herbs

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Smoked Salmon Dill Spread with Crudités! For those who appreciate a healthy choice while socializing, this one is for the books! Add an assortment of baked bagel chips for a salty crunch finish. 
SMOKED SALMON DILL SPREAD
Ingredients:

8 ounces of Neufchâtel cheese 

2 tablespoons prepared horseradish 

2 tablespoons fresh Dill, chopped 

Dash of White Pepper 

1/4 pound Smoked Salmon, chopped
Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter. 

Eating My Way Through the Alphabet: Letter I

%#Letter I – What’s Cooking in Gail’s Kitchen? Italian Pasta Mediterranean! This exotic colorful pasta dish will have you rolling your eyes in satisfaction over the hearty gourmet intensity. Its blend of gastronomic flavor tempts the taste buds to have a second helping of this culinary delight. 
ITALIAN PASTA MEDITERRANEAN 
Ingredients:

8 ounces penne pasta

Salt to taste

1/2 pound Italian salami, thinly sliced

1/2 pound asparagus spears

1/2 cup diced sun-dried tomatoes 

3 tablespoons olive oil

1 teaspoon oregano

1 teaspoon basil

1 teaspoon marjoram 

1/8 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes 

1/4 cup pine nuts, toasted

Parsley Sprig for garnish 
Instructions:

Bring a large pot of water to a boil. Add salt. Add penne pasta and cook until al dente. Drain the pasta and transfer it to a large pasta bowl. 

Next to steam asparagus, place water in the bottom half of a steamer pan set. Bring to boil. Trim ends off the asparagus. Cut into quarters. Place in top half of steamer pan set. Steam for 5 minutes until tender. 

For dressing, mix olive oil, oregano, basil, marjoram, garlic powder, and red pepper flakes in small bowl. 

Combine penne pasta, asparagus pieces, diced sun-dried tomatoes, and salami rounds. Pour olive oil dressing over all. Gently mix. Add pine nuts. Garnish with fresh parsley sprig. Serve warm with garlic toast. This is an excellent side dish to Chicken Cacciatore. 

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? Goat Cheese Baked in an Herb Crust! This elegant appetizer is the perfect compliment for an intimate gathering. The soft creamy cheese spreads nicely on bagel chips and water biscuits. I serve it together with shrimp cocktail and Sauvignon Blanc simply because of its aromatic uniqueness. 
GOAT CHEESE BAKED in an HERB CRUST
Ingredients:

8 ounce Goat Cheese Log

1 tablespoon Olive Oil
Herbs:

1 tablespoon oregano 

1 tablespoon basil

1 tablespoon marjoram 

1/8 teaspoon garlic powder

1/4 teaspoon minced onion

1/8 teaspoon sea salt

1/8 teaspoon red pepper flakes
Directions:

Preheat the oven to 350°. Combine herbs and sprinkle on a piece of waxed paper. Gently roll the cheese log in the herb mixture to coat it completely. Place goat cheese in a covered baker and drizzle with olive oil. Bake covered until softened, about 15-20 minutes. For a crusty top, brown for a few minutes more under the broiler. 
***Leftovers are a delicious substitute for mozzarella in the recipe for Letter C, Caprese Salad. 

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Eggplant Parmesan! This incredible dish is the perfect substitute for lasagna. It is hearty and filling without all the pasta. If you’ve never cooked with eggplant before, pay attention to a little hint. This healthy vegetable can absorb moisture and oil like a sponge, so it requires advance preparation before baking. Slice the raw eggplant (skin on), place on several layers of paper towels, and salt it. The salt will draw moisture out. This takes about 2 hours. First problem solved. The second, instead of frying it in oil, bake the slices in a single layer before assembling into a casserole. 
EGGPLANT PARMESAN 
Ingredients:

1 Eggplant

1/2 teaspoon kosher salt

Extra Virgin Olive Oil

1 pound Fresh Mozzarella 

1/4 cup shaved Parmesan Cheese
Breading:

3/4 cup Italian seasoned breadcrumbs

1 teaspoon Herbs de Provence

1/4 cup grated Parmesan cheese

1/3 cup flour

2 eggs, beaten

1 tablespoon milk
Sauce:

1 tablespoon Olive Oil

1 garlic clove, minced

1 28 oz. whole peeled tomatoes, diced and reserve juices

1 teaspoon sugar (optional)

1/2 teaspoon oregano 

1/2 teaspoon marjoram 

1/4 cup fresh basil
Instructions:

While eggplant is “resting”, make the sauce. Heat 1 tbsp. olive oil on medium heat. Add the minced garlic and gently cook for 1 minute until fragrant. Add the tomatoes and their juices, sugar, marjoram, and oregano. Increase heat to simmer for 15 minutes, uncovered. Add the minced basil and remove from heat. 
Combine the breading dry ingredients. Set aside. In a shallow bowl, mix the beaten eggs and milk. Preheat the oven to 400°. Spray the bottom of a rimmed baking sheet pan with non-stick oil. Pat dry each eggplant slice. Dip in egg mixture, then dredge in breadcrumb mixture. Place on prepared sheet pan, single layer. Drizzle a little olive oil over the top of each eggplant round. Place the breaded eggplant slices in oven. Bake 10 minutes per side. They should be lightly browned. Let cool slightly. Remove from oven and reduce oven temperature to 350°. In a casserole dish spread 1/2 the tomato sauce over the bottom. Divide the eggplant in order to layer the rounds with mozzarella on top of each layer. Top with remaining sauce and shaved Parmesan cheese. Bake uncovered for 35 minutes. Remove from oven and let sit for 10 minutes before cutting to serve. 

