lemon

Lemon Pepper Pasta

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Lemon Pepper Pasta! Have you ever had one of those days when things just fall into place and you cook like a gourmet chef? And then, because everyone is starv-ing, you are halfway through the meal before you realize you forgot to take the food photo? Well, this is what an (almost) clean plate looks like! lol Perhaps it’s absent-mindedness, or maybe….yes, maybe…it’s just that good!

LEMON PEPPER PASTA

Ingredients:

8-ounces lemon pepper pasta

1 tablespoon olive oil

1 tablespoon bacon fat

1/4 cup shiitake mushrooms, sliced

1/4 teaspoon garlic powder

2 Roma tomatoes, quartered

1 teaspoon Herbes de Provence

1 teaspoon kosher salt

2 green onions, chopped

8-ounces ricotta cheese

1/3 cup Parmesan cheese, grated

10-ounces frozen chopped spinach, thawed and drained

Instructions:

Cook pasta as directed on package. Set aside. Meanwhile, warm olive oil and bacon fat in a large skillet over medium heat. Add shiitake mushrooms sprinkled with garlic powder; cook until soft. Add Roma tomatoes. Sprinkle with Herbes de Provence and kosher salt. Reduce heat and stir gently. Add chopped green onion. Cook 2-3 minutes. Add ricotta cheese and Parmesan cheese. Cook 2 minutes, stirring frequently. Fold in spinach and heat on low 2-3 minutes, stirring occasionally. Drain lemon pepper pasta. Add to spinach mixture. Toss to coat. Heat through and serve immediately.

Island Coconut Shrimp

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Island Coconut Shrimp! After making this popular seafood appetizer at home, I realized what a bargain it was to do it myself. No more puny orders of 4 or 5 shrimp to share like when we go to a restaurant. lol. I’m sure my husband appreciates that little detail. Every ingredient was already on hand in my kitchen, making it a breeze. If you’re a shrimp-lover, like I am, put this recipe in your file entitled, “My Favorites!”

ISLAND COCONUT SHRIMP

Ingredients:

1 pound frozen shrimp, thawed with tails on

1/3 cup coconut flour

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

2 eggs, beaten

1/2 cup Panko bread crumbs

1/2 cup shredded coconut, sweetened

Vegetable oil for frying

Jezebel Sauce for dipping*

Fresh Pineapple chunks

Instructions:

Combine coconut flour, sea salt, and cracked black pepper on a sheet of waxed paper. Set aside. In a shallow dish, beat the eggs until blended. Set aside. In a bowl, mix together Panko bread crumbs and shredded coconut. Set aside. Working one at a time, dust the shrimp with the flour mixture. Dip the flour-coated shrimp in the egg batter, then dredge it in the coconut mixture. Coat well. Place the shrimp on a platter. Repeat until all shrimp have been breaded. Using an iron skillet, add enough vegetable oil to cover the entire bottom of the pan. Heat oil on medium heat. Working in batches if 5-6 shrimp, fry the coconut shrimp 2 minutes per side until golden brown. Watch carefully. Remove shrimp and place on a paper towel-lined platter. Repeat until all shrimp have been fried. Serve on skewers with Jezebel Sauce* and pineapple chunks.

*Follow the link for this tasty Jezebel Sauce.

https://snapshotsincursive.com/2017/03/30

Zinfandel Pairings

What’s Cooking in Gail’s Kitchen? After the Holidays: Zinfandel Pairings! Just when I thought I’d seen it all, there in the produce department perched on the bottom shelf below its green and red cousins, was a small bin of larger-than-life black seedless grapes. Immediately I was intrigued. The hand-scribbled sign boasted sweet and tart beyond your wildest dreams. That’s it. Nothing more than “Product of USA” on the package. It didn’t matter. It was love-at-first-sight. I knew immediately that a Zinfandel wine and tangy cheese would join the impromptu Date Night that was forming in my mind. Later on, after I got home, I read all kinds of powerful benefits these precious little gems do for the body, mind, and soul. What a perfect prologue for guilt-free delicacies.

