Queso Blanco Shrimp Street Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Queso Blanco Shrimp Street Tacos! Not everyone has the luxury of accessibility to freshly-made corn tortillas. Because corn tortillas contain less fat than flour tortillas, they are more prone to breakage. One way to prevent this from happening is to dip them in warmed vegetable oil. The extra moisture enhances the taste. Another way is to take two corn tortillas to create a double-layered shell. That way if the inside tears or cracks when folded in half, the outer shell will keep all the ingredients from falling into your lap. Make sense?

QUESO BLANCO SHRIMP STREET TACOS

Ingredients:

8 corn street tacos

1-2 tablespoons vegetable oil

1/2 pound medium shrimp, precooked, peeled, deveined, and tail removed

2 tablespoons bacon olive oil

1/2 teaspoon raspberry chipotle seasoning

1 ripe avocado, peeled, stone removed, and sliced into wedges

1 cup broccoli slaw

2 large leaves romaine lettuce, gently torn

1/2 cup prepared queso blanco with jalapeños

Fresh lime, for garnish

Cilantro, for garnish

Instructions:

Preheat oven to 300°. Set aside a baking sheet. Warm vegetable oil over medium-high heat in an iron skillet. One at a time, dip a corn tortilla into the oil for about 15 seconds; flip and repeat. Drain and transfer to a paper towel-lined plate. Repeat with remaining tortilla shells. Stack them two to a pile on the baking sheet. Sprinkle with sea salt (optional). Keep warm in the oven. Using the remaining vegetable oil, add bacon olive oil to the skillet. Gently place the shrimp in the warmed oil. Sprinkle with raspberry chipotle seasoning. After one minute, flip. Shrimp should be slightly charred. Cook one minute longer. Remove from heat. In a bowl, combine the broccoli slaw with the gently torn romaine leaves. Toss. Remove tortillas from the oven. On the four stacks of warmed tortilla shells, place avocado wedges. Divide the broccoli slaw blend between the tacos. Top with sautéed shrimp. Warm the jalapeño queso blanco for 20 seconds in the microwave on high setting. Stir. Repeat, if necessary. Drizzle over street tacos. Squeeze fresh lime juice over all. Garnish with fresh cilantro.

Jell-O Shots with Sugared Cranberries

Eating My Way Through the Holidays. Festive Food Gifts: Jell-O Shots With Sugared Cranberries! The holidays ring in the cheer with festive activities, enticing food, and snappy beverages. Make things awesome with dressed up Jell-O shots that cap off any occasion. Not only do they have an elegant look, but they satisfy the sweet tooth as a miniature dessert. By creating a garnish of fresh fruit with the sugared cranberries, it’s a classy finish with a gourmet twist!

JELL-O SHOTS WITH SUGARED CRANBERRIES

For Make-Ahead Sugared Cranberries:

2 cups sugar, divided

1/2 cup filtered water

12-ounce bag fresh cranberries

1 cinnamon stick

1 tablespoon lemon juice

Instructions:

Combine 1/2 cup sugar and 1/2 cup filtered water in a saucepan over medium heat. Stir until sugar is dissolved, about 3-5 minutes. Add cranberries. To prevent cranberries from bursting, do not boil. Stir until well coated. Using a slotted spoon, transfer cranberries to a wire rack. Let dry for one hour. Working in batches, roll cranberries in remaining sugar until well coated. Refrigerate for one hour or overnight. Store in airtight container.

Ingredients for Jell-o Shots:

3-ounce package raspberry gelatin

1 cup boiling water

1/2 cup amaretto liqueur

1/2 cup ice water

Sugared cranberries Rosemary sprigs

Instructions:

Empty contents of raspberry gelatin packet into a mixing bowl. Add boiling water. Stir until completely dissolved, approximately 2-3 minutes. Add iced water and amaretto liqueur and iced water. Stir well. Pour into shot glasses. Refrigerate until set, 4 hours or overnight. Garnish with sugared cranberries and rosemary sprigs just before serving.

Watermelon Salsa

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Watermelon Salsa! Want a conversation-starter? The next time you’re in a group, pose the simple question: “Do you eat watermelon WITH or WITHOUT a sprinkling of salt?” Then stand clear and let the debate begin. Some insist that a pinch of salt awakens the taste buds. Others believe it interferes with the natural sweetness. Me? I gotta tell you, I kinda prefer the whole sweet & salty thing. Like mixing buttered movie popcorn with kettle corn. But that’s another story.

WATERMELON SALSA

Ingredients:

1/4 pound seedless watermelon, rind removed and cut into chunks

1 ripe peach, peeled, pit removed, and cut into chunks

1/4 cup red onion, chopped

1/4 cup cilantro, chopped

1-2 jalapeño peppers, stem removed, finely diced

Juice of 1 fresh lime

Raspberry Chipotle seasoned salt (optional)

Instructions:

Combine watermelon, peach, red onion, cilantro, and jalapeño peppers. Gently toss all ingredients together. Squeeze fresh lime juice over all. Chill one hour. Before serving add a sprinkling of raspberry chipotle seasoned salt or have the shaker available as an option.

