Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!

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.

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.

Lavender Creamed Honey Pears

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Lavender Creamed Honey Pears! Whenever pears come into season, I feel as though a festive dessert is in order. But then again, I’m spoiled. Family members “gift” us with a different fruit-of-the-month selection all year long. A box gets delivered to our doorstep with a little card that tells us about the delectables inside. Often there are serving suggestions as well as ripening and storage tips. Then my mind begins to wander as I plan different ways to come up with recipes. That is, unless I simply succumb to their aroma and eat them as they are. Here’s a festive dessert that will get you raves through the holidays.

LAVENDER CREAMED HONEY PEARS

Ingredients:

1 large pear, skin on, halved, and cored with a melon scooper

2 tablespoons sweet white wine

2 tablespoons creamed honey

1/8 teaspoon cinnamon

1 tablespoon butter, room temperature

1 tablespoon vanilla extract

For Lavender Filling:

1/2 cup vanilla Greek yogurt

1 tablespoon creamed cheese, softened

2 drops lavender extract

1 smidgen dried lavender buds

1 drop lemon extract

1 nip granulated citrus peel

1 teaspoon granola, for garnish

Lavender buds, for garnish

Instructions:

Preheat oven to 375°. In a small baking dish, place pear halves upright. Pour sweet wine over them. Slightly warm creamed honey on Low setting in the microwave for 30 seconds. Drizzle honey over pears. Sprinkle with cinnamon. Dot each pear half with butter. Finish with vanilla extract. Bake, uncovered, for 40 minutes. Carefully remove dish from oven. Baste pears with the juice. Turn each pear over, skin side up. Bake 20 minutes longer until tender. Using a spoon, transfer each pear half, flipping over with skin side down, to a dessert dish. The sauce will thicken slightly as it cools. Spoon reserve sauce over pears. While pears are baking, make the Lavender Filling. Combine vanilla Greek yogurt and creamed cheese. Mix until smooth. Fold in lavender extract, dried lavender buds, lemon extract, and granulated citrus peel. Keep refrigerated until ready to use. To serve, place a heaping dollop of filling into each pear half. Sprinkle with granola. Garnish with lavender buds. Serve warm.

Huevos Rancheros Casserole

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Huevos Rancheros Casserole! Looking for a little variety for a weekend breakfast? Take a trip down a rural road for an old classic that was served as “ranchers eggs” on the farms in Mexico. By turning it into a robust casserole, you can give it an American twist. It still has eggs, cheese, salsa, and tortillas in there. I chose street-size corn tortillas just because they were smaller and easier to work with. Obviously any type will do. Feel free to add beans and chorizo if you’re looking for hearty portions. Do ahead and refrigerate overnight so it’s ready to bake first thing in the morning.

HUEVOS RANCHEROS CASSEROLE

Ingredients:

10 street-size corn tortillas

1 cup chunky salsa

1 cup black beans, drain liquid

1 1/2 cups Colby-Monterey Jack cheese, shredded

1/2 pound chorizo sausage, coarsely chopped and cooked; drained

3 poblano peppers, stems and seeds removed, cut into strips

6 eggs

1/2 cup milk

1/2 teaspoon oregano

1/8 teaspoon red pepper flakes

1/8 teaspoon cumin

Sour cream, for garnish

Green onion snips, for garnish

Instructions:

Spray on 8-inch square casserole dish with nonstick oil. Line the sides and bottom with 8 street-size corn tortillas, slightly overlapping. Spread a layer of salsa over the bottom. Next, layer with black beans. Sprinkle on 1/2 cup of shredded cheese. Top with cooked chorizo, poblano peppers, and another 1/2 cup of shredded cheese. Cut the last 2 tortillas into strips and layer over cheese. In a bowl, combine eggs, milk, oregano, red pepper flakes, and cumin powder. Whisk together. Pour egg mixture over all. Sprinkle with remaining shredded cheese. Press lightly into egg mixture. Cover dish. Refrigerate 8 hours or overnight. To bake, preheat oven to 350°. Bake covered casserole 30 minutes. Remove lid and bake 15-20 minutes longer or until center is set. Let stand 5 minutes before serving. Garnish with sour cream and chopped green onions.

Royal Scoop Homemade Ice Cream in Bonita Springs, Florida

Dining Outside the Home: Royal Scoop Homemade Ice Cream in Bonita Springs, Florida! One of the oldest homemade hand-dipped ice cream parlors in the area goes by the slogan, “Time tested and taste bud approved”! Don’t believe me? Ask around. You may be surprised to discover that Royal Scoop Homemade Ice Cream is so popular that several restaurants and area businesses also offer it on their dessert menu. How convenient is that? It’s still fun to go to the original location to satisfy your sweet tooth craving. Flavors are visible in glass showcases, making decisions difficult as well as drool-worthy. More often that not, there’s a line of customers. Look at it this way, it’ll give you more time to make a choice, or two. The taste-tempting categories including original, regular, premium, deluxe, specialty, no sugar, low fat, vegan, and more. Sugar cones, dipped bowls, candy sprinkles, chopped nuts, whipped cream, and maraschino cherries are also on the table when making a decision. In the mood for a banana split? Go ahead, we’ll call that dinner.

