cilantro

Hawaiian Spam Breakfast

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Hawaiian Spam Breakfast! Not everyone is on the same page when it comes to breakfast. Some prefer a bowl of cereal in front of the tv, others like yogurt and fruit while checking their email, and some are perfectly happy with their morning cuppa joe watching the sunrise. That’s where this recipe comes in handy. It is a Hawaiian meal for one.

It takes only a couple minutes to heat and eat. So when everyone comes crowding into the kitchen because it smells so good, just roll your shoulders and say, “You already had breakfast.”

HAWAIIAN SPAM BREAKFAST

Ingredients:

10.5 ounce package heat-and-eat microwaveable rice

2 slices Spam* brand canned meat

1 egg, scrambled

1 green onion, snipped

1/8 teaspoon red pepper flakes

1 tablespoon soy sauce

Fresh cilantro

Instructions:

Microwave rice according to package directions. Spray a small skillet with nonstick oil. Over medium-high heat, quick-fry 2 slices of Spam. Flip to get both sides crispy. Chop into bite-size pieces. Set aside. Crack an egg into a small dish. Whisk to break the yolk. Spray the small skillet again with nonstick oil. Pour the egg mixture into the pan using the same setting, medium high. Cover. Cook one minute. Remove lid, break up the egg with a spatula. Turn off the burner. Replace the lid for one minute longer. Transfer rice to a bowl, add Spam, scrambled egg, green onion snips, red pepper flakes, and soy sauce. Mix well. Garnish with fresh cilantro. Serve with chopsticks.

*I receive no recompense for mentioning this product.

Grass-Fed Beef Tostados

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Grass-Fed Beef Tostadas! If you like the taste of corn tacos, the tostada is a distant cousin. Basically, one is folded, the other is flat. Brushed with oil, then “toasted” crisp, the tostada is made to hold the toppings. This recipe allows you to bend the tortilla if you prefer to eat it that way. Whatever falls onto the plate can be scooped back up into your mouth. No judgment here. Now, about grass-fed beef. It’s going to cost a little more per pound due to the lack of fat content, compounded by the extra time it takes to fatten the cow. Grain makes cows get fat faster, just like it does for humans. I like grass-fed because it is more nutritious with heart-healthy omega 3s plus vitamins. It’s all about the choices we make.

GRASS-FED BEEF TOSTADAS

Ingredients:

1 pound grass-fed ground beef

1 packet fajita seasoning dry mix

1/3 cup canola oil

8 corn tortillas

1/2 head iceberg lettuce, gently torn

1-2 Roma tomatoes, chopped

1/2 red onion, sliced thin

8 ounces feta cheese, crumbled

Fresh cilantro, leaves only

Instructions:

Preheat oven to 250°. Because grass-fed beef has a lower fat content, steaming it is a good option. In a medium skillet, cover the bottom with water. Crumble the ground beef into the water. Set the stovetop temperature to medium-high. Break up any large clumps. Allow the water to boil. Stir the meat to cook evenly. Turn often. When the meat is brown, it is done. Drain the cooked ground beef using a strainer. Dispose of water and grease. Return ground beef to the pan. Sprinkle with fajita seasoning mix. Stir well to coat. Have the burner on lowest setting to keep warm. Spray a shallow skillet with nonstick oil. Set heat to medium-high. Brush one side of corn tortilla with canola oil. Place oiled side down in skillet. Brush the remaining side with canola oil. Fry the shell until golden for 30 seconds to a minute per side. This makes the shell fairly stiff. If the pan begins to smoke, lower the heat setting slightly. Remove the tortilla and place it on a rimmed baking sheet. Keep tortillas warm in the oven. Repeat process with remaining tortillas. To assemble, begin with a fried tortilla. Layer with iceberg lettuce, seasoned ground beef, chopped tomatoes, red onions, feta cheese, and cilantro leaves. Serve immediately with guacamole and salsa.

BBQ Pork Nachos

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: BBQ Pork Nachos! Mealtime can be hectic for this reason or that. I admit, some days I am not in the mood for a lavish meal. Perhaps you feel the same way and need a shortcut now and then. That’s when I go to the freezer to pull out fully cooked products, like smoked barbecue pork. When buying, always check the ingredient list for additives. From my experience, it’s the sauce that makes the dish.

BBQ PORK NACHOS

Ingredients:

11-ounce bag tortilla corn chips

1 pound container bbq pork, fully cooked

1/2 cup Queso cheese dip, store-bought

1 tomato, chopped

1 teaspoon red pepper flakes

6 sprigs cilantro, leaves removed

1 bottle Heinz Hawaii sweet and fruity bbq sauce, to taste*

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Places tortilla chips in a single layer on the baking sheet. Randomly drop bbq pork onto chips using a fork. Next spoon prepared queso dip around the pork. It will melt as it bakes. Scatter chopped tomatoes over all. Sprinkle with red pepper flakes, to taste. Bake nachos for 15 minutes. Remove from oven. Garnish with fresh cilantro. Drizzle barbecue sauce over top. Serve immediately.

