herbs

Leeks and Wild Mushroom Stuffing

What’s Cooking in Gail’s Kitchen? Food for Sharing: Leeks and Wild Mushroom Stuffing! With the holiday season on the horizon, here’s a tasty side dish that is sure to please. If you have the time, I suggest substituting homemade breadcrumbs (which is about one loaf of day-old bread) for the stuffing mix. I split the difference and added homemade croutons on top of the casserole.

LEEKS AND WILD MUSHROOM STUFFING

Ingredients:

2 tablespoons olive oil

5 ounces shiitake wild

mushrooms, sliced

1 tablespoon olive oil

2 large leeks, sliced

2 celery stalks, chopped

1 1/2 cups chicken broth

1/4 cup butter

1 teaspoon parsley flakes

6 ounce box chicken stuffing

Instructions:

Preheat oven to 350°. Butter a covered casserole dish. In a large skillet over medium-high heat, warm 2 tablespoons olive oil. Add the wild mushrooms and sauté until browned, approximately 5 minutes. Transfer to a bowl; set aside. Using the same pan, add one tablespoon olive oil. Sauté leeks and celery until translucent, approximately 7-8 minutes. Set aside. In a medium saucepan, heat chicken broth, butter, and parsley flakes. Bring to a boil. Stir in contents of stuffing mix. Remove from heat; cover and let stand for 5 minutes. Fluff with fork. Fold in wild mushrooms, leeks, and celery. Stir until well combined. Transfer stuffing mixture to the prepared casserole dish. Bake covered for 20 minutes; remove lid and bake 20 minutes longer. Serve warm.

Iowa Loose Meat Sliders

What’s Cooking in Gail’s Kitchen? Food for Sharing: Iowa Loose Meat Sliders! If you’ve ever taken a road trip through Iowa, or are fortunate enough to live there, you’re already familiar with its popular loose meat sandwich found at local diners. Made of 100% freshly ground beef, the Midwest tradition began around 1926. Bypassing the form of a patty and omitting the sauce of a sloppy joe, what you saw was what you got—all loose meat. The steaming technique plus the combination of spices remain a trade secret. But if you’re willing to come pretty close, give this recipe a try. Just remember to hold the ketchup.

IOWA LOOSE MEAT SLIDERS

Ingredients:

1 tablespoon olive oil

1 Vidalia onion, minced

1 pound lean ground beef

1 tablespoon yellow mustard

1 tablespoon vinegar

1 tablespoon Lea & Perrins sauce

2 teaspoons brown sugar

1/4 teaspoon garlic powder

1/8 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

1 1/2 cups beer

1 teaspoon beef bouillon granules

6 slider buns

Sliced dill pickles

Minced onions

Instructions:

In a large skillet over medium heat, sauté onions in olive oil until translucent. Add ground beef. Cook until brown and crumbly. Add yellow mustard, vinegar, Worcestershire sauce, brown sugar, garlic powder, seasoned salt, and black pepper. Mix well. Stir in beer. Bring to boil. Add beef bouillon. Reduce to low heat. Simmer uncovered until all liquid is absorbed. Serve on toasted slider buns. Top with dill pickles, mustard, and minced onions.

Hamburger Strudel

What’s Cooking in Gail’s Kitchen? Food for Sharing: Hamburger Strudel! Dress up a classic meatloaf recipe with this super simple crust to create an elegant wrap for a main course. No, it’s not Beef Wellington, but it’s a tasty alternative at a fraction of the cost. I highly recommend an all-natural organic lean beef for fabulous results. It’s dinner-party worthy!

