Author: Gail

Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!

X-Treme Everything Deviled Eggs

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: X-treme Everything Deviled Eggs! When it comes to deviled eggs, you hear a plethora of descriptions ranging from “world’s best” to “million dollar” to “dangerously good” deviled eggs. But here’s the catch: Everyone has a different number of taste buds. They extend beyond your tongue to include the roof of your mouth as well as the inner cheeks and throat. What you find appealing may not interest me in the least. Here’s a good example. Everything But Bagel Seasoning contains garlic, onion, poppy seeds, and sesame seeds. While it may make your heart flutter sprinkled all over a freshly baked bagel, it may sound completely gross mixed in a deviled egg. On the other hand, when I topped the deviled egg with a clump of newly grown alfalfa sprouts, my taste buds did something similar to a TikTok dance. Just saying.

X-TREME EVERYTHING DEVILED EGGS

Ingredients:

6 hard-boiled eggs

2 tablespoons mayonnaise

2 tablespoons cream cheese, room temperature

1 tablespoon Everything But Bagel Seasoning

Alfalfa sprouts, for garnish

Instructions:

Peel the prepared hard-boiled eggs. Slice in half horizontally. Carefully remove the solid yolks and transfer to a small bowl. Place the egg whites on a serving platter. Using a fork, mash the egg yolks into a fine crumble. Add mayonnaise and softened cream cheese. Mix until smooth and creamy. Fold in Everything But Bagel Seasoning. Spoon the yolk filling into the egg whites. Sprinkle more seasoning on top, if desired. Garnish deviled eggs with a crown of fresh alfalfa sprouts.

Wings Beans Shoyu

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Wing Beans Shoyu! Have you ever seen a four-angled bean? It actually has four corners. The rough texture looks a little odd, all jagged and such. Since they grow in tropical climates where there is plenty of humidity, rainfall, and warmth, there’s a pretty good chance you won’t find them at your local grocery store. However, they are readily available at Farmers Markets in the Hawaiian Islands, which is where I got these delectable little jewels. They taste similar to a snow pea with a slightly sweet crunch. Then there’s the sauce. YUM!

WING BEANS SHOYU

Ingredients:

1/2 pound wing beans, washed, ends trimmed, and cut into bite-size pieces

1/4 cup soy sauce, Japanese-style

2 tablespoons agave nectar

1/2 teaspoon garlic powder

1 teaspoon red pepper flakes

1 strip bacon, cooked and crumbled

Instructions:

Place prepared wing beans in a covered casserole dish. Add 2 tablespoons water. Microwave on High setting for 3 minutes until crisp-tender. Do not cook until mushy. Drain. Add crumbled bacon. Combine soy sauce, agave nectar, garlic powder, and red pepper flakes in a bowl. Whisk to blend flavors. Drizzle over wing bean mixture. Toss to coat. Serve warm.

Volcano Cheese Fries

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Volcano Cheese Fries! Say, Whaaat? I first had these tasty morsels at my fav fish hut in Kauai. But after returning home, I really had a craving for them again. Granted, being a Midwesterner, I simply couldn’t resist adding a glob of queso cheese on top. In my defense, the bonfires we have always mix the colors of fiery red and golden yellow. That’s my story, and I’m sticking to it. But if you have the willpower, I won’t be offended if you skip it. The furikake seasoning and sriracha sauce are the star attractions anyway.

VOLCANO CHEESE FRIES

Ingredients:

16 ounces shoestring fries, frozen

1/2 teaspoon sea salt

2 tablespoons sriracha sauce

1/3 cup Queso cheese dip, warmed

1 tablespoon furikake seasoning

Instructions:

Bake French fried potatoes according to package directions. Remove from oven, sprinkle with sea salt. Toss gently. Transfer to a large bowl so the fries can be piled into a volcano mound. Drizzle sriracha sauce over the top, to taste. Add the warmed Queso cheese dip. Sprinkle with furikake seasoning. Serve immediately.

Ultimate Turkey Hash

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Ultimate Turkey Hash! There’s something about eating a forkful of savory potatoes for breakfast. And if watching your carbs is a thing, your body has a better chance of burning carbs in the morning. At least that’s what my husband tells me. I tend to look more at portion-control and fat content. Then again, I also put a lot of value in metabolism, genetics, and good ole nutrition. No matter how you serve it up, in the end it’s nothing more than a turkey shoot.

ULTIMATE TURKEY HASH

Ingredients:

1 potato, washed with skin on

1-2 tablespoons olive oil

1/4 cup green pepper, chopped

1/4 cup onion, diced

1/2 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning blend

1/2 cup seasoned turkey, shredded

2 eggs

Instructions:

Wash potato, pierce with a knife, and microwave on High for 4 minutes. Transfer to a cutting board. Cut into chunks. Warm olive oil in a medium skillet over medium-high heat. Add green peppers and diced onions. Sauté 5 minutes, or until soft. Add potatoes. Sprinkle with seasonings. Cook until potatoes turn golden brown. Add shredded turkey. Heat through. Make two wells. Spray centers with nonstick oil. Drop an egg into each well. Cover pan for one minute. Reduce heat to low. Check eggs. Cover one minute longer or cook until eggs are set. Serve immediately.