pepper

Yellow Bloomin’ Onion

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Yellow Bloomin’ Onion! Nothing is more fitting for Spring than an appealing appetizer that resembles a flower, in my opinion. Now you can make a healthy version at home by baking the breaded onion instead of deep-frying it. The last few minutes under the broiler give it a crispy finish that adds extra crunch to the delicious petals. And the dipping sauce….oh my gosh, you have to try it!

YELLOW BLOOMIN’ ONION

Ingredients:

1 large yellow onion

2 tablespoons flour

1/4 cup Italian bread crumbs

1/4 cup Panko crumbs

1/4 cup Parmesan cheese, grated

1 tablespoon Cajun spices

2 eggs, beaten

1 tablespoon milk

1-2 tablespoons butter, melted

Seasoning salt to taste

Instructions:

Preheat oven to 400°. In one bowl, combine the flour, bread crumbs, Panko crumbs, Parmesan cheese, and Cajun spice. Mix well. Set aside. In another bowl, combine beaten eggs and milk. Whisk together. Set aside. Cut the top side of the onion. Turn over and carefully cut the root side just enough to peel the outer skin of the onion. Leave the root intact as this will be the base and hold the onion together. Discard onion skins. In order to give the appearance of an open flower, 16 sections are made. With the root side up, place the knife 1/8″ away from the core and slice straight down. It is best to begin with quarters and then make 3 slices in each quadrant all the way around. Carefully turn the onion over and spread the “petals” apart. Dip the onion in the milk bath and wash it completely using a pastry brush. Carefully transfer the onion to the bowl filled with breading. Beginning at the bottom, cover each petal with dry coating. Again using the pastry brush, continue coating the petals until the egg wash is gone. You may alternate the egg mixture and dry coating to cover the petals. Transfer the onion to an oven-safe pie plate or dish. Cover with foil and bake for 15 minutes. Using hot pads, take the pan from the oven and remove the foil. Using a pastry brush, coat the onion with melted butter. Return to the oven. Bake 10 minutes longer, or until crispy. I set the broiler on High and broiled it for 4-5 minutes to make it extra-crunchy. Watch carefully so it does not burn. Remove from oven. Sprinkle with seasoned salt. Place on a serving platter. Serve with dipping sauce. 

DIPPING SAUCE

Ingredients:

1/4 cup mayonnaise 

1/4 cup Greek yogurt

3 teaspoons ketchup 

2 teaspoons Lea and Perrins 

2 tablespoons horseradish 

1/2 teaspoon paprika 

1/8 teaspoon cayenne 

Instructions:

Combine mayonnaise, yogurt, ketchup, Lea and Perrins, horseradish, paprika, and cayenne. Mix well and refrigerate for one hour. Pour into a small cup and place in the center of the onion. 

Vermicelli Pasta Salad

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Vermicelli Pasta Salad! A little advance planning goes a long way whether you choose to make this a side dish or a main course. Plus, you get bonus points if it becomes your Midweek Meatless Meal. It’s easy, it’s versatile, and it’s made with fiber-filled veggies for extra crunch and flavor. Substitute ingredients to match your family’s personal cravings. On the go? Pack it in single serving jars for fuss-free options. 

VERMICELLI PASTA SALAD

Ingredients:

1 pound vermicelli 

1 1/2 tablespoons Accent seasoning

2 tablespoons seasoned salt

1/2 cup lemon juice

1/3 cup vegetable oil

3/4 cup green pepper, chopped

3/4 cup onion, chopped

1 1/2 cups broccoli/carrot/red cabbage slaw

1 cup black olives, sliced

1 tablespoon poppy seeds

1 cup mayonnaise 

Instructions:

Cook vermicelli as directed on package. Rinse in cold water. Drain. Place in large bowl. Make a marinade of Accent seasoning, seasoned salt, lemon juice, and vegetable oil. Pour over vermicelli; mix well. Cover and marinate for two days, stirring once or twice. Add green pepper, onion, cut-up broccoli/carrot/cabbage slaw, black olives, poppy seeds, and mayonnaise. Mix well. Marinate overnight. Serve chilled. 

Vampire Dip

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Vampire Dip. If you appreciate the deep savory aroma of roasted garlic, better add these ingredients to your shopping cart. There’s a reason restaurants use this form of “scent marketing”. Not only does it stimulate your appetite, it creates a pleasant atmosphere for dining outside the home. Our brains register this welcome aroma to build excitement and anticipation of what comes next. Before you know it, roasted garlic triggers our internal reward center that basically gives us permission to order foods that bring us comfort, relaxation, and joy. 

