No-Fuss Turkey Gravy

What’s Cooking in Gail’s Kitchen? Start Smart: No-Fuss Turkey Gravy! So today’s post is one that will either have you running out to the store or shopping online. I’m honestly asking myself why I waited so long. My son introduced me to the secret of having incredibly lump-free gravy. He gifted me with a fat separator which takes all the effort out of skimming the fat from the top of the pan drippings. Just in time for the upcoming holidays, too. This gadget is amazing. It looks like a regular measuring cup with the exception of a spout stopper and strainer. Here’s how it works: make sure the rubber stopper is in the spout. Pour the pan drippings into the cup through the strainer. Allow the drippings to “rest” and separate. The stopper actually prevents fat from flowing into the spout. Remove the stopper and slowly pour the clear broth into a pan. Then discard the fat. You may have to repeat the process if you are making gravy for a crowd. It works like magic.

NO-FUSS TURKEY GRAVY

Ingredients:

4 tablespoons cornstarch

1/2 cup water

3-4 cups turkey broth, separated

Parsley flakes

Instructions:

Transfer meat drippings from the roaster pan to a sauté pan on the stove over medium heat. Dissolve the cornstarch in water to create a slurry. Slowly pour the cornstarch mixture into the pan, blending with a wire whisk. Continue to stir as the gravy begins to thicken. At this time, gradually add the strained turkey broth. Alternate stirring and adding liquid until you get the consistency you want. While the gravy is simmering, it will begin to evaporate, making it thicker. If need be, you can add water to thin it down. (My mother taught me to use the potato water I used to boil the mashed potatoes. It adds flavor.) Before serving, sprinkle parsley over top.

Iced Peach Spritzers

What’s Cooking in Gail’s Kitchen? Start Smart: Iced Peach Spritzers! Ripe peaches are succulent and running-down-your-chin juicy. When you have an abundance of them, think peach cocktails. By adding a sparkling mixer, such as seltzer water or Prosecco, you’ll feel as though every meal is as special as dining out. The blend of flavors and textures is far from ho-hum. Both versions are suitable for mixed company. Go completely non-alcoholic or throw together a grown-up concoction made with a nice white wine and garnished with a sprig of fresh mint.

ICED PEACH SPRITZERS

Ingredients:

4 ripe peaches, peeled, pitted, and sliced into 8 wedges each

1/4 cup sugar

1 bottle white wine, chilled

12 ounces seltzer water

Instructions:

Layer peach wedges on a baking sheet. Sprinkle with sugar. Cover with plastic wrap and freeze overnight. To serve, place 3-4 frozen peach wedges into a stemmed glass. Add 3 ounces of white wine. Pour 1 1/2 ounces of seltzer water over top. Stir. Garnish with a sprig of fresh mint.

Add Water and Stir

“God has equipped you to handle difficult things,

In fact, He has already planted the seeds

of discipline and self-control inside you.

You just have to water those seeds

with His Word to make them grow!”

~ Joyce Meyer

Icy Limoncello Slushie

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Icy Limoncello Slushie! Talk about refreshing. Imagine yourself strolling along the Amalfi Coast of southern Italy. Pause a moment near the rugged shoreline to allow the cool breezes to caress your skin. Admire the sheer cliffs where coastal roads hug towering rock formations. Pay attention to the landscaped vineyards and lemon groves winding down the slope that practically appear to plunge into the sea. This is home to Limoncello, an Italian lemon liqueur produced in the region. It is enjoyed as an aperitif or a digestive around evening mealtime, due to its pleasing effect on the palate. What better time to gratify your taste buds.

ICY LIMONCELLO SLUSHIE

Ingredients:

1/2 cup sugar

1/2 cup water

1 tablespoon lemon zest

3 cups ice cubes

1/2 cup fresh lemon juice

1/2 cup Limoncello liqueur

Lemon and Limes, for garnish

Instructions:

In a small saucepan over medium heat, combine sugar and water. Heat 3 minutes, or until sugar dissolves, stirring constantly. Remove pan from heat. Add lemon zest. Allow mixture to cool for 30 minutes. Strain sugar mixture, using a sieve to remove solids. Pour simple syrup into a blender. Add ice cubes, lemon juice, and Limoncello liqueur. Process until smooth and ice chunks no longer remain. Pour slushie into glasses. Garnish with fresh lemon slices.

Omelet 101

What’s Cooking in Gail’s Kitchen? The Next Step: Omelet 101. You’re having a get-together and need an effortless, but impressive, breakfast. While everyone is huddling in the kitchen, because this is what people do, pour them a cuppa joe and get started. Making the perfect omelet will have you feeling like a gourmet chef. It’s pretty basic. Use an 8-inch sauté pan with slanted edges and plenty of butter. Fresh veggies and shredded cheese are always a good idea. If you’re nervous about the “flip”, simply do what I do. Put a lid on it.

