White Cheddar Bacon Risotto

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: White Cheddar Bacon Risotto! Risotto. Seeing it on the menu always makes my heart palpitate a little faster. I once asked a chef his secret to creamy risotto. He confessed he cooked it part way and froze it until a customer requested it that night. He said with a wink, “That way, I only have to stir it til half my arm falls off.” Thank goodness my rice cooker knows no difference. If you must know, I had more difficulty coughing up the cost for saffron threads, the most expensive spice in the world. Once I understood that it is grown around the Mediterranean, in the Middle East, and in India, I began to see why it was such a labor-intensive crop. Saffron comes from a Fall flower and it takes more than 80,000 crocus flowers to process one pound of saffron. Perhaps that is why the taste is worth the price.

WHITE CHEDDAR BACON RISOTTO

Ingredients:

2 tablespoons olive oil

1/4 cup shallot, diced

1 cup Arborio rice

2 cups chicken broth

1/4 cup dry white wine

1 teaspoon saffron threads

1/4 cup white cheddar cheese, shredded

3-4 strips bacon, cooked and crumbled

1 tablespoon fresh parsley

Instructions:

In a skillet over medium-high heat, warm olive oil. Add diced shallots. Sauté shallots and Arborio rice until translucent, about 5 minutes. In a rice cooker, add chicken broth, white wine, saffron threads, diced shallots, and Arborio rice. Close and lock the lid of the rice cooker. Turn the knob to “Pressure”. Set timer for 7 minutes. When done, release the pressure. Stir in white cheddar cheese, bacon, and parsley. Serve immediately.

Poke Tuna Bowl

What’s Cooking in Gail’s Kitchen? The Color of Food: Poke Tuna Bowl! Allow me to introduce you to the rice cooker. In a mere 10 minutes, sweet Asian rice is transformed into a steamy sticky rice that can be eaten with your fingers. Simply scoop it into a ball, dip it in your favorite sauce, and nibble away. It’s that good. And gluten-free. Join the craze of poke bowls by adding ahi tuna and avocado chunks. Basically, you can dress it up to match your taste buds. It’s healthy, it’s colorful, and most of all, it’s Yumolicious!

POKE TUNA BOWL

Ingredients:

2 ahi tuna steaks, skinless

1 tablespoon olive oil

1 tablespoon vegetable oil

1/2 teaspoon sesame oil

2 tablespoons furikake seasoning

1 teaspoon toasted sesame seeds

1 1/4 cup water

1 cup sweet rice

1 tablespoon olive oil

1 ripe avocado, peeled and cut into chunks

Instructions:

To prepare ahi steaks, combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning and toasted sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm oil mixture. Cook steaks 2-3 minutes per side. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. To prepare rice, combine water, sweet rice, and olive oil in a rice cooker. Secure lid with knob set to Pressure. Set timer for 10 minutes and press Start. Meanwhile, cut ahi tuna into 1/4” thick slices. Chop avocado into chunks. When rice is finished, turn lever to Steam on rice cooker; wait until steam is released and then carefully remove lid. Scoop sticky rice into bowls. Add sliced ahi tuna and avocado chunks. Serve with dipping sauce.*

*For homemade Vietnamese Dipping Sauce, follow the link.

https://snapshotsincursive.com/2017/04/17

Korean Pork Tacos

What’s Cooking in Gail’s Kitchen? The Color of Food: Korean Pork Tacos! Once you get a taste for spicy food, the cravings thrive. That doesn’t mean dinner has to be boring, to say the least. Be creative. I like corn tortillas so I transformed an ordinary pork loin into slightly hot Korean tacos. Forego the kimchi and traditional greens by substituting with crispy broccoli strips and shredded carrots. Fresh cilantro and green onions add zest, not heat. Trust me, this recipe is not “burn your lips off” hot, it’s just more balanced between flavor and spice.

KOREAN PORK TACOS

Ingredients:

1 pound pork loin, cut into chunks

2 tablespoons vegetable oil

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1/4 cup ground fresh chili paste

1 tablespoon dried garlic

1/2 teaspoon ginger

1 tablespoon red pepper flakes

1/4 teaspoon black pepper

1 tablespoon sugar

2 green onions, snipped

1/4 yellow onion, chopped

Corn tortillas, warmed

10-ounce bag broccoli and carrot slaw

3 tablespoons mayonnaise

Fresh cilantro

Instructions:

Combine rice wine vinegar, soy sauce, chili paste, dried garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onions in a bowl. Add pork chunks, mixing well to coat. Transfer to a ziplock bag, seal, and marinate for 2-4 hours. Heat vegetable oil in an iron skillet over medium-high heat. Cook pork 5 minutes, or until lightly browned. Be sure the meat is no longer pink in the center. Lower heat and shred pork with two forks. Simmer to absorb liquid to enhance flavor. For coleslaw, mix broccoli and carrot blend with mayonnaise. Refrigerate for 20 minutes. Fill bottom half of corn tortillas with coleslaw. Top with shredded pork. Garnish with fresh cilantro.

Overstuffed Pineapple Boat

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Overstuffed Pineapple Boat! If you’re looking for the WOW-factor for the next social gathering, bookmark this recipe for a standing ovation. It’s that good! Not only does it satisfy the meat and seafood lover in all of us, it also has “healthy” written all over it. You gotta admit, the pineapple presentation is a show-stopper. And the best part is, with a little planning, anyone can pull it off.

OVERSTUFFED PINEAPPLE BOAT

Ingredients:

1 whole ripe pineapple

1 pound frozen cooked shrimp; thawed, tails removed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1/4 cup butter

1 cup instant rice, brown or white

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce

Instructions:

Cut pineapple lengthwise; cut around the inside, following the edge to create a “boat”. Do not pierce the underside. Cut the pineapple flesh into chunks. Scoop out and place in a bowl. Set pineapple aside. In a deep skillet, warm olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove sautéed shrimp and place on paper towel-lined plate. Melt butter in the same skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well. Gently fold in sautéed shrimp and pineapple chunks, to taste. Refrigerate leftover pineapple in a covered container. Fill pineapple boats. Serve on platters. Garnish with cilantro leaf.

Jumping Chicken Noodle Bowl

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Jumping Chicken Noodle Bowl! I love it when I can go to the kitchen and use ingredients I already have on hand. The “make ahead” Vietnamese Dipping Sauce* (nuoc cham) is a multi-purpose staple that livens up Asian cuisine nicely. By making supper a noodle bowl with prepackaged veggies and spicy chicken, the blend of flavors quickly satisfy hunger pangs while providing comfort at the same time.

JUMPING CHICKEN NOODLE BOWL

Ingredients:

8 ounces boneless chicken breasts, cut into 1-inch strips

1 tablespoon olive oil

1/4 cup soybean sauce

1 teaspoon red pepper flakes

1 bunch broccoli florets, cooked and drained

1 cup blend of shredded cabbage and carrots

1 green onion, chopped

1/3 cup cashew pieces

1 cup Vietnamese Dipping Sauce*

Instructions:

Heat a skillet over medium temperature. Add olive oil and chicken strips, single layer. Cook 3 minutes per side until golden brown and cooked through. Reduce heat to low. Add soybean sauce and red pepper flakes. Cook 10 minutes longer until meat is tender and liquid is absorbed. Arrange chicken strips, rice noodles, broccoli florets, and cabbage-carrot blend in a shallow bowl. Top with chopped green onions and cashew pieces. Cover with Vietnamese Dipping Sauce*, to taste. Serve immediately.

*Make your own Vietnamese Dipping Sauce by clicking on the following link.

https://snapshotsincursive.com/2017/04/17

Wild Rice Sausage Stuffing

What’s Cooking in Gail’s Kitchen? After the Holidays: Wild Rice Sausage Stuffing! For those who really crave the taste of stuffing, here’s an idea for a meal-in-one-dish. Some people may call it a “casserole” since it contains crumbled pork sausage, mixed vegetables, bread stuffing, and wild rice grains. Either way, you’re going to want to bookmark and print this recipe. It’s that good. Of course, you can make the serving portions a little smaller and serve it as a side dish with roasted chicken, turkey, or a Cornish hen like I did. Wild Rice Sausage Stuffing can easily be made a day ahead of time and gently reheated when you need it. Leftovers can be frozen up to three months. I believe I just saw your face light up. Trust me, your family will thank you. They may even offer to load the dishwasher.

WILD RICE SAUSAGE STUFFING

Ingredients:

6-ounce package long grain and wild rice mix

1 pound bulk sausage

1/4 cup butter, cubed

1 cup yellow onion, chopped

1 cup celery, chopped

4-ounce can mushrooms, stems and pieces, drained

6-ounce package chicken stuffing cubes

2 eggs, beaten

3 cups chicken broth

1/4 teaspoon seasoned pepper

1/8 teaspoon poultry seasoning

Instructions:

Preheat oven to 350°. Spray a 9”x13” baking dish with nonstick oil. Set aside. Cook wild rice according to package directions. Set aside. Brown sausage until cooked and crumbled; drain. Set aside. In a large skillet over medium-high heat, warm butter. Sauté onion and celery pieces until tender, 4-5 minutes. Do not burn. In a large bowl, combine wild rice, sausage crumbles, sautéed onions/celery mixture, and mushrooms. Stir well. Fold in chicken stuffing cubes. Add beaten eggs, chicken broth, seasoned pepper and poultry seasoning. Stir thoroughly. Transfer to the prepared baking dish. Bake 45 minutes or until a thermometer reads 160°. Serve warm.

Za’atar Avocado Salad

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Za’atar Avocado Salad! Za’atar is one of those words that sounds mystical and magical to me, like “Abracadabra” or “Shazaam”. Sprinkling this Middle Eastern spice on fresh salads, meat dishes, or even homemade hummus guarantees to mysteriously transport you to faraway lands. Open the jar and sprinkle a little bit onto the palm of your hand. Dip your tongue into the blend of spices. Taste that earthiness? It’s cumin and toasted sesame. You already detect the savory flavors of oregano, marjoram, and thyme. But what is that unexpected tanginess? Can you guess? It’s sumac, the secret ingredient. Za’atar is a one-spice wonder you may want to sprinkle into olive oil to slather onto focaccia bread. Do it. Once you try it, watch it disappear. It’s that good.

ZA’ATAR AVOCADO SALAD

Ingredients:

1 avocado, pitted, peeled, and thinly sliced

1 tablespoon lime juice

3 hearts of palm, cut into thin rounds

1/2 cup frozen shelled edamame, thawed

2 radishes, sliced thin

1 tablespoon za’atar seasoning

2 tablespoons olive oil

1 tablespoon rice vinegar

1 teaspoon raw honey

1/4 teaspoon kosher salt

1/8 teaspoon cracked black pepper

Grated zest of lemon, for garnish

Instructions:

Arrange the avocado slices in a single layer on a platter. Drizzle lemon juice over slices. Scatter the hearts of palm over the avocados. Top with shelled edamame. Insert sliced radishes throughout. Sprinkle za’atar seasoning over all. In a small bowl, whisk together the olive oil, rice vinegar, and raw honey until blended. Season with kosher salt and cracked black pepper. Spoon the dressing over the salad. Garnish with lemon zest. Serve immediately.

Xia Chinese Shrimp

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Xia Chinese Shrimp! Stir-fry is a popular way to cook a meal. Many chefs use a wok while others simply use a shallow skillet. Both work just fine, so follow your heart. By tossing and stirring chunks of food over high heat, meals are ready in minimal time. Who-hoo! It’s important to use a cooking oil that can handle high heat without smoking, so leave the olive oil on the shelf. Canola and vegetable oil are workhorses that not only have a high smoking point, but also have a neutral taste, which is why it was chosen here. Be sure to prepare ingredients in advance, including side dishes. Once the stir-fry is ready, it’s time to eat.

XIA CHINESE SHRIMP

Ingredients:

1/4 cup ketchup

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon agave nectar

2 tablespoons vegetable oil

1 tablespoon ginger, minced

3 scallions, roughly chopped

1 pound jumbo shrimp, shelled and deveined

Green onions, for garnish

Instructions:

Whisk together ketchup, rice wine vinegar, soy sauce, mirin, and agave nectar in a small bowl. Set aside. Warm vegetable oil in a shallow skillet over medium-high heat. Add minced ginger and chopped scallions. Cook until fragrant, stirring constantly for one minute. Add shrimp. Cook about 2 minutes, turning over and over. Shrimp will change to pink in color. Add prepared sauce. Cook for one minute until thick, stirring often. Remove from heat. Divide between dinner plates. Garnish with green onion snips. Serve immediately over cooked rice, if desired.

Quandary About Pearl Onions

What’s Cooking in Gail’s Kitchen? Table Food: Quandary About Pearl Onions! What can you do with a jar of pickled pearl onions, besides the obvious Gibson Martini? Believe it or not, these tiny jewels can be eaten as a snack. They also add an amazing zest to garden salads, charcuterie boards, soups, and grilled or roasted meats. Their refreshing taste might even be served to cleanse the palate between dinner courses. Eat them whole or sliced in half. Be adventurous. And when you get to the bottom of the jar, take heart. You can always make another.

QUANDARY ABOUT PEARL ONIONS

Ingredients:

1/4 cup rice vinegar

1/2 cup dry vermouth

4 1/2 teaspoons sugar

1 1/2 teaspoons kosher salt

8 ounces pearl onions, frozen

1/2 teaspoon coriander seeds

1/2 teaspoon black peppercorns

Instructions:

Bring rice vinegar, dry vermouth, sugar, and kosher salt to a boil. Pack frozen pearl onions, coriander seeds, and black peppercorns into a glass jar. Pour in liquid. Allow to cool completely. Cover; refrigerate one week before using.