HAMBURGER STRUDEL

Ingredients:

4 tablespoons butter, melted

1 onion, chopped

1/4 pound mushrooms, sliced

2 pounds ground beef

1 1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon oregano

1/4 teaspoon garlic powder

3 eggs, beaten

1 1/2 cups cheddar cheese, shredded

1/4 cup parsley

1 tube 8-count crescent rolls

1 tablespoon sesame seeds, toasted

Pinch of parsley

1 cup sour cream

2 green onions, snipped

Instructions:

Preheat oven to 375°. Spray a baking pan with nonstick oil. In a large skillet, sauté onions and mushrooms in butter. Add ground beef. Cook until crumbly and brown. Drain excess liquid. In a large bowl, combine meat mixture, sea salt, black pepper, oregano, and garlic powder. Let cool slightly before folding in beaten eggs. Add cheddar cheese and parsley. Form into a loaf pan and freeze for one hour. Carefully remove chilled loaf from pan. Unroll tube of crescent rolls. Pinch seams to seal. Wrap dough around meatloaf; seal. Transfer to the prepared baking pan. Brush with butter; sprinkle with toasted sesame seeds and pinch of parsley. Bake 30-35 minutes. Cut into 1″ slices. Serve with a dollop of sour cream and green onion snips.

Fondue Pizza Party

What’s Cooking in Gail’s Kitchen? Food for Sharing: Fondue Pizza Party! Revitalize the 1970s by throwing a fondue party. Gather up the dipping forks, where everyone chooses their favorite color. Remember, these forks are for spearing and dipping only. Never allow your guests to eat from the sharp pointed ends. Another reason eating from the fondue forks is a no-no is to avoid adding germs to the fondue sauce. So, set the table and let the fun begin!

FONDUE PIZZA PARTY

Ingredients:

1 pound Italian meatballs, pre-cooked and ready-to-serve

8 ounces bite size dry salami or pepperoni slices

1 green pepper, chopped

1 red onion, chopped

1 pound cherry tomatoes

8 ounces mozzarella sticks, cut into chunks

28-30 ounce jar pizza sauce or spaghetti sauce

Breadsticks

Bagel chips

Rosemary sprigs

Instructions:

Heat pizza sauce to boiling, then reduce to simmer, stirring constantly. Keep warm. Transfer to a fondue pot when ready to serve. Set on low heat to maintain a constant temperature. Arrange meatballs, pepperoni slices, green pepper, onion, cherry tomatoes, and cheese chunks on one or two serving platters. Include breadsticks, crostini, or bagel chips as another option. Spear dippers with fondue forks or rosemary sprigs. Dip ingredients into the fondue sauce for pizza party magic.

English Pot Roast

What’s Cooking in Gail’s Kitchen? Food for Sharing: English Pot Roast! Simplify the evening meal. Let the crockpot do the cooking. By adding wine and herbs to the natural meat juices, the slow cooker locks in moisture which tenderizes the roast. Throw everything together, cover, and do something else. Without realizing it, you may find yourself imagining all sorts of ways to serve up the tantalizing leftovers. Utilize the pan drippings for a made-from-scratch gravy or savory soup stock. No matter how you serve it up, the results are Win, Win!

ENGLISH POT ROAST

Ingredients:

2 1/2 pound boneless English beef roast

1 cup dry red wine

10 ounce can beef consommé, undiluted

1/4 cup balsamic vinegar

1/2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoned salt

1/2 teaspoon black pepper

1 tablespoon Herbs de Provence

Instructions:

Place the beef roast in the bottom of a slow cooker. Mix red wine, beef consommé, and balsamic vinegar to blend. Pour over the English roast. Sprinkle seasonings evenly over roast. Cover and turn on low heat setting. Cook 8 hours until fork tender. Serve with potatoes and vegetables for a well-balanced meal.

Deveined Shrimp Queso

What’s Cooking in Gail’s Kitchen? Food for Sharing: Deveined Shrimp Queso! As the nights turn cool, cozy up around the fire with warm appetizers that are sure to please. Save prep time by beginning with precooked shrimp. It takes all the worry out of wondering if the shrimp is cooked through. I find the convenience of having frozen shrimp on hand an advantage. You will, too.

