recipe

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? A Second Helping of Glazed Carrots! My husband, Gerald, absolutely loves the texture of cooked carrots. He usually asks for more in every recipe. Unimpressed by their nutritional value, he could care less about the fiber content. Maybe it’s the bright orange color that echoed an enthusiastic response at the dinner table as a child. In any event, I know without a doubt, whenever I serve this appetizing choice of root vegetable, he knows it’s been a very special day. 
GLAZED CARROTS 
Ingredients:

16 ounces of fresh baby carrots, greens removed

2 tablespoons butter

1/3 cup light brown sugar, packed firmly

1 cup water

Dash of sea salt

Cracked pepper to taste
Instructions:

In a medium saucepan, combine the whole baby carrots with remaining ingredients. Stir well to blend. Bring the mixture to a boil over high heat. Reduce heat to medium and continue boiling uncovered for 20-25 minutes. Carrots should be tender and liquid evaporated to leave a nice glaze coating. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? A Second Helping of Fresh Pear Tart! Even if you are only slightly crazy about pears, one taste of this beautiful caramelized fruit dessert will have you boasting of connections to Le Cordon Bleu. The secret to making this incredible tart is baking it in an iron skillet; first on the stove and then in the oven. 
FRESH PEAR TART
Ingredients:

1 sheet of Puff Pastry

6 ripe pears; peeled, cored, and sliced

1/2 cup butter

1/2 cup sugar

1 teaspoon cinnamon 
Instructions:

Preheat oven to 375°. Place the butter in the iron skillet on the stove. As it melts, add the sugar and arrange the pears carefully to look appealing when the tart is served “bottom up”. Increase the heat and cook gently until sugar is caramelized. Sprinkle in the cinnamon. Once the sugar has turned golden brown, remove the pan from the heat and gently lay the puff pastry over the fruit. Be sure it fits snugly to the pan. Place the skillet into the oven. Bake 15-20 minutes until the pastry crust is golden brown. Remove from the oven and cool slightly before turning upside down onto a serving platter. Cut and serve warm. Add a scoop of vanilla bean ice cream for the finishing touch. Smile lovingly and say, “It’s just a little something I made with all my heart!” ❤️

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? A Second Helping of Egg Cup Jambon! What’s black and white and crunchy to the taste? It’s the dense little chia seed. This highly nutritional nut is a member of the mint family boasting fiber, antioxidants, and even iron. Sprinkle it on everything from popcorn to yogurt. Today I topped off the Egg Cup Jambon for a nice chewy finish. 

EGG CUP JAMBON
Ingredients:
Nonstick Cooking Spray
6 slices Smoked Virginia Ham
6 large eggs
6 teaspoons Gouda cheese, shredded 
1 green onion
Seasoned salt and cracked pepper to taste
1 tablespoon chia seeds
Instructions:
Preheat oven to 400°. Lightly coat six muffin cups with nonstick cooking spray. Place one slice of ham into each cup forming a bowl. Layer one teaspoon of cheese on top of ham. Sprinkle with seasoned salt and pepper. Divide the green onion by slicing it between all six cups. This is easily done with a kitchen shears. Next crack one egg into each cup, being careful not to break the yolk. Bake in the oven for 15 minutes and broil on High for one minute. The whites should be cooked, but the yolks a little runny. Watch! Remove egg cups onto serving platter and sprinkle chia seeds on top before serving.  Enjoy!
*TIP: Make ahead and gently reheat in the microwave on 20% power for those mornings-on-the-run. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? A Second Helping of Delectable Derby Pie!  The race may be over, but this slice of pie is a champion all year long. The spirit is kept alive in a southern tradition of semi-sweet chocolate, Kentucky bourbon, and crunchy pecans.  Top it off with a dollop of whipped cream and you can find yourself cheering for this triple crown winner. 

DELECTABLE DERBY PIE
Ingredients:
1/2 cup butter 
1 cup sugar
3 eggs, beaten
3/4 cup white Karo syrup 
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla 
1 cup chocolate chips
1/2 cup pecans, chopped
2 tablespoons bourbon
1 10″ unbaked deep dish pie shell
Instructions:
Preheat oven to 325°. Cream butter while gradually adding sugar. Add beaten eggs, Karo syrup, salt, flour, and vanilla. Add chocolate chips, nuts, and bourbon. Mix well. Pour into crust. Bake for 40-50 minutes or until set. Serve warm garnished with whipped cream. 
*TIP: Do not overfill pie crust. Extra filling may be baked in a ramekin for sampling later. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? A Second Helping of Crêpe Expectations! From sweet to savory, appetizers to dessert, this amazing little confection will not disappoint. It is the French cousin to the American pancake. Stack it, roll it, or fold it into a triangle. No matter how you fill it, the result is a pleasure for the palate. Make a batch to keep on hand. Then get creative!

CRÊPE EXPECTATIONS 
Ingredients:
4 eggs, beaten 
1 cup flour
1 cup 1/2 & 1/2
2 tablespoons butter, melted 
1/2 teaspoon sea salt
Filling:
8 ounce Neufchâtel cheese
1/4 cup butter, melted
1/2 cup marshmallow creme 
1 cup powdered sugar
1/4 teaspoon almond extract 
1/2 cup sliced almonds
Directions:
Combine eggs, flour, 1/2 & 1/2, butter, and sea salt.  Beat until smooth. Let stand 30 minutes. For each crêpe, pour scant 1/4 cup batter into hot, greased 8-inch skillet rotating to distribute batter evenly. Cook on one side. Flip and lightly brown. Stack on plate to cool. 
For filling combine softened Neufchâtel cheese and butter; mix well. Stir in marshmallow creme. Add sugar and extract; mix well. Fold in nuts. Fill each crêpe with 3 tablespoons cream cheese mixture; roll up. Add sliced strawberries, raspberries, seedless grapes. Top with whipped cream.  

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? A Second Helping of Baked Brie!  I typically serve this as an appetizer, with French preserves and almonds on top, but it also makes a wonderful dessert with a light fruity wine. 

BAKED BRIE
Ingredients:
14 ounce wheel of Brie*
1/4 cup apricot preserves 
2 tablespoons almonds, sliced
2 tablespoons butter, melted
1 teaspoon red pepper flakes, optional
* Camembert is a milder substitute. 
Directions:
Preheat oven to 325°. Remove Brie wheel from package and slice off the top surface of the rind. Place the wheel in a small oven-proof dish. Lightly score the cheese. Spread the apricot preserves over the exposed cheese surface. Sprinkle with almonds. Pour the butter over all. Garnish with red pepper flakes on top. Bake the Brie uncovered for 15-20 minutes until the cheese is soft and heated through. Serve in the same dish to keep it warm. 
Sliced fruit, deli crackers, and crusty baguettes make a nice compliment to the rich, creamy flavor. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? A Second Helping of Au Gratin Potatoes! How’s this for comfort food?  Butter, cream, and cheese……with potatoes thrown in. Can you say creamy and luscious three times very fast???

AU GRATIN POTATOES 
Ingredients:
6 medium potatoes 
1 clove garlic 
1 sweet onion, sliced thin
1/2 tablespoon olive oil
6 tablespoons butter
1 cup half & half cream
2 1/2 cups shredded Swiss cheese* 
Sea salt and pepper to taste. 
* Gruyere or Provolone or all three may be combined. 
Instructions:
Preheat oven to 400°. Lightly rub garlic all over a 9×13 baking dish. Butter dish then set aside unused portion of butter. Peel and slice potatoes. Hold in a bowl of cold water until ready to use. Heat olive oil in skillet over medium heat. Sauté onion until cooked. Divide drained potatoes, cooked onion, and shredded cheese into three layers in baking dish, reserving last third of cheese until the final 5 minutes of baking. Sprinkle with salt and pepper. Heat remaining butter with cream until the butter is melted and the cream is hot. Pour evenly over the top of the casserole. Bake for 45-50 minutes until the top is browned, the cream has been absorbed, and the potatoes are soft. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Zucchini Boats! Now before you roll your eyes and take the day off, promise me you’ll be open-minded. After all, you have to take the veggies along with the cake. My husband does, and he was pleasantly surprised. (Love him!❤️)

ZUCCHINI BOATS
Ingredients:
4 mini zucchini, cut lengthwise 
1/2 pound Mexican chorizo, mild
2 tablespoons onion, chopped 
1/8 teaspoon garlic powder 
1/8 teaspoon cumin powder
1/4 teaspoon crushed red pepper 
Dash of sea salt
1/2 cup black beans, rinsed
1/2 cup frozen corn, thawed
1 tablespoon diced pimento
1 green onion, cut up
1 tablespoon lime juice
1 cup pepper jack or white cheddar cheese
Fresh cilantro to taste
Instructions:
Scoop out seeds and flesh from center of zucchini, leaving a shell to hold filling. Discard flesh and seeds. Absorb moisture with paper towel. Place boats in a casserole dish. Divide half the cheese into the bottom of the boats. Set aside. In a medium skillet, fry chorizo, onion, garlic, cumin, red pepper flakes and salt. Cook until done, stirring frequently. In a small bowl, combine corn, black beans, pimento, cilantro leaves, and green onion. Squeeze lime juice over all. Top cheese-filled zucchini boats with chorizo mixture. Add a teaspoon of corn/bean salsa on top of meat. Cover with remaining cheese. Bake at 350° for 25-30 minutes. Serve with extra corn salsa on the side. Add more cilantro to taste. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Yankee Potato Salad!  The new red potatoes at the market right now make the best-tasting side dish for all your casual meals. Wash them thoroughly so you can leave the skins on.  

Ingredients:
10 new red potatoes, small 
2 green onions 
3 ounces of hickory-smoked bacon bits
1 tablespoon fresh dill
1 cup real mayonnaise 
Instructions:
Quarter the red potatoes and put into a pot with enough water to cover. Bring to a boil, then reduce to medium heat and cook for 15-20 minutes. Drain. In a large bowl, add cooled potatoes, bacon bits, cut-up green onions. Mix in mayonnaise to blend well. (For a moist salad, add more.) Finally, gently fold in the fresh cut dill.  Refrigerate 1-2 hours for best flavor.