Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? The Daily Special: Deep Dish Chicken Salad! Want to feel special? Try serving your next dinner in a traditional French-style mini au gratin pan. Not only does it show off food attractively, it offers single-serving portion control. It’s the perfect touch to any meal and bakes in less time. Make your life simpler with any of the oven-to-table choices available. I did. 
DEEP DISH CHICKEN SALAD
Ingredients:

3 cups chicken, cooked

1 cup extra sharp cheese, finely shredded

1 tablespoon green onion

1/2 cup mayonnaise 

4 stalks celery, chopped

1 tablespoon lemon juice

1/4 teaspoon celery seeds

1/8 teaspoon red pepper flakes

Sea salt to taste

Dash of pepper

1 cup potato chips, crushed
Instructions:

Preheat oven to 350°. Combine chicken, celery, mayonnaise, salt, pepper, lemon juice, celery seed, red pepper flakes, and half the cheese. Mix lightly. Spoon casseroles into single serving pans. Bake for 20 minutes. Top with remaining cheese and potato chips. Bake another 5 minutes or until cheese is melted. Garnish with green onion snips. 

The Bugs of Summer

“Even without seeing the crickets, 

grasshoppers, cicadas, and katydids, 

we hear them shrilling in this season 

and trust that they’re the tiny

living gargoyles entomologists claim.”

~ Diane Ackerman 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? The Daily Special: Caramel-Bacon Spice Cake! For the sweet and savory child inside all of us, this recipe takes the cake. It is a combination of salty, sugary, and spicy…in every bite. Your mouth will think you’re at the circus being stimulated by all the contrasting flavors! Amazingly, they come together with moist results. Hop on board and take a ride with this incredible treat. 
CARAMEL-BACON SPICE CAKE
Ingredients for Cake:

1 1/4 cups flour

3/4 cup brown sugar

2 teaspoons baking powder

2 tablespoons cornstarch

1/4 teaspoon sea salt

1/2 teaspoon ginger

1/2 teaspoon cinnamon 

1/4 teaspoon nutmeg

1/4 teaspoon all spice

1/4 teaspoon ground cloves

1/2 cup milk

1 egg

1 teaspoon vanilla 

1/3 cup butter
Instructions:

Preheat oven to 350°. Mix all dry ingredients in a bowl. Set aside. In a medium bowl beat eggs, milk, and vanilla until blended. Set aside. Using a mixer, cream butter until light and fluffy. On low speed, slowly alternate the egg mixture and the dry mixture until well blended. Pour batter into a greased 9″x13″ pan. Bake for 30 minutes or until a pick comes out clean. 
Bacon-Caramel Frosting:

1 cup brown sugar

1/4 cup milk

1/2 cup butter

1 teaspoon vanilla

3 cups powdered sugar

2 ounces bacon bits 
In a medium saucepan, mix brown sugar, milk, and butter. Bring to a boil, stirring constantly for 3 minutes. Remove from heat and add vanilla. Let cool for 15 minutes. Transfer to a medium bowl. Add powdered sugar and beat until creamy. It should be thick enough to spread on the cake. Top with crisp, crumbled bacon. 

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? The Daily Special: Banana Bottom Parfaits! Three cheers for a dessert that is will make everyone smile. It’s light and creamy with a touch of sweetness, and a fruit finish that has you pushing back from the table and saying, “Ahhhhh!” Whether you choose a mini shot-glass portion or a stemmed goblet, the presentation on this dessert is rated 5-star, according to my husband. 
BANANA BOTTOM PARFAITS
Ingredients:

Shortbread cookies, broken into pieces*

1 box 3.4 ounce Banana Cream Instant Pudding

2 cups cold milk

3/4 cup Cool Whip whipped topping 

2 bananas, peeled and sliced

Carmel Pecan Topping (see recipe below)

Toasted Coconut for Garnish

French Vanilla Cookie Straws

* I used Kauai Kookie Banzai bite-sized cookies. 
Instructions:

Crush shortbread cookies into coarse crumbs. Using a hand mixer, beat pudding mix and milk in medium bowl for 2 minutes. Fold in whipped topping. Reserve 4 banana slices for garnish. Between the dessert dishes, layer a few banana slices in the bottom of each parfait glass. Add a spoonful of caramel sauce. Next layer the shortbread pieces. Carefully spoon in the banana pudding, making sure the layers remain separated. Repeat layers ending with pudding on top. Refrigerate 15 minutes or longer. Before serving, sprinkle with toasted coconut, garnish with one banana slice, and a cookie straw. 
Hint: To prevent sliced bananas from turning brown, toss them with lemon juice. Pat bananas dry with paper towel before using.  
Pecan Caramel Sauce Ingredients:

1 cup brown sugar

1/4 cup butter

1/2 cup half and half

1 teaspoon vanilla 

3 teaspoons Crown Royal

Pinch of sea salt

1/4 cup pecans, chopped
Instructions:

Mix all ingredients except pecans, in a 2-quart sauce pan over medium-low heat. Cook while gently stirring 5-7 minutes, or until thicker. Turn off heat. Add pecans. Pour into jar. Store in refrigerator. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? The Daily Special: Avocado on My Mind! Watermelon and avocado, when mixed together, have a uniquely gratifying flavor. Surprised? It’s as refreshing as a walk in the park. Not only is this salad appealing to the eye, it’s easy on the wallet. These two fruits are affordable, low in calories, and can be eaten often since they are packed with nutrients. Permission granted. 
AVOCADO ON MY MIND
Ingredients:

1 ripe avocado 

1 wedge watermelon, seedless

1/2 lime, sliced

1 tablespoon feta cheese, crumbled

1 sprig cilantro 
Instructions:

Open the avocado, discarding seed. Remove pulp. Squeeze lime juice over both halves to prevent discoloration. Chop avocado into pieces and place into a medium-sized bowl. Using a melon-ball utensil, scoop the watermelon into round pieces. Discard rind. Add watermelon balls to bowl, tossing gently. Sprinkle feta cheese over top. Snip cilantro to taste. Garnish with lime slices. 

🐉 Fact or Fiction; Friend or Foe 🐉 “The Dragon’s Loyalty Award!”

Often a dragon is referred to as a Phoenix who rises from the ashes. I believe every blogger can relate to being nameless at the onset of their journey. Being identified and recognized by those among us is an honor worth receiving. I acknowledge and thank my loyal friend, Gabriel, for his confidence and boldness. He has grit and determination in following his heart. Perhaps you should go visit him at  http://gabriel360live.wordpress.com  where he faces life with bravery and optimism.
🐉🐉🐉🐉🐉🐉🐉🐉🐉🐉
THE RULES:
1. DISPLAY THE AWARD CERTIFICATE ON YOUR WEBSITE.
2. ANNOUNCE YOUR WIN WITH A POST AND LINK TO WHOEVER PRESENTED YOUR AWARD.
3. PRESENT UP TO 15 AWARDS TO DESERVING BLOGGERS.
4. DROP THEM A COMMENT TO TIP THEM OFF AFTER YOU’VE LINKED THEM IN THE POST.
5. POST 7 INTERESTING THINGS ABOUT YOURSELF.
🐉🐉🐉🐉🐉🐉🐉🐉🐉🐉
7 things about me:
I walked around Paris all alone because my girlfriend broke her foot at Le Moulin Rouge and preferred to stay in the hotel room.

I am drawn to water fountains in order to toss a coin for silent wishes.

I love visiting old churches to experience the quiet within.

I like to sit on doorsteps for photographic memories.

I believe guardian angels are near each one of us.

I wonder what it means to have an “old” soul.

I believe in Providence in lieu of Coincidence.

