spices

Versatile Fig-Glazed Cornish Hen

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Versatile Fig-Glazed Cornish Hen! When an evening meal becomes a dinner date for two, make it extra-special by choosing something out of the ordinary. A luxury, so to speak. Cornish hens are an individual serving, which makes them that much more appealing on the dinner plate. Typically they run in size around 1 1/2 pounds, which is perfect. The meat is quite tender and moist with a subtle chicken flavor. Whether it’s a romantic celebration or just because, turn on some music, open a bottle of wine, gaze into each other’s eyes, and enjoy the ambiance. Candlelight is purely optional.

VERSATILE FIG-GLAZED CORNISH HEN

Ingredients for Cornish Hens:

20-ounce each Cornish hens, twin pack, frozen and thawed

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 sprigs fresh rosemary

2 tablespoons unsalted butter, room temperature

Ingredients for Fig Glaze:

1/4 cup chili-fig jam

1/4 cup port wine

1/4 cup balsamic reduction

1/4 cup unsalted butter

Freshly squeezed lemon juice, quarter lemon

Pinch of kosher salt

Cracked black pepper

Instructions:

Preheat oven to 400°. Spray a dutch oven with nonstick oil. Set aside. Wash the Cornish hens; pat dry. Season the cavities with kosher salt and cracked black pepper. Place a rosemary sprig inside. Secure the legs and wings with cooking twine. Transfer birds to the dutch oven. Dot the top of each Cornish hen with butter. Bake 45 minutes. While the hens are roasting, make the fig glaze. Place a small pan on the stovetop over medium-high heat. Add chili-fig jam, port wine, balsamic reduction, butter, lemon juice, kosher salt, and black pepper. Stir well to combine. Allow mixture to reduce to a syrupy consistency, about 20 minutes, stirring occasionally. Baste the birds with the fig sauce during the last 10 minutes of roasting. The Cornish hens are done when a meat thermometer inserted into the thickest part of the thigh registers 165°, and juices run clear. The skin should be golden brown and crispy. Remove pan from oven. Tent the pan with aluminum foil to keep warm. Allow the birds to rest for 10 minutes before serving.

Unbelievable Egg Nog Cake

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Unbelievable Egg Nog Cake! Did you know you can freeze eggnog for up to six months? You can. And isn’t it a relief to know that you won’t be pouring money down the drain? Too much of anything can take away the joy. We all get caught up in holiday indulgences, thinking it’s the only time of year to appreciate our favorite treats. No more. Rather than feeling like a glutton for punishment, followed by waves of guilt, here’s a way to stretch the cheer throughout the winter months. When the nights are dark and the fire warms your feet, snuggle up with a slice of nostalgia. You deserve it.

UNBELIEVABLE EGG NOG CAKE

Ingredients:

16.5-ounce yellow cake mix

3-ounce vanilla instant pudding mix

1 cup eggnog

4 eggs

1/3 cup vegetable oil

1 teaspoon nutmeg

1/4 cup water

1 teaspoon vanilla extract

Ingredients for Glaze:

1/4 cup butter, warmed

1/4 cup eggnog

1/2 teaspoon vanilla extract

1/4 teaspoon rum

1/2 teaspoon nutmeg

2 cups powdered sugar

Garnish with rosemary sprigs and pomegranate arils

Instructions:

Preheat oven to 350°. Spray a bundt pan (or 8 mini bundt pans) with nonstick oil containing flour. Set aside. In a large bowl, combine yellow cake mix, dry vanilla pudding mix, eggnog, eggs, vegetable oil, nutmeg, water, and vanilla extract. Beat with a mixer for 2 minutes until thoroughly combined, scraping down the sides as needed. Pour batter into pan(s). Bake 50 minutes for large, or 25 minutes for small bundt cakes, until a cake tester comes out clean. Remove from oven to cool for 10 minutes before inverting on a wire rack. Allow to cool 10 minutes longer before transferring to a cake plate. While cakes are cooling make the glazed icing. In a bowl, whisk together butter, eggnog, vanilla extract, rum, and nutmeg until smooth. Sprinkle in powdered sugar, stirring with a spoon, until smooth. Drizzle glaze over cake. Garnish with rosemary sprigs and pomegranate arils for a festive finish.

