herbs

A Burst of Flavor!

Herbs and spices make all the difference in Gail’s Kitchen. Whether it’s fresh, dried, or a liquid extract, adding herbs enhances the flavor of any dish. And compliments it. Maybe it’s time to cut back on the salt a little bit in exchange for a little zing! Time flies on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. Follow me on Facebook at Gail Dorna, on Instagram @gail_dorna or Pinterest @gaildorna. What’s cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own gourmet kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: A BURST OF FLAVOR!”

Unbeatable Italian Favorite

What’s Cooking in Gail’s Kitchen? Food Plating: Unbeatable Italian Favorite! Let’s step away from pizza and pasta a minute to talk about another Italian favorite. Behold, the Caprese Salad. It’s a classic dish from the island of Capri, originating in the 1920s. The presentation is simple yet elegant, so choose your platter wisely. The serving piece should showcase the colorful beauty of the food symbolizing the Italian flag: green, white, and red. Appreciate the heritage, culture, art, and food of Italy. They hold a sense of gratification that is timeless. 

UNBEATABLE ITALIAN FAVORITE 

Ingredients: 

16 ounces ripe Campari tomatoes, sliced

8 ounces fresh mozzarella cheese, sliced into rounds

1 bunch fresh basil leaves

3-4 tablespoons balsamic glaze

1/2 teaspoon Italian herbs, dried

Instructions: 

Choose a decorative platter or individual serving pieces. To prepare the base of the salad, arrange sliced Campari tomatoes along with fresh mozzarella slices. Tuck whole fresh basil leaves in between the layers for flavor as well as presentation. Drizzle the tangy balsamic glaze generously over the top of the tomatoes and mozzarella cheese. Sprinkle with dried Italian herbs. Serve immediately. 

Zippy Stuffed Peppers

What’s Cooking in Gail’s Kitchen? The Daily Special: Zippy Stuffed Peppers! I can hardly wait for my garden peppers to grow large enough for this tasty Italian-style meal. It is traditional, yet impressive, when serving to our dinner guests. And the presentation is phenomenal. When serving, place each stuffed pepper in a shallow bowl with a side of buttery bicolor sweet corn, cobs removed. Add crusty bread and everyone will sing your praises thinking you slaved all day to make such a five-star entrée. Live it up!

ZIPPY STUFFED PEPPERS

Ingredients:

6 large green bell peppers

1 pound Italian sausage, ground

2 tablespoons olive oil

2 tablespoons onion, chopped 

1 garlic clove, minced

1 teaspoon sea salt

I teaspoon fennel

1/8 teaspoon oregano 

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon crushed red pepper flakes (optional)

1 cup cooked brown rice

1/4 cup corn

1 1/2 cups diced tomatoes in sauce 

3/4 cup mozzarella cheese, shredded

Instructions:

Preheat the oven to 350°. Cut off the top of each pepper and remove the insides. Rinse and drain. Brown the Italian sausage, garlic, and onion in olive oil. Drain and stir in the spices. Add cooked rice, corn, and half the tomatoes. Mix gently and heat through. Stand peppers upright in ungreased baking dish. Put a scant spoonful of sauce in the bottom of each pepper. Sprinkle in a little cheese. Then stuff each pepper with the meat mixture. Pour remaining sauce over stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and bake 15 minutes longer. 

Rustic Romaine Parmigiana-Reggiano

What’s Cooking in Gail’s Kitchen? The Daily Special: Rustic Romaine Parmigiana-Reggiano! Fire up the grill, you’re about to experience an explosion of flavor! The first time I heard of grilled romaine, I couldn’t wrap my mind around anyone actually agreeing to eat warm lettuce. Once I tried it, I knew I was in heaven. The secret is high heat to char the edges. That gives it a smoky crisp taste that lingers on the tip of your tongue. 

RUSTIC ROMAINE PARMIGIANA-REGGIANO

Ingredients:

1 head of romaine lettuce 

3 tablespoons olive oil

1/4 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon marjoram

1/8 teaspoon garlic powder

1/8 teaspoon sea salt

Crushed red pepper flakes to taste

1/4 cup parmigiana-reggiano cheese, grated

Instructions:

Wash romaine and drip dry. Remove the browned root end, leaving a partial stem to hold the leaves together. Slice romaine lengthwise and place on a plate. Lightly coat with non-stick oil. Sprinkle sea salt and red pepper flakes. Preheat grill to high. In a small bowl, whisk together olive oil, oregano, basil, marjoram, and garlic powder. Set aside. Grill the romaine until lightly brown on all sides, turning with tongs every minute or so. Remove to a platter. Drizzle olive oil over each half. Sprinkle with cheese. Serve immediately. 

Quirky Quesadilla

What’s Cooking in Gail’s Kitchen? The Daily Special: Quirky Quesadilla! Have you ever noticed when you announce quesadillas are on the menu for the next meal, everyone begins to feel as though they’ve been invited to a party? It’s probably due to the fact that it opens the door to endless possibilities. Do you prefer seafood, chicken, vegetables, cheese, or all of the above? No problem. Once you offer a buffet of ingredients, everyone can build-their-own. Win! Win!

