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.

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.

Zen Himalayan Plate

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Zen Himalayan Plate! Go above ordinary ingredients and transform your palate with a meal on the Himalayan salt plate. Foods pick up a delicate saltiness that transcends the flavor and leaves behind monotony. By creating bite-size pieces of fish, shellfish, and cucumber sushi, nourishment balances out the inner peace from within. Good for health-crazed affenciados as well as those soul-searching for expression.

ZEN HIMALAYAN PLATE

Ingredients:

3.75-ounce tin Wild Caught Sardines, in olive oil

1 lemon, sliced and quartered

3.75-ounce tin smoked oysters

Fresh lemon thyme

7-ounces prepared crab dip

4 mini cucumbers, seedless

Fresh dill

Assorted crackers

Instructions:

Arrange sardines on a Himalayan salt plate. Drizzle with olive oil from the tin. Place lemon wedges on fish and garnish with fresh lemon thyme. Smoked oysters may be served in individual sea shells. Drizzle with sauce from the tin. Oysters may also be served on a cracker. To assemble the cucumber sushi, slice mini cucumbers into thick rolls. To remove the inside portion of each disc, place the cucumber on a cutting board, use a sharp knife, and rotate the cuke until the center is cut out. Make sure the walls remain. Discard fleshy pulp. Place the cucumber “rings” on the Himalayan salt plate. Spoon prepared crabmeat dip into each ring. Press gently to fill the sushi roll. Garnish with dill.

Easy Escargot

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Easy Escargot! If anyone ever asks you to try this classic French dish, be brave and nod your head. You may surprise yourself because, truth be told, how bad can it be when it’s drenched in melted cheese and garlic butter? Now add my version, which includes white wine and a puff pastry crust. Hello. How could it not be incredibly delish?

EASY ESCARGOT

Ingredients:

4.4 ounce can very large escargots, drained and rinsed

2/3 sheet puff pastry, thawed

4 tablespoons butter

1/4 teaspoon garlic powder

1 tablespoon minced parsley

1/2 teaspoon sea salt

1/8 teaspoon Herbes de Provence

2 tablespoons semi-dry white wine

1 egg

4 ounces Havarti cheese with Dill, sliced

4 ounces parmesan cheese, shaved

Instructions:

Preheat oven to 400°. Open the can of escargot. Drain well and place the snails in a bowl of cold water. Allow them to soak for 10 minutes. This will cleanse them for a richer taste. Using a shot glass for size, cut a small disc in the puff pastry. Lay the disc on a lightly floured surface. Continue cutting another disc until all the puff pastry is used. You should end up with 16-18 circles of dough. Set aside. Drain escargot using a mesh strainer. In a medium saucepan, melt the butter over low heat. Add the snails, garlic powder, minced parsley, sea salt, Herbes de Provence, and white wine. Simmer for 5 minutes, stirring occasionally. Transfer escargot mixture to an oven-proof dish that has been sprayed with non-stick oil. Cover the snails with Havarti cheese. Next, layer shaved parmesan cheese evenly over all. Arrange the puff pastry discs on top. Separate the egg. Discard yolk. Using the egg white only, take a pastry brush and “paint” the surface of each disc. This will turn the crust a beautiful golden brown in the oven. Bake 10 minutes until crust is done and cheese is bubbly. Bon Appétit!

Vegan Charcuterie Board

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Vegan Charcuterie Board! Here’s your solution to what to serve with grilled meats this summer. Choose popular garden veggies, distinct to the season. Arrange them on a charcuterie board with nuts and flavorful dips. Peruse the local farmers’ market or produce section of your nearest grocers. With a little effort, the Vegan Charcuterie Board can be the star attraction for holidays and picnic outings. Check it out!

VEGAN CHARCUTERIE BOARD

Ingredients:

Carrot sticks

Asparagus spears

Celery sticks

Cherry tomatoes

Mini cucumbers, sliced

Radishes, quartered

Yellow sweet peppers, sliced Green olives, stuffed

Kalamata olives, pitted

Pistachios in shell

Assorted crackers

Ingredients for Hummus:

15-ounce can chickpeas, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 teaspoon lemon olive oil

1 tablespoon capers

Using a food processor, pulse chickpeas until smooth. Add tahini paste, olive oil, lemon juice, garlic powder, cumin powder, and sea salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with capers.

Ingredients for Dill Dip:

4 ounces Neufchâtel cheese, softened

1 tablespoon prepared horseradish

1 tablespoon dill weed

1 teaspoon capers

1 tablespoon chives, chopped

Combine Neufchâtel cheese and prepared horseradish. Stir until smooth. Fold in dill weed, capers, and chives. Refrigerate one hour before serving.

Lobster-Mate Cheddar Biscuits

What’s Cooking in Gail’s Kitchen? After the Holidays: Lobster-Mate Cheddar Biscuits! Having to shelter-in-place during the pandemic does not mean that restaurant cravings just stop. I see you nodding your head in agreement. If I named a restaurant, chances are you would say, “Oh, I love their…steak burgers, iced tea, queso dip, sweet potato wedges, or cheddar biscuits.” Admit it, dining out is a fact of life and we miss it right now. So, the alternative is to give it our best shot at home. Thanks to my friend, Colleen, for her blog post* on a name-brand seafood restaurant’s copycat recipe for the bread basket. These cheddar biscuits are spot on. I guarantee you, the results will astound you.

