peppers

Mediterranean Chickpea Salad

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Mediterranean Chickpea Salad! Either you can use a recipe or not. This salad is very forgiving if you wish to add or subtract ingredients. Some prefer to add crumbled feta cheese, others pass. Some prefer to remove the skins of the chickpeas, others eat them the way they come out of the can. If the skins rub off during the rinsing process, so be it. Either way, this no-cook meal can be ready in a few minutes giving you more time to sort through the day’s mail and play with the family dog.

MEDITERRANEAN CHICKPEA SALAD

Ingredients:

2 tablespoons olive oil

2 tablespoons red wine vinegar

1/8 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 red onion, thinly sliced

1 cup celery tops with leaves, chopped

1 cup cherry tomatoes, halved

2 baby seedless cucumbers, sliced

3 mini yellow sweet peppers, sliced

1 15-ounce can cooked chickpeas, rinsed and drained, skins removed

Instructions:

To make the dressing, whisk together olive oil, red wine vinegar, garlic powder, oregano, sea salt, and black pepper. Set aside. In a serving bowl, combine sliced red onions, celery leaves and tops, cherry tomato halves, sliced cucumbers, yellow sweet peppers, and chickpeas. Mix well. Pour the dressing over all. Toss to combine. Refrigerate for half an hour before serving.

Flatbread Fiesta

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Flatbread Fiesta! Do you ever tire of the same old pizza choices? I get in a rut the same way everyone else does. About that time I stand in front of the freezer, door open, peering into its contents searching for ideas to try something extraordinary. Sure, I’m the one buying the groceries (and should know what’s in the house) but that’s when I surprise myself with unexpected specials. Chorizo is one of those impulse items that make it into the cart. I often fry it up, crumble it for meals later on, label it, and then store it in the freezer for another day. It’s at times like this I pat myself on the back with congratulations for having such foresight.

FLATBREAD FIESTA

Ingredients:

1 naan flatbread

1-2 tablespoons olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/2 cup chunky salsa, prepared

1 cup Mexican cheeses, shredded

1/2 cup cooked chorizo, drained and crumbled

2 tablespoons yellow onion, chopped

2 tablespoons green chilies, chopped

2 tablespoons jalapeño peppers, chopped

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. Rub olive oil on bottom of flatbread. Spread with cornmeal, pressing into the dough. Sprinkle with garlic powder. Flip over and place this side down on prepared baking sheet. Brush top with remaining olive oil. Bake for 5 minutes. Remove flatbread from oven. Carefully spoon chunky salsa over flatbread, spreading to edges. Layer Mexican cheeses over top. Divide cooked and crumbled chorizo over salsa. Finish layering with chopped onions, green chilies, and jalapeño peppers. Bake 15 minutes longer to melt the cheeses for a nice crispy crust. Remove flatbread from oven. Cool slightly before using a pizza cutter. Serve with a tossed garden salad.

Vegetarian Egg Bake

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Vegetarian Egg Bake! As a child I remember not a day went by when my mother did not serve potatoes. Granted they were always part of the dinner menu, but nonetheless they were served. Baked potatoes, mashed potatoes, scalloped potatoes, boiled potatoes, or roasted potatoes. If there were leftover mashed potatoes, the next day they were transformed into crispy pan-fried potato pancakes. Leftover boiled potatoes became old-fashioned riced potatoes. Baked potatoes magically became twice-baked potatoes topped with crunchy bacon and melted cheese. You see, without the microwave as a kitchen staple, women had to be more creative as well as resourceful.

VEGETARIAN EGG BAKE

Ingredients:

1 pound red potatoes

1/2 yellow onion, chopped

3 tablespoons light cream

1/4 teaspoon garlic powder

1 tablespoon smoked paprika

1/2 teaspoon seasoned salt

1/4 teaspoon red pepper flakes

3-4 large eggs

1/2 cup sharp cheddar cheese, shredded

Chives, for garnish

Instructions:

Preheat oven to 400°. Spray a deep dish pie plate with nonstick oil. Set aside. Cut potatoes in half, lengthwise. Then cut in half lengthwise again. Cut onions into chunks. Place potatoes and onions in prepared pie plate. In a small bowl, mix light cream, garlic powder, smoked paprika, seasoned salt, and red pepper flakes. Pour over potatoes. Gently toss to coat everything evenly. Bake for 10 minutes; stir and bake 10-15 minutes longer, or until potatoes are tender. Remove from oven. Using a spoon, create a well in the center. Crack eggs in the middle; sprinkle with shredded cheddar cheese. Return to oven. Continue baking until eggs have set, 7-12 minutes depending on desired firmness of yolk. Remove from oven, sprinkle with chopped chives. Serve warm.

Utz’s Spanish Tortilla

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Utz’s Spanish Tortilla! I like to talk with servers at restaurants. More often than not, they reveal significant tidbits about recipe ingredients or preparation that send my mind spinning. For example: Did you know instead of adding hash brown potatoes to an omelet you can substitute potato chips? When folded into a beaten egg mixture, they thicken the omelet while keeping it light and airy at the same time. It’s pure genius. After all, everyone has a bag of potato chips stashed somewhere.

