Author: Gail

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? Home Cooking: Indiana Sweet Corn! With July on the horizon, already the taste buds begin yearning for that extra juicy sweet corn freshly picked straight from the farmer’s field. After all, it’s best eaten the day it’s picked. There’s no taste quite like it. Get connected to the Farmers Market in your area for the best produce. 
INDIANA SWEET CORN
Ingredients:

4 ears of Indiana sweet corn

Sea salt to taste

Butter for slathering
Instructions by Boiling:

Fill a stock pot with enough water to cover the corn. Bring it to a boil. Dissolve a tablespoon of salt in the water. Remove outer husk and silk from corn. Rinse corn. Carefully drop each ear into boiling water. Cover with lid and lower heat to medium. Cook 3-5 minutes. Remove with tongs and serve immediately with butter and sea salt. 
Instructions for Microwaving:

I cook one ear at a time when I’m only preparing a few ears for a meal. Leave corn in husk. With a sharp knife, cut off the pointed end of the corn cob. Rinse under running water. While the ear of corn is wet, wrap a paper towel around it. The water will moisten the paper towel. Place the ear of corn in the microwave and cook on 100% power for 2-3 minutes. The husk will trap and steam the corn. Watch! Remove from microwave and let sit for a couple minutes. Use the paper towel to carefully shuck the corn. The silks come off easily. 
Whichever method you choose, the reward is a taste of sugary-sweet Indiana heaven. Enjoy!

The Delicate Daisy

“I think scent is sensual. I guess evoking a mood or a spirit is key, and I think with the women’s fragrances we have evoked different types, moods, or sensibilities of a woman – whether it’s Daisy with the sweetness and the innocence or Lola which is more provocative, sexy, and sultry.”

~ Marc Jacobs

A Triple Crown!!! 👑👑👑 “The Liebster Award!!!”

I received the “Triple Crown” (my 3rd nomination of the Liebster Award) from Lina of http://lins239.wordpress.com who has this amazing theme she has cultivated entitled, “The 7 to 9 Chef—Fiction in the Kitchen”! It’s a different chapter of a story accompanied by recipes of fabulous foods. What an ingenious idea! You really should take a look. Great writing 📝 and Great food!🍴
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Here are the Award Rules:
1. Once you are nominated, make a post thanking and linking the person who nominated you.
2. Include the Liebster award sticker in the post, too.
3. Nominate 10 (10) other bloggers who you think are worthy of this award. Let them know they have been nominated by commenting on one of their posts. You can also nominate the person who nominated you.
4. Answer the ten (10) questions asked to you by the person who nominated you and make ten (10) questions of your own for your nominees.
5. Lastly, copy these rules in the post.
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Without further ado, I hereby nominate these ambitious bloggers for the award:

Lina asked me these ten (10) questions:
Your signature dish? 🍓 French Silk Pie. Oooh, La-La!

Will you choose strawberries over mangoes or vice-versa? 🍓 Strawberries, a favorite since childhood. 

Books or movies? 🍓 Books, then the movie version.

Favourite genre of books? 🍓 Call me old-fashioned, Historical Romance.

Favourite Chef? 🍓 Julia Child.

An impossible dream if you have one? 🍓 To live in the south of France.

What do you when you want a break? 🍓 Ride my bicycle.

What does happiness mean to you? 🍓 Sharing my life with my husband.

What is the thing that you really cannot tolerate? 🍓 Being unorganized.

How much do you respect everybody’s opinion on a decision. 🍓 I try, but it’s not always easy. With age comes Wisdom and Respect. I want others to learn from my mistakes, but it doesn’t work. I guess everyone has to do what they feel is right for them. I get that, and also respect that decision.

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My nominees are asked to answer these ten (10) simple questions:
(1) Are you a “Taste Tester” when you cook in the kitchen?
(2) What is your favorite vegetable? And Why?
(3) Do you have a Sweet Tooth or a Salty Palate?
(4) Are you currently on a diet?
(5) Which do you prefer: a nighttime snack (food) or a glass of wine (beverage)?
(6) Do you skip Breakfast more often than not?
(7) How often do you eat outside the home in a week’s time?
(8) If given the choice, do you prefer meat or fish?
(9) Whenever you eat bread, do you feel guilty?
(10) When at home, would you rather dine at the table or in front of the TV?
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Here are the lucky “Chose Ones” nominated The Liebster Award:

http://amusebouchesite.com

http://touchofmysaint.wordpress.com
http://almostfreenyc.com
http://amsterdamming.com
http://aniketsharmaphotography.wordpress.com
http://axelthekey.com
http://bepositiveyaroon.wordpress.com
http://creekviewcarol.com
http://duckpie.com
http://dinnerbank.com
Have Fun and Happy Eating! 🍓

