green

Island Green Tropical Smoothie

What’s Cooking in Gail’s Kitchen? Food Plating: Island Green Tropical Smoothie! Remember those dashboard Hula Girls that sashayed with every turn you made while driving? I always thought they were cute and made me dream about going to Hawaii someday. My childhood wish came true later on when my husband and I visited the island of Kauai for eight straight years, spending 3 months each trip. That is, until Covid hit and the island shut down tourism due to its vulnerability. At that time we moved permanently to SW Florida, without regrets. Since I still love exploring antique shoppes with vintage collectibles, imagine my surprise when I recently came across this mid-century Hula Dancer cast iron bottle opener. Its natural patina and rustic appearance reminded me that life can be topsy-turvy leaving battle scars in its wake. Everyone has ups and downs; yet happiness can still be found in smaller things. Enjoy the journey. 

ISLAND GREEN TROPICAL SMOOTHIE

Ingredients:

I cup frozen banana slices

1/2 cup pineapple chunks, frozen

1/2 cup mango chunks, frozen

1 avocado, peeled and pit removed

1 cup coconut water

Mint, for garnish

Instructions:

In a blender, combine frozen banana slices, frozen pineapple chunks, frozen mango chunks, and fresh avocado. Blend on High setting for one minute, or until smooth. While blender is running, add the coconut water to mix well. The texture will be creamy and thick. Pour into a tall glass or dessert dish. Garnish with fresh mint leaves. Serve immediately. 

Green Onions With Sea Salt

What’s Cooking in Gail’s Kitchen? Food Plating: Green Onions with Sea Salt! My family could not have a picnic without a jar of raw green onions nearby. Typically the jar had a little water in bottom to keep the onions garden fresh. The vibrant color against a rustic backdrop served as a personal invitation to indulge. No matter who hosted the gathering, it wasn’t complete without the popular southern-style simple pleasure. Grab a lawn chair, kick off your shoes, let the grass tickle your toes, and be a child again. 

GREEN ONIONS WITH SEA SALT

Ingredients:

1 bunch of green onions

Individual condiment saucer, or salt cellar, of sea salt

Instructions:

Wash the green onions thoroughly, removing any wilted leaves from the outer layer. Trim the white root ends where the bulb is formed. Angle cut the green stalks at the opposite end. Place a bowl of coarse sea salt nearby. To eat, dip the white end of the green onion into the sea salt. Take a crunchy bite. Repeat until the entire green onion is consumed. 

Frittata Frenzy

What’s Cooking in Gail’s Kitchen? The Daily Special: Frittata Frenzy! So you like quiche, but sometimes you could really do without the pie crust. Me too. And what about those small containers in the fridge with a smidgen of leftovers that are just too yummy to toss out? Here’s your answer. Mix your favorite ingredients such as cheese, meat, and vegetables. Combine them with egg, dairy, and spices. The end result is practically a masterpiece. It promises to surprise everyone, including you!

FRITTATA FRENZY

Ingredients:

4 eggs

1/4 cup milk

1/4 cup Greek yogurt 

1/8 teaspoon seasoned salt

1/8 teaspoon Mrs. Dash garlic herb seasoning

2 tablespoons green pepper, chopped

1 tablespoon onion, chopped

1 tablespoon pimento, diced

4 ounces Mango Fire Cheddar cheese, shredded

4 ounces chorizo, cooked

1/3 cup herb croutons

Instructions:

Preheat oven to 325°. Beat eggs, milk, yogurt, and seasonings. Gently stir in green peppers, onions, pimentos, and cheese. Pour into two 6-inch individual greased baking dishes. Divide crumbled chorizo over the top of the omelet. Gently fold in croutons. This is done right before baking to avoid the meat and bread from sinking to the bottom. Bake uncovered 40 minutes or until omelet is set and top is golden brown. Garnish with fresh parsley. 

Yukon Cheesy Potatoes

What’s Cooking in Gail’s Kitchen? A Cut Above: Yukon Cheesy Potatoes! Before you stand in judgment over me, let me first say that a cheese-flavored product with outstanding melting capabilities is the reason I keep this item around. And I happen to know that popular restaurants also use it in combination with shredded cheddar cheese for amazing results. When I was growing up, it became associated with comfort food, like macaroni and cheese. It also melts wonderfully in homemade soups, dips, and queso. 

