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Pineapple Crush Angel Food Cake

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Pineapple Crush Angel Food Cake! If you’re looking for an impressive dessert for that neighborhood gathering, middle school bake sale, church fellowship meal, or romantic dinner for two…. look no further. Angel food cake is just what the name implies: light, airy, magical, and sinfully delicious. Its fluffy texture practically melts in your mouth. The sugary slightly charred taste of vanilla and marshmallow can be deceiving. Wanna know why? Because unlike other cakes, this tempting version is made without oil, butter, or egg yolks granting it to fall in a class all its own: Low-Fat and Low-Cholesterol. I prefer a more mysterious name like “Snow-Drift Cake”, “Silver Cake”, or “Foam Cake.” Hey, it’s your dessert, call it as you see it. 

PINEAPPLE CRUSH ANGEL FOOD CAKE 

Ingredients: 

20-ounce can crushed pineapple with juice

16-ounce box angel food cake mix

Powdered Sugar, for sprinkling

Instructions: 

Preheat the oven to 350°. Spray a bundt pan with nonstick oil. Set aside. In a bowl, combine crushed pineapple with juice and angel food cake mix. Gently stir until completely combined. Pour batter into the prepared bundt pan. Place the bundt pan on a baking sheet. Bake in the preheated oven until golden brown, approximately 25 minutes. Let cake cool; invert pastry onto a cake plate. Add a dusting of powdered sugar. Serve each slice as is, or with a fresh fruit compote.*

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Mixed Berry Marnier

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Mixed Berry Marnier! Throw together this amazing berry concoction when searching for a new idea for morning breakfast, afternoon appetizer, or dinner dessert. It’s that versatile. For less chunkier results, place half the fruit into the blender until smooth and then add it to the remaining mixed fruits. Once combined macerate the mixture, which draws out the natural flavors and slightly changes the texture of the sauce. A few hours of refrigeration magically transforms the berries and juices into a gourmet treat, no matter how you serve it. 

MIXED BERRY MARNIER 

Ingredients: 

1 pint fresh raspberries 

12 ounces fresh blueberries 

1 pint strawberries, halved and quartered 

2 tablespoons sugar 

1/4 cup Grand Marnier liqueur 

Instructions: 

Rinse and pat dry the fresh raspberries, blueberries, and strawberries. Place berries in a glass bowl. Sprinkle with sugar and Grand Marnier liqueur. Gently toss to mix completely. Cover and refrigerate up to four hours before serving. Allow the berry mixture to blend for 30 minutes at room temperature before serving. Serve the fruit over ice cream, waffles, cheesecake, yogurt, Brie cheese, or as a fruit compote dessert. 

Upright Pot Pie

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Upright Pot Pie! Do you ever have those nights when you can’t decide what to cook for dinner?  You look in the refrigerator and all you see are leftovers? Again? Well, I had made a beef pot roast earlier in the week, so all the ingredients were on hand to make individual servings of pot pies. Obviously, if you don’t have mashed potatoes and gravy on hand, you can improvise.  Keep it upright by filling custard dishes with single servings and then top them off with crescent roll pastry sheets. It requires very little effort, but the taste is home cooking at its best.

UPRIGHT POT PIE

Ingredients:

2 cups beef pot roast, chunks

1 tablespoon olive oil

1/3 cup onion, chopped

1 cup brown gravy 

1/2 cup frozen mixed vegetables, thawed

Crescent rolls

1/2 cup baby carrots 

1 cup mashed potatoes

Instructions:

Preheat oven to 375°. In a large skillet, sauté onion in olive oil over medium heat. Add beef and stir. Reduce heat and gradually add gravy and mixed vegetables. Spoon mixture in ungreased single serving custard cups. Transfer cups to a baking sheet, in case they bubble over while baking. Remove dough from tube. Do not separate into triangles. Place one square over each custard dish. Press lightly around edges. Bake for 15-20 minutes until crust is golden brown. Serve with mashed potatoes and baby carrots. 

Radish Dinner Salad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Radish Dinner Salad! Baby lettuces and greens not only add color to a dinner salad, they also add crunchiness, vitamins, and variety. That’s one of the reasons I like radishes, too. I bet you thought it was the spicy, peppery taste of this root vegetable, didn’t you? Well, you’re half right. I find radishes refreshing and I’m not going to stop eating them anytime soon. In fact, it’s not uncommon to find me standing barefoot in my kitchen nibbling on sliced radishes sprinkled with sea salt. I hear the French actually slather radishes with sea salt butter for a truly gourmet experience. Now that’s an idea worth exploring, especially since I buy my butter from France. 

RADISH DINNER SALAD

Ingredients:

1 Roma tomato, chopped

1 cup organic mixed greens

3 large radishes, sliced 

1/4 cup herbed feta cheese, crumbled

4-ounce sirloin steak; cooked, warm, and sliced thin

Oil & Vinegar, to taste

Instructions:

Using a salad plate, arrange food vertically when placing. Begin with chopped tomatoes followed by the organic mixed greens, sliced radishes, crumbled feta cheese, and sirloin steak. Serve with oil and vinegar dressing on the side. 

Pulled Pork Barbecue Flatbread

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Pulled Pork BBQ Flatbread! I love prepared flatbreads. In fact, I always pick up a couple from my grocer’s deli to keep on hand. The possibilities are endless for a quick meal without scrambling for the fast-food drive-through. I freeze containers of leftover meats that were slow-cooked earlier, so as to have healthy options at home, such as today’s pork tenderloin. If need be, there are prepackaged resources at your local grocery store as well. Being flexible with time-saving choices is always a “Win”, in my opinion.

PULLED PORK BBQ FLATBREAD

Ingredients:

1 prepared flatbread

2 tablespoons olive oil

1 tablespoon cornmeal

1/2 cup BBQ sauce, any variety

1 pound pork tenderloin, cooked and shredded

2 eggs

1/8 teaspoon seasoned salt

Dash of white pepper

1/2 cup Spring Mix, chopped

1 green onion, snipped

Instructions:

Preheat oven to 400°. Brush flatbread with olive oil on both sides; sprinkle bottom with cornmeal. Bake 5 minutes. Remove from oven. Spoon BBQ sauce evenly over flatbread. Cover all with shredded pork. Create a “well” for each egg. Gently crack an egg into each “well”. Sprinkle eggs with seasoned salt and white pepper. Bake 8-10 minutes until eggs are set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When eggs are cooked, remove from oven. Add chopped Spring Mix and green onion snips.

Cobb Salad

What’s Cooking in Gail’s Kitchen? The 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.