dinner

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? The Chow Down: Lamb Flatbread! I think I could eat my weight in flatbread simply because of the endless combination of ingredients. When I’m in the mood for something with a Greek twist, I turn to lamb meat permeated with ethnic spices such as oregano, dill, parsley, and coriander. A sprinkling of crumbled feta cheese is nice, especially when it melts around Kalamata olives grown under Grecian sunshine. At least, that’s what I imagine. Maybe you will, too. 
LAMB FLATBREAD 
Ingredients:

1 pound organic lamb, ground

1/2 cup water

1-2 beef bouillon cubes

1/2 teaspoon sea salt

1 1/4 teaspoons coriander 

1 1/4 teaspoons cumin powder

1/8 teaspoon garlic powder 

1 teaspoon dried parsley 

1/2 cup prepared ranch dressing 

1/4 cup Greek yogurt

1/4 teaspoon dill weed

2 baby cucumbers, chopped

1 garlic flatbread 

1 tablespoon olive oil

1 tablespoon cornmeal 

4 ounces mozzarella cheese, shredded

4-5 cherry tomatoes, sliced 

1 shallot, sliced

3-4 Kalamata olives, sliced

1/3 cup feta cheese, crumbled

Fresh arugula leaves

1/8 teaspoon oregano 
Instructions:

Preheat oven to 400°. In a large skillet, combine ground lamb, water, bouillon cubes, sea salt, coriander, cumin powder, garlic powder, and dried parsley. Bring to boiling, crumbling meat with a fork to cook thoroughly. Reduce heat to medium-low and cook until all moisture is absorbed and meat is browned. Set aside. In a small bowl, mix ranch dressing, Greek yogurt, and dill weed. Stir until smooth. Brush bottom of garlic flatbread with one tablespoon olive oil. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven. Spread half the ranch dressing mixture over the flatbread. Add the chopped cucumbers to the remaining sauce. Set aside. Top flatbread with mozzarella cheese, crumbled lamb mixture (you will have extra to use later on), cherry tomatoes, sliced shallot, Kalamata olives, feta cheese, arugula leaves, and oregano. Bake 10 minutes longer. Remove from oven, slice accordingly, and use reserve cucumber dip as side condiment. 

Dining Outside the Home: The Library Restaurant and Pub in Indianapolis, Indiana

Dining Outside the Home: The Library Restaurant and Pub in Indianapolis, Indiana! Whether you choose private dining for celebrations, a gastro-pub atmosphere where sports abound, or tasteful seating among works of art, you’ll feel at home at The Library Restaurant and Pub. Seasonal favorites, as well as chef specialties, enhance an already extensive menu. For starters, indulge in Jumbo Shrimp Cocktail bathed in a zesty horseradish sauce. Move on to make a meal of Grilled Romaine, drizzled with olive oil, parmesan cheese, and Caesar dressing. Mmmm. There’s a method to my madness, you see. The made-in-house desserts make a grande finale. I recommend the Crème Brûlée topped with caramelized sugar. C’est Magnifique!

Dining Outside the Home: The Cheesecake Factory in Cincinnati, Ohio

Dining Outside the Home: The Cheesecake Factory in Cincinnati, Ohio! Mention the word “cheesecake” and watch pupils dilate and lips begin to smack in anticipation of heavenly bliss. After all, what’s not to love about a dessert composed of cream cheese and butter? Add to it the combination of light-as-air cake with unbelievable fillings and mind-boggling toppings! The fact that The Cheesecake Factory offers an extensive menu of healthy options just gives us one more reason to make room for dessert. If I eat salad, then I can reward myself with dessert, right? Of course you can. And if the portions are too large, no worries. That’s what doggie bags are for. 

Dining Outside the Home: 110 Grill in Nashua, New Hampshire 

Dining Outside the Home: 110 Grill in Nashua, New Hampshire! Restaurants face the challenge of offering a menu that encompasses the diversity of palate as well as creativity in diet. Rest assured, 110 Grill raises the bar. Vegan choices as well as Gluten-free options show commitment to customer needs and satisfaction. Even the Beverage Book features creative cocktails, craft beers, and New World wines. Check in and see how they’re catching on. From business to pleasure, 110 Grill creates an ambiance that makes any occasion feel festive. 

