seasoning

Ultimate Mexican Pizza

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Ultimate Mexican Pizza. It may not be pretty, but it is definitely cheesy. The hub says “more cheese, more flavor”. Does anyone else have this problem? Thank goodness crisping up the flour shells keeps them from getting soggy or producing an  undercooked bottom crust since the top layer is a blanket of thick Mexican cheese. Whatever you decide is just right, enjoy the ultimate. That’s what it’s all about. 

ULTIMATE MEXICAN PIZZA 

Ingredients: 

1 pound ground beef 

1 taco seasoning packet 

1/2 cup water

8 soft taco shells 

16-ounce can refried beans 

1 cup red enchilada sauce 

1/2 cup taco sauce 

8 ounces Mexican cheese, shredded 

1/4 cup tomatoes, diced

1/4 cup black olives, sliced 

Green onions, for garnish 

Instructions: 

Preheat oven to 400°. In a large skillet, brown the ground beef over medium-high heat. Drain excess fat and discard. Stir in the taco seasoning and water. Cook until sauce thickens. Spray both sides of the tortillas with nonstick oil. Warm a griddle to medium heat and cook each side of the tortillas until golden brown. Allow them to cool completely. Set aside. Warm the refried beans in a microwave safe dish until they are spreadable, about 2-3 minutes. Spread a layer of refried beans onto a tortilla. Top with a quarter of the ground beef mixture. Place another tortilla on top and transfer to a baking sheet. Repeat process with remaining tortillas. In a small mixing bowl, combine enchilada sauce and taco sauce. Spread a few spoonfuls of the sauce onto the top of the tortillas. Sprinkle with Mexican cheese blend. Place baking sheet in the preheated oven. Bake 3-4 minutes or until the cheese is bubbly. To serve, top each pizza with diced tomatoes, sliced black olives, and green onion snips. Cut into quarters and serve immediately. 

Nested Potato Cups

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Nested Potato Cups. Here comes the weekend. When you want hash brown potatoes with your morning eggs, but don’t necessarily want to go out in your pajamas, try this tasty version at home instead. It’s as uncomplicated as you want to make it. I chose to keep the eggs and the potatoes separate for leftovers later on. The potatoes won’t get soggy that way. However, dangerous minds want to keep the potato nest hollow in order to plop an egg in the center and tackle everything at once. That’s the beauty of cooking at home. Your kitchen, your rules. 

NESTED POTATO CUPS 

Ingredients: 

30-ounces frozen has brown potatoes, thawed 

1 cup onions, chopped 

1/2 cup Parmesan cheese, shredded 

1 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons olive oil 

Cheddar Cheese, for garnish

Fresh Chives, for garnish

Instructions: 

Preheat oven to 400°. Spray a muffin tin with nonstick oil. Set aside. Defrost and thaw hash brown potatoes. Drain all the liquid from the potatoes. Again, squeeze out all the excess liquid. Press dry with paper towels. Transfer potatoes to a large mixing bowl. Add chopped onions, Parmesan cheese, sea salt, black pepper, and olive oil. Stir ingredients well to combine. Press potato mixture firmly into the prepared muffin tins, forming a nest. Add more mixture to the center to mound slightly. Bake for 25-30 minutes, or until the potato nests are crispy around the edges and golden brown in the center. Sprinkle with shredded cheddar cheese. Garnish with fresh chives. Serve immediately. 

Veal Parmesan

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Veal Parmesan! Actually, this recipe works really well with chicken, if you choose to substitute. Either way, it’s a gourmet dinner entrée that deserves a friendly nod of approval. By first browning the coated veal in a skillet, the crust seals in the rustic Italian flavor. Top it with Muenster cheese instead of mozzarella for a tangy smooth complement to the savory tomato sauce. 

VEAL PARMESAN 

Ingredients:

1 pound veal cutlets or chicken breasts

1/3 cup Italian dry bread crumbs

1/3 cup Panko seasoned dry bread crumbs

1/3 cup Parmesan cheese, grated

1 egg, beaten

2 tablespoons milk

1/4 cup vegetable oil

2 cups Italian tomato pasta sauce, chunky

2 cups Muenster cheese, sliced

Instructions:

Preheat oven to 350°. Between plastic wrap, flatten each cutlet to a disc. In a shallow dish, whisk egg and milk together to blend. On a sheet of waxed paper, combine Italian bread crumbs, Panko bread crumbs, and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture. Heat vegetable oil in a large skillet over medium heat. Cook the veal 4-5 minutes per side until golden brown. Drain on paper towels. In a greased baking dish spoon half the pasta sauce on the bottom. Next layer the veal cutlets. Spoon remaining sauce over veal. Top with Muenster cheese overlapping the meat. Bake uncovered for 25 minutes until sauce is bubbly and cheese is golden brown in spots. Garnish with fresh basil. 

