tacos

Eggplant Tacos

What’s Cooking in Gail’s Kitchen? Time To Eat: Eggplant Tacos! Nowadays, everyone’s ears perk up when they hear the word “tacos”. Yet many of us are still looking for low-carb alternatives to the regular corn or flour shells. It’s time to think eggplant. When sliced, eggplant is thick enough to hold toppings and sturdy enough to support a bed of melted cheese. Do you see what I’m laying down for you to pick up? Tacos just got healthier while creating another way to enjoy all those family favorites and textures.

EGGPLANT TACOS

Ingredients:

1 eggplant, washed and sliced 1/2- inch thick

2 tablespoons olive oil

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 cup Mexican cheese blend, shredded

1 ear of corn, kernels removed

1/4 cup green pepper, finely chopped

1/2 cup cherry tomatoes, chopped

1/2 cup pinto beans, drained and rinsed

Fresh cilantro, for garnish

Instructions:

Preheat a stovetop grill pan over medium-high heat. Brush both sides of the eggplant slices with olive oil. Season with sea salt and black pepper. Cook on the grill pan for 3 minutes per side. Top each eggplant round with a handful of Mexican cheese blend. Allow the cheese to melt. Cover, if necessary. Meanwhile in a small bowl, combine corn kernels, green pepper, chopped cherry tomatoes, and pinto beans. Toss well. Transfer eggplant tacos to a serving platter; top with a spoonful of tomato, green pepper, corn, bean salsa. Garnish with fresh cilantro. Serve.

Uff-Da Bread Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Uff-Da Bread Tacos! Did you know there is a difference between naan and pita bread? Pita bread is definitely enhanced by all the ingredients stuffed into it. Naan, on the other hand, is made with egg and yogurt-instead of water-which are typically fermented (or rested) in the dough before baking in a clay oven, which makes it chewy and delicious. The texture is different and more pliable. Have I piqued your curiosity? If so, now it’s time to see for yourself. You’re welcome.

UFF-DA BREAD TACOS

Ingredients:

4 single-serving naan bread slices

2 tablespoons vegetable oil

1 pound ground chorizo

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon black pepper

1 cup picante sauce, divided

1 cup romaine lettuce, gently torn

1 cup pinto beans, drained

1 cup Mexican blend cheeses, finely shredded

1/2 red onion, thinly sliced

1/4 cup black olives, sliced

1/2 cup sour cream

Fresh cilantro, for garnish

Instructions:

In a skillet over medium-high heat, cook chorizo. Break apart the meat as it cooks. Drain off excess grease. Reduce heat to low; sprinkle in the chili powder, ground cumin, dried oregano, and black pepper. Mix well. Simmer 2 minutes. Keep warm. Warm grill pan, over medium-high heat; brush pan with vegetable oil. Use remaining vegetable oil to lightly coat naan on both sides. Place naan slices on pan for 1 minute; flip and repeat for one minute longer. Naan will be slightly charred, soft, and pliable. Remove pan from heat. Set aside. To assemble bread tacos, spoon picante sauce on each naan. Layer with romaine lettuce leaves, pinto beans, crumbled chorizo, Mexican blend cheeses, red onion slices, and black olives. Top with a dollop of sour cream and the remaining picante sauce. Garnish with fresh cilantro. Serve immediately.

Queso Blanco Shrimp Street Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Queso Blanco Shrimp Street Tacos! Not everyone has the luxury of accessibility to freshly-made corn tortillas. Because corn tortillas contain less fat than flour tortillas, they are more prone to breakage. One way to prevent this from happening is to dip them in warmed vegetable oil. The extra moisture enhances the taste. Another way is to take two corn tortillas to create a double-layered shell. That way if the inside tears or cracks when folded in half, the outer shell will keep all the ingredients from falling into your lap. Make sense?

