spices

Picnic Pork and Beans

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Picnic Pork and Beans! Tradition speaks loud and clear at family gatherings and picnics, especially in the summer. No matter the cookout, barbecue, or pitch-in, certain foods are expected on the buffet table. One of them is the coveted baked beans. Usually the unmarried auntie or the matriarch is the keeper of the cherished recipes. The “grande dame” knows all the ingredients, especially the heavily-guarded secret ones. It might be a dab of this or a pinch of that. My advice? Time, patience, and integrity. After all, there’s a lot of responsibility in carrying on the Secret Family Recipes. In the end, it’s all worth it!

PICNIC PORK AND BEANS

Ingredients:

3 slices uncured bacon, thick

1/4 cup sweet onion, sliced

1 tablespoon bacon drippings

28-ounce can pork and beans

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

2 tablespoons pimento, diced

1/4 cup barbecue sauce

2 tablespoons brown sugar

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Instructions:

Preheat oven to 350°. Fry bacon in a large skillet until partially cooked. Remove bacon from pan and dab on paper towels. Let cool and then break into pieces. Discard all but one tablespoon bacon drippings. Add sweet onion to pan; sauté until tender, about 5 minutes. Combine sweet onion, pork and beans, seasoned salt, red pepper flakes, diced pimento, barbecue sauce, brown sugar, apple cider vinegar, and Dijon mustard. Mix well. Transfer to an ovenproof dish. Top with bacon pieces. Bake uncovered for one hour, or until beans are bubbly and sauce is thick. Let stand 10 minutes for sauce to thicken slightly. Serve warm.

The Luck ‘o the Irish: Corned Beef Brisket

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Corned Beef Brisket! Eating corned beef brisket isn’t just for St. Patrick’s Day anymore. However, it’s the best time to stock up when it’s popular and readily available at the nearby market. Go from the traditional favorite dinner one day to corned beef hash and eggs the next morning and Reuben sliders for a late night snack. Are you getting the idea? Be creative and tell me yours!

CORNED BEEF BRISKET

Ingredients:

3-pound corned beef brisket, boneless

1/8 teaspoon thyme

1/8 teaspoon garlic powder

1/8 teaspoon allspice

1 tablespoon peppercorns

1 tablespoon bay leaves

1 cup ginger beer or water

1-pound baby carrots, peeled

4 tablespoons butter

1/8 teaspoon paprika

Instructions:

Preheat oven to 300°. Place corned beef brisket, fat side up, in a covered roaster. Sprinkle spices on top. Add 1 cup of ginger beer or water. Cover and roast for three hours. The guideline is one hour per pound. After 2 hours add carrots to roaster. Cover and cook for 1 hour. At that time, the contents should be fork tender. Let the brisket rest for 15 minutes before slicing across the grain. Remove carrots and place in a bowl. Add butter to coat. Sprinkle with paprika.

BOILED CABBAGE

Ingredients:

1 head of cabbage

1/2 teaspoon salt

4 tablespoons butter

Instructions:

In a deep pan, add 2 inches of water. Bring to a boil. Add cabbage quarters and salt. Reduce heat; simmer 10 minutes. Turn cabbage with tongs. Simmer 5 minutes longer until tender. Drain well. Add butter to coat cabbage thoroughly.

PARSLEY BOILED POTATOES

Ingredients:

3 medium potatoes, peeled and cut into sections

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon parsley

Instructions:

Place potatoes in 2 quart saucepan. Pour in enough water to cover. Add salt. Bring to a boil over medium heat. Cook potatoes 15-20 minutes, or until tender. Drain. Add butter to coat. Garnish with parsley.

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.

Quiche Fromage

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Quiche Fromage! If you’ve ever been to Paris, you can’t help but be charmed by the street vendors near Notre Dame along the Seine River. One in particular featured homemade quiche specialties for picnicking tourists. There’s nothing more charming than grabbing a spot on the nearest bench for a lunchtime picnic in the midst of people-watching, that’s for sure. You can relive the moment with today’s version of cheese quiche made with a puff pastry crust. Ooh là là!

