Grilled Corn-on-the-Cob

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Grilled Corn-on-the-Cob! Here’s an alternative to stovetop corn on the cob or microwave cooking. Throw the corn on the grill while the burgers are on their way to being well-done. You won’t believe the incredible taste. Or will you? If the results are slightly blackened or charred in spots, so much the better. That’s what makes it taste so good. By leaving the corn in the husk, natural steaming keeps the corn moist rather than dry and brittle. And if it rains? By all means, get out the kitchen torch and improvise. Toppings still apply.

GRILLED CORN ON THE COB

Ingredients:

4 ears corn, in husks

1 teaspoon sea salt

Butter to taste

1/4 cup parmesan cheese, grated

1/8 teaspoon red pepper flakes

1/8 teaspoon Mrs. Dash Garlic and Herb seasoning*

Salt to taste

Instructions:

Peel the husks without removing at the base. Strip away the corn silk. Fold the husks back into place. Fill a bowl with cold water. Add sea salt. Submerge the corn for 10 minutes. Heat the grill to medium-high. Remove corn and let drain. Place on the grill for 15 minutes. Cover. Turn the corn occasionally. Allow the corn to get slightly charred in places. When done, transfer corn cobs to a serving platter. Slather with butter. Sprinkle with grated parmesan cheese, red pepper flakes, and Mrs. Dash Garlic and Herb seasoning. Add sea salt to taste. Serve immediately.

*I receive no recompense for mentioning Mrs. Dash Garlic and Herb seasoning.

Urban Taco Pizza

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Urban Taco Pizza! If you’re caught between the Taco/Pizza dilemma of what to have for dinner, simply combine the two for a taste extravaganza. Everyone wins. By using a prepared crust, taco seasoning packet, and bottled salsa, dinner can be ready in as fast as 30 minutes. For the cooking enthusiast, I know you already have all the homemade ingredients on hand. Either way, time is valuable in a life of constant motion. Do yourself a favor and prepare a healthy option at home. It’s easy, delicious, and most of all kid-friendly!

URBAN TACO PIZZA

Ingredients:

1 prepared pizza crust, any variety

1 tablespoon cornmeal

1 pound lean ground beef

1-ounce packet taco seasoning mix

1 cup salsa plus more for topping

1 cup Monterey Jack cheese, shredded

1 cup Sharp Cheddar cheese, shredded

1 cup Spring Mix salad greens

1-2 tomatoes, chopped

1/4 cup slices black olives

Crushed tortilla chips

Instructions:

Preheat oven to 400°. Spray a pizza pan with nonstick oil. Sprinkle cornmeal on pan. Cover with pizza dough. Bake 5 minutes. Remove from oven and set aside. In a skillet, cook ground beef until crumbly. Add taco seasoning mix. Mix well. Cover pizza dough with 1 cup salsa. Layer ground beef mixture, spreading almost to the edge. Top with both cheeses. Bake 15-18 minutes or until crust is golden brown and cheese is completely melted. Remove from oven. Top with mixed salad greens, chopped tomatoes, and sliced black olives. Spoon on more salsa, to taste.

Kielbasa Grilled Romaine

What’s Cooking in Gail’s Kitchen? After the Holidays: Kielbasa Grilled Romaine! When the sun comes out and the wind dies down, it’s not unusual to see Northerners uncover the gas grill for a momentary glimpse of Summer. Everyone needs a reprieve from the winter doldrums, right? Nothing works better than a protein-rich complex carbohydrate meal, in my opinion. And grilled foods definitely lift the mood like a breath of fresh air. Sound painless? It pretty much is. Even the birds are chirping louder than usual.

