sauce

Banana Bottom Parfaits

What’s Cooking in Gail’s Kitchen? The Daily Special: Banana Bottom Parfaits! Three cheers for a dessert that will make everyone smile. It’s light and creamy with a touch of sweetness, and a fruit finish that has you pushing back from the table and saying, “Ahhhhh!” Whether you choose a mini shot-glass portion or a stemmed goblet, the presentation on this dessert is rated 5-star, according to my husband. 

BANANA BOTTOM PARFAITS

Ingredients:

Shortbread cookies, broken into pieces*

1 box 3.4 ounce Banana Cream Instant Pudding

2 cups cold milk

3/4 cup Cool Whip Whipped topping 

2 bananas, peeled and sliced

Carmel Pecan Topping (see recipe below)

Toasted Coconut for Garnish

French Vanilla Cookie Straws

* I used Kauai Kookie Banzai bite-sized cookies. 

Instructions:

Crush shortbread cookies into coarse crumbs. Using a hand mixer, beat pudding mix and milk in medium bowl for 2 minutes. Fold in whipped topping. Reserve 4 banana slices for garnish. Between the dessert dishes, layer a few banana slices in the bottom of each parfait glass. Add a spoonful of caramel sauce. Next layer the shortbread pieces.  Carefully spoon in the banana pudding, making sure the layers remain separated. Repeat layers ending with pudding on top.  Refrigerate 15 minutes or longer. Before serving, sprinkle with toasted coconut, garnish with one banana slice, and a cookie straw. 

Hint: To prevent sliced bananas from turning brown, toss them with lemon juice. Pat bananas dry with paper towel before using.  

Pecan Caramel Sauce

Ingredients:

1 cup brown sugar

1/4 cup butter

1/2 cup half and half

1 teaspoon vanilla 

3 teaspoons Crown Royal

Pinch of sea salt

1/4 cup pecans, chopped

Instructions:

Mix all ingredients except pecans, in a 2-quart sauce pan over medium-low heat. Cook while gently stirring 5-7 minutes, or until thicker. Turn off heat. Add pecans. Pour into jar. Store in refrigerator. 

Tzatziki Egg Salad

What’s Cooking in Gail’s Kitchen? A Cut Above: Tzatziki Egg Salad! When I had a garden, while raising my children, I used to eat homegrown cherry tomatoes by the handful. The few times the tomatoes actually made it to the kitchen, I would always count out 10 cherry tomatoes for MY salad and then smother them with cucumber salad dressing. It was heaven-in-a-bowl for me. And then, all of a sudden, the bottled cucumber dressing disappeared off the store shelves, never to be seen again. What happened, I wondered. I was devastated, to say the least. Years later, the buzz was all about tzatziki sauce. I already knew I loved Greek gyros smothered in the stuff, so I went back to the deli and bought some. Guest what I do with it now. You know. 

TZATZIKI EGG SALAD

Ingredients: 

6 eggs

5 tablespoons Greek yogurt

1/4 medium cucumber, peeled and grated

1 teaspoon garlic powder

1 1/2 teaspoon olive oil

1/2 cup celery, finely chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1 teaspoon dill weed

Instructions:

Place the 6 eggs in a medium pot filled with water. Bring to a boil; reduce heat and simmer for 15 minutes. Drain. Place the eggs in an ice bath for 10 minutes to cool. Peel and dice the eggs. Set aside. To make the tzatziki sauce, combine Greek yogurt, grated cucumber, garlic powder, olive oil, finely chopped celery, sea salt, black pepper, and dill weed. Mix well. Set aside. For the egg salad, begin by adding small portions of tzatziki sauce to the chopped eggs until you achieve the desired consistency. Chill tzatziki egg salad for 30 minutes. When ready to serve, make an “x” in the top of an artisan roll. Fill the center with egg salad. Serve with micro greens and fresh dill sprig. 

Double Cheese Pepperoni Pizza

What’s Cooking in Gail’s Kitchen? A Cut Above: Double Cheese Pepperoni Pizza! Save time with premade pizza dough offered for purchase in the deli department of your local grocery store or nearby Italian market. No need to start from scratch when you can cut to the chase and pretend to be a real pizzaiolo using their premade version. Keep in mind, a 10-12 inch disc should be the end result. Leave the edges of the base raised a little to hold all the toppings. Sound easy? You’ll never know until you try. 

DOUBLE CHEESE PEPPERONI PIZZA 

Ingredients: 

1 ball of Deli Pizza Dough, room temperature 

1/2 cup pizza sauce

1 cup mozzarella cheese, shredded 

4 ounces sliced pepperoni 

1/2 yellow onion, sliced

4 ounces fresh mozzarella, sliced 

1/4 teaspoon dried oregano 

1/4 teaspoon dried basil

1/8 teaspoon garlic powder

Instructions:

Preheat a pizza stone in a 425° oven. Carefully remove from oven. Hand stretch the pizza dough to fit the stone for a rustic feel. Prick the dough to prevent air pockets during baking. Par-bake the dough for 5 minutes before adding the ingredients. Place the pizza stone on a heat-proof surface. Spread the sauce evenly on top of the dough. Layer the shredded mozzarella cheese over the pizza sauce. Arrange pepperoni slices and yellow onion slices on top. Add the fresh mozzarella slices over all. Sprinkle with dried oregano, basil, and garlic powder. Bake 10-12 minutes longer. Serve hot. 

