olive oil

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? Timeless Classics: Cheesy Burrata! For those of you who are unfamiliar with Burrata cheese, allow me to tell you a little bit about it. Imagine a soft delicate layer of mozzarella cheese stretched thin like a piece of hand-formed pie dough. It is placed into a bowl so the center can be filled like a porcelain white water balloon. Inside is heavy cream as rich as butter and luscious cheese curds. The pouch is then tightly tied at the top to ensure maximum freshness. The taste is extraordinary. It’s enough to make you roll your eyes and swoon. 
CHEESY BURRATA
Ingredients:

8 ounce Burrata cheese

Fresh basil

Cherry tomatoes, halved

1 tablespoon olive oil

Herbs de Provence

Sea salt to taste
Instructions:

Place the Burrata cheese on a platter surrounded by fresh basil and cherry tomatoes. Drizzle with olive oil. Add a sprinkling of Herbs de Provence and sea salt to taste. Serve with crusty artisan breads or crackers. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Be Our Guest: Tahini Paste! If you really like making homemade hummus, you already know that it’s practically impossible to find tahini paste in the local grocery stores. At least that has been my experience. When I take my inquiry to a store clerk, I get a puzzled look as they shrug their shoulders and walk away. Now I simply make it at home with ingredients that are readily available. You can, too!
TAHINI PASTE
Ingredients:

1 cup toasted sesame seeds

1/4 cup olive oil 

1 tablespoon lemon olive oil
Instructions:

In an electric mini chopper, place the sesame seeds. Pulse the seeds a few seconds to make them ground. Add 2 tablespoons olive oil and 1 tablespoon lemon olive oil. Grind to mix into a paste. It will be necessary to scrape down the sides. Gradually add more olive oil to make the consistency pourable. You can do this by testing with a teaspoon. Pour contents into a jar that will hold up to 8 ounces. Store tahini paste in the refrigerator up to three months. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Be Our Guest: Peaches Hot Off the Grill! Need a salad tonight? Take the easy way out and throw a couple peaches on the grill. You can even leave the skin on, like I did. In a few minutes, you’ll be savoring their remarkable flavor on a bed of mixed greens. As the family claps their hands in delight, simply take a bow and chirp, “You’re welcome!”
PEACHES HOT OFF THE GRILL
Ingredients:

2 large fresh peaches, halved and pitted

1-2 tablespoons lemon olive oil

1/3 cup Bleu cheese, crumbled 

2 tablespoons pecan bits

Mixed Greens

Lemon Olive Oil to taste

Pomegranate Balsamic Vinegar to taste
Instructions:

Preheat gas grill on medium-high heat. Brush cut side of each peach half with lemon olive oil. Place cut side down on grill. Cook for 5 minutes. Flesh will be slightly charred. Turn peaches over and cook 2 minutes longer. Meanwhile divide salad greens between individual plates. Transfer one peach half to each bed of greens. Sprinkle with crumbled Bleu cheese and pecan bits. Drizzle with additional lemon olive oil and pomegranate balsamic vinegar to taste. 

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Eat More: Hummus Amongus! If I told you this was a healthy alternative to chip dip, would you believe me? It’s true. The difference is hummus is made from chickpeas, also known as garbanzo beans. They are rich in protein and provide daily fiber. Their smooth texture feels buttery in the mouth leaving a slightly nut-like aftertaste. By adding lemon and spices, it’s the perfect partner for pita chips and fresh vegetables. Go ahead, indulge!
HUMMUS AMONGUS
Ingredients:

1 15-ounce can garbanzo beans, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 tablespoon pimento, diced

1 teaspoon lemon olive oil
Instructions:

Using a food processor, pulse garbanzo beans until smooth. Add tahini paste, olive oil, lemon juice, garlic, cumin powder, and salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with diced pimento. Serve with fresh crudités. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? All the Buzz: Zillions of Zoodles! Anyone who owns a KitchenAid stand mixer will tell you they know all about the Spiralizer. I know it may sound like a super-hero with super-powers, but in many ways it is….for foodies, in my opinion. A Spiralizer is an attachment that can peel and slice vegetables into a uniform spiral making the vegetables look like noodles. This is a great tool for those going Paleo or living gluten-free. In mere seconds any vegetable, like zucchini, can be transformed into an abundant bowl of Zoodles. Think about the options for yellow squash, cucumbers, carrots, and potatoes! Move over, Pasta, there’s a new sheriff in town!
ZILLIONS OF ZOODLES 
Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