QUIRKY QUESADILLA 

Ingredients:

12-ounces shrimp; peeled, deveined, tail off

1 teaspoon Old Bay seasoning

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dill

1 tablespoon olive oil

2 chicken breasts; boneless, skinless, cubed

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder

1 tablespoon olive oil

2 tablespoons red onion, chopped

4-6 flour tortillas

4 tablespoons butter

1 cup Queso Fresco cheese

1 cup extra sharp cheddar cheese

1 green onion

Instructions:

Sauté shrimp in 1 tablespoon olive oil, Old Bay seasoning, red pepper flakes, and dill on medium heat. Cook until pink and opaque, turning often, usually 4-5 minutes. Transfer to a dish and set aside.  Using the same skillet, add another tablespoon of olive oil.  Cook the chicken and onion together with seasonings. Turn heat to low. Add the shrimp.  Mix gently. Sprinkle in the Queso Fresco cheese and cover.  It will melt into the quesadilla filling to bond everything together.  Watch carefully so the cheese does not burn. In another skillet over low heat, butter one side of a flour tortilla. Place buttered side down. Sprinkle in cheddar cheese.  Add two spoonfuls of filling. Spread to within 1/2-inch of the edge. Top with another buttered tortilla. Put lid on skillet to melt cheeses. Cook until lightly brown, about two minutes. Turn the tortilla over and cook the other side until the tortilla is lightly brown and the cheese is gooey. Place on a platter to cool slightly before cutting.  Repeat with remaining tortillas until no ingredients remain. Serve with salsa, yogurt, and guacamole.

*Hint: if you’re serving a crowd, it’s easy to prepare several at the same time. Place the filled quesadillas on a cookie sheet and bake them in a 375° oven for 10 minutes. 

Prosciutto Wrapped Asparagus

What’s Cooking in Gail’s Kitchen? The Daily Special: Prosciutto Wrapped Asparagus!  For all the asparagus lovers out there, prepared to be impressed. Really impressed. And if you’ve never had the desire to taste a delicate stalk of asparagus that seems to demand an additional fee on the restaurant menu, you may have discovered a reason to give it a whirl. Prosciutto. These two ingredients were destined to marry forever and ever, in my opinion. 

PROSCIUTTO WRAPPED ASPARAGUS 

Ingredients:

1-pound fresh asparagus spears, ends trimmed

2 tablespoons olive oil

1/4 teaspoon seasoned salt

1/8 teaspoon Mrs. Dash Garlic & Herb Seasoning 

6 ounces prosciutto, thinly sliced

Instructions:

Raise the oven rack to its highest level, which should be about 5 inches below the coils of the broiler. Preheat the broiler. Meanwhile take the asparagus spears and place in a gallon zip-lock bag. Add the olive oil and seasonings. Seal the bag, squeezing out the air, and flip to coat all pieces. Slice the prosciutto lengthwise. Taking one asparagus spear at a time, begin wrapping prosciutto midway from the tip to the stem base, spiraling as you go, overlapping the seams slightly. Place it on a baking sheet sprayed with non-stick oil.  Repeat until all pieces are prepared. Before broiling, make sure there is space between the asparagus. Broil for 3 minutes, remove the baking sheet, turn asparagus with a tongs, return to the oven, and broil another 3 minutes. Pieces should slightly char and appear crisp. The secret is to keep them spaced. For best results, choose medium-size asparagus instead of very thin stalks. 

Noodle Rigatoni

What’s Cooking in Gail’s Kitchen? The Daily Special: Noodle Rigatoni!  When time is of the essence, and you need a fulfilling meal, this dish can be made in minutes. While the wine is slightly chilling, and you wish to keep the kitchen cool, everything works together between stovetop and microwave. Your tastebuds will be satisfied without salad or bread as well since this meal-in-a-bowl hits the spot. 

NOODLE RIGATONI

Ingredients:

1 pound Italian sausage, ground

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

1/4 teaspoon sea salt

1/4 teaspoon fennel

1/4 teaspoon oregano 

1/4 teaspoon basil 

1/8 teaspoon red pepper flakes

1/8 teaspoon marjoram

8-ounce jar marinated artichoke hearts, cut-up

2 cups of Italian Roma tomatoes in sauce, cut-up

1/4 cup feta cheese, crumbled

16 ounces rigatoni noodles

Instructions:

In a large skillet, brown Italian sausage until crumbled and cooked through. Drain and add garlic powder, pepper, salt, fennel, oregano, basil, red pepper flakes, and marjoram. Keep warm over low heat, stirring occasionally. Warm separately the cut up tomatoes and the marinated artichoke hearts. Keep warm. Meanwhile, bring a 4-quart pan of salted water to a boil. Cook pasta until tender; about 10 minutes. Stir often. It should be firm. Drain pasta. Place portions of rigatoni in individual serving bowls. Spoon tomatoes in sauce over noodles. Arrange artichoke hearts around edges. Lastly add crumbled Italian sausage over top. Garnish with feta cheese. 

