Jalapeño Celery Crack

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Jalapeño Celery Crack! I’m not ashamed to say I’ve found a new addiction. Hence the name. By the time I wrote this post, I had already made this recipe 3 times and shared it once with a close friend. Jalapeño Celery Crack has a spicy creaminess that screams, “just one more bite”. When I ran out of celery, I discovered it tastes amazing on tortilla corn chips. Sometimes you need an appetizer. Sometimes you want a snack. And sometimes making it part of a meal is justification enough. Perhaps you should try it. You know you want some.

JALAPEÑO CELERY CRACK

Ingredients:

1 bunch of celery, cut into 4” pieces

8-ounce cream cheese, room temperature

3 tablespoons mayonnaise

1/4 teaspoon sea salt

1/4 teaspoon dill

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon parsley

2/3 cup pickled jalapeños, chopped

1 tablespoon pickled jalapeño juice

2 strips of applewood smoked bacon, cooked and crumbled

Instructions:

Cut celery into 4” pieces. Set aside.

Combine softened cream cheese and mayonnaise in a medium bowl. Mix until smooth. Add sea salt, dill, onion powder, garlic powder, and parsley. Mix thoroughly. Add chopped jalapeños, pickled jalapeño juice, and crumbled bacon. Stir well to blend. Refrigerate one hour. Arrange celery stalks on a platter. Fill with jalapeño mixture. Garnish with extra dill. Serve.

Fajita Tortilla Soup

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Fajita Tortilla Soup! Last summer when my garden was at its peak, I spent what felt like hours preparing veggies for the freezer. Among them were poblano, bell, and jalapeño peppers. Poblanos were cut into strips, bell peppers were chopped, and jalapeño peppers were sliced. It turns out, they are ideal for using in stir fry, cooked, or baked recipes. By storing the peppers in ziplock bags, I can take out what I need and reseal the rest for later. I also roasted a turkey and froze the surplus in manageable portions, which kept us from getting tired of eating it several days in a row. Now I get to reap the rewards.

FAJITA TORTILLA SOUP

Ingredients:

1-2 tablespoons olive oil

1 yellow onion, chopped

4 poblano peppers, cored, seeded, and cut into strips

1 green bell pepper, chopped with stem and seeds removed

2 cloves garlic, minced

1 tablespoon oregano

1/8 teaspoon red pepper flakes

32 ounces chicken broth

2 Roma tomatoes, diced

2 cups shredded turkey, precooked

14-ounce can black beans, drained

14-ounce can refried beans (optional)

2 cups Monterey Jack cheese, shredded

Tortilla chips

Jalapeño peppers, sliced

Instructions:

In a deep large skillet, warm olive oil over medium heat. Sauté yellow onion slices, poblano pepper slices, green peppers, and minced garlic. After five minutes, sprinkle oregano and red pepper flakes over all. Add chicken broth, diced tomatoes, shredded turkey, and black beans. Stir well to combine ingredients. Lower heat, cover, and simmer soup for 20 minutes. For a thicker consistency, gradually stir in refried beans. You may not need an entire can. If the soup becomes too thick, add a little water. Continue warming soup until heated through. Top with Monterey Jack shredded cheese. Place the lid over the pan to melt the cheese. Spoon into bowls. Serve immediately with tortilla chips and sliced jalapeño peppers.

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.

Tex-Mex Tortilla Soup

What’s Cooking in Gail’s Kitchen? Timeless Classics: Tex-Mex Tortilla Soup! One thing I love about Fall is the convenience of crockpot meals. Throw all the ingredients together, stir, and then forget about it for a few hours. Do something fun……and I don’t mean raking leaves or shelling walnuts. Take a nature walk, visit an apple orchard, choose a mum plant for your front door, photograph colorful pumpkins and gourds. You get the idea. Don’t let the season pass you by. Autumn is in full swing and Mother Earth has splattered the landscape with vibrant colors.

