recipe

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.

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.

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.

Dulce de Leche Turtle Bars

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Dulce de Leche Turtle Bars! So today we learn that Dulce de Leche is another name for slow-cooked caramelized milk. And before you scroll down, I assure you it’s one of the easiest toppings you’ll ever make, and certainly worth your time. It’s Heaven in a jar….lusciously sweet and creamy. However, if you make it too far in advance, the most difficult challenge will come when you get the urge to dip a spoon into the jar to drizzle the decadent sauce over a scoop of ice cream. I know what you’re thinking…..but, Gail, it’s only one spoonful. Amirite? Don’t do it. Otherwise you’ll need another can of sweetened condensed milk for these turtle bars.

DULCE DE LECHE TURTLE BARS

Ingredients for the Crust:

2 cups flour

1/3 cup brown sugar

3/4 cup butter, softened

1/4 teaspoon sea salt

Ingredients for the Toppings:

1 1/4 cups Dulce de Leche*

1/4 cup heavy whipping cream

2 large egg yolks

2 teaspoons vanilla extract

3/4 cup semisweet chocolate morsels

3/4 cup pecans, chopped

*NOTE:

Dulce de Leche must be made in advance. Preheat oven to 425°. Pour a 14-ounce can of sweetened condensed milk into a 9” pie pan. (This will equal 1 1/4 cups.) Cover with foil. Carefully place the pie pan into a larger shallow pan. Fill the larger pan with 1/2” hot water to surround the pie pan. Bake 2 hours or until sauce is thick and caramel in color. Remove larger pan from oven. Carefully remove the pie pan; set aside for 15 minutes to cool. Pour Dulce de Leche into a jar until ready to use. Store in the refrigerator, if made days in advance.

Instructions for the Crust:

Preheat oven to 350°. Line a 9” square baking dish with parchment paper, leaving extra over the edges for easier removal of the dessert. Spray the parchment paper with nonstick oil. Set aside. Using a mixing bowl, combine flour, brown sugar, butter, and sea salt. Stir well until mixture resembles coarse crumbs. Press mixture into the bottom of prepared pan. Bake 20 minutes. Remove pan from oven; allow to cool for 5 minutes.

Instructions for the Toppings:

In a mixing bowl, combine Dulce de Leche, heavy whipping cream, egg yolks, and vanilla extract. Stir well; pour mixture over crust. Sprinkle chocolate morsels and chopped pecans over filling. Bake 20 minutes, or until set. Remove pan from oven. Cool completely before cutting onto bars.

Cream Cheese Shrimp Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Cream Cheese Shrimp Dip! Appetizers are fun to serve for a gathering of friends or date night for two. I usually keep cooked, frozen shrimp on hand, which can be thawed in a few minutes. But I have also used tiny canned shrimp, which work very well. Obviously, the canned shrimp should be drained first. A few steps later and you’re good to go.

CREAM CHEESE SHRIMP DIP

Ingredients:

8 ounces cream cheese, room temperature

8 ounces cooked shrimp, tails removed and cut into chunks

10 ounces cocktail sauce, prepared

1/4 teaspoon dill weed

1 green onion, thinly sliced

Instructions:

Spread a thin layer of softened cream cheese onto a serving dish. Add a layer of cocktail sauce, expanding to the edges. Arrange bite-sized shrimp pieces over all. Sprinkle with dill weed. Garnish with green onion strips. Chill one hour. Serve with crackers.

Braunschweiger Swiss Bagel

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Braunschweiger Swiss Bagel! Either you love braunschweiger, or you don’t. Personally, I like to think of it as French patè. Then again, I’m a Francophile. Sometimes I choose to blend braunschweiger with creamy, soft Neufchâtel cheese so I can smear it over a crusty baguette. The slightly smoky flavor goes well with a glass of red wine, especially at the end of the day. The secret to enjoying braunschweiger is to find a brand that appeals to your palate. For me, I prefer a brand that comes from Germany. It seems to be made from high-quality ingredients and never disappoints.

BRAUNSCHWEIGER SWISS BAGEL

Ingredients:

1 egg bagel, sliced horizontally

2 ounces braunschweiger

1 slice Swiss cheese

1 red onion ring, thinly sliced

Fresh dill, for garnish

Instructions:

Lightly toast egg bagel. Place half of the Swiss cheese on bottom portion of bagel. Spread braunschweiger over top. Add remaining half of Swiss cheese. Top with thinly sliced red onion ring. Warm slightly for 10 seconds in microwave. Garnish with fresh dill. Serve immediately.

Ahi Morning Booster

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Ahi Morning Booster! The secret to cooking ahi tuna is to never overcook it. If that happens, you’ll know because the center will be dark and the fish will taste dry and rubbery. Using a timer will prevent this from happening. For a visual, you want the ahi to appear like a medium-rare steak. By starting off the day with this protein-packed combination, you’ll feel as though you can handle just about anything. You deserve a tremendous boost to help you on your way.

