First-Class Fajitas

What’s Cooking in Gail’s Kitchen? Home Cooking: First-Class Fajitas! Grilling is always in season and what better way to prepare a smorgasbord of flavor. I prefer shrimp, my husband prefers steak, and we both like chicken. So we blend it all together and make this fabulous main course. Throw in the sides, salsa, and cheese, and everyone is happy!

FIRST-CLASS FAJITAS 

Ingredients:

1-pound of shrimp

2 chicken breasts, boneless

1 pound of sirloin steak

Marinate each meat/shrimp in the following: (x3)

2 teaspoons olive oil

1/4 cup tequila 

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Sea salt to taste

1 Vidalia onion

1 green pepper

4 romaine leaves, gently torn

1 tomato, chopped

2 green onions, snipped

1/2 cup sour cream

1/2 cup salsa 

1/2 cup sliced jalapeños 

1/2 cup cheddar cheese

1 tablespoon fresh cilantro 

4 flour tortillas

Instructions:

In three shallow dishes, place steak, chicken and shrimp in their own marinade. Let stand for one hour. Preheat grill to medium-high heat. Drain marinade and discard. Place meats and shrimp on grill.* Cook through until done. (Chicken will take about 7 minutes per side.)

(Steak will take 4 minutes per side for medium-rare.)

(Shrimp will take 2 minutes per side.)

(Grill the vegetables until tender, about 10 minutes total.) 

Meanwhile toss romaine leaves, tomatoes, and green onions to blend in a bowl. Fill tortillas with your favorite meats, veggies, and toppings. Serve with chips, salsa, and sour cream. Olé!

*For easy cooking on the grill, use one grill pan for the shrimp as well as one for the vegetables.

Elderflower Raspberry Muffins

What’s Cooking in Gail’s Kitchen? Home Cooking: Elderflower Raspberry Muffins! If you are a citrus lover, you will think you have died and gone to Heaven. The elderflowers from the St. Germain region of France are harvested into a delectable liqueur every Spring. Their delicate flavor is a blend of lemon, peach, and pear with a slight floral nature. When added to the ripe taste of raspberries with lemon zest, this fruity muffin becomes delightfully pleasing to the palate. 

ELDERFLOWER RASPBERRY MUFFINS

Ingredients:

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1 cup Greek yogurt

1/4 cup milk

1/3 cup butter, melted

1 egg

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract 

1 lemon for zest strips

1/2 cup sugar

1 1/2 cups fresh raspberries 

Instructions:

Preheat oven to 400°. Spray the muffin tin with a nonstick oil. Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Using a food processor, combine lemon zest strips and sugar. Pulse to finely chop the zest into the sugar. Add yogurt, milk, butter, egg, and extracts. Pulse until blended. Mix the yogurt mixture into the flour mixture and fold until almost blended. Gently fold in raspberries. Divide the batter into the muffin cups. Bake the muffins 18 to 25 minutes, until the tops are golden brown. Remove from oven and let cool in the pan for five minutes before covering with glaze. Serve warm. 

Elderflower Glaze

Ingredients:

1 3/4 cups powdered sugar

1/4 cup elderflower liqueur*

2 teaspoons unsalted butter 

Directions:

Combine sugar and elderflower liqueur in microwave-safe bowl. Add butter and microwave for 45 seconds. Whisk until smooth, eliminating lumps. Let sit for a minute or two before pouring over warm muffins. 

*Elderflower liqueur may be substituted by using lemon juice instead. 

Deviled Eggs

What’s Cooking in Gail’s Kitchen? Home Cooking: Deviled Eggs!  People ask me all the time how I can eat everything I make and not weigh 100 pounds more than I do. Well, portion control has a lot to do with it……plus the fact that I truly DO share much of what I make. And then there are days when I know I’m going to pig out, so I eat a lunch that looks like this! Trust me, it works. 

DEVILED EGGS

Ingredients:

6 hard-cooked eggs, peeled and halved

1/4 cup real mayonnaise 

1 teaspoon Dijon mustard

1/4 teaspoon sea salt

Dash white pepper

Paprika 

Instructions:

Separate egg whites from egg yolks. Smash egg yolks with a fork in a small bowl. Stir in mayonnaise, mustard, salt, and pepper. Spoon yolk filling into egg white halves. Garnish with paprika. Chill, if desired. 

Crunchy Rosemary-Olive Oil Croutons

What’s Cooking in Gail’s Kitchen? Home Cooking: Crunchy Rosemary-Olive Oil Croutons! I often top my salads or garnish savory soups with homemade croutons, but these little buttery favorites give you the added crunch you desire anytime of day. And talk about easy!  You already have your favorite herbs and spices in the kitchen pantry. I pick up a “day-old” baguette at the market bakery, for starters, but you can use whatever bread you choose.  Now you know my secret to fabulous croutons!!!

CRUNCHY ROSEMARY-OLIVE OIL CROUTONS

Ingredients:

1 French baguette, day-old

1/4 cup butter

1/4 cup olive oil

1/8 teaspoon garlic powder

1/2 teaspoon sea salt

1/2 teaspoon rosemary snips*

*Any fresh or dried herb may be used. 

Instructions:

Preheat oven to 350°. Slice entire baguette. Take a kitchen sheers and cut each slice into strips and then cubes until entire loaf is used. Place bread cubes into a one gallon ziplock bag. Melt butter in a microwave-safe measuring cup for 30 seconds. When liquified, remove from microwave. Add olive oil and spices. Stir until blended. Pour over bread cubes. Seal bag and shake well to cover until all liquid is absorbed. Spray a baking sheet with nonstick oil. Empty contents of bag to form a single layer. Bake 10 minutes. Remove from oven, turn over with metal spatula and then bake 10 minutes longer until crunchy.  Do not burn. Let cool before storing in an airtight container. 

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.