Xtra Tender Grilled Radishes

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Xtra Tender Grilled Radishes! If you’ve avoided radishes because of their bitter earthy taste when eaten raw, perhaps it’s time to give them another chance. Keep in mind radishes are simply a root vegetable, no different than a potato or turnip. Once they are cooked, a natural sweetness emerges. Surprise! The slightly crisp outer core reveals a nice soft middle that makes your mouth go “Mmmm.”

XTRA TENDER GRILLED RADISHES

Ingredients:

4 cups radishes, stems removed and halved lengthwise

1 tablespoon olive oil

1 teaspoon garlic and herb seasoning

2 tablespoons butter, melted

1 teaspoon fresh thyme, chopped

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Instructions:

Warm an iron skillet or grill pan over medium-high heat. Toss the radishes in olive oil to coat. Sprinkle with garlic and herb seasoning. Reduce the heat to medium. Place the radishes, cut side down, on the iron skillet. Sear the radishes for 3-4 minutes per side. They will start to soften without losing their crunch. Remove pan from heat. Drizzle the radishes with melted butter. Sprinkle with chopped thyme leaves, sea salt, and black pepper. Serve immediately.

Tomato Herb Cheese Naan

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Tomato Herb Cheese Naan! The other day I sent my husband to the grocery store with a short list of produce items. Sounds simple, right? Within 15 minutes, I had several frantic texts asking me to clarify the type of tomatoes I needed him to buy. Perhaps you can understand his quandary. Years ago, a shopper had their choice of garden tomatoes or cherry tomatoes. Nowadays, you practically need an Old Farmer’s Almanac to clarify all the different varieties like Cherry, Grape, Green, Roma, Beefsteak, Campari, Cocktail, San Marzano, and Vine-Ripened tomatoes. Sheesh! All I really wanted were fresh tomatoes.

TOMATO HERB CHEESE NAAN

Ingredients:

1 prepared naan, store bought

1 tablespoon olive oil

1 tablespoon cornmeal

6-8 cocktail tomatoes, sliced

1 teaspoon kosher salt

8 ounces fresh mozzarella, sliced

1/4 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

Fresh oregano leaves, for garnish

Instructions:

Preheat oven 400°. Spray a baking sheet with nonstick oil. Set aside. Brush the bottom of the naan. Sprinkle with cornmeal. Transfer naan to the baking sheet, bottom side down. Bake 5 minutes. Remove pan and set aside. Meanwhile, to prepare tomatoes, arrange sliced cocktail tomatoes on a cutting board; sprinkle with kosher sea salt. Allow to rest for 5 minutes. Arrange sliced fresh mozzarella over naan. Layer with cocktail tomatoes. Sprinkle with garlic powder, oregano, basil, and marjoram. Bake 15 minutes longer, or until cheese is melted and golden. Cool slightly, cut into portions. Garnish with fresh oregano leaves. Serve warm.

Wrapped-in-Bacon Roasted Turkey

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Wrapped-in-Bacon Roast Turkey! Bacon-lovers unite. With the holidays looming on the horizon, this main dish is perfect for those who turn their nose up at Mr. Turkey. By wrapping applewood smoked bacon around the outside of the bird, the inside meat stays moist and a little bit salty while the outside gets crispy. No basting required. I was able to weave the bacon strips on a sheet of waxed paper therefore making it easier to cover the turkey breast. It sounds weird, but rub a little butter on the turkey skin first. It actually helps the bacon stay in place. As it bakes, the house begins to smell amazing. You know you want it.

WRAPPED-IN-BACON ROAST TURKEY

Ingredients:

7-8 pound turkey breast, thawed

1 pound thick-cut applewood smoked bacon, sliced

1 yellow onion, quartered

Butter for rubbing

Rosemary sprigs for garnish

Instructions:

Preheat oven to 350°. Place turkey breast, breast-side up, in a shallow roasting pan. Tuck the onions quarters in the cavity of the breast. Brush turkey with butter. Add one cup water to the bottom of the pan. This keeps the bacon from shrinking while creating steam for a crispier skin. Place the woven bacon onto the turkey breast by flipping the waxed paper over it. Peel back and tuck the bacon edges around the breast to cover it evenly. The butter will help move it into place. Bake 3-3 1/2 hours. If the bacon becomes too golden-brown before the turkey is fully cooked, cover it with a loose tent of aluminum foil. Turkey is done when a meat thermometer registers at least 165° in the deepest part of the breast. Remove from oven and allow the cooked breast to stand 20-30 minutes. This allows the juices to settle and makes carving easier. To keep the bacon intact, cut through the bacon first before carving the breast beneath. Transfer to a platter with onions and rosemary sprigs.