Jell-O Shots with Sugared Cranberries

Experience the Holidays: Jell-O Shots With Sugared Cranberries! The holidays ring in the cheer with festive activities, enticing food, and snappy beverages. Make things awesome with dressed up Jell-O shots that cap off any occasion. Not only do they have an elegant look, but they satisfy the sweet tooth as a miniature dessert. By creating a garnish of fresh fruit with the sugared cranberries, it’s a classy finish with a gourmet twist!

JELL-O SHOTS WITH SUGARED CRANBERRIES

For Make-Ahead Sugared Cranberries:

2 cups sugar, divided

1/2 cup filtered water

12-ounce bag fresh cranberries

1 cinnamon stick

1 tablespoon lemon juice

Instructions:

Combine 1/2 cup sugar and 1/2 cup filtered water in a saucepan over medium heat. Stir until sugar is dissolved, about 3-5 minutes. Add cranberries. To prevent cranberries from bursting, do not boil. Stir until well coated. Using a slotted spoon, transfer cranberries to a wire rack. Let dry for one hour. Working in batches, roll cranberries in remaining sugar until well coated. Refrigerate for one hour or overnight. Store in airtight container.

Ingredients for Jell-o Shots:

3-ounce package raspberry gelatin

1 cup boiling water

1/2 cup amaretto liqueur

1/2 cup ice water

Sugared cranberries Rosemary sprigs

Instructions:

Empty contents of raspberry gelatin packet into a mixing bowl. Add boiling water. Stir until completely dissolved, approximately 2-3 minutes. Add iced water and amaretto liqueur and iced water. Stir well. Pour into shot glasses. Refrigerate until set, 4 hours or overnight. Garnish with sugared cranberries and rosemary sprigs just before serving.

X-otic Black Raspberry Swirl Ice Cream

What’s Cooking in Gail’s Kitchen? Clean Eating: X-otic Black Raspberry Swirl Ice Cream! Creamy concoctions are so decadent with swirls of tangy sweetness mixed in. You control the tart flavor among the smooth texture by making this version of gourmet ice cream at home. No special gadgets required, except that counter workhorse stand mixer. But how hard can it be to flip a switch and scrape down the sides of the bowl? This “tried and true” no-churn ice cream recipe has been reliable on more than one occasion. The secret to my success is chilling the utensils overnight in the freezer. Also, begin with ingredients that are refrigerator cold. The greatest hardship is waiting 24 hours for the ice cream to chill. Don’t believe me? Guess you need to see for yourself.

X-OTIC BLACK RASPBERRY SWIRL ICE CREAM

Ingredients:

2 cups heavy cream

14 ounces sweetened condensed milk

1 tablespoon Mexican vanilla extract

1/2 cup black raspberry sauce*

Instructions:

Using a stand mixer, whip the heavy cream, sweetened condensed milk, and vanilla extract on medium-high speed for 4-5 minutes. Transfer half to the chilled loaf pan. Smooth with a spatula. Add dollops of black raspberry sauce on top. Swirl the sauce with a knife to create a design. Pour the remaining ice cream mixture over top. Smooth. Repeat swirling process. Cover tightly. Place loaf pan in the freezer overnight. To serve, scoop ice cream into bowls and garnish with fresh mint leaves.

*To make the black raspberry sauce, click on the link below.

https://snapshotsincursive.com/2018/07/05

Yogurt Black Raspberry Smoothie

What’s Cooking in Gail’s Kitchen? Talking Points: Yogurt Black Raspberry Smoothie! Blackberries and black raspberries. They’re both the same, right? Guess again. Blackberries are the larger of the two, in cell structure as well as actual size of a single berry. They also have a glossy finish. Blackberries are seen more often at grocery stores as well. Black raspberries, on the other hand, are as coveted as morel mushrooms. Growers typically save them for themselves and very close friends. Their flavor is more unique, not nearly as tart and very fruity. Some consider them the healthiest berries on the planet with three times the antioxidants as other berries. You can recognize black raspberries by their tiny protective hairs. The centers are hollow making them effortless for picking. Black raspberries are popular for cobblers, pies, jams, ice cream toppings, and of course smoothies. Is it any wonder I love you more.

YOGURT BLACK RASPBERRY SMOOTHIE

Ingredients:

3/4 cup black raspberries

3/4 cup blueberries, frozen

1 banana, sliced and frozen

1 teaspoon natural honey

1 teaspoon vanilla extract

1/2 cup Greek yogurt

1/2 cup skim milk

Fresh mint

Instructions:

In a blender, combine black raspberries, frozen blueberries, frozen banana slices, natural honey, vanilla extract, Greek yogurt, and skim milk. Pulse for one minute to chop fruit. Stir, purée until smooth and creamy. Pour into glasses. Garnish with fresh mint. Serve immediately.

