dressing

Watercress Bacon Dinner Salad

What’s Cooking in Gail’s Kitchen? Watercress Bacon Dinner Salad! If you like salad, you will find yourself saying, “OMG, I want a second helping!”  My husband and I can literally eat this dinner salad until we think we will burst! And then we’ll have one bite more! (P.S. Spring is the best time of year to pick up watercress at the Farmer’s Market.)

WATERCRESS BACON DINNER SALAD

Ingredients:

3 Eggs

7 slices Bacon

1 Vidalia Onion, Small

1 cup sliced Mushrooms

10 ounce package Grape Tomatoes

6 ounces Watercress

1 heart of Romaine Lettuce

1 cup seasoned croutons

1/2 cup Parmesan cheese

5 Tablespoons Reserved Bacon Grease (*or substitute with olive oil)

3 Tablespoons Garlic Wine Vinegar

2 teaspoons Honey

1/2 teaspoon Dijon Mustard

Instructions:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crisp. Drain on a paper towel. Remove 5 tablespoons grease and set aside. Use 2 tablespoons of grease in a separate skillet over medium heat. Slice thin the Vidalia onion, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Add mushrooms to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Cut bacon into pieces. Peel and slice eggs. Mix romaine and watercress in a large bowl. Arrange onions, mushrooms, tomatoes, and bacon on top. 

Hot Bacon Dressing: Add 3 tablespoons bacon grease, vinegar, honey, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Pour hot dressing over the salad; toss to combine. Arrange eggs over the top, add croutons, sprinkle on grated Parmesan cheese, and Voilà! Dinner is served!

Caprese Salad

What’s Cooking in Gail’s Kitchen?  Caprese Salad!  Here’s a refreshingly healthy salad alternative to the traditional Cobb Salad. This little number boasts an international flavor with an Italian influence.  Right now fresh tomatoes-on-the-vine are available at the market. Hand-pick them in any size cluster you desire.  All natural mozzarella makes all the difference, especially when surrounded by this season’s basil leaves. Pluck the basil from your window herb garden or go straight to the organic produce section of your favorite grocers.  As you dive in to this crispy salad, notice the colors of the flag of Italy.  Grazie, grazie molto!

CAPRESE SALAD

Ingredients:

4-6 Roma Tomatoes 

16 oz. Marinated Mozzarella*

24 Fresh Basil Leaves

2 T Red Onion, slivered

Herbed Extra-Virgin Olive Oil

Garlic Wine Vinegar 

Directions:

Cut the tomatoes into wedges.  Add the mozzarella cheese, onion, and basil. Gently toss with drizzled olive oil and vinegar to taste. 

***May Substitute Herbed Goat Cheese. Watch for this recipe in Letter G.

 

Winter Apple Salad

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Winter Apple Salad! You may already be aware that apples are a wonderful fruit to eat in the winter months. They can easily be stored in the refrigerator, as long as the apples are not overly ripe to begin with. If they are, they’ll only become more soft and mushy, which is a bad thing. Apples have been getting good health reviews for years. Think about it: They help keep you full thereby being popular for weight management. They can also improve brain health and protect the body from certain diseases. Plus, apples are pretty easy to digest. All good stuff, so enjoy an apple a day! 

WINTER APPLE SALAD

Ingredients for the Salad:

6 ounces mixed baby greens 

1/2 cup candied pecans

1/2 cup dried cranberries

2.5 ounces blue cheese, crumbled

1 gala apple, skin on, seeds removed, apple diced into chunks 

Ingredients for the Dressing:

4 tablespoons champagne vinegar 

4 tablespoons olive oil 

2 tablespoons acacia honey

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Instructions:

On a platter, arrange mixed baby greens. Place the sugared pecans and dried cranberries throughout the greens. Divide the crumbled bleu cheese accordingly. Lastly, top everything off with the diced apple chunks. Set aside. In a small bowl, whisk together the champagne vinegar, olive oil, acacia honey, sea salt, and black pepper. Mix well to blend. Drizzle over salad or serve on the side. Enjoy!

