Food

Wagyu Gourmet Hot Dogs

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Wagyu Gourmet Hot Dogs! The buzz word among steak aficionados is “Wagyu”, which is basically premium quality highly marbled beef that comes from Japanese cattle. American Wagyu is a crossbred mix of angus beef as well as a variety of wagyu. It’s not as pricey as Japanese Wagyu or Kobe beef. Either way you spin it, the rich, buttery taste practically melts in your mouth at first bite. Granted, it’s not an everyday menu item, but on occasion it is certainly worth the extravagance.

WAGYU GOURMET HOT DOGS

Ingredients:

8 wagyu beef franks

3 tablespoons salted butter

8 brioche top-slit hot dog buns

Instructions:

Preheat the grill to 400°. Arrange Wagyu beef hot dogs directly on the grill grates. Close lid. Cook for 3 minutes; turn and repeat until the internal temperature is 150°. Set aside. Turn the grill off. Brush the inside of the brioche buns with salted butter. Put buns on the grill shelf to gently warm and toast. Serve immediately.

Vegetarian Egg Bake

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Vegetarian Egg Bake! As a child I remember not a day went by when my mother did not serve potatoes. Granted they were always part of the dinner menu, but nonetheless they were served. Baked potatoes, mashed potatoes, scalloped potatoes, boiled potatoes, or roasted potatoes. If there were leftover mashed potatoes, the next day they were transformed into crispy pan-fried potato pancakes. Leftover boiled potatoes became old-fashioned riced potatoes. Baked potatoes magically became twice-baked potatoes topped with crunchy bacon and melted cheese. You see, without the microwave as a kitchen staple, women had to be more creative as well as resourceful.

VEGETARIAN EGG BAKE

Ingredients:

1 pound red potatoes

1/2 yellow onion, chopped

3 tablespoons light cream

1/4 teaspoon garlic powder

1 tablespoon smoked paprika

1/2 teaspoon seasoned salt

1/4 teaspoon red pepper flakes

3-4 large eggs

1/2 cup sharp cheddar cheese, shredded

Chives, for garnish

Instructions:

Preheat oven to 400°. Spray a deep dish pie plate with nonstick oil. Set aside. Cut potatoes in half, lengthwise. Then cut in half lengthwise again. Cut onions into chunks. Place potatoes and onions in prepared pie plate. In a small bowl, mix light cream, garlic powder, smoked paprika, seasoned salt, and red pepper flakes. Pour over potatoes. Gently toss to coat everything evenly. Bake for 10 minutes; stir and bake 10-15 minutes longer, or until potatoes are tender. Remove from oven. Using a spoon, create a well in the center. Crack eggs in the middle; sprinkle with shredded cheddar cheese. Return to oven. Continue baking until eggs have set, 7-12 minutes depending on desired firmness of yolk. Remove from oven, sprinkle with chopped chives. Serve warm.

Umami Seasoned Popcorn

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Umami Seasoned Popcorn! I like gadgets, especially in the kitchen. As a lifelong popcorn lover, I’ve made popcorn in a skillet on the stove, for a time using a brown paper bag in the microwave, also the prepackaged varieties for the microwave, a stand-alone air popper, and now with my newest toy. I discovered a delightful surprise called Ecolution Micro-Pop Glass Microwave Popcorn Popper*. It actually resembles a coffee carafe. No kidding. The three-in-one lid not only measures the popcorn kernels, but it also holds a half stick of butter. As the kernels pop, the butter melts and drizzles over the freshly popped corn. I can see you’re impressed. You can thank me later.

UMAMI SEASONED POPCORN

Ingredients:

1/3 cup yellow popcorn kernels

3 tablespoons butter, unsalted

1 tablespoon umami seasoning

1 tablespoon micro greens

Instructions:

Pour popcorn kernels into the microwave-safe popcorn popper. Place in microwave for 3 minutes on High setting, or until kernels stop popping. Do not allow to scorch or burn. Meanwhile, melt butter in a small saucepan over low-medium heat. Stir in umami seasoning until well blended. Transfer popped popcorn to a bowl; pour butter mixture over popcorn. Toss gently to coat. Sprinkle with micro greens and serve immediately.