QUESO BLANCO SHRIMP STREET TACOS

Ingredients:

8 corn street tacos

1-2 tablespoons vegetable oil

1/2 pound medium shrimp, precooked, peeled, deveined, and tail removed

2 tablespoons bacon olive oil

1/2 teaspoon raspberry chipotle seasoning

1 ripe avocado, peeled, stone removed, and sliced into wedges

1 cup broccoli slaw

2 large leaves romaine lettuce, gently torn

1/2 cup prepared queso blanco with jalapeños

Fresh lime, for garnish

Cilantro, for garnish

Instructions:

Preheat oven to 300°. Set aside a baking sheet. Warm vegetable oil over medium-high heat in an iron skillet. One at a time, dip a corn tortilla into the oil for about 15 seconds; flip and repeat. Drain and transfer to a paper towel-lined plate. Repeat with remaining tortilla shells. Stack them two to a pile on the baking sheet. Sprinkle with sea salt (optional). Keep warm in the oven. Using the remaining vegetable oil, add bacon olive oil to the skillet. Gently place the shrimp in the warmed oil. Sprinkle with raspberry chipotle seasoning. After one minute, flip. Shrimp should be slightly charred. Cook one minute longer. Remove from heat. In a bowl, combine the broccoli slaw with the gently torn romaine leaves. Toss. Remove tortillas from the oven. On the four stacks of warmed tortilla shells, place avocado wedges. Divide the broccoli slaw blend between the tacos. Top with sautéed shrimp. Warm the jalapeño queso blanco for 20 seconds in the microwave on high setting. Stir. Repeat, if necessary. Drizzle over street tacos. Squeeze fresh lime juice over all. Garnish with fresh cilantro.

Ka-Pow! Thai Curry Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Ka-Pow! Thai Curry Tacos! Fusion foods get my vote every time. This is a perfect example of where the Mexican culture teams with a kick of Thai for a contrast that sends the taste buds spinning. Curry is the star attraction and the best kept secret to a spice sensation beyond your wildest dreams. When the ingredients overlap, they bring their own unique experience that transports you halfway around the world in a chemical reaction. Are you ready to travel?

KA-POW! THAI CURRY TACOS

Ingredients:

12 corn tortillas, street-size

2 tablespoons canola oil

3 tablespoons Thai red curry paste

1 tablespoon garlic, minced

1/2 cup yellow onion, finely chopped

2 cups cooked turkey meat, shredded

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup coconut milk

2 tablespoons fresh lime juice

8.5 ounce jar sun-dried tomatoes in olive oil, drained and finely chopped

10-ounce bag broccoli slaw

1 cup sweet corn, off the cob

Lime wedge, for garnish

Instructions:

Preheat oven to 400°. Spray each corn tortilla on both sides with nonstick oil. Place on a baking sheet. Bake 8 to 12 minutes or until golden brown. Set aside. Warm canola oil in a large skillet over low heat. Add the Thai red curry paste, minced garlic, and chopped onion. Cook about 3 minutes, stirring occasionally until the garlic and onions are softened. Add the shredded turkey. Season with sea salt and black pepper. Cook over medium heat for 3 minutes. Stir in the coconut milk, lime juice, and sun dried tomatoes; simmer until the sauce is thickened, about 15 minutes. To assemble tacos, layer the broccoli slaw onto the crispy corn tacos. Divide the turkey mixture among the tortillas. Top with sweet corn. Garnish with lime wedges. Serve immediately.

Pan-Fried Corn Tacos

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Pan-Fried Corn Tacos! The aroma of toasted corn tortillas, flash-fried in hot oil, seasoned to perfection, is one you will always remember. The savory beef and cheese fillings are only enhanced by the brown and blistered outer shells. You can still stuff them with your favorite combinations.

PAN-FRIED CORN TACOS

Ingredients:

1 pound lean ground beef

1 yellow onion, chopped

1/4 teaspoon garlic powder

3 tablespoons taco seasoning mix

2 cups Mexican blend cheese, shredded

3/4 cup salsa

10 corn tortillas

Assorted toppings

Instructions:

In a large skillet over medium-high heat, sauté ground beef and chopped onion. Cook until the beef is completely cooked and onions are soft. Remove and discard the grease from the ground beef. Add garlic powder and taco seasoning mix. Combine and simmer until no liquid remains. Divide the shredded cheese among the tortillas; spoon seasoned beef on top. Fold each corn tortilla in half. Clean the skillet. Warm vegetable oil over medium-high heat. Place one stuffed tortilla into the oil for 10-15 seconds; flip and repeat until the shells are crispy. Allow the oil to drain off. Then transfer to a baking sheet. Repeat until all tacos are pan-fried. Keep warm in a 300° oven until ready to serve. Serve with additional toppings of shredded lettuce, chopped tomatoes, and salsa.

