2/16/2025

Sunday Dinner

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Romaine Salad with Rich and Creamy Blue Cheese Dressing



It has been a long couple of days shoveling snow in the bitter cold, and I was craving a nice big steakhouse meal that would come together in no time. This dressing is a favorite, and it is quick and easy to prepare. It is a perfect balance of sweet, tangy, and creamy flavors.

For the blue cheese, I buy a good wedge of Danish Blue and crumble it myself, but you can buy a quality brand of blue cheese crumbles to make the preparation quicker.  I use buttermilk, but you can substitute it with whole milk. It will be thinner and milder in flavor, but it will be delicious. The real secret to this dressing is a tiny bit of garlic powder.  It may not seem like much, but it really makes all of the flavors pop without an overwhelming garlic taste. When serving over greens, make sure you use a sturdy lettuce like Romaine or a curly green leaf. Mesclun or other baby greens will be weighed down by the dressing.  Store it in a covered container in the refrigerator, and it will last up to 2 weeks.  I have been known to pour a little pool on my plate to drag a few fries or a bite of steak for a guilty pleasure. Happy Sunday!

Here are some other dressings/vinaigrettes that you might enjoy...

2/14/2025

White Chocolate Raspberry Bars

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It's a sweet day for a new recipe to share, and I hope you'll love this recipe as much as I do! The buttery flavor of white chocolate with the sweetness of ripe raspberries is an excellent combination. These bars are crunchy on the outside and tender on the inside. Happy baking!

2/12/2025

Shrimp Risotto (for Two)

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Here is a delightful dinner for two this coming Valentine's Day. Unlike a traditional risotto that needs time and lots of stirring, this recipe comes together fairly quickly, which gives you more time to spend with your loved one.

I start by making a simple shrimp stock with the reserved shrimp shells. It adds depth to the finished dish. Then, I sauté the diced fennel and onion with a bit of baking soda to reduce the volume of the vegetables without browning them.  Arborio rice, white wine, the simple stock, and a good Parmesan cheese are brought to the mixture for a simmer and stir. The shrimp? I add them raw at the end, and the heat from the risotto cooks them just until they are pink and tender.  Lemon and chives give this comfort food a fresh and bright finish and flavor. Happy cooking!

2/09/2025

It's time for a PAW-TAY!

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Today is a celebration. My Ruby is now 13 years old! Instead of a Sunday dinner post, I am sharing one of her favorite homemade treats. Cream cheese, pumpkin purée, and nut butter gets a paws up from her.


Tips:

Cream Cheese- I use reduced-fat cream cheese for dog treats.

Pumpkin Purée- I use canned or my Homemade Pumpkin Purée.

Nut Butter- I use any all-natural (no salt or sugar added) nut butter that I have on hand.


Here are some other homemade dog treats that are canine-tested and approved!

2/07/2025

Everything Bagel Pigs in Blankets

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It's time to elevate a classic finger food for your next gathering. These pigs in blankets are no longer for the kid's table. Instead of the traditional crescent dough "blanket", these little piggies are wrapped in puff pastry and rolled in a mixture of Parmesan cheese and my Homemade Everything Bagel Seasoning

The recipe calls for cocktail franks, but you can use any pre-cooked sausage you choose, like smoked sausage, chicken sausage, andouille sausage, kielbasa, or even hot dogs. If using full-size sausages, you will need to cut them into bite-sized pieces so the puff pastry strips can be rolled around them.  One key note on execution: Make sure you pat the franks or sausage bits dry. If they are wet, the pastry will not adhere well.

When I do not have homemade puff pastry on hand, I like to use Dufour brand. It is just so buttery and flaky and puffs to golden perfection.


The original recipe calls for a 9 x 9 1/2-inch sheet of pastry, which is one sheet from a Pepperidge Farm package, and that puff pastry works as well.  However, since I use Dufour, I have to make some adjustments because it comes as one 9 1/2 x 15-inch sheet of pastry. I cut it to size and continue with the recipe. What about the leftover pastry? I cut it into six 1-inch strips, brush it with the egg wash, and sprinkle with the seasoning mixture. Then, I give each strip a little twist and bake.  It's a nice option if you have any vegetarian guests.


