Noel Charcuterie Tray

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Noel Charcuterie Tray! Everyone loves a party. As the host or hostess, you should too. Instead of picking up a ho-hum relish tray at the local supermarket, make a charcuterie tray because they’re fun…and easy entertaining. Basically, it consists of cured meats, cheeses, nuts, fruit, and olives. And there’s no rhyme or reason for arranging things on a tray or platter. The more random the pattern, the better. Fresh herbs can add an aromatic ambiance making your guests feel special. Candles have the same effect, as long as they are away from the direct line to finger food. Crackers or artisan bread are a nice platform for spreadable cheeses or gourmet jams. Getting ideas? I see you nodding your head in agreement, so let’s get this party started.

NOEL CHARCUTERIE TRAY

Ingredients:

4-ounce assorted Antipasto Italiano sliced meats

8-ounces Bleu cheese, wedge

8-ounces Colby Jack cheese cubes

6-ounces Wasabi & Soy Sauce almonds

6-ounce jar Kalamata olives, pitted

1 cup moonshine maraschino cherries

1 cup candied orange peel*

4.25-ounces sea salt snack crackers

4.25-ounces sesame artisan crackers

Fresh Rosemary, for garnish

Instructions:

First, arrange some items in small bowls, like olives, nuts, and fruits. It keeps them contained for easy replenishment. Cured meats and cheese wedges are often the spotlight. As larger items, place then on the tray once you have the bowls in place. Crackers or bread go next. Don’t be afraid to pile them on. Feel free to fill in the “spaces” with salty nuts, cheese cubes, and fresh rosemary sprigs. Enhance your presentation with knotted bamboo picks or cocktail toothpicks for spearing small bites.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/06

Mexican Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Mexican Shrimp Cocktail! One bite, one little taste, will leave you wondering how you didn’t know about this version of an old classic. So what’s the difference, you ask. Actually, quite a bit. But I’m not gonna lie to you. If you’ve been following my blog, you can often see there’s a method to my madness. One recipe can be a critical ingredient to another dish. Like today. Recently I featured Jalisco Pico de Gallo. I’m gonna tell you it is a key ingredient in my Mexican Shrimp Cocktail, slightly tweaked. On the upside, it makes preparation a snap. Read on and you’ll see what I mean.

MEXICAN SHRIMP COCKTAIL

1 1/2 cups Jalisco Pico de Gallo*

1/2 cup Clamato Tomato Cocktail**

1/2 cup ketchup

1 pound jumbo shrimp, precooked but chilled

1 avocado, cut into medium chunks

Fresh cilantro, for garnish

Instructions:

In a bowl, combine Jalisco Pico de Gallo, Clamato Tomato Cocktail, and ketchup. Mix well. Take at least half the shrimp, discard tails, and cut into chunks. Add the shrimp chunks to the sauce mixture. The remaining whole shrimp will be used for dipping. Gently fold in avocado chunks. To serve, divide shrimp cocktail into parfait glasses. Arrange whole shrimp on the edge of the glass. Garnish with fresh cilantro.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/15

**I receive no recompense for mentioning this product.

Lavender Creamed Honey Pears

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Lavender Creamed Honey Pears! Whenever pears come into season, I feel as though a festive dessert is in order. But then again, I’m spoiled. Family members “gift” us with a different fruit-of-the-month selection all year long. A box gets delivered to our doorstep with a little card that tells us about the delectables inside. Often there are serving suggestions as well as ripening and storage tips. Then my mind begins to wander as I plan different ways to come up with recipes. That is, unless I simply succumb to their aroma and eat them as they are. Here’s a festive dessert that will get you raves through the holidays.

