onions

Vegetarian Bread ‘n Butter Pudding

What’s Cooking in Gail’s Kitchen? Talking Points: Vegetarian Bread ‘n Butter Pudding! If I’ve said it once, I’ve said it a hundred times. One of the privileges of being part of the blogosphere is benefiting from the vast friendships beyond my little corner of the world. Not only is it a creative outlet for expressing my love of food, it also challenges me to stretch my palate and try new things. Today’s recipe comes from Corrie, a Brit, who thrives on a vegetarian diet. She has a fabulous blog entitled http://corriesrabbitfood.com where food looks so amazing it makes you forget about being a meat-lover. To clear up any confusion, “bread pudding” is more commonly known as a dessert. But “bread and butter pudding” is made by buttering the bread before adding any liquid. Now you see the difference, which is why this makes a fabulous breakfast dish. Are you ready to eat more? Then let’s get started.

VEGETARIAN BREAD ‘N BUTTER PUDDING

Ingredients:

1/2 loaf baguette bread, sliced

4 tablespoons butter, softened

1/2 cup red onion, sliced

3 gloves garlic, sliced

1/3 cup parmesan cheese, shredded

1/3 cup gruyère cheese, shredded

2 tablespoons cheddar cheese, shredded

3 eggs

1 cup skim milk

1/2 teaspoon seasoned salt

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons cheddar cheese, shredded

Thyme sprigs, for garnish

Instructions:

Preheat oven to 400°. Butter a 5”x7” baking dish with softened butter. Set aside. Lightly butter both sides of a baguette slice, then place in the baking dish. Repeat until all pieces of baguette are buttered. When placing them in the baking dish, arrange in a zigzag pattern. This leaves room for the spaces to be filled in with ingredients. Next evenly divide the red onion slices and garlic pieces between the bread. Generously sprinkle the entire loaf with shredded parmesan, gruyère, and 2 tablespoons of cheddar cheese, with attention given to lightly packing the cheese in areas where spaces exist. In a bowl, whisk together eggs, skim milk, seasoned salt, basil, marjoram, and oregano. Slowly pour over the pudding, soaking each slice of bread. Top with remaining 2 tablespoons of shredded cheddar cheese. Bake in the oven for 25-30, or until set Remove from oven. Garnish with fresh thyme sprigs. Serve warm.

Knee-Jerk Chicken Wings

What’s Cooking in Gail’s Kitchen? Talking Points: Knee-Jerk Chicken Wings! Look ahead for a weekend meal that is Mmm Mmm Good. It takes a minute of advanced planning, but is, oh, so worth it. As with any marinade, its main purpose is to tenderize the chicken while bathing it with flavor and moisture. In the end you have chicken wings so juicy you won’t be able to put them down. As always, store the marinated chicken in the refrigerator. I don’t recommend reusing the marinade once you transfer the meat to a baking pan. As a general rule, any sauces that come into contact with uncooked meat should be disposed of properly to prevent harmful bacteria exposure. I’m good with that. In most cases an extra sauce or dressing can be offered instead.

KNEE-JERK CHICKEN WINGS

Ingredients:

1/4 cup vinegar

1 tablespoon dark rum

2 habanero peppers, chopped

1/2 red onion, chopped

2 green onions, chopped

1/2 tablespoon thyme

1 tablespoon olive oil

1 teaspoon sea salt

1 teaspoon black pepper

2 teaspoons allspice

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoons ginger

1 teaspoon molasses

2 pounds chicken wings

1/4 cup lime juice

1/2 cup ketchup

3 tablespoons soy sauce

1 tablespoon spicy honey

Chives, for garnish

Instructions:

To make the jerk paste marinade, combine vinegar, dark rum, habanero peppers, red onion, green onions, thyme, olive oil, sea salt, black pepper, allspice, cinnamon, nutmeg, ginger, and molasses in a blender. Pulse to mix until smooth. Place the chicken in a baking dish. Pour lime juice over chicken to coat on both sides. Wearing gloves, rub the jerk paste over both sides of the chicken wings, covering well. Transfer chicken to a gallon freezer bag. Use a rubber spatula to transfer all the marinade to the bag. Seal the bag and refrigerate overnight. When ready to bake, preheat the oven to 400°. Spray a rimmed baking pan with nonstick oil. Place chicken wings in a single layer, skin side up. Roast the chicken for 30 minutes, then flip to bake for another 20 minutes. Combine ketchup, soy sauce, and spicy honey in a small bowl. Mix well. Turn the chicken back over so the skin side is up. Brush with ketchup sauce. Bake 10 minutes longer. When chicken is done, transfer to a platter. Garnish with chopped chives. Serve with celery sticks and bleu cheese dressing.

French Fried Onion ‘n Pork Flatbread

What’s Cooking in Gail’s Kitchen? Talking Points: French Fried Onion and Pork Flatbread! Don’t wait all year to sink your teeth into those crispy onion toppers sprinkled over holiday green bean casserole. Be creative. The onion crunch can be added to soups, salads, burgers, and pizza, too. Simply use your imagination and I guarantee you can talk yourself into something delicious. Barbecue pork, with its sweet and tangy sauce, had me longing for a side order of onion rings. Social distancing and restrictions meant that wasn’t going to happen. So, I opened the pantry door and there on the shelf was a can of the next best thing. French Fried Onions saved the day. Set your wheels in motion, then fork it over.