ZINFANDEL PAIRINGS

Ingredients:

1 pound black seedless grapes

1 tablespoon olive oil

2 teaspoons sugar

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

4 ounces feta cheese, block

1 teaspoon olive oil

1 teaspoon lemon zest

1/4 cup honeycomb

Multigrain French Bread slices, lightly toasted

Raw Honey, for drizzling

Lemon Thyme, for garnish

Instructions:

Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside. In a small dish, combine olive oil, sugar, kosher salt, and black pepper. Wash cluster of black grapes; pat dry. Place grapes on the prepared baking sheet. Using a pastry brush, generously coat the grapes with the olive oil mixture. Roast for 30 minutes. Grapes will release juice and begin to wrinkle. Remove pan from oven to cool on a wire rack. Reduce oven temperature to 375°. Break the feta cheese into rough chunks. Transfer to a baking dish sprayed with nonstick oil. Sprinkle with olive oil and lemon zest. Drizzle with raw honey. Bake for 15 minutes until softened. Broil until slightly golden. Watch carefully. To serve, spread warm cheese on toasted baguette slices. Top with a piece of honeycomb. Place a roasted grape over the cheese. Drizzle with raw honey. Garnish with lemon thyme. Serve with a slightly chilled glass of red Zinfandel.

Versatile Fig-Glazed Cornish Hen

What’s Cooking in Gail’s Kitchen? After the Holidays: Versatile Fig-Glazed Cornish Hen! When an evening meal becomes a dinner date for two, make it extra-special by choosing something out of the ordinary. A luxury, so to speak. Cornish hens are an individual serving, which makes them that much more appealing on the dinner plate. Typically they run in size around 1 1/2 pounds, which is perfect. The meat is quite tender and moist with a subtle chicken flavor. Whether it’s a romantic celebration or just because, turn on some music, open a bottle of wine, gaze into each other’s eyes, and enjoy the ambiance. Candlelight is purely optional.

VERSATILE FIG-GLAZED CORNISH HEN

Ingredients for Cornish Hens:

20-ounce each Cornish hens, twin pack, frozen and thawed

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 sprigs fresh rosemary

2 tablespoons unsalted butter, room temperature

Ingredients for Fig Glaze:

1/4 cup chili-fig jam

1/4 cup port wine

1/4 cup balsamic reduction

1/4 cup unsalted butter

Freshly squeezed lemon juice, quarter lemon

Pinch of kosher salt

Cracked black pepper

Instructions:

Preheat oven to 400°. Spray a dutch oven with nonstick oil. Set aside. Wash the Cornish hens; pat dry. Season the cavities with kosher salt and cracked black pepper. Place a rosemary sprig inside. Secure the legs and wings with cooking twine. Transfer birds to the dutch oven. Dot the top of each Cornish hen with butter. Bake 45 minutes. While the hens are roasting, make the fig glaze. Place a small pan on the stovetop over medium-high heat. Add chili-fig jam, port wine, balsamic reduction, butter, lemon juice, kosher salt, and black pepper. Stir well to combine. Allow mixture to reduce to a syrupy consistency, about 20 minutes, stirring occasionally. Baste the birds with the fig sauce during the last 10 minutes of roasting. The Cornish hens are done when a meat thermometer inserted into the thickest part of the thigh registers 165°, and juices run clear. The skin should be golden brown and crispy. Remove pan from oven. Tent the pan with aluminum foil to keep warm. Allow the birds to rest for 10 minutes before serving.

Tails of Maine Lobster

What’s Cooking in Gail’s Kitchen? After the Holidays: Tails of Maine Lobster! There’s an upside to living through a pandemic. Practically everything is available to order from computer-to-doorstep. And that includes Maine hard shell lobsters, especially when you live in a state that is landlocked. Of course, you still have to do a little homework by reading reviews and asking questions on Live Chat websites. We found talking directly to a customer service representative can answer a lot of confusing questions and bring clarity. In turn, you never know when an actual salesperson of the company will offer an unexpected special to entice the purchase further. I guarantee you, it’s absolutely worth the time. The results are simply delicious.