DEVEINED SHRIMP QUESO

Ingredients:

2 tablespoons lemon olive oil

1 pound jumbo shrimp, cooked, peeled, and deveined

1/8 teaspoon seasoned salt

1/2 teaspoon seafood seasoning

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

1/4 cup tequila

1/4 cup margarita mix, liquid

1/2 teaspoon cornstarch

1 tablespoon water

3/4 cup Monterey Jack cheese, shredded

1/4 cup Romano cheese, shaved

Fresh dill

Tortilla chips

Crostini

Instructions:

Preheat oven to 350°. In a large skillet over medium heat, add olive oil, shrimp, seasoned salt, seafood seasoning, garlic powder, and red pepper flakes. Cook 5 minutes; turn and cook 2 minutes longer. Reduce heat to simmer. Cover shrimp with tequila and liquid margarita mixture. Add butter. Cook 5 minutes. Transfer shrimp to an ovenproof casserole dish. Arrange in single layer. Mix the cornstarch and water until smooth. Bring pan drippings to a boil. Gradually add cornstarch mixture. Stir constantly as sauce thickens. If necessary, add more water. Pour sauce over shrimp. Cover with Monterey Jack cheese, spreading evenly. Top with shaved Romano cheese. Bake for 20 minutes or until cheese is golden and bubbly. Garnish with fresh dill. Serve warm with tortilla chips or crostini.

Butternut Squash Bisque

What’s Cooking in Gail’s Kitchen? Food for Sharing: Butternut Squash Bisque! You’ll know this squash by its half-dumbbell cylindrical shape. Its tan skin can be tough to peel, so exert caution in preparation. This is nothing like peeling potatoes. I worked in small sections. Once the hard rind has been removed, cut the squash in half lengthwise and scoop out the seeds. From there, cutting into chunks is a breeze. As with anything, the first time can seem challenging, but once you’ve experienced the taste of the sweet buttery orange flesh, you’ll find yourself wanting more.

BUTTERNUT SQUASH BISQUE

Ingredients:

1 butternut squash, peeled, seeded, and cut in 1″ chunks

1 onion, chopped

1 green pepper, chopped

2-3 tablespoons olive oil

2 cloves garlic, chopped

1 teaspoon kosher salt

1/8 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

4-6 slices bacon, cooked and crumbled

1/2 teaspoon thyme

14 ounces chicken broth

2 tablespoons dry roasted sunflower seeds

Fresh thyme

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. In a large bowl, combine butternut squash, onion, and green pepper. Add olive oil and garlic. Season with kosher salt, seasoned salt, and cracked black pepper. Gently toss to coat evenly. Transfer to the baking sheet. Arrange in a single layer. Bake 15 minutes, turn over and bake 15 minutes longer until tender. In a large skillet over medium heat, cook bacon until brown and crispy. Drain on paper towels. Set aside. Working in batches, transfer cooked vegetables to a food processor. Pulse to puréed consistency. Transfer to a heavy bottomed 4-quart pan. Add thyme and chicken broth. Blend well. Bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes. Serve immediately. Garnish with bacon crumbles, sunflower seeds, and fresh thyme.

Acorn Squash with Wild Rice

What’s Cooking in Gail’s Kitchen? Food for Sharing: Acorn Squash with Wild Rice! When you talk about love at first bite, or rather, first sight, acorn squash sets the bar in the gourd family. With its rich jewel tones of Autumn, it looks as majestic on a dinner plate as it tastes. The sweet mellow flavor needs little or no seasoning. The biggest challenge I found was cutting the acorn squash in half. It is not for the weak-hearted. The rind to so hard, it is necessary to use a serrated knife and forcefully cut lengthwise in small slits until you have circled the entire squash. At that point you can connect the cuts to slice the squash until it splits. Go slow and take your time, lest you suffer from impatience with a minor injury. With that being said, go forth and partake in this gorgeous vegetable off-the-vine.