KIELBASA GRILLED ROMAINE

Ingredients:

1 pound kielbasa sausage link

2 romaine hearts

3 tablespoons olive oil

1/4 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning

1/8 teaspoon red pepper flakes

1/2 pint cherry tomatoes, halved

4 ounces parmesan cheese, crumbled

Instructions:

Remove kielbasa sausage link from package. Rinse and pat dry. Transfer to a platter. Rinse romaine lettuce hearts. Pat dry. Trim the end stalks, leaving enough to keep the bunches intact. Transfer to a platter. In a small dish, combine olive oil, seasoned salt, garlic and herb seasoning, and red pepper flakes. Using a silicone brush, coat the leaves of the romaine hearts, inside and out with the olive mixture. Halve the cherry tomatoes; place in a serving bowl. Preheat the outdoor grill on High setting. Using tongs, transfer the seasoned romaine lettuce hearts directly to the grill. Repeat with kielbasa sausage link. Grill for 3 minutes. Flip the romaine lettuce and grill 2 minutes longer. Rotate the kielbasa sausage for even browning. Remove all to clean platters. To serve, place charred romaine lettuce hearts on a dinner plate. Divide the kielbasa sausage between plates. Add cherry tomato halves. Top with crumbled parmesan cheese. Drizzle with remaining olive oil mixture. Serve immediately.

Grill Pan Pork Loins

What’s Cooking in Gail’s Kitchen? After the Holidays: Grill Pan Pork Loins! My latest kitchen essential is an enameled cast iron skinny grill that just happens to fit perfectly across two burners on my newly installed glass stovetop. As you can see, the vibrant red handles not only allow for attractive table service, but also make it easy to manage while cooking. Now I get that unique grilled taste all year long, no matter what the weather. The cast iron feature is the secret to even cooking. Plus, the nonstick finish makes cleanup a flash, in addition to enhanced seasoning qualities. I like the idea that foods, once grilled, show the little black grill marks. After all, it’s about the presentation, isn’t it? In addition, vegetables work out quite nicely. No more frustrating pieces falling through the grill grates. I can see you agree with me.

GRILL PAN PORK LOINS

Ingredients:

4 pork loins, boneless, and one-inch thick

1 tablespoon olive oil

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1/4 red onion, sliced

1 cup broccoli florets

1/3 cup pineapple chunks

4 fingerling potatoes, halved

Instructions:

Preheat the stovetop grill pan on medium heat setting. Brush lightly with olive oil. Sprinkle the pork loins with sea salt, black pepper, and garlic powder. Arrange on grill pan. Add red onion slices, broccoli florets, and pineapple chunks in a single layer. Pierce fingerling potatoes with a fork. Microwave on High setting for two minutes. Cut in half and add to grill pan. Cook pork loins until golden brown, about 7 minutes per side. Turn vegetables as needed to prevent scorching. When pork reaches 145° on a meat thermometer, transfer loins to a cutting board; tent with foil for 5 minutes. Turn stovetop setting to Off. Divide food into four portions. Serve warm.

Pretzel Nuggets

Experience the Holidays: Pretzel Nuggets! Anyone who has been to an outlet mall, movie theater complex, or shopping center may have been seduced by the tantalizing aroma of freshly baked pretzels. How about those wonderful travel cups of soft buttery nuggets speared with a wooden pick? Who can resist? Especially with a side of gooey molten cheese? Here’s a shortcut to making a batch at home in your own kitchen. It’s all about portion control to keep it real. The next time you’re at the grocery, pick up a tube of refrigerated biscuit dough. You can thank me later.

PRETZEL NUGGETS

Ingredients:

1 tube refrigerated biscuit dough, 8-count

1/4 cup baking soda

1 egg, beaten

1-2 teaspoons Everything But Bagel Seasoning*

1 tablespoon coarse sea salt

Instructions:

Preheat the oven to 425°. Line a baking sheet with parchment paper. Cut each biscuit slice into quarters. Roll each quarter into a ball. Bring 4 cups of water to a boil in a 2 1/2 quart pan. Slowly stir in baking soda. Reduce the heat to a simmer. Drop the biscuit dough rounds into the water. Avoid overcrowding by working in batches. Cook dough for one minute. Remove with a slotted spoon and place on parchment paper-lined baking sheet. Brush with beaten egg to assist browning. Sprinkle with Everything But Bagel seasoning. Finish with coarse sea salt. Bake 15-20 minutes until pretzel nuggets are golden brown. Repeat with remaining dough. Cool pretzel nuggets on a wire rack. Serve with cheese dip.

