Traditional Plum Pudding

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Traditional Plum Pudding! Everyone remembers Little Jack Horner’s fame from a childhood nursery rhyme: “He stuck in his thumb and pulled out a plum.” It’s hard to resist that urge while eating these sweet, fruity, luscious plums. To pull this off, do like my Gramma used to say, “Honey, just dump everything in the pan, stir a little bit, and bake.” Sometimes we try to make things too difficult.

TRADITIONAL PLUM PUDDING

Ingredients:

1 cup flour

1/2 cup sugar

1/2 teaspoon sea salt

2 teaspoons baking powder

1 tablespoon butter, melted

1/2 cup milk

4 cups ripe plums, pits removed, skin on, and sliced

1 cup natural honey

Instructions:

Preheat oven to 350°. Spray a 2-quart ovenproof baking dish with nonstick oil. Combine flour, sugar, sea salt, and baking powder in the prepared dish. Whisk together. Add melted butter and milk. Stir well. Spread evenly across the bottom of the baking dish. In a saucepan over medium heat, combine the sliced plums and honey. Bring to a boil. Remove from heat and carefully pour over the pudding batter. Do not stir. Bake for 35-40 minutes until pudding is bubbly and golden brown. Remove from oven and serve warm with whipped cream.

Lime Cilantro Dressing

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Lime Cilantro Dressing! The first time I tasted this unique dressing with a southwestern kick, I wanted to put down my fork and literally guzzle it by the spoonful. Then again, I’m a fan of fresh cilantro. It’s one of those herbs, I’ve discovered, people either love it or hate it. If you can’t handle it….well, I’ll see you tomorrow when I bake something sweet and decadent. For those who choose to remain, grab a spoon and hang on!

LIME CILANTRO DRESSING

Ingredients:

1 jalapeño pepper, seeded and cut in quarters

1 garlic clove

3/4 teaspoon fresh ginger root

1/4 cup fresh lime juice

1/3 cup natural honey

2 teaspoons balsamic vinegar

1/2 teaspoon sea salt

1/4 cup cilantro leaves, packed

1/2 cup olive oil

Instructions:

Combine the jalapeño pepper, garlic clove, and ginger root into a mini chopper. Pulse until finely chopped. Add lime juice, natural honey, balsamic vinegar, and sea salt. Pulse to mix. Add cilantro leaves. Pulse a little longer to blend. With the mini chopper on Low, slowly drizzle the olive oil into the dressing until it is completely blended. It is now ready to serve.

Firecracker Shrimp

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Firecracker Shrimp! Celebrations bring people together to share joy, laughter, and fond memories. They can be as elaborate as milestone birthdays and anniversaries or as simple as two friends supporting each other. Whatever the reason, emotions are involved to experience peace, harmony, and rapport. Hence, the explosion of bold flavors for shrimp-lovers everywhere. Let your celebrations include food that says “Wow! I’m really glad to see you.”

FIRECRACKER SHRIMP

Ingredients:

1 pound frozen jumbo shrimp, pre-cooked and thawed

1/2 cup cornstarch

1/4 cup cornmeal

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 eggs, beaten

1/4 cup vegetable oil

1/2 cup natural honey

2 tablespoons orange juice

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1 tablespoon chili paste

1/4 teaspoon ground ginger

1 green onion, snipped

1 teaspoon toasted sesame seeds

Instructions:

Combine cornstarch, cornmeal, sea salt, and black pepper in a shallow dish. Place beaten eggs in a separate shallow dish. Coat shrimp in dry breading, one at a time. Dredge coated shrimp into beaten eggs, covering both sides. Heat vegetable oil in an iron skillet on medium-high heat. Add coated shrimp to pan; do not crowd. Cook until golden brown, approximately 1-2 minutes per side. Transfer to a paper towel-lined plate. Repeat until all shrimp is pan-fried. To make glaze, combine natural honey, orange juice, soy sauce, garlic powder, chili paste, and ground ginger. Bring to a boil. Reduce to Simmer for 2 minutes until thickened, stirring often. Drizzle honey mixture over pan-fried shrimp or use as a dipping sauce. Garnish with green onion snips and toasted sesame seeds. Serve immediately.

