Author: Gail

Spinach Ricotta Flatbread

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Spinach Ricotta Flatbread! Savory flatbreads have to be on my Top 10 list of foods to make. Growing up as a child of the ‘60s, Sunday nights were the night for pizza. Because my mother cooked well-balanced meals all week, she boldly declared Sundays “Pizza Night”. Back then it still meant she made homemade pizza because we lived in the country and, to my knowledge, there was no such thing as pizza delivery. Years later, while raising my own children, I adopted her “modus operandi” and to this day I still honor it. Sometimes I make the dough from scratch, and other times I take a shortcut by using prepackaged flatbreads found in the bakery department of the grocery store. The toppings change according to the mood of the day and the ingredients in the kitchen. So far, no complaints from the husb.

SPINACH RICOTTA FLATBREAD

Ingredients:

1 flatbread, prepackaged

1 tablespoon olive oil

1 tablespoon cornmeal

1/2 cup marinara sauce

3/4 cup ricotta

1 cup grilled chicken, precooked and cubed

1 cup baby spinach leaves, stems trimmed

1/3 cup mozzarella cheese, shredded

2 tablespoons parmesan cheese, grated

1/4 teaspoon dried oregano

1/8 teaspoon red pepper flakes

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Brush both sides of flatbread with olive oil. Sprinkle bottom side with cornmeal. Place flatbread, bottom side down, on the prepared baking sheet. Spread marinara sauce evenly over top of flatbread. Place dollops of ricotta cheese over marinara sauce, leaving 1/2” perimeter around the edge. Arrange grilled chicken and baby spinach leaves as the next layer. Sprinkle mozzarella and parmesan cheeses over top. Garnish with dried oregano and red pepper flakes. Bake for 20 minutes until the cheese is melted and slightly gooey. Remove flatbread from oven. Allow to cool for 2 minutes before cutting into slices. Serve warm with extra marinara sauce for dipping.

Escape to the Water

“I have dreamed in my life,

dreams that have stayed with me

ever after, and changed my ideas;

they have gone through and

through me, like wine and water,

and altered the color of my mind.”

~ Emily Brontë

Rollin’ in Lobstah

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Rollin’ in Lobstah! Ever wonder why lobster is so popular? I find the mildly sweet, delicate flavor irresistible. If you’re preparing it at home in a state that is landlocked, a lot of resources are at your fingertips. Did you know you can order it from Maine and have it delivered in 24 hours? That’s golden. There are numerous websites that offer delicious lobster choices to conveniently keep on hand in the freezer. I buy lobster meat and lobster tails only. Forget the labor-intensive task of twisting the head, legs, and claws apart from the tail. Then again, I’ve been called “high maintenance”. To each his own.

ROLLIN’ IN LOBSTAH

Ingredients:

4 cups cooked lobster meat, cut into chunks

1/4 cup mayonnaise

1 1/2 tablespoons lemon juice

1/8 teaspoon sea salt

1/8 teaspoon white pepper

4 split-top brioche hot dog buns

4 tablespoons butter, melted and divided

1 tablespoon chives, thinly sliced for garnish

Fresh lemon wedges, for garnish

Instructions:

In a bowl, combine lobster meat, mayonnaise, lemon juice, sea salt, and black pepper. Gently toss to coat. Spread butter on the outer sides of each bun. Place the buns on a griddle over medium heat. Cook 2-3 minutes per side until golden brown. Divide the lobster mixture among the buns. Garnish with fresh chives and lemon wedges. Serve immediately with remaining butter.

Quarantined Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Quarantined Mac ‘n Cheese! We all know the effects of social distancing and being quarantined at home. It can reek havoc on mental health and increase anxiety, that’s for sure. Rising costs of groceries can contribute to feelings of fear, worry, and frustration as well. That’s when comfort foods come to the rescue. I actually made this dish when my kitchen was being renovated during the pandemic and all I had was a counter microwave for cooking meals. This one-bowl meal eased the pain of feeling like things were out of control. Perhaps it may help you, too.

QUARANTINED MAC ‘N CHEESE

Ingredients For One:

1/2 cup dried macaroni pasta

1/2 cup water

1/8 teaspoon sea salt

1/4 cup milk

1 tablespoon butter

1/2 cup cheddar cheese, finely shredded

Everything But Bagel Seasoning, for garnish

Instructions:

In a deep microwave-safe dish, combine macaroni pasta, water, and sea salt. Stir to combine. Microwave uncovered on high power for 2 minutes. Stir. Repeat for 4-8 minutes longer, stirring every 2 minutes until pasta is cooked. Using oven mitts, remove dish from microwave. Stir in milk, butter, and cheddar cheese. Microwave on high power in 30-second intervals until cheese has melted and forms a creamy sauce. This will take about 90 seconds total. Garnish with a sprinkling of Everything But Bagel Seasoning. Serve immediately.