Uber Hasselback Caprese Salad

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Uber Hasselback Caprese Salad! Want to do something fancy-schmancy? Take ordinary garden Roma tomatoes (the oval kind) and cut them in such a way that they fan out a little bit like an accordion. Then, using your fingers, tuck slices of cheese and fresh herbs in between. It’s so simple, yet looks incredibly delish as a side salad. This is why we like food so much. It becomes a dining experience versus chowing down.

UBER HASSELBACK CAPRESE SALAD

Ingredients:

3 Roma tomatoes

3 ounces fresh mozzarella cheese, sliced

13-16 fresh basil leaves

1/2 teaspoon Everything But Bagel seasoning

2 tablespoons olive oil

1 tablespoon balsamic vinaigrette

Instructions:

Judging by the size of each tomato, make 4-5 slices, stopping before the knife cuts completely through. Transfer tomatoes to a serving dish. Fill each slit with a mozzarella slice. Tuck in spaces with fresh basil leaves. Sprinkle Everything But Bagel seasoning over all. Drizzle with olive oil and balsamic vinaigrette.

Focaccia Herb Bread

What’s Cooking in Gail’s Kitchen? The Chow Down: Focaccia Herb Bread! I love bread. Don’t hate me. Besides, if the Italians and the French can make it a guilt-free pleasure, that’s good enough for me. Focaccia Bread is a flatter version than a loaf and actually resembles the texture of pizza dough and breadsticks. Are you with me now? At first glance you may think there is too much olive oil in this recipe. Not true. Actually, that is the secret to keeping the bread soft or preventing it from drying out. Feel free to begin imagining focaccia bread as an appetizer, sandwich bread, or healthy snack. Permission granted.

FOCACCIA HERB BREAD

Ingredients:

1 cup water

4 tablespoons olive oil, divided

1 teaspoon sea salt

3 cups bread flour

1/4 cup sugar

2 1/2 teaspoons active dry yeast

1 tablespoon fresh rosemary, chopped

1-2 tablespoons parmesan cheese, grated

Dipping Olive Oil

Instructions:

Using a bread machine, follow this order: add water, 2 tablespoons olive oil, sea salt, bread flour, and sugar. Make a small well in the dry ingredients. Pour the active dry yeast in the well. Select Dough/Manual cycle. When cycle is complete, coat a 10”x15” baking pan with 2 tablespoons olive oil. This will make the bottom crispy. Press the dough into the pan, stretching it to fit the pan. Be sure to turn the dough over to coat both sides with olive oil. Once the dough is stretched, take a wooden spoon and press it, handle side down, to make impressions in the dough, similar to dimples. Be careful. DO NOT make holes in the dough. Cover the pan with plastic wrap and place in a warm area, free of drafts. Let the dough rise for one hour. Preheat the oven to 400°. Remove the plastic wrap and discard. Sprinkle the top of the focaccia dough with rosemary leaves and parmesan cheese. Drizzle enough olive oil to pool in the indentations. Bake until golden brown, 18-20 minutes. Remove the focaccia bread and let it cool on a wire rack for 10 minutes. Cut into squares. Serve with herbed olive oil or enjoy as is.

Mexican Tarragon Turkey Breast

What’s Cooking in Gail’s Kitchen? After the Holidays: Mexican Tarragon Turkey Breast! If you’re tired of the “same old, same old”, ways of preparing poultry, try something a little different. Mexican tarragon can easily catapult chicken and turkey to gourmet status. First of all, that slight hint of licorice may go unnoticed in a café chicken salad sandwich. Yet, something tastes extraordinary. If only you could put your finger on it. So, you go on with your day perhaps thinking you were hungrier than usual and would have devoured anything. Until memory flashback, in the form of a craving, stimulates the taste buds for an encore. The quest is on for the heat-loving herb with the green narrow leaves and golden flowers. Who knows, it may end up as a regular plant in your garden herb bed.

MEXICAN TARRAGON TURKEY BREAST

Ingredients:

3 tablespoons Mexican tarragon leaves, chopped

2 tablespoons olive oil

1/2 teaspoon poultry seasoning

1/2 teaspoon seasoned salt

1/8 teaspoon white pepper

3-pound turkey breast, bone in

Sprigs of Mexican tarragon, for garnish

Instructions:

Preheat oven to 325°. Combine chopped Mexican tarragon leaves, olive oil, poultry seasoning, seasoned salt, and white pepper. Wash turkey breast; pat dry. Using your fingers, loosen skin of turkey breast. Rub half the mixture under the skin. Secure skin to the underside of breast with toothpicks. Brush outside of turkey with remaining mixture. Place turkey breast on a rack in a roasting pan. Roast until a meat thermometer reads 170°, about two hours. Remove from oven; tent with foil. Allow to rest 15 minutes. Remove and discard turkey skin and toothpicks before carving. Transfer turkey slices to a platter. Garnish with sprigs of Mexican tarragon. Serve warm.

