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PB, Bacon & Jam Burgers

What’s Cooking in Gail’s Kitchen? Bright Ideas: PB, Bacon & Jam Burger! Let the debate begin over peanut butter on a hamburger or an American cheese slice…because you can’t have both. Bacon gets to stay since everyone loves bacon. Amirite?! Peanut butter’s nutty taste actually compliments the beef patty. And it’s salty enough to take the place of cheese. The strawberry jam, with a sprinkling of hot pepper flakes, tickles the taste buds at the back of your throat making it an insanely good experience. I’m kind of a snob now that I’ve tasted brioche buns. Their buttery flavor, and the fact that they keep everything contained, is worth the cost difference. Are we good? Then carry on without regrets.

PB, BACON & JAM BURGER

Ingredients:

1 pound lean ground beef

1/2 teaspoon sea salt

1/8 teaspoon black pepper

4 tablespoons natural peanut butter, creamy variety

1-2 tablespoons sriracha sauce

4 tablespoons strawberry jam

1/8 teaspoon red pepper flakes, optional

8 slices bacon, cooked until crispy

4 lettuce leaves

4 brioche hamburger buns

Instructions:

Combine ground beef, sea salt, and black pepper in a mixing bowl. Mix well. Divide meat into four equal portions. Flatten into hamburger patties. Set aside. Preheat grill to medium-high heat. Meanwhile, combine the natural peanut butter with sriracha sauce. Stir until smooth. Grill burgers for 4 minutes per side or until a meat thermometer reads 160°F. To build-the-burger, layer two strips of bacon on the bottom bun. Place the hot hamburger patty over the bacon. Immediately spread the peanut butter mixture on top. It will begin to soften and melt. Drop a dollop of strawberry jam on top. Sprinkle red pepper flakes into the jam, if desired. Finish with a lettuce and the top of the brioche bun. Serve immediately.

Esquites Mexican Corn Salad

What’s Cooking in Gail’s Kitchen? Bright Ideas: Esquites Mexican Corn Salad! Living so many years in the Corn Belt of the United States, is it any wonder I get nostalgic thinking about cornfields? Once asked, while I was dating, “Where would you like to retire?” My quick response was “On an acre of land overlooking cornfields at sunset.” Imagine the puzzled look I got as the guy shrugged his shoulders and walked away. Obviously he had no idea what I was talking about. It’s the rich smell of corn, its tingle of sweetness mixed with the earthy muskiness that saturates the senses. I don’t even mind shucking sweet corn. Gently pull back the luscious leaves. Inside are golden rows of plump kernels, dewy and sweet, with a crown of blond silky tendrils. Funny how the journey changes. Now I live in Florida, where cornfields have been replaced by orange groves. Sounds like it’s time to meander down the road to the citrus farm. Perhaps I can inhale the fresh tangy aroma of orange groves at sunset.

ESQUITES MEXICAN CORN SALAD

Ingredients:

2 tablespoons vegetable oil

4 ears fresh corn, shucked, kernels removed

1 teaspoon kosher salt

1/4 teaspoon garlic powder

2 ounces Cotija cheese, crumbled

1/2 cup scallions, chopped

1/2 cup fresh cilantro leaves, chopped

1 jalapeño pepper, seeded and stemmed, chopped

2 tablespoons mayonnaise

1 tablespoon fresh lime juice

1/4 teaspoon red pepper flakes

Instructions:

Warm vegetable oil over high heat until shimmering in an iron skillet. Add corn kernels. Season with kosher salt and garlic powder. Allow kernels to cook until charred on one side, approximately 2 minutes. Toss corn, stir, and repeat until charred on second side, approximately 2 minutes longer. Transfer charred corn kernels to a mixing bowl. Add crumbled Cotija cheese, chopped scallions, fresh cilantro, jalapeño pieces, mayonnaise, lime juice, and red pepper flakes. Toss to combine. Serve immediately.

Mashed Potato Cakes

What’s Cooking in Gail’s Kitchen? Time To Eat: Mashed Potato Cakes! Remember when you were a kid and you went to the beach to build sandcastles? Sometimes they molded and other times they crumbled. Well, today is a day for you to try again and get it right. There is one exception, though. Instead of using sand, we are going to use mashed potatoes. The results are crispy on the outside and perfection on the inside. Let the fun begin.

MASHED POTATO CAKES

Ingredients:

3 medium potatoes, peeled, rinsed, and quartered

1 egg, beaten

1 tablespoon onion, finely chopped

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon butter

1-2 tablespoons milk

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper; set aside. Cook potatoes in plenty of salted water until thoroughly cooked; then drain. Meanwhile, sauté the onions until translucent; set aside. In a large bowl, combine cooked potatoes, beaten egg, sautéed onions, sea salt, black pepper, and butter. Adjust the texture with milk, as needed. On the baking sheet, using a ring mold, scoop mashed potato mixture to shape the cakes, about 1 1/2” thick. Press down slightly with the back of a spatula. Remove the ring mold and repeat the process for remaining mashed potatoes. Bake in the preheated oven for 10 minutes, or until golden brown. Transfer the potato cakes to a platter and top with a dollop or two of butter. 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.

Eggplant Tacos

What’s Cooking in Gail’s Kitchen? Time To Eat: Eggplant Tacos! Nowadays, everyone’s ears perk up when they hear the word “tacos”. Yet many of us are still looking for low-carb alternatives to the regular corn or flour shells. It’s time to think eggplant. When sliced, eggplant is thick enough to hold toppings and sturdy enough to support a bed of melted cheese. Do you see what I’m laying down for you to pick up? Tacos just got healthier while creating another way to enjoy all those family favorites and textures.

