Philly Cheesesteak Bolillo

What’s Cooking in Gail’s Kitchen? Eat More: Philly Cheesesteak Bolillo! While at the local bakery, I couldn’t help but choose these nicely shaped oval bolillo rolls. Their lack of crunchy outer crust, like the baguette, made them more appealing for the cheese-laden spicy shredded beef I planned as a main course. Don’t you just love it when you get extra servings from another day’s roast sirloin? The opportunities are endless. This time around the onions, green peppers, red peppers, and mozzarella cheese all team together for that infamous cheesesteak sandwich to die for. Add a slice of tomato and a couple sweet gherkin pickles to punch up the taste buds. Any takers?

PHILLY CHEESESTEAK BOLILLO

Ingredients:

1 pound roast sirloin, cooked and shredded

1/2 green pepper, chopped

1/2 yellow onion, chopped

1/2 red pepper, chopped

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons lemon juice

2 teaspoons vinegar

1-2 tablespoons honey

1 tablespoon whole grain mustard

1 teaspoon fennel

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 bolillo sub rolls, halved

2 tablespoons butter

1/8 teaspoon garlic powder

1 cup mozzarella cheese, shredded

Instructions:

In a large skillet over medium heat, add shredded sirloin beef, green pepper, onion, and red pepper. Combine Worcestershire sauce, soy sauce, lemon juice, vinegar, honey, and whole grain mustard. Stir well. Pour over meat and vegetables. Add seasoned salt, black pepper, and red pepper flakes. Heat to boiling, then reduce heat to low; simmer until almost all liquid is absorbed and meat is tender, approximately 20 minutes. Preheat oven to Broil. Cut bolillo subs in half lengthwise and scoop out the centers to make a well. Butter the faces generously. Sprinkle with garlic powder. Broil on high until the tops are golden, 2-3 minutes. Spoon meat mixture onto each half. Divide cheese over all. Return to broiler to melt the cheese. Watch carefully. Remove from oven and match the sandwich sides together to form a sandwich.

‘Mazing Mango Salsa

What’s Cooking in Gail’s Kitchen? Eat More: ‘Mazing Mango Salsa! Turn Taco Tuesday into one more reason to celebrate. Take ordinary salsa and kick it up a notch into a flavor explosion that is as sweet as it is spicy. Honey mangoes make all the difference when paired with tomatoes, jalapeños, and cilantro. One scoop of a chip and you may find yourself filling up before the meal is served. No worries. Sit back, relax, add a classic lime margarita on-the-rocks, and turn it into “Happy Hour”.

‘MAZING MANGO SALSA

Ingredients:

2 honey mangoes, peeled and diced

1/2 Vidalia onion, chopped

1 Roma tomato, diced

1 tablespoon pimento, chopped

3 jalapeño peppers, seeded and chopped

1/4 cup cilantro, finely chopped

3 tablespoons lime juice

1 tablespoon brown sugar

1/4 teaspoon sea salt

Instructions:

Combine all ingredients in a medium bowl. Toss gently to mix. Refrigerate one hour. Serve with warm salted tortilla chips.

Jasmine Rice Pilaf

What’s Cooking in Gail’s Kitchen? Eat More: Jasmine Rice Pilaf! If you can boil water, you can master the art of restaurant-style rice pilaf. It’s that simple. By using your favorite herbs and spices, the air is filled with an aromatic essence that draws everyone to the kitchen. Keep in mind, Patience is key. Follow this step-by-step recipe for a be-all and end-all gourmet fluffy rice pilaf that can be eaten as a main meal or partnered with a meat portion. I served it with Nugget Sesame Chicken, which you’ll be seeing a little later on. Stay tuned.

JASMINE RICE PILAF

Ingredients:

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, finely chopped

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon cumin powder

1 cup long-grain jasmine rice

1 1/4 cup low-sodium chicken broth

1/4 cup white wine

1-2 tablespoons butter

4 ounces prosciutto, cubed

1/2 cup sweet baby peas

1 egg, beaten

1-2 tablespoons soy sauce

Fresh chives, snipped

Instructions:

In a medium saucepan over medium-high heat, combine olive oil, onion, garlic cloves, seasoned salt, and pepper. Cook until onion is translucent, stirring often, approximately 45 seconds. Sprinkle in cumin powder. Add jasmine rice; stir to coat. Cook 3 minutes until grains turn toasty. This prevents clumping later on. Add low-sodium chicken broth and wine. Bring to boil then reduce to simmer. Cover and cook until the liquid is absorbed, approximately 15 minutes. Remove from heat and fluff with fork. Take a cotton tea towel and cover the pan. Place the lid over the towel to absorb the steam; let rice rest for 10 minutes. Meanwhile, in a small skillet, heat butter on low. Add cubed prosciutto, peas, and beaten egg. Stir while cooking until egg is scrambled. Add soy sauce to taste. Before serving the rice, fold in the prosciutto mixture. To complete the pilaf, garnish with fresh chive snips.

