seasoning

Yellow Wax Bean Pancetta

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Yellow Wax Bean Pancetta! Yellow beans get a raw deal when it comes to the green bean family. It’s almost like they are the red-headed stepchild. Just because they don’t get their color from chlorophyll doesn’t mean they taste bad. Both taste sweet and “grassy”. If anything, green kinda turns dull when its cooked, but yellow turns golden. Now be honest with me….wouldn’t you rather go for the gold?!?

YELLOW WAX BEAN PANCETTA

Ingredients:

14.5-ounce can cut wax beans, drained

4 ounces pancetta, diced

3 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Fresh parsley, chopped

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a bowl, combine wax beans, diced pancetta, olive oil, sea salt, and black pepper. Gently toss to coat well. Transfer yellow wax bean pancetta mixture to prepared baking sheet. Spread to a single layer. Roast in the oven for 25 minutes or until golden brown on the edges. Remove from oven, transfer to a platter, and serve with fresh chopped parsley.

Vidalia Onion Dressing

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Vidalia Onion Dressing! Have you ever loved the taste of a homemade salad dressing so much you wish it could be more? Well, consider this. Marinades are like a secret step to making meat taste flavorful and tender. By planning a little bit in advance, you can pour this dressing over chicken breasts to marinate one hour before grilling or baking. The dressing actually saturates the meat in a way that benefits the flavoring with a sweet onion taste. When everyone gathers around the table and raves about the extraordinary taste of ordinary chicken, just shrug your shoulders and say, “Its my grandma’s family secret.”

VIDALIA ONION DRESSING

Ingredients:

1 cup sugar

1 teaspoon sea salt

1/4 teaspoon dry mustard

1/4 teaspoon celery seed

1 medium Vidalia onion, grated

2 tablespoons vegetable oil

1/2 cup vinegar

Jalapeño sliced, pickled

Instructions:

In a saucepan over medium heat, combine sugar, sea salt, dry mustard, and celery seed. Stir. Add grated Vidalia onion, vegetable oil, and vinegar. Heat until sugar is melted, stirring constantly. Add jalapeño slices. Cool and refrigerate for one hour. Serve as a dressing over toasted salad.

Pork Tamales

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Pork Tamales! I have high respect for the Mexican culture, especially when it comes to cooking. For years I have procrastinated about making tamales, probably because I love them and really don’t want that to change. Seriously though, for me the Mexican homemade version is labor intensive. Most little girls were taught the family traditions by their mothers and grannies. To them it comes easily as an art form after decades of making the traditional dish. Sauces from scratch can take an entire day if you begin with boiling the chilies and blending the spices. I left that labor of love for the pros. Now if you’re game, roll up your sleeves, tie on an apron, and let’s get started.

PORK TAMALES

Ingredient Toppings for Tamales:

Tomatoes, diced

Green onions, sliced

Lettuce, chopped

Lime wedge, for garnish

Ingredients for Corn Husks:

6-ounce package dried corn husks

Instructions:

Soak corn husks in hot water for one hour or until softened. Drain husks; pat dry. Set aside.

Ingredients for Cornmeal Dough:

1 1/4 cups solid shortening

4 cups corn masa mix

1 3/4 cups warm chicken broth

1 tablespoon salt

2 teaspoons paprika

Instructions for Cornmeal Dough:

In a large bowl, beat solid shortening on medium speed with an electric mixer until creamy, about 3 minutes. In another bowl, stir corn masa mix, chicken broth, salt, and paprika until combined. Gradually add corn masa mixture to shortening, beating on medium speed just until blended after each addition. Cover dough with plastic wrap until ready to use. Set aside.

Ingredients for Pork Filling:

2 cups fully cooked roast pork, shredded

10-ounce can mild diced tomatoes and green chiles, drained

3/4 cup barbecue sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

Instructions for Pork Filling:

In a bowl, combine shredded pork, diced tomatoes and green chilies, barbecue sauce, garlic powder, onion powder, chili powder, red pepper flakes, and salt. Stir until well blended. Set aside.