QUICHE FROMAGE

Ingredients:

One puff pastry sheet

5 eggs

1/3 cup crème fraîche or Greek yogurt

1/2 cup light cream

1 teaspoon Herbes de Provence

1/4 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

6-7 ounces Sartori Montamoré cheese, crumbled

Instructions:

Thaw the puff pastry for 40 minutes. Roll out to fit a 10 1/2″ pie plate. Crimp the edges and pierce the bottom with a fork. Place pie plate in the freezer for 30 minutes. Preheat the oven to 425°. Line the pastry with foil and place pastry weights in the bottom. Bake 15 minutes. Remove from oven. Remove the foil and pastry weights, pierce dough again if needed, and bake 5 minutes longer until bottom is golden. Set aside. In a bowl, whisk together eggs, crème fraîche, light cream, Herbes de Provence, seasoned salt, and black pepper. Fold in cheese crumbles. Spoon mixture into the pastry crust. Bake 30 minutes until the filling is golden and the crust is puffed. To test for doneness, insert cake tester. If pick comes out clean, the quiche is baked through. Serve immediately. Enjoy with a glass of Pinot Noir.

Kielbasa Sausage Stew

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Kielbasa Sausage Stew! As the outside temperatures continue to rise and fall, there’s comfort in bringing a hearty meal to the dinner table. This is what I call Food for the Soul. Warm up a side of artisan bread from the local bakery, smear on a dab of sweet, creamy butter, and sink your teeth into a heart-warming meal that is sure to please. Rainy days and chilly nights make this an extra-satisfying dish, especially when the sun refuses to shine.

KIELBASA SAUSAGE STEW

Ingredients:

1 tablespoon olive oil

8 ounces smoked Kielbasa sausage, sliced into circles

1/2 onion, diced

1 teaspoon Italian seasoning

1/8 teaspoon paprika

1/8 teaspoon black pepper

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder

2 cups chicken broth

1 carrot, pealed and diced

2 ribs celery, diced

1 small potato, peeled and cubed

1 sweet potato, peeled and cubes

1 cup kale, chopped

1 tablespoon parsley, chopped

Instructions:

In a large skillet over medium heat, add olive oil and sliced Kielbasa sausage rounds. Brown on both sides. Do not burn. Reduce heat and add diced onion. Sauté together 3 minutes until golden. Add Italian seasoning, paprika, black pepper, seasoned salt, and garlic powder. Stir to combine. Set aside. In a 2-quart pan, combine chicken broth, diced carrots, diced celery potato cubes, and sweet potato cubes. Bring to a boil. Reduce heat to medium-low. Cook 20 minutes until potatoes are tender. Add contents of skillet. Allow to simmer, uncovered, 20 minutes longer to enhance flavors. Remove from heat. Add kale and chopped parsley. Stir a couple minutes to wilt. Serve immediately.

Island Coconut Shrimp

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Island Coconut Shrimp! After making this popular seafood appetizer at home, I realized what a bargain it was to do it myself. No more puny orders of 4 or 5 shrimp to share like when we go to a restaurant. lol. I’m sure my husband appreciates that little detail. Every ingredient was already on hand in my kitchen, making it a breeze. If you’re a shrimp-lover, like I am, put this recipe in your file entitled, “My Favorites!”

ISLAND COCONUT SHRIMP

Ingredients:

1 pound frozen shrimp, thawed with tails on

1/3 cup coconut flour

1/2 teaspoon sea salt

1/2 teaspoon cracked black pepper

2 eggs, beaten

1/2 cup Panko bread crumbs

1/2 cup shredded coconut, sweetened

Vegetable oil for frying

Jezebel Sauce for dipping*

Fresh Pineapple chunks

Instructions:

Combine coconut flour, sea salt, and cracked black pepper on a sheet of waxed paper. Set aside. In a shallow dish, beat the eggs until blended. Set aside. In a bowl, mix together Panko bread crumbs and shredded coconut. Set aside. Working one at a time, dust the shrimp with the flour mixture. Dip the flour-coated shrimp in the egg batter, then dredge it in the coconut mixture. Coat well. Place the shrimp on a platter. Repeat until all shrimp have been breaded. Using an iron skillet, add enough vegetable oil to cover the entire bottom of the pan. Heat oil on medium heat. Working in batches if 5-6 shrimp, fry the coconut shrimp 2 minutes per side until golden brown. Watch carefully. Remove shrimp and place on a paper towel-lined platter. Repeat until all shrimp have been fried. Serve on skewers with Jezebel Sauce* and pineapple chunks.

*Follow the link for this tasty Jezebel Sauce.

https://snapshotsincursive.com/2017/03/30

Hasselback Honey-Roasted Carrots

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Hasselback Honey-Roasted Carrots! Get cooking with a vegetable side dish that will bring on the cheers. It not only has eye appeal when served, it is bursting of natural flavor combined with exotic spices. This is everyday cooking. Who wants to give it a try? These beautifully sliced carrots are incredibly simple to make.

