lettuce

Dill-Sprinkled Cocktail Shrimp

What’s Cooking in Gail’s Kitchen? Bright Ideas: Dill-Sprinkled Cocktail Shrimp! When you live where seafood is easily accessible, the natural thing to do is buy it and eat it as often as possible. Especially if you like it. And I’m crazy about shrimp. Thus, “Seafood Thursday” came into being at our house. It doesn’t hurt that a seafood vendor makes a scheduled stop, like clockwork, in our community every Wednesday afternoon. Taking advantage of specials at your doorstep not only helps us to expand our palate, but it also keeps me engaged by identifying new ways to prepare things at home. Luckily, I have a husband who doesn’t mind being a taste-tester for me. Granted, sometimes I’m the one finishing the portions in the days that follow, but it does keep meals interesting. This appetizer is pretty basic. Please note: adding wasabi definitely adds a spicy kick to the cocktail sauce. Go easy.

DILL-SPRINKLED COCKTAIL SHRIMP

Ingredients:

1/2 cup cocktail sauce

1 teaspoon prepared Japanese wasabi, in a tube (optional)

Romaine Lettuce, shredded

1 pound frozen jumbo shrimp, tail on; precooked and thawed

1 tablespoon fresh dill, chopped

Lemon wedge, for garnish

Instructions:

In a mixing bowl, combine cocktail sauce and Japanese wasabi. Mix well; set aside. Divide shredded romaine lettuce between individual serving dishes. Arrange 3-4 cocktail shrimp over lettuce. Add a dollop of cocktail sauce. Sprinkle with freshly chopped dill. Garnish with a lemon wedge. Refrigerate until ready to serve.

Chorizo Beef Burger

What’s Cooking in Gail’s Kitchen? Bright Ideas: Chorizo Beef Burger! It’s crazy the foods we try, simply because we have a craving that refuses to compromise. During Covid-19, many restaurants and fast-food eateries would either not open, limit drive-through options, or simply close due to illness and labor shortages. Late one night, the hubs wanted a burger for dinner. We tried 3 different places without success. The only one open was a Mexican Cantina. We masked up, entered, and were seated in the bar at an isolated table for two. That’s when he saw it……a chorizo burger was listed on the menu. I think you know the rest of the story. Once we got home, you can guess what grocery items I added to the list on the refrigerator.

CHORIZO BEEF BURGER

Ingredients:

1/2 pound bulk chorizo sausage

1 pound lean ground beef

3/4 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon cornmeal

4 ounces Monterey Jack cheese, shredded

4 brioche buns, split

Toppings: Lettuce, Tomato, Red Onion, Cilantro, and Salsa

Instructions:

In large bowl, combine chorizo sausage, lean ground beef, sea salt, black pepper, and cornmeal. Shape mixture into 4 patties, 1/2-inch thick. Place patties on preheated grill, over medium heat. Close grill cover. Cook 6-7 minutes, per side. Flip once. A meat thermometer inserted in the center needs to read 160°F. During last 2 minutes of cooking, top each chorizo patty with shredded cheese. Place buns, cut side down, on grill. Cook until cheese is melted and buns are toasted. Remove burgers and buns from grill. Serve immediately, topped with lettuce, tomatoes, onions, cilantro, and salsa to taste.

Your Favorite Crispy Pork Gyros

What’s Cooking in Gail’s Kitchen? Time To Eat: Your Favorite Crispy Pork Gyros! When you absolutely cannot find a Greek restaurant or food truck for those amazing handheld gyros, dig your heals in and simply make it at home instead. Sure, it’s not going to be that wonderful lamb and beef combination of meat traditionally cooked on a vertical rotisserie sliced before your eyes, but then again…..beggars can’t be choosers. This recipe is pretty good, even if I do say so myself.

YOUR FAVORITE CRISPY PORK GYROS

Ingredients:

2 pound pork loin

1/4 teaspoon celery salt

1/2 teaspoon cumin powder

1/4 teaspoon garlic powder

1 teaspoon ground coriander

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 1/2 cups vegetable stock

4 Greek pita breads

1 cup shredded lettuce

1 tomato, chopped

1/2 red onion, thinly sliced

4 ounces feta cheese, crumbled

Tzatziki sauce, for serving

Dill weed, for garnish

Instructions:

Preheat oven to 350°. Combine celery salt, cumin powder, garlic powder, ground coriander, oregano, thyme, paprika, kosher salt, and black pepper. Sprinkle onto wax paper; roll the pork loin in the spice mix to cover all sides. Add olive oil to a Dutch oven; heat over medium-high temperature. Add the seasoned pork loin. Sear the meat on all sides. Add the vegetable broth. Bring to a boil. Remove Dutch oven and place in the oven for 3 hours, or until pork is tender and shreds easily with a fork. In an iron skillet, warm vegetable oil over medium heat. Add about a cup of shredded pork and 1/4 cup of the vegetable broth from the pan. Fry meat, turning as necessary until it is golden brown and the juice is absorbed into the meat. Repeat with remaining pork loin. Place pita breads on a baking sheet, wrap in foil, and bake 5 minutes, or just until they are warm and pliable. To assemble, place a pita bread on a dinner plate. Add lettuce, crispy pork, chopped tomatoes, red onion slices, feta cheese crumbles, and a dollop of tzatziki sauce. Sprinkle with dill weed and serve immediately.

