Yorkshire Pudding

What’s Cooking in Gail’s Kitchen? Timeless Classics: Yorkshire Pudding! Remember Sunday afternoons at grandma’s house for a traditional pot roast dinner and lively conversation? The rich beef gravy practically dribbled down your chin overflowing from the saturated yeast rolls or Yorkshire pudding. Recently, I was swept back in time when I ordered this savory dish at a charming little pub in the Canadian Rockies. It was at that moment I knew I had to bring a bit of nostalgia back home. As you can see, my version included shredded beef drippings, rich brown gravy, and assorted mixed vegetables for a pocket full of perfection.

YORKSHIRE PUDDING

Ingredients:

4 eggs

1 cup plus 2 teaspoons flour

3/4 cup milk

1 tablespoon plus 2 teaspoons water

1/2 teaspoon kosher salt

1/4 cup bacon drippings

Instructions:

Combine eggs, flour, milk, water, and salt. Refrigerate batter overnight in an airtight container. The next day, remove batter to allow it to rest at room temperature while the oven is being preheated. Adjust oven rack to center position. Preheat oven to 450°. Place one teaspoon of bacon drippings into each well of the bouchon pan. Place pan in the oven while it is preheating, about 10 minutes. Remove from oven. Fill each well 3/4 full. Do not overfill. Return pan to oven. Bake 25 minutes until Yorkshire puddings quadruple in volume. Serve immediately with meat, vegetables, and gravy.

Tex-Mex Tortilla Soup

What’s Cooking in Gail’s Kitchen? Timeless Classics: Tex-Mex Tortilla Soup! One thing I love about Fall is the convenience of crockpot meals. Throw all the ingredients together, stir, and then forget about it for a few hours. Do something fun……and I don’t mean raking leaves or shelling walnuts. Take a nature walk, visit an apple orchard, choose a mum plant for your front door, photograph colorful pumpkins and gourds. You get the idea. Don’t let the season pass you by. Autumn is in full swing and Mother Earth has splattered the landscape with vibrant colors.

TEX-MEX TORTILLA SOUP

Ingredients:

1 pound lean ground beef

20-ounce can diced tomatoes and green chilies, mild flavor

10-ounce can diced tomatoes, zesty flavor

15-ounce can black beans, organic

15-ounce can corn, drained

15-ounce can kidney beans, drained

4-ounce packet taco seasoning mix

4-ounce packet ranch seasoning mix

1/2 cup Monterey Jack cheese, shredded

1/2 cup Greek yogurt

3 green onions, snipped

1/3 cup sliced jalapeño peppers

Instructions:

Brown ground beef. Drain any liquid. Place ground beef, tomatoes (juice included), black beans, corn, kidney beans, taco dry seasoning mix, and ranch dry seasoning mix in a slow-cooker. Mix well. Cover and cook on High for 3-4 hours OR on Low for 6-8 hours. Uncover. Ladle Tex-Mex Tortilla Soup into bowl and garnish with Monterey Jack cheese, a dollop of Greek yogurt, onion snips, and jalapeño pepper rings. Serve with tortilla chips or crackers.

Paradise Restaurant in Key West, Florida

Dining Outside the Home: Paradise Restaurant in Key West, Florida! “Behind every storm, there is a paradise waiting for you,” say owners Christian and Julian Velez. Together they created Paradise Restaurant, specializing in tasty Latin American food. Their hospitality alone embraces everyone who comes to dine here. Sure, the iguanas may come into view over your shoulder, but that only adds to the ambiance of outdoor seating. Sit back, sip on a salty-sugar rimmed margarita for good measure while deciding what to order. Ever tried sweet and succulent fried plantains? You must. They are simply delish caramelized niblets of green bananas. Pair them with pork carnitas and Cuban black beans. Talk about Paradise.

Java Chip Cookies

Eating My Way Through the Holidays! Sweet Celebrations: Java Chip Cookies! Anyone will tell you the aroma of coffee triggers good feelings. If you don’t believe me, check out the neighborhood coffee shops and you’ll find a local place where people hang out. It’s not just the free Wi-Fi either. Coffee is one of the most popular beverages around, especially now with intense flavorings topped with a mound of whipped cream. Transform the blend of coffee and sugar into a cookie, charged with caffeine, and you’ll be as popular as the Pied Piper. People will follow you anywhere!

