Lemon Pepper Pasta

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Lemon Pepper Pasta! Have you ever had one of those days when things just fall into place and you cook like a gourmet chef? And then, because everyone is starv-ing, you are halfway through the meal before you realize you forgot to take the food photo? Well, this is what an (almost) clean plate looks like! lol Perhaps it’s absent-mindedness, or maybe….yes, maybe…it’s just that good!

LEMON PEPPER PASTA

Ingredients:

8-ounces lemon pepper pasta

1 tablespoon olive oil

1 tablespoon bacon fat

1/4 cup shiitake mushrooms, sliced

1/4 teaspoon garlic powder

2 Roma tomatoes, quartered

1 teaspoon Herbes de Provence

1 teaspoon kosher salt

2 green onions, chopped

8-ounces ricotta cheese

1/3 cup Parmesan cheese, grated

10-ounces frozen chopped spinach, thawed and drained

Instructions:

Cook pasta as directed on package. Set aside. Meanwhile, warm olive oil and bacon fat in a large skillet over medium heat. Add shiitake mushrooms sprinkled with garlic powder; cook until soft. Add Roma tomatoes. Sprinkle with Herbes de Provence and kosher salt. Reduce heat and stir gently. Add chopped green onion. Cook 2-3 minutes. Add ricotta cheese and Parmesan cheese. Cook 2 minutes, stirring frequently. Fold in spinach and heat on low 2-3 minutes, stirring occasionally. Drain lemon pepper pasta. Add to spinach mixture. Toss to coat. Heat through and serve immediately.

Goat Cheese Wonton Appetizers

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Goat Cheese Wonton Appetizers! If you want an amazing appetizer that can be made in a flash, look no further. We’re all pretty familiar with those tiny pastry cups located in the freezer section of the supermarket. But have you seen the price? It’s ridiculous. Back away and take a turn to the dairy aisle instead. Pick up a package of wonton wrappers, a roll of goat cheese, a block of cream cheese, and a jar of bacon jam.* In no time at all, these festive cuties will have “party” written all over them. Remember, you’re allowed one taste-test, but fight the urge to eat any more than that before the guests arrive.

GOAT CHEESE WONTON APPETIZERS

Ingredients:

48 wonton wrappers, 12-ounce package

4-ounce goat cheese

4-ounce cream cheese

12-ounce jar bacon jam*

Instructions:

Preheat oven to 350°. Coat two 12-cup mini-muffin pans with nonstick oil. Cut corners off wonton wrappers to make an octagon shape. Using your fingers, gently press one wrapper into each cup. Press down without puncturing dough. Lightly spritz wrappers with cooking oil. Bake until golden brown, 8-9 minutes. Cool 5 minutes. Transfer cups to a wire rack to cool completely. Repeat with remaining wrappers. Meanwhile, combine goat cheese and cream cheese. Blend until smooth. Drop by scant spoonful in each wonton cup. Top with a dollop of bacon ham. Place the appetizers on a baking sheet. Bake filled wontons for 5 minutes until cheese is bubbly. Serve warm.

*To make your own Bacon Jam, use the following link.

https://snapshotsincursive.com/2017/04/14

Daikon Radish Cheese Dip

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Daikon Radish Cheese Dip! Meet your new friend, the daikon radish. High in Vitamin C, eaten raw like a carrot, the daikon radish gives the benefit of the crunch you crave when scooping up a warm, cheesy dip. Basically, it’s a large white radish-more tubular than round-with a slightly sweet flavor. Forego the high carb chips and indulge away.

DAIKON RADISH CHEESE DIP

Ingredients:

2 tablespoons black truffle olive oil

1 sweet onion, thinly sliced

1 teaspoon seasoned salt

1/8 teaspoon garlic and herb seasoning

1 cup Parmesan cheese, freshly grated

1 cup asiago cheese, shredded

8 ounce package Neufchâtel cheese, room temperature

1/2 cup Greek yogurt

1/2 cup mayonnaise

1/8 teaspoon garlic powder

1 cup shiitake mushrooms, chopped

1 teaspoon Worcestershire sauce

2-3 drops liquid smoke

1-2 medium Daikon radishes, peeled and sliced

Crumbled Bacon for garnish

Green Onion Curls for garnish

Instructions:

Preheat oven to 400°. In a large skillet over medium heat, add black truffle olive oil. Add sliced onions, seasoned salt, and Mrs. Dash garlic and herb seasoning. Cook until onions begin to soften, about 8-10 minutes. Reduce heat to low and cook 20 minutes longer. Meanwhile, combine Parmesan cheese, asiago cheese, Neufchâtel cheese, Greek yogurt, mayonnaise, and garlic powder. Mix until thoroughly combined. Set aside. After the onions have cooked 20 minutes, add chopped shiitake mushrooms, Worcestershire sauce, and liquid smoke. Cook 5-7 minutes longer. Combine onion/mushroom mixture with cheese mixture. Stir well. Transfer to a shallow casserole dish that has been sprayed with nonstick oil. Spread evenly. Bake 20 minutes until the cheese is melted and bubbly. Garnish with bacon crumbles and green onion curls. Serve in a bowl surrounded by daikon radish slices.

