Iceberg Lettuce 7-Layer Salad in a Jar

What’s Cooking in Gail’s Kitchen? Eat More: Iceberg Lettuce 7-Layer Salad in a Jar! I don’t know about you, but I think this is a perfect idea for taking a salad-on-the-go. Use whatever jars you have on hand, such as quart or pint canning jars or even jelly jars. You decide the portion size. As a “do-ahead” recipe, it’s also a time-saver. Simply layer all the ingredients, top them off with the yummy homemade dressing, and then pack a couple jars in your lunchbox or picnic basket. It’s ideal for sharing. Choose healthy!

ICEBERG LETTUCE 7-LAYER SALAD IN A JAR

Ingredients:

1 head lettuce, shredded

2-3 green onions, snipped

5 eggs, hard-boiled and chopped

3 tomatoes, chopped

1 pound thick bacon, pan-fried and crumbled

1 cup cheddar cheese, shredded

3/4 cup frozen baby sweet peas, thawed and uncooked

Dressing:

2 cups mayonnaise

2 tablespoons sugar

Instructions:

Prepare each ingredient, as indicated. Set aside. This is the order the jars will be assembled beginning at the bottom: Lettuce, green onion, hard-boiled eggs, tomatoes, bacon, cheddar cheese, and peas. To keep the layers even in the jar, use the handle of a wooden spoon to gently press the salad as you complete each layer. Mix together the mayonnaise and sugar. Divide evenly between the jars. Garnish with a few sprinkles of shredded cheese and crumbled bacon bits. Place a lid on each jar to secure. Refrigerate 8 hours or overnight. To serve, empty the jar onto a plate; mix in the dressing to moisten. Enjoy!

Kimchi Shrimp

What’s Cooking in Gail’s Kitchen? The Next Step: Kimchi Shrimp! Brace yourself for a wickedly sour Korean flavor with a crazy spicy kick. Some say it can be a bit salty, especially if you keep an eye on that sort of thing. Others notice the strong leaning toward fish, which is why I dove head first into this dish by adding naturally sweet shrimp, and of course, butter. Did you just do a double take? Stick around. You may end up on the hook.

KIMCHI SHRIMP

Ingredients:

1/2 cup prepared kimchi, chopped

1 pound frozen cooked jumbo shrimp, thawed

2-3 tablespoons butter

1 teaspoon ginger root, finely chopped

1/4 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Romaine lettuce leaves

Green onions, for garnish

Instructions:

Using a mini chopper, pulse the prepared kimchi into a paste. Set aside. In a large skillet over medium heat, warm the butter. Layer the shrimp in the pan. Add chopped ginger. Sprinkle with garlic powder and red pepper flakes. Cook shrimp for one minute, then flip over. Add the kimchi paste, stirring to coat shrimp. Cook 2-3 minutes longer. Serve over romaine lettuce leaves. Garnish with green onion snips.

Bird’s Nest Breakfast

What’s Cooking in Gail’s Kitchen? The Next Step: Bird’s Nest Breakfast! For something fun, take an ordinary poached egg, lay it on a bed of greens, and turn it into a festive meal nestled in a coffeehouse cup. Sounds simple, doesn’t it? But you like toast, you say. No worries, it’s in there. Think about this attractive alternative when serving a mid-morning brunch for two or breakfast in bed on the weekend. This is how we cruise through life.

BIRD’S NEST BREAKFAST

Ingredients:

4 large romaine lettuce leaves, washed*

2 slices baguette bread, toasted and buttered

2 extra large eggs, poached or fried sunny-side up

2 tablespoons Caesar salad dressing

Red pepper flakes, for garnish

Instructions:

Gently tear romaine lettuce leaves into bite-size pieces and divide between two large coffeehouse cups. Toast artisan bread, butter, and cut into cubes. Add to each lettuce cup. Gently toss. Poach or fry two eggs, leaving the centers slightly soft. Transfer one egg to each bowl. Drizzle with Caesar salad dressing. Garnish with red pepper flakes. Enjoy!

