ginger

Driving Dill Crazy on Cedar Plank Salmon

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Driving Dill Crazy on Cedar Plank Salmon! Tired of multi-tasking? Here’s a solution to the never-ending question of “What’s for Dinner?” This is the BEST way to grill salmon when you’re at the end of a day that seemed long and demanding. Simply thaw and grill. The supermarket was featuring delicately seasoned Atlantic salmon on a pre-soaked cedar plank. Not only does it taste amazing, but clean-up is a breeze. There’s even enough for a meal later on. Stay tuned.

DRIVING DILL CRAZY ON CEDAR PLANK SALMON

Ingredients:

1 24-ounce package of Cedar Bay Salmon, Applewood with Orange and Ginger seasoning

Instructions:

Preheat grill to 425°. Place the thawed salmon and plank directly on the middle rack. Bake for 18-20 minutes. Do not over cook. The flesh becomes flakey and pink in the center. Serve with your favorite salad or side dish.

Eating My Way Through the Alphabet: Letter V

What’s Cooking in Gail’s Kitchen? The Color of Food: Vanilla Pineapple Jam! I learn so much by following other foodies. My friend, Lathiya, featured this aromatic recipe on her blog recently. I never thought of adding vanilla to pineapple. The results are amazing! Shout out to her for more photos at http://www.lathiskitchen.org/2018/02/23 and a tasty fruit combination to smear on your morning toast or Greek yogurt. It’s Yumolicious!

VANILLA PINEAPPLE JAM

Ingredients:

2 cups pineapple chunks, drain juice if using canned

3/4 cup sugar

3 discs sugared ginger, finely chopped

1 tablespoon pure vanilla extract

Pinch sea salt

1 tablespoon lemon juice

Instructions:

Using a 9-inch saucepan, combine pineapple chunks and sugar over medium-high heat to boil. Reduce to low and continue cooking. Gently mash the chunks with a fork as pineapple softens. Add sugared ginger, vanilla extract, and sea salt. Cook until mixture becomes jam, about 20 minutes. Add lemon juice; stir and cook 10 minutes longer. Jam will begin to thicken. Remove from heat and let sit for 10 minutes before transferring to a jar. Store covered in the refrigerator.

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? The Color of Food: Egg Drop Soup! Treat yourself to a Chinese favorite. Using only a few items, you can prepare a festive bowl of chicken broth flavored with green onion, plus a hint of ginger spice. Check out the silky ribbons of beaten eggs and curly wonton strips. Isn’t it pretty? You can do this.

EGG DROP SOUP

Ingredients:

2 teaspoons corn starch

1/8 teaspoon ground ginger

1/8 teaspoon white pepper

1/8 teaspoon sea salt

2 cups chicken broth

2 eggs, beaten

1/3 cup mushrooms, sliced and sautéed (optional)

1 teaspoon sesame oil

2 green onions

Fried wonton strips for garnish

Instructions:

In a 2-quart pan, combine corn starch, ground ginger, white pepper, and sea salt. Slowly pour chicken broth into the pan, stirring constantly to dissolve lumps. Bring to a boil over medium-high heat, stirring often. After two minutes, reduce heat to simmer. When the broth has thickened, place a whisk over the pan. Slowly pour beaten egg mixture over the whisk, swirling in a clockwise motion to create silky ribbons. Add sautéed mushrooms. Heat through. Ladle soup into bowls. Drizzle with droplets of sesame oil. Sprinkle green onion snips over soup. Garnish with fried wonton strips.

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? The Daily Special: Caramel-Bacon Spice Cake! For the sweet and savory child inside all of us, this recipe takes the cake. It is a combination of salty, sugary, and spicy…in every bite. Your mouth will think you’re at the circus being stimulated by all the contrasting flavors! Amazingly, they come together with moist results. Hop on board and take a ride with this incredible treat.

CARAMEL-BACON SPICE CAKE

Ingredients for Cake:

1 1/4 cups flour

3/4 cup brown sugar

2 teaspoons baking powder

2 tablespoons cornstarch

1/4 teaspoon sea salt

1/2 teaspoon ginger

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon all spice

1/4 teaspoon ground cloves

1/2 cup milk

1 egg

1 teaspoon vanilla

1/3 cup butter

Instructions:

Preheat oven to 350°. Mix all dry ingredients in a bowl. Set aside. In a medium bowl beat eggs, milk, and vanilla until blended. Set aside. Using a mixer, cream butter until light and fluffy. On low speed, slowly alternate the egg mixture and the dry mixture until well blended. Pour batter into a greased 9″x13″ pan. Bake for 30 minutes or until a pick comes out clean.

Bacon-Caramel Frosting:

1 cup brown sugar

1/4 cup milk

1/2 cup butter

1 teaspoon vanilla

3 cups powdered sugar

2 ounces bacon bits

In a medium saucepan, mix brown sugar, milk, and butter. Bring to a boil, stirring constantly for 3 minutes. Remove from heat and add vanilla. Let cool for 15 minutes. Transfer to a medium bowl. Add powdered sugar and beat until creamy. It should be thick enough to spread on the cake. Top with crisp, crumbled bacon.

