herbs

Ultra Charcuterie Board

What’s Cooking in Gail’s Kitchen? All the Buzz: Ultra Charcuterie Board! Feel gourmet at home by creating your own charcuterie board the next time you want to serve appetizers. Choose any smoked, dry-cured, or cooked meat to accompany a couple of mellow cheese selections. I like the Edam cheese for its sweet, nutty flavor. It’s nice to have fruit in the form of fresh, dried, or even preserves to balance out the saltiness of the meats. Don’t forget the pickles or olives, which provide a little tang to the palate. Keep the crackers or bread as plain as possible. You want everyone to focus on the flavor explosion going on in every bite. You can go all out and add chocolate morsels and nuts for nibbling. The best part is everyone wins! People pick and choose their own combinations and give you high praise for being such a genius!

ULTRA CHARCUTERIE BOARD

Ingredients:

5 ounces Old World pepperoni, sliced

3 ounces Old World prosciutto, sliced

7 ounce wheel of Edam cheese

8 ounces dried pitted dates

6 ounces mixed olives

10 ounces smoked almonds

1 bag of multi grain baguette slices

Instructions:

Arrange everything on one or two charcuterie boards. The pairing is up to each guest. As long as it is appealing, it definitely promotes conversation. Depending on how large a group you have will determine the number of options you choose. For larger groups I suggest crackers, jam, and spreadable cheeses as a nice complement to smoked meats and fresh fruit. Be creative. Garnish with a few sprigs of fresh herbs.

Quiche Cheese Minis

What’s Cooking in Gail’s Kitchen? All the Buzz: Quiche Cheese Minis! Cheese can be a weakness, in my opinion. Mostly because there are so many kinds. Think about it: Aggiano, Brie, Cheddar, Danablu, Emmental, Feta, Gouda, Havarti…and the list goes on. I could probably eat my way through the alphabet in CHEESE alone. Wouldn’t that be interesting? Some experts say cheese is bad for you. I disagree. After all, look at the French. Their diet is filled with cheese, baguettes, and wine. Did you know people in France have low rates of coronary heart disease? “By some estimates, the average French person eats 57 pounds of cheese each year—while the average American eats a measly 34.”* My husband and I visited France where we truly enjoyed the superb food and spectacular culture. And became ultimate cheese lovers.

QUICHE CHEESE MINIS

Ingredients:

1 tube of crescent rolls

8 ounces Neufchâtel cheese, softened

2 tablespoons Greek yogurt

1 tablespoon butter, melted

3 eggs

1/4 cup green onion, chopped

1/2 cup sun dried tomatoes, drained and chopped

1/4 teaspoon Herbs de Provence

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 cup Smoked Gouda cheese, shredded

Instructions:

Preheat oven to 350°. Grease muffin tin with nonstick spray. Place one triangle dough in each muffin cup. Beat Neufchâtel cheese, Greek yogurt, and butter until smooth. Add eggs, one at a time beating well to combine. Stir in chopped onion, sun-dried tomatoes, Herbs de Provence, sea salt, and pepper. Gently fold in Gouda cheese. Spoon into muffin cups. Do not overfill. (If you have extra filling, no worries, you can make a couple crustless mini quiches.) Bake 15-20 minutes or until golden brown and center is set. Remove quiche minis and serve warm.

* “Here’s Your New Science-Backed Reason to Eat More Cheese”, Mandy Oaklander @mandyoaklander

April 13, 2015 TIME.com

Effortless Pineapple Chicken

What’s Cooking in Gail’s Kitchen? All the Buzz: Effortless Pineapple Chicken! Has anyone noticed May is the peak season for pineapple? Yes, I’m talking about fresh pineapple. It is naturally sweet and loaded with juice. If you’ve never cut a fresh pineapple, there are plenty of step-by-step instructions on the Internet, not to mention YouTube videos that walk you through it. Trust me, the benefits outweigh the mystery. Step out of your comfort zone and take a walk on the wild side. Fresh pineapple, it’s the bomb!

EFFORTLESS PINEAPPLE CHICKEN

Ingredients:

6 chicken tenders, boneless and skinless

1/2 cup buttermilk

6 pineapple rings

1/8 teaspoon paprika

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1/8 teaspoon red pepper flakes

8 ounces Monterey Jack cheese, thinly sliced

2 tablespoons cooking sherry

Instructions:

Rinse chicken; pat dry. Place in a shallow dish. Pour buttermilk over all and marinate for 30 minutes. Roast pineapple rings on a baking sheet in a preheated oven set to 400° for 20 minutes. Sprinkle with paprika. Set aside. In a large skillet on medium heat, add olive oil. Take the buttermilk-laden chicken tenders and place in the skillet. Sprinkle with garlic powder, sea salt, and red pepper flakes. Reduce heat to medium-low and cook chicken 2 minutes per side. Add pineapple rings, sherry, and Monterey Jack cheese. Reduce heat to low; cover and cook 5 minutes longer until cheese is melted.

