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.

OMG Nachos

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: OMG Nachos! The first time I heard about putting tator tots on nachos, I thought, “What’s up with that?”. Curiosity got the better of me. So I tried it and OMG Nachos were born! If you like cheese and potatoes, you’re going to love, love, love this! I pulled it all together in an iron skillet by arranging one layer of corn tortilla chips on the bottom and then around the edge of the pan to form a bowl. Next, I filled it with all the goodies. Fifteen minutes later I was wiping my chin from the incredible taste explosion in my mouth. OMG, you gotta try it.

OMG NACHOS

Ingredients:

1/2 bag of tator tots

Corn tortilla chips, café style

1/2 cup black beans, drained

2 tomatoes, diced

1/2 cup jalapeño slices

3 green onions, snipped

8 ounces sharp cheddar cheese

4 ounces Havarti cheese

Salsa to taste

Guacamole to taste

Sour cream to taste

Instructions:

Preheat oven to 425°. Place tator tots on a baking sheet. Bake for 15 minutes; turn over and bake 10 minutes longer. Remove from oven and set aside. In an iron skillet, place one layer of corn tortilla chips on the bottom of the skillet and then arrange chips around the edge of the pan to form a bowl. Layer remaining ingredients, including tator tots, alternating with cheese. Bake 15 minutes. Remove from oven and dig in. Top with salsa, guacamole, and sour cream to taste.

Corned Beef Brisket

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Corned Beef Brisket! Eating corned beef brisket isn’t just for St. Patrick’s Day anymore. However, it’s the best time to stock up when it’s popular and readily available at the nearby market. Go from the traditional favorite dinner one day to corned beef hash and eggs the next morning and Reuben sliders for a late night snack. Are you getting the idea? Be creative and tell me yours!

CORNED BEEF BRISKET

Ingredients:

3-pound corned beef brisket, boneless

1/8 teaspoon thyme

1/8 teaspoon garlic powder

1/8 teaspoon allspice

1 tablespoon peppercorns

1 tablespoon bay leaves

1 cup ginger beer or water

1-pound baby carrots, peeled

4 tablespoons butter

1/8 teaspoon paprika

Instructions:

Preheat oven to 300°. Place corned beef brisket, fat side up, in a covered roaster. Sprinkle spices on top. Add 1 cup of ginger beer or water. Cover and roast for three hours. The guideline is one hour per pound. After 2 hours add carrots to roaster. Cover and cook for 1 hour. At that time, the contents should be fork tender. Let the brisket rest for 15 minutes before slicing across the grain. Remove carrots and place in a bowl. Add butter to coat. Sprinkle with paprika.

BOILED CABBAGE

Ingredients:

1 head of cabbage

1/2 teaspoon salt

4 tablespoons butter

Instructions:

In a deep pan, add 2 inches of water. Bring to a boil. Add cabbage quarters and salt. Reduce heat; simmer 10 minutes. Turn cabbage with tongs. Simmer 5 minutes longer until tender. Drain well. Add butter to coat cabbage thoroughly.

PARSLEY BOILED POTATOES

Ingredients:

3 medium potatoes, peeled and cut into sections

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon parsley

Instructions:

Place potatoes in 2 quart saucepan. Pour in enough water to cover. Add salt. Bring to a boil over medium heat. Cook potatoes 15-20 minutes, or until tender. Drain. Add butter to coat. Garnish with parsley.

Mushroom Beef Tips

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Mushroom Beef Tips! The biggest challenge you’ll have today is deciding if you’re going to serve this over buttery egg noodles or garlic mashed potatoes! I know, right? Some days I take the way of least resistance and use a slow-cook method, but this recipe can certainly be pulled together in minutes as well. I really enjoy using my French Le Creuset cast-iron Dutch oven because it seals in the juices the way a crockpot enhances results. It just goes to show you how creative cooking can be.

MUSHROOM BEEF TIPS

Ingredients:

1 pound sirloin steak, boneless, cut into 1-inch pieces

10-ounce can beef consommé

1/4 cup red wine

1/4 cup Lea and Perrins sauce

1 tablespoon French Dijon mustard

1/8 teaspoon tarragon

1/8 teaspoon garlic powder

1/8 teaspoon seasoned salt

1/8 teaspoon black pepper

1 cup mushrooms, sliced

2 tablespoons flour

2 tablespoons water

Instructions:

Place beef tips in a covered roaster. Add beef consommé, wine, Lea and Perrins sauce, mustard, tarragon, garlic powder, salt, and pepper. Place sliced mushrooms over all. Cover and bake at 275° for 6-8 hours. Then To mix water and flour in a small bowl, to thicken sauce, and stir into beef mixture. Cover and cook another half hour until thickened. Serve over noodles or potatoes.

Festive Breakfast Pizza

Eating My Way Through the Holidays! Festive Foods: Festive Breakfast Pizza! Whether you prepare a holiday brunch for invited guests or gather ’round the table in your pajamas, this recipe is a winner. Simply because, everyone loves pizza! You now have an excuse to eat it for breakfast, even if you’re “Home Alone”. It has baked eggs, it has shredded potatoes, it has crumbled sausage, and gooey cheese all together over a golden deep dish crust. So there you have it. Bring out the holiday movies, set up the TV tray, and eat pizza for breakfast. Permission granted.

FESTIVE BREAKFAST PIZZA

Ingredients:

1 pound pork sausage, ground

1/2 teaspoon seasoned salt

1/8 teaspoon white pepper

1/4 teaspoon Mrs. Dash Herb and Garlic Seasoning*

1 green pepper, chopped

2 ounces pimentos, diced

1 cup hash brown potatoes, shredded

1 cup cheddar cheese, shredded

1 tube prepared pizza crust

5 eggs, beaten

1/4 cup milk

1/4 cup Parmesan cheese, grated

Instructions:

Preheat oven to 350°. In a large skillet over medium heat, brown sausage until cooked and crumbly. Drain well. Sprinkle with seasoned salt, white pepper, and Mrs. Dash Herb and Garlic Seasoning. Microwave chopped green pepper on HIGH for two minutes. Combine diced pimentos, green peppers, and sausage. Mix well. For a deep dish pizza, roll out pizza crust and press into an iron skillet bringing dough up the sides of the pan. Layer with sausage mixture, hash browns, and cheddar cheese. Whisk eggs and milk together. Pour over the pizza. Top with Parmesan cheese. Bake 30-35 minutes or until eggs are set and crust is golden.

*I receive no recompense for recommending Mrs. Dash Herb and Garlic Seasoning.

Golden Oyster Stew

Eating My Way Through the Holidays! Festive Foods: Golden Oyster Stew! I knew it was something special when my father requested this savory stew once a year. Although he was the only one who indulged in its aromatic creaminess, I managed to sneak one spoonful each time. I guess you could say eventually I acquired a taste for this seafood delicacy. Now I’m sharing it with you. Carry on the tradition.

GOLDEN OYSTER STEW

Ingredients:

1 medium potato, peeled and diced

1 tablespoon onion, chopped

4 tablespoons butter

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

8 ounces of fancy whole oysters, with oyster liquor

1 cup light cream

1/2 cup of cheddar cheese, finely shredded

Oyster crackers

Instructions:

In a 2-quart pan over medium high heat, combine potatoes, onion, butter, sea salt, black pepper, and red pepper flakes. Add just enough water to cover. Cook until tender, about 20 minutes. Reduce heat to simmer and add oysters with liquor, cream, and cheese. Stir occasionally for cheese to melt. Gently bubble until the edges of the oysters begin to curl. Do not boil over. Serve the golden oyster stew immediately with oyster crackers.