jalapeno

Your Team Tailgate Cheeseball

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Your Team Tailgate Cheeseball. Elevate your next adventure in tailgating at home or in the parking lot at the stadium. I guarantee when you show up with this festive “football” cheeseball, heads will turn to take notice. If you really want to show off your team pride, wear colorful  jerseys or temporary tattoos. By the time the party’s over, you’ll be leaving with heightened expectations, good vibes, and a full stomach. That is, until the game begins and the munchies return. 

YOUR TEAM TAILGATE CHEESEBALL 

Ingredients: 

8 ounces Neufchâtel cheese, softened 

4 ounces sharp cheddar cheese, shredded 

1 green onion, snipped 

1/4 cup pickled jalapeños, diced

1/4 teaspoon garlic powder

1 sliced bacon, cooked and crumbled 

1 tablespoon fresh chives, chopped

1 slice mozzarella cheese 

Instructions: 

In a medium bowl, combine Neufchâtel cheese, cheddar cheese, green onion, pickled jalapeños, and garlic powder. Use a hand mixer to beat until well mixed. Shape the cheese mixture into the shape of a football. Place on a sheet of parchment paper. Cover with plastic wrap and refrigerate for 15 minutes. Sprinkle the Cheeseball with crumbled bacon and chopped chives, pressing firmly to coat. Transfer cheeseball to a serving dish. For the laces, cut the mozzarella cheese into thin slices. Leave one long piece for the center of the football. Arrange smaller slices in rows for the laces. Place the long strip horizontally over the top, down the middle. Press lightly. Serve with crackers and pretzels. 

Kickshaw Grilled Cheese

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Kickshaw Grilled Cheese. Few things are as irresistible as a grilled cheese sandwich. I learned a secret, a few years ago, that switching out mayonnaise for the butter has its advantages. When sprinkled with onion powder, a savory essence of umami bursts through the taste buds for a culinary reaction that is deeply satisfying. Add that to the incredibly crisp crust and you can practically hear the applause. 

KICKSHAW GRILLED CHEESE 

Ingredients: 

2 slices sourdough bread 

2 tablespoons mayonnaise, for spreading

1/8 teaspoon onion powder

2 slices cheddar cheese, smoky flavor

2 slices Colby cheese 

2 slices American cheese 

2 slices pepper jack cheese

1-2 teaspoons red pepper jelly 

1 small jalapeño pepper, red or green, thinly sliced

Chili crisp, for garnish 

Instructions: 

Spread a thin layer of mayonnaise on one side of both slices of bread. Sprinkle onion powder on top of the mayonnaise. Against the plain bread, layer one side of the sandwich with the smoky cheddar cheese, Colby cheese, American cheese, and pepper jack cheese. Spread a thin layer of red pepper jelly on the plain side of the other slice of bread. Place the jellied slice, mayonnaise side up on top of the layered cheese slice of bread. Transfer sandwich to an iron skillet. Heat the skillet over medium-low heat. Cook for 3-4 minutes until the cheese starts to melt and the bread turns a golden brown. Flip the sandwich over and cook 3-4 minutes longer. The cheese will be completely melted and the bread will be a golden brown. Remove from heat. Cut in half. Add sliced jalapeños, if desired. Drizzle with chili crisp for an explosion of flavor. 

Beef Brisket BBQ Flatbread

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Beef Brisket BBQ Flatbread! Looking for a quick mealtime hack? Did you know you can turn leftover beef brisket into a casual weeknight pizza supper simply by shredding it over flatbread?! No fuss; no muss. It’s literally so easy you can tell the kids (or grandkids) how to pull everything together while you’re sipping on your first glass of wine. It can be done with little effort, no drama, lots of encouragement, and praise that will make any foodie proud. See how the creative drizzle turns it into an artistic masterpiece? If it’s one thing I learned while raising my kids, it’s that whenever they helped me out with a recipe, they were pretty excited about chowing down afterwards. 

