croutons

Leeks and Wild Mushroom Stuffing

Eating My Way Through the Holidays! Festive Foods: Leeks and Wild Mushroom Stuffing! With the holiday season on the horizon, here’s a tasty side dish that is sure to please. If you have the time, I suggest substituting homemade breadcrumbs (which is about one loaf of day-old bread) for the stuffing mix. I split the difference and added homemade croutons on top of the casserole.

LEEKS AND WILD MUSHROOM STUFFING

Ingredients:

2 tablespoons olive oil

5 ounces shiitake wild

mushrooms, sliced

1 tablespoon olive oil

2 large leeks, sliced

2 celery stalks, chopped

1 1/2 cups chicken broth

1/4 cup butter

1 teaspoon parsley flakes

6 ounce box chicken stuffing

Instructions:

Preheat oven to 350°. Butter a covered casserole dish. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add the wild mushrooms and sauté until browned, approximately 5 minutes. Transfer to a bowl; set aside. Using the same pan, add one tablespoon olive oil. Sauté leeks and celery until translucent, approximately 7-8 minutes. Set aside. In a medium saucepan, heat chicken broth, butter, and parsley flakes. Bring to a boil. Stir in contents of stuffing mix. Remove from heat; cover and let stand for 5 minutes. Fluff with fork. Fold in wild mushrooms, leeks, and celery. Stir until well combined. Transfer stuffing mixture to the prepared casserole dish. Bake covered for 20 minutes; remove lid and bake 20 minutes longer. Serve warm.

Timely Turkey Tetrazzini

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Timely Turkey Tetrazzini! Now here’s a great way to turn leftover turkey into a tantalizing meal. By adding a few ingredients, a magical transformation takes place. Simply add turkey to mixed vegetables for a creamy pasta dish with a buttery breadcrumb topping. Can anyone say YUM?!

TIMELY TURKEY TETRAZZINI

Casserole Ingredients:

8 ounces spaghetti, cooked

4 ounces can mushroom caps, sliced

2 tablespoons butter

3 cups cooked turkey, cut up

1 can cream of chicken soup, undiluted

1 cup Greek yogurt

2 tablespoons sherry

1 teaspoon sriracha sauce

1/4 teaspoon celery seed

1/2 teaspoon sea salt

1/4 cup pimentos, diced

1 tablespoon diced onion

Topping Ingredients:

1/3 cup croutons, crushed*

1/3 cup Parmesan cheese, grated

2 tablespoons butter, melted

*May be substituted for breadcrumbs.

Instructions:

Preheat oven to. 325°. Grease a 9″x13″ casserole dish. Prepare spaghetti according to package directions. Drain. Sauté mushrooms in butter. Set aside. In a large bowl combine cream of chicken soup, yogurt, sherry, sriracha sauce, celery seed, and salt. Blend well. Fold in pimentos and onion. Add sautéed mushrooms and butter. Mix in spaghetti and turkey until completely combined. Spread evenly in the casserole dish. Top with crushed croutons and Parmesan cheese. Drizzle melted butter over all. Bake for 45 minutes. Serve immediately.

X-quisite Caesar Salad Dressing

What’s Cooking in Gail’s Kitchen? Equal Measures: X-quisite Caesar Salad Dressing! Ever wonder why restaurants add an upcharge when customers order a Caesar Salad? One of the reasons is the time involved. Fine restaurants will have the server make it table-side for presentation. That’s pretty cool. Another reason is the high quality of ingredients required, especially if you don’t cut corners. Romaine is the lettuce of choice, not iceberg. Anchovies are also a key ingredient, not sardines. Do you see a pattern here? Plus olive oil, parmesan cheese, and homemade croutons are in there. I see you nodding your head in agreement. Naturally, this all adds up for the restaurant so they need to pass it along to you. That’s why I’m here to offer you a tasty alternative. Just like cooking at home is less expensive than eating out, every once in awhile you get the urge to satisfy that food craving right where you live. Make sense?