UTZ’S SPANISH TORTILLA

Ingredients:

1 tablespoon butter

1 teaspoon olive oil

4 eggs, beaten

1/4 teaspoon seasoned salt

1/4 teaspoon black pepper

1/8 teaspoon red pepper flakes

2 cups Utz’s Kettle Potato Chips*, crushed

Grape tomatoes, green olives, and baby spinach for garnish

Instructions:

Warm the butter and olive oil over medium heat in a small frying pan. In a mixing bowl, combine eggs, seasoned salt, black pepper, and red pepper flakes. Mix well. Fold in the crushed potato chips. Pour the mixture into the preheated pan. Cook 2-3 minutes until golden brown. Place a flat plate over the top of the pan; invert the pan onto the plate to flip the tortilla out. Slide the tortilla back into the pan with the golden side up. Cook 2-3 minutes longer until firm. Transfer to a serving plate. Garnish with grapes tomatoes, green olives, and baby spinach leaves.

*I receive no recompense for mentioning Utz’s Kettle Potato Chips.

Quesadilla Chile Relleno

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Quesadilla Chile Relleno! Before you shake your head and walk away, hear me out. Green poblano peppers are a pretty mild distant cousin to the jalapeño and habanero. You could almost say they’re from the “other side of the tracks”, so to speak. Personally, I think they’re underrated. If you look up their classification, they might even be referred to as sweet. Now, I don’t know about that. What I do know is they smell somewhat earthy, tend to hold their shape, and are absolutely scrumptious when bathed in Mexican cheeses. In my opinion, they definitely deserve a second chance. What have you got to lose?

QUESADILLA CHILE RELLENO

Ingredients:

2 large flour tortillas

2 tablespoons butter

1 cup Mexican-style four cheeses, shredded

2 poblano peppers, roasted, peeled, and sliced in strips

1/4 cup yellow onion, chopped

1/4 cup ranch dressing, prepared

1/4 teaspoon cayenne pepper

1/4 teaspoon sriracha sauce

Instructions:

Butter one side of each flour tortilla. Set aside. Warm an iron skillet or nonstick pan over medium heat. Place one tortilla in the skillet, butter side down. Add half the Mexican cheeses. Arrange the poblano peppers in a single layer over cheese. Scatter chopped onion over all. Add remaining Mexican cheese blend. Place the remaining tortilla on top, butter side up. Press down lightly. Cover the pan with a lid. Cook 3-4 minutes until tortilla is lightly browned and cheese is melted. Using a spatula, flip over the quesadilla. Cover with lid. Cook 2-3 minutes longer until golden brown. Do not burn. Transfer quesadilla to a cutting board. Let rest for 2 minutes to avoid a flood of gooey cheese. In a small bowl, combine prepared ranch dressing, cayenne pepper, and sriracha sauce. Mix well. Cut the quesadilla into 6 triangles. Serve with sriracha ranch dipping sauce.

Artichoke Chicken Flatbread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Artichoke Chicken Flatbread! Marinated artichoke hearts are a luxury worth savoring. Let me repeat myself: Marinated artichoke hearts are a luxury worth savoring. Now that I’ve said it twice, tuck those words into your memory banks. The next time you go shopping for groceries, grab a jar off the shelf. Don’t worry, it won’t go to waste. For some reason, artichokes taste like a summer day, standing barefoot under a canopy of shade trees overlooking a babbling brook. Invigorating. Vivacious. And stimulating. Think about all the ways you can serve artichoke hearts: in dips, as appetizers, on charcuterie boards, roasted with veggies, or straight out of the jar. Just wait until you try them on flatbread.

ARTICHOKE CHICKEN FLATBREAD

Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1 tablespoon cornmeal

1/3 cup prepared ranch dressing

1 1/2 cup Italian cheeses, shredded

1/2 cup grilled chicken strips, precooked and cut into chunks

1/3 cup marinated artichoke hearts, chopped

2 tablespoons red pepper, chopped

2 tablespoons green pepper, chopped

2 tablespoons sweet onion, chopped

Fresh oregano leaves, for garnish

Instructions:

Preheat oven to 400°. Brush olive oil on the bottom of the flatbread. Sprinkle with cornmeal. Bake on a pizza stone for 5 minutes. Spread ranch dressing over top of flatbread. Sprinkle with one cup of shredded Italian cheeses. Arrange grilled chicken chunks, marinated artichoke hearts, red peppers, green peppers, and sweet onions over all. Add remaining cheese. Bake 20 minutes or until cheese is melted and deeply golden around the edges. Garnish with fresh oregano before serving.