This pigs-in-blanket recipe is wonderful for entertaining because they can be made the night before. Once the franks are wrapped in the pastry, place them on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate. When ready to bake them the next day, proceed with the egg wash, roll them in the seasoning mixture, and bake until puffed and golden. 

They are delicious by themselves, but a little dip into a tangy mustard sauce with some heat makes you come back for more!

Need another super easy sausage appetizer that is a sure-fire winner? Try my Pomegranate Glazed Sausage Bits!

2/05/2025

Homemade Everything Bagel Seasoning

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Do you ever look into your spice cabinet or drawer and wonder what you will do with all of the spices and seeds you don't use as much as the others? I do, and my homemade blend of Everything Bagel Seasoning is one of my recipes that solves that dilemma.  Using the spices and seeds you have on hand will save money, as you won't have to buy that unique jar of seasoning blend.

As many of you may know, this seasoning is not just for bagels. It can be used in a wide range of foods. Sprinkle it on salads, avocado toast, roasted vegetables (like Roasted Broccoli), Deviled Eggs, hummus, popcorn and Easier French Fries Use it as a crust for meats like beef or chicken. Season homemade breads, like Pretzel BunsNo-Knead Country Bread, or the obvious Homemade Bagels. The seasoning possibilities are endless!

I use a combination of toasted and white (raw) sesame seeds. I like the nutty flavor and texture the toasted sesame seeds add. You can use all toasted or all white. Adjust according to your taste. This recipe makes about 3/4 cup of seasoning, enough to fill two 2-ounce jars or simply store it in an airtight container. Double or triple the batch and give the seasoning as a gift to friends and family. Store the seasoning in a cool, dark space out of direct sunlight and away from any heat source to extend the shelf life to 12 months.  Enjoy!

2/02/2025

Sunday Dinner

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Feta and Arugula Guacamole

Za'atar Chicken with Caramelized Red Onions
Rice Pilaf with Toasted Vermicelli and Roasted Almonds

Orange-Cardamom Olive Oil Cake




"One can never have too many recipes for..."  I have lost count of how many times I have said that, and I am saying it again with this unique spin on guacamole. Combining the flavors of Mexico and the Mediterranean creates a delightful dish. I have had feta, arugula and avocado in a salad before, but in guacamole? The balance of briny feta, creamy avocado and peppery arugula is a refreshing and welcome twist to traditional guacamole.

I use Athenos brand feta cheese in this recipe because it is readily available in my market. I also use reduced fat because that is my taste preference. The recipe calls for 1/2 cup chopped baby arugula, not 1/2 cup baby arugula chopped (It does make a bit of difference if you measure before you chop). Then the traditional guacamole ingredients, like jalapeño, onion, cumin, and lime, come into play. Here are a few more tips...

Jalapeños- 
These peppers vary in size and heat, so customize the recipe to suit your taste. I like to taste the pepper first before adding it to a recipe. They can be as mild as a green pepper or hot as blazes. If you like more pepper taste, use one large pepper.  If you want more heat, add some seeds.

Onions-
I use red onion in this recipe because of its mild taste and vibrant color, but you can certainly use yellow or white. Scallions would also work well.

Garlic-
Although garlic cloves can vary in size, the general rule of thumb is that one medium clove minced is about one teaspoon.

As I always say, "Make it for you, make it your own". 

When served as an appetizer, I like to scoop up this guacamole with pita chips for a winning combination. You can also use this guacamole as a spread for a sandwich or wrap, and although I have not tried it yet, I think it would be oh-so-tasty on a piece of toast with a fried egg on top. Whenever or however you serve this, just make sure you do. It is a real game-changer!

Speaking of game, a certain American football game is coming up next Sunday, so here are some other guacamole recipes to consider for your game day menu. Happy Sunday!




