Food

Lemon Poppyseed Mini Bundt Cake

What’s Cooking in Gail’s Kitchen? Talking Points: Lemon Poppyseed Mini Bundt Cake! So, apparently mini bundt cakes have been the rage for some time now with quaint little bakeries and countless molds popping up everywhere. My friend, Nancy, was kind enough to gift me with a cute little ceramic mold. I began looking at recipes and couldn’t believe all the variations out there. Choosing the first one came easily with almonds, lemon, and poppyseed ingredients, especially with a lemony sweet-tart glaze. But wait, you utter. You’ve heard me say my husband simply does not like lemon baked goods. I know, but there’s a method to my madness. You see, lemon poppyseed is one of those combinations that can be eaten as dessert or breakfast. Need I say more? Every little bundt helps.

LEMON POPPYSEED MINI BUNDT CAKE

Ingredients:

1 1/4 cups flour

1/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/8 teaspoon sea salt

3 tablespoons butter, room temperature

1 tablespoon vegetable oil

1/2 cup sugar

1 egg

1/2 cup buttermilk

1 teaspoon almond extract

1/2 teaspoon lemon extract

1 tablespoon poppyseeds

1/4 cup almonds, sliced

Sliced almonds, for garnish

Ingredients for Lemon Glaze:

3/4 cup powdered sugar

1 1/2 tablespoon lemon juice

2 tablespoons lemon zest

Instructions:

Preheat oven to 425°. Spray a mini bundt pan and 6-mold muffin tin with nonstick oil. Set aside. In a large bowl, combine flour, baking soda, baking powder, and sea salt. Mix well; set aside. Using a mixer on Low speed, cream together the softened butter, vegetable oil, sugar, egg, buttermilk, almond extract, and lemon extract. Mix for about one minute. Slowly add flour mixture, poppyseeds, and sliced almonds just until combined. Divide the batter between the mini bundt pan and muffin tin, filling batter to the top. If desired, sprinkle additional sliced almonds over top before baking. Bake for 5 minutes. Reduce heat to 375° and bake 15 minutes longer. The tops will be golden brown. Cake is ready when a toothpick inserted comes out clean. Cool 5 minutes, then invert onto a wire rack and allow cakes to cool another 10 minutes. Drizzle lemon glaze over cakes, if desired.

Knee-Jerk Chicken Wings

What’s Cooking in Gail’s Kitchen? Talking Points: Knee-Jerk Chicken Wings! Look ahead for a weekend meal that is Mmm Mmm Good. It takes a minute of advanced planning, but is, oh, so worth it. As with any marinade, its main purpose is to tenderize the chicken while bathing it with flavor and moisture. In the end you have chicken wings so juicy you won’t be able to put them down. As always, store the marinated chicken in the refrigerator. I don’t recommend reusing the marinade once you transfer the meat to a baking pan. As a general rule, any sauces that come into contact with uncooked meat should be disposed of properly to prevent harmful bacteria exposure. I’m good with that. In most cases an extra sauce or dressing can be offered instead.

KNEE-JERK CHICKEN WINGS

Ingredients:

1/4 cup vinegar

1 tablespoon dark rum

2 habanero peppers, chopped

1/2 red onion, chopped

2 green onions, chopped

1/2 tablespoon thyme

1 tablespoon olive oil

1 teaspoon sea salt

1 teaspoon black pepper

2 teaspoons allspice

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoons ginger

1 teaspoon molasses

2 pounds chicken wings

1/4 cup lime juice

1/2 cup ketchup

3 tablespoons soy sauce

1 tablespoon spicy honey

Chives, for garnish

Instructions:

To make the jerk paste marinade, combine vinegar, dark rum, habanero peppers, red onion, green onions, thyme, olive oil, sea salt, black pepper, allspice, cinnamon, nutmeg, ginger, and molasses in a blender. Pulse to mix until smooth. Place the chicken in a baking dish. Pour lime juice over chicken to coat on both sides. Wearing gloves, rub the jerk paste over both sides of the chicken wings, covering well. Transfer chicken to a gallon freezer bag. Use a rubber spatula to transfer all the marinade to the bag. Seal the bag and refrigerate overnight. When ready to bake, preheat the oven to 400°. Spray a rimmed baking pan with nonstick oil. Place chicken wings in a single layer, skin side up. Roast the chicken for 30 minutes, then flip to bake for another 20 minutes. Combine ketchup, soy sauce, and spicy honey in a small bowl. Mix well. Turn the chicken back over so the skin side is up. Brush with ketchup sauce. Bake 10 minutes longer. When chicken is done, transfer to a platter. Garnish with chopped chives. Serve with celery sticks and bleu cheese dressing.

Jalapeño Cherry Smoothie Bowl

What’s Cooking in Gail’s Kitchen? Talking Points: Jalapeño Cherry Smoothie Bowl! Get ready to eat well. This morning’s smoothie bowl will energize your body as well as your mind. Feel the easygoing ingredients stimulate your senses with a kick of sass right between the eyes. I mean, just look at the brightness real cherries can make. Begin with frozen fruit. Did you know if you freeze a cut-up banana it doesn’t turn brown? Truth. Each ziplock bag contains an entire sliced banana. Make sure they freeze in a single layer, though. When it’s time to blend the frozen fruit, the smoothie is chilled so there’s no need to add ice cubes. Now to address the elephant in the room, so to speak. Jalapeños. Don’t worry. Their bold flavor is invigorating. It actually adds a nice balance between the sweet and creamy, not to mention the extra vitamins. But don’t take my word for it.

JALAPEÑO CHERRY SMOOTHIE BOWL

Ingredients:

1 cup frozen cherries

1 sliced and frozen banana

3-5 slices of pickled jalapeño peppers, seeds removed and finely chopped

1/4 cup pistachios, chopped

1 cup orange juice

1 tablespoon sherry vinegar

1/4 cup Greek yogurt

1 tablespoon coconut sugar

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt

Cherries, pistachios, and jalapeños for garnish

Instructions:

In a blender combine frozen cherries, frozen banana, chopped jalapeños, chopped pistachios, orange juice, sherry vinegar, and Greek yogurt. Pulse to process. Add coconut sugar, vanilla extract, and Himalayan pink salt. Blend until smooth, 1-2 minutes. Transfer smoothie to a bowl. Garnish with cherries, pistachios, and jalapeños.

Inside Out Bagel Grilled Ham ‘n Cheese

What’s Cooking in Gail’s Kitchen? Talking Points: Inside Out Bagel Grilled Ham ‘n Cheese! My world has always been part of the bagel craze. Think about it. It’s a quick breakfast smeared with cream cheese, it’s mobile for on-the-go travels, compact for a bento box, and incredibly satisfying as a lunch buddy. And then there’s the varieties: blueberry or strawberry, sun-dried tomato, cinnamon raisin, garlic and onion, plus everything seasoning on a wheat, rye, or sourdough bagel. There’s usually at least three kinds of cream cheese spreads to choose from, unless you make your own. Building a sandwich includes fresh vegetable sides of tomatoes, cucumbers, radishes, and avocados. It can be exhausting. The list goes on and on, that’s for sure. I think when it all comes down to it, a bagel is simply my comfort food. And that is exactly why I turned it into a grilled cheese sammie. Spread the love.

INSIDE OUT BAGEL GRILLED HAM ‘N CHEESE

Ingredients:

1 cinnamon raisin bagel, halved

1 tablespoon mayonnaise

2 slices smoky provolone cheese

3 deli slices cherrywood smoked ham

1 tablespoon Dijon mustard

Instructions:

Preheat oven to 350°. Lay the bagel slices with the inside halves open. Smear mayonnaise on each half. Warm an iron skillet over medium-low heat. Place the mayonnaise side down in the skillet. Layer the cheese over the bagel, then arrange the cherrywood smoked ham on top. Place the remaining bagel half, mayonnaise side up, over the sandwich. Press down with a spatula. Cook until the bagel turns golden brown, 3-4 minutes. Then carefully flip the sandwich over. Bake 3 minutes longer. Transfer the bagel sandwich to the oven for the cheese to continue melting and the bagel to turn crisp. Add Dijon mustard, if desired. Serve warm.