Prime Rib Dinner Salad

What’s Cooking in Gail’s Kitchen? Time To Eat: Prime Rib Dinner Salad! Have you ever noticed when you order a meal salad, the waiter asks if you want to add protein to that? Somewhere down the line the “Great Wizard” of salad creation decided it was time to crank up the price by enticing customers with “added protein”. Steak? Chicken? Shrimp? Sure, we nixed the sub rolls and hamburger buns in exchange for crunchy croutons and sugared nuts, but are we really making a difference in making healthy choices? The answer is actually, Yes. By adding protein, believe it or not, the natural fat actually helps the body digest carbs a little slower and increase energy levels. The bottom line is, protein does fill you up more and keep you from binge eating before the next meal. So the next time you’re asked about protein, boldly nod your head up and down and go for it.

PRIME RIB DINNER SALAD

Ingredients:

1 pound prime rib steak, cooked and cut into chunks

2 cups iceberg lettuce, gently torn

1/2 pint cherry tomatoes, halved

1/4 red onion, sliced

1 radish, thinly sliced

1 hard-boiled egg, chopped

2 slices bacon, crispy and crumbled

2 ounces blue cheese, crumbled

Dressing, of choice

Instructions:

Warm the steak slightly. Divide the following ingredients into two salad bowls: iceberg lettuce, cherry tomatoes, red onion slices, radishes, hard-boiled egg, bacon crumbles, and blue cheese. Top with prime rib chunks. Add dressing of choice. Serve.

Wheat Brioche Burgers

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Wheat Brioche Burgers! Why brioche buns, you’re thinking. First of all, you must admit a hamburger bun that crumbles into your hands is very frustrating. After the first bite, you’re afraid to put it down in case it turns into a heaping mess on your plate. From that point on, a fork is your only option. Amirite? Brioche buns are rich, chewier, and a little more dense. The golden texture alone is soft and buttery while leaving you with an element of light consistency. Now that’s a way to compliment a savory, grilled burger. Wouldn’t you agree?

WHEAT BRIOCHE BURGERS

Ingredients:

1 pound ground chuck beef

2 beef bouillon cubes

2 tablespoons water, boiling

2 eggs, beaten

6 Ritz crackers, crushed

1/4 teaspoon black pepper

4 gourmet wheat brioche hamburger buns

4 tablespoons butter, softened

4 leaves romaine lettuce

1 large tomato, sliced into 8 rings

1/3 cup mayonnaise

Instructions:

In a small bowl, dissolve bouillon cubes in boiling water. Stir. In another bowl, combine ground chuck, bouillon water, and beaten eggs. Fold in crushed crackers. Divide beef into four portions. Form into patties about 1/2” thick and 1” wider than the burger buns. Indent with a thumbprint in the center of the patty. Sprinkle with black pepper. Chill for one hour. Preheat grill on high heat to 400°. Grill patties, indented side up, for 6 minutes. Juices will accumulate on top of burgers causing them to sear. Do not smash down. Flip; reduce grill temperature to 325° for another 6 minutes. Turn grill off, leaving burgers on grill for 4 minutes longer. At this time, spread the cut sides of the brioche buns with softened butter. Place buttered sides down on grill for a couple minutes to toast until golden brown. Meanwhile, coat romaine lettuce leaves with mayonnaise, gently turning. To assemble burgers, transfer buns to a platter. Add more mayonnaise, if desired. Layer hamburgers with grilled meat, romaine leaves, and tomato slices. Top with toasted buns. Serve immediately.

Uff-Da Bread Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Uff-Da Bread Tacos! Did you know there is a difference between naan and pita bread? Pita bread is definitely enhanced by all the ingredients stuffed into it. Naan, on the other hand, is made with egg and yogurt-instead of water-which are typically fermented (or rested) in the dough before baking in a clay oven, which makes it chewy and delicious. The texture is different and more pliable. Have I piqued your curiosity? If so, now it’s time to see for yourself. You’re welcome.

UFF-DA BREAD TACOS

Ingredients:

4 single-serving naan bread slices

2 tablespoons vegetable oil

1 pound ground chorizo

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon black pepper

1 cup picante sauce, divided

1 cup romaine lettuce, gently torn

1 cup pinto beans, drained

1 cup Mexican blend cheeses, finely shredded

1/2 red onion, thinly sliced

1/4 cup black olives, sliced

1/2 cup sour cream

Fresh cilantro, for garnish

Instructions:

In a skillet over medium-high heat, cook chorizo. Break apart the meat as it cooks. Drain off excess grease. Reduce heat to low; sprinkle in the chili powder, ground cumin, dried oregano, and black pepper. Mix well. Simmer 2 minutes. Keep warm. Warm grill pan, over medium-high heat; brush pan with vegetable oil. Use remaining vegetable oil to lightly coat naan on both sides. Place naan slices on pan for 1 minute; flip and repeat for one minute longer. Naan will be slightly charred, soft, and pliable. Remove pan from heat. Set aside. To assemble bread tacos, spoon picante sauce on each naan. Layer with romaine lettuce leaves, pinto beans, crumbled chorizo, Mexican blend cheeses, red onion slices, and black olives. Top with a dollop of sour cream and the remaining picante sauce. Garnish with fresh cilantro. Serve immediately.

