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Fried Lavash Triangles

What’s Cooking in Gail’s Kitchen? Food Plating: Fried Lavash Triangles! Lavash, like anything else these days, can often be purchased in the Deli Department of your local supermarket without having to make it at home. Lavash slightly resembles pita bread or flatbread, but much thinner. Different varieties are available including flax, oat bran, and whole wheat. The package I bought contained 4 sheets. Obviously, you can make triangular snack chips or square crispy crackers. Once you try it, you’ll see how versatile lavash really is. Crunch-time is back to Munch-time. 

FRIED LAVASH TRIANGLES

Ingredients:

2 sheets of lavash bread

1-2 tablespoons vegetable oil 

2 tablespoons olive oil

1 teaspoon tajin seasoning

1/2 teaspoon sea salt

1/8 teaspoon cayenne pepper powder

Instructions:

Preheat oven to 200°. Set aside a baking sheet. Warm vegetable oil in an iron skillet over medium-low heat. Brush the top of each sheet of lavash bread with olive oil. Sprinkle with tajin seasoning and sea salt. Sprinkle with cayenne pepper powder, to taste. Using a kitchen shears, cut lavash bread into triangles of desired size for snack chips. Place a single layer of triangles in the iron skillet. Watch closely. Using a tongs, flip over to fry both sides. When slightly golden, transfer the fried lavash triangles to the baking sheet, still forming a single layer. Repeat frying process until all chips are fried. Place baking sheet in the oven for about 5-6 minutes. Remove and let cool. This turns the chips crispier and adds more crunch. Serve with tzatziki dip.

Basil Tomato Pesto

What’s Cooking in Gail’s Kitchen? Food Plating: Basil Tomato Pesto! With a vibrant basil plant that thrives in the Florida sunshine, I get to reap the benefit of having this fresh herb as often as I crave it. The hubs doesn’t care for the taste or aroma of basil, but when I add a heaping tablespoon of pesto to spaghetti sauce, he knows he likes the taste. He just can’t figure out why it seems better than usual. True confessions? I think not! My lips are sealed. I simply respond, “I’ve got the magic touch.” And leave it at that. 

BASIL TOMATO PESTO

Ingredients:

1 cup cherry tomatoes

10-15 basil leaves

1/3 cup roasted pistachios, slightly chopped

1/4 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 cup olive oil

Fresh basil, for garnish

Instructions:

Combine cherry tomatoes, basil leaves, roasted pistachios, garlic powder, and kosher salt in a food processor. Pulse to blend into a fine purée. Scrape the sides down and turn the processor to Low setting. As it is running, pour the olive oil into the mixture in a continuous stream. The tomato pesto will thicken nicely. Transfer to a serving bowl; garnish with fresh basil leaves. 

Prosciutto Wrapped Asparagus

What’s Cooking in Gail’s Kitchen? The Daily Special: Prosciutto Wrapped Asparagus!  For all the asparagus lovers out there, prepared to be impressed. Really impressed. And if you’ve never had the desire to taste a delicate stalk of asparagus that seems to demand an additional fee on the restaurant menu, you may have discovered a reason to give it a whirl. Prosciutto. These two ingredients were destined to marry forever and ever, in my opinion. 

PROSCIUTTO WRAPPED ASPARAGUS 

Ingredients:

1-pound fresh asparagus spears, ends trimmed

2 tablespoons olive oil

1/4 teaspoon seasoned salt

1/8 teaspoon Mrs. Dash Garlic & Herb Seasoning 

6 ounces prosciutto, thinly sliced

Instructions:

Raise the oven rack to its highest level, which should be about 5 inches below the coils of the broiler. Preheat the broiler. Meanwhile take the asparagus spears and place in a gallon zip-lock bag. Add the olive oil and seasonings. Seal the bag, squeezing out the air, and flip to coat all pieces. Slice the prosciutto lengthwise. Taking one asparagus spear at a time, begin wrapping prosciutto midway from the tip to the stem base, spiraling as you go, overlapping the seams slightly. Place it on a baking sheet sprayed with non-stick oil.  Repeat until all pieces are prepared. Before broiling, make sure there is space between the asparagus. Broil for 3 minutes, remove the baking sheet, turn asparagus with a tongs, return to the oven, and broil another 3 minutes. Pieces should slightly char and appear crisp. The secret is to keep them spaced. For best results, choose medium-size asparagus instead of very thin stalks. 

