cheddar

Jalapeño Cheddar Pops

What’s Cooking in Gail’s Kitchen? Time To Eat: Jalapeño Cheddar Pops! Combining dairy and spices make pimento cheese a distinctly tangy and earthy choice for balancing out the heat of a jalapeño pepper. By roasting them in the oven, a slight smokiness emerges as though these dark green jewels were cooked over an open campfire. A word of advice: Always make more than you think you need. Otherwise you may miss the boat, so to speak. After all, who wants to be the one left holding an empty plate as you watch them disappear.

JALAPEÑO CHEDDAR POPS

Ingredients:

16-20 medium jalapeño peppers, lengthwise strip removed, hollow out pepper with ribs and seeds removed

8 ounces pimento cheddar cheese spread

4 ounces prosciutto, cut in half lengthwise

Instructions:

Preheat oven to 400°. Spray a grill pan with nonstick oil. Set aside. Divide the pimento cheese evenly between the cavities of the jalapeños. Wrap each jalapeño pepper with a strip of prosciutto. Arrange filled jalapeños on the prepared grill pan. Bake for 20 minutes, or until the peppers are tender. The cheese will be melted and the prosciutto will turn crispy. Serve warm.

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.

Mashed Potato Fritters

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Mashed Potato Fritters! Time to stretch the budget a little bit. Whether you have leftover mashed potatoes from another meal or purchase your favorite prepared brand at the grocery store, this recipe offers a flavorful experience that is unforgettable. Is it the gooey combination of cheeses? The crisp potato cake with the fluffy center? Or perhaps it’s the zing of spice that piques the taste buds. For me it’s all about nostalgia. My mother made them for supper when I was a child.

MASHED POTATO FRITTERS

Ingredients:

2 cups mashed potatoes

1 tablespoon yellow onion, diced

1/4 cup cheddar cheese, grated

2 tablespoons parmesan cheese, grated

1 egg, whisked

2 tablespoons flour

2 tablespoons cornmeal

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

3/4 cup vegetable oil

Green onion snips, for garnish

Instructions:

In a mixing bowl, combine mashed potatoes, yellow onion, cheddar cheese, parmesan cheese, beaten egg, flour, cornmeal, garlic powder, and cracked black pepper. Mixture should be stiff. By heaping spoonful, form a small disc with your hands, about 1/2”-inch thick. Set aside. Repeat with remaining mixture. In an iron skillet, warm vegetable oil over medium-high heat. Meanwhile, line a baking sheet with paper towels. Place potato cakes in the skillet without touching sides. Cook 2-3 minutes until deep brown. Flip and cook 2-3 minutes longer. Transfer potato cakes to the paper towel-lined baking sheet to absorb excess oil. Place on a platter and garnish with green onion snips. Serve with dipping sauce.

SRIRACHA MAYO

Ingredients:

1/4 cup mayonnaise

2 tablespoons Greek yogurt

1 tablespoon sriracha hot sauce

1 teaspoon lime juice

1 teaspoon soy sauce

1/8 teaspoon kosher salt

Red pepper flakes and green onion snips m, for garnish

Instructions:

In a bowl, combine mayonnaise, Greek yogurt, sriracha hot sauce, lime juice, soy sauce, and kosher salt. Stir until smooth. Garnish with red pepper flakes and green onion snips.

Lobster-Mate Cheddar Biscuits

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Lobster-Mate Cheddar Biscuits! Having to shelter-in-place during the pandemic does not mean that restaurant cravings just stop. I see you nodding your head in agreement. If I named a restaurant, chances are you would say, “Oh, I love their…steak burgers, iced tea, queso dip, sweet potato wedges, or cheddar biscuits.” Admit it, dining out is a fact of life and we miss it right now. So, the alternative is to give it our best shot at home. Thanks to my friend, Colleen, for her blog post* on a name-brand seafood restaurant’s copycat recipe for the bread basket. These cheddar biscuits are spot on. I guarantee you, the results will astound you.

