Volcano Cheese Fries

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Volcano Cheese Fries! Say, Whaaat? I first had these tasty morsels at my fav fish hut in Kauai. But after returning home, I really had a craving for them again. Granted, being a Midwesterner, I simply couldn’t resist adding a glob of queso cheese on top. In my defense, the bonfires we have always mix the colors of fiery red and golden yellow. That’s my story, and I’m sticking to it. But if you have the willpower, I won’t be offended if you skip it. The furikake seasoning and sriracha sauce are the star attractions anyway.

VOLCANO CHEESE FRIES

Ingredients:

16 ounces shoestring fries, frozen

1/2 teaspoon sea salt

2 tablespoons sriracha sauce

1/3 cup Queso cheese dip, warmed

1 tablespoon furikake seasoning

Instructions:

Bake French fried potatoes according to package directions. Remove from oven, sprinkle with sea salt. Toss gently. Transfer to a large bowl so the fries can be piled into a volcano mound. Drizzle sriracha sauce over the top, to taste. Add the warmed Queso cheese dip. Sprinkle with furikake seasoning. Serve immediately.

Okinawan Sweet Potato Medley

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Okinawan Sweet Potato Medley! Way back when I was in middle school, my home economics teacher actually graded us on how colorful the foods looked on the plate. Her thoughts were “If it tempts your eyes, your stomach will want it.” I never forgot that message. She was pretty adamant about food presentation. So having mashed potatoes, rolls, and cauliflower was kind of a no-no when meal planning. That’s one of the reasons I was intrigued by Okinawan sweet potatoes when visiting Kauai. They are buff-skinned on the outside with a violet-purple flesh inside. It’s not as sweet as the orange variety I’m accustomed to, but nonetheless, it’s pretty tasty. And as you can see, it passes the color test.

OKINAWAN SWEET POTATO MEDLEY

Ingredients:

1 large Okinawan sweet potato, skin on, washed and sliced

1 medium sweet onion, sliced

2 each of mini sweet peppers in red, yellow, and orange; stems and seeds removed, cut in wedges

1 teaspoon seasoned salt

1 teaspoon oregano

1/2 teaspoon cinnamon

4 tablespoons butter

Instructions:

Spray a sheet of heavy aluminum foil with nonstick oil. Arrange Okinawan sweet potatoes on foil. Add sweet onion slices and mini sweet pepper wedges. Sprinkle with seasoned salt, oregano, and cinnamon. Dot with pats of butter. Place another sheet of heavy aluminum foil over top of vegetables. Fold sides twice to seal. Fold ends twice to seal. Avoid puncturing foil. Place packet on a 425° preheated grill. Close lid. Cook 25 minutes, or until vegetables are fork tender. Remove from grill. Carefully open one corner of foil packet to release steam. Then remove top layer of foil. Transfer sweet potatoes and vegetables in the herbed butter to a platter. Serve immediately.

Olive Oil Herb Potatoes

What’s Cooking in Gail’s Kitchen? Something to Savor: Olive Oil Herb Potatoes! Being raised in the Midwest, practically every evening meal consisted of meat, potato, and vegetable. Perhaps that is why I love potatoes so much. I learned how to make homemade potato soup at the hem of my mother’s apron, without measuring or a recipe. But that’s a story for another day. I like the baby potatoes available now at the supermarket. By slicing them, with the skin on, and drizzling them with herbs and olive oil, the taste is unbelievable! Who wouldn’t fall in love with these tasty little nuggets?

OLIVE OIL HERB POTATOES

Ingredients:

5 baby potatoes, washed and sliced

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/4 teaspoon Herbes de Provence

2 tablespoons rosemary, chopped

1 teaspoon sea salt

Instructions:

Preheat oven to 400°. Leaving skin on potatoes, wash thoroughly and pat dry. Put one potato on a soup spoon. Beginning at one end, slice in strips, being careful to stop before slicing the bottom skin. The knife will hit the spoon to prevent it from cutting through. Transfer to a shallow baking dish. Continue until all potatoes are sliced. In a small bowl, mix olive oil, garlic powder, Herbes de Provence, and chopped rosemary leaves. Brush each potato with herbed olive oil, separating slices to coat both sides. Drizzle remaining oil over all. Sprinkle with sea salt. Bake potatoes one hour until crispy, basting occasionally. Serve immediately.

Yams Topped with Pecan Streusel

What’s Cooking in Gail’s Kitchen? Food for Sharing: Yams Topped with Pecan Streusel! One of the advantages of being married is the blending of traditions, especially when it comes to family recipes. “My mama always put marshmallows on our sweet potatoes,” my husband volunteered as I sat planning my holiday menu. I’d heard of it, but had no idea why people raved about it. ‘Til now. OMG! This yam dish is about as close as you can get to eating dessert throughout the meal. Seconds, please.

YAMS TOPPED WITH PECAN STREUSEL

Ingredients:

1 tablespoon unsalted butter

2 1/2 pound can of yams; drained, cut into 1″ cubes

2 tablespoons olive oil

1/4 cup natural honey

1 tablespoon pure maple syrup

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/8 teaspoon white pepper

Streusel Topping:

1 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon

5 tablespoons unsalted butter, melted

1 cup glazed pecans, chopped*

1 3/4 cups miniature marshmallows

Instructions:

Preheat oven to 350°. Grease a 9″ round casserole dish with one tablespoon unsalted butter. Arrange cut yams evenly. Drizzle the yams with olive oil, natural honey, and pure maple syrup. Sprinkle with ground cinnamon, sea salt, and white pepper. In a small bowl combine brown sugar, flour, and cinnamon. Mix well. Add melted butter. Stir until the liquid is absorbed and topping resembles small peas. Spread over the top of the yams. Sprinkle pecans over all. Bake 25 minutes. Remove and carefully arrange miniature marshmallows around the perimeter of the casserole dish. Return to the oven and additional 5 minutes until marshmallows appear toasted. Watch carefully. Serve warm.