BEEF BRISKET BBQ FLATBREAD

Ingredients: 

1 prepared flatbread 

1/4 cup barbecue sauce

3/4 cup mozzarella cheese, grated

1/4 cup extra sharp cheddar cheese, shredded

4 ounces smoked beef brisket, precooked and shredded 

1/4 cup marinated jalapeño pepper slices

Drizzle of sriracha sauce, for garnish

Instructions: 

Preheat the oven to 400°. Spray a baking sheet with nonstick oil. Place the flatbread onto the prepared baking sheet. Brush the dough with the barbecue sauce. Layer the shredded mozzarella and cheddar cheeses over top. Arrange shredded barbecue brisket over the cheeses. Add sliced jalapeño peppers. Bake 10-15 minutes, or until cheese is melted and the crust is slightly crisp. Remove pan from oven; cut the flatbread into triangles. Garnish with a drizzle of sriracha sauce. 

Reuben Tacos

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Reuben Tacos! Here you go…a Mexican taco with an Irish twist!  Anyone who is crazy about tacos will tell you the combinations are endless. Not long after St. Patrick’s Day, there were leftovers of corned beef brisket and a wedge of purple cabbage in the fridge. My husband had gone out for lunch with the guys and I thought, “Hmmm, what can I throw together for a scrumptious mid-day meal?”    It seemed like a no-brainer. Corn tortillas, Swiss cheese, pickled jalapeño slices, and Dijon mustard sealed the deal. Try it. One bite and you’ll shout, “Olé! Me Irish eyes ere smilin'”.

REUBEN TACOS 

Ingredients:

4 yellow corn tortillas, extra thin

6 slices Swiss cheese

1/4 wedge purple cabbage, shredded

1/2 pound corned beef brisket, cooked and shredded

2 tablespoons Dijon mustard

2 teaspoons whole grain mustard

1/4 cup jalapeño slices

Instructions:

Preheat oven to 400°. Warm corned beef brisket in microwave or medium skillet. On a foil-lined baking sheet, arrange the corn tortillas in a single layer. Divide cheese among tortillas. Layer with shredded cabbage. Pile on the corned beef brisket. Slather with both mustards and garnish with pickled jalapeño peppers. Bake in oven for 2-3 minutes just long enough to melt cheese. Watch carefully as you still want the cabbage to remain crunchy. Remove and fold tortillas in half to eat.  

Waffle Spicy Chicken Bites

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Waffle Spicy Chicken Bites! Anyone who is a fan of sweet and salty food combos can surely appreciate this popular appetizer for your next gathering. The crispy baked (or air-fried) chicken delivers a satisfying crunch, immediately followed by a sweet, fluffy waffle drizzled with sea salt butter and hot honey syrup. The kick of jalapeño appeals to the savory aspect for that devilish tickle at the back of your throat. Are you feeling tempted? I know I am. 

WAFFLE SPICY CHICKEN BITES

Ingredients: 

20 frozen crispy chicken pieces or nuggets 

1/4 cup hot honey

1 teaspoon hot sauce

1/2 teaspoon red pepper flakes 

5 frozen waffles 

2-3 tablespoons butter 

1/4 cup pickled jalapeño peppers, sliced 

Instructions: 

Preheat oven according to package directions for the crispy chicken. Bake as listed on the box. Set aside when finished. As the chicken bakes, make the hot honey syrup. In a small bowl, combine hot honey, hot sauce, and red pepper flakes. Stir well. Set aside. Toast the waffles, slather in butter, and cut each waffle into bite size pieces. Arrange the waffles on a serving platter. Place one piece of chicken on each waffle piece. Arrange one jalapeño slice on top and skewer with a wooden pick. Drizzle with hot honey mixture and serve immediately. 

Cornbread Cornucopia

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Cornbread Cornucopia! This is the perfect accompaniment to any bean dish. It’s delicious hot and savory when eaten later warmed up in the microwave. 

CORNBREAD CORNUCOPIA 

Ingredients:

1 1/2 cups yellow cornmeal

1 1/2 cups wheat flour

1 tablespoon baking powder

1/4 teaspoon sea salt

1/4 cup sugar

1/2 cup olive oil

2 eggs, beaten

1 1/4 cups milk

1/4 pound smoked sausage link, pre-cooked and diced

1 cup extra-sharp cheddar cheese, finely shredded 

1/4 cup pickled jalapeño peppers, sliced

1 tablespoon pimento, diced

Instructions:

Preheat oven to 400°. Sift cornmeal, flour, baking powder, sea salt, and sugar into a mixing bowl. Blend beaten eggs and oil; add milk. Add liquid ingredients to dry ingredients stirring until just blended. Fold in meat, cheese, peppers, and pimento. Pour into an 8″x8″ pan that has been sprayed with a non-stick oil. Bake for 30 minutes. Serve warm with butter. 