Mustard Glazed Rainbow Carrots

What’s Cooking in Gail’s Kitchen? The Color of Food: Mustard Glazed Rainbow Carrots! Have you noticed carrots now come in rainbow colors? How exciting is that?! It’s not only the color that catches your attention, it’s the difference in flavor. Traditional orange carrots have a certain sweet earthiness we’re all familiar with, whether you eat them raw or cooked. Others colors may range from a slightly peppery taste to mildly subtle one. Either way, the combination offers a range of nutrients linking benefits to eye health, better digestion, and possibly even cancer prevention. Refine your taste buds. Give rainbow carrots a try. Organic, of course.

MUSTARD GLAZED RAINBOW CARROTS

Ingredients:

12 ounces organic rainbow baby-cut carrots, cut lengthwise or left whole

1 tablespoon olive oil

1 tablespoon natural honey

1 tablespoon Dijon mustard

1 tablespoon rosemary leaves

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon white pepper

Instructions:

Preheat oven to 425°. Place carrots in a shallow dish. Combine olive oil, natural honey, Dijon mustard, rosemary leaves, garlic powder, sea salt, and white pepper. Mix well. Pour over carrots to coat. Transfer mixture to a baking sheet lined with parchment paper. Bake 20-30 minutes, turning every 10 minutes for a roasted, golden glow. Serve immediately.

Hot and Saucy Meatballs

What’s Cooking in Gail’s Kitchen? The Color of Food: Hot and Saucy Meatballs! For an amazing appetizer or afternoon snack, simply throw everything together for quick work. Bake in the oven or simmer in the crockpot on a low setting. Obviously, if you prefer to make the meatballs from scratch, be my guest. I opted for a simpler method today. Either way, once the meatballs are cooking, you can get on to other things. Such as the latest episode of “The Voice” on DVR. Don’t judge me.

HOT AND SAUCY MEATBALLS

Ingredients:

1/2 cup brown sugar

2/3 honey

1 cup ketchup

4 tablespoons soy sauce

1/2 teaspoon garlic powder

2 teaspoons red pepper flakes

2 teaspoons roasted sesame seeds

26 ounces Italian meatballs, fully cooked

Fresh chives for garnish

Instructions:

Preheat oven to 250°. In a medium bowl combine brown sugar, honey, ketchup, soy sauce, garlic powder, and red pepper flakes. Mix well. Add Italian meatballs. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving.

Organic Red Lentil Pasta Salad

What’s Cooking in Gail’s Kitchen? The Chow Down: Organic Red Lentil Pasta Salad! Every once in awhile it’s a good idea to serve up gluten-free meals. This one, in particular, is packed with protein and fiber, plus non-GMO red lentils. You don’t need to have allergic restrictions to appreciate its natural goodness. The texture is firm while providing an amazing taste sensation. Eat it cold or warmed up a bit. You decide. Either way, the health benefits will have you patting yourself on the back for making such a healthy choice.

ORGANIC RED LENTIL PASTA SALAD

Ingredients:

8 ounces organic red lentil pasta

1 cup broccoli florets

1 cup cauliflower florets

1/3 cup red onions, sliced

1 tablespoon pimento, diced

1/3 cup Kalamata olives, pitted

1/4 cup garlic wine vinegar

1/4 cup olive oil

1 tablespoon dry Italian dressing and seasoning mix

1 tablespoon Dijon mustard

1 tablespoon natural honey

Sea salt and pepper, to taste

Instructions:

Cook red lentil pasta 8-10 minutes, according to package directions. Water will turn cloudy and foam up, so be sure to use enough water. Remove from heat. Drain, rinse, and set aside. To make dressing, combine garlic wine vinegar, olive oil, Italian seasoning mix, Dijon mustard, and natural honey. Whisk together until nicely blended. Fill a large bowl with pasta, broccoli florets, cauliflower florets, red onion slices, diced pimento, and Kalamata olives. Pour dressing over all. Toss gently to coat ingredients. Serve cold.