Cheese-Stuffed Jalapeño Piggies

What’s Cooking in Gail’s Kitchen? Start Smart: Cheese-Stuffed Jalapeño Piggies! Sooo, when you’re looking at a bounty of jalapeños and you’ve already pickled several jars, what’s next? Jalapeño poppers, with a bacon twist! These fiery devils will awaken your taste buds, so it’s a good idea to cool things down a bit with dairy products. Hence the need for a melted cheese filling and a yogurt-ranch dipping sauce. My husband and I feasted on a plate of these one night, so you can too—-if you dare!

CHEESE-STUFFED JALAPEÑO PIGGIES

Ingredients:

12-14 jalapeño peppers, red or green

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/8 teaspoon seasoned salt

1/2 cup cheddar cheese, shredded

3-4 mozzarella string cheese sticks

2 slices bacon, precooked and crumbled

Crushed tortilla chips

Cilantro for garnish

Instructions:

Preheat oven to 400°. Line a baking sheet with foil. Spray a wire rack with nonstick oil and place on the baking sheet. Set aside. Wash the jalapeño peppers. Pat dry. Wearing gloves, slice the top of each jalapeño vertically, removing a small section to create a well. Remove seeds and ribs. Discard. Brush each jalapeño pepper with olive oil. Sprinkle on seasonings. Place jalapeños on the wire rack with cut side down. Bake 10 minutes; then set broiler to High and broil 2-3 minutes until peppers are slightly charred. Remove from oven. Cool slightly. Using a tongs, flip them over. Divide the cheddar cheese between the jalapeño peppers. Using a kitchen shears, cut the string cheese into strips. Layer over cheddar cheese. Sprinkle the bacon crumbles over the cheese-filled jalapeños. Top with crushed tortilla chips. Broil stuffed “piggies” on High another 2-3 minutes or until the cheese is melted. Remove pan from oven and let cool slightly before transferring stuffed jalapeños to a platter. Serve with ranch salad dressing that has a dollop of Greek yogurt mixed in. Garnish with fresh cilantro.

Desperado Dinner Nachos

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Desperado Dinner Nachos! The title says it all. I had been running all day long from this to that when I finally returned home to realize I had made no plans for supper. Going back out was not an option. So things got a little desperate. Thank goodness I had some leftover roasted turkey (chicken would work just fine) plus a half a bag of tortilla chips. The rest of the toppings were a given. So you see, sometimes making mediocre effort will suffice, especially if you make it look downright delicious!

DESPERADO DINNER NACHOS

Ingredients:

1/2 bag corn tortilla chips

2 cups roasted turkey or rotisserie chicken, shredded

2 cups Mexican-blend cheese, shredded

1 tomato, chopped

1/3 cup pickled jalapeños, sliced

2-3 green onions, snipped

Greek yogurt or Sour cream

Salsa

Instructions:

Preheat the oven to 400°. Coat a baking sheet with nonstick oil. Sprinkle lightly with sea salt. In a single layer, line the baking sheet with tortilla chips, covering every space. Sprinkle on shredded cheese, reserving a little as a final sprinkling. Arrange roasted meat over cheese layer. Top with chopped tomatoes, sliced jalapeños, and green onion snips. Toss on the remaining cheese. Bake for 15 minutes until the cheese is melted and bubbly. Serve nachos with yogurt and salsa to taste.

Yogurt Tomato Bisque

What’s Cooking in Gail’s Kitchen? The Next Step: Yogurt Tomato Bisque! Before you turn up your nose at the sound of yogurt, hear me out. Here’s a couple of facts you may not have heard about yogurt. Number One, it’s healthy. Number Two, it makes the soup creamier, which is always a plus in my opinion. Number Three, Greek yogurt has twice as much protein as regular yogurt. And, Number Four, it has about half as many carbs, if that’s something that is important to you. All together, that makes it a Superfood. Yada-yada-yada. In the end, what it all comes down to is flavor. Tomatoes can be sweet, so the yogurt adds a little tang, which goes well with a dab of butter. Add herbs and cheese with a slice of garlic toast and you have the “pièce de résistance”. Nicely done.

YOGURT TOMATO BISQUE

Ingredients:

10-12 plum tomatoes, cut in half

1 sweet onion, chopped

2 tablespoons olive oil

1/8 teaspoon black pepper

1/4 teaspoon sea salt

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon garlic powder

2 cups vegetable broth

1 cup Greek yogurt

Dab of butter

Colby cheese, finely shredded

1/4 teaspoon marjoram

Instructions:

Preheat oven to 400°. Place plum tomatoes and chopped onions in a large bowl. Drizzle with olive oil to coat. Sprinkle with black pepper, sea salt, basil, oregano, and garlic powder. Spread onto a baking sheet that has been sprayed with nonstick oil. Roast 30 minutes until browned. Remove from oven. Cool slightly. Transfer roasted vegetables to a food processor to purée. In a stock pot, combine vegetable broth and puréed tomatoes. Stir well. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat. Gently fold in Greek yogurt. Divide into soup bowls. Garnish with a dab of butter and finely shredded Colby cheese. Sprinkle with marjoram. Serve with garlic toast.