cream

Tangy Ranch Dressing

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Tangy Ranch Dressing! Who likes ranch dressing? I do, I do! My love of this stuff has broadened my horizons in all sorts of ways. Did you know ranch dressing can be used for more than a salad topping? Honestly, I have used it in place of pizza sauce when I make a “white pizza”. I’ve also used it on Mexican food when I want to drizzle the specialty dish for presentation, instead a dollop of sour cream. I’ve made appetizer dips by combining ranch dressing with cream cheese and shredded cheeses. I’ve also used it as a dip for french fries and tator tots. It makes a nice condiment for sandwich wraps and subs, too. You can see where this is going. Better make a double portion. It’ll be gone before you can blink an eye. 

TANGY RANCH DRESSING

Ingredients:

1 cup mayonnaise 

1/2 cup sour cream

1/2 cup buttermilk 

1 clove garlic, minced

1/4 cup fresh dill, stems removed

1/4 cup fresh Italian parsley, stems removed 

1 lemon, zested and juiced

1/2 teaspoon garlic powder 

1/4 teaspoon onion powder 

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

Instructions:

Using a food processor, combine mayonnaise, sour cream, buttermilk, minced garlic, fresh dill, and Italian parsley. Pulse for one minute. Remove the lid and add lemon juice and zest, garlic powder, onion powder, kosher salt, and cracked black pepper. Process just until combined. Transfer to a jar; cover; refrigerate one hour before serving. 

Crab Shrimp Bisque

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Crab Shrimp Bisque! Seafood fans usually perk up anytime an item such as this one is listed on a restaurant menu. It can fall into the same category as French Onion Soup simply when chosen as a meal, by the bowl. Otherwise, it’s a good idea to offer a smaller serving in a cup, especially when more courses are forthcoming as the star attraction. While traveling years ago, a restaurant owner boasted of his “famous” New England clam chowder. He was sworn to secrecy in revealing its time-honored family tradition of ingredients. When he offered me a taste, I smacked my lips, rolled my eyes and whispered “white wine and butter”. The shock on his face said it all as he turned on his heel and scurried back to the kitchen. Moments later, he returned and ceremoniously presented me with a complimentary decadent dessert. Some secrets are meant to be kept. 

CRAB SHRIMP BISQUE

Ingredients:

10.5-ounce can cream of mushroom soup, undiluted 

10.5-ounce can cream of asparagus soup, undiluted 

1 3/4 cups milk

1 cup light cream

7 1/2-ounce can crab meat, flaked and cartilage removed

6-ounce can tiny shrimp, drained

1/4 cup dry white wine

Pat of butter, per serving

Fresh dill, for garnish

Seasoned oyster crackers*

Instructions:

In a 2-quart pan over medium heat, blend cream of mushroom soup and cream of asparagus soup. Add milk and light cream. Mix well. Heat just to boiling, then lower heat to simmer. Add crabmeat and tiny shrimp. Heat through. Stir in white wine just before serving. Ladle bisque into bowls, float a pat of butter atop. Garnish with fresh dill. Serve with seasoned oyster crackers. 

*Oyster Snack Cracker recipe, post number two. 

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Raspberry Nut Granola Bars

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Raspberry Nut Granola Bars! The jury is still out on whether this fruit crumble can be eaten for breakfast, dessert, or late-night snack. I can attest to the deliciousness of it with my morning cuppa joe. The espresso bitterness balances out the sweetness with perfection. And overnight guests definitely gave it a stamp of approval with a scoop of ice cream on top, making it almost cobbler-like in the dessert category. Giving it a quick zap in the microwave warmed it up as well. My third category, the late-night snack,  must also be true. When I arose the next morning, I noticed there was one less serving under the cake dome than when I turned in the night before. Huh. Must’ve been the family dog. After all, we know they watch TV.

RASPBERRY NUT GRANOLA BARS

Ingredients for Bars:

2 cups flour

1 cup sugar

1/2 teaspoon sea salt

3/4 cup butter, unsalted

1 cup raspberry preserves

3/4 cup fresh raspberries 

2 teaspoons lemon juice 

3 tablespoons brown sugar 

1/3 cup cinnamon almond granola

Instructions:

Preheat oven to 350°. Spray a 9”x13” glass baking dish with nonstick oil. Set aside. Using a mixer, combine flour, sugar, and sea salt for about 10 seconds. Slowly add butter, one tablespoon at a time, on low speed until all the butter has been used. In a couple minutes the dough will pull away from the side of the bowl. Reserve a quarter of the mixture; set aside. Transfer the remaining 3/4 dough mixture to the prepared pan, pressing it create a single layer of crust. For the raspberry filling, combine the raspberry preserves, fresh raspberries, and lemon juice. Lightly mash the larger pieces of fruit, yet allowing a chunky appearance. Pour the raspberry filling over the crust, spreading the filling into an even layer. Crumble the remaining dough mixture over the filling. Cover the top with brown sugar. Finish with a layer of cinnamon almond granola. Bake 20-30 minutes, or until the filling is bubbly. The topping will be golden brown. Allow the bars to cool slightly before cutting into squares. 

