pan

Sheet Pan Cilantro Nachos

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Sheet Pan Cilantro Nachos! We like crispy nachos at my house. To my family, there’s nothing worse that a soggy tortilla chip, even if it is covered in melted cheese. I experimented by spraying the top and bottom of the chips with nonstick oil and then sprinkling them with sea salt. The method below works very well. It really made a difference. In my defense, I typically buy an off-brand of tortilla chips, which can have more of the natural corn flavor and a sturdiness to support extra toppings. As always, check the ingredient list to make sure you’re getting what you want. I prefer no preservatives.

SHEET PAN CILANTRO NACHOS

Ingredients:

Layer of Corn Tortilla Chips

Nonstick oil

Sea Salt, to taste

8 ounces Mexican Cheese Blend, shredded

2 Roma tomatoes, chopped

2 green onions, chopped

1 teaspoon red pepper flakes

Fresh cilantro, for topping

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Sprinkle with sea salt. Arrange a single layer of corn tortilla chips on the sheet pan. Repeat with a coating of nonstick oil and sea salt. Evenly distribute the Mexican Cheese Blend over the tortilla chips. Add chopped tomatoes and green onions. Sprinkle with red pepper flakes. Bake 15 minutes or until the cheese is melted and gooey. Remove nachos from the oven and garnish with fresh cilantro leaves. Serve immediately.

Pan-Fried Porgy Flatbread

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Pan-Fried Porgy Flatbread! Introducing another whitefish that is often overlooked. It’s pretty common in the waters around southwest Florida, making it easily accessible from local fishermen. Less expensive too, in case you’re wondering. Now what to do with it. Hmmm. To be honest, I’ve never heard of “fish pizza” before, unless you count anchovies. However, I hadn’t eaten fish tacos until I visited my friend in San Diego twenty years ago, and here we are. I thought to myself, why not put fish on flatbread to make it a pizza? Call me crazy, but it was swimmingly delicious.

PAN-FRIED PORGY FLATBREAD

Ingredients:

8-ounces porgy fish fillet, skin and bones removed

1 tablespoon olive oil

1 tablespoon butter

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1 prepared flatbread

1/4 cup pizza sauce

4 ounces fresh mozzarella cheese, sliced

2 tablespoons red onion slices, slightly chopped

Fresh baby spinach leaves, gently torn

Instructions:

Preheat oven to 400°. If you have a pizza stone, put it in the oven while it is preheating. In a skillet, warm olive oil and butter over medium-high heat. Place the porgy into the skillet. Sprinkle with seasoned salt and black pepper. Cook 2 minutes; flip and cook porgy 2 minutes longer until crisp and golden brown. Remove pan from heat and set aside. When the oven is preheated, using hot pads, transfer the pizza stone to a heatproof workstation to build the pizza. Place the flatbread onto the stone. Layer with pizza sauce, fresh mozzarella cheese slices, and red onions. Flake the porgy fish with a fork and arrange it on the flatbread. Bake 15 minutes or until crust is golden brown and cheese is melted. Top with gently torn baby spinach leaves. Serve immediately.

Italian Sheet Pan Tilapia

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Italian Sheet Pan Tilapia! What’s for dinner? You gotta love a one-pan meal. It not only makes preparation and clean-up a breeze, it typically turns into a healthy option as well. Choose seafood, meat, or veggies and then customize the flavor with tangy spices, fresh herbs, and natural oils. Things honestly could not get any easier. You can even take things one step further and divide the pan to accommodate a spicier version on one end and something a little more bland on the other. No matter how you split things up, watch them disappear.