1/30/2025

Peanut Butter Cream Sandwich Cookies

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Remember the Kale Salad with Radishes, Grapefruit and Candied Pepitas I shared? I briefly talked about the ground spice cardamom and its uses in sweet and savory dishes. Its ginger-like taste and floral aroma make it a superb addition to both flavors. If kale is not to your liking, maybe these cookies will be! This is like a traditional peanut butter cookie with the classic crosshatch pattern. The addition of the creamy filling spiced with cardamom takes it over the top! 

When choosing peanut butter for this recipe, purchase the "regular" or conventional peanut butter like Jif or Skippy. Peanuts in regular peanut butter are emulsified with sugar, salt, and hydrogenated oils, making them thicker. Natural peanut butter is made of ground peanuts and not emulsified with added ingredients, which would cause the cookies to spread more, and the filling would be less flavorful.

Can you use creamy or crunchy regular peanut butter in this recipe? For the cookie dough, yes, you could use either. For the filling, I would recommend using only the creamy because crunchy would make the filling more difficult to spread or pipe.

I like to use a #60 cookie scoop when equally portioning out tablespoons of dough. I also like to use a #1A decorating tip fitted in a piping bag when applying the filling. Both kitchen tools make for ease of execution, but these cookies will taste good no matter what you use in your kitchen. Happy baking!

1/29/2025

Simple Beef Chili

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When the weather is cool, it is not hard for me to decide to make a nice big pot of beef chili. What is hard is trying to decide which recipe to use; there are just so many to choose from. This chili has been on our list for over twenty years, and it will stay this way for many more.

What really gives this chili a depth of flavor is adding the spices to the sautéed vegetables before browning the meat. This allows the spices to bloom, which is the key to unlocking their full flavor. 

This simple chili calls for a simple topping of freshly grated cheddar cheese, but you can certainly add topping that suits your tastes, like sour cream or chopped scallions. Sweet Cornbread on the side is a must to clean up every bit of goodness in the bowl. 

Looking for another beef chili recipe? Try this Mexican Beef Cocoa Chili


It is simple but with a twist. Happy cooking!

1/17/2025

Red Lentil Soup with Warm Spices

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My favorite comfort food this time of year is soup! This particular batch of healthy goodness is easy to prepare and budget-friendly.

Lentils are a great source of protein, fiber, iron and are low in fat. When added to liquids, they break down quickly and easily to make a smooth purée without using a thickening agent or blender. Ground spices of coriander, cumin, ginger and cinnamon make up the quadruple layers of warm and comforting spices. Fresh lemon juice adds brightness.

This soup is certainly enjoyed right out of the pot and when serving, I sprinkle on some chopped fresh cilantro and ground sumac for color contrast and a vibrant taste. 

I like to serve this with my Homemade Garlic Butter Mini Naans to wipe up every last bit of soup from the bowl. If you have any leftovers, you will need to thin the soup with additional liquid when reheating. Happy cooking!

1/16/2025

Homemade Garlic Butter Mini Naan

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Soft, puffy and blistered with goodness is my version of butter garlic Naan. What do you serve this delightful Indian flatbread with? There are countless recipes, but stay tuned for a souper super easy recipe that will have you wiping your bowl clean with this Naan!

1/14/2025

Hot Chocolate Cookies with Toasty Marshmallows

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When the temperatures drop below 0° F, there is only one thing to do; stay indoors bundled up and make hot cocoa or bake this cookie recipe! Happy baking!

1/12/2025

Sunday Dinner

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Tex-Mex Layer Dip (lightened up)

Green Chile Pork Posole
White Rice

Cinnamon Churros with Mexican Chocolate Sauce


I am sure many of you are familiar with the infamous Mexican Seven Layer Dip. Let me introduce you to my version of that spread, lightened up with fresh flavors and layers of goodness.  The bonus is that it is easier on the waistline and no cooking is required!

Let's talk about the layers...