Ahi Tuna Seared

What’s Cooking in Gail’s Kitchen? A Cut Above: Ahi Tuna Seared! As many of you know, ahi should be eaten completely raw or seared on high heat to just barely rare in the center. That means asking for sashimi grade tuna to begin with at the fish market, where it is processed to be eaten exactly those two ways. If it is prepackaged in the seafood deli, and is not marked sushi grade, plan to cook it completely through. Otherwise you could have a reaction that is rather unpleasant. The mild flavor should not smell strong or fishy either. Check your sources before buying. 

AHI TUNA SEARED

Ingredients: 

2 1/2 tablespoons lime juice

4 tablespoons sesame oil

1 tablespoon black pepper

4 tablespoons soy sauce

2 tablespoons ginger root, julienned 

2 6-ounce ahi tuna steaks

2 tablespoons white sesame seeds

2 tablespoons black sesame seeds

Instructions: 

In a shallow dish, combine lime juice, sesame oil, black pepper, soy sauce, and julienned ginger. Mix well. Place the ahi tuna in the marinade, making sure they are fully coated in sauce. Cover; marinate the ahi steaks for 30 minutes in the refrigerator. On a sheet of waxed paper, combine white and black sesame seeds. Press both sides of the tuna steaks into the sesame seed mixture. Transfer the ahi tuna steaks to a well-oiled iron skillet that has been preheated on the stovetop over medium-high heat. Cook 60 seconds per side. Remove the tuna from the pan. Tent with aluminum foil to allow them to rest for 3 minutes. Then, using a sharp knife, slice the tuna against the grain into thin, even slices. Serve immediately. 

Bacon Bites

What’s Cooking in Gail’s Kitchen? Home Cooking: Bacon Bites! Get ready for a smokey, salty, crunchy all-time favorite appetizer. As the bacon sizzles in the skillet, your will-power needs to shift into high gear to restrain you from taste-testing before it’s finished. Trust me, this is worth the wait. 

BACON BITES

Ingredients:

9 slices of bacon

1/2 pound chicken chunks, pre-cooked

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

1 8-ounce can water chestnuts, drained and sliced

Instructions:

Preheat oven to 450°. Partially cook bacon; drain on paper towels. Combine chicken, soy sauce, sugar, ginger, and water chestnuts. Marinate for 20 minutes. Drain. Wrap one piece of chicken and two water chestnuts in 1/3 slice of bacon. Secure with a wooden toothpick. Place on a baking sheet and bake in the oven 10-12 minutes or until the bacon is crisp. 

Linguine Chicken Salami

What’s Cooking in Gail’s Kitchen? Simple Sensations: Linguine Chicken Salami! Sometimes it’s just not possible for me to get to a restaurant for one of my favorite dishes. That’s when I prepare the dish at home. A good friend of mine shared tips on putting together a great Italian marinara sauce. It’s all about taste buds and choosing the quality of herbs.  If you don’t have the extra time, simply choose a store-bought alternative until you can perfect the right combination for you. 

LINGUINE CHICKEN SALAMI

Ingredients:

6-8 chicken fillets 

2 tablespoons lemon olive oil

1/4 teaspoon cracked black pepper 

1/4 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/2 Vidalia onion, sliced

28-ounce can peeled tomatoes in basil sauce

1/2 teaspoon oregano

1/2 teaspoon marjoram 

1/2 teaspoon basil

2 cloves garlic, crushed

1 teaspoon sugar

1/8 teaspoon cracked black pepper 

1/2 teaspoon sea salt

1/4 pound Italian salami*

6-ounces of spinach linguini 

6-ounces of angel hair pasta

1 cup mozzarella cheese, shredded 

1/2 cup Parmesan cheese, grated

*Sliced pepperoni can be substituted for the Italian salami. 

Instructions:

Preheat oven to 350°. Pour lemon olive oil into a shallow skillet over medium high heat.  Add chicken fillets seasoned with salt, pepper, and garlic powder. Lower heat to medium. Sauté chicken until browned, about three minutes per side. Add sliced onions, cover, and cook on low setting until liquid is absorbed, about 5 minutes longer. Set aside. 

For sauce combine cut-up tomatoes with sauce, oregano, marjoram, basil, garlic cloves, sugar, sea salt, and cracked pepper. (At this time, I add the cooked onions to the sauce.)

Spoon 1/3 of sauce into a casserole dish. In single layer, arrange chicken fillets. Slice salami into strips, using kitchen shears, covering chicken. Pour remaining sauce over all. Sprinkle with mozzarella cheese. Cover and bake for 20 minutes. Remove lid and bake 10 minutes longer until cheese turns golden brown. 

Cook pasta according to package directions. Drain. Spoon pasta into single servings. Carefully place one fillet over pasta, making sure to add extra sauce. Sprinkle with grated Parmesan cheese and serve. 

Jumbo Shrimp Cocktail

What’s Cooking in Gail’s Kitchen? Simple Sensations: Jumbo Shrimp Cocktail!  No matter how often my husband and I entertain, this choice reigns as Number One with our guests. It is so easy to prepare and the presentation awards it center stage. In addition, I place the appetizer on a pedestal serving stand for great eye appeal. For such a tiny food which carries an impressive response, it truly is an oxymoron. 

JUMBO SHRIMP COCKTAIL 

Ingredients:

1 pound Jumbo Shrimp, cooked and deveined with tail on

1/2 heart Romaine lettuce, shredded

1 12-ounce bottle Chili sauce

1 tablespoon prepared horseradish 

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon sea salt

Dash of cracked pepper 

Instructions:

Mix all the sauce ingredients. Blend well. Cover and refrigerate for one hour so flavors can intensify. Meanwhile, fill a chilled glass serving bowl with shredded hearts of romaine. Be sure to leave room for a smaller dish of cocktail sauce to rest in the center of the serving bowl. Rinse the shrimp and pat dry with paper towels. Arrange the shrimp around the rim of the bowl to form an attractive fan.  Return bowl to the refrigerator to remain chilled until guests arrive. Serve with wooden picks or olive skewers for dipping shrimp into sauce. The romaine is an excellent accent for nibbling. 

Ranch Pretzel Twists

What’s Cooking in Gail’s Kitchen? Ranch Pretzel Twists! You’re thinking snack-city. I know, right? Except this version of baked pretzels is made with one of the healthiest foods around: Chia Seeds! They’re a good source of vitamins and minerals in a balanced diet. With every bite you’ll practically be doing the “Happy Dance”.

RANCH PRETZEL TWISTS

Ingredients:

15-ounce bag of pretzel twists 

1 cup pure vegetable oil

1/8 teaspoon garlic powder

1/4 teaspoon cayenne pepper 

1/4 teaspoon seasoned salt

1/4 teaspoon Worcestershire sauce 

1 packet Ranch seasoning mix

1 tablespoon chia seeds

Directions:

Preheat the oven to 275°. Empty pretzel twists into a gallon storage zipper bag. Mix thoroughly all the remaining ingredients except chia seeds. Pour over pretzels and close the bag. Toss the bag to evenly coat all pieces until the oil is absorbed. Empty contents onto a baking sheet coated with non-stick spray. Try to form a single layer. Lastly, sprinkle the chia seeds over the pretzels. Bake 10 minutes. Then turn pretzels over and bake an additional 5 minutes. Remove from oven and let cool before storing in sealed container. 

Eggplant Parmesan

What’s Cooking in Gail’s Kitchen?  Eggplant Parmesan!  This incredible dish is the perfect substitute for lasagna.  It is hearty and filling without all the pasta.  If you’ve never cooked with eggplant before, pay attention to a little hint. This healthy vegetable can absorb moisture and oil like a sponge, so it requires advance preparation before baking. Slice the raw eggplant (skin on), place on several layers of paper towels, and salt it. The salt will draw moisture out. This takes about 2 hours. First problem solved. The second, instead of frying it in oil, bake the slices in a single layer before assembling into a casserole. 

EGGPLANT PARMESAN 

Ingredients:

1 Eggplant

1/2 teaspoon kosher salt

Extra Virgin Olive Oil

1 pound Fresh Mozzarella 

1/4 cup shaved Parmesan Cheese

Breading:

3/4 cup Italian seasoned breadcrumbs

1 teaspoon Herbs de Provence

1/4 cup grated Parmesan cheese

1/3 cup flour

2 eggs, beaten

1 tablespoon milk

Sauce:

1 tablespoon olive oil

1 garlic clove, minced

28 oz. can whole peeled tomatoes, diced and reserve juices

1 teaspoon sugar (optional)

1/2 teaspoon oregano 

1/2 teaspoon marjoram 

1/4 cup fresh basil

Instructions:

While eggplant is “resting”, make the sauce. Heat 1 tbsp. olive oil on medium heat. Add the minced garlic and gently cook for 1 minute until fragrant. Add the tomatoes and their juices, sugar, marjoram, and oregano. Increase heat to simmer for 15 minutes, uncovered. Add the minced basil and remove from heat. 

Combine the breading dry ingredients. Set aside. In a shallow bowl, mix the beaten eggs and milk.  Preheat the oven to 400°. Spray the bottom of a rimmed baking sheet pan with non-stick oil. Pat dry each eggplant slice. Dip in egg mixture, then dredge in breadcrumb mixture. Place on prepared sheet pan, single layer. Drizzle a little olive oil over the top of each eggplant round. Place the breaded eggplant slices in oven. Bake 10 minutes per side. They should be lightly browned. Let cool slightly. Remove from oven and reduce oven temperature to 350°. In a casserole dish spread 1/2 the tomato sauce over the bottom. Divide the eggplant in order to layer the rounds with mozzarella on top of each layer.  Top with remaining sauce and shaved Parmesan cheese. Bake uncovered for 35 minutes. Remove from oven and let sit for 10 minutes before cutting to serve.