olive oil

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Winner, Winner, Chicken Dinner! What I love about this recipe is any type of chicken will do. If you prefer wings, thighs, drumsticks, breasts, or all of the above, it works! The lemony citrus accent is perfect with a side salad and a piece of warm crusty bread. If you can get your hands on a lemon infused olive oil, you may want to take the plunge. It’s also a great way to jazz up an ordinary salad with the bright, tangy flavor of citrus. Balance it out with a pomegranate balsamic vinegar for a winning combination. Who knows, you may have found a new favorite. 
WINNER, WINNER, CHICKEN DINNER 
Ingredients:

6 chicken fillets

2 tablespoons olive oil

1 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon thyme, chopped 

1/8 teaspoon garlic powder 

1/4 teaspoon red pepper flakes

1/4 teaspoon granulated lemon zest

1 tablespoon lemon juice

1 lemon, sliced and quartered 

6 green onions
Instructions:

Preheat oven to 400°. Trim and pat dry the chicken fillets. In an iron skillet over medium heat, add olive oil. When hot, carefully place chicken in pan. Season with salt, pepper, thyme leaves, garlic powder, red pepper flakes, lemon zest, and lemon juice. Sear both sides for 3-4 minutes each. Add lemon slices, wedges, and green onions. Transfer skillet to oven. Bake for 15-20 minutes. Serve chicken with roasted lemons and onions. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Wasabi Furikake Aioli! For a homemade sauce that can be spread on fish and poultry or used as a spicy dip for vegetable crudités, this one is spot on. The “kick” of wasabi is a distant cousin to horseradish making its intensity a roller coaster ride for the palate. Wasabi lovers know all about the health benefits. Sushi bars offer it as a regular condiment. I find this superfood absolutely delicious. 
WASABI FURIKAKE AIOLI
Ingredients:

1/2 cup mayonnaise 

1/4 teaspoon furikake seasoning (sesame seed and green seaweed)

1/4 teaspoon ground ginger

1/8 teaspoon garlic powder

1 teaspoon rice vinegar 

1 teaspoon soy sauce

2 teaspoons wasabi powder

1 tablespoon olive oil

1 tablespoon water
Instructions:

Combine all ingredients and mix until well blended. Cover and refrigerate one hour before serving. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Artichoke Pesto Spread! No matter if you eat artichokes for their nutritional value (high in antioxidants) or if you just need a serving of veggies that taste incredible on toast, this recipe is an excellent tool to pull out in a pinch. The main ingredients are usually in the pantry or refrigerator, so everything is ready to serve in minutes. 
ARTICHOKE PESTO SPREAD
Ingredients:

1 14-ounce can marinated artichoke hearts, drained and chopped

1-2 tablespoons garlic basil pesto

1/2 cup Parmesan cheese, grated

3/4 cup mayonnaise

2 green onions, sliced

Rosemary Olive Oil Crackers
Instructions:

Preheat oven to 350°. Combine artichoke hearts, pesto, Parmesan cheese, and mayonnaise in a mixing bowl. Blend well. Fold in sliced green onions. Transfer to an ovenproof dish that has been sprayed with a nonstick oil. Bake uncovered for 25 minutes, or until lightly browned. Serve warm with crusty artisan bread and seasoned crackers. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Paleo Pepper Steak! Before you delete this post, hear me out for sec. Paleo does not mean blah, boring, and tasteless. In fact, this recipe gives you permission to only eat the stuff you crave. No hidden sauces or funky herbs. Basically, what you see is what you get. (Disclaimer: Pay no attention to that slice of garlic bread. It was put in the photo by my alter ego who loves carbs.) The green and red peppers are so fresh you may feel like nibbling on one or two as you slice them into strips. And the caramelized onions compliment the taste of steak, in my opinion.  
PALEO PEPPER STEAK
Ingredients:

1 large green bell pepper, sliced and seeds removed 

1 large sweet red pepper, sliced and seeds removed

1 large yellow onion, skin removed and sliced

2-3 tablespoons olive oil

1/2 teaspoon seasoned salt

1/8 teaspoon garlic powder 

1/8 teaspoon cracked black pepper
2-6 ounce filet mignon steaks

Sea salt, black pepper, and garlic powder steak to taste

1 pat of butter
Instructions:

Salt and pepper both sides of the steak while the gas grill is preheating from 450°-500°. At this time sprinkle the steak with garlic powder as well. The salt begins to draw out a little bit of moisture which makes the steak sizzle when it hits the grill grate, sealing in the flavor. For accuracy in grilling, my husband sets the timer on his cell phone, which is quite handy. Grill the steak for 2 1/2 minutes on one side before flipping over for the remaining 2 1/2 minutes. The finished steak will be medium-rare. Now this is the most difficult part. Let it rest for about 5 minutes before serving. The juice will reabsorb back into the steak to give you that moist and meaty taste. 
Meanwhile, sauté pepper and onion slices in olive oil and seasonings in a large skillet on medium heat. Turn often to gradually brown the vegetables and avoid burning. They will be tender in about 20 minutes. Reduce heat to low simmer to keep warm. Before serving, surround the steak with peppers and onions. Finish with a pat of butter.  