Flatbread Fiesta

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Flatbread Fiesta! Do you ever tire of the same old pizza choices? I get in a rut the same way everyone else does. About that time I stand in front of the freezer, door open, peering into its contents searching for ideas to try something extraordinary. Sure, I’m the one buying the groceries (and should know what’s in the house) but that’s when I surprise myself with unexpected specials. Chorizo is one of those impulse items that make it into the cart. I often fry it up, crumble it for meals later on, label it, and then store it in the freezer for another day. It’s at times like this I pat myself on the back with congratulations for having such foresight.

FLATBREAD FIESTA

Ingredients:

1 naan flatbread

1-2 tablespoons olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/2 cup chunky salsa, prepared

1 cup Mexican cheeses, shredded

1/2 cup cooked chorizo, drained and crumbled

2 tablespoons yellow onion, chopped

2 tablespoons green chilies, chopped

2 tablespoons jalapeño peppers, chopped

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. Rub olive oil on bottom of flatbread. Spread with cornmeal, pressing into the dough. Sprinkle with garlic powder. Flip over and place this side down on prepared baking sheet. Brush top with remaining olive oil. Bake for 5 minutes. Remove flatbread from oven. Carefully spoon chunky salsa over flatbread, spreading to edges. Layer Mexican cheeses over top. Divide cooked and crumbled chorizo over salsa. Finish layering with chopped onions, green chilies, and jalapeño peppers. Bake 15 minutes longer to melt the cheeses for a nice crispy crust. Remove flatbread from oven. Cool slightly before using a pizza cutter. Serve with a tossed garden salad.

Avocado Onion Dip

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Avocado Onion Dip! Nowadays I look for any reason to eat avocados. Once I’ve have my fill of guacamole, I turn to other creative ways to produce a nutritional boost to the menu. Although stuffed avocados can be baked or grilled, sometimes it’s a real treat to prepare them this way. Some might call it a light lunch, simply because it satisfies the appetite as a filling meal.

AVOCADO ONION DIP

Ingredients:

8 ounce Neufchâtel cheese, softened

1/2 cup Greek yogurt

2 tablespoons capers, chopped

1/8 teaspoon cayenne pepper

1 cup crispy-fried onions, slightly crushed

2-3 ripe avocados, halved and pits removed

1 tablespoon lime juice

1/8 teaspoon sea salt

1/8 teaspoon garlic powder

Green onion snips, for garnish

Whole celery seed, for garnish

Instructions:

Using an electric mixer, beat together softened cream cheese, Greek yogurt, chopped capers, and cayenne pepper until blended. Fold in crushed crispy-fried onions until combined. Transfer to a covered bowl. Refrigerate for one hour. Prepare avocado halves. Brush with lime juice; sprinkle with sea salt and garlic powder. When ready to serve, scoop onion dip into each avocado half. Garnish with green onion snips, chopped capers, and a sprinkling of whole celery seed. Serve immediately.

Kielbasa Grilled Romaine

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Kielbasa Grilled Romaine! When the sun comes out and the wind dies down, it’s not unusual to see Northerners uncover the gas grill for a momentary glimpse of Summer. Everyone needs a reprieve from the winter doldrums, right? Nothing works better than a protein-rich complex carbohydrate meal, in my opinion. And grilled foods definitely lift the mood like a breath of fresh air. Sound painless? It pretty much is. Even the birds are chirping louder than usual.

KIELBASA GRILLED ROMAINE

Ingredients:

1 pound kielbasa sausage link

2 romaine hearts

3 tablespoons olive oil

1/4 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning

1/8 teaspoon red pepper flakes

1/2 pint cherry tomatoes, halved

4 ounces parmesan cheese, crumbled

Instructions:

Remove kielbasa sausage link from package. Rinse and pat dry. Transfer to a platter. Rinse romaine lettuce hearts. Pat dry. Trim the end stalks, leaving enough to keep the bunches intact. Transfer to a platter. In a small dish, combine olive oil, seasoned salt, garlic and herb seasoning, and red pepper flakes. Using a silicone brush, coat the leaves of the romaine hearts, inside and out with the olive mixture. Halve the cherry tomatoes; place in a serving bowl. Preheat the outdoor grill on High setting. Using tongs, transfer the seasoned romaine lettuce hearts directly to the grill. Repeat with kielbasa sausage link. Grill for 3 minutes. Flip the romaine lettuce and grill 2 minutes longer. Rotate the kielbasa sausage for even browning. Remove all to clean platters. To serve, place charred romaine lettuce hearts on a dinner plate. Divide the kielbasa sausage between plates. Add cherry tomato halves. Top with crumbled parmesan cheese. Drizzle with remaining olive oil mixture. Serve immediately.