tortilla

Jalapeño Spicy Cheese Dip

What’s Cooking in Gail’s Kitchen? Food Plating: Jalapeño Spicy Cheese Dip! Some call it Tex-Mex, others call it Queso based on the ancient Aztec civilization. No matter what you call it, melted cheeses in a skillet of herbs and spices, plus a kick of heat can be my dinner any night of the week. Some nights I prefer original corn tortilla chips to scoop up the cheese. And other nights I go for the gold and crave a chili lime seasoned gourmet tortilla chip. Be unique and crank things up or calm things down. It’s all a matter of personal taste, so everyone wins. 

JALAPEÑO SPICY CHEESE DIP 

Ingredients: 

1 cup light cream

3/4 pound white American cheese, finely shredded

1/2 pound fontina cheese, finely shredded

1/4 cup pickled jalapeños, roughly chopped 

1/2 teaspoon cumin powder

1/2 teaspoon ground nutmeg 

1 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Sliced radishes, for garnish

Jalapeño slices, for garnish

Cilantro, for garnish

Instructions:

In an iron skillet over medium-high heat, warm light cream until bubbles form around the edge. Reduce heat to low setting. Gradually stir in American white cheese and fontina cheese, stirring constantly to make a smooth consistency and avoid burning. Continue stirring until cheeses are melted. Add chopped pickled jalapeños, cumin powder, ground nutmeg, red pepper flakes, sea salt, and black pepper. Place iron skillet in the oven. Broil on High for 3-4 minutes, or until cheese begins to bubble. Remove from oven. Garnish with sliced radishes, sliced jalapeños, and fresh cilantro. Serve with chili lime gourmet tortilla chips. 

Asparagus Guacamole

What’s Cooking in Gail’s Kitchen? Food Plating: Asparagus Guacamole! Before you panic, this recipe still contains avocados. I say that because the end result is as creamy as the original guac, just elevated. With the addition of asparagus and tomatoes, it becomes savory with earthy undertones. By keeping it chunky, each dollop clings to the tortilla chip creating a rewarding mouthful. Still curious? Make a batch yourself. 

ASPARAGUS GUACAMOLE

Ingredients:

1/2 pound asparagus, lightly steamed and chopped

2 small avocados, skin and pit removed

2 teaspoons lime juice, freshly squeezed

1 teaspoon sea salt

1 clove garlic, minced

I large tomato, chopped

Cilantro, for garnish

Instructions:

In a food processor, combine steamed asparagus, avocados, lime juice, sea salt, and minced garlic. Blend until almost smooth, leaving the mixture slightly chunky. Fold in chopped tomatoes. Transfer asparagus guacamole to a serving bowl. Garnish with fresh cilantro. 

Quirky Quesadilla

What’s Cooking in Gail’s Kitchen? The Daily Special: Quirky Quesadilla! Have you ever noticed when you announce quesadillas are on the menu for the next meal, everyone begins to feel as though they’ve been invited to a party? It’s probably due to the fact that it opens the door to endless possibilities. Do you prefer seafood, chicken, vegetables, cheese, or all of the above? No problem. Once you offer a buffet of ingredients, everyone can build-their-own. Win! Win!

QUIRKY QUESADILLA 

Ingredients:

12-ounces shrimp; peeled, deveined, tail off

1 teaspoon Old Bay seasoning

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dill

1 tablespoon olive oil

2 chicken breasts; boneless, skinless, cubed

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder

1 tablespoon olive oil

2 tablespoons red onion, chopped

4-6 flour tortillas

4 tablespoons butter

1 cup Queso Fresco cheese

1 cup extra sharp cheddar cheese

1 green onion

Instructions:

Sauté shrimp in 1 tablespoon olive oil, Old Bay seasoning, red pepper flakes, and dill on medium heat. Cook until pink and opaque, turning often, usually 4-5 minutes. Transfer to a dish and set aside.  Using the same skillet, add another tablespoon of olive oil.  Cook the chicken and onion together with seasonings. Turn heat to low. Add the shrimp.  Mix gently. Sprinkle in the Queso Fresco cheese and cover.  It will melt into the quesadilla filling to bond everything together.  Watch carefully so the cheese does not burn. In another skillet over low heat, butter one side of a flour tortilla. Place buttered side down. Sprinkle in cheddar cheese.  Add two spoonfuls of filling. Spread to within 1/2-inch of the edge. Top with another buttered tortilla. Put lid on skillet to melt cheeses. Cook until lightly brown, about two minutes. Turn the tortilla over and cook the other side until the tortilla is lightly brown and the cheese is gooey. Place on a platter to cool slightly before cutting.  Repeat with remaining tortillas until no ingredients remain. Serve with salsa, yogurt, and guacamole.

