spices

Turkey Burrito Bowl

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Turkey Burrito Bowl! If I’ve said it once, I’ve said it a hundred times…freeze leftover meat for another day. I’m still working on that 22-pound turkey I baked some time ago. You’d certainly never know it by the variety of meals we’ve eaten. Soups, sliders, hash, and the daily special are among the numerous ways we reduce food waste while saving money. By adding fresh produce and grains, using leftover turkey simply becomes a brilliant time saving option. You probably utilize leftovers yourself without even giving it a second thought. I’m thinking stir-fry, casseroles, omelets, and basic sammies. See how easy it is? Just don’t tell the kids.

TURKEY BURRITO BOWL

Ingredients:

2 cups cooked turkey, shredded

1/8 teaspoon garlic powder

1 teaspoon kosher salt

1/4 cup orange juice

1/4 cup vinegar

2 tablespoons butter

Sides: Avocado, lettuce, red onion, tomato, rice, yogurt, and tortilla corn chips

Cilantro, for garnish

Instructions:

Preheat oven to 350°. Combine shredded turkey, garlic powder, kosher salt, orange juice, vinegar, and butter. Transfer to an ovenproof covered dish. Bake 30 minutes, or until all liquid is absorbed. If necessary, remove lid after 30 minutes to allow the juices to breathe. Serve seasoned turkey with instant rice, tortilla chips, and fresh produce.

Mediterranean Baked Tilapia

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Mediterranean Baked Tilapia! Do you ever experiment with different spice combinations? Salt and pepper can only go so far, especially if you try to reduce your salt intake. Spices, on the other hand, can turn an ordinary meal into a savory one. They can also add color, flavor, and aroma. If you’re like me, when a recipe calls for a spice you don’t stock in your pantry, you go out and buy a jar. Then what? Do you use it once and shove it back into the corner of your cupboard? What if you experiment a little instead? When you use cumin, think about partnering it with coriander for results that can add warmth as well as a tinge of sweetness.

MEDITERRANEAN BAKED TILAPIA

Ingredients:

2 tablespoons lemon juice

1 tablespoon butter, melted

2 tablespoons olive oil

1/3 cup flour

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon sea salt

1/4 teaspoon black pepper

2 tilapia fillets

2 tablespoons olive oil

2 garlic cloves, minced

Fresh parsley, for garnish

Instructions:

Preheat oven to 400° in a shallow bowl, combine lemon juice, butter, and olive oil. Mix well. Set aside. On a sheet of waxed paper, combine flour, ground coriander, ground cumin, paprika, sea salt, and pepper. Pat tilapia fillets dry. Dip fish in lemon juice mixture before coating with flour coating. Repeat for second tilapia fillet. Warm 2 tablespoons olive oil in an iron skillet over medium-high heat. Add fish fillets. After a minute or so, flip fillets over to sear the both sides. Remove skillet from heat. Add minced garlic to remaining lemon juice mixture. Drizzle over fish. Bake 7-9 minutes in preheated oven. Remove from heat. Garnish with fresh parsley. Serve with broccoli and cous cous.

Jalapeño Celery Crack

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Jalapeño Celery Crack! I’m not ashamed to say I’ve found a new addiction. Hence the name. By the time I wrote this post, I had already made this recipe 3 times and shared it once with a close friend. Jalapeño Celery Crack has a spicy creaminess that screams, “just one more bite”. When I ran out of celery, I discovered it tastes amazing on tortilla corn chips. Sometimes you need an appetizer. Sometimes you want a snack. And sometimes making it part of a meal is justification enough. Perhaps you should try it. You know you want some.

JALAPEÑO CELERY CRACK

Ingredients:

1 bunch of celery, cut into 4” pieces

8-ounce cream cheese, room temperature

3 tablespoons mayonnaise

1/4 teaspoon sea salt

1/4 teaspoon dill

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon parsley

2/3 cup pickled jalapeños, chopped

1 tablespoon pickled jalapeño juice

2 strips of applewood smoked bacon, cooked and crumbled

Instructions:

Cut celery into 4” pieces. Set aside.

Combine softened cream cheese and mayonnaise in a medium bowl. Mix until smooth. Add sea salt, dill, onion powder, garlic powder, and parsley. Mix thoroughly. Add chopped jalapeños, pickled jalapeño juice, and crumbled bacon. Stir well to blend. Refrigerate one hour. Arrange celery stalks on a platter. Fill with jalapeño mixture. Garnish with extra dill. Serve.

Double Decker Shrimp Nachos

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Double-Decker Shrimp Nachos! Get set for a taste extravaganza that will implode inside your mouth. Talk about a nacho upgrade. It just may kick the ordinary version to the curb. Look at the ingredient list: sautéed shrimp, gooey cheeses, cayenne peppers, and fresh veggies. Double-Decker means two layers of mouthwatering goodness. Better add a side of plain yogurt or sour cream to control the fire, just in case. Keep ingredients on hand. You’re going to end up making it twice!

