dinner

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Mushroom Beef Tips! The biggest challenge you’ll have today is deciding if you’re going to serve this over buttery egg noodles or garlic mashed potatoes! I know, right? Some days I take the way of least resistance and use a slow-cook method, but this recipe can certainly be pulled together in minutes as well. I really enjoy using my French Le Creuset cast-iron Dutch oven because it seals in the juices the way a crockpot enhances results. It just goes to show you how creative cooking can be. 
MUSHROOM BEEF TIPS
Ingredients:

1 pound sirloin steak, boneless, cut into 1-inch pieces 

10-ounce can beef consommé 

1/4 cup red wine

1/4 cup Lea and Perrins sauce

1 tablespoon French Dijon mustard

1/8 teaspoon tarragon 

1/8 teaspoon garlic powder 

1/8 teaspoon seasoned salt

1/8 teaspoon black pepper

1 cup mushrooms, sliced

2 tablespoons flour

2 tablespoons water
Instructions:

Place beef tips in a covered roaster. Add beef consommé, wine, Lea and Perrins sauce, mustard, tarragon, garlic powder, salt, and pepper. Place sliced mushrooms over all. Cover and bake at 275° for 6-8 hours. Then To mix water and flour in a small bowl, to thicken sauce, and stir into beef mixture. Cover and cook another half hour until thickened. Serve over noodles or potatoes. 

Dining Outside the Home: Second Street, an American Bistro in Williamsburg, Virginia 

Dining Outside the Home: Second Street, an American Bistro in Williamsburg, Virginia. The moment you step through the doorway, the aroma of freshly baked cookies greets you. Next, the courteous maitre d’ offers you a free sample from the nearby pastry case. With a cookie to whet your appetite, a quick glance around the room indicates an atmosphere that is as upscale as well as it is comfortable. Be forewarned! The portions are generous from the Grilled Romaine Salad to the juicy Bison Meatloaf and popular Baby Back Ribs. Have no regrets when choosing from the tempting dessert offerings. The gluten-free Flourless Chocolate Torte is a satisfying grande finale. 

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Lasagna Lovers! Move over, ho-hum lasagna; Baby Kale Lasagna Roll-ups are here. This dish is fast and easy to prepare, while managing portion-control at the same time. If you are looking for a meatless meal, simply adjust the recipe to suit your needs. The taste is unbelievable and leftovers will have you looking forward to a savory dinner later in the week. Mama Mia, that’s amazing!
LASAGNA LOVERS
Ingredients:

1 pound Italian sausage, bulk

1/4 cup onion, chopped

1 clove garlic, minced

1 teaspoon fennel

1/8 teaspoon basil

1/8 teaspoon oregano 

1/8 teaspoon marjoram 

4 ounces mushrooms, sliced

24 ounces pasta sauce

1 cup water

2 cups ricotta cheese

2 cups mozzarella cheese

1/2 cup Parmesan cheese

2 eggs

1 tablespoon parsley flakes

16 ounces lasagna noodles 

Baby Kale Leaves, stems removed
Instructions:

Preheat oven to 350°. In a large skillet brown Italian sausage until crumbly. Drain. Add onion, garlic, fennel, basil, oregano, marjoram, and mushrooms. Mix well. Add pasta sauce and water to the browned meat mixture. Simmer 10 minutes. Set aside. In a medium bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, eggs, and parsley. Prepare lasagna noodles per package directions. Drain. When cooked, place the noodles lengthwise in a single layer on two sheets of aluminum foil. This makes it very easy to fill and roll up. Grease a 9″x13″ baking dish. Spread one half of the meat mixture on the bottom of the dish. To assemble lasagna rolls, spread 2-3 heaping tablespoons of ricotta cheese filling along noodle. Top with baby kale leaves. Beginning at one end, roll the noodle up. Transfer to baking dish. Repeat until all ingredients are assembled and arranged. Finish by pouring the remaining pasta sauce over lasagna rolls. Sprinkle 1/2 cup of mozzarella cheese over top. Cover with foil. Bake 45 minutes. Remove foil and bake 10 minutes longer until hot and bubbly. Serve immediately. 

Eating My Way Through the Alphabet; Letter T

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. 

Dining Outside the Home: Dakota’s of Oxford, Ohio

Dining Outside the Home: Dakota’s of Oxford, Ohio.

From the moment we walked through the doors, it felt as though we had entered the wild western Black Hills. The rustic atmosphere enveloped us as we settled into a cozy booth where the anniversary celebration began with chilled margaritas. From appetizers to dessert, our taste buds were blown away by this semi-private dining experience where steakhouse met saloon. 

