herbs

Zucchini Onion Chips

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Zucchini Onion Chips! We all know how versatile a meal can be once you add zucchini to the menu. But have you ever thought about an appetizer using a can of those classic crispy fried onions? It’s definitely a game-changer. Hear me out. Forget the holiday green bean casserole for a minute as you dip a fork into the can to nibble on these crunchies before tossing them onto a garden salad. Who can resist a sampling of that unique onion flavor? Not me. Now send everyone out of the house so you can work your magic. When they return, their mouths will begin to drool at the aromas from the kitchen. I’m guessing no one will suspect you disguised heart-healthy zucchini wrapped up in a delicious onion crust.

ZUCCHINI ONION CHIPS

Ingredients:

1 medium zucchini, sliced into rounds

Coarse salt

Vegetable oil, for frying

1 large egg, beaten

1 tablespoon flour

1/2 cup Italian breadcrumbs

1/2 cup crispy fried onion rings, crumbled

Ranch dressing, for dipping

Instructions:

Line a baking sheet with paper towels. Place a single layer of zucchini rounds on top. Sprinkle with coarse salt. Cover with another layer of paper towels. Press down. Allow to sit for 10 minutes to draw out excess moisture. In a wide skillet, add vegetable oil to be 1/4” deep. Warm oil over medium-high heat. In a shallow dish, combine flour, breadcrumbs, and crumbled onion rings. Mix well. Dredge one zucchini round in beaten egg and then breadcrumb mixture, coating completely. Place in the skillet; repeat until skillet is full. Do not allow zucchini rounds to touch each other. Cook 2 minutes per side until crispy and golden brown. Transfer zucchini chips to a paper towel-lined plate. Sprinkle with coarse salt. Repeat with remaining zucchini. Serve immediately with ranch dressing for dipping.

Warm Potato Salad

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Warm Potato Salad! The debate continues. Which is better? Potato salad made with mayonnaise and served cold or potato salad made with vinegar and served warm? One is creamy with hard-boiled eggs, celery, and pickles while the other is tangy with bacon, mustard, and sugar. What a dilemma. I guess it depends on the craving that drives your appetite on any given day. Whatever you choose, in my opinion, potato salad is not just for summer anymore.

WARM POTATO SALAD

Ingredients:

2 pounds potatoes

1 teaspoon kosher salt

12 ounces applewood smoked bacon

1/3 cup apple cider vinegar

3 tablespoons sugar

1 tablespoon Dijon mustard

1 tablespoon onions, finely chopped

1/4 teaspoon celery seeds

Fresh parsley, for garnish

Instructions:

Scrub potatoes and cut into quarters. Place in a large pot. Cover potatoes with cold water and sprinkle with kosher salt. Bring to a boil; reduce heat to a simmer for 20 minutes, or until potatoes are fork tender. Drain the water. Allow potatoes to air dry for a few minutes. Cut potatoes into bite-size pieces. Set aside. In another skillet over medium heat, cut bacon into 1-inch pieces. Cook, stirring occasionally, until crispy. Transfer bacon, with a slotted spoon, to a paper towel-lined plate. Warm the reserve bacon drippings (about 1/4 cup) over Low heat. Slowly stir in apple cider vinegar, sugar, and Dijon mustard until combined. Add chopped onions and celery seeds. Cook for one minute longer. Remove the pan from heat and toss in the potatoes. Mix gently. Fold in the cooked bacon. Transfer the warm potato salad to a serving bowl. Garnish with chopped parsley.

Vineyard Pork Tenderloins

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Vineyard Pork Tenderloin! Pinot Noir is one of my favorite wines. Despite its complex flavors of woodsy cherry and forest-path raspberry, it leans toward a drier side without making your tongue stick to the roof of your mouth. That being said, it’s often challenging to figure out what food pairings work well with it. Obviously, pasta dishes provide a natural choice. But have you thought about grilled steak, roasted chicken, or pork tenderloin? Pause a moment; take a deep breath. Now transport yourself to a sun-soaked villa along a pebbled path to a harvest table overlooking acres of rolling hills bursting with ripe grape clusters. Taste and sip. Eventually you’re going to take a seat and linger over dinner. Read on.

VINEYARD PORK TENDERLOIN

Ingredients:

1 tablespoon olive oil

3/4 cup panko breadcrumbs

2 medium pork tenderloins, boneless

2 tablespoons mayonnaise

1 egg, beaten

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup parmesan cheese, grated

1 tablespoon parsley flakes

1/2 teaspoon garlic powder

Instructions:

Preheat oven to 425°. Spray a wire rack with nonstick oil. Place rack onto a baking sheet. Set aside. Warm olive oil in a skillet over medium heat. Add panko breadcrumbs, stirring constantly, for 2 minutes until golden brown. Transfer crumbs to a shallow dish. Set aside to cool. To prepare pork tenderloins, place one piece in a gallon-size ziploc bag. Using a rolling pin, flatten the meat to 1/4” thickness. Place the pork loin aside and repeat with second piece. Pat dry on paper towels. In a shallow dish, whisk together mayonnaise, egg, kosher salt, and black pepper. Mix well. To the panko breadcrumbs, add parmesan cheese, parsley flakes, and garlic powder. Mix well. Dip each pork tenderloin in the egg mixture. Dredge completely in the breadcrumb mixture, pressing to stick. Repeat for extra crispy crust. Place tenderloins on wire rack. Bake for 15-20 minutes until tenderloins are golden brown. Serve immediately.

