cheese

Cross-Cross Party Loaf

Eating My Way Through the Holidays! Special Edition: Cross-Cross Party Loaf! Every buffet table should offer this yummy garlic cheese bread as a grande centerpiece. It commands attention by its savory aroma, golden crust, and strings of ooey-gooey cheese. Oh. My. Gosh. Choose any artisan bread: sesame, sourdough, rye, baguette, or round. No matter how many times you make it, you’ll be the hit of every gathering. Bread-lovers unite!

CRISS-CROSS PARTY LOAF

Ingredients:

1 loaf artisan bread

6 ounces Havarti cheese, sliced

1/2 cup olive oil

1/4 teaspoon garlic powder 

1/2 teaspoon sea salt

1/8 teaspoon oregano 

1/8 teaspoon marjoram 

1/8 teaspoon basil

1-2 tablespoons butter, melted

1/2 teaspoon dill weed

Instructions:

Preheat oven to 350°. Line a baking sheet with foil. Place the artisan bread on the baking sheet. Cut the bread diagonally in a crisscross design, stopping near the base without cutting through. Combine olive oil, garlic powder, sea salt, oregano, marjoram, and basil. Mix well. Cut each slice of Harvarti cheese into strips. Separate each segment and brush with olive oil mixture. Place a strip of cheese in each crack. Repeat until the bread is saturated. Wrap bread in foil. Bake for 15 minutes until cheese is melted. Unwrap foil. Drizzle with melted butter; sprinkle with dill weed.  Bake 5 minutes longer. Serve warm. Guests may pull apart crusty segments as needed. 

Festive Breakfast Pizza

Eating My Way Through the Holidays! Special Edition: Festive Breakfast Pizza! Whether you prepare a holiday brunch for invited guests or gather ’round the table in your pajamas, this recipe is a winner. Simply because, everyone loves pizza! You now have an excuse to eat it for breakfast, even if you’re “Home Alone”. It has baked eggs, it has shredded potatoes, it has crumbled sausage, and gooey cheese all together over a golden deep dish crust. So there you have it. Bring out the holiday movies, set up the TV tray, and eat pizza for breakfast. Permission granted. 

FESTIVE BREAKFAST PIZZA

Ingredients:

1 pound pork sausage, ground

1/2 teaspoon seasoned salt

1/8 teaspoon white pepper 

1/4 teaspoon Mrs. Dash Herb and Garlic Seasoning*

1 green pepper, chopped 

2 ounces pimentos, diced

1 cup hash brown potatoes, shredded 

1 cup cheddar cheese, shredded 

1 tube prepared pizza crust

5 eggs, beaten 

1/4 cup milk

1/4 cup Parmesan cheese, grated

Instructions:

Preheat oven to 350°. In a large skillet over medium heat, brown sausage until cooked and crumbly. Drain well. Sprinkle with seasoned salt, white pepper, and Mrs. Dash Herb and Garlic Seasoning. Microwave chopped green pepper on HIGH for two minutes. Combine diced pimentos, green peppers, and sausage. Mix well. For a deep dish pizza, roll out pizza crust and press into an iron skillet bringing dough up the sides of the pan. Layer with sausage mixture, hash browns, and cheddar cheese. Whisk eggs and milk together. Pour over the pizza. Top with Parmesan cheese. Bake 30-35 minutes or until eggs are set and crust is golden. 

*I receive no recompense for recommending Mrs. Dash Herb and Garlic Seasoning. 

Strawberry Basil Spread

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Strawberry Basil Spread! Is it a dessert….or an appetizer?!?!  Strawberries are such a versatile fruit. They may often be added to a garden salad featured on restaurant menus or as a topping on waffles, pancakes, and ice cream. Everyone seems to find favor in their sweet and tangy flavor. After all, strawberries are candy-like, naturally juicy, and sometimes creamy…..especially when slathered onto a cracker topped with Neufchâtel cheese. You seriously cannot go wrong with this tantalizing recipe. Plus, it looks good enough to eat. Wouldn’t you agree?

