meal

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Buffalo Chicken Crostini! Take a spicy hot dip, add the buttery texture of avocado, and finish it with the cooling sensation of natural yogurt. Now smile. You’ve just bitten into an appetizer-turned-meal after an exhausting day you’ll soon leave behind. This is how we treat ourselves right. You’re welcome. 
BUFFALO CHICKEN CROSTINI
Ingredients:

8 ounces Neufchâtel cheese, softened 

4 ounces goat cheese, room temperature 

3/4 cup ranch dressing 

1 tablespoon dry ranch seasoning mix

3/4 cup red hot sauce

2 cups cooked chicken, chopped 

3/4 cup extra-sharp cheddar cheese, shredded

1 avocado, pitted

1/8 teaspoon garlic powder 

1/4 teaspoon sea salt

1 teaspoon lemon juice

1/3 cup Greek yogurt

1-2 green onions, snipped

1 baguette loaf, sliced and toasted
Instructions:

Preheat oven to 350°. In a large bowl, beat Neufchâtel cheese, goat cheese, ranch dressing, ranch dry seasoning, and red hot sauce. Fold in chopped chicken. Spread mixture into a prepared casserole dish. Bake 15 minutes. Sprinkle extra-sharp cheddar cheese over top. Bake 15 minutes longer. Meanwhile, using a mini chopper, combine avocado, garlic powder, sea salt, and lemon juice. Pulse until mixture is combined but still chunky. Set aside. To assemble crostini, spread creamed avocado over toasted baguette slices. Add a scoop of Buffalo Chicken dip. Dollop with Greek yogurt. Garnish with onion snips. 

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Cobb Salad! Some days the dinner option is as plain as the nose on my face. Leftover rotisserie chicken becomes the star attraction. Using seven of your favorite ingredients, which you probably already have on hand, this time-saving classic is the perfect solution to that mundane question, “What’s for dinner?” Go easy on yourself and build a Cobb Salad on a platter for show-stopping presentation. 
COBB SALAD
Ingredients:

Bag of Spring Mix Salad Greens

3 cups chicken, precooked and shredded

3 eggs, hard-boiled and chopped

6 slices bacon, crispy and crumbled

1-2 avocados, peeled, pitted, and diced

8 ounces cherry tomatoes, halved

3/4 cup Bleu cheese crumbles

Salad Dressings of choice
Instructions:

Choose individual salad plates or a serving platter. Arrange salad greens as the base. Working from the left side of the plate to the right, arrange shredded chicken from top to bottom. Next arrange chopped egg, crumbled bacon, diced avocado, and tomato halves, ending with Bleu cheese crumbles. Drizzle with salad dressing of choice and serve. 

Go Irish: Corned Beef Tonight!

Eating corned beef brisket isn’t just for St. Patrick’s Day anymore, but when you have a good thing, go for the gold. This is the best time to stock up when it’s popular and readily available at the nearby market. Go from the traditional favorite dinner one day to corned beef hash and eggs the next morning and Reuben sliders for a late night snack. Are you getting the idea? Be creative and tell me yours!
CORNED BEEF BRISKET 
Ingredients:

3-pound corned beef brisket, boneless

1/8 teaspoon thyme

1/8 teaspoon garlic powder 

1/8 teaspoon allspice

1 tablespoon peppercorns 

1 tablespoon bay leaves

1 cup ginger beer or water

1-pound baby carrots, peeled

4 tablespoons butter

1/8 teaspoon paprika 
Instructions:

Preheat oven to 300°. Place corned beef brisket, fat side up, in a covered roaster. Sprinkle spices on top. Add 1 cup of ginger beer or water. Cover and roast for three hours. The guideline is one hour per pound. After 2 hours add carrots to roaster. Cover and cook for 1 hour. At that time, the contents should be fork tender. Let the brisket rest for 15 minutes before slicing across the grain. Remove carrots and place in a bowl. Add butter to coat. Sprinkle with paprika. 
BOILED CABBAGE 

Ingredients:

1 head of cabbage

1/2 teaspoon salt

4 tablespoons butter

Instructions:

In a deep pan, add 2 inches of water. Bring to a boil. Add cabbage quarters and salt. Reduce heat; simmer 10 minutes. Turn cabbage with tongs. Simmer 5 minutes longer until tender. Drain well. Add butter to coat cabbage thoroughly. 
PARSLEY BOILED POTATOES 

Ingredients:

3 medium potatoes, peeled and cut into sections

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon parsley

Instructions:

Place potatoes in 2 quart saucepan. Pour in enough water to cover. Add salt. Bring to a boil over medium heat. Cook potatoes 15-20 minutes, or until tender. Drain. Add butter to coat. Garnish with parsley. 

Eating My Way Through the Alphabet 

What’s cooking in Gail’s Kitchen? Stay tuned and you’re about to find out. It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET”.

