butter

Indiana Sweet Corn

What’s Cooking in Gail’s Kitchen? Home Cooking: Indiana Sweet Corn! With July on the horizon, already the taste buds begin yearning for that extra juicy sweet corn freshly picked straight from the farmer’s field. After all, it’s best eaten the day it’s picked. There’s no taste quite like it. Get connected to the Farmers Market in your area for the best produce. Then do what I do, freeze extra for those cold, wintry days. 

INDIANA SWEET CORN

Ingredients:

4 ears of Indiana sweet corn

Sea salt to taste

Butter for slathering

Instructions by Boiling:

Fill a stock pot with enough water to cover the corn. Bring it to a boil. Dissolve a tablespoon of salt in the water. Remove outer husk and silk from corn. Rinse corn. Carefully drop each ear into boiling water. Cover with lid and lower heat to medium. Cook 3-5 minutes. Remove with tongs and serve immediately with butter and sea salt. 

Instructions for Microwaving:

I cook one ear at a time when I’m only preparing a few ears for a meal. Leave corn in husk. With a sharp knife, cut off the pointed end of the corn cob. Rinse under running water. While the ear of corn is wet, wrap a paper towel around it. The water will moisten the paper towel. Place the ear of corn in the microwave and cook on 100% power for 2-3 minutes. The husk will trap and steam the corn. Watch!  Remove from microwave and let sit for a couple minutes. Use the paper towel to carefully shuck the corn. The silks come off easily. 

Whichever method you choose, the reward is a taste of sugary-sweet Indiana heaven. Enjoy!

Happy Hobo Picnic

What’s Cooking in Gail’s Kitchen? Home Cooking featuring a Happy Hobo Picnic! The best thing about this recipe is ANY combination of meat and vegetables can be used!  No more picky eaters. Everyone chooses the vegetables they favor that appeal to their personal taste buds. And clean-up is a snap leaving more time for recreation, shopping, and fun!

HAPPY HOBO PICNIC

Ingredients:

2 pounds of beef tips, marinated 

1 onion, sliced

4 new red potatoes, sliced

1 pound of carrots, peeled and cut up

2 ears of corn, cut into thirds

1 teaspoon seasoned salt

1 teaspoon Herbs de Provence 

1/2 teaspoon crushed red pepper flakes 

Dash black pepper

6 tablespoons butter, sliced

Beef Tip Marinade:

1/2 cup olive oil

1/2 cup garlic wine vinegarette 

1/4 cup Worcestershire sauce 

1/8 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon pepper

Combine marinade ingredients and pour over beef tips. Cover. Allow to marinate overnight in the refrigerator. Remove tips and discard marinade. 

Instructions for Hobo Packets:

Preheat grill to medium-high heat. Prepare foil packets for single serving. Layer beef, onion, carrots, corn, and potatoes. Season with spices to taste. Place 1 tablespoon of sliced butter in each packet. Wrap foil around food and seal tightly. Grill 30 minutes, or until potatoes are tender. Carefully open each packet and serve. Caution: Steam will escape packets when opened. 

Crunchy Rosemary-Olive Oil Croutons

What’s Cooking in Gail’s Kitchen? Home Cooking: Crunchy Rosemary-Olive Oil Croutons! I often top my salads or garnish savory soups with homemade croutons, but these little buttery favorites give you the added crunch you desire anytime of day. And talk about easy!  You already have your favorite herbs and spices in the kitchen pantry. I pick up a “day-old” baguette at the market bakery, for starters, but you can use whatever bread you choose.  Now you know my secret to fabulous croutons!!!

CRUNCHY ROSEMARY-OLIVE OIL CROUTONS

Ingredients:

1 French baguette, day-old

1/4 cup butter

1/4 cup olive oil

1/8 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon rosemary snips*

*Any fresh or dried herb may be used. 

