spices

Zinfandel Balsamic Reduction Sauce

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Zinfandel Balsamic Reduction Sauce. By now you’re probably very familiar with that finishing touch to garden salads, grilled meats, roasted veggies, and creamy desserts. Look for glossy, syrupy, deep dark brown swirls that taste sweet and smell tangy. It’s the final garnish that stands alone. Pretend you’re writing in cursive or freeform as you drizzle it atop foods. The natural sugars in red wine and raw honey create a thick fine stream that makes any food sit up and take notice. We call it balsamic reduction sauce. 

ZINFANDEL BALSAMIC REDUCTION SAUCE 

Ingredients: 

1 cup Zinfandel red wine 

2 tablespoons balsamic vinegar 

1 tablespoon raw honey

1 tablespoon unsalted butter, cold 

Sea salt & black pepper, to taste 

Instructions: 

In a stainless steel tapered sauce pan over high heat, place the Zinfandel wine, balsamic vinegar, and raw honey. Bring to a boil, stirring constantly. In 15-20 minutes it will reduce by half, and thicken. It should coat the back of a spoon. Remove from heat. Allow the mixture to cool slightly. Whisk in the cold butter until melted for a glossy finish. Season with sea salt and black pepper. 

Xtra Peas, Please

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Xtra Peas, Please. For an appetizer that will elevate any party, think puff pastry smothered in cheese. When these two partners are baked together, the flaky air-filled pastry surrounds the warm gooey cheese adding a depth of gourmet flavor that makes it unforgettable. On occasion I’ve even been known to toss a handful of flash fried pancetta over the top. It adds another layer of texture that makes it melt-in-your-mouth rich, savory, and buttery. Food for thought. 

XTRA PEAS, PLEASE 

Ingredients: 

2 cups frozen peas 

1 sheet frozen puff pastry, thawed 

3/4 cup Gouda cheese, grated 

8 ounces herbed goat cheese 

2 teaspoons Tupelo honey 

1/2 teaspoon kosher salt

1/8 teaspoon black pepper 

1/2 cup snow peas, trimmed and halved crosswise 

1/2 teaspoon olive oil 

Balsamic glaze, for garnish

Red onion slices, optional

Diced pancetta, optional

Instructions: 

Preheat the oven to 400°. Place a piece of parchment paper on a rimmed baking sheet. Set aside. Cook the frozen peas according to package directions; drain and set aside to cool. For the crust, roll out the puff pastry and place it on the parchment paper. Using a fork, score a border all the way around the edge of the pastry, about 3/4 inch. Use the fork tines to prick the pastry inside the border. Sprinkle evenly with the shredded Gouda cheese. Bake until puffed and golden brown, 18 to 20 minutes. Allow to cool for 15 minutes. Meanwhile, combine the goat cheese, Tupelo honey, one cup of the cooked peas, kosher salt, and black pepper in a food processor. Process until smooth and green in color. Spread the goat cheese mixture on the cooled tart. Sprinkle with the remaining cooked peas. In a medium bowl, gently toss the snow peas in olive oil. Arrange them over the top. Garnish with a drizzle of balsamic glaze, red onion slices, and diced pancetta. Serve. 

Ultimate Mexican Pizza

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Ultimate Mexican Pizza. It may not be pretty, but it is definitely cheesy. The hub says “more cheese, more flavor”. Does anyone else have this problem? Thank goodness crisping up the flour shells keeps them from getting soggy or producing an  undercooked bottom crust since the top layer is a blanket of thick Mexican cheese. Whatever you decide is just right, enjoy the ultimate. That’s what it’s all about. 

ULTIMATE MEXICAN PIZZA 

Ingredients: 

1 pound ground beef 

1 taco seasoning packet 

1/2 cup water

8 soft taco shells 

16-ounce can refried beans 

1 cup red enchilada sauce 

1/2 cup taco sauce 

8 ounces Mexican cheese, shredded 

1/4 cup tomatoes, diced

1/4 cup black olives, sliced 

Green onions, for garnish 

Instructions: 

Preheat oven to 400°. In a large skillet, brown the ground beef over medium-high heat. Drain excess fat and discard. Stir in the taco seasoning and water. Cook until sauce thickens. Spray both sides of the tortillas with nonstick oil. Warm a griddle to medium heat and cook each side of the tortillas until golden brown. Allow them to cool completely. Set aside. Warm the refried beans in a microwave safe dish until they are spreadable, about 2-3 minutes. Spread a layer of refried beans onto a tortilla. Top with a quarter of the ground beef mixture. Place another tortilla on top and transfer to a baking sheet. Repeat process with remaining tortillas. In a small mixing bowl, combine enchilada sauce and taco sauce. Spread a few spoonfuls of the sauce onto the top of the tortillas. Sprinkle with Mexican cheese blend. Place baking sheet in the preheated oven. Bake 3-4 minutes or until the cheese is bubbly. To serve, top each pizza with diced tomatoes, sliced black olives, and green onion snips. Cut into quarters and serve immediately. 

Mexican Rice Soup

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Mexican Rice Soup. Just like anything else, this recipe can be modified to suit the tastes of your family and friends. For instance, if you want to add smoky black beans or soft corn kernels for a heartier meal, feel free to do so. In my mind’s eye, it’s a great way to add a more authentic flare to an old Mexican favorite. These delightfully earthy flavors become a full-belly favorite, that’s for sure. Soup’s On. 

