Food

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Food for Sharing: Zucchini Spirals over Meatballs! I am intrigued by the Spiralizer. Perhaps because it can take an ordinary vegetable and turn it into a gourmet attraction. And food that looks appealing is that much closer to an instant craving, in my opinion. By taking a shortcut with store bought meatballs and marinara sauce, this meal can be on the table in less than 30 minutes. Boom!
ZUCCHINI SPIRALS OVER MEATBALLS 
Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

1/8 teaspoon red pepper flakes 

1 tablespoon capers

1 pound home style meatballs, precooked

1 jar spaghetti sauce, any flavor
Instructions: 

Spiralize zucchini into a bowl. They will appear like pasta noodles. Discard spiral stems. In a medium skillet, heat olive oil. Reduce heat and toss zucchini spirals to coat. Sprinkle with red pepper flakes. Fold in capers. Heat no longer than 2-3 minutes. They should be slightly crunchy. In a large microwave-safe dish, combine meatballs and spaghetti sauce. Heat thoroughly. To serve, top meatballs and sauce with zucchini spirals. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Food for Sharing: Yams Topped with Pecan Streusel! One of the advantages of being married is the blending of traditions, especially when it comes to family recipes. “My mama always put marshmallows on our sweet potatoes,” my husband volunteered as I sat planning my holiday menu. I’d heard of it, but had no idea why people raved about it. ‘Til now. OMG! This yam dish is about as close as you can get to eating dessert throughout the meal. Seconds, please. 
YAMS TOPPED WITH PECAN STREUSEL 
Ingredients:

1 tablespoon unsalted butter

2 1/2 pound can of yams; drained, cut into 1″ cubes

2 tablespoons olive oil

1/4 cup natural honey

1 tablespoon pure maple syrup 

1 teaspoon cinnamon 

1/2 teaspoon sea salt

1/8 teaspoon white pepper 
Streusel Topping:

1 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon 

5 tablespoons unsalted butter, melted

1 cup glazed pecans, chopped*

1 3/4 cups miniature marshmallows 
Instructions:

Preheat oven to 350°. Grease a 9″ round casserole dish with one tablespoon unsalted butter. Arrange cut yams evenly. Drizzle the yams with olive oil, natural honey, and pure maple syrup. Sprinkle with ground cinnamon, sea salt, and white pepper. In a small bowl combine brown sugar, flour, and cinnamon. Mix well. Add melted butter. Stir until the liquid is absorbed and topping resembles small peas. Spread over the top of the yams. Sprinkle pecans over all. Bake 25 minutes. Remove and carefully arrange miniature marshmallows around the perimeter of the casserole dish. Return to the oven and additional 5 minutes until marshmallows appear toasted. Watch carefully. Serve warm. 
*Glazed Pecans can be referenced at the following link. 

http://Snapshotsincursive.com/2015/11/18

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Food for Sharing: Xanthous Deviled Eggs! Farm-to-Table deviled eggs are growing in popularity at family owned restaurants. Don’t believe me? Check out the appetizer menu for starters. Deviled eggs are not just for picnics and pitch-ins any more. You may find them filled with everything from meat or seafood to cheese, nuts, and hot peppers. Which brings me to today’s version: Jalapeño & Cilantro. The kick of spice mellows nicely with the creamy yolk filling. You determine the heat factor. If you decide to omit the caper liquid, you may want to substitute with salt to taste. 
XANTHOUS DEVILED EGGS
Ingredients:

6 hard boiled eggs, cooled and peeled 

1 tablespoon pickled jalapeño peppers, minced

3 tablespoons mayonnaise 

2 teaspoons cilantro, chopped

1 teaspoon Dijon mustard

1 teaspoon pickled jalapeño juice or white vinegar 

1/2 teaspoon caper liquid (optional)

Pinch of Cajun seasoning 

Pinch of sugar

1 fresh jalapeño pepper, slices for garnish 
Instructions:

Halve the eggs lengthwise. Carefully remove yolks and place in a small bowl. Gently place white portions in a deviled egg platter. Mash egg yolks with a fork. Add pickled jalapeño peppers, mayonnaise, cilantro, Dijon mustard, pickled jalapeño juice, caper liquid, Cajun seasoning, and sugar. Stir until combined. Spoon mixture into hollowed out egg white shells. Garnish with a fresh jalapeño slice. Refrigerate for one hour before serving. Store leftovers in a covered container. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Food for Sharing: Whole Roasted Chicken! Go nontraditional this Thanksgiving. Scale things back a bit for an intimate dinner for two. By choosing a free-range whole chicken for roasting, you still afford classic results in each juicy bite. Prepare this succulent bird in half the time. Then go crazy with your favorite sides. 
WHOLE ROASTED CHICKEN
Ingredients:

3-pound chicken, whole 

3 fresh rosemary sprigs

3 tablespoon butter, sliced

1 tablespoon Herbs de Provence 

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon sea salt

1/8 teaspoon cracked black pepper 

5 tablespoons butter, melted
Instructions:

Preheat oven to 350°. Place chicken in a shallow roasting pan. Season cavity with sliced butter. Insert rosemary sprigs. Generously sprinkle outside of bird with Herbs de Provence, onion powder, celery seed, sea salt, and black pepper. Brush skin with melted butter. Bake uncovered 1 1/2 hours. Skin will be golden and internal temperature should read 180°. Juices should run clear. Remove from heat. Baste with drippings. Cover. Let rest 20 minutes to allow juices to absorb before serving. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? Food for Sharing: Voodoo Potatoes! The magical power of the potato ranks as a good source of potassium, vitamin C, niacin, and dietary fiber for starters. It’s been around for thousands of years. Noted as an inexpensive staple, the potato is popular throughout the entire world. Discover the magic!
VOODOO POTATOES 
Ingredients:

3 white potatoes, cubed 

1/3 cup sweet onion, chopped

1/4 cup green pepper, chopped

1 teaspoon pimento, diced

1 teaspoon Cajun seasoning 

3/4 cup mayonnaise

1 tablespoon apple cider vinegar 

1/2 teaspoon natural honey

1 tablespoon Dijon mustard

2 green onions, snipped
Instructions:

Place potatoes in a 2.5 quart pan with enough water to cover. Add sea salt. Bring to boil over medium-high heat. Cook potatoes until tender, approximately 20 minutes. Drain in colander. Transfer to a large bowl. Microwave sweet onion and green pepper for 1 1/2 minutes on High. Sprinkle with Cajun seasoning. Fold in diced pimento. Once cool, add to potatoes. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, and Dijon mustard. Pour dressing over potato mixture. Gently stir to cover all. Garnish with green onion snips. Serve warm or chilled. 

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Food for Sharing: Uvetta Apple Chutney Grilled Cheese! When I was a kid, the word “chutney” meant something yucky with raisins and spices. That was before my taste buds matured and I acquired an exotic palate. Nowadays I appreciate the characteristics of fancy foods filled with specialized ingredients. By adding a spoonful of apple chutney to a grilled cheese sandwich, it transforms an ordinary meal into an extraordinary one. You should try it. 
UVETTA APPLE CHUTNEY GRILLED CHEESE
Ingredients:

1 1/2 teaspoons olive oil

1/4 cup sweet onion, finely chopped

1 candied ginger disc, chopped

2 teaspoons pineapple juice

2 tablespoons apple cider vinegar 

1 tablespoon cognac (optional)

