Author: Gail

Kidney Bean Radish Salad

What’s Cooking in Gail’s Kitchen? A Cut Above: Kidney Bean Radish Salad! This colorful salad has many substitute options. For example, instead of the English cucumber (which is burpless, seedless, and often wrapped in cellophane due to its thin skin), you may choose to use garden cucumbers which typically are thicker-skinned, fatter, and curved. In addition, if you’re not a fan of fresh parsley, you may substitute cilantro with its tinier, thin leaves. And, finally, for an oil-free dressing, skip the olive oil and vinegar to use freshly squeezed lemon juice. Does this make sense? Simple substations make delicious alternatives. 

KIDNEY BEAN RADISH SALAD

Ingredients: 

15-ounce can kidney beans, drained and rinsed

3/4 English cucumber, diced

2 radishes, sliced and quartered

1/4 red onion, sliced 

1/4 cup fresh parsley, chopped

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 tablespoons apple cider vinegar

1 teaspoon pure maple syrup

2 tablespoons olive oil

Instructions: 

In a mixing bowl, combine kidney beans, English cucumber, radishes, red onion, chopped parsley, sea salt, and black pepper. Toss until combined. To make the dressing: whisk together apple cider vinegar, maples syrup, and olive oil. Drizzle the dressing over the salad or offer it on the side. Serve. 

Jack Daniel’s Baked Beans

What’s Cooking in Gail’s Kitchen? A Cut Above: Jack Daniel’s Baked Beans! The following is a quick tutorial on alcohol in food, should you be interested. Alcohol can benefit the taste of food by releasing flavor molecules throughout the dish. If meat is included, tenderizing will occur. However, contrary to popular opinion, alcohol does not completely evaporate. It does lessen if the contents are stirred throughout the baking process. Always inform dinner guests if a dish contains residual alcohol. Medications can react differently. Also, those who avoid alcohol due to pregnancy or recovery should be aware. A non-alcoholic substitute option for this recipe would be apple juice, apple cider, or vanilla extract. 

JACK DANIEL’S BAKED BEANS

Ingredients: 

28-ounce can pork and beans

6 pieces bacon, baked and crumbled

1/4 cup onion, chopped

1 tablespoon honey

1 tablespoon ketchup

1/3 cup brown sugar

2 tablespoons Jack Daniel’s whiskey

1/8 teaspoon garlic powder

1/8 teaspoon black pepper 

Instructions: 

Preheat oven to 350°. In a large bowl, combine pork and beans, crumbled bacon, chopped onion, honey, ketchup, brown sugar, Jack Daniel’s whiskey, garlic powder, and black pepper. Stir until completely combined. Transfer to an ovenproof casserole dish. Bake one hour, uncovered. Serve. 

Ina Garten’s Crispy Potatoes

What’s Cooking in Gail’s Kitchen? A Cut Above: Ina Garten’s Crispy Potatoes! One chef’s secret to crispy roasted potatoes begins with boiling them on the stove beforehand. The results create tender and fluffy potatoes on the inside while crispy and crunchy on the outside. The herbs and seasonings enhance layers of flavor, making it a comforting delight to the senses. Serve with a side of ranch dressing or natural ketchup. Oh……remember to share. These aren’t meant for the baker to finish off the entire batch, no matter how tempting that may be. 

INA GARTEN’S CRISPY POTATOES

Ingredients: 

1 1/2 pounds baby gold potatoes, halved, skin on

1/2 cup olive oil

1 teaspoon kosher salt

1/8 teaspoon black pepper 

1/4 teaspoon dried oregano 

1/8 teaspoon dried parsley 

Instructions: 

Place baby gold potatoes in a saucepan; cover with an inch of water; bring to boil; simmer for 10 minutes. Drain completely. Return potatoes to the pan. Cover the saucepan tightly with a lid. Shake the pan for a few seconds. This makes the edges rough and craggy, allowing them to crisp up nicely when roasted. Preheat oven to 400°. Combine olive oil, kosher salt, black pepper, dried oregano, and dried parsley. Mix well. Pour over the potatoes, coating all sides. Transfer potatoes to a nonstick baking sheet, beginning with cut side down in a single layer. Bake for 45 minutes, tossing occasionally to brown the sides. Serve immediately. 

Herbs Over Burrata

What’s Cooking in Gail’s Kitchen? A Cut Above: Herbs Over Burrata! A fresh mozzarella ball and a fresh burrata ball may appear to be the same thing, but actually they are quite different, kind of. Burrata has an outer skin of mozzarella, but the secret lies in the inner pouch filled with fresh cheese curds and cream. This makes it more flavorful, rich-tasting, and buttery. By adding chopped herbs and seasoning, burrata transforms into an elegant appetizer that will impress even the fussiest palate. Don’t believe me? What have you got to lose? Worst case scenario, you get it all to yourself. 

