X-traordinary Pesto Pepperoni Pita

What’s Cooking in Gail’s Kitchen? Eat More: X-traordinary Pesto Pepperoni Pita! When there’s nothing in the house for lunch, take stock of leftovers in your refrigerator. Transform that last pita pocket into a personal pizza with basil pesto, sliced pepperoni, a dollop of tomato sauce, and a handful of mozzarella cheese. That’s what I did. Suddenly, it’s an appealing alternative to a peanut butter and jelly sandwich.

X-TRAORDINARY PESTO PEPPERONI PITA

Ingredients:

1 pita bread

1 tablespoon olive oil

2 tablespoons tomato sauce

2 tablespoons basil pesto

3-5 slices pepperoni

1/4 cup mozzarella cheese, shredded

1 tablespoon black olives

1 teaspoon pimento

Instructions:

Spread olive oil evenly over one side of pita bread. Warm pita bread in an iron skillet over medium heat for one minute. Press to flatten. Next build the pizza. Spread with tomato sauce and basil pesto. Layer pepperoni over sauces. Sprinkle with mozzarella cheese. Top with black olives and pimento. Reduce heat to low. Cover skillet to allow cheese to melt. For a crispy crust, remove lid and raise the heat back to medium. Do not burn. Serve whole with salad greens.

Surf ‘n Turf Lettuce Cups

What’s Cooking in Gail’s Kitchen? Eat More: Surf ‘n Turf Lettuce Cups! This is one of those freezer meals that you can throw together in a flash. Precooked frozen shrimp and leftover sirloin tip roast are the main attractions. By adding spices, fresh herbs, and a special dipping sauce, this hearty meal knocks it out of the park! The whole idea behind the lettuce cup is keeping it simple. You deserve all the praise!

SURF ‘N TURF LETTUCE CUPS

Ingredients:

1 pound frozen jumbo shrimp, precooked and thawed

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning

1/4 teaspoon dill

1 tablespoon lime juice

1 pound sirloin tip roast, shredded

1/8 teaspoon Mrs. Dash Garlic and Herb Blend

1 tablespoon Golden Mountain sauce

1/2 cup French Fried Onions

Boston Lettuce leaves

For Dipping Sauce:

6-8 dried peppers, sliced

1/4 teaspoon fried garlic

1 wedge of lime

1/2 teaspoon honey

2-4 tablespoons Golden Mountain Sauce

2-4 tablespoons fish sauce

Fresh Cilantro, chopped

Instructions:

Thaw shrimp according to package directions. Remove tails and discard. Dab shrimp with paper towels. In a deep skillet, heat olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove and set aside. Reduce heat to medium-low. Add roast beef to same skillet using pan drippings. Season with Mrs. Dash Garlic and Herb blend and Golden Mountain sauce. Stir. Reduce to simmer until heated through and liquid is absorbed. Return shrimp to pan and gently combine with beef. Wash Boston Lettuce; separate leaves, being careful not to tear. Arrange lettuce in a bowl. Fill lettuce cups with shrimp and beef mixture. Garnish with French Fried Onions. Serve with Dipping Sauce, which can also be used as a dressing.

Philly Cheesesteak Bolillo

What’s Cooking in Gail’s Kitchen? Eat More: Philly Cheesesteak Bolillo! While at the local bakery, I couldn’t help but choose these nicely shaped oval bolillo rolls. Their lack of crunchy outer crust, like the baguette, made them more appealing for the cheese-laden spicy shredded beef I planned as a main course. Don’t you just love it when you get extra servings from another day’s roast sirloin? The opportunities are endless. This time around the onions, green peppers, red peppers, and mozzarella cheese all team together for that infamous cheesesteak sandwich to die for. Add a slice of tomato and a couple sweet gherkin pickles to punch up the taste buds. Any takers?

PHILLY CHEESESTEAK BOLILLO

Ingredients:

1 pound roast sirloin, cooked and shredded

1/2 green pepper, chopped

1/2 yellow onion, chopped

1/2 red pepper, chopped

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons lemon juice

2 teaspoons vinegar

1-2 tablespoons honey

1 tablespoon whole grain mustard

1 teaspoon fennel

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 bolillo sub rolls, halved

2 tablespoons butter

1/8 teaspoon garlic powder

1 cup mozzarella cheese, shredded

Instructions:

In a large skillet over medium heat, add shredded sirloin beef, green pepper, onion, and red pepper. Combine Worcestershire sauce, soy sauce, lemon juice, vinegar, honey, and whole grain mustard. Stir well. Pour over meat and vegetables. Add seasoned salt, black pepper, and red pepper flakes. Heat to boiling, then reduce heat to low; simmer until almost all liquid is absorbed and meat is tender, approximately 20 minutes. Preheat oven to Broil. Cut bolillo subs in half lengthwise and scoop out the centers to make a well. Butter the faces generously. Sprinkle with garlic powder. Broil on high until the tops are golden, 2-3 minutes. Spoon meat mixture onto each half. Divide cheese over all. Return to broiler to melt the cheese. Watch carefully. Remove from oven and match the sandwich sides together to form a sandwich.