HASSELBACK HONEY-ROASTED CARROTS

Ingredients:

1 pound fresh carrots, peeled and tops trimmed

1/4 cup natural honey

1-2 tablespoons olive oil

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon thyme

Fresh Chives for garnish

Pomegranate arils for garnish

Instructions:

Preheat oven to 400°. Beginning at one end of the carrot, slice in vertical strips, being careful to stop before slicing through the bottom. Repeat with remaining carrots. Transfer carrots to a shallow dish. Combine natural honey, olive oil, seasoned salt, black pepper, ground ginger, paprika, ground cumin, and thyme. Stir well. Brush glaze onto the carrots, turning to coat. Place carrots on a nonstick baking pan in a single layer without touching. Bake 40-45 minutes. Garnish with fresh chives and pomegranate arils.

Eggs Deviled With Salmon

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Eggs Deviled with Salmon! Have you noticed? Variations of deviled eggs are all the rage on the appetizer menus. Known once as a classic staple for every summer gathering, the deviled egg has been reinvented in countless ways. Creativity knows no bounds. Whether you choose spicy jalapeño*, creamy tuna salad, or low-cal Greek yogurt, the spin-off creations are definitely show-stoppers. Don’t believe me? Try these Smoked Salmon beauties at your next party or pitch-in picnic.

EGGS DEVILED WITH SALMON

Ingredients:

6 hard boiled eggs, cooked and peeled

1/4 cup cream cheese

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon white vinegar

1 tablespoon red onion, diced

1/8 teaspoon dill weed

1/8 teaspoon sea salt

1/8 teaspoon white pepper

4 ounces Applewood Smoked Salmon

1 teaspoon capers, for garnish

Fresh dill sprigs, for garnish

Paprika, if desired

Instructions:

Halve the eggs lengthwise. Carefully remove yolks and place in a medium bowl. Gently place white portions on a platter. Arrange dill sprigs. These will help to keep the eggs from rocking. Set aside. Cut the salmon slices into 12 thin strips. Roll each strip to make a tight rosebud. Transfer to a plate. Cover with plastic wrap and refrigerate until ready to use. Chop the remaining salmon into small pieces. Mash the egg yolks with a fork until crumbly. Add cream cheese, mayonnaise, Dijon mustard, white vinegar, red onion, dill weed, sea salt, white pepper, and remaining salmon. Stir until combined. Spoon mixture into hollowed out egg white shells. Place a salmon “rosebud” on top. Garnish with one caper in the center of each salmon piece. Sprinkle with paprika, if desired. Refrigerate for one hour before serving. Store leftovers in a covered container.

*Xanthous Jalapeño Deviled Eggs can be found at the following link.

https://snapshotsincursive.com/2016/11/25

Yummy Parmesan Alfredo Sauce

What’s Cooking in Gail’s Kitchen? After the Holidays: Yummy Parmesan Alfredo Sauce! If ever there was a universal sauce, this is it. Alfredo sauce isn’t just for pasta any more. Pizzerias began using it to substitute the tomato base on pizzas, pairing it with bacon, spinach, artichokes, and chicken. It makes a creamy addition to grilled seafood, poultry, or pork dishes, as well. Some enthusiasts even slather alfredo sauce on baked potatoes. It’s pure genius to pour it into a freshly baked bread bowl for dipping crudités, if you’re into that sort of thing. No matter how you spin it…butter, cream, and cheese are the star attractions. These are the ways to a woman’s heart. That, and a bouquet of fresh flowers.

YUMMY PARMESAN ALFREDO SAUCE

Ingredients:

1/2 cup butter, unsalted

1 1/2 cups light cream

2 teaspoons garlic, minced

1/2 teaspoon Italian seasoning

1/2 teaspoon sea salt

1/4 teaspoon black pepper

2 tablespoons Neufchâtel cheese, softened

2 cups parmesan cheese, grated

Instructions:

In a large skillet over medium heat, warm butter. Add light cream. Reduce heat and simmer over Low heat for 2 minutes, stirring gently. Whisk in minced garlic, Italian seasoning, sea salt, and black pepper. Add Neufchâtel cheese; stir to incorporate. Slowly add parmesan cheese; whisk until completely melted. Keep warm prior to serving.