JAVA CHIP COOKIES

Ingredients:

1 cup butter, room temperature

1 1/2 cups sugar

1/2 cup brown sugar, firmly packed

3 tablespoons espresso instant coffee

1 tablespoon vanilla extract

2 eggs

3 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 cup toffee bits

1/4 cup chocolate covered espresso beans, roughly chopped

1/4 cup mini chocolate chips

Instructions:

Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside. In a food processor beat butter, sugar, brown sugar, espresso instant coffee, and vanilla extract until fluffy. Add eggs, one at a time, until blended. Combine flour, baking soda, and sea salt in a separate bowl. Gradually add flour mixture to butter mixture until it forms a dough. Fold in toffee bits, chopped espresso beans, and mini chocolate chips. Chill dough slightly. Using a melon ball scoop, drop cookie dough onto a baking sheet. Bake 10-12 minutes. Do not burn. Remove from oven. Let cool for 2 minutes. Dredge java chip cookies in sugar, if desired, before transferring them to a wire rack. Repeat with remaining dough. Yield: 3 dozen, large cookies.

Veggie Pot Pie

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Veggie Pot Pie! Do you like to make pie dough? What if it’s not flaky? Are you okay with that? How do you keep the bottom crust from being soggy? Is it necessary to have a top crust? All very good questions, I assure you. Forget them for now and come with me into the land of phyllo dough where tissue-thin layers of unleavened dough are brushed with melted butter creating a crispy golden crunch. Expert bakers took the time and skill to make our lives easier by rolling and stretching the dough multiple times so we don’t have to. The result is a product as close as our neighborhood grocer. With pre-made phyllo dough as your starting point, anyone can be a gourmet chef. No dough-making required.

VEGGIE POT PIE

Ingredients:

7-ounce box antioxidant blend frozen vegetables, thawed

1 cup pearl onions

1 cup frozen corn, thawed

1 cup frozen peas, thawed

1/2 cup frozen green beans, thawed

1 sweet potato, skin on

2 tablespoons olive oil

4 ounces fresh mushrooms, cut-up

1/4 teaspoon garlic powder

1/2 cup parmesan cheese, grated

1 egg, beaten

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

12 sheets frozen phyllo dough, thawed in the refrigerator overnight

6 tablespoons butter, melted

2 ounces goat cheese, crumbled

Instructions:

Keep phyllo dough chilled until ready to use. Preheat oven to 350°. In a large bowl, combine antioxidant vegetable blend, pearl onions, corn, peas, and green beans. Gently toss to keep vegetables from mashing. Wash skin of sweet potato. Pierce with a knife. Microwave on High setting for 3 minutes. Let sweet potato cool enough to handle before cutting into cubes. Gently toss into vegetable mixture. Warm olive oil in a skillet over medium-high heat. Add mushroom pieces. Sprinkle with garlic powder. Cook, stirring occasionally until almost tender, about 5 minutes. Transfer to bowl of mixed vegetables. Add parmesan cheese. Mix beaten egg into vegetables. Sprinkle with kosher salt, black pepper, and red pepper flakes. Butter a 9” iron skillet. Unroll the phyllo sheets and lay them on a flat surface. Immediately cover with plastic wrap and a damp towel. This prevents the dough from drying out. Keep phyllo covered after removing each sheet. Fit one phyllo sheet into the skillet, allowing the edges to hang over the sides. Brush lightly with melted butter. Continue working quickly by placing one phyllo sheet in the skillet at a time. Turn skillet a quarter-turn, then top with a second sheet; brush lightly with butter. Repeat with remaining sheets and butter. When finished there should be about a tablespoon of butter left. Spoon vegetable mixture evenly over phyllo layers. Sprinkle goat cheese over top. Fold edges of phyllo dough up and over the filling toward the center, overlapping slightly. Center will be exposed. Brush the top of the phyllo with remaining butter. Bake for 40 minutes until golden brown. Transfer iron skillet to a wire rack. Allow to cool for 15 minutes. The flavor of roasted vegetables intensifies at room temperature. Serve warm. (Leftovers may be reheated in the iron skillet with the crust remaining crisp.)

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 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.

Fifteen-Bean Ham Bone Stew

What’s Cooking in Gail’s Kitchen? Start Smart: Fifteen-Bean Ham Bone Stew! This time of year the nights are chilly and the days can still be warm. A slow-cooker makes preparing a satisfying meal pretty simple. Throw everything together and let it “stew” for awhile. Nowadays you can get an assortment of 15 beans ranging from pinto, garbanzo, and northern to split pea, navy, and lentil in the same package. Add that ham bone you stored in the freezer during the holidays and you’re on your way. By adding sweet onion, diced tomatoes, and bay leaves, you’ll make this a classic favorite every time.

