April’s Potato Salad

What’s Cooking in Gail’s Kitchen? Elevated Edibles: April’s Potato Salad! For years whenever I made a six-hour road trip to visit my best friend, April, I would request her famous potato salad. Upon arrival, between hugs and laughter, we’d eventually meander to the front porch with a couple of ham sandwiches and a plate of homemade potato salad. As we’d sit there gazing out over cornfields at sunset, I’d inhale the intoxicating scent of juicy sweet corn, the pleasant odor of dewy stalks, humid green earth, and maybe even a touch of honey from waning wildflowers. I probably said the same thing over and over every year, “Life doesn’t get any better than this.”

APRIL’S POTATO SALAD

Ingredients:

7 medium potatoes, peeled and quartered

5 eggs, hard-boiled and chopped

1 1/2 cups mayonnaise

1 tablespoon vinegar

1 tablespoon yellow mustard

1 teaspoon sea salt

1/4 teaspoon black pepper

1 cup celery, chopped

1/2 cup onion, chopped

Instructions:

Boil potatoes in salted water for 20 minutes or until tender. Drain. Set aside. Combine mayonnaise, vinegar, yellow mustard, sea salt, and black pepper. Mix well. In a large bowl, add cooked potatoes, hard-boiled eggs, chopped celery, and chopped onions. Toss to combine. Pour mayonnaise mixture over all. Coat well. Refrigerate one hour before serving.

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.

Yolk-Stream Morning Eggs

What’s Cooking in Gail’s Kitchen? Clean Eating: Yolk-Stream Morning Eggs! I’m always in a good mood when I make these soft-boiled eggs for breakfast. Perhaps it’s because I get to dip crunchy, buttery strips of toast into the yolk and watch it run over the edge of the cup. I imagine the toast as soldiers on parade, each awaiting their turn to be dunked. Or maybe it’s because slurping the fatty center of the egg makes me feel naughty and I’m completely aware I’m getting away with it. In any event, playing with my food this way is absolutely satisfying.

YOLK-STREAM MORNING EGGS

Ingredients:

4 large eggs

2 slices whole wheat bread, toasted

2 tablespoons butter, softened

Salt and pepper, to taste

Instructions:

Place eggs in a single layer in a saucepan on the stove. Fill the pan with cold water, covering eggs. Bring to a boil over medium-high heat. Reduce to a rapid simmer. Cook 6 minutes for a runny yolk-stream. Remove eggs from water with a slotted spoon. Transfer immediately to individual egg cups. Butter toast and slice into strips for dipping into the egg yolks. Crack the egg near the top, remove its“lid” and scoop the white of the egg from the shell. Dip toast “soldiers” into the runny yolk. Season with salt and pepper.

Zested Lemon Blueberry Pancakes

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Zested Lemon Blueberry Pancakes! If you’re a “regular” customer at the same restaurant, it’s perfectly natural to become good friends with the owners and staff. Kind of like an extended family. You learn their personalities as they become accustomed to your quirks, humor, and mannerisms. Before long, you may even exchange cell numbers so you can text the restaurant when you’re on your way. It benefits both parties. In turn, if I’m kinda crazy about a certain dish, I may get a nonchalant “secret” ingredient hint dropped my way. The rest is up to me. Now I don’t claim to make menu items as well as a restaurant, but in a pinch it satisfies a craving that will suffice until I return.

ZESTED LEMON BLUEBERRY PANCAKES

Ingredients:

1/2 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons agave nectar

1 teaspoon lemon zest

1 teaspoon granulated lemon peel

1 cup cottage cheese, small curd

3 eggs

1/2 teaspoon vanilla extract

1/4 teaspoon lemon extract

1/2 pint blueberries

2 tablespoons vegetable oil

10-ounce jar lemon curd, to taste

Powdered sugar, garnish

Instructions:

Combine flour, baking powder, baking soda, and sea salt in a large bowl. Set aside. In another bowl, mix agave nectar, lemon zest, and granulated lemon peel. Add cottage cheese, eggs, vanilla extract, and lemon extract. Whisk until almost smooth. The cottage cheese will continue to have small lumps. Add wet mixture to dry ingredients. Stir to combine. The batter will be a little bit lumpy. Fold in a few blueberries, about 1/4 cup. Warm an iron skillet over medium heat. Brush the skillet with vegetable oil. Add a 1/4 cup of pancake batter to the skillet. Cook for a couple minutes until small bubbles appear. Carefully flip and cook the remaining side until golden, about 2 minutes longer. Brush the skillet with more vegetable oil and repeat the process until all the batter is gone. Serve the pancakes with remaining fresh blueberries and a dollop of lemon curd. Sprinkle with powdered sugar.