FRENCH FRIED ONION ‘N PORK FLATBREAD

Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/3 cup sweet and tangy barbecue sauce, plus 1 tablespoon for garnish

1 cup seasoned pork, cooked and shredded

2 tablespoons green pepper, chopped

2 tablespoons red pepper, chopped

2 tablespoons yellow onion, chopped

1 cup mozzarella cheese, finely shredded

1/2 cup French fried onions

1 tablespoon ranch dressing, for garnish

Instructions:

Preheat oven to 400°. Brush bottom of flatbread with olive oil. Sprinkle with cornmeal and garlic powder. Bake 5 minutes. Remove from oven. Spread the barbecue sauce over the flatbread. Layer the shredded pork on top. Add the green pepper, red pepper, and yellow onion. Top flatbread with mozzarella cheese. Bake for 8 minutes, then top with French fried onions. Bake 2-3 minutes longer. Remove from oven, slice accordingly, then drizzle reserve barbecue sauce and ranch dressing over all. Serve immediately.

Zapiekanka Polish Pizza

What’s Cooking in Gail’s Kitchen? Food With Soul: Zapiekanka Polish Pizza! Open-faced sandwiches, especially made with crusty artisan breads, are incredibly satisfying when craving a pizza-like meal. Although now there are a bazillion variations of the traditional Polish snack originally sold by street vendors, this recipe serves as a starting point for something new and different. Sauces may range from tomato ketchup to spicy sriracha to garlic mayo. It’s all about the cravings of the moment.

ZAPIEKANKA POLISH PIZZA

Ingredients:

1 baguette, sliced lengthwise

8 ounces button mushrooms, chopped

1 onion, peeled and chopped

2 tablespoons olive oil

1 teaspoon seasoned salt

1/4 teaspoon black pepper

4 ounces provolone cheese, sliced

4 ounces sharp cheddar cheese, sliced

2 tablespoons tomato ketchup

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place baguettes on baking sheet. Scoop out a well in each baguette slice; discard filling. Set aside. In a large skillet, warm olive oil. Sauté chopped mushrooms and onions for 10 minutes, until browned. Sprinkle with seasoned salt and black pepper. Layer the provolone and sharp cheddar cheeses over baguettes. Arrange the sautéed mushrooms and onions over top. Bake 10 minutes, or until cheese is melted and bread is golden brown. Drizzle tomato ketchup over all. Serve hot.

Tripletail Fish Fillet

What’s Cooking in Gail’s Kitchen? Food With Soul: Tripletail Fish Fillet! No, this fish species does not actually have three tails, like its name implies. It does, however, have three rounded fins on the back end of its body that make it appear that way. Pretty cool, huh? It tends to swim in tropical waters, or float on top of the water giving it an appearance of a dry leaf drifting along on a wave. Perhaps the tripletail’s ancestors were the original hippies of the sea, back in the day. You know, hanging out with aquatic mermaids and other interesting water nymphs. But I digress. If you’re wondering how tripletail taste, it’s kinda like grouper or snapper: naturally firm, flaky, and sweet. You should try it.

TRIPLETAIL FISH FILLET

Ingredients:

12-ounce triple tail fish fillet

1/2 cup rice wine vinegar

3 tablespoons soy sauce

1 1/2 tablespoons sesame oil

1/8 teaspoon ground ginger

1/8 teaspoon garlic powder

Green Onions, chopped

Instructions:

Wash the fish fillet; pat dry. Place in a shallow dish. In a separate bowl, combine rice wine vinegar, soy sauce, sesame oil, ground ginger, garlic powder, and chopped green onion. Mix well. Pour the marinade over the fish; cover with plastic wrap. Refrigerate for 8 hours or overnight. Preheat the gas grill to 400°. Transfer triple tail fish directly to the grill grates. Close lid and cook for 4 minutes. Discard marinade. Turn fish and cook 4 minutes longer, with lid closed. Serve over a bed of Chinese fried rice.

Pork Tenderloin Chimichanga

What’s Cooking in Gail’s Kitchen? Food With Soul: Pork Tenderloin Chimichanga! If you want to step up your game from an ordinary burrito, but really prefer the flavor of crispy fried foods, there are healthier ways to accomplish it without a deep fryer. Anyone who owns an air fryer will attest to that. I haven’t purchased this countertop convection yet, although my new kitchen does have the option on the built-in wall unit. The one time I tested it produced a charred burn mark on the wooden cutting board afterwards. The jury is still out if I’ll make another attempt at it. These chimichangas are baked in the oven and deliver golden brown crunchy results. Tried-and-True techniques go a long way in my book.

