Author: Gail

Yogurt Berry Freeze

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Yogurt Berry Freeze! Be innovative with this do-it-yourself homemade frozen yogurt dessert. It’s so unbelievably easy, you may find yourself experimenting with different depths of flavor throughout the year. Substitute your fruit of choice or go chocolaty with brownie pieces and mini morsels. Maybe you prefer a vanilla base with sprinkles. I bet you can come up with some ideas of your own. You can thank me later. 

YOGURT BERRY FREEZE

Ingredients:

3 cups Greek yogurt

1 cup frozen strawberries, thawed

3/4 cup powdered sugar

1 tablespoon corn syrup

Fresh peppermint leaves, for garnish

Instructions:

In a large bowl, combine Greek yogurt, thawed strawberries, powdered sugar, and corn syrup. Transfer mixture into a one-gallon ziplock freezer bag, squeezing out the air. Place flat in freezer. Every hour, remove the bag from the freezer and press down to break up icy bits. Repeat until mixture is frozen. Use a rolling pin, if necessary. When the contents are completely frozen, use an ice cream scoop to form balls of frozen yogurt. Serve in dessert dishes. Garnish with peppermint leaves. 

Xinjiang Tiger Salad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Xinjiang Tiger Salad! As suggested by its name, this dish challenges you to imagine the stripes of a tiger when arranging it on a salad plate. Not only that, its intensity can surprise you like the whip of a tail when the heat of the chili pepper attacks the palate. I find chewing on cilantro tames that fiery beast. Now the question remains. Are you brave enough to try it?!?

XINJIANG TIGER SALAD

Ingredients:

2 Roma tomatoes, sliced

1 red onion, sliced thin

3 green chilies, sliced

1 handful cilantro, leaves

2 teaspoons balsamic vinegar

1 pinch sugar

1/4 teaspoon sea salt

Instructions:

Arrange tomato slices and red onion slices on a salad plate. Too with green chilies. Place cilantro leaves onto plate. Combine balsamic vinegar, sugar, and sea salt. Mix well. Pour into a condiment cup. Drizzle over vegetables, gently toss, and serve. 

Wasabi Mashed Potatoes

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Wasabi Mashed Potatoes! Wasabi is a condiment that offers a slightly mustardy tang. It does have a hint of heat that often makes it popular with seared ahi tuna, grilled salmon, or shrimp cocktail. A little bit goes a long way, so always start small. Otherwise  a nose-tingling burn might cause your eyes to water. Strange as this sounds, it can actually become addictive. The buttery mashed potatoes are perfect for this star attraction. 

WASABI MASHED POTATOES

Ingredients:

1 pound Yukon gold potatoes, washed thoroughly 

1/2 tablespoon kosher salt

1/2 cup butter, unsalted

1/4 cup milk, room temperature 

1/2 teaspoon wasabi powder 

1 teaspoon wasabi paste

Parsley, for garnish

Instructions:

Place the potatoes in a large pot, adding enough water to cover completely. Add kosher salt. Cook on high to bring to a boil. Turn the heat down to medium and allow the potatoes to simmer for 25 minutes, or until tender. Remove the potatoes and carefully peel the skins off; discard. Mash the potatoes, leaving small chunks for texture. Add the butter, milk, and wasabi paste. Mix thoroughly to combine. In a small bowl, combine wasabi paste and enough water to form a liquid. Transfer mashed potatoes to a bowl. Drizzle with thinned wasabi powder. Sprinkle with dried parsley. Serve immediately. 

Valencia D’Orange Liqueur

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Valencia D’Orange Liqueur! Pre-dinner drinks, called apéritif, actually prepare the body for a nice evening meal. They can stimulate the appetite as well as aid in digestion. Is it any wonder the Europeans practice this technique in order to prolong gathering together over dinner? A two-hour meal actually becomes a social occasion without being rushed. I learned this firsthand while visiting France. Food is served in stages as multiple courses to appreciate the taste of each individual type of food.  Think of it this way: eating slowly gives the body less chance to overeat. Now you know why. Make your next meal sip-worthy with an apéritif. 

VALENCIA D’ORANGE LIQUEUR 

Ingredients:

2 Valencia oranges, cut into wheels and halved

1 lemon, cut into slices

1/3 cup sugar

2 cinnamon sticks

1 vanilla bean, split

1/2 bottle rosé wine

1/2 cup vodka

1/2 cup rum

Instructions:

Layer the sliced oranges and lemons in a glass jar. Add sugar, cinnamon sticks, and vanilla bean. Pour in the rosé wine and vodka. Replace the jar lid and shake well to dissolve the sugar. Place the sealed jar in the refrigerator for 4 weeks, shaking every few days to blend flavors. Strain out the oranges, lemons, cinnamon sticks, and vanilla bean. Funnel liquid into glass bottles or jars. Add the rum. Enjoy beverage as an apéritif. Store containers in the refrigerator for up to one year. 

Unsweetened Cocoa Pudding

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Unsweetened Cocoa Pudding! For those who like to know exactly what’s in their food, check out this DIY recipe for homemade chocolate pudding. I wouldn’t be surprised if you have all the ingredients in your pantry right now. You’ll notice better flavor, a smoother creamier texture, a sweet dessert, and a bonus. You get to lick the spoon afterwards. Need I say more?

UNSWEETENED COCOA PUDDING

Ingredients:

1/3 cup sugar

2 tablespoons unsweetened cocoa powder 

5 teaspoons cornstarch

1/4 teaspoon sea salt

1 cup milk

1 tablespoon butter, melted

1 teaspoon vanilla extract

Whipped cream

Mini Chocolate Chips

Dash of Cinnamon 

Instructions:

In a saucepan over medium-low heat, combine sugar, unsweetened cocoa powder, cornstarch, and sea salt. Gradually add in milk. Cook over medium heat, stirring constantly, until mixture boils. Boil for one minute, while stirring. Remove from heat; stir in butter and vanilla extract. Pour pudding into four dessert cups. Lightly press plastic wrap directly onto the surface. This will prevent a skin from forming. Refrigerate for two hours. Garnish with whipped cream, mini chocolate chips, and a sprinkling of cinnamon powder. 

Toasted Lobster Sliders

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Toasted Lobster Sliders! If I had to list how many ways I’ve eaten lobster, I think I would lose count. The most popular would have to be my first experience of steamed lobster with drawn butter. Since then, I’ve also had lobster grilled cheese, lobster risotto, lobster rolls, lobster mac’n cheese, lobster bisque, stuffed lobster pie, lobster cobb salad, lobster eggs benedict, and now lobster roll sliders. Yet, I know there are many more tasty dishes out there you can think of, so feel free to mention them in the Comments section below. 

TOASTED LOBSTER SLIDERS

Ingredients:

1 package Hawaiian dinner rolls 

1 pound cooked lobster meat, cut into chunks 

1/2 cup sea salt butter, melted

1 teaspoon seafood seasoning

1/4 teaspoon garlic powder

Fresh chives, for garnish

Red pepper flakes, if desired

Instructions:

Preheat oven to 350°. Place slider buns on the baking sheet. Using a sharp knife, split the tops of the buns without cutting all the way through. In a bowl, combine the melted butter, seafood seasoning, and garlic powder. Mix well. Brush the rolls all over, including the cavities. Save the reserve butter. Bake rolls for 10 minutes. Meanwhile, in a microwave-safe dish, warm the lobster meat in the reserve butter for 2 minutes on 30% power. Divide the lobster meat into the baked rolls. Pour remaining garlic butter over top. Garnish with chopped chives. Sprinkle with red pepper flakes. Serve warm.