Vinaigrette, Garlic Red Wine-Style

What’s Cooking in Gail’s Kitchen? A Cut Above: Vinaigrette, Garlic Red Wine-Style! Looking for a versatile salad dressing without mustard? Don’t give me that quizzical stare. I know mustard makes a wonderful bonding agent to keep the oil and vinegar from separating too quickly, but there are some people who simply don’t like the taste of it. Honestly, I could practically drink honey mustard salad dressing if the hubs wouldn’t look at me like I’ve gone off the deep end. SSShhh. It’s our little secret. 

VINAIGRETTE, GARLIC RED WINE-STYLE

Ingredients: 

1/4 cup garlic red wine vinegar 

2 tablespoons lemon juice

1 1/4 tablespoons natural honey

1 teaspoon sea salt

1/8 teaspoon black pepper

1/2 cup olive oil

Instructions: 

In a small bowl, combine garlic red wine vinegar, lemon juice, natural honey, sea salt, and black pepper. Whisk until ingredients are combined. Slowly pour in olive oil; continue whisking so create a smooth texture. Store in a covered jar in the refrigerator until ready to use. Before drizzling over a salad, whisk the ingredients to avoid separation of vinegar and oil. 

Tzatziki Egg Salad

What’s Cooking in Gail’s Kitchen? A Cut Above: Tzatziki Egg Salad! When I had a garden, while raising my children, I used to eat homegrown cherry tomatoes by the handful. The few times the tomatoes actually made it to the kitchen, I would always count out 10 cherry tomatoes for MY salad and then smother them with cucumber salad dressing. It was heaven-in-a-bowl for me. And then, all of a sudden, the bottled cucumber dressing disappeared off the store shelves, never to be seen again. What happened, I wondered. I was devastated, to say the least. Years later, the buzz was all about tzatziki sauce. I already knew I loved Greek gyros smothered in the stuff, so I went back to the deli and bought some. Guest what I do with it now. You know. 

TZATZIKI EGG SALAD

Ingredients: 

6 eggs

5 tablespoons Greek yogurt

1/4 medium cucumber, peeled and grated

1 teaspoon garlic powder

1 1/2 teaspoon olive oil

1/2 cup celery, finely chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1 teaspoon dill weed

Instructions:

Place the 6 eggs in a medium pot filled with water. Bring to a boil; reduce heat and simmer for 15 minutes. Drain. Place the eggs in an ice bath for 10 minutes to cool. Peel and dice the eggs. Set aside. To make the tzatziki sauce, combine Greek yogurt, grated cucumber, garlic powder, olive oil, finely chopped celery, sea salt, black pepper, and dill weed. Mix well. Set aside. For the egg salad, begin by adding small portions of tzatziki sauce to the chopped eggs until you achieve the desired consistency. Chill tzatziki egg salad for 30 minutes. When ready to serve, make an “x” in the top of an artisan roll. Fill the center with egg salad. Serve with micro greens and fresh dill sprig. 

Mediterranean Shrimp Bake

What’s Cooking in Gail’s Kitchen? A Cut Above: Mediterranean Shrimp Bake! Whether you call them individual casserole dishes, mini bakers, or au gratin ramekins…..you get the idea. It’s all about, “This is mine, and that is yours!” I can already hear you whining, “But your food tastes better than mine.” Why is that? It’s the exact same thing. In some cases, your dining partner may actually believe that the other person’s food not only looks better presented, but has more luscious ingredients in it, too. At my house, my mother always taught me: give everyone else the better looking portion, even if it ends up being the larger half of a homemade recipe. To them the grass may not only look greener, or in this case, the shrimp bigger and cheese more gooey than what’s right in front of them. 

MEDITERRANEAN SHRIMP BAKE

Ingredients: 

1/4 cup shallots, chopped

1 teaspoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1/8 teaspoon black pepper

8 ounces cherry tomatoes, halved

1/4 teaspoon red pepper flakes

1/4 teaspoon dried oregano 

3/4 pound precooked shrimp, tails removed and peeled

1/2 cup mozzarella cheese, shredded

Instructions:

Preheat oven to 400°. Spray two individual casserole dishes with nonstick oil. Set aside. In a small bowl, add chopped shallots, olive oil, garlic powder, sea salt, and black pepper. Microwave on high setting for one minute. Set aside. In a skillet, combine cherry tomatoes, red pepper flakes, and dried oregano. Cook, stirring occasionally, on medium heat until mixture is juicy and tomatoes have softened, approximately 10 minutes. Fold in microwaved shallots and prepared shrimp. Spoon contents into two individual casserole dishes. Top with mozzarella cheese. Bake 10-12 minutes, or until tomatoes are bubbling and cheese has melted. Remove from oven and allow to rest for 5 minutes. Serve with seasoned lavash triangles. 

