cheddar

X-tra Cheese, Please Appetizer

What’s Cooking in Gail’s Kitchen? Talking Points: X-Tra Cheese, Please Appetizer! Ever since I visited a popular Las Vegas restaurant, I’ve been looking for a cheese appetizer like this one. It’s not the traditional gooey soupy cheese dip you swipe tortilla chips through before gobbling down. The waiter set the iron skillet in front of us and said, “This is a cheese you need to use a knife and fork with. It’s not going to jump onto the chip.” Come to find out it was flambéed over an open fire in the kitchen. Wow! And they used tequila to ignite it. I wish I could tell you that’s what I did here, but sorry, “no comprendo”. Instead I baked it at a high temperature and dredged it through a spicy honey. Show compassion. I tried.

X-TRA CHEESE, PLEASE APPETIZER

Ingredients:

2 tablespoons butter, unsalted

1 yellow onion, diced

1 teaspoon kosher salt

1 1/2 cups Monterey Jack cheese, shredded

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1/4 cup raw Tupelo honey

1 teaspoon sriracha

1 teaspoon garlic habanero sauce

2 tablespoons ranch dressing

Chives, for garnish

Instructions:

Preheat oven to 475°. Using a 10” iron skillet, warm butter over medium heat. Add diced onion and kosher salt. Sauté for 5-8 minutes, or until onions are soft and golden brown. Add Monterey Jack cheese, shredded cheddar cheese, and shredded mozzarella cheese. Mix thoroughly with onions. To make the spicy honey, in a microwave-safe dish combine raw Tupelo honey, sriracha, and garlic habanero sauce. Stir well. Microwave on High for 30 seconds. Stir again. Set aside. Transfer cheese-filled iron skillet to the oven. Bake 10 minutes until cheese is bubbly. Turn oven setting to High on Broil. Allow dark spots to appear on the surface, about 1-2 minutes. Watch carefully as this happens very quickly. Remove skillet from oven. Drizzle with spicy honey and ranch dressing. Garnish with chopped chives. Serve with tortilla chips.

Vegetarian Bread ‘n Butter Pudding

What’s Cooking in Gail’s Kitchen? Talking Points: Vegetarian Bread ‘n Butter Pudding! If I’ve said it once, I’ve said it a hundred times. One of the privileges of being part of the blogosphere is benefiting from the vast friendships beyond my little corner of the world. Not only is it a creative outlet for expressing my love of food, it also challenges me to stretch my palate and try new things. Today’s recipe comes from Corrie, a Brit, who thrives on a vegetarian diet. She has a fabulous blog entitled http://corriesrabbitfood.com where food looks so amazing it makes you forget about being a meat-lover. To clear up any confusion, “bread pudding” is more commonly known as a dessert. But “bread and butter pudding” is made by buttering the bread before adding any liquid. Now you see the difference, which is why this makes a fabulous breakfast dish. Are you ready to eat more? Then let’s get started.

VEGETARIAN BREAD ‘N BUTTER PUDDING

Ingredients:

1/2 loaf baguette bread, sliced

4 tablespoons butter, softened

1/2 cup red onion, sliced

3 gloves garlic, sliced

1/3 cup parmesan cheese, shredded

1/3 cup gruyère cheese, shredded

2 tablespoons cheddar cheese, shredded

3 eggs

1 cup skim milk

1/2 teaspoon seasoned salt

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons cheddar cheese, shredded

Thyme sprigs, for garnish

Instructions:

Preheat oven to 400°. Butter a 5”x7” baking dish with softened butter. Set aside. Lightly butter both sides of a baguette slice, then place in the baking dish. Repeat until all pieces of baguette are buttered. When placing them in the baking dish, arrange in a zigzag pattern. This leaves room for the spaces to be filled in with ingredients. Next evenly divide the red onion slices and garlic pieces between the bread. Generously sprinkle the entire loaf with shredded parmesan, gruyère, and 2 tablespoons of cheddar cheese, with attention given to lightly packing the cheese in areas where spaces exist. In a bowl, whisk together eggs, skim milk, seasoned salt, basil, marjoram, and oregano. Slowly pour over the pudding, soaking each slice of bread. Top with remaining 2 tablespoons of shredded cheddar cheese. Bake in the oven for 25-30, or until set Remove from oven. Garnish with fresh thyme sprigs. Serve warm.

