DIY Outdoor Kitchen Meal

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: DIY Outdoor Kitchen Meal! Leftovers make great meals, simply by preparing them another way. Using the outdoor kitchen makes that possible, no matter the weather. Imagine the incredible aromas filling the air with smoky curlicues. Try not to drool. The vegetables will be done shortly, retaining moisture and nutritional value, if that’s important to you. I’m all about the taste. Sometimes there’s a slight caramelization, which is actually a bonus. Are we good? Then let’s get started. 

DIY OUTDOOR KITCHEN MEAL

Ingredients: 

2 ears corn on the cob, cut in half

1 bunch asparagus spears, stalk ends snipped

1/2 pint cherry tomatoes, halved 

1 cup cooked pork tenderloin, shredded

1 tablespoon olive oil

1 tablespoon butter, room temperature 

1 teaspoon seasoning salt

Instructions:

Preheat gas grill to 400°. Drizzle olive oil over fresh asparagus spears. Place in a grill pan; sprinkle with half the seasoning salt; set aside. Rub softened butter over the corn on the cob. Sprinkle with remaining seasoning salt. Place corn on preheated grill grates. Close lid. Allow corn to char; using tongs, turning every 4 minutes to char. Kernels will be tender and juicy when pierced with a paring knife. Warm shredded pork in foil on the grill while cooking the asparagus spears in the grill pan for 5 minutes. Turn as necessary to prevent burning. Transfer all food to a platter. Serve immediately with halved cherry tomatoes. 

Croque Madame Magic

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Croque Madame Magic! For a late night snack or weekend brunch idea, make your own French favorite at home. You can cut corners by using the microwave to melt the cheese and warm the ham. Or instead, for added crunchiness, use an iron skillet to toast the bottom of the sourdough bread until golden brown. Don’t forget to brush both sides with butter. Same with the egg. Make it in the microwave or fry it in the skillet. Don’t you just love it when I give you a choice?

CROQUE MADAME MAGIC

Ingredients:

1 slice artisan sourdough bread, toasted

1 teaspoon sea salt butter

1 slice Canadian bacon

1 slice Gruyère cheese

1 cooked egg, over easy

Herbs de Provence, for garnish

Instructions:

To assemble the open-faced sandwich, place sourdough toasted bread on a plate. Slather with sea salt butter. Next layer Canadian bacon on toast. Cover meat with a slice of Gruyère cheese. Microwave on High setting for 20 seconds. Top with cooked egg. Sprinkle with Herbs de Provence spices. Serve immediately. 

Banana-Anna Smoothie

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Banana-Anna Smoothie! Remember the last time you bought a bunch of bananas and then tried to beat-the-clock before they turned brown and mushy? Here’s a solution to getting caught on that hamster wheel. Slice up a banana. Place the pieces on a cookie sheet in a single layer, without touching. Freeze for 24 hours; then transfer banana slices to a ziplock freezer bag. Store in the freezer until needed. Use the frozen bananas in your next breakfast smoothie. Done and done.

BANANA-ANNA SMOOTHIE

Ingredients:

2 cups frozen banana slices

1/2 cup Greek yogurt 

1 cup unsweetened almond milk

1 teaspoon vanilla extract

Pinch of cinnamon or nutmeg, for garnish

Instructions:

Combine frozen banana slices, Greek yogurt, unsweetened almond milk, and vanilla extract in a high speed blender. Blend on High until smooth. Pulse, if necessary, to break up the chunks. Pour into a glass. Sprinkle with cinnamon or nutmeg and enjoy. 

Agave Wine Margarita

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Agave Wine Margarita! Before you pass judgment, let me first say that although agave wine is made from the same plant as tequila, it is lighter in balance and contains less alcohol. It still tastes amazing with freshly squeezed lime juice and an orange wedge garnish. The tartness of the fruit also produces a medium body with a smooth finish. Move over tequila; you’ve got competition. 

AGAVE WINE MARGARITA 

Ingredients for One:

5 ounces agave wine

2 ounces freshly squeezed lime juice

2 ounces orange juice

5 ounces lime sparkling water

Lime slice, for garnish

Orange slice, for garnish ( optional)

Instructions:

Combine agave wine, lime juice, and orange juice. Mix well. Top with lime sparkling water. Stir and serve chilled in a stemmed glass. Garnish with fresh lime or orange slices. 

Fabulous Fixings

Has anyone else noticed fluctuations in your daily appetite? Some days I’m perfectly happy with an appetizer-portioned meal versus a full-course dinner at the end of the day. I’ve never really been one to eat cereal for supper, but I suppose there are those who do it. Since moving to Florida, where the balmy weather resembles a tropical climate, I just don’t have the same food cravings I had up north. In retrospect, I don’t neglect my daily water intake since hydration is key. That takes priority, for sure. I guess if I had to self-diagnose my issues, I could blame “senioritis” for my waning appetite since I definitely expend less energy than I did when holding down two jobs and/or raising children. Make sense? Since I admit to a less robust appetite, a few of these recipes may seem normal to you, too. That’s okay. Let’s chalk it up to “less food means less fat.” That’s my story and I’m sticking to it. As you scroll through social media, you may also notice a post or two have been favored by the “Food Network” on Twitter X (Snapshotsincursive @DornaGail) as well as Ina Garten’s The Barefoot Contessa, on Instagram (gail _dorna). You can even find me on Pinterest at Gail Dorna. I’d love to connect with you there as well. I also met Chef Michelle Tribble of Hell’s Kitchen reality cooking show. Fun times. Experience different flavors and textures one bite at a time. Catch a glimpse of “Eating My Way Through the Alphabet: Fabulous Fixings”. This remarkable journey of the palate is unique because it gives me a few moments with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. 

Za’atar Quail Eggs

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Za’atar Quail Eggs! This isn’t just another hard-boiled egg post that makes you go “meh”. It’s one that will take you on an adventure; an adventure for the tastebuds. Everyone has figured out that eggs keep midday food cravings at bay. Imagine bringing your lunch to work, let’s say a half a dozen quail eggs, rolled in a crown of za’atar seasoning and sea salt. Already people are gathering around the refrigerator to see what makes them so special. You could tell them quail eggs provide more protein, have a rich taste, are hypoallergenic, and can boost the metabolism. But don’t get carried away. Otherwise come break time you may discover only 3 quail eggs in your lunchbox and suddenly everyone is too busy to chat. 

ZA’ATAR QUAIL EGGS

Ingredients:

12 quail eggs, natural farm raised

1 teaspoon sea salt 

2 teaspoons za’atar seasoning 

Instructions:

Gently place quail eggs in a medium pan of cold water. Bring to a boil for 4 minutes. Remove with a slotted spoon. Immediately transfer eggs to a bowl of water filled with ice to completely cool. In a shallow dish, combine sea salt and za’atar seasoning. Carefully peel each quail egg, removing tiny bits of shell and membrane. Roll each egg in the za’atar mixture to coat. Set upright on a platter or place eggs on a bed of mixed greens to serve.