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Bison Sirloin Steak Burger! If you’re a meat-lover, pull up a chair. Grass fed bison meat (aka buffalo) is a lean alternative to the basic all-beef burger and is becoming readily available as a healthier option. The smoky grilled flavor is rich tasting and savory. Add a side of cheese, onions, and potatoes for a Wild West experience that will leave you feeling fully satisfied. 
BISON SIRLOIN STEAK BURGER
Ingredients:

8-ounce bison sirloin steak

1 tablespoon olive oil

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

Dash garlic powder
Instructions:

Preheat outdoor grill to 475°. This is ideal for searing bison steaks. Let the steak come to room temperature marinated in olive oil and seasonings. Put the steak on the hot grill; close the lid, and sear the steak for 2 minutes per side. Then move the steak to the unheated side of the grill. Keep the lid closed and cook for 3-4 minutes per side for medium-rare steak. Remove to a platter and let it rest for 8 minutes before serving. Keep spices to a minimum to truly appreciate the full taste of bison. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Ziti Baked Spinach! Four simple ingredients are baked together to create a timeless Italian favorite: ziti pasta, tomato sauce, spinach, and cheese. The rest is simply embellishment for the palate. The short tubular shape of ziti grabs onto chunky sauces, making it a distant cousin to penne, which may be easier to find in the grocery aisle. However, I visited a specialty store where I chose an authentic organic brand of ziti pasta made in Italy. Buona Saluté!
ZITI BAKED SPINACH 
Ingredients:

8 ounces ziti

1 10-ounce package frozen spinach, thawed

1/4 cup Italian bread crumbs

1 egg, beaten

2 tablespoons olive oil

3/4 cup mozzarella cheese, finely shredded 

16 Italian style meatballs, halved

8 ounces mushrooms, sliced and sautéed

24 ounce jar of basil spaghetti sauce

1/8 teaspoon oregano 

1/8 teaspoon marjoram 

1/8 teaspoon garlic powder
Instructions:

Preheat oven to 350°. Lightly grease an 8″x8″ casserole dish. Cook pasta according to package directions, al dente. Drain in a colander. Sauté mushrooms in a tablespoon of olive oil. Cook spinach according to package directions. Drain and transfer to a medium bowl. Combine spinach, bread crumbs, egg, olive oil, 1/4 cup cheese, and ziti. In a large skillet, mix spaghetti sauce, mushrooms, Italian sausage, oregano, marjoram, and garlic powder. Simmer for 10 minutes until heated through. Layer a third of the meat sauce on the bottom of the casserole dish. Fill the next layer with the spinach ziti mixture. Top with remaining spaghetti sauce. Sprinkle 1/2 cup mozzarella cheese over all. Bake for 30 minutes. Let rest for 10 minutes and serve. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Vegetarian Bruschetta! There’s something about sharing an appetizer for dinner. It feels sinful and tastes shamefully delicious. The rustic combination of artisan bread, savory veggies, and warm cheese conjure up images of the Italian landscape. Transcend yourself to a country villa in the hills of Tuscany. Lend a little romance to dinner with finger food that melts in your mouth with a slightly salty finish. 
VEGETARIAN BRUSCHETTA 
Ingredients:

1 baguette, sliced horizontal 

1/2 cup olive oil

1/8 teaspoon garlic powder

1/8 teaspoon marjoram

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper 

12-ounce jar marinated artichoke hearts

1 cup mushrooms, sliced

1 cup mozzarella cheese

2 green onions, snipped

1 tablespoon pimento, chopped
Instructions:

Preheat oven to 400°. Slice baguette horizontally and place open face on baking sheet. Spread olive oil on top of baguette. Sprinkle with garlic powder, marjoram, salt, and pepper. Drain artichoke hearts, reserving liquid. Cut artichokes into bite size pieces and add back into the liquid. Add mushrooms to liquid. Mix well to coat. Divide artichoke/mushroom mixture between the baguette halves. Top with mozzarella cheese. Bake for 15-20 minutes until cheese is melted and bread is crunchy. Cut into diagonal slices. Garnish with green onion and pimento. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Risotto Easy Peasy! Until I master the same technique of the gourmet risotto served in my favorite Italian restaurant, I turn to this reliable substitute. Made with eco-friendly high quality arborio rice and seasonings, it’s ready in half the time with results that please. By adding baby peas and fresh parmesan cheese, the outcome gives it my stamp of approval. 
RISOTTO EASY PEASY
Ingredients:

1 box Gluten-Free Lundberg Creamy Parmesan Risotto*

1/2 tablespoon olive oil

1/2 cup Parmesan cheese, grated

1/2 cup baby peas

Salt and pepper to taste
Instructions:

Sauté arborio rice for 2 minutes in olive oil over medium heat using a 2 quart saucepan. Add 2 1/2 cups water and seasonings. Bring to boil. Reduce heat to simmer and cook uncovered for 20 minutes, stirring occasionally. The rice will get thick and creamy. Add baby peas stirring until heated through. Garnish with parmesan cheese. Serve hot. 
*Available from Lundberg Family Farms. (I receive no recompense for promoting their product.)

Dining Outside the Home: Turkish Bar and Grill in Altamonte Springs, Florida 

Behold a rich menu of Turkish cuisine. Imagine this, take your hands and gently tear the sesame-laden puffed homemade bread. Feel the air deflate like a balloon as you dredge it across a plate of authentic hummus prepared with classic ingredients like olive oil and tahini. Next, the main course is a buffet of chile-infused chicken, garlic lamb and beef gyro strips plus grilled vegetables over sweet sticky rice. The platter is drizzled with enough melted butter to make your eyes roll back in satisfaction. All the flavors culminate with a sweet, nutty finale of homemade layered baklava dessert drenched in a syrup of natural honey. Pure and simple gratification.