Jalapeño Spicy Cheese Dip

What’s Cooking in Gail’s Kitchen? Food Plating: Jalapeño Spicy Cheese Dip! Some call it Tex-Mex, others call it Queso based on the ancient Aztec civilization. No matter what you call it, melted cheeses in a skillet of herbs and spices, plus a kick of heat can be my dinner any night of the week. Some nights I prefer original corn tortilla chips to scoop up the cheese. And other nights I go for the gold and crave a chili lime seasoned gourmet tortilla chip. Be unique and crank things up or calm things down. It’s all a matter of personal taste, so everyone wins. 

JALAPEÑO SPICY CHEESE DIP 

Ingredients: 

1 cup light cream

3/4 pound white American cheese, finely shredded

1/2 pound fontina cheese, finely shredded

1/4 cup pickled jalapeños, roughly chopped 

1/2 teaspoon cumin powder

1/2 teaspoon ground nutmeg 

1 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Sliced radishes, for garnish

Jalapeño slices, for garnish

Cilantro, for garnish

Instructions:

In an iron skillet over medium-high heat, warm light cream until bubbles form around the edge. Reduce heat to low setting. Gradually stir in American white cheese and fontina cheese, stirring constantly to make a smooth consistency and avoid burning. Continue stirring until cheeses are melted. Add chopped pickled jalapeños, cumin powder, ground nutmeg, red pepper flakes, sea salt, and black pepper. Place iron skillet in the oven. Broil on High for 3-4 minutes, or until cheese begins to bubble. Remove from oven. Garnish with sliced radishes, sliced jalapeños, and fresh cilantro. Serve with chili lime gourmet tortilla chips. 

Tomatillo Salsa Verde

What’s Cooking in Gail’s Kitchen? The Daily Special: Tomatillo Salsa Verde! The grower at the Farmers Market literally gave me her version of roasting tomatillos as she handed me her bounty. “Pull out your iron skillet, peel and quarter the tomatillos, throw in some garlic cloves, and roast it together in your oven. Simple.” Imagine my smile later that afternoon as I presented a dish of the freshest aromatic salsa verde to my husband for “Happy Hour”. Served with organic corn chips and a citrus margarita, it created quite a buzz!

TOMATILLO SALSA VERDE

Ingredients:

5-6 medium size tomatillos, peeled and stems removed

3 garlic cloves, peeled

1 sweet onion, chopped

1 teaspoon sea salt

1 teaspoon cumin powder

3 jalapeño pickled peppers, sliced

Instructions:

Remove the crackly husks covering the fresh tomatillos. Rinse well to remove the sticky residue on the skin. Quarter each tomatillo and place in a seasoned iron skillet. Add garlic and sweet onion. Sprinkle with salt and cumin powder. Place skillet in the oven on highest setting for Broil. Check after 5 minutes, turn the vegetables, and broil another 5 minutes. They should appear soft and slightly charred. There will be juice in the skillet, so handle with care. Transfer vegetables to a food processor. Add jalapeño peppers and purée on pulse setting. 

Jalapeños Pickled

What’s Cooking in Gail’s Kitchen? The Daily Special: Jalapeños Pickled! As you may recall, I live in the country. However, I’m really not much of a gardener. Thank goodness my husband is. He cultivates the ground, plants the seedlings, and kicks the weeds to the curb. Then I gather the produce and transform its bounty into wonderful surprises. This pickled recipe makes me feel like a pro. It’s quick, it’s easy, and most of all it’s super delicious!  The spiciness has you asking for more. 

JALAPEÑOS PICKLED

Ingredients:

15 jalapeño peppers, sliced

2 garlic cloves 

1 cup white vinegar

1 cup water

4 tablespoons sugar

2 tablespoons kosher salt

Instructions:

In a medium sauce pan, combine the garlic, vinegar, water, sugar, and salt. Heat to boiling. Stir until the sugar and salt are dissolved.  As it continues boiling, add the sliced jalapeños. Keep them submerged under the pickling liquids. Remove the pan from the heat. Let it sit for 10-15 minutes. Using a slotted spoon, transfer the jalapeños and garlic to a clean jar. Ladle the pickling juices over top until the jar is filled. Let cool at room temperature before securing a lid and storing in the refrigerator.