Zapiekanka Polish Pizza

What’s Cooking in Gail’s Kitchen? Food With Soul: Zapiekanka Polish Pizza! Open-faced sandwiches, especially made with crusty artisan breads, are incredibly satisfying when craving a pizza-like meal. Although now there are a bazillion variations of the traditional Polish snack originally sold by street vendors, this recipe serves as a starting point for something new and different. Sauces may range from tomato ketchup to spicy sriracha to garlic mayo. It’s all about the cravings of the moment.

ZAPIEKANKA POLISH PIZZA

Ingredients:

1 baguette, sliced lengthwise

8 ounces button mushrooms, chopped

1 onion, peeled and chopped

2 tablespoons olive oil

1 teaspoon seasoned salt

1/4 teaspoon black pepper

4 ounces provolone cheese, sliced

4 ounces sharp cheddar cheese, sliced

2 tablespoons tomato ketchup

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place baguettes on baking sheet. Scoop out a well in each baguette slice; discard filling. Set aside. In a large skillet, warm olive oil. Sauté chopped mushrooms and onions for 10 minutes, until browned. Sprinkle with seasoned salt and black pepper. Layer the provolone and sharp cheddar cheeses over baguettes. Arrange the sautéed mushrooms and onions over top. Bake 10 minutes, or until cheese is melted and bread is golden brown. Drizzle tomato ketchup over all. Serve hot.

Very Cheddar Potato Gratin

What’s Cooking in Gail’s Kitchen? Food With Soul: Very Cheddar Potato Gratin! It’s no secret some of us have a love affair with cheese. It’s not enough to sprinkle a handful of cheese on top of scalloped potatoes before sliding them into the oven. Sometimes you have to be downright sneaky about it. And you can blame me for it, if need be. By hiding grated cheese between two layers of sliced potatoes, and then sprinkling more cheese across the top of these mini casseroles, you not only guarantee a cheesy, ah-mazing dish, you have one that is comfort-food all the way to your favorite spot on the couch. Now where’s the remote?

VERY CHEDDAR POTATO GRATIN

Ingredients:

1/2 cup chicken broth

1/2 cup light cream

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon thyme

1 pound russet potatoes, peeled and sliced thin

1 cup sharp cheddar cheese, shredded

Everything But Bagel seasoning

Instructions:

Preheat oven to 400°. Spray single two serving pans with nonstick oil. Set aside. In a bowl, combine chicken broth, light cream, Dijon mustard, kosher salt, black pepper, and thyme. Mix well. Layer half the potatoes in the prepared dishes. Sprinkle half the cheese over each; divide half the liquid over top. Repeat with remaining potatoes, cheese, and broth. Transfer cookware to a baking sheet. Cover each pan with foil. Bake 30 minutes. Remove the foil and bake 30 minutes longer or until potatoes are tender when tested with a knife. The top will be crispy. Sprinkle with Everything But Bagel seasoning. Cool slightly before serving.

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.

Jarcuterie Jumbles

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Jarcuterie Jumbles! How’s this for a “Wow!” factor? Instead of preparing an entire platter full of goodies, create a personal jarcuterie allowing mobility for every party guest to mingle. By assembling jars containing fresh fruits, crudités, whole olives, cubed cheese, sea salt crackers, cured meats, and pretzel sticks, people can nibble at their leisure. Choose jars you may already have on hand to keep it interesting. I went one step further and made cheese ball minis rolled in Everything But Bagel seasoning. The results were worth the advanced planning. Simply keep the jars chilled until you wish to serve them. Place baskets of extra crackers and pretzels for those who crave more. Leftover jarcuteries can be refrigerated for the next day. Guests may simply attach the lid and take it with them or leave them behind for you to recycle for your next gathering.