Pom Pom Salad

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Pom Pom Salad! You can’t miss the incredibly bright red edible seeds of a ripe pomegranate. It’s actually the only part of the fruit that can be eaten. The naturally sweet and slightly tart flavor of an aril almost tastes like a piece of candy. They look incredibly enticing when sprinkled on a leafy salad. Wouldn’t you agree?

POM POM SALAD

Ingredients:

1 lime, juice of

1 tablespoon olive oil

1 tablespoon raw honey

1/8 teaspoon kosher salt

1 smidgen cinnamon

1/8 teaspoon chili-lime seasoning

25 baby spinach leaves, chopped

6 navel oranges, peeled and sliced into rounds

1/4 cup pomegranate arils

Instructions:

To make the dressing, in a small bowl combine the lime juice, olive oil, raw honey, kosher salt, cinnamon, and chili-lime seasoning. Whisk until smooth. Set aside. To assemble salad, place baby spinach leaves on a large platter or individual salad plates. Arrange orange slices on spinach. Drop pomegranate arils on top. Drizzle the prepared dressing over salad. Serve slightly chilled.

Oven Spinach Frittata

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Oven Spinach Frittata! Frittata is a fancy word for an Italian omelet baked in the oven without a crust. It also cooks in half the time, making it less labor-intensive. Somehow that doesn’t sound near as exciting as a French quiche. Yet, it is because the filling ends up being light, fluffy, and savory. The feta cheese is a crowning point with its rich tangy flavor. And the next time you need something versatile for leftover lunch the next day, think frittata. Even at room temperature, it tastes amazing.

OVEN SPINACH FRITTATA

Ingredients:

4 eggs

1 tablespoon Greek yogurt

1/2 teaspoon kosher salt

1/8 teaspoon red pepper flakes

1 tablespoon olive oil

1 green onion, chopped

1 strip bacon, cooked and crumbled

1/2 cup cherrywood deli ham, sliced

1/4 cup baby spinach leaves

2 ounces feta cheese, crumbled

Italian dried herbs, for garnish

Instructions:

Preheat oven to 350°. In a bowl, whisk together eggs, Greek yogurt, kosher salt, and red pepper flakes until combined. In an iron skillet over medium heat, warm olive oil. Add the green onions; sauté for 2-3 minutes. Add the cooked bacon, cherrywood ham, and baby spinach. Cook one minute, stirring gently. Pour the egg mixture into the pan. Place cubed feta cheese on top. Transfer the iron skillet to the preheated oven. Bake 25 minutes or until the eggs are puffy and slightly browned. Remove pan from oven. Garnish with a pinch of dried Italian herbs. Serve immediately.

Nutella Espresso Rollups

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Nutella Espresso Rollups! French toast makes every day a wonderful day, doesn’t it? Now you can take a few basic ingredients, follow a super simple recipe, and create a treat that tastes like a chocolate-filled donut. Each sugar coated flute is perfect as a finger food for weekend breakfast, lazy day brunch, afternoon snack, or late night dessert. Ambitious cooks may choose to make more than one variation. I’m thinking flavored cream cheese and strawberry filling, for one. Peanut Butter Banana is another. Meat lovers may decide to use sausage links, then drizzle them with maple syrup. You’re thinking holiday buffet. I can see it in your eyes.

NUTELLA ESPRESSO ROLLUPS

Ingredients:

6 slices honey wheat bread

1/2 cup Nutella spread*

1/4 teaspoon espresso powder

1 egg

2 tablespoons milk

1/4 teaspoon vanilla extract

2 tablespoons sugar

1 teaspoon cinnamon

3 tablespoons fine sugar

2 tablespoons butter

Nutella, for drizzling

Powdered Sugar, for garnish

Instructions:

Trim the edges of the sliced bread and discard crusts. Flatten bread with a rolling pin. Spread 1-2 teaspoons of Nutella on each slice. Sprinkle with espresso powder. Roll up the bread tightly and place seam side down on a plate. In a shallow dish, whisk together egg, milk, vanilla extract, and sugar. Set aside. On a plate, combine cinnamon and fine sugar. Set aside. Warm butter over medium heat in a nonstick skillet. Do not scorch. Dip bread roll in the egg mixture, coating well. Place in the nonstick skillet, seam side down. Cook in batches until golden brown, turning often to brown all sides, about 2 minutes per side. Remove immediately and roll in cinnamon sugar. To serve, drizzle with Nutella and dust with powdered sugar.

*I receive no recompense for mentioning this product.