cheese

OMG Nachos

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: OMG Nachos! The first time I heard about putting tator tots on nachos, I thought, “What’s up with that?”.  Curiosity got the better of me. So I tried it and OMG Nachos were born! If you like cheese and potatoes, you’re going to love, love, love this! I pulled it all together in an iron skillet by arranging one layer of corn tortilla chips on the bottom and then around the edge of the pan to form a bowl. Next, I filled it with all the goodies. Fifteen minutes later I was wiping my chin from the incredible taste explosion in my mouth. OMG, you gotta try it. 

OMG NACHOS 

Ingredients:

1/2 bag of tator tots

Corn tortilla chips, café style

1/2 cup black beans, drained

2 tomatoes, diced

1/2 cup jalapeño slices

3 green onions, snipped

8 ounces sharp cheddar cheese

4 ounces Havarti cheese

Salsa to taste

Guacamole to taste

Sour cream to taste

Instructions:

Preheat oven to 425°. Place tator tots on a baking sheet. Bake for 15 minutes; turn over and bake 10 minutes longer. Remove from oven and set aside. In an iron skillet, place one layer of corn tortilla chips on the bottom of the skillet and then arrange chips around the edge of the pan to form a bowl. Layer remaining ingredients, including tator tots, alternating with cheese. Bake 15 minutes. Remove from oven and dig in. Top with salsa, guacamole, and sour cream to taste. 

Lox and Bagels

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Lox and Bagels! Whenever I serve this for an impassioned brunch, I make an extra effort to use top-quality ingredients. For starters, I choose an over-sized gourmet sesame seed bagel freshly baked that morning at the local Bagel Shoppe. The lox is traditionally smoked Wild Alaskan Sockeye Salmon, sliced thin. It smells divine when I break the seal. The creamy Neufchâtel cheese can either be plain or infused with fresh dill. Herbs make everything better, in my opinion. Red onion slices add a slightly sweet taste while the imported nonpareil capers liven up the open face creation with a salty punch that shatters like a fireball in your mouth. Well done!

LOX AND BAGELS

Ingredients:

2 sesame bagels, split and toasted

4 ounces Neufchâtel cheese

1 tablespoon Greek yogurt

1/4 red onion, sliced

4 ounces applewood smoked salmon

2 tablespoons imported capers, nonpareil

Fresh dill sprigs

Instructions:

Mix the Neufchâtel cheese and Greek yogurt until smooth, light, and creamy. Slather onto a toasted bagel. Top with red onion slice, smoked salmon pieces, and imported capers. Garnish with fresh dill sprig. 

Florentine Meatball Pasta

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Florentine Meatball Pasta! When you talk about a meal in minutes, this one ranks at the top of the list. After all, some days the family schedule runs tight between daily obligations and evening commitments. In the time it takes to cook the pasta, everything else can be thrown together. Utilize the microwave in conjunction with the stovetop for time-saving results. Ready-Set-Go!

FLORENTINE MEATBALL PASTA

Ingredients:

1/2 pound rigatoni pasta

6-8 Italian meatballs, pre-cooked

12 ounces spaghetti sauce, any chunky style

2 cups baby spinach

1/2 cup Parmesan cheese, shaved

Instructions:

Cook rigatoni pasta according to package directions. Drain and set aside. While the pasta is cooking, microwave Italian meatballs according to package directions. In a large skillet on medium heat, combine chunky spaghetti sauce and Italian meatballs. Cook until bubbly, then reduce heat to simmer, stirring gently. Add cooked rigatoni; toss to coat pasta. Turn off heat. Add baby spinach to the skillet. Toss to combine and cover. The steam will wilt the spinach. Right before serving, add Parmesan shavings. 

Xtra Peas, Please

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Xtra Peas, Please. For an appetizer that will elevate any party, think puff pastry smothered in cheese. When these two partners are baked together, the flaky air-filled pastry surrounds the warm gooey cheese adding a depth of gourmet flavor that makes it unforgettable. On occasion I’ve even been known to toss a handful of flash fried pancetta over the top. It adds another layer of texture that makes it melt-in-your-mouth rich, savory, and buttery. Food for thought. 