Half-Baked Skillet Pizza Dip

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Half-Baked Skillet Pizza Dip! Who likes bread dough? I do, I do. Who keeps a bag of frozen bread dough rolls in their freezer? Me, too. Whether you’re making this amazing pizza dip as an afternoon snack, midday appetizer, or late-night dinner, you will impress yourself with the chewy bread dough base. That is, until the mouthwatering moment you feast your eyes on the gooey strands of pizza cheese. Melted mozzarella cheese pulls can stretch from the iron skillet to your mouth like a tightrope stretched across Niagara Falls. Either snap it off in one bite or twirl it around your index finger for satisfying nibbling. Did I fail to mention the layers of deliciousness? Read on to see what I mean.

HALF-BAKED SKILLET PIZZA DIP

Ingredients for Crust:

12 frozen dinner roll dough balls

4 tablespoons butter, melted

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1/8 teaspoon sea salt

1/8 teaspoon red pepper flakes

1 teaspoon parsley flakes

Ingredients for Dip:

8 ounces cream cheese, softened

1/2 cup mayonnaise

1 teaspoon zesty Italian salad dressing mix

1/2 cup parmesan cheese, grated

1/2 cup provolone cheese, shredded

2 cups mozzarella cheese, shredded

1/2 cup prepared pizza sauce

5 slices deli-style hard salami, cut into triangles (or mini pepperoni slices)

Fresh Parsley, for garnish

Instructions:

Preheat oven to 400°. Spray an iron skillet with nonstick oil. Remove frozen bread dough rolls from the freezer. Set aside. In a small bowl, combine melted butter, garlic powder, black pepper, sea salt, red pepper flakes, and parsley flakes. Mix well. Coat each frozen bread dough roll with butter mixture and arrange around the outside edge of the iron skillet. Cover pan with a tea towel, place in a warm area, and allow the dough to rise for 20 minutes for a half-baked doughy crust. Meanwhile, to prepare dip filling, combine cream cheese, mayonnaise, Italian seasoning, and grated parmesan cheese. Mix well. Fold in shredded provolone cheese and 1 1/2 cups shredded mozzarella cheese. Spoon half the filling into the center of the iron skillet. Add a layer of pizza sauce. Spoon the remaining cheese filling on top. Sprinkle the rest of the mozzarella cheese over all. Arrange with salami or pepperoni slices. Place the iron skillet in the preheated oven. Bake for 20-25 minutes, or until crust is golden brown and pizza dip is bubbly. Remove from oven. Garnish with fresh parsley. Serve warm.

Grill Pan Pork Loins

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Grill Pan Pork Loins! My latest kitchen essential is an enameled cast iron skinny grill that just happens to fit perfectly across two burners on my newly installed glass stovetop. As you can see, the vibrant red handles not only allow for attractive table service, but also make it easy to manage while cooking. Now I get that unique grilled taste all year long, no matter what the weather. The cast iron feature is the secret to even cooking. Plus, the nonstick finish makes cleanup a flash, in addition to enhanced seasoning qualities. I like the idea that foods, once grilled, show the little black grill marks. After all, it’s about the presentation, isn’t it? In addition, vegetables work out quite nicely. No more frustrating pieces falling through the grill grates. I can see you agree with me.

GRILL PAN PORK LOINS

Ingredients:

4 pork loins, boneless, and one-inch thick

1 tablespoon olive oil

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1/4 red onion, sliced

1 cup broccoli florets

1/3 cup pineapple chunks

4 fingerling potatoes, halved

Instructions:

Preheat the stovetop grill pan on medium heat setting. Brush lightly with olive oil. Sprinkle the pork loins with sea salt, black pepper, and garlic powder. Arrange on grill pan. Add red onion slices, broccoli florets, and pineapple chunks in a single layer. Pierce fingerling potatoes with a fork. Microwave on High setting for two minutes. Cut in half and add to grill pan. Cook pork loins until golden brown, about 7 minutes per side. Turn vegetables as needed to prevent scorching. When pork reaches 145° on a meat thermometer, transfer loins to a cutting board; tent with foil for 5 minutes. Turn stovetop setting to Off. Divide food into four portions. Serve warm.

