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New Day Red Pepper Frittata

What’s Cooking in Gail’s Kitchen? Cheerful Choices: New Day Red Pepper Frittata! When you need breakfast for more than one, think frittata. Omelets serve one, frittatas serve two or more. Nowadays the courteous thing to do is omit the crust in case someone needs a low-carb gluten-free option. You can always serve the frittata with a crusty artisan piece of buttered toast for those who like bread with their meal. Using light cream will result in more of a creamy egg custard, but can certainly be omitted. Because I had already packed my iron skillet, I had to make due with a baking dish. Baking the frittata in an iron skillet gives the edges a “fried” appearance, which always gets the mouth drooling.

NEW DAY RED PEPPER FRITTATA

Ingredients:

8 large eggs

1/4 cup light cream

1/2 teaspoon seasoned salt

1/4 teaspoon black pepper

1/3 cup fresh basil, minced

1/2 cup mozzarella cheese, shredded

6 green onions, chopped

1 cup sweet red peppers, chopped

2 green onions, for garnish

Instructions:

Preheat oven to 350°. Spray a baking dish with nonstick oil. Set aside. In a mixing bowl, whisk together eggs, light cream, seasoned salt, and black pepper. Fold in fresh basil, mozzarella cheese, chopped green onions, and sweet red peppers. Mix well. Pour mixture into prepared dish. Too with 2 green onions. Bake, uncovered, for 25 minutes or until eggs are completely set. Remove from oven. Let stand 5 minutes. Serve warm.

Cream Cheese Shrimp Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Cream Cheese Shrimp Dip! Appetizers are fun to serve for a gathering of friends or date night for two. I usually keep cooked, frozen shrimp on hand, which can be thawed in a few minutes. But I have also used tiny canned shrimp, which work very well. Obviously, the canned shrimp should be drained first. A few steps later and you’re good to go.

CREAM CHEESE SHRIMP DIP

Ingredients:

8 ounces cream cheese, room temperature

8 ounces cooked shrimp, tails removed and cut into chunks

10 ounces cocktail sauce, prepared

1/4 teaspoon dill weed

1 green onion, thinly sliced

Instructions:

Spread a thin layer of softened cream cheese onto a serving dish. Add a layer of cocktail sauce, expanding to the edges. Arrange bite-sized shrimp pieces over all. Sprinkle with dill weed. Garnish with green onion strips. Chill one hour. Serve with crackers.

Nutella Strawberry Dip

What’s Cooking in Gail’s Kitchen? Equal Measures: Nutella Strawberry Dip! Here’s a match made in Heaven for chocolate-lovers and strawberries. Try it at home and then think about something new for the next social gathering where you’re asked to bring something yummy to share. It’s so Strawberrylicious, my first word of advice is…double the recipe. You’ll have the ingredients on hand, so go for it. It’s easy to make, kid-friendly, healthy, and sweet. Next stop: Book Club, Girls Night Out, Birthday Celebration, Family Picnic, Block Party. The list goes on and on and on.

NUTELLA STRAWBERRY DIP

Ingredients:

3/4 cup Nutella Hazelnut Spread*

1/3 cup powdered sugar

8 ounces Neufchâtel cheese, softened

1 cup Cool Whip, regular or light*

1 cup mini chocolate chips, for garnish

Fresh Strawberries, sliced in half

Instructions:

Combine Nutella, powdered sugar, and Neufchâtel cheese in a bowl. Using a hand mixer, mix on Low until smooth. Fold in Cool Whip topping. Blend well. Pour into covered bowl. Kept refrigerated until ready to serve. Arrange sliced strawberries on a platter. Pour dip into a serving bowl. Garnish with mini chocolate chips.

*I receive no recompense for mentioning this product.

Mango Rice Pudding

What’s Cooking in Gail’s Kitchen? Equal Measures: Mango Rice Pudding! One of my fondest childhood memories is eating cinnamon sugared rice pudding warm from the stove. It’s funny how we associate traditional recipes with comfort food. Being a child of the ‘50s, it was the norm to have dessert with supper every night. ‘Course we also played outside till after dark. Sometimes it was “Kick the Can”, “Capture the Flag”, “Red Rover”, or “Spud”. I think my favorite was the neighborhood themed, “Boys Chase the Girls”. Being a tomboy who could run like the wind, I never did get caught. After all, who wants to be kissed by one of their brothers?!

INGREDIENTS:

1 cup sweet rice

1 1/2 cups half milk and half cream

1 cup whole milk

1 cup water

1/4 cup evaporated milk

1/2 cup sugar

2 teaspoons vanilla extract

2 cinnamon sticks

3 mangoes; peeled, diced, and cubed

Zest of 1 lime

Pinch ground nutmeg

Cinnamon sugar, to taste

Instructions:

Using a rice cooker, add sweet rice, half and half, whole milk, water, evaporated milk, sugar, vanilla extract, and cinnamon sticks to the removable pot. Close and lock the lid. Set to risotto function. Regulator knob must be set to “pressure”. Cook 18 minutes. Once the function is complete, use the natural release method to release pressure. Open the lid. Stir until the ingredients are all mixed together. Fold in half the chopped mangoes. To serve, spoon rice pudding into dessert bowls. Top with reserve mangoes and lime zest. Garnish with a sprinkling of nutmeg and cinnamon sugar.

