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.

Stuffed Tomato Tuna Salad

What’s Cooking in Gail’s Kitchen? Timeless Classics: Stuffed Tomato Tuna Salad! Pat yourself on the back for choosing today’s recipe as a rich source of omega-3 fatty acids. For the weight-conscious, opt out for a lighter version of mayonnaise or substitute using plain Greek yogurt instead. The tomato contains a high water content, plus the fiber will provide a feeling of fullness. That being said, go stuff yourself. Permission granted.

STUFFED TOMATO TUNA SALAD

Ingredients:

6 ounce can tuna in water, drained and flaked

1 teaspoon lemon juice

1/3 cup mayonnaise

1/4 teaspoon sea salt

1/8 teaspoon celery seed

1/4 cup celery, chopped

1 tablespoon dill pickle relish

2 tomatoes, cored

1 tablespoon walnuts, chopped

Fresh lemon tarragon

Romaine lettuce leaves

Lemon halves

Instructions:

Chill two luncheon plates. Place flaked tuna in a bowl. Sprinkle with lemon juice. Add mayonnaise, sea salt, celery seed, chopped celery, and dill pickle relish. Mix well. Chill. Cut tomatoes into 8 segments without slicing the bottom portion. Place one or two romaine lettuce leaves on a chilled plate. Transfer one tomato. Open it like a pinwheel. Spoon tuna salad into the tomato, filling it with half the portion. Garnish with walnuts, lemon tarragon, and a lemon slice. Repeat with second serving.

Rosemary Parmesan Popovers

What’s Cooking in Gail’s Kitchen? Timeless Classics: Rosemary Parmesan Popovers! For a light and airy alternative to reaching for the bread basket, try an herb and cheese popover instead. Rosemary provides a nice earthy pine taste which compliments the saltiness of Parmesan cheese. It’s a match made in heaven, like bread and butter. No pun intended.

ROSEMARY PARMESAN POPOVERS

Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

1 teaspoon sea salt

3 tablespoons sugar

1 tablespoon fresh rosemary, chopped plus more for garnish

1/4 cup Parmesan cheese, grated

2 cups flour

Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, sea salt, sugar, rosemary, cheese, and flour. Blend until no large lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. Sprinkle tops with rosemary leaves. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, remove and transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Serve warm as is or with a dollop of French butter.

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? The Color of Food: Unleavened Bread! Nothing is more appetizing than the aroma of fresh bread baking in the oven, in my opinion. Unleavened Bread is a quick and easy flatbread made with flour, salt, olive oil, and water. No yeast needed. Choose between a crispy texture, like I have here for that luscious golden color, or shorten the baking time for softer, more chewy results. Eat it plain, slather it with French butter, or turn it into a personal-size pizza flatbread. You can thank me later.

UNLEAVENED BREAD

Ingredients:

1 1/3 cup flour

1/4 teaspoon sea salt

1/4 cup olive oil

1/4 cup water

Dill weed for garnish (optional)

Instructions:

Preheat oven to 400°. Brush a baking sheet with olive oil. Set aside. Combine flour and salt in a food processor. Pulse to mix. Gradually drizzle in the oil on Low speed. Dough will resemble crumbs. Continuing on Low speed, gradually add water until dough forms a ball. Turn dough onto a lightly floured surface. Knead until dough is elastic and smooth, but not sticky. Divide into 6 equal balls. Pat each ball into a circle, using a rolling pin or your hands. Transfer flattened dough onto prepared baking sheet. Do not crowd. Bake in two steps, if necessary. Use a fork to lightly prick the dough. Brush each flatbread round with olive oil and sprinkle with dill weed. Bake 15 minutes until golden brown. Cool on wire rack.

Eating My Way Through the Holidays! Yuletide Favs: Ingenious Bakery Bread!