X-Treme Everything Deviled Eggs

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: X-treme Everything Deviled Eggs! When it comes to deviled eggs, you hear a plethora of descriptions ranging from “world’s best” to “million dollar” to “dangerously good” deviled eggs. But here’s the catch: Everyone has a different number of taste buds. They extend beyond your tongue to include the roof of your mouth as well as the inner cheeks and throat. What you find appealing may not interest me in the least. Here’s a good example. Everything But Bagel Seasoning contains garlic, onion, poppy seeds, and sesame seeds. While it may make your heart flutter sprinkled all over a freshly baked bagel, it may sound completely gross mixed in a deviled egg. On the other hand, when I topped the deviled egg with a clump of newly grown alfalfa sprouts, my taste buds did something similar to a TikTok dance. Just saying.

X-TREME EVERYTHING DEVILED EGGS

Ingredients:

6 hard-boiled eggs

2 tablespoons mayonnaise

2 tablespoons cream cheese, room temperature

1 tablespoon Everything But Bagel Seasoning

Alfalfa sprouts, for garnish

Instructions:

Peel the prepared hard-boiled eggs. Slice in half horizontally. Carefully remove the solid yolks and transfer to a small bowl. Place the egg whites on a serving platter. Using a fork, mash the egg yolks into a fine crumble. Add mayonnaise and softened cream cheese. Mix until smooth and creamy. Fold in Everything But Bagel Seasoning. Spoon the yolk filling into the egg whites. Sprinkle more seasoning on top, if desired. Garnish deviled eggs with a crown of fresh alfalfa sprouts.

Macadamia Nut Pineapple French Toast

What’s Cooking in Gail’s Kitchen? Something to Savor: Macadamia Nut Pineapple French Toast! Forget the maple syrup. Indulge instead in a tropical fruit explosion of flavor. Some compare this breakfast specialty to caramelized pineapple bliss. I suppose the taste could remind you of a tropical Pina Colada cocktail. It’s that good. For your next “Staycation”, why not treat yourself to paradise on a plate.

MACADAMIA NUT PINEAPPLE FRENCH TOAST

Ingredients for Sauce:

1/4 cup butter

1/2 cup brown sugar

1/4 cup cream

1/4 cup maple syrup

1 tablespoon coconut syrup

1 teaspoon almond extract

8-ounce can pineapple chunks, drained

1/8 teaspoon cinnamon

1 smidgen nutmeg

2 tablespoons shredded coconut

Instructions:

Melt butter in small saucepan over low heat. Do not scorch. Add brown sugar. Stir. Gradually bring to a boil. Add cream, stirring constantly. Cook until thick, about 4 minutes. Turn heat to lowest setting. Add maple syrup, coconut syrup, and almond extract. Stir until smooth. Add pineapple chunks, cinnamon, nutmeg, and shredded coconut. Cook until tender.

Ingredients for French Toast:

4 slices Hawaiian sweet bread, sliced thick

3 whole eggs, beaten

1/2 cup light cream

1 teaspoon vanilla extract

2-3 tablespoons butter

Macadamia nuts, chopped

Fresh strawberries

Instructions:

Whisk together eggs, light cream, and vanilla extract. In a shallow dish, place 4 slices of Hawaiian bread, single layer. Pour custard egg mixture over bread; turn to coat both sides completely. Let moistened bread rest to soak up liquid. In an iron skillet, melt one tablespoon of butter on medium-low heat. Transfer the soaked bread to the skillet. Cook until golden brown, approximately 3 minutes per side. Add butter as needed. If cooking in batches, transfer browned French toast to a wire rack on a baking sheet and kept warm in a 200° oven. To serve, place one piece of French toast on a plate. Cover with pineapple sauce. Top with second slice of French toast. Add more pineapple sauce. Garnish with sliced strawberries and macadamia nut pieces. Dust with powdered sugar.

