celery

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Creamy Chicken Noodle Soup! The crockpot is essential, in my opinion. Never mind the fact that a slow-cooker turns the entire house into a well-seasoned bistro. It’s the hands-free unattended cooking with astounding results that makes it a winner in my book. Throw everything together, let it simmer, and enjoy the meal to come. Leftovers are delicious and clean-up is a snap!
CREAMY CHICKEN NOODLE SOUP
Ingredients: 

4-6 chicken fillet tenders

2 tablespoons olive oil

1/8 teaspoon lemon pepper 

1/8 teaspoon thyme

1/8 teaspoon rosemary 

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

60-ounces chicken broth

23-ounce can of cream of chicken soup

3 stalks celery, cut-up

1/2 pound mini carrots, whole

1/2 pound mushrooms, sliced

1/4 cup onion, chopped

3 bay leaves

2 cups home style noodles

1/2 cup butter
Instructions: 

Sauté chicken tenders in a large skillet with olive oil, lemon pepper, thyme, rosemary, garlic powder, and celery seed. Remove from heat. Pour the cream of chicken soup into the crockpot. Slowly add the chicken broth, stirring until the two are well. blended. Transfer the sautéed chicken tenders from the skillet. Add celery, carrots, mushrooms, and onions. Stir gently. Add bay leaves. Heat on high setting for four hours. Remove lid and shred the chicken for a chunky consistency. Return to soup. Add noodles and butter. Reduce heat to low and simmer two hours longer. Remove bay leaves before serving. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Chunky Clam Chowder! As the days grow shorter, take the damp chill off with a bowl of warm, creamy clam chowder. This made-from-scratch one-pot meal can be served now or later. The longer it sits, the more savory it becomes. Turn a simple classic into a filling favorite. 
CHUNKY CLAM CHOWDER 
Ingredients:

2 red potatoes, peeled and diced

2 tablespoons butter

1/2 teaspoon sea salt 

1/8 teaspoon cracked black pepper 

1/8 teaspoon red pepper flakes

2 tablespoons onion, diced

1 1/2 cups water

1 stalk celery, chopped

10-ounce can fancy whole baby clams in juice

1 cup heavy cream

1/2 cup instant potatoes 

1 teaspoon dill (optional)

Green onion snips
Instructions:

In a 2-quart pan over medium-high heat, combine water, potatoes, butter, salt, pepper, red pepper flakes, onion, and celery. Cook 20 minutes until tender. Add clams in juice and heavy cream. Bring to low boil, stirring occasionally, about 2 minutes. Slowly add instant potatoes and mix well. Reduce heat to low. Stir to thicken. Add dill to blend. Ladle into cups or bowls. Garnish with green onion snips. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho! Yee-haw! Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right! Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year. 
GIDDYUP GAZPACHO 
Ingredients:

4 large ripe tomatoes, chopped 

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium
Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving. 

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.