Ingredients for Tamale Sauce:

2 tablespoons unsalted butter

3 tablespoons flour

2 cups unsalted beef broth

2 tablespoons adobo sauce from chipotles in adobo

2 teaspoons taco seasoning

Instructions for Tamale Sauce:

In a skillet over medium heat, warm unsalted butter. Do not scorch. Sprinkle in flour, whisking until a paste is formed. Stir 2 minutes longer. Gradually add beef broth, stirring constantly. Allow mixture to slightly thicken, about 5 minutes. Add adobo sauce and taco seasoning. Stir until combined. Set aside. Serve warm over tamales.

Instructions for Assembling Tamales:

Spread about 3 tablespoons of Cornmeal Dough into a 3”x3 1/2” rectangle in center of one corn husk. Spoon one heaping tablespoon of meat filling down the center of the Cornmeal Dough rectangle. Fold long side of husk over, enclosing meat filling with Cornmeal Dough. Fold bottom of husk over folded sides, leaving top end open. Tie with strips of corn husk or bakery twine. Transfer to a platter. Repeat with remaining ingredients. In a 16-quart tamale steamer pot, fill water to about 1/2” from the bottom of the rack. Stand tamales above the water level, closed end down, on rack in steamer.* Cover the tamales with leftover husks and a clean cloth before placing the lid on the pot. Bring to a boil, reduce heat and steam over medium heat for two hours until masa is no longer doughy. Add water as necessary. Take one tamale from the middle to check it is done before turning pot off. When done, allow tamales to cool for 10 minutes to set properly. To serve, transfer tamales to a platter. Unwrap a tamale, ladle on the sauce, and top with diced tomatoes, green onion slices, and chopped lettuce. Garnish with lime wedge. Serve immediately.

*In order to keep the tamales upright, put a heat-proof cup, bottom up, in the middle of the rack. It will help the tamales to balance upright.

Orzo Chicken Soup

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Orzo Chicken Soup! If you like thick soup, this recipe is for you. Every spoonful is filled with veggies, chicken, and pasta. If you prefer to slurp the soup or add crumbled saltines, simply increase the liquid by adding two cups of water or more broth. The soup will thicken as the orzo continues to absorb the liquid. In the event there are leftovers for another meal, feel free to add more liquid until you have the desired consistency. Whichever way you like your soup, get ready to enjoy a flavorful bowl of YUM.

ORZO CHICKEN SOUP

Ingredients:

1 tablespoon olive oil

1/2 cup yellow onion, chopped

1/2 cup carrots, sliced

1/2 cup celery, chopped

1 tablespoon Herbes de Provence

4 cups chicken broth

3/4 cup uncooked orzo

2 cups cooked chicken, shredded

3 Bay leaves, dried

Instructions:

In a Dutch oven, warm olive oil over medium heat. Add chopped onions, sliced carrots, and chopped celery. Cook until tender, stirring occasionally. Sprinkle in Herbes de Provence. Add chicken broth and orzo pasta. Stir. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes until pasta is tender. Fold in shredded chicken. Tuck bay leaves into soup. Heat until soup is hot and bay leaves are soft, stirring gently. Ladle soup into bowls. Remove bay leaves before serving.

Jalapeño Lime Dressing

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Jalapeño Lime Dressing! I’m telling you, flavored vinegars and olive oils make my life a breeze. Think about it. If you could open a bottle of zesty lime balsamic vinegar with spicy jalapeños, would you be tempted to splash it into a pitcher of margaritas? Don’t laugh. What if you turned it into a marinade with lime olive oil for a plate of grilled shrimp tacos? It’s sweet, slightly tart, and adds a zing of jalapeño heat to get the blood flowing. Whether you plan a garden salad, steamed rice, or roasted vegetables on the menu tonight, think outside the box with exotic pairings.

JALAPEÑO LIME DRESSING

Ingredients:

2 tablespoons fresh parsley

1/4 cup fresh cilantro leaves

1/4 teaspoon sea salt

1/4 teaspoon cracked black pepper

1/8 teaspoon garlic powder

1 teaspoon Dijon mustard

1 tablespoon jalapeño lime balsamic vinegar

1/2 cup lime olive oil

1 tablespoon pickled jalapeño pepper slices

Instructions:

In a blender, combine fresh parsley, cilantro leaves, sea salt, black pepper, garlic powder, Dijon mustard, jalapeño lime balsamic vinegar, and lime olive oil. Pulse until all ingredients are finely minced and dressing has emulsified. Transfer to a jar. Add sliced jalapeños. Cover. Refrigerate one hour.