Nugget Sesame Chicken

What’s Cooking in Gail’s Kitchen? Eat More: Nugget Sesame Chicken! What do you get when you cross chicken nuggets with Chinese food? You get a shortcut for creating a Hump Day meal that satisfies even the pickiest eater. I mean, who doesn’t love chicken nuggets? The next time you drive-thru your neighborhood fast-food chain, order an extra portion of chicken nuggets to place in the freezer. Since they’re already precooked, when you’re ready to have them for dinner, let them thaw in the refrigerator. Then crisp them up in a 350° oven for 5-10 minutes before adding them to this incredible homemade sauce. It’s as simple as ABC. Life just got easier.

NUGGET SESAME CHICKEN

Ingredients:

20 pieces of chicken nuggets

1/4 cup low-sodium chicken broth

2 tablespoons hoisin sauce

1/4 cup apricot jam

1 tablespoon soy sauce

2 tablespoons rice vinegar

1 teaspoon Chinese chili paste

2 teaspoons sesame oil

1/4 cup honey

2 teaspoons corn starch

1/2 cup water

10 dried whole chilies

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 teaspoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a medium saucepan over low heat, combine chicken broth, hoisin sauce, apricot jam, soy sauce, rice vinegar, chili paste, sesame oil, and honey. Bring to a boil, stirring occasionally. Dissolve cornstarch into water. Stir until smooth. Gradually pour into saucepan, mixing well boil for 2 minutes until the sauce thickens. Add whole chilies and chicken nuggets. Toss to combine. Reduce heat to simmer to keep sauce warm with a thick glossy glaze. In a small skillet, sauté garlic cloves until fragrant, no longer than 1 minute. Add garlic and toasted sesame seeds to sauce. Garnish with green onion snips. Serve with rice. *

* Serving suggestion. Nugget Sesame Chicken partners well with Jasmine Rice Pilaf. Follow the link for the recipe.

https://snapshotsincursive.com/2016/07/14

Jasmine Rice Pilaf

What’s Cooking in Gail’s Kitchen? Eat More: Jasmine Rice Pilaf! If you can boil water, you can master the art of restaurant-style rice pilaf. It’s that simple. By using your favorite herbs and spices, the air is filled with an aromatic essence that draws everyone to the kitchen. Keep in mind, Patience is key. Follow this step-by-step recipe for a be-all and end-all gourmet fluffy rice pilaf that can be eaten as a main meal or partnered with a meat portion. I served it with Nugget Sesame Chicken, which you’ll be seeing a little later on. Stay tuned.

JASMINE RICE PILAF

Ingredients:

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, finely chopped

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon cumin powder

1 cup long-grain jasmine rice

1 1/4 cup low-sodium chicken broth

1/4 cup white wine

1-2 tablespoons butter

4 ounces prosciutto, cubed

1/2 cup sweet baby peas

1 egg, beaten

1-2 tablespoons soy sauce

Fresh chives, snipped

Instructions:

In a medium saucepan over medium-high heat, combine olive oil, onion, garlic cloves, seasoned salt, and pepper. Cook until onion is translucent, stirring often, approximately 45 seconds. Sprinkle in cumin powder. Add jasmine rice; stir to coat. Cook 3 minutes until grains turn toasty. This prevents clumping later on. Add low-sodium chicken broth and wine. Bring to boil then reduce to simmer. Cover and cook until the liquid is absorbed, approximately 15 minutes. Remove from heat and fluff with fork. Take a cotton tea towel and cover the pan. Place the lid over the towel to absorb the steam; let rice rest for 10 minutes. Meanwhile, in a small skillet, heat butter on low. Add cubed prosciutto, peas, and beaten egg. Stir while cooking until egg is scrambled. Add soy sauce to taste. Before serving the rice, fold in the prosciutto mixture. To complete the pilaf, garnish with fresh chive snips.

Gyro-Mania

What’s Cooking in Gail’s Kitchen? Eat More: Gyro-mania! The debate continues…do you pronounce the sandwich like the Greeks, “(h)year-oh”, or the American standby, “Jai-roh”? Either way, it’s a taste sensation. Think about it: rotisserie meat crispy shaved into strips wrapped into a soft pita pocket topped with onion, tomato, cucumber, feta cheese, and tzatziki sauce. The bold foodie will pick it up with both hands and devour it until not a crumb remains. Others may eat it with a fork. Whatever you choose, with Eastern Mediterranean spices, this sandwich is not for the meek.