Eating My Way Through the Holidays! Yuletide Favs: Ingenious Bakery Bread! Some days are just made for shortcuts. The fact is, everyone needs a timesaving tip now and then. For starters, buying frozen bread dinner roll dough takes the guesswork out of measuring ingredients, which is why I keep a bag on hand. The other day I made homemade chicken noodle soup and wanted freshly-baked bread instead of saltine crackers. While the aromatic flavors of the soup were blending in the slow-cooker, the bread was rising to perfection. Together they pulled off a meal like a pro.

INGENIOUS BAKERY BREAD

Ingredients:

8 pieces frozen yeast dinner roll dough

1 tablespoon olive oil

1/4 teaspoon dill weed

1 teaspoon Parmesan cheese

Instructions:

Spray a loaf pan with nonstick oil. Place the 8 frozen rolls into the pan in a single layer with edges touching. Cover with plastic wrap that has been sprayed with nonstick oil. Cover entire pan with a tea towel. Place pan in a warm area, free of drafts. Let the dough rise at room temperature until it doubles in size, between 2 and 4 hours. Remove tea towel and plastic wrap. The raised dough will resemble a single loaf. Brush top of dough with olive oil. Sprinkle with dill weed and Parmesan cheese. Bake at 350° for 15-20 minutes. Immediately remove from loaf pan and cool on a wire rack. Brush with melted sea salt butter. Serve warm.

Eating My Way Through the Alphabet: Letter F

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. 

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Underwood Chicken Pâté! Sometimes you need a snack or an appetizer in a pinch for hungry grandkids, neighbors relaxing on the back porch, or late night munchies. A quick solution can be found in the kitchen pantry with premium quality canned meats. Simply add cheese, veggies, and spice for a people-pleasing dip that hits the spot. Adding a side of pepper jelly is a nice compliment to the creamy dip. 
UNDERWOOD CHICKEN PÂTÉ 
Ingredients:

8 ounces Neufchâtel cheese, softened 

1/2 cup cheddar cheese, extra-sharp, finely shredded 

2 tablespoons red onion, diced

1/3 cup celery, chopped

1/8 teaspoon celery seed

1/8 teaspoon garlic powder 

1/8 teaspoon red pepper flakes 

4.25 ounce can Underwood Chicken Spread

1 sprig of tarragon 

Cilantro for garnish 
Instructions:

In a medium mixing bowl, combine Neufchâtel cheese, cheddar cheese, red onion, chopped celery, celery seed, garlic powder, and red pepper flakes. Mix well. Fold in Chicken Spread and fresh tarragon leaves. Chill until ready to serve. Garnish with cilantro. Serve with toasted baguette slices or assorted crackers.

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? Something to Savor: Quartered Chicken with Oranges! If you are fortunate enough to be the recipient of a Fruit-of-the-Month Club, you will not only have premium fresh fruit delivered to your door, but tucked inside the box is a recipe card with serving suggestions. Thanks go out to the families of Brandi and Jennifer! Today’s special features the Cara Cara Orange, which is a sweet seedless variety with interesting undertones of cherry and blackberry. The delightful taste is less acidic than ordinary oranges. And the pinkish-red flesh reminded me of its distant cousin, the blood orange. My compliments to Harry & David.* 
QUARTERED CHICKEN WITH ORANGES
Ingredients:

2 sections of quartered chicken, leg and thigh portion

1 teaspoon kosher salt

1/8 teaspoon cracked black pepper

2 Cara Cara oranges, quartered 

1/2 onion, chopped in chunks

2 cloves garlic, chopped 

2 tablespoons olive oil 

1 tablespoon rosemary leaves

1 teaspoon Herbes de Provence 

2 sprigs fresh thyme
Instructions: 

Preheat oven to 350°. Salt and pepper the chicken on both sides. Place chicken in an iron skillet. Surround it with oranges, onion, and garlic. Rub the chicken well with olive oil. Sprinkle with rosemary leaves and Herbes de Provence. Tuck two sprigs of thyme in between chicken. Bake one hour until golden and internal temperature is 165°. 
*I receive no recompense for featuring Harry & David Fruit-of-the-Month.