herbs

Leftover Turkey Orzo Soup

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Leftover Turkey Orzo Soup! You can always tell when I’m going down a road of mealtime shortcuts. It might be because I stayed up late the night before binge-watching Netflix, or I suddenly got a burst of energy to work in the outdoor herb garden instead. Life in the country is always filled with distractions, that’s for sure. But that doesn’t mean we sacrifice healthy meals for fast-food. Leftover turkey roast can be magically transformed into a bowl of hearty, delicious soup loaded with vegetables, orzo pasta, and earthy herbs. Be good to yourself. You’re worth it.

LEFTOVER TURKEY ORZO SOUP

Ingredients:

1-2 tablespoons olive oil

1/2 sweet onion, diced

1 stalk celery, chopped

6-7 mini carrots, sliced

1/4 teaspoon garlic powder

1/4 teaspoon thyme

1/2 teaspoon oregano

4 cups chicken broth

1/2 cup orzo pasta

2 cups cooked leftover turkey, shredded

Instructions:

In a large deep skillet, warm olive oil over medium heat. Sauté diced onion, chopped celery, and sliced carrots until softened, 5-6 minutes. Add garlic powder, thyme, and oregano. Cook for one minute longer until fragrant. Stir occasionally. Add chicken broth. Bring to a boil. Add uncooked orzo pasta and shredded turkey. Bring back to a boil, then reduce heat to simmer. Cover. Cook 15 minutes until orzo is tender. Remove from heat; stir. Ladle soup into bowls and serve.

Double-Decker Shrimp Nachos

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Double-Decker Shrimp Nachos! Get set for a taste extravaganza that will implode inside your mouth. Talk about a nacho upgrade. It just may kick the ordinary version to the curb. Look at the ingredient list: sautéed shrimp, gooey cheeses, cayenne peppers, and fresh veggies. Double-Decker means two layers of mouthwatering goodness. Better add a side of plain yogurt or sour cream to control the fire, just in case. Keep ingredients on hand. You’re going to end up making it twice!

DOUBLE-DECKER SHRIMP NACHOS

Ingredients:

11-ounce bag corn tortilla chips

12-ounce bag large cooked shrimp, peeled, deveined, and tails removed

1-2 tablespoons olive oil

1/2 teaspoon red pepper flakes

1 teaspoon crushed oregano

1/2 teaspoon garlic salt

8-ounces Mexican cheese blend, finely shredded

2 Roma tomatoes, chopped

1/2 cup corn, frozen and thawed

4-5 green onions, snipped

1 avocado, sliced

1 cup sour cream or plain yogurt

Instructions:

Preheat oven to 400°. Spray a 9”x13” glass dish with nonstick oil. Set aside. In a large skillet over medium heat, warm olive oil. Arrange shrimp in a single layer. Sprinkle with red pepper flakes, crushed oregano, and garlic salt. Turn shrimp to brown both sides. Remove from heat. Repeat if necessary until all shrimp is sautéed. Line bottom of glass dish with a single layer of corn tortilla chips, slightly overlapping. Place half the shrimp over chips. You may cut the shrimp into bite-size pieces. Sprinkle 1 cup of Mexican cheese blend over shrimp. Next top cheeses with one chopped tomato and corn. Using a kitchen shears, snip 2 green onions into bite-size pieces randomly over top. Repeat process for second layer, beginning with tortilla chips. Bake in preheated oven for 15-20 minutes or until cheese is melted. Remove from oven. Garnish with sliced avocado and a dollop of sour cream. Sprinkle with red pepper flakes for extra flavor. Serve warm.

Veggie Pot Pie

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Veggie Pot Pie! Do you like to make pie dough? What if it’s not flaky? Are you okay with that? How do you keep the bottom crust from being soggy? Is it necessary to have a top crust? All very good questions, I assure you. Forget them for now and come with me into the land of phyllo dough where tissue-thin layers of unleavened dough are brushed with melted butter creating a crispy golden crunch. Expert bakers took the time and skill to make our lives easier by rolling and stretching the dough multiple times so we don’t have to. The result is a product as close as our neighborhood grocer. With pre-made phyllo dough as your starting point, anyone can be a gourmet chef. No dough-making required.