Tilapia Macadamia Fillets

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Tilapia Macadamia Fillets! Tired of hum-drum meals? The crispy crunch of tropical nuts on the outside are a prelude to the moist flaky fish inside. Turning that taste into a healthy and delicious dinner option is spot on! The subtle hints of sesame, green seaweed, and Parmesan cheese add to the nutritional value making this a new favorite to try again and again. 

TILAPIA MACADAMIA FILLETS

Ingredients:

2 tilapia fillets, boneless and skinless

1/4 cup seasoned bread crumbs

1/4 cup flour

1/4 cup cornmeal 

1/4 cup Parmesan cheese, grated

1/2 cup macadamia nuts, chopped

1/4 teaspoon sea salt

1/8 teaspoon furikake seasoning (sesame seed and green seaweed)

1 egg, beaten

1 tablespoon milk

Instructions:

Preheat oven to 425°. Rinse tilapia fillets and pat dry. Mix together all dry ingredients and spread on a sheet of waxed paper. Using a wire whisk, combine egg and milk in a shallow bowl. Dip one fish fillet at a time into the egg bath, coating both sides. Once wet, dredge in bread crumb mixture to fully cover both sides. Set aside and repeat for the second fish fillet. (For a crisper crust, repeat process in egg bath using all coating mix.) Place fish fillets in a nonstick pan and place to oven. Bake 8 minutes, gently turn over and bake 4 minutes longer. Do not over cook. Garnish with cilantro, lemon slice, and whole macadamia nuts. 

Salisbury Steak

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Salisbury Steak! Everyone knows it’s not really steak, but instead hamburger patties smothered in thick brown gravy. I like to think of it as savory meatloaf patties that are more economical than certified Angus sirloin steak. And honestly, I’ve never heard a single complaint when serving this American favorite. Add mashed potatoes and your choice of vegetable. It takes less than hour to prepare from start to finish. 

SALISBURY STEAK

Ingredients:

1 pound ground beef, lean

1/3 cup onion, chopped 

1/3 dry bread crumbs

1 tablespoon Lea and Perrins sauce

1 egg, beaten

1 teaspoon parsley flakes

1 tablespoon olive oil

For Gravy:

2 cups beef broth

1 1/2 tablespoons olive oil

1/4 cup flour

1/8 teaspoon seasoned salt

1/8 teaspoon black pepper 

1 cup fresh mushrooms, sliced

Instructions:

Combine ground beef, onion, bread crumbs, Lea and Perrins sauce, egg, and parsley in a medium bowl. Mix well and form into meat patties. Heat olive oil in a large skillet. Brown the patties 4-5 minutes, then flip and brown 4 minutes longer. Remove from skillet. Add olive oil and mushrooms to the skillet over medium heat. Cook until soft. Sprinkle flour over all. Gradually add beef broth. Using a whisk, stir to prevent lumps. Bring to a boil. As the sauce thickens, reduce heat and cook for 1 minute longer. Return Salisbury steaks to pan. Coat with gravy. Cover and simmer for 10 minutes to blend flavors. Serve over mashed potatoes. 

Oyster Snack Crackers

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Oyster Snack Crackers! When you get that craving for something slightly salty partnered with a crunchy snack, turn to these little gems made from basic oyster crackers. Add seasonings and oil; bake and store in an airtight container. I literally sprinkle them on homemade soups, organic salads, and sometimes the palm of my hand. In a pinch, I’ve crushed them as a coating for baked chicken or fish. It’s all up to you. 

OYSTER SNACK CRACKERS 

Ingredients:

16-ounce package of oyster crackers

1/2 cup butter, melted

1/2 cup olive oil

1 envelope dry ranch dressing mix

1/2 teaspoon dill weed

1/4 teaspoon onion powder

1/2 teaspoon lemon pepper

Instructions:

Preheat oven to 325°. Take a one gallon ziplock bag. Pour oyster crackers into bag. In a glass measuring cup, combine butter, olive oil, ranch seasoning mix, dill weed, onion powder, and lemon pepper. Stir well. Pour over crackers. Seal the bag and toss to coat, alternating every 5 minutes until all liquid is absorbed. Transfer to a baking sheet. Form single layer. Bake 10 minutes; toss and bake 10 minutes longer. Do not burn. Let cool and then store in an airtight container. Will keep for weeks. 