Beet Bacon Bleu Salad

What’s Cooking in Gail’s Kitchen? Something to Savor: Beet Bacon Bleu Salad! Remember when you were a kid and your mother made you eat beets? And you hated them? Well, thank goodness as we age, our taste buds change. Perhaps it’s time to give them a second chance. I did and the results made me wonder why I waited so long.

BEET BACON BLEU SALAD

Ingredients:

15-ounce can sliced beets, drained

3 tablespoons lemon olive oil

1/8 teaspoon seasoned salt

1 teaspoon Herbes de Provence

2 cups mixed salad greens

1 egg, hard-cooked and sliced

3 slices applewood bacon, cooked crispy and crumbled

1/4 cup bleu cheese, crumbled

2 tablespoons balsamic reduction

Garnish with croutons

Instructions:

In a shallow dish, combine lemon olive oil, seasoned salt, and Herbes de Provence. Add sliced beets. Marinate 10 minutes, turn and marinate 10 minutes longer. Arrange salad greens in a bowl. Add beets, reserving marinade. Arrange egg slices on greens. Top with bacon pieces. Sprinkle with bleu cheese crumbles. Drizzle all with reserve marinade plus balsamic reduction. Garnish with croutons.

Xanthous Deviled Eggs

What’s Cooking in Gail’s Kitchen? Food for Sharing: Xanthous Deviled Eggs! Farm-to-Table deviled eggs are growing in popularity at family owned restaurants. Don’t believe me? Check out the appetizer menu for starters. Deviled eggs are not just for picnics and pitch-ins any more. You may find them filled with everything from meat or seafood to cheese, nuts, and hot peppers. Which brings me to today’s version: Jalapeño & Cilantro. The kick of spice mellows nicely with the creamy yolk filling. You determine the heat factor. If you decide to omit the caper liquid, you may want to substitute with salt to taste.

XANTHOUS DEVILED EGGS

Ingredients:

6 hard boiled eggs, cooled and peeled

1 tablespoon pickled jalapeño peppers, minced

3 tablespoons mayonnaise

2 teaspoons cilantro, chopped

1 teaspoon Dijon mustard

1 teaspoon pickled jalapeño juice or white vinegar

1/2 teaspoon caper liquid (optional)

Pinch of Cajun seasoning

Pinch of sugar

1 fresh jalapeño pepper, slices for garnish

Instructions:

Halve the eggs lengthwise. Carefully remove yolks and place in a small bowl. Gently place white portions in a deviled egg platter. Mash egg yolks with a fork. Add pickled jalapeño peppers, mayonnaise, cilantro, Dijon mustard, pickled jalapeño juice, caper liquid, Cajun seasoning, and sugar. Stir until combined. Spoon mixture into hollowed out egg white shells. Garnish with a fresh jalapeño slice. Refrigerate for one hour before serving. Store leftovers in a covered container.

Kickstart Breakfast Burrito

What’s Cooking in Gail’s Kitchen? Timeless Classics: Kickstart Breakfast Burrito! Eggs have a way of warding off those mid-morning hunger pangs, in my opinion. Being high in protein makes them a favorite and keeps me from caving in to foods with empty calories later on. Because I’m a bread-lover, the tortilla satisfies like manna from heaven. Cheese, turkey sausage, and veggies kickstart my breakfast so I can stay focused and on point. Choose a breakfast wrap the next time you want a little variety in your day.

KICKSTART BREAKFAST BURRITO

Ingredients:

2 flour tortillas, burrito size

2 tablespoons salsa

2 tablespoons onion, chopped

1 small green pepper, chopped

1 tomato, chopped

1 lemon chili pepper, chopped (optional)

1/2 teaspoon kosher salt

4 eggs, beaten

2 tablespoons milk

2-4 turkey sausage links, precooked and sliced

4 tablespoons Colby-Monterey Jack cheese, finely shredded

Instructions:

Top tortillas with salsa. Set aside. Combine onion, green pepper, tomato, and lemon chili pepper in a microwave-safe dish. Sprinkle with kosher salt. Microwave on High for 1 minute, 45 seconds. Remove and set aside. Heat turkey sausage chunks for 30 seconds on High in the microwave oven. Set aside. In a nonstick medium skillet over medium heat, add beaten eggs. Cook, stirring occasionally for one minute. Add turkey sausage, shredded cheese, and vegetable mixture. Cook one minute longer or until eggs are set. Do not burn. Divide scrambled egg mixture between the tortilla shells. Fold into a burrito. Makes two breakfast burritos.