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Zesto Pesto Breakfast Burrito

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Zesto Pesto Breakfast Burrito! I see you shaking your head thinking, “A burrito for breakfast? Tell me more.” By combining your favorite Mexican ingredients with scrambled eggs, this popular menu item magically transforms breakfast into a fiesta for the taste buds. The thicker flour tortilla shell makes a hardy pocket for scrumptious fillings without turning it into a soggy mess. Go ahead and add another dollop of salsa. Once the cheese melts, everything blends into an eye-opener for any day. 

ZESTO PESTO BREAKFAST BURRITO

Ingredients:

3 eggs

1 teaspoon Everything But Bagel seasoning

1/4 teaspoon sea salt

1/8 teaspoon black pepper 

1 1/2 tablespoons butter

1/2 cup cheddar cheese, shredded 

1 cup baby spinach leaves

2 large flour tortillas 

1/4 cup basil pesto

1/4 cup mozzarella cheese, shredded

1 small avocado, sliced 

1 tomato, chopped

2 slices crispy bacon

1/2 cup precooked chicken, cut into chunks

2 slices applewood smoked ham

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a bowl, whisk together eggs, Everything But Bagel seasoning, sea salt, and black pepper. In a skillet over medium heat, warm the butter. Pour in the eggs and cook until the bottom is set, approximately 1-2 minutes. Sprinkle on the cheddar cheese. Layer the spinach leaves over top, and cook one minute longer. Remove from heat. Place one tortilla in the microwave for 20 seconds. Spread with a layer of basil pesto. Add the scrambled egg mixture, mozzarella cheese, sliced avocado, chopped tomatoes, bacon strip, chicken chunks, and a slice of smoked ham. Fold sides and ends over filling; roll forward. Repeat for second serving. Place the two burritos, seam side down, on the prepared baking sheet. Bake 10-15 minutes, or until the cheese is melted and the tortilla is slightly charred. Serve immediately. 

Yaki Chicken Udon

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Yaki Chicken Udon! Who likes Japanese noodles, sautéed veggies, and a rich savory sauce? Me, too. If I can sneak a couple mushrooms into a dish, it’s always a good day for me. The hubs isn’t as crazy about fungus as I am, which is why I put in his favorite (carrots) to tastefully distract him. No judgment, please. 

YAKI CHICKEN UDON

Ingredients:

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon mirin

7.76-ounce package udon Japanese-style noodles

1 clove garlic

1/4 cup onion, chopped

2-3 whole mushrooms, sliced

4-ounce chicken breast, boneless and skinless, cut into bite-sized pieces

2 baby carrots, julienned 

1/4 cup red cabbage, shredded

Cilantro, for garnish

Instructions:

In a small bowl, combine oyster sauce, soy sauce, and mirin. Mix well; set aside. To prepare the udon noodles, bring water to a boil over medium-high heat. Add the dried udon noodles. Cook 8-10 minutes, stirring occasionally to prevent sticking. Drain; set aside. Spray a skillet with nonstick oil. Warm pan over medium heat. Sauté garlic clove and chopped onions. Stir thoroughly, about 2-3 minutes, to prevent scorching. The onions will begin to soften as the garlic turns golden. Add chicken chunks and sliced mushrooms. Cook 3-4 minutes, turning chicken on each side, or until the chicken pieces are seared and cooked thoroughly. Once the chicken is ready, add the udon noodles, soy sauce mixture, julienned carrots, and shredded cabbage. Toss everything together until well coated. Garnish with fresh cilantro. 

Quiche Cups

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Quiche Cups! Beginning the day with eggs in any form is always a good idea. Adding vegetables makes them even better when sautéed, which eliminates moisture than can turn a quiche soggy. By eliminating the bread crust, and focusing on the cream for a filling more like custard, the depth of flavor intensifies. Cheese simply makes everything incredibly Yumolicious. Need I say more?

QUICHE CUPS

Ingredients:

1/4 cup diced prosciutto 

1/4 cup broccoli florets

1/4 cup onions, chopped

1/2 pint grape tomatoes, halved

5 eggs

1/4 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper 

1/4 cup sharp cheddar cheese, shredded

Instructions:

Preheat oven to 325°. Spray the bottom of a muffin tin. Set aside. Heat an iron skillet over medium heat. Add prosciutto. Sauté a few minutes, stirring often. Add the broccoli florets, chopped onions, and grape tomatoes. Cook 3-4 minutes longer. Remove from heat. Add 2 tablespoons of mixture to each muffin well. In a medium bowl, whisk together eggs and light cream. Add seasoned salt and pepper. Mix well. Fold in sharp cheddar cheese. Carefully pour egg mixture into each muffin well, filling about 3/4 full. Bake 25 minutes, or until quiche cups are set. Remove from oven and serve immediately. 

