What’s Cooking in Gail’s Kitchen? Talking Points: Radish Chive Egg Salad! Meatless meals do not have to be boring, that’s for sure. I find it fun to put together interesting combinations of fresh veggies with egg salad. You can, too. If you like a hint of celery seed, think of feathery green celery leaves instead. Or if you usually add chopped shallots, what about snipped chives this time? Instead of tomatoes, add the crunch of radish slices. Bread doesn’t have to be humdrum either. Ditch the bland white open-faced for rye, pumpernickel, or honey wheat. Do you see where this is heading? Anything goes.
RADISH CHIVE EGG SALAD
6 hard-boiled eggs, shells removed and halved
1/4 cup mayonnaise
2 tablespoons chives, chopped
2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
2 slices honey wheat bread, toasted
12 celery leaves, washed
2 radishes, trimmed and thinly sliced
Chives, for garnish
Place the peeled eggs in a bowl. Roughly chop into pieces. Add mayonnaise, chopped chives, Dijon mustard, sea salt, white pepper, turmeric, and ground ginger. Mix the ingredients together until combined. Cut the toast into diagonal quarters. Arrange on a platter. Dollop a portion of the egg salad onto each piece of bread. Tuck celery leaves around egg salad. Top with thinly sliced radishes. Using a kitchen shears, snip the chives over all for garnish.
What’s Cooking in Gail’s Kitchen? Talking Points: Inside Out Bagel Grilled Ham ‘n Cheese! My world has always been part of the bagel craze. Think about it. It’s a quick breakfast smeared with cream cheese, it’s mobile for on-the-go travels, compact for a bento box, and incredibly satisfying as a lunch buddy. And then there’s the varieties: blueberry or strawberry, sun-dried tomato, cinnamon raisin, garlic and onion, plus everything seasoning on a wheat, rye, or sourdough bagel. There’s usually at least three kinds of cream cheese spreads to choose from, unless you make your own. Building a sandwich includes fresh vegetable sides of tomatoes, cucumbers, radishes, and avocados. It can be exhausting. The list goes on and on, that’s for sure. I think when it all comes down to it, a bagel is simply my comfort food. And that is exactly why I turned it into a grilled cheese sammie. Spread the love.
INSIDE OUT BAGEL GRILLED HAM ‘N CHEESE
1 cinnamon raisin bagel, halved
1 tablespoon mayonnaise
2 slices smoky provolone cheese
3 deli slices cherrywood smoked ham
1 tablespoon Dijon mustard
Preheat oven to 350°. Lay the bagel slices with the inside halves open. Smear mayonnaise on each half. Warm an iron skillet over medium-low heat. Place the mayonnaise side down in the skillet. Layer the cheese over the bagel, then arrange the cherrywood smoked ham on top. Place the remaining bagel half, mayonnaise side up, over the sandwich. Press down with a spatula. Cook until the bagel turns golden brown, 3-4 minutes. Then carefully flip the sandwich over. Bake 3 minutes longer. Transfer the bagel sandwich to the oven for the cheese to continue melting and the bagel to turn crisp. Add Dijon mustard, if desired. Serve warm.
What’s Cooking in Gail’s Kitchen? Talking Points: Creamy Honey Mustard Dressing! Imagine my delight at seeing thin sprigs of thyme with tiny spear-shaped leaves in the herb bed again. Although a perennial, thyme seems to thrive more in full sun. Doesn’t everything? Crush a few leaves to breathe in the slight, lemony aroma. Nice. There’s an easier way to remove the leaves without picking them off one by one. Position your thumb and forefinger at the non-root end of the stem, then pull backwards so the leaves fall into a dish. Discard the stem and you’re ready to go. Fresh thyme adds a nice finish to recipes whether you sprinkle the leaves as a finishing touch or use the entire sprig as a garnish. I like adding fresh herbs to salads and dressings. It’s like a delicious taste of sunshine.
CREAMY HONEY MUSTARD DRESSING
1/4 cup raw Tupelo honey
1/4 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon white vinegar
1/4 teaspoon cayenne pepper
Fresh lemon thyme, for garnish
In a small bowl, combine Tupelo honey, mayonnaise, Dijon mustard, white vinegar, and cayenne pepper. Whisk together until smooth and creamy. Add lemon thyme leaves. Drizzle over salads and vegetables.
