seasoning

Salisbury Steak

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Salisbury Steak! Everyone knows it’s not really steak, but instead hamburger patties smothered in thick brown gravy. I like to think of it as savory meatloaf patties that are more economical than certified Angus sirloin steak. And honestly, I’ve never heard a single complaint when serving this American favorite. Add mashed potatoes and your choice of vegetable. It takes less than hour to prepare from start to finish. 

SALISBURY STEAK

Ingredients:

1 pound ground beef, lean

1/3 cup onion, chopped 

1/3 dry bread crumbs

1 tablespoon Lea and Perrins sauce

1 egg, beaten

1 teaspoon parsley flakes

1 tablespoon olive oil

For Gravy:

2 cups beef broth

1 1/2 tablespoons olive oil

1/4 cup flour

1/8 teaspoon seasoned salt

1/8 teaspoon black pepper 

1 cup fresh mushrooms, sliced

Instructions:

Combine ground beef, onion, bread crumbs, Lea and Perrins sauce, egg, and parsley in a medium bowl. Mix well and form into meat patties. Heat olive oil in a large skillet. Brown the patties 4-5 minutes, then flip and brown 4 minutes longer. Remove from skillet. Add olive oil and mushrooms to the skillet over medium heat. Cook until soft. Sprinkle flour over all. Gradually add beef broth. Using a whisk, stir to prevent lumps. Bring to a boil. As the sauce thickens, reduce heat and cook for 1 minute longer. Return Salisbury steaks to pan. Coat with gravy. Cover and simmer for 10 minutes to blend flavors. Serve over mashed potatoes. 

Oyster Snack Crackers

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Oyster Snack Crackers! When you get that craving for something slightly salty partnered with a crunchy snack, turn to these little gems made from basic oyster crackers. Add seasonings and oil; bake and store in an airtight container. I literally sprinkle them on homemade soups, organic salads, and sometimes the palm of my hand. In a pinch, I’ve crushed them as a coating for baked chicken or fish. It’s all up to you. 

OYSTER SNACK CRACKERS 

Ingredients:

16-ounce package of oyster crackers

1/2 cup butter, melted

1/2 cup olive oil

1 envelope dry ranch dressing mix

1/2 teaspoon dill weed

1/4 teaspoon onion powder

1/2 teaspoon lemon pepper

Instructions:

Preheat oven to 325°. Take a one gallon ziplock bag. Pour oyster crackers into bag. In a glass measuring cup, combine butter, olive oil, ranch seasoning mix, dill weed, onion powder, and lemon pepper. Stir well. Pour over crackers. Seal the bag and toss to coat, alternating every 5 minutes until all liquid is absorbed. Transfer to a baking sheet. Form single layer. Bake 10 minutes; toss and bake 10 minutes longer. Do not burn. Let cool and then store in an airtight container. Will keep for weeks. 

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. 

Zesto Pesto Breakfast Burrito

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Zesto Pesto Breakfast Burrito! I see you shaking your head thinking, “A burrito for breakfast? Tell me more.” By combining your favorite Mexican ingredients with scrambled eggs, this popular menu item magically transforms breakfast into a fiesta for the taste buds. The thicker flour tortilla shell makes a hardy pocket for scrumptious fillings without turning it into a soggy mess. Go ahead and add another dollop of salsa. Once the cheese melts, everything blends into an eye-opener for any day. 

ZESTO PESTO BREAKFAST BURRITO

Ingredients:

3 eggs

1 teaspoon Everything But Bagel seasoning

1/4 teaspoon sea salt

1/8 teaspoon black pepper 

1 1/2 tablespoons butter

1/2 cup cheddar cheese, shredded 

1 cup baby spinach leaves

2 large flour tortillas 

1/4 cup basil pesto

1/4 cup mozzarella cheese, shredded

1 small avocado, sliced 

1 tomato, chopped

2 slices crispy bacon

1/2 cup precooked chicken, cut into chunks

2 slices applewood smoked ham

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a bowl, whisk together eggs, Everything But Bagel seasoning, sea salt, and black pepper. In a skillet over medium heat, warm the butter. Pour in the eggs and cook until the bottom is set, approximately 1-2 minutes. Sprinkle on the cheddar cheese. Layer the spinach leaves over top, and cook one minute longer. Remove from heat. Place one tortilla in the microwave for 20 seconds. Spread with a layer of basil pesto. Add the scrambled egg mixture, mozzarella cheese, sliced avocado, chopped tomatoes, bacon strip, chicken chunks, and a slice of smoked ham. Fold sides and ends over filling; roll forward. Repeat for second serving. Place the two burritos, seam side down, on the prepared baking sheet. Bake 10-15 minutes, or until the cheese is melted and the tortilla is slightly charred. Serve immediately. 

Salami-Wrapped Grilled Asparagus

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Salami-Wrapped Grilled Asparagus! Whether it’s a snack, appetizer, or side dish you’re needing, think salami. It can be a little savory, smoky, or spicy, depending on the variety. Forget the idea that salami is only served on deli sandwiches. This recipe proves it can be more by adding zing to asparagus. 

SALAMI-WRAPPED GRILLED ASPARAGUS 

Ingredients:

1 pound asparagus, washed and patted dry

1/2 pound salami, sliced thin

1 tablespoon olive oil

1 1/2 teaspoons everything but bagel seasoning

Instructions:

Preheat the gas grill to 400°. Spray a grill pan with nonstick oil. Set aside. Use a knife to trim the woody ends of the asparagus stalks. Discard the ends. Wrap one piece of salami around the center of each asparagus spear. Repeat until all asparagus is used. Arrange spears in the prepared grill pan. Using a silicone brush, coat the asparagus with olive oil. Sprinkle with everything but bagel seasoning. Place grill pan onto the preheated grill. Close lid and cook for 4 minutes; turn with tongs for even grill marks. Close lid and cook 4 minutes longer, or until the spears are tender and salami is crisp. Transfer to a platter and serve warm. 

Quiche Cups

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Quiche Cups! Beginning the day with eggs in any form is always a good idea. Adding vegetables makes them even better when sautéed, which eliminates moisture than can turn a quiche soggy. By eliminating the bread crust, and focusing on the cream for a filling more like custard, the depth of flavor intensifies. Cheese simply makes everything incredibly Yumolicious. Need I say more?

QUICHE CUPS

Ingredients:

1/4 cup diced prosciutto 

1/4 cup broccoli florets

1/4 cup onions, chopped

1/2 pint grape tomatoes, halved

5 eggs

1/4 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper 

1/4 cup sharp cheddar cheese, shredded

Instructions:

Preheat oven to 325°. Spray the bottom of a muffin tin. Set aside. Heat an iron skillet over medium heat. Add prosciutto. Sauté a few minutes, stirring often. Add the broccoli florets, chopped onions, and grape tomatoes. Cook 3-4 minutes longer. Remove from heat. Add 2 tablespoons of mixture to each muffin well. In a medium bowl, whisk together eggs and light cream. Add seasoned salt and pepper. Mix well. Fold in sharp cheddar cheese. Carefully pour egg mixture into each muffin well, filling about 3/4 full. Bake 25 minutes, or until quiche cups are set. Remove from oven and serve immediately. 

Pan-Fried Corn Tacos

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Pan-Fried Corn Tacos! The aroma of toasted corn tortillas, flash-fried in hot oil, seasoned to perfection, is one you will always remember. The savory beef and cheese fillings are only enhanced by the brown and blistered outer shells. You can still stuff them with your favorite combinations. 