*Hint: if you’re serving a crowd, it’s easy to prepare several at the same time. Place the filled quesadillas on a cookie sheet and bake them in a 375° oven for 10 minutes. 

Lazy “Lobster” Wrap

What’s Cooking in Gail’s Kitchen? The Daily Special: Lazy “Lobster” Wrap! When you don’t live at the ocean where lobster is in abundant supply, the next best thing is an imitation variety. Alaska pollock is not only heart-healthy, fat-free, and packed with omega-3 in every serving, it’s readily available at your neighborhood market. Amazingly, this mock lobster is a surprising alternative. Eat it now and with the money you save, you can stuff yourself with real lobster when you travel to the shore. 

LAZY “LOBSTER” WRAP

Ingredients:

7-ounce package of chunk-style imitation lobster

1 tablespoon lemon olive oil

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

cracked pepper to taste

sea salt to taste

1 pat of butter

Vidalia onion slices

1 4-ounce container of crab dip, deli-style

2 flour tortillas 

Spring Mix Salad Greens 

Instructions:

In a medium skillet, sauté imitation chunk lobster and onion slices in lemon olive oil, garlic powder, red pepper flakes, salt and pepper. While still warm, add 1 pat of butter. Cook an additional minute to blend flavors. Remove from heat. To assemble wrap: Take a flour tortilla, spread on a layer of crab dip, top with salad greens, and add a spoonful of lobster mixture. Roll it together to form a wrap. Serve warm or cold. 

Flour Shell Taco Seasoning

What’s Cooking in Gail’s Kitchen? A Cut Above: Flour Shell Taco Seasoning! In case you weren’t already aware, foodie taco lovers will justify any version of homemade tacos. For instance, have you ever thought of sprinkling spiced seasoning on the outside of the tortilla? Me either, until now. Not only does it control the amount of salt that is used, it also renders immediate satisfaction of crispy saltiness before your teeth sink into the scrumptious filling inside. Talk about drool-worthy. Game on!

FLOUR SHELL TACO SEASONING

Ingredients:

1 teaspoon Himalayan salt, finely ground

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1/2 teaspoon smoked paprika 

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper 

Instructions:

Combine together Himalayan salt, onion powder, garlic powder, cumin powder, smoked paprika, chili powder, and cayenne pepper seasonings. Mix well; set aside. Prepare homemade tacos according to your favorite recipe. Preheat the oven to 350°. Using a nonstick baking sheet, arrange the meat-and-cheese-filled flour tacos in rows. Spray each outer shell with nonstick oil. Sprinkle taco seasoning on each side; flip and repeat. Bake until the cheese inside is melted and the tortillas have crisped up, about 5-6 minutes.  Serve with micro-greens and jalapeño pepper slices, if desired. Serve warm. 

Nutella Banana Bites

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Nutella Banana Bites! Some bakery genius came up with an irresistible blend of simple ingredients like dark chocolate, skim milk, and roasted hazelnuts. Then put it in a jar next to the peanut butter in the grocery aisle to boost sales. Great visibility partners with nutritious health benefits that promote wellness and overall satisfaction. Millennials, Gen Z, and Boomers all admit to the creamy satisfaction they receive in this popular hazelnut spread. If you haven’t tried it yet, simply add it to your grocery list and splurge a little. There’s no time like the present. 

NUTELLA BANANA BITES

Ingredients:

1 large whole grain tortilla 

1 banana, peeled

1-2 tablespoons Nutella®️ hazelnut spread

Cinnamon, for garnish

Party picks 

Instructions:

Spread Nutella®️evenly on a tortilla wrap using a flat spatula. Place the peeled banana on one edge of the tortilla. Wrap the tortilla around the banana by rolling it from one side to the other. Cut into 1” thick sections for bite-size portions. Pierce with a party pick. Dust with cinnamon, for garnish. Arrange banana bites on a plate;  serve. 