Pan-Fried Corn Tacos

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Pan-Fried Corn Tacos! The aroma of toasted corn tortillas, flash-fried in hot oil, seasoned to perfection, is one you will always remember. The savory beef and cheese fillings are only enhanced by the brown and blistered outer shells. You can still stuff them with your favorite combinations. 

PAN-FRIED CORN TACOS

Ingredients:

1 pound lean ground beef

1 yellow onion, chopped

1/4 teaspoon garlic powder

3 tablespoons taco seasoning mix

2 cups Mexican blend cheese, shredded

3/4 cup salsa

10 corn tortillas 

Assorted toppings

Instructions:

In a large skillet over medium-high heat, sauté ground beef and chopped onion. Cook until the beef is completely cooked and onions are soft. Remove and discard the grease from the ground beef. Add garlic powder and taco seasoning mix. Combine and simmer until no liquid remains. Divide the shredded cheese among the tortillas; spoon seasoned beef on top. Fold each corn tortilla in half. Clean the skillet. Warm vegetable oil over medium-high heat. Place one stuffed tortilla into the oil for 10-15 seconds; flip and repeat until the shells are crispy. Allow the oil to drain off. Then transfer to a baking sheet. Repeat until all tacos are pan-fried. Keep warm in a 300° oven until ready to serve. Serve with additional toppings of shredded lettuce, chopped tomatoes, and salsa. 

Edamame Chicken Breast

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Edamame Chicken Breast! If it is time to make a few minor adjustments to your dietary needs, think edamame. These little green cousins of the pea are high in essential vitamins, minerals, and slightly nutty. Their subtle sweet flavor offers a freshness that can add depth to any meal. Anyone looking for a meatless option can double the portion of edamame and skip the chicken. I believe everything is good in moderation. 

EDAMAME CHICKEN BREAST

Ingredients:

2 chicken breasts 

2 tablespoons olive oil

2 tablespoons garlic wine vinegar 

1/2 teaspoon za’atar seasoning 

1/4 red onion, sliced

1 cup edamame, steamed

1/4 cup radish slices

Green onion curls, for garnish

Instructions:

Place chicken breasts in a single layered shallow dish. Combine olive oil, garlic wine vinegar, and za’atar seasoning. Mix well. Pour over chicken breasts. Cover; Marinate in the refrigerator for one hour. Preheat gas grill to 400°. Oil the grates to keep the chicken from sticking. Place the marinated chicken on the preheated grill. Discard marinade. Close the grill lid. Cook 6-8 minutes, then flip the chicken with grill tongs. Close lid and cook 6-8 minutes longer, or until the internal temperature of the chicken breast is 165°. Transfer chicken to a platter; allow to rest before cutting. Meanwhile, place edamame in a microwave-safe dish with 2 tablespoons water. Cover. Microwave on High for 3 minutes. Drain. Sprinkle with flaked sea salt. Divide edamame onto two dinner plates. Place a chicken breast over top. Add sliced red onions and sliced radishes. Garnish with green onion curls. Serve. 

Coctel de Camerones

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Coctel de Camerones! Two of my favorite foodstuff cravings time after time lead me to cocktail shrimp and Mexican cuisine. A friend shared his secret recipe, adding clam juice, to enhance the liveliness this dish creates for the taste buds. For now, I put it on pause to use at a later time. The spicy Bloody Mary concoction is bold beyond measure. It is also all-natural, gluten free, and contains no high fructose corn syrup. Treat yourself to the real thing. 

COCTEL DE CAMERONES

Ingredients:

2 cups Spicy Bloody Mary mix 

1/3 cup medium chunky salsa

1 teaspoon Worcestershire sauce

1 teaspoon Everything But Bagel seasoning

1 teaspoon kosher salt

1/2 teaspoon dried Italian herbs

1 tablespoon lime juice

1 ripe avocado, chopped after skin and pit discarded

1 large tomato, chopped

1/2 yellow sweet onion, chopped

12 jumbo precooked shrimp, tails removed

Fresh cilantro, chopped

Tortilla chips

Instructions:

In a large bowl, combine Spicy Bloody Mary mix, medium chunky salsa, Worcestershire sauce, Everything But Bagel seasoning, kosher salt, dried Italian herbs, lime juice, chopped avocado, chopped tomato, and chopped sweet onion. Mix well. Divide “cocktail sauce” equally between four stemmed glasses. Place three jumbo shrimp in each glass. Top with chopped cilantro. Chill for one hour. Serve with tortilla chips. 

Aubergine Ginger Slices

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Aubergine Ginger Slices! When you’re looking for a meatless meal, think eggplant, or aubergine. The flesh, when cooked, magically transforms into a buttery soft, custard-like consistency that practically melts in your mouth. How to choose a ripe aubergine? Simply press your finger on the skin. Once released, the indentation will bounce back. 