VEGGIE POT PIE

Ingredients:

7-ounce box antioxidant blend frozen vegetables, thawed

1 cup pearl onions

1 cup frozen corn, thawed

1 cup frozen peas, thawed

1/2 cup frozen green beans, thawed

1 sweet potato, skin on

2 tablespoons olive oil

4 ounces fresh mushrooms, cut-up

1/4 teaspoon garlic powder

1/2 cup parmesan cheese, grated

1 egg, beaten

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

12 sheets frozen phyllo dough, thawed in the refrigerator overnight

6 tablespoons butter, melted

2 ounces goat cheese, crumbled

Instructions:

Keep phyllo dough chilled until ready to use. Preheat oven to 350°. In a large bowl, combine antioxidant vegetable blend, pearl onions, corn, peas, and green beans. Gently toss to keep vegetables from mashing. Wash skin of sweet potato. Pierce with a knife. Microwave on High setting for 3 minutes. Let sweet potato cool enough to handle before cutting into cubes. Gently toss into vegetable mixture. Warm olive oil in a skillet over medium-high heat. Add mushroom pieces. Sprinkle with garlic powder. Cook, stirring occasionally until almost tender, about 5 minutes. Transfer to bowl of mixed vegetables. Add parmesan cheese. Mix beaten egg into vegetables. Sprinkle with kosher salt, black pepper, and red pepper flakes. Butter a 9” iron skillet. Unroll the phyllo sheets and lay them on a flat surface. Immediately cover with plastic wrap and a damp towel. This prevents the dough from drying out. Keep phyllo covered after removing each sheet. Fit one phyllo sheet into the skillet, allowing the edges to hang over the sides. Brush lightly with melted butter. Continue working quickly by placing one phyllo sheet in the skillet at a time. Turn skillet a quarter-turn, then top with a second sheet; brush lightly with butter. Repeat with remaining sheets and butter. When finished there should be about a tablespoon of butter left. Spoon vegetable mixture evenly over phyllo layers. Sprinkle goat cheese over top. Fold edges of phyllo dough up and over the filling toward the center, overlapping slightly. Center will be exposed. Brush the top of the phyllo with remaining butter. Bake for 40 minutes until golden brown. Transfer iron skillet to a wire rack. Allow to cool for 15 minutes. The flavor of roasted vegetables intensifies at room temperature. Serve warm. (Leftovers may be reheated in the iron skillet with the crust remaining crisp.)

Splatter Pan Roasted Peppers

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Splatter Pan Roasted Peppers! There’s something comforting about roasted vegetables. Perhaps it’s the amazing flavor as a result of dry oven heat. Ever notice that slightly caramelized texture? Sometimes it results in a toasted nutty-like flavor. Sweetness piques, especially in tomatoes. The soft brown garlic bulbs surprised me most of all. I mashed one against the roof of my mouth. The raw bitterness had been replaced with a savory sweetness that brought sheer pleasure to my taste buds. No wonder people say food can produce a seductive spark. Am I the last one to discover this about roasted garlic?

SPLATTER PAN ROASTED PEPPERS

Ingredients:

3 green bell peppers, seeded and halved lengthwise

2 tablespoons olive oil

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/2 cup mozzarella cheese, shredded

24 ripe cherry tomatoes, halved

3 cloves garlic, halved

2 tablespoons capers

1 teaspoon basil, crushed

Instructions:

Preheat oven to 400°. Spray a splatter pan with nonstick oil. Arrange green peppers, cut side up to fit. Brush the peppers, inside and out with olive oil. Season with salt and pepper. Divide mozzarella cheese between peppers. Arrange cherry tomatoes so they fill each pepper “boat” to overflowing. As they roast the tomatoes will shrink in size. Tuck garlic cloves in between the tomatoes. Finish with capers. Drizzle with remaining olive oil. Sprinkle crushed basil over all. Bake 40-45 minutes. Allow roasted peppers to cool to room temperature before serving.

