Food

Brenneke’s Beach Broiler in Poipu, Kauai

Dining Outside the Home: Brenneke’s Beach Broiler in Poipu, Kauai! Across the road from Poipu Beach, pull up a chair at Brenneke’s second floor restaurant for a casual meal with an open-air view of beachfront action. Rain or shine, it’s a pretty decent hangout for Happy Hour cocktails and Kauai-Style Pupus. Fresh Mahi Mahi, Ono, and Sashimi Grade Ahi prove the fishermen like Brenneke’s as much as the customers. If big beach burgers are your thing, no worries. They’ve got ‘em. Feed the entire family; a Keiki menu offers finger foods and dinner entrees. Drop by and stay awhile, you’re on island time now.

Ingenious Bakery Bread

What’s Cooking in Gail’s Kitchen? Something to Savor: Ingenious Bakery Bread! Some days are just made for shortcuts. The fact is, everyone needs a timesaving tip now and then. For starters, buying frozen bread dinner roll dough takes the guesswork out of measuring ingredients, which is why I keep a bag on hand. The other day I made homemade chicken noodle soup and wanted freshly-baked bread instead of saltine crackers. While the aromatic flavors of the soup were blending in the slow-cooker, the bread was rising to perfection. Together they pulled off a meal like a pro.

INGENIOUS BAKERY BREAD

Ingredients:

8 pieces frozen yeast dinner roll dough

1 tablespoon olive oil

1/4 teaspoon dill weed

1 teaspoon Parmesan cheese

Instructions:

Spray a loaf pan with nonstick oil. Place the 8 frozen rolls into the pan in a single layer with edges touching. Cover with plastic wrap that has been sprayed with nonstick oil. Cover entire pan with a tea towel. Place pan in a warm area, free of drafts. Let the dough rise at room temperature until it doubles in size, between 2 and 4 hours. Remove tea towel and plastic wrap. The raised dough will resemble a single loaf. Brush top of dough with olive oil. Sprinkle with dill weed and Parmesan cheese. Bake at 350° for 15-20 minutes. Immediately remove from loaf pan and cool on a wire rack. Brush with melted sea salt butter. Serve warm.

Sam and Ethel’s Restaurant in Tipp City, Ohio

Dining Outside the Home: Sam and Ethel’s Restaurant in Tipp City, Ohio! If buildings could talk, this 1868 longtime shoe repair shop turned ice cream parlor turned breakfast diner could fill volumes. It’s always been about family service and preserving history in the community. Sam and Ethel’s serves old-fashioned comfort food at affordable prices. The cozy atmosphere provides small talk with staff members, regular customers, and first-time guests. There may be a line at the door, but be patient. Check out the decor. You’ll see hanging on the wall a framed newspaper article with a faded photo of longtime comedian and actor, Jonathan Winters. He actually dropped by for a meal at Sam and Ethel’s. See? It’s definitely worth the wait.

Ham Salad Spread

What’s Cooking in Gail’s Kitchen? Something to Savor: Ham Salad Spread! Tired of ho-hum tuna salad or egg salad sandwiches? Think all-natural applewood smoked ham with no artificial ingredients. When you begin with quality, the results are astounding. Add sweet pickle relish, chopped celery, and fresh horseradish. The biggest challenge is deciding if you wish to smear it on rye bread, add a dollop over wheat crackers, or simply scoop it onto a Bibb lettuce leaf. Skip the Deli-made and crank out a batch at home. It’s easier than you think. In no time at all, you’ll have a party favorite or lunchtime energy boost.

HAM SALAD SPREAD

Ingredients:

2 cups applewood smoked ham chunks

4 stalks celery, chopped

2 eggs, hard-boiled and chopped

3 green onions, snipped

3 tablespoons sweet pickle relish

1 teaspoon creamy horseradish

1/2 cup mayonnaise

Instructions:

Place ham chunks in a food processor. Pulse in batches until finely chopped. Transfer to a mixing bowl. Place celery in the food processor and Pulse until chopped. Add to bowl. Repeat with hard-boiled eggs. Add to bowl. Stir to mix. Add green onion snips, sweet pickle relish, horseradish, and mayonnaise. Mix well. Refrigerate until ready to serve.

Gluten-Free PB Blonde Brownies

What’s Cooking in Gail’s Kitchen? Something to Savor: Gluten-free PB Blonde Brownies! Even though I don’t have a restricted diet, I can appreciate the benefits of choosing gluten-free options from time to time. And to be honest, I like the natural nutty flavor of chickpeas as a substitute for white flour. It turns out to be a nice compliment to the natural peanut butter taste. Reward yourself with a touch of chocolate in these blonde brownies. Now that’s something to savor.

GLUTEN-FREE PB BLONDE BROWNIES

Ingredients:

15-ounce can organic chickpeas, drained

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup natural peanut butter

1/3 cup pure honey

1 egg

2 teaspoons vanilla extract

1/3 cup semi-sweet mini chocolate chips

1/4 cup peanut butter chips

Coarse sea salt for garnish

Semi-sweet mini chocolate chips for garnish

Instructions:

Preheat oven to 350°. In a food processor, combine chickpeas, baking soda, baking powder, sea salt, peanut butter, honey, egg, and vanilla extract. Process until batter is smooth. By hand, fold in mini chocolate chips and peanut butter chips. Spread batter evenly in a 8″x8″ square nonstick pan. (Use nonstick oil, if necessary.) Sprinkle mini chocolate chips on top. Bake 17-20 minutes until edges are golden brown and the center passes the toothpick test. Cool 15 minutes on wire rack. Sprinkle with coarse sea salt. Cut into squares and serve.

