Red Onion Chorizo Flatbread

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Red Onion Chorizo Flatbread! Get your spice on as we crank up the taste buds a notch or two for a Spanish twist on an old European favorite. Chorizo is a type of pork sausage that made its way to Mexico and South America years ago. Cured in vinegar and chili powder before it reaches the supermarket makes it a spicy favorite from the first bite. Now add cheese and red onions for a complete taste explosion.

RED ONION CHORIZO FLATBREAD

Ingredients:

1 tablespoon olive oil

1 tablespoon cornmeal

1 prepared flatbread

8 ounces chorizo sausage

1 medium red onion, sliced and divided

1/4 cup salsa or pico de gallo

6 ounces Mexican cheese blend, shredded

6 Ciliegine mozzarella balls (cherry size)

Fresh cilantro and oregano leaves for garnish

Instructions:

Preheat oven to 400°. Brush olive oil on the bottom of flatbread. Sprinkle with cornmeal. Bake 5 minutes, then remove flatbread from oven and set aside. In an iron skillet over medium heat, cook chorizo sausage until browned, about 5 minutes. Add red onion pieces, reserving a few raw onion rings for topping. Cook, stirring often, until onions are softened, about 4 minutes. If using pico de gallo, Pulse in a mini chopper to create a sauce consistency. Spread salsa or pico de gallo over flatbread, stopping 1/2″ from the edge. Sprinkle Mexican cheese blend over sauce. Layer next with chorizo/onion mixture. Press Ciliegine mozzarella balls on top. Finish with the red onion rings. Bake 12-15 minutes until cheese is bubbly and crust is golden brown. Garnish with fresh cilantro and oregano leaves.

Quinoa BLTE Sandwich

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Quinoa BLTE Sandwich! What exactly is quinoa; does anyone know for sure? I took a trip down Wikipedia Lane and discovered “it is an experimental crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied space flights.” It’s also gluten-free and easy to digest. That’s pretty important stuff in my book. Oh yeah, it’s been around for human consumption for at least 3,000 years. Maybe it’s time to give it a whirl.

QUINOA BLTE SANDWICH

Ingredients:

2 slices organic quinoa multigrain bread, toasted

1-2 tablespoons mayonnaise

2 slices tomato

2 romaine lettuce leaves

2-4 slices thick bacon, cooked crisp

1 large egg, cooked over-easy

Pinch seasoned salt

Black pepper to taste

Garnish with parsley

Instructions:

Microwave bacon on paper-towel-lined plate for 5 minutes on High or until crisp. Set aside. In a small skillet sprayed with nonstick oil, crack an egg over medium-high heat. Sprinkle with seasoned salt and black pepper. Fry until set, then carefully flip over. Turn off heat. Continue cooking until white is set, but yolk is still runny. To assemble sandwich, slather both pieces of quinoa toast with mayonnaise. Layer ripe tomatoes, romaine lettuce leaves, and bacon strips on one slice. Slide the fried egg onto the bacon. Top the sandwich with the remaining slice of quinoa toast. Garnish with parsley. Serve immediately.

Peachy Blueberry Parfait

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Peachy Blueberry Parfait! Leave the velvety skin on, but remove the pit first or you’ll regret it later if you chip a tooth. Peaches are tropical and aromatic. Baby-soft, too. They remind you of a warm summer day followed by a romantic evening rendezvous. Pair the peach’s irresistible aroma with the tangy taste of blueberries for a jumpstart breakfast that will leave your friends and coworkers wondering how you mastered the art of true happiness.

PEACHY BLUEBERRY PARFAIT

Ingredients:

2 cups Greek yogurt

1 tablespoon agave nectar

1 ripe peach, pit removed and sliced

1/3 cup fresh blueberries

1/2 cup crunchy granola with oats, almonds, and coconut

Instructions:

Combine Greek yogurt and agave nectar. Mix well. Begin with a spoonful of granola in the bottom of 4 parfait glasses. Layer Greek yogurt on the granola. Top with fresh peach slices, blueberries, and the remaining granola. Chill until ready to serve.