*I receive no recompense for mentioning this product.

Tomatillo Tilapia

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Tomatillo Tilapia! Shortcuts are my saving grace. Take, for instance, charred tomatillo salsa. Sure, I could go through the process of boiling, grilling, or roasting fresh tomatillos with garlic and spices to transform them into a smoky, spicy, and tender salsa. But since I already had a jarred version in the refrigerator, I thought taking the easier route for dinner would be a better idea. You may, too.

TOMATILLO TILAPIA

Ingredients:

2 tilapia fillets

1/2 cup roasted tomatillo salsa

1/4 red onion slices

1 mini sweet red pepper, chopped

1/2 cup cherry tomatoes, halved

Instructions:

Preheat oven to 375°. Lay two sheets of aluminum foil on a work surface. Place one tilapia fillet in the center of each piece of foil. Divide the tomatillo sauce between the two foil packs. Place red onion slices over fish. Top with chopped red peppers and cherry tomato halves. Fold foil over top and roll up edges to create a sealed packet. Place on a baking sheet. Bake in the preheated oven for 20 minutes, or until fish flakes easily with a fork. Serve immediately.

Salami-Wrapped Grilled Asparagus

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Salami-Wrapped Grilled Asparagus! Whether it’s a snack, appetizer, or side dish you’re needing, think salami. It can be a little savory, smoky, or spicy, depending on the variety. Forget the idea that salami is only served on deli sandwiches. This recipe proves it can be more by adding zing to asparagus.

SALAMI-WRAPPED GRILLED ASPARAGUS

Ingredients:

1 pound asparagus, washed and patted dry

1/2 pound salami, sliced thin

1 tablespoon olive oil

1 1/2 teaspoons everything but bagel seasoning

Instructions:

Preheat the gas grill to 400°. Spray a grill pan with nonstick oil. Set aside. Use a knife to trim the woody ends of the asparagus stalks. Discard the ends. Wrap one piece of salami around the center of each asparagus spear. Repeat until all asparagus is used. Arrange spears in the prepared grill pan. Using a silicone brush, coat the asparagus with olive oil. Sprinkle with everything but bagel seasoning. Place grill pan onto the preheated grill. Close lid and cook for 4 minutes; turn with tongs for even grill marks. Close lid and cook 4 minutes longer, or until the spears are tender and salami is crisp. Transfer to a platter and serve warm.

Rosemary Thyme Goat Cheese

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Rosemary Thyme Goat Cheese! It’s always a good idea to keep goat cheese on hand. Because of its spreadable texture, its earthy flavor is the perfect partner for herbs and veggies. After the appetizer, if any portion remains, don’t let it go to waste. Add a dollop to pasta, scrambled eggs, or garden salad.

ROSEMARY THYME GOAT CHEESE

Ingredients:

1/4 cup olive oil

2 garlic cloves, crushed and thinly sliced

1 tablespoon fresh rosemary, chopped

2-3 sprigs thyme

8-10 whole black peppercorns

4 ounce log goat cheese, room temperature

Italian Crispy Breadsticks

Instructions:

In a small saucepan, warm olive oil over medium-low heat. Add garlic cloves, rosemary, thyme, and peppercorns. Stir occasionally for 2-3 minutes. Remove from heat. Place the goat cheese in a shallow dish. Spoon the warm olive oil mixture overtop. Serve immediately with Italian thin breadsticks or crusty artisan bread.

Quiche Cups

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Quiche Cups! Beginning the day with eggs in any form is always a good idea. Adding vegetables makes them even better when sautéed, which eliminates moisture than can turn a quiche soggy. By eliminating the bread crust, and focusing on the cream for a filling more like custard, the depth of flavor intensifies. Cheese simply makes everything incredibly Yumolicious. Need I say more?