Noel Charcuterie Tray

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Noel Charcuterie Tray! Everyone loves a party. As the host or hostess, you should too. Instead of picking up a ho-hum relish tray at the local supermarket, make a charcuterie tray because they’re fun…and easy entertaining. Basically, it consists of cured meats, cheeses, nuts, fruit, and olives. And there’s no rhyme or reason for arranging things on a tray or platter. The more random the pattern, the better. Fresh herbs can add an aromatic ambiance making your guests feel special. Candles have the same effect, as long as they are away from the direct line to finger food. Crackers or artisan bread are a nice platform for spreadable cheeses or gourmet jams. Getting ideas? I see you nodding your head in agreement, so let’s get this party started.

NOEL CHARCUTERIE TRAY

Ingredients:

4-ounce assorted Antipasto Italiano sliced meats

8-ounces Bleu cheese, wedge

8-ounces Colby Jack cheese cubes

6-ounces Wasabi & Soy Sauce almonds

6-ounce jar Kalamata olives, pitted

1 cup moonshine maraschino cherries

1 cup candied orange peel*

4.25-ounces sea salt snack crackers

4.25-ounces sesame artisan crackers

Fresh Rosemary, for garnish

Instructions:

First, arrange some items in small bowls, like olives, nuts, and fruits. It keeps them contained for easy replenishment. Cured meats and cheese wedges are often the spotlight. As larger items, place then on the tray once you have the bowls in place. Crackers or bread go next. Don’t be afraid to pile them on. Feel free to fill in the “spaces” with salty nuts, cheese cubes, and fresh rosemary sprigs. Enhance your presentation with knotted bamboo picks or cocktail toothpicks for spearing small bites.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/06

Xtra Healthy Turkey Spaghetti

What’s Cooking in Gail’s Kitchen? Start Smart: Xtra Healthy Turkey Spaghetti! It’s true you can limit your weekly intake of meat by choosing vegetarian recipes and meatless meals. On the other hand, by making a simple substitution of turkey over beef, you’re getting a leaner, less fatty meat without sacrificing taste. But the debate continues. Some report that nowadays leaner beef choices still make beef the winner when it comes to fat, sodium, and cholesterol. To be honest, I already had baked turkey on hand, so I took advantage of it and went for something a little different. Variety, in my kitchen, is the spice of Life.

XTRA HEALTHY TURKEY SPAGHETTI

Ingredients:

1 pound of shredded turkey, precooked

1 tablespoon olive oil

1 poblano pepper, chopped

1 green pepper, cut into strips

1/3 cup onion, chopped

15-ounces prepared marinara sauce or spaghetti sauce

6 ounces angel hair pasta

2 cups mozzarella cheese, shredded

Grated parmesan cheese, for garnish

Instructions:

Preheat oven to 350°. Spray four individual casserole pans with nonstick oil. Set aside. In a skillet over medium heat, warm olive oil. Add poblano pepper, green pepper, and chopped onions. Sauté until tender. Stir in the shredded turkey and marinara sauce. Turn heat off and set aside. Prepare angel hair spaghetti according to package directions. Drain thoroughly. Add cooked pasta to sauce. Stir to mix. Transfer turkey spaghetti to individual casseroles. Divide mozzarella cheese between them. Bake 20-25 minutes until cheese is golden and melted. Garnish with parmesan cheese before serving.

Underrated Summertime Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Underrated Summertime Supper! Does anyone have a Himalayan Salt Block besides me? Well, one of the things I like about it is, it can take the guesswork out of adding seasoning to food. It’s a block of pink salt, after all. When serving cold foods like salads, fruits, and cheeses, refrigerate the salt block overnight before using. This helps to keep foods chilled for hours when you need it. Simply arrange the ingredients directly on the block, drizzle on the dressing, and you’re good-to-go. Clean up is easy. Never use soap; salt is naturally antibacterial. Remove food residue with a damp cloth or sponge. Rinse it with a clean swipe, then dab dry. Allow the salt block to air-dry before next use. You’re done.

