poppyseed

Quick Bread Lemon Poppyseed

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Quick Bread Lemon Poppyseed! When life gives you lemons, eat them!  There’s nothing more refreshing than the citrusy taste of lemon, in my opinion. It’s light, refreshing, and reminds me of sunshine. I believe you can achieve surprising results when you use good ingredients in a recipe, even if it involves convenient shortcuts. After all, rave reviews are proof enough!

QUICK BREAD LEMON POPPYSEED

Ingredients:

4 eggs

1/2 cup oil

1 box of lemon cake mix

1 cup hot water

1 tablespoon lemon citrus peel, granulated

2 tablespoons poppy seed

Instructions:

Preheat oven to 350°. Combine all ingredients and beat for 10 minutes. Pour into greased and floured loaf pans.* Bake for one hour or until done. Bread is done when a pick comes out clean and loaf springs back from pan. 

*Makes 2 regular-size loaves or 6 mini-loaves and 1 regular loaf. The mini loaves need bake for only 25-30 minutes. Watch carefully. 

Poppyseed Ham Sliders

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Poppyseed Ham Sliders! For a buttery good appetizer or game day snack, these quick and easy sliders get the party going. Be prepared to watch them disappear. If you’re short on time, make them a day ahead and store, covered, in the refrigerator. You will need to adjust the baking time to 20 minutes (covered) and then 8 minutes (uncovered). Either way, your family will thank you for being such a crowd pleaser. Simply smile and respond, “This old recipe? I’ve had it forever.”

POPPYSEED HAM SLIDERS

Ingredients:

12-count Hawaiian sweet dinner rolls

1/3 cup mayonnaise 

6 slices Swiss cheese, cut into quarters

24 slices deli honey ham

1 tablespoon poppyseeds

1 1/2 tablespoons Dijon mustard

1/2 cup butter, melted

1 tablespoon onion powder

1/2 teaspoon Worcestershire sauce

Instructions:

Preheat oven to 350°. Cut the rolls in half; spread mayonnaise onto one side of the rolls. Place a slice of Swiss cheese between two slices of ham. Replace the top of the rolls. Transfer sandwich to a baking dish. Repeat. In a medium bowl, whisk together poppyseeds, Dijon mustard, melted butter, onion powder, and Worcestershire sauce. Pour butter mixture over the rolls, just covering the tops. Cover with foil; let sit for 10 minutes. Bake for 10 minutes, or until cheese is melted. Remove foil; bake 2 minutes longer until the tops are slightly browned and crisp. Serve warm. 

Wild Salmon Avocado Toast

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Wild Salmon Avocado Toast! Receiving gourmet food makes for an exciting day. I mean, name a foodie who doesn’t like yummy surprises of that nature. When I received a box of Pacific Northwest Smoked Wild Salmon from dear family members living on the opposite coast, I practically jumped up and down. Everything was fully-cooked, ready to serve, smoked, and vacuumed sealed, needing absolutely no refrigeration. I couldn’t ask for more. I am so thankful we live in a very special time when gourmet and specialty foods can be ordered online and practically delivered next day. Now there’s no reason to miss out on those fabulous items that were once restricted to geographical locations. We can have it all at the click of a button. 

WILD SALMON AVOCADO TOAST

Ingredients:

2 slices baguette, toasted

1 tablespoon sea salt butter

1 small avocado, pitted and slightly mashed

1 slice red onion, roughly chopped 

2 ounces smoked wild salmon, flaked 

1 teaspoon capers

Everything But Bagel seasoning

Instructions:

To build-a-breakfast, place warm baguette slices on a plate. Spread each with sea salt butter. Cover each piece of toast with the slightly mashed avocado. Add the red onions. Arrange the smoked wild salmon as the next layer. Top with capers. Sprinkle Everything But Bagel seasoning over all. Serve with eggs, if desired. 

Gherkin Pork Sliders

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Gherkin Pork Sliders! Mini sandwiches are popping up on bar and grill menus all over the place. What that translates to the consumer is unspoken permission to have seconds. That’s my story and I’m sticking to it. It’s a way to try creative small bites to match your mood. Did you know the toppings can include creamy coleslaw, mac ’n cheese, crunchy potato chips, pineapple salsa, onion rings, and anything else you find delicious? Just like this recipe. If you prefer dill gherkins to sweet ones, by all means tweak it up. After all, in your kitchen you’re in charge.