Layer 1: Black beans, lime juice, chili powder and garlic
Layer 2: Creamy avocado and lime juice
Layer 3: Tangy light sour cream and chipotle chiles
Layer 4: Fresh tomatoes, jalapeños, scallions, cilantro and lime juice 
Layer 5: Scallion greens 

That's only five layers. To keep it light in calories, I forgo the other two layers of shredded cheese and black olives. I find that the cheese gets lost and the black olives overpower the other flavors. 

Try this updated version of a Tex-Mex classic. I am sure that it will not disappoint. Happy Sunday!

1/09/2025

Cannoli Cake

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Holy Moly Cannoli! This is a BIG cake!! It is certainly big in size and most definitely big in flavor. Before you are three 9-inch round layers of delicious yellow cake filled with a mixture of mascarpone, mini chocolate chips, and a touch of cinnamon, then frosted with lightly sweetened whipped cream. To take it up a notch, the sides of the cake are garnished with rolled wafer cookies that, when served immediately, give you that flaky crunch reminiscent of the fried pastry dough of a bakery cannoli. It truly is the classic Italian pastry in cake form.

Now, let's talk about execution.  After reading the recipe, I knew the baked cake layers would be slightly denser (almost pound cake-like), so I decided to make a simple syrup (just equal parts sugar and water) to keep the cakes moist. On Saturday, while the cakes were baking, I made the simple syrup. While the cakes were cooling, I made the filling.  By the end of the day, the cakes were brushed with the syrup, filled, covered with plastic wrap and refrigerated overnight. 

On Sunday (the day of serving), I brought the cake to room temperature. About 2 hours before serving, I started on the whipped cream, but not a basic whipped cream. Basic whipped cream for desserts will weep liquid if made in advance. There are many ways to stabilize whipped cream, but this recipe calls for a gelatin mixture (I use Knox's powdered gelatin). The gelatin binds with liquid to keep it from weeping in order to keep it light and airy. This allows the frosted cake to sit out for a couple of hours (But keep it in a cool place and out of the sun.).  If you choose to garnish the cake with rolled wafer cookies, like Pepperidge Farm Priouettes, wait until just before serving.  Otherwise, the cookies will become soft.  So, if you know you will have leftovers, serve the cookies on the side for that sweet little crunch.

I may not be in love with the Queen of Cannoli (cue the Tom Torriglia song -listen here), but I am in love with this cake! Happy baking!

1/08/2025

Teriyaki Chicken and Mushroom Lo Mein

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Noodles, veggies and leftover chicken all in one bowl? This is my kind of jam! Not only is this dish packed with flavor, it is also easy on the wallet.  

When reading the recipe, you might think that 3/4 cup of soy sauce is too much.  Trust me, it is not. It is the main seasoning agent, so salt is not needed in this recipe,  but make sure that you use low-sodium soy sauce.  The soy sauce is the base of the "sauce" that, once cooked until thick, is divided in half.  Half of the sauce is mixed with water for the noodles to bathe in, and the other half of the sauce is used to toss all of the goodness together. Yum!

The original recipe called for a 1-pound bag of coleslaw mix, but I am not a fan. There is something off-putting to me in the color and smell. So, I take a few extra minutes to shred some cabbage on a mandoline. Having said that, feel-free to use the coleslaw mix if you are short on time. The carrots, however, I do buy pre-shredded 😊. I also like to add mushrooms for a savory umami flavor that helps balance the sweetness of the added sugar.  Choose which ones you prefer.  I have used white, Baby Bella, and Shitake with great reviews.  (Still short on time? Buy them pre-sliced.) I sauté with the mushrooms with scallions and season with sesame oil for another layer of flavor. 

Garnish the Lo Mein with slices of scallion greens and toasted sesame seeds (optional, but good). Then hit it with some Sambal Oelek for a "fake-out take-out" meal! Happy cooking!

1/05/2025

Sunday Dinner

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 Bruschetta with Artichoke Hearts, Parmesan and Basil

Sautéed Veal Chops with Radicchio

Cannoli Cake




Bruschetta.  What started as a piece of bread soaked in the first harvest of olive oil is now a food group on its own.  From veggies, meats, cheeses, fruit, herbs, etc...the toppings and pairings are endless. They are served at any time of day and for any occasion.

