Food

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? Timeless Classics: Burrata Meatballs! Time is of the essence. You can either make your own homemade meatballs, or you can bypass one step and use a store bought variety like I did. I put my energy into the homemade marinara sauce simply because the results are between night and day, in my opinion. If you select to use your favorite pasta sauce, be my guest. The focus today is actually on that incredible Burrata cheese! I think I could drown in a bathtub of Burrata and happily eat my way out of it. Don’t judge me. 
BURRATA MEATBALLS
Ingredients:

1 pound Italian sausage-style meatballs, precooked

2 cups San Marzano crushed tomatoes*

1/2 teaspoon basil

1/8 teaspoon marjoram

1/4 teaspoon oregano

1/8 teaspoon garlic powder

7 ounces mushrooms, sliced and drained

6 ounces Burrata cheese, chunks
Instructions:

Preheat oven to 350°. In a large skillet over medium-low heat, combine crushed tomatoes, basil, marjoram, oregano, garlic powder, and mushrooms. Simmer until sauce thickens. Add meatballs. Spoon marinara sauce generously over meatballs. Transfer portions to individual serving casseroles. Randomly place Burrata cheese between meatballs. Bake 10-15 minutes until cheese is melted and bubbly. Serve Burrata Meatballs with garlic bread or spoon over pasta.  
* I receive no recompense for the suggestion of San Marzano Certified Italian Tomatoes. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? Timeless Classics: Apricot-Glazed Apple Galette! It’s apple-picking time of year. Pay a visit to the nearest orchard for an afternoon of relaxation and sipping cider slushes. Local farmers encourage and invite visitors to catch a glimpse of the family farm in celebration of Harvest. Not only can you nibble on caramel-dipped apples and warm apple dumplings, but don’t be surprised if you find yourself taking a hayride to the corn maze or pumpkin patch. Me? I grab my French market bag and load up on Galas and Granny Smith apples!
APRICOT-GLAZED APPLE GALETTE
Ingredients for crust:

1/3 cup plus 1 tablespoon butter, cold

1 cup flour

1/2 teaspoon sea salt

2 tablespoons ice water
Ingredients for filling:

2 large gala apples, core removed, peeled, and sliced

Scant lemon juice

1/4 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/3 cup apricot jam

1-2 tablespoons apricot brandy

3 tablespoons butter

1 egg yolk
Instructions:

This recipe makes two individual galettes. Preheat oven to 425°. Using a food processor, pulse cold butter, flour, and salt to the size of small peas. Sprinkle in ice water one tablespoon at a time until dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 1/2 an hour. Remove wrap and place dough on a lightly floured surface. Cut in half. Roll each half into an 8″ circle. Place on parchment paper-lined baking sheet. Beginning in the center, spiral apple slices like a fan. Be sure to leave a border. Fold edges of dough toward the center, creating a rustic crust. Press gently to seal. Repeat for second galette. Sprinkle apples with lemon juice. Cover apples with sugar, nutmeg, and cinnamon. Spread apricot jam over apples. Pour apricot brandy over all. Dot with butter. Whisk together egg yolk and water. Brush the egg wash along the edges of the dough. Bake 10 minutes. Reduce oven temperature to 350° but do not remove the galettes. Bake an additional 45 minutes until lightly browned. Transfer the galettes from the baking sheet by lifting with the parchment paper. Cool on wire rack to keep the bottoms from getting soggy. Serve warm with ice cream or whipped cream. 

Timeless Classics!

Discovering recipes that stand the test of time are a true treasure. Families harbor trade secrets with measurements that require “a large cup” of this to “a handful” of that. Most come with stories that pass down from great-grandmother to the youngest child. Handwritten notes are often scribbled along ragged edges of stained cookbook pages. We all have our stories. Step into my kitchen where fresh ingredients, garden herbs, rich chocolate, and French butter are staples. I continue to be favored by the “Food Network” on Twitter, Snapshotsincursive@DornaGail, as well as Ina Garten’s The Barefoot Contessa, on Instagram @gail_dorna. I’d love to connect with you there as well. Catch a glimpse of “Eating My Way Through the Alphabet: Timeless Classics!” This remarkable journey of the palate is unique because it gives me a few moments with you. Thanks very much to all my countless guests and devoted followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you find here in the next several weeks can be prepared very easily. Feel free to contact me with questions or comments. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: TIMELESS CLASSICS!”