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Home Cooking featuring a Happy Hobo Picnic! The best thing about this recipe is ANY combination of meat and vegetables can be used! No more picky eaters. Everyone chooses the vegetables they favor that appeal to their personal taste buds. And clean-up is a snap leaving more time for outdoor fun!
HAPPY HOBO PICNIC
Ingredients:

2 pounds of beef tips, marinated 

1 onion, sliced

4 new red potatoes, sliced

1 pound of carrots, peeled and cut up

2 ears of corn, cut into thirds

1 teaspoon seasoned salt

1 teaspoon Herbs de Provence 

1/2 teaspoon crushed red pepper flakes 

Dash black pepper

6 tablespoons butter, sliced
Beef Tip Marinade:

1/2 cup olive oil

1/2 cup garlic wine vinegarette 

1/4 cup Worcestershire sauce 

1/8 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon pepper

Combine marinade ingredients and pour over beef tips. Cover. Allow to marinate overnight in the refrigerator. Remove tips and discard marinade. 
Instructions for Hobo Packets:

Preheat grill to medium-high heat. Prepare foil packets for single serving. Layer beef, onion, carrots, corn, and potatoes. Season with spices to taste. Place 1 tablespoon of sliced butter in each packet. Wrap foil around food and seal tightly. Grill 30 minutes, or until potatoes are tender. Carefully open each packet and serve. Caution: Steam will escape packets when opened. 

The Second Invitational~”The Love 😻 / Hate 😼 Blogger Challenge”!!

All things bright and beautiful….I received my second invitation to the L/H Challenge by the enthusiastic author of  http://awanderingstoryteller.wordpress.com who is not only quite personable, but has interesting stories to share. It’s worth your time.
These are ten (10) things that I love: 😻
I love perusing through antique shops.

I love the smell of old hard cover books.

I love heirloom cameo brooches.

I love hand-painted Quimper porridge bowls form France.

I love taking time to catch up on long distance relationships.

I love to giggle and laugh with my husband in the kitchen.

I love to break open the sand dollar to release the five white doves inside.

I love the symbolism of the fleur-de-lis: Father, Son, and Holy Spirit.

I love to hear the chiming of a grandfather clock.

I love that homemade potato soup is one of my comfort foods.

These are ten (10) things that I hate: 😼
I hate dull scissors when I’m in a hurry.

I hate to get a broken nail right after a manicure.

I hate it when I tear a contact lens.

I hate to see people with too much carry-on luggage. Check it!!

I hate to see underpaid and unappreciated employees.

I hate it when parents leave an atrocious mess from their kids in a restaurant and then expect the waitress to clean it up.

I hate it when people think it’s okay for their dog to poop in other people’s yards.

I hate the sound of a bird hitting the window.

I hate to parallel park my car.

I hate to see road rage.

Now that the two lists are complete, I submit to you the ten (10) nominees for the next round of “The Love 😻 / Hate 😼 Blogger Challenge”:

http://eatdrinkseeaus.com
Ralph
Charlene
http://pamobieta.wordpress.com
http://kitchenspells.wordpress.com
http://deadcatcomesback.wordpress.com
http://enaamshealthandhappiness.com
http://hungrycookie.net
Magdalena
http://eloisesedibles.com
Congratulations and enjoy the challenge!

Gail

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Home Cooking: Green Pepper Dip! Nothing says “presentation” like a vegetable dip served in a green pepper. If you don’t believe me, try this for your next gathering. People practically “oooh” and “aaah” when you enter the room with it. The best part is a subtle flavor of the pepper blends into the dip. Hint: Do your homework at the produce aisle. Make sure you buy a pepper that will sit straight on the serving dish. 
GREEN PEPPER DIP
Ingredients:

1 Large Green Bell Pepper 

1 cup mayonnaise 

1 cup Greek yogurt

1/8 teaspoon garlic powder 

1/8 teaspoon black pepper

1/2 teaspoon sea salt

1/2 teaspoon cayenne pepper

1/2 teaspoon basil

1/2 teaspoon chili powder

1/2 teaspoon thyme

1 teaspoon dill weed

1 teaspoon onion powder

1 teaspoon parsley flakes
Instructions:

Cut top off green pepper. Carefully scoop out all seeds and the four ribs. Rinse and pat dry. Combine all remaining ingredients. Mix well. Gently fill the pepper with dip, cover with plastic wrap, and refrigerate at least one hour. Garnish with shredded cheddar cheese and bacon bits. Serve with crudités and crackers. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Home Cooking: First-Class Fajitas! Grilling season is in full swing and what better way to prepare a smorgasbord of flavor. I prefer shrimp, my husband prefers steak, and we both like chicken. So we blend it all together and make this fabulous main course. Throw in the sides, salsa, and cheese, and everyone is happy!
FIRST-CLASS FAJITAS 
Ingredients:

1-pound of shrimp

2 chicken breasts, boneless

1 pound of sirloin steak
Marinate each meat/shrimp in the following: (x3)

2 teaspoons olive oil

1/4 cup tequila 

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Sea salt to taste
1 Vidalia onion

1 green pepper
4 romaine leaves, gently torn

1 tomato, chopped

2 green onions, snipped

1/2 cup sour cream

1/2 cup salsa 

1/2 cup sliced jalapeños 

1/2 cup cheddar cheese

1 tablespoon fresh cilantro 

4 flour tortillas
Instructions:

In three shallow dishes, place steak, chicken and shrimp in their own marinade. Let stand for one hour. Preheat grill to medium-high heat. Drain marinade and discard. Place meats and shrimp on grill.* Cook through until done. (Chicken will take about 7 minutes per side.)

(Steak will take 4 minutes per side for medium-rare.)

(Shrimp will take 2 minutes per side.)

(Grill the vegetables until tender, about 10 minutes total.) 

Meanwhile toss romaine leaves, tomatoes, and green onions to blend in a bowl. Fill tortillas with your favorite meats, veggies, and toppings. Serve with chips, salsa, and sour cream. Olé!
*For easy cooking on the grill, use one grill pan for the shrimp as well as one for the vegetables.

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Home Cooking: Elderflower Raspberry Muffins! If you are a citrus lover, you will think you have died and gone to Heaven. The elderflowers from the St. Germain region of France are harvested into a delectable liqueur every Spring. Their delicate flavor is a blend of lemon, peach, and pear with a slight floral nature. When added to the ripe taste of raspberries with lemon zest, this fruity muffin becomes delightfully pleasing to the palate. 
ELDERFLOWER RASPBERRY MUFFINS
Ingredients:

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1 cup Greek yogurt

1/4 cup milk

1/3 cup butter, melted

1 egg

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract 

1 lemon for zest strips

1/2 cup sugar

1 1/2 cups fresh raspberries 
Instructions:

Preheat oven to 400°. Spray the muffin tin with a nonstick oil. Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Using a food processor, combine lemon zest strips and sugar. Pulse to finely chop the zest into the sugar. Add yogurt, milk, butter, egg, and extracts. Pulse until blended. Mix the yogurt mixture into the flour mixture and fold until almost blended. Gently fold in raspberries. Divide the batter into the muffin cups. Bake the muffins 18 to 25 minutes, until the tops are golden brown. Remove from oven and let cool in the pan for five minutes before covering with glaze. Serve warm. 
Elderflower Glaze

Ingredients:

1 3/4 cups powdered sugar

1/4 cup elderflower liqueur*

2 teaspoons unsalted butter 
Directions:

Combine sugar and elderflower liqueur in microwave-safe bowl. Add butter and microwave for 45 seconds. Whisk until smooth, eliminating lumps. Let sit for a minute or two before pouring over warm muffins. 
*Elderflower liqueur may be substituted by using lemon juice instead. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? Home Cooking: Deviled Eggs! People ask me all the time how I can eat everything I make and not weigh 100 pounds more than I do. Well, portion control has a lot to do with it……plus the fact that I truly DO share much of what I make. And then there are days when I know I’m going to pig out, so I eat a lunch that looks like this! Trust me, it works. 
DEVILED EGGS
Ingredients:

6 hard-cooked eggs, peeled and halved

1/4 cup real mayonnaise 

1 teaspoon Dijon mustard

1/4 teaspoon sea salt

Dash white pepper

Paprika 
Instructions:

Separate egg whites from egg yolks. Smash egg yolks with a fork in a small bowl. Stir in mayonnaise, mustard, salt, and pepper. Spoon yolk filling into egg white halves. Garnish with paprika. Chill, if desired.