Turkey Burrito Bowl

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Turkey Burrito Bowl! If I’ve said it once, I’ve said it a hundred times…freeze leftover meat for another day. I’m still working on that 22-pound turkey I baked some time ago. You’d certainly never know it by the variety of meals we’ve eaten. Soups, sliders, hash, and the daily special are among the numerous ways we reduce food waste while saving money. By adding fresh produce and grains, using leftover turkey simply becomes a brilliant time saving option. You probably utilize leftovers yourself without even giving it a second thought. I’m thinking stir-fry, casseroles, omelets, and basic sammies. See how easy it is? Just don’t tell the kids.

TURKEY BURRITO BOWL

Ingredients:

2 cups cooked turkey, shredded

1/8 teaspoon garlic powder

1 teaspoon kosher salt

1/4 cup orange juice

1/4 cup vinegar

2 tablespoons butter

Sides: Avocado, lettuce, red onion, tomato, rice, yogurt, and tortilla corn chips

Cilantro, for garnish

Instructions:

Preheat oven to 350°. Combine shredded turkey, garlic powder, kosher salt, orange juice, vinegar, and butter. Transfer to an ovenproof covered dish. Bake 30 minutes, or until all liquid is absorbed. If necessary, remove lid after 30 minutes to allow the juices to breathe. Serve seasoned turkey with instant rice, tortilla chips, and fresh produce.

Iceberg Lettuce Salad

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Iceberg Lettuce Salad! Generally speaking, we all become pretty accustomed to grocery prices in our home town. We know, when it comes to produce, we can expect to pay a little more for berries than bananas. Just like the many varieties of leafy greens. Typically, spinach, kale, and romaine are always way more than iceberg lettuce. Right? So recently while visiting Kauai, knowing that a lot of food is imported, I made the decision to make some compromises. I picked up a head of iceberg lettuce listed at $3.99. In the States it’s around $1.49 a head. Okay. When I checked out, the register rung up $6.00. Imagine the sticker shock. Come to find out, the sign actually said iceberg lettuce was $3.99 a pound. Let me tell you, I stretched that head of lettuce over many meals and savored every bite.

ICEBERG LETTUCE SALAD

Ingredients:

3 leaves of lettuce, gently torn

1 Roma tomato, chopped

1 green onion, snipped

2 tablespoons Caesar dressing, prepared

1 tablespoon parmesan cheese, grated

1/8 teaspoon oregano

Instructions:

Divide the gently torn lettuce leaves between two salad plates. Arrange chopped tomatoes over lettuce. Using a kitchen shears, snip the green onion pieces over top. Drizzle with salad dressing. Sprinkle on parmesan cheese and oregano. Serve chilled.

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.

Angus Beef Burger

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Angus Beef Burger! Anyone who is a beef-eater understands that when meat has a high level of marbling, it keeps it moist for longer when cooking. Why is marbling important, you wonder? Because the fat ratio is scattered throughout creating juicy, tender, and more flavorful results. Long story, short, angus beef means better burger. No one wants a hockey puck for a hamburger. Right? Although it may cost a little more per pound, the end results are worth it.

ANGUS BEEF BURGER

Ingredients:

1 pound Angus beef, ground

1 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon olive oil

4 hamburger buns, split and toasted

Lettuce, tomato, bacon and condiments as desired

Instructions:

Preheat a gas grill on High temperature. Form the ground beef into four equal portions. Season both sides of each patty with sea salt and black pepper. Brush the burgers with olive oil. Grill the burgers for 3 minutes until brown and slightly charred. Flip over. Do not press down to release juices! Cook 4 minutes longer, for medium rare, until golden and charred. Grill longer for desired results. Assemble the burgers on toasted buns. Add fixings and condiments to taste. Serve immediately.

Tequila Tacos

What’s Cooking in Gail’s Kitchen? Something to Savor: Tequila Tacos! Do you follow any of the chef’s on the Food Network? It seems they are always thinking outside the box when it comes to expanding our palates. Take Guy Fieri and his famous hamburgers. Anyone who has had the opportunity to visit Guy’s Burger Joint can see how he very casually broke the mold when it comes to men in the kitchen. Anything Goes! Today’s “nod” of adding silver tequila to ordinary tacos definitely gets the party started!

TEQUILA TACOS

1 pound lean ground beef

1/8 teaspoon garlic powder

1 teaspoon cumin powder

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1/3 cup tequila, silver

8 flour tortillas

1/4 cup butter, melted

1 cup cheddar cheese, shredded

1 romaine lettuce heart, torn

1 tomato, chopped

2 green onions, chopped

1/2 cup cilantro, chopped

1/2 cup salsa

1 cup Greek yogurt

1/4 cup black olives, sliced

Instructions:

Preheat oven to 350°. In a medium skillet, brown ground beef until cooked and crumbled. Drain. Stir in garlic powder, cumin powder, sea salt, black pepper, and tequila. Reduce heat to simmer on low until liquid is absorbed. Stir occasionally. Set aside. Brush one side of tortillas with melted butter. Spoon about 1/4 cup crumbled meat mixture onto center of unbuttered side. Sprinkle with cheddar cheese. Fold in half; place on a baking sheet. Repeat until all tortillas are filled and meat is evenly divided between them. Bake in oven 10-15 minutes or until tortilla shells are crisp. Remove from oven and serve with lettuce, tomato, green onions, and cilantro. Spoon salsa over top; add a dollop of Greek yogurt. Garnish with black olive slices.

