Pan-Seared Tilapia

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Pan-Seared Tilapia! I don’t often “fry” foods, but once in awhile nothing else will do. The secret to pan-searing fish involves five key steps. First, make sure the skillet is nonstick or a trustworthy cast iron skillet. Secondly, choose a neutral-flavored oil which has a higher smoke point. You won’t need much, so it’s crucial to make sure the oil is not going to turn black from high heat. The third point, and this is just as important, make sure moisture is removed from the fish. If not, there is guaranteed to be steam-created soggy fish or dangerous grease splatters. Step Four: When the fish is placed in the pan, do not overcrowd it. The pieces should not touch each other at all. Finally, allow the fish to sear without moving it. This is how you get that beautiful crispy surface. Use a timer. Once the fillets are carefully flipped over, you’re almost done. By this time everyone in the house will be heading to the kitchen to discover what smells so incredibly good. Well Done, Grasshopper.

PAN-SEARED TILAPIA

Ingredients:

2 frozen tilapia fillets, thawed

1/2 tablespoon brown sugar

1/2 tablespoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

1/2 lime, juice and zest

2 tablespoons vegetable oil

1 pat butter, divided

Fresh dill, for garnish

Instructions:

Defrost fish fillets overnight in the refrigerator. Remove from package, pat dry with paper towels. Set aside. In a shallow dish, combine brown sugar, chili powder, kosher salt, garlic powder, and lime zest. Mix well. Warm vegetable oil in a cast iron skillet over medium-high heat. Rub both sides of each fillet with the spice mixture. Cook tilapia fillets for 4 minutes. Carefully flip them over. Squeeze lime juice over fish in pan. Divide a pat of butter over the top of each fillet. Cook 3 minutes longer, or until opaque and flaky. Transfer pan-seared tilapia fillets to a platter. Allow to rest for 5 minutes. Garnish with fresh dill. Serve immediately.

No-Bake Lime Coconut Truffles

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: No-Bake Lime Coconut Truffles! Here’s a festive treat that satisfies the desire for something sweet enough without the overkill. This time white chocolate becomes the confectionery of choice. Instead of nuts, candied ginger and lime zest become key ingredients to complement the tropical tones of coconut. One might suggest these truffles resemble tiny snowballs, if not for the lime zest. To serve, simply place each truffle in a fluted foil or paper candy cup and arrange on a decorative platter. It promises to bring “Oohs” and “Ahhs” as a crowd-pleaser.

NO-BAKE LIME COCONUT TRUFFLES

Ingredients:

1 cup white chocolate chips

2 cups sweetened coconut, shredded

1/2 cup crystallized ginger, chopped

1 1/2 teaspoon lime zest, grated

1 1/2 teaspoon lime juice

Lime zest, for garnish

Instructions:

Melt white chocolate chips in a microwave-safe bowl on 50% for 30 seconds. Stir and repeat until completely smooth. Mix in sweetened shredded coconut. Fold in crystallized ginger and lime zest. Add lime juice to the mixture. Form into 16 small mounds. Garnish with more lime zest. Chill until set.

Guacamole Deviled Eggs

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Guacamole Deviled Eggs! Tired of the same old thing? For years deviled eggs were served two ways: with real mayonnaise or without. Oh, sometimes you might’ve sprinkled a little paprika on top or added an olive slice. But not without criticism from the loudmouth brother-in-law who made sure everyone thought he was the know-it-all on every subject. I see you nodding your head. But now things are different. We have the freedom to be as creative in our cooking as we do in our lifestyle. If you are an avocado-lover, and could devour an entire bowl of guacamole in one sitting, then bookmark this recipe for now and for later. It’s worth it.

GUACAMOLE DEVILED EGGS

Ingredients:

6 large eggs, hard-boiled

1 ripe avocado, cut in half, put removed

1 tablespoon lime juice

1/2 teaspoon sea salt

1/8 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 tablespoon mayonnaise

Cilantro leaves, for garnish

Crushed tortilla chips, for garnish

Instructions:

Peel the eggs; cut in half horizontally; remove yolks. Set aside. Scoop the flesh of the avocado into a bowl. Add lime juice, sea salt, garlic powder, and cayenne pepper. Mash together with a fork. Add crumbled egg yolks and mayonnaise. Mix until smooth. Scoop a spoonful of the avocado filling into the well of each hard-boiled egg white. Top with fresh cilantro. Garnish with crushed tortilla chips. Refrigerate until ready to serve.