AHI MORNING BOOSTER

Ingredients:

1 ahi steak

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon red pepper flakes

1 tablespoon furikake seasoning

1 tablespoon vegetable oil

1 large egg

1 ripe avocado, mashed

1 piece wheat toast

Instructions:

On a piece of wax paper, combine sea salt, black pepper, red pepper flakes, and furikake seasoning. Mix well. Press the ahi steak into the seasonings, coating both sides. Warm vegetable oil in a skillet over medium-high heat. Sear the ahi steak for 2 minutes per side. A crust will form, while the inside remains rare. Set aside. Meanwhile, spray a ramekin with nonstick oil. Crack an egg into the dish. Pierce the egg yolk with a sharp knife or toothpick. Cover loosely with a paper towel. Microwave for one minute on 30% power. Gently swirl runny egg white. Microwave for one minute longer on 30% power. The yolk will be slightly runny. Place the wheat toast on a plate. Layer with mashed avocado. Slice the ahi steak; arrange over avocado. Transfer the egg to the plate. Garnish with fresh cilantro. Serve immediately.

Zucchini Onion Chips

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Zucchini Onion Chips! We all know how versatile a meal can be once you add zucchini to the menu. But have you ever thought about an appetizer using a can of those classic crispy fried onions? It’s definitely a game-changer. Hear me out. Forget the holiday green bean casserole for a minute as you dip a fork into the can to nibble on these crunchies before tossing them onto a garden salad. Who can resist a sampling of that unique onion flavor? Not me. Now send everyone out of the house so you can work your magic. When they return, their mouths will begin to drool at the aromas from the kitchen. I’m guessing no one will suspect you disguised heart-healthy zucchini wrapped up in a delicious onion crust.

ZUCCHINI ONION CHIPS

Ingredients:

1 medium zucchini, sliced into rounds

Coarse salt

Vegetable oil, for frying

1 large egg, beaten

1 tablespoon flour

1/2 cup Italian breadcrumbs

1/2 cup crispy fried onion rings, crumbled

Ranch dressing, for dipping

Instructions:

Line a baking sheet with paper towels. Place a single layer of zucchini rounds on top. Sprinkle with coarse salt. Cover with another layer of paper towels. Press down. Allow to sit for 10 minutes to draw out excess moisture. In a wide skillet, add vegetable oil to be 1/4” deep. Warm oil over medium-high heat. In a shallow dish, combine flour, breadcrumbs, and crumbled onion rings. Mix well. Dredge one zucchini round in beaten egg and then breadcrumb mixture, coating completely. Place in the skillet; repeat until skillet is full. Do not allow zucchini rounds to touch each other. Cook 2 minutes per side until crispy and golden brown. Transfer zucchini chips to a paper towel-lined plate. Sprinkle with coarse salt. Repeat with remaining zucchini. Serve immediately with ranch dressing for dipping.

Yellowfin Tuna Nachos

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Yellowfin Tuna Nachos! I’m not much of a canned tuna fan, but I do appreciate sushi-grade tuna, even if it’s found in the freezer section of the grocery store. Yellowfin and Ahi are two favorites than have delicious flavor. Being mild, yet firm, they work well raw, cubed, seared, or grilled. Be adventurous. Who knows? You may occasionally substitute a beef burger for a tuna burger. But that’s a recipe for another day. Don’t knock it till you try it.

YELLOWFIN TUNA NACHOS

Ingredients:

Corn tortilla chips

1 cup Mexican cheese blend, shredded

1 tomato, diced

1 avocado, pitted and cut into chunks

1/4 teaspoon red pepper flakes

1/4 teaspoon dried oregano

1 tablespoon olive oil

2 4-ounce yellowfin tuna steaks

2 tablespoons black sesame seeds

1/2 cup Ranch dressing, prepared

2 tablespoons wasabi paste

Instructions:

Preheat the oven to 400°. Spray a baking dish with nonstick oil. Layer with corn tortilla chips. Next, layer Mexican shredded cheese over tortilla chips. Divide diced tomatoes and avocado chunks over all. Sprinkle with red pepper flakes and dried oregano. Bake for 10 minutes. Meanwhile, preheat a grill pan on high heat. Brush with olive oil. Sprinkle both sides of the tuna steaks with black sesame seeds. Sear steaks on the grill for 3 minutes; flip and sear 2 minutes longer. Remove to a plate and tent with aluminum foil for 2 minutes. Then slice yellowfin tuna steaks against the grain. Remove nachos from oven. Arrange sliced yellowfin tuna over nachos. In a small bowl, combine ranch dressing and wasabi paste. Stir until smooth. Drizzle over nachos. Serve immediately.