Kale Chips

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Kale Chips! Mention the word “kale” and you can see the noses wrinkle. But, seriously, if you eat leafy vegetables anyway…what’s the big deal?  I find kale quite versatile. Its rich dark leaves hold up well in salads, pasta dishes, and snacks. Once baked, with the right seasonings, they turn into a spicy guilt-free alternative. 

KALE CHIPS 

Ingredients:

2 cups baby Kale leaves

1 tablespoon olive oil

1/8 teaspoon seasoned salt

1/8 teaspoon cayenne pepper

1 tablespoon Parmesan cheese, grated

Instructions:

Preheat oven to 300°. Line a baking sheet with parchment paper. Break off the stems of the kale leaves and discard. Gently wash each leaf and dry on a paper towel to eliminate all moisture. One by one, using your fingers, rub both sides of each leaf with olive oil. Place the kale on the prepared baking sheet in a single layer without overlapping. Sprinkle with seasoned salt, cayenne pepper, and Parmesan cheese. Bake for 10 minutes. Rotate the pan and bake 10 minutes longer. The kale leaves will shrink and begin to curl. Do not over-bake! Remove baking sheet from oven and cool for 2-3 minutes. Serve immediately. 

Zesto Pesto Breakfast Burrito

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Zesto Pesto Breakfast Burrito! I see you shaking your head thinking, “A burrito for breakfast? Tell me more.” By combining your favorite Mexican ingredients with scrambled eggs, this popular menu item magically transforms breakfast into a fiesta for the taste buds. The thicker flour tortilla shell makes a hardy pocket for scrumptious fillings without turning it into a soggy mess. Go ahead and add another dollop of salsa. Once the cheese melts, everything blends into an eye-opener for any day. 

ZESTO PESTO BREAKFAST BURRITO

Ingredients:

3 eggs

1 teaspoon Everything But Bagel seasoning

1/4 teaspoon sea salt

1/8 teaspoon black pepper 

1 1/2 tablespoons butter

1/2 cup cheddar cheese, shredded 

1 cup baby spinach leaves

2 large flour tortillas 

1/4 cup basil pesto

1/4 cup mozzarella cheese, shredded

1 small avocado, sliced 

1 tomato, chopped

2 slices crispy bacon

1/2 cup precooked chicken, cut into chunks

2 slices applewood smoked ham

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a bowl, whisk together eggs, Everything But Bagel seasoning, sea salt, and black pepper. In a skillet over medium heat, warm the butter. Pour in the eggs and cook until the bottom is set, approximately 1-2 minutes. Sprinkle on the cheddar cheese. Layer the spinach leaves over top, and cook one minute longer. Remove from heat. Place one tortilla in the microwave for 20 seconds. Spread with a layer of basil pesto. Add the scrambled egg mixture, mozzarella cheese, sliced avocado, chopped tomatoes, bacon strip, chicken chunks, and a slice of smoked ham. Fold sides and ends over filling; roll forward. Repeat for second serving. Place the two burritos, seam side down, on the prepared baking sheet. Bake 10-15 minutes, or until the cheese is melted and the tortilla is slightly charred. Serve immediately. 

Salami-Wrapped Grilled Asparagus

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Salami-Wrapped Grilled Asparagus! Whether it’s a snack, appetizer, or side dish you’re needing, think salami. It can be a little savory, smoky, or spicy, depending on the variety. Forget the idea that salami is only served on deli sandwiches. This recipe proves it can be more by adding zing to asparagus. 

SALAMI-WRAPPED GRILLED ASPARAGUS 

Ingredients:

1 pound asparagus, washed and patted dry

1/2 pound salami, sliced thin

1 tablespoon olive oil

1 1/2 teaspoons everything but bagel seasoning

Instructions:

Preheat the gas grill to 400°. Spray a grill pan with nonstick oil. Set aside. Use a knife to trim the woody ends of the asparagus stalks. Discard the ends. Wrap one piece of salami around the center of each asparagus spear. Repeat until all asparagus is used. Arrange spears in the prepared grill pan. Using a silicone brush, coat the asparagus with olive oil. Sprinkle with everything but bagel seasoning. Place grill pan onto the preheated grill. Close lid and cook for 4 minutes; turn with tongs for even grill marks. Close lid and cook 4 minutes longer, or until the spears are tender and salami is crisp. Transfer to a platter and serve warm.