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? Food for Sharing: Narrow Noodle Harvest Soup! Comfort food. We nurture our bodies as well as our minds with childhood favorites that are food for the soul. Take advantage of the abundant supply of fresh vegetables right now for a health-conscious main course meal. I chose peas, carrots, and green beans to compliment the grilled chicken breast and Amish-made narrow noodles. When it’s all said and done, there’s “no place like home.”
NARROW NOODLE HARVEST SOUP
Ingredients:

2 cups chicken broth

2 tablespoons onion, chopped 

1 stalk celery, chopped 

1/2 cup mixed vegetables 

1/2 cup chicken, precooked and chopped

1/4 teaspoon Mrs. Dash Herb and Garlic seasoning 

2 bay leaves

1/8 teaspoon white pepper

1/4 teaspoon parsley flakes

1/4 cup narrow home style noodles

2-3 sprigs fresh cilantro
Instructions:

In a heavy pan, combine onion, celery, mixed vegetables, chopped chicken, herb and Garlic seasoning, bay leaves, and white pepper. Bring to a boil. Add narrow noodles and cook for 7 minutes, stirring occasionally. Add parsley flakes. Reduce heat to simmer. Cook 35 minutes longer until vegetables are tender. Remove bay leaves before serving. Garnish with freshly chopped cilantro. 

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? Food for Sharing: Mole Sesame Chicken! One of my longtime friends introduced me to this dish after spending some time in the Dominican Republic. The unique mole sauce contains chili pepper, aromatic spices, and dark Mexican chocolate making it a savory sauce over turkey or chicken. It creates a fabulous meal when you have leftover meat. Simply add plain or Spanish rice along with soft flour tortillas for the perfect pairings. Garnish with toasted sesame seeds for a nutty finish. 
MOLE SESAME CHICKEN
Ingredients:

8.25 ounce jar Doña Maria Mole*

28 ounces chicken broth 

1-2 pound rotisserie chicken

1 tablespoon sesame seeds, toasted
Instructions:

Preheat oven to 350°. Shred rotisserie chicken, removing skin and bones. Transfer chicken to a large bowl. Empty contents of mole paste into a blender. Add half the chicken broth. Blend until smooth. Add remaining broth. Repeat. Pour mole sauce over chicken. Stir to incorporate. Transfer to a covered casserole dish. Bake for 30 minutes. Sauce will thicken. Serve with sticky rice or Spanish rice. Garnish with toasted sesame seeds. 
*I receive no recompense for recommending Doña Maria Mole, Mexican Condiment. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Timeless Classics: Tex-Mex Tortilla Soup! One thing I love about Fall is the convenience of crockpot meals. Throw all the ingredients together, stir, and then forget about it for a few hours. Do something fun……and I don’t mean raking leaves or shelling walnuts. Take a nature walk, visit an apple orchard, choose a mum plant for your front door, photograph colorful pumpkins and gourds. You get the idea. Don’t let the season pass you by. Autumn is in full swing and Mother Earth has splattered the landscape with vibrant colors. 
TEX-MEX TORTILLA SOUP
Ingredients:

1 pound lean ground beef

20-ounce can diced tomatoes and green chilies, mild flavor

10-ounce can diced tomatoes, zesty flavor

15-ounce can black beans, organic

15-ounce can corn, drained

15-ounce can kidney beans, drained

4-ounce packet taco seasoning mix

4-ounce packet ranch seasoning mix

1/2 cup Monterey Jack cheese, shredded 

1/2 cup Greek yogurt

3 green onions, snipped

1/3 cup sliced jalapeño peppers 
Instructions:

Brown ground beef. Drain any liquid. Place ground beef, tomatoes (juice included), black beans, corn, kidney beans, taco dry seasoning mix, and ranch dry seasoning mix in a slow-cooker. Mix well. Cover and cook on High for 3-4 hours OR on Low for 6-8 hours. Uncover. Ladle Tex-Mex Tortilla Soup into bowl and garnish with Monterey Jack cheese, a dollop of Greek yogurt, onion snips, and jalapeño pepper rings. Serve with tortilla chips or crackers. 

Eating My Way Through the Alphabet; Letter S

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
Ingredients:

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

Lemon halves 
Instructions:

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. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Enchilada Cheesy Hash Browns! This time-honored recipe came to me from a friend who had perfected the art of authentic Mexican food. Monica shared some of her trade secrets on more than one occasion, but warned me about one unwary pitfall. “Once you perfect these traditional recipes, your husband may be less willing to take you out to dinner as often.” So be forewarned. Choose this perfect alternative for those nights you need a “meatless” meal. 
ENCHILADA CHEESY HASH BROWNS
Ingredients:

4 baked potatoes, peeled and shredded into hash browns*

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper

3/4 cup Spanish onion, chopped

10 ounces baby peas

1 1/2 cups Monterey Jack cheese, shredded

1 1/2 cups extra-sharp cheddar cheese, shredded

10-count package corn tortillas

15 ounces tomatillo salsa

Green onions for garnish
Instructions:

Preheat oven to 350°. Spray a 9″x13″ glass baking dish with nonstick oil. Pour tomatillo salsa into a pie plate. Set aside. Place the corn tortillas on a plate nearby. In a large skillet, sauté onions in olive oil. Add hash brown potatoes, garlic powder, sea salt, and black pepper. Cook until slightly crisp. Add peas and mix well. To assemble enchiladas, dip one tortilla into tomatillo salsa on both sides. Transfer to a dinner plate and fill with potato mixture. Add 1 tablespoon of each cheese. Gently roll enchilada and place seam side down in glass dish. Repeat with remaining tortillas. Drizzle remaining salsa over all. Spread cheese over top of enchiladas. Cover with foil and bake for 45 minutes. Remove foil and brown cheese 5 minutes longer. Remove from oven. Garnish with green onion snips. Olé!
*If time is of the essence, you may substitute with frozen shredded hash browns.