garlic

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Old Mexico Street Poppers! As the garden brings forth a bounty of jalapeños, variety becomes the spice of life. Stuffed with cheese and veggies makes sinking your teeth into this spicy popper feel like eating from a Mexican cobblestone street vendor in Puerto Vallarta. Anything goes! Give your taste buds an “old town” vacation and then go shopping afterwards!
OLD MEXICO STREET POPPERS 
Ingredients:

8 ounces Neufchâtel cheese, softened 

1/2 teaspoon Mexican oregano, snipped

1/8 teaspoon garlic powder 

1/8 teaspoon onion salt

1/4 teaspoon cumin powder 

1/2 cup organic black beans, drained and rinsed

1/2 cup sweet corn, whole kernel 

1/3 cup Monterey Jack cheese, shredded

1/2 cup panko bread crumbs

1/2 cup Mexican cheese blend cheese, shredded

2 tablespoons butter, melted 

1/8 teaspoon taco seasoning 

12 jalapeño peppers, cut lengthwise and seeded

1 tablespoon cilantro leaves, chopped
Instructions:

Preheat oven to 350°. Place a wire rack on a baking sheet. Spray with nonso like. Set aside. In a bowl, combine Neufchâtel cheese, Mexican oregano, garlic powder, onion salt, cumin powder, black beans, sweet corn, and Monterey Jack cheese. Mix well. Set aside. In another bowl, combine panko bread crumbs, Mexican cheese, melted butter, and taco seasoning. Mix well. Set aside. To prepare jalapeños, wear rubber gloves. Leaving the stem on, slice the upper third portion lengthwise. Discard top. Scoop out the seeds and discard. Divide filling evenly between jalapeños. Place on wire rack. Cover top of jalapeños with crumb topping. Press gently into cream cheese mixture. Bake 30-35 minutes or until tops are golden brown and jalapeños are tender. Garnish with cilantro. Serve warm. 

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 L

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Lyonnaise Potatoes! Don’t you love fancy names for regular dishes. Think about it. Instead of skinny flat pancakes, we say “Crepes”. Or an old-fashioned grilled ham and cheese sandwich popular in France goes by “Croque Monsieur”. What about American hot dogs in crescent rolls? Anybody? That’s right, “Pigs in a Blanket”. Today’s pan-fried potatoes and onions can be fancied up for dinner when you refer to them as “Lyonnaise Potatoes”. But don’t say that too often or the hubs may announce he wants to eat at “Chez Maison” tonight. (at home)
LYONNAISE POTATOES
Ingredients:

2 tablespoons olive oil 

1-2 Idaho russet potatoes, peel on and sliced 1/4″ thick

1/4 teaspoon sea salt

1/8 teaspoon white pepper

1 Vidalia sweet onion, sliced

3 tablespoons butter

1/4 teaspoon garlic powder 

Fresh chives and tarragon for garnish 
Instructions:

Heat olive oil in a large skillet over medium heat. Cover bottom of pan with potatoes in a single layer. Season with sea salt and white pepper. Dot with half the butter. Repeat with remaining potatoes and butter. Cook until potatoes are brown on the bottom, 10-15 minutes. Add onions; season with garlic powder. Cook, gently turning onions and potatoes until thoroughly cooked, 8-10 minutes. Using a spatula, transfer potato mixture to a serving platter. Garnish with fresh chives and tarragon leaves. 

Eating My Way Through the Alphabet: Letter T

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Thai Peanut Sauce! Known as a popular condiment for skewered meat or seafood in East Asian cuisine, peanut dipping sauce gets all the attention. Homemade Pad Thai is one example. After all, it’s no secret anyone can get addicted to peanut butter. Think about it. We add spicy chili peppers for heat, exotic curry for an earthy taste, coconut milk for authenticity. And depending on the day, there is no substitute for peanut butter and chocolate. Just saying. 
THAI PEANUT SAUCE
Ingredients:

1/2 cup natural peanut butter, creamy

3/4 cup coconut milk, unsweetened 

1/4 cup agave nectar

1 tablespoon fresh lime juice

1/4 cup soy sauce

1/8 teaspoon garlic powder 

1/2 teaspoon ground ginger 

1/4 teaspoon kosher salt

1 1/2 tablespoon sesame oil

1 teaspoon red pepper flakes 
Instructions:

In a food processor, combine peanut butter, coconut milk, agave nectar, fresh lime juice, soy sauce, garlic powder, ground ginger, kosher salt, sesame oil, and red pepper flakes. Pulse until mixture is smooth and creamy. Pour into a jar. Store in the refrigerator. 
*Serving Suggestion: Skewered Shrimp with orange wedges and cilantro. 

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Roma Tomato Marinara! Now here is a sauce that is as versatile as your food cravings. I like to make up a jar to keep on hand in the refrigerator. You never know when you’ll want it. Roma tomatoes have a texture that leaves your mouth yearning for yet another spoonful. Slather it on flatbread and add cheese for a late-night snack. Or use it as a base in a skillet lasagna. The balance of thick tomatoes, rich olive oil, and hint of basil make it my favorite for dunking buttery breadsticks. For kid-pleasing families as well as empty nesters, say “Yes” to homemade marinara. 
ROMA TOMATO MARINARA 
Ingredients:

1 sweet onion, chopped

2 tablespoons olive oil 

28-ounce can Italian tomatoes, whole and peeled in basil sauce

1/2 teaspoon garlic powder*

1/4 teaspoon oregano 

1/4 teaspoon marjoram 

1/2 teaspoon basil

1/4 teaspoon Herbs de Provence 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper 

1 teaspoon agave nectar 

1 teaspoon olive oil
Instructions: 

In an iron skillet over medium heat, warm two tablespoons olive oil. Add chopped onions and sauté until soft, approximately 5 minutes. Add Italian tomatoes. Gently, using the back of a wooden spoon, press the tomatoes to crush. Sprinkle with garlic powder, oregano, marjoram, basil, Herbes de Provence, sea salt, cracked black pepper, agave nectar, and one teaspoon olive oil. Stir to blend. Bring to a boil; reduce to simmer. Cook for 20 minutes on Simmer or until sauce becomes thicker. Spoon over pasta, chicken, meatballs, or bread. Top with cheese of choice. 
*Four minced garlic cloves may be substituted for garlic powder. 