PORK TENDERLOIN CHIMICHANGA

Ingredients:

2 1/2 cups pork tenderloin, cooked and shredded

2/3 cup medium picante sauce, prepared

1/3 cup green onions

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

8 flour tortillas

1/4 cup melted butter

1 cup Mexican blend cheeses, shredded

Lettuce, tomatoes, onions

Ranch dressing, prepared

Fresh lime wedges, for garnish

Instructions:

Preheat oven to 425°. Spray a 9”x13” baking dish with nonstick oil. Set aside. In a large skillet, combine shredded pork tenderloin, picante sauce, green onion, ground cumin, dried oregano, and sea salt. Simmer 5 minutes to heat through and allow most of the liquid to evaporate. Remove from heat. Brush both sides of a flour tortilla with melted butter. Spoon 1/3 cup meat mixture into the center; top with 2 tablespoons Mexican blend cheese. Fold 2 sides over filling; fold ends down. Place seam side down in prepared baking dish. Repeat with remaining ingredients. Bake 15 minutes or until crisp and golden brown. Serve lettuce fixings drizzled with ranch dressing. Garnish with lime wedges.

Foiled Potatoes

What’s Cooking in Gail’s Kitchen? Food With Soul: Foiled Potatoes! Have I mentioned how much I like my new outdoor kitchen? Living in Florida, the weather is so tropical it makes cooking outdoors an effortless way to prepare meals. Grilling seems to make food taste better and roasted potatoes easily become a star attraction. And the best part is dining alfresco. This is what I call a “stay-cation”.

FOILED POTATOES

Ingredients:

2 baking potatoes

1/2 sweet onion, sliced

3 tablespoons butter

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

Instructions:

Preheat the grill to 400°. Wash the potatoes and pat dry. Pierce each potato with a knife. Microwave for 4 minutes on 100% power. Remove from microwave and allow to cool, slightly. Spray a sheet of aluminum foil with nonstick oil. Cut the potatoes into 1/4” slices. Arrange potatoes on foil. Top with sliced onions. Add pats of butter over all. Sprinkle with seasoned salt and black pepper. Fold the packet to seal. Place the sealed foil packet directly onto the grill grates. Close lid. Cook for 10 minutes; carefully flip packet and cook 10 minutes longer. Transfer foiled potatoes to a platter. Be aware of steam when the packet is opened. Serve immediately.

Dutch Baby Buttery Potatoes

What’s Cooking in Gail’s Kitchen? Food With Soul: Dutch Baby Buttery Potatoes! These naturally buttery potatoes have a silky skin that can be eaten when baked. The creamy yellow flesh has a slightly nutty flavor that will give you reason enough to make an entire meal out of these gourmet nuggets. In fact, the aroma was so enticing, my husband and I did that exact thing. You see, once you’re an adult, you can make up any rule you want when it comes to meal-planning.

DUTCH BABY BUTTERY POTATOES

Ingredients:

24-ounce bag of Dutch Baby Yellow Potatoes

4 tablespoons butter, melted

1/4 teaspoon garlic powder

1 teaspoon parsley flakes

1 teaspoon dried oregano

1 teaspoon kosher salt

1/2 cup parmesan cheese, grated

Green onion snips, for garnish

Instructions:

Preheat oven to 400°. Boil whole potatoes on the stove in a pan of salted water for 15 minutes. Drain and allow potatoes to cool enough to handle. In a glass baking dish, combine melted butter, garlic powder, parsley flakes, dried oregano, kosher salt, and parmesan cheese. Cut boiled potatoes in half lengthwise. Arrange in a single layer. Using a pastry brush, cover the potatoes with the herbed butter and cheese mixture. Bake, uncovered, for 20 minutes until potato bottoms are crispy. Serve immediately.

Almaco Jack Skinny Fajitas

What’s Cooking in Gail’s Kitchen? Food With Soul: Almaco Jack Skinny Fajitas! Since fish tacos are a popular menu item these days, it’s not a far stretch to serve fish fajitas. The buttery sweet taste of grilled Almaco Jack fillets, combined with strips of charred peppers and onions, allow us to customize our meal by choosing the stuff we like best. Some prefer the handheld tortilla, others nix the bread and go for the endless toppings. No matter what, you seldom see leftovers and everyone usually walks away feeling satisfied.

ALMACO JACK SKINNY FAJITAS

Ingredients:

4 3-ounce Almaco Jack fish fillets

1/2 cup white wine

1 tablespoon mayonnaise

2 teaspoons seafood seasoning

8 mini peppers, sliced

1 sweet onion, sliced

1 tablespoon olive oil

1 teaspoon seasoned salt

Fresh cilantro, for garnish

Lime wedges, for garnish

Instructions:

In a glass baking dish, arrange fish fillets in a single layer. Pour white wine over top. Coat each fish with a thin layer of mayonnaise. Sprinkle seafood seasoning on top. Cover dish with plastic wrap and refrigerate for 30 minutes; turn occasionally. Meanwhile, prepare the gas grill for medium heat, approximately 350°. Transfer each fish fillet to the grill rack. Discard marinade. Close the grill cover. Cook 4 minutes; carefully flip and cook 4 minutes longer. Transfer fish to a platter. The fish will flake easily when done. Cook the vegetables at the same time by using a grill pan. Allow vegetables to char. Serve fajitas with flour tortillas, side salad, and guacamole. Garnish with fresh cilantro and lime wedges.