🐉🐉🐉🐉🐉🐉🐉🐉🐉🐉
My Nominees:

http://appetitedeluxe.com
www.abroadandlocal.com
http://winebyari.wordpress.com
http://picafterpic.wordpress.com
http://cookeatstudyrepeat.com
http://deepruts.com

🐉 Puff the Magic Dragon 🐉 “The Dragon’s Loyalty Award”

Sometimes a dragon is referred to as a Phoenix who rises out of the ashes. I’m going to go with that analogy because I believe every blogger can relate to being nameless at the onset of their journey. Being identified and recognized by those among us is an honor worth receiving. I acknowledge and thank my loyal friend, Lina, for her encouragement and favor. She is a multi-talented cook and author. Perhaps you should go visit her at   http://lins239.wordpress.com  where she entertains us with “Fiction in the Kitchen!”
🐉🐉🐉🐉🐉🐉🐉🐉🐉🐉
THE RULES:
1. DISPLAY THE AWARD CERTIFICATE ON YOUR WEBSITE.
2. ANNOUNCE YOUR WIN WITH A POST AND LINK TO WHOEVER PRESENTED YOUR AWARD.
3. PRESENT UP TO 15 AWARDS TO DESERVING BLOGGERS.
4. DROP THEM A COMMENT TO TIP THEM OFF AFTER YOU’VE LINKED THEM IN THE POST.
5. POST 7 INTERESTING THINGS ABOUT YOURSELF.
🐉🐉🐉🐉🐉🐉🐉🐉🐉🐉
7 things about me:
I have visited the magical town of Hanalei.

I am spiritually uplifted whenever I see a rainbow.

I am extremely sentimental.

I find the island of Kauai a real-life paradise.

I believe that birthday wishes really do come true.

I love the fragrance of star-gazer lilies.

I am the happiest I have ever been in my life.

🐉🐉🐉🐉🐉🐉🐉🐉🐉🐉
My Nominees:

http://singhalalok.wordpress.com
http://jujusecretingredient.com
http://olivesndpastel.wordpress.com
http://onceuponaspice.com
http://suskizzled.com
http://easypeasypleasy.com
http://lomely.wordpress.com
http://ibakedishotiateit.wordpress.com

The Daily Special

Gail’s Kitchen seems to be open 24 hours a day. Pull up a chair for “Eating My Way Through the Alphabet: The Daily Special!” With over 200 posts, the response continues to amaze me on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support and moving words of encouragement. What’s cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: THE DAILY SPECIAL!”

🌞 The Sunshine of My Life 🌞 “Sunshine Bloggers Award!”

It has finally stopped raining in Indiana, so this award is perfect! Sunshine is bright, vibrant, warm, uplifting, and rejuvenating to the mind as well as the body. I simply could not survive without it. That’s why I have Lina of Lin’s Recipes to thank for nominating me for this cheerful award. Any time you wish to brighten your day, please check out her blog at http://lins239.wordpress.com for the “Fiction in the Kitchen” segment. She charms the reader a chapter at a time.
🌞🌞🌞🌞🌞🌞🌞🌞🌞🌞
RULES OF THE AWARD:

•Thank the person who nominated you.

• Answer the questions from the person who nominated you.
• Nominate a few other bloggers.
• Write the same amount of questions for the bloggers you nominated.
• Notify the bloggers on their blog.
• Put the award button on your blog.
🌞🌞🌞🌞🌞🌞🌞🌞🌞🌞
My Answers:
The recipe that challenges you the most? 🍓 At this point, I would have to say Pizza. I have been working on a crust that is thin, crunchy, flavorful, and can hold the toppings without getting soggy. I’m getting there.

Favourite clothing line? 🍓 It’s a toss up between Ralph Lauren and Jones New York. Both are classics that work as staples in my wardrobe.

Favourite restaurant? 🍓 The Eiffel Tower Restaurant in Las Vegas. Romantic!

Your favourite book and why it is? 🍓 One of my favorites is “The Secret Life of Bees” by Sue Monk Kidd. It’s a coming-of-age story about love, loss, perseverance, strength, and hope.

The song that keeps running inside your head, of late? 🍓 Fields of Gold by Sting.

🌞🌞🌞🌞🌞🌞🌞🌞🌞🌞
My Nominees Are:

http://milfordstreet.wordpress.com
http://tthompson792.wordpress.com
http://peachytalesplates.wordpress.com
http://lettersofburlapandlace.com
http://filmandgarlic.wordpress.com

🌞🌞🌞🌞🌞🌞🌞🌞🌞🌞

My Questions:
What is your favorite dessert?

What is the most unusual main dish you have eaten?

What is your “comfort” food?

If there were no consequences, what would you eat every single day?

Do you like to eat leftovers?