XTRA PEAS, PLEASE 

Ingredients: 

2 cups frozen peas 

1 sheet frozen puff pastry, thawed 

3/4 cup Gouda cheese, grated 

8 ounces herbed goat cheese 

2 teaspoons Tupelo honey 

1/2 teaspoon kosher salt

1/8 teaspoon black pepper 

1/2 cup snow peas, trimmed and halved crosswise 

1/2 teaspoon olive oil 

Balsamic glaze, for garnish

Red onion slices, optional

Diced pancetta, optional

Instructions: 

Preheat the oven to 400°. Place a piece of parchment paper on a rimmed baking sheet. Set aside. Cook the frozen peas according to package directions; drain and set aside to cool. For the crust, roll out the puff pastry and place it on the parchment paper. Using a fork, score a border all the way around the edge of the pastry, about 3/4 inch. Use the fork tines to prick the pastry inside the border. Sprinkle evenly with the shredded Gouda cheese. Bake until puffed and golden brown, 18 to 20 minutes. Allow to cool for 15 minutes. Meanwhile, combine the goat cheese, Tupelo honey, one cup of the cooked peas, kosher salt, and black pepper in a food processor. Process until smooth and green in color. Spread the goat cheese mixture on the cooled tart. Sprinkle with the remaining cooked peas. In a medium bowl, gently toss the snow peas in olive oil. Arrange them over the top. Garnish with a drizzle of balsamic glaze, red onion slices, and diced pancetta. Serve. 

Sage Cheddar Beer Bread

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Sage Cheddar Beer Bread. Anyone can make this popular loaf of deliciousness. It doesn’t require yeast. It doesn’t require kneading. It doesn’t require complicated hoops to jump through, either. The freshly baked crust covers the soft cheesy texture inside. Feel free to toast a slice before sinking your teeth into its herbal addition. Bread-lovers unite. We’re on to something very pleasing and delightful right here. 

SAGE CHEDDAR BEER BREAD 

Ingredients: 

2 cups flour 

3 teaspoons baking powder 

3 teaspoons sugar 

1 teaspoon sea salt 

3 teaspoon fresh sage, chopped 

3/4 cup cheddar cheese, shredded 

12-ounces amber ale, room temperature 

1/4 cup butter, melted 

Fresh sage leaves, for garnish 

Instructions: 

Preheat oven to 375°. Spray a loaf pan with nonstick oil; line the loaf pan with parchment paper. Set aside. In a large bowl, combine flour, baking powder, sugar, and sea salt. Stir until mixed. Fold in chopped sage and cheddar cheese. Add the beer, stirring just until the dough forms. Set aside. Warm the butter in the microwave for 20-30 seconds. Brush the melted butter onto the parchment paper, the sides and bottom. Spoon the dough into the buttered loaf pan. Brush the remaining butter evenly over the top of the dough. Bake until golden brown and a wooden pick inserted in the center comes out clean, approximately 45-50 minutes. Remove pan from the oven and allow to cool for 10 minutes. Using the parchment paper, gently transfer the beer bread to a wire rack. Cool 20 minutes longer. Slice and serve. Garnish with fresh sage leaves. 

Queso Mashed Potatoes

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Queso Mashed Potatoes. Before you wrinkle your nose and shake your head “no way”, give me a minute to explain. This queso sauce is treated like gravy, rather than mixed together as a single dish. I understand if you’re not a gravy-lover, it won’t sit well no matter how I spin it. However, if you’re an adventurous spirit, read on. The texture is going to be velvety and heavier than the standard brown gravy. The mild poblano heat cuts through the richness leaving it with a hearty foundation. Will you serve it with the Thanksgiving turkey? Probably not. But you do have the rest of the year to be decadent. 

QUESO MASHED POTATOES 

Ingredients: 

4 Yukon Gold potatoes, peeled and quartered 

2 tablespoons kosher salt

1/2 cup butter, cut into 8 tablespoon pats

2 tablespoons flour

1 cup milk, scalded

3/4 cup MontereyJack cheese, shredded

1/4 cup Parmesan cheese, grated

1 poblano chile, roasted, peeled, seeded, and finely diced

1/2 cup light cream, warmed

Fresh cilantro, for garnish

Chopped tomatoes, for garnish

Red pepper flakes, optional 

Instructions: 

Put potatoes in a large pot; add water to cover them; add kosher salt. Bring to a boil, cover and cook for 20 minutes, or until a paring knife can easily pierce them. Meanwhile, warm two tablespoons of butter in a saucepan. Whisk in the flour and cook one minute. Whisk in the scalded milk, increasing the heat to High. Continue until the milk has thickened, stirring constantly, about 5 minutes. Remove the pan from the heat. Whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmesan cheese and diced poblano pepper. Set aside. Drain the potatoes well and return them to the pot over low heat to dry. When the potatoes turn white, add the remaining butter and warmed light cream. Mash or whip them until creamy. To serve individual portions, make a well in the middle of the potatoes. Ladle cheese sauce over the top. Garnish with fresh cilantro, chopped tomatoes, and a sprinkling of red pepper flakes. Serve immediately. 