Hummus in Hindsight (without tahini)

What’s Cooking in Gail’s Kitchen? Talking Points: Hummus in Hindsight (without tahini)! Let’s spread the news: rules are meant to be broken. I put off making hummus because I had no tahini, sesame seed paste, in my kitchen. The last time I needed it I became frustrated because I couldn’t find it in the grocery stores. So I made it myself. The trouble is homemade tahini can be pricey as well as wasteful if you don’t use it all before it becomes bitter. Not cool. Now you have an alternative. Lose the tahini without sacrificing the taste. By adding sesame oil and spices, you still end up with a smooth, creamy paste to smear onto pita bread. And isn’t that the point?

HUMMUS IN HINDSIGHT (without tahini)

Ingredients:

15-ounce can chickpeas, rinsed and drained

1/4 cup olive oil

1 teaspoon sesame oil

1 tablespoon lemon juice

1 teaspoon cumin

1/2 teaspoon Himalayan pink salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Drizzle of sesame oil, for topping

Toasted sesame seeds, for garnish

Red pepper bits, for garnish

Chives, for garnish

Instructions:

Using a food processor, pulse the chickpeas until coarse. With the machine running, add the olive oil, sesame oil, and lemon juice until smooth and creamy. Fold in the ground cumin, Himalayan pink salt, garlic powder, and cayenne pepper. Stir well to combine. Transfer to a shallow dish. Drizzle hummus with sesame oil. Sprinkle with toasted sesame seeds. Garnish with red pepper bits and sliced chives. Serve with celery sticks, red pepper strips, and pita bread.

Gluten-Free Egg Shoyu

What’s Cooking in Gail’s Kitchen? Talking Points: Gluten-Free Egg Shoyu! Have you ever wondered how to make those awesome tasting hard-boiled eggs you find nested in a bowl of ramen noodles? The whites are tender; the yolks a gorgeous shade of golden yellow. That slightly salty taste, combined with a hint of sweetness, is the result of marinating the peeled eggs in a soy sauce mixture. I’m not going to lie, that’s the step you need to do in advance. The marination process can take anywhere from 8 hours to 24, depending on the depth of saturation you desire. Its purpose is to allow the natural salt to season the egg yolk. In the end you achieve a perfect ring of tawny brown to outline the incredible edible egg.

GLUTEN-FREE EGG SHOYU

Ingredients:

6 hard-boiled eggs

6 tablespoons warm water

1 tablespoon sugar

2 tablespoons sherry vinegar

3/4 cup gluten-free soy sauce

Everything But Bagel Seasoning, for garnish

Instructions:

Remove the shells of the hard-boiled eggs. Discard. Place the uncut eggs in a deep bowl. In another bowl, whisk together the warm water and sugar until dissolved. Add sherry vinegar and soy sauce. Stir to combine. Pour the soy sauce mixture over the eggs. You want them covered and submerged. Sometimes it is necessary to place a plate over the eggs so they do not float. Marinate the eggs for 8 hours or overnight. Remove the eggs from the sweet and salty marinade. Transfer them to a sealed container for up to three days. When ready to eat, cut the eggs in half lengthwise. Sprinkle, or dab, with Everything But Bagel seasoning. Serve with rice or noodles.

French Fried Onion ‘n Pork Flatbread

What’s Cooking in Gail’s Kitchen? Talking Points: French Fried Onion and Pork Flatbread! Don’t wait all year to sink your teeth into those crispy onion toppers sprinkled over holiday green bean casserole. Be creative. The onion crunch can be added to soups, salads, burgers, and pizza, too. Simply use your imagination and I guarantee you can talk yourself into something delicious. Barbecue pork, with its sweet and tangy sauce, had me longing for a side order of onion rings. Social distancing and restrictions meant that wasn’t going to happen. So, I opened the pantry door and there on the shelf was a can of the next best thing. French Fried Onions saved the day. Set your wheels in motion, then fork it over.

