celery

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? The Color of Food: Sensational Stuffing Balls! Two words: OMG, YUM! Seriously, this is the answer to a prayer when asked, “What is a good side dish to serve with meat?” Personally, I like the make-ahead option of having a bag of Stuffing Balls on hand in the freezer. I guess you could even serve them as an appetizer for your next gathering. They’re that tasty. As usual, you can opt out of the shortcut version provided here and make your own stuffing with 5 cups of cubed cornbread, wheat bread, or day-old white bread crumbs. You decide. Go crazy with garden herbs, diced apples, or skip the meat completely. I chose golf ball-size over baseball-size, but that’s totally up to you. After all, you’re the one who will reap the accolades.

SENSATIONAL STUFFING BALLS

Ingredients:

1/3 cup butter

1/4 cup yellow onion, finely chopped

1/2 cup celery, finely chopped

1/2 cup parsley, chopped

1/4 teaspoon black pepper

1 teaspoon sea salt

1/2 teaspoon poultry seasoning

1 egg, well beaten

1/4 cup chicken broth

12.5 ounce can cooked chicken breast, drained and flaked

6-ounce box chicken stuffing mix

Instructions:

Preheat oven to 375°. Line a baking sheet with foil that has been sprayed with nonstick oil. Set aside. In a large skillet, melt butter over medium-low heat. Do not scorch. Add chopped onion and celery. Sauté until soft. Add chopped parsley, black pepper, sea salt, poultry seasoning, beaten egg, chicken broth, flaked chicken, and dry stuffing mix. Stir well to combine. Shape into golf ball-size portions. Place stuffing balls on the prepared baking sheet. Bake for 20 minutes until set.

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? The Daily Special: Kinky Red Cabbage Slaw! When you need a little color, a satisfying crunch, and an extra dose of vitamin K, look no further than red cabbage. Its robust, hearty flavor can be combined with spices that have you feeling like the Queen of Sheba or the King of Siam. Make a healthy choice today. Opt out for red cabbage. It may provide just the twist you need.

KINKY RED CABBAGE SLAW

Ingredients:

1/2 head red cabbage, shredded

1/2 cup apple cider vinegar

2 tablespoons sugar

1/4 cup olive oil

2 teaspoons celery seed

Sea salt and pepper to taste

1 tablespoon red onion, diced

Instructions:

Whisk together vinegar and sugar until dissolved. Slowly add oil, celery seed, salt, and pepper. Toss in cabbage and onions. Coat well. Refrigerate for one hour.

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? The Daily Special: Egg Salad Extravaganza, A Crêpe Idea! The debate continues………. Mayonnaise and Celery or Miracle Whip and Pickle Relish? What is your preference in Egg Salad? It probably all depends on how your mother made it during your childhood. Fortunately both can be made in a snap!

EGG SALAD EXTRAVAGANZA

Ingredients:

3 eggs, hard cooked

3 tablespoons mayonnaise or Miracle Whip

1/8 teaspoon sea salt

1/8 teaspoon cracked pepper

1 tablespoon celery, chopped (optional)

1 tablespoon pickle relish (optional)

Instructions:

Combine mayonnaise or Miracle Whip, salt, and pepper in a bowl. Peel and chop eggs, breaking into small pieces. Gently stir into mayonnaise mixture. Add celery or pickle relish. Fill two Crêpes with egg salad. Tuck in several lettuce leaves. Sprinkle with Chia seeds.

(For an alternative bread choice, please reference Crêpe Expectations for the batter recipe at https://snapshotsincursive.com/2015/05/17 to make crêpes in advance.)

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? The Daily Special: Deep Dish Chicken Salad! Want to feel special? Try serving your next dinner in a traditional French-style mini au gratin pan. Not only does it show off food attractively, it offers single-serving portion control. It’s the perfect touch to any meal and bakes in less time. Make your life simpler with any of the oven-to-table choices available. I did.

DEEP DISH CHICKEN SALAD

Ingredients:

3 cups chicken, cooked

1 cup extra sharp cheese, finely shredded

1 tablespoon green onion

1/2 cup mayonnaise

4 stalks celery, chopped

1 tablespoon lemon juice

1/4 teaspoon celery seeds

1/8 teaspoon red pepper flakes

Sea salt to taste

Dash of pepper

1 cup potato chips, crushed

Instructions:

Preheat oven to 350°. Combine chicken, celery, mayonnaise, salt, pepper, lemon juice, celery seed, red pepper flakes, and half the cheese. Mix lightly. Spoon casseroles into single serving pans. Bake for 20 minutes. Top with remaining cheese and potato chips. Bake another 5 minutes or until cheese is melted. Garnish with green onion snips.

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? Home Cooking: Rolled Fillets of Chicken! There seems to be a hundred ways of serving chicken, but I like this one best because it makes a savory meal that is also filling. Split one serving with your partner and add another vegetable side dish for a healthy alternative. I omitted salt in lieu of herbs.

