recipe

Boursin Stuffed Sweet Peppers

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Boursin Stuffed Sweet Peppers! Eat more veggies, the experts say. Get multivitamins, extra fiber, a little protein, and more flavor. It seems no matter where you turn nowadays, the mantra is the same. Nix the chips and processed foods in favor of healthier food options. Here is a painless way to follow your path without all the guilt. It actually might bring a smile to your face. Whether you mix up a batch for a neighborhood get-together, or simply reward your family with a colorful treat, stuffed peppers with Boursin cheese are a winning combination. 

BOURSIN STUFFED SWEET PEPPERS

Ingredients: 

16-ounces sweet peppers, mini assorted

5.3-ounce Boursin gourmet cheese, shallot and chives variety

1/2 cup extra sharp cheddar cheese, shredded

Fresh basil, for garnish

Chopped tomatoes, for garnish

Instructions: 

Preheat the oven to 350°. Spray a baking sheet with nonstick oil. Set aside. Place each pepper on the cutting board to slice lengthwise to remove 1/3 of the pepper. This will allow you to scoop out the seeds and membranes on the inside and discard. Repeat until all peppers are hollow. Place the empty peppers on the prepared baking sheet. Fill each one with the Boursin cheese. Sprinkle the cheddar cheese over top. Bake for 20 minutes or until the peppers are cooked and the cheese is melted. Transfer to a platter and garnish with chopped basil and tomatoes. Serve warm. 

Afternoon Bourbon Slush

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Afternoon Bourbon Slush! Whether you are a southerner or not, you can still enjoy this refreshing sweet-tart adult cocktail for one or for more. It soothes the mind and relaxes the body like a cool summer breeze. Brewed black tea is my choice of ingredients, however I have used green tea as well. The choice is yours. When it comes to bourbon there are many brands to choose from as well. 

AFTERNOON BOURBON SLUSH

Ingredients: 

1 cup sugar

2 cups hot strong tea, brewed

6-ounce can frozen orange juice, undiluted

12-ounce can frozen lemonade, undiluted

2 cups bourbon

6 cups water

Instructions: 

In a large freezer-safe bowl, combine sugar and hot tea. Stir to dissolve. Add orange juice and lemonade; stirring constantly until frozen juices melt. Add bourbon and water. Mix until all ingredients are combined. Cover tightly and freeze overnight. The beverage will not freeze solid, but forms a slush. Stir before scooping into cocktail glasses. Serve with an orange slice and a maraschino cherry. Store mixture in the freezer. 

*Serving Suggestion: 

For a crowd, empty contents into a punch bowl. Add a 2-liter bottle of carbonated lemon-lime soda drink, ginger ale, or sparkling water. Ladle this tasty beverage into cocktail glasses and you’ve suddenly become a very popular host for your next gathering. 

Peachy Possibilities

What’s Cooking in Gail’s Kitchen? Home Cooking: Peachy Possibilities! Nothing is more refreshing than fresh peaches, in my opinion. And the options for devouring them are endless!  At first sight, you may be tempted to sink your teeth into the juicy sweet fruit as its nectar drizzles down your chin. But if you keep your willpower in check, the benefits are rewarding.  

PEACHY POSSIBILITIES 

Here are a few ideas:  

* Adding fresh peaches to your favorite salsa intensifies the flavor. It’s a perfect compliment to spicy jalapeños and tomatoes. 

* As you prepare nutritious oatmeal, slice part of a peach, then sprinkle it with cinnamon before preparing the cooked cereal in the microwave. It’s a convenient shortcut to peach cobbler. 

* For that afternoon pick-me-up, toss a couple of frozen peaches, bananas, and strawberries in the blender. Simply add milk, a splash of orange juice, and ice cubes. Voilà, a Smoothie. 

* For the ambitious baker, see yesterday’s post for Old-Fashioned Blueberry Peach Galette a là mode! Who doesn’t love peach pie with vanilla ice cream?

Whichever way you choose, enjoy this peak seasonal fruit. Before you know it, it’ll be gone. 