LOBSTER-MATE CHEDDAR BISCUITS

Ingredients:

4 cups prepared baking mix

1/2 cup cheddar cheese, shredded

1 1/3 cup water

1/2 cup unsalted butter, melted

1 teaspoon garlic powder

1 teaspoon onion salt

Dill weed, for garnish

Instructions:

Preheat oven to 375°. Line two baking sheets with parchment paper. Set aside. Combine baking mix, cheddar cheese, and water in a bowl. Mix well. Drop biscuits by spoonful on the prepared baking sheets. Bake for 10-12 minutes until golden brown. In a small bowl, combine melted butter, garlic powder, and onion salt. Brush butter mixture over warm cheddar biscuits. Sprinkle with dill weed. Serve warm.

*Check out Colleen’s recipe at

http://leencuisine.com/2020/12/01

Tzatziki Ranch Chip Dip

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Tzatziki Ranch Chip Dip! When you shop the produce department of the grocery store, pay close attention to the different kinds of cucumbers. The fancy ones, wrapped in plastic wrap, are known as English cucumbers. There’s a reason for their madness. The skin is extremely thin and tender. The plastic wrap actually serves a purpose of protection against bruising, punctures, and dehydration. Hmmm. The seeds are much smaller, too. Because the skin is thinner and tender, there is no need to peel the tubular vegetable before proceeding with the recipe. I think you’ll be impressed. The English cucumber is less bitter, making it almost sweet and wonderful for transforming into a fabulous party dip. Be kind to others. No double-dipping.

TZATZIKI RANCH CHIP DIP

Ingredients:

1 English cucumber, seeded, coarsely grated, and squeezed dry

1 teaspoon kosher salt

1/2 cup mayonnaise

1 envelope ranch seasoning mix

1 1/2 cups Greek yogurt

2 tablespoons light cream

2 tablespoons olive oil

Fresh dill, for garnish

Instructions:

In a bowl, combine grated cucumber, kosher salt, mayonnaise, ranch seasoning mix, Greek yogurt, and light cream. Stir well. Cover and chill one hour, or until ready to serve. Before serving, drizzle with olive oil and garnish with a sprig of fresh dill. Serve with crinkle-cut potato chips.

Pan-Seared Tilapia

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Pan-Seared Tilapia! I don’t often “fry” foods, but once in awhile nothing else will do. The secret to pan-searing fish involves five key steps. First, make sure the skillet is nonstick or a trustworthy cast iron skillet. Secondly, choose a neutral-flavored oil which has a higher smoke point. You won’t need much, so it’s crucial to make sure the oil is not going to turn black from high heat. The third point, and this is just as important, make sure moisture is removed from the fish. If not, there is guaranteed to be steam-created soggy fish or dangerous grease splatters. Step Four: When the fish is placed in the pan, do not overcrowd it. The pieces should not touch each other at all. Finally, allow the fish to sear without moving it. This is how you get that beautiful crispy surface. Use a timer. Once the fillets are carefully flipped over, you’re almost done. By this time everyone in the house will be heading to the kitchen to discover what smells so incredibly good. Well Done, Grasshopper.

PAN-SEARED TILAPIA

Ingredients:

2 frozen tilapia fillets, thawed

1/2 tablespoon brown sugar

1/2 tablespoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

1/2 lime, juice and zest

2 tablespoons vegetable oil

1 pat butter, divided

Fresh dill, for garnish

Instructions:

Defrost fish fillets overnight in the refrigerator. Remove from package, pat dry with paper towels. Set aside. In a shallow dish, combine brown sugar, chili powder, kosher salt, garlic powder, and lime zest. Mix well. Warm vegetable oil in a cast iron skillet over medium-high heat. Rub both sides of each fillet with the spice mixture. Cook tilapia fillets for 4 minutes. Carefully flip them over. Squeeze lime juice over fish in pan. Divide a pat of butter over the top of each fillet. Cook 3 minutes longer, or until opaque and flaky. Transfer pan-seared tilapia fillets to a platter. Allow to rest for 5 minutes. Garnish with fresh dill. Serve immediately.

Jalapeño Celery Crack

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Jalapeño Celery Crack! I’m not ashamed to say I’ve found a new addiction. Hence the name. By the time I wrote this post, I had already made this recipe 3 times and shared it once with a close friend. Jalapeño Celery Crack has a spicy creaminess that screams, “just one more bite”. When I ran out of celery, I discovered it tastes amazing on tortilla corn chips. Sometimes you need an appetizer. Sometimes you want a snack. And sometimes making it part of a meal is justification enough. Perhaps you should try it. You know you want some.

JALAPEÑO CELERY CRACK

Ingredients:

1 bunch of celery, cut into 4” pieces

8-ounce cream cheese, room temperature

3 tablespoons mayonnaise

1/4 teaspoon sea salt

1/4 teaspoon dill

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon parsley

2/3 cup pickled jalapeños, chopped

1 tablespoon pickled jalapeño juice

2 strips of applewood smoked bacon, cooked and crumbled

Instructions:

Cut celery into 4” pieces. Set aside.

Combine softened cream cheese and mayonnaise in a medium bowl. Mix until smooth. Add sea salt, dill, onion powder, garlic powder, and parsley. Mix thoroughly. Add chopped jalapeños, pickled jalapeño juice, and crumbled bacon. Stir well to blend. Refrigerate one hour. Arrange celery stalks on a platter. Fill with jalapeño mixture. Garnish with extra dill. Serve.