8 ounces shrimp, precooked

1/8 teaspoon dill weed

1/8 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/2 cup sun-dried tomatoes, chopped

1/2 cup Greek olive mix

3 tablespoons basil pesto

Fresh parsley, for garnish 
Instructions:

Spiralize zucchini zoodles into a bowl. Discard spiral stems. In a large skillet, heat olive oil to sauté shrimp sprinkled with dill weed, sea salt, and red pepper flakes. Remove from pan; keep drippings. Reduce heat and toss zoodles in reserve oil to coat. Add sun-dried tomatoes and olives. Stir in basil pesto. Toss gently. Heat zoodles no longer than 3-4 minutes. Remove and serve with sautéed shrimp. Garnish with fresh parsley. 

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? All the Buzz: Onion Basil Bread! You have got to try this! Tasty Vidalia onions are unbelievably sweet and mild. They are grown locally in the state of Georgia, yet recognized all over the world. You begin to see them pop up in the neighborhood markets from mid-April to mid-June. Their unique fresh taste makes them an outstanding option for eating raw or cooking in recipes. Packed with nutritional value makes them a bonus. Become a believer; discover why Vidalia onions are all the buzz!
ONION BASIL BREAD
Ingredients:

Loaf of sesame artisan bread

1/3 cup olive oil plus 2 tablespoons 

1/8 teaspoon garlic powder

1/4 teaspoon marjoram

1/8 teaspoon sea salt

1 large size Vidalia onion, sliced

1/4 teaspoon seasoned salt

1 cup Jarlsberg cheese, shredded

2-3 tablespoons Parmesan cheese, grated

Fresh basil
Instructions:

Preheat the oven to 400°. Line a baking sheet with foil. Cut the bread in half, then length-wise, and quarters. Dredge the cut sides in 1/3 cup olive oil. Sprinkle with garlic powder, marjoram, and sea salt. In a skillet on medium-high heat, add 2 tablespoons olive oil. Add onion slices and seasoned salt. Cover and cook one minute. Stir, reduce heat to medium-low and cook until the onions are caramelized, about 12 minutes. Watch carefully to reduce scorching and stir if necessary. Meanwhile divide Jarlsberg cheese equally over the face of the bread. Top with caramelized onions. Bake for 10 minutes, or until the cheese is bubbly. Remove from oven, sprinkle with Parmesan cheese and garnish with fresh basil. 

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? All the Buzz: Mandarin Orange Side Salad! Whenever I serve this colorful side salad to my guests, they rave about the dressing. I create my own version of infused garlic oil, but it can be purchased at your local grocery. Dark, leafy watercress can also be found at the area Farmers Market this time of year. A little bit goes a long way in adding a surprisingly light peppery taste. When partnered with oranges and tomatoes, it refreshes the palate for the next course. If you like a tastier and fresher alternative to an ordinary garden salad, give this one a whirl. 
MANDARIN ORANGE SIDE SALAD
Ingredients:

1/2 head romaine lettuce, torn into bite-size pieces

1/2 cup watercress

8 cherry tomatoes, halved

18 mandarin orange segments 

1/4 cup bacon pieces

1/4 cup almonds, sliced

1/2 cup Parmesan cheese, shaved
Instructions:

Divide the romaine lettuce, watercress, cherry tomatoes, mandarin oranges, bacon, almonds, and cheese evenly between 6 salad bowls. Serve chilled with dressing. (See dressing recipe below.)
Dressing Ingredients:

1/2 cup garlic vegetable oil

3 tablespoons wine vinegar 

1 tablespoon lemon juice

2 tablespoons sugar

1/2 teaspoon sea salt

1/2 teaspoon dry mustard 

1/4 cup red onion, chopped
Instructions:

Combine garlic vegetable oil, wine vinegar, lemon juice, sugar, sea salt, dry mustard, and onion. Whisk well until blended. Refrigerate one hour before serving. 

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.