*To make your own Everything But Bagel Seasoning, click the link below.

https://snapshotsincursive.com/2018/07/17

Original Pistachio Party Ball

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Original Pistachio Party Ball! Nothing says par-tay like a holiday cheese ball. Instead of picking one up at the grocery store this year, why not surprise the family and make something a little different. Pistachios tend to be shoved aside in favor of walnuts and pecans, mostly due to their cost. But I guarantee you, people will sit up and take notice of them embedded in this party cheese ball. A little goes a long way, especially when rolled on the outside of the cheese ball. For those who enjoy the experience of cracking the shell to pluck out the pistachio, you not only get to nibble as you crack, you also justify the savings involved over the cost of pistachios without shells. Now there’s a thought worth considering.

ORIGINAL PISTACHIO PARTY BALL

Ingredients:

8 ounces Neufchâtel cheese, room temperature

4 tablespoons unsalted butter, softened

1 teaspoon zesty Italian salad dressing dry mix

1 teaspoon Worcestershire sauce

1/2 teaspoon red pepper flakes

1 cup extra sharp cheddar cheese, shredded

1 cup pistachios, roughly chopped

Instructions:

In a bowl, cream together Neufchâtel cheese and unsalted butter until smooth. Sprinkle in zesty Italian dry mix. Mix well. Add Worcestershire sauce and red pepper flakes. Fold in sharp cheddar cheese. Stir until well combined. Place a sheet of plastic wrap on the counter. Layer with chopped pistachio nuts. Transfer cheese mixture onto the nuts. Wearing disposable gloves, form the cheese mixture into a ball, turning to cover each side with chopped nuts. When completely covered, wrap the pistachio cheese ball in a clean piece of plastic wrap. Refrigerate at least one hour to intensify flavors. Serve with assorted crackers.

Velvety Seafood Chowder

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Velvety Seafood Chowder! Everyone who has enrolled a child or grandchild in preschool is probably familiar with the folk tale known as “Stone Soup”. The story goes, a bunch of starving strangers enter a small village to convince the townspeople to share one ingredient from their root cellars to make a fantastic meal. The strangers produce a magic “stone”, which they place into a large cauldron filled with water. As the pot is cooking over a wood fire, one by one, the curious residents walk by. They are told the soup is almost ready but needs a “little of this or a pinch of that”. The villagers happily agree to throw in everything from carrots and onions to meat and potatoes to enhance the flavor. By the time the medley is fully cooked, the stone is removed and the hearty soup is shared among them. What a wonderful tradition.

VELVETY SEAFOOD CHOWDER

Ingredients:

2 tablespoons butter

1/2 sweet onion, diced

1/2 teaspoon Old Bay seasoning*

1/8 teaspoon thyme

2 tablespoons flour

1/2 stalk celery, sliced

1/2 carrot, chopped

1/2 pound potatoes, peeled and cubed

1/4 cup corn

5 cups chicken broth

1/4 cup white wine

1/2 cup crabmeat, flaked

6 ounces shrimp, peeled and deveined

6.5-ounce can clams, drained and chopped

1 cup heavy cream

1/2 tablespoon fresh parsley

Instructions:

In a heavy pan over medium heat, warm butter. Add diced onion. Sauté until tender, about 5 minutes. Add Old Bay seasoning, thyme, and flour. Cook 2-3 minutes, stirring occasionally. Add sliced celery, chopped carrots, cubed potatoes, corn, chicken broth, and white wine. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add flaked crabmeat, peeled shrimp, chopped clams, and heavy cream. Cook until seafood is fully cooked, heated through, and potatoes are tender, approximately 8-10 minutes. Ladle into bowls; garnish with fresh parsley.

*I receive no recompense for mentioning this product.

Queso Chicken Flautas

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Queso Chicken Flautas! Are you as torn between corn tortillas and flour tortillas as I am? There are days, and certain dishes, where nothing but corn will do: tamales, taquitos, enchiladas, tacos, and chips. Corn tortillas, generally, are much smaller and easier to hold. When they are soaked in sauce, they are more pliable and suitable for baking. If you like the taste of toasted corn as well as the chewy texture, corn tortillas are for you. The same applies to flour tortillas: quesadillas, flautas, fajitas, chimichangas, and burritos. Flour tortillas are bigger, not to mention softer for folding. You already know this if you’ve ever eaten a monster burrito or ginormous chimichanga. One is baked, the latter is fried. Today’s recipe features the sturdiness of a flour tortilla to hold the juicy chicken and melted cheese filling without turning soggy or falling apart. What a delicious dilemma.

