onions

Turmeric Roast Beef

What’s Cooking in Gail’s Kitchen? Bright Ideas: Turmeric Roast Beef! Turmeric is a spice in the world of superfoods. It begins as a plant, but the roots hold all the benefits. Turmeric can usually be found in the spice aisle of your favorite grocery store. Its golden-orange color makes a quick scan for identification pretty easy. The aroma has an earthiness to it, which is a compliment for vegetables and beef. Once you try it, your mind may wander to curry dishes, chili soup, and beyond.

TURMERIC ROAST BEEF

Ingredients:

1 1/2 pound chuck roast

2 cups beef broth

1 teaspoon turmeric

1 tablespoon Salty Wahine Hawaiian Seasoning*

5-6 potatoes, washed with skin on, cut into bite-size chunks

16 ounces baby carrots, whole

10 ounces pearl onions, whole

1/4 teaspoon parsley flakes

Instructions:

Place the chuck roast in the slow cooker. Pour beef broth over meat. Sprinkle with turmeric and Salty Wahine Hawaiian Seasoning. Set slow cooker on Low heat for 4 hours. After that time, add the potato chunks, baby carrots, and pearl onions. Continue on Low setting for 4 more hours. Remove roast and vegetables to a platter. Garnish with parsley flakes. Reserve juices for au jus, gravy base, or soup starter.

*I receive no recompense for mentioning Salty Wahine Hawaiian Seasoning.

Scoop Chili Cheese Nachos

What’s Cooking in Gail’s Kitchen? Bright Ideas: Scoop Chili Cheese Nachos! Before you sit down to watch your favorite sports team or series on Netflix, throw together a sheet pan of nachos to snack on. It’s the perfect food for grazing because everyone seems to like them. First of all, nachos are finger food. They’re also snackable ( is that a made-up word?) They feel like a treat or a party’s going on. And there’s enough for everyone. Add some sour cream, guacamole, and sliced jalapeños, if you choose. On second thought, better double the recipe if you’re expecting more than two or four. Be forewarned.

SCOOP CHILI CHEESE NACHOS

Ingredients:

9.25 ounce bag Scoops® corn chips*

15-ounce can chili, any brand

15-ounce can black beans, rinsed and drained

8 ounces sharp cheddar cheese, shredded

2-3 tomatoes, diced

2 green onions, snipped

1 teaspoon red pepper flakes

Sriracha sauce, for drizzling

Instructions:

Preheat the oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a glass mixing bowl, combine chili with black beans. Warm slightly in the microwave. Fill each corn chip with a tablespoon of filling. Place chili chip on the prepared baking sheet, forming a single layer. Repeat until the tray is full. Layer the shredded cheese over all. Place diced tomatoes onto cheese. Finish with green onion snips and red pepper flakes. Bake 15-20 minutes until cheese is melted. Serve with sriracha sauce for extra zing.

*I receive no recompense for mentioning this product.

Kielbasa Hot Dogs

What’s Cooking in Gail’s Kitchen? Bright Ideas: Kielbasa Hot Dogs! If you like to try something a little different than ordinary hot dogs, choose a beef sausage link that focuses more on natural flavorings like garlic, woodsmoke, cloves, or pimento. Personally, I lean more toward nitrate-free labeling, which means the preservatives are natural rather than chemically added. Every little bit helps, because sometimes eating a grilled hot dog just makes the world a happier place.

KIELBASA HOT DOGS

Ingredients:

13-ounce package of 4 kielbasa smoked sausage links, fully cooked

4 brioche split-top brioche hot dog buns

1/2 sweet onion, coarsely chopped

1/3 cup sweet pickle relish

1/4 cup yellow mustard

Instructions:

Preheat gas grill to 400°. Arrange smoked sausage links directly on the grill grates. Close lid. The total cooking time should be approximately 12 minutes. After 3 minutes, using tongs rotate each sausage link a quarter turn. Close lid. After 3 more minutes, rotate another quarter turn. Repeat until all sides have been slightly charred. It helps to keep the sausage links from touching as they cook; this allows the heat to sear the skins evenly. When finished transfer to a platter and serve with chopped onion, sweet pickle relish, and yellow mustard.

