Author: Gail

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Zucchini Boats! Now before you roll your eyes and take the day off, promise me you’ll be open-minded. After all, you have to take the veggies along with the cake. My husband does, and he was pleasantly surprised. (Love him!❤️)

ZUCCHINI BOATS
Ingredients:
4 mini zucchini, cut lengthwise 
1/2 pound Mexican chorizo, mild
2 tablespoons onion, chopped 
1/8 teaspoon garlic powder 
1/8 teaspoon cumin powder
1/4 teaspoon crushed red pepper 
Dash of sea salt
1/2 cup black beans, rinsed
1/2 cup frozen corn, thawed
1 tablespoon diced pimento
1 green onion, cut up
1 tablespoon lime juice
1 cup pepper jack or white cheddar cheese
Fresh cilantro to taste
Instructions:
Scoop out seeds and flesh from center of zucchini, leaving a shell to hold filling. Discard flesh and seeds. Absorb moisture with paper towel. Place boats in a casserole dish. Divide half the cheese into the bottom of the boats. Set aside. In a medium skillet, fry chorizo, onion, garlic, cumin, red pepper flakes and salt. Cook until done, stirring frequently. In a small bowl, combine corn, black beans, pimento, cilantro leaves, and green onion. Squeeze lime juice over all. Top cheese-filled zucchini boats with chorizo mixture. Add a teaspoon of corn/bean salsa on top of meat. Cover with remaining cheese. Bake at 350° for 25-30 minutes. Serve with extra corn salsa on the side. Add more cilantro to taste. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Yankee Potato Salad!  The new red potatoes at the market right now make the best-tasting side dish for all your casual meals. Wash them thoroughly so you can leave the skins on.  

Ingredients:
10 new red potatoes, small 
2 green onions 
3 ounces of hickory-smoked bacon bits
1 tablespoon fresh dill
1 cup real mayonnaise 
Instructions:
Quarter the red potatoes and put into a pot with enough water to cover. Bring to a boil, then reduce to medium heat and cook for 15-20 minutes. Drain. In a large bowl, add cooled potatoes, bacon bits, cut-up green onions. Mix in mayonnaise to blend well. (For a moist salad, add more.) Finally, gently fold in the fresh cut dill.  Refrigerate 1-2 hours for best flavor. 

The First 100 Days of Blogging

“You should write,” was the encouragement I received only a short time ago.  My husband reassured me, my friends gave me a push, and my family nudged me in the direction of expression through a blog.  Since the death of my father, I sought comfort and solace in journaling while traveling with my husband, Gerald.  I began to discover “interesting stories in everyday moments”. I found it therapeutic to shift the focus from my deep sorrow to other people around me.  It seemed everyone had a story to tell.  It was there I discovered a deeper understanding of Life.  Thus, http://snapshotsincursive.com

was born. 

My passion for cooking gave birth to the idea of “Eating My Way Through the Alphabet” along with the joy of presentation for visual appeal.  So naturally, taking snapshots of food created a harmonious balance of artistic expression. I am overwhelmed by the positive response and feedback it has generated! THANKS VERY MUCH! Today I look back in gratitude for the optimism, faith, assurance, and vote of confidence I have received from the WordPress community all over the globe. The awards are amazing!!! Without exception, the definitive link bonds us together regardless of geographic locations and time zones.  Each blogger praises the other as they “Pay It Forward” with award nominations.  For me the thrill and excitement of being acknowledged in four different ways is a laurel of intellectual nourishment.  The first 100 days went fast! In continuation, I look I forward to the engaging companionship on this journey we all share together.  And the new friendships beyond.

Crabapple Blossoms 

“SOMEBODY’S little girl-how easy to make a sob story over 
who she was once and who she is now.
Somebody’s little girl-she played once under a crab-apple tree 
in June and the blossoms fell on the dark hair.”
~ Carl Sandburg

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Xia, Gan Shao which translates to Sweet and Sour Shrimp!  I know I’m stretching the alphabet a bit thin with this one, but I am crazy about shrimp!  I improvised a little, so I apologize in advance. Hopefully this will become one of your all time favorites. 

XIA, GAN SHAO
Ingredients:
1 pound of jumbo shrimp
1 teaspoon sea salt
1 teaspoon crushed pepper flakes
1 teaspoon Mrs. Dash Garlic & Herb seasoning blend
1/8 teaspoon garlic powder 
2 tablespoons olive oil
1/4 cup lime juice
Instructions:

Put shrimp in a baking dish, single layer. Mix remaining ingredients and pour over shrimp. Marinate 1 hour. Remove shrimp from marinade and place in a nonstick vegetable grilling basket. Discard marinade. Preheat outdoor grill for medium heat. Grill 2 minutes on each side, or until opaque. Do not over-cook! Serve with Asian Sesame dressing infused with Sriracha sauce. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Watercress Bacon Dinner Salad! If you like salad, you will find yourself saying, “OMG, I want a second helping!”  My husband and I can literally eat this dinner salad until we think we will burst! And then we’ll have one bite more! (P.S. Spring is the best time of year to pick up watercress at the Farmer’s Market.)