Earl Grey Tea Ice Cream

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Earl Grey Tea Ice Cream! Before I begin, let me assure you this recipe does not require any special equipment other than a stand mixer. Truth. No ice cream maker is needed. It’s also done in stages. That means you can steep the tea and refrigerate it overnight before combining all the ingredients to store in the freezer. And the taste, you wonder? Bold, creamy, sweet, and melt-in-your-mouth smooth. Now let’s get started. You’re going to love this.

EARL GREY TEA ICE CREAM

Ingredients:

2 cups heavy cream

2 Earl Grey Tea bags

14-ounce can sweetened condensed milk*

1 tablespoon vanilla extract

2 tablespoons natural honey

Instructions:

Be sure the mixing bowl, whisk, and loaf pan are chilled before using. (I placed mine in the freezer overnight.) Measure heavy cream into a microwave-safe bowl. Microwave for 3 minutes on HIGH; just until little bubbles form around the edge of the bowl. Watch carefully. Do not allow the cream to boil or froth up. Remove from microwave. Immediately add tea bags to cream and cover. Steep the tea bags for 30 minutes. Remove tea bags and discard. Place the covered bowl in the refrigerator until chilled or overnight. In the chilled bowl of the stand mixer, combine heavy cream, sweetened condensed milk, vanilla extract, and natural honey. Whip on medium-high speed until soft peaks form, about 4-5 minutes. Transfer to the chilled loaf pan. Freeze 6 hours or overnight before serving.

*If the ingredients are warm, the mixture won’t thicken to desired texture. I put the can of sweetened condensed milk in the refrigerator beforehand.

Frozen Strawberry Yogurt Bark

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Frozen Strawberry Yogurt Bark! When my stepdaughter, Brandi, passed along this healthy summer frozen yogurt idea, I just had to give it a try. One bite and my mouth did a “Happy Dance”!With a plain non-fat yogurt base, practically any fruit can be used. Think about it: raspberries, peaches, blueberries, or bananas. Choose sprinkles or nuts for added crunch, like I have here. The possibilities are endless. Frozen Strawberry Yogurt Bark is cold, it’s refreshing, and it disappears before you know it. Just beware of the eager-eater. You may be witness to a brain-freeze!

FROZEN STRAWBERRY YOGURT BARK

Ingredients:

2 cups Greek yogurt

2 tablespoons natural honey

1/4 teaspoon almond extract

1/4 cup white chocolate chips

2 tablespoons crushed pistachios, separated

5 fresh strawberries, stems removed and sliced

2-3 tablespoons mini chocolate chips

1 teaspoon toasted coconut

Instructions:

In a large bowl, combine Greek yogurt, natural honey, and almond extract. Mix well. Fold in white chocolate chips and 1 tablespoon crushed pistachios. Line a baking sheet with foil. Spread the yogurt mixture evenly to keep the bark 1/2″ thick. Arrange the strawberry slices on top. Sprinkle with mini chocolate chips, the toasted coconut, and remaining crushed pistachios. Place baking sheet in the freezer 4 hours or overnight. Remove frozen strawberry bark and break into pieces. Store in a covered container in the freezer.

Thyme for Brie

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Thyme for Brie! Serving baked cheese is always a good idea, in my book. It’s like granting permission to have an appetizer as a meal, plus you get to eat with your fingers. By adding fresh herbs and natural honey, suddenly cheese becomes an elegant appetizer that even has men succumbing to its allure and gooey texture. Grab a bottle of wine or sparkling beverage, ease onto the back porch, and watch the sun sink into the shadowy horizon.

THYME FOR BRIE

Ingredients:

1 wheel of Brie

2 tablespoons Savannah Bee raw acacia honey*, or natural honey

4-5 sprigs of fresh thyme

Sea salt crackers

Crispy Parmesan cheese rounds

Instructions:

Preheat oven to 350°. Spray a nonstick ovenproof dish with nonstick oil. Slice the rind off the top of the wheel of Brie. Place the wheel in the dish with skin side down. Drizzle acacia honey over the top of the Brie. Place fresh thyme over honey. Bake for 10-12 minutes until cheese is gooey and completely melted. Serve immediately with any assortment of crackers.

*I receive no recompense for recommending Savannah Bee raw acacia honey.