Bacon Bit Sweet Potato Bisque

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Bacon Bit Sweet Potato Bisque! My pantry is sometimes filled with good intentions. I envision a nutritious meal and then get sidelined by other ingredients, especially in the Produce Department of the local grocery. I mean, just look at the bin overflowing with organic sweet potatoes. Medium-sized, smooth skin, pretty color, and screaming “Pick me. I’m healthy.” Soon after I get home, I store them out of sight in a cool, dark area only to discover them three weeks later. Thank goodness, sweet potatoes are very forgiving. Their shelf life is easily 5 weeks. If you ever wondered how to tell if it’s time to toss them out, press the skin. If it’s soft, discolored, or has an unpleasant odor, throw them out and promise yourself you’ll do better next time.

BACON BIT SWEET POTATO BISQUE

Ingredients:

2 large sweet potatoes, cut in half

1 tablespoon olive oil

1 tablespoon butter

1/2 cup yellow onion, diced

1/4 cup celery, diced

1/4 teaspoon garlic powder

1/2 teaspoon oregano

1/2 teaspoon ground ginger

1/4 teaspoon cumin powder

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 1/2 cups chicken broth

Green onion snips, for garnish

Bacon bits, for garnish

Dollop Greek yogurt, for garnish

Instructions:

Preheat oven to 400°. Brush olive oil over the skins of the sweet potatoes. Place cut-side down on a baking sheet. Roast for 30 minutes. Remove from oven. Scoop the sweet potatoes into a bowl and thoroughly mash. Discard peels. Warm butter in a saucepan over medium heat. Do not scorch. Add diced onion and celery. Cook, stirring occasionally for 5 minutes. Sprinkle with garlic powder, oregano, ground ginger, cumin powder, sea salt, and black pepper. Cook, stirring constantly, for one minute longer. Add chicken broth; reduce heat to simmer. Transfer sweet potatoes to a food processor and Pulse until consistency is smooth. Whisk sweet potatoes into broth until heated through. Ladle into bowls. Garnish with green onion snips, bacon bits, and a dollop of Greek yogurt.

Mincemeat Quick Bread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Mincemeat Quick Bread! Don’t look at me that way. I know what you’re thinking. “If this recipe has mincemeat in it, I’m not eating it.” But hold on a sec. There are plenty of foods with names that sound downright gross. Think about it: head cheese, tripe, mung beans, and blood sausage to name a few. I’m here to tell you mincemeat is a sweet and savory filling that basically contains dried fruits, citrus, spices, and brandy. Ahhh. Now I have your attention. This particular recipe has about 1/4 cup apricot brandy in it. Just know if you do choose to add brandy or rum to a jar of prepared mincemeat, be sure to allow it to marinate in the refrigerator at least 8 hours before using. Now you can understand why some people eat it straight out of the jar.

MINCEMEAT QUICK BREAD

Ingredients:

1 egg, room temperature

1/4 cup vegetable oil

1 tablespoon orange zest

2 tablespoons orange juice

2 cups prepared mincemeat pie filling (with 1/4 cup apricot brandy, optional)

2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Instructions:

Preheat oven to 350°. Grease and flour a 9”x5” loaf pan. Set aside. Combine egg, vegetable oil, orange zest, orange juice, and mincemeat pie filling. Stir until well blended. Set aside. In another bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. Gradually add flour mixture to egg mixture, stirring just until combined. Pour into prepared loaf pan. Bake for 50-60 minutes. Check loaf with a cake tester to make sure center is done. Remove from oven. Cool on a wire rack. Slice and serve.

Guacamole Deviled Eggs

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Guacamole Deviled Eggs! Tired of the same old thing? For years deviled eggs were served two ways: with real mayonnaise or without. Oh, sometimes you might’ve sprinkled a little paprika on top or added an olive slice. But not without criticism from the loudmouth brother-in-law who made sure everyone thought he was the know-it-all on every subject. I see you nodding your head. But now things are different. We have the freedom to be as creative in our cooking as we do in our lifestyle. If you are an avocado-lover, and could devour an entire bowl of guacamole in one sitting, then bookmark this recipe for now and for later. It’s worth it.