PAN-FRIED CORN TACOS

Ingredients:

1 pound lean ground beef

1 yellow onion, chopped

1/4 teaspoon garlic powder

3 tablespoons taco seasoning mix

2 cups Mexican blend cheese, shredded

3/4 cup salsa

10 corn tortillas 

Assorted toppings

Instructions:

In a large skillet over medium-high heat, sauté ground beef and chopped onion. Cook until the beef is completely cooked and onions are soft. Remove and discard the grease from the ground beef. Add garlic powder and taco seasoning mix. Combine and simmer until no liquid remains. Divide the shredded cheese among the tortillas; spoon seasoned beef on top. Fold each corn tortilla in half. Clean the skillet. Warm vegetable oil over medium-high heat. Place one stuffed tortilla into the oil for 10-15 seconds; flip and repeat until the shells are crispy. Allow the oil to drain off. Then transfer to a baking sheet. Repeat until all tacos are pan-fried. Keep warm in a 300° oven until ready to serve. Serve with additional toppings of shredded lettuce, chopped tomatoes, and salsa. 

No-Boil Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: No-Boil Mac ‘n Cheese! Depending on who you talk to, there are probably over 100 ways to make macaroni and cheese. No wonder when the grandkids order it in a restaurant, they sometimes take one bite, turn up their noses, and push the plate away. Odds are, ever since they could hold a spoon as a toddler from the comfort of a high chair, more than likely Mother was busy preparing dinner and relied on the store-bought variety in the blue and orange box. It was cheesy, buttery, salty, and established itself as a comfort food early on. This recipe is more an adult version of an old favorite. Try it, if you dare. 

NO-BOIL MAC ‘N CHEESE

Ingredients:

8 ounces dry pasta shells

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded 

1/2 cup fontina cheese, shredded

1 1/2 cups milk

1/4 cup Greek yogurt

1/8 teaspoon mustard powder

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

1/4 teaspoon black pepper 

3 ounces cream cheese, cut into cubes

3/4 cup saltine crackers, crushed

1 tablespoon butter, room temperature 

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon paprika

Instructions:

Preheat oven to 375°. Butter a 9”x9” baking dish. In the baking dish, add dry pasta, half the mozzarella cheese, half the cheddar cheese, and half the fontina cheese. Add the milk, Greek yogurt, mustard powder, cayenne pepper, and 3 ounces of water. Season with kosher salt and black pepper. Stir to combine. Press the cubes of cream cheese into the pasta. Tightly cover the baking dish; bake for 25 minutes. Meanwhile, in a bowl, mix the saltine crackers, butter, onion powder, garlic powder, and paprika. Uncover the pasta; sprinkle with the remaining mozzarella cheese, cheddar cheese, and fontina cheese. Top evenly with the crushed cracker mixture. Bake, uncovered, 15-20 minutes longer, or until the cheese is melted and bubbly. Remove from oven and serve immediately. 

Edamame Chicken Breast

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Edamame Chicken Breast! If it is time to make a few minor adjustments to your dietary needs, think edamame. These little green cousins of the pea are high in essential vitamins, minerals, and slightly nutty. Their subtle sweet flavor offers a freshness that can add depth to any meal. Anyone looking for a meatless option can double the portion of edamame and skip the chicken. I believe everything is good in moderation. 

EDAMAME CHICKEN BREAST

Ingredients:

2 chicken breasts 

2 tablespoons olive oil

2 tablespoons garlic wine vinegar 

1/2 teaspoon za’atar seasoning 

1/4 red onion, sliced

1 cup edamame, steamed

1/4 cup radish slices

Green onion curls, for garnish

Instructions:

Place chicken breasts in a single layered shallow dish. Combine olive oil, garlic wine vinegar, and za’atar seasoning. Mix well. Pour over chicken breasts. Cover; Marinate in the refrigerator for one hour. Preheat gas grill to 400°. Oil the grates to keep the chicken from sticking. Place the marinated chicken on the preheated grill. Discard marinade. Close the grill lid. Cook 6-8 minutes, then flip the chicken with grill tongs. Close lid and cook 6-8 minutes longer, or until the internal temperature of the chicken breast is 165°. Transfer chicken to a platter; allow to rest before cutting. Meanwhile, place edamame in a microwave-safe dish with 2 tablespoons water. Cover. Microwave on High for 3 minutes. Drain. Sprinkle with flaked sea salt. Divide edamame onto two dinner plates. Place a chicken breast over top. Add sliced red onions and sliced radishes. Garnish with green onion curls. Serve.