Fig and Pig Flatbread

What’s Cooking in Gail’s Kitchen? Something to Savor: Fig and Pig Flatbread! Make life easy tonight with an amazing twist on this sweet and salty sensation. Everyone loves bacon. I get it. And the fig preserves provide a sweet after taste that mingles with the natural crunch of crispy crust and salty meat. The gooey cheese is like the icing on a cake. With only a few ingredients, preparation is a snap leaving more time for settling in front of the television with a glass of wine and your favorite program. You can thank me later.

FIG AND PIG FLATBREAD

Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1 tablespoon corn meal

1/2 cup fig and muscat wine preserves

4 slices applewood smoked bacon, cooked crisp and crumbled

1/3 cup mozzarella cheese, shredded

2 tablespoons feta cheese, crumbled

Instructions:

Preheat oven to 400°. Brush both sides of flatbread with olive oil. Sprinkle corn meal on the bottom side of the flatbread. Place onto a baking sheet that has been sprayed with nonstick oil. Bake 5 minutes; remove from oven. Spread fig and muscat wine preserves evenly over flatbread, leaving a crust edge. Arrange crumbled bacon as next layer. Scatter mozzarella and feta cheese over top. Bake 10 minutes longer until crust is golden and cheese is bubbly. Remove from oven. Cool slightly. Cut into wedges and serve with a side salad.

Edible Chocolate Chip Cookie Dough

What’s Cooking in Gail’s Kitchen? Something to Savor: Edible Chocolate Chip Cookie Dough! Now you have no reason to sneak a teaspoon of cookie dough when that sweet craving strikes. Since this recipe eliminates the need for a raw egg, it removes the worry of allergic reactions. Whip up a batch in minutes. I like the idea of spooning half the dough into a canning jar to keep in the refrigerator. Makes snacking unbelievably yummy! The remaining dough can be formed into truffle-size portions and stored in the freezer for later. Edible Chocolate Chip Cookie Dough makes a great gift from your kitchen as well, that is if you have any left to share.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Ingredients:

1/2 cup unsalted butter, softened

3/4 cup brown sugar, firmly packed

2 teaspoons vanilla extract

1/2 teaspoon sea salt

1 cup flour

2 tablespoons light cream

1 cup semi-sweet mini chocolate chips

Instructions:

In a food processor, combine butter and brown sugar. Cream together. Add vanilla extract and sea salt. Pulse to blend. Gradually add flour. Dough will be slightly crumbly. Add light cream. Pulse to mix well. By hand gentle fold in semi-sweet mini chocolate chips. Transfer dough to a jar and store in the refrigerator. For snack size portions, use a small cookie scoop to keep them uniform.

Dirty Breakfast Rice

What’s Cooking in Gail’s Kitchen? Something to Savor: Dirty Breakfast Rice! What do you get when you blend Hawaiian culture with Louisiana spice? You get a savory breakfast that will rev your engine all day long. Too often we think a cold breakfast will give us the energy needed until time allows for the next meal. Sometimes that isn’t until after the workday is almost finished. At least with Dirty Breakfast Rice you get a running start on a busy schedule. Its healthy carb is easily digestible and nutty taste is simply satisfying. Be good to yourself.

DIRTY BREAKFAST RICE

Ingredients:

1/4 cup butter

1 cup instant brown rice

7-ounce vegetable broth

1/2 pound smoked sausage link, cut-up in chunks

4 green onions, chopped

2 eggs, scrambled

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1 teaspoon Cajun seasoning

1/4 cup soybean sauce

Instructions:

Melt butter in a deep skillet. Do not burn. Add brown rice. Coat well. Cook over medium heat 3-5 minutes, turning often until golden brown. Stir in vegetable broth and smoked sausage chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Scramble the eggs on the side of the pan. Once the eggs are almost cooked, combine the rice and eggs together. Add chopped green onion with tops, sesame seeds, red pepper flakes, Cajun seasoning, and soybean sauce. Mix well and serve immediately.

Cocktail Shrimp Minis

What’s Cooking in Gail’s Kitchen? Something to Savor: Cocktail Shrimp Minis! Being a “grazer” can reap advantageous health benefits, in my opinion. Not only are the portions much smaller, but you get to eat every few hours which keeps hunger pangs under control. The rule of thumb is to choose foods high in nutrients and low in sugar, salt, and fat. The key to successful grazing is to prepare things ahead of time. That way when you open the refrigerator, you are drawn to easy choices. Sounds pretty simple, doesn’t it?

COCKTAIL SHRIMP MINIS

Ingredients:

1 dozen fresh shrimp, precooked

1 cup fresh salad greens

8 ounces Neufchâtel cheese, softened

1/2 cup seafood cocktail sauce

1 tablespoon horseradish

Instructions:

Place salad greens in the bottom of a single serving glass. Divide the block of Neufchâtel cheese into 12 equal portions. Roll each portion into a ball. Place one cheese ball in each glass. Combine seafood cocktail sauce with horseradish. Drizzle sauce evenly over each cheese ball. Skewer one shrimp and insert into each glass, piercing the cheese ball. Refrigerate until ready to serve.