GUACAMOLE DEVILED EGGS

Ingredients:

6 large eggs, hard-boiled

1 ripe avocado, cut in half, put removed

1 tablespoon lime juice

1/2 teaspoon sea salt

1/8 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 tablespoon mayonnaise

Cilantro leaves, for garnish

Crushed tortilla chips, for garnish

Instructions:

Peel the eggs; cut in half horizontally; remove yolks. Set aside. Scoop the flesh of the avocado into a bowl. Add lime juice, sea salt, garlic powder, and cayenne pepper. Mash together with a fork. Add crumbled egg yolks and mayonnaise. Mix until smooth. Scoop a spoonful of the avocado filling into the well of each hard-boiled egg white. Top with fresh cilantro. Garnish with crushed tortilla chips. Refrigerate until ready to serve.

Vine-Ripened Tomato Flatbread

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Vine-Ripened Tomato Flatbread! I miss my vegetable garden. Although it wasn’t huge, it provided me with tomatoes in all shapes and sizes. I used to snack on cherry tomatoes as I picked a handful for the evening dinner salad. Sometimes the juices would squirt out of my mouth, which made me thankful no one was around to be the target of such fluid madness. The Roma tomatoes were perfect when puréed into a delectable sauce for pasta or pizza. And the beefsteak varieties provided enough texture to hold everything together in a salty BLT smothered in mayonnaise. Talk about a sensory explosion. Ah, yes, tomatoes make me very happy.

VINE-RIPENED TOMATO FLATBREAD

Ingredients:

1 naan flatbread

1 tablespoon olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

2 tomatoes, sliced and halved

4 ounces fresh mozzarella, sliced

1/4 cup provolone cheese, shredded

1/2 teaspoon dried Italian herb blend

Fresh Basil, for garnish

Instructions:

Preheat oven to 400°. Brush the bottom of the naan flatbread with olive oil. Dust with cornmeal. Sprinkle with garlic powder and sea salt. Bake flatbread, seasoned side down, on a pizza pan for 5 minutes. Remove pan from oven. Arrange tomato slices over the top of the flatbread. Cut mozzarella cheese slices in half and cover the tomatoes. Top with shredded provolone cheese. Sprinkle Italian herb blend over all. Bake 10 minutes longer, or until cheese is gooey and tomatoes have softened. Drizzle with more olive oil, if desired. Garnish flatbread with fresh basil.

Za’atar Avocado Salad

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Za’atar Avocado Salad! Za’atar is one of those words that sounds mystical and magical to me, like “Abracadabra” or “Shazaam”. Sprinkling this Middle Eastern spice on fresh salads, meat dishes, or even homemade hummus guarantees to mysteriously transport you to faraway lands. Open the jar and sprinkle a little bit onto the palm of your hand. Dip your tongue into the blend of spices. Taste that earthiness? It’s cumin and toasted sesame. You already detect the savory flavors of oregano, marjoram, and thyme. But what is that unexpected tanginess? Can you guess? It’s sumac, the secret ingredient. Za’atar is a one-spice wonder you may want to sprinkle into olive oil to slather onto focaccia bread. Do it. Once you try it, watch it disappear. It’s that good.

ZA’ATAR AVOCADO SALAD

Ingredients:

1 avocado, pitted, peeled, and thinly sliced

1 tablespoon lime juice

3 hearts of palm, cut into thin rounds

1/2 cup frozen shelled edamame, thawed

2 radishes, sliced thin

1 tablespoon za’atar seasoning

2 tablespoons olive oil

1 tablespoon rice vinegar

1 teaspoon raw honey

1/4 teaspoon kosher salt

1/8 teaspoon cracked black pepper

Grated zest of lemon, for garnish

Instructions:

Arrange the avocado slices in a single layer on a platter. Drizzle lemon juice over slices. Scatter the hearts of palm over the avocados. Top with shelled edamame. Insert sliced radishes throughout. Sprinkle za’atar seasoning over all. In a small bowl, whisk together the olive oil, rice vinegar, and raw honey until blended. Season with kosher salt and cracked black pepper. Spoon the dressing over the salad. Garnish with lemon zest. Serve immediately.