2 tablespoons raisins

1/8 teaspoon garlic powder 

1/4 teaspoon turmeric 

1/4 teaspoon cinnamon 

1/4 teaspoon cumin powder

1/8 teaspoon cayenne pepper

2 tablespoons brown sugar 

1 tablespoon natural honey

2 Granny Smith apples, peeled, cored, and chopped
Instructions:

In a large saucepan over medium heat, add olive oil, sweet onions, and candied ginger. Cook 5 minutes, stirring occasionally. Reduce heat. Add pineapple juice, apple cider vinegar, cognac, and raisins. Cook on low another 2 minutes. Stir in garlic powder, turmeric, cinnamon, cumin powder, cayenne pepper, brown sugar, and honey. Mix well. Add chopped apples. Coat with sauce. Simmer 10-15 minutes until apples are soft and sauce is like syrup. Remove from heat. Serve as a condiment on your favorite grilled cheese sandwich. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Food for Sharing: Tasty Tomato Jam! Crank up your taste buds a bit with this savory sweet jam that is bursting with flavor. Spread it on toast or grilled cheese. Think of it as a condiment for meatloaf, fish, hamburgers, or grilled shrimp. Serve it on a charcuterie board with cured meats and gourmet cheeses. One of my favorite combos is Pear Camembert Flatbread.* It’s all the rage! Decide for yourself what the fuss is about. I did. And now tomato jam is a “must have” at my house. 
TASTY TOMATO JAM
Ingredients:

1 small red onion, finely diced

28-ounce can Roma tomatoes, cut-up with sauce 

1 tablespoon olive oil

1/4 teaspoon garlic powder

1 tablespoon candied ginger, minced

1/2 cup garlic red wine vinegar 

1/4 cup natural honey

1/4 cup brown sugar

1/2 teaspoon ground ginger

Pinch of ground cloves

1/4 teaspoon cinnamon 

1 teaspoon Mexican tarragon, minced

1/4 teaspoon red pepper flakes (optional)

1 teaspoon sea salt
Instructions:

In a microwave-safe bowl, microwave red onion on High setting for two minutes. Using a reduction pan over medium heat, combine diced onions and Roma tomatoes. Add olive oil, garlic powder, candied ginger, garlic red wine vinegar, natural honey, brown sugar, ginger, cloves, cinnamon, Mexican tarragon, red pepper flakes, and sea salt. Simmer, stirring occasionally, until tomatoes have broken down and liquid is evaporated. This will take 60-75 minutes. Ladle the tomato jam into sterilized jars while hot. Store in the refrigerator. 
*For the recipe, click the following link. http://Snapshotsincursive.com/2016/11/15

Everything Tastes Better with Cheese 

“Fear of carbs, of gluten, of everything – 
we’ve distanced ourselves from

the beauty of food,

the art of it. 

It makes me sad when people say,

‘Oh, I don’t eat gluten. 

I don’t eat cheese. 

I don’t eat this. 

So I eat cardboard.'”
~ Olivia Wilde

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Food for Sharing: Sweet and Sour Spicy Pork! Too busy to cook? This is where the leftover meat from a pork roast comes in very handy. A little bit goes a long way, especially when paired with fruit, vegetables, and a yummy sauce. Dinner can be on your table in less than 30 minutes, leaving more time for your favorite programs on the DVR. 
SWEET AND SOUR SPICY PORK
Ingredients:

2 cups cooked pork, cut up

13-ounce can pineapple chunks, reserve liquid

1 medium green bell pepper, chopped

1/2 pound mini carrots

1/2 cup ketchup 

1/2 cup honey

1/2 cup vinegar 

1 tablespoon soy sauce

3/4 cup pineapple juice

1/4 cup water

1/8 teaspoon garlic powder

1 teaspoon chili paste

2 tablespoons lemon juice

1 teaspoon corn starch

2 green onions, snipped

1 tablespoon toasted sesame seeds
Instructions:

In a large skillet, combine ketchup, honey, vinegar, soy sauce, pineapple juice, water, garlic powder, and chili paste. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes. Blend lemon juice and corn starch. Stir into skillet. Cook, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add cut-up pork, pineapple chunks, green pepper, and mini carrots. Heat through. Garnish with green onion snips and toasted sesame seeds. Serve over rice.