GHERKIN PORK SLIDERS

Ingredients:

12-count slider buns

3 cups precooked pulled pork

1/2 cup hickory-smoked barbecue sauce

1/4 cup unsalted butter

2 teaspoons Worcestershire sauce

1/2 teaspoon onion salt

1/4 teaspoon garlic powder

1/2 teaspoon poppy seeds

1 pint deli coleslaw

Sweet gherkins

Instructions:

Preheat oven to 375°. Slice the slider buns horizontally in half. Remove the tops and set aside. Transfer the bottom half of the buns to a 9”x13” glass dish. Spread the precooked pulled pork evenly on the buns. Layer with barbecue sauce. Replace the tops of the buns. In a microwave-safe bowl, combine unsalted butter, Worcestershire sauce, onion salt, garlic powder, and poppy seeds. Warm the mixture on 20% for 15 seconds in the microwave. Stir. Repeat, if necessary, until completely melted. Brush the butter mixture over the tops of the buns. Cover the dish with foil. Bake for 10 minutes. Remove foil and bake 5 minutes longer. Once cool, separate sliders. Serve with coleslaw and sweet gherkins.

Double Lemon Poppyseed Bread

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Double Lemon Poppyseed Bread! Everyone has their favorite flavors and foods that remind them of happier times. A good friend of mine recently lost her husband, after challenging years with a slow-progressing disease. When I stopped by to visit her with a gift of food, it created an unexpected see-saw of emotion. At first, she was happy and delighted because it brought back memories of early morning get-togethers for Bible study at a local coffee shop. We’d laugh, chat, share, or reflect on scripture over coffee and pastries before heading off to work. It was a wonderful way to begin the day, often shifting gears from a trying mindset to a positive outlook. The emotional see-saw tipped from high to low that day when she realized how uncertain her future has become in consequence of widowhood magnified by isolation during a pandemic. Let us strive to remember the Golden Rule: “In everything, do to others what you would have them do to you.”

DOUBLE LEMON POPPYSEED BREAD

Ingredients for Bread:

16.25-ounce box white cake mix

3.5-ounce vanilla flavored instant pudding, powdered

4 eggs, room temperature

1 tablespoon lemon juice, freshly squeezed

1/2 cup vegetable oil

1 cup hot water

1 tablespoon lemon citrus peel

2 tablespoons poppyseeds

Ingredients for Icing:

2 cups powdered sugar

1 tablespoon butter, softened

1 teaspoon lemon juice, freshly squeezed

1/2 teaspoon vanilla extract

2-4 tablespoons light cream, slightly warmed

Lemon zest, for garnish

White nonpareil sprinkles, for garnish

Instructions:

Preheat oven to 350°. Line two loaf pans with parchment paper. Set aside. In a large bowl, combine white cake mix, vanilla pudding mix, eggs, lemon juice, vegetable oil, and hot water. Beat on Low speed for 1 minute. Scrape down sides of bowl. Increase speed to Medium setting; beat 2 minutes longer. Fold in lemon citrus peel and poppyseeds. Pour batter into prepared loaf pans. Bake 35-40 minutes or until a cake tester comes out clean. Cool loaves in pans for 10 minutes before transferring to a wire rack. To glaze, combine powdered sugar, softened butter, lemon juice, and vanilla extract. Stir to blend. Slowly add the warmed cream, stirring constantly for a smooth consistency. Drizzle over Lemon Poppyseed Loaves. Garnish with lemon zest and nonpareil sprinkles.

Poppyseed Dressing

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Poppyseed Dressing! Behold, the mystical, magical world of poppyseeds. It’s not just for sprinkling on bagels, breads, and lemon muffins. Poppyseeds are kind of like that wild free-spirited girlfriend your mother didn’t really want you hanging around with in high school. She had a dark side that sometimes ditched school to hang out at a local coffee shop to smoke cigarettes and hear stories about the waitress’s latest boyfriend who rode a motorcycle and smoked pot. I’m sure you’ve heard stories about avoiding drug tests that detect a positive result for opiates. Alas, poppyseeds are a source of morphine and codeine. But that doesn’t mean the blueish-black seeds will get you high. Just happy. Their deeply nutty toasted flavor also reveals an enjoyable crunch. Maybe that’s the attraction after all.

POPPYSEED DRESSING

Ingredients:

1/4 cup mayonnaise

1/4 cup sugar

1 teaspoon dried mustard

1 teaspoon sea salt

1/4 teaspoon cayenne pepper

1 teaspoon poppyseeds

1/4 cup garlic wine vinegar

1/4 cup olive oil

Instructions:

In a small bowl, whisk together mayonnaise and sugar. Add dried mustard, sea salt, cayenne pepper, and poppyseeds. Stir well. Add garlic wine vinegar; continue stirring. Slowly add olive oil, stirring until thoroughly mixed. Pour into a jar. Allow flavors to enhance at room temperature. Drizzle over prepared salad.