AUBERGINE GINGER SLICES

Ingredients:

1 aubergine, skin on; sliced into 1/2” discs

1/4-1/3 cup cornmeal

3 garlic cloves, minced

1 inch fresh ginger, minced

2 green onions, finely sliced

1 tablespoon sugar

4 tablespoons soy sauce

Cilantro, for garnish

Instructions:

Coat each aubergine disc in cornmeal; set aside. Warm vegetable oil on medium heat in an iron skillet. Fry each coated aubergine in the iron skillet for 5 minutes, without crowding. Flip and repeat discs for a golden brown color. Remove and set aside. Rinse the iron skillet and return to the heat. Add a drizzle of vegetable oil. Add minced garlic, minced ginger, finely sliced green onions, sugar, and soy sauce. Stir occasionally. Simmer for 5 minutes, or until sauce thickens. Transfer the fried aubergines to the sauce; simmer 5 minutes longer, flipping halfway through to absorb the sauce. Remove the aubergines. Serve with steamed rice. Drizzle remaining sauce over all. 

Unbelievable Cheesy Pimento Spread

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Unbelievable Cheesy Pimiento Spread! If you’re a cheese lover, this is a “must-do” appetizer. It is guaranteed to bring big raves at the next holiday gathering. The smokey-peppery version is sure to test your willpower. Should it just be slathered on crackers or bagel chips? What about apple slices? Or will you take it one step further and build a grilled cheese sandwich on sourdough bread?  Whatever you choose, create all sorts of ideas for enhancing this nostalgic Southern favorite. 

UNBELIEVABLE CHEESY PIMENTO SPREAD 

Ingredients:

1/2 cup mayonnaise 

2 teaspoons French Dijon mustard 

1 teaspoon Worcestershire sauce 

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoned salt

1/8 teaspoon white pepper 

4-ounce jar of diced pimientos, drained

2 green onions, snipped

8 ounces extra sharp yellow cheddar cheese, finely shredded 

10 ounces sharp white cheddar cheese, medium shredded 

1 teaspoon sriracha hot chili sauce (optional)

Instructions:

In a large bowl, stir together mayonnaise, mustard, Worcestershire sauce, red pepper flakes, seasoned salt, and pepper. Mix well. Fold in pimientos and onions. Stir in both cheeses until blended. Add sriracha for a kick of heat. Chill one hour or overnight. 

Serving Suggestion: Serve as an Appetizer with crackers or assorted vegetables. Also excellent as finger sandwiches. 

*For block cheeses, grate one kind with small holes and the other with medium holes on a box grater or using food processor blades. 

Maque Choux Soup

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Maque Choux Soup! This fancy name for Spicy Corn Chowder is pronounced “mock shoe”. (Sometimes I get a kick out of acting like a gourmet chef, so humor me a little bit.) Believe me when I say use the freshest garden ingredients in making this rich bodied soup. You won’t regret it. Since I freeze the wonderful Indiana sweet corn in its prime, along with the garden green bell peppers, the flavors seemed to burst forth in jubilation. If you can’t find fresh produce, try frozen as a substitute. I also had saved some smoky end pieces from a baked Virginia ham recently for a nice salty finish. 

MAQUE CHOUX SOUP

Ingredients:

2 cups whole-kernel corn

1/3 cup green pepper, chopped

1/4 cup onion, chopped

1 tablespoon vegetable oil

1/4 teaspoon cumin

2 potatoes, peeled and diced

2 cups chicken broth

1 teaspoon sea salt

1/8 teaspoon black pepper 

1/8 teaspoon red pepper flakes, crushed

1 cup milk

1/2 cup sour cream

3 tablespoons cornmeal, finely ground

1/2 cup smoked ham, diced

Instructions:

In an iron skillet over medium high heat, add half the corn, onion, and green pepper. Cook, stirring constantly for 3 minutes until vegetables begin to char. Transfer to a large bowl and set aside. Add the vegetable oil and cumin to the skillet and repeat process with remaining corn, onion, and green pepper. Transfer to the same bowl. Take 1 cup of mixture, add 1 cup of chicken broth and blend until slightly smooth. (I used a food processor on pulse.) Meanwhile, in a 2-quart pan, boil potatoes in remaining chicken broth seasoned with sea salt, black pepper, and red pepper flakes.  Cook until tender, about 10 minutes. If necessary add enough water to keep it from boiling dry. Reduce heat to medium low and add one cup milk. Simmer, stirring often. Add corn mixture and creamed corn mixture to potato base. Simmer for 5 minutes. Whisk together sour cream and cornmeal in a measuring cup. Slowly add hot soup to it. This will keep the sour cream from curdling. Then slowly pour it back into the corn chowder. Simmer, stirring occasionally for 5 minutes or until soup thickens. Add diced ham. Heat through. Serve hot. Garnish with cheddar cheese and ham pieces.