TEX-MEX TORTILLA SOUP

Ingredients:

1 pound lean ground beef

20-ounce can diced tomatoes and green chilies, mild flavor

10-ounce can diced tomatoes, zesty flavor

15-ounce can black beans, organic

15-ounce can corn, drained

15-ounce can kidney beans, drained

4-ounce packet taco seasoning mix

4-ounce packet ranch seasoning mix

1/2 cup Monterey Jack cheese, shredded

1/2 cup Greek yogurt

3 green onions, snipped

1/3 cup sliced jalapeño peppers

Instructions:

Brown ground beef. Drain any liquid. Place ground beef, tomatoes (juice included), black beans, corn, kidney beans, taco dry seasoning mix, and ranch dry seasoning mix in a slow-cooker. Mix well. Cover and cook on High for 3-4 hours OR on Low for 6-8 hours. Uncover. Ladle Tex-Mex Tortilla Soup into bowl and garnish with Monterey Jack cheese, a dollop of Greek yogurt, onion snips, and jalapeño pepper rings. Serve with tortilla chips or crackers.

Pastime Pepper Jelly Appetizer

What’s Cooking in Gail’s Kitchen? Timeless Classics: Pastime Pepper Jelly Appetizer! Someone once told me, I was the “Queen of Appetizers”. It may be the result of often serving hors d’oeuvres and finger food at festive parties and impromptu gatherings. Or perhaps, simply because it makes a light meal. Recently, though, my husband opened a bottle of dry red wine and we had a quiet dinner for two from this recipe alone. It may have been the ancient evening, the distant music, the cozy conversation, or the cherished companionship, but add it all together for the perfect pastime.

PASTIME PEPPER JELLY APPETIZER

Ingredients:

8 ounce block Neufchâtel cheese, softened

6 ounce sleeve sesame crackers

8 ounce jar Jalapeño Confetti Jelly*

Fresh mint (optional)

Instructions:

Chop fresh mint. Spread a teaspoon of Neufchâtel cheese on a sesame cracker. Beginning with a half a teaspoon to taste, place a dollop of Jalapeño Confetti Jelly on top. Garnish with fresh mint. Serve with a nonalcoholic sparkling blood orange beverage or a glass of red wine.

*Jalapeño or habanero jellies are recommended. You may follow the link to make your own Jalapeño Confetti Jelly @ https://snapshotsincursive.com/2016/09/29

Neufchâtel Crab Dip

What’s Cooking in Gail’s Kitchen? Timeless Classics: Neufchâtel Crab Dip! Easy seafood appetizers can be prepared in no time at all. By substituting miniature phyllo dough shells for snack crackers, the results are impressively gourmet. Who doesn’t love that WOW factor?! Make this appetizer the star of your next gathering. Everyone will thank you.

NEUFCHÂTEL CRAB DIP

Ingredients:

1 6-ounce can crabmeat, drained, flaked, and cartilage removed

1/2 cup lobster meat, chunk style

1 green onion, snipped

1 teaspoon dried dill weed

1 teaspoon lemon peel, finely shredded

1 teaspoon lemon juice

8-ounces Neufchâtel cheese, softened

1/2 cup mayonnaise

1/4 cup Greek yogurt

1/2 cup Parmesan cheese, grated

1/8 teaspoon garlic powder

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes (optional)

1/4 cup Jalapeño Confetti Jelly*

15-count package miniature phyllo dough shells

Fresh dill sprigs

Instructions:

Preheat oven to 350°. Arrange phyllo shells on a baking sheet. Bake 5-7 minutes until crisp. Remove and set aside. In a medium bowl, toss crabmeat, lobster, and green onion snips in dill weed, shredded lemon peel, and lemon juice. In a another bowl, combine Neufchâtel cheese, mayonnaise, Greek yogurt, Parmesan cheese, garlic powder, seasoned salt, and red pepper flakes. Mix well. Fold crabmeat mixture into mayonnaise mixture. Transfer dip to an oven-proof dish. Top with Jalapeño Confetti Jelly. Bake 20 minutes. Spoon warm crab dip into phyllo shells. Garnish with fresh dill sprigs. Serve warm.

*Follow the link for the recipe for Jalapeño Confetti Jelly.

https://snapshotsincursive.com/2017/09/29

The Salty Angler in Key West, Florida

Dining Outside the Home: The Salty Angler in Key West, Florida! When a coastal downpour catapults you indoors for cover, thank your lucky stars if it happens to be The Salty Angler. Not only is it a comfy watering hole, the live music from local talent is a plus. Pub-worthy Loaded Fries are smothered in jalapeño queso dip and crispy bacon. Perfect for sharing. Go ahead, smack your lips and lick your fingers. The laid-back atmosphere is like being surrounded by friends. Add a Bloody Mary with garnishes that perfect the flavor. Make it spicy, if you dare. At The Salty Angler, they aim to please. Give ‘em a nod for food, drink, and entertainment.