oregano, crushed

1/4 teaspoon seasoned salt

1/8 teaspoon cinnamon

Instructions:

Preheat oven to 350°. Leaving skin on potatoes, wash thoroughly and pat dry. Put one potato on a cutting board. Beginning at one end, slice in strips, being careful to stop before slicing the bottom skin. Transfer to a shallow baking dish. Continue until both potatoes are sliced. In a small bowl, mix olive oil, crushed oregano, seasoned salt, and cinnamon. Brush each potato with olive oil mixture, separating slices to coat both sides. Drizzle remaining oil over all. Bake potatoes one hour until crispy, basting occasionally. Serve immediately.