Sausage Cheddar Balls

What’s Cooking in Gail’s Kitchen? A Cut Above: Sausage Cheddar Balls! Finger foods make the best snacks and appetizers. I could tell you I’ve made this recipe for over 40 years, but then I’d sound like one of those old lady-friends your grandma used to talk about. Granted, over the years, I have tweaked the recipe by adding the herbs and seasonings. The original recipe only required the first three ingredients. Personally, I choose to add a little spice to my life. You decide which way you prefer. They do seem to disappear in a flash……kinda like Time Travel…..one minute you’re here, the next you’re not. 

SAUSAGE CHEDDAR BALLS

Ingredients: 

1 pound ground pork sausage

2 cups biscuit baking mix

1 pound extra-sharp cheddar cheese, finely shredded

1/2 teaspoon seasoned salt

1/2 teaspoon garlic herb seasoning

1/4 teaspoon red pepper flakes

1/4 teaspoon fennel seed

Ranch dressing, for dipping

Green onion snips, for garnish

Instructions: 

Preheat oven to 350°. Set aside a nonstick baking sheet. In a large bowl, combine bulk sausage and biscuit mix. Blend together with your hands until the two form a good dough. Add finely shredded cheddar cheese. Mix until fully incorporated. Add seasoned salt, garlic herb seasoning, red pepper flakes, and fennel seed. Mix well. Scoop the dough into tablespoons, roll, and form 30-36 walnut-size balls. Arrange them on the baking sheet. Bake 20-25 minutes or until the sausage is cooked and the sausage cheddar balls are golden brown. Offer ranch dressing, for dipping. Garnish with green onion snips. Serve warm. 

Quesabirria Tacos

What’s Cooking in Gail’s Kitchen? A Cut Above: Quesabirria Tacos! One of the advantages of living in Florida is the convenience of a year-round food truck park located along a scenic waterway. It attracts a plethora of local vendors intertwining their cultural and generational street foods that offer appealing taste opportunities for locals, tourists, and foodie enthusiasts alike. You’ll see everything from gourmet lobster rolls, decadent desserts, fresh seafood, authentic gyros, sesame tofu, elote fritters, thirst-quenching cocktails at the waterfront bar, and more. When my son visited me recently, he suggested we go check it out. It was there he introduced me to my first taste of Quesabirria Tacos. It was love at first bite. What better way to kick back, bask in the tropical breezes, enjoy the live music, and catch up on each other’s lives. Well done, Son. 

QUESABIRRIA TACOS

Ingredients: 

1 1/2 pounds boneless chuck roast, cut into chunks

1 tablespoon olive oil 

1 teaspoon salt

1/4 teaspoon black pepper

1 small onion, quartered

2 guajillo chiles 

1 ancho chile, dried

1 Roma tomato, quartered

2 cloves garlic 

1 cinnamon stick

1 bay leaf

1/2 teaspoon oregano

1/8 teaspoon cumin powder

1/2 teaspoon thyme

1 cup beef broth

12 corn tortilla shells

2 cups Mexican cheese blend, shredded

Cilantro, for garnish 

Green onions, chopped, for garnish 

Instructions: 

Place a Dutch oven on the stove over medium-high heat. Warm the olive oil. When it is hot, season the beef with salt and pepper. Add beef chunks to the pan and sear all sides, turning as needed. Add half the onions and cook 2 minutes longer. Remove pan from heat. Remove and discard the stems and seeds from the guajillo peppers and ancho chile pepper. In a medium pot, combine the chiles, tomatoes, remaining onions, garlic cloves, cinnamon stick, and bay leaf. Add 2 cups water to cover all ingredients. Bring to a boil on medium-high heat; turn heat down to simmer and cook uncovered for 10 minutes. Add oregano, cumin powder, and thyme. Simmer for 10 minutes longer. Pour the mixture into a strainer over a bowl. Remove cinnamon stick and bay leaf; discard. Transfer the solids to a blender, adding the beef broth, and purée until smooth. Return the beef mixture to the burner on medium-high heat. Pour the blended vegetables over the beef. Bring to a simmer; reduce heat, cover pan and cook for 2 1/2 hours, or until beef is soft and tender. Once the beef is completely cooked, using tongs, take the beef out of the sauce. Use two forks to shred the cooked meat. Set aside. To assemble the tacos, warm a skillet over medium-high heat. Dip one corn tortilla into the sauce to coat both sides. Place the dipped tortilla onto the skillet. Top with shredded beef and Mexican cheese blend. Fold over the tortilla; frying it for one minute per side until crispy. Transfer Quesabirria taco to a baking sheet. Repeat process until all corn tortillas are assembled. Keep warm in a 250° oven. When ready to eat, ladle birria sauce into individual bowls. Garnish with fresh cilantro and chopped green onions. To eat, dip each taco into the seasoned broth. Enjoy!