GYRO-MANIA

Ingredients:

1 box Kronos Gyros Kit*

1 Vidalia onion, sliced

1-2 tablespoons olive oil

1 tomato, chopped

1 cucumber, diced

1/2 cup feta cheese, crumbled

1/3 cup Greek yogurt

Watercress sprig, for garnish

Dill weed, for garnish

Instructions:

In an iron skillet, lightly grill both sides of pita bread on medium heat until light golden brown, about 30 seconds. Set aside. Add olive oil to skillet and sauté onions until tender. Remove and set aside. Add gyro slices of meat to skillet. Heat both sides on medium heat for 20 seconds per side. In a small bowl, mix Greek yogurt with tzatziki sauce. Stir until creamy. To assemble gyro sandwich, top pita bread with gyro meat slices, onions, tomatoes, cucumbers, feta cheese, and tzatziki sauce. Garnish with watercress leaves and dill. Enjoy!

* I receive no recompense for the suggestion of using Kronos Gyro Kit in this recipe.

Eagle Brand Chocolate Fudge Sauce

What’s Cooking in Gail’s Kitchen? Eat More: Eagle Brand Chocolate Fudge Sauce! Have you had your chocolate “fix” today? This homemade sauce can be served over ice cream, banana splits, fresh fruit, pound cake, or even drizzled into your morning coffee. The secret ingredient, Eagle Brand Sweetened Condensed Milk, is really no secret. It has been around since 1856. Truth. It was originally invented as a safe and wholesome milk product for the military. The fact that it provided nourishment for infants and children was a bonus. Besides, when Elsie the Cow became the spokes-cow at the New York World’s Fair in 1939, its popularity spread all over the globe. Every kitchen pantry should keep a can or two on the shelf.

EAGLE BRAND CHOCOLATE FUDGE SAUCE

Ingredients:

1 14-ounce can Eagle Brand Sweetened Condensed Milk

1 cup semi-sweet chocolate morsels

2 tablespoons butter

2 tablespoons water

1 teaspoon almond extract (optional)

1 teaspoon vanilla extract

Instructions:

In a 2-quart glass measuring cup, combine sweetened condensed milk, chocolate morsels, butter, and water. Microwave on High power for a total of 3 minutes, stirring at one-minute increments. Add almond extract and vanilla extract. Microwave 30 seconds longer. Stir until smooth. Serve warm. Pour extra sauce into a jar; cover, and refrigerate.

Red Chili Garlic Chicken

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon ginger powder

1 teaspoon paprika

1/8 teaspoon garlic powder

1/2 cup cashews

1 tablespoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a microwave-safe bowl, heat 1 cup water for 2 minutes. Add clili peppers; cover. Set aside for 30 minutes, then drain water. Meanwhile, warm olive oil in medium skillet. Turn heat to high setting and add chicken tenders. Season with sea salt, black pepper, and 1/4 teaspoon garlic powder. After 3-4 minutes, when chicken turns brown, flip over. Reduce the heat to medium setting and cover. Cook chicken until firm, about 5 minutes longer. The chicken will release itself from the surface when it is ready. Set pan aside. For the sauce, in a medium skillet combine brown sugar, rice vinegar, red wine, soy sauce, corn starch, ginger powder, paprika, and garlic powder. Bring to a gentle boil on medium-high heat. Stir often. Mixture should not foam. Sauce will thicken after 7-8 minutes. Remove from heat. Pour sauce over chicken tenders. Add drained chiles, cashews, sesame seeds, and green onion snips. Heat through, stirring occasionally, to blend flavors. Serve with choice of cooked rice.

Pulled Pork BBQ Pizza

What’s Cooking in Gail’s Kitchen? The Next Step: Pulled Pork BBQ Pizza! Need a break from ordinary pizza? Here’s a unique twist on an old classic. Take southern pulled pork, usually served on a toasted bun, lose the bread, and spread the pork over pizza crust instead. Tangy barbecue sauce is used in lieu of marinara, providing just enough zing to alert the taste buds. Since barbecue sauces come in a multitude of options from hickory smoke to brown sugar sweet, you may want to blend two flavors together like I’ve done here. The results will astound you.

PULLED PORK BBQ PIZZA

Ingredients:

1 prepared pizza crust

1-2 tablespoons olive oil

1/8 teaspoon garlic powder

1 tablespoon cornmeal

3/4 cup barbecue sauce

1/4 cup chili cocktail sauce

1 cup pulled pork

2 cups mozzarella cheese, shredded

Instructions:

Preheat oven to 400°. Rub both sides of prepared pizza crust with olive oil. Season bottom with garlic powder. Sprinkle cornmeal over the bottom side. Bake on a pizza stone for 5 minutes. Remove from oven. Combine barbecue sauce and chili cocktail sauce. Mix well. Spoon onto pizza dough. Top with pulled pork and mozzarella cheese. Return to oven and bake 15-20 minutes until cheese is melted and crust is golden brown.