Iceberg Lettuce 7-Layer Salad in a Jar

What’s Cooking in Gail’s Kitchen? Eat More: Iceberg Lettuce 7-Layer Salad in a Jar! I don’t know about you, but I think this is a perfect idea for taking a salad-on-the-go. Use whatever jars you have on hand, such as quart or pint canning jars or even jelly jars. You decide the portion size. As a “do-ahead” recipe, it’s also a time-saver. Simply layer all the ingredients, top them off with the yummy homemade dressing, and then pack a couple jars in your lunchbox or picnic basket. It’s ideal for sharing. Choose healthy!

ICEBERG LETTUCE 7-LAYER SALAD IN A JAR

Ingredients:

1 head lettuce, shredded

2-3 green onions, snipped

5 eggs, hard-boiled and chopped

3 tomatoes, chopped

1 pound thick bacon, pan-fried and crumbled

1 cup cheddar cheese, shredded

3/4 cup frozen baby sweet peas, thawed and uncooked

Dressing:

2 cups mayonnaise

2 tablespoons sugar

Instructions:

Prepare each ingredient, as indicated. Set aside. This is the order the jars will be assembled beginning at the bottom: Lettuce, green onion, hard-boiled eggs, tomatoes, bacon, cheddar cheese, and peas. To keep the layers even in the jar, use the handle of a wooden spoon to gently press the salad as you complete each layer. Mix together the mayonnaise and sugar. Divide evenly between the jars. Garnish with a few sprinkles of shredded cheese and crumbled bacon bits. Place a lid on each jar to secure. Refrigerate 8 hours or overnight. To serve, empty the jar onto a plate; mix in the dressing to moisten. Enjoy!

Gyro-Mania

What’s Cooking in Gail’s Kitchen? Eat More: Gyro-mania! The debate continues…do you pronounce the sandwich like the Greeks, “(h)year-oh”, or the American standby, “Jai-roh”? Either way, it’s a taste sensation. Think about it: rotisserie meat crispy shaved into strips wrapped into a soft pita pocket topped with onion, tomato, cucumber, feta cheese, and tzatziki sauce. The bold foodie will pick it up with both hands and devour it until not a crumb remains. Others may eat it with a fork. Whatever you choose, with Eastern Mediterranean spices, this sandwich is not for the meek.

GYRO-MANIA

Ingredients:

1 box Kronos Gyros Kit*

1 Vidalia onion, sliced

1-2 tablespoons olive oil

1 tomato, chopped

1 cucumber, diced

1/2 cup feta cheese, crumbled

1/3 cup Greek yogurt

Watercress sprig, for garnish

Dill weed, for garnish

Instructions:

In an iron skillet, lightly grill both sides of pita bread on medium heat until light golden brown, about 30 seconds. Set aside. Add olive oil to skillet and sauté onions until tender. Remove and set aside. Add gyro slices of meat to skillet. Heat both sides on medium heat for 20 seconds per side. In a small bowl, mix Greek yogurt with tzatziki sauce. Stir until creamy. To assemble gyro sandwich, top pita bread with gyro meat slices, onions, tomatoes, cucumbers, feta cheese, and tzatziki sauce. Garnish with watercress leaves and dill. Enjoy!

* I receive no recompense for the suggestion of using Kronos Gyro Kit in this recipe.

Red Chili Garlic Chicken

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon ginger powder

1 teaspoon paprika

1/8 teaspoon garlic powder

1/2 cup cashews

1 tablespoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a microwave-safe bowl, heat 1 cup water for 2 minutes. Add clili peppers; cover. Set aside for 30 minutes, then drain water. Meanwhile, warm olive oil in medium skillet. Turn heat to high setting and add chicken tenders. Season with sea salt, black pepper, and 1/4 teaspoon garlic powder. After 3-4 minutes, when chicken turns brown, flip over. Reduce the heat to medium setting and cover. Cook chicken until firm, about 5 minutes longer. The chicken will release itself from the surface when it is ready. Set pan aside. For the sauce, in a medium skillet combine brown sugar, rice vinegar, red wine, soy sauce, corn starch, ginger powder, paprika, and garlic powder. Bring to a gentle boil on medium-high heat. Stir often. Mixture should not foam. Sauce will thicken after 7-8 minutes. Remove from heat. Pour sauce over chicken tenders. Add drained chiles, cashews, sesame seeds, and green onion snips. Heat through, stirring occasionally, to blend flavors. Serve with choice of cooked rice.

