seasoning

Grilled Avocado Bowls

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Grilled Avocado Bowls! Now you have a reason to eat more than mashed avocados in guacamole. Anyone can become a grill master with this perfect side dish. By grilling these sumptuous half moons, you not only get a portion all to yourself, the protein-packed morsels will give you energy enough to tackle whatever else is on your list. The touch of lime compliments the earthy hint of outdoor smoke. Top them off with farm fresh sweet corn niblets, chopped Roma tomatoes, and leafy cilantro snips. See what you’ve been missing.

GRILLED AVOCADO BOWLS

Ingredients:

2 avocados, halved and pitted

1 tablespoon lime juice

1 tablespoon olive oil

1/8 teaspoon garlic powder

1 tablespoon Italian salad dressing dry mix

1/2 cup sweet corn

1 tablespoon pimento, diced

1 slices Roma tomato, chopped

Fresh Cilantro

Lime wedges

Instructions:

Preheat an outdoor grill to medium heat. Drizzle each avocado half with lime juice. Use a pastry brush to coat the cut side of the avocados with olive oil. Avoid surplus in the well; it may cause a flare up. Sprinkle on garlic powder. Divide the Italian dry mix over all. Place the avocados on the hot grill, cut side directly on the grate. Cook for 3 minutes or until grill marks and slight charring is visible. Meanwhile, combine sweet corn, diced pimento, chopped tomato, and cilantro leaves in a bowl. Gently toss. Using a tongs, carefully transfer avocado bowls to a platter. Fill the centers with a scoop of the sweet corn mixture. Before serving, squeeze lime juice over all.

Furikake Party Mix

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Furikake Party Mix! Popular in the Hawaiian Islands, furikake is a seasoning with leanings toward seaweed, sesame seeds, sea salt, and a pinch of sugar. It can be sprinkled on anything from popcorn to tuna. By taking a classic snack mix and adding a candied Japanese twist, you may leave the former far behind for awhile. To prove a point, I gave out jars of Furikake Party Mix to some friends of mine for taste-testing. After one bite, they eagerly devoured its contents within a couple days and then asked for more. Proof positive as far as I’m concerned.

FURIKAKE PARTY MIX

Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup vegetable oil

1/2 cup pure maple syrup

2 tablespoons organic soy sauce

6 cups Crispix cereal

5 cups gluten-free pretzel twists

2 cups honey roasted peanuts

2 cups wasabi peas

1/2 cup furikake seasoning

2 tablespoons red pepper flakes

Instructions:

Preheat oven to 225°. Line two baking sheets with parchment paper. Set aside. Melt the butter and sugar over medium-low heat, about 3 minutes. When the sugar is melted, remove pan from stove and add vegetable oil, pure maple syrup, and organic soy sauce. Mix well. Set aside. In a large bowl, combine Crispix cereal, gluten-free pretzel twists, honey roasted peanuts, and wasabi peas. Slowly pour the butter mixture over all; gently turning the ingredients to coat well. Sprinkle on the furikake seasoning and red pepper flakes. Toss again to mix things up equally. Divide the cereal mixture between the two baking sheets. Bake for one hour, turning every 15 minutes to keep from scorching. (It may be necessary to alternate the pans between upper and lower oven racks for even browning.) The cereal will begin to dry as it bakes. After one hour, allow the Furikake Party Mix to cool before storing in airtight jars or containers.

Elbow Macaroni Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Elbow Macaroni Salad! I owe freshness to the farmer’s market. And so should you. After all, they are a great resource for locally grown produce, herbs, eggs, and meats. Without a doubt, they are popping up everywhere. However, it’s okay to ask a few questions when you’re chatting with the growers. An important one might be if there are pesticides used. “Organic” does not always mean pesticide-free. Soil quality may be another concern. GMO seeds, animal treatment, and ideas for food preparation are also topics of discussion. Once I am familiar with a grower, I glean ideas for ways to store and cook the products. Some days I even walk away with recipes. The bottom line is, support your community. We’re all in this together.

ELBOW MACARONI SALAD

Ingredients:

2 cups elbow macaroni, cook according to package directions, then cool

2 tablespoons sweet onion, sliced

1/2 cup baby carrots, julienned

1/2 cup snow peas, sliced horizontally

4 radishes, thinly sliced

1/4 cup garlic vinegar

2 tablespoons lemon juice

1 tablespoon water

1 envelope Italian salad dressing dry mix

1/2 cup olive oil

Instructions:

In a large bowl, combine cooked macaroni and sweet onion slices. Add julienned carrots, sliced snow peas, and radish discs. Gently toss. In a measuring cup, combine garlic vinegar, lemon juice, water, Italian seasoning packet, and olive oil. Whisk together until completely blended. Drizzle dressing over the macaroni salad. Gently toss to coat ingredients. Refrigerate until ready to serve.

Tortilla Crusted Tilapia

What’s Cooking in Gail’s Kitchen? The Next Step: Tortilla-Crusted Tilapia! I never thought of tilapia as an interesting choice of fish until I mixed things up with a Santa Fe style coating. The robust crunch of tortilla chips is a surprising prelude to the tender moist fish inside. It had me wishing I prepared seconds for the hubs and me. If you’re looking for a meatless meal, give it a whirl. Who knows, you may find yourself adding tilapia to the weekly menu.

