cilantro

Lavash Fajita Flatbread

What’s Cooking in Gail’s Kitchen? A Cut Above: Lavash Fajita Flatbread! Lavash is a Turkish flatbread rolled into thin sheets and baked. Its texture is soft and pliable, which also makes it ideal for sandwich wraps or quesadillas. You can often find it in the Deli Department of your local grocery. The size I chose fit perfectly on a 9”x12” baking sheet. A typical package contains 4 sheets of lavash. Being a healthy option for the bread group, lavash contains fewer calories, less carbs, and is low in fat. When making a lavash flatbread pizza, show restraint when adding ingredients. Too many toppings can turn it into a soggy mess. 

LAVASH FAJITA FLATBREAD 

Ingredients: 

1 sheet of Lavash bread; flax, oat bran, and whole wheat variety

3 tablespoons marinara sauce

1/2 cup chihuahua cheese, shredded

1/4 teaspoon dried oregano 

1 cup shredded fajita meat mixture with sautéed peppers and onions 

Fresh cilantro, for garnish

Drizzled ranch dressing, if desired. 

Instructions: 

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Place the lavash flatbread onto the pan. Spread marinara sauce evenly over all. Layer shredded chihuahua cheese on top. Sprinkle with dried oregano. Arrange fajita meat and vegetables over the cheese layer. Bake 5 minutes, or until cheese is melted and edges of the flatbread are crispy. Garnish with fresh cilantro sprigs. Drizzle with prepared ranch dressing. Serve immediately. 

Zesty Fish Tacos

What’s Cooking in Gail’s Kitchen? Simple Sensations: Zesty Fish Tacos. The first time my California friend ordered Fish Tacos, I was like, “Whaaaaaaat??”  After all, being a Midwestern girl, fish was caught to be dredged in beer-batter or lemon-peppered, deep fried, and eaten with a side of French fries. Not exactly good for the heart, but tasty. Well, my taste buds have matured over the years and now I tend to cook a little healthier without sacrificing great flavor…..which brings me to the Recipe of the Day.

ZESTY FISH TACOS 

Ingredients:

2 Tilapia fillets

1 egg

2 tablespoons lime juice

2 tablespoons flour

2 tablespoons yellow cornmeal 

2 tablespoons Panko seasoned bread crumbs

1/8 teaspoon garlic powder

1 tablespoon crushed red pepper flakes

1/4 teaspoon sea salt

1/8 teaspoon black pepper 

2 tortillas, flour or corn

1 cup shredded broccoli-carrot blend

1/4 cup salsa

1/4 cup Greek yogurt

1 green onion, snipped

Instructions:

Preheat oven to 400°. Mix egg and lime juice in a shallow dish. On a sheet of waxed paper, use a fork to blend flour, cornmeal, Panko crumbs, salt, pepper, garlic, red pepper flakes, cumin powder. Dip fish fillet in egg mixture to cover. Then coat with crumb topping. (This can be done more than once for an extra crispy crust.) Place breaded fillets on a greased baking dish. Bake for 8 minutes. Flip over bake 4 minutes longer. If you prefer a crispier crust, broil 4 minutes longer. Watch carefully.  Fill each tortilla with fish, broccoli-carrot blend, salsa, and Greek yogurt. Garnish with green onion snips. 

Xnipec Salsa

What’s Cooking in Gail’s Kitchen? Simple Sensations: Xnipec Salsa, which translates to “smoking HOT” because it’s made with habanero chile peppers popular in the Yucatan region. I was pretty cautious in making this by first roasting the habaneros in the oven and then scraping out all the seeds. (Warning: Be sure to wear gloves when handling habanero peppers!) I served this salsa with the Zesty Fish Tacos coming up in Letter Z. 

XNIPEC SALSA

1/3 cup Vidalia onion, chopped

1 clove garlic, peeled and minced

4-6 plum tomatoes, cut-up with juice

2 tablespoons orange juice

2 tablespoons lime juice 

Salt to taste 

2 Habanero peppers

3 tablespoons cilantro, chopped

Mix together onions, garlic, tomatoes, salt, lime juice, and orange juice. Set aside. The salt will make the tomatoes very juicy, which releases the flavor, in my opinion. If you prefer a thicker, chunkier sauce, do not add salt until ready to serve. 

Roast the habaneros in the oven at 400° until charred. Broil if necessary. Watch! Slice in half and remove stems.  Scrape out all the seeds. Then dice the peppers. Combine with the onion/tomato mixture. Add chopped cilantro. Toss gently. Marinate salsa for one hour prior to serving. 

Nacho Macho Supreme

What’s Cooking in Gail’s Kitchen? Simple Sensations: Nacho Macho Supreme! Get ready for the most amazing loaded nacho platter for those warm summer nights on the back porch. The music is playing, the conversation is flowing, and the margaritas are going down real slow.  These are the nights that are made for us.  

NACHO MACHO SUPREME 

Ingredients:

1 large bag of corn tortilla chips, café style

1 pound ground Mexican chorizo 

1/8 teaspoon garlic powder

1/4 teaspoon cumin powder

1/2 cup frozen sweet corn, thawed

1/2 cup black beans, drained

1/4 cup sliced jalapeño peppers 

4 green onions, sliced

2 tomatoes, diced

2 cups sharp cheddar cheese, shredded 

1 cup mozzarella cheese, shredded

1 cup salsa

1 cup sour cream

Instructions:

Preheat oven to 400°. Spray a pizza pan with nonstick oil. Lightly salt. Set aside. 

In a shallow skillet, cook chorizo, garlic, and cumin until meat is brown. Drain on paper towels. Assemble nachos by dividing into three or more layers to form a pyramid—chips, chorizo, corn, beans, jalapeños, green onion, tomatoes, cheddar cheese, and mozzarella cheese. Bake for 15-20 minutes. Watch! Serve with salsa, sour cream, and cilantro garnish. 

Mango Medley

What’s Cooking in Gail’s Kitchen? Simple Sensations: Mango Medley! This is one of my all-time favorites when serving fish tacos. It’s fast and easy, not to mention soft and sweet. When the mango is at its peak in ripeness, the juice resembles a combination of peach and pineapple. I know, right! When mixed with Campari tomatoes (which have low acidity) plus fresh cilantro, it’s a perfect blend of flavors. Give it a try and let me know what you think!

MANGO MEDLEY

Ingredients:

2 ripe mangos, peeled and core seed removed

1-pound Campari tomatoes 

Fresh Cilantro to taste

Instructions:

Peel, pit, and cut up mangos. Place in a medium bowl. Slice tomatoes into quarter wedges. Add to mangos. Snip fresh cilantro over all. Toss gently. Refrigerate prior to serving for flavor enhancement. 

Sheet Pan Pork Taquitos

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Sheet Pan Pork Taquitos! To season or not to season. Everyone has a basic slow cooker recipe for preparing roast pork. I like to keep mine fairly simple so, when finished, I have several options for the recipes I have in mind later on. If you’re thinking these taquitos sound too bland for your palate, simply add spices like chili powder, garlic, cumin, onion, and kosher salt during the cooking process. (Some of my friends use a prepackaged taco seasoning mix, for convenience.) You’re the chef, so you’re in charge. Make sense? Then carry on. 

SHEET PAN PORK TAQUITOS

Ingredients: 

12 corn tortillas 

3 cups pulled pork, precooked 

1 cup Mexican blend cheeses,  finely shredded

3-4 tablespoons butter, melted

Ranch dressing, for drizzling

Instructions:

Preheat oven to 400°. Spray a sheet pan with nonstick oil. Set aside. In a bowl, combine pulled pork and Mexican blend cheeses. Mix well. Warm corn tortilla shells in the microwave until malleable. Place one tortilla down on a flat surface. Fill it with pork and cheese mixture just below the center of the tortilla. Roll up the tortilla tightly and transfer it, seam side down, to the sheet pan. Repeat with remaining ingredients. Using a silicone brush, lightly oil the tops of the tortillas with melted butter. Bake 15-20 minutes, or until tortillas are crispy. Drizzle with ranch dressing. Serve with shredded lettuce, red onion, salsa, cilantro, and lime. 

Xnipec Habanero Salsa

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Xnipec Habanero Salsa! Anyone who craves the jolt of hot tropical salsa can read on. Others who don’t….No judgement, we’ll catch you tomorrow. For those who are up to the challenge, let me give you a little background before you dive in. The word “Xnipec” translates in Mayan to “dog’s nose”, which implies you may sweat droplets like a dog’s wet nose the more bites you take. If so, wipe your forehead and walk away. You’re done. I’ve been known to ask for the “muy caliente” salsa in a Mexican restaurant. At which time, the server brings me my own special bowl usually reserved for the kitchen staff. The hubs typically laughs and tells them I can practically drink it with a straw. What can I say? I’m hopelessly addicted to habaneros. 

XNIPEC HABANERO SALSA

Ingredients:

3 habanero peppers 

2 Roma tomatoes, chopped

1/2 red onion, finely diced

3 tablespoons cilantro, chopped 

2 tablespoons lime juice 

2 tablespoons orange juice

Pinch of sea salt

Instructions:

Using disposable gloves, halve habaneros. Remove stem, pith, and seeds. Dice peppers; place in a bowl. Add chopped tomatoes, finely diced red onion, chopped cilantro, lime juice, and orange juice. Add a pinch of sea salt. Toss well. Refrigerate one hour before serving. 

Sheet Pan Cilantro Nachos

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Sheet Pan Cilantro Nachos! We like crispy nachos at my house. To my family, there’s nothing worse that a soggy tortilla chip, even if it is covered in melted cheese. I experimented by spraying the top and bottom of the chips with nonstick oil and then sprinkling them with sea salt. The method below works very well. It really made a difference. In my defense, I typically buy an off-brand of tortilla chips, which can have more of the natural corn flavor and a sturdiness to support extra toppings. As always, check the ingredient list to make sure you’re getting what you want. I prefer no preservatives. 

SHEET PAN CILANTRO NACHOS

Ingredients:

Layer of Corn Tortilla Chips

Nonstick oil

Sea Salt, to taste 

8 ounces Mexican Cheese Blend, shredded

2 Roma tomatoes, chopped

2 green onions, chopped 

1 teaspoon red pepper flakes

Fresh cilantro, for topping

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Sprinkle with sea salt. Arrange a single layer of corn tortilla chips on the sheet pan. Repeat with a coating of nonstick oil and sea salt. Evenly distribute the Mexican Cheese Blend over the tortilla chips. Add chopped tomatoes and green onions. Sprinkle with red pepper flakes. Bake 15 minutes or until the cheese is melted and gooey. Remove nachos from the oven and garnish with fresh cilantro leaves. Serve immediately. 

Navel Orange Avocado Plate

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Navel Orange Avocado Plate! Keeping things simple seems to be working for me these days. By focusing on a few ingredients, the star attractions quickly become tart and juicy oranges complemented by creamy avocados with a slight crunch of seasoning. Who could ask for more? In order to intensify the ripeness of an avocado, I typically transfer a couple to a brown bag, seal it, and store the bag at room temperature in my pantry for two days. The skin will feel slightly soft to the touch, yet not mushy. From there, I refrigerate the avocados in the crisper drawer no longer than a day. Perhaps you have a system that works as well. Feel free to share. 

NAVEL ORANGE AVOCADO PLATE

Ingredients:

4 navel oranges

2 avocados 

1 tablespoon lime juice

1/2 teaspoon Everything But Bagel seasoning

Fresh cilantro, for garnish 

Instructions:

Rinse the oranges and avocados. Using a sharp knife, slice the navel oranges into thin even slices, leaving peels on. Arrange them on a platter. Cut the avocados crosswise into quarters; remove the pits. Gently peel the skin off. Slice the avocado into wedges. Drizzle with lime juice. Arrange the avocado wedges around the orange slices. Sprinkle avocados with Everything But Bagel seasoning. Garnish platter with fresh cilantro. Serve.