Kimchi Shrimp

What’s Cooking in Gail’s Kitchen? The Next Step: Kimchi Shrimp! Brace yourself for a wickedly sour Korean flavor with a crazy spicy kick. Some say it can be a bit salty, especially if you keep an eye on that sort of thing. Others notice the strong leaning toward fish, which is why I dove head first into this dish by adding naturally sweet shrimp, and of course, butter. Did you just do a double take? Stick around. You may end up on the hook.

KIMCHI SHRIMP

Ingredients:

1/2 cup prepared kimchi, chopped

1 pound frozen cooked jumbo shrimp, thawed

2-3 tablespoons butter

1 teaspoon ginger root, finely chopped

1/4 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Romaine lettuce leaves

Green onions, for garnish

Instructions:

Using a mini chopper, pulse the prepared kimchi into a paste. Set aside. In a large skillet over medium heat, warm the butter. Layer the shrimp in the pan. Add chopped ginger. Sprinkle with garlic powder and red pepper flakes. Cook shrimp for one minute, then flip over. Add the kimchi paste, stirring to coat shrimp. Cook 2-3 minutes longer. Serve over romaine lettuce leaves. Garnish with green onion snips.

Island Sweet Potato Salad

What’s Cooking in Gail’s Kitchen? The Next Step: Island Sweet Potato Salad! There is nothing wrong with your smart phone screen. The colors of Hawaiian sweet potatoes range from orange to green to purple. Notice the creamy texture. The slightly sweet taste may remind you more of a piece of fruit than a root vegetable. Sure it’s popular among the Asian markets, and it can be a little drier than its American cousin, but didn’t someone once say, “Variety is the spice of life”? Go ahead, add your version of seasonings. The results will amaze you.

ISLAND SWEET POTATO SALAD

Ingredients:

3 sweet potatoes, Hawaiian assortment, cooked with skin on and cubed

1/2 cup mayonnaise

1 tablespoon parmesan cheese, grated

1/8 teaspoon black pepper

1/8 teaspoon Himalayan sea salt

3 strips bacon, crumbled

2 green onions, chopped

Instructions:

In a small bowl, combine mayonnaise, parmesan cheese, black pepper, and Himalayan sea salt. Place cubed sweet potatoes in a large bowl. Coat with mayonnaise mixture. Fold in bacon crumbles and green onion. Chill for one hour. Serve.

Hungry Man Potato Skins

What’s Cooking in Gail’s Kitchen? The Next Step: Hungry Man Potato Skins! Shrug off that old myth about ditching potato skins because they’re high in carbohydrates and low in nutrition. My grandma used to say “if you’re gonna eat the skin, you may as well eat a handful of dirt!”. Thank goodness times have changed and we’ve learned that the skin of the potato is loaded with calcium, iron, and fiber. When baking instead of frying, the nutritional value gets kicked up a notch. Now that you’re on a roll, go ahead and add toppings like fresh broccoli, bacon, and cheese. Whaaat? Hear me out. By choosing small russet potatoes, the calories are drastically reduced. One piece of bacon is divided over four skins, just enough for flavor. And reduced-fat cheddar cheese is a good choice, one you’ll barely notice in taste. When it’s all said and done, two potato skins are about 200 calories. Not bad.

HUNGRY MAN POTATO SKINS

Ingredients:

2 small russet potatoes, washed and patted dry

1/2 cup broccoli florets

1 strip thick bacon, precooked

1/2 cup cheddar cheese, finely shredded

1 tablespoon olive oil

1/4 cup panko crumbs

Ranch dressing, for dipping sauce

Green onion, for garnish

Instructions:

Preheat oven to 350°. Pierce each potato for steam to escape during baking. Lightly spray potatoes with nonstick oil. Sprinkle lightly with sea salt. Place them directly on the oven rack. Bake until tender, about one hour. Remove potatoes from oven and allow to cool for 15 minutes. Place broccoli florets into a microwave-safe bowl, sprinkle with droplets of water, and microwave on High for one minute. Set aside. If you need to cook bacon, place one strip of bacon on a paper towel-lined plate. Cover with another paper towel. Microwave on High for two minutes. Remove and set aside. When cool enough to handle, crumble into small pieces. For potato skins, cut each potato in half lengthwise. Scoop out flesh leaving a shell 1/4” thick. Reserve potato flesh for another use. Brush around the rim of potato shells with olive oil. Place skins upright on a baking sheet. Broil in oven on High for one minute. Remove to fill. In a bowl, combine broccoli florets, cheddar cheese, and bacon crumbles. Divide broccoli mixture evenly between potato shells. In a small pan, warm olive oil over medium heat. Add panko crumbs, stirring often until golden brown, about 3 minutes. Sprinkle over loaded potato skins. Return to oven and bake at 400° until cheese is bubbly and topping is crisp, about 15 minutes. Serve with ranch dressing garnished with green onion snips.