Yarrow Bowtie Pasta

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Yarrow Bowtie Pasta! Every time I passed by my front porch, I got a pleasant whiff of licorice. It seemed to come and go, but I couldn’t figure out which plant produced it. Imagine my delight when I discovered the previous owners had planted the decorative flowering herb, Yarrow. I pinched off a fern-like leaf, rubbed it between my fingers, and bingo, that was the familiar scent. When it comes to cooking, a little yarrow goes a long way. Because the leaves are feathery and soft, high heat will destroy the flavor. It is very important to wait until the dish is prepared before utilizing the essence of yarrow. The taste is so distinct, it must be used sparingly.

YARROW BOWTIE PASTA

Ingredients:

1 teaspoon yarrow leaves, chopped

1/2 teaspoon red pepper flakes

4 ounce dried bowtie pasta

1 teaspoon kosher salt

1 tablespoon olive oil

1 tablespoon truffle oil

2 tablespoons garlic, chopped

2 anchovy fillets in oil, rinsed and chopped

2 tablespoons dry white wine

Parmesan cheese, for garnish

Instructions:

Combine yarrow leaves and red pepper flakes. Mince together. Set aside. Cook bowtie pasta in salt water, according to package directions. While pasta is cooking, warm olive oil and truffle in a skillet on low heat. Add chopped garlic and anchovies; cook until fragrant and lightly browned. Do not burn. Remove pan from heat; swirl to cool. Add dry white wine to pan. When pasta is done, drain well. Add pasta to skillet. Toss to coat, cooking on low heat for one minute. Remove from heat; add yarrow mixture. Toss to incorporate. Transfer pasta to individual serving bowls. Garnish with fresh parmesan cheese. Serve with a tossed garden salad.

Ultimate Turkey Hash

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Ultimate Turkey Hash! There’s something about eating a forkful of savory potatoes for breakfast. And if watching your carbs is a thing, your body has a better chance of burning carbs in the morning. At least that’s what my husband tells me. I tend to look more at portion-control and fat content. Then again, I also put a lot of value in metabolism, genetics, and good ole nutrition. No matter how you serve it up, in the end it’s nothing more than a turkey shoot.

ULTIMATE TURKEY HASH

Ingredients:

1 potato, washed with skin on

1-2 tablespoons olive oil

1/4 cup green pepper, chopped

1/4 cup onion, diced

1/2 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning blend

1/2 cup seasoned turkey, shredded

2 eggs

Instructions:

Wash potato, pierce with a knife, and microwave on High for 4 minutes. Transfer to a cutting board. Cut into chunks. Warm olive oil in a medium skillet over medium-high heat. Add green peppers and diced onions. Sauté 5 minutes, or until soft. Add potatoes. Sprinkle with seasonings. Cook until potatoes turn golden brown. Add shredded turkey. Heat through. Make two wells. Spray centers with nonstick oil. Drop an egg into each well. Cover pan for one minute. Reduce heat to low. Check eggs. Cover one minute longer or cook until eggs are set. Serve immediately.

Olive Oil Herb Potatoes

What’s Cooking in Gail’s Kitchen? Something to Savor: Olive Oil Herb Potatoes! Being raised in the Midwest, practically every evening meal consisted of meat, potato, and vegetable. Perhaps that is why I love potatoes so much. I learned how to make homemade potato soup at the hem of my mother’s apron, without measuring or a recipe. But that’s a story for another day. I like the baby potatoes available now at the supermarket. By slicing them, with the skin on, and drizzling them with herbs and olive oil, the taste is unbelievable! Who wouldn’t fall in love with these tasty little nuggets?

OLIVE OIL HERB POTATOES

Ingredients:

5 baby potatoes, washed and sliced

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/4 teaspoon Herbes de Provence

2 tablespoons rosemary, chopped

1 teaspoon sea salt

Instructions:

Preheat oven to 400°. Leaving skin on potatoes, wash thoroughly and pat dry. Put one potato on a soup spoon. Beginning at one end, slice in strips, being careful to stop before slicing the bottom skin. The knife will hit the spoon to prevent it from cutting through. Transfer to a shallow baking dish. Continue until all potatoes are sliced. In a small bowl, mix olive oil, garlic powder, Herbes de Provence, and chopped rosemary leaves. Brush each potato with herbed olive oil, separating slices to coat both sides. Drizzle remaining oil over all. Sprinkle with sea salt. Bake potatoes one hour until crispy, basting occasionally. Serve immediately.