*I receive no recompense for mentioning this product.

Vietnamese Dipping Sauce

What’s Cooking in Gail’s Kitchen? Something to Savor: Vietnamese Dipping Sauce! Like any good dish, the sauce can make or break it. Some like it sweet and mild, others prefer hot and tangy. As you pull everything together, don’t be shy about taking a taste test. If you prefer less sweetness, adjust accordingly. Do the same to crank up the heat a notch or two. I took the advice from a friend of mine who puts this sauce on everything from spring rolls to noodles to salads to fish. It’s amazing!

VIETNAMESE DIPPING SAUCE

Ingredients:

1 cup water

1 cup rice vinegar

1 cup fish sauce

2 cups sugar

10 red chili peppers, chopped fine

1 clove garlic, crushed

Instructions:

Combine water, rice vinegar, fish sauce, sugar, chili peppers, and garlic in a pan over medium-high heat. Stir to dissolve sugar. Bring to a boil; reduce heat and cook 5 minutes, stirring occasionally. Cool. Store in a covered container in the refrigerator.

Refried Beans Restaurant-Style

What’s Cooking in Gail’s Kitchen? Something to Savor: Refried Beans Restaurant-Style! Copycat recipes are so much fun to share with the family, especially when tweaked to express your own personal taste. If you’ve been to more than one Mexican restaurant, which most of us have, you’ve probably noticed an order of refried beans can be extra-creamy, smooth or chunky, blah or spicy. No worries. If you like the earthy taste, substitute black beans for the pinto beans. The same goes for a slightly smoky taste. That effect comes from bacon drippings instead of olive oil. For authentic results you may even choose to begin from scratch. I was pretty pleased with the results featured here.

REFRIED BEANS RESTAURANT-STYLE

Ingredients:

16-ounce can refried beans, traditional

16-ounce can pinto beans, drained

1 tablespoon bacon drippings

1 small onion, chopped

1/8 teaspoon cumin powder

1/4 teaspoon garlic powder

1/2 teaspoon sea salt

1/3 cup Monterey Jack cheese, shredded

2-3 jalapeño peppers, pickled and sliced

Instructions:

Preheat oven to 350°. In a skillet over medium heat, add bacon drippings. Sauté chopped onions until fragrant, 2-3 minutes. Stir in cumin powder, garlic powder, and sea salt. Add refried beans. Stir until thoroughly mixed. Fold in pinto beans. Reduce heat. Warm until bubbly, stirring occasionally. Spoon mixture into individual ovenproof bowls. Place bowls. on a baking sheet. Top each with Monterey Jack cheese. Bake 5-8 minutes until cheese is melted and beans are bubbly. Carefully remove baking sheet from oven. Garnish with jalapeño slices.

Pan-Seared Pork Carnitas

What’s Cooking in Gail’s Kitchen? Something to Savor: Pan-Seared Pork Carnitas! What if I told you this recipe will give you the crunch of bacon and the tenderness of a roast? And what if I also told you there’s no shame in eating a plate of tender, super-crispy meat without tortillas and refried beans on the side? (It’s true. I actually had these pork carnitas for breakfast one day.) If you’ve ever ordered this house special in a Mexican restaurant, I challenge you to give it a try. I simply threw all the ingredients together before I went to bed and let the slow cooker do its magic overnight. The next morning, the aromas will drive you crazy! Be creative. Have tacos, tostadas, nachos, or simply eat them as is. I did, without regrets. Mmmmm.

PAN-SEARED PORK CARNITAS

Ingredients:

7-pound pork shoulder, bone-in

2 tablespoons olive oil

1 tablespoon oregano

2 teaspoons cumin powder

1 tablespoon Hawaiian Rub*

1 teaspoon garlic powder

2 teaspoons kosher salt

1 teaspoon black pepper

1 onion, chopped

1/4 cup pickled jalapeño peppers, sliced

3/4 cup orange juice

1/4 cup vinegar

Fresh lime

Fresh cilantro

Instructions:

Rinse and dry pork shoulder. Pat dry. Cover with olive oil. Rub in oregano, cumin powder, Hawaiian Rub, garlic powder, kosher salt, and black pepper. Place the pork shoulder, fatty side up, in a slow-cooker. Add chopped onion and jalapeño slices. Mix together orange juice and vinegar. Pour over all. Cover. Cook on Low for 10 hours. When done, the meat will be very tender. Remove the roast from the slow cooker. Let it rest for 10 minutes. Shred the meat using two forks, allowing some pieces to remain in bite-size chunks. Strain the juices into a medium size saucepan. Discard solids. Warm the drippings over medium heat to skim off the fat. Set aside. To serve, warm an iron skillet over medium heat. Add 1 tablespoon vegetable oil. Place shredded pork in the skillet and drizzle in a ladle of juices. Avoid overcrowding. Use a screen lid cover to eliminate splatters. Let the juices evaporate for 2-3 minutes so the bottom of the pork appears charred and crusty. Carefully turn over the pork pieces to cook golden brown. Overcooking will reduce tenderness and juiciness. Remove pork from skillet. Take a lime wedge and squeeze fresh lime juice over all. Garnish with cilantro. Leftovers may be divided into storage containers. Pour the juice equally over the pulled pork in each container. Freezing is also an option.