LAVENDER CREAMED HONEY PEARS

Ingredients:

1 large pear, skin on, halved, and cored with a melon scooper

2 tablespoons sweet white wine

2 tablespoons creamed honey

1/8 teaspoon cinnamon

1 tablespoon butter, room temperature

1 tablespoon vanilla extract

For Lavender Filling:

1/2 cup vanilla Greek yogurt

1 tablespoon creamed cheese, softened

2 drops lavender extract

1 smidgen dried lavender buds

1 drop lemon extract

1 nip granulated citrus peel

1 teaspoon granola, for garnish

Lavender buds, for garnish

Instructions:

Preheat oven to 375°. In a small baking dish, place pear halves upright. Pour sweet wine over them. Slightly warm creamed honey on Low setting in the microwave for 30 seconds. Drizzle honey over pears. Sprinkle with cinnamon. Dot each pear half with butter. Finish with vanilla extract. Bake, uncovered, for 40 minutes. Carefully remove dish from oven. Baste pears with the juice. Turn each pear over, skin side up. Bake 20 minutes longer until tender. Using a spoon, transfer each pear half, flipping over with skin side down, to a dessert dish. The sauce will thicken slightly as it cools. Spoon reserve sauce over pears. While pears are baking, make the Lavender Filling. Combine vanilla Greek yogurt and creamed cheese. Mix until smooth. Fold in lavender extract, dried lavender buds, lemon extract, and granulated citrus peel. Keep refrigerated until ready to use. To serve, place a heaping dollop of filling into each pear half. Sprinkle with granola. Garnish with lavender buds. Serve warm.

Kid-Friendly Breadsticks and Knots

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Kid-Friendly Breadsticks and Knots! Here’s a treat that will get your kids involved in cooking for a tasty after school snack. I learned a long time ago, when the kids get cooking, they get pretty excited about the results. By choosing a prepared pizza crust from the dairy section of the grocery store, there’s no time needed for the dough to rise. Plus, moms and dads can be particular about the ingredients. I chose a European bakery-style dough that had no artificial flavors or colors, no high fructose corn syrup, no hydrogenated oils, and no bleach flour. It was made with olive oil and suitable for vegetarians. It even came with parchment paper for baking. Now you’re talking!

KID-FRIENDLY BREADSTICKS AND KNOTS

Ingredients:

14-ounce package of refrigerated classic pizza dough, family-style crust

1-2 tablespoons olive oil

1 tablespoon Everything But Bagel seasoning

1 teaspoon dill weed

1-2 tablespoons butter, melted

3 tablespoons Parmesan cheese, grated

Instructions:

Preheat oven to 400°. Line a baking sheet with a silpat mat or parchment paper. Unroll pizza dough. Cut into 12 strips. Twist the dough into ropes before laying them on the baking sheet. If you prefer knots, tie the dough as you would a pretzel; over, under, and through. Place them on the baking sheet. Lightly brush breadsticks and knots with olive oil. Sprinkle on Everything But Bagel seasoning and dill weed. Bake 15-20 minutes. Remove from oven. Brush with melted butter. Sprinkle grated Parmesan cheese over all. Serve warm.

Jalisco Pico de Gallo

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Jalisco Pico de Gallo! It wasn’t until recently I dined at a family-owned Mexican cantina where the recipes truly originated from Guadalajara. I know this because the waitress explained that Jalisco-style dishes might taste different than anything else I tried before. “For starters,” she explained, “only fresh vegetables are used. We use Mexican oregano for flavor.” I was intrigued. So much so, I made a batch of pico de gallo when I returned home. The Jalisco-style street tacos come later. Stick around and tell me what you think.

