butter

Egg Drop Soup

What’s Cooking in Gail’s Kitchen? The Color of Food: Egg Drop Soup! Treat yourself to a Chinese favorite. Using only a few items, you can prepare a festive bowl of chicken broth flavored with green onion, plus a hint of ginger spice. Check out the silky ribbons of beaten eggs and curly wonton strips. Isn’t it pretty? You can do this.

EGG DROP SOUP

Ingredients:

2 teaspoons corn starch

1/8 teaspoon ground ginger

1/8 teaspoon white pepper

1/8 teaspoon sea salt

2 cups chicken broth

2 eggs, beaten

1/3 cup mushrooms, sliced and sautéed (optional)

1 teaspoon sesame oil

2 green onions

Fried wonton strips for garnish

Instructions:

In a 2-quart pan, combine corn starch, ground ginger, white pepper, and sea salt. Slowly pour chicken broth into the pan, stirring constantly to dissolve lumps. Bring to a boil over medium-high heat, stirring often. After two minutes, reduce heat to simmer. When the broth has thickened, place a whisk over the pan. Slowly pour beaten egg mixture over the whisk, swirling in a clockwise motion to create silky ribbons. Add sautéed mushrooms. Heat through. Ladle soup into bowls. Drizzle with droplets of sesame oil. Sprinkle green onion snips over soup. Garnish with fried wonton strips.

Crockpot Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? The Color of Food: Crockpot Mac ‘n Cheese! I find this is seriously the best way to make macaroni and cheese for a crowd without all the fuss. It is so kid-friendly, in fact, you may discover you have an extra pair of helping hands without even asking. When using a slow cooker, the pasta softens as the sauce thickens into a hot, creamy, extra-cheesy youthful delight. Top it off with crushed potato chips for a heart-warming side dish.

CROCKPOT MAC ‘N CHEESE

Ingredients:

1 pound cellentani pasta, also known as cavatappi, uncooked

4 tablespoons butter, cut into tablespoon pieces

4 ounces cream cheese, cut into cubes

3/4 cup mayonnaise

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

3 cups milk

1/2 cup heavy cream

2 cups sharp cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

1 cup potato chips, crushed

Instructions:

Spray the crockpot with nonstick oil. Pour the uncooked pasta into the bottom of the slow cooker. Layer the butter and cream cheese chunks over the pasta. In a large bowl, combine mayonnaise, kosher salt, cayenne pepper, black pepper, milk, and cream. Mix well. Pour over pasta. Stir to blend. Spread pasta into an even layer, being sure to coat everything in sauce. Cover and cook on LOW for 1-2 hours, stirring every 30 minutes. Be sure to spread macaroni into one layer after stirring to keep pasta coated with sauce. When pasta is done, sprinkle shredded cheddar and pepper jack over all. Stir to combine. Replace cover and cook 10 minutes until cheese is creamy and melted. Sprinkle with crushed potato chips before serving.

Yumolicious GF Harvest Muffins

What’s Cooking in Gail’s Kitchen? The Chow Down: Yumolicious GF Harvest Muffins! Have you discovered the silky taste of almond butter lately? I recently came across a gourmet item that enhanced the almond butter with cinnamon and chia seeds. Because it works with this muffin recipe, I went ahead and used it. Obviously, if chia seeds are not your thing, no worries. The butternut squash is the star attraction, in my opinion. It has a natural sweet flavor that surpasses the pumpkin patch variety that is more common. Since I recently made a batch of glazed pears, they were added to the “harvest”, but you can certainly substitute with a delicious apple instead. If I haven’t piqued your interest by now, let me further add the fact that these yumolicious muffins are gluten-free. See? It works. You learn something new everyday.

YUMOLICIOUS GF HARVEST MUFFINS

Ingredients:

3/4 cup butternut squash purée

1 cup almond butter

1/3 cup maple syrup

1 egg, beaten

1 teaspoon cinnamon

1 teaspoon baking soda

1 pear, finely chopped

1/4 cup brown sugar

1/4 cup butter, softened

1 tablespoon almond flour

2-3 tablespoons old fashioned oats

2 tablespoons sunflower seeds

Instructions:

Preheat oven to 325°. Use muffin cup liners for 12 muffins. Line the muffin tin; set aside. In a mixing bowl, combine butternut squash purée, almond butter, maple syrup, beaten egg, cinnamon, and baking soda. Mix well. Fold in the chopped pears. Fill each muffin cup 3/4 full. For the topping, mix brown sugar, softened butter, almond flour, and old fashioned oats. Mixture will be crumbly. Sprinkle each muffin with streusel topping. Top with sunflower seeds. Bake 30-35 minutes or until muffins pull away from paper liner. Watch carefully.