Nested Potato Cups

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Nested Potato Cups. Here comes the weekend. When you want hash brown potatoes with your morning eggs, but don’t necessarily want to go out in your pajamas, try this tasty version at home instead. It’s as uncomplicated as you want to make it. I chose to keep the eggs and the potatoes separate for leftovers later on. The potatoes won’t get soggy that way. However, dangerous minds want to keep the potato nest hollow in order to plop an egg in the center and tackle everything at once. That’s the beauty of cooking at home. Your kitchen, your rules. 

NESTED POTATO CUPS 

Ingredients: 

30-ounces frozen has brown potatoes, thawed 

1 cup onions, chopped 

1/2 cup Parmesan cheese, shredded 

1 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons olive oil 

Cheddar Cheese, for garnish

Fresh Chives, for garnish

Instructions: 

Preheat oven to 400°. Spray a muffin tin with nonstick oil. Set aside. Defrost and thaw hash brown potatoes. Drain all the liquid from the potatoes. Again, squeeze out all the excess liquid. Press dry with paper towels. Transfer potatoes to a large mixing bowl. Add chopped onions, Parmesan cheese, sea salt, black pepper, and olive oil. Stir ingredients well to combine. Press potato mixture firmly into the prepared muffin tins, forming a nest. Add more mixture to the center to mound slightly. Bake for 25-30 minutes, or until the potato nests are crispy around the edges and golden brown in the center. Sprinkle with shredded cheddar cheese. Garnish with fresh chives. Serve immediately. 

Kickshaw Grilled Cheese

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Kickshaw Grilled Cheese. Few things are as irresistible as a grilled cheese sandwich. I learned a secret, a few years ago, that switching out mayonnaise for the butter has its advantages. When sprinkled with onion powder, a savory essence of umami bursts through the taste buds for a culinary reaction that is deeply satisfying. Add that to the incredibly crisp crust and you can practically hear the applause. 

KICKSHAW GRILLED CHEESE 

Ingredients: 

2 slices sourdough bread 

2 tablespoons mayonnaise, for spreading

1/8 teaspoon onion powder

2 slices cheddar cheese, smoky flavor

2 slices Colby cheese 

2 slices American cheese 

2 slices pepper jack cheese

1-2 teaspoons red pepper jelly 

1 small jalapeño pepper, red or green, thinly sliced

Chili crisp, for garnish 

Instructions: 

Spread a thin layer of mayonnaise on one side of both slices of bread. Sprinkle onion powder on top of the mayonnaise. Against the plain bread, layer one side of the sandwich with the smoky cheddar cheese, Colby cheese, American cheese, and pepper jack cheese. Spread a thin layer of red pepper jelly on the plain side of the other slice of bread. Place the jellied slice, mayonnaise side up on top of the layered cheese slice of bread. Transfer sandwich to an iron skillet. Heat the skillet over medium-low heat. Cook for 3-4 minutes until the cheese starts to melt and the bread turns a golden brown. Flip the sandwich over and cook 3-4 minutes longer. The cheese will be completely melted and the bread will be a golden brown. Remove from heat. Cut in half. Add sliced jalapeños, if desired. Drizzle with chili crisp for an explosion of flavor. 

Hash Brown Casserole

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Hash Brown Casserole. Restaurants got the hint that customers crave cheesy hash brown casseroles. Logically when dialing back meal portions, it makes sense to offer a form of potato other than the traditional baked potato. Have you seen the size of them? They’re ginormous. Oftentimes, my husband and I can split one baked potato between the two of us. At the risk of dating myself, hash brown casseroles have been around since that first fond memory of “funeral potatoes” appeared. After all, it’s comfort food that can magically “calm the chaos” in a sad situation. Now you can make cheesy hash brown casserole at home. In fact, I wouldn’t be surprised if you already have the recipe in one of those local fundraiser cookbooks. 

HASH BROWN CASSEROLE 

Ingredients: 

32-ounce shredded hash browns, thawed 

16- ounces sour cream 

10.5-ounce can cream of chicken soup 

1/2 cup butter, melted 

1/2 cup onion, diced

1 teaspoon sea salt

1/2 teaspoon black pepper 

2 cups cheddar cheese, shredded, divided 

Instructions: 

Preheat the oven to 350°. Spray a 9”x13” baking dish with nonstick oil. Set aside. In a large bowl, combine thawed hash browns, sour cream, cream of chicken soup, melted butter, diced onions, sea salt, black pepper, and 1 1/2 cups of cheddar cheese. Mix well. Pour into the prepared pan, spreading the potato mixture evenly throughout. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Bake, uncovered, for 45-50 minutes until bubbly and golden. Serve immediately.