spices

First-Class Fajitas

What’s Cooking in Gail’s Kitchen? Home Cooking: First-Class Fajitas! Grilling is always in season and what better way to prepare a smorgasbord of flavor. I prefer shrimp, my husband prefers steak, and we both like chicken. So we blend it all together and make this fabulous main course. Throw in the sides, salsa, and cheese, and everyone is happy!

FIRST-CLASS FAJITAS 

Ingredients:

1-pound of shrimp

2 chicken breasts, boneless

1 pound of sirloin steak

Marinate each meat/shrimp in the following: (x3)

2 teaspoons olive oil

1/4 cup tequila 

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Sea salt to taste

1 Vidalia onion

1 green pepper

4 romaine leaves, gently torn

1 tomato, chopped

2 green onions, snipped

1/2 cup sour cream

1/2 cup salsa 

1/2 cup sliced jalapeños 

1/2 cup cheddar cheese

1 tablespoon fresh cilantro 

4 flour tortillas

Instructions:

In three shallow dishes, place steak, chicken and shrimp in their own marinade. Let stand for one hour. Preheat grill to medium-high heat. Drain marinade and discard. Place meats and shrimp on grill.* Cook through until done. (Chicken will take about 7 minutes per side.)

(Steak will take 4 minutes per side for medium-rare.)

(Shrimp will take 2 minutes per side.)

(Grill the vegetables until tender, about 10 minutes total.) 

Meanwhile toss romaine leaves, tomatoes, and green onions to blend in a bowl. Fill tortillas with your favorite meats, veggies, and toppings. Serve with chips, salsa, and sour cream. Olé!

*For easy cooking on the grill, use one grill pan for the shrimp as well as one for the vegetables.

Nacho Macho Supreme

What’s Cooking in Gail’s Kitchen? Simple Sensations: Nacho Macho Supreme! Get ready for the most amazing loaded nacho platter for those warm summer nights on the back porch. The music is playing, the conversation is flowing, and the margaritas are going down real slow.  These are the nights that are made for us.  

NACHO MACHO SUPREME 

Ingredients:

1 large bag of corn tortilla chips, café style

1 pound ground Mexican chorizo 

1/8 teaspoon garlic powder

1/4 teaspoon cumin powder

1/2 cup frozen sweet corn, thawed

1/2 cup black beans, drained

1/4 cup sliced jalapeño peppers 

4 green onions, sliced

2 tomatoes, diced

2 cups sharp cheddar cheese, shredded 

1 cup mozzarella cheese, shredded

1 cup salsa

1 cup sour cream

Instructions:

Preheat oven to 400°. Spray a pizza pan with nonstick oil. Lightly salt. Set aside. 

In a shallow skillet, cook chorizo, garlic, and cumin until meat is brown. Drain on paper towels. Assemble nachos by dividing into three or more layers to form a pyramid—chips, chorizo, corn, beans, jalapeños, green onion, tomatoes, cheddar cheese, and mozzarella cheese. Bake for 15-20 minutes. Watch! Serve with salsa, sour cream, and cilantro garnish. 

Ice Cream Sandwiches

What’s Cooking in Gail’s Kitchen? Simple Sensations: Ice Cream Sandwiches!  Oh sure, it would be way easier to open a box of treats from your freezer, but once you take the time to bake this cookie crust and fill it with gourmet ice cream, you’ll fill your freezer with this old-fashioned classic instead!

ICE CREAM SANDWICHES 

Ingredients:

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon, ground 

1 teaspoon cloves, ground 

1 teaspoon ginger, ground 

1 teaspoon sea salt

1 1/2 cups butter, softened 

2 cups sugar plus 1/2 cup

1/2 cup molasses 

2 eggs

Vanilla Bean Gourmet Ice Cream 

Instructions for Cookie Crust:

Preheat the oven to 375°. Line baking sheet with a silicone baking mat and set aside.

In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. 

In the bowl of a stand mixer, cream together butter and 2 cups sugar until combined. Add in the molasses and eggs and mix well. Slowly add the flour mixture to the ingredients of the stand mixer and mix until all is combined. Fill a small bowl with the remaining 1/2 cup sugar. Form teaspoon-size dough into balls then gently roll them in the granulated sugar. Place onto baking sheet, two inches apart. Repeat until all the cookie dough has been used. Bake only 10 minutes for soft and chewy results. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Instructions for Ice Cream Sandwiches:

Spread the softened ice cream evenly over one cookie into a layer one inch thick. Top with a second cookie. Press down gently. Place in a ziplock sandwich bag and freeze until hard, about 5 hours. Repeat with remaining cookies. 