LOBSTER-MATE CHEDDAR BISCUITS

Ingredients:

4 cups prepared baking mix

1/2 cup cheddar cheese, shredded

1 1/3 cup water

1/2 cup unsalted butter, melted

1 teaspoon garlic powder

1 teaspoon onion salt

Dill weed, for garnish

Instructions:

Preheat oven to 375°. Line two baking sheets with parchment paper. Set aside. Combine baking mix, cheddar cheese, and water in a bowl. Mix well. Drop biscuits by spoonful on the prepared baking sheets. Bake for 10-12 minutes until golden brown. In a small bowl, combine melted butter, garlic powder, and onion salt. Brush butter mixture over warm cheddar biscuits. Sprinkle with dill weed. Serve warm.

*Check out Colleen’s recipe at

http://leencuisine.com/2020/12/01

Original Pistachio Cheeseball

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Original Pistachio Party Ball! Nothing says par-tay like a holiday cheese ball. Instead of picking one up at the grocery store this year, why not surprise the family and make something a little different. Pistachios tend to be shoved aside in favor of walnuts and pecans, mostly due to their cost. But I guarantee you, people will sit up and take notice of them embedded in this party cheese ball. A little goes a long way, especially when rolled on the outside of the cheese ball. For those who enjoy the experience of cracking the shell to pluck out the pistachio, you not only get to nibble as you crack, you also justify the savings involved over the cost of pistachios without shells. Now there’s a thought worth considering.

ORIGINAL PISTACHIO PARTY BALL

Ingredients:

8 ounces Neufchâtel cheese, room temperature

4 tablespoons unsalted butter, softened

1 teaspoon zesty Italian salad dressing dry mix

1 teaspoon Worcestershire sauce

1/2 teaspoon red pepper flakes

1 cup extra sharp cheddar cheese, shredded

1 cup pistachios, roughly chopped

Instructions:

In a bowl, cream together Neufchâtel cheese and unsalted butter until smooth. Sprinkle in zesty Italian dry mix. Mix well. Add Worcestershire sauce and red pepper flakes. Fold in sharp cheddar cheese. Stir until well combined. Place a sheet of plastic wrap on the counter. Layer with chopped pistachio nuts. Transfer cheese mixture onto the nuts. Wearing disposable gloves, form the cheese mixture into a ball, turning to cover each side with chopped nuts. When completely covered, wrap the pistachio cheese ball in a clean piece of plastic wrap. Refrigerate at least one hour to intensify flavors. Serve with assorted crackers.

Urban Pea Salad

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Urban Pea Salad! It’s funny. I remember eating pea salad when I went to visit my mother. I also remember placing a spoonful of pea salad on my plate at a church dinner buffet. In addition, I remember adding pea salad as a flavorful choice from a bountiful restaurant salad bar. But I don’t ever remember making pea salad at home for myself or my family. And I’m not sure why not. I guess as we age, we peruse our memory banks to revisit those satisfying moments that bring a smile to our faces. Don’t be surprised if you discover more of these bits of nostalgia for yourself. After all, they’re only a memory “snapshot” away.

URBAN PEA SALAD

Ingredients:

1/4 cup mayonnaise

2 cups frozen baby peas, slightly thawed

4 slice’s applewood smoked bacon, cooked until crisp; crumbled

1/4 cup red onion, finely sliced

1/3 cup sharp cheddar cheese, finely shredded

Instructions:

Gently combine the mayonnaise, baby peas, bacon crumbles, red onion, and shredded cheddar cheese in a bowl. Stir until the peas are coated and everything is mixed. Cover with plastic wrap; refrigerate two hours. Serve slightly chilled.

New Potatoes Smashed

What’s Cooking in Gail’s Kitchen? Elevated Edibles: New Potatoes Smashed! Is it a baked potato? A mashed potato? A fried potato? Or all three?! What it is, is freaking fantastic! Forget about dinner conversation. As soon as you place a platter of these tasty gems on the table, all bets are off. Don’t blame your partner or the kids, they don’t want to talk with their mouths full. These potatoes have a soft, earthy flavor surrounded by a crispy outer skin. Cheese and bacon make them downright irresistible. But don’t get carried away. Repeat after me: “This is meant to be a side dish.”