Yum Yum Sauce

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Yum Yum Sauce! Although I got a little creative with the recipe, I’m seriously not making up the name, Yum Yum Sauce. Many of you already know it as the popular condiment found in Japanese hibachi restaurants. With a little tweaking, you now have permission to bathe dinner in it. By pairing it with tilapia fish and adding creamy spinach and sun-dried tomatoes, it literally had me licking my fork after every bite. I suppose you could add a side dish of rice or noodles, but honestly, I never got that far.

YUM YUM SAUCE

Ingredients:

3/4 cup mayonnaise

1 tablespoon butter, melted

1 teaspoon tomato paste

1 teaspoon agave nectar

1 teaspoon seasoned salt

1 tablespoon rice vinegar

2-3 tablespoons sun-dried tomatoes in olive oil, diced

1 teaspoon corn starch

1 cup heavy cream

10-ounce package frozen creamed spinach

3 tilapia fillets

2 tablespoons Italian-style bread crumbs

2 tablespoons vegetable oil

1 tablespoon butter

Instructions:

Combine mayonnaise, melted butter, tomato paste, agave nectar, seasoned salt, and rice vinegar in a bowl. Whisk thoroughly to blend. Fold in sun-dried tomatoes. Whisk together corn starch and heavy cream. Add to sauce. Mix well. Set aside. Microwave creamed spinach according to package directions. Set aside. To prepare tilapia fillets, dust both sides with Italian-style bread crumbs. Warm 2 tablespoons vegetable oil and 1 tablespoon butter in an iron skillet over medium heat. Fry seasoned fillets until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined platter. In a saucepan over medium heat, bring Yum Yum Sauce to a boil. Reduce to a simmer; cook 5 minutes until thickened and heated through, stirring occasionally. Add creamed spinach. Stir well. To serve, spoon enhanced Yum Yum Sauce onto a plate. Top with tilapia fillets.

Urban Lemon Curd French Toast

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Urban Lemon Curd French Toast! Shortcuts, gotta love them. Just because you’re preparing food at home doesn’t mean everything has to be made from scratch. Betty Crocker, an American cultural icon, is proof of that. I used a store-bought lemon curd instead of making it from scratch. And if you want to take this recipe one step closer to simplifying your life, merely substitute the fresh berry compote with frozen strawberries in syrup, thawed of course. After all, the main attraction is the lemony rich oven-baked French toast sprinkled with vanilla bean and nutmeg. Everything is prepared the night before so all that’s needed is baking time the next morning. See? Simple isn’t so bad.

URBAN LEMON CURD FRENCH TOAST

Ingredients:

4 eggs

2 cups milk

1/2 cup heavy cream

1 vanilla bean, split lengthwise, seeds scraped out and reserved

10-ounce jar lemon curd

1 loaf Hawaiian Sweet Bread, sliced

1/2 cup blueberries

1/2 cup cherries

1/2 cup mulberries

1/2 cup cranberries

1/2 cup sugar

1 cup heavy cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Powdered sugar, garnish

Instructions:

To make the French toast, butter an oval baking dish. In a large bowl, whisk together eggs, milk, heavy cream, and vanilla bean seeds. Fold in the lemon curd. Stir well. Arrange the Hawaiian Sweet Bread slices evenly in the prepared dish, slightly overlapping them. Pour egg mixture over bread. Spoon to coat all slices. Cover and refrigerate overnight. To make the fruit compote, in a saucepan over medium heat, combine blueberries, cherries, mulberries, cranberries, and sugar. Cook, stirring occasionally, until the fruit breaks down, about 15 minutes. As the juices are released, the fruit will thicken. Remove from heat, cover, and refrigerate. Warm in the microwave the next day before serving. The next day, to bake the French toast, preheat oven to 350°. Let the French toast stand at room temperature 15 minutes before placing in the oven. Remove lid. Bake 45-50 minutes. To make the whipped topping, chill the mixing bowl and beaters beforehand. Place the heavy cream, sugar, and vanilla extract in the mixer bowl. Beat on medium speed until the cream begins to thicken, about 4-6 minutes. The whipped cream will double in volume and form soft peaks. Remove the French toast from the oven. Let it cool for 10 minutes. Top with warm berry compote, whipped cream, and dusting of powdered sugar. Serve warm.

Strawberry Shortcake

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Strawberry Shortcake! Nix the store-bought angel food dessert cups for a sweet lighter-than-air shortcake made in your own kitchen. It’s quick. It’s simple. And it makes everyone smile. Bake in a square cake pan or muffin tin. I like the option of using ramekins for pillowy results. Simply invert them upside down before drizzling with juicy sliced strawberries that practically melt in your mouth. How’s that for an all-American favorite dessert? I find it Strawberrylicious!