STRAWBERRY BASIL SPREAD

Ingredients:

1 1/2 cups frozen strawberries 

2 tablespoons sugar

1 tablespoon balsamic vinegar

8-ounce block Neufchâtel cheese

1/4 cup fresh basil, thinly sliced

Fresh strawberries, for garnish

Instructions:

Place the frozen strawberries, sugar, and balsamic vinegar in a mixing bowl. Allow the strawberries to thaw for 30 minutes. Mash the ingredients together using a fork. Leave small chunks for texture. Place the block of Neufchâtel cheese on a serving platter. Slowly spoon the strawberry sauce over the block of cheese. Chop fresh strawberries; arrange over top and around sides where the sauce has spilled over. Sprinkle with thinly sliced basil leaves. Serve with sea salt pita crackers. 

Radish Dinner Salad

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Radish Dinner Salad! Baby lettuces and greens not only add color to a dinner salad, they also add crunchiness, vitamins, and variety. That’s one of the reasons I like radishes, too. I bet you thought it was the spicy, peppery taste of this root vegetable, didn’t you? Well, you’re half right. I find radishes refreshing and I’m not going to stop eating them anytime soon. In fact, it’s not uncommon to find me standing barefoot in my kitchen nibbling on sliced radishes sprinkled with sea salt. I hear the French actually slather radishes with sea salt butter for a truly gourmet experience. Now that’s an idea worth exploring, especially since I buy my butter from France. 

RADISH DINNER SALAD

Ingredients:

1 Roma tomato, chopped

1 cup organic mixed greens

3 large radishes, sliced 

1/4 cup herbed feta cheese, crumbled

4-ounce sirloin steak; cooked, warm, and sliced thin

Oil & Vinegar, to taste

Instructions:

Using a salad plate, arrange food vertically when placing. Begin with chopped tomatoes followed by the organic mixed greens, sliced radishes, crumbled feta cheese, and sirloin steak. Serve with oil and vinegar dressing on the side. 

Quick & Easy Baked Jalapeños

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Quick & Easy Baked Jalapeños! It’s no secret jalapeño peppers become mellow as they bake, especially filled with cheese. I’m telling you this in case you haven’t tried them in fear of burning your mouth. I’ve heard other cooks talk about soaking them in milk for 15 minutes once the seeds are removed, but I’ve never had that issue. When cooked, jalapeño peppers become slightly smoky and a little bit sweet. Sweet, you say? Actually the roasting can caramelize the natural sugar that creates a symphony of flavor. Now are you ready to give them a second chance?

QUICK & EASY BAKED JALAPEÑOS 

Ingredients:

10 jalapeño peppers, medium size 

5 Mozzarella string cheese sticks, cut in half

1/2 cup Mexican Cheese Blend, shredded 

1/4 cup ranch salad dressing

Red pepper flakes (optional)

Dried oregano, crushed

Instructions:

Preheat oven 350°. Place a wire rack on a baking sheet. Spray with nonstick oil. Set aside. Wash the jalapeño peppers. Pat dry. Leaving the stem on, slice the upper third portion lengthwise. Discard top. Scoop out the seeds and discard. Place the hollow pepper “cavity” on the wire rack. Repeat with the others. Press one piece of mozzarella cheese stick into the bottom of each jalapeño pepper.* In a small bowl, combine shredded Mexican Cheese Blend and ranch salad dressing. Mix well. Divide filling evenly between jalapeños. Press down gently to fill the peppers. Sprinkle on red pepper flakes and crushed oregano leaves. Bake 30 minutes, or until tops are golden brown and jalapeños are tender. Garnish with cilantro. Serve warm. 

*Each half mozzarella cheese stick can be shredded as though you were eating it as a snack. It melts either way. 