VAMPIRE DIP 

Ingredients: 

2 heads garlic 

1 teaspoon olive oil, divided 

1/2 cup butter, room temperature 

8-ounces cream cheese, softened 

1/2 teaspoon dried thyme 

1/4 teaspoon red pepper flakes

1/8 teaspoon black pepper 

Pinch sea salt 

Instructions: 

Preheat the oven to 375°. Cut the tops off the two heads of garlic. Wrap each base in a piece of foil. Drizzle the olive oil between both packets. Bake 30-40 minutes. Remove from oven and allow to cool completely. Gently squeeze the roasted garlic cloves from the skins into a mixing bowl. Add the room temperature butter, softened creamed cheese, dried thyme, red pepper flakes, black pepper, and pinch of sea salt. Beat with an electric mixer until the consistency is smooth and creamy. Transfer vampire dip to a decorative bowl and serve with assorted crackers. 

Queso Mashed Potatoes

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Queso Mashed Potatoes. Before you wrinkle your nose and shake your head “no way”, give me a minute to explain. This queso sauce is treated like gravy, rather than mixed together as a single dish. I understand if you’re not a gravy-lover, it won’t sit well no matter how I spin it. However, if you’re an adventurous spirit, read on. The texture is going to be velvety and heavier than the standard brown gravy. The mild poblano heat cuts through the richness leaving it with a hearty foundation. Will you serve it with the Thanksgiving turkey? Probably not. But you do have the rest of the year to be decadent. 

QUESO MASHED POTATOES 

Ingredients: 

4 Yukon Gold potatoes, peeled and quartered 

2 tablespoons kosher salt

1/2 cup butter, cut into 8 tablespoon pats

2 tablespoons flour

1 cup milk, scalded

3/4 cup MontereyJack cheese, shredded

1/4 cup Parmesan cheese, grated

1 poblano chile, roasted, peeled, seeded, and finely diced

1/2 cup light cream, warmed

Fresh cilantro, for garnish

Chopped tomatoes, for garnish

Red pepper flakes, optional 

Instructions: 

Put potatoes in a large pot; add water to cover them; add kosher salt. Bring to a boil, cover and cook for 20 minutes, or until a paring knife can easily pierce them. Meanwhile, warm two tablespoons of butter in a saucepan. Whisk in the flour and cook one minute. Whisk in the scalded milk, increasing the heat to High. Continue until the milk has thickened, stirring constantly, about 5 minutes. Remove the pan from the heat. Whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmesan cheese and diced poblano pepper. Set aside. Drain the potatoes well and return them to the pot over low heat to dry. When the potatoes turn white, add the remaining butter and warmed light cream. Mash or whip them until creamy. To serve individual portions, make a well in the middle of the potatoes. Ladle cheese sauce over the top. Garnish with fresh cilantro, chopped tomatoes, and a sprinkling of red pepper flakes. Serve immediately. 

Kickshaw Grilled Cheese

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Kickshaw Grilled Cheese. Few things are as irresistible as a grilled cheese sandwich. I learned a secret, a few years ago, that switching out mayonnaise for the butter has its advantages. When sprinkled with onion powder, a savory essence of umami bursts through the taste buds for a culinary reaction that is deeply satisfying. Add that to the incredibly crisp crust and you can practically hear the applause. 

KICKSHAW GRILLED CHEESE 

Ingredients: 

2 slices sourdough bread 

2 tablespoons mayonnaise, for spreading

1/8 teaspoon onion powder

2 slices cheddar cheese, smoky flavor

2 slices Colby cheese 

2 slices American cheese 

2 slices pepper jack cheese

1-2 teaspoons red pepper jelly 

1 small jalapeño pepper, red or green, thinly sliced

Chili crisp, for garnish 

Instructions: 

Spread a thin layer of mayonnaise on one side of both slices of bread. Sprinkle onion powder on top of the mayonnaise. Against the plain bread, layer one side of the sandwich with the smoky cheddar cheese, Colby cheese, American cheese, and pepper jack cheese. Spread a thin layer of red pepper jelly on the plain side of the other slice of bread. Place the jellied slice, mayonnaise side up on top of the layered cheese slice of bread. Transfer sandwich to an iron skillet. Heat the skillet over medium-low heat. Cook for 3-4 minutes until the cheese starts to melt and the bread turns a golden brown. Flip the sandwich over and cook 3-4 minutes longer. The cheese will be completely melted and the bread will be a golden brown. Remove from heat. Cut in half. Add sliced jalapeños, if desired. Drizzle with chili crisp for an explosion of flavor. 

Oyster Snack Crackers

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Oyster Snack Crackers! When you get that craving for something slightly salty partnered with a crunchy snack, turn to these little gems made from basic oyster crackers. Add seasonings and oil; bake and store in an airtight container. I literally sprinkle them on homemade soups, organic salads, and sometimes the palm of my hand. In a pinch, I’ve crushed them as a coating for baked chicken or fish. It’s all up to you. 

