cups

Yogurt Cups

What’s Cooking in Gail’s Kitchen? Simple Sensations: Yogurt Cups!  Talk about healthy, nutritious, calcium-rich, and yummy! The best part is you create the parfait of flavors bursting in every spoonful. Will you make it Raspberry-White Chocolate? Strawberry-Kiwi? Banana-Chocolate Chip? Or Pineapple-Macadamia Nut? I chose four different combinations. The possibilities are endless. 

YOGURT CUPS

Ingredients:

1 16-ounce carton of Greek yogurt 

Assorted Fruit (blueberries, peaches, mandarin oranges, and Rainier cherries)

Mini marshmallows 

Dried cranberries

Toasted Coconut Flakes

Almond Slivers

Cinnamon Powder

Instructions:

Divide yogurt into individual servings. (If you like fruit on the bottom, layer some first.) Then assemble combined flavors together. Shown in photo from the top and going clockwise are:

Blueberries & Dried Cranberries

Toasted Coconut Flakes & Cinnamon Peach

Rainier Cherries & Almond Slivers

Mandarin Orange-Mini Marshmallow Puffs

See what I mean?  What combination will you create?  Please share your ideas with me!  I’d love to hear from you. I’ll see you next time in Gail’s Kitchen!

Quiche Cups

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Quiche Cups! Beginning the day with eggs in any form is always a good idea. Adding vegetables makes them even better when sautéed, which eliminates moisture than can turn a quiche soggy. By eliminating the bread crust, and focusing on the cream for a filling more like custard, the depth of flavor intensifies. Cheese simply makes everything incredibly Yumolicious. Need I say more?

QUICHE CUPS

Ingredients:

1/4 cup diced prosciutto

1/4 cup broccoli florets

1/4 cup onions, chopped

1/2 pint grape tomatoes, halved

5 eggs

1/4 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1/4 cup sharp cheddar cheese, shredded

Instructions:

Preheat oven to 325°. Spray the bottom of a muffin tin. Set aside. Heat an iron skillet over medium heat. Add prosciutto. Sauté a few minutes, stirring often. Add the broccoli florets, chopped onions, and grape tomatoes. Cook 3-4 minutes longer. Remove from heat. Add 2 tablespoons of mixture to each muffin well. In a medium bowl, whisk together eggs and light cream. Add seasoned salt and pepper. Mix well. Fold in sharp cheddar cheese. Carefully pour egg mixture into each muffin well, filling about 3/4 full. Bake 25 minutes, or until quiche cups are set. Remove from oven and serve immediately.

Lemon Curd Tarts

What’s Cooking in Gail’s Kitchen? Table Food: Lemon Curd Tarts! Attention all lemon lovers. There comes a time in every woman’s life when she is in dire need of a sweet-tasting dessert. I have a secret that will blow your mind. Go halfway down the bakery aisle at your favorite grocery store and keep your eyes wide open along the top row of jars. In between the maraschino cherries and the blueberry pie filling is a small jar of gourmet lemon curd. Grab it fast. If you need to glance at the list of ingredients, be my guest. You’ll find lemon, eggs, butter, sugar, and usually tapioca starch as a thickening agent. All good stuff, in my opinion. Buy it, refrigerate it, and guard it like the holy grail. Read on and you’ll understand why.

LEMON CURD TARTS

Ingredients:

15-count box frozen phyllo shells, thawed

10-ounce jar lemon curd

1/2 pint fresh blackberries

Mint leaves, for garnish

Instructions:

Preheat oven to 350°. Remove phyllo shells from packaging. Place empty shells on a rimmed baking sheet. Bake 3-5 minutes until crisp. Allow shells to cool before filling. Rinse blueberries and pat dry with a paper towel. Place a dollop of lemon curd in each phyllo shell. Add a blackberry. Garnish with a mint leaf. Place the pretty lemon curd tart on a serving tray. Repeat with remaining shells until all are filled. Serve immediately. Refrigerate any leftovers.

Ginger-Orange Salmon Lettuce Cups

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Ginger-Orange Salmon Lettuce Cups! Is it an Appetizer or an Entrée? Both. Ginger paired with orange creates amazing flavor, not to mention health benefits galore. Adding grilled salmon for omega-3s is a bonus. But enough about that and back to the lettuce cup popularity. Anytime you cut down on calories, carbs, and gluten it adds up to guilt-free options. Mix things up with seasonal fruits, garden veggies, grilled seafood, and roasted meat for creative favorites. Anything goes!

GINGER-ORANGE SALMON LETTUCE CUPS

Ingredients:

1 cup grilled orange-ginger grilled salmon, flaked

4 ounces Neufchâtel cheese

1 tablespoon horseradish

1 tablespoon fresh dill, chopped

1 teaspoon capers

1 green onion, chopped

1/3 cup mandarin oranges

Bibb lettuce leaves

Fresh chives, for garnish

Ground Pistachio nuts, for garnish

Instructions:

Grill ginger-orange salmon according to package directions. Flake salmon; set aside to cool. In a small bowl, combine Neufchâtel cheese and horseradish until smooth. Gently fold in chopped dill, capers, and green onion. Spread onto Bibb lettuce leaves. Equally divide salmon over cream cheese mixture. Add mandarin orange slices. Garnish with fresh chives and pistachios. Refrigerate until ready to serve.