Wisconsin Beer Cheese Soup

What’s Cooking in Gail’s Kitchen? The Chow Down: Wisconsin Beer Cheese Soup! Not only is this soup perfect for those chilly evenings ahead, but it is also more fun to eat simply because instead of saltine crackers, fresh popcorn is used. That’s right, you heard me…popcorn. It really doesn’t matter if you use the air-popped variety, microwave movie popcorn, or slightly sweet kettle-style popcorn. I know, right!?! More and more you may discover this quirky dish on a restaurant menu, even outside the state of Wisconsin. It actually dates back to when German immigrants came to America. Beer was readily available and often used in soup. Over time, more veggies, spices, and cheese were added turning supper time soup into the comfort meal it is today. If you’re up for an adventure, read on.

WISCONSIN BEER CHEESE SOUP

Ingredients:

2 tablespoons olive oil

1 1/2 cups carrots, chopped

1 yellow onion, diced

1 rib celery, chopped

2 cloves garlic, minced

1/4 cup butter

1/4 cup flour

1/8 teaspoon red pepper flakes

1/8 teaspoon cayenne pepper

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 teaspoon dry mustard

2 cups light cream or milk, warmed

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

10 ounces sharp cheddar, shredded

16 ounces beer

Popcorn for garnish

Instructions:

In a large skillet, warm olive oil. Add chopped carrots, diced onions, chopped celery, and minced garlic. Sauté until vegetables are tender, approximately 8-10 minutes. In a 4-quart pan, melt butter on low heat. Do not burn. Increase heat to medium-high and sprinkle in flour. Stir constantly while cooking. The flour mixture will turn a light brown. Add red pepper flakes, cayenne pepper, sea salt, black pepper, and dry mustard. Mix well. Gradually pour in warmed milk, stirring constantly to avoid lumps or scorching. It will thicken nicely. Add Dijon mustard and Worcestershire sauce. Sprinkle in shredded cheese, stirring constantly to melt the cheese. Slowly add beer and bring to a boil. Stir until foam disappears. Reduce heat to low setting. Add vegetable mixture to the cheese soup. Simmer 10 minutes. Serve with popcorn garnish.

Vanilla Laced French Toast

What’s Cooking in Gail’s Kitchen? The Chow Down: Vanilla Laced French Toast! Here’s a twist on ordinary French toast. If you prefer the outside to be crispy, don’t be ashamed to coat the bread with crushed cracker crumbs before dropping it into the buttered skillet. It not only seals in the flavor, but also produces a “to-die-for” custard filling. Forget soggy bread, go instead for a golden brown crunch drizzled in dark maple syrup and topped with the rich flavor of vanilla glazed pears. Have I got your attention?

VANILLA LACED FRENCH TOAST

Ingredients:

2 eggs

1/2 cup light cream

2 tablespoons sugar

1 tablespoon pure vanilla extract

1/4 teaspoon cinnamon

1 cup Ritz crackers, crushed*

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1-2 tablespoons butter

6 slices Hawaiian sweet bread

Glazed Pear Topping, if desired**

Powdered sugar, sprinkling

Pecan halves, as garnish

Instructions:

Whisk eggs, light cream, sugar, vanilla extract, and cinnamon in a shallow bowl. Set aside. On a sheet of waxed paper, combine crushed crackers, cinnamon, and nutmeg with a fork. Melt butter on low heat in an iron skillet. Do not burn. Increase heat to medium. Dip bread slices in egg mixture, coat both sides in cracker crumbs, and place in the skillet. Cook 3 minutes until brown. Turn. Cook 3 minutes longer. Remove to a platter. Repeat until all slices are used. Serve with butter, maple syrup, and fruit, if desired. Garnish with a sprinkling of powdered sugar and pecans.

*I receive no recompense for mentioning Ritz Crackers.

**Recipe for Cinnamon Glazed Pears can be found at this link.

https://snapshotsincursive.com/2015/12/28

Java Chip Cookies

What’s Cooking in Gail’s Kitchen? The Chow Down: 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.