HERBS OVER BURRATA 

Ingredients:

2 small burrata balls, room temperature 

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

1 tablespoon fresh chives, chopped

1 teaspoon toasted sesame seeds

1/4 teaspoon red pepper flakes

2 tablespoons olive oil

1 teaspoon champagne vinegar

1 package garlic bagel chips 

Instructions:

Place the burrata balls in a shallow dish. Combine chopped parsley, chopped basil, chopped chives, sesame seeds, and cayenne pepper in a bowl. Mix well. Add olive oil and champagne vinegar. Stir until thoroughly mixed. Make a cut across the tops of the burrata to release the luscious center inside. Spoon the herb mixture over the top and dredge eat bite onto garlic bagel chips. 

Goat Cheese Fig Toast

What’s Cooking in Gail’s Kitchen? A Cut Above: Goat Cheese Fig Toast! Get ready for a flavor explosion……or at the very least, your eyes will roll back from sheer gratification. Whenever you run across fresh figs, kick up your heels while containing your excitement. You definitely want to choose the best ones for yourself before letting others know of your discovery. Figs are a seasonal delicacy, much like Rainier cherries. These compact, purplish gems deliver a sweet, berry-like flavor that probably reminds you of a distant cousin to everyone’s favorite, the strawberry. Don’t be greedy. Only buy what you need; their shelf life is quite short. Then let your imagination flow. I promise you will not be disappointed. 

GOAT CHEESE FIG TOAST

Ingredients:

4 slices sesame seed artisan bread, toasted

4 ounces goat cheese, room temperature 

4 ounces Neufchâtel cheese, room temperature 

1 tablespoon thyme 

3-4 figs, thinly sliced

2 tablespoons hot honey, for drizzling 

Fresh thyme leaves, for garnish

Instructions: 

Preheat oven to 400°. Arrange slices of sesame seed artisan bread on a nonstick baking sheet. Bake 4-5 minutes, watching closely. Remove from oven, transfer to a platter, and set aside. Meanwhile, in a food processor, combine goat cheese, Neufchâtel cheese, and thyme leaves. Blend on high speed until smooth and creamy. Spread the whipped goat cheese onto the sesame seed toast. Arrange fig slices over all. Drizzle with hot honey. Garnish with fresh thyme leaves. Serve immediately. 

Flour Shell Taco Seasoning

What’s Cooking in Gail’s Kitchen? A Cut Above: Flour Shell Taco Seasoning! In case you weren’t already aware, foodie taco lovers will justify any version of homemade tacos. For instance, have you ever thought of sprinkling spiced seasoning on the outside of the tortilla? Me either, until now. Not only does it control the amount of salt that is used, it also renders immediate satisfaction of crispy saltiness before your teeth sink into the scrumptious filling inside. Talk about drool-worthy. Game on!

FLOUR SHELL TACO SEASONING

Ingredients:

1 teaspoon Himalayan salt, finely ground

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1/2 teaspoon smoked paprika 

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper 

Instructions:

Combine together Himalayan salt, onion powder, garlic powder, cumin powder, smoked paprika, chili powder, and cayenne pepper seasonings. Mix well; set aside. Prepare homemade tacos according to your favorite recipe. Preheat the oven to 350°. Using a nonstick baking sheet, arrange the meat-and-cheese-filled flour tacos in rows. Spray each outer shell with nonstick oil. Sprinkle taco seasoning on each side; flip and repeat. Bake until the cheese inside is melted and the tortillas have crisped up, about 5-6 minutes.  Serve with micro-greens and jalapeño pepper slices, if desired. Serve warm. 

El Diablo Chambord Spritz

What’s Cooking in Gail’s Kitchen? A Cut Above: El Diablo Chambord Spritz! If you like the crispness of a margarita, this version offers the fruity depth of raspberry liqueur as well as a spicy balance of ginger flavor. Ginger beer is not the same as ginger ale. Depending on the brand you choose, some can be mild and tangy while others offer a kick of cayenne pepper. I bet you can guess which flavor I prefer. No judgment, please. 

EL DIABLO CHAMBORD SPRITZ

Ingredients:

1 1/2 ounce reposado tequila 

1/2 ounce Chambord liqueur 

1/2 ounce fresh lime juice

4 ounces ginger beer

Lime slice, for garnish

Instructions:

Fill a cocktail shaker with ice. Add reposado tequila, Chambord liqueur,  and lime juice. Shake well. Strain into three shot glasses. Add ice. Top with ginger beer. Garnish with lime slices and serve.