sriracha

Beef Brisket BBQ Flatbread

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Beef Brisket BBQ Flatbread! Looking for a quick mealtime hack? Did you know you can turn leftover beef brisket into a casual weeknight pizza supper simply by shredding it over flatbread?! No fuss; no muss. It’s literally so easy you can tell the kids (or grandkids) how to pull everything together while you’re sipping on your first glass of wine. It can be done with little effort, no drama, lots of encouragement, and praise that will make any foodie proud. See how the creative drizzle turns it into an artistic masterpiece? If it’s one thing I learned while raising my kids, it’s that whenever they helped me out with a recipe, they were pretty excited about chowing down afterwards. 

BEEF BRISKET BBQ FLATBREAD

Ingredients: 

1 prepared flatbread 

1/4 cup barbecue sauce

3/4 cup mozzarella cheese, grated

1/4 cup extra sharp cheddar cheese, shredded

4 ounces smoked beef brisket, precooked and shredded 

1/4 cup marinated jalapeño pepper slices

Drizzle of sriracha sauce, for garnish

Instructions: 

Preheat the oven to 400°. Spray a baking sheet with nonstick oil. Place the flatbread onto the prepared baking sheet. Brush the dough with the barbecue sauce. Layer the shredded mozzarella and cheddar cheeses over top. Arrange shredded barbecue brisket over the cheeses. Add sliced jalapeño peppers. Bake 10-15 minutes, or until cheese is melted and the crust is slightly crisp. Remove pan from oven; cut the flatbread into triangles. Garnish with a drizzle of sriracha sauce. 

Peppy Parmesan Egg Toast

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Peppy Parmesan Egg Toast! What do you get when you morph a Croque Madame with a BLT? The end result is a spot on open-faced healthy start for the day that will keep you energized for hours. Challenge yourself. Resist the temptation to take a fork and pierce the luscious center of the egg. The silky golden yolk may find you practically licking the plate clean. I won’t tell. 

PEPPY PARMESAN EGG TOAST

Ingredients:

4 slices thick bacon

2 slices rustic sesame bread

2 pats butter

4 slices Parmesan cheese

2 large eggs

2 green onions

Sriracha Sauce to taste

Instructions:

Fry bacon to crisp. Drain on paper towels. Toast bread slices to golden brown. Butter each piece. Slice Parmesan cheese with diagonal pieces to cover toast. Later crispy bacon on cheese. Crack eggs into a small skillet treated with nonstick spray; cook until whites are set, about 2 minutes. Carefully flip without breaking yolk. Reduce heat for one minute longer. Remove from burner and carefully transfer fried eggs to Parmesan toast. Drizzle with Sriracha sauce to taste. Garnish with green onion snips. 

Giddyup Gazpacho

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho!  Yee-haw!  Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right!  Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year. 

GIDDYUP GAZPACHO 

Ingredients:

4 large ripe tomatoes, chopped 

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium

Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving. 

Sriracha Mayo Dipping Sauce

What’s Cooking in Gail’s Kitchen? Food Plating: Sriracha Mayo Dipping Sauce! Please don’t accuse me of serving under-seasoned food. Years ago I saw people dipping their French Fries in a bowl of mayonnaise and thought it very strange. And then I was informed the Europeans do it all the time. They say the full earthy flavor of the potatoes are enhanced by the rich, tangy taste of mayonnaise rather than the stronger sweet taste of ketchup. Fast forward to now, and I can justify a mayonnaise-based chili sauce, known as sriracha mayo, as a popular condiment. It’s thicker consistency latches onto a chip and won’t drop off on its way to your mouth. Adding the kick of spice is pure pleasure. Wouldn’t you agree?

SRIRACHA MAYO DIPPING SAUCE

Ingredients: 

1/4 cup mayonnaise 

1 tablespoon sriracha chili sauce

2 teaspoons lemon juice

1 teaspoon soy sauce

1/4 teaspoon kosher salt

1/8 teaspoon red pepper flakes

Instructions: 

In a bowl, combine mayonnaise, sriracha chili sauce, lemon juice, soy sauce, kosher salt, and red pepper flakes. Stir until smooth. Serve as a dipping sauce with Garden Salsa Sun Chips*.

*I receive no recompense for mentioning this product. 

Gorgonzola Blue Chip Appetizer

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Gorgonzola Blue Chip Appetizer! If I told you there was a slightly healthier alternative to regular potato chips and tortilla corn chips, would you believe me? Naturally blueish-purple potatoes seriously come in chip form in the snack aisle at the grocery store. At first bite, you may notice a slightly nutty taste. It’s different, but good. By adding a layer of melted cheeses, suddenly this snack has become a gourmet appetizer. Personally, I like the added kick of sriracha and green onions. If you’re not sure of the rest of the family, put these finishes on the side to add later. It could mean more for you. 

GORGONZOLA BLUE CHIP APPETIZER

Ingredients:

5-ounce bag blue vegetable chips

4-ounces Gorgonzola cheese crumbles

1/2 cup mozzarella cheese, shredded 

1-2 green onions, sliced thin

Sriracha sauce, to taste

Instructions:

Layer blue vegetable chips in a single layer on a microwave-safe serving platter. Arrange crumbled Gorgonzola cheese over chips. Evenly cover with shredded mozzarella cheese. Microwave platter on level four for two minutes. Repeat, if necessary, to melt the cheeses. Top with green onion strips. Drizzle with sriracha sauce. Serve immediately. 