QUESO CHICKEN FLAUTAS

Ingredients for Herbed Sour Cream:

8 ounces sour cream

1 tablespoon honey

1 tablespoon lime juice

1/4 teaspoon sea salt

1/4 cup cilantro leaves, chopped

2 tablespoons green onions, chopped

Ingredients:

1 cup cooked chicken, shredded

1 cup Mexican cheese blend, shredded

4 ounces cream cheese, softened

4.5 ounce can green chiles, drained and diced

1 envelope taco seasoning mix, less 1 tablespoon for remaining recipe

12-count flour tortillas

2 tablespoons vegetable oil

15-ounce jar queso cheese dip, warmed

Instructions:

To make the herbed sour cream, combine sour cream, honey, lime juice, and sea salt in a bowl. Stir until smooth. Gently fold in chopped cilantro leaves and green onions. Cover and refrigerate until ready to serve. In a medium bowl, combine shredded chicken, Mexican cheese blend, cream cheese, and diced green chilies. Sprinkle with taco seasoning mix (less 1 tablespoon of mix). Stir thoroughly. Set aside. In a small dish, whisk vegetable oil with reserved taco seasoning mix. Set aside. Preheat oven to 425°. Spray a baking sheet with nonstick oil. To assemble flautas, place 1/4 cup chicken mixture on bottom third of each flour tortilla. Roll up tightly, leaving ends open. Place seam-side down on prepared baking sheet. Brush filled chicken flautas with seasoned oil mixture. Repeat until all tortillas are filled. Bake 10-12 minutes, or until flautas are crispy. Serve with warmed queso cheese dip, herbed sour cream, and chunky salsa.

Jacksonville Shrimp Boil

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Jacksonville Shrimp Boil! Whoever came up with a one-pot feast of seafood heaven is pure genius. Succulent shrimp, baby red potatoes, sweet corn on the cob, and smoky sausage. Throw everything into the biggest pot you have and let the flavors intermingle with fresh herbs and aromatic spices. The secret is to stagger the cooking process of the ingredients. After all, potatoes take longer to cook fork-tender than shrimp does. Don’t get impatient or you’ll end up with a bowl of slush. Whatever you do, don’t discard the broth. By adding butter, and serving it in small ramekins, it instantly becomes a great dipping sauce for drizzling over everything or sopping up with a crusty bread.

JACKSONVILLE SHRIMP BOIL

Ingredients:

2 lemons, halved plus wedges for serving

1/2 cup Old Bay Seasoning*

8 cloves garlic, smashed

1 red onion, quartered

6 sprigs lemon thyme

1 pound baby red potatoes, halved

4 ears corn, husked and snapped in half

1 pound smoked sausage, cut into chunks

1 1/4 pounds large shrimp, unpeeled

2 tablespoons butter

Hot sauce, for serving

Instructions:

Fill a large pot with 4 quarts water. Squeeze lemon juice into the water. Drop lemons into the pot. Add Old Bay Seasoning, smashed garlic, and red onion. Tie the lemon thyme sprigs with kitchen twine and drop into the pot. Cover and bring to a boil. Reduce to a simmer and cook for 5 minutes. Add red potatoes to the pot; cook just until tender, about 10 minutes. Add the corn and smoked sausage; cook 5 minutes. Finally, add the shrimp to the pot. Cover and cook until the shrimp curl and turn opaque in color, about 2-3 minutes, tops. Transfer the shrimp, sausage, and vegetables to a deep platter using a slotted spoon. Arrange lemon wedges. Ladle 1 cup broth into a serving bowl and add butter. Stir until well blended. Place in the center of the platter. Serve immediately with hot sauce, if desired.

*I receive no recompense for mentioning this product.