Italian Meatball Manicotti

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Italian Meatball Manicotti! Pasta tubes, known as manicotti, are mere vessels for holding melted cheese, savory meat, Italian herbs, and certain vegetables like spinach or mushrooms. The marinara sauce is spread on the bottom of the dish to prevent the pasta from sticking, or tearing, which would ruin the whole idea of creating the perfect pocket of delicious fillings. With a crowning layer of marinara sauce on top, it deserves a round of applause for the extra cheese sprinkled there for good measure. Cray, Cray!

ITALIAN MEATBALL MANICOTTI

Ingredients:

6 dried manicotti shells

1 tablespoon olive oil

1 clove garlic

12 Italian meatballs, cut in quarters

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/2 teaspoon dried Italian herb blend

8 ounces marinara sauce, prepared

1/2 cup ricotta cheese

1/2 cup parmesan cheese, shredded

2 tablespoons parmesan cheese, shredded

Instructions:

Preheat oven to 400°. Spray an 8.5”x5.5” baking dish with nonstick oil. Set aside. Cook manicotti shells in boiling water for 9 minutes. Drain and cool on a baking sheet pan. Set aside. In a skillet, warm olive oil over medium heat. Add garlic clove, meatballs, sea salt, cracked black pepper, and Italian herb blend. Cook until heated through, stirring occasionally. Remove and set aside to cool slightly for 5 minutes. Meanwhile, spread half the marinara sauce in the bottom of the prepared baking dish. In a bowl, mix ricotta cheese and 1/2 cup parmesan cheese. Gently fold in meatball mixture. Fill each manicotti shell with meat and cheese mixture; place in the prepared baking dish over the marinara layer. Top with remaining marinara sauce. Cover dish with foil. Bake 30 minutes. Serve immediately.

Guac-on-Rye

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Guac-on-Rye! Tired of boring early morning breakfast choices? I can only eat a hard-boiled egg or a dish of Greek yogurt so many days in a row before I want to switch things up a bit. Last week I picked up an avocado at the Farmers Market. Granted, it wasn’t quite ripe so I needed to place it in a brown paper bag for a couple days to hasten the process. Nevertheless, it created a level of anticipation that energized my imagination. What you see is what you get. It did not disappoint. Perhaps you may try it, too.

GUAC-ON-RYE

Ingredients:

2 slices marble rye bread, deli-style, toasted

1 ripe avocado, peeled and pit removed

1/8 teaspoon everything but bagel seasoning

1/2 teaspoon lime juice

Baby spinach leaves, washed and patted dry

1 radish, thinly sliced

Instructions:

Place toast on a serving plate. Set aside. In a small bowl, slightly mash half the ripe avocado. Add everything but bagel seasoning and lime juice. Stir. Cut the remaining avocado into chunks. Gently fold chunks into the mashed avocado. Divide guacamole between the toasted marble rye slices. Add baby spinach leaves and radish slices. Serve immediately.

Umami Seasoned Popcorn

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Umami Seasoned Popcorn! I like gadgets, especially in the kitchen. As a lifelong popcorn lover, I’ve made popcorn in a skillet on the stove, for a time using a brown paper bag in the microwave, also the prepackaged varieties for the microwave, a stand-alone air popper, and now with my newest toy. I discovered a delightful surprise called Ecolution Micro-Pop Glass Microwave Popcorn Popper*. It actually resembles a coffee carafe. No kidding. The three-in-one lid not only measures the popcorn kernels, but it also holds a half stick of butter. As the kernels pop, the butter melts and drizzles over the freshly popped corn. I can see you’re impressed. You can thank me later.

UMAMI SEASONED POPCORN

Ingredients:

1/3 cup yellow popcorn kernels

3 tablespoons butter, unsalted

1 tablespoon umami seasoning

1 tablespoon micro greens

Instructions:

Pour popcorn kernels into the microwave-safe popcorn popper. Place in microwave for 3 minutes on High setting, or until kernels stop popping. Do not allow to scorch or burn. Meanwhile, melt butter in a small saucepan over low-medium heat. Stir in umami seasoning until well blended. Transfer popped popcorn to a bowl; pour butter mixture over popcorn. Toss gently to coat. Sprinkle with micro greens and serve immediately.

*I receive no recompense for mentioning this product.

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.