*Available through Salty Wahine Gourmet Hawaiian Sea Salts. I receive no recompense for promoting their product.

Xanthous Deviled Eggs

What’s Cooking in Gail’s Kitchen? Food for Sharing: Xanthous Deviled Eggs! Farm-to-Table deviled eggs are growing in popularity at family owned restaurants. Don’t believe me? Check out the appetizer menu for starters. Deviled eggs are not just for picnics and pitch-ins any more. You may find them filled with everything from meat or seafood to cheese, nuts, and hot peppers. Which brings me to today’s version: Jalapeño & Cilantro. The kick of spice mellows nicely with the creamy yolk filling. You determine the heat factor. If you decide to omit the caper liquid, you may want to substitute with salt to taste.

XANTHOUS DEVILED EGGS

Ingredients:

6 hard boiled eggs, cooled and peeled

1 tablespoon pickled jalapeño peppers, minced

3 tablespoons mayonnaise

2 teaspoons cilantro, chopped

1 teaspoon Dijon mustard

1 teaspoon pickled jalapeño juice or white vinegar

1/2 teaspoon caper liquid (optional)

Pinch of Cajun seasoning

Pinch of sugar

1 fresh jalapeño pepper, slices for garnish

Instructions:

Halve the eggs lengthwise. Carefully remove yolks and place in a small bowl. Gently place white portions in a deviled egg platter. Mash egg yolks with a fork. Add pickled jalapeño peppers, mayonnaise, cilantro, Dijon mustard, pickled jalapeño juice, caper liquid, Cajun seasoning, and sugar. Stir until combined. Spoon mixture into hollowed out egg white shells. Garnish with a fresh jalapeño slice. Refrigerate for one hour before serving. Store leftovers in a covered container.

Narrow Noodle Harvest Soup

What’s Cooking in Gail’s Kitchen? Food for Sharing: Narrow Noodle Harvest Soup! Comfort food. We nurture our bodies as well as our minds with childhood favorites that are food for the soul. Take advantage of the abundant supply of fresh vegetables right now for a health-conscious main course meal. I chose peas, carrots, and green beans to compliment the grilled chicken breast and Amish-made narrow noodles. When it’s all said and done, there’s “no place like home.”

NARROW NOODLE HARVEST SOUP

Ingredients:

2 cups chicken broth

2 tablespoons onion, chopped

1 stalk celery, chopped

1/2 cup mixed vegetables

1/2 cup chicken, precooked and chopped

1/4 teaspoon Mrs. Dash Herb and Garlic seasoning

2 bay leaves

1/8 teaspoon white pepper

1/4 teaspoon parsley flakes

1/4 cup narrow home style noodles

2-3 sprigs fresh cilantro

Instructions:

In a heavy pan, combine onion, celery, mixed vegetables, chopped chicken, herb and Garlic seasoning, bay leaves, and white pepper. Bring to a boil. Add narrow noodles and cook for 7 minutes, stirring occasionally. Add parsley flakes. Reduce heat to simmer. Cook 35 minutes longer until vegetables are tender. Remove bay leaves before serving. Garnish with freshly chopped cilantro.

Mole Sesame Chicken

What’s Cooking in Gail’s Kitchen? Food for Sharing: Mole Sesame Chicken! One of my longtime friends introduced me to this dish after spending some time in the Dominican Republic. The unique mole sauce contains chili pepper, aromatic spices, and dark Mexican chocolate making it a savory sauce over turkey or chicken. It creates a fabulous meal when you have leftover meat. Simply add plain or Spanish rice along with soft flour tortillas for the perfect pairings. Garnish with toasted sesame seeds for a nutty finish.

MOLE SESAME CHICKEN

Ingredients:

8.25 ounce jar Doña Maria Mole*

28 ounces chicken broth

1-2 pound rotisserie chicken

1 tablespoon sesame seeds, toasted

Instructions:

Preheat oven to 350°. Shred rotisserie chicken, removing skin and bones. Transfer chicken to a large bowl. Empty contents of mole paste into a blender. Add half the chicken broth. Blend until smooth. Add remaining broth. Repeat. Pour mole sauce over chicken. Stir to incorporate. Transfer to a covered casserole dish. Bake for 30 minutes. Sauce will thicken. Serve with sticky rice or Spanish rice. Garnish with toasted sesame seeds.

*I receive no recompense for recommending Doña Maria Mole, Mexican Condiment.