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Be Our Guest: Ziti Green Bean Salad! Citrusy and Refreshing, that’s how to describe this incredibly vibrant cold pasta salad. Thin and crunchy green beans are paired with luscious cherry tomatoes wrapped in highly fragrant minced parsley bits. Make-ahead options give you time to spend on leisure activities to maximize the final days of summer. Skip the mayonnaise and revel in the burst of lemon vinaigrette for a seasonal change. Life is good!
ZITI GREEN BEAN SALAD
Ingredients:

16 ounces whole wheat ziti pasta

8 ounces fresh green beans, cut into 1 inch pieces

16 ounces cherry tomatoes, halved

1/4 cup fresh parsley, chopped
3/4 cup Lemon Citrus Vinaigrette (recipe follows)
Instructions:

Cook pasta according to package directions, adding green beans to boiling water during the last two minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain again. Combine pasta mixture, tomatoes, and vinaigrette. Toss to coat. Cover and chill overnight. Just before serving, gently fold in minced parsley. 
LEMON CITRUS VINAIGRETTE 

Ingredients:

1/4 cup fresh lemon juice

1 minced shallot

1/2 cup olive oil

1/8 cup fresh parsley, minced

1/2 tablespoon natural honey

1/2 tablespoon whole grain Dijon mustard
Instructions:

Combine lemon juice and minced shallot. Set aside for 5 minutes. Add olive oil, fresh parsley, natural honey, and Dijon mustard. Whisk together to blend. Store in refrigerator. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Be Our Guest: Yogurt Frozen Fruit Pops! Take a look in the freezer and choose the berries you love the most. You are about to make a delicious fruit popsicle without high fructose corn syrup. By using only natural ingredients, with honey as a sweetener, the berry flavors are intensified with guilt-free results that make your heart swoon. The hardest part is waiting overnight for the pops to become firm. As a special indulgence, sprinkle them with mini chocolate chips and crushed nuts. 
YOGURT FROZEN FRUIT POPS
Ingredients:

1 1/2 cups strawberries, frozen

1 cup raspberries, frozen

1 tablespoon pomegranate arils, frozen

1/2 cup all natural Greek yogurt

2 tablespoons natural honey

1 1/2 teaspoons lemon juice

Mini chocolate chips, for garnish

Crushed pecan pieces, for garnish
Instructions:

Arrange 8 treat cups in the bottom of a loaf pan. Have 8 craft sticks set aside. Combine frozen strawberries, raspberries, and pomegranate arils in a food processor. Add Greek yogurt, natural honey, and lemon juice. Mix on HIGH until smooth and blended, stopping occasionally to scrape down the sides. Pulse until smooth and creamy. Spoon frozen fruit yogurt into the treat cups. Insert one craft stick into each cup. Sprinkle tops with mini chocolate chips and nut mixture. Place in freezer overnight. Remove yogurt frozen fruit pops by tearing the paper cup and serve. Enjoy!