Cobb Salad

What’s Cooking in Gail’s Kitchen? The Sunshine Eats: Cobb Salad! Some days the dinner option is as plain as the nose on my face. Leftover rotisserie chicken becomes the star attraction. Using seven of your favorite ingredients, which you probably already have on hand, this time-saving classic is the perfect solution to that mundane question, “What’s for dinner?” Go easy on yourself and build a Cobb Salad on a platter for show-stopping presentation.

COBB SALAD

Ingredients:

Bag of Spring Mix Salad Greens

3 cups chicken, precooked and shredded

3 eggs, hard-boiled and chopped

6 slices bacon, crispy and crumbled

1-2 avocados, peeled, pitted, and diced

8 ounces cherry tomatoes, halved

3/4 cup Bleu cheese crumbles

Salad Dressings of choice

Instructions:

Choose individual salad plates or a serving platter. Arrange salad greens as the base. Working from the left side of the plate to the right, arrange shredded chicken from top to bottom. Next arrange chopped egg, crumbled bacon, diced avocado, and tomato halves, ending with Bleu cheese crumbles. Drizzle with salad dressing of choice and serve.

Boursin Garlic Bisque

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Boursin Garlic Bisque! Have you been to a restaurant where the main course is served with a side of garlic smashed potatoes? The texture is incredibly smooth and the flavor is bursting with fresh herbs and garlic. Gourmet Boursin cheese may be their secret ingredient. Its airy-light texture is a marriage between spreadable cream cheese and whipped butterfat. You can find this French icon wrapped in foil in the cheese department of your favorite grocery store. Serve it with crackers, pita chips, or go all out and make this simple potato bisque.

BOURSIN GARLIC BISQUE

Ingredients:

2 cups chicken broth

2 cups Yukon potatoes, peeled and chopped

1 tablespoon olive oil

1 clove garlic, minced

1/4 cup sweet onions, chopped

3/4 cup light cream

5.3 ounce Garlic Boursin Cheese, crumbled

1/2 cup frozen baby peas, thawed

5 slices crisp bacon, pieces and crumbles

Fresh Garlic Chives

Ground Smoked Almonds

Instructions:

Combine chicken broth and chopped potatoes in a 2-quart pan over medium high heat. Bring to a boil. Reduce heat to medium and simmer until potatoes are tender, 15-20 minutes. Meanwhile, in a medium skillet, sauté garlic clove and sweet onions in olive oil until soft, about 5 minutes. Add to potato mixture. After potatoes are tender, partially smash the potatoes to thicken, leaving some potato chunks for texture. Add light cream and Boursin cheese. Stir until cheese is melted. Add baby peas and bacon pieces. Simmer 15 minutes. Ladle into bowls. Garnish with bacon crumbles, garlic chives, and smoked almonds.

Egg and Sweet Potato Boats

What’s Cooking in Gail’s Kitchen? After the Holidays: Egg & Sweet Potato Boats! Breakfast just got more interesting. And so did you. Because today, this Paleo breakfast may leave you feeling like a superhero, “able to leap tall buildings in a single bound”. It not only gives you a nutrient-rich vegetable, it also provides protein in the animal form of bacon and eggs! That fact alone ups your intake of vitamins and minerals without leaving you feeling meh and bloated. Digestion improves as energy levels rise, which leaves me asking one final question: Which superhero are you?

EGG & SWEET POTATO BOATS

Ingredients:

1 large sweet potato, halved, washed and patted dry

1/2 teaspoon olive oil

1/4 teaspoon sea salt

2 large eggs

2 strips bacon, cooked and crumbled

Sriracha, to taste

Fresh oregano, for garnish

Instructions:

Preheat oven to 350°. Once the sweet potatoes have been washed and patted dry, rub skins with olive oil, sprinkle with sea salt, and place cut side down in a shallow pan that has been sprayed with nonstick oil. Bake for about one hour, or until tender. Remove sweet potatoes from oven. With tongs, flip sweet potatoes over so skin side is down. Using a spoon, carefully scoop out the center to form a well for one egg. Crack an egg into each sweet potato boat. Return pan to oven; bake 20 minutes, or until eggs are set. Remove from oven. Crumble bacon over top. Drizzle with sriracha sauce. Garnish with fresh oregano leaves. Serve warm.

Bacon Bit Sweet Potato Bisque

What’s Cooking in Gail’s Kitchen? After the Holidays: Bacon Bit Sweet Potato Bisque! My pantry is sometimes filled with good intentions. I envision a nutritious meal and then get sidelined by other ingredients, especially in the Produce Department of the local grocery. I mean, just look at the bin overflowing with organic sweet potatoes. Medium-sized, smooth skin, pretty color, and screaming “Pick me. I’m healthy.” Soon after I get home, I store them out of sight in a cool, dark area only to discover them three weeks later. Thank goodness, sweet potatoes are very forgiving. Their shelf life is easily 5 weeks. If you ever wondered how to tell if it’s time to toss them out, press the skin. If it’s soft, discolored, or has an unpleasant odor, throw them out and promise yourself you’ll do better next time.