Egg Noodle Bowl

What’s Cooking in Gail’s Kitchen? Food With Soul: Egg Noodle Bowl! Cooking eggs in the microwave has spoiled me. No fuss, no mess, and practically perfect every time. Do-ahead noodles can be a time saver, as well. But back to the eggs. When using a custard dish, two eggs can easily be prepared in the same dish by increasing the time to 2 minutes. Always cover the dish with a silicone lid or paper towel in case the egg “pops”. Otherwise, it can be an annoying mess to clean up later. Trust me. Once the egg is finished, live boldly and add a dollop of sea salt butter to melt into it. That adds glorious flavor, without regrets

EGG NOODLE BOWL

Ingredients:

1 cup fine egg noodles, cooked according to package directions

1/2 cup grilled chicken strips, precooked and cut into chunks

1 tablespoon seasoned soy sauce

1/8 teaspoon red pepper flakes

1 green onion, chopped

1 egg

Pinch herb garlic seasoning

Sriracha sauce, to taste

Instructions:

Once the fine egg noodles are cooked, drain and transfer to a serving bowl. Microwave the chicken chunks on 40% for 2 minutes in the seasoned soy sauce sprinkled with red pepper flakes. Add to the noodle bowl; gently toss. Add the green onions. Set aside. Spray a custard dish with nonstick oil. Crack the egg into it. Pierce the yolk with a toothpick. Sprinkle herb garlic seasoning on top. Cover. Microwave egg on 40% power for 1 1/2 minutes, for runny results. Increase time at 12-second intervals for a hard cooked yolk. Transfer the egg to the top of the noodles. Top with sriracha sauce, to taste. Serve immediately.

Kidney Bean Chili Pizza

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Kidney Bean Chili Pizza! If you like the spiciness of chili and can’t resist a slice of gooey cheese pizza, prepare yourself for an endorphin rush like no other. Happiness is contagious and I guarantee you, chili pizza will put you in a good mood. Now let me be clear, the pizza itself is not “make you sweat hot”, which is why I listed the hot pepper rings and sriracha as garnishes to taste. To each his own. I probably overdo the spiciness compared to my husband. Just remember, if it’s too spicy, drink milk. It soothes the body much better than soda, beer, or water.

KIDNEY BEAN CHILI PIZZA

Ingredients:

1 pound lean ground beef

1 envelope original chili seasoning mix

14.5-ounce can diced tomatoes, with juice

15-ounce kidney beans, with juice

12-inch prepared pizza crust

1/4 cup red onions, sliced

2 cups mozzarella cheese, shredded

Hot pepper rings, for garnish

Sliced green olives, for garnish

Sriracha Sauce, to taste

Instructions:

Preheat oven to 400°. In a large skillet over medium-high heat, brown ground beef. Drain fat. Stir in chili seasoning mix, diced tomatoes, and kidney beans. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. Place pizza crust on a baking sheet. Spoon chili evenly onto crust. Layer with sliced red onions. Cover all with shredded mozzarella cheese. Bake 15-20 minutes or until cheese is melted and crust is crispy. Top with hot pepper rings and green olives. Drizzle with sriracha sauce. Serve immediately.

Bang Bang Sauce

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Bang Bang Sauce! Look no further for a tasty condiment that can be smeared, dunked, or drizzled all over fried chicken, grilled shrimp, or even steamed broccoli if the mood strikes you. It’s smooth and creamy, a little bit spicy, honey sweet, and tingles your tongue. You absolutely must share with everyone else at the table. After all, garlic tastes delicious in food, but it leaves behind a slightly pungent odor that can find some people feeling offended or jealous. And we wouldn’t want that.

BANG BANG SAUCE

Ingredients:

1/2 cup mayonnaise

3 tablespoons sweet chili sauce

1 tablespoon sriracha

1 teaspoon natural honey

1/2 teaspoon rice vinegar

1 clove garlic, minced

Green onions, for garnish

Red pepper flakes, for garnish

Instructions:

In a mixing bowl, combine mayonnaise, sweet chili sauce, sriracha, natural honey, rice vinegar, and minced garlic. Whisk until everything is combined. Pour into a serving dish. Garnish with green onion snips and red pepper flakes. Serve as a dipping sauce with seafood.

Scoop Chili Cheese Nachos

What’s Cooking in Gail’s Kitchen? Bright Ideas: Scoop Chili Cheese Nachos! Before you sit down to watch your favorite sports team or series on Netflix, throw together a sheet pan of nachos to snack on. It’s the perfect food for grazing because everyone seems to like them. First of all, nachos are finger food. They’re also snackable ( is that a made-up word?) They feel like a treat or a party’s going on. And there’s enough for everyone. Add some sour cream, guacamole, and sliced jalapeños, if you choose. On second thought, better double the recipe if you’re expecting more than two or four. Be forewarned.

SCOOP CHILI CHEESE NACHOS

Ingredients:

9.25 ounce bag Scoops® corn chips*

15-ounce can chili, any brand

15-ounce can black beans, rinsed and drained

8 ounces sharp cheddar cheese, shredded

2-3 tomatoes, diced

2 green onions, snipped

1 teaspoon red pepper flakes

Sriracha sauce, for drizzling

Instructions:

Preheat the oven to 400°. Spray a baking sheet with nonstick oil. Set aside. In a glass mixing bowl, combine chili with black beans. Warm slightly in the microwave. Fill each corn chip with a tablespoon of filling. Place chili chip on the prepared baking sheet, forming a single layer. Repeat until the tray is full. Layer the shredded cheese over all. Place diced tomatoes onto cheese. Finish with green onion snips and red pepper flakes. Bake 15-20 minutes until cheese is melted. Serve with sriracha sauce for extra zing.

*I receive no recompense for mentioning this product.