Unwrapped Burritos

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Unwrapped Burritos! Casual meals come in handy on those days that are filled with unlimited tasks, scheduled appointments, and day-to-day responsibilities. Or you just don’t feel like making a full-course meal. Presenting……burrito fixings! It has all the good stuff: seasoned meat, tasty jalapeños, shredded cheeses, fresh onions, tomatillos, and corn kernels. Always remember to add crunchy tortilla chips and chunky salsa. Think of it as sinfully wicked. Kinda like sneaking more pizza toppings, scooping out lasagna fillings, or gobbling up the creme “Stuf” in an Oreo® cookie. Guilty, as charged.

UNWRAPPED BURRITOS

Ingredients:

1 pound lean ground beef, browned and crumbled

1 teaspoon sea salt

1/8 teaspoon garlic powder

1/2 teaspoon ground cumin

Jalapeño slices, for garnish

2 cups frozen corn kernels, thawed

1 red onion, sliced

4 tomatillos, sliced and halved

1/2 cup cilantro, roughly chopped

1/4 cup cheddar cheese, shredded

1/4 cup Monterey Jack cheese, shredded

Salsa, for dressing

Corn Tortilla Chips, for serving

Instructions:

Combine cooked ground beef, sea salt, garlic powder, and ground cumin. Keep warm, top with jalapeño slices; set aside. For the salad, in a medium bowl combine corn kernels, red onion slices, tomatillos, cilantro, cheddar cheese, and Monterey Jack cheese. Toss gently. To serve, arrange burrito fixings on the table, along with chips and salsa. Enjoy.

Orange-Tomato Pico de Gallo

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Orange-Tomato Pico de Gallo! Chunky sauces and relishes make a wonderful addition to any meal, in my opinion. First of all, they can be substituted for a vegetable side dish. They also serve as a nice condiment for stuffing into tacos or for sharing a plate of scrambled eggs. The vibrant colors will even catch the eye of a fussy-eater, if you know what I mean. Pico de Gallo compliments seafood, pork, chicken, and beef as well as any vegetarian star attraction. Better make a batch for dinner tonight. It’s a healthy option you can thank me for later.

ORANGE-TOMATO PICO DE GALLO

Ingredients:

4 navel oranges, peeled and chopped

2 tomatoes, diced

1 cup red onion, roughly chopped

1 jalapeño pepper, finely chopped

1/4 teaspoon kosher salt

1/2 teaspoon garlic powder

1/4 teaspoon ground ginger

2 teaspoons orange peel, grated

Fresh cilantro, chopped

Instructions:

In a bowl, combine chopped navel oranges, diced tomatoes, roughly chopped red onions, and finely chopped jalapeños. Toss gently. Sprinkle with kosher salt, garlic powder, ground ginger, grated orange peel, and chopped cilantro. Stir gently to combine thoroughly. Cover the bowl and refrigerate for one hour. Serve with tortilla chips.

Yellowfin Tuna Nachos

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Yellowfin Tuna Nachos! I’m not much of a canned tuna fan, but I do appreciate sushi-grade tuna, even if it’s found in the freezer section of the grocery store. Yellowfin and Ahi are two favorites than have delicious flavor. Being mild, yet firm, they work well raw, cubed, seared, or grilled. Be adventurous. Who knows? You may occasionally substitute a beef burger for a tuna burger. But that’s a recipe for another day. Don’t knock it till you try it.

YELLOWFIN TUNA NACHOS

Ingredients:

Corn tortilla chips

1 cup Mexican cheese blend, shredded

1 tomato, diced

1 avocado, pitted and cut into chunks

1/4 teaspoon red pepper flakes

1/4 teaspoon dried oregano

1 tablespoon olive oil

2 4-ounce yellowfin tuna steaks

2 tablespoons black sesame seeds

1/2 cup Ranch dressing, prepared

2 tablespoons wasabi paste

Instructions:

Preheat the oven to 400°. Spray a baking dish with nonstick oil. Layer with corn tortilla chips. Next, layer Mexican shredded cheese over tortilla chips. Divide diced tomatoes and avocado chunks over all. Sprinkle with red pepper flakes and dried oregano. Bake for 10 minutes. Meanwhile, preheat a grill pan on high heat. Brush with olive oil. Sprinkle both sides of the tuna steaks with black sesame seeds. Sear steaks on the grill for 3 minutes; flip and sear 2 minutes longer. Remove to a plate and tent with aluminum foil for 2 minutes. Then slice yellowfin tuna steaks against the grain. Remove nachos from oven. Arrange sliced yellowfin tuna over nachos. In a small bowl, combine ranch dressing and wasabi paste. Stir until smooth. Drizzle over nachos. Serve immediately.