Zabaglione Parfait

What’s Cooking in Gail’s Kitchen? Timeless Classics: Zabaglione Parfait! That’s Italian. In English it translates to a decadent light custard, bordering on mousse, whipped into a parfait of romance-in-a-glass. Add fruit, toasted coconut, and a smidgen of nutmeg for a dessert that will have everyone exclaiming, “That’s Amoré!”

ZABAGLIONE PARFAIT

Ingredients:

1 cup heavy cream, whipped 3-5 minutes

3 egg yolks, beaten

3 tablespoons sugar

1 teaspoon lemon citrus peel, granulated

1 pinch nutmeg

2 drops almond extract

1/4 cup sweet vermouth, or almond liqueur

1/4 cup raspberry preserves

Fresh raspberries

French Vanilla Wafer Rolls

Toasted coconut

Instructions:

In a chilled bowl, beat heavy cream until it forms stiff peaks. Refrigerate until ready to use. In the bottom of a double boiler, bring water to a simmer and reduce heat to low. In the top of the double boiler, place eggs and sugar. Add granulated lemon citrus peel, nutmeg, and almond extract. Pour in sweet vermouth or amaretto liqueur. Whisk the custard mixture to create a light, fluffy consistency. Do not allow the water to boil. Continue whisking for 10 minutes, until the custard triples in volume. It will turn pale and frothy. The custard will be slightly thickened when ready. Set aside for 15 minutes. Gently fold the whipped cream into the cooled custard, reserving a portion for a garnish. The texture will appear like mousse. Place a dollop of raspberry preserves into the bottom of each parfait glass. Next, divide the custard equally between the parfait glasses. Top with fresh raspberries. Sprinkle on toasted coconut. Finish with a dab of whipped cream. Refrigerate until ready to serve. Dish up with a French vanilla wafer roll for nibbling.

Jell-o Shots with Sugared Cranberries

Eating My Way Through the Holidays! Sweet Celebrations: Jell-o Shots With Sugared Cranberries! The holidays ring in the cheer with festive activities, enticing food, and snappy beverages. Make things awesome with dressed up Jell-O shots that cap off any occasion. Not only do they have an elegant look, but they satisfy the sweet tooth as a miniature dessert. By creating a garnish of fresh fruit with the sugared cranberries, it’s a classy finish with a gourmet twist!

JELL-O SHOTS WITH SUGARED CRANBERRIES

For Make-Ahead Sugared Cranberries:

2 cups sugar, divided

1/2 cup filtered water

12-ounce bag fresh cranberries

1 cinnamon stick

1 tablespoon lemon juice

Instructions:

Combine 1/2 cup sugar and 1/2 cup filtered water in a saucepan over medium heat. Stir until sugar is dissolved, about 3-5 minutes. Add cranberries. To prevent cranberries from bursting, do not boil. Stir until well coated. Using a slotted spoon, transfer cranberries to a wire rack. Let dry for one hour. Working in batches, roll cranberries in remaining sugar until well coated. Refrigerate for one hour or overnight. Store in airtight container.

Ingredients for Jell-o Shots:

3-ounce package raspberry gelatin

1 cup boiling water

1/2 cup amaretto liqueur

1/2 cup ice water

Sugared cranberries

Rosemary sprigs

Instructions:

Empty contents of raspberry gelatin packet into a mixing bowl. Add boiling water. Stir until completely dissolved, approximately 2-3 minutes. Add iced water and amaretto liqueur and iced water. Stir well. Pour into shot glasses. Refrigerate until set, 4 hours or overnight. Garnish with sugared cranberries and rosemary sprigs just before serving.

Watermelon Firecracker Bites

What’s Cooking in Gail’s Kitchen? Start Smart: Watermelon Firecracker Bites! Who sprinkles salt on watermelon? Maybe you automatically did it as a child sitting on the back porch steps spewing seeds at your brother. If we saw mom with the salt shaker, everyone did it. Right? No judgment here. Actually, did you know watermelon can be naturally sour or bitter? Truth. By sprinkling it with salt, it brings out the sweetness of the melon. And salt just makes everything taste better. That’s my story and I’m sticking to it.

WATERMELON FIRECRACKER BITES

Ingredients:

2 cups watermelon, seedless and cut into bite-size cubes

1/2 cup peaches, peeled and chopped

1-2 jalapeño peppers, sliced

1/2 teaspoon raspberry chipotle seasoning

3 tablespoons lime juice

3 tablespoons lime olive oil

1 tablespoon chopped cilantro

Instructions:

Combine watermelon cubes, peach chunks, and jalapeño slices in a bowl. Toss lightly. Sprinkle raspberry chipotle seasoning over all. Whisk together lime juice, lime olive oil, and chopped cilantro. Pour dressing over the watermelon salad. Toss gently. Cover and refrigerate for one hour. When ready to serve, divide salad between four bowls. Drizzle marinade over all.