Turkey Taquitos

What’s Cooking in Gail’s Kitchen? Table Food: Turkey Taquitos! Small rolled-up tortillas that are filled with seasoned meat, shredded cheese, and Mexican spices might be the best alternative to a taco or a burrito. In lieu of deep frying, crispy crunchy results can happen in the oven. The smaller size tortilla makes the turkey taquito easy to hold and handy for dipping into red or green salsa. Some foodies make a meal out of these little corn tacos, while others find them perfect as a party snack. Better make a batch for yourself before you decide.

TURKEY TAQUITOS

Ingredients:

1/2 cup salsa

3 cups turkey, precooked and shredded

1 1/2 cups cheddar cheese, shredded

1 tablespoon taco seasoning mix

1/2 teaspoon oregano, crushed

1/4 teaspoon cumin powder

1/8 teaspoon garlic powder

12 corn tortillas

1/3 cup vegetable oil

Tomatoes, jalapeños, cilantro, and ranch dressing, for garnish

Instructions:

Preheat oven to 425°. Pour salsa into a strainer. Allow juices to drip away. In a large bowl, combine shredded turkey, cheddar cheese, taco seasoning mix, crushed oregano, cumin powder, and garlic powder. Mix well. Warm vegetable oil in an iron skillet over medium heat. Dip each tortilla into the oil and place on a plate. This makes the shell pliable. Reduce heat to low. Place 2 tablespoons filling on each tortilla. Roll tightly. Place in the iron skillet to “seal” for a few seconds. Then transfer taquito to a baking sheet, with seam facing down. Repeat with remaining tortillas. Bake for 18-20 minutes or until crisp. Garnish with chopped tomatoes, sliced jalapeños, and fresh cilantro. Drizzle with ranch dressing. Serve warm.

Radish Corn Salad

What’s Cooking in Gail’s Kitchen? Clean Eating: Radish Corn Salad. Serve up a delightful bowl of sunshine with this gloriously colorful side salad that is sure to be a hit. What’s in there, you wonder. Look and see. Fresh kernel corn shucked off the cob, garden fresh radishes sliced as thin as a close shave, and jalapeño peppers to add a nice touch of spice. It’s as mouthwatering in appearance as well as in aroma. The unbelievably fresh lime infused olive oil gives it a burst of citrus that only growers can describe. Partner it with a squeeze of lime juice for a punch that targets the taste buds. But just a little. No bruising involved.

RADISH CORN SALAD

Ingredients:

1 1/2 cups fresh corn kernels, equal to 2 ears of corn

3 radishes, thinly sliced

1 tablespoon jalapeño, finely chopped

1 tablespoon lime olive oil

1 teaspoon lime juice

1/2 teaspoon tajin seasoning

Fresh cilantro, for garnish

Instructions:

In a bowl, combine fresh corn kernels, thinly sliced radishes, and chopped jalapeños. Gently toss. Drizzle with lime olive oil and lime juice. Sprinkle tajin seasoning over all. Garnish with chopped cilantro. Serve chilled.

Mango Avocado Radish Salad

What’s Cooking in Gail’s Kitchen? Clean Eating: Mango Avocado Radish Salad! You’ve heard the expression, “You are what you eat”. In essence, food becomes a source of energy or sluggishness. Personally, I want fuel for my body that benefits brain function, metabolism, eliminates anxiety, and extinguishes inflammation. It’s a no-brainer. Too often junk food includes processed foods and artificial sweeteners. Sure, it may be easy and convenient. But by eating whole foods that look and smell amazing, you’re sending a great message to your body that says, “Honey, you’re worth it.”

MANGO AVOCADO RADISH SALAD

Ingredients:

1 cup organic frozen mango chunks, thawed

1 ripe avocado, pitted and skin discarded

1 tablespoon lime juice

1/2 teaspoon tajin seasoning

2 radishes, sliced very thin

2 tablespoons feta cheese, crumbled

2 tablespoons lime olive oil

Fresh cilantro, for garnish

Instructions:

Chop the mango chunks into bite-sized pieces. Arrange on a platter. Chop the peeled avocado into bite-sized pieces. Transfer to a shallow dish. Drizzle with lime juice. Sprinkle with tajin seasoning. Arrange avocado around the mango on the platter. Trim the radishes; slice very thin. Insert among the mango and avocado chunks. Crumble the feta cheese over all. Sprinkle on more tajin seasoning, if desired. Drizzle lime olive oil over all. Garnish with cilantro leaves. Serve chilled.