Long Hot Peppers

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Long Hot Peppers! Aren’t they pretty? I picked up these twisted green chiles at a Mexican Farmers Market. Their skin is smooth and waxy in a conical shape that promises a mildly sweet flavor. The owner wanted me to try them, so he basically gathered up a handful and put them in my market basket. “You’ll see”, he said. “Taste them and come back for more.” These versatile peppers are so much milder than jalapeños, which make them a delicious addition to garden salads, homemade salsas, sandwich toppers, as pizza and pasta partners. Chop or slice, roast or pickle them…..as long as you give them a chance.

LONG HOT PEPPERS

Ingredients:

1 pound long hot green peppers

1-2 tablespoons olive oil

1/4 teaspoon garlic powder

1/2 teaspoon seasoned salt

Instructions:

Only prepare the quantity you wish to use for a specific meal. Wash and pat dry the green peppers. Remove the stems; discard. Slice or chop each pepper, placing the pieces in a bowl. Whisk together olive oil, garlic powder, and seasoned salt. Pour over the peppers. Allow to marinate for 15 minutes before using. Savor the crunch! Store unused long hot peppers in the vegetable bin of the refrigerator.

Individual Lasagna Rolls-Ups

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Individual Lasagna Roll-Ups! Lasagna can be a tedious process from start to finish. Don’t get me wrong, some days it is definitely worth the effort. When I want to simplify my life, I take advantage of the effortless idea of creating a roll-up from each noodle. Not only does it make each portion compact, but it also guarantees that every helping has all the goodies tucked neatly inside. And that’s basically what lasagna is all about, isn’t it? Think about how easy it would be for transporting to family gatherings or seasonal parties, should you choose to share. Everyone wins.

INDIVIDUAL LASAGNA ROLL-UPS

Ingredients:

6 lasagna noodles

1 pound Italian sausage, ground

1/2 teaspoon fennel

1 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1/4 cup onion, chopped

2 tablespoons green pepper, diced

1/4 cup mushrooms, sliced

12 ounces marinara sauce

1 cup ricotta cheese

1 egg

2 tablespoons parmesan cheese, shredded

1 1/2 cups mozzarella cheese, shredded and divided

2 tablespoons parsley, chopped

Instructions:

Preheat oven to 375°. Spray a casserole dish with nonstick oil. Set aside. Cook lasagna noodles according to package directions. Drain. Refill pot with cold water to keep the noodles from sticking together. Set aside. In a large skillet, cook Italian sausage over medium-high heat. Add fennel, sea salt, black pepper, and garlic powder. Crumble meat as it cooks. Add chopped onions, diced green peppers, and sliced mushrooms. Pour marinara over all. Stir thoroughly; reduce heat to a simmer for 5 minutes, then turn off heat. Spread the bottom of the prepared casserole dish with 1/4 cup meat mixture. In a bowl, combine ricotta cheese, egg, parmesan cheese, 1 cup mozzarella cheese, and chopped parsley. Transfer lasagna noodles to a baking sheet. Spread cheese mixture over the top of each noodle. Add a strip of meat mixture over the cheese layer. Roll up noodles and transfer to the prepared casserole dish. Spread remaining meat mixture over lasagna rolls. Sprinkle with 1/2 cup mozzarella cheese. Cover casserole with a lid or foil. Bake covered for 40 minutes. Remove lid and broil 2-3 minutes until cheese is lightly golden. Garnish with fresh parsley. Serve immediately.

East-West Shrimp Salad

What’s Cooking in Gail’s Kitchen? Elevated Edibles: East-West Shrimp Salad! Shrimp, on its own, is a star attraction for a special meal. That pretty much goes without saying. I like the idea that shrimp makes a main course look complex, or restaurant-worthy. By adding steamed mukimame, mandarin oranges, sesame seeds, and soy sauce, suddenly an everyday garden salad sings a different tune. The fusion of flavors becomes enlightening, like the eternal knowledge of an Eastern sunrise. Is it any wonder I heart shrimp?

EAST-WEST SHRIMP SALAD

Ingredients:

1 pound shrimp, shelled, deveined, and cooked

1/2 cup mukimame, steamed

1/2 cup mandarin orange segments

1/2 cup baby cucumber, skin on and sliced

1/4 red pepper, cut into strips

Lettuce greens

Ingredients for Dressing:

2 tablespoons olive oil

2 tablespoons garlic wine vinegar

2 tablespoons agave nectar

1 tablespoon mayonnaise

1/2 teaspoon Italian seasoning mix

2 teaspoons soy sauce

1/2 teaspoon ground ginger

1 tablespoon toasted sesame seeds

Instructions:

Prepare the shrimp according to package directions. Set aside. Arrange lettuce greens on a salad plate. Add steamed mukimame, mandarin orange segments, sliced cucumbers, and red pepper strips. In a bowl, combine olive oil, garlic wine vinegar, agave nectar, mayonnaise, Italian seasoning mix, soy sauce, ground ginger, and toasted sesame seeds. Mix well. Pour dressing over salads and toss to coat. Arrange shrimp on top to spotlight. Serve immediately.