Surf ‘n Turf Lettuce Cups

What’s Cooking in Gail’s Kitchen? Eat More: Surf ‘n Turf Lettuce Cups! This is one of those freezer meals that you can throw together in a flash. Precooked frozen shrimp and leftover sirloin tip roast are the main attractions. By adding spices, fresh herbs, and a special dipping sauce, this hearty meal knocks it out of the park! The whole idea behind the lettuce cup is keeping it simple. You deserve all the praise!

SURF ‘N TURF LETTUCE CUPS

Ingredients:

1 pound frozen jumbo shrimp, precooked and thawed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1 pound sirloin tip roast, shredded

1/8 teaspoon Mrs. Dash Garlic and Herb Blend

1 tablespoon Golden Mountain sauce

1/2 cup French Fried Onions

Boston Lettuce leaves

For Dipping Sauce:

6-8 dried peppers, sliced

1/4 teaspoon fried garlic

1 wedge of lime

1/2 teaspoon honey

2-4 tablespoons Golden Mountain Sauce

2-4 tablespoons fish sauce

Fresh Cilantro, chopped

Instructions:

Thaw shrimp according to package directions. Remove tails and discard. Dab shrimp with paper towels. In a deep skillet, heat olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove and set aside. Reduce heat to medium-low. Add roast beef to same skillet using pan drippings. Season with Mrs. Dash Garlic and Herb blend and Golden Mountain sauce. Stir. Reduce to simmer until heated through and liquid is absorbed. Return shrimp to pan and gently combine with beef. Wash Boston Lettuce; separate leaves, being careful not to tear. Arrange lettuce in a bowl. Fill lettuce cups with shrimp and beef mixture. Garnish with French Fried Onions. Serve with Dipping Sauce, which can also be used as a dressing.

Loaded Lettuce Cups

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Loaded Lettuce Cups! Eating with your fingers is so much fun! Here’s an idea for supper that is not only kid-friendly, but has an Asian flair that adults adore. By toasting the rice and noodles in butter, it gives the food a nice crunchy taste complimented by sesame and soybean undertones. Add chicken and water chestnuts for a healthy meal. The mere fact that it’s all wrapped up in the soft, buttery Boston lettuce leaves make it an all-star hit!

LOADED LETTUCE CUPS

Ingredients:

1/4 cup butter

1 cup instant white rice

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce

Boston lettuce leaves

Instructions:

Melt butter in a deep skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well and serve in Boston lettuce cups.

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Simple Sensations: Yogurt Cups! Talk about healthy, nutritious, calcium-rich, and yummy! The best part is you create the parfait of flavors bursting in every spoonful. Will you make it Raspberry-White Chocolate? Strawberry-Kiwi? Banana-Chocolate Chip? Or Pineapple-Macadamia Nut? I chose four different combinations. The possibilities are endless. 
YOGURT CUPS
Ingredients:

1 16-ounce carton of Greek yogurt 

Assorted Fruit (blueberries, peaches, mandarin oranges, and Rainier cherries)

Mini marshmallows 

Dried cranberries

Toasted Coconut Flakes

Almond Slivers

Cinnamon Powder
Instructions:

Divide yogurt into individual servings. (If you like fruit on the bottom, layer some first.) Then assemble combined flavors together. Shown in photo from the top and going clockwise are:
Blueberries & Dried Cranberries

Toasted Coconut Flakes & Cinnamon Peach

Rainier Cherries & Almond Slivers

Mandarin Orange-Mini Marshmallow Puffs
See what I mean? What combination will you create? Please share your ideas with me! I’d love to hear from you. I’ll see you next time in Gail’s Kitchen!

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Eat More: Surf ‘n Turf Lettuce Cups! This is one of those freezer meals that you can throw together in a flash. Precooked frozen shrimp and leftover sirloin tip roast are the main attractions. By adding spices, fresh herbs, and a special dipping sauce, this hearty meal knocks it out of the park! The whole idea behind the lettuce cup is keeping it simple. You deserve all the praise!
SURF ‘N TURF LETTUCE CUPS
Ingredients:

1 pound frozen jumbo shrimp, precooked and thawed 

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning 

1/4 teaspoon dill

1 tablespoon lime juice

1 pound sirloin tip roast, shredded

1/8 teaspoon Mrs. Dash Garlic and Herb Blend

1 tablespoon Golden Mountain sauce

1/2 cup French Fried Onions

Boston Lettuce leaves
For Dipping Sauce:

6-8 dried peppers, sliced

1/4 teaspoon fried garlic

1 wedge of lime

1/2 teaspoon honey

2-4 tablespoons Golden Mountain Sauce

2-4 tablespoons fish sauce 

Fresh Cilantro, chopped
Instructions:

Thaw shrimp according to package directions. Remove tails and discard. Dab shrimp with paper towels. In a deep skillet, heat olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove and set aside. Reduce heat to medium-low. Add roast beef to same skillet using pan drippings. Season with Mrs. Dash Garlic and Herb blend and Golden Mountain sauce. Stir. Reduce to simmer until heated through and liquid is absorbed. Return shrimp to pan and gently combine with beef. Wash Boston Lettuce; separate leaves, being careful not to tear. Arrange lettuce in a bowl. Fill lettuce cups with shrimp and beef mixture. Garnish with French Fried Onions. Serve with Dipping Sauce, which can also be used as a dressing.