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Incredible Ham Potato Casserole! As the days grow shorter and the night chill sets in, gather around the table for this hearty harvest meal. It can be made ahead and popped in the oven at a moment’s notice. When it comes out with the cheese bubbly and the topping crisp, serve it in the same vessel to keep it hot. By adding smoky Virginia ham chunks and chopped vegetables, this main dish is easy-to-follow and goes a long way. The crunchy topping gives it a nice finish. Plus, leftovers are a bonus!
INCREDIBLE HAM POTATO CASSEROLE
Ingredients:

3 cups ham chunks

1 green pepper, chopped

1 sweet onion, chopped

1 tablespoon pimento, diced

30-32 ounces frozen southern-style hash brown potatoes, thawed 

2 cups cheddar cheese, shredded

1 cup cream of chicken soup, condensed

16 ounces sour cream

1/2 cup butter, melted
Instructions:

Preheat oven to 350°. Combine all ingredients. Mix well and pour into a greased 9″x13″ casserole dish. Add topping. 
Topping Ingredients:

1/2 cup butter, melted

2 cups corn flakes
Instructions:

Gently mix corn flakes with butter and spread over top of casserole. Bake in oven for one hour. Serve family-style. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Enchilada Cheesy Hash Browns! This time-honored recipe came to me from a friend who had perfected the art of authentic Mexican food. Monica shared some of her trade secrets on more than one occasion, but warned me about one unwary pitfall. “Once you perfect these traditional recipes, your husband may be less willing to take you out to dinner as often.” So be forewarned. Choose this perfect alternative for those nights you need a “meatless” meal. 
ENCHILADA CHEESY HASH BROWNS
Ingredients:

4 baked potatoes, peeled and shredded into hash browns*

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper

3/4 cup Spanish onion, chopped

10 ounces baby peas

1 1/2 cups Monterey Jack cheese, shredded

1 1/2 cups extra-sharp cheddar cheese, shredded

10-count package corn tortillas

15 ounces tomatillo salsa

Green onions for garnish
Instructions:

Preheat oven to 350°. Spray a 9″x13″ glass baking dish with nonstick oil. Pour tomatillo salsa into a pie plate. Set aside. Place the corn tortillas on a plate nearby. In a large skillet, sauté onions in olive oil. Add hash brown potatoes, garlic powder, sea salt, and black pepper. Cook until slightly crisp. Add peas and mix well. To assemble enchiladas, dip one tortilla into tomatillo salsa on both sides. Transfer to a dinner plate and fill with potato mixture. Add 1 tablespoon of each cheese. Gently roll enchilada and place seam side down in glass dish. Repeat with remaining tortillas. Drizzle remaining salsa over all. Spread cheese over top of enchiladas. Cover with foil and bake for 45 minutes. Remove foil and brown cheese 5 minutes longer. Remove from oven. Garnish with green onion snips. Olé!
*If time is of the essence, you may substitute with frozen shredded hash browns. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Angel Hair Pasta Partners! When you’re short on time and need things at your fingertips, turn to this quick weeknight dinner option. You’ll appreciate the convenience without sacrificing flavor. The texture is pleasing and the presentation is reward enough. Make this and you’ll be able to put your feet up and enjoy the evening. 
ANGEL HAIR PASTA PARTNERS
Ingredients:

6 ounces angel hair pasta, uncooked

1 1/2 tablespoons olive oil

2 cloves garlic, minced

4-6 Roma tomatoes, quartered

1 green pepper, cut up chunks

1/2 teaspoon sea salt

1/4 teaspoon cracked black pepper

1/8 teaspoon basil

1/8 teaspoon marjoram 

16 Italian-style meatballs, fully cooked

Parmesan cheese for garnish 
Instructions:

Cook and drain pasta per package directions. As pasta is cooking, heat olive oil in 3-quart saucepan over medium heat. Add garlic and green peppers. Cook 2 minutes until tender; remove from heat. Stir in Roma tomatoes and meatballs. Return to low heat and warm through. Add drained pasta and gently toss with basil, marjoram, salt, and pepper. Serve pasta meal sprinkled with Parmesan cheese. Add a side of crusty garlic toast. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? The Daily Special: Deep Dish Chicken Salad! Want to feel special? Try serving your next dinner in a traditional French-style mini au gratin pan. Not only does it show off food attractively, it offers single-serving portion control. It’s the perfect touch to any meal and bakes in less time. Make your life simpler with any of the oven-to-table choices available. I did. 
DEEP DISH CHICKEN SALAD
Ingredients:

3 cups chicken, cooked

1 cup extra sharp cheese, finely shredded

1 tablespoon green onion

1/2 cup mayonnaise 

4 stalks celery, chopped

1 tablespoon lemon juice

1/4 teaspoon celery seeds

1/8 teaspoon red pepper flakes

Sea salt to taste

Dash of pepper

1 cup potato chips, crushed
Instructions:

Preheat oven to 350°. Combine chicken, celery, mayonnaise, salt, pepper, lemon juice, celery seed, red pepper flakes, and half the cheese. Mix lightly. Spoon casseroles into single serving pans. Bake for 20 minutes. Top with remaining cheese and potato chips. Bake another 5 minutes or until cheese is melted. Garnish with green onion snips.