EGGPLANT TACOS

Ingredients:

1 eggplant, washed and sliced 1/2- inch thick

2 tablespoons olive oil

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 cup Mexican cheese blend, shredded

1 ear of corn, kernels removed

1/4 cup green pepper, finely chopped

1/2 cup cherry tomatoes, chopped

1/2 cup pinto beans, drained and rinsed

Fresh cilantro, for garnish

Instructions:

Preheat a stovetop grill pan over medium-high heat. Brush both sides of the eggplant slices with olive oil. Season with sea salt and black pepper. Cook on the grill pan for 3 minutes per side. Top each eggplant round with a handful of Mexican cheese blend. Allow the cheese to melt. Cover, if necessary. Meanwhile in a small bowl, combine corn kernels, green pepper, chopped cherry tomatoes, and pinto beans. Toss well. Transfer eggplant tacos to a serving platter; top with a spoonful of tomato, green pepper, corn, bean salsa. Garnish with fresh cilantro. Serve.

Xtra Tender Grilled Radishes

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Xtra Tender Grilled Radishes! If you’ve avoided radishes because of their bitter earthy taste when eaten raw, perhaps it’s time to give them another chance. Keep in mind radishes are simply a root vegetable, no different than a potato or turnip. Once they are cooked, a natural sweetness emerges. Surprise! The slightly crisp outer core reveals a nice soft middle that makes your mouth go “Mmmm.”

XTRA TENDER GRILLED RADISHES

Ingredients:

4 cups radishes, stems removed and halved lengthwise

1 tablespoon olive oil

1 teaspoon garlic and herb seasoning

2 tablespoons butter, melted

1 teaspoon fresh thyme, chopped

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Instructions:

Warm an iron skillet or grill pan over medium-high heat. Toss the radishes in olive oil to coat. Sprinkle with garlic and herb seasoning. Reduce the heat to medium. Place the radishes, cut side down, on the iron skillet. Sear the radishes for 3-4 minutes per side. They will start to soften without losing their crunch. Remove pan from heat. Drizzle the radishes with melted butter. Sprinkle with chopped thyme leaves, sea salt, and black pepper. Serve immediately.

Sweet Potato Wedges

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Sweet Potato Wedges! Mention the word sweet potato french fries and watch everyone’s eyes glaze over. Just the thought of a crispy outer skin surrounding a fluffy center sounds too good to be true, doesn’t it? Add homemade ketchup or sriracha mayo for dipping. Ahhh. Suddenly it’s a meal in itself……unless family members think you should share. Better make more.

SWEET POTATO WEDGES

Ingredients:

2 sweet potatoes, skin on and cut into wedges

1 1/2 tablespoons olive oil

1/2 teaspoon chili powder

1/2 teaspoon coarse sea salt

1/8 teaspoon black pepper

2 teaspoons agave nectar

Green onion, snipped, for garnish

Instructions:

In a microwave-safe bowl, combine sweet potato wedges and olive oil. Toss to coat. Cover. Microwave on HIGH for 6 minutes or until tender when pierced with a knife, tossing and replacing lid after 3 minutes. Allow to cool 10 minutes. Add chili powder, coarse sea salt, and black pepper. Toss to coat. Preheat grill pan over medium-high heat. Brush with olive oil. Place sweet potato wedges on oiled grill pan. Cook 3 minutes per side until charred and tender. Remove from heat. Drizzle with agave nectar. Garnish with green onion snips. Serve immediately.

New Day Red Pepper Frittata

What’s Cooking in Gail’s Kitchen? Cheerful Choices: New Day Red Pepper Frittata! When you need breakfast for more than one, think frittata. Omelets serve one, frittatas serve two or more. Nowadays the courteous thing to do is omit the crust in case someone needs a low-carb gluten-free option. You can always serve the frittata with a crusty artisan piece of buttered toast for those who like bread with their meal. Using light cream will result in more of a creamy egg custard, but can certainly be omitted. Because I had already packed my iron skillet, I had to make due with a baking dish. Baking the frittata in an iron skillet gives the edges a “fried” appearance, which always gets the mouth drooling.

NEW DAY RED PEPPER FRITTATA

Ingredients:

8 large eggs

1/4 cup light cream

1/2 teaspoon seasoned salt

1/4 teaspoon black pepper

1/3 cup fresh basil, minced

1/2 cup mozzarella cheese, shredded

6 green onions, chopped

1 cup sweet red peppers, chopped

2 green onions, for garnish

Instructions:

Preheat oven to 350°. Spray a baking dish with nonstick oil. Set aside. In a mixing bowl, whisk together eggs, light cream, seasoned salt, and black pepper. Fold in fresh basil, mozzarella cheese, chopped green onions, and sweet red peppers. Mix well. Pour mixture into prepared dish. Too with 2 green onions. Bake, uncovered, for 25 minutes or until eggs are completely set. Remove from oven. Let stand 5 minutes. Serve warm.

Egg Salad Chip Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Egg Salad Chip Dip! I learned a long time ago that egg salad makes a wonderful, light, and satisfying snack when unexpected guests stop by. At the time I served it with celery sticks, chicken-flavored crackers, and salty potato chips. I remember how awed my girlfriend was as she practically inhaled one scoop after another. She simply couldn’t believe egg salad was a finger food instead of a midday meal layered between two pieces of sandwich bread. It’s amazing what you can serve on a budget.

EGG SALAD CHIP DIP

Ingredients:

4 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

2 green onions, snipped

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Paprika, for garnish

Instructions:

In a mixing bowl, mash the hard-boiled eggs, using a fork. Fold in mayonnaise, green onion snips, sea salt, and cracked black pepper. Stir until well blended. Transfer to a serving dish. Garnish with a sprinkling of paprika. Refrigerate for one hour. Serve with lettuce leaves or sour cream and onion potato chips.