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Home Cooking: Yakitori Chicken Skewers! Our dinner was supposed to be grilled outdoors. Thank goodness when the weather doesn’t cooperate, meat and vegetables can be broiled indoors with very tasteful results. The international marinade lends itself to an enhanced blend of aromatic soy, olive oil, and pungent ginger which is pleasing to the palate. The Japanese-style dish is a light and healthy alternative when mixed with fruit and vegetables.

YAKITORI CHICKEN

Ingredients:

2-3 chicken breasts, boneless, skinless, and cut into small sections

1/3 cup brown sugar

1/2 cup soy sauce

1/2 cup sake or vermouth

1 tablespoon rice vinegar

1/2 teaspoon fresh ginger, shaved

1 garlic clove, minced

6″ skewers

1/2 cup pineapple chunks

1/2 cup green pepper strips

Instructions:

Place chicken in a dish. Combine sugar, soy sauce, sake, vinegar, ginger, and garlic. Mix well to combine. Pour over chicken pieces and marinate in the refrigerator for one hour. Thread chicken, pineapple, and green pepper alternating on skewers. Preheat oven broiler on high setting. Place skewers on a foil-lined baking sheet. Broil 5 minutes; turn and broil an additional 5 minutes on the other side. Cook until chicken is fully cooked. Remove from oven being careful of hot juices.

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Home Cooking: Bacon Bites! Get ready for a smokey, salty, crunchy all-time favorite appetizer. As the bacon sizzles in the skillet, your will-power needs to shift into high gear to restrain you from taste-testing before it’s finished. Trust me, this is worth the wait.

BACON BITES

Ingredients:

9 slices of bacon

1/2 pound chicken chunks, pre-cooked

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

1 8-ounce can water chestnuts, drained and sliced

Instructions:

Preheat oven to 450°. Partially cook bacon; drain on paper towels. Combine chicken, soy sauce, sugar, ginger, and water chestnuts. Marinate for 20 minutes. Drain. Wrap one piece of chicken and two water chestnuts in 1/3 slice of bacon. Secure with a wooden toothpick. Place on a baking sheet and bake in the oven 10-12 minutes or until the bacon is crisp.

Eating My Way Through the Holidays! Yuletide Favs: Pumpkin Spice Pie

Eating My Way Through the Holidays! Yuletide Favs: Pumpkin Spice Pie! It wouldn’t be the a feast without family traditions, whether it’s a circle of loved ones, heirloom tableware, aromatic side dishes, or pumpkin spice pie. No matter how stuffed we are from the bountiful spread, there’s always room for dessert. Am I right? Indeed! Besides, who can resist a touch of creamy custard sweetness surrounded by a golden, buttery crust, even if it is prepared by someone else.

PUMPKIN SPICE PIE

Ingredients:

1 prepared 9” pie crust

15-ounce can puréed pumpkin

2 eggs

15-ounce can sweetened condensed milk

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

Whipped Cream for garnish

Instructions:

Preheat oven to 425°. Place prepared pie dough in an ungreased pie plate. Crimp edges as desired. Set aside. Combine puréed pumpkin, eggs, sweetened condensed milk, cinnamon, ginger, nutmeg, and sea salt. Beat until smooth. Pour into prepared pie crust. Bake 15 minutes. Reduce oven temperature to 350° and continue baking 40-50 minutes until center is firm. If necessary, cover the edges of the pie crust with aluminum foil to avoid over browning. A knife inserted will come out clean. Remove from oven. Cool. Garnish with whipped cream, as desired.

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Ginger-Orange Salmon Lettuce Cups! Is it an Appetizer or an Entrée? Both. Ginger paired with orange creates amazing flavor, not to mention health benefits galore. Adding grilled salmon for omega-3s is a bonus. But enough about that and back to the lettuce cup popularity. Anytime you cut down on calories, carbs, and gluten it adds up to guilt-free options. Mix things up with seasonal fruits, garden veggies, grilled seafood, and roasted meat for creative favorites. Anything goes!
GINGER-ORANGE SALMON LETTUCE CUPS
Ingredients:

1 cup grilled orange-ginger grilled salmon, flaked 

4 ounces Neufchâtel cheese

1 tablespoon horseradish 

1 tablespoon fresh dill, chopped

1 teaspoon capers

1 green onion, chopped

1/3 cup mandarin oranges

Bibb lettuce leaves

Fresh chives, for garnish 

Ground Pistachio nuts, for garnish 
Instructions:

Grill ginger-orange salmon according to package directions. Flake salmon; set aside to cool. In a small bowl, combine Neufchâtel cheese and horseradish until smooth. Gently fold in chopped dill, capers, and green onion. Spread onto Bibb lettuce leaves. Equally divide salmon over cream cheese mixture. Add mandarin orange slices. Garnish with fresh chives and pistachios. Refrigerate until ready to serve. 

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.