Author: Gail

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!

Three Cheers For the Liebster Award!  Hip, Hip, Hooray!

Greetings, Food Lovers!
I have been nominated by Freda https://aromaticessence.wordpress.com for my third award, and it is (drum roll, please) THE LIEBSTER AWARD!  I humbly acknowledge the award and am honored to list it among my accomplishments.  I enjoy Freda’s blog because she has creative recipes with delicious results!  Surprise yourself and become a Follower.  It’s a wonderful way to connect with fellow bloggers as well.

The rules are as follows:
1.Thank and link to the nominating blog.
2.Answer their 10 questions and propose 10 new ones for your nominees.
3. Nominate a few blogs and tell them that they’ve been nominated.
4.Write a post containing the questions.
5.Include these rules in the post.

The 10 questions for me to answer include:

1. what is your favorite cuisine? French, of course.

2. Tea or coffee? I love coffee, especially a double shot of espresso over ice with a splash of cream.

3. Your best childhood memory? In a family of brothers, I was ecstatic when, at the age of 12, I got a baby sister!

4. Where would your dream vacation be? and why?  One of my dream vacations came true four years ago when I travelled to the south of France in celebration of the engagement to my husband.  The romance, wine, shopping, and love shared was everything dreams are made of in preparation for marital bliss.

5. What is your most and least liked spice? Call me crazy, but I really like crushed red pepper flakes.  Farther down the list would be anise.

6. If you could have one super power , what would that be and why?  I wish I could speak and understand fluent French.

7. What do you do to bounce back when you feel really low?  I pray, delve into scripture for comfort, protection, and love.  Then I count my blessings.

8. What have you benefitted from blogosphere? The freedom of creativity and expression have opened up a new world for me among fellow bloggers.

9. Your favorite online shopping site? No brainer…….Williams-Sonoma for kitchen items.

10. Do you prefer reading a book or watching a movie that has been adapted from the same book ? Reading, absolutely.  I enjoy the experience of boundless imagination.

With that being said, here are my Nominees!

1. Ágika

2. Blog-sur-aude

3. Forbidden Jungle

4. Françoise La Prune

5. From the soul to the nib of the pen

These are the 10 questions for the noble Nominees:
1. What is your favorite foreign food?
2. Would you rather eat alone at a fancy restaurant OR own an award winning restaurant?
3. Is there anything you wish would make a Fashion comeback?
4. Are you Romantic OR Realistic?
5. Name 3 people you would share a meal with if your choices were endless.
6. What is one secret about yourself that no one knows, but you wouldn’t mind revealing?
7. If you could live forever at a “Magic Age”, what would it be? And Why?
8. Would you rather be on the cover of a magazine or walk the Red Carpet?
9. Name one thing on your “Bucket List” that you have fulfilled.
10. Which do you prefer—-Dark Chocolate, White Chocolate, or Milk Chocolate?

Please accept the nomination and Pay it Forward!

Congratulations!
Gail snapshotsincursive


Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Upside-Down Pineapple Bundt Cake!  This light and easy alternative for dessert will satisfy your sweet tooth without packing on the pounds. The secret is the tropical taste of pineapple. 

UPSIDE-DOWN PINEAPPLE BUNDT CAKE
Ingredients:
1 box Angel Food Cake Mix
1 20-ounce can of Crushed Pineapple with Juice
1/2 cup brown sugar
Directions:
Set oven rack to lowest setting. Preheat oven to 350°. Spray Bundt pan with non-stick cooking oil. Sprinkle brown sugar on the bottom of the pan.  Mix the Angel Food Cake Mix with the Crushed Pineapple, including juice, by hand for one minute or until well blended.  Pour into Bundt pan and place in oven on a foil-lined cookie sheet.  Bake for 35-45 minutes until  toothpick comes out clean and the cake is set. Allow to cool for 15-20 minutes before inverting onto a serving plate.
Option:  Garnish with a sprig of tarragon and top with maraschino cherries, stems removed. 
Serving Suggestion
Mixed Berry Sauce:
1 pound of fresh blueberries 
1 pound of fresh mulberries 
1 tablespoon water
1 tablespoon lemon juice
1/2 cup granulated sugar
In a medium sauce pan add berries, water, lemon juice, and sugar. Cook on medium heat, while stirring until the berries reduce down. Change the heat to low setting and press the berries against the side of the pan to make them burst. Continue cooking for 30 minutes until mixture thickens. Remove from heat and cool for 10 minutes. Add 2 drops of lemon extract while stirring with a spoon. Pour into jar and store in refrigerator. 
Hint:  This is delicious on toast or pancakes or ice cream. 

The Mint Julep 

THE MINT JULEP

“Then comes the zenith of man’s pleasure.

Then comes the julep ­­– the mint julep.
Who has not tasted one has lived in vain.

…Then when it is made, sip it slowly.
August suns are shining,
the breath of the south wind is upon you.
It is fragrant, cold and sweet – it is seductive.
No maiden’s kiss is tenderer or more refreshing,
no maiden’s touch could be more passionate.
Sip it and dream – you cannot dream amiss.
Sip it and dream – it is a dream itself.”

~ 19th Century American Journalist

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Turnips and Roasted Sweet Potatoes! Here’s a little twist on adding turnips to your menu. When seasoned and mixed with other root vegetables, like sweet potatoes, the somewhat bland flavor of the turnip becomes robust and savory. You’ll find yourself serving them more often. 

TURNIPS & ROASTED SWEET POTATOES 
Ingredients:
3 medium sweet potatoes, peeled and cut into wedges 
4 medium turnips, peeled and cut into chunks
1/4 cup extra virgin olive oil
1/2 teaspoon seasoned salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
Preheat oven to 425°. In a large bowl, combine all ingredients. Mix well until vegetables are evenly coated. Marinate in the refrigerator for one hour. Spray a baking sheet with non-stick spray. Spread vegetables into single layer. Avoid contact. Bake about 40 minutes or until tender and slightly browned. 
Serving suggestion:  For a creamy dip, mix Greek yogurt with fresh onion chives.  It will seem like a mild onion dip, but with a much lighter flavor.