salt

Herbed Sea Salt

What’s Cooking in Gail’s Kitchen? Food is Art: Herbed Sea Salt! When fellow blogger Erika Kind shared her use of enhancing foods with herbed sea salt, I couldn’t resist making some myself. Since I already have an organic herb garden for spotlighting on Snapshotsincursive, I knew this would be a “must try”. What a world of possibilities that opened up. No synthetic anti-caking agents, no chemical preservatives, and no artificial flavors made this herb combination a true winner. I can’t wait to try it sprinkled over roasted veggies, mixed into compound butter, or stirred into chunky soups. Thanks very much, Erika. 

HERBED SEA SALT 

Ingredients: 

1/3 cup assorted fresh herbs (rosemary, basil, oregano, and parsley)

2/3 cup coarse sea salt 

Instructions: 

Wash and dry the fresh herbs so no water remains. Pull the leaves off the woody stems. Place the herbs and half the salt in a mini chopper. Pulse until the herbs are very fine and the salt turns green. Stir in the remaining coarse salt. Grind again. Spread the damp herbed salt onto a baking sheet lined with parchment paper. Dry in the oven on very low heat, about 170°, for 30 minutes. Break up any clumps with your fingers. Pour the dry herbed salt into a clean glass jar with a tight lid. Store until ready to use. 

Yucca Crispy Sticks

What’s Cooking in Gail’s Kitchen? All the Buzz: Yucca Crispy Sticks! From time to time I get a little help from my friends. Recently The Dancing Herbalist* suggested I share a post on the yucca root with my readers. To be honest, I have yucca plants growing all over my yard, and while I enjoy their hardy green foliage year round, and their beautiful white fan of blossoms every summer, I never gave them a second thought as a food source. Apparently they contain dietary fiber advantageous in controlling blood sugar and cholesterol levels in subtropical regions. Tasting very much like a potato, with roots that simulate a sweet potato, the yucca root is an healthy option loaded with antioxidants. I admit, I learn something new every day. 

YUCCA CRISPY STICKS

Ingredients:

1 large yucca, peeled and cut into sticks

1-2 tablespoons olive oil

1/2 teaspoon chili powder 

1 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

1/2 cup Panko seasoned bread crumbs

1/3 cup Italian seasoned bread crumbs, finely ground

1/4 cup Parmesan cheese, grated

Instructions:

Preheat oven to 425°. Peel yucca with vegetable peeler to remove waxy skin. Cut into sticks, as uniform in thickness as possible. Do not make too thin. Place in a 2-quart pan with enough water to cover. Bring to boil. Cook 5-7 minutes. Remove and drain immediately. Submerge in an ice bath. Transfer drained sticks to a large bowl. Coat with olive oil and chili pepper, seasoned salt, and cracked black pepper. Mix together panko crumbs, Italian seasoned bread crumbs, and Parmesan cheese. Spread on waxed paper. Roll each seasoned yucca stick in the crust mixture to coat and line in a single layer on a wire rack nested on a baking sheet. Bake 10 minutes, turn and bake 5 minutes longer until golden brown. Serve warm with spicy mayo. 

Ingredients for Spicy Mayo:

3 tablespoons mayonnaise 

1-2 tablespoons sriracha sauce

1 teaspoon lemon juice

1 teaspoon soy sauce

1 teaspoon chili pepper rings

Instructions:

Combine mayonnaise, sriracha sauce, lemon juice, and soy sauce in a bowl. Mix well until smooth. Garnish with chili pepper rings. 

* Please visit The Dancing Herbalist at 

https://thedancingherbalist.wordpress.com

Griddle Golden Pancakes

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Griddle Golden Pancakes!  Dust off that old iron skillet you’ve shoved to the back of the cabinet; you’ll never use the electric griddle again. The benefits? Foods brown beautifully holding the cooking temperature steady, plus cleanup is a snap. Just saying. The results are light, fluffy, and golden brown pancakes that would make your grandma proud. 

GRIDDLE GOLDEN PANCAKES 

Ingredients:

1 cup flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon sea salt

1 egg, beaten

1 cup milk

1/2 teaspoon vanilla extract 

2 tablespoons butter, melted

Vegetable oil for skillet

Instructions:

Heat an iron skillet on medium to low heat. This may take about 5-8 minutes. Combine flour, sugar, baking powder, and sea salt in a bowl.  Form a well in the center. Add egg, milk, vanilla extract, and butter. Mix until a few lumps remain. Brush vegetable oil evenly onto the skillet. Using a 1/4 cup, drop batter into the oiled skillet. Cook 2-3 minutes on side one. Bubbles will appear on the surface before flipping over. Then cook 1-2 minutes longer.  Serve with warm maple syrup and butter. 

Dried Beef Cheeseball

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Dried Beef Cheeseball! This is one of those all-time favorite appetizers that are crowd-pleasers. Some refer to it as “chipped” beef; others call it “dried” beef. I guess it depends on where you lived the first time you sampled it at a family friendly gathering. Either way, the umami salty savory concoction tickled your taste buds while tempting you for more. Just one more. In my experience, the firm texture of the spreadable cheeseball will last long after all the crackers and pretzels have vanished. Then there’s no other option but to “sigh” and reach for the celery sticks to finish it up. 

DRIED BEEF CHEESEBALL 

Ingredients: 

16 ounces cream cheese, softened 

4.5 ounces dried beef, chopped and divided 

5 green onions, chopped and divided 

8 ounces extra sharp cheddar cheese, shredded 

1/2 teaspoon seasoned salt

2 tablespoons Worcestershire sauce 

1/2 teaspoon garlic powder 

Instructions: 

In a large mixing bowl, combine cream cheese and chopped dried beef (reserving about 1/4 cup chopped beef), 3 green chopped onions, shredded cheddar cheese, seasoned salt, Worcestershire sauce, and garlic powder. Mix well. Roll into a ball and place in plastic wrap. Chill for one hour, or until firm. Unroll the cheese ball from the plastic wrap. Roll in the reserved chopped beef and remaining chopped onions. Serve with crackers. 

Caramel Apple Rice Cake

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Caramel Apple Rice Cake! Whether you are looking for a light breakfast, midday snack, or energy-booster…..think rice cakes. They offer a satisfying crunch and are easily digestible. Fruit, nuts, seeds, and protein contain vitamins that are justifiable as well. I like the taste. Be forewarned. You may find yourself at the grocery store standing in front of the packaged display highly impressed with all the varieties. Sure, you can eat them plain, but why would you? 

CARAMEL APPLE RICE CAKE 

Instructions: 

1 apple cinnamon rice cake

2 tablespoons whipped cream cheese 

1/2 Gala apple, cored and sliced 

1-2 tablespoons sea salt caramel sauce

2 tablespoons redskin Spanish peanuts 

Instructions: 

Place one rice cake on a plate. Spread whipped cream cheese evenly on the cinnamon rice cake. Arrange apple slices over the top. Drizzle with sea salt caramel sauce. Sprinkle Spanish peanuts over all. 

Kale Chips

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Kale Chips! Mention the word “kale” and you can see the noses wrinkle. But, seriously, if you eat leafy vegetables anyway…what’s the big deal?  I find kale quite versatile. Its rich dark leaves hold up well in salads, pasta dishes, and snacks. Once baked, with the right seasonings, they turn into a spicy guilt-free alternative. 

KALE CHIPS 

Ingredients:

2 cups baby Kale leaves

1 tablespoon olive oil

1/8 teaspoon seasoned salt

1/8 teaspoon cayenne pepper

1 tablespoon Parmesan cheese, grated

Instructions:

Preheat oven to 300°. Line a baking sheet with parchment paper. Break off the stems of the kale leaves and discard. Gently wash each leaf and dry on a paper towel to eliminate all moisture. One by one, using your fingers, rub both sides of each leaf with olive oil. Place the kale on the prepared baking sheet in a single layer without overlapping. Sprinkle with seasoned salt, cayenne pepper, and Parmesan cheese. Bake for 10 minutes. Rotate the pan and bake 10 minutes longer. The kale leaves will shrink and begin to curl. Do not over-bake! Remove baking sheet from oven and cool for 2-3 minutes. Serve immediately. 

Devil’s Food Cake

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Devil’s Food Cake! Sometimes all you crave is a slice of good old-fashioned chocolate cake like your grandma used to make, before Betty Crocker introduced the world to cake mixes. It’s very simple, really. Take a walk down Memory Lane with a recipe that recaptures youthful musings.  

DEVIL’S FOOD CAKE

Ingredients:

2 cups flour

2 cups sugar

3/4 cup cocoa

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon sea salt

1/2 cup salad oil

1 cup boiling water

1 cup milk

2 eggs, beaten

2 teaspoons vanilla

Instructions:

Preheat oven to 350°. Grease and flour a bundt pan. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt. Add salad oil and boiling water. Stir until lumps are gone. Gradually add milk; stir. Add eggs and vanilla; stir. Pour into prepared pan. Bake for 35-40 minutes. Cool in pan on wire rack 10 minutes. Invert onto serving platter. Cool before frosting or sprinkling with powdered sugar. 

Halibut Grilled to Perfection

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Halibut Grilled to Perfection! An outdoor kitchen sure makes my life easier. I had no idea how much I would appreciate the convenience, entertainment value, and dining alfresco by the pool. What a backdrop for casual conversation and cherished memories. I’m still learning to be a seasoned “grillmaster”, but then again, that’s the fun of cooking. 

HALIBUT GRILLED TO PERFECTION 

Ingredients:

2 fresh halibut fillets 

1 tablespoon lemon juice

2 tablespoons olive oil

1/4 teaspoon garlic powder 

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/8 teaspoon dried dill

Lemon wedges, for garnish

Instructions:

Preheat grill to medium-high heat. While the grill is heating, squeeze lemon juice over halibut fillets. Brush with olive oil. Season with garlic powder, sea salt, cracked black pepper, and dried dill. Once the grill is hot, spray the grill grates with nonstick oil. Place the fillets on the grill. Close the lid; cook for 5 minutes. Then flip fish fillets over and cook 5 minutes longer. Close lid. The internal temperature should be 145°. Remove the fillets from the grill and serve. Garnish with lemon wedges. 

Your Classic Green Bean Casserole

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Your Classic Green Bean Casserole! Can we ever get enough of this all-time favorite side dish?  I think not! It seems there are all sorts of variations on this classic holiday casserole. Some of my friends only use French-style green beans while others prefer freshly snapped. And the seasonings are all over the map from Hawaiian sea salt medleys to crushed Midwest garden herbs. I keep it simple because, honestly, once you add the French fried onion rings, everything else takes a back seat. 

YOUR CLASSIC GREEN BEAN CASSEROLE 

Ingredients:

2 cans whole green beans, drained and cut-up

1 can cream of mushroom soup, undiluted 

1/2 cup light cream

1/8 teaspoon Mrs. Dash herb and garlic seasoning

1/8 teaspoon seasoned salt

1 1/2 cups French fried onions

Instructions:

Preheat oven to 325°. Spray a medium casserole dish with nonstick spray. Combine green beans, cream of mushroom soup, light cream, herb seasoning, and salt. Mix well. Fold in 1/2 cup of French fried onion pieces. Place in casserole dish. Spread evenly. Arrange remaining French fried onion rings over top around the edges leaving the center open. Bake 30-35 minutes.