garlic

Red Chili Garlic Chicken

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon ginger powder

1 teaspoon paprika

1/8 teaspoon garlic powder

1/2 cup cashews

1 tablespoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a microwave-safe bowl, heat 1 cup water for 2 minutes. Add clili peppers; cover. Set aside for 30 minutes, then drain water. Meanwhile, warm olive oil in medium skillet. Turn heat to high setting and add chicken tenders. Season with sea salt, black pepper, and 1/4 teaspoon garlic powder. After 3-4 minutes, when chicken turns brown, flip over. Reduce the heat to medium setting and cover. Cook chicken until firm, about 5 minutes longer. The chicken will release itself from the surface when it is ready. Set pan aside. For the sauce, in a medium skillet combine brown sugar, rice vinegar, red wine, soy sauce, corn starch, ginger powder, paprika, and garlic powder. Bring to a gentle boil on medium-high heat. Stir often. Mixture should not foam. Sauce will thicken after 7-8 minutes. Remove from heat. Pour sauce over chicken tenders. Add drained chiles, cashews, sesame seeds, and green onion snips. Heat through, stirring occasionally, to blend flavors. Serve with choice of cooked rice.

Kimchi Shrimp

What’s Cooking in Gail’s Kitchen? The Next Step: Kimchi Shrimp! Brace yourself for a wickedly sour Korean flavor with a crazy spicy kick. Some say it can be a bit salty, especially if you keep an eye on that sort of thing. Others notice the strong leaning toward fish, which is why I dove head first into this dish by adding naturally sweet shrimp, and of course, butter. Did you just do a double take? Stick around. You may end up on the hook.

KIMCHI SHRIMP

Ingredients:

1/2 cup prepared kimchi, chopped

1 pound frozen cooked jumbo shrimp, thawed

2-3 tablespoons butter

1 teaspoon ginger root, finely chopped

1/4 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Romaine lettuce leaves

Green onions, for garnish

Instructions:

Using a mini chopper, pulse the prepared kimchi into a paste. Set aside. In a large skillet over medium heat, warm the butter. Layer the shrimp in the pan. Add chopped ginger. Sprinkle with garlic powder and red pepper flakes. Cook shrimp for one minute, then flip over. Add the kimchi paste, stirring to coat shrimp. Cook 2-3 minutes longer. Serve over romaine lettuce leaves. Garnish with green onion snips.

Egg Brekkie Pizza

What’s Cooking in Gail’s Kitchen? The Next Step: Egg Brekkie Pizza! Ever get the feeling you just aren’t in the mood to cook? I’ve been there. While you’re standing at the refrigerator, leaning on the door like it’s your best friend, don’t ignore last night’s leftover pizza. Butter up the iron skillet, toss in a couple slices of pizza, crack an egg on top, and put a lid on it. There’s gotta be an extra packet of red pepper flakes and parmesan cheese, not to mention, crushed oregano somewhere. Bingo! You’re done.

EGG BREKKIE PIZZA

Ingredients:

2 slices leftover pizza, any variety

1/8 teaspoon garlic powder

1 tablespoon butter

2 large eggs

Sprinkling of parmesan cheese, red pepper flakes, and oregano

Instructions:

Warm butter in an iron skillet over medium heat. Sprinkle garlic powder into butter. Place pizza slices in pan. Crack an egg onto each slice. Cover. Cook until bottom of pizza is crispy and eggs are barely set, about 5-7 minutes. Transfer to a plate. Sprinkle with parmesan cheese, red pepper flakes, and crushed oregano.

Alpine Cheese Crisps

What’s Cooking in Gail’s Kitchen? The Next Step: Alpine Cheese Crisps! If you ever get the munchies but want a low-carb snack, here’s something you can make at home in a matter of minutes. Not only that, it saves you the cost of paying for the prepackaged varieties available in the deli department of your favorite grocery store. Go to the refrigerator because you can take an ordinary slice of Swiss cheese and transform it into a thin crunchy chip, simply by using the microwave. No kidding. Add a sprinkling of grated parmesan cheese plus a smidgen of garlic and rosemary for a gourmet finish. The secret? Be sure to use parchment paper.