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Beef au Jus!Talk about a no-brainer. This is a great meal when you have no time. I pop a frozen beef roast into my Le Creuset covered roaster first thing in the morning and let it slow cook all day long. By the time I return, the mouth-watering aroma greets me at the door. Then all I have to do is add peeled potatoes, baby carrots, and some red wine. A nice French Bordeaux adds richness and balance. Go ahead and pour a glass for yourself and relax! An hour later, dinner is served. Bon Appétit!
BEEF AU JUS
Ingredients:

3 lb. Beef Roast

1 can Beef Consommé 

Herbs de Provence

4 Idaho Potatoes 

1 lb. bag of Baby Carrots

1/2 lb. fresh Mushrooms 

1 cup Dry Red Wine
Directions:

Put frozen beef roast, herbs de Provence seasoning, and one can of beef consommé into a covered roaster. Set oven to 285 °. Let it slow cook for 6-8 hours. The meat will be juicy and fork-tender. Add peeled and cut-up potatoes, baby carrots, and sliced mushrooms. Pour one cup of dry red wine over all. Cover. Bake for one hour, or until tender. Serve with crusty bread and dip into the “au jus”. It’s so delicious, you’ll be tempted to drink it!
***Option: The potatoes may be mashed with butter and milk. Leave a few lumps for texture. Top with “au jus”.

Eating My Way Through the Holidays! Special Edition: Dried Beef Pretzel Dip

Eating My Way Through the Holidays! Special Edition: Dried Beef Pretzel Dip! Try a new creamy variation of the traditional chipped beef cheeseball. In lieu of the cream cheese, substitute Greek yogurt instead. Make it super lo-cal by serving it with fresh veggies and whole-grain crackers. The blend of parsley and dill give it an irresistible twist only lighter! 
DRIED BEEF PRETZEL DIP
Ingredients:

16 ounces of Greek yogurt 

16 ounces of light mayonnaise 

1 teaspoon seasoned salt

2 teaspoons dill weed

2 teaspoons parsley flakes 

1/2 teaspoon onion powder 

2 2.5-ounce packages lean smoked chopped beef, cut-up
Instructions:

In a medium size mixing bowl, combine yogurt and mayonnaise. Blend until smooth. Add seasoned salt, dill weed, parsley flakes, and onion powder. Stir until combined. Fold in cut-up smoked beef pieces. Refrigerate one hour before serving. Easy peasy. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Food for Sharing: Whole Roasted Chicken! Go nontraditional this Thanksgiving. Scale things back a bit for an intimate dinner for two. By choosing a free-range whole chicken for roasting, you still afford classic results in each juicy bite. Prepare this succulent bird in half the time. Then go crazy with your favorite sides. 
WHOLE ROASTED CHICKEN
Ingredients:

3-pound chicken, whole 

3 fresh rosemary sprigs

3 tablespoon butter, sliced

1 tablespoon Herbs de Provence 

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon sea salt

1/8 teaspoon cracked black pepper 

5 tablespoons butter, melted
Instructions:

Preheat oven to 350°. Place chicken in a shallow roasting pan. Season cavity with sliced butter. Insert rosemary sprigs. Generously sprinkle outside of bird with Herbs de Provence, onion powder, celery seed, sea salt, and black pepper. Brush skin with melted butter. Bake uncovered 1 1/2 hours. Skin will be golden and internal temperature should read 180°. Juices should run clear. Remove from heat. Baste with drippings. Cover. Let rest 20 minutes to allow juices to absorb before serving. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? Food for Sharing: Quatre Fromage Garlic Breadsticks! For all the bread-lovers out there, be aware. What may begin as a simple after-school snack can quickly escalate into an early supper. The aroma of freshly baked bread spreads into a room like magic. Turn things to your advantage. Pair these ooey gooey cheesy breadsticks with a garden salad or plate of fresh veggies. The end result is a contagious good mood, a full stomach, and the rest of the evening to pamper yourself. How’s that for a recipe that is spot on?
QUATRE FROMAGE GARLIC BREADSTICKS 
Ingredients:

1 tube prepared pizza dough

1-2 tablespoons corn meal

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/3 cup white cheddar cheese, shredded

1/3 cup Harvarti cheese, shredded

1/3 cup mozzarella cheese, shredded

1/3 cup Parmesan Reggiano cheese, shredded

1 tablespoon butter, melted

1 teaspoon dill weed
Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Sprinkle with cornmeal. Unroll pizza dough. Place over cornmeal on baking sheet. Brush top side with olive oil. Sprinkle with garlic powder. Bake 5 minutes. Remove from oven. Layer four cheeses evenly over dough. Take a pizza cutter and slice the dough lengthwise into 10-12 strips. Then cut those in half. Do not separate. Bake 10-13 minutes until crust is golden brown and cheeses are gooey. Remove from oven. Recut each strip all the way through. Brush with melted butter and sprinkle with dill weed. Serve warm with marinara sauce, garlic butter, or ranch dressing. 

Eating My Way Through the Alphabet; Letter H

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.