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? Be Our Guest: Xinjiang Mini Cukes! Has anyone else noticed the adorable mini cucumbers in the produce department of the grocery store? I mean, they’re really cute; the size of an index finger. And they’re seedless! What a great addition to a relish plate. Today’s Chinese version of marinated cucumbers will kick-start any meal. It offers enough heat and spice from chile peppers along with the full-bodied taste of fried garlic to transport you to a country in Southeast Asia. No worries, the rice vinegar and natural honey make it easier on the stomach. 
XINJIANG MINI CUKES
Ingredients:

4-6 mini seedless cucumbers 

1/2 teaspoon kosher salt

1 teaspoon red pepper flakes

1 tablespoon fried garlic

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2 tablespoon natural honey

1 tablespoon Golden Mountain sauce

1 tablespoon chili paste
Instructions:

Cut cucumbers in half lengthwise; then slice in half to make four quarters. Place cucumbers in a bowl and sprinkle with kosher salt. Set aside for 30 minutes. Drain excess water from cucumbers. Using a mortar and pestle, pumice red pepper flakes and fried garlic. Add rice vinegar, sesame oil, natural honey, Golden Mountain sauce, and chili paste. Mix well. Serve as a dipping sauce for mini cucumber appetizer OR pour over cucumbers; toss to coat and marinate in refrigerator for one hour or overnight. 

THP first birthday!! Let’s celebrate!!

Celebrations are meant to be savored and treasured! 🌟✨

the happiest pixel's avatarthe happiest pixel

Hey pixels!! Today is a big day!! One year ago I wrote and published my first post. The first happy and pixelated post. I remember I was so nervous because I wasn’t sure about how the blogging experience would be. I’ve had another blog in the past, but it was a disaster, so I must say I was a little afraid of repeting the bad experience.

But this time it has been a good, awesome experience. During this 12 months I’ve known a lot of interesting people and I’ve had my first awards, guest post and collaborations. Amazing!!

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I couldn’t have done anything without you, my happy and lovely pixels!! So this post is my way to say thank you, and my present for you. It comes with not one, but three awesome recipes that you can make later at home. Two of them are from my friends Gail, from 

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Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Be Our Guest: Wacho Nachos! What do you get when you mix sweet potato waffle fries and savory nacho toppings? Wacho Nachos! The grilled chicken, vine-ripe tomatoes, and spicy jalapeños provide a familiar face, but it’s all about the base. By choosing a healthy serving of sweet potato waffle fries, the crispy crunch offers an appealing meal instead of a junk food snack. Step aside tortilla chips, waffle fries are taking center stage!
WACHO NACHOS

19-ounce bag frozen sweet potato fries

2 cups precooked grilled chicken strips, cut into chunks

2 cups Colby and Monterey Jack Cheese, finely shredded

1 large vine-ripe tomato, chopped

1/4 cup sliced jalapeños 

1/4 cup Greek yogurt

1/4 cup green onion snips
Instructions:

Bake the waffle fries according to package directions. Arrange individual casserole dishes with a single layer of crispy sweet potato waffle fries, lining the edges to hold in the toppings. Divide the grilled chicken chunks and shredded cheese equally. Top with tomatoes and jalapeño slices. Return to the oven until cheese is melted, about 10 minutes. Remove casseroles from the oven. Top with Greek yogurt and green onions. Serve immediately. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? Be Our Guest: Vietnamese Iced Coffee! It isn’t often I feature a beverage, but I realized from time to time you may have the desire to try something different there as well. Years ago my friend, Yen, shared her family recipe for incredible Vietnamese iced coffee. She went one step further and supplied me with everything I would need to make it, including the single serving Vietnamese coffee filter set. The results were glorious!
VIETNAMESE ICED COFFEE
Ingredients:

2 tablespoons dark roast ground coffee (preferably Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory*)

1 cup boiling water

2 tablespoons sweetened condensed milk
Instructions:

Bring the water to a boil. Remove the top screen from filter. Add 1 1/2 tablespoons Vietnamese coffee grounds plus 1/2 tablespoon coffee with chicory. Screw on top screen. Place filter over a heatproof glass measuring cup. Begin with a splash of boiling water into the filter. Coffee grounds will bloom. As the coffee begins to drip through, fill boiling water to top of filter. Place lid on filter and let coffee drip for 4 minutes. If the dripping stops, gently loosen screw to relieve pressure. Stir in sweetened condensed milk. Pour over ice and serve. 
* I receive no recompense for mentioning Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory.