chips

Dining Outside the Home: JJ’s Broiler in Lihue, Kauai

Dining Outside the Home: JJ’s Broiler in Lihue, Kauai!  When visiting a tropical island, it’s not unusual to expect fresh fish daily as well as locally-grown ingredients. Open the menu at JJ’s Broiler and see. “Voted Island’s Best” Fish and Chips is a natural choice, in my opinion. A generous platter of Pacific Mahi Mahi engulfed in a crispy beer batter coating is paired with seasoned french fries for a salty crunch that does not disappoint. The house tartar sauce is a nice complement. Take advantage of the spectacular ocean view. Dine on the outdoor terrace for an open-air experience. Ignore the feathered friends wandering around. They simply cannot resist a crumb or two that has fallen to the ground. 

Dining Outside the Home: Mariachi’s Restaurant-Authentic Mexican Cuisine in Lihue, Kauai 

Dining Outside the Home: Mariachi’s Restaurant-Authentic Mexican Cuisine in Lihue, Kauai!  Step inside this shaded cantina setting to discover a place that has been serving south-of-the-border favorites in the Hawaiian Islands for just barely over ten years. But don’t let that stop you. The tried and true family recipes make up signature dishes that survived the test of time in Guerrero Mexico. Experience the bold flavors, the icy cold lime margaritas, the tender meats, spicy rice, and an entire menu of outstanding choices. Go crazy. Don a sombrero, celebrate the day, and check out the Happy Hour specials. Olé!

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? Food for Sharing: Deveined Shrimp Queso! As the nights turn cool, cozy up around the fire with warm appetizers that are sure to please. Save prep time by beginning with precooked shrimp. It takes all the worry out of wondering if the shrimp is cooked through. I find the convenience of having frozen shrimp on hand an advantage. You will, too. 
DEVEINED SHRIMP QUESO
Ingredients:

2 tablespoons lemon olive oil

1 pound jumbo shrimp, cooked, peeled, and deveined 

1/8 teaspoon seasoned salt

1/2 teaspoon seafood seasoning 

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes 

1/4 cup tequila 

1/4 cup margarita mix, liquid

1/2 teaspoon cornstarch 

1 tablespoon water

3/4 cup Monterey Jack cheese, shredded

1/4 cup Romano cheese, shaved

Fresh dill

Tortilla chips

Crostini 
Instructions:

Preheat oven to 350°. In a large skillet over medium heat, add olive oil, shrimp, seasoned salt, seafood seasoning, garlic powder, and red pepper flakes. Cook 5 minutes; turn and cook 2 minutes longer. Reduce heat to simmer. Cover shrimp with tequila and liquid margarita mixture. Add butter. Cook 5 minutes. Transfer shrimp to an ovenproof casserole dish. Arrange in single layer. Mix the cornstarch and water until smooth. Bring pan drippings to a boil. Gradually add cornstarch mixture. Stir constantly as sauce thickens. If necessary, add more water. Pour sauce over shrimp. Cover with Monterey Jack cheese, spreading evenly. Top with shaved Romano cheese. Bake for 20 minutes or until cheese is golden and bubbly. Garnish with fresh dill. Serve warm with tortilla chips or crostini. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Be Our Guest: Homemade Tortilla Chips! Ever wonder why your favorite Mexican restaurant has such incredible tortilla chips? Well now you can make your own café-style chips at home. Begin with flour and corn tortillas the day before. Just open the packages and let them breathe overnight on the kitchen counter. This simple step removes any excess moisture and allows them to fry up crispier. Sprinkled with sea salt and dipped in chunky salsa is practically a dream come true. 
HOMEMADE TORTILLA CHIPS
Ingredients:

2 cups vegetable oil

1 package yellow corn tortillas, extra thin

1 package flour tortillas, soft taco size 

Sea salt to taste
Instructions:

Cut each corn tortilla into 8 wedges. Use entire package. Set aside. Cut each flour tortilla in half and then into strips. Use entire package. Set aside. Beginning with one cup vegetable oil in a large skillet, heat the oil on medium setting until a tortilla sizzles. Avoid smoke. That means the oil is too hot. Place a handful of corn tortilla wedges into the hot oil. Do not overlap. Fry for 1-2 minutes until the chips are golden and crisp. Use tongs to flip over half way through, if necessary. As the oil is used, reduce heat to avoid smoking. Use tongs to remove chips from oil; drain on paper towel-lined plate. Sprinkle with sea salt. Repeat in batches until all corn chips are fried. Add remaining cup of oil to skillet. Repeat with flour tortilla strips. Store in airtight container at room temperature. Enjoy!

Dining Outside the Home: Lorena’s Mexican Restaurant Bar & Grill in East Peoria, Illinois

Dining Outside the Home: Lorena’s Mexican Restaurant Bar & Grill in East Peoria, Illinois! Whenever my husband and I travel, we tend to gravitate to places that serve authentic Mexican food, recommended by locals. On a day when the outside temperature was as stifling as the Chihuahuan Desert, nothing sounded better than an ice cold margarita on the rocks. As we slid into a booth at Lorena’s, the air conditioner struggled to keep up. No worries. A smiling waiter offered salsa picante that matched the heat with hot sauce and chilies. One bite, one sip, and our minds were flowing with the mariachi music. “Fiesta Fajitas for Two, por favor.” Moments later, a sizzling platter overflowing with tender meat and roasted vegetables arrived satiating the appetite. Gracias, amigo!

Dining Outside the Home: Cazador Mexican Restaurant in Ankeny, Iowa!

Dining Outside the Home: Cazador Mexican Restaurant in Ankeny, Iowa! Where do you go when the outside temp is rising to 100° with a heat index even higher? You head straight to a Mexican cantina where the margaritas are golden and the hospitality is family-friendly. In a place where there is standing room only, the staff bustles to and fro keeping the cafe-style corn chips and spicy rich salsa spot on until the main course arrives. It may be located in middle America, but the menu is authentic south-of the-border when it comes to authentic Mexican food. And we should know. We’ve stopped here faithfully on our trips up north for the past five years. Cazador rates an all-star rating, in my opinion. 

Dining Outside the Home: Dos Reales Mexican Restaurant in Champagne, Illinois

Dining Outside the Home: Dos Reales Mexican Restaurant in Champagne, Illinois! Whether you choose to dine al fresco on the rustic patio or slide into a comfortable booth next to the cantina, the margaritas deliver a tasty tequila cocktail in a frosted salt-rimmed glass. And that’s just the beginning. Alternate between the chunky tomato salsa and the classic chili hot sauce as you crunch on tortilla chips before the main course arrives. The extensive menu selections leave your head spinning from corn-wrapped tamales, cheesy chile rellenos, and grilled steak fajitas to spicy pork carnitas. But the menu doesn’t stop there. No worries. The waiter, Pedro, is patient beyond measure. He’ll explain the specials of the house and walk you through a tour of Mexico that invites you back again…and again. Muchas Gracias!

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? Eat More: ‘Mazing Mango Salsa! Turn Taco Tuesday into one more reason to celebrate. Take ordinary salsa and kick it up a notch into a flavor explosion that is as sweet as it is spicy. Honey mangoes make all the difference when paired with tomatoes, jalapeños, and cilantro. One scoop of a chip and you may find yourself filling up before the meal is served. No worries. Sit back, relax, add a classic lime margarita on-the-rocks, and turn it into “Happy Hour”. 
‘MAZING MANGO SALSA
Ingredients:

2 honey mangoes, peeled and diced

1/2 Vidalia onion, chopped

1 Roma tomato, diced

1 tablespoon pimento, chopped

3 jalapeño peppers, seeded and chopped

1/4 cup cilantro, finely chopped

3 tablespoons lime juice

1 tablespoon brown sugar

1/4 teaspoon sea salt
Instructions:

Combine all ingredients in a medium bowl. Toss gently to mix. Refrigerate one hour. Serve with warm salted tortilla chips. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Potato Chip Potluck! This one-dish wonder is so yummy, it can be packed in a picnic basket and taken along on your next adventure. With the double crunch of water chestnuts and potato chips, it almost seems like a party dip. Wrap it in foil and you’re good-to-go. Kids love the salty chips and adults appreciate the herbed chicken chunks. 
POTATO CHIP POTLUCK 
Ingredients:

3 cups chicken, cooked and cubed

1/2 cup mayonnaise 

3 green onions, snipped

8-ounce can water chestnuts, drained and chopped

1 tablespoon lemon juice

1/4 teaspoon celery seeds

2 tablespoons chopped tarragon leaves

Sea salt to taste

Dash of pepper

1 cup extra sharp cheese, sliced or shredded

1-2 tomatoes, sliced

1 cup potato chips, crushed
Instructions:

Preheat oven to 350°. Combine chicken, mayonnaise, onions, water chestnuts, lemon juice, celery seed, tarragon leaves, salt, pepper, and half the cheese. Mix lightly. Spoon into a casserole dish. Layer with sliced tomatoes. Bake for 20 minutes. Top with remaining cheese and potato chips. Bake another 5 minutes or until cheese is melted.