greens

Umami Seasoned Popcorn

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Umami Seasoned Popcorn! I like gadgets, especially in the kitchen. As a lifelong popcorn lover, I’ve made popcorn in a skillet on the stove, for a time using a brown paper bag in the microwave, also the prepackaged varieties for the microwave, a stand-alone air popper, and now with my newest toy. I discovered a delightful surprise called Ecolution Micro-Pop Glass Microwave Popcorn Popper*. It actually resembles a coffee carafe. No kidding. The three-in-one lid not only measures the popcorn kernels, but it also holds a half stick of butter. As the kernels pop, the butter melts and drizzles over the freshly popped corn. I can see you’re impressed. You can thank me later. 

UMAMI SEASONED POPCORN

Ingredients: 

1/3 cup yellow popcorn kernels 

3 tablespoons butter, unsalted

1 tablespoon umami seasoning

1 tablespoon micro greens

Instructions:

Pour popcorn kernels into the microwave-safe popcorn popper. Place in microwave for 3 minutes on High setting, or until kernels stop popping. Do not allow to scorch or burn. Meanwhile, melt butter in a small saucepan over low-medium heat. Stir in umami seasoning until well blended. Transfer popped popcorn to a bowl; pour butter mixture over popcorn. Toss gently to coat. Sprinkle with micro greens and serve immediately. 

*I receive no recompense for mentioning this product. 

Deviled Eggs With Relish

What’s Cooking in Gail’s Kitchen? Food Plating: Deviled Eggs with Relish! When I was younger, there was only one way to make deviled eggs: mustard, mayo, and paprika. The recipe never changed and the eggs always got eaten first. Fast forward to today, just try “Googling” deviled eggs. Nowadays there must be dozens of unique ways to make them including flavorful spices, fresh herbs, tangy pickles, crumbled toppings, and pretty much anything your mind can imagine. Be creative. Test them out on your friends and family. There’s no better way to get egg-cellent results. 

DEVILED EGGS WITH RELISH

Ingredients:

8 hard boiled eggs

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/3 cup mayonnaise 

2 tablespoons sweet pickle relish

Sprinkling of paprika

Micro greens, for garnish

Instructions:

Peel the hard boiled eggs. Cut each egg in half horizontally. Remove yolks and place in a mixing bowl. Transfer egg white halves to a serving dish. To make the filling, mash the yolks with a fork. Add sea salt, black pepper, and mayonnaise. Mix well. Fold in the sweet pickle relish. Fill each halved egg white with the egg yolk mixture. Dust with a sprinkling of paprika. Garnish with micro greens. Chill for one hour before serving. 

Whipped Feta Rice Cake

What’s Cooking in Gail’s Kitchen? A Cut Above: Whipped Feta Rice Cake! Every once in a while a craving for a rice cake enters my mind. Sure, I realize they are basically like eating fat-free air pockets with a satisfying crunch, so I can somewhat rationalize this temptation now and then by adding delicious toppings. Feta cheese, when whipped into submission becomes smooth, rich, and creamy. Lemon adds a refreshing zing, which goes well with pitas and veggies like my favorite, cherry tomatoes. Feel free to add fresh herbs or dried peppers. There’s really no limit to what you can do. 

WHIPPED FETA RICE CAKE

Ingredients: 

8 ounces Neufchâtel cheese, room temperature 

8 ounces feta cheese

1/4 cup water

2 1/2 tablespoons natural honey

1 teaspoon black pepper

1/2 teaspoon sea salt

1/2 lemon, zested

5.5 ounce package plain rice cakes

8 ounces cherry tomatoes, halved

Micro greens, for garnish

Instructions: 

In a food processor, combine Neufchâtel cheese, feta cheese, water, natural honey, black pepper, sea salt, and lemon zest. Blend until mixture is smooth and creamy. Spread the whipped feta onto a plain rice cake. Spoon the cherry tomatoes over the top. Garnish with micro greens. Repeat assembly steps for number of servings needed. Enjoy! 