Old Mexico Street Poppers

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Old Mexico Street Poppers! As the garden brings forth a bounty of jalapeños, variety becomes the spice of life. Stuffed with cheese and veggies makes sinking your teeth into this spicy popper feel like eating from a Mexican cobblestone street vendor in Puerto Vallarta. Anything goes! Give your taste buds an “old town” vacation and then go shopping afterwards!

OLD MEXICO STREET POPPERS

Ingredients:

8 ounces Neufchâtel cheese, softened

1/2 teaspoon Mexican oregano, snipped

1/8 teaspoon garlic powder

1/8 teaspoon onion salt

1/4 teaspoon cumin powder

1/2 cup organic black beans, drained and rinsed

1/2 cup sweet corn, whole kernel

1/3 cup Monterey Jack cheese, shredded

1/2 cup panko bread crumbs

1/2 cup Mexican cheese blend cheese, shredded

2 tablespoons butter, melted

1/8 teaspoon taco seasoning

12 jalapeño peppers, cut lengthwise and seeded

1 tablespoon cilantro leaves, chopped

Instructions:

Preheat oven to 350°. Place a wire rack on a baking sheet. Spray with nonso like. Set aside. In a bowl, combine Neufchâtel cheese, Mexican oregano, garlic powder, onion salt, cumin powder, black beans, sweet corn, and Monterey Jack cheese. Mix well. Set aside. In another bowl, combine panko bread crumbs, Mexican cheese, melted butter, and taco seasoning. Mix well. Set aside. To prepare jalapeños, wear rubber gloves. Leaving the stem on, slice the upper third portion lengthwise. Discard top. Scoop out the seeds and discard. Divide filling evenly between jalapeños. Place on wire rack. Cover top of jalapeños with crumb topping. Press gently into cream cheese mixture. Bake 30-35 minutes or until tops are golden brown and jalapeños are tender. Garnish with cilantro. Serve warm.

Nested Scrambled Eggs

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Nested Scrambled Eggs! Tired of the same old breakfast all week long? This grab-and-go option can be yours by investing a little effort on the weekend. Believe me, it’s worth it. By creating a “nest” of cheesy hash browns, the outer edge satisfies the salty crunch before your teeth sink into a creamy middle of scrambled eggs and veggies. The size of a muffin makes it a guilt-free pleasure. Try some. There’s actually a lot to crow about.

NESTED SCRAMBLED EGGS

Ingredients:

20-ounce package refrigerated hash brown potatoes

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1 tablespoon olive oil

1/4 cup cheddar cheese, shredded

4 eggs

2 tablespoons milk

1 teaspoon Worcestershire sauce

1-2 tablespoons bacon drippings

7 ounces mushrooms, sliced

1/2 bell green pepper, diced

1/2 sweet onion, chopped

1/2 cup Monterey Jack cheese, shredded, divided

2 slices bacon, cooked and crumbled

1 tomato, diced

Fresh basil

Instructions:

Preheat oven to 425°. Combine hash brown potatoes, seasoned salt, black pepper, olive oil, and cheddar cheese. Mix well. Divide mixture between the 12 cups in a prepared muffin tin. Press potato mixture into sides and bottom of each cup leaving the center hollow. Bake 15-20 minutes until hashbrowns are golden and crispy. Meanwhile, whisk together eggs, milk, and Worcestershire sauce. Set aside. Remove “nests” from oven. Reduce oven temperature to 350°. In a large skillet over medium-high heat, add bacon drippings. Sauté mushrooms, green pepper, and sweet onion. Cook until tender, about 5 minutes. Add egg mixture, stirring constantly, until eggs are set. This will take about 4 minutes. Turn off heat. Fold in 1/4 cup Monterey Jack cheese. Fill “nests” with egg mixture. Sprinkle with remaining Monterey Jack cheese, bacon crumbles, and diced tomatoes. Bake 3-4 minutes until the cheese is melted. Garnish with fresh basil before serving.