Old-Fashioned Strawberry Milkshake

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Old-Fashioned Strawberry Milkshake! We’ve all been there. Trying to remove the leaves and stems from a luscious strawberry without wasting half the berry. If you’re impatient, or in a hurry, you may grab a paring knife and start hacking, or at the very least completely cut off the entire crown. Been there, done that. If your kitchen drawer is full of gadgets, you may already own a neat little tool known as a Strawberry Stem Remover. Its pincher-like claws dig in, twist, and pull the stem completely out. One and Done. (My husband prefers that method.) Or you could be a little more refined and use the Plastic Straw Method. It requires cradling the juicy red gems and inserting the plastic straw in the bottom of the strawberry, while pushing upward until the leaves pop off. Maybe you have a method that works for you. If so, leave it in the comments below. Don’t mind me, I’ll be here slurping on the decadent treat while I wait. 

OLD-FASHIONED STRAWBERRY MILKSHAKE 

Ingredients:

16 ounces fresh strawberries, tops removed

2 cups vanilla ice cream

1-2 tablespoons sugar

3/4 cup whole milk

1/2 teaspoon vanilla extract 

Whipped Cream & Strawberry slices, for garnish 

Instructions:

In a blender, add fresh strawberries, reserving a couple for garnish, if desired. Next add vanilla ice cream, sugar, whole milk, and vanilla extract. Pulse to combine. Leave small chunks for appealing texture and thickness. Do not over blend. When milkshake is “pourable”, divide the contents into tall glasses. Top with whipped cream and strawberry slice, for garnish. Serve immediately with a paper straw and parfait spoon. 

Irish Cream Espresso Martini

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Irish Cream Espresso Martini! Coffee is one of those aromas that has a way of lifting my mood, even if I’m already feeling pretty upbeat. Recently, while discovering a new coffee shop on a weekend getaway, I perused the café shelves until it was time to place my order. Then I saw it…a homemade coffee-scented candle, referred to as Java Nut. It seemed to radiate with the appealing fragrance of roasted coffee beans, generating the hypnotic response of an impulse-buy. What a powerful aroma. I immediately bought two candles, along with a double shot espresso. I guess you could say I have a love affair with coffee. Now I can “light” my coffee and drink it, too. 

IRISH CREAM ESPRESSO MARTINI 

Ingredients:

2 ounces Irish Whiskey 

2 ounces Irish Cream Liqueur 

2 ounces prepared cold espresso 

1 ounce coffee liqueur 

1 ounce vodka

Instructions:

In a martini shaker, combine Irish Whiskey, Irish Cream Liqueur, cold espresso, coffee liqueur, and vodka. Add ice cubes. Shake well until chilled. Strain cocktail into two martini glasses. Garnish with a dusting of nutmeg. Serve immediately. 

Devil’s Food Cake Mix Brownies

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Devil’s Food Cake Mix Brownies! Most of us began a love affair with chocolate long before we were ever old enough to date. First there was the anticipation of climbing onto the kitchen counter to grab the coveted candy bar in a chubby little fist, out of sight from mother’s watchful eye. Then came the rich aroma of seduction as it was being unwrapped layer by layer. The lure of delicious expectation became a natural mood enhancer, which required quick-thinking. Never mind that baby sister was starting to fuss and attract attention, wanting her fair share. Long before she began a full-blown wail of rebellion, the entire chocolate bar was stuffed in brother’s mouth, chewed up like a dog treat, and swallowed with greedy satisfaction. Until…….. mother leapt into the room as graceful as a gazelle and gasped! She quickly deducted from the melted goo around his mouth that he had just consumed her entire supply of chocolate-flavored laxative guaranteed to work effectively on a constipated child. What can I say? My brother ate the whole thing and I never did get a single bite. Thankfully so, Chocolate is still my friend today. 

DEVIL’S FOOD CAKE MIX BROWNIES 

Ingredients:

15-ounce box Devil’s Food Cake Mix

1/2 cup olive oil

2 eggs, lightly beaten

1 tablespoon vanilla extract 

2 teaspoons espresso powder

1 cup semi-sweet miniature chocolate chips, divided

Vanilla Ice Cream, for serving

Instructions:

Preheat the oven to 350°. Spray an 8”x8” baking pan with nonstick oil. Set aside. In a mixing bowl, combine cake mix, olive oil, lightly beaten eggs, vanilla extract, and espresso powder. Stir until smooth. Fold in 3/4 cup of miniature chocolate chips. Transfer the batter to the prepared pan. Sprinkle remaining 1/4 cup miniature chocolate chips on top. Bake 25 minutes, or until  a cake tester comes out clean. Allow brownies to cool completely before cutting. Serve with vanilla ice cream. 