What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: X-treme Everything Deviled Eggs! When it comes to deviled eggs, you hear a plethora of descriptions ranging from “world’s best” to “million dollar” to “dangerously good” deviled eggs. But here’s the catch: Everyone has a different number of taste buds. They extend beyond your tongue to include the roof of your mouth as well as the inner cheeks and throat. What you find appealing may not interest me in the least. Here’s a good example. Everything But Bagel Seasoning contains garlic, onion, poppy seeds, and sesame seeds. While it may make your heart flutter sprinkled all over a freshly baked bagel, it may sound completely gross mixed in a deviled egg. On the other hand, when I topped the deviled egg with a clump of newly grown alfalfa sprouts, my taste buds did something similar to a TikTok dance. Just saying.
X-TREME EVERYTHING DEVILED EGGS
6 hard-boiled eggs
2 tablespoons mayonnaise
2 tablespoons cream cheese, room temperature
1 tablespoon Everything But Bagel Seasoning
Alfalfa sprouts, for garnish
Peel the prepared hard-boiled eggs. Slice in half horizontally. Carefully remove the solid yolks and transfer to a small bowl. Place the egg whites on a serving platter. Using a fork, mash the egg yolks into a fine crumble. Add mayonnaise and softened cream cheese. Mix until smooth and creamy. Fold in Everything But Bagel Seasoning. Spoon the yolk filling into the egg whites. Sprinkle more seasoning on top, if desired. Garnish deviled eggs with a crown of fresh alfalfa sprouts.
What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Jalapeño Celery Crack! I’m not ashamed to say I’ve found a new addiction. Hence the name. By the time I wrote this post, I had already made this recipe 3 times and shared it once with a close friend. Jalapeño Celery Crack has a spicy creaminess that screams, “just one more bite”. When I ran out of celery, I discovered it tastes amazing on tortilla corn chips. Sometimes you need an appetizer. Sometimes you want a snack. And sometimes making it part of a meal is justification enough. Perhaps you should try it. You know you want some.
JALAPEÑO CELERY CRACK
1 bunch of celery, cut into 4” pieces
8-ounce cream cheese, room temperature
3 tablespoons mayonnaise
1/4 teaspoon sea salt
1/4 teaspoon dill
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon parsley
2/3 cup pickled jalapeños, chopped
1 tablespoon pickled jalapeño juice
2 strips of applewood smoked bacon, cooked and crumbled
Cut celery into 4” pieces. Set aside.
Combine softened cream cheese and mayonnaise in a medium bowl. Mix until smooth. Add sea salt, dill, onion powder, garlic powder, and parsley. Mix thoroughly. Add chopped jalapeños, pickled jalapeño juice, and crumbled bacon. Stir well to blend. Refrigerate one hour. Arrange celery stalks on a platter. Fill with jalapeño mixture. Garnish with extra dill. Serve.
What’s Cooking in Gail’s Kitchen? Something to Savor: Ham Salad Spread! Tired of ho-hum tuna salad or egg salad sandwiches? Think all-natural applewood smoked ham with no artificial ingredients. When you begin with quality, the results are astounding. Add sweet pickle relish, chopped celery, and fresh horseradish. The biggest challenge is deciding if you wish to smear it on rye bread, add a dollop over wheat crackers, or simply scoop it onto a Bibb lettuce leaf. Skip the Deli-made and crank out a batch at home. It’s easier than you think. In no time at all, you’ll have a party favorite or lunchtime energy boost.
HAM SALAD SPREAD
2 cups applewood smoked ham chunks
4 stalks celery, chopped
2 eggs, hard-boiled and chopped
3 green onions, snipped
3 tablespoons sweet pickle relish
1 teaspoon creamy horseradish
1/2 cup mayonnaise
Place ham chunks in a food processor. Pulse in batches until finely chopped. Transfer to a mixing bowl. Place celery in the food processor and Pulse until chopped. Add to bowl. Repeat with hard-boiled eggs. Add to bowl. Stir to mix. Add green onion snips, sweet pickle relish, horseradish, and mayonnaise. Mix well. Refrigerate until ready to serve.