Lemon Poppyseed Mini Bundt Cake

What’s Cooking in Gail’s Kitchen? Talking Points: Lemon Poppyseed Mini Bundt Cake! So, apparently mini bundt cakes have been the rage for some time now with quaint little bakeries and countless molds popping up everywhere. My friend, Nancy, was kind enough to gift me with a cute little ceramic mold. I began looking at recipes and couldn’t believe all the variations out there. Choosing the first one came easily with almonds, lemon, and poppyseed ingredients, especially with a lemony sweet-tart glaze. But wait, you utter. You’ve heard me say my husband simply does not like lemon baked goods. I know, but there’s a method to my madness. You see, lemon poppyseed is one of those combinations that can be eaten as dessert or breakfast. Need I say more? Every little bundt helps.

LEMON POPPYSEED MINI BUNDT CAKE

Ingredients:

1 1/4 cups flour

1/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/8 teaspoon sea salt

3 tablespoons butter, room temperature

1 tablespoon vegetable oil

1/2 cup sugar

1 egg

1/2 cup buttermilk

1 teaspoon almond extract

1/2 teaspoon lemon extract

1 tablespoon poppyseeds

1/4 cup almonds, sliced

Sliced almonds, for garnish

Ingredients for Lemon Glaze:

3/4 cup powdered sugar

1 1/2 tablespoon lemon juice

2 tablespoons lemon zest

Instructions:

Preheat oven to 425°. Spray a mini bundt pan and 6-mold muffin tin with nonstick oil. Set aside. In a large bowl, combine flour, baking soda, baking powder, and sea salt. Mix well; set aside. Using a mixer on Low speed, cream together the softened butter, vegetable oil, sugar, egg, buttermilk, almond extract, and lemon extract. Mix for about one minute. Slowly add flour mixture, poppyseeds, and sliced almonds just until combined. Divide the batter between the mini bundt pan and muffin tin, filling batter to the top. If desired, sprinkle additional sliced almonds over top before baking. Bake for 5 minutes. Reduce heat to 375° and bake 15 minutes longer. The tops will be golden brown. Cake is ready when a toothpick inserted comes out clean. Cool 5 minutes, then invert onto a wire rack and allow cakes to cool another 10 minutes. Drizzle lemon glaze over cakes, if desired.

X-Treme Everything Deviled Eggs

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: X-treme Everything Deviled Eggs! When it comes to deviled eggs, you hear a plethora of descriptions ranging from “world’s best” to “million dollar” to “dangerously good” deviled eggs. But here’s the catch: Everyone has a different number of taste buds. They extend beyond your tongue to include the roof of your mouth as well as the inner cheeks and throat. What you find appealing may not interest me in the least. Here’s a good example. Everything But Bagel Seasoning contains garlic, onion, poppy seeds, and sesame seeds. While it may make your heart flutter sprinkled all over a freshly baked bagel, it may sound completely gross mixed in a deviled egg. On the other hand, when I topped the deviled egg with a clump of newly grown alfalfa sprouts, my taste buds did something similar to a TikTok dance. Just saying.

X-TREME EVERYTHING DEVILED EGGS

Ingredients:

6 hard-boiled eggs

2 tablespoons mayonnaise

2 tablespoons cream cheese, room temperature

1 tablespoon Everything But Bagel Seasoning

Alfalfa sprouts, for garnish

Instructions:

Peel the prepared hard-boiled eggs. Slice in half horizontally. Carefully remove the solid yolks and transfer to a small bowl. Place the egg whites on a serving platter. Using a fork, mash the egg yolks into a fine crumble. Add mayonnaise and softened cream cheese. Mix until smooth and creamy. Fold in Everything But Bagel Seasoning. Spoon the yolk filling into the egg whites. Sprinkle more seasoning on top, if desired. Garnish deviled eggs with a crown of fresh alfalfa sprouts.

Everything But Bagel Seasoning

What’s Cooking in Gail’s Kitchen? Equal Measures: Everything But Bagel Seasoning! Anyone who has trekked to a coffeehouse for their morning cuppa joe has, at one time or another, nibbled on a bakery fresh bagel. That special blend of garlic flakes, minced onions, poppy seeds, sesame seeds, and pretzel salt is a coveted secret in some kitchens. Not mine, simply because you probably already have all these spices in your pantry at home. DIY to begin a journey of inspiration on foods beyond the bagel. For example, sprinkle it on everything from mac‘n cheese, avocados, and eggs to chicken, veggies, and popcorn. It’s genius!

EVERYTHING BUT BAGEL SEASONING

Ingredients:

1 tablespoon fried garlic

1 tablespoon dried minced onion

2 tablespoons poppy seeds

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

2 teaspoons coarse sea salt

Instructions:

Using a mortar and pestle, slightly crush fried garlic and dried minced onion. Add poppy seeds, white sesame seeds, black sesame seeds, and coarse sea salt. Mix well. Store in a spice jar.