Eating My Way Through the Alphabet: Letter M

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Mountainous Meatball! It doesn’t have to be National Meatball Day to indulge in authentic cuisine found in Little Italy. By using everyday ingredients, mix and shape a giant meatball with your own two hands to feel like a gourmet chef. Smother the meatballs in a jar of marinara sauce, store-bought or made-from-scratch for perfection. And my secret, you ask? Tucked in the top of the meatball, like snow on a mountaintop, is a creamy mozzarella ball. Bet you can’t wait to bite into that!
MOUNTAINOUS MEATBALL
Ingredients:

1 medium onion, chopped

1 tablespoon olive oil

1 cup Italian bread, soaked in milk and squeezed out

1 pound ground sirloin

1/2 teaspoon garlic powder 

2 eggs

1/4 cup dry Italian breadcrumbs

1/2 teaspoon sea salt

1/8 teaspoon black pepper

3 sprigs Italian parsley, chopped

3 Ciliegine mozzarella balls (cherry size)

2 cups marinara sauce

3/4 cup Parmesan cheese, grated

3/4 cup ricotta

Fresh basil for garnish
Instructions:

Preheat oven to 400°. Sauté onions in olive oil over medium heat. Set aside. Tear Italian bread into chunks. Add enough milk to cover. Set aside. In a medium bowl, combine ground sirloin, garlic powder, eggs, dry Italian breadcrumbs, sea salt, black pepper, Italian parsley, and the milk-soaked breadcrumbs (with the liquid squeezed out). Mix well. Form into three meatballs the size of a tennis ball. Make an indentation in the top of each meatball. Stuff with a Ciliegine mozzarella ball. Press meat around the cheese leaving only a small bit visible. Place meatballs on a baking sheet covered with parchment paper. Bake 30 minutes until brown and firm. Remove from oven and place each meatball in an individual oven-proof serving dish. Reduce oven temperature to 375°. Spoon marinara sauce over meatballs, dividing it equally between the serving dishes. Top with 1/2 cup of grated Parmesan cheese, between the three dishes. Bake 15 minutes longer. Remove from oven. Sprinkle on the remaining parmesan cheese. Add a dollop of ricotta cheese. Drizzle with olive oil and garnish with fresh basil. Serve with garlic toast. 

Eating My Way Through the Alphabet: Letter J

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Jamaican Jerk Chicken! I admit, I tend to take the path of least resistance. By the time I decided I was making this dish for dinner, all I had on hand was frozen chicken. Solution: Slow-cooker to the rescue. Have I ever mentioned how much I love my crockpot? Honestly, some days I’d be lost without it. Not only is the chicken tender and moist, but the citrusy-sweet-spicy glaze made it a perfect accompaniment for steamed sticky rice. Win! Win!
JAMAICAN JERK CHICKEN
Ingredients:

2-3 pounds bone-in chicken thighs and drumsticks 

12 ounces nonalcoholic beer

2 tablespoons orange juice

2 tablespoons lime juice

1/4 cup puréed Habanero peppers

2 teaspoons cinnamon 

2 teaspoons allspice 

2 teaspoons thyme

1 teaspoon garlic powder 

1 tablespoon soy sauce

2 teaspoons agave nectar

1 tablespoon kosher salt

2 tablespoons olive oil

1 teaspoon red pepper flakes

2 tablespoons natural honey

2 tablespoons olive oil, for frying
Instructions:

Place frozen chicken in crockpot. In a measuring cup add nonalcoholic beer, orange juice, lime juice, and Habanero purée. Stir to combine. Pour over chicken. Sprinkle with cinnamon, allspice, thyme, and garlic powder. Add soy sauce, agave nectar, kosher salt, and olive oil. Pour over meat. Cover and cook 4 hours on High setting. After chicken is cooked, using a tongs, carefully transfer meat to a platter. Chicken will be very tender. Transfer drippings to a heatproof bowl. Add red pepper flakes and honey. Mix well. On the stovetop, heat an iron skillet on medium-high. Add olive oil. Transfer the chicken to the skillet. Add half the marinade to the skillet. Cook until the skin is crispy and deep brown or charred in places. Turn chicken over and repeat, adding more marinade. Reduce heat and simmer the sauce to thicken, about 5 minutes longer. Brush over the chicken as it thickens. 

