spice

Eating My Way Through the Alphabet: Letter A

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Avocado Egg Bake! Everyone already eats eggs and avocados, right? At the risk of sounding like a broken record, I must confess, this really is delicious! Forget hum-drum. I mean, just look at the colors! What surprised me the most was not that the eggs cooked thoroughly in the avocado shell, but that the avocado did not turn an unpleasant shade of brown. Seriously. Top it off with onion snips and prosciutto crumbles for love at first bite. 
AVOCADO EGG BAKE
Ingredients:

1 avocado, halved and pit removed 

2 eggs

1 pinch sea salt

1 pinch cracked black pepper

1 pinch garlic powder

1 slice prosciutto 

1 green onion, snipped

1 pinch parsley flakes
Instructions:

Preheat oven to 425°. Place oven rack in the middle setting. Arrange avocado halves in a small baking dish to keep them upright. Crack each egg into a custard cup. Gently spoon one egg yolk into the center of each avocado half. Transfer as much of the egg white as possible without overflowing. Discard excess. Season with sea salt, cracked black pepper, and garlic powder. Bake 15 minutes until eggs are set. Meanwhile, microwave prosciutto on High setting until crispy for 45-60 seconds. Crumble and set aside. Remove avocados from oven. Sprinkle with prosciutto crumbles, onion snips, and parsley flakes. 

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? Something to Savor: Quartered Chicken with Oranges! If you are fortunate enough to be the recipient of a Fruit-of-the-Month Club, you will not only have premium fresh fruit delivered to your door, but tucked inside the box is a recipe card with serving suggestions. Thanks go out to the families of Brandi and Jennifer! Today’s special features the Cara Cara Orange, which is a sweet seedless variety with interesting undertones of cherry and blackberry. The delightful taste is less acidic than ordinary oranges. And the pinkish-red flesh reminded me of its distant cousin, the blood orange. My compliments to Harry & David.* 
QUARTERED CHICKEN WITH ORANGES
Ingredients:

2 sections of quartered chicken, leg and thigh portion

1 teaspoon kosher salt

1/8 teaspoon cracked black pepper

2 Cara Cara oranges, quartered 

1/2 onion, chopped in chunks

2 cloves garlic, chopped 

2 tablespoons olive oil 

1 tablespoon rosemary leaves

1 teaspoon Herbes de Provence 

2 sprigs fresh thyme
Instructions: 

Preheat oven to 350°. Salt and pepper the chicken on both sides. Place chicken in an iron skillet. Surround it with oranges, onion, and garlic. Rub the chicken well with olive oil. Sprinkle with rosemary leaves and Herbes de Provence. Tuck two sprigs of thyme in between chicken. Bake one hour until golden and internal temperature is 165°. 
*I receive no recompense for featuring Harry & David Fruit-of-the-Month. 

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Something to Savor: Dirty Breakfast Rice! What do you get when you blend Hawaiian culture with Louisiana spice? You get a savory breakfast that will rev your engine all day long. Too often we think a cold breakfast will give us the energy needed until time allows for the next meal. Sometimes that isn’t until after the workday is almost finished. At least with Dirty Breakfast Rice you get a running start on a busy schedule. Its healthy carb is easily digestible and nutty taste is simply satisfying. Be good to yourself.
DIRTY BREAKFAST RICE
Ingredients:

1/4 cup butter

1 cup instant brown rice

7-ounce vegetable broth

1/2 pound smoked sausage link, cut-up in chunks

4 green onions, chopped

2 eggs, scrambled

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1 teaspoon Cajun seasoning

1/4 cup soybean sauce
Instructions:

Melt butter in a deep skillet. Do not burn. Add brown rice. Coat well. Cook over medium heat 3-5 minutes, turning often until golden brown. Stir in vegetable broth and smoked sausage chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Scramble the eggs on the side of the pan. Once the eggs are almost cooked, combine the rice and eggs together. Add chopped green onion with tops, sesame seeds, red pepper flakes, Cajun seasoning, and soybean sauce. Mix well and serve immediately.

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? Zucchini Boats! Now before you roll your eyes and take the day off, promise me you’ll be open-minded. After all, you have to take the veggies along with the cake. My husband does, and he was pleasantly surprised. (Love him!❤️)
ZUCCHINI BOATS
Ingredients:

4 mini zucchini, cut lengthwise 

1/2 pound Mexican chorizo, mild

2 tablespoons onion, chopped 

1/8 teaspoon garlic powder 

1/8 teaspoon cumin powder

1/4 teaspoon crushed red pepper 

Dash of sea salt

1/2 cup black beans, rinsed

1/2 cup frozen corn, thawed

1 tablespoon diced pimento

1 green onion, cut up

1 tablespoon lime juice

1 cup pepper jack or white cheddar cheese

Fresh cilantro to taste
Instructions:

Scoop out seeds and flesh from center of zucchini, leaving a shell to hold filling. Discard flesh and seeds. Absorb moisture with paper towel. Place boats in a casserole dish. Divide half the cheese into the bottom of the boats. Set aside. In a medium skillet, fry chorizo, onion, garlic, cumin, red pepper flakes and salt. Cook until done, stirring frequently. In a small bowl, combine corn, black beans, pimento, cilantro leaves, and green onion. Squeeze lime juice over all. Top cheese-filled zucchini boats with chorizo mixture. Add a teaspoon of corn/bean salsa on top of meat. Cover with remaining cheese. Bake at 350° for 25-30 minutes. Serve with extra corn salsa on the side. Add more cilantro to taste. 