Cocktail Shrimp Minis

What’s Cooking in Gail’s Kitchen? Something to Savor: Cocktail Shrimp Minis! Being a “grazer” can reap advantageous health benefits, in my opinion. Not only are the portions much smaller, but you get to eat every few hours which keeps hunger pangs under control. The rule of thumb is to choose foods high in nutrients and low in sugar, salt, and fat. The key to successful grazing is to prepare things ahead of time. That way when you open the refrigerator, you are drawn to easy choices. Sounds pretty simple, doesn’t it?

COCKTAIL SHRIMP MINIS

Ingredients:

1 dozen fresh shrimp, precooked

1 cup fresh salad greens

8 ounces Neufchâtel cheese, softened

1/2 cup seafood cocktail sauce

1 tablespoon horseradish

Instructions:

Place salad greens in the bottom of a single serving glass. Divide the block of Neufchâtel cheese into 12 equal portions. Roll each portion into a ball. Place one cheese ball in each glass. Combine seafood cocktail sauce with horseradish. Drizzle sauce evenly over each cheese ball. Skewer one shrimp and insert into each glass, piercing the cheese ball. Refrigerate until ready to serve.

Jambon de Bayonne Baguette

What’s Cooking in Gail’s Kitchen? Food for Sharing: Jambon de Bayonne Baguette! If you don’t have time to run by the local artisan bakery, consider this option. By using ingredients you may already have on hand from the local supermarket deli, this homemade version of a Parisian favorite can be done in minutes. It’s basically a ham and cheese sandwich stepped up a notch.

JAMBON DE BAYONNE BAGUETTE

Ingredients:

1 baguette, cut in half (serves 2)

2 tablespoons Dijon mustard

2 tablespoons olive oil

1/4 teaspoon Herbs de Provence

1-2 Roma tomatoes, sliced

3 ounces Jambon de Bayonne, or aged prosciutto

2 romaine lettuce leaves

2 slices espresso/lavender rubbed cheese

8 cornichon gherkins

Instructions:

Slice baguette lengthwise, without cutting all the way through to create a submarine sandwich. Spread a fine layer of Dijon mustard over each baguette half. In a small bowl, combine olive oil and herbs de Provence. Add slices tomatoes to coat, reserving olive oil mixture. Place one layer of tomatoes in each baguette. Next divide prosciutto, romaine lettuce, and gourmet cheese between baguette sandwiches. Top with cornichon gherkins. Drizzle with remaining herbed olive oil. Close and serve. Bon Appétit!

Salad on a Fork

What’s Cooking in Gail’s Kitchen? Start Smart: Salad on a Fork! Try something different the next time you throw a party. Instead of serving an ordinary relish tray, choose interesting veggies to spear on a salad fork. Your guests will be so intrigued, they won’t realize they’ve chosen a salad bite over a brownie. Cherry tomatoes, crunchy romaine, and garden green beans make preparation easy. Offer two or three salad dressings for topping things off. Portions are bite-sized to avoid waste. Forks stand upended in a bowl or a pitcher. I happened to have an antique ice bucket that worked out nicely. Variety creates a beautiful presentation, so include baby carrots, snow peas, and perhaps a piece of bacon. Just think of it as a “conversation starter”.

SALAD ON A FORK

Ingredients:

1 bunch romaine lettuce

1 head iceberg lettuce

10.5 ounces cherry tomatoes

1/2 pound fresh green beans

Prepared salad dressings

Salad forks

Instructions:

Wash and pat dry lettuce, tomatoes, and green beans. Tear or cut lettuce leaves into bite-sized portions. Spear several leaves onto a salad fork. Add a green bean. Crown with a cherry tomato. Stand the forks upright in a bowl. Repeat steps until all the forks are used and the bowl is filled. Squeeze bottles of 2-3 prepared salad dressings make self-serve options available and entertaining.

Street Tacos

What’s Cooking in Gail’s Kitchen? Be Our Guest: Street Tacos! This is literally Cooking 101. I have been making tacos since I was 16 years old, before microwave ovens and gourmet kitchens were commonplace. My Aunt Gail, in Michigan, taught me the timeless secrets of a classic Mexican staple. First of all, you must use authentic yellow corn tortillas. Forget the box because you’re going to fry up the shells for freshness. It’s worth the effort, believe me.

STREET TACOS

Ingredients:

16-ounce package yellow corn tortillas

2-4 tablespoons vegetable oil

1 pound ground beef, lean

2 cloves garlic, minced

1 teaspoon cumin powder

1/8 teaspoon onion powder

1 teaspoon sea salt

1/8 teaspoon black pepper

2 green onions, snipped

1 cup cheddar cheese, finely shredded

Shredded lettuce

Fresh cilantro

Pico de Gallo or salsa

Instructions:

Preheat oven to 250°. Brown ground beef in a medium skillet over medium-high heat. Cook until the beef is crumbly. Drain, if necessary. Season beef with garlic, cumin powder, onion powder, sea salt, and black pepper. Set aside. In a small skillet, heat 2 tablespoons oil over medium-high heat. Add tortilla; cook 10 seconds per side. Remove to a paper towel-lined plate. Repeat until all tortillas have been fried. Reduce heat. One at a time, place a tortilla back into the skillet. Add 1-2 tablespoons ground beef mixture into each tortilla. Fold in half and place on a baking sheet. Repeat until all tortillas and ground beef are used. Warm in the oven until ready to serve. Assemble street tacos, per taste, with shredded lettuce, onion, cheese, cilantro, and Pico de Gallo.