Hawaiian Mac Salad

What’s Cooking in Gail’s Kitchen? Bright Ideas: Hawaiian Mac Salad! Some things get a reputation for being “island food”. This is one of them. It was created out of economic necessity, just as SPAM® became a household staple. Both survived due to their lack of being perishable in a tropical climate as well as being tasty and affordable. The flavor of this Mac salad is so unique, it continues to remain a constant plate lunch for workers, surfers, schools, and just about anyone. Check out fish markets, food trucks, roadside stands, diners, and grocery store delis. Hawaiian Mac Salad pairs beautifully with fresh fish and a scoop of white rice. Now you can make it yourself without the cost of a plane ticket to the Hawaiian Islands.

HAWAIIAN MAC SALAD

Ingredients:

8 ounces macaroni pasta

1 cup mayonnaise

1/4 cup milk

1 tablespoon apple cider vinegar

1 teaspoon sugar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 stalk celery, diced

1 large carrot, grated

1/4 cup sweet onion, diced

Green onion snips, for garnish

Instructions:

Boil the macaroni in lightly salted water. Cook al dente; one minute less than package directions. Drain the macaroni and rinse with cold water. Set aside. For the sauce, in a large bowl combine the mayonnaise, milk, apple cider vinegar, sugar, sea salt, and black pepper. Mix well. Add the cooked macaroni, diced celery, grated carrots, and diced onions. Gently stir to combine. Cover and refrigerate for at least 4 hours. Toss before serving. Garnish with green onion snips.

Grill Pan Kabobs

What’s Cooking in Gail’s Kitchen? Bright Ideas: Grill Pan Kabobs! Sooo, what do you have for dinner when you plan on kabobs, but can’t find the skewers among all the kitchenware you’ve unpacked during the recent move? The answer: Improvise, by using a grill pan. After all, once the ingredients are cooked and presented for dinner, everyone grabs a fork to “shish” the food off the skewer onto the plate anyway. I see your eyes glazing over as you nod your head in agreement. Focus. The end result is still phenomenal. Now dig in. Your tummy will thank me.

GRILL PAN KABOBS

Ingredients:

1/2 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 clove garlic, minced

1 teaspoon dry mustard

1/2 teaspoon thyme

1/2 teaspoon oregano

1 teaspoon sea salt

1/4 teaspoon black pepper

1/2 pound beef tenderloin, cut into chunks

1/2 pound chicken tenderloin, cut into cubes

1 red onion, cut into wedges

1 green bell pepper, seeded and cut into chunks

1 red bell pepper, seeded and cut into chunks

4 ounces fresh mushrooms, stems removed

4 ounces cherry tomatoes

Instructions:

In a measuring cup, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dry mustard, thyme, oregano, sea salt, and black pepper. Place the beef tenderloin chunks and chicken tenderloin cubes in a large zip-lock plastic bag. Pour half the marinade mixture into the bag, seal, shake, and refrigerate for one hour. Set aside remaining marinade for basting sauce while grilling. Preheat gas grill to 500°. Remove beef and chicken pieces from bag; discard marinade. Allow beef and chicken to “rest” at room temperature for 15-20 minutes. Transfer beef chunks, chicken cubes, red onion, green pepper, red pepper, mushroom caps, and cherry tomatoes onto a large grill pan that has been sprayed with nonstick oil. Brush kabobs with reserved marinade. To cook medium-rare steak kabobs (charred exterior, pink center), place the grill pan on the hot grill. Chicken tenderloins will cook in the same amount of time, with edges turning white. Close the lid to retain heat temperature. Set timer for 5 minutes. Then using a long-handled tongs, flip, rotate, and move larger pieces of beef and chicken on the grill pan to be in the center of the flame. Vegetables will char faster than the meat. Watch carefully. Cook the kabobs an additional 5 minutes, with the lid closed. Once finished, remove grill pan and turn off the grill. Allow food to “rest” for 5 minutes. Serve immediately.

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.

Umami Miso Eggplant

What’s Cooking in Gail’s Kitchen? Time To Eat: Umami Miso Eggplant! For those who wonder, miso paste is used a lot in Japanese cooking. It tends to fall in the category of a concentrated salty soy sauce with hints of tanginess. Some even consider that umami punch quite savory. When in doubt, go easy and start with a small quantity until you receive a more balanced taste. The last thing you want is to have it overpower the other ingredients.