Zucchini Boats

What’s Cooking in Gail’s Kitchen? Zucchini Boats! Now before you roll your eyes and take the day off, promise me you’ll be open-minded. After all, you have to take the veggies along with the cake. My husband does, and he was pleasantly surprised. (Love him!❤️)

ZUCCHINI BOATS

Ingredients:

4 mini zucchini, cut lengthwise 

1/2 pound Mexican chorizo, mild

2 tablespoons onion, chopped 

1/8 teaspoon garlic powder 

1/8 teaspoon cumin powder

1/4 teaspoon crushed red pepper 

Dash of sea salt

1/2 cup black beans, rinsed

1/2 cup frozen corn, thawed

1 tablespoon diced pimento

1 green onion, cut up

1 tablespoon lime juice

1 cup pepper jack or white cheddar cheese

Fresh cilantro to taste

Instructions:

Scoop out seeds and flesh from center of zucchini, leaving a shell to hold filling. Discard flesh and seeds. Absorb moisture with paper towel. Place boats in a casserole dish. Divide half the cheese into the bottom of the boats. Set aside. In a medium skillet, fry chorizo, onion, garlic, cumin, red pepper flakes and salt. Cook until done, stirring frequently. In a small bowl, combine corn, black beans, pimento, cilantro leaves, and green onion. Squeeze lime juice over all. Top cheese-filled zucchini boats with chorizo mixture. Add a teaspoon of corn/bean salsa on top of meat. Cover with remaining cheese. Bake at 350° for 25-30 minutes. Serve with extra corn salsa on the side. Add more cilantro to taste. 

Turnips & Roasted Sweet Potatoes

What’s Cooking in Gail’s Kitchen? Turnips and Roasted Sweet Potatoes! Here’s a little twist on adding turnips to your menu. When seasoned and mixed with other root vegetables, like sweet potatoes, the somewhat bland flavor of the turnip becomes robust and savory. You’ll find yourself serving them more often. 

TURNIPS & ROASTED SWEET POTATOES 

Ingredients:

3 medium sweet potatoes, peeled and cut into wedges 

4 medium turnips, peeled and cut into chunks

1/4 cup extra virgin olive oil

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

Instructions:

Preheat oven to 425°. In a large bowl, combine all ingredients. Mix well until vegetables are evenly coated. Marinate in the refrigerator for one hour. Spray a baking sheet with non-stick spray. Spread vegetables into single layer. Avoid contact. Bake about 40 minutes or until tender and slightly browned. 

Serving suggestion:  For a creamy dip, mix Greek yogurt with fresh onion chives.  It will seem like a mild onion dip, but with a much lighter flavor. 

Panchovillas

What’s Cooking in Gail’s Kitchen?  Panchovillas!  Olé!  Who Doesn’t Love Mexican Food?  I’ve collected the best recipes from my friends’ kitchens where family secrets are passed down from generation to generation; where added spices become second nature.  And measurements are made by instinct and taste preference.  Proving that point, here’s a tasty meal thrown together from leftover pork roast.

PANCHOVILLAS

Ingredients:

1 pound pork roast, shredded

1 medium yellow onion, chopped

1 teaspoon chili powder 

1 teaspoon cumin powder

1 teaspoon red pepper flakes 

1 garlic clove

1/4 cup chopped jalapeños 

1/4 cup diced tomatoes 

2 cups tomato sauce 

2 cups refried beans

2 tablespoons butter, melted 

6-8 flour tortillas 

2 cups cheddar cheese 

Directions:

Simmer first ten ingredients, smashing a portion of the beans to keep the consistency thick.  Add more tomato sauce if necessary.  Brush the tortillas lightly with melted butter. Fill with pork and bean mixture. At this point I fold them into a burrito-style portion, seam side down.   Place in a 9×13 casserole dish. Cover tortillas with extra topping and cheddar cheese. Bake at 350° until the cheese is melted, usually about 30 minutes.  Top with sour cream and black olives to garnish.  Serve with mixed greens salad, guacamole, and crispy chips.  Add salsa for more spice.  And don’t forget the Classic Margarita!

Mexican Spiced Brownies

What’s Cooking in Gail’s Kitchen?  Mexican Spiced Brownies!  Olé!  If you’re as crazy about adding a “kick” to your palate, look no further. (And if you’re not, the recipe can be modified.)  The wild ride adrenaline rush you get from chili peppers can be addictive.  I like the fact that your immune system can get a boost. The color of red chili peppers signals its high content of beta-carotene or pro-vitamin A. Combine the chili with dark chocolate and there you have it…..permission to eat brownies!

