onions

Everything Turkey Sliders

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Everything Turkey Sliders! These miniature sandwiches are anything but small, when it comes to flavor. In a world of “supersize” portions, having something more manageable is always a good thing. It’s like when my husband and I eat out at a restaurant. We split a portion and then if we’re still hungry, we can order something else. More often than not, we are completely full and satisfied with smaller portions. It works for us. These sliders follow the same concept. Eat one and if you’re still hungry, have another. Permission granted.

EVERYTHING TURKEY SLIDERS

Ingredients:

4 tablespoons unsalted butter, melted

1 tablespoon Dijon mustard

1 teaspoon natural honey

1/2 tablespoon Worcestershire sauce

2 teaspoons poppyseeds

1 teaspoon dried minced onion

6 slider rolls, split

2 tablespoons mayonnaise

2 cups shredded turkey, precooked

6 slices Havarti cheese

Instructions:

Preheat oven to 350°. Combine melted butter, Dijon mustard, natural honey, Worcestershire sauce, poppyseeds, and minced onion in a small bowl. Whisk until mixed. Set aside. In a 6”x10” baking dish, place the bottom halves of the slider buns in a single layer, sides touching. Spread a thin layer of mayonnaise over them. Divide the shredded turkey between the buns. Place one slice of Havarti cheese over the shredded turkey. Carefully place the bun lids on top of each slider. Pour the glaze evenly over the top of the sliders. Bake for 18-20 minutes until the cheese is melted and the buns are toasted. Remove from oven. Cool for 10 minutes before serving.

Double-Decker Shrimp Nachos

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Double-Decker Shrimp Nachos! Get set for a taste extravaganza that will implode inside your mouth. Talk about a nacho upgrade. It just may kick the ordinary version to the curb. Look at the ingredient list: sautéed shrimp, gooey cheeses, cayenne peppers, and fresh veggies. Double-Decker means two layers of mouthwatering goodness. Better add a side of plain yogurt or sour cream to control the fire, just in case. Keep ingredients on hand. You’re going to end up making it twice!

DOUBLE-DECKER SHRIMP NACHOS

Ingredients:

11-ounce bag corn tortilla chips

12-ounce bag large cooked shrimp, peeled, deveined, and tails removed

1-2 tablespoons olive oil

1/2 teaspoon red pepper flakes

1 teaspoon crushed oregano

1/2 teaspoon garlic salt

8-ounces Mexican cheese blend, finely shredded

2 Roma tomatoes, chopped

1/2 cup corn, frozen and thawed

4-5 green onions, snipped

1 avocado, sliced

1 cup sour cream or plain yogurt

Instructions:

Preheat oven to 400°. Spray a 9”x13” glass dish with nonstick oil. Set aside. In a large skillet over medium heat, warm olive oil. Arrange shrimp in a single layer. Sprinkle with red pepper flakes, crushed oregano, and garlic salt. Turn shrimp to brown both sides. Remove from heat. Repeat if necessary until all shrimp is sautéed. Line bottom of glass dish with a single layer of corn tortilla chips, slightly overlapping. Place half the shrimp over chips. You may cut the shrimp into bite-size pieces. Sprinkle 1 cup of Mexican cheese blend over shrimp. Next top cheeses with one chopped tomato and corn. Using a kitchen shears, snip 2 green onions into bite-size pieces randomly over top. Repeat process for second layer, beginning with tortilla chips. Bake in preheated oven for 15-20 minutes or until cheese is melted. Remove from oven. Garnish with sliced avocado and a dollop of sour cream. Sprinkle with red pepper flakes for extra flavor. Serve warm.

Veggie Pot Pie

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Veggie Pot Pie! Do you like to make pie dough? What if it’s not flaky? Are you okay with that? How do you keep the bottom crust from being soggy? Is it necessary to have a top crust? All very good questions, I assure you. Forget them for now and come with me into the land of phyllo dough where tissue-thin layers of unleavened dough are brushed with melted butter creating a crispy golden crunch. Expert bakers took the time and skill to make our lives easier by rolling and stretching the dough multiple times so we don’t have to. The result is a product as close as our neighborhood grocer. With pre-made phyllo dough as your starting point, anyone can be a gourmet chef. No dough-making required.

VEGGIE POT PIE

Ingredients:

7-ounce box antioxidant blend frozen vegetables, thawed

1 cup pearl onions

1 cup frozen corn, thawed

1 cup frozen peas, thawed

1/2 cup frozen green beans, thawed

1 sweet potato, skin on

2 tablespoons olive oil

4 ounces fresh mushrooms, cut-up

1/4 teaspoon garlic powder

1/2 cup parmesan cheese, grated

1 egg, beaten

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

12 sheets frozen phyllo dough, thawed in the refrigerator overnight

6 tablespoons butter, melted

2 ounces goat cheese, crumbled

Instructions:

