Lump Crabmeat Salad

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Lump Crabmeat Salad! Be pampered on a sunny porch or backyard patio with a light luncheon for two. Dining al fresco is especially popular with nature’s backdrop of fragrant flowers and tittering birdsong. These are what days are made of. If it’s a late afternoon gathering of light appetizers and spritzers, serve this lump crabmeat salad with crackers instead. Fresh fruit is always a good idea. Take advantage of warm weather and celebrate a party-like atmosphere.

LUMP CRABMEAT SALAD

Ingredients:

8 ounces wild caught lump crabmeat, cartilage removed

1 tablespoon Italian dressing mix

1 teaspoon lemon juice

1/3 cup mayonnaise

1 rib celery, diced

1/4 cup red pepper, diced

4 teaspoons chives, sliced

1 teaspoon tarragon leaves

1/8 teaspoon dry mustard

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon kosher salt

1/8 teaspoon white pepper

1 dash sriracha sauce

Red pepper, halved and membrane removed

Bibb lettuce leaves

Instructions:

Gently rinse crabmeat in a fine mesh strainer to remove any shell pieces or cartilage. Do not break up crab chunks. Transfer crabmeat to a medium bowl. Sprinkle with Italian seasoning mix. Toss to coat. Drizzle with lemon juice. Marinate in the refrigerator for 30 minutes. In another bowl, combine mayonnaise, diced celery, diced red pepper, sliced chives, tarragon leaves, dry mustard, garlic powder, celery seed, kosher salt, white pepper, and sriracha sauce. Mix well. Add the crabmeat mixture to the mayonnaise mixture, gently coating the lump crabmeat. Spoon the crabmeat into two hollowed out red pepper shells. Cover with plastic wrap. Refrigerate one hour. Arrange Bibb lettuce leaves on two saucers; place lump crabmeat salad on each plate. Serve chilled.

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.

Dill Pickle Bacon Spears

What’s Cooking in Gail’s Kitchen? The Chow Down: Dill Pickle Bacon Spears! If you’ve ever drooled over the thought of a dill pickle appetizer, be prepared to reward yourself with this amazing recipe you can make at home. For the perfect zing of flavor, choose zesty garlic dill pickle spears. I recommend visiting the butcher department at your favorite grocers to buy a pound of thick sliced hickory-smoked bacon. You only need a half a pound for these appetizers, but trust me, you’ll finish it later on. Not only is the flavor unsurpassed, but the mere texture of thick bacon combined with the garlic pickles is highly addictive. Go ahead, slather them in creamy buttermilk ranch dressing for an unbeatable combination. You’re Welcome!

DILL PICKLE BACON SPEARS

Ingredients:

12 dill pickle spears, zesty garlic

6 slices thick bacon, cut in half lengthwise

1/3 cup buttermilk ranch dressing

Chives for garnish

Instructions:

Preheat oven to 350°. Arrange the 12 bacon strips on a wire rack that is placed on a foiled-lined baking sheet. Bake 25 minutes. Remove from oven and cool until easy to handle. Wrap each dill pickle spear with one strip of bacon, seam side down. Secure with 1-2 toothpicks. Return dill pickles to wire rack and bake 25-30 minutes longer until bacon is crisp. Remove from oven and arrange on a platter. Pour buttermilk ranch dressing into a dip bowl. Garnish with fresh chives. Serve warm.

Hasselback Honey-Roasted Carrots

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Hasselback Honey-Roasted Carrots! Get cooking with a vegetable side dish that will bring on the cheers. It not only has eye appeal when served, it is bursting of natural flavor combined with exotic spices. This is everyday cooking. Who wants to give it a try? These beautifully sliced carrots are incredibly simple to make.

HASSELBACK HONEY-ROASTED CARROTS

Ingredients:

1 pound fresh carrots, peeled and tops trimmed

1/4 cup natural honey

1-2 tablespoons olive oil

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon thyme

Fresh Chives for garnish

Pomegranate arils for garnish

Instructions:

Preheat oven to 400°. Beginning at one end of the carrot, slice in vertical strips, being careful to stop before slicing through the bottom. Repeat with remaining carrots. Transfer carrots to a shallow dish. Combine natural honey, olive oil, seasoned salt, black pepper, ground ginger, paprika, ground cumin, and thyme. Stir well. Brush glaze onto the carrots, turning to coat. Place carrots on a nonstick baking pan in a single layer without touching. Bake 40-45 minutes. Garnish with fresh chives and pomegranate arils.

Xia Chinese Shrimp

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Xia Chinese Shrimp! Stir-fry is a popular way to cook a meal. Many chefs use a wok while others simply use a shallow skillet. Both work just fine, so follow your heart. By tossing and stirring chunks of food over high heat, meals are ready in minimal time. Who-hoo! It’s important to use a cooking oil that can handle high heat without smoking, so leave the olive oil on the shelf. Canola and vegetable oil are workhorses that not only have a high smoking point, but also have a neutral taste, which is why it was chosen here. Be sure to prepare ingredients in advance, including side dishes. Once the stir-fry is ready, it’s time to eat.

XIA CHINESE SHRIMP

Ingredients:

1/4 cup ketchup

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon agave nectar

2 tablespoons vegetable oil

1 tablespoon ginger, minced

3 scallions, roughly chopped

1 pound jumbo shrimp, shelled and deveined

Green onions, for garnish

Instructions:

Whisk together ketchup, rice wine vinegar, soy sauce, mirin, and agave nectar in a small bowl. Set aside. Warm vegetable oil in a shallow skillet over medium-high heat. Add minced ginger and chopped scallions. Cook until fragrant, stirring constantly for one minute. Add shrimp. Cook about 2 minutes, turning over and over. Shrimp will change to pink in color. Add prepared sauce. Cook for one minute until thick, stirring often. Remove from heat. Divide between dinner plates. Garnish with green onion snips. Serve immediately over cooked rice, if desired.