STRAWBERRY SHORTCAKE

Ingredients:

1/2 cup butter, room temperature

1 cup sugar

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla extract

1 1/2 cups flour

1/2 teaspoon sea salt

2 teaspoons baking powder

1 pint strawberries, sliced

Whipped cream

Fresh mint leaves for garnish

Instructions:

Preheat oven to 350°. Lightly grease 6 ramekins. Set aside. Cream butter and sugar until mixture is light and fluffy. Add buttermilk, eggs, and vanilla extract. Stir well. Sift together flour, sea salt, and baking powder. Gradually add dry ingredients to wet ingredients. Mix to combine until batter is smooth and no lumps remain. Pour into prepared ramekins. Transfer to oven on a baking sheet. Bake 25-30 minutes until cake springs back and cake tester comes out clean. Invert ramekins on a wire rack to cool for 10 minutes. Wash, hull, and slice strawberries. Arrange berries on each shortcake. Serve with a dollop of whipped cream and mint leaf garnish.

Manicotti Pasta Bowl

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Manicotti Pasta Bowl! Comfort food. We all have our favorites. Some include melted cheese, rich chocolate, home made soups, or peanut butter sandwiches. And then there’s pasta; guardian of the energy boost. Not only is pasta a healthy option, it satisfies by keeping hunger pangs at bay. Being affordable, versatile, and nutritious make it even more enjoyable. And a little pasta goes a long way. We all know that. Sure, pasta is a carb…but in a good way. It partners well with low fat protein and veggies. Go, Team Pasta!

MANICOTTI PASTA BOWL

Ingredients:

6 manicotti shells

3/4 pound lean ground beef

1/2 teaspoon sea salt

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/4 teaspoon basil

1/8 teaspoon garlic powder

3 cups prepared spaghetti sauce, chunky

1 ounce cream cheese, softened

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Fresh basil

Instructions:

Preheat oven to 350°. Cook manicotti shells according to package directions. Drain shells; rinse in cold water. Set aside. In a large skillet, brown ground beef until cooked and crumbled. Remove from heat. Drain liquid. Add sea salt, oregano, marjoram, basil, and garlic powder. Pour prepared spaghetti sauce over meat. Mix well. Spoon 1/3 of meat mixture into the bottom of two single-serving casserole dishes. Add softened creamed cheese and mozzarella cheese to the remaining meat mixture. Stuff each shell with filling. Arrange three filled manicotti shells in a row over sauce. Repeat in second casserole dish. Spread remaining filling over the tops of the stuffed shells. Sprinkle with parmesan cheese. Bake, covered, for 30 minutes. Uncover; bake 15 minutes longer until cheese is melted. Remove from oven; serve in casserole dish. Garnish with fresh basil.

Elderflower Lemon Cake

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Elderflower Lemon Cake! In honor of the royal wedding, I treated my friends to an unofficial version of Harry and Meghan’s delicious inspiration. It lends to the warm floral notes of Spring with just enough citrus and vanilla to make a moist and fluffy cake. Notice the luscious cream cheese icing drizzling down the sides like a cascading satin gown. Petite flowers, crushed pistachios, and lemon segments produce a sensational finish. Sounds like a royal pairing of Love and Happiness, doesn’t it?

ELDERFLOWER LEMON CAKE

Ingredients:

4 eggs, room temperature

3/4 cup sugar

2/3 cup olive oil

1/3 cup butter, melted

1 teaspoon citrus peel, granulated

1 teaspoon vanilla extract

4 tablespoons elderflower liqueur

1 1/2 cups flour

1 tablespoon baking powder

1 small box lemon pudding mix, instant

3/4 teaspoon sea salt

4 ounces cream cheese, room temperature

4 tablespoons natural golden honey

1 tablespoon elderflower liqueur

1 tablespoon pistachios, crushed

Fresh lemon slices, cut into segments

Fresh flowers

Instructions:

Preheat oven to 325°. Grease and flour a bundt pan. Set aside. In a stand mixer, combine eggs and sugar. Beat on High for 3 minutes. Turn to Low setting; drizzle in olive oil and melted butter. Continue beating one minute longer. Fold in citrus peel, vanilla extract, and elderflower liqueur. In another bowl, combine flour, baking powder, lemon pudding mix, and sea salt. Gradually add the dry ingredients to the wet batter, scraping down the sides as needed. Pour cake batter into the prepared bundt pan. Bake 55-60 minutes until cake is golden brown and a tester comes out clean. Remove pan from oven and cool on a wire rack for 15 minutes. Invert onto a cake plate to unmold. To make icing, combine cream cheese, natural honey, and elderflower liqueur. Beat until light and fluffy. Drizzle over cooled cake. Sprinkle with crushed pistachios. Garnish with lemon segments and tiny fresh flowers.