YUKON CHEESY POTATOES

Ingredients: 

24 ounce bag of Yukon Gold baby potatoes, skin on

1 pound package pasteurized prepared cheese product 

1 cup milk

1 cup cheddar cheese, shredded

1 green pepper, chopped

1 small onion, chopped

1 small jar pimentos 

Instructions: 

Place potatoes in a 4-quart pan with enough water to cover them. Bring to a boil over medium-high heat. Cook for 20 minutes; drain. Allow to cool slightly. Cut potatoes in half. In a microwave-safe bowl, combine cheese product, milk, and cheddar cheese. Microwave on 50% for five minutes. Stir and repeat until a smooth creamy consistency is obtained. Add chopped green pepper, chopped onion, and chopped pimentos. Mix until combined. In a 9”x13” baking dish sprayed with nonstick oil, arrange the cooked potatoes. Pour the cheese mixture over the potatoes. Gently stir to coat all the potatoes. Bake in a 350° oven for one hour. Serve warm. 

Cotton Candy Grapes & Cheese

What’s Cooking in Gail’s Kitchen? A Cut Above: Cotton Candy Grapes & Cheese! If you haven’t tried these tasty hybrid grapes recently, you may have to take a trip to the wild side. Their nostalgic flavor resembles the vanilla-caramel addiction to cotton candy memories of childhood county fairs. Who doesn’t yearn for that?!?! The pop of spun sugar makes them chewy, sweet, and run-down-your-chin juicy. Sounds like the perfect reward for walking 3 miles every morning. You can come up with your own justification, I’m sure. 

COTTON CANDY GRAPES & CHEESE

Ingredients:

1 pound cotton candy grapes, seedless

4 ounces bleu cheese wedge

1/2 cup walnuts, roughly chopped 

Instructions:

Bring a wedge of bleu cheese to room temperature. Wash a bunch of cotton candy seedless grapes; pat dry. Arrange the bleu cheese, green grapes, and chopped walnuts on a cutting board. Serve with artisan bread toast points or stone-ground crackers. Serve. 

Green Pepper Dip

What’s Cooking in Gail’s Kitchen? Home Cooking: Green Pepper Dip!  Nothing says “presentation” like a vegetable dip served in a green pepper. If you don’t believe me, try this for your next gathering. People practically “oooh” and “aaah” when you enter the room with it. The best part is a subtle flavor of the pepper blends into the dip. Hint: Do your homework at the produce aisle. Make sure you buy a pepper that will sit straight on the serving dish. 

GREEN PEPPER DIP

Ingredients:

1 Large Green Bell Pepper 

1 cup mayonnaise 

1 cup Greek yogurt

1/8 teaspoon garlic powder 

1/8 teaspoon black pepper

1/2 teaspoon sea salt

1/2 teaspoon cayenne pepper

1/2 teaspoon basil

1/2 teaspoon chili powder

1/2 teaspoon thyme

1 teaspoon dill weed

1 teaspoon onion powder

1 teaspoon parsley flakes

Instructions:

Cut top off green pepper. Carefully scoop out all seeds and the four ribs. Rinse and pat dry. Combine all remaining ingredients. Mix well. Gently fill the pepper with dip, cover with plastic wrap, and refrigerate at least one hour. Garnish with shredded cheddar cheese and bacon bits. Serve with crudités and crackers. 

Grill Pan Supreme Pizza

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Grill Pan Supreme Pizza! Who doesn’t like the taste of grilled foods? You know, that tiny bit of charred smokiness that delivers a presentation of black lines on pizza crust, vegetables, and meat. The raised edges keep food from sitting in fats or unnecessary grease, making it somewhat more healthy. The grill pan actually mimics cooking outdoors on a gas grill, without all the hassle, especially if it’s raining or snowing. Clean up is pretty simple, too. It gets my vote all day long. 

GRILL PAN SUPREME PIZZA

Ingredients:

1 prepared pizza crust, room temperature 

1 cup pizza sauce

8 slices pepperoni 

2 slices bacon, cooked and crumbled

2 slices deli ham, chopped

1/4 cup onion, chopped

1/4 cup green pepper, chopped

1/2 cup pizza sauce

1/2 cup fresh mozzarella, sliced

Giardiniera, for topping

Red pepper flakes, for garnish

Parmesan cheese, grated

Instructions:

Preheat the grill pan on medium-high heat for 5 minutes. Using a silicone brush, oil the pan to prevent sticking. Grill one side of the dough until bubbles begin to form on the top. Lift the edge to check for charred grill lines on the dough. Carefully, flip over and arrange toppings. Add pizza sauce and fresh mozzarella. Place the whole grill pan in a preheated 400° oven. Bake 5-7 minutes, or until cheese is melted. Remove and serve with giardiniera, red pepper flakes, and grated parmesan cheese. Enjoy!