JALISCO PICO DE GALLO

Ingredients:

7 Roma tomatoes, sliced and chopped

1 1/2 tablespoon kosher salt

6 Serrano chile, stems removed

3 jalapeño peppers, stems removed

1 sweet onion, chopped

2 tablespoons Mexican oregano, dried

2 teaspoons garlic powder

3 teaspoons cumin powder

1 cup cilantro leaves, chopped

1 tablespoon orange/mango juice

1 tablespoon lime juice

Instructions:

In a large bowl, place Roma tomato chunks. Sprinkle with kosher salt. Using a mini chopper, pulse Serrano peppers until finely chopped. Add to the bowl. Next, place jalapeño peppers in the mini chopper; pulse until finely chopped. Scrape sides and add to the bowl. Add chopped sweet onion to tomato mixture. Sprinkle on Mexican oregano, garlic powder, and cumin powder. Mix well. Fold in chopped cilantro leaves. Drizzle with orange/mango juice and lime juice. Gently stir. Transfer pico de gallo and liquid to covered jars and refrigerate. The flavors intensify as they marinate. Serve with tortilla chips or as a topping for Mexican dishes.

Instant Plum Brekkie

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Instant Plum Brekkie! Sooo, I went in for my annual health assessment, and learned I’m not eating enough fruits, vegetables, and whole grains each day. I reported 3-4 servings of each and learned those numbers need to be bumped up to 5 servings a day. Seriously??? You’d never know it by the foods I post on my blog. Let me be clear, I do prepare and eat EVERYTHING you see from Gail’s Kitchen. Granted, I am getting older. But in my defense, I simply cannot eat as much as I did when I was younger. My metabolism won’t allow it. I need to think about the stress and strain extra weight can put on the heart, back, joints, and feet. That being said, my BMI (body mass index) is within a healthy range, which is good. If you need to make substitutions of ingredients to meet your own personal goals, please do what is right for you.

INSTANT PLUM BREKKIE

Ingredients:

2 slices quinoa multigrain bread

1-2 tablespoons Neufchâtel cheese

1 plum, pit removed and sliced

1 teaspoon granola

Dusting of ground cinnamon and nutmeg

Instructions:

In a toaster oven, lightly brown bread on both sides. Spread Neufchâtel cheese on each piece of toast. Arrange sliced plums over creamed cheese layer. Add the granola-topper. Sprinkle with a light dusting of cinnamon and nutmeg.

Huevos Rancheros Casserole

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Huevos Rancheros Casserole! Looking for a little variety for a weekend breakfast? Take a trip down a rural road for an old classic that was served as “ranchers eggs” on the farms in Mexico. By turning it into a robust casserole, you can give it an American twist. It still has eggs, cheese, salsa, and tortillas in there. I chose street-size corn tortillas just because they were smaller and easier to work with. Obviously any type will do. Feel free to add beans and chorizo if you’re looking for hearty portions. Do ahead and refrigerate overnight so it’s ready to bake first thing in the morning.

HUEVOS RANCHEROS CASSEROLE

Ingredients:

10 street-size corn tortillas

1 cup chunky salsa

1 cup black beans, drain liquid

1 1/2 cups Colby-Monterey Jack cheese, shredded

1/2 pound chorizo sausage, coarsely chopped and cooked; drained

3 poblano peppers, stems and seeds removed, cut into strips

6 eggs

1/2 cup milk

1/2 teaspoon oregano

1/8 teaspoon red pepper flakes

1/8 teaspoon cumin

Sour cream, for garnish

Green onion snips, for garnish

Instructions:

Spray on 8-inch square casserole dish with nonstick oil. Line the sides and bottom with 8 street-size corn tortillas, slightly overlapping. Spread a layer of salsa over the bottom. Next, layer with black beans. Sprinkle on 1/2 cup of shredded cheese. Top with cooked chorizo, poblano peppers, and another 1/2 cup of shredded cheese. Cut the last 2 tortillas into strips and layer over cheese. In a bowl, combine eggs, milk, oregano, red pepper flakes, and cumin powder. Whisk together. Pour egg mixture over all. Sprinkle with remaining shredded cheese. Press lightly into egg mixture. Cover dish. Refrigerate 8 hours or overnight. To bake, preheat oven to 350°. Bake covered casserole 30 minutes. Remove lid and bake 15-20 minutes longer or until center is set. Let stand 5 minutes before serving. Garnish with sour cream and chopped green onions.