X-QUISITE CAESAR SALAD DRESSING

Ingredients:

1 cup parmesan cheese, grated

1 clove of garlic, minced

2 tablespoons lemon juice

2 anchovies

1 teaspoon Dijon mustard

2 teaspoons Worcestershire sauce

1/4 cup olive oil

Romaine lettuce, gently torn

Buttered croutons*

Parmesan cheese, shaved

Everything But Bagel seasoning, to taste

Instructions:

Combine grated parmesan cheese, minced garlic, lemon juice, anchovies, Dijon mustard, and Worcestershire sauce in a food processor. Pulse for 30 seconds. Scrape down sides. Run on Low speed. Slowly drizzle in the olive oil another 30 seconds until thick and creamy. Divide the torn romaine lettuce between salad plates. Add buttered croutons. Drizzle Caesar Salad Dressing over all. Top with shaved parmesan cheese. Garnish with a sprinkling of Everything But Bagel seasoning, to taste. Serve immediately.

*To make buttered croutons, warm 1 tablespoon butter, 1 tablespoon olive oil, and 1/2 teaspoon Worcestershire sauce in a medium skillet. Add 3 cups of day-old artisan bread cubes or sliced bagel pieces. Cook over medium heat, gently tossing to coat, until croutons are golden brown and crisp. Transfer to paper towel-lined platter. Lightly season with Everything But Bagel seasoning.

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? The Daily Special: Frittata Frenzy! So you like quiche, but sometimes you could really do without the pie crust. Me too. And what about those small containers in the fridge with a smidgen of leftovers that are just too yummy to toss out? Here’s your answer. Mix your favorite ingredients such as cheese, meat, and vegetables. Combine them with egg, dairy, and spices. The end result is practically a masterpiece. It promises to surprise everyone, including you!

FRITTATA FRENZY

Ingredients:

4 eggs

1/4 cup milk

1/4 cup Greek yogurt

1/8 teaspoon seasoned salt

1/8 teaspoon Mrs. Dash garlic herb seasoning

2 tablespoons green pepper, chopped

1 tablespoon onion, chopped

1 tablespoon pimento, diced

4 ounces Mango Fire Cheddar cheese, shredded

4 ounces chorizo, cooked

1/3 cup herb croutons

Instructions:

Preheat oven to 325°. Beat eggs, milk, yogurt, and seasonings. Gently stir in green peppers, onions, pimentos, and cheese. Pour into two 6-inch individual greased baking dishes. Divide crumbled chorizo over the top of the omelet. Gently fold in croutons. This is done right before baking to avoid the meat and bread from sinking to the bottom. Bake uncovered 40 minutes or until omelet is set and top is golden brown. Garnish with fresh parsley.

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Home Cooking: Crunchy Rosemary-Olive Oil Croutons! I often top my salads or garnish savory soups with homemade croutons, but these little buttery favorites give you the added crunch you desire anytime of day. And talk about easy! You already have your favorite herbs and spices in the kitchen pantry. I pick up a “day-old” baguette at the market bakery, for starters, but you can use whatever bread you choose. Now you know my secret to fabulous croutons!!!

CRUNCHY ROSEMARY-OLIVE OIL CROUTONS

Ingredients:

1 French baguette, day-old

1/4 cup butter

1/4 cup olive oil

1/8 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon rosemary snips*

*Any fresh or dried herb may be used.

Instructions:

Preheat oven to 350°. Slice entire baguette. Take a kitchen sheers and cut each slice into strips and then cubes until entire loaf is used. Place bread cubes into a one gallon ziplock bag. Melt butter in a microwave-safe measuring cup for 30 seconds. When liquified, remove from microwave. Add olive oil and spices. Stir until blended. Pour over bread cubes. Seal bag and shake well to cover until all liquid is absorbed. Spray a baking sheet with nonstick oil. Empty contents of bag to form a single layer. Bake 10 minutes. Remove from oven, turn over with metal spatula and then bake 10 minutes longer until crunchy. Do not burn. Let cool before storing in an airtight container.

Eating My Way Through the Holidays! Yuletide Favs: Beet Bacon Bleu Salad!

Eating My Way Through the Holidays! Yuletide Favs: Beet Bacon Bleu Salad! Remember when you were a kid and your mother made you eat beets? And you hated them? Well, thank goodness as we age, our taste buds change. Perhaps it’s time to give them a second chance. I did and the results made me wonder why I waited so long.

