Author: Gail

Wacho Nacho

What’s Cooking in Gail’s Kitchen? Be Our Guest: Wacho Nachos! What do you get when you mix sweet potato waffle fries and savory nacho toppings? Wacho Nachos! The grilled chicken, vine-ripe tomatoes, and spicy jalapeños provide a familiar face, but it’s all about the base. By choosing a healthy serving of sweet potato waffle fries, the crispy crunch offers an appealing meal instead of a junk food snack. Step aside tortilla chips, waffle fries are taking center stage!

WACHO NACHOS

19-ounce bag frozen sweet potato fries

2 cups precooked grilled chicken strips, cut into chunks

2 cups Colby and Monterey Jack Cheese, finely shredded

1 large vine-ripe tomato, chopped

1/4 cup sliced jalapeños

1/4 cup Greek yogurt

1/4 cup green onion snips

Instructions:

Bake the waffle fries according to package directions. Arrange individual casserole dishes with a single layer of crispy sweet potato waffle fries, lining the edges to hold in the toppings. Divide the grilled chicken chunks and shredded cheese equally. Top with tomatoes and jalapeño slices. Return to the oven until cheese is melted, about 10 minutes. Remove casseroles from the oven. Top with Greek yogurt and green onions. Serve immediately.

Vietnamese Iced Coffee

What’s Cooking in Gail’s Kitchen? Be Our Guest: Vietnamese Iced Coffee! It isn’t often I feature a beverage, but I realized from time to time you may have the desire to try something different there as well. Years ago my friend, Yen, shared her family recipe for incredible Vietnamese iced coffee. She went one step further and supplied me with everything I would need to make it, including the single serving Vietnamese coffee filter set. The results were glorious!

VIETNAMESE ICED COFFEE

Ingredients:

2 tablespoons dark roast ground coffee (preferably Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory*)

1 cup boiling water

2 tablespoons sweetened condensed milk

Instructions:

Bring the water to a boil. Remove the top screen from filter. Add 1 1/2 tablespoons Vietnamese coffee grounds plus 1/2 tablespoon coffee with chicory. Screw on top screen. Place filter over a heatproof glass measuring cup. Begin with a splash of boiling water into the filter. Coffee grounds will bloom. As the coffee begins to drip through, fill boiling water to top of filter. Place lid on filter and let coffee drip for 4 minutes. If the dripping stops, gently loosen screw to relieve pressure. Stir in sweetened condensed milk. Pour over ice and serve.

* I receive no recompense for mentioning Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory.

Unconventional Peach Side Salad

What’s Cooking in Gail’s Kitchen? Be Our Guest: Unconventional Peach Side Salad! What a blessing to partake in the abundance of plump and juicy peaches. The options are endless. For instance, I like to substitute tomatoes for fresh peaches in a side salad. By adding the buttery taste of Gorgonzola cheese, it creates a robust flavor that easily compliments the sweetness of the peach. Just thinking about it makes my mouth water. Oh my!

UNCONVENTIONAL PEACH SIDE SALAD

Ingredients:

1-2 fresh peaches, washed and skin on

2 cups organic salad greens

1/3 cup Gorgonzola cheese, crumbled

2 tablespoons pecan bits

2 tablespoons lemon olive oil

2 tablespoons pomegranate balsamic reduction

Croutons for garnish

Instructions:

Cut peaches into wedges. Divide organic salad greens into shallow serving dishes. Distribute peach slices. Sprinkle with crumbled Gorgonzola cheese and pecan bits. Drizzle lemon olive oil and pomegranate balsamic reduction sauce over all. Garnish with toasted croutons.

Tahini Paste

What’s Cooking in Gail’s Kitchen? Be Our Guest: Tahini Paste! If you really like making homemade hummus, you already know that it’s practically impossible to find tahini paste in the local grocery stores. At least that has been my experience. When I take my inquiry to a store clerk, I get a puzzled look as they shrug their shoulders and walk away. Now I simply make it at home with ingredients that are readily available. You can, too!

TAHINI PASTE

Ingredients:

1 cup toasted sesame seeds

1/4 cup olive oil

1 tablespoon lemon olive oil

Instructions:

In an electric mini chopper, place the sesame seeds. Pulse the seeds a few seconds to make them ground. Add 2 tablespoons olive oil and 1 tablespoon lemon olive oil. Grind to mix into a paste. It will be necessary to scrape down the sides. Gradually add more olive oil to make the consistency pourable. You can do this by testing with a teaspoon. Pour contents into a jar that will hold up to 8 ounces. Store tahini paste in the refrigerator up to three months.

Street Tacos

What’s Cooking in Gail’s Kitchen? Be Our Guest: Street Tacos! This is literally Cooking 101. I have been making tacos since I was 16 years old, before microwave ovens and gourmet kitchens were commonplace. My Aunt Gail, in Michigan, taught me the timeless secrets of a classic Mexican staple. First of all, you must use authentic yellow corn tortillas. Forget the box because you’re going to fry up the shells for freshness. It’s worth the effort, believe me.