UNDERRATED SUMMERTIME SUPPER

Ingredients:

4 ounces goat’s milk cheese, plain

1 teaspoon Italian dry mix spice blend

1/4 teaspoon red pepper flakes

8 ounces mixed greens, washed

1 Roma tomato, chopped

4 assorted mini sweet peppers, stems and seeds removed, sliced into rings

2 radishes, sliced very thin

1/4 red onion, thinly sliced

1 teaspoon Herbes de Provence

Balsamic Reduction Sauce

Crusty Artisan Bread

Instructions:

On a sheet of waxed paper, sprinkle Italian dry mix spice blend and red pepper flakes. Form the goat’s milk cheese into a ball. Roll it in the spice mix to cover all sides. Place cheese ball on the chilled Himalayan salt block. Next, arrange mixed greens in a single layer. Arrange Roma tomatoes, mini sweet peppers, radish slices, and red onion rings. Sprinkle Herbes de Provence over top. Drizzle balsamic reduction sauce over salad. Serve with crusty artisan bread.

Herbed Watercress Pistachio Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Herbed Watercress Pistachio Salad! Everyone knows leafy greens can supercharge your diet. But not everyone is crazy about kale and arugula. Ask my husband. The strong pungent flavors of the former can step aside, as far as I’m concerned. Watercress is the new sheriff in town. Its delicate leaves reveal a slight hint of horseradish or wasabi, but with a crispier texture. To combat the bitter tang, simply add a nice citrus fruit along with the ancient royal pistachio nut. Did you know the Queen of Sheba found pistachios so delightful, she declared it was forbidden for commoners to harvest pistachio nuts for themselves? Alas, I digress. Watercress is the star attraction. Rich in vitamins, iron, calcium, and folic acid, its roots thrive in creek bottoms where clear running water encourages natural growth. Most farmers cultivate it in very wet ground providing constant moisture. Ask around at the Farmers Markets. It sells quickly to those who desire it.

HERBED WATERCRESS PISTACHIO SALAD

Ingredients:

1 bunch watercress, roots trimmed

8 leaves fresh basil

8-10 leaves fresh mint

20 leaves Mexican tarragon

1/2 cup mandarin orange slices

1/3 cup red onion, thinly sliced

1/4 cup pistachio nuts, lightly toasted

2 tablespoons lemon juice

1 drop orange extract

1/4 teaspoon sea salt

1/8 teaspoon white pepper

4 tablespoons olive oil

Instructions:

Arrange watercress, basil, mint, and Mexican tarragon on a platter. Tuck mandarin orange slices and red onion pieces throughout. Sprinkle toasted pistachio nuts over all. In a small bowl, whisk together lemon juice, orange extract, sea salt, and pepper. Slowly add olive oil while continuing to whisk. Dressing will emulsify. Before serving, drizzle salad dressing evenly over salad.

Yellow Wax Bean Pancetta

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Yellow Wax Bean Pancetta! Yellow beans get a raw deal when it comes to the green bean family. It’s almost like they are the red-headed stepchild. Just because they don’t get their color from chlorophyll doesn’t mean they taste bad. Both taste sweet and “grassy”. If anything, green kinda turns dull when its cooked, but yellow turns golden. Now be honest with me….wouldn’t you rather go for the gold?!?

YELLOW WAX BEAN PANCETTA

Ingredients:

14.5-ounce can cut wax beans, drained

4 ounces pancetta, diced

3 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Fresh parsley, chopped

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a bowl, combine wax beans, diced pancetta, olive oil, sea salt, and black pepper. Gently toss to coat well. Transfer yellow wax bean pancetta mixture to prepared baking sheet. Spread to a single layer. Roast in the oven for 25 minutes or until golden brown on the edges. Remove from oven, transfer to a platter, and serve with fresh chopped parsley.