water

Bleu Plate Special

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Bleu Plate Special! As the day winds down, the kids are fed, and the sunset turns to burnt-sugar orange, take some time out for yourself. Make a delightful cheese plate filled with inviting textures balanced by a range of flavors from aged and smoky to salty and sweet. Pair with a glass of sweet wine (or fruity spritzer) for an amazing taste sensation. Sink back into a comfy chaise lounge and let soft music fill the room. Remind yourself this is a classic French dessert, and prepare to be pampered. 

BLEU PLATE SPECIAL

Ingredients:

Wedge of Bleu Cheese (or any aged cheese variety)

Bunch of Green Grapes (or any seasonal fruit)

Smoked Almonds

Water Crackers (or crusty breads)

Instructions:

Choose a platter where all ingredients can be arranged in a simple way, leaving space between choices. Identify cheeses if offering more than one kind. Rule of thumb: Place one cheese knife or spreader for each type of cheese. Keep it simple. 

Mary, Did You Know

“Mary, did you know… 

that your baby boy would 

one day walk on water? 

Mary, did you know… 

that your baby boy would one day

save our sons and daughters? 

Did you know… 

that your baby boy has 

come to make you new? 

This child that you delivered 

will soon deliver you?”

~ Mark Lowry

Island Green Tropical Smoothie

What’s Cooking in Gail’s Kitchen? Food Plating: Island Green Tropical Smoothie! Remember those dashboard Hula Girls that sashayed with every turn you made while driving? I always thought they were cute and made me dream about going to Hawaii someday. My childhood wish came true later on when my husband and I visited the island of Kauai for eight straight years, spending 3 months each trip. That is, until Covid hit and the island shut down tourism due to its vulnerability. At that time we moved permanently to SW Florida, without regrets. Since I still love exploring antique shoppes with vintage collectibles, imagine my surprise when I recently came across this mid-century Hula Dancer cast iron bottle opener. Its natural patina and rustic appearance reminded me that life can be topsy-turvy leaving battle scars in its wake. Everyone has ups and downs; yet happiness can still be found in smaller things. Enjoy the journey. 

ISLAND GREEN TROPICAL SMOOTHIE

Ingredients:

I cup frozen banana slices

1/2 cup pineapple chunks, frozen

1/2 cup mango chunks, frozen

1 avocado, peeled and pit removed

1 cup coconut water

Mint, for garnish

Instructions:

In a blender, combine frozen banana slices, frozen pineapple chunks, frozen mango chunks, and fresh avocado. Blend on High setting for one minute, or until smooth. While blender is running, add the coconut water to mix well. The texture will be creamy and thick. Pour into a tall glass or dessert dish. Garnish with fresh mint leaves. Serve immediately. 

Jalapeños Pickled

What’s Cooking in Gail’s Kitchen? The Daily Special: Jalapeños Pickled! As you may recall, I live in the country. However, I’m really not much of a gardener. Thank goodness my husband is. He cultivates the ground, plants the seedlings, and kicks the weeds to the curb. Then I gather the produce and transform its bounty into wonderful surprises. This pickled recipe makes me feel like a pro. It’s quick, it’s easy, and most of all it’s super delicious!  The spiciness has you asking for more. 

JALAPEÑOS PICKLED

Ingredients:

15 jalapeño peppers, sliced

2 garlic cloves 

1 cup white vinegar

1 cup water

4 tablespoons sugar

2 tablespoons kosher salt

Instructions:

In a medium sauce pan, combine the garlic, vinegar, water, sugar, and salt. Heat to boiling. Stir until the sugar and salt are dissolved.  As it continues boiling, add the sliced jalapeños. Keep them submerged under the pickling liquids. Remove the pan from the heat. Let it sit for 10-15 minutes. Using a slotted spoon, transfer the jalapeños and garlic to a clean jar. Ladle the pickling juices over top until the jar is filled. Let cool at room temperature before securing a lid and storing in the refrigerator.

Bacon Bites

What’s Cooking in Gail’s Kitchen? Home Cooking: Bacon Bites! Get ready for a smokey, salty, crunchy all-time favorite appetizer. As the bacon sizzles in the skillet, your will-power needs to shift into high gear to restrain you from taste-testing before it’s finished. Trust me, this is worth the wait. 

BACON BITES

Ingredients:

9 slices of bacon

1/2 pound chicken chunks, pre-cooked

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

1 8-ounce can water chestnuts, drained and sliced

Instructions:

Preheat oven to 450°. Partially cook bacon; drain on paper towels. Combine chicken, soy sauce, sugar, ginger, and water chestnuts. Marinate for 20 minutes. Drain. Wrap one piece of chicken and two water chestnuts in 1/3 slice of bacon. Secure with a wooden toothpick. Place on a baking sheet and bake in the oven 10-12 minutes or until the bacon is crisp. 

Rumaki Shrimp Bites

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Rumaki Shrimp Bites! Have you ever gone to a restaurant and ordered a cooked shrimp menu item and then discovered at first bite the “crunch” was from the tail shell not being removed? I get it that leaving the tail on makes for an impressive presentation, but seriously, do I really need to get my hands dirty before I dig in? Oh, I’ve learned to maneuver my fork and knife to get the job done; it’s just that I don’t want to do it. My sweetheart of a husband often tackles the task for me so I don’t end up leaving a stain on my outfit. Yes, that’s happened as well. As you’re thinking…..”what a Miss Priss”, I want you to know that I KNOW shrimp tails are nutritionally edible. Unfortunately I was raised they were basically there to hold onto shrimp cocktail or fried shrimp. Raise your pinky in the air and agree with me. 

RUMAKI SHRIMP BITES

Ingredients:

9 slices bacon, halved

18 medium frozen shrimp, thawed

1/4 cup soy sauce

1 tablespoon sugar

1/8 teaspoon ground ginger

8-ounces sliced water chestnuts, drained

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Partially cook bacon; drain on paper towels. Set aside. Rinse shrimp thoroughly; pat dry. Remove tails and discard. Set aside. In a bowl, combine soy sauce, sugar, ground ginger, and water chestnuts. Marinate for 20 minutes. Drain excess liquid. Wrap one shrimp and two water chestnuts in a 1/2 slice bacon. Secure with a toothpick. Place on prepared baking sheet. Repeat until remaining ingredients have been used. Bake 10-12 minutes, or until bacon is crisp. Serve with dipping sauce of choice. 

Xio Sticky Rice

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Xio Sticky Rice! Advanced planning can make all the difference in a satisfying dish. In this case, soaking the rice overnight allows the grains of rice to absorb moisture, which eliminates the risk of biting into a hard grain of rice that didn’t soften during the cooking process. No one wants that. When steamed, the rice will be translucent and appear glossy. 

XIO STICKY RICE

Ingredients:

1 cup dry sticky rice

1/2 teaspoon sea salt

1 tablespoon olive oil 

Instructions:

Place sticky rice in a bowl. Fill the bowl with water to cover 2 inches over the rice. Cover. Soak the rice overnight. The next day, using a fine mesh sieve, wash the rice until the water runs clear. Place the rice in a rice cooker. Add 1 1/4 cups water, sea salt, and olive oil; stir. Cover and cook according to the rice cooker directions. Transfer the cooked sticky rice to a bowl, fluff with a wooden spoon, and serve.