ALPINE CHEESE CRISPS

Ingredients:

8 ounces Alpine Swiss cheese, sliced

1/4 cup parmesan cheese, grated

1 smidgen garlic powder

1 teaspoon rosemary leaves

Instructions:

In a small bowl, mix parmesan cheese, garlic powder, and rosemary leaves. Set aside. Trim a piece of parchment paper to the size of a microwave-safe plate. Break one slice of Swiss cheese into small pieces over the parchment paper, forming a pile. Sprinkle parmesan cheese mixture on top. All microwave ovens cook differently so begin with 1 1/2 minutes on full power. Then microwave 20-30 seconds longer until the cheese is crisp and golden. Remove plate from oven and allow cheese crisp to cool to the touch. Carefully transfer cheese crisp to a wire rack. Reuse parchment paper. Repeat process until all cheese is used. Store at room temperature.

Thai Peanut Noodles

What’s Cooking in Gail’s Kitchen? All the Buzz: Thai Peanut Noodles! Take advantage of that extra serving, or two, of leftover spaghetti noodles in the fridge right now. As long as you kept them separate from the sauce, you have the option to eliminate one step in making Thai Peanut Noodles to eat with a sandwich for lunch. If not, then boil up a batch of spaghetti first and let it cool a bit. Meanwhile, prepare the sauce. I like the spicy kick of red pepper flakes blended with the smooth creaminess of chunky peanut butter. The fresh green onion bits give it an added crunch. Have I piqued your taste buds?

THAI PEANUT NOODLES

Ingredients:

2 servings of plain spaghetti, cooked and drained

1/3 cup chunky peanut butter

4 tablespoons soy sauce

2 tablespoons honey

2 teaspoons vinegar

1/8 teaspoon garlic powder

1/8 teaspoon ginger powder

2 teaspoons sesame oil

1-2 teaspoons red pepper flakes

6 tablespoons green onions, sliced

Instructions:

Make spaghetti according to package directions. Drain and cool. Set aside. In a medium bowl combine chunky peanut butter, soy sauce, honey, and vinegar. Stir with a whisk until smooth. Add garlic powder, ginger, sesame oil, and red pepper flakes. Blend well. Add noodles and toss gently to coat. Sprinkle with green onion bits and serve.

Mandarin Orange Side Salad

What’s Cooking in Gail’s Kitchen? All the Buzz: Mandarin Orange Side Salad! Whenever I serve this colorful side salad to my guests, they rave about the dressing. I create my own version of infused garlic oil, but it can be purchased at your local grocery. Dark, leafy watercress can also be found at the area Farmers Market this time of year. A little bit goes a long way in adding a surprisingly light peppery taste. When partnered with oranges and tomatoes, it refreshes the palate for the next course. If you like a tastier and fresher alternative to an ordinary garden salad, give this one a whirl.

MANDARIN ORANGE SIDE SALAD

Ingredients:

1/2 head romaine lettuce, torn into bite-size pieces

1/2 cup watercress

8 cherry tomatoes, halved

18 mandarin orange segments

1/4 cup bacon pieces

1/4 cup almonds, sliced

1/2 cup Parmesan cheese, shaved

Instructions:

Divide the romaine lettuce, watercress, cherry tomatoes, mandarin oranges, bacon, almonds, and cheese evenly between 6 salad bowls. Serve chilled with dressing. (See dressing recipe below.)

Dressing Ingredients:

1/2 cup garlic vegetable oil

3 tablespoons wine vinegar

1 tablespoon lemon juice

2 tablespoons sugar

1/2 teaspoon sea salt

1/2 teaspoon dry mustard

1/4 cup red onion, chopped

Instructions:

Combine garlic vegetable oil, wine vinegar, lemon juice, sugar, sea salt, dry mustard, and onion. Whisk well until blended. Refrigerate one hour before serving.