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Lo Mein Made Simple! Do you ever go to the refrigerator and wonder what to make for dinner? I do. Recently my leftovers consisted of a couple of pork tenderloin fillets, grilled over the weekend, plus some veggies in the produce bin. Not quite enough. Unless you throw them all together in an amazing sauce. I didn’t exactly have Lo Mein egg noodles, but I did have some dried pasta on hand. Who doesn’t? The results were mouth-watering!
LO MEIN MADE SIMPLE 
Ingredients:

8 ounces angel hair pasta

1 tablespoon olive oil

2 cups fresh mushrooms, sliced

1/4 teaspoon garlic powder

8 baby carrots, julienned 

1/2 cup fresh snow peas

1 cup baby spinach

1 tablespoon pimento, sliced

2 pork fillets, grilled and cut up

Toasted sesame seeds for garnish

Green onion snips for garnish 
Ingredients for sauce:

2 tablespoons soy sauce

2 teaspoons agave nectar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon sriracha hot sauce 

1/8 teaspoon crushed red pepper flakes (optional)
Instructions:

In a 2-quart pan of boiling water, cook pasta according to package directions. Drain well. In a small bowl, whisk together soy sauce, agave nectar, sesame oil, ground ginger, sriracha, and red pepper flakes. Set aside. In a large skillet over medium-high heat, add olive oil, sliced mushrooms, garlic powder, and carrot strips. Cook 3-4 minutes until tender, stirring frequently. Add snow peas, baby spinach, and pimento slices. Stir until spinach has wilted. Add pork fillet chunks. Heat through. Add cooked pasta and soy sauce mixture. Gently toss to combine. Garnish with toasted sesame seeds and green onion snips. Serve immediately. 

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Drunken Chicken Tenders! For those who hate to drink alone, here’s a recipe even Julia Child would approve. Just kidding. Actually, when cooking with wine, the alcohol evaporates as the food cooks, leaving behind an incredible flavor loaded with natural moisture. There’s nothing worse than dry chicken, in my opinion. And we’ve all been there. If you think of wine as a fat substitute in recipes, it all begins to make sense why the French eat the way they do and still maintain a healthy weight. Give it a try. 
DRUNKEN CHICKEN TENDERS 
Ingredients:

16 ounces crimini mushrooms, sliced

3 tablespoons butter, divided 

2 cloves garlic, minced

1 cup dry Marsala wine

1 teaspoon cornstarch dissolved in 1 tablespoon cold water

2 cups heavy cream

1/2 teaspoon sea salt
1 1/2 pounds boneless skinless chicken tenders

1 tablespoon olive oil

1/3 cup flour

1 teaspoon Herbes de Provence 

1/8 teaspoon black pepper

1-2 cups cherry tomatoes 

Fresh parsley for garnish
Instructions:

Heat 1 tablespoon butter in a large saucepan over medium heat. Add mushrooms. Sauté for 10 minutes. Add minced garlic and wine. Simmer gently to reduce the wine, stirring occasionally. After 15 minutes, add cornstarch, cream, and sea salt. Stir as it thickens. Set aside. To prepare the chicken, combine flour, Herbes de Provence, and black pepper on waxed paper. Toss the chicken until coated on both sides. Shake off excess. Heat the remaining 2 tablespoons of butter in a large skillet over medium high heat. Pan-fry the chicken tenders for 2-3 minutes per side until golden brown and cooked through. Add sauce and mushrooms to the skillet with the chicken tenders. Top with cherry tomatoes. Simmer until the tomatoes are soft. Garnish with fresh parsley. 

Eating My Way Through the Alphabet: Foodstuff Redefined!

Whether you sit down for a farm-to-table meal, picnic in your own backyard, or pack a Bento Box and go…food can be customized to fit your current needs. Anything goes! Cooking has been reinvented, mixing the old with the new for award-winning results. By choosing your favorite foods, it automatically turns mealtime into an all-star event. And speaking of stars…Some of my recent posts have been favored by the “Food Network” on Twitter (Snapshotsincursive@DornaGail) as well as Ina Garten, The Barefoot Contessa, on Instagram @gail_dorna. This remarkable journey of the palate gives me time with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. I love to cook, and my husband loves that I do it often. Most recipes serve 2-4 people, but can be easily modified. Leftovers are golden morsels to be eaten later or shared with others. Seeing a smile of gratitude keeps me going. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: FOODSTUFF REDEFINED!”