UMAMI MISO EGGPLANT

Ingredients:

1 medium eggplant

1 teaspoon olive oil

1 tablespoon white miso paste

1 tablespoon mirin

1 tablespoons hot honey

1 teaspoon sesame oil

1 green onion, chopped

1/4 teaspoon toasted sesame seeds

Cilantro, for garnish

Instructions:

Preheat oven to 425°. Cut eggplant in half, lengthwise. Score in a crisscross pattern without piercing the skin. Brush with olive oil and place flesh side down on a baking sheet lined with parchment paper. Bake 20-25 minutes, or until tender. Meanwhile whisk together white miso paste, mirin, hot honey, and sesame oil. When eggplants are tender, carefully flip over and liberally baste with the sauce. Broil in the oven 2-5 minutes until slightly charred. Transfers to a platter. Add green onion snips, sesame seeds, and chopped cilantro. Serve with rice.

Orecchiette Pea Asparagus

What’s Cooking in Gail’s Kitchen? Time To Eat: Orecchiette Pea Asparagus! Are you in a pasta rut? Do you always turn to spaghetti, rotini, ziti, or lasagna? Think outside the box with orecchiette pasta to add elegance and variety to ordinary meal-planning. It’s been nicknamed “little ears” for its unusual swirly shape. See how amusing that is already? Because the thicker pasta pairs better with earthy vegetables, its texture holds sauces and cheeses remarkably well. Turn mealtime into downtime any day of the week.

ORECCHIETTE PEA ASPARAGUS

Ingredients:

4 ounces orecchiette pasta

1 tablespoon olive oil

1/4 pound fresh asparagus, trimmed and cut into bite-sized pieces

1/4 cup baby peas, fresh or frozen

1 tablespoon lemon juice

1/4 cup Parmesan cheese, freshly grated

Instructions:

Bring a large pot of water to boiling. Add orecchiette pasta and cook according to package directions. In a large skillet, add olive oil. Sauté asparagus and baby peas until bright green, slightly cooked, and still crisp. Remove skillet from heat. Once the pasta is al dente, reserve 1/4 cup pasta water and drain the rest. Add the pasta to the skillet with the asparagus and peas. Add lemon juice and parmesan cheese. Return the skillet to the stove and heat on low setting. Stir to combine everything, adding pasta water to thin, as needed. Serve immediately.

Hot & Spicy Chorizo Links

What’s Cooking in Gail’s Kitchen? Time To Eat: Hot & Spicy Chorizo Links! Fire up the grill, it feels like the weekend. Tired of ho-hum burgers and hot dogs? Take a walk on the wild side with chorizo sausage links instead. The secret ingredient is smoked paprika. Oh sure, there’s a few more spices that complete the flavor profile, but nobody’s talking. Just keep in mind, chorizo links are usually made with raw meat, so it’s not like eating a famous brand weiner right out of the package. That being said, keep your timer handy for accuracy and you’ll be good-to-go.

HOT & SPICY CHORIZO LINKS

Ingredients:

5 Mexican chorizo links, raw

2 poblano peppers, stems removed, seeded, and cut into chunks

1/2 yellow onion, cut into chunks

1/4 red onion, cut into chunks

1 shallot, cut in half

2 tablespoons olive oil

1 teaspoon seasoned salt

1/4 teaspoon garlic herb seasoning

Split-top brioche hot dog buns

Instructions:

Preheat gas grill to 400°. Clean and oil the grilling grate. In a mixing bowl, combine poblano peppers, yellow onion chunks, red onion chunks, and halved shallot. Drizzle olive oil over top. Add seasoned salt and garlic herb seasoning. Gently toss. Transfer to a grill pan sprayed with nonstick oil. Cook 5 minutes, turning occasionally to char. Set off to the side. Place chorizo links directly on the preheated grill grate. Close grill cover. Cook for 4 minutes; using tongs turn each link one quarter turn. Close lid and cook 4 minutes. Repeat two more times until the chorizo links are slightly charred on each side. The sausages should register 145° on an instant-read thermometer when done. Remove chorizo and grilled vegetables. Serve on split-top brioche buns.