STREET TACOS

Ingredients:

16-ounce package yellow corn tortillas

2-4 tablespoons vegetable oil

1 pound ground beef, lean

2 cloves garlic, minced

1 teaspoon cumin powder

1/8 teaspoon onion powder

1 teaspoon sea salt

1/8 teaspoon black pepper

2 green onions, snipped

1 cup cheddar cheese, finely shredded

Shredded lettuce

Fresh cilantro

Pico de Gallo or salsa

Instructions:

Preheat oven to 250°. Brown ground beef in a medium skillet over medium-high heat. Cook until the beef is crumbly. Drain, if necessary. Season beef with garlic, cumin powder, onion powder, sea salt, and black pepper. Set aside. In a small skillet, heat 2 tablespoons oil over medium-high heat. Add tortilla; cook 10 seconds per side. Remove to a paper towel-lined plate. Repeat until all tortillas have been fried. Reduce heat. One at a time, place a tortilla back into the skillet. Add 1-2 tablespoons ground beef mixture into each tortilla. Fold in half and place on a baking sheet. Repeat until all tortillas and ground beef are used. Warm in the oven until ready to serve. Assemble street tacos, per taste, with shredded lettuce, onion, cheese, cilantro, and Pico de Gallo.

Roasted Corn Salad

What’s Cooking in Gail’s Kitchen? Be Our Guest: Roasted Corn Salad! Nothing tastes better than fresh corn. Shuck it off the cob to make a spectacular side dish that goes well with quesadillas, tacos, and grilled meats. This make-ahead roasted corn salad is another picnic basket favorite that travels well and satisfies a crowd. Simply modify the portions to match the event. It’s fresh, it’s spicy, and it’ll keep ’em coming back for more.

ROASTED CORN SALAD

Ingredients:

3 ounces cider vinegar

1/2 teaspoon water

1/4 cup olive oil

1/2 cup sugar

1/2 teaspoon sea salt

1/4 teaspoon white pepper

3 ears bicolor corn, shucked off cob

2 tablespoons vegetable oil

1/2 cup black beans, drained

1/8 teaspoon garlic powder

1/8 teaspoon cumin powder

1/4 teaspoon Cajun seasoning

1 jalapeño pepper, chopped

1 ripe tomato, chopped

1 green pepper, chopped

2 celery stalks, chopped

1/2 red onion, chopped

1 tablespoon fresh cilantro, chopped

Instructions:

Combine the cider vinegar, water, olive oil, sugar, sea salt, and white pepper in a saucepan; bring to a boil, stirring occasionally. Set aside to cool at room temperature. In an iron skillet over medium-high heat, add vegetable oil. Drop the corn kernels into the skillet; stir to coat. Every few minutes, turn corn with a spatula. As the kernels begin to char, continue turning until corn is tender, about 6-7 minutes. It may be necessary to reduce heat. Place black beans in a large covered bowl. Transfer roasted corn to same bowl. Sprinkle with garlic powder, cumin powder, and Cajun seasoning. Add chopped jalapeño pepper, tomato, green pepper, celery, red onion, and cooled marinade. Mix thoroughly. Refrigerate overnight. Before serving, garnish with fresh cilantro.

Quesadilla Burger

What’s Cooking in Gail’s Kitchen? Be Our Guest: Quesadilla Burger! Two layers of gooey melted cheese sandwiched inside a flour tortilla is just the beginning. Add an Angus beef patty butter-fried in an iron skillet and savor the aromas. Take a walk on the wild side by adding sliced jalapeño peppers for a little heat. After that, who cares? Go crazy with your favorite condiments. Anything goes!

QUESADILLA BURGER

Ingredients:

1 pound Angus ground beef

1 beef bouillon cube

1-2 tablespoons water

2 tablespoons butter, melted

1 cup cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

4 flour tortillas

1/4 wedge lettuce, shredded

1 medium tomato, sliced

1/2 red onion, sliced

1/4 cup pickled jalapeño peppers, sliced

Condiments to taste

Instructions:

In a small bowl, microwave water for 1 minute, 45 seconds. Dissolve bouillon cube. Add mixture to ground beef, working to incorporate. Form beef into 4 quarter pound patties. Refrigerate until ready to use. Preheat oven to 350°. Place tortillas to lay flat on a baking sheet. Divide cheddar cheese and Monterey Jack cheese between four tortillas, stopping before the edges. Bake 4-5 minutes until cheese melts. Remove and set aside. Meanwhile, add butter to an iron skillet set on medium-high heat. Cook burger patties 3 minutes on one side. Flip and cook 3 minutes longer. Take one burger, insert into a cheesy tortilla, fold over, and place back into the skillet just until shell is golden, about one minute. Remove from skillet. Add lettuce, tomato, onion, jalapeño peppers, and other condiments.