Author: Gail

Lime Wedges Cut Simply

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Lime Wedges Cut Simply! When needing that perfect garnish, think limes. A bit of zesty flavor can also add a pop of color to an ordinary dish. As you’re standing at the produce bin, take notice of the range of colors from yellow to green. Look both ways to make sure no one is sneaking up behind you. Then, quickly and quietly, begin to choose the ones leaning more toward yellow skins than green. That means they are more ripe, less acidic, and often juicier. Now, if you want the “pucker effect”, especially in margaritas, choose the green ones for tartness. Are we good-to-go?

LIME WEDGES CUT SIMPLY

Ingredients:

3 ripe limes

Instructions:

Gently scrub each lime to remove any dirt, debris, or produce stickers. Wash and rinse the limes thoroughly. Pat dry. Next, place the lime on a cutting board. Using a paring knife, slice off the tips to eliminate the stem, if preferred. It’s a choice, so for a more uniform shape, do not detach. When making a cocktail garnish, cut the lime from one end to another. Then add a slit to perch the wedge on the rim of the glass. For other dishes needing a garnish, cut across the width of the lime to form four equal wedges. It adds character as well as a cross section of juice. 

Kielbasa Bacon Bombs

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Kielbasa Bacon Bombs! Food doesn’t have to take all day to be fabulous. After all, shortcuts can make a terribly long day end much better with time-saving features. Whether you’re looking for a tasty appetizer to share with others or relax with maximum flavor while putting forth little effort, here’s an idea when nothing else sounds good. Meat-lovers thrive on simplicity. Get inspired and try something different. You’ll thank me. My husband did. 

KIELBASA BACON BOMBS

Ingredients:

16 ounces candied bacon, precooked***

16 ounces kielbasa sausage, cut into chunks 

2 tablespoons whole grain mustard

Instructions: 

Preheat oven to 350°. Warm candied bacon for 30 seconds in the microwave. Cut bacon to wrap around a chunk of kielbasa sausage. Secure with a wooden pick. Place on a nonstick baking sheet. Repeat until all sausage chunks are used. Bake for 10-15 minutes to heat through. The bacon with turn crisp. Remove from oven. Arrange on a platter and serve with whole grain mustard for dipping. 

***To make your own candied bacon, follow the link provided. 

https://snapshotsincursive.com/2019/04/11

Jalapeño Honey Hummus

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Jalapeño Honey Hummus! I like hummus. You like hummus. We all like hummus….don’t we, generally speaking? Some say it can be a little bland; others say bone dry. I say add smooth creamy natural honey for a hot kick and spicy finish that will make it unforgettable. Before you know it, you’ll be scooping that silky texture onto all kinds of foods. Hmmm….(thinking out loud)…better make more. 

JALAPEÑO HONEY HUMMUS 

Ingredients:

2 jalapeño peppers, roasted and seeds removed 

15.5 ounce can chickpeas, drained and rinsed

2 tablespoons raw honey

1/3 cup olive oil 

Sea salt and pepper, to taste

3 tablespoons water, for consistency 

Herbs de Province, for garnish

Instructions:

Broil jalapeños until blackened and blistered on the outside, approximately 6-7 minutes. Seal the jalapeños in a plastic bag until room temperature; remove skin. In a food processor, combine jalapeños, chickpeas, and honey until puréed. Scrape down sides, as needed. As the processor is running, slowly pour in olive oil. Continue to blend until hummus is smooth. Season with sea salt and pepper using water to thin until hummus is desired consistency. Garnish with a pinch of Herbs de Provence. Serve with bbq pork, radish slices, celery spears, and pita bread.

Irish Morning Porridge

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Irish Morning Porridge! Depending on where you live, porridge can be the correct terminology for this dish versus its familiar counterpart known as oatmeal. Both are grain-based meals yet porridge allows the chef to substitute cornmeal, quinoa, and polenta, if the craving nudges you in that direction. Oatmeal, on the other hand, consists of rolled oats, old-fashioned, steel-cut, whole, and instant oats. Just oats. Yet here we are. They each have health benefits and do the body good, so I say use the terms interchangeably. 

IRISH MORNING PORRIDGE 

Ingredients:

1 1/2 cups water

1/3 cup steel-cut oats

1/8 teaspoon sea salt

.5 ounces box of raisins

Dash cinnamon, to taste

Fresh strawberry, for garnish

Raw honey, to drizzle

Instructions:

Bring the water to a boil in a small saucepan over medium-high heat. Gently add the steel-cut oats, sea salt, and raisins into the water; bring back to boil. Reduce heat to low; simmer for 30 minutes without stirring. Remove from heat. Sprinkle with cinnamon and garnish with a fresh strawberry. Drizzle with raw honey. Serve immediately. 

Hot Honey Cheese Snack

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Hot Honey Cheese Snack! I think by now you can see I have an addiction to spicy foods. Close your eyes and imagine me jumping for joy when I discovered my favorite source of natural honey infused with scotch bonnet and habanero peppers. Talk about fiery and sweet! The cheese actually acts as a coolant so no one goes running from the room with their mouth on fire. Trust me. Would I lead you down the orchard path to simply get stung?!?

HOT HONEY CHEESE SNACK

Ingredients:

8 ounces Brie cheese

2 ounces hot honey

Red pepper flakes, for garnish

Dried oregano, for garnish

Instructions:

Preheat oven to 350°. Unwrap Brie and place in a small ovenproof crock or baking dish. Bake for 15-20 minutes or until cheese is melted and gooey. Drizzle with hot honey, red pepper flakes, and dried oregano. Serve immediately with baguette slices and nut mixture.