Instructions:

Preheat oven to 350°. Slice entire baguette. Take a kitchen sheers and cut each slice into strips and then cubes until entire loaf is used. Place bread cubes into a one gallon ziplock bag. Melt butter in a microwave-safe measuring cup for 30 seconds. When liquified, remove from microwave. Add olive oil and spices. Stir until blended. Pour over bread cubes. Seal bag and shake well to cover until all liquid is absorbed. Spray a baking sheet with nonstick oil. Empty contents of bag to form a single layer. Bake 10 minutes. Remove from oven, turn over with metal spatula and then bake 10 minutes longer until crunchy.  Do not burn. Let cool before storing in an airtight container. 

Asian Noodle Salad

What’s Cooking in Gail’s Kitchen? Home Cooking: Asian Noodle Salad! Not only does this dish make a stunning presentation of color, it also boasts a crunchy taste of the Orient. The sesame and ginger dressing is so yummy, you’ll find yourself making excuses to eat this salad every week. 

ASIAN NOODLE SALAD

Ingredients:

1 package ramen noodle soup mix, any flavor

1/4 cup butter

1/2 cup almonds, sliced

1 pound of shredded broccoli and carrot slaw mix

3/4 cup roasted Cardini’s Gourmet Asian Sesame Dressing*

2 green onions, sliced

Instructions:

Melt butter in a medium skillet over low heat. Remove noodles from soup mix. Discard seasoning mix. Break up uncooked noodles. Add to the skillet, along with the almonds. Stir to combine and brown until slightly toasted and brown. Do not burn. Remove from heat. In a large bowl add broccoli/carrot slaw and the noodle/almond mixture. Pour salad dressing over all and toss until combined. Garnish with green onion snips. Serve immediately. Leftovers may be refrigerated but the noodles will lose their crunch. 

*I receive no recompense for mentioning Cardini’s Gourmet Asian Sesame Dressing. 

Ultimate Fudge

What’s Cooking in Gail’s Kitchen? Simple Sensations: Ultimate Fudge! My mother taught we well on this recipe. Her secret was to “stir it until your arm falls off!” You see, stirring makes it extremely melt-in-your-mouth creamy. And if you try to cut corners, it’ll turn out grainy, which is a result of the sugar not dissolving under heat. I discovered another tip when making fudge: Do not attempt this on a humid day. I guarantee you, it will be a disaster. Being forewarned…… are you ready, peeps? Read on. 

ULTIMATE FUDGE 

Ingredients:

3 cups sugar 

3/4 cup butter

2/3 cup evaporated milk

12-ounces semi-sweet chocolate morsels

1 teaspoon vanilla

7-ounce jar marshmallow creme

Instructions:

Combine butter, sugar, and milk in a 2-quart pan. Bring to full rolling boil, stirring constantly. Continue boiling over medium heat for four minutes. Stir constantly to prevent scorching. Be sure to scrape sides as well. Remove from heat. Work quickly stirring in chocolate morsels until completely melted. Add marshmallow creme and vanilla. Mix well. Pour into greased 9″x13″ pan. Cool at room temperature; cut into squares. 

Glazed Carrots

What’s Cooking in Gail’s Kitchen? Simple Sensations: Glazed Carrots! My husband, Gerald, absolutely loves the texture of cooked carrots. He usually asks for more in every recipe. Unimpressed by their nutritional value, he could care less about the fiber content. Maybe it’s the bright orange color that echoed an enthusiastic response at the dinner table as a child. In any event, I know without a doubt, whenever I serve this appetizing choice of root vegetable, he knows it’s been a very special day. 

GLAZED CARROTS 

Ingredients:

16 ounces of fresh baby carrots, greens removed

2 tablespoons butter

1/3 cup light brown sugar, packed firmly

1 cup water

Dash of sea salt

Cracked pepper to taste

Directions:

In a medium saucepan, combine the whole baby carrots with remaining ingredients. Stir well to blend. Bring the mixture to a boil over high heat. Reduce heat to medium and continue boiling uncovered for 20-25 minutes. Carrots should be tender and liquid evaporated to leave a nice glaze coating. 