Tangy Ranch Dressing

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Tangy Ranch Dressing! Who likes ranch dressing? I do, I do! My love of this stuff has broadened my horizons in all sorts of ways. Did you know ranch dressing can be used for more than a salad topping? Honestly, I have used it in place of pizza sauce when I make a “white pizza”. I’ve also used it on Mexican food when I want to drizzle the specialty dish for presentation, instead a dollop of sour cream. I’ve made appetizer dips by combining ranch dressing with cream cheese and shredded cheeses. I’ve also used it as a dip for french fries and tator tots. It makes a nice condiment for sandwich wraps and subs, too. You can see where this is going. Better make a double portion. It’ll be gone before you can blink an eye. 

TANGY RANCH DRESSING

Ingredients:

1 cup mayonnaise 

1/2 cup sour cream

1/2 cup buttermilk 

1 clove garlic, minced

1/4 cup fresh dill, stems removed

1/4 cup fresh Italian parsley, stems removed 

1 lemon, zested and juiced

1/2 teaspoon garlic powder 

1/4 teaspoon onion powder 

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

Instructions:

Using a food processor, combine mayonnaise, sour cream, buttermilk, minced garlic, fresh dill, and Italian parsley. Pulse for one minute. Remove the lid and add lemon juice and zest, garlic powder, onion powder, kosher salt, and cracked black pepper. Process just until combined. Transfer to a jar; cover; refrigerate one hour before serving. 

Sheet Pan Pork Taquitos

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Sheet Pan Pork Taquitos! To season or not to season. Everyone has a basic slow cooker recipe for preparing roast pork. I like to keep mine fairly simple so, when finished, I have several options for the recipes I have in mind later on. If you’re thinking these taquitos sound too bland for your palate, simply add spices like chili powder, garlic, cumin, onion, and kosher salt during the cooking process. (Some of my friends use a prepackaged taco seasoning mix, for convenience.) You’re the chef, so you’re in charge. Make sense? Then carry on. 

SHEET PAN PORK TAQUITOS

Ingredients: 

12 corn tortillas 

3 cups pulled pork, precooked 

1 cup Mexican blend cheeses,  finely shredded

3-4 tablespoons butter, melted

Ranch dressing, for drizzling

Instructions:

Preheat oven to 400°. Spray a sheet pan with nonstick oil. Set aside. In a bowl, combine pulled pork and Mexican blend cheeses. Mix well. Warm corn tortilla shells in the microwave until malleable. Place one tortilla down on a flat surface. Fill it with pork and cheese mixture just below the center of the tortilla. Roll up the tortilla tightly and transfer it, seam side down, to the sheet pan. Repeat with remaining ingredients. Using a silicone brush, lightly oil the tops of the tortillas with melted butter. Bake 15-20 minutes, or until tortillas are crispy. Drizzle with ranch dressing. Serve with shredded lettuce, red onion, salsa, cilantro, and lime. 

Oregano Garlic Salad Dressing

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Oregano Garlic Salad Dressing! If oregano and garlic were dance partners, they’d begin as a hip-hop two-step and quickly advance to the Argentine tango. Simmer lightly, highlighted with food and drink, for romance later on. Besides pairing well with the taste buds, they provide extraordinary health benefits to boost the body’s immune system. Some people even say this combo increases their energy level and metabolism. I know both spices take first place in my spice cabinet. Perhaps you agree. 

OREGANO GARLIC SALAD DRESSING

Ingredients:

1/2 cup olive oil

2 tablespoons lemon juice

1-2 tablespoons white wine vinegar

1-2 tablespoons Worcestershire sauce 

3 cloves garlic, minced

1 teaspoon dried oregano 

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Instructions:

Quickly whisk together lemon juice, white wine vinegar, Worcestershire sauce, minced garlic, dried oregano, sea salt, and cracked black pepper. Slowly drizzle the olive oil into the mixture. Whisk together until the oil and vinegar are completely blended. After about two minutes, the dressing should appear to be uniform in texture. 