DOUBLE-DECKER SHRIMP NACHOS

Ingredients:

11-ounce bag corn tortilla chips

12-ounce bag large cooked shrimp, peeled, deveined, and tails removed

1-2 tablespoons olive oil

1/2 teaspoon red pepper flakes

1 teaspoon crushed oregano

1/2 teaspoon garlic salt

8-ounces Mexican cheese blend, finely shredded

2 Roma tomatoes, chopped

1/2 cup corn, frozen and thawed

4-5 green onions, snipped

1 avocado, sliced

1 cup sour cream or plain yogurt

Instructions:

Preheat oven to 400°. Spray a 9”x13” glass dish with nonstick oil. Set aside. In a large skillet over medium heat, warm olive oil. Arrange shrimp in a single layer. Sprinkle with red pepper flakes, crushed oregano, and garlic salt. Turn shrimp to brown both sides. Remove from heat. Repeat if necessary until all shrimp is sautéed. Line bottom of glass dish with a single layer of corn tortilla chips, slightly overlapping. Place half the shrimp over chips. You may cut the shrimp into bite-size pieces. Sprinkle 1 cup of Mexican cheese blend over shrimp. Next top cheeses with one chopped tomato and corn. Using a kitchen shears, snip 2 green onions into bite-size pieces randomly over top. Repeat process for second layer, beginning with tortilla chips. Bake in preheated oven for 15-20 minutes or until cheese is melted. Remove from oven. Garnish with sliced avocado and a dollop of sour cream. Sprinkle with red pepper flakes for extra flavor. Serve warm.

Unbelievable Bacon Jam

What’s Cooking in Gail’s Kitchen? Something to Savor: Unbelievable Bacon Jam! Your morning just got better. Everyone loves bacon, right? And coffee is often casually referred to as a “cuppa joe”. Know what you get when you mix the two together, along with a few other items from the food pantry? You guessed it: Bacon Jam that can be slathered on buttered toast or added later to a Charcuterie Board. Tested on guests at Gail’s Kitchen, this recipe is spot on. Give it a try and see for yourself. You can thank me later.

UNBELIEVABLE BACON JAM

Ingredients:

9 slices Applewood Smoked Bacon, sliced thick

4 tablespoons bacon drippings

1 large red onion, diced

1/2 teaspoon garlic powder

1/2 cup apple cider vinegar

1/2 cup brown sugar

1/4 cup pure maple syrup

3/4 cup brewed coffee

1/4 cup pickled jalapeños, diced

1 teaspoon smoked sea salt

1 tablespoon Dijon mustard

Instructions:

Cook the bacon until brown and slightly crispy. It should be chewy. Cut into 1/2-inch pieces. In a medium skillet over medium heat, add 2 tablespoons bacon drippings. Add diced red onion. Turn to coat. Sprinkle with garlic powder. Sauté until onions are cooked, stirring frequently. Set aside. In a medium sauce pan, combine apple cider vinegar, brown sugar, maple syrup, remaining bacon grease, brewed coffee, pickled jalapeños, smoked sea salt, Dijon mustard, and bacon pieces. Add cooked onions. Stir well. Bring the bacon jam to a boil. Reduce heat to medium-low and let simmer for 45 minutes until the liquid is absorbed and the jam is thick. The bacon jam should appear chunky. Refrigerate in an airtight container.

Quartered Chicken with Oranges

What’s Cooking in Gail’s Kitchen? Something to Savor: Quartered Chicken with Oranges! If you are fortunate enough to be the recipient of a Fruit-of-the-Month Club, you will not only have premium fresh fruit delivered to your door, but tucked inside the box is a recipe card with serving suggestions. Thanks go out to the families of Brandi and Jennifer! Today’s special features the Cara Cara Orange, which is a sweet seedless variety with interesting undertones of cherry and blackberry. The delightful taste is less acidic than ordinary oranges. And the pinkish-red flesh reminded me of its distant cousin, the blood orange. My compliments to Harry & David.*

QUARTERED CHICKEN WITH ORANGES

Ingredients:

2 sections of quartered chicken, leg and thigh portion

1 teaspoon kosher salt

1/8 teaspoon cracked black pepper

2 Cara Cara oranges, quartered

1/2 onion, chopped in chunks

2 cloves garlic, chopped

2 tablespoons olive oil

1 tablespoon rosemary leaves

1 teaspoon Herbes de Provence

2 sprigs fresh thyme

Instructions:

Preheat oven to 350°. Salt and pepper the chicken on both sides. Place chicken in an iron skillet. Surround it with oranges, onion, and garlic. Rub the chicken well with olive oil. Sprinkle with rosemary leaves and Herbes de Provence. Tuck two sprigs of thyme in between chicken. Bake one hour until golden and internal temperature is 165°.

*I receive no recompense for featuring Harry & David Fruit-of-the-Month.