MEXICAN RICE SOUP 

Ingredients for Soup Stock: 

6 cups chicken broth 

1 cup water 

1 pound chicken tenders, boneless 

3 chicken bouillon cubes

1 tablespoon olive oil 

2 teaspoons granulated garlic

2 teaspoons ground cumin

1/2 yellow onion, chopped

1/2 cup carrots, cubed

I small tomato, chopped

Ingredients for Rice: 

2 cups chicken broth

1 cup white rice

1 teaspoon chili powder

Instructions: 

In a Dutch oven, combine chicken broth, water, chicken tenders, bouillon cubes, olive oil, granulated garlic, and ground cumin. Bring to a boil. Reduce heat, cover pot, and simmer until the chicken is cooked through, approximately 25 minutes. Gently shred chicken tenders with two forks. Add chopped onions, carrots, and tomatoes to the broth. Simmer five minutes longer. To make the rice, bring chicken broth, white rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed. It should take about 25 minutes. When finished, add rice to the chicken soup. Stir until combined. Keep warm. To serve, ladle Mexican Rice Soup into soup bowls. Garnish with pickled jalapeño peppers and fresh cilantro. 

Mushroom Beef Tips

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Mushroom Beef Tips! The biggest challenge you’ll have today is deciding if you’re going to serve this over buttery egg noodles or garlic mashed potatoes! I know, right? Some days I take the way of least resistance and use a slow-cook method, but this recipe can certainly be pulled together in minutes as well. I really enjoy using my French Le Creuset cast-iron Dutch oven because it seals in the juices the way a crockpot enhances results. It just goes to show you how creative cooking can be. 

MUSHROOM BEEF TIPS

Ingredients:

1 pound sirloin steak, boneless, cut into 1-inch pieces 

10-ounce can beef consommé 

1/4 cup red wine

1/4 cup Lea and Perrins sauce

1 tablespoon French Dijon mustard

1/8 teaspoon tarragon 

1/8 teaspoon garlic powder 

1/8 teaspoon seasoned salt

1/8 teaspoon black pepper

1 cup mushrooms, sliced

2 tablespoons flour

2 tablespoons water

Instructions:

Place beef tips in a covered roaster. Add beef consommé, wine, Lea and Perrins sauce, mustard, tarragon, garlic powder, salt, and pepper. Place sliced mushrooms over all. Cover and bake at 275° for 6-8 hours. Then To mix water and flour in a small bowl, to thicken sauce, and stir into beef mixture. Cover and cook another half hour until thickened. Serve over noodles or potatoes. 

Lasagna Lovers

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. 

Creamy Chicken Noodle Soup

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Creamy Chicken Noodle Soup! The crockpot is essential, in my opinion. Never mind the fact that a slow-cooker turns the entire house into a well-seasoned bistro. It’s the hands-free unattended cooking with astounding results that makes it a winner in my book. Throw everything together, let it simmer, and enjoy the meal to come. Leftovers are delicious and clean-up is a snap!

CREAMY CHICKEN NOODLE SOUP

Ingredients: 

4-6 chicken fillet tenders

2 tablespoons olive oil

1/8 teaspoon lemon pepper 

1/8 teaspoon thyme

1/8 teaspoon rosemary 

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

60-ounces chicken broth

23-ounce can of cream of chicken soup

3 stalks celery, cut-up

1/2 pound mini carrots, whole

1/2 pound mushrooms, sliced

1/4 cup onion, chopped

3 bay leaves

2 cups home style noodles

1/2 cup butter

Instructions: 

Sauté chicken tenders in a large skillet with olive oil, lemon pepper, thyme, rosemary, garlic powder, and celery seed. Remove from heat. Pour the cream of chicken soup into the crockpot. Slowly add the chicken broth, stirring until the two are well. blended. Transfer the sautéed chicken tenders from the skillet. Add celery, carrots, mushrooms, and onions. Stir gently. Add bay leaves. Heat on high setting for four hours. Remove lid and shred the chicken for a chunky consistency. Return to soup. Add noodles and butter. Reduce heat to low and simmer two hours longer. Remove bay leaves before serving. 

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. 

Coctel de Camerones

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Coctel de Camerones! Two of my favorite foodstuff cravings time after time lead me to cocktail shrimp and Mexican cuisine. A friend shared his secret recipe, adding clam juice, to enhance the liveliness this dish creates for the taste buds. For now, I put it on pause to use at a later time. The spicy Bloody Mary concoction is bold beyond measure. It is also all-natural, gluten free, and contains no high fructose corn syrup. Treat yourself to the real thing. 

COCTEL DE CAMERONES

Ingredients:

2 cups Spicy Bloody Mary mix 

1/3 cup medium chunky salsa

1 teaspoon Worcestershire sauce

1 teaspoon Everything But Bagel seasoning

1 teaspoon kosher salt

1/2 teaspoon dried Italian herbs

1 tablespoon lime juice

1 ripe avocado, chopped after skin and pit discarded

1 large tomato, chopped

1/2 yellow sweet onion, chopped

12 jumbo precooked shrimp, tails removed

Fresh cilantro, chopped

Tortilla chips

Instructions:

In a large bowl, combine Spicy Bloody Mary mix, medium chunky salsa, Worcestershire sauce, Everything But Bagel seasoning, kosher salt, dried Italian herbs, lime juice, chopped avocado, chopped tomato, and chopped sweet onion. Mix well. Divide “cocktail sauce” equally between four stemmed glasses. Place three jumbo shrimp in each glass. Top with chopped cilantro. Chill for one hour. Serve with tortilla chips.