Everyday Lunch Salad

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Everyday Lunch Salad! I could give you a bunch of reasons to incorporate salads into your diet. The short list is…salads are high in fiber, contain nutrients that are beneficial to the immune system, help fight off infections, and promote better heart health. Fruit and vegetables have a way of filling you up, and at the same time, stave off cravings that can lead to unnecessary binging on junk food. By packing a salad lunch be creative with colorful fruits and veggies. Keep the dressing in a separate container to avoid a soggy, wilted mess. I typically add nuts for protein, crunch, and another snack option. Be good to yourself. If you don’t, who will?

EVERYDAY LUNCH SALAD

Ingredients for the Salad:

3 cups mixed spring greens

1 cup mandarin orange, segments

1/2 cups radish slices, packed loosely

1/4 cup sliced almonds

2 slices bacon, cooked and crumbled

Ingredients for the Dressing:

1/3 cup olive oil

1 tablespoon acacia honey

2 teaspoons Dijon mustard 

2 tablespoons apple cider vinegar

1 tablespoon garlic, minced

Sea salt and pepper, to taste

Instructions:

In a large bowl, place mixed spring greens, mandarin orange segments,  radish slices, sliced almonds, and crumbled bacon. Gently toss; set aside. In a smaller bowl, whisk together olive oil, acacia honey, Dijon mustard, apple cider vinegar, minced garlic, sea salt, and pepper. Whisk until smooth. Offer the dressing on the side, or drizzle over salad mixture and toss. Serve immediately. 

A Symphony of Flavors

Our taste buds can actually embody the most unusual combinations of food. By paying attention to our sense of taste we can embark on a daily adventure of the palate. Feeling energetic? Incorporate tangy foods with slightly sweet ingredients. Or perhaps you may be in the mood for an earthy partner with a rich, honeycomb nectar. Just as music triggers past experiences and emotions, food has the ability to transport us places we’ve been years ago. I often cook while listening to music, don’t you? It might be a lively song that matches the rhythm of stirring cake batter and icing. (After all, wooden spoons make great microphones!) Then again, sashaying from one end of the kitchen to another for various ingredients and utensils can feel like dancing. Who knew? Whatever your style, embrace each challenge like a symphony conductor. Some of my posts continue to be favored by Ina Garten’s The Barefoot Contessa, on Instagram (@gail _dorna). You can even find me on Pinterest @Gail Dorna. It’s very easy to search for recipes there on the board entitled “Gail’s Kitchen Recipes”. I’d love to connect with you there as well. Experience different flavors and textures as you eat with your eyes. Catch a glimpse of “Eating My Way Through the Alphabet: A Symphony of Flavors”. This remarkable journey of the palate is unique because it gives me a few moments with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and daily words of encouragement.

Croque Madame Magic

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Croque Madame Magic! For a late night snack or weekend brunch idea, make your own French favorite at home. You can cut corners by using the microwave to melt the cheese and warm the ham. Or instead, for added crunchiness, use an iron skillet to toast the bottom of the sourdough bread until golden brown. Don’t forget to brush both sides with butter. Same with the egg. Make it in the microwave or fry it in the skillet. Don’t you just love it when I give you a choice?

CROQUE MADAME MAGIC

Ingredients:

1 slice artisan sourdough bread, toasted

1 teaspoon sea salt butter

1 slice Canadian bacon

1 slice Gruyère cheese

1 cooked egg, over easy

Herbs de Provence, for garnish

Instructions:

To assemble the open-faced sandwich, place sourdough toasted bread on a plate. Slather with sea salt butter. Next layer Canadian bacon on toast. Cover meat with a slice of Gruyère cheese. Microwave on High setting for 20 seconds. Top with cooked egg. Sprinkle with Herbs de Provence spices. Serve immediately. 

Banana-Anna Smoothie

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Banana-Anna Smoothie! Remember the last time you bought a bunch of bananas and then tried to beat-the-clock before they turned brown and mushy? Here’s a solution to getting caught on that hamster wheel. Slice up a banana. Place the pieces on a cookie sheet in a single layer, without touching. Freeze for 24 hours; then transfer banana slices to a ziplock freezer bag. Store in the freezer until needed. Use the frozen bananas in your next breakfast smoothie. Done and done.