Toasted Cheese Ravioli

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Toasted Cheese Ravioli! Crunchy on the outside, creamy on the inside. Take a walk on the wild side by turning dumpling-style pasta dough into a flavorful, tart, and cheesy appetizer. Panko breadcrumbs provide a crunchier coating that taste more like a fried shell when baked. This is due to the fact that panko breadcrumbs are made from crustless bread, thereby making them have an airier texture. The results are amazing.

TOASTED CHEESE RAVIOLI

Ingredients:

8-ounces fresh cheese ravioli, found in the refrigerated section of the grocery store

1 egg

1 tablespoon milk

1/2 cup plain panko breadcrumbs

2 tablespoons grated parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

Marinara sauce, for dipping

Instructions:

Preheat oven to 425°. Spray a wire rack with nonstick oil. Place rack on a baking sheet. Set aside. In a shallow dish, whisk together egg and milk until fully incorporated. In another shallow dish, combine panko breadcrumbs, grated parmesan cheese, Italian seasoning, garlic powder, and kosher salt. Mix well. Working one at a time, dip ravioli in egg mixture. Allow excess to drip off before generously coating both sides with breadcrumb mixture. Place ravioli on prepared wired rack. Leave spaces between ravioli to allow even browning. Spray tops of ravioli with nonstick oil. Bake 10 minutes until ravioli is golden brown. Turn ravioli over and bake 10 minutes longer. Serve immediately with marinara sauce for dipping.

Oven Spinach Frittata

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Oven Spinach Frittata! Frittata is a fancy word for an Italian omelet baked in the oven without a crust. It also cooks in half the time, making it less labor-intensive. Somehow that doesn’t sound near as exciting as a French quiche. Yet, it is because the filling ends up being light, fluffy, and savory. The feta cheese is a crowning point with its rich tangy flavor. And the next time you need something versatile for leftover lunch the next day, think frittata. Even at room temperature, it tastes amazing.

OVEN SPINACH FRITTATA

Ingredients:

4 eggs

1 tablespoon Greek yogurt

1/2 teaspoon kosher salt

1/8 teaspoon red pepper flakes

1 tablespoon olive oil

1 green onion, chopped

1 strip bacon, cooked and crumbled

1/2 cup cherrywood deli ham, sliced

1/4 cup baby spinach leaves

2 ounces feta cheese, crumbled

Italian dried herbs, for garnish

Instructions:

Preheat oven to 350°. In a bowl, whisk together eggs, Greek yogurt, kosher salt, and red pepper flakes until combined. In an iron skillet over medium heat, warm olive oil. Add the green onions; sauté for 2-3 minutes. Add the cooked bacon, cherrywood ham, and baby spinach. Cook one minute, stirring gently. Pour the egg mixture into the pan. Place cubed feta cheese on top. Transfer the iron skillet to the preheated oven. Bake 25 minutes or until the eggs are puffy and slightly browned. Remove pan from oven. Garnish with a pinch of dried Italian herbs. Serve immediately.

Garlic Roasted Thyme Tomatoes

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Garlic Roasted Thyme Tomatoes! Turn ordinary tomatoes into a savory side dish with earthy vigor. Have you experienced roasted garlic lately? Don’t hate me if I describe it as smooth and sweet as a dab of butter. Having said that, I can tell by the look in your eye, you’re gonna roast more garlic cloves than I pictured here. Go for it. By quick-roasting vegetables on high heat in the oven, you’ll notice a natural hint of smokiness that satisfies the palate. Although they turn from shiny smooth to a dull luster when finished, the taste is what will win you over. I promise you this, here’s a down-home recipe that will not disappoint.

GARLIC ROASTED THYME TOMATOES

Ingredients:

6 medium tomatoes

6 cloves garlic, peeled

5 sprigs fresh thyme

1/2 cup olive oil

Kosher salt

Cracked black pepper

Instructions:

Preheat oven to 425°. Rub tomatoes with olive oil and place in a baking pan. Add garlic cloves and thyme sprigs. Drizzle with remaining olive oil. Season, to taste, with kosher salt and cracked black pepper. Bake 25-30 minutes, occasionally brushing tomatoes with olive oil from the pan. Skins may split. Remove from oven. Spoon tomatoes, garlic, and thyme into serving bowls. Drizzle with pan juices. Serve warm.

Easy Empanadas

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Easy Empanadas! Imagine this: a light, flaky, buttery pastry pocket filled with tender savory meat. Now add a kick of spice and a finish of pimento-stuffed olives. Mmmm. Sure you can add cheese or go completely vegetarian. That’s the beauty of cooking at home. Make it to suit your personal taste. Either way, in three bites, you’re ready for seconds. Don’t forget the dipping sauce.