Eating My Way Through the Alphabet: Letter M

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Mediterranean Summertime Tomatoes! Do you say “to-may-toe” or “to-mah-toe”? Like it really matters when you sink your teeth into its meaty flesh as the juice runs down your chin. Face it, summer is all about the luscious tomato. Gardeners go crazy planting, watering, weeding, and coaxing the plants’ climbing tendrils to wind within the wire baskets so when the vine becomes heavy with fruit (yes, actually the tomato IS a fruit) you’ll reap the harvest. After all, everyone loves a neighbor who grows, and shares, garden tomatoes.
MEDITERRANEAN SUMMERTIME TOMATOES 
Ingredients:

3 Roma tomatoes, sliced 

2 Campari tomatoes, sliced 

1 cup yellow mini tomatoes, halved

1 red onion, chopped

1/2 cup olive oil

1 teaspoon Herbes de Provence, crushed

1/8 teaspoon garlic powder 

1/2 cup balsamic vinegar

Sea salt to taste

Fresh basil for garnish

Anchovy-stuffed olives (optional)

1 loaf French bread
Instructions:

Core and slice tomatoes. Arrange on a serving platter. Sprinkle red onion over the tomatoes. Whisk together the olive oil, Herbes de Provence, garlic powder, and balsamic vinegar. Drizzle over the tomatoes and onions. Let rest for 5 minutes before serving. Garnish with anchovy-stuffed green olives and fresh basil. Dip French bread in the marinade and eat with the tomatoes.*
*Serving Suggestion: Begin with a bed of baby spinach leaves for a complete meal. 

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 J

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Jalapeño Spiced Green Beans! I must admit, the first time I tasted these incredible green beans, it was as a garnish in a Canadian Caesar Cocktail (a seafood version of America’s Bloody Mary). Talk about a natural kick of spice! Oh. My. Gosh! If you don’t mind a little kick of heat and like green beans, you must try these. Toss them into a garden salad, layer them inside a grilled cheese sandwich, top them on deviled eggs, pair them with shrimp cocktail. Do you see where this is going? It’s extreme, it’s appetizing, and it’s a party in your mouth. 
JALAPEÑO SPICED GREEN BEANS
Ingredients:

2 garlic cloves

1 cup apple cider vinegar 

1 cup water

1 tablespoon agave nectar 

2 tablespoons kosher salt

5 jalapeño peppers, sliced and stems discarded 

1 pound fresh green beans, stems snipped and snapped to fit in the jars. 
Instructions:

In a medium saucepan, combine garlic cloves, apple cider vinegar, water, agave nectar, and kosher salt. Heat to boiling. Stir until dissolved. As it continues boiling, add the slices jalapeños. Keep them submerged under the pickling liquid. Remove the pan from the heat. Set aside for 10-15 minutes. Have ready 1-2 clean, sterilized pint jars. Fill a large saucepan with water; bring to a boil. Add the green beans. Cook until the beans begin to turn bright green, 3-4 minutes. Drain the pan. Rinse immediately with cold water; place green beans in an ice bath for 10 minutes. Drain well. Divide the green beans between the jars. Using a slotted spoon, transfer the jalapeños and garlic cloves to the green beans. Ladle the pickling juices over top until the jars are filled. Discard any leftover brine. Let cool at room temperature before securing lids. Store in refrigerator at least 24 hours before serving. Store in refrigerator. 

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Easy Escargot! If anyone ever asks you to try this classic French dish, be brave and nod your head. You may surprise yourself because, truth be told, how bad can it be when it’s drenched in melted cheese and garlic butter? Now add my version, which includes white wine and a puff pastry crust. Hello. How could it not be incredibly delish?
EASY ESCARGOT 
Ingredients:

4.4 ounce can very large escargots, drained and rinsed

2/3 sheet puff pastry, thawed

4 tablespoons butter 

1/4 teaspoon garlic powder 

1 tablespoon minced parsley 

1/2 teaspoon sea salt

1/8 teaspoon Herbes de Provence 

2 tablespoons semi-dry white wine

1 egg 

4 ounces Havarti cheese with Dill, sliced

4 ounces parmesan cheese, shaved
Instructions:

Preheat oven to 400°. Open the can of escargot. Drain well and place the snails in a bowl of cold water. Allow them to soak for 10 minutes. This will cleanse them for a richer taste. Using a shot glass for size, cut a small disc in the puff pastry. Lay the disc on a lightly floured surface. Continue cutting another disc until all the puff pastry is used. You should end up with 16-18 circles of dough. Set aside. Drain escargot using a mesh strainer. In a medium saucepan, melt the butter over low heat. Add the snails, garlic powder, minced parsley, sea salt, Herbes de Provence, and white wine. Simmer for 5 minutes, stirring occasionally. Transfer escargot mixture to an oven-proof dish that has been sprayed with non-stick oil. Cover the snails with Havarti cheese. Next, layer shaved parmesan cheese evenly over all. Arrange the puff pastry discs on top. Separate the egg. Discard yolk. Using the egg white only, take a pastry brush and “paint” the surface of each disc. This will turn the crust a beautiful golden brown in the oven. Bake 10 minutes until crust is done and cheese is bubbly. Bon Appétit!