OYSTER SNACK CRACKERS 

Ingredients:

16-ounce package of oyster crackers

1/2 cup butter, melted

1/2 cup olive oil

1 envelope dry ranch dressing mix

1/2 teaspoon dill weed

1/4 teaspoon onion powder

1/2 teaspoon lemon pepper

Instructions:

Preheat oven to 325°. Take a one gallon ziplock bag. Pour oyster crackers into bag. In a glass measuring cup, combine butter, olive oil, ranch seasoning mix, dill weed, onion powder, and lemon pepper. Stir well. Pour over crackers. Seal the bag and toss to coat, alternating every 5 minutes until all liquid is absorbed. Transfer to a baking sheet. Form single layer. Bake 10 minutes; toss and bake 10 minutes longer. Do not burn. Let cool and then store in an airtight container. Will keep for weeks. 

Haricot Vert

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Haricot Vert! From the French countryside to your spacious farm table, this international string bean (haricot vert) is an all-time favorite side dish that is worth the effort. The first savory bite will have you craving for a second one. Watch this specialty disappear. 

HARICOT VERT

Ingredients:

1 pound green beans, fresh

1 tablespoon butter

1 tablespoon olive oil

2 garlic cloves, minced

1 cup yellow onion, chopped

1 cup low-sodium chicken broth

2 tablespoons pimento, diced

1 teaspoon seasoned salt

1/8 teaspoon cracked black pepper 

Instructions:

Snap the ends of the green beans. Discard. In a medium skillet over low heat, combine butter and olive oil. Increase the heat to medium setting. Add garlic and onions. Cook one minute. Add green beans and cook one minute longer until they turn bright green. Immediately add chicken broth, pimento, seasoned salt, and pepper. Reduce heat to simmer and cover. Leave the lid cracked to allow steam to escape. Cook for 25 minutes or until the liquid is absorbed. The beans should be soft, yet slightly crisp. Bon Appétit!

Guacamole-Stuffed Tomatoes

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Guacamole-Stuffed Tomatoes! Avocados are so convenient to use as a modern salad alternative. Adding fresh lime, tomatoes, and herb seasonings make it a winning combination for more than a Super Bowl Party or Cinco de Mayo celebration. Whether the results are chunky or smooth, once the dish is made it needs to be eaten before the natural exposure to oxygen turns the guacamole sauce brown. The lime juice slows down the process a bit, but this is definitely not a “do ahead” recipe. Make fresh and eat fresh!

GUACAMOLE-STUFFED TOMATOES 

Ingredients:

2 romaine lettuce leaves

2 medium size tomatoes 

1 ripe avocado 

1 teaspoon lime juice

1/8 teaspoon garlic powder 

1/8 teaspoon sea salt

1/8 teaspoon red pepper flakes

1/8 teaspoon chia seeds

Fresh cilantro 

Instructions:

Place one romaine lettuce leaf on a small luncheon plate. Take one whole tomato; remove top stem; score tomato into 8 sections leaving the bottom intact. Transfer to luncheon plate, atop romaine lettuce leaf, opening tomato to form a serving well. Scoop the flesh from the avocado and place in a mini chopper. Add lime juice, garlic powder, and sea salt. Pulse to thicken. Fill tomato centers. Top with red pepper flakes, green onion snips, and chia seeds. Garnish with fresh cilantro. 

No-Boil Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: No-Boil Mac ‘n Cheese! Depending on who you talk to, there are probably over 100 ways to make macaroni and cheese. No wonder when the grandkids order it in a restaurant, they sometimes take one bite, turn up their noses, and push the plate away. Odds are, ever since they could hold a spoon as a toddler from the comfort of a high chair, more than likely Mother was busy preparing dinner and relied on the store-bought variety in the blue and orange box. It was cheesy, buttery, salty, and established itself as a comfort food early on. This recipe is more an adult version of an old favorite. Try it, if you dare. 

NO-BOIL MAC ‘N CHEESE

Ingredients:

8 ounces dry pasta shells

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded 

1/2 cup fontina cheese, shredded

1 1/2 cups milk

1/4 cup Greek yogurt

1/8 teaspoon mustard powder

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

1/4 teaspoon black pepper 

3 ounces cream cheese, cut into cubes

3/4 cup saltine crackers, crushed

1 tablespoon butter, room temperature 

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon paprika

Instructions:

Preheat oven to 375°. Butter a 9”x9” baking dish. In the baking dish, add dry pasta, half the mozzarella cheese, half the cheddar cheese, and half the fontina cheese. Add the milk, Greek yogurt, mustard powder, cayenne pepper, and 3 ounces of water. Season with kosher salt and black pepper. Stir to combine. Press the cubes of cream cheese into the pasta. Tightly cover the baking dish; bake for 25 minutes. Meanwhile, in a bowl, mix the saltine crackers, butter, onion powder, garlic powder, and paprika. Uncover the pasta; sprinkle with the remaining mozzarella cheese, cheddar cheese, and fontina cheese. Top evenly with the crushed cracker mixture. Bake, uncovered, 15-20 minutes longer, or until the cheese is melted and bubbly. Remove from oven and serve immediately.