ROLLED FILLETS OF CHICKEN

Ingredients:

1 pkg. Stove Top Chicken Stuffing

2 stalks celery, diced

2 cups chicken broth

1/4 teaspoon rosemary

1/4 teaspoon sage

1/4 teaspoon thyme

1/4 teaspoon parsley

4 chicken breasts

1 cup baby carrots

1 cup chopped celery

Instructions:

Preheat oven to 400°. In a medium pan, bring one cup chicken broth and seasonings to a boil. Add stuffing mix and diced celery. Mix, cover, and set aside for 5 minutes. Flatten chicken breasts with a rolling pin. Fill with stuffing and roll up. Place seam side down in covered casserole dish. Sprinkle herbs on top. Surround chicken with celery and carrots. Add one cup of chicken broth to the bottom of the dish to keep it from going dry. Cover tightly. Bake for 30 minutes or until chicken is cooked through. Remove lid and butter tops of chicken. Then sprinkle with parsley. Bake 5 minutes longer uncovered.

*The pan drippings can be made into gravy or simply spoon the juice over the chicken for a moist finish.

Eating My Way Through the Alphabet: Letter M

What’s Cooking in Gail’s Kitchen? Home Cooking: Mushroom Caps! It you like mushrooms, you’ll be happy to know this is a meal in itself. If you wish to be the star of the next gathering, fix a platter and it becomes a very impressive appetizer to share!

MUSHROOM CAPS

Ingredients:

1 pound of fresh white mushroom caps, stems removed

1 box of Low-Sodium Stove Top Stuffing

4 tablespoons butter

1 pinch parsley

1 pinch rosemary

1 pinch thyme

1 pinch sage

1 stalk celery, chopped finely

1 10-ounce can chicken breast in water, drained

Instructions:

Preheat oven to 350°. Prepare stuffing mix according to directions on box but add extra herbs when preparing. Once the dressing is finished, gently add the celery and cut-up chicken breast pieces. Mix well. Spoon the filling into the mushroom cavities and arrange in a shallow baking dish, cavity side up. Bake 25 minutes or until the mushrooms are tender and the filling is heated through. The mushrooms should appear golden on top. Serve warm.

Eating My Way Through the Holidays! Yuletide Favs: Vegan Charcuterie Board!

Eating My Way Through the Holidays! Yuletide Favs: Vegan Charcuterie Board! Here’s your solution to what to bring to the next holiday party. Choose popular garden veggies, distinct to the season. Arrange them on a charcuterie board with nuts and flavorful dips. Peruse the local farmers’ market or produce section of your nearest grocers. With a little effort, the Vegan Charcuterie Board can be the star attraction for office pitch-ins, family gatherings, and other festive occasions. Check it out!

VEGAN CHARCUTERIE BOARD

Ingredients:

Carrot sticks

Asparagus spears

Celery sticks

Cherry tomatoes

Mini cucumbers, sliced

Radishes, quartered

Yellow sweet peppers, sliced

Green olives, stuffed

Kalamata olives, pitted

Pistachios in shell

Assorted crackers

Ingredients for Hummus:

15-ounce can chickpeas, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 teaspoon lemon olive oil

1 tablespoon capers

Using a food processor, pulse chickpeas until smooth. Add tahini paste, olive oil, lemon juice, garlic powder, cumin powder, and sea salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with capers.

Ingredients for Dill Dip:

4 ounces Neufchâtel cheese, softened

1 tablespoon prepared horseradish

1 tablespoon dill weed

1 teaspoon capers

1 tablespoon chives, chopped

Combine Neufchâtel cheese and prepared horseradish. Stir until smooth. Fold in dill weed, capers, and chives. Refrigerate one hour before serving.

Eating My Way Through the Alphabet: Letter W

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. 

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? The Chow Down: Relish Charcuterie! Everyone knows the best defense is a good offense, especially when it comes to group gatherings and holiday parties. Low-calorie items are always a wise choice. Keep it healthy with a nice assortment of raw veggies packed with nutrients and fiber. Besides, they’re colorful and festive. By filling a plate with appealing choices like these, you can splurge later on with a sampling of dessert. 
RELISH CHARCUTERIE 
Ingredients:

1 head celery, with stalks and ribs 

3 large carrots, cut into strips

7 ounces pimento stuffed queen olives

10 ounces grape tomatoes

1 pint sweet gherkins 

8 ounces wild caper berries 

6 ounces Kalamata olives, pitted

12 ounces imported pepperoncinis 

1 bunch garden radishes

1 red onion, thinly sliced

Pickled garlic
Instructions:

Wash all fresh vegetables in cold water. Pat dry on paper towels. Chop and slice as needed in unique shapes. Use small dip bowls for height and color. Arrange ingredients on a nice platter so designs are appealing to the eye. It is better to keep it looking full by switching around shapes and color. Small plates and toothpicks or skewers encourage snacking.