MEXICAN SPICED BROWNIES

Ingredients:

1/2 cup flour

1/3 cup cocoa powder

1/3 cup butter, melted

1 cup granulated sugar

2 eggs

1 teaspoon Mexican vanilla extract

1/2 teaspoon crushed red pepper flakes (or a smidgen of cayenne pepper)

1/8 teaspoon cinnamon powder

Preheat oven to 350°. Melt the butter and add to the sugar.  Stir until blended.  Add the eggs, vanilla, red pepper flakes, and cinnamon powder to the sugar mixture. Mix well. Slowly add the flour and cocoa powder.  Stir until smooth.  Pour into a greased 9 x 9 pan.  Bake for 20-25 minutes until toothpick comes out clean. Remove from oven and cool slightly.

***For regular brownies, omit crushed red pepper flakes, cayenne pepper, and cinnamon. 

Chocolate Icing:

1 1/2 cups powdered sugar

1 heaping tablespoon cocoa powder

2 tablespoons butter, softened 

1 teaspoon Mexican vanilla extract

2 tablespoons warm milk

Gently mix butter, powdered sugar, cocoa powder until smooth.  Stir in vanilla extract and milk until frosting is of spreading consistency. Spread evenly on cooled brownies. Sprinkle top with semi-sweet mini chocolate morsels.

Italian Pasta Mediterranean

What’s Cooking in Gail’s Kitchen?  Italian Pasta Mediterranean!  This exotic colorful pasta dish will have you rolling your eyes in satisfaction over the hearty gourmet intensity. Its blend of gastronomic flavor tempts the taste buds to have a second helping of this culinary delight. 

ITALIAN PASTA MEDITERRANEAN 

Ingredients:

8 ounces penne pasta

Salt to taste

1/2 pound Italian salami, thinly sliced

1/2 pound asparagus spears

1/2 cup diced sun-dried tomatoes 

3 tablespoons olive oil

1 teaspoon oregano

1 teaspoon basil

1 teaspoon marjoram 

1/8 teaspoon garlic powder

1/2 teaspoon crushed red pepper flakes 

1/4 cup pine nuts, toasted

Parsley Sprig for garnish 

Instructions:

Bring a large pot of water to a boil. Add salt. Add penne pasta and cook until al dente. Drain the pasta and transfer it to a large pasta bowl. 

Next to steam asparagus, place water in the bottom half of a steamer pan set. Bring to boil. Trim ends off the asparagus. Cut into quarters. Place in top half of steamer pan set. Steam for 5 minutes until tender. 

For dressing, mix olive oil, oregano, basil, marjoram, garlic powder, and red pepper flakes in small bowl. 

Combine penne pasta, asparagus pieces, diced sun-dried tomatoes, and salami rounds. Pour olive oil dressing over all. Gently mix. Add pine nuts. Garnish with fresh parsley sprig. Serve warm with garlic toast. This is an excellent side dish to Chicken Cacciatore. 

Hearty Ham and Bean Soup

What’s Cooking in Gail’s Kitchen?  Hearty Ham and Bean Soup. I’m such a morning person which is why I can throw together a meal, as soon as I grab my first cup of coffee, and let it slow cook all day long. The aroma wafting throughout the kitchen is enough to make your mouth water in anticipation. This hearty bean soup can be simmered stove-top or in the crock pot. You choose. 

HEARTY HAM AND BEAN SOUP

Ingredients:

8 cups water

1 pound bag of dried Mixed Beans

1 can (8oz.) tomato sauce

2 1/4 pounds smoked ham chunks

1 large onion, chopped

1 tablespoon instant beef bouillon 

1 teaspoon salt

1/2 teaspoon pepper 

1 garlic clove, crushed

2 potatoes, cubed

2 medium carrots, cut up

2 stalks celery, cut up

3 whole bay leaves

Instructions:

Heat water and dried mixed beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. 

Add tomato sauce, smoked ham chunks, onion, instant bouillon, salt, pepper, and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about two hours. Do not boil or beans will burst. Skim fat if necessary. 

Stir potatoes, carrots, and celery into soup. Heat to boiling; reduce heat. Add whole bay leaves. Cover and simmer until vegetables are tender, about one hour. Stir in 1 cup of water for thinner consistency. Makes 8 servings.