*Add alfalfa sprouts, if available.

Mandarin Orange Side Salad

What’s Cooking in Gail’s Kitchen? All the Buzz: Mandarin Orange Side Salad! Whenever I serve this colorful side salad to my guests, they rave about the dressing. I create my own version of infused garlic oil, but it can be purchased at your local grocery. Dark, leafy watercress can also be found at the area Farmers Market this time of year. A little bit goes a long way in adding a surprisingly light peppery taste. When partnered with oranges and tomatoes, it refreshes the palate for the next course. If you like a tastier and fresher alternative to an ordinary garden salad, give this one a whirl.

MANDARIN ORANGE SIDE SALAD

Ingredients:

1/2 head romaine lettuce, torn into bite-size pieces

1/2 cup watercress

8 cherry tomatoes, halved

18 mandarin orange segments

1/4 cup bacon pieces

1/4 cup almonds, sliced

1/2 cup Parmesan cheese, shaved

Instructions:

Divide the romaine lettuce, watercress, cherry tomatoes, mandarin oranges, bacon, almonds, and cheese evenly between 6 salad bowls. Serve chilled with dressing. (See dressing recipe below.)

Dressing Ingredients:

1/2 cup garlic vegetable oil

3 tablespoons wine vinegar

1 tablespoon lemon juice

2 tablespoons sugar

1/2 teaspoon sea salt

1/2 teaspoon dry mustard

1/4 cup red onion, chopped

Instructions:

Combine garlic vegetable oil, wine vinegar, lemon juice, sugar, sea salt, dry mustard, and onion. Whisk well until blended. Refrigerate one hour before serving.

Loaded Lettuce Cups

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Loaded Lettuce Cups! Eating with your fingers is so much fun! Here’s an idea for supper that is not only kid-friendly, but has an Asian flair that adults adore. By toasting the rice and noodles in butter, it gives the food a nice crunchy taste complimented by sesame and soybean undertones. Add chicken and water chestnuts for a healthy meal. The mere fact that it’s all wrapped up in the soft, buttery Boston lettuce leaves make it an all-star hit!

LOADED LETTUCE CUPS

Ingredients:

1/4 cup butter

1 cup instant white rice

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce

Boston lettuce leaves

Instructions:

Melt butter in a deep skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well and serve in Boston lettuce cups.

X-Cellent Egg Salad Sliders

What’s Cooking in Gail’s Kitchen? The Food Whisperer: X-cellent Egg Salad Sliders! Have you noticed more and more farm-to-table cafés are featuring egg salad sandwiches on the menu? I get crazy happy when I discover it, as someone who loves home-cooking. Not only are there a dozen variations on egg salad, but each seems to add a unique twist. This recipe is pretty basic so you can get creative from here. Think avocado, dill, bacon, or red pepper flakes. Looks like I need to buy more eggs. Happy Boiling!

X-CELLENT EGG SALAD SLIDERS

Ingredients:

8 eggs, hard boiled and peeled

1/4 cup mayonnaise

1/4 cup dill pickle relish

1 tablespoon red onion, diced

1 tablespoon yellow mustard

1/4 teaspoon sea salt

8 slider buns

4 romaine lettuce leaves

2 tomatoes, sliced

1 tablespoon Everything But Bagel seasoning

Instructions:

In a medium bowl, whisk together mayonnaise, dill pickle relish, red onion, yellow mustard, and sea salt. Chop the eggs and add to the bowl. Stir gently until well blended. Cover and chill in the refrigerator one hour. Assemble sliders using the buns, egg salad, romaine lettuce leaves, and tomato slices. Sprinkle with Everything But Bagel seasoning. Serve.