ITALIAN SHEET PAN TILAPIA

Ingredients:

1/4 cup unsalted butter, melted

1/2 teaspoon garlic powder

2 tablespoons lemon juice

1 teaspoon Italian seasoning mix

1 pound fresh asparagus, trimmed

1/4 cup olive oil, divided

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

2 (6-ounce) tilapia fillets

2 Roma tomatoes, sliced and halved

Parsley, for garnish

Instructions:

Preheat oven to 425°. Spray a baking sheet with nonstick oil. Set aside. In a small bowl, whisk together melted butter, garlic powder, lemon juice, and Italian seasoning mix. Reserve 2 tablespoons and set aside. Place asparagus in a single layer on the left side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil. Season with kosher salt and black pepper. Place Roma tomatoes in a single layer down the middle of the baking sheet. Drizzle with remaining olive oil, kosher salt, and black pepper. Arrange tilapia fillets in a single layer on the right side of the baking sheet. Drizzle with butter mixture. Bake 12-14 minutes, or until the fish flakes easily with a fork. Serve immediately with reserved butter mixture. Garnish with fresh parsley.

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.

Splatter Pan Roasted Peppers

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Splatter Pan Roasted Peppers! There’s something comforting about roasted vegetables. Perhaps it’s the amazing flavor as a result of dry oven heat. Ever notice that slightly caramelized texture? Sometimes it results in a toasted nutty-like flavor. Sweetness piques, especially in tomatoes. The soft brown garlic bulbs surprised me most of all. I mashed one against the roof of my mouth. The raw bitterness had been replaced with a savory sweetness that brought sheer pleasure to my taste buds. No wonder people say food can produce a seductive spark. Am I the last one to discover this about roasted garlic?

SPLATTER PAN ROASTED PEPPERS

Ingredients:

3 green bell peppers, seeded and halved lengthwise

2 tablespoons olive oil

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/2 cup mozzarella cheese, shredded

24 ripe cherry tomatoes, halved

3 cloves garlic, halved

2 tablespoons capers

1 teaspoon basil, crushed

Instructions:

Preheat oven to 400°. Spray a splatter pan with nonstick oil. Arrange green peppers, cut side up to fit. Brush the peppers, inside and out with olive oil. Season with salt and pepper. Divide mozzarella cheese between peppers. Arrange cherry tomatoes so they fill each pepper “boat” to overflowing. As they roast the tomatoes will shrink in size. Tuck garlic cloves in between the tomatoes. Finish with capers. Drizzle with remaining olive oil. Sprinkle crushed basil over all. Bake 40-45 minutes. Allow roasted peppers to cool to room temperature before serving.

Grill Pan Pork Loins

What’s Cooking in Gail’s Kitchen? After the Holidays: Grill Pan Pork Loins! My latest kitchen essential is an enameled cast iron skinny grill that just happens to fit perfectly across two burners on my newly installed glass stovetop. As you can see, the vibrant red handles not only allow for attractive table service, but also make it easy to manage while cooking. Now I get that unique grilled taste all year long, no matter what the weather. The cast iron feature is the secret to even cooking. Plus, the nonstick finish makes cleanup a flash, in addition to enhanced seasoning qualities. I like the idea that foods, once grilled, show the little black grill marks. After all, it’s about the presentation, isn’t it? In addition, vegetables work out quite nicely. No more frustrating pieces falling through the grill grates. I can see you agree with me.

GRILL PAN PORK LOINS

Ingredients:

4 pork loins, boneless, and one-inch thick

1 tablespoon olive oil

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1/4 red onion, sliced

1 cup broccoli florets

1/3 cup pineapple chunks

4 fingerling potatoes, halved

Instructions:

Preheat the stovetop grill pan on medium heat setting. Brush lightly with olive oil. Sprinkle the pork loins with sea salt, black pepper, and garlic powder. Arrange on grill pan. Add red onion slices, broccoli florets, and pineapple chunks in a single layer. Pierce fingerling potatoes with a fork. Microwave on High setting for two minutes. Cut in half and add to grill pan. Cook pork loins until golden brown, about 7 minutes per side. Turn vegetables as needed to prevent scorching. When pork reaches 145° on a meat thermometer, transfer loins to a cutting board; tent with foil for 5 minutes. Turn stovetop setting to Off. Divide food into four portions. Serve warm.

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.