Mushroom Beef Tips

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Mushroom Beef Tips! The biggest challenge you’ll have today is deciding if you’re going to serve this over buttery egg noodles or garlic mashed potatoes! I know, right? Some days I take the way of least resistance and use a slow-cook method, but this recipe can certainly be pulled together in minutes as well. I really enjoy using my French Le Creuset cast-iron Dutch oven because it seals in the juices the way a crockpot enhances results. It just goes to show you how creative cooking can be.

MUSHROOM BEEF TIPS

Ingredients:

1 pound sirloin steak, boneless, cut into 1-inch pieces

10-ounce can beef consommé

1/4 cup red wine

1/4 cup Lea and Perrins sauce

1 tablespoon French Dijon mustard

1/8 teaspoon tarragon

1/8 teaspoon garlic powder

1/8 teaspoon seasoned salt

1/8 teaspoon black pepper

1 cup mushrooms, sliced

2 tablespoons flour

2 tablespoons water

Instructions:

Place beef tips in a covered roaster. Add beef consommé, wine, Lea and Perrins sauce, mustard, tarragon, garlic powder, salt, and pepper. Place sliced mushrooms over all. Cover and bake at 275° for 6-8 hours. Then To mix water and flour in a small bowl, to thicken sauce, and stir into beef mixture. Cover and cook another half hour until thickened. Serve over noodles or potatoes.

Lasagna Lovers

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Lasagna Lovers! Move over, ho-hum lasagna; Baby Kale Lasagna Roll-ups are here. This dish is fast and easy to prepare, while managing portion-control at the same time. If you are looking for a meatless meal, simply adjust the recipe to suit your needs. The taste is unbelievable and leftovers will have you looking forward to a savory dinner later in the week. Mama Mia, that’s amazing!

LASAGNA LOVERS

Ingredients:

1 pound Italian sausage, bulk

1/4 cup onion, chopped

1 clove garlic, minced

1 teaspoon fennel

1/8 teaspoon basil

1/8 teaspoon oregano

1/8 teaspoon marjoram

4 ounces mushrooms, sliced

24 ounces pasta sauce

1 cup water

2 cups ricotta cheese

2 cups mozzarella cheese

1/2 cup Parmesan cheese

2 eggs

1 tablespoon parsley flakes

16 ounces lasagna noodles

Baby Kale Leaves, stems removed

Instructions:

Preheat oven to 350°. In a large skillet brown Italian sausage until crumbly. Drain. Add onion, garlic, fennel, basil, oregano, marjoram, and mushrooms. Mix well. Add pasta sauce and water to the browned meat mixture. Simmer 10 minutes. Set aside. In a medium bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, eggs, and parsley. Prepare lasagna noodles per package directions. Drain. When cooked, place the noodles lengthwise in a single layer on two sheets of aluminum foil. This makes it very easy to fill and roll up. Grease a 9″x13″ baking dish. Spread one half of the meat mixture on the bottom of the dish. To assemble lasagna rolls, spread 2-3 heaping tablespoons of ricotta cheese filling along noodle. Top with baby kale leaves. Beginning at one end, roll the noodle up. Transfer to baking dish. Repeat until all ingredients are assembled and arranged. Finish by pouring the remaining pasta sauce over lasagna rolls. Sprinkle 1/2 cup of mozzarella cheese over top. Cover with foil. Bake 45 minutes. Remove foil and bake 10 minutes longer until hot and bubbly. Serve immediately.

Creamy Chicken Noodle Soup

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Creamy Chicken Noodle Soup! The crockpot is essential, in my opinion. Never mind the fact that a slow-cooker turns the entire house into a well-seasoned bistro. It’s the hands-free unattended cooking with astounding results that makes it a winner in my book. Throw everything together, let it simmer, and enjoy the meal to come. Leftovers are delicious and clean-up is a snap!

CREAMY CHICKEN NOODLE SOUP

Ingredients:

4-6 chicken fillet tenders

2 tablespoons olive oil

1/8 teaspoon lemon pepper

1/8 teaspoon thyme

1/8 teaspoon rosemary

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

60-ounces chicken broth

23-ounce can of cream of chicken soup

3 stalks celery, cut-up

1/2 pound mini carrots, whole

1/2 pound mushrooms, sliced

1/4 cup onion, chopped

3 bay leaves

2 cups home style noodles

1/2 cup butter

Instructions:

Sauté chicken tenders in a large skillet with olive oil, lemon pepper, thyme, rosemary, garlic powder, and celery seed. Remove from heat. Pour the cream of chicken soup into the crockpot. Slowly add the chicken broth, stirring until the two are well. blended. Transfer the sautéed chicken tenders from the skillet. Add celery, carrots, mushrooms, and onions. Stir gently. Add bay leaves. Heat on high setting for four hours. Remove lid and shred the chicken for a chunky consistency. Return to soup. Add noodles and butter. Reduce heat to low and simmer two hours longer. Remove bay leaves before serving.