Kidney Bean Radish Salad

What’s Cooking in Gail’s Kitchen? A Cut Above: Kidney Bean Radish Salad! This colorful salad has many substitute options. For example, instead of the English cucumber (which is burpless, seedless, and often wrapped in cellophane due to its thin skin), you may choose to use garden cucumbers which typically are thicker-skinned, fatter, and curved. In addition, if you’re not a fan of fresh parsley, you may substitute cilantro with its tinier, thin leaves. And, finally, for an oil-free dressing, skip the olive oil and vinegar to use freshly squeezed lemon juice. Does this make sense? Simple substations make delicious alternatives. 

KIDNEY BEAN RADISH SALAD

Ingredients: 

15-ounce can kidney beans, drained and rinsed

3/4 English cucumber, diced

2 radishes, sliced and quartered

1/4 red onion, sliced 

1/4 cup fresh parsley, chopped

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 tablespoons apple cider vinegar

1 teaspoon pure maple syrup

2 tablespoons olive oil

Instructions: 

In a mixing bowl, combine kidney beans, English cucumber, radishes, red onion, chopped parsley, sea salt, and black pepper. Toss until combined. To make the dressing: whisk together apple cider vinegar, maples syrup, and olive oil. Drizzle the dressing over the salad or offer it on the side. Serve. 

Ina Garten’s Crispy Potatoes

What’s Cooking in Gail’s Kitchen? A Cut Above: Ina Garten’s Crispy Potatoes! One chef’s secret to crispy roasted potatoes begins with boiling them on the stove beforehand. The results create tender and fluffy potatoes on the inside while crispy and crunchy on the outside. The herbs and seasonings enhance layers of flavor, making it a comforting delight to the senses. Serve with a side of ranch dressing or natural ketchup. Oh……remember to share. These aren’t meant for the baker to finish off the entire batch, no matter how tempting that may be. 

INA GARTEN’S CRISPY POTATOES

Ingredients: 

1 1/2 pounds baby gold potatoes, halved, skin on

1/2 cup olive oil

1 teaspoon kosher salt

1/8 teaspoon black pepper 

1/4 teaspoon dried oregano 

1/8 teaspoon dried parsley 

Instructions: 

Place baby gold potatoes in a saucepan; cover with an inch of water; bring to boil; simmer for 10 minutes. Drain completely. Return potatoes to the pan. Cover the saucepan tightly with a lid. Shake the pan for a few seconds. This makes the edges rough and craggy, allowing them to crisp up nicely when roasted. Preheat oven to 400°. Combine olive oil, kosher salt, black pepper, dried oregano, and dried parsley. Mix well. Pour over the potatoes, coating all sides. Transfer potatoes to a nonstick baking sheet, beginning with cut side down in a single layer. Bake for 45 minutes, tossing occasionally to brown the sides. Serve immediately. 

Herbs Over Burrata

What’s Cooking in Gail’s Kitchen? A Cut Above: Herbs Over Burrata! A fresh mozzarella ball and a fresh burrata ball may appear to be the same thing, but actually they are quite different, kind of. Burrata has an outer skin of mozzarella, but the secret lies in the inner pouch filled with fresh cheese curds and cream. This makes it more flavorful, rich-tasting, and buttery. By adding chopped herbs and seasoning, burrata transforms into an elegant appetizer that will impress even the fussiest palate. Don’t believe me? What have you got to lose? Worst case scenario, you get it all to yourself. 

HERBS OVER BURRATA 

Ingredients:

2 small burrata balls, room temperature 

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

1 tablespoon fresh chives, chopped

1 teaspoon toasted sesame seeds

1/4 teaspoon red pepper flakes

2 tablespoons olive oil

1 teaspoon champagne vinegar

1 package garlic bagel chips 

Instructions:

Place the burrata balls in a shallow dish. Combine chopped parsley, chopped basil, chopped chives, sesame seeds, and cayenne pepper in a bowl. Mix well. Add olive oil and champagne vinegar. Stir until thoroughly mixed. Make a cut across the tops of the burrata to release the luscious center inside. Spoon the herb mixture over the top and dredge eat bite onto garlic bagel chips.