Sweet Potato Stacks

What’s Cooking in Gail’s Kitchen? Equal Measures: Sweet Potato Stacks! Bring gourmet taste, with a quirk of presentation, to the dinner table tonight. It’s not rocket science. In fact, you may find yourself giggling at how ridiculously simple this is to make. When I pierced each stack with a rosemary sprig, my husband nearly fell out of his chair in amusement. (It’s not at all necessary. The sweet potato stacks stand upright on their own.) Roasted in a muffin tin, and drizzled with pure maple syrup are two trade secrets you can share with others. Or keep to yourself. Either way, it’s a tower of Yum.

SWEET POTATO STACKS

Ingredients:

3 sweet potatoes, peeled and sliced

4 tablespoons olive oil

1 tablespoon rosemary leaves

1/4 teaspoon garlic powder

1/2 cup pure maple syrup

1 cup parmesan cheese, grated

Fresh rosemary leaves, chopped

Instructions:

Preheat oven to 400°. Spray a 12-cup muffin tin with nonstick oil. In a bowl, mix together olive oil, rosemary leaves, and garlic powder. Coat slices of sweet potatoes. Place a slice of sweet potato in each muffin cup. Top with parmesan cheese between layers of potato slices. Continue until the muffin cup is filled. Going above the top is okay since the cooked sweet potatoes will shrink a little. Repeat with remaining sweet potato slices. Drizzle maple syrup over each stack. Sprinkle extra parmesan cheese over all. Bake stacks 35-40 minutes until tender. Transfer to a serving plate. Spoon reserve maple syrup mixture over top. Garnish with fresh rosemary.

Farmhouse Restaurant in Fair Oaks, Indiana

Dining Outside the Home: Farmhouse Restaurant in Fair Oaks, Indiana! The best-kept secret of this rural farmstead is The Pub, situated on what is known as the back forty of the family-owned restaurant. Chrissy serves up a mean Baja Mule with just the right amount of tequila, lime, and ginger beer. It goes down smooth and easy as you nibble on the Cowboy Bites. Never heard of them, you say? It’s a savory appetizer of sweet corn, cream cheese, jalapeños, and bacon nestled in a lightly fried breaded nugget. Dip it in chipotle aioli for added spice. Watch out, these can be addictive. Choose a burger and share it with your partner. The half-pounder dry aged ribeye, topped with fresh arugula and Havarti habanero pepper cheese, will leave you with a mental note to stop over to the Cowfé to snag a pound of this diablo cheese for later on. Take your time. There’s no hurry. This is what country living is all about.

Ramen Noodle Shrimp and Egg

What’s Cooking in Gail’s Kitchen? Equal Measures: Ramen Noodle Shrimp and Egg! So often, in college, a regular diet may consist of ramen noodles in lieu of the standardized meal plan. I remember buying ramen noodles by the case for my son during his freshman and sophomore years. Sure, it stretches the budget for other essentials, but in the long run if you can ditch the salt-laden seasoning packet and add a few veggies, it’ll hike the nutritional value with a burst of flavor as well. Try sautéed shrimp and leeks. (Frozen vegetables are also a cheap option because a little goes a long way.) Add red pepper flakes for spice and toasted sesame seeds for crunch. It transforms the dish into a main course meal.

RAMEN NOODLE SHRIMP AND EGG

Ingredients:

6-10 frozen precooked jumbo shrimp, thawed

2 tablespoons olive oil, divided

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

1/8 teaspoon black pepper

2 garlic cloves, minced

1 teaspoon ginger, minced

1/2 cup leeks, sliced

6 cups low-sodium chicken broth

1 package ramen noodles, discard seasoning packet

2 eggs, soft-boiled and cut in half

1 teaspoon toasted sesame seeds

Sesame oil, to taste

Garlic and onion chives, for garnish

Instructions:

Warm one tablespoon olive oil in a skillet over medium heat. Add jumbo shrimp. Sprinkle with seasoned salt, red pepper flakes, and black pepper. Turn to coat both sides. Sauté shrimp 1-2 minutes. Remove from heat and drain on paper towels. Warm one more tablespoon olive oil in skillet. Add minced garlic, minced ginger, and sliced leeks. Stir for one minute. Add chicken broth. Bring to a simmer. Cover and cook for 10 minutes. Add ramen noodles. Using a fork, break noodles apart after 2 minutes. When done, transfer noodles to two soup bowls. Divide the broth mixture between them. Add sautéed shrimp and sift-boiled eggs. Sprinkle with toasted sesame seeds. Drizzle with sesame oil. Garnish with garlic and onion chives. Serve immediately.

Quality Lemon Butter

What’s Cooking in Gail’s Kitchen? Equal Measures: Quality Lemon Butter! Is it a thick custard to be eaten plain? Is it creamy butter for freshly baked bread? Or is it frosting for a scone? You decide. I smothered a blueberry muffin with this citrusy spread. But then again, I also topped my morning yogurt with it. Talk about versatility. You can improvise with this luscious lemon butter in just about anything. Well, except broiled lobster or corn on the cob. That might be disappointing simply because this particular lemon butter has a sweetness to it that makes it more like a dessert than a condiment. Think lemon curd and you’ll be on the right track. Now let’s get started.