Lime-Seasoned Roasted Carrots

What’s Cooking in Gail’s Kitchen? Clean Eating: Lime-Seasoned Roasted Carrots! My favorite new seasoning is Tajin Classico*. The first time I tasted it, it was on the rim of a frosted margarita glass. That’s because it is a popular Mexican spice blend of chili peppers, sea salt, and lime juice. The sweet and salty tones awakened my taste buds, with a snap of citrus. It adds a layer of zing I can hardly describe. What I can say, though, is you may find yourself sprinkling it on everything from meat and vegetables to popcorn and beverages.

LIME-SEASONED ROASTED CARROTS

Ingredients:

1 pound carrots

2 teaspoons adobo sauce

2 tablespoons olive oil

4 tablespoons orange juice

1/2 teaspoon tajin seasoning

1/2 teaspoon cumin powder

1 orange, sliced and halved

Instructions:

Preheat oven to 400°. Cut the top off the carrots and discard. Cut the carrots in half lengthwise; then into quarters. Transfer to a shallow dish. In a bowl, whisk together adobo sauce, olive oil, orange juice, tajin seasoning, and cumin powder. Pour over the sliced carrots; toss to coat. Spread in a single layer on a baking sheet that has been sprayed with nonstick oil. Arrange orange slices. Roast carrots for 30 minutes, or until tender. Serve warm.

*I receive no recompense for mentioning this product.

Hot Sauce Tex-Mex Dip

What’s Cooking in Gail’s Kitchen? Clean Eating: Hot Sauce Tex-Mex Dip! Nothing screams “party” like a flavorful Mexican dip loaded with cheese, beans, chorizo, and chips. This do-ahead recipe is perfect for advance planners. Pull it all together and refrigerate overnight. When you’re ready, simply allow it to stand at room temperature half an hour before you need to bake it. Add 10 minutes to the time it is covered in the oven for melting the ooey gooey cheese. If you’re going to make this Tex-Mex Dip, may as well get lost in the tug-of-war between chili lime seasoning and garlicky hot sauce. It’s everything you love. Just add cocktails.

HOT SAUCE TEX-MEX DIP

Ingredients:

4-ounces cream cheese, room temperature

15-ounce can black-eyed peas, rinsed, drained, and divided

3/4 tablespoon fresh lime juice, divided

1/2 teaspoon hot sauce

1/4 teaspoon kosher salt, divided

1/2 cup chorizo, cooked and crumbled

2 tablespoons scallions, finely chopped

2 tablespoons red pepper, finely chopped

1 tablespoon taco seasoning mix

4 ounces Mexican Cheese Blend, shredded and divided

1/2 cup tomatoes, chopped

1 tablespoon cilantro, chopped

1/2 tablespoon olive oil

2 teaspoons pickled jalapeño, diced

Tortilla chips

Instructions:

Preheat oven to 375°. In a food processor, combine cream cheese, 1/2 cup black-eyed peas, 1 teaspoon lime juice, hot sauce, and 1/8 teaspoon sea salt. Pulse until smooth and creamy. Transfer mixture to a large bowl. Stir remaining black-eyed peas, chorizo, scallions, red pepper, taco seasoning mix, and 1/2 cup Mexican Cheese Blend into the cream cheese mixture. Mix thoroughly. Spread into the bottom of a lightly greased deep dish pie plate. Sprinkle with remaining Mexican Cheese Blend. Bake, covered with foil, for 20 minutes. Remove foil, and bake 15 minutes longer until hot and bubbly. Let stand 10 minutes. Stir together in a bowl chopped tomatoes, chopped cilantro, olive oil, diced jalapeño, remaining lime juice, and remaining sea salt. Using a slotted spoon, top dip with tomato mixture. Serve warm with tortilla chips.

Rum-Topped Ginger Beer Float

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Rum-Topped Ginger Beer Float! I gotta tell you, there are some fantastic-tasting nonalcoholic ginger beers on the market right now. One of my absolute favorites is made with organic agave and extracts of chili pepper, coriander, cardamom, lime, and orange. Don’t get me wrong, ginger is still the star attraction. These flavors go extremely well in a Mexican Mule with chile pepper-infused tequila. But that’s another story. I went with a much lighter version of ginger beer for a refreshingly light twist on an old favorite. Granted, with a dark rum floater, it definitely has a boozy punch. Obviously, this is an adult beverage and should not be served to anyone under the age of 21.

RUM-TOPPED GINGER BEER FLOAT

Ingredients:

3 scoops vanilla bean ice cream

6.8-ounce bottle ginger beer, chilled

1.5 ounce spiced dark rum

Lime wedge, for garnish

Instructions:

Place ice cream in a glass or mason jar. Slowly pour ginger beer over ice cream. Squeeze a touch of lime juice into the glass. Top with a spiced dark rum floater. Garnish with lime wedge. Serve with a spoon. Cheers!