Jambalaya with Garlic Mussels

What’s Cooking in Gail’s Kitchen? All the Buzz: Jambalaya with Garlic Mussels! Traditional Flavor, Deep South flavor, intense flavor. Your mouth will thank me. Everything you need for dinner is in this hearty dish. All you want to add is your favorite jazz music to feel the unique culture and staple food of New Orleans. For the seafood lover as well as those who crave veggies, try something a little different this week when you hanker after a taste of Louisiana. “Laissez les bon temps rouler.” (Let the good times roll.)

JAMBALAYA WITH GARLIC MUSSELS

Ingredients:

1/4 cup butter

1 1/2 cup egg noodles

1 cup minute brown rice

1/3 cup onion, chopped

15 ounce can chicken broth

8 ounce can diced tomatoes and green chiles, with sauce

1 cup okra, frozen

1 tablespoon soy sauce

1 tablespoon fish sauce

1/2 teaspoon crushed red pepper flakes

1/4 pound kielbasa sausage, pre-cooked

1/4 pound shrimp, pre-cooked

1 pound mussels in tomato garlic sauce, frozen

Instructions:

Melt butter in large skillet on low-medium heat. Add egg noodles, instant brown rice, and chopped onion. Stir to coat well; brown to a golden color but avoid burning. Add chicken broth, diced tomatoes and green chiles with sauce. Cover and simmer for 15 minutes. Meanwhile cook okra in microwave for 2 minutes, together with soy sauce, fish sauce, and red pepper flakes. Set aside. Heat shrimp and sausage. Set aside. In a saucepan, heat mussels on high for 4 minutes; reduce and simmer 3 minutes longer, stirring occasionally. When rice blend is cooked, add okra mixture to large skillet. Add sausage and shrimp to large skillet. Toss gently to blend. Serve jambalaya with mussels and sauce in a bowl.

Garlic Clove Little Smokies

Eating My Way Through the Holidays! Festive Foods: Garlic Clove Little Smokies! I know people often wait for the holidays to serve this spicy little appetizer, but I recently discovered its popularity as a lunch box companion. By making it ahead of time and storing it in a jar, it travels well. Add dill pickle chunks, bite-size cheese cubes, vegetable skewers, fresh fruit, chips, salsa, and double chocolate brownies. You’ll have the perfect portable party food for any occasion. Doesn’t everyone love finger foods?

GARLIC CLOVE LITTLE SMOKIES

Ingredients:

1/4 cup brown sugar

1/3 cup honey

1/2 cup catsup

2 tablespoons soy sauce

2 garlic cloves, minced

1 teaspoon red pepper flakes

1 teaspoon roasted sesame seeds

14 ounces little smokies cocktail wieners

Fresh chives for garnish

Instructions:

Preheat oven to 250°. In a medium bowl, combine brown sugar, honey, catsup, soy sauce, garlic, red pepper flakes, and roasted sesame seeds. Mix well. Add cocktail wieners. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving.

Olive Tapenade

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Olive Tapenade! Here’s a nice prelude to an evening meal. Forego the usual focaccia bread and herbed olive oil for a southern France hors d’oeuvre instead. By using an exotic mixture of olives and spices, it creates a versatile condiment for crackers, bread, cheese, and vegetables. Later on, serve it over pasta or fish as another option. Whatever you choose, seek adventure. You won’t be disappointed in the mellow salty garlic flavor lingering long into the night.

OLIVE TAPENADE

Ingredients:

1/2 cup green olives with pimentos

1/2 cup black olives, pitted

1/2 cup kalamata olives, pitted

2 tablespoons capers

4 tablespoons olive oil

1 garlic clove, minced

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

Instructions:

Combine all ingredients. Pulse in a food processor for several minutes. Scrape sides and repeat. Cover and chill in the refrigerator for one hour. Serve with crusty artisan bread or pita chips. Tastes great spread over cream cheese for party flavor.