Iceberg Lettuce Cranberry Pecan Salad

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Iceberg Lettuce Cranberry Pecan Salad! Make today an easy day. Throw together a tossed salad that will satisfy hunger pangs with the crunch of lettuce, the natural sweetness of fruit, lean meat, the salty mix of pecans, protein-packed eggs, and heart-healthy bleu cheese. Bonus points include a natural source of fiber, weight control, plus super-convenience. Not only is salad a time-saver, it is also a money-saver. Most of all, you’re worth it.

ICEBERG LETTUCE CRANBERRY PECAN SALAD

Ingredients:

2 cups iceberg lettuce, shredded

1/4 cup dried cranberries

1 cup mandarin orange slices

1/3 cup sugared pecans

1 cup grilled chicken, cut-up

1/4 cup crumbled bleu cheese

2 soft-boiled eggs, halved

Balsamic vinaigrette, to taste

Instructions:

Divide iceberg lettuce between salad bowls. Top with dried cranberries, mandarin oranges, sugared pecans, cut-up grilled chicken, and bleu cheese crumbles. Place soft boiled egg half on top. Drizzle with balsamic vinaigrette, to taste.

Fennel Honeydew Salad

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Fennel Honeydew Salad! One final “hurrah” before you leave warm weather behind may be this tangy fruit salad sprinkled with niblets of sweet corn and a hint of anise. Are you intrigued? Ripe honeydew, in my opinion, emits a gloriously sweet fragrance that practically makes my mouth water. Once I cut into it, I find myself wandering back to the refrigerator for tidbits the way a bird eats at a feeder. One bite, close the door, visit a blog, get up, return for another snack, check Twitter, meander back, and peck at it again. Finally I surrender my willpower and stand at the kitchen sink taking in small bits until another wedge is gone. What’s a girl to do?

FENNEL HONEYDEW SALAD

Ingredients:

1 cup lettuce, shredded

1/4 section ripe honeydew, rind and seeds removed, then sliced

3-4 fennel stalks, cut into 2” pieces with ends split

1/4 cup fresh sweet corn

1/4 cup pistachios, chopped

Everything But Bagel seasoning, to taste

1/4 cup cilantro dressing

Fennel fronds, for garnish

Instructions:

Divide lettuce between salad bowls. Arrange sliced honeydew melon over lettuce. Tuck fennel stalks around fruit. Sprinkle fresh sweet corn kernels over all. Top with chopped pistachios. Give it a dash of Everything But Bagel seasoning. Drizzle cilantro dressing over salad. Garnish with fennel fronds. Serve chilled.

Salad and Slice

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Salad and Slice! Now here’s a perfect combo that won’t set you back on the calorie-counter scale. One slice of pizza with a garden salad is a deliciously satisfying portion any time of day or night. Add a Greek peperoncino and a couple of olives for that burst of flavor and you’ll be patting yourself on the back for stirring up that wall of will power. Who says you can’t have your cake (or pizza) and eat it, too?

SALAD AND SLICE

Ingredients Single Serving Pizza:

1/2 cup bread flour

1/2 teaspoon olive oil

1/4 teaspoon active dry yeast

1/4 teaspoon sugar

1/4 cup warm water

Pinch salt

Toppings of your choice

Instructions:

Get the oven warm and then turn it off. This helps the dough to rise. Combine flour, yeast, olive oil, and sugar. Gradually add the warm water and stir. Sprinkle with a pinch of salt. Knead the dough on a floured surface until it forms a ball. Place the ball in a bowl, cover it loosely with plastic wrap and set it in the warm oven for 30 minutes. It will double in size. Remove from oven, flatten to the size of a plate, and add sauce and desired toppings. Bake on a pizza stone in a 400° oven for 12-15 minutes. Cut into 4 pieces for now and later.

Ingredients for Garden Salad:

1-2 Romaine leaves, gently torn

2 cherry tomatoes, halved

1 teaspoon Parmesan cheese

2-3 crunchy croutons

Garlic Vinegar and Olive Oil, salad dressing

Instructions:

Mix together and serve.