BANANA-ANNA SMOOTHIE

Ingredients:

2 cups frozen banana slices

1/2 cup Greek yogurt 

1 cup unsweetened almond milk

1 teaspoon vanilla extract

Pinch of cinnamon or nutmeg, for garnish

Instructions:

Combine frozen banana slices, Greek yogurt, unsweetened almond milk, and vanilla extract in a high speed blender. Blend on High until smooth. Pulse, if necessary, to break up the chunks. Pour into a glass. Sprinkle with cinnamon or nutmeg and enjoy. 

Ka-Pow! Thai Curry Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Ka-Pow! Thai Curry Tacos! Fusion foods get my vote every time. This is a perfect example of where the Mexican culture teams with a kick of Thai for a contrast that sends the taste buds spinning. Curry is the star attraction and the best kept secret to a spice sensation beyond your wildest dreams. When the ingredients overlap, they bring their own unique experience that transports you halfway around the world in a chemical reaction. Are you ready to travel?

KA-POW! THAI CURRY TACOS

Ingredients:

12 corn tortillas, street-size

2 tablespoons canola oil

3 tablespoons Thai red curry paste

1 tablespoon garlic, minced

1/2 cup yellow onion, finely chopped

2 cups cooked turkey meat, shredded

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup coconut milk

2 tablespoons fresh lime juice

8.5 ounce jar sun-dried tomatoes in olive oil, drained and finely chopped

10-ounce bag broccoli slaw

1 cup sweet corn, off the cob

Lime wedge, for garnish

Instructions:

Preheat oven to 400°. Spray each corn tortilla on both sides with nonstick oil. Place on a baking sheet. Bake 8 to 12 minutes or until golden brown. Set aside. Warm canola oil in a large skillet over low heat. Add the Thai red curry paste, minced garlic, and chopped onion. Cook about 3 minutes, stirring occasionally until the garlic and onions are softened. Add the shredded turkey. Season with sea salt and black pepper. Cook over medium heat for 3 minutes. Stir in the coconut milk, lime juice, and sun dried tomatoes; simmer until the sauce is thickened, about 15 minutes. To assemble tacos, layer the broccoli slaw onto the crispy corn tacos. Divide the turkey mixture among the tortillas. Top with sweet corn. Garnish with lime wedges. Serve immediately.

Italian Meatball Manicotti

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Italian Meatball Manicotti! Pasta tubes, known as manicotti, are mere vessels for holding melted cheese, savory meat, Italian herbs, and certain vegetables like spinach or mushrooms. The marinara sauce is spread on the bottom of the dish to prevent the pasta from sticking, or tearing, which would ruin the whole idea of creating the perfect pocket of delicious fillings. With a crowning layer of marinara sauce on top, it deserves a round of applause for the extra cheese sprinkled there for good measure. Cray, Cray!

ITALIAN MEATBALL MANICOTTI

Ingredients:

6 dried manicotti shells

1 tablespoon olive oil

1 clove garlic

12 Italian meatballs, cut in quarters

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/2 teaspoon dried Italian herb blend

8 ounces marinara sauce, prepared

1/2 cup ricotta cheese

1/2 cup parmesan cheese, shredded

2 tablespoons parmesan cheese, shredded

Instructions:

Preheat oven to 400°. Spray an 8.5”x5.5” baking dish with nonstick oil. Set aside. Cook manicotti shells in boiling water for 9 minutes. Drain and cool on a baking sheet pan. Set aside. In a skillet, warm olive oil over medium heat. Add garlic clove, meatballs, sea salt, cracked black pepper, and Italian herb blend. Cook until heated through, stirring occasionally. Remove and set aside to cool slightly for 5 minutes. Meanwhile, spread half the marinara sauce in the bottom of the prepared baking dish. In a bowl, mix ricotta cheese and 1/2 cup parmesan cheese. Gently fold in meatball mixture. Fill each manicotti shell with meat and cheese mixture; place in the prepared baking dish over the marinara layer. Top with remaining marinara sauce. Cover dish with foil. Bake 30 minutes. Serve immediately.