NEW POTATOES SMASHED

Ingredients:

1 pound new red potatoes, skin on

2 teaspoons, plus 1/8 teaspoon sea salt, divided

2 tablespoons olive oil, divided

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cracked black pepper

1 cup cheddar cheese, finely shredded

2 slices applewood bacon, cooked and crumbled

2 green onions, chopped

Instructions:

Put the red potatoes in a pot. Add enough water to cover by one inch. Add 2 teaspoons sea salt. Bring to a boil over medium-high heat. Reduce to medium and cook until potatoes pierce easily with a knife, about 20 minutes. While potatoes cook, preheat oven to 425°. Drizzle one tablespoon olive oil over a rimmed baking sheet. Drain potatoes; allow to cool for 5 minutes. Arrange the cooked potatoes on the prepared baking sheet. Carefully use a fork to gently “smash” the potatoes. Drizzle the remaining olive oil over potatoes. Sprinkle with the remaining sea salt, garlic powder, onion powder, and cracked black pepper. Bake 30 minutes until potatoes are crispy. Remove from oven, add shredded cheddar cheese and bacon crumbles. Broil for one minute, or until cheese is melted and bubbly. Remove from oven. Garnish with chopped green onions. Serve warm.

Bacon and Egg Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Bacon and Egg Mac ’n Cheese! Grab onto your seat because this dish is going to leave you shouting to the rooftops like a kid on a tire swing. Remember how everyone in the neighborhood would congregate around the sturdy oak, count to three, and then pile on the tire like a bunch of monkeys? The biggest guy was always left behind to spin it around like a giant top before grabbing the rope and jumping aboard. The peals of laughter echoed around the block and seemed to go on forever. It’s a wonder the branch didn’t break, or worse.

BACON AND EGG MAC ‘N CHEESE

Ingredients:

1 cup bow tie pasta

1 teaspoon sea salt

2 tablespoons butter

1/3 cup skim milk

1/3 cup cheddar cheese, shredded

3 slices American cheese

1/4 cup feta cheese

2 tablespoons parmesan cheese, grated

4 strips precooked bacon, crumbled

2 tablespoons red peppers, chopped

2 tablespoons panko bread crumbs

1 tablespoon olive oil

2 eggs, fried according to preference

2 green onions, snipped

Instructions:

Preheat oven to 350°. Spray 2 individual casserole pans with nonstick oil. Set aside. Cook pasta in salted water, according to package directions. Drain and set aside. In a medium saucepan, warm the butter over medium-low heat. Add the drained pasta and skim milk. Stir. Add cheddar cheese, American cheese, feta cheese, and parmesan cheese. Stir occasionally until completely melted. Fold in crumbled bacon and chopped red peppers. Divide between the two casserole pans. In a small dish, combine panko seasoned bread crumbs and olive oil. Stir to moisten. Sprinkle over top. Bake for 10 minutes. Meanwhile, fry the eggs, according to preference. Remove the casserole pans from the oven. Place one fried egg on top of each. Garnish with chopped green onions. Serve immediately.

Yellow Cheddar Potato Rounds

What’s Cooking in Gail’s Kitchen? Table Food: Yellow Cheddar Potato Rounds! Who likes potatoes? I do, I do. Buy a bag of potatoes and you’ll never go hungry, I always say. The versatile potato is a chef’s marvel. It can be baked, fried, mashed, hashed, creamed into soups, stirred into casseroles, and even eaten raw. Add a sharper-flavored cheese and you can reach a perfect combination that will make a strong soul swoon. This is why we cook at home, we remind ourselves. It’s simply rich and made fresh. Enjoy, my peeps.

YELLOW CHEDDAR POTATO ROUNDS

Ingredients:

1/2 pound russet potatoes, skin on, washed, and sliced 1/2” thick

2 tablespoons butter, melted

1/2 teaspoon garlic and herb seasoning

1 teaspoon sea salt

1/8 teaspoon rosemary leaves

1 cup cheddar cheese, shredded

2 slices cooked bacon, crumbled

3 chives, snipped

Rosemary sprigs, for garnish

Instructions:

Preheat oven to 400°. Line baking sheet with parchment paper. In a large bowl, toss sliced potatoes with melted butter. Coat well. Arrange buttered potatoes in a single layer on the baking sheet. Sprinkle with garlic and herb seasoning, sea salt, and rosemary leaves. Bake potatoes 20 minutes; flip and bake 10 minutes longer. Top potato rounds with shredded cheddar cheese and crumbled bacon. Bake 5 minutes until cheese is melted and bubbly. Garnish with fresh chives and rosemary sprigs.