Red Pepper Shrimp Guac-Tail

What’s Cooking in Gail’s Kitchen? A Cut Above: Red Pepper Shrimp Guac-Tail! Ohmygosh, I had so much fun making this shrimp appetizer for my last social gathering. You know that set of Chinese soup spoons you have tucked away in the buffet drawer? Well, dust them off because this shrimp cocktail recipe may very well be the star attraction when it’s your turn to host the next party. It’s incredibly easy to pull together such an extraordinary presentation. When everyone is raving about it, simply smile and offer them a crafted cocktail as well. Party-On. 

RED PEPPER SHRIMP GUAC-TAIL

Ingredients: 

I pound frozen cooked shrimp, jumbo size with tail on

Fresh lemon juice

1/4 teaspoon dill weed

2 avocados, ripe

1 small tomatillo, chopped

1 teaspoon lime juice

1/8 teaspoon garlic powder 

1/2 teaspoon sea salt

1 mini red pepper, diced

Broccoli Micro Greens, for garnish

Instructions: 

Place the frozen shrimp in a bowl; cover with tap water to defrost. Change out the water every 10 minutes until shrimp is thawed. Transfer shrimp to a paper towel; pat dry. Squeeze fresh lemon juice over all. Sprinkle with dill weed. To make the guacamole, in another bowl mash avocados with a fork. Fold in chopped tomatillos. Add lime juice, garlic powder, and sea salt. Mix well. Place a spoonful of guacamole on each Chinese soup spoon. Place shrimp on top. Sprinkle diced red pepper and garnish with broccoli micro greens. Arrange spoons on a serving tray. Serve chilled. 

Open Face BLT

What’s Cooking in Gail’s Kitchen? A Cut Above: Open Face BLT! If you’re looking for something to serve instead of cheese and crackers or hamburger sliders for your next gathering, think about offering these appealing handhelds. Slathered with custard-like mayo that boasts of a creamy rich taste, which seals in juicy tomatoes and hearty mixed greens, to create a platform that screams, “Eat Me!” With less bread and half the bacon per serving, it naturally becomes a guilt-free option for everyone to try. 

OPEN FACE BLT

Ingredients: 

2 slices multiple-grain bread, toasted

2 tablespoons mayonnaise 

1 Roma tomato, sliced

1/2 cup mixed salad greens

2 strips of hickory smoked bacon, cooked crisp and cut in half

Instructions: 

To assemble ingredients, cut the toasted multigrain bread into halves; arrange on a plate. Slather the mayonnaise over each piece of toast. Divide the tomato slices equally between them. Layer the mixed salad greens over the tomato slices. Top with crispy bacon halves. Now they’re ready to serve. 

Zenergy Avocado-Blue Smoothie

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Zenergy Avocado-Blue Smoothie! This recipe will turn you “green with envy”, so to speak. Because the ripe avocado tends to be smooth and creamy, it needs added flavor for pizzazz. Hence, bananas and blueberries enter the picture. I typically have frozen banana slices in the freezer, measured by the “one-banana-per-freezer-bag” method. It not only chills the smoothie, but it actually keeps it cold until you’ve finished drinking it. The touch of sweetness comes from the agave nectar. Before you turn up your nose and head the other way, give it a chance. You may find yourself receiving a pat on the back for such a healthy morning choice. 

ZENERGY AVOCADO-BLUE SMOOTHIE

Ingredients:

1 ripe avocado, pit and skin removed

1 medium banana, cut into slices

1/2 teaspoon lemon juice

1/4 cup broccoli micro-greens

1/4 cup blueberries

1/4 cup milk

1 teaspoon vanilla extract 

1 tablespoon agave nectar

Fresh mint leaves, for garnish

Instructions:

Slice the avocados in half. Put the flesh into a blender. Add banana slices, lemon juice, broccoli micro-greens, blueberries, milk, vanilla extract, and agave nectar. Pulse in blender until smooth. Pour smoothie into two glasses. Top with fresh blueberries; garnish with mint leaves. Serve immediately. 