What’s Cooking in Gail’s Kitchen? Food for Sharing: Xanthous Deviled Eggs! Farm-to-Table deviled eggs are growing in popularity at family owned restaurants. Don’t believe me? Check out the appetizer menu for starters. Deviled eggs are not just for picnics and pitch-ins any more. You may find them filled with everything from meat or seafood to cheese, nuts, and hot peppers. Which brings me to today’s version: Jalapeño & Cilantro. The kick of spice mellows nicely with the creamy yolk filling. You determine the heat factor. If you decide to omit the caper liquid, you may want to substitute with salt to taste.
XANTHOUS DEVILED EGGS
6 hard boiled eggs, cooled and peeled
1 tablespoon pickled jalapeño peppers, minced
3 tablespoons mayonnaise
2 teaspoons cilantro, chopped
1 teaspoon Dijon mustard
1 teaspoon pickled jalapeño juice or white vinegar
1/2 teaspoon caper liquid (optional)
Pinch of Cajun seasoning
Pinch of sugar
1 fresh jalapeño pepper, slices for garnish
Halve the eggs lengthwise. Carefully remove yolks and place in a small bowl. Gently place white portions in a deviled egg platter. Mash egg yolks with a fork. Add pickled jalapeño peppers, mayonnaise, cilantro, Dijon mustard, pickled jalapeño juice, caper liquid, Cajun seasoning, and sugar. Stir until combined. Spoon mixture into hollowed out egg white shells. Garnish with a fresh jalapeño slice. Refrigerate for one hour before serving. Store leftovers in a covered container.
What’s Cooking in Gail’s Kitchen? Food for Sharing: Voodoo Potatoes! The magical power of the potato ranks as a good source of potassium, vitamin C, niacin, and dietary fiber for starters. It’s been around for thousands of years. Noted as an inexpensive staple, the potato is popular throughout the entire world. Discover the magic!
3 white potatoes, cubed
1/3 cup sweet onion, chopped
1/4 cup green pepper, chopped
1 teaspoon pimento, diced
1 teaspoon Cajun seasoning
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon natural honey
1 tablespoon Dijon mustard
2 green onions, snipped
Place potatoes in a 2.5 quart pan with enough water to cover. Add sea salt. Bring to boil over medium-high heat. Cook potatoes until tender, approximately 20 minutes. Drain in colander. Transfer to a large bowl. Microwave sweet onion and green pepper for 1 1/2 minutes on High. Sprinkle with Cajun seasoning. Fold in diced pimento. Once cool, add to potatoes. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, and Dijon mustard. Pour dressing over potato mixture. Gently stir to cover all. Garnish with green onion snips. Serve warm or chilled.
What’s Cooking in Gail’s Kitchen? Timeless Classics: Stuffed Tomato Tuna Salad! Pat yourself on the back for choosing today’s recipe as a rich source of omega-3 fatty acids. For the weight-conscious, opt out for a lighter version of mayonnaise or substitute using plain Greek yogurt instead. The tomato contains a high water content, plus the fiber will provide a feeling of fullness. That being said, go stuff yourself. Permission granted.
STUFFED TOMATO TUNA SALAD
6 ounce can tuna in water, drained and flaked
1 teaspoon lemon juice
1/3 cup mayonnaise
1/4 teaspoon sea salt
1/8 teaspoon celery seed
1/4 cup celery, chopped
1 tablespoon dill pickle relish
2 tomatoes, cored
1 tablespoon walnuts, chopped
Fresh lemon tarragon
Romaine lettuce leaves
Chill two luncheon plates. Place flaked tuna in a bowl. Sprinkle with lemon juice. Add mayonnaise, sea salt, celery seed, chopped celery, and dill pickle relish. Mix well. Chill. Cut tomatoes into 8 segments without slicing the bottom portion. Place one or two romaine lettuce leaves on a chilled plate. Transfer one tomato. Open it like a pinwheel. Spoon tuna salad into the tomato, filling it with half the portion. Garnish with walnuts, lemon tarragon, and a lemon slice. Repeat with second serving.