Quiche Fromage

Eating My Way Through the Holidays! Festive Foods: Quiche Fromage! If you’ve ever been to Paris, you can’t help but be charmed by the street vendors near Norte Dame along the Seine River. One in particular featured homemade quiche specialties for picnicking tourists. There’s nothing more charming than grabbing a spot on the nearest bench for a lunchtime picnic in the midst of people-watching, that’s for sure. You can relive the moment with today’s version of cheese quiche made with a puff pastry crust. Ooh là là!

QUICHE FROMAGE

Ingredients:

One puff pastry sheet

5 eggs

1/3 cup crème fraîche or Greek yogurt

1/2 cup light cream

1 teaspoon Herbes de Provence

1/4 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

6-7 ounces Sartori Montamoré cheese, crumbled

Instructions:

Thaw the puff pastry for 40 minutes. Roll out to fit a 10 1/2″ pie plate. Crimp the edges and pierce the bottom with a fork. Place pie plate in the freezer for 30 minutes. Preheat the oven to 425°. Line the pastry with foil and place pastry weights in the bottom. Bake 15 minutes. Remove from oven. Remove the foil and pastry weights, pierce dough again if needed, and bake 5 minutes longer until bottom is golden. Set aside. In a bowl, whisk together eggs, crème fraîche, light cream, Herbes de Provence, seasoned salt, and black pepper. Fold in cheese crumbles. Spoon mixture into the pastry crust. Bake 30 minutes until the filling is golden and the crust is puffed. To test for doneness, insert cake tester. If pick comes out clean, the quiche is baked through. Serve immediately. Enjoy with a glass of Pinot Noir.

Fried Green Tomatoes

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Fried Green Tomatoes! The key to success is using solid, firm green tomatoes. Ripe ones will turn mushy and very disappointing. Even if you don’t live in the South, everyone can enjoy these crisp and juicy medallions. The seasoned cornmeal crust will have you resurrecting a southern drawl that sounds as authentic as a waitress in a country café. Try the first one with a fork and then have seconds as a sandwich.

FRIED GREEN TOMATOES

Ingredients:

2 green tomatoes, sliced with skin on

1/4 cup flour

1/4 cup cornmeal

1/4 cup panko breadcrumbs

1/4 cup Italian seasoned breadcrumbs

2 tablespoons grated Parmesan cheese

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 large egg, beaten

2 tablespoons milk

1/4 cup vegetable oil

Instructions:

On a sheet of waxed paper, combine flour, cornmeal, breadcrumbs, cheese, seasoned salt, and pepper. Blend with a fork. In a shallow bowl, mix egg and milk. Dip a green tomato slice in the egg mixture then coat with breadcrumb mixture. Repeat. Set aside. Continue until all slices have been coated. In a deep skillet on medium-high heat add vegetable oil for frying. Place tomatoes in a single layer. Do not crowd. Fry each side 3 minutes until golden brown. Turn over and fry the other side. Remove and place on a wire rack to remove excess oil. Repeat until all green tomato slices are used. Serve hot. Garnish with a dollop of wasabi aioli.

Wrapped-in-Bacon Roast Turkey

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Wrapped-in-Bacon Roast Turkey! Bacon-lovers unite. With the holidays looming on the horizon, this main dish is perfect for those who turn their nose up at Mr. Turkey. By wrapping applewood smoked bacon around the outside of the bird, the inside meat stays moist and a little bit salty while the outside gets crispy. No basting required. I was able to weave the bacon strips on a sheet of waxed paper therefore making it easier to cover the turkey breast. It sounds weird, but rub a little butter on the turkey skin first. It actually helps the bacon stay in place. As it bakes, the house begins to smell amazing. You know you want it.

WRAPPED-IN-BACON ROAST TURKEY

Ingredients:

7-8 pound turkey breast, thawed

1 pound thick-cut applewood smoked bacon, sliced

1 yellow onion, quartered

Butter for rubbing

Rosemary sprigs for garnish

Instructions:

Preheat oven to 350°. Place turkey breast, breast-side up, in a shallow roasting pan. Tuck the onions quarters in the cavity of the breast. Brush turkey with butter. Add one cup water to the bottom of the pan. This keeps the bacon from shrinking while creating steam for a crispier skin. Place the woven bacon onto the turkey breast by flipping the waxed paper over it. Peel back and tuck the bacon edges around the breast to cover it evenly. The butter will help move it into place. Bake 3-3 1/2 hours. If the bacon becomes too golden-brown before the turkey is fully cooked, cover it with a loose tent of aluminum foil. Turkey is done when a meat thermometer registers at least 165° in the deepest part of the breast. Remove from oven and allow the cooked breast to stand 20-30 minutes. This allows the juices to settle and makes carving easier. To keep the bacon intact, cut through the bacon first before carving the breast beneath. Transfer to a platter with onions and rosemary sprigs.