FRENCH FRIED ONION ‘N PORK FLATBREAD

Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/3 cup sweet and tangy barbecue sauce, plus 1 tablespoon for garnish

1 cup seasoned pork, cooked and shredded

2 tablespoons green pepper, chopped

2 tablespoons red pepper, chopped

2 tablespoons yellow onion, chopped

1 cup mozzarella cheese, finely shredded

1/2 cup French fried onions

1 tablespoon ranch dressing, for garnish

Instructions:

Preheat oven to 400°. Brush bottom of flatbread with olive oil. Sprinkle with cornmeal and garlic powder. Bake 5 minutes. Remove from oven. Spread the barbecue sauce over the flatbread. Layer the shredded pork on top. Add the green pepper, red pepper, and yellow onion. Top flatbread with mozzarella cheese. Bake for 8 minutes, then top with French fried onions. Bake 2-3 minutes longer. Remove from oven, slice accordingly, then drizzle reserve barbecue sauce and ranch dressing over all. Serve immediately.

Exotic Pineapple Pork Loin

What’s Cooking in Gail’s Kitchen? Talking Points: Exotic Pineapple Pork Loin! If you’re not a fan of pineapple, allow me to offer some reasons to give it another try. You know that bloated feeling you can get after a meal…even three hours later? Well, pineapple is actually your friend in speeding up the natural digestion of foods. It helps to break down proteins, which in turn eases that uncomfortable feeling that may keep you up at night. By pairing pineapple with pork, which is high in protein, your increased metabolism will thank you. With that being said, let’s “Dig In” for an appetizing main course.

EXOTIC PINEAPPLE PORK LOIN

Ingredients:

2.5 pounds pork loin

1 can pineapple rings, cut in half, juices reserved

2 cups prepared barbecue sauce

1 green pepper, chopped

1 jalapeño, seeds removed, minced

3 cloves garlic, minced

1/4 cup red onion, finely chopped

Instructions:

Preheat oven to 450°. Place pork loin on a cutting board. Make parallel incisions along the length of the meat without cutting all the way through. Carefully transfer the pork loin to a baking pan. Fill each slot with a pineapple ring half. Combine barbecue sauce and reserved pineapple juice in a bowl. Add chopped green pepper, minced jalapeño, minced garlic, and chopped red onions. Stir to combine. Pour sauce over pork loin. Bake for 10 minutes, then reduce oven temperature to 350°. Bake 50 minutes longer, or until done. Test the internal temperature with a meat thermometer. It should read 160° when done. Remove from oven and serve immediately.

Dark Chocolate Mug Cake

What’s Cooking in Gail’s Kitchen? Talking Points: Dark Chocolate Mug Cake! The first thing I want to tell you about this recipe is coconut flour can make a cake drier than all-purpose flour. True, it does make it a gluten-free alternative AND an excuse to add a scoop of ice cream, which I did. I would call the texture very dense, but my husband was painfully honest and used the word “dry”. I believe adding an extra egg white might alleviate that problem, but who knows? Perhaps you’ll try it and get back to me. The gist of the story is, when you’re really craving something sweet and don’t want to put a lot of time into it, this is a “piece of cake”. Two minutes in the microwave and you’ve got it. Just add fresh strawberries, sliced almonds, and a wicked scoop of vanilla bean ice cream. You can blame me.

DARK CHOCOLATE MUG CAKE

Ingredients:

1/4 cup coconut flour

2 tablespoons cocoa powder

2 tablespoons maple syrup

1 teaspoon vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

1 large egg, room temperature

Powdered sugar, for sprinkling

Fresh strawberries, for garnish

Sliced almonds, for garnish

Instructions:

Rub the inside of a microwave-safe coffee mug with butter. Set aside. In a bowl, combine coconut flour, cocoa powder, maple syrup, vegetable oil, vanilla extract, almond extract, and a large egg. Mix well. Pour the batter into the prepared mug. Microwave on High for 1-2 minutes. Carefully remove the mug and let cool for 5 minutes. Sprinkle with powdered sugar. Add fresh strawberries and sliced almonds, for garnish.