QUALITY LEMON BUTTER

Ingredients:

3 eggs

1 egg yolk

1 cup sugar

2 lemons, grated peeling and juice

1/2 cup butter, melted

Instructions:

In the top of a double boiler over simmering water, combine eggs, egg yolk, and sugar. Stirring constantly, cook until mixture is thick and coats the back of a spoon. Do not allow mixture to boil as it will curdle. When mixture is thick, remove from heat. Add grated lemon peel, lemon juice, and melted butter. Stir well. Pour warm lemon butter into jars. Cover tightly and store in refrigerator.

Pretzel Nuggets

What’s Cooking in Gail’s Kitchen? Equal Measures: Pretzel Nuggets! Anyone who has been to an outlet mall, movie theater complex, or shopping center may have been seduced by the tantalizing aroma of freshly baked pretzels. How about those wonderful travel cups of soft buttery nuggets speared with a wooden pick? Who can resist? Especially with a side of gooey molten cheese? Here’s a shortcut to making a batch at home in your own kitchen. It’s all about portion control to keep it real. The next time you’re at the grocery, pick up a tube of refrigerated biscuit dough. You can thank me later.

PRETZEL NUGGETS

Ingredients:

1 tube refrigerated biscuit dough, 8-count

1/4 cup baking soda

1 egg, beaten

1-2 teaspoons Everything But Bagel Seasoning*

1 tablespoon coarse sea salt

Instructions:

Preheat the oven to 425°. Line a baking sheet with parchment paper. Cut each biscuit slice into quarters. Roll each quarter into a ball. Bring 4 cups of water to a boil in a 2 1/2 quart pan. Slowly stir in baking soda. Reduce the heat to a simmer. Drop the biscuit dough rounds into the water. Avoid overcrowding by working in batches. Cook dough for one minute. Remove with a slotted spoon and place on parchment paper-lined baking sheet. Brush with beaten egg to assist browning. Sprinkle with Everything But Bagel seasoning. Finish with coarse sea salt. Bake 15-20 minutes until pretzel nuggets are golden brown. Repeat with remaining dough. Cool pretzel nuggets on a wire rack. Serve with cheese dip.

*To make your own Everything But Bagel Seasoning, click the link below.

https://snapshotsincursive.com/2018/07/17

Open-Faced Sammie

What’s Cooking in Gail’s Kitchen? Equal Measures: Open-Faced Sammie! The popularity of open-faced sandwiches has been brewing since the 15th century, when it was typically eaten for breakfast, lunch, snack, or supper. Although the layers have changed, butter or cheese remain the favorites as spreads, plus any combination of meat and vegetables. This is where your personal palate comes in. Or, perhaps whatever you have on hand in the refrigerator. Gardens abound with peppers, tomatoes, cucumbers, and radishes. But don’t limit yourself there. I find avocados to be perfectly satisfying, especially with a crispy slab of applewood smoked bacon. Like I said, the choice is yours. One thing is for certain, it’s definitely easier to eat an open faced sandwich with a fork and knife.

OPEN-FACED SAMMIE

Ingredients:

2 slices pumpernickel rye bread, artisan-style

1 tablespoon sea salt butter

3 slices Swiss cheese, divided

3 slices bacon, cooked

1 ripe avocado, pitted and mashed

1 teaspoon lime juice

1/8 teaspoon garlic powder

1 tomatillo, chopped

1 tomato, sliced

1 egg, hard-boiled and chopped

1/8 teaspoon Everything But Bagel seasoning

Instructions:

Toast artisan pumpernickel rye bread. Butter with sea salt. Place 1 1/2 slices of Swiss cheese on each piece of toast. Microwave on High 15 seconds to melt cheese. Layer with 1 1/2 slices crisp bacon. In a small bowl, combine mashed avocado, lime juice, and garlic powder. Mix well. Fold in chopped tomatillo. Spread over each sandwich. Place two tomato slices over avocado mixture. Spoon chopped hard-boiled egg pieces over tomatoes. Sprinkle with Everything But Bagel seasoning. Makes two open-face sandwiches.

Nutella Strawberry Dip

What’s Cooking in Gail’s Kitchen? Equal Measures: Nutella Strawberry Dip! Here’s a match made in Heaven for chocolate-lovers and strawberries. Try it at home and then think about something new for the next social gathering where you’re asked to bring something yummy to share. It’s so Strawberrylicious, my first word of advice is…double the recipe. You’ll have the ingredients on hand, so go for it. It’s easy to make, kid-friendly, healthy, and sweet. Next stop: Book Club, Girls Night Out, Birthday Celebration, Family Picnic, Block Party. The list goes on and on and on.

NUTELLA STRAWBERRY DIP

Ingredients:

3/4 cup Nutella Hazelnut Spread

1/3 cup powdered sugar

8 ounces Neufchâtel cheese, softened

1 cup Cool Whip, regular or light

1 cup mini chocolate chips, for garnish

Fresh Strawberries, sliced in half

Instructions:

Combine Nutella, powdered sugar, and Neufchâtel cheese in a bowl. Using a hand mixer, mix on Low until smooth. Fold in Cool Whip topping. Blend well. Pour into covered bowl. Kept refrigerated until ready to serve. Arrange sliced strawberries on a platter. Pour dip into a serving bowl. Garnish with mini chocolate chips.