BEET BACON BLEU SALAD

Ingredients:

15-ounce can sliced beets, drained

3 tablespoons lemon olive oil

1/8 teaspoon seasoned salt

1 teaspoon Herbes de Provence

2 cups mixed salad greens

1 egg, hard-cooked and sliced

3 slices applewood bacon, cooked crispy and crumbled

1/4 cup bleu cheese, crumbled

2 tablespoons balsamic reduction

Garnish with croutons

Instructions:

In a shallow dish, combine lemon olive oil, seasoned salt, and Herbes de Provence. Add sliced beets. Marinate 10 minutes, turn and marinate 10 minutes longer. Arrange salad greens in a bowl. Add beets, reserving marinade. Arrange egg slices on greens. Top with bacon pieces. Sprinkle with bleu cheese crumbles. Drizzle all with reserve marinade plus balsamic reduction. Garnish with croutons.

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? The Chow Down: “Kale” Caesar Salad! Isn’t it entertaining to take ordinary food, mix it up a bit, and then give it a new name? That’s exactly what I did with the traditional Caesar salad. By partnering tender baby kale with sturdy romaine leaves, it creates a blend that is satisfying to the taste buds. The creamy Caesar dressing alone brings a nice anchovy flavor to the salad with a robust hint of garlic. Just think what would happen if we added grilled chicken. The possibilities are endless. 
“KALE” CAESAR SALAD
Ingredients:

2 cups baby kale, gently torn

2 cups romaine lettuce, shredded

4 radishes, sliced

1 shallot, thinly sliced

2 tablespoons olive oil

1 tablespoon lemon juice

Kosher salt, to taste

4 tablespoons prepared Caesar dressing 

1/3 cup garlic croutons

1/4 cup parmesan cheese, shaved

1 tablespoon fresh parsley

Cracked black pepper, to taste 
Instructions:

In a large bowl, combine baby kale, romaine lettuce, radishes, and shallot. Drizzle with olive oil, lemon juice, and kosher salt. Toss gently. Top with prepared Caesar dressing, garlic croutons, shaved parmesan cheese, fresh parsley, and cracked black pepper. Serve immediately. 

Eating My Way Through the Alphabet: Letter T

What’s Cooking in Gail’s Kitchen? Simple Sensations: Tarragon Chicken Salad. If you’re tired of the same thing, here’s a gourmet twist on an old favorite. It can be served on a buttery croissant, a bed of mixed greens, or a wedge of sweet cantaloupe. You decide. 
TARRAGON CHICKEN SALAD
Ingredients:

1 10-ounce can of Premium Chicken Breast in Lemon Pepper sauce 

1/4 cup mayonnaise 

1/2 cup seedless red grapes, halved

1/4 cup celery, chopped

1/4 cup sliced almonds

Fresh Tarragon 
Instructions:

In a large bowl, combine chicken, celery, grapes, nuts, and mayonnaise. Gently fold in snipped tarragon leaves. Refrigerate until ready to use. Top with crunchy garlic croutons. 

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Something to Savor: Beet Bacon Bleu Salad! Remember when you were a kid and your mother made you eat beets? And you hated them? Well, thank goodness as we age, our taste buds change. Perhaps it’s time to give them a second chance. I did and the results made me wonder why I waited so long. 
BEET BACON BLEU SALAD
Ingredients:

15-ounce can sliced beets, drained

3 tablespoons lemon olive oil

1/8 teaspoon seasoned salt

1 teaspoon Herbes de Provence 

2 cups mixed salad greens

1 egg, hard-cooked and sliced

3 slices applewood bacon, cooked crispy and crumbled

1/4 cup bleu cheese, crumbled 

2 tablespoons balsamic reduction 

Garnish with croutons
Instructions:

In a shallow dish, combine lemon olive oil, seasoned salt, and Herbes de Provence. Add sliced beets. Marinate 10 minutes, turn and marinate 10 minutes longer. Arrange salad greens in a bowl. Add beets, reserving marinade. Arrange egg slices on greens. Top with bacon pieces. Sprinkle with bleu cheese crumbles. Drizzle all with reserve marinade plus balsamic reduction. Garnish with croutons.