Fresh Pear Tart

What’s Cooking in Gail’s Kitchen? Simple Sensations: Fresh Pear Tart! Even if you are only slightly crazy about pears, one taste of this beautiful caramelized fruit dessert will have you boasting of connections to Le Cordon Bleu. The secret to making this incredible tart is baking it in an iron skillet; first on the stove and then in the oven. 

FRESH PEAR TART

Ingredients:

1 sheet of Puff Pastry

6 ripe pears; peeled, cored, and sliced

1/2 cup butter

1/2 cup sugar

1 teaspoon cinnamon 

Instructions:

Preheat oven to 375°. Place the butter in the iron skillet on the stove. As it melts, add the sugar and arrange the pears carefully to look appealing when the tart is served “bottom up”.  Increase the heat and cook gently until sugar is caramelized. Sprinkle in the cinnamon. Once the sugar has turned golden brown, remove the pan from the heat and gently lay the puff pastry over the fruit. Be sure it fits snugly to the pan. Place the skillet into the oven. Bake 15-20 minutes until the pastry crust is golden brown. Remove from the oven and cool slightly before turning upside down onto a serving platter. Cut and serve warm. Add a scoop of vanilla bean ice cream for the finishing touch. Smile lovingly and say, “It’s just a little something I made with all my heart!” ❤️

Delectable Derby Pie

What’s Cooking in Gail’s Kitchen? Simple Sensations: Delectable Derby Pie!  The race may be over, but this slice of pie is a champion all year long. The spirit is kept alive in a southern tradition of semi-sweet chocolate, Kentucky bourbon, and crunchy pecans.  Top it off with a dollop of whipped cream and you can find yourself cheering for this triple crown winner. 

DELECTABLE DERBY PIE

Ingredients:

1/2 cup butter 

1 cup sugar

3 eggs, beaten

3/4 cup white Karo syrup 

2 tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla 

1 cup chocolate chips

1/2 cup pecans, chopped

2 tablespoons bourbon

1 10″ unbaked deep dish pie shell

Instructions:

Preheat oven to 325°. Cream butter while gradually adding sugar. Add beaten eggs, Karo syrup, salt, flour, and vanilla. Add chocolate chips, nuts, and bourbon. Mix well. Pour into crust. Bake for 40-50 minutes or until set. Serve warm garnished with whipped cream. 

*TIP: Do not overfill pie crust. Extra filling may be baked in a ramekin for sampling later. 

Crêpe Expectations

What’s Cooking in Gail’s Kitchen? Simple Sensations: Crêpe Expectations! From sweet to savory, appetizers to dessert, this amazing little confection will not disappoint. It is the French cousin to the American pancake. Stack it, roll it, or fold it into a triangle. No matter how you fill it, the result is a pleasure for the palate. Make a batch to keep on hand. Then get creative!

CRÊPE EXPECTATIONS 

Ingredients:

4 eggs, beaten 

1 cup flour

1 cup 1/2 & 1/2

2 tablespoons butter, melted 

1/2 teaspoon sea salt

Filling:

8 ounce Neufchâtel cheese

1/4 cup butter, melted

1/2 cup marshmallow creme 

1 cup powdered sugar

1/4 teaspoon almond extract 

1/2 cup sliced almonds

Directions:

Combine eggs, flour, 1/2 & 1/2, butter, and sea salt.  Beat until smooth. Let stand 30 minutes. For each crêpe, pour scant 1/4 cup batter into hot, greased 8-inch skillet rotating to distribute batter evenly. Cook on one side. Flip and lightly brown. Stack on plate to cool. 

For filling combine softened Neufchâtel cheese and butter; mix well. Stir in marshmallow creme. Add sugar and extract; mix well. Fold in nuts. Fill each crêpe with 3 tablespoons cream cheese mixture; roll up. Add sliced strawberries, raspberries, seedless grapes. Top with whipped cream.