Bananas Foster Ice Cream

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Bananas Foster Ice Cream! What do you do when there are too many bananas in the house and everyone turns up their noses at the mere mention of (yet) another loaf of boring banana bread? Spin on your heel and sashay back to the kitchen as they scatter like a flock of birds. Now that it’s quiet, tune into your favorite music station, dance in bare feet, and get cooking. I like to scoop the ice cream into serving bowls and then place them back in the freezer to chill. As the stovetop cooking progresses, a very subtle buttery sweet aroma of cinnamon and bananas will fill the air. And just when you think you’re all alone, you’ll turn around to discover 3 pairs of puppy-like eyes begging for a treat. Now tell me, please, how can I say “No” to faces like that?

BANANAS FOSTER ICE CREAM

Ingredients:

1/4 cup butter

1 cup brown sugar

1/2 teaspoon cinnamon 

4 bananas, peeled and sliced

1/4 dark rum

Vanilla Ice Cream

Sugared Pecans, for garnish

Instructions:

In a skillet over low heat, combine butter, brown sugar, and cinnamon. Stir constantly until butter melts and the sugar is dissolved. Gently add the sliced bananas to the pan. Slowly stir to coat the bananas in the sugary syrup. When the bananas begin to soften, add the dark rum. Continue cooking until the sauce is heated through. Scoop the vanilla ice cream into serving bowls. Spoon the banana mixture over the ice cream. Top with sugared pecans and serve immediately. 

Golden Oyster Stew

Eating My Way Through the Holidays! Special Edition: Golden Oyster Stew! I knew it was something special when my father requested this savory stew once a year. Although he was the only one who indulged in its aromatic creaminess, I managed to sneak one spoonful each time. I guess you could say eventually I acquired a taste for this seafood delicacy. Now I’m sharing it with you. Carry on the tradition. 

GOLDEN OYSTER STEW

Ingredients:

1 medium potato, peeled and diced

1 tablespoon onion, chopped 

4 tablespoons butter

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes 

8 ounces of fancy whole oysters, with oyster liquor 

1 cup light cream

1/2 cup of cheddar cheese, finely shredded 

Oyster crackers 

Instructions:

In a 2-quart pan over medium high heat, combine potatoes, onion, butter, sea salt, black pepper, and red pepper flakes.  Add just enough water to cover. Cook until tender, about 20 minutes. Reduce heat to simmer and add oysters with liquor, cream, and cheese. Stir occasionally for cheese to melt. Gently bubble until the edges of the oysters begin to curl. Do not boil over. Serve the golden oyster stew immediately with oyster crackers. 

Pumpkin Roll

Eating My Way Through the Holidays! Special Edition: Pumpkin Roll! Announcing a festive cake that looks as though you stopped by the bakery. Anyone can feel like a professional pastry chef with this holiday specialty. In a few simple steps, the rich pumpkin flavor is enhanced by the velvety cream filling. Afterwards all you have to do is sit back and bask in the accolades. 

PUMPKIN ROLL 

Ingredients for Pumpkin Roll:

3 eggs

2/3 cup pumpkin purée 

1 cup sugar

1 teaspoon baking soda 

1/2 teaspoon cinnamon 

3/4 cup flour 

1/3 cup chopped pecans 

Ingredients for Velvet Filling:

8 ounces Neufchâtel cheese

3/4 teaspoon vanilla 

2 tablespoons butter, softened 

1 cup powdered sugar

Instructions:

Preheat oven to 375°. Grease and line a 10″x15″ jelly roll pan with waxed paper. For pumpkin roll combine eggs, pumpkin purée, sugar, baking soda, cinnamon, and flour. Mix until well blended. Pour into jelly roll pan and spread evenly to edges. Sprinkle with chopped pecans. Bake 12-15 minutes. Watch carefully. Remove from oven. Sprinkle powdered sugar on a tea towel, turn cake onto towel, and remove the waxed paper. Starting at one end, roll the cake up, and refrigerate for one hour. Meanwhile, combine Neufchâtel cheese, vanilla, butter, and powdered sugar. Mix together until smooth and velvety. After one hour, unroll cake and spread the filling all the way to the edges. Reroll cake and refrigerate two hours longer. Dust with powdered sugar. Slice and serve.