Keep phyllo dough chilled until ready to use. Preheat oven to 350°. In a large bowl, combine antioxidant vegetable blend, pearl onions, corn, peas, and green beans. Gently toss to keep vegetables from mashing. Wash skin of sweet potato. Pierce with a knife. Microwave on High setting for 3 minutes. Let sweet potato cool enough to handle before cutting into cubes. Gently toss into vegetable mixture. Warm olive oil in a skillet over medium-high heat. Add mushroom pieces. Sprinkle with garlic powder. Cook, stirring occasionally until almost tender, about 5 minutes. Transfer to bowl of mixed vegetables. Add parmesan cheese. Mix beaten egg into vegetables. Sprinkle with kosher salt, black pepper, and red pepper flakes. Butter a 9” iron skillet. Unroll the phyllo sheets and lay them on a flat surface. Immediately cover with plastic wrap and a damp towel. This prevents the dough from drying out. Keep phyllo covered after removing each sheet. Fit one phyllo sheet into the skillet, allowing the edges to hang over the sides. Brush lightly with melted butter. Continue working quickly by placing one phyllo sheet in the skillet at a time. Turn skillet a quarter-turn, then top with a second sheet; brush lightly with butter. Repeat with remaining sheets and butter. When finished there should be about a tablespoon of butter left. Spoon vegetable mixture evenly over phyllo layers. Sprinkle goat cheese over top. Fold edges of phyllo dough up and over the filling toward the center, overlapping slightly. Center will be exposed. Brush the top of the phyllo with remaining butter. Bake for 40 minutes until golden brown. Transfer iron skillet to a wire rack. Allow to cool for 15 minutes. The flavor of roasted vegetables intensifies at room temperature. Serve warm. (Leftovers may be reheated in the iron skillet with the crust remaining crisp.)

Grilled Brats, Onions, and Peppers

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Grilled Brats, Onions, and Peppers! As you can see I was so busy sneaking one more meal of grilling outdoors before the weather changes that I almost forgot to take a snapshot. Here’s what’s left of a one-pan supper that is super-easy. Garden green peppers and sweet onions definitely complement the different spices that make up bratwurst. The reason the sausage links are cut up is because my husband and I wanted more of the “stuff” and less of the bun. Problem solved. Go bunless.

GRILLED BRATS, ONIONS, and PEPPERS

Ingredients:

1-pound package German bratwurst

3 green peppers, stem, seeds, and rubbed removed

1 large sweet onion, chopped

1/2 teaspoon seasoned salt

Nonstick oil

Instructions:

Preheat the grill on medium to 350°. Cut the bratwurst into bite-sized chunks. Transfer to a grill pan. Cut the green peppers into bite-sized chunks. Transfer to the grill pan. Cut the sweet onion into bite-sized chunks. Transfer to the grill pan. Give the pan a light coating of nonstick oil. Sprinkle seasoned salt over vegetables. Lightly toss the bratwurst, onions, and peppers. Place grill pan on the grill. Close lid. This infuses the mixture with a nice smoky flavor. Cook 15-20 minutes, turning occasionally for that charred caramelized appearance. Serve immediately.

Tuna Tartare with Seaweed

What’s Cooking in Gail’s Kitchen? Start Smart: Tuna Tartare with Seaweed! Do you wrinkle your nose when you hear the word “raw”? Some people get a little squeamish. How about if you see the word “sushi”? My grandkids’ eyes light up and their mouths begin to salivate. See the difference? “Tartare” is a fancy word for raw meat or seafood. In Hawaii, you may see the words “Ahi Poke”, which is a healthy raw tuna dish made with the best tuna right out of the sea. By adding a mixture of ginger, garlic, sesame oil, and red pepper flakes, the flavor becomes incredibly irresistible. Check out the closest Asian Deli to pick up a container of ready-to-serve seaweed salad. It’s already marinated in a delicious sauce. Together on a plate, you’ve just created a masterpiece.

TUNA TARTARE WITH SEAWEED

Ingredients:

2 ahi tuna steaks, cut into 1/4” cubes

3 tablespoons organic soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 green onion

1 red jalapeño pepper, sliced

4-ounce container of prepared seaweed salad

Green onion slivers for garnish

Instructions:

Pat ahi tuna dry with a paper towel. Transfer to a bowl. Add organic soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, the chopped white ends of the green onions, and the red jalapeño pepper slices. Gently toss to coat. Cover and refrigerate one hour. To serve, place prepared seaweed salad on a plate. Layer ahi tuna over salad. Garnish with the remaining green onion curls.

Marinated Mozzarella Flatbread

What’s Cooking in Gail’s Kitchen? Start Smart: Marinated Mozzarella Flatbread! You’re probably like everyone else right now and could go to the freezer to pull out a prepared flatbread for supper. Another shortcut is to use marinated mozzarella cheese which already comes sliced in a blend of herbs and olive oil. Oftentimes, I freeze a surplus of cooked meat as well. In this case I already had seasoned Italian sausage, but you could certainly switch things up with pepperoni or sun-dried tomatoes. That’s the beauty of cooking at home. The results bring satisfaction. Just be careful of those piping hot stretchy cheese pulls.