Pan-Seared Pork Carnitas

What’s Cooking in Gail’s Kitchen? Something to Savor: Pan-Seared Pork Carnitas! What if I told you this recipe will give you the crunch of bacon and the tenderness of a roast? And what if I also told you there’s no shame in eating a plate of tender, super-crispy meat without tortillas and refried beans on the side? (It’s true. I actually had these pork carnitas for breakfast one day.) If you’ve ever ordered this house special in a Mexican restaurant, I challenge you to give it a try. I simply threw all the ingredients together before I went to bed and let the slow cooker do its magic overnight. The next morning, the aromas will drive you crazy! Be creative. Have tacos, tostadas, nachos, or simply eat them as is. I did, without regrets. Mmmmm.

PAN-SEARED PORK CARNITAS

Ingredients:

7-pound pork shoulder, bone-in

2 tablespoons olive oil

1 tablespoon oregano

2 teaspoons cumin powder

1 tablespoon Hawaiian Rub*

1 teaspoon garlic powder

2 teaspoons kosher salt

1 teaspoon black pepper

1 onion, chopped

1/4 cup pickled jalapeño peppers, sliced

3/4 cup orange juice

1/4 cup vinegar

Fresh lime

Fresh cilantro

Instructions:

Rinse and dry pork shoulder. Pat dry. Cover with olive oil. Rub in oregano, cumin powder, Hawaiian Rub, garlic powder, kosher salt, and black pepper. Place the pork shoulder, fatty side up, in a slow-cooker. Add chopped onion and jalapeño slices. Mix together orange juice and vinegar. Pour over all. Cover. Cook on Low for 10 hours. When done, the meat will be very tender. Remove the roast from the slow cooker. Let it rest for 10 minutes. Shred the meat using two forks, allowing some pieces to remain in bite-size chunks. Strain the juices into a medium size saucepan. Discard solids. Warm the drippings over medium heat to skim off the fat. Set aside. To serve, warm an iron skillet over medium heat. Add 1 tablespoon vegetable oil. Place shredded pork in the skillet and drizzle in a ladle of juices. Avoid overcrowding. Use a screen lid cover to eliminate splatters. Let the juices evaporate for 2-3 minutes so the bottom of the pork appears charred and crusty. Carefully turn over the pork pieces to cook golden brown. Overcooking will reduce tenderness and juiciness. Remove pork from skillet. Take a lime wedge and squeeze fresh lime juice over all. Garnish with cilantro. Leftovers may be divided into storage containers. Pour the juice equally over the pulled pork in each container. Freezing is also an option.

*Available through Salty Wahine Gourmet Hawaiian Sea Salts. I receive no recompense for promoting their product.

Zucchini Spirals Over Meatballs

What’s Cooking in Gail’s Kitchen? Food for Sharing: Zucchini Spirals over Meatballs! I am intrigued by the Spiralizer. Perhaps because it can take an ordinary vegetable and turn it into a gourmet attraction. And food that looks appealing is that much closer to an instant craving, in my opinion. By taking a shortcut with store bought meatballs and marinara sauce, this meal can be on the table in less than 30 minutes. Boom!

ZUCCHINI SPIRALS OVER MEATBALLS

Ingredients:

1-2 zucchini, spiralized

1-2 tablespoons olive oil

1/8 teaspoon red pepper flakes

1 tablespoon capers

1 pound home style meatballs, precooked

1 jar spaghetti sauce, any flavor

Instructions:

Spiralize zucchini into a bowl. They will appear like pasta noodles. Discard spiral stems. In a medium skillet, heat olive oil. Reduce heat and toss zucchini spirals to coat. Sprinkle with red pepper flakes. Fold in capers. Heat no longer than 2-3 minutes. They should be slightly crunchy. In a large microwave-safe dish, combine meatballs and spaghetti sauce. Heat thoroughly. To serve, top meatballs and sauce with zucchini spirals.

Whole Roasted Chicken

What’s Cooking in Gail’s Kitchen? Food for Sharing: Whole Roasted Chicken! Go nontraditional this Thanksgiving. Scale things back a bit for an intimate dinner for two. By choosing a free-range whole chicken for roasting, you still afford classic results in each juicy bite. Prepare this succulent bird in half the time. Then go crazy with your favorite sides.

WHOLE ROASTED CHICKEN

Ingredients:

3-pound chicken, whole

3 fresh rosemary sprigs

3 tablespoon butter, sliced

1 tablespoon Herbs de Provence

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

5 tablespoons butter, melted

Instructions:

Preheat oven to 350°. Place chicken in a shallow roasting pan. Season cavity with sliced butter. Insert rosemary sprigs. Generously sprinkle outside of bird with Herbs de Provence, onion powder, celery seed, sea salt, and black pepper. Brush skin with melted butter. Bake uncovered 1 1/2 hours. Skin will be golden and internal temperature should read 180°. Juices should run clear. Remove from heat. Baste with drippings. Cover. Let rest 20 minutes to allow juices to absorb before serving.