BACON BIT SWEET POTATO BISQUE

Ingredients:

2 large sweet potatoes, cut in half

1 tablespoon olive oil

1 tablespoon butter

1/2 cup yellow onion, diced

1/4 cup celery, diced

1/4 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon ground ginger

1/4 teaspoon cumin powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 1/2 cups chicken broth

Green onion snips, for garnish

Bacon bits, for garnish

Dollop Greek yogurt, for garnish

Instructions:

Preheat oven to 400°. Brush olive oil over the skins of the sweet potatoes. Place cut-side down on a baking sheet. Roast for 30 minutes. Remove from oven. Scoop the sweet potatoes into a bowl and thoroughly mash. Discard peels. Warm butter in a saucepan over medium heat. Do not scorch. Add diced onion and celery. Cook, stirring occasionally for 5 minutes. Sprinkle with garlic powder, oregano, ground ginger, cumin powder, sea salt, and black pepper. Cook, stirring constantly, for one minute longer. Add chicken broth; reduce heat to simmer. Transfer sweet potatoes to a food processor and Pulse until consistency is smooth. Whisk sweet potatoes into broth until heated through. Ladle into bowls. Garnish with green onion snips, bacon bits, and a dollop of Greek yogurt.

Frisée Blueberry Pistachio Salad

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Frisée Blueberry Pistachio Salad! Have you tried frisée lately? This member of the lettuce family offers a slightly bitter bite, which is why it’s a good idea to pair it with some form of sweetened fruit. The appealing curlicue tendrils have a crunchy texture as well as upstanding hardiness. That factor alone is important since it translates to the ability to withstand a creamy dressing without turning it to mush. Should one desire, adding a robust bleu cheese, blackened bacon strip, or scattering salty capers among the sturdy leaves, permits a heavier dressing in short order. So you see, the question remains: to frisée or not to frisée.

FRISÉE BLUEBERRY PISTACHIO SALAD

Ingredients:

1 bunch frisée, stems trimmed, leaves gently torn

2-3 radishes, thinly sliced

1 tablespoon red onion, slivers

1/4 cup blueberries

2 tablespoons fresh tarragon leaves

2 teaspoons Dijon mustard

1 tablespoon lemon juice

1/4 teaspoon sugar

1/4 cup olive oil

1/8 teaspoon kosher salt

1/8 teaspoon cracked black pepper

1/4 cup pistachios, roughly chopped

Instructions:

Divide salad plates with frisée. Arrange sliced radishes, red onion slivers, blueberries, and tarragon leaves around frisée leaves. In a small bowl, whisk together Dijon mustard, lemon juice, and sugar. Slowly, whisk in olive oil. Season with kosher salt and cracked black pepper. Drizzle dressing over salads; tossing to coat. Sprinkle with chopped pistachio nuts. Serve chilled.

New Potatoes Smashed

What’s Cooking in Gail’s Kitchen? Elevated Edibles: New Potatoes Smashed! Is it a baked potato? A mashed potato? A fried potato? Or all three?! What it is, is freaking fantastic! Forget about dinner conversation. As soon as you place a platter of these tasty gems on the table, all bets are off. Don’t blame your partner or the kids, they don’t want to talk with their mouths full. These potatoes have a soft, earthy flavor surrounded by a crispy outer skin. Cheese and bacon make them downright irresistible. But don’t get carried away. Repeat after me: “This is meant to be a side dish.”

NEW POTATOES SMASHED

Ingredients:

1 pound new red potatoes, skin on

2 teaspoons, plus 1/8 teaspoon sea salt, divided

2 tablespoons olive oil, divided

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cracked black pepper

1 cup cheddar cheese, finely shredded

2 slices applewood bacon, cooked and crumbled

2 green onions, chopped

Instructions:

Put the red potatoes in a pot. Add enough water to cover by one inch. Add 2 teaspoons sea salt. Bring to a boil over medium-high heat. Reduce to medium and cook until potatoes pierce easily with a knife, about 20 minutes. While potatoes cook, preheat oven to 425°. Drizzle one tablespoon olive oil over a rimmed baking sheet. Drain potatoes; allow to cool for 5 minutes. Arrange the cooked potatoes on the prepared baking sheet. Carefully use a fork to gently “smash” the potatoes. Drizzle the remaining olive oil over potatoes. Sprinkle with the remaining sea salt, garlic powder, onion powder, and cracked black pepper. Bake 30 minutes until potatoes are crispy. Remove from oven, add shredded cheddar cheese and bacon crumbles. Broil for one minute, or until cheese is melted and bubbly. Remove from oven. Garnish with chopped green onions. Serve warm.