Dining Outside the Home: Monico’s Taqueria in Wailua, Kauai

Dining Outside the Home: Monico’s Taqueria in Wailua, Kauai!  Word is out. The pork Carnitas Plate is unbelievable. It is so incredibly good, even the staff has no idea how Chef Monico works his magic. He begins with cubes of fresh, tender pork meat, seasoned just right, and then cooks them in a way that presents a crisp crunchy outside with a burst of moist spicy pork on the inside. It will practically have you rolling your eyes in delirium. Where’s the photo, you wonder? I forgot to take one. I got so excited when Megan brought the Carnitas Plate that I dove right in. But my husband ordered the Chicken Taquitos and said they were “Muy Bien!”

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Smoked Salmon Dill Spread with Crudités! For those who appreciate a healthy choice while socializing, this one is for the books! Add an assortment of baked bagel chips for a salty crunch finish. 
SMOKED SALMON DILL SPREAD
Ingredients:

8 ounces of Neufchâtel cheese 

2 tablespoons prepared horseradish 

2 tablespoons fresh Dill, chopped 

Dash of White Pepper 

1/4 pound Smoked Salmon, chopped
Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter. 

Eating My Way Through the Alphabet: Letter M

What’s Cooking in Gail’s Kitchen? Mexican Spiced Brownies! Olé! If you’re as crazy about adding a “kick” to your palate, look no further. (And if you’re not, the recipe can be modified.) The wild ride adrenaline rush you get from chili peppers can be addictive. I like the fact that your immune system can get a boost. The color of red chili peppers signals its high content of beta-carotene or pro-vitamin A. Combine the chili with dark chocolate and there you have it…..permission to eat brownies!
MEXICAN SPICED BROWNIES
Ingredients:

1/2 cup flour

1/3 cup cocoa powder

1/3 cup butter, melted

1 cup granulated sugar

2 eggs

1 teaspoon Mexican vanilla extract

1/2 teaspoon crushed red pepper flakes (or a smidgen of cayenne pepper)

1/8 teaspoon cinnamon powder
Preheat oven to 350°. Melt the butter and add to the sugar. Stir until blended. Add the eggs, vanilla, red pepper flakes, and cinnamon powder to the sugar mixture. Mix well. Slowly add the flour and cocoa powder. Stir until smooth. Pour into a greased 9 x 9 pan. Bake for 20-25 minutes until toothpick comes out clean. Remove from oven and cool slightly.
***For regular brownies, omit crushed red pepper flakes, cayenne pepper, and cinnamon. 
Chocolate Icing:

1 1/2 cups powdered sugar

1 heaping tablespoon cocoa powder

2 tablespoons butter, softened 

1 teaspoon Mexican vanilla extract

2 tablespoons warm milk
Gently mix butter, powdered sugar, cocoa powder until smooth. Stir in vanilla extract and milk until frosting is of spreading consistency. Spread evenly on cooled brownies. Sprinkle top with semi-sweet mini chocolate morsels.

Eating My Way Through the Alphabet: Letter I

%#Letter I – What’s Cooking in Gail’s Kitchen? Italian Pasta Mediterranean! This exotic colorful pasta dish will have you rolling your eyes in satisfaction over the hearty gourmet intensity. Its blend of gastronomic flavor tempts the taste buds to have a second helping of this culinary delight. 
ITALIAN PASTA MEDITERRANEAN 
Ingredients:

8 ounces penne pasta

Salt to taste

1/2 pound Italian salami, thinly sliced

1/2 pound asparagus spears

1/2 cup diced sun-dried tomatoes 

3 tablespoons olive oil

1 teaspoon oregano

1 teaspoon basil

1 teaspoon marjoram 

1/8 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes 

1/4 cup pine nuts, toasted

Parsley Sprig for garnish 
Instructions:

Bring a large pot of water to a boil. Add salt. Add penne pasta and cook until al dente. Drain the pasta and transfer it to a large pasta bowl. 

Next to steam asparagus, place water in the bottom half of a steamer pan set. Bring to boil. Trim ends off the asparagus. Cut into quarters. Place in top half of steamer pan set. Steam for 5 minutes until tender. 

For dressing, mix olive oil, oregano, basil, marjoram, garlic powder, and red pepper flakes in small bowl. 

Combine penne pasta, asparagus pieces, diced sun-dried tomatoes, and salami rounds. Pour olive oil dressing over all. Gently mix. Add pine nuts. Garnish with fresh parsley sprig. Serve warm with garlic toast. This is an excellent side dish to Chicken Cacciatore. 

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? Goat Cheese Baked in an Herb Crust! This elegant appetizer is the perfect compliment for an intimate gathering. The soft creamy cheese spreads nicely on bagel chips and water biscuits. I serve it together with shrimp cocktail and Sauvignon Blanc simply because of its aromatic uniqueness. 
GOAT CHEESE BAKED in an HERB CRUST
Ingredients:

8 ounce Goat Cheese Log

1 tablespoon Olive Oil
Herbs:

1 tablespoon oregano 

1 tablespoon basil

1 tablespoon marjoram 

1/8 teaspoon garlic powder

1/4 teaspoon minced onion

1/8 teaspoon sea salt

1/8 teaspoon red pepper flakes
Directions:

Preheat the oven to 350°. Combine herbs and sprinkle on a piece of waxed paper. Gently roll the cheese log in the herb mixture to coat it completely. Place goat cheese in a covered baker and drizzle with olive oil. Bake covered until softened, about 15-20 minutes. For a crusty top, brown for a few minutes more under the broiler. 
***Leftovers are a delicious substitute for mozzarella in the recipe for Letter C, Caprese Salad.