TORTILLA CRUSTED TILAPIA

Ingredients:

1/2 cup Santa Fe style tortilla strips, crushed

1 tablespoon natural cornmeal

1 tablespoon panko bread crumbs

1/4 teaspoon lemon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/4 teaspoon parsley flakes

1 egg, room temperature

Fresh cilantro, garnish

Instructions:

Preheat oven to 425°. Spray a baking sheet with nonstick oil. Set aside. Whisk egg in a shallow dish. Set aside. On a sheet of waxed paper, combine crushed tortilla strips, natural cornmeal, panko bread crumbs, lemon pepper, cayenne pepper, kosher salt, and parsley flakes. Mix well with a fork. Working one at a time, dip a tilapia fillet into the beaten egg. Flip over to coat both sides. Press fillet onto the crumb mixture; turn over and repeat. For an extra crispy crust repeat process. Carefully transfer crusted fish fillet to the baking sheet. Continue with second fillet. Bake 10 minutes or until crust is golden and crunchy. Serve with fresh cilantro.

Lamb Chop Lemon Thyme

What’s Cooking in Gail’s Kitchen? All the Buzz: Lamb Chop Lemon Thyme! Break out the grill! For a tasty alternative to beef and chicken, make today’s choice lamb. It is tender, it is lean, and most of all it has high nutritional value. Yay, low in fat! Did you know lamb is a rich source of vitamins, minerals, and protein? Think about shaking up your menu a bit with a different kind of red meat. Everyone knows grilled meats taste better!

LAMB CHOP LEMON THYME

Ingredients:

3 lamb chops, 1″ thick bone-in

1-2 tablespoons olive oil

1/2 teaspoon kosher salt

Smidgen herb pepper

1/8 teaspoon garlic powder

1 teaspoon lemon thyme leaves

Instructions:

In a shallow dish, place lamb chops in a single layer. Pour olive oil over lamb chops. Sprinkle with kosher salt, herb pepper, garlic powder, and lemon thyme leaves. Coat both sides. Marinate for one hour in the refrigerator. Remove from the refrigerator and let come to room temperature for 20 minutes. Turn a gas grill on HIGH heat. Sear the chops for 3 1/2 minutes on one side. Flip over and cook an additional 2 1/2 minutes for medium-rare. Let rest for 5 minutes to absorb juices. Serve immediately.

Unlimited Broccoli Tidbits

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Unlimited Broccoli Tidbits! Here is a salad you can snack on over and over. It keeps for days in the refrigerator as the flavor intensifies. And because the broccoli is fresh, the crunch appeases the taste buds. By adding the sweetness of raisins and the saltiness of bacon, it soothes those unexpected cravings that sabotage even the strictest diet enthusiast. Go ahead, take a bite. Permission granted.

UNLIMITED BROCCOLI TIDBITS

Ingredients:

2 heads broccoli, cut into florets and stems

1/3 cup raisins

1/3 cup bacon bits, fully cooked

1/2 cup olive oil

1/4 cup red wine vinegar

1 envelope of Italian dry salad dressing mix

Instructions:

Combine broccoli tidbits, raisins, and bacon in a covered bowl. Whisk together olive oil, red wine vinegar, and Italian dry seasoning mix in a glass measuring cup until blended. Pour marinade over broccoli mixture. Gently stir to coat well. Cover and refrigerate salad for two hours. Spoon reserve marinade over salad before serving.

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.

Dirt Dog in Las Vegas, Nevada

Dining Outside the Home: Dirt Dog in Las Vegas, Nevada. You know how it gets really hot outside and you can feel little beads of sweat on your brow? And the sun is beating down on your head because you forgot to wear a hat? And you wish for the umpteenth time you drank a glass of water that morning to keep hydrated, but didn’t? Your body is craving salt or something fried or maybe something dirty. Stop at Dirt Dog for amazing hot dogs, dirty sides, and dirty desserts. Begin with a Dirt Dog like The Mutt Dog topped with chimichurri sauce, guacamole, and spicy tomato chile sauce. Add an order of fries or corn on the cob. The seasonings alone are mind-boggling: garlic, limon and chile, sea salt, or chili powder. Finish it up with a deep-fried Twinkie or Oreos for good measure. That’ll teach you to keep hydrated.

Nori Sesame Popcorn

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Nori Sesame Popcorn! If you’ve never tasted dried edible seaweed, you’re really missing out. It wasn’t until recently that I gave it a whirl and I have to tell you, I kinda like it. Besides, it’s a great source of vitamins and minerals. Asian cultures have known this all along, so it’s like preaching to the choir when I rave about the natural health benefits. When nori is added to a batch of popcorn, seasoned with roasted sesame seeds and Oriental rice crackers, it transforms a typical snack into a sensational wholesome one. Prepare to grab a handful and nibble away.

NORI SESAME POPCORN

Ingredients:

1 packet microwave popcorn, any variety

8-ounces rice cracker blend, bite-size pieces

2 tablespoons sesame oil

2 teaspoons roasted sesame seeds

1/2 teaspoon seasoned salt

.21 ounces dried seaweed sheets, cut into small strips

Instructions:

Preheat oven to 350°. Prepare the microwave popcorn according to package directions. Transfer to a large bowl. Discard any unpopped kernels. Add the rice cracker pieces. Toss with sesame oil, sesame seeds, seasoned salt, and nori strips. Transfer to a baking sheet. Bake for 8-10 minutes, turning occasionally to prevent burning. Cool five minutes before serving. Store in an airtight container.