I really wanted to change the name of the recipe to Artichoke Hearts, Parmesan, and Basil Spread because that is essentially what it is.  You can serve it as a topping for bruschetta, as an accompaniment to an antipasto platter, a spread for a sandwich or panini and even toss it with pasta.  Its versatility is endless as well.  I might even put some in the mashed potatoes I am serving tonight!  

I will leave the details of preparing the bread for this bruschetta recipe up to you because everyone's preferences are different.  You can serve the bread toasted or not toasted, broiled or grilled.  And then, there is the option to rub one side of the bread with a clove of garlic.  See where I am going with this? That might have to be a blog post all on its own. So once again, "Make it for you. Make it your own". Happy Sunday!

1/03/2025

Kale Salad with Radishes, Grapefruit and Candied Pepitas

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This is called Kale Salad, but it should be called Candied Pepitas Salad. Those nutty and sweet little devils make this salad really come together. In fact, I wouldn't make it without them. They are that essential to it, at least for me.  Make a double batch and then serve some more on the side.

Now, let's talk about the other ingredients. Kale, the curly kind, is a unique green. On its own, it is tough, and that's why it can stand up in soups, stews, and longer cooking times. What about raw in salads? I talked about massaging the leaves when I shared Kale Salad with Creamy Poblano Dressing. It really helps to tenderize the leaves. If you just toss the torn leaves with the vinaigrette, you will be chewing on crumpled rubber, which is not good eats.  Giving the greens a good massage will soften them and take a bit of the edge off.

Hopefully, you still have a red grapefruit on hand after making the Rise and Shine Juice. Unlike some salad recipes that call for you to cut the fleshy segments between the membranes to make supremes, this recipe has you cut the fruit into slices, keeping the membranes intact.  In keeping just that little bit of membrane, your body will absorb the vitamin C even more. The radishes lend a nice peppery note that balances nicely with the candied pepitas. Did I talk about how sweet and good those pepitas are? 😉

This salad can be served as a light lunch or a side dish to various dishes. We particularly like it with brown butter scallops or sauteed salmon (more on those recipes later).

I almost forgot about another essential ingredient! Cardamom! It is used in the candied pepitas and the vinaigrette. It is not subtle in flavor, and it has a lovely aroma. There is an almost ginger-like taste and essence to it. It can be used in sweet and savory recipes. If you don't use cardamom and are wondering what to do with the rest of the jar, I have linked a few sweets below! Happy cooking!

(with step-by-step pictures)





1/01/2025

Rise and Shine Juice

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Rise and shine, readers, it is a New Year! Happy 2025, everyone! Before I get to 
the recipe, I want to share that I will be making changes to The Galley Gourmet. I started this blog back in 2010, but a lot has changed with the platform that I am currently using (like the HTML codes and my printable recipe link that prints out HUGE pictures, and what is a 404 error anyway?). So, it is time to make a fresh start. Having said that, it will take me a bit of time to transfer all my recipes and updates to a new site, but I promise you will still have access to my over 700 recipes until the big reveal!

Did you know that grapefruit is an excellent stimulant to cleanse the intestinal tract when consumed first thing in the morning? After the last two months of rich holiday food, that is a great way to start off your health this year. With the addition of oranges and strawberries ( they are higher in vitamin C than oranges),  you'll get a nice dose of vitamin C, which I think we all need after mingling with family and friends.
 
I use pink or red grapefruits because they are sweeter than the white ones.  I also use Cara Cara oranges for the same sweet reason. I was lucky to find some delicious fresh strawberries this time of year, but if you cannot find any, frozen ones can be used.  They are usually IQF (individually quick frozen) right after they are picked, so they retain the sweet berry flavor.  The only thing that will change by using frozen berries is that the end result will take longer to blend and have a slight smoothie texture.  Either way, it is a great way to start off any day of the year! Happy juicing!

*WARNING- grapefruit juice can interact with certain medications, so please check with your healthcare provider before proceeding with the recipe. But just orange and strawberry juice is a tasty treat, too!