Ingredients:

3 Eggs

7 slices Bacon

1 Vidalia Onion, Small

1 cup sliced Mushrooms

10 ounce package Grape Tomatoes

6 ounces Watercress

1 heart of Romaine Lettuce

1 cup seasoned croutons

1/2 cup Parmesan cheese

5 Tablespoons Reserved Bacon Grease (*or substitute with olive oil)

3 Tablespoons Garlic Wine Vinegar

2 teaspoons Honey

1/2 teaspoon Dijon Mustard

Instructions:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crisp. Drain on a paper towel. Remove 5 tablespoons grease and set aside. Use 2 tablespoons of grease in a separate skillet over medium heat. Slice thin the Vidalia onion, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Add mushrooms to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Cut bacon into pieces. Peel and slice eggs. Mix romaine and watercress in a large bowl. Arrange onions, mushrooms, tomatoes, and bacon on top. 

Hot Bacon Dressing: Add 3 tablespoons bacon grease, vinegar, honey, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Pour hot dressing over the salad; toss to combine. Arrange eggs over the top, add croutons, sprinkle on grated Parmesan cheese, and Voilà! Dinner is served!


Me?  Multi-Faceted? THE VERSATILE BLOGGER AWARD

I am thrilled beyond words to be nominated for “The Versatile Blogger Award” by another Midwestern girl-at-heart blogger, Jessica, of semisweettooth.  She manages to balance health, beauty, and food in her active blog.  If you like eating whatever you want without all the guilt, you must see what she has in store!

“The Versatile Blogger Award” is for the blogs that bring special talents to Life.  In choosing nominees, the quality of the writing is considered, the uniqueness of the topics presented, and the level of love displayed in the words on the virtual page. An added quality of authenticity to the photographs is evident through the field of vision.

The guidelines are as follows. Answer the questions you have been given, nominate 10 different bloggers, and feel free to revise a new set of questions for them to answer. Ready. Set. GO!

1) What is something people might be surprised to learn about you?  I enjoy free-style bartending to create unique and special drinks.

2) What is a memory you have from third grade? I was terrified of my Math teacher for putting everyone on the spot with oral speed-quizzes.

3) Do you play any musical instruments, if so, what? Not really, but I can make the best sounding two-finger whistle at a baseball game!

4) Have you had your 15 minutes of fame?  Yes.  First-runner up in a Beauty Contest.

5) Have you ever met someone famous? Yes, if you count Jim Caviezel, Nicholas Sparks, or Chris Isaak.

6) I feel the most beautiful when I ___________.  I am with my husband!

7) What’s something you hope will never come back in style?  I could do without Ladies’ Shoulder Pads in everything!

8) What song reminds you of your high school years? Layla by Derek and the Dominoes (Eric Clapton).

9) Did you graduate from college, if so, what was your degree?  Community College for me plus Life’s experiences.

10) If you could eat one dish for the rest of your life, what would it be?  Popcorn.


Come closer and discover my Nominees:

1) Christia Harrane

2) Cooking with Twyla

3) HappyHETU

4) Kim L Hine

5) Kimberly Townsend Palmer

6) Lou & Hoshua’s Adventures

7) Marymorphosis

8) Mabuhay

9) Made by Mitza

10) Mosaic Photo Journal

I thought Jessica’s questions proved thought-provoking, so please answer the same questions and continue to bless others with this multi-faceted award. 

Pay It Forward!

Gail of snapshotsincursive

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? Virginia Smoked Ham Sandwich!  The wonderful thing about baking a Virginia smoked ham is the assortment of menu options you glean from a three-pound ham purchase. And with picnic season upon us, this is a quick and easy meal to enjoy at the park. 

VIRGINIA SMOKED HAM SANDWICH 
Ingredients:
1/2 pound shaved precooked smoked Virginia ham pieces
4 slices sesame seed artisan bakery-fresh bread
2 tablespoons butter
2 slices Baby Swiss cheese
Mayonnaise or Mustard, optional to taste
Dill Pickle wedge for garnish
Instructions:
Butter top sides of bread all the way to the edge. Put two slices into a heated skillet over medium-low heat. Assemble ham and Swiss cheese; top with remaining bread slices. Cook until golden brown on each side, turning once. Serve with the slightly tart taste of a dill pickle.  Add a tossed salad and sea salt Kettle chips for the perfect meal!