Leftover Turkey Tower

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Leftover Turkey Tower! Upscale your Thanksgiving meal leftovers with this stylish presentation that makes everyone go “Ahhhh”. It’s easily doable by using a ring mold. Who knew? Restaurants have kept this tip to themselves for the longest time. But no more. You can make it at home to impress out-of-town guests as well as privileged family members and friends. I find it’s best to have a set of four ring molds the same size on hand. 

LEFTOVER TURKEY TOWER

Ingredients:

1/2 cup leftover stuffing, precooked

1/3 cup roasted turkey, chopped

1 celery rib, chopped

2 tablespoons mayonnaise 

1/8 teaspoon celery seed

1/8 teaspoon sea salt

1/8 teaspoon white pepper 

1 tablespoon cranberry sauce

Sprig of fresh thyme, for garnish

Instructions:

Warm the leftover stuffing in the microwave for about 30 seconds. Place the ring mold on a salad plate. Gently pack the warmed stuffing into the bottom of the mold, keeping the layer as level as possible. Set aside. In a bowl, combine the roasted turkey, chopped celery, mayonnaise, celery seed, sea salt, and white pepper. Mix thoroughly. There should be enough mayonnaise to keep the turkey salad together. Spoon the turkey mixture into the ring mold, pressing lightly to form a layer on top of the dressing. Gently lift the ring mold, without force, pulling straight up to reveal the tower of food. Place a dollop of cranberry sauce on top. Garnish with fresh thyme. Serve immediately. 

Cucumber Cylinder Salad

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Cucumber Cylinder Salad! How do you turn a salad from Humdrum to Aha? Keep it interesting and appealing to the eye. Or, if you’re like me…..think portion control. My husband tells me all the time I cannot keep a salad small. If I begin with a larger bowl (so he can toss the ingredients once the dressing is applied), I inevitably add more “stuff” and end up with the same results: too much salad for the size of the bowl. Now I have the solution. The cucumber cylinder becomes the bowl, so to speak. Problem solved. I guess living with an engineer has its benefits. 

CUCUMBER CYLINDER SALAD

Ingredients:

1 English cucumber

1 cup shredded lettuce

6 cherry tomatoes, cut in half

1 slice of red onion, chopped 

1/4 cup parmesan cheese, hand grated

Pinch Italian herbs

Instructions:

Using a sharp knife, cut along the length of the cucumber using the middle elongated slices. Chop the reserved outer sections to add as filling on the salad. Place each elongated slice upright onto a salad plate; secure with a decorative pick. Fill each cylinder with shredded lettuce. Arrange cherry tomato halves and red onion pieces. Top with roughly grated parmesan cheese. Sprinkle with Italian seasonings. Serve with your choice of salad dressings. 

Xinjiang Tiger Salad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Xinjiang Tiger Salad! As suggested by its name, this dish challenges you to imagine the stripes of a tiger when arranging it on a salad plate. Not only that, its intensity can surprise you like the whip of a tail when the heat of the chili pepper attacks the palate. I find chewing on cilantro tames that fiery beast. Now the question remains. Are you brave enough to try it?!?

XINJIANG TIGER SALAD

Ingredients:

2 Roma tomatoes, sliced

1 red onion, sliced thin

3 green chilies, sliced

1 handful cilantro, leaves

2 teaspoons balsamic vinegar

1 pinch sugar

1/4 teaspoon sea salt

Instructions:

Arrange tomato slices and red onion slices on a salad plate. Too with green chilies. Place cilantro leaves onto plate. Combine balsamic vinegar, sugar, and sea salt. Mix well. Pour into a condiment cup. Drizzle over vegetables, gently toss, and serve.