TAILS OF MAINE LOBSTER

Ingredients:

2 6-ounce frozen lobster tails, thawed

2 tablespoons sea salt

1 cup unsalted butter

1 lemon, for zest

1 lemon, quartered for garnish

Instructions:

Before cooking the lobster tails, make the clarified butter. In a small, heavy bottomed saucepan, warm the butter over medium-low heat. Do not stir. Allow the butter to melt without turning brown. Gradually a white foam will appear on the surface. Allow the melted butter to stand for 5 minutes. Tilt the saucepan to carefully spoon the white foam off the top. This may take several steps. Strain the clarified butter through a cheesecloth to remove any milk solids. This will discard any brown bits on the bottom of the pan. Transfer clarified butter back to the saucepan to keep warm. Divide the lemon zest into single-serving dipping bowls. Set aside. To make the lobster tails, bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop tails in one at a time. Cook the lobster for 5 minutes. Set a timer to avoid overcooking. The lobsters will be bright red when done. Using metal tongs and a large strainer, take the tails out of the boiling water. Transfer to two dinner plates. Pour the clarified butter over the lemon zest in the dipping bowls. Garnish with lemon wedge. Serve immediately.

Rosemary Lemon Roasted Turkey

What’s Cooking in Gail’s Kitchen? After the Holidays: Rosemary Lemon Roasted Turkey! Did you know a frozen turkey will last up to two years in the freezer? First and foremost, it’s only a bargain if you have the space to store it. That being said, roasting a turkey is a great source of lean protein. A whole bird provides healthy meat that can be served several different ways. Unfortunately, our bodies need protein and cannot store it. We need to replenish protein in order to build strong bones, repair muscle, heal skin, and help keep blood sugar levels even. All the other vitamins and minerals are a bonus. A few words of advice: Remove and discard the skin of the roasted turkey, no matter how tempting that crispy, golden outer covering calls your name. It’s main purpose is to keep the meat moist. That, and for taking fabulous snapshots, of course.

ROSEMARY LEMON ROASTED TURKEY

Ingredients:

4-6 sprigs of fresh rosemary

2 lemons, quartered

12-pound turkey, thawed

2 tablespoons butter, melted

1 teaspoon kosher salt

1/2 teaspoon garlic powder

Instructions:

Preheat oven to 325°. Rinse turkey, pat dry. Insert rosemary and lemon pieces in the cavity of the turkey. Truss the turkey by wrapping the bird in cooking twine. Secure the legs and tuck the wings underneath. Transfer turkey to the roasting pan with the breast side up. Brush with melted butter. Sprinkle with kosher salt and garlic powder. Bake uncovered for 4 hours, or until a meat thermometer reads 180°. The juice of the turkey will run clear when the center of the thigh is cut. Remove from oven. Cover. Allow turkey to rest for 15 minutes before carving. Garnish with fresh rosemary sprigs and lemons.

Double Lemon Poppyseed Bread

What’s Cooking in Gail’s Kitchen? After the Holidays: Double Lemon Poppyseed Bread! Everyone has their favorite flavors and foods that remind them of happier times. A good friend of mine recently lost her husband, after challenging years with a slow-progressing disease. When I stopped by to visit her with a gift of food, it created an unexpected see-saw of emotion. At first, she was happy and delighted because it brought back memories of early morning get-togethers for Bible study at a local coffee shop. We’d laugh, chat, share, or reflect on scripture over coffee and pastries before heading off to work. It was a wonderful way to begin the day, often shifting gears from a trying mindset to a positive outlook. The emotional see-saw tipped from high to low that day when she realized how uncertain her future has become in consequence of widowhood magnified by isolation during a pandemic. Let us strive to remember the Golden Rule: “In everything, do to others what you would have them do to you.”

DOUBLE LEMON POPPYSEED BREAD

Ingredients for Bread:

16.25-ounce box white cake mix

3.5-ounce vanilla flavored instant pudding, powdered

4 eggs, room temperature

1 tablespoon lemon juice, freshly squeezed

1/2 cup vegetable oil

1 cup hot water

1 tablespoon lemon citrus peel

2 tablespoons poppyseeds

Ingredients for Icing:

2 cups powdered sugar

1 tablespoon butter, softened

1 teaspoon lemon juice, freshly squeezed

1/2 teaspoon vanilla extract

2-4 tablespoons light cream, slightly warmed

Lemon zest, for garnish

White nonpareil sprinkles, for garnish

Instructions:

Preheat oven to 350°. Line two loaf pans with parchment paper. Set aside. In a large bowl, combine white cake mix, vanilla pudding mix, eggs, lemon juice, vegetable oil, and hot water. Beat on Low speed for 1 minute. Scrape down sides of bowl. Increase speed to Medium setting; beat 2 minutes longer. Fold in lemon citrus peel and poppyseeds. Pour batter into prepared loaf pans. Bake 35-40 minutes or until a cake tester comes out clean. Cool loaves in pans for 10 minutes before transferring to a wire rack. To glaze, combine powdered sugar, softened butter, lemon juice, and vanilla extract. Stir to blend. Slowly add the warmed cream, stirring constantly for a smooth consistency. Drizzle over Lemon Poppyseed Loaves. Garnish with lemon zest and nonpareil sprinkles.