FIFTEEN-BEAN HAM BONE STEW

Ingredients:

20-ounce package of 15 Bean Soup assortment

1 pound ham bone with ham chunks

32 ounces vegetable broth

32 ounces water

1 sweet onion, chopped

1 teaspoon chili powder

1/4 teaspoon garlic powder

4-5 bay leaves

14.5 ounce can diced tomatoes, with juice

1 tablespoon lemon juice

1 teaspoon red pepper flakes

Instructions:

Rinse beans. Place in a large pot filled with 8 cups of water. Allow beans to soak overnight. After soaking, drain water. Transfer beans to a slow-cooker. Add ham bone with meat. Cover with vegetable broth and water. Add chopped onion, chili powder, garlic powder, and bay leaves. Cook on High setting for 5 hours (or Low setting for 7-8 hours) or until beans are tender. Remove the ham bone. Let the excess meat fall off into the stew or cut it off the bone and put the meat chunks back into the crockpot. Stir in diced tomatoes, lemon juice, and red pepper flakes. Cook 30 minutes longer on Low setting. Before serving, remove bay leaves. Serve with crusty bread.

Egg Veggie Tart

What’s Cooking in Gail’s Kitchen? Start Smart: Egg Veggie Tart! Take ordinary ingredients and spread them over a prepared puff pastry crust and I promise you, your family will eat anything you serve. It’s that good. I always keep a box of frozen puff pastry on hand because it is so versatile. From main courses to desserts, they all turn out like a culinary masterpiece. For everyone to take you seriously though, be sure to wear an apron. It makes you look like a chef who means business. I think I have at least five different styles, some with pockets, some without. And I’m always open for more. Today’s version of a breakfast tart incorporates vegetables and prosciutto that not only add color, but eye appeal. Without regrets, add this recipe to your list of easy-to-assemble meals.

EGG VEGGIE TART

Ingredients:

1 sheet frozen puff pastry, thawed

4 ounces Swiss cheese, thinly sliced

2 Roma tomatoes, sliced thin

3 ounces prosciutto, cut into strips

1/4 pound green beans, cleaned and trimmed

3 eggs plus 1 egg with 1 tablespoon water

1/4 cup baby peas

1 tablespoon olive oil

1/3 cup parmesan cheese, grated

3 tablespoons green onion snips

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place puff pastry on prepared baking sheet. Using a fork, pierce the dough evenly across surface, stopping about 1/2” from the edge. At the edges, roll dough once to form a crust. This will keep the ingredients from overflowing. Bake for 5 minutes. Remove pan from oven to assemble remaining ingredients. Layer the Swiss cheese on the bottom of the crust. Arrange tomatoes, prosciutto, and green beans. Crack 3 eggs onto the dough. Try to place the eggs where the vegetables will “hold” them into place. Sprinkle tart with baby peas. Drizzle with olive oil. Divide grated parmesan cheese over all. Brush the crust all the way around the tart with the egg/water mixture. This gives the crust that beautiful golden color when baked. Bake 30 minutes, or until pastry is cooked through. Garnish with green onion snips. Cut into squares. Serve immediately.

Ziti Green Bean Salad

What’s Cooking in Gail’s Kitchen? Be Our Guest: Ziti Green Bean Salad! Citrusy and Refreshing, that’s how to describe this incredibly vibrant cold pasta salad. Thin and crunchy green beans are paired with luscious cherry tomatoes wrapped in highly fragrant minced parsley bits. Make-ahead options give you time to spend on leisure activities to maximize the final days of summer. Skip the mayonnaise and revel in the burst of lemon vinaigrette for a seasonal change. Life is good!

ZITI GREEN BEAN SALAD

Ingredients:

16 ounces whole wheat ziti pasta

8 ounces fresh green beans, cut into 1 inch pieces

16 ounces cherry tomatoes, halved

1/4 cup fresh parsley, chopped

3/4 cup Lemon Citrus Vinaigrette (recipe follows)

Instructions:

Cook pasta according to package directions, adding green beans to boiling water during the last two minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain again. Combine pasta mixture, tomatoes, and vinaigrette. Toss to coat. Cover and chill overnight. Just before serving, gently fold in minced parsley.

LEMON CITRUS VINAIGRETTE

Ingredients:

1/4 cup fresh lemon juice

1 minced shallot

1/2 cup olive oil

1/8 cup fresh parsley, minced

1/2 tablespoon natural honey

1/2 tablespoon whole grain Dijon mustard

Instructions:

Combine lemon juice and minced shallot. Set aside for 5 minutes. Add olive oil, fresh parsley, natural honey, and Dijon mustard. Whisk together to blend. Store in refrigerator.