OMELET 101

Ingredients: (per omelet)

2 eggs

Pinch sea salt

Pinch black pepper

2 tablespoons water

2 tablespoons butter

2 tablespoons smokey Swiss cheese, shredded

Sautéed asparagus tips

Sautéed mushrooms

Instructions:

In a mini chopper, combine eggs, sea salt, black pepper, and water. Beat until light yellow in color. Warm butter in pan over medium-low heat. Do not scorch butter. Pour egg mixture into pan. Do not stir. Swirl the pan so eggs cover the edge. Cook until bottom begins to set, about one minute. Tilt the pan to allow liquid to flow underneath. Slide a rubber spatula around the surface to loosen omelet. Arrange shredded cheese, asparagus tips, and sliced mushrooms across the center of the egg, forming a vertical line. Reduce heat to low. Cover pan with a lid to absorb liquid, about 30-45 seconds. The center will remain creamy. Remove lid. Fold one-third of omelet onto itself. Gently transfer omelet to a plate. Serve immediately.

Overstuffed Pineapple Boat

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Overstuffed Pineapple Boat! If you’re looking for the WOW-factor for the next social gathering, bookmark this recipe for a standing ovation. It’s that good! Not only does it satisfy the meat and seafood lover in all of us, it also has “healthy” written all over it. You gotta admit, the pineapple presentation is a show-stopper. And the best part is, with a little planning, anyone can pull it off.

OVERSTUFFED PINEAPPLE BOAT

Ingredients:

1 whole ripe pineapple

1 pound frozen cooked shrimp; thawed, tails removed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1/4 cup butter

1 cup instant rice, brown or white

1 1/2 cups fine home style noodles

10-ounce can chunk chicken breast, drained

14-ounce chicken broth

4 green onions, chopped

8-ounce can of slivered water chestnuts, drained

1 tablespoon sesame seeds

1 tablespoon crushed red pepper flakes

1/4 cup soybean seasoning sauce

Instructions:

Cut pineapple lengthwise; cut around the inside, following the edge to create a “boat”. Do not pierce the underside. Cut the pineapple flesh into chunks. Scoop out and place in a bowl. Set pineapple aside. In a deep skillet, warm olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove sautéed shrimp and place on paper towel-lined plate. Melt butter in the same skillet. Do not burn. Add white rice and thin noodles. Coat well. Cook them over medium heat 3-5 minutes, turning often until golden brown. Stir in chicken broth and chicken chunks. Cover. Simmer 15 minutes until all liquid is absorbed. Add chopped green onion with tops, water chestnuts, sesame seeds, red pepper flakes, and soybean seasoning sauce. Mix well. Gently fold in sautéed shrimp and pineapple chunks, to taste. Refrigerate leftover pineapple in a covered container. Fill pineapple boats. Serve on platters. Garnish with cilantro leaf.

Lobster-Mate Cheddar Biscuits

What’s Cooking in Gail’s Kitchen? After the Holidays: Lobster-Mate Cheddar Biscuits! Having to shelter-in-place during the pandemic does not mean that restaurant cravings just stop. I see you nodding your head in agreement. If I named a restaurant, chances are you would say, “Oh, I love their…steak burgers, iced tea, queso dip, sweet potato wedges, or cheddar biscuits.” Admit it, dining out is a fact of life and we miss it right now. So, the alternative is to give it our best shot at home. Thanks to my friend, Colleen, for her blog post* on a name-brand seafood restaurant’s copycat recipe for the bread basket. These cheddar biscuits are spot on. I guarantee you, the results will astound you.

LOBSTER-MATE CHEDDAR BISCUITS

Ingredients:

4 cups prepared baking mix

1/2 cup cheddar cheese, shredded

1 1/3 cup water

1/2 cup unsalted butter, melted

1 teaspoon garlic powder

1 teaspoon onion salt

Dill weed, for garnish

Instructions:

Preheat oven to 375°. Line two baking sheets with parchment paper. Set aside. Combine baking mix, cheddar cheese, and water in a bowl. Mix well. Drop biscuits by spoonful on the prepared baking sheets. Bake for 10-12 minutes until golden brown. In a small bowl, combine melted butter, garlic powder, and onion salt. Brush butter mixture over warm cheddar biscuits. Sprinkle with dill weed. Serve warm.

*Check out Colleen’s recipe at

http://leencuisine.com/2020/12/01