MARINATED MOZZARELLA FLATBREAD

Ingredients:

1 prepared naan flatbread

2 tablespoons olive oil

1 tablespoon cornmeal

1 cup cooked and crumbled Italian sausage

16 ounces marinated mozzarella slices

Crushed basil leaves

Red pepper flakes, to taste

Instructions:

Preheat oven to 400°. Rub 1 tablespoon of olive oil on the bottom of the flatbread. Sprinkle with cornmeal. Carefully flip it over onto a pizza stone. Rub the remaining olive oil onto the top of the crust. Make a layer with the crumbled Italian sausage. Arrange marinated mozzarella slices over meat. Bake for 15 -20 minutes for a crispy crust. The longer it bakes, the more gooey the cheese becomes. When finished, remove from the oven and garnish with crushed basil and red pepper flakes.

Fifteen-Bean Ham Bone Stew

What’s Cooking in Gail’s Kitchen? Start Smart: Fifteen-Bean Ham Bone Stew! This time of year the nights are chilly and the days can still be warm. A slow-cooker makes preparing a satisfying meal pretty simple. Throw everything together and let it “stew” for awhile. Nowadays you can get an assortment of 15 beans ranging from pinto, garbanzo, and northern to split pea, navy, and lentil in the same package. Add that ham bone you stored in the freezer during the holidays and you’re on your way. By adding sweet onion, diced tomatoes, and bay leaves, you’ll make this a classic favorite every time.

FIFTEEN-BEAN HAM BONE STEW

Ingredients:

20-ounce package of 15 Bean Soup assortment

1 pound ham bone with ham chunks

32 ounces vegetable broth

32 ounces water

1 sweet onion, chopped

1 teaspoon chili powder

1/4 teaspoon garlic powder

4-5 bay leaves

14.5 ounce can diced tomatoes, with juice

1 tablespoon lemon juice

1 teaspoon red pepper flakes

Instructions:

Rinse beans. Place in a large pot filled with 8 cups of water. Allow beans to soak overnight. After soaking, drain water. Transfer beans to a slow-cooker. Add ham bone with meat. Cover with vegetable broth and water. Add chopped onion, chili powder, garlic powder, and bay leaves. Cook on High setting for 5 hours (or Low setting for 7-8 hours) or until beans are tender. Remove the ham bone. Let the excess meat fall off into the stew or cut it off the bone and put the meat chunks back into the crockpot. Stir in diced tomatoes, lemon juice, and red pepper flakes. Cook 30 minutes longer on Low setting. Before serving, remove bay leaves. Serve with crusty bread.

Egg Veggie Tart

What’s Cooking in Gail’s Kitchen? Start Smart: Egg Veggie Tart! Take ordinary ingredients and spread them over a prepared puff pastry crust and I promise you, your family will eat anything you serve. It’s that good. I always keep a box of frozen puff pastry on hand because it is so versatile. From main courses to desserts, they all turn out like a culinary masterpiece. For everyone to take you seriously though, be sure to wear an apron. It makes you look like a chef who means business. I think I have at least five different styles, some with pockets, some without. And I’m always open for more. Today’s version of a breakfast tart incorporates vegetables and prosciutto that not only add color, but eye appeal. Without regrets, add this recipe to your list of easy-to-assemble meals.

EGG VEGGIE TART

Ingredients:

1 sheet frozen puff pastry, thawed

4 ounces Swiss cheese, thinly sliced

2 Roma tomatoes, sliced thin

3 ounces prosciutto, cut into strips

1/4 pound green beans, cleaned and trimmed

3 eggs plus 1 egg with 1 tablespoon water

1/4 cup baby peas

1 tablespoon olive oil

1/3 cup parmesan cheese, grated

3 tablespoons green onion snips

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place puff pastry on prepared baking sheet. Using a fork, pierce the dough evenly across surface, stopping about 1/2” from the edge. At the edges, roll dough once to form a crust. This will keep the ingredients from overflowing. Bake for 5 minutes. Remove pan from oven to assemble remaining ingredients. Layer the Swiss cheese on the bottom of the crust. Arrange tomatoes, prosciutto, and green beans. Crack 3 eggs onto the dough. Try to place the eggs where the vegetables will “hold” them into place. Sprinkle tart with baby peas. Drizzle with olive oil. Divide grated parmesan cheese over all. Brush the crust all the way around the tart with the egg/water mixture. This gives the crust that beautiful golden color when baked. Bake 30 minutes, or until pastry is cooked through. Garnish with green onion snips. Cut into squares. Serve immediately.

British Open Pub in Bonita Springs, Florida

Dining Outside the Home: British Open Pub in Bonita Springs, Florida! As you stroll past the life-size armored knight statue at the entrance to this British-themed restaurant, expect some hearty dishes paired with a cold pint or two. Inside the cozy little pub, choose a barstool, patio table, or comfy booth for semi-private conversations. The menu offers a nice selection of British favorites for a bit of the unusual including Fish & Chips, Pot Roast Pastie, Liver and Onions, or Banger & Mashed. Decisions, decisions. There’s quite a nice group of English Sandwedges for something a little different, especially if you add an order of Chips & Gravy. On second thought, better plan a return visit. Portions are generous, so chances are your eyes may be bigger than your stomach. Take a nontraditional trip “across the pond” without the expense of a plane ticket.