White Chocolate Lavender Berry Scones

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: White Chocolate Lavender Berry Scones! Butter and Buttermilk, two main ingredients that lasso the moon. This is not your ordinary pastry. It’s not a doughnut. It’s not a muffin. It is a flavorful raised vessel for smearing on more butter. Granted, the American version may be filled with fresh fruit and chocolate chips, but hey, it’s all good. And since I was doing it my way, I went one step further and added a lavender glaze on top. There’s no way I’m going to be accused of making a dry-as-dust scone. I’m living with a man who conjures up that image whenever he hears the word “scone”. I believe for now, I’m okay with him thinking that way. More for me!

WHITE CHOCOLATE LAVENDER BERRY SCONES

Ingredients:

1 1/4 cups flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/4 teaspoon sea salt

4 tablespoons cold butter, grated

1 egg, room temperature

3 ounces buttermilk, plus more for brushing

1 1/2 teaspoons vanilla extract

3/4 cup fresh blackberries

1/2 cup white chocolate chips

Ingredients for Lavender Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

2 teaspoons dried lavender buds

Fresh mint, for garnish

Instructions:

Preheat oven to 400°. Line 2 baking sheets with parchment paper. In a mixing bowl, combine flour, sugar, baking powder, and sea salt. Add the grated butter; toss with flour mixture. Add the egg, buttermilk, and vanilla extract. Stir just until combined. Do not over mix. Fold in blackberries and white chocolate chips. Turn the dough onto a floured surface; then pat into squares. Cut into equal triangles. Place formed dough 2 inches apart on prepared baking sheets. Brush tops with buttermilk. Bake until golden brown, 15-18 minutes. Rotate baking sheets halfway through. Allow the scones to cool slightly. To make the glaze, combine powdered sugar, lemon juice, and 1 teaspoon dried lavender. Stir until smooth. Drizzle scones with lavender glaze. Garnish with remaining lavender buds and fresh mint leaves. Serve warm with butter.

Vanilla Bee Pollen Ice Cream

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Vanilla Bee Pollen Ice Cream! What’s all the “buzz” about? The jury is still out on the benefits of bee pollen. Some claim amazing health results while others blame it for side effects. Bee pollen is actually intensified plant pollen picked up by honeybees and brought back to the hive as a source of food for the colony. So obviously, its characteristics depend solely on the geographic location of where it is collected. Just like honey, some say if you struggle with seasonal allergies, the best way to combat that is to take a teaspoon of raw honey every day from the area where you live. Bee pollen is made up of carbs, fat, protein, vitamins, minerals, and antioxidants. You can certainly see why naturalists call it a superfood. As with any herbal supplement, contact your health care provider before beginning something new. Many foodies like to add a teaspoon of bee pollen to their morning smoothie. Here it is sprinkled over no-churn ice cream.

VANILLA BEE POLLEN ICE CREAM

Ingredients:

2 cups heavy cream

14-ounce can sweetened condensed milk

1 vanilla bean pod, sliced horizontally, seeds extracted

2 tablespoons raw honey

1 teaspoon bee pollen

Agave nectar, for drizzling

Lemon thyme, for garnish

Instructions:

Be sure the mixing bowl, whisk, and loaf pan are chilled before using. (I placed mine in the freezer overnight. If the ingredients are warm, the mixture won’t thicken to desired texture. I also put the can of sweetened condensed milk in the refrigerator the night before.) In the chilled bowl of the stand mixer, combine heavy cream, sweetened condensed milk, vanilla bean seeds, and raw 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. To serve, place three rounded ice cream scoops in a dish. Sprinkle bee pollen over top. Drizzle with agave nectar ribbons. Garnish with a sprig of lemon thyme.