Hawaiian Crunch PB Bars

What’s Cooking in Gail’s Kitchen? The Chow Down: Hawaiian Crunch PB Bars! When I asked my grandson what his favorite food was, he shrugged his shoulders and said, “That’s easy, Nana. It’s peanut butter.” It was all I needed to know to head to my kitchen to prepare something special for him for the weekend. By switching things up a bit with Hawaiian shortbread cookies, the results produced an amazing crunch that teamed well with the hazelnut spread frosting. How’s that for double coverage? His opinion, you wonder? Being a teenager, a thumb’s up was approval enough.

HAWAIIAN CRUNCH PB BARS

Ingredients:

12 ounces Hawaiian banzai furikake shortbread cookies or vanilla wafers

1 cup butter, room temperature

1 cup natural peanut butter, chunky

2 cups powdered sugar

12 ounces mini semisweet chocolate chips

13 ounces hazelnut cocoa spread

1/2 cup honey roasted peanuts, chopped

Instructions:

Pulse cookies in a food processor until crumbly. Set aside. Spray a 9”x13” pan with nonstick oil. Combine butter and natural chunky peanut butter until smooth. Gradually add powdered sugar until blended. Next fold in cookie crumbs and mini chocolate chips. Mix to combine. Spread evenly in the prepared pan. Warm hazelnut spread in a microwave until it is easy to spread. Cover the peanut butter layer completely. Sprinkle with chopped honey roasted peanuts. Refrigerate one hour. Cut into squares. Store in the refrigerator until ready to serve.

Garlic Smashed Potatoes

What’s Cooking in Gail’s Kitchen? The Chow Down: Garlic Smashed Potatoes! Now you, too, can have the same potato side dish at home which you often choose in popular eateries. It’s so incredibly easy you’ll find yourself wondering why you didn’t think of it before now. My simple recipe requires only three key ingredients: Idaho Russet Potatoes, Boursin Garlic Cheese, and of course, French Butter with sea salt. A sprinkling of bacon bits and fresh cut chives for garnish merely enhances an already phenomenal taste. With the holidays on the horizon, be kind to yourself. Keep it simple and WOW your friends and family without spending endless hours in the kitchen. You deserve it.

GARLIC SMASHED POTATOES

Ingredients:

2 large Idaho Russet Potatoes

5.2 ounces package Boursin Garlic and Herb Gournay cheese

2 tablespoons butter, salted

Bacon bits, for garnish

Fresh cut chives, for garnish

Instructions:

Peel potatoes and cut into chunks. Place potatoes in a 2-quart pan. Cover with cold water. Add about a teaspoon of salt. Bring to a boil. Reduce heat to medium and cook potatoes for 15-18 minutes or until tender when pierced with a knife. Empty pan of potatoes into a colander to remove water. Transfer potatoes back to the pan, add butter and Boursin garlic cheese. Cover for 2-3 minutes. Take a hand mixer and smash the ingredients together until slightly chunky. Potatoes will be stiff but creamy. Transfer potatoes to a serving dish. Top with bacon bits and fresh cut chives for garnish. Serve immediately with gravy, if desired.

Edamame Spicy Stix

What’s Cooking in Gail’s Kitchen? The Chow Down: Edamame Spicy Stix! You’ve probably been to a restaurant where the server placed a bowl of edamame on the table, in lieu of the bread basket. Next to it was an empty bowl for placing the discarded pods. If it was a first for you, no worries. Friends, this is one time you are allowed to eat with your fingers. Truth. Simply pick up one pod with your fingers and put it in your mouth, not letting go. Bite down with your teeth and slide the beans out as you pull the pod away. Tender green beans, about the size of peas, will drop onto your tongue. Chew and enjoy the flavor sensation. Easily toss the pod into the empty bowl and reach for another. Who would’ve thought eating edamame could be this much fun?

EDAMAME SPICY STIX

Ingredients:

12-ounce bag frozen Edamame with sea salt

2 tablespoons butter, divided

3 garlic cloves, minced

1/4 seasoned salt

1/8 teaspoon red pepper flakes

1 teaspoon sriracha sauce

Instructions:

Microwave edamame according to package directions. Let stand for one minute. Open package and set aside. In a cast iron skillet, melt one tablespoon butter over medium heat. Add minced garlic cloves, seasoned salt, and red pepper flakes. Cook for 1-2 minutes, stirring constantly. Reduce heat and add cooked edamame. Transfer to a serving bowl. Fit with remaining butter. Drizzle with sriracha sauce. Serve immediately. Remove shells before eating. Do not consume pods.