Korean Pork Tacos

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Korean Pork Tacos! Chile paste is a unique condiment that gives food a fiery kick of flavor whether you’re spicing up soups and dips, or veggies and meat. Keep in mind, Gochujang has a pungent flavor a notch hotter than sriracha, without the sweetness. Personally, I like the feel of the lingering heat on the roof of my mouth. Slow cooking makes it taste marvelous when mixed with the other ingredients. Gochujang is usually found near the barbecue sauces in the grocery aisle. In case you need to find a substitute, Sriracha gets my vote. Friendly Footnote: remember to use sriracha IN the sauce rather than splashing it on top afterwards.

KOREAN PORK TACOS

Ingredients:

1/4 cup rice wine vinegar

2 tablespoons soy sauce

1/2 cup gochujang

3 tablespoons garlic, minced

3 tablespoons fresh ginger root, minced

2 tablespoons red pepper flakes

1/2 teaspoon black pepper

3 tablespoons sugar

3 green onions, chopped

1/2 yellow onion, chopped

2 pounds pork loin

Instructions:

In a large bowl, combine rice wine vinegar, soy sauce, gochujang, minced garlic, minced ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onions. In a slow cooker, place pork loin. Pour prepared sauce over meat. Cover. Heat on High setting for 4 hours; reduce to Low setting and cook 4 hours longer. Using two forks, shred the pork loin to mix well with the sauce. (Don’t let that yummy sauce go to waste.) Keep warm until ready to serve. Use your favorite taco shells, cheese, and fillings to make a meal.

Red Onion Mexican Street Tacos

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Red Onion Mexican Street Tacos! As promised, today’s feature recipe takes us down the road to Jalisco-style tacos. Forget about the “loaded” tortilla shells you may be familiar with, or even default to when making Mexican food at home. This handheld taco steps “outside the box”. The ingredients are fewer, yet focus on freshness. For those who appreciate it, cilantro is a star attraction. Roasted meat, shredded into small pieces, and chopped red onions with a squeeze of lime wedge create a flavor explosion that, honestly, will pull you back enough to slow down and savor every bite. Perhaps you may even chew your food 20 or 30 times before swallowing to appreciate this virtual trip to a seldom-traveled Mexican village.

RED ONION MEXICAN STREET TACOS

Ingredients:

24-count street-size corn tortillas

1 pound seasoned shredded turkey or pork carnitas

1 red onion, chopped

1 bunch fresh cilantro, chopped

2 limes, cut into wedges

Jalisco Pico de Gallo*

Instructions:

Warm shredded carnita meat in a microwave-proof covered casserole dish until steamy and heated through. Set aside. To warm street-size corn tortillas, place a dry iron skillet on the stove top over medium heat. Cook tortillas 30 seconds per side. Wrap a stack of five or six in aluminum foil to keep warm in a 200° preheated oven. When ready to assemble, place a portion of carnitas on each corn tortilla. Layer with chopped cilantro and red onions. Squeeze a lime wedge over all. Top with Jalisco Pico de Gallo.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/15

Coconut Jack’s Waterfront Grille in Bonita Springs, Florida

Dining Outside the Home: Coconut Jack’s Waterfront Grille in Bonita Springs, Florida! Have you ever eaten in a tiki hut along the waterfront? The open air seating is a sought-after request for a stunning tropical view. It feels like being on a river in the tropics the way the trees embrace the shoreline like an island oasis. There’s no doubt atmosphere affects our perception of being carefree and downright sexy. At Coconut Jack’s the local seafood is fresh, the cocktails are thirst-quenching, and the experience is memorable. Oftentimes, the chef features a daily special that will leave you smiling all the way home. If seafood is your go-to choice, there’s plenty to choose from and more to look forward to on a return trip back.

Rusty’s Raw Bar & Grill in Estero, Florida

Dining Outside the Home: Rusty’s Raw Bar & Grill in Estero, Florida! Just because a restaurant tells you they offer raw seafood doesn’t necessarily mean you have to order it. They do offer American fare that satisfies the burger-and-fries crowd. This cozy sports bar hangout seems to attract the “regulars” for their favorite brew as well as social connections for casual encounters. Face it, people enjoy small talk while viewing a game. It’s relaxing and comfortable. It’s actually fun to watch the bartender create drinks or talk about her current sunburn or newest tattoo. Alcohol can be a perk, and the comfort food is a bonus. Plus, a pause in the day has advantages. Attitude adjustments come free. If you drive by a place and see a row of cars and trucks in the parking lot, odds are it’s probably a pretty decent place and worth checking out. I did.