Mac ‘n Cheese Lobster-Style

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Mac ‘n Cheese Lobster-Style! I know this is a silly question, but do you ever have leftover lobster? You might want to hold back a tail the next time you serve it at home. Here’s why. Your family will thank you. Cut it into chunks, wrap it in foil, and hide it in the back of the fridge. Trust me, no one will look there. Just don’t forget about it. That would be a huge mistake. Lobster has a way of elevating an ordinary dish like macaroni and cheese. Mention it and watch people’s eyes practically glaze over. The creaminess of the cheeses actually spotlight the sweet briny flavor and firmness of the lobster meat. Once you pull everything together, expect the kitchen to be noticeably quiet while everyone is eating. Mission accomplished. 

MAC ‘N CHEESE LOBSTER-STYLE

Ingredients:

7 ounces elbow macaroni 

1/4 cup butter

1/2 teaspoon seasoned salt

1/4 cup flour

2 cups milk

1 cup sharp cheddar cheese, shredded

1 cup American cheese, shredded

1 cup cooked lobster, cut into chunks

Chives, for garnish

Instructions:

Cook macaroni according to package directions, drain. Set aside. In a sauté pan, warm butter over medium heat. Sprinkle with seasoned salt. Stir in the flour to blend. Gradually whisk in the milk. Bring to a boil, stirring often. Cook 1-2 minutes, or until thickened. Add the shredded cheeses. Stir with a wooden spoon until melted. Add cooked macaroni and 3/4 cup of the lobster chunks. Stir gently to coat and heat through. Divide into bowls. Top with remaining lobster chunks. Garnish with cut chives. Serve immediately. 

Hot Honey Cheese Snack

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Hot Honey Cheese Snack! I think by now you can see I have an addiction to spicy foods. Close your eyes and imagine me jumping for joy when I discovered my favorite source of natural honey infused with scotch bonnet and habanero peppers. Talk about fiery and sweet! The cheese actually acts as a coolant so no one goes running from the room with their mouth on fire. Trust me. Would I lead you down the orchard path to simply get stung?!?

HOT HONEY CHEESE SNACK

Ingredients:

8 ounces Brie cheese

2 ounces hot honey

Red pepper flakes, for garnish

Dried oregano, for garnish

Instructions:

Preheat oven to 350°. Unwrap Brie and place in a small ovenproof crock or baking dish. Bake for 15-20 minutes or until cheese is melted and gooey. Drizzle with hot honey, red pepper flakes, and dried oregano. Serve immediately with baguette slices and nut mixture. 

Gorgonzola Blue Chip Appetizer

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Gorgonzola Blue Chip Appetizer! If I told you there was a slightly healthier alternative to regular potato chips and tortilla corn chips, would you believe me? Naturally blueish-purple potatoes seriously come in chip form in the snack aisle at the grocery store. At first bite, you may notice a slightly nutty taste. It’s different, but good. By adding a layer of melted cheeses, suddenly this snack has become a gourmet appetizer. Personally, I like the added kick of sriracha and green onions. If you’re not sure of the rest of the family, put these finishes on the side to add later. It could mean more for you. 

GORGONZOLA BLUE CHIP APPETIZER

Ingredients:

5-ounce bag blue vegetable chips

4-ounces Gorgonzola cheese crumbles

1/2 cup mozzarella cheese, shredded 

1-2 green onions, sliced thin

Sriracha sauce, to taste

Instructions:

Layer blue vegetable chips in a single layer on a microwave-safe serving platter. Arrange crumbled Gorgonzola cheese over chips. Evenly cover with shredded mozzarella cheese. Microwave platter on level four for two minutes. Repeat, if necessary, to melt the cheeses. Top with green onion strips. Drizzle with sriracha sauce. Serve immediately. 

“Eye” See You Charcuterie Board

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: “Eye” See You Charcuterie Board! I honestly could not resist buying two hand blown shot glasses featuring an eyeball in the bottom, made by a local artist. What a conversation starter when giving a toast. For instance: “Here’s mud in your eye!” Or “I’ve got my eye on you!” Or “Here’s looking at you, kid.” Maybe you can come up with a phrase familiar to you. