sauce

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Eat More: Yellow Squash Bolognese! I’m at it again. The Spiralizer has become my new best friend. This time the star attraction is yellow squash noodles in place of pasta. But first, prepare the Bolognese sauce. It not only takes a bit longer, but it will turn your kitchen into an aromatic sensation. The rich Italian Bolognese sauce is a time-honored tradition that can take up to four hours to duplicate. This version, however, requires less than an hour from start to finish. I knew you would appreciate that fact. 
YELLOW SQUASH BOLOGNESE 
Ingredients for Bolognese Sauce:

1/4 cup olive oil

1 Vidalia onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

1 carrot, diced

4 ounces mushrooms, sliced

1 pound sweet Italian sausage, ground

1 teaspoon fennel seed

1/8 teaspoon marjoram

1/8 teaspoon oregano

1 28-ounce can San Marzano tomatoes

1/4 cup parsley, chopped

8 basil leaves, chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup Parmesan cheese, grated
Instructions:

In an iron skillet over medium heat, combine olive oil, Vidalia onion, and minced garlic. Add celery, carrot, and mushrooms. Sauté 5 minutes. Increase heat and add ground Italian sausage, fennel, marjoram, and oregano. Cook until meat is no longer pink and appears crumbled, approximately 10 minutes. Lower heat and add tomatoes, parsley, basil, sea salt, and pepper. Cook until sauce thickens, stirring occasionally, approximately 30 minutes. 
Ingredients for Noodles:

1-2 yellow squash

1-2 tablespoons olive oil
Instructions:

Spiralize the yellow squash into noodles. In a medium skillet, heat olive oil. Add yellow squash noodles; toss gently. Sauté no longer than two minutes. The noodles will turn soft, but not translucent. Serve with Bolognese sauce garnished with Parmesan cheese and fresh basil. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Eat More: Surf ‘n Turf Lettuce Cups! This is one of those freezer meals that you can throw together in a flash. Precooked frozen shrimp and leftover sirloin tip roast are the main attractions. By adding spices, fresh herbs, and a special dipping sauce, this hearty meal knocks it out of the park! The whole idea behind the lettuce cup is keeping it simple. You deserve all the praise!
SURF ‘N TURF LETTUCE CUPS
Ingredients:

1 pound frozen jumbo shrimp, precooked and thawed 

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning 

1/4 teaspoon dill

1 tablespoon lime juice

1 pound sirloin tip roast, shredded

1/8 teaspoon Mrs. Dash Garlic and Herb Blend

1 tablespoon Golden Mountain sauce

1/2 cup French Fried Onions

Boston Lettuce leaves
For Dipping Sauce:

6-8 dried peppers, sliced

1/4 teaspoon fried garlic

1 wedge of lime

1/2 teaspoon honey

2-4 tablespoons Golden Mountain Sauce

2-4 tablespoons fish sauce 

Fresh Cilantro, chopped
Instructions:

Thaw shrimp according to package directions. Remove tails and discard. Dab shrimp with paper towels. In a deep skillet, heat olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove and set aside. Reduce heat to medium-low. Add roast beef to same skillet using pan drippings. Season with Mrs. Dash Garlic and Herb blend and Golden Mountain sauce. Stir. Reduce to simmer until heated through and liquid is absorbed. Return shrimp to pan and gently combine with beef. Wash Boston Lettuce; separate leaves, being careful not to tear. Arrange lettuce in a bowl. Fill lettuce cups with shrimp and beef mixture. Garnish with French Fried Onions. Serve with Dipping Sauce, which can also be used as a dressing. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Eat More: Eagle Brand Chocolate Fudge Sauce! Have you had your chocolate “fix” today? This homemade sauce can be served over ice cream, banana splits, fresh fruit, pound cake, or even drizzled into your morning coffee. The secret ingredient, Eagle Brand Sweetened Condensed Milk, is really no secret. It has been around since 1856. Truth. It was originally invented as a safe and wholesome milk product for the military. The fact that it provided nourishment for infants and children was a bonus. Besides, when Elsie the Cow became the spokes-cow at the New York World’s Fair in 1939, its popularity spread all over the globe. Every kitchen pantry should keep a can or two on the shelf. 
EAGLE BRAND CHOCOLATE FUDGE SAUCE
Ingredients:

1 14-ounce can Eagle Brand Sweetened Condensed Milk

1 cup semi-sweet chocolate morsels

2 tablespoons butter

2 tablespoons water

1 teaspoon almond extract (optional)

1 teaspoon vanilla extract
Instructions:

In a 2-quart glass measuring cup, combine sweetened condensed milk, chocolate morsels, butter, and water. Microwave on High power for a total of 3 minutes, stirring at one-minute increments. Add almond extract and vanilla extract. Microwave 30 seconds longer. Stir until smooth. Serve warm. Pour extra sauce into a jar; cover, and refrigerate. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Yellow Bloomin’ Onion! Nothing is more fitting for Spring than an appealing appetizer that resembles a flower, in my opinion. Now you can make a healthy version at home by baking the breaded onion instead of deep-frying it. The last few minutes under the broiler give it a crispy finish that adds extra crunch to the delicious petals. And the dipping sauce….oh my gosh, you have to try it!
YELLOW BLOOMIN’ ONION
Ingredients:

1 large yellow onion

2 tablespoons flour

1/4 cup Italian bread crumbs

1/4 cup Panko crumbs

1/4 cup Parmesan cheese, grated

1 tablespoon Cajun spices

2 eggs, beaten

1 tablespoon milk

1-2 tablespoons butter, melted

Seasoning salt to taste
Instructions:

Preheat oven to 400°. In one bowl, combine the flour, bread crumbs, Panko crumbs, Parmesan cheese, and Cajun spice. Mix well. Set aside. In another bowl, combine beaten eggs and milk. Whisk together. Set aside. Cut the top side of the onion. Turn over and carefully cut the root side just enough to peel the outer skin of the onion. Leave the root intact as this will be the base and hold the onion together. Discard onion skins. In order to give the appearance of an open flower, 16 sections are made. With the root side up, place the knife 1/8″ away from the core and slice straight down. It is best to begin with quarters and then make 3 slices in each quadrant all the way around. Carefully turn the onion over and spread the “petals” apart. Dip the onion in the milk bath and wash it completely using a pastry brush. Carefully transfer the onion to the bowl filled with breading. Beginning at the bottom, cover each petal with dry coating. Again using the pastry brush, continue coating the petals until the egg wash is gone. You may alternate the egg mixture and dry coating to cover the petals. Transfer the onion to an oven-safe pie plate or dish. Cover with foil and bake for 15 minutes. Using hot pads, take the pan from the oven and remove the foil. Using a pastry brush, coat the onion with melted butter. Return to the oven. Bake 10 minutes longer, or until crispy. I set the broiler on High and broiled it for 4-5 minutes to make it extra-crunchy. Watch carefully so it does not burn. Remove from oven. Sprinkle with seasoned salt. Place on a serving platter. Serve with dipping sauce. 
DIPPING SAUCE

Ingredients:

1/4 cup mayonnaise 

1/4 cup Greek yogurt

3 teaspoons ketchup 

2 teaspoons Lea and Perrins 

2 tablespoons horseradish 

1/2 teaspoon paprika 

1/8 teaspoon cayenne 
Instructions:

Combine mayonnaise, yogurt, ketchup, Lea and Perrins, horseradish, paprika, and cayenne. Mix well and refrigerate for one hour. Pour into a small cup and place in the center of the onion. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Florentine Meatball Pasta! When you talk about a meal in minutes, this one ranks at the top of the list. After all, some days the family schedule runs tight between daily obligations and evening commitments. In the time it takes to cook the pasta, everything else can be thrown together. Utilize the microwave in conjunction with the stovetop for time-saving results. Ready-Set-Go!
FLORENTINE MEATBALL PASTA
Ingredients:

1/2 pound rigatoni pasta

6-8 Italian meatballs, pre-cooked

12 ounces spaghetti sauce, any chunky style

2 cups baby spinach

1/2 cup Parmesan cheese, shaved
Instructions:

Cook rigatoni pasta according to package directions. Drain and set aside. While the pasta is cooking, microwave Italian meatballs according to package directions. In a large skillet on medium heat, combine chunky spaghetti sauce and Italian meatballs. Cook until bubbly, then reduce heat to simmer, stirring gently. Add cooked rigatoni; toss to coat pasta. Turn off heat. Add baby spinach to the skillet. Toss to combine and cover. The steam will wilt the spinach. Right before serving, add Parmesan shavings. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Wasabi Furikake Aioli! For a homemade sauce that can be spread on fish and poultry or used as a spicy dip for vegetable crudités, this one is spot on. The “kick” of wasabi is a distant cousin to horseradish making its intensity a roller coaster ride for the palate. Wasabi lovers know all about the health benefits. Sushi bars offer it as a regular condiment. I find this superfood absolutely delicious. 
WASABI FURIKAKE AIOLI
Ingredients:

1/2 cup mayonnaise 

1/4 teaspoon furikake seasoning (sesame seed and green seaweed)

1/4 teaspoon ground ginger

1/8 teaspoon garlic powder

1 teaspoon rice vinegar 

1 teaspoon soy sauce

2 teaspoons wasabi powder

1 tablespoon olive oil

1 tablespoon water
Instructions:

Combine all ingredients and mix until well blended. Cover and refrigerate one hour before serving. 

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Lasagna Lovers! Move over, ho-hum lasagna; Baby Kale Lasagna Roll-ups are here. This dish is fast and easy to prepare, while managing portion-control at the same time. If you are looking for a meatless meal, simply adjust the recipe to suit your needs. The taste is unbelievable and leftovers will have you looking forward to a savory dinner later in the week. Mama Mia, that’s amazing!
LASAGNA LOVERS
Ingredients:

1 pound Italian sausage, bulk

1/4 cup onion, chopped

1 clove garlic, minced

1 teaspoon fennel

1/8 teaspoon basil

1/8 teaspoon oregano 

1/8 teaspoon marjoram 

4 ounces mushrooms, sliced

24 ounces pasta sauce

1 cup water

2 cups ricotta cheese

2 cups mozzarella cheese

1/2 cup Parmesan cheese

2 eggs

1 tablespoon parsley flakes

16 ounces lasagna noodles 

Baby Kale Leaves, stems removed
Instructions:

Preheat oven to 350°. In a large skillet brown Italian sausage until crumbly. Drain. Add onion, garlic, fennel, basil, oregano, marjoram, and mushrooms. Mix well. Add pasta sauce and water to the browned meat mixture. Simmer 10 minutes. Set aside. In a medium bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, eggs, and parsley. Prepare lasagna noodles per package directions. Drain. When cooked, place the noodles lengthwise in a single layer on two sheets of aluminum foil. This makes it very easy to fill and roll up. Grease a 9″x13″ baking dish. Spread one half of the meat mixture on the bottom of the dish. To assemble lasagna rolls, spread 2-3 heaping tablespoons of ricotta cheese filling along noodle. Top with baby kale leaves. Beginning at one end, roll the noodle up. Transfer to baking dish. Repeat until all ingredients are assembled and arranged. Finish by pouring the remaining pasta sauce over lasagna rolls. Sprinkle 1/2 cup of mozzarella cheese over top. Cover with foil. Bake 45 minutes. Remove foil and bake 10 minutes longer until hot and bubbly. Serve immediately. 

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Judy’s Pumpkin Sea Salt Caramel Sauce! I always get excited when I receive the gift of food. My friend, Judy, thrilled me beyond measure when she shared this treat from her kitchen. It’s the perfect combination of sea salt caramel and pumpkin purée. It not only transforms a cup of coffee into a pumpkin spice addiction, but it also tastes incredible on a breakfast muffin. If you ask my husband, he’ll say you can eat it over ice cream by the spoonful.
JUDY’S PUMPKIN SEA SALT CARAMEL SAUCE 
Ingredients:

1 cup sugar

1 tablespoon water

3/4 cup heavy cream, room temperature 

4 tablespoons unsalted butter, melted

1/3 cup pumpkin purée 

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon sea salt

1 teaspoon vanilla
Instructions:

In a 2-quart heavy-bottomed pan over medium-low heat, combine sugar and water. Bring to a boil, stirring often to avoid scorching. Continue cooking until sugar turns light amber in color and all sugar crystals have dissolved, about 8-10 minutes. Remove from heat. Add butter and mix well. Change utensils to a heat-resistant whisk and quickly whisk in the cream and pumpkin. Lastly, add cinnamon, nutmeg, sea salt, and vanilla. Whisk until smooth, removing all lumps. Transfer to a jar. Cool at room temperature, seal, and store in the refrigerator. 

Dining Outside the Home: Pizza Nova of Point Loma San Diego, California 

Dining Outside the Home: Pizza Nova of Point Loma San Diego, California! You gotta love a pizzeria that serves hand-tossed garlic knots rolled in rosemary butter as soon as you reach your table. A view of the water doesn’t hurt either. The wood burning ovens lent a coziness to the atmosphere as aromas of time-honored Italian dishes kept our heads spinning. A traditional meat-lover specialty pizza oozing in heirloom San Marzano tomato sauce and fresh mozzarella was delivered to the table on a pedestal. Within seconds, the crunch of the award-winning crust had us yearning for more.