QUICHE CUPS

Ingredients:

1/4 cup diced prosciutto

1/4 cup broccoli florets

1/4 cup onions, chopped

1/2 pint grape tomatoes, halved

5 eggs

1/4 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1/4 cup sharp cheddar cheese, shredded

Instructions:

Preheat oven to 325°. Spray the bottom of a muffin tin. Set aside. Heat an iron skillet over medium heat. Add prosciutto. Sauté a few minutes, stirring often. Add the broccoli florets, chopped onions, and grape tomatoes. Cook 3-4 minutes longer. Remove from heat. Add 2 tablespoons of mixture to each muffin well. In a medium bowl, whisk together eggs and light cream. Add seasoned salt and pepper. Mix well. Fold in sharp cheddar cheese. Carefully pour egg mixture into each muffin well, filling about 3/4 full. Bake 25 minutes, or until quiche cups are set. Remove from oven and serve immediately.

Pan-Fried Corn Tacos

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Pan-Fried Corn Tacos! The aroma of toasted corn tortillas, flash-fried in hot oil, seasoned to perfection, is one you will always remember. The savory beef and cheese fillings are only enhanced by the brown and blistered outer shells. You can still stuff them with your favorite combinations.

PAN-FRIED CORN TACOS

Ingredients:

1 pound lean ground beef

1 yellow onion, chopped

1/4 teaspoon garlic powder

3 tablespoons taco seasoning mix

2 cups Mexican blend cheese, shredded

3/4 cup salsa

10 corn tortillas

Assorted toppings

Instructions:

In a large skillet over medium-high heat, sauté ground beef and chopped onion. Cook until the beef is completely cooked and onions are soft. Remove and discard the grease from the ground beef. Add garlic powder and taco seasoning mix. Combine and simmer until no liquid remains. Divide the shredded cheese among the tortillas; spoon seasoned beef on top. Fold each corn tortilla in half. Clean the skillet. Warm vegetable oil over medium-high heat. Place one stuffed tortilla into the oil for 10-15 seconds; flip and repeat until the shells are crispy. Allow the oil to drain off. Then transfer to a baking sheet. Repeat until all tacos are pan-fried. Keep warm in a 300° oven until ready to serve. Serve with additional toppings of shredded lettuce, chopped tomatoes, and salsa.

OMG Pumpkin Spice Squares

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: OMG Pumpkin Spice Squares! It hardly seems fair to have to wait all year before enjoying a pumpkin spice dessert. But here we are…..ready to break the rules. I feel a rainy day qualifies as a justification for making exceptions. Decadent cinnamon, buttery pumpkin, crumbly topping. So I ask you, are you the exception or are you the rule?

OMG PUMPKIN SPICE SQUARES

Ingredients for Cake:

15-ounce box yellow cake mix, divided

1/2 cup butter, softened

2 15-ounce cans real pumpkin

4 beaten eggs

2/3 cup light cream

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 teaspoon sea salt

2 teaspoons pumpkin spice

Ingredients for Topping:

1/2 cup sugar

1 teaspoon cinnamon

1/4 cup butter, softened

1 cup reserve cake mix

1/4 cup pumpkin seeds

Instructions:

Preheat oven to 350°. Grease the bottom of a 9”x13” pan with butter. Set aside. In a mixing bowl, reserve one cup of cake mix for the topping. Set aside. In another bowl, combine remaining cake mix and softened butter. Mix until blended. Press the dough in the bottom of the prepared pan. Smooth into an even layer. In a food processor or stand mixer, combine real pumpkin, beaten eggs, light cream, sugar, vanilla extract, sea salt, and pumpkin spice. Beat until smooth and creamy. Pour mixture over the dough. To make the topping, add sugar, cinnamon, and softened butter to the reserve cake mix. Stir until crumbly. Sprinkle over the pumpkin layer. Top with pumpkin seeds. Bake for 45-50 minutes, or until a knife comes out clean when tested near the center. Allow cake to cool completely before cutting into squares.