oil

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? Timeless Classics: Oil & Vinegar Herbed Tomatoes! Be amazed at the rich and vibrant colors of autumn in this tantalizing harvest side dish of slow-roasted tomatoes. It may become love at first bite. Inspired by herbs from the south of France, first-press olive oil from the Italian countryside, and garden fresh tomatoes from local farms, this dish is sure to please. Don’t take my word for it. Be transformed. 
OIL & VINEGAR HERBED TOMATOES 
Ingredients:

2 pints of tomatoes, assorted sizes 

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons Lea & Perrins sauce

1 teaspoon Herbs de Provence 

1/4 teaspoon kosher salt

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

Fresh basil
Instructions:

Preheat oven to 375°. In a shallow dish, combine olive oil, balsamic vinegar, Lee & Perrins sauce, herbs de Provence, kosher salt, garlic powder, and red pepper flakes. Whisk until incorporated. Cut the tomatoes in half from end to end. Place cut side down in the olive oil mixture. After a few minutes, turning cut side up, transfer tomatoes to an iron skillet. Arrange in a single layer. Drizzle extra olive oil mixture over all the tomatoes. Bake 20 minutes. Remove iron skillet from oven and snip fresh basil over the tomatoes. Bake 10 minutes longer or until tomatoes are soft and fragrant. Serve immediately. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Be Our Guest: Homemade Tortilla Chips! Ever wonder why your favorite Mexican restaurant has such incredible tortilla chips? Well now you can make your own café-style chips at home. Begin with flour and corn tortillas the day before. Just open the packages and let them breathe overnight on the kitchen counter. This simple step removes any excess moisture and allows them to fry up crispier. Sprinkled with sea salt and dipped in chunky salsa is practically a dream come true. 
HOMEMADE TORTILLA CHIPS
Ingredients:

2 cups vegetable oil

1 package yellow corn tortillas, extra thin

1 package flour tortillas, soft taco size 

Sea salt to taste
Instructions:

Cut each corn tortilla into 8 wedges. Use entire package. Set aside. Cut each flour tortilla in half and then into strips. Use entire package. Set aside. Beginning with one cup vegetable oil in a large skillet, heat the oil on medium setting until a tortilla sizzles. Avoid smoke. That means the oil is too hot. Place a handful of corn tortilla wedges into the hot oil. Do not overlap. Fry for 1-2 minutes until the chips are golden and crisp. Use tongs to flip over half way through, if necessary. As the oil is used, reduce heat to avoid smoking. Use tongs to remove chips from oil; drain on paper towel-lined plate. Sprinkle with sea salt. Repeat in batches until all corn chips are fried. Add remaining cup of oil to skillet. Repeat with flour tortilla strips. Store in airtight container at room temperature. Enjoy!

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Kale Chips! Mention the word “kale” and you can see the noses wrinkle. But, seriously, if you eat leafy vegetables anyway…what’s the big deal? I find kale quite versatile. Its rich dark leaves hold up well in salads, pasta dishes, and snacks. Once baked, with the right seasonings, they turn into a spicy guilt-free alternative. 
KALE CHIPS 
Ingredients:

2 cups baby Kale leaves

1 tablespoon olive oil

1/8 teaspoon seasoned salt

1/8 teaspoon cayenne pepper

1 tablespoon Parmesan cheese, grated
Instructions:

Preheat oven to 300°. Line a baking sheet with parchment paper. Break off the stems of the kale leaves and discard. Gently wash each leaf and dry on a paper towel to eliminate all moisture. One by one, using your fingers, rub both sides of each leaf with olive oil. Place the kale on the prepared baking sheet in a single layer without overlapping. Sprinkle with seasoned salt, cayenne pepper, and Parmesan cheese. Bake for 10 minutes. Rotate the pan and bake 10 minutes longer. The kale leaves will shrink and begin to curl. Do not over-bake! Remove baking sheet from oven and cool for 2-3 minutes. Serve immediately. 

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Olive Tapenade! Here’s a nice prelude to an evening meal. Forego the usual focaccia bread and herbed olive oil for a southern France hors d’oeuvre instead. By using an exotic mixture of olives and spices, it creates a versatile condiment for crackers, bread, cheese, and vegetables. Later on, serve it over pasta or fish as another option. Whatever you choose, seek adventure. You won’t be disappointed in the mellow salty garlic flavor lingering long into the night. 
OLIVE TAPENADE 
Ingredients:

1/2 cup green olives with pimentos 

1/2 cup black olives, pitted 

1/2 cup kalamata olives, pitted

2 tablespoons capers

4 tablespoons olive oil

1 garlic clove, minced

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper 
Instructions:

Combine all ingredients. Pulse in a food processor for several minutes. Scrape sides and repeat. Cover and chill in the refrigerator for one hour. Serve with crusty artisan bread or pita chips. Tastes great spread over cream cheese for party flavor. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Quick Bread Lemon Poppyseed! When life gives you lemons, eat them! There’s nothing more refreshing than the citrusy taste of lemon, in my opinion. It’s light, refreshing, and reminds me of sunshine. I believe you can achieve surprising results when you use good ingredients in a recipe, even if it involves convenient shortcuts. After all, rave reviews are proof enough!
QUICK BREAD LEMON POPPYSEED
Ingredients:

4 eggs

1/2 cup oil

1 box of lemon cake mix

1 cup hot water

1 tablespoon lemon citrus peel, granulated

2 tablespoons poppy seed
Instructions:

Preheat oven to 350°. Combine all ingredients and beat for 10 minutes. Pour into greased and floured loaf pans.* Bake for one hour or until done. Bread is done when a pick comes out clean and loaf springs back from pan. 
*Makes 2 regular-size loaves or 6 mini-loaves and 1 regular loaf. The mini loaves need bake for only 25-30 minutes. Watch carefully. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? The Daily Special: Shish Kabobs! It’s dinner-on-a-stick! Each skewer provides a vibrant color wheel of your favorite edible combinations. Warm or cool, dark or light. All you need to do is assemble a combination that will have your family singing your praises! Grab the apron, fire up the grill, and let the serious eating begin. 
SHISH KABOBS
Ingredients:

1-pound smoked sausage, cut up into 8 pieces

2 ears corn, cut into thirds

2 red potatoes, quartered

1 Vidalia onion, cut into wedges

1 green pepper, cut up and seeds removed

1 zucchini, sliced 1/2″ thick with skin on

Seasoned salt to taste

Cracked blacked pepper to taste

Mrs Dash Garlic & Herb seasoning to taste
Instructions:

Wash, cut-up, and prepare meat and vegetables. Thread pieces of smoked sausage, corn, potatoes, onion, green pepper, and zucchini onto metal skewers alternating color for variation and eye-appeal. Repeat until all ingredients are skewered. Preheat grill to medium-high heat. Lightly spray each skewer of meat and vegetables with non-stick oil. Sprinkle with seasonings. Grill 5-6 minutes per side. The natural flavors will burst forth with a touch of smokiness. The edges of the sausage will char. Avoid excess charring. Keep turning for even grilling. Watch for slight blistering to indicate when done.