Upgraded Lunch Break

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Upgraded Lunch Break! For those original gamers from the 1980’s, today’s snapshot may detect a slight resemblance to a popular video game character known as Pac-Man. I assure you, that was not my intention. My kids played that harmless game all the time, staring at a screen that literally ate its way to a high score. Then again, I seem to remember them requesting pizza delivery more often as a result of it. At least nowadays I can choose a healthier alternative with multigrain baked crackers that have wheat, corn, and oats. Plus it won’t cost me a roll of quarters.

UPGRADED LUNCH BREAK

Ingredients:

6 multigrain baked crackers

3 slices cherrywood smoked ham, deli-style

1 golden delicious apple, sliced in wedges

Fresh chives, for garnish

Instructions:

Arrange multigrain crackers on a platter. Cut each slice of ham in half. Form into an accordion shape to create “wells”. Secure one end with two strands of fresh chives. Tie securely. Place the ham onto a multigrain cracker, fanning out the hills and valleys. Insert apple wedges where possible, allowing them to stand upright. Repeat with remaining ingredients.

Sour Cream ‘n Onion Deviled Eggs

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Sour Cream ‘n Onion Deviled Eggs! Every once in awhile I crave something a little bit salty. To satisfy that urge, I whip up a batch of egg salad to scoop with potato chips or crackers. It’s pretty tasty, too. But what happens if all you have on hand are the crumbs at the bottom of the potato chip bag, hmmm? I’ve got an idea. Go one step further and make deviled eggs. By adding crumbled onion straws to the filling, it adds zing. Then sprinkle the potato chip crumbs on top for a salty finish. It works.

SOUR CREAM ‘N ONION DEVILED EGGS

Ingredients:

6 hard-boiled eggs, peeled

2 tablespoons ranch salad dressing

1 tablespoon mayonnaise

1 tablespoon sour cream

2 tablespoons onion straw pieces

1 tablespoon chives, chopped

2 tablespoons sour cream and onion potato chips, crushed

Fresh chives, for garnish

Instructions:

Slice eggs in half horizontally and carefully transfer yolks to a bowl. Place the empty whites on a platter. Mix ranch salad dressing, mayonnaise, and sour cream with the egg yolks. Stir until smooth. Fold in onion straw pieces and chopped chives. Fill the egg whites. Garnish with crushed sour cream and onion potato chips sprinkled with fresh chives.

Yellow Cheddar Potato Rounds

What’s Cooking in Gail’s Kitchen? Table Food: Yellow Cheddar Potato Rounds! Who likes potatoes? I do, I do. Buy a bag of potatoes and you’ll never go hungry, I always say. The versatile potato is a chef’s marvel. It can be baked, fried, mashed, hashed, creamed into soups, stirred into casseroles, and even eaten raw. Add a sharper-flavored cheese and you can reach a perfect combination that will make a strong soul swoon. This is why we cook at home, we remind ourselves. It’s simply rich and made fresh. Enjoy, my peeps.

YELLOW CHEDDAR POTATO ROUNDS

Ingredients:

1/2 pound russet potatoes, skin on, washed, and sliced 1/2” thick

2 tablespoons butter, melted

1/2 teaspoon garlic and herb seasoning

1 teaspoon sea salt

1/8 teaspoon rosemary leaves

1 cup cheddar cheese, shredded

2 slices cooked bacon, crumbled

3 chives, snipped

Rosemary sprigs, for garnish

Instructions:

Preheat oven to 400°. Line baking sheet with parchment paper. In a large bowl, toss sliced potatoes with melted butter. Coat well. Arrange buttered potatoes in a single layer on the baking sheet. Sprinkle with garlic and herb seasoning, sea salt, and rosemary leaves. Bake potatoes 20 minutes; flip and bake 10 minutes longer. Top potato rounds with shredded cheddar cheese and crumbled bacon. Bake 5 minutes until cheese is melted and bubbly. Garnish with fresh chives and rosemary sprigs.

Neufchâtel Nibblets

What’s Cooking in Gail’s Kitchen? Table Food: Neufchâtel Nibblets! Instead of serving the traditional large cheese ball at your next group gathering, think about individual portions. As a centerpiece on a buffet table, a cheeseball makes a great focal point until someone digs in. Then it immediately loses its form. On the other hand, nibblets remain appealing. Finger food is always a good idea, in my opinion. Not only are they fun to eat, they make things easier for walking around the edge of a party. Grab a few crackers and nibble away.

NEUFCHÂTEL NIBBLETS

Ingredients:

8 tablespoons Neufchâtel cheese, softened

4 tablespoons butter, softened

1/3 cup Swiss cheese, shredded

1/3 cup cheddar cheese, shredded

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1/2 teaspoon smoked paprika

2 tablespoons fresh chives, chopped

1/4 cup pecans, finely chopped

Carrot sticks, cut 3 inches long

Celery sticks, cut 3 inches long

Instructions:

Line a baking sheet with wax paper. In a mixing bowl combine Neufchâtel cheese, softened butter, Swiss cheese, cheddar cheese, onion powder, garlic powder, sea salt, and smoked paprika. Mix well. Using a cookie scoop, form mixture into balls, transfer to prepared baking sheet, and refrigerate one hour or until balls are firm. In a shallow dish, combine fresh chives and chopped pecans. Gently press chilled cheeseballs in nut mixture. Insert vegetable stick into each cheeseball. Arrange a platter and serve.