JARCUTERIE JUMBLES

Ingredients:

8 ounces cream cheese, softened

2-3 tablespoons Everything But Bagel seasoning

8 ounces Sharp Cheddar Cheese, cubed

8 ounces Monterey Jack Cheese, cubed

8 ounces hard salami, sliced thin

3 ounces whole manzanilla olives

6 ounces red raspberries, fresh

6 ounces blackberries, fresh

1 stalk celery, fresh

16 ounces green seedless grapes, fresh

8 ounces pretzel rods

5 ounces sea salt pita crackers

Party Picks, for assembly

Assorted Jars, sterilized

Celery Sprigs, for garnish

Instructions:

To prepare mini cheese balls, take a teaspoon of softened cream cheese, roll into a ball. Set aside. Repeat until the block of cream cheese is used. Sprinkle Everything But Bagel seasoning onto a sheet of waxed paper. Roll each mini cheese ball in the seasoning. Transfer to a plate. When finished, refrigerate to chill. Meanwhile, fill the base of each jar with green grapes. Skewer cheddar cheese, Monterey Jack cheese, hard salami, and olive as preferred. Skewer red raspberry, green grape, and blackberry together. Arrange skewers, pretzel rod, and celery stick into the jar. Finish with a fresh sprig of celery leaves. Refrigerate jars until ready to serve. Cover with plastic wrap.

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.

Bleu Cheese Ball

What’s Cooking in Gail’s Kitchen? Bright Ideas: Bleu Cheese Ball! I’ll never forget my first taste of bleu cheese. I was having dinner with my father in a charming restaurant nestled along the Mississippi River in the heart of Nauvoo, Illinois. The waiter came over and offered us a complimentary tasting of their claim to fame, bleu cheese. It was aged in the local wine cellars, he boasted, while pouring a taste of wine for the perfect pairing. One bite, one sip and I was in love. My father, on the other hand, wrinkled his nose and said the cheese tasted like old socks. Needless to say, I finished his portion.

BLEU CHEESE BALL

Ingredients:

8 ounces Neufchâtel cheese, softened

4 ounces bleu cheese, crumbled

1/2 cup sharp cheddar cheese, shredded

2 teaspoons Worcestershire sauce

Green onion snips

Instructions:

In a mixing bowl, combine Neufchâtel cheese, bleu cheese crumbles, shredded cheddar cheese, and Worcestershire sauce. Form into a ball. Roll in green onion snips. Refrigerate for one hour. Serve with crackers, pretzel sticks, and smoked almonds.

Quiche From the Hen House

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Quiche From the Hen House! Certain foods are like time-travel. Take quiche, for instance. Elsewhere it’s no big deal, popular even. But in America, guys couldn’t stand it back in the ‘80s. Too sissy. Never mind that it was economical and the ingredients were pretty much on hand when the grocery budget was stretched to the max. But then came bacon, and everything changed. Suddenly quiche was raised to the level of deep dish pizza.

QUICHE FROM THE HEN HOUSE

Ingredients:

1 prepared pie crust

1 broccoli crown, cut into bite-size pieces

1/3 sweet onion, chopped

3 eggs

1 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1 1/2 cups extra sharp cheddar cheese, finely shredded

Instructions:

Preheat oven to 350°. Spray a pie plate with nonstick oil. Place prepared pie crust in the pie plate. Crimp edges. Sprinkle 1/2 cup shredded cheddar cheese over bottom. Set aside. In a microwave-safe covered dish, steam broccoli for 2 minutes; drain. Set aside. Place chopped onion in a microwave-safe dish. Cook 2 minutes on High setting. Set aside. In a bowl, whisk together eggs, light cream, seasoned salt, and black pepper. Arrange broccoli pieces and chopped onion in the pie crust. Pour egg mixture over the vegetables. Sprinkle remaining cheese over the top. Bake, uncovered, for 45-50 minutes. Quiche is done when center is set and a knife inserted comes out clean. Serve warm.