ACORN SQUASH WITH WILD RICE

Ingredients:

1/2 cup pecans, chopped

2 acorn squash, halved and seeded

2 tablespoons olive oil

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

2 tablespoons onion, minced

1 tablespoon olive oil

1/2 cup wild rice

1/2 cup brown rice

1 3/4 cups water

1/8 teaspoon sage

1/4 teaspoon thyme

2 teaspoons parsley flakes

1/2 cup dried cranberries

2-4 strips smoked bacon, crispy and crumbled

2 green onions, snipped

Instructions:

Preheat oven to 350°. Spread pecans on a baking sheet in a single layer. Toast for 5 minutes until brown. Remove from oven to cool. Carefully cut each squash in half crosswise. Scoop out seeds. Brush flesh sides of squash with olive oil. Season with sea salt and cracked black pepper. Place flesh side down on a baking sheet sprayed with nonstick oil. Cover with foil and bake for 45 minutes. Flesh will be soft when pierced with a fork. Meanwhile, sauté onions in olive oil a large saucepan over medium heat. Cook and stir until tender. Add wild rice and brown rice. Cook one minute. Do not burn. Add water, sage, thyme, parsley flakes, and dried cranberries. Cover and reduce heat to simmer. Cook 40-45 minutes until tender. Add pecans and crumbled bacon. Toss gently. Fill each squash cavity with wild rice mixture. Garnish with green onion snips and serve immediately.

Vidalia Onion Tart

What’s Cooking in Gail’s Kitchen? Timeless Classics: Vidalia Onion Tart! For those of you who adore caramelized onions, but need the confidence to make them at home, read on for some helpful hints that bring astounding results. Begin with yellow sweet onions. I choose Vidalias right now because they are in season. Slice them thicker than you would for a sandwich. If the onions are too thin, they burn and stick to the bottom of the pan. This is not the time to be using olive oil. Butter is your friend. The flavor is what makes the difference, so do not scorch the butter. Make sure the onions are coated, top and bottom, with melted butter. It helps them to turn soft and caramelized. Also, make sure the pan is large enough to prevent overcrowding. The last thing you want is steam, which turns the onions mushy. Maintain a constant heat for the onions’ sugars to caramelize. If they char a little, don’t sweat it. Believe me, the results are worth the wait. Besides, the aromas will drive everyone else crazy, too.

VIDALIA ONION TART

Ingredients for Tart:

1 cup flour

1/4 teaspoon sea salt

6 tablespoons butter, chilled and cut into chunks

4-5 tablespoons iced water

Instructions:

Using a food processor, mix together flour and sea salt. Add the chilled butter and pulse until mixture resembles small peas. With the machine running, gradually add iced water until dough forms a ball. Remove dough, flatten into a disk, wrap it in plastic, and refrigerate for one hour.

Remaining Ingredients:

5 tablespoons butter, unsalted

2 large Vidalia sweet onions, thinly sliced

1 teaspoon Worcestershire sauce

1 teaspoon Herbs de Provence

Sea salt and cracked black pepper, to taste

1 tablespoon corn meal, coarsely ground

2 slices baby Swiss cheese

1 egg yolk, beaten

Fresh tarragon for garnish

Instructions:

Preheat oven to 375°. In a medium skillet over medium high heat, melt the butter. Do not scorch. Add the Vidalia onions and cook until soft and translucent, about 10 minutes. Reduce heat to low. Add Worcestershire sauce, Herbs de Provence, sea salt, and black pepper. Cook until onions are golden, about 35-45 minutes longer. Remove from heat and let cool. Line a baking sheet with parchment paper. Sprinkle cornmeal evenly. On a lightly floured surface, divide the dough in half. Roll out each portion into an 8″ round. Transfer to the baking sheet. Place one slice of Swiss cheese in the center of each round. Spread the onions over the cheese, leaving a 1 1/2″ border. Fold the edge of the dough up and over the filling. Brush the edges with the egg yolk wash. Bake for 40 minutes, until the bottom crust is brown. Transfer the baking sheet to the top shelf and continue baking 5 minutes longer. Top crust will be golden brown. Cool tarts on a wire rack to prevent them from getting soggy. Garnish with fresh tarragon. Cut into wedges and serve warm. Makes two tarts.