EASY EMPANADAS

Ingredients:

3 tablespoons olive oil

1 onion, chopped

1/4 teaspoon garlic powder

1/2 tablespoon dried oregano

1 tablespoon sweet paprika

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 pound ground beef, lean

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup pimento-stuffed olives, chopped

1 egg, whisked

1 package (2 sheets) puff pastry sheets

Instructions:

Line a baking sheet with parchment paper. Set aside. Warm olive oil in a large skillet over medium-high heat. Add chopped onions. Sprinkle with garlic powder. Cook until soft, 5-7 minutes. Add oregano, sweet paprika, cumin powder, and cayenne pepper. Mix well. Add ground beef. Stir and cook until meat is crumbly. Season with kosher salt and black pepper. Remove from heat. Fold in pimento-stuffed olives. Cool meat mixture completely, about two hours in the refrigerator. Cut pastry sheets into 4” rounds. Place 2 tablespoons of filling into the center of each round. Brush water around the outer edge of each round. Fold round in half. Press to seal. Using fork tines, press down on edges. Carefully transfer empanadas to the parchment-lined baking sheet, spacing 1” apart. Refrigerate for 30 minutes to prevent leakage while baking. Brush empanadas with whisked egg. Preheat oven to 375°. Bake 20-25 minutes until golden brown. Serve warm with your favorite dipping sauce or salsa.

Creole Shrimp

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Creole Shrimp! The guy who invented the crockpot is a genius, in my opinion. Think about it. You throw everything into a slow cooker, give it a stir, plop on the lid, and come back later to mouthwatering aromas that can make your stomach growl. Some are what I refer to as “One Dish Wonders”. Others are transformed into lip-smacking sensations when combined with simple sides. Read on to see what I mean.

CREOLE SHRIMP

Ingredients:

2 tablespoons olive oil

1/2 cup green peppers, diced

1/2 cup sweet onions, chopped

1/2 cup celery, chopped

1 teaspoon chili powder

28-ounce can Roma tomatoes with bay leaf

1 tablespoon sriracha sauce

1 tablespoon Worcestershire sauce

1 teaspoon vinegar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 pound precooked shrimp, peeled, deveined, and tails removed

1 tablespoon butter

1/2 teaspoon seasoned salt

1/2 teaspoon dill weed

1/8 teaspoon red pepper flakes

Green onions for garnish

Instructions:

In a large skillet, warm olive oil over medium heat. Sauté green peppers, sweet onions, and chopped celery. Cook 5 minutes until softened. Add chili powder. Sauté until caramelized, 2-3 minutes longer. Remove from heat. Transfer to crockpot, set on High setting. Cut up Roma tomatoes. Transfer tomatoes and sauce to crockpot. Add sriracha sauce, Worcestershire sauce, vinegar, sea salt, and black pepper. Stir. Replace lid and cook for three hours. After that time, warm butter in a large skillet over medium-low heat. Sauté shrimp, sprinkled with seasoned salt, dill weed, and red pepper flakes. Turn once. Remove from heat. Transfer sautéed shrimp to slow-cooked tomato sauce. Cook five minutes longer. Serve over steamed rice. Garnish with green onion snips.

Upside Down Tomato Tart

What’s Cooking in Gail’s Kitchen? Equal Measures: Upside Down Tomato Tart! If I were a fairy princess, in the Land of Make Believe, I would wrap myself in puff pastry and nibble my way out. Just so you know…puff pastry is paper-thin layers of buttery dough. It’s like a chef’s all-time secret never-fail pastry dough that practically makes everything look and taste gourmet. When baked, the layers of butter release steam that turns the dough light and flaky. Thank goodness it is sold prepackaged in the freezer section of most grocery stores. All you need to do is let it thaw for about 45 minutes and it’s ready to be transformed into your latest craving. I’ve heard it makes an incredible pizza dough, so I see that on my list of recipes soon. In the meantime, take advantage of tomato season. This recipe can slay dragons.

UPSIDE DOWN TOMATO TART

Ingredients:

2 tablespoons olive oil

1 cup cherry tomatoes, cut in half

1 cup yellow sun gold tomatoes, cut in half

4 small green tomatoes, quartered

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1/8 teaspoon basil

6 ounces provolone cheese, shredded

1 sheet puff pastry, room temperature

1 teaspoon Everything But Bagel seasoning

Basil leaves, for garnish

Instructions:

Preheat oven to 400°. In a large skillet, warm olive oil over medium heat. Reduce to simmer. Add cherry tomatoes, yellow tomatoes, green tomatoes, oregano, marjoram, garlic powder, and basil. Coat well. Cover and cook until tomatoes are slightly softened, about 10 minutes. Set aside. Spray an iron skillet with nonstick oil. Transfer tomato mixture to skillet. Layer with shredded provolone cheese. Place puff pastry on top. Trim extra dough with kitchen knife. Bake 25-30 minutes or until dough is golden brown. Let cool 5-7 minutes. Invert tart onto a plate or pizza stone.* Sprinkle with Everything But Bagel seasoning. Garnish with basil leaves. Serve warm.

*Once inverted onto a pizza stone, I wanted the dough a little charred. I set the oven to Broil, placed it back inside, and let the edges of the tart darken further. Watch carefully!