Winter Apple Salad

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Winter Apple Salad! You may already be aware that apples are a wonderful fruit to eat in the winter months. They can easily be stored in the refrigerator, as long as the apples are not overly ripe to begin with. If they are, they’ll only become more soft and mushy, which is a bad thing. Apples have been getting good health reviews for years. Think about it: They help keep you full thereby being popular for weight management. They can also improve brain health and protect the body from certain diseases. Plus, apples are pretty easy to digest. All good stuff, so enjoy an apple a day! 

WINTER APPLE SALAD

Ingredients for the Salad:

6 ounces mixed baby greens 

1/2 cup candied pecans

1/2 cup dried cranberries

2.5 ounces blue cheese, crumbled

1 gala apple, skin on, seeds removed, apple diced into chunks 

Ingredients for the Dressing:

4 tablespoons champagne vinegar 

4 tablespoons olive oil 

2 tablespoons acacia honey

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Instructions:

On a platter, arrange mixed baby greens. Place the sugared pecans and dried cranberries throughout the greens. Divide the crumbled bleu cheese accordingly. Lastly, top everything off with the diced apple chunks. Set aside. In a small bowl, whisk together the champagne vinegar, olive oil, acacia honey, sea salt, and black pepper. Mix well to blend. Drizzle over salad or serve on the side. Enjoy!

Radish Dinner Salad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Radish Dinner Salad! Baby lettuces and greens not only add color to a dinner salad, they also add crunchiness, vitamins, and variety. That’s one of the reasons I like radishes, too. I bet you thought it was the spicy, peppery taste of this root vegetable, didn’t you? Well, you’re half right. I find radishes refreshing and I’m not going to stop eating them anytime soon. In fact, it’s not uncommon to find me standing barefoot in my kitchen nibbling on sliced radishes sprinkled with sea salt. I hear the French actually slather radishes with sea salt butter for a truly gourmet experience. Now that’s an idea worth exploring, especially since I buy my butter from France. 

RADISH DINNER SALAD

Ingredients:

1 Roma tomato, chopped

1 cup organic mixed greens

3 large radishes, sliced 

1/4 cup herbed feta cheese, crumbled

4-ounce sirloin steak; cooked, warm, and sliced thin

Oil & Vinegar, to taste

Instructions:

Using a salad plate, arrange food vertically when placing. Begin with chopped tomatoes followed by the organic mixed greens, sliced radishes, crumbled feta cheese, and sirloin steak. Serve with oil and vinegar dressing on the side. 

Blue Plate Fish Sliders

What’s Cooking in Gail’s Kitchen? Food With Soul: Blue Plate Fish Sliders! Switching from beef to fish has its rewards, especially when the fish is a fresh catch only hours ago. The fact that fish has less saturated fat is a bonus for me. I’m all about reducing the risk of cardiovascular disease. The delicate soft texture of fish practically melts in your mouth as it flakes off from one tasty bite to the next. The mini-version of a sandwich, in a world of super-size portions, makes sliders cute and fun as well. Whether you call it an appetizer or a meal, fish sliders are here to stay.

BLUE PLATE FISH SLIDERS

Ingredients:

4 4-ounce red grouper fillets

1 tablespoon olive oil

1 tablespoon Cajun seasoning

Slider buns

Prepared Coleslaw

Mixed Greens

Instructions:

Heat outdoor gas grill to medium heat, approximately 350°. Rinse and pat each fillet with a paper towel. Rub with olive oil and sprinkle with Cajun seasoning. Transfer to a platter. Oil the grill grates with a folded paper towel dipped in olive oil. Place each fillet directly on the grate. Close the grill cover. Cook 4 minutes. Using a flat spatula, slide under each fillet and carefully flip it over. Close the grill cover and cook 4 minutes longer. Transfer to a clean platter. Lightly toast slider buns, if desired. Assemble fish sliders with coleslaw, grilled fish, and mixed greens. Serve immediately.