*Glazed Pecans can be referenced at the following link.

http://Snapshotsincursive.com/2015/11/18

Voodoo Potatoes

What’s Cooking in Gail’s Kitchen? Food for Sharing: Voodoo Potatoes! The magical power of the potato ranks as a good source of potassium, vitamin C, niacin, and dietary fiber for starters. It’s been around for thousands of years. Noted as an inexpensive staple, the potato is popular throughout the entire world. Discover the magic!

VOODOO POTATOES

Ingredients:

3 white potatoes, cubed

1/3 cup sweet onion, chopped

1/4 cup green pepper, chopped

1 teaspoon pimento, diced

1 teaspoon Cajun seasoning

3/4 cup mayonnaise

1 tablespoon apple cider vinegar

1/2 teaspoon natural honey

1 tablespoon Dijon mustard

2 green onions, snipped

Instructions:

Place potatoes in a 2.5 quart pan with enough water to cover. Add sea salt. Bring to boil over medium-high heat. Cook potatoes until tender, approximately 20 minutes. Drain in colander. Transfer to a large bowl. Microwave sweet onion and green pepper for 1 1/2 minutes on High. Sprinkle with Cajun seasoning. Fold in diced pimento. Once cool, add to potatoes. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, and Dijon mustard. Pour dressing over potato mixture. Gently stir to cover all. Garnish with green onion snips. Serve warm or chilled.

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.)

Wacho Nacho

What’s Cooking in Gail’s Kitchen? Be Our Guest: Wacho Nachos! What do you get when you mix sweet potato waffle fries and savory nacho toppings? Wacho Nachos! The grilled chicken, vine-ripe tomatoes, and spicy jalapeños provide a familiar face, but it’s all about the base. By choosing a healthy serving of sweet potato waffle fries, the crispy crunch offers an appealing meal instead of a junk food snack. Step aside tortilla chips, waffle fries are taking center stage!

WACHO NACHOS

19-ounce bag frozen sweet potato fries

2 cups precooked grilled chicken strips, cut into chunks

2 cups Colby and Monterey Jack Cheese, finely shredded

1 large vine-ripe tomato, chopped

1/4 cup sliced jalapeños

1/4 cup Greek yogurt

1/4 cup green onion snips

Instructions:

Bake the waffle fries according to package directions. Arrange individual casserole dishes with a single layer of crispy sweet potato waffle fries, lining the edges to hold in the toppings. Divide the grilled chicken chunks and shredded cheese equally. Top with tomatoes and jalapeño slices. Return to the oven until cheese is melted, about 10 minutes. Remove casseroles from the oven. Top with Greek yogurt and green onions. Serve immediately.

Jersey Hot Dogs

What’s Cooking in Gail’s Kitchen? Be Our Guest: Jersey Hot Dogs! Ask anyone how they prefer a hot dog and you’re bound to get a multitude of answers. Some prefer ketchup and onions, others insist on mustard and pickle relish. When grilling or roasting you hear everything from “barely warm” to “charred and crispy”. And then there’s New Jersey where the technique has been practiced for over a century. Maybe you know the secret: crispy potato chunks, sweet red peppers, and grilled onions. Overload the bun and slather on the mustard. Pay attention. You’ve just entered the Hot Dog Zone of America!

JERSEY HOT DOGS

Ingredients:

3 new potatoes, cut into chunks

1-2 tablespoons olive oil

1 sweet red pepper, cut into strips

1 Vidalia onion, sliced

1/2 teaspoon dry Italian seasoning

4 Angus beef hot dogs

4 hot dog buns

Deli Mustard to taste

Salt and pepper to taste

Instructions:

Heat olive oil in an iron skillet on medium-high heat. Add potatoes. Fry for 3 minutes; turn and cook 2-3 minutes longer. Potatoes will be partially crisp and browned. Remove and set aside. Add sweet red peppers and onions; repeat same frying process. Return potatoes to skillet. Add Italian seasoning. Combine vegetables. Cook 5-7 minutes longer on medium heat until all are tender and browned. Open hot dog buns and smear with deli mustard. Grill hot dogs as you prefer them. Insert hot dogs into sliced buns and fill with potato mixture.

Perfect Pot Roast

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Perfect Pot Roast! Today all chefs get the day off from cooking. Seriously. This one-pot meal will turn out perfectly, as long as you ignore it. Use a slow-cooker or a Dutch Baker in a low temperature oven. I actually begin with a frozen chuck roast and forget about it, that is until the savory aromas lightly waft throughout the house. The liquid turns into a pleasant au jus or can be thickened into gravy. Personally, I ladle the juice into a food storage container to use as a sauce for beef carnitas, but that’s another story. Leftovers promise delicious options.

PERFECT POT ROAST

Ingredients:

3-4 pound chuck roast, frozen

3/4 cup vinegar

3/4 cup orange juice

1/2 cup butter, melted

1/4 cup kosher salt (or less)

1 teaspoon garlic powder

1 tablespoon oregano

1 pound baby carrots

3-4 white potatoes, skin on, quartered

2-3 sprigs thyme

Instructions:

Preheat oven to 275°. Place frozen roast in Dutch Baker. Combine vinegar, orange juice, and melted butter. Pour over roast. Sprinkle roast with kosher salt, garlic powder, and oregano. Lay thyme sprigs across the top of the meat. Put the lid on the Dutch Baker and bake for 4 hours. Then add carrots and cut-up potatoes to the pot. Reduce oven temperature to 185°. Bake 4 hours longer. The roast is fall-apart tender and ready to serve.