Food

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? A Second Helping of Zesty Fish Tacos. The first time my California friend ordered Fish Tacos, I was like, “Whaaaaaaat??” After all, being a Midwestern girl, fish was caught to be dredged in beer-batter or lemon-peppered, deep fried, and eaten with a side of French fries. Not exactly good for the heart, but tasty. Well, my taste buds have matured over the years and now I tend to cook a little healthier without sacrificing great flavor…..which brings me to the Recipe of the Day.
ZESTY FISH TACOS 
Ingredients:
2 Tilapia fillets

1 egg

2 tablespoons lime juice

2 tablespoons flour

2 tablespoons yellow cornmeal 

2 tablespoons Panko seasoned bread crumbs

1/8 teaspoon garlic powder

1 tablespoon crushed red pepper flakes

1/4 teaspoon sea salt

1/8 teaspoon black pepper 

2 tortillas, flour or corn

1 cup shredded broccoli-carrot blend

1/4 cup salsa

1/4 cup Greek yogurt

1 green onion, snipped
Instructions:
Preheat oven to 400°. Mix egg and lime juice in a shallow dish. On a sheet of waxed paper, use a fork to blend flour, cornmeal, Panko crumbs, salt, pepper, garlic, red pepper flakes, cumin powder. Dip fish fillet in egg mixture to cover. Then coat with crumb topping. (This can be done more than once for an extra crispy crust.) Place breaded fillets on a greased baking dish. Bake for 8 minutes. Flip over bake 4 minutes longer. If you prefer a crispier crust, broil 4 minutes longer. Watch carefully. Fill each tortilla with fish, broccoli-carrot blend, salsa, and Greek yogurt. Garnish with green onion snips. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? A Second Helping of Yogurt Cups! Talk about healthy, nutritious, calcium-rich, and yummy! The best part is you create the parfait of flavors bursting in every spoonful. Will you make it Raspberry-White Chocolate? Strawberry-Kiwi? Banana-Chocolate Chip? Or Pineapple-Macadamia Nut? I chose four different combinations. The possibilities are endless. 
YOGURT CUPS
Ingredients:

1 16-ounce carton of Greek yogurt 

Assorted Fruit (blueberries, peaches, mandarin oranges, and Rainier cherries)

Mini marshmallows 

Dried cranberries

Toasted Coconut Flakes

Almond Slivers

Cinnamon Powder
Instructions:

Divide yogurt into individual servings. (If you like fruit on the bottom, layer some first.) Then assemble combined flavors together. Shown in photo from the top and going clockwise are:
Blueberries & Dried Cranberries

Toasted Coconut Flakes & Cinnamon Peach

Rainier Cherries & Almond Slivers

Mandarin Orange-Mini Marshmallow Puffs
See what I mean? What combination will you create? Please share your ideas with me! I’d love to hear from you. I’ll see you next time in Gail’s Kitchen!

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? A Second Helping of Xnipec Salsa, which translates to “smoking HOT” because it’s made with habanero chile peppers popular in the Yucatan region. I was pretty cautious in making this by first roasting the habaneros in the oven and then scraping out all the seeds. (Warning: Be sure to wear gloves when handling habanero peppers!) I served this salsa with the Zesty Fish Tacos coming up in Letter Z. 
XNIPEC SALSA

Ingredients:

1/3 cup Vidalia onion, chopped

1 clove garlic, peeled and minced

4-6 plum tomatoes, cut-up with juice

2 tablespoons orange juice

2 tablespoons lime juice 

Salt to taste 

2 Habanero peppers

3 tablespoons cilantro, chopped

Instructions:

Mix together onions, garlic, tomatoes, salt, lime juice, and orange juice. Set aside. The salt will make the tomatoes very juicy, which releases the flavor, in my opinion. If you prefer a thicker, chunkier sauce, do not add salt until ready to serve. 
Roast the habaneros in the oven at 400° until charred. Broil if necessary. Watch! Slice in half and remove stems. Scrape out all the seeds. Then dice the peppers. Combine with the onion/tomato mixture. Add chopped cilantro. Toss gently. Marinate salsa for one hour prior to serving. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? A Second Helping of Wonderful Waffles! This is perfect for that weekend brunch when it’s fun to plan things a little different. Add fruit and nuts, sausage or bacon, but top it off with real maple syrup. Then serve with mimosas on the side and you’ll be smiling all day long!
WONDERFUL WAFFLES
Ingredients:

2 cups flour

3/4 cup sugar

3 1/2 teaspoons baking powder 

1/2 teaspoon sea salt

1 1/2 cups milk

1 cup butter, melted 

2 eggs, separated 

1 teaspoon vanilla
Instructions:

Preheat waffle iron. In a bowl, combine flour, sugar, salt, and baking powder. In a second bowl, lightly beat egg yolks. Add milk, butter, and vanilla. Mix well. Stir into dry ingredients until moistened. Beat egg whites until stiff peaks form. Gently fold into batter. Spray the waffle iron with nonstick spray. Pour enough batter to just cover the waffle grid. Bake waffles until crisp on the outside, yet light and fluffy on the inside, about 2 to 3 minutes. They will appear golden brown. Sprinkle with powdered sugar and warm syrup. Serve immediately. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? A Second Helping of Veggie Pizza! Now don’t get this confused with your typical pizza parlor favorite. This particular dish is served cold as an appetizer or a side dish. And it’s easy to bake-and-take for cookouts and picnics. One recipe serves 24 easily, giving you enough for that second helping. 
VEGGIE PIZZA 
Ingredients:

2 8-ounce cans of Crescent rolls

2 8-ounce blocks of Neufchâtel cheese

1 cup mayonnaise 

1 package dry Ranch dressing mix

1 cucumber, peeled, cut-up, and seeds removed

1 small head of broccoli florets

3 carrots, peeled and chopped

1 cup finely shredded sharp cheddar cheese
Instructions:

Preheat oven to 375°. Unroll dough and press out onto an ungreased 11 1/2″ x 17″ baking sheet to form a crust. Bake 10 minutes or until golden brown. Cool completely. In a small bowl, mix Neufchâtel cheese, mayonnaise, and dry Ranch mix until smooth. Spread evenly on cooled crust. Layer cheese mixture with cucumber, broccoli, and carrots. Press lightly. Top with cheddar cheese. Cover and refrigerate 2 hours or overnight. Cut into small bars or triangles. 

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? A Second Helping of Ultimate Fudge! My mother taught me well on this recipe. Her secret was to “stir it until your arm falls off!” You see, stirring makes it extremely melt-in-your-mouth creamy. And if you try to cut corners, it’ll turn out grainy, which is a result of the sugar not dissolving under heat. I discovered another tip when making fudge: Do not attempt this on a humid day. I guarantee you, it will be a disaster. Being forewarned…… are you ready, peeps? Read on. 
ULTIMATE FUDGE 
Ingredients:

3 cups sugar 

3/4 cup butter

2/3 cup evaporated milk

12-ounces semi-sweet chocolate morsels

1 teaspoon vanilla

7-ounce jar marshmallow creme
Instructions:

Combine butter, sugar, and milk in a 2-quart pan. Bring to full rolling boil, stirring constantly. Continue boiling over medium heat for four minutes. Stir constantly to prevent scorching. Be sure to scrape sides as well. Remove from heat. Work quickly stirring in chocolate morsels until completely melted. Add marshmallow creme and vanilla. Mix well. Pour into greased 9″x13″ pan. Cool at room temperature; cut into squares. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? A Second Helping of Tarragon Chicken Salad. If you’re tired of the same thing, here’s a gourmet twist on an old favorite. It can be served on a buttery croissant, a bed of mixed greens, or a wedge of sweet cantaloupe. You decide. 
TARRAGON CHICKEN SALAD
Ingredients:

1 10-ounce can of Premium Chicken Breast in Lemon Pepper sauce 

1/4 cup mayonnaise 

1/2 cup seedless red grapes, halved

1/4 cup celery, chopped

1/4 cup sliced almonds

Fresh Tarragon 
Instructions:

In a large bowl, combine chicken, celery, grapes, nuts, and mayonnaise. Gently fold in snipped tarragon leaves. Refrigerate until ready to use. Top with crunchy garlic croutons. 

When Life Gives You Lemons, Drink Lemoncello 

As many of you are aware, my husband and I recently travelled to Boston, Massachusetts. Our visit there enveloped us in historical harmony and direct presence with local residents who live and work there every day. Because the outreach of friendship and good will impacted us as such a positive experience, I felt compelled to share one of those delightful encounters. 
One afternoon as we strolled along the cobblestone streets of Little Italy, passing eye-catching windows adorned with overflowing flower boxes, the distant music and savory scents transported us to an Old World country rich in charm, spirit, and passion. Over the threshold, featuring Tuscan-style architecture, we entered a casually elegant corner specialty shop. Taste the “Dreams of Sorrento” was the personal invitation we received inside from Jeff Cirace, an established pillar in the community.* His masterpiece, Sorrento Lemoncello, is an extraordinarily distinguished lemon liqueur. It tells a story all its own. It brings the romance of Italy to your very own home. (And who doesn’t love romance?) The exceptional quality of organic lemons grown on the hillside of the Amalfi Coast is the secret to its intense aroma and exquisite citrus flavor. Not only were we intrigued and fascinated by our conversation with Jeff, but his personal attention to detail had us spellbound. We had to get some of this Lemoncello! And, without regrets, we ordered a gift basket. I look forward to sharing recipes with you that are enhanced by this fabulous flavor. Stay tuned…
*V. Cirace & Son is a family-owned business continuing the tradition of selling fine wine and spirits since 1906 in Boston’s vibrant historic North End of Little Italy.

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? A Second Helping of Snickerdoodle Blondies! Mention the word “cinnamon” and automatically people have visions of pastry shops and bakeries emitting delectable aromas that seduce the mind and tempt the body with Happy Day dance moves. And who doesn’t like to say “Snickerdoodle”? Bake-and-Go with this all-time favorite recipe.  
SNICKERDOODLE BLONDIES 
Batter Ingredients:

2 2/3 cup flour

2 teaspoons baking powder 

1 teaspoon sea salt

2 cups brown sugar, packed

1 cup butter, melted

2 eggs 

1 teaspoon vanilla extract
Topping Ingredients:

2 tablespoons sugar

2 teaspoons cinnamon
Preheat oven to 350°. Grease a 9×13 pan. Mix butter, brown sugar, eggs, and vanilla. Add the baking powder, salt, and flour. Pour into pan. 

In a small bowl mix together the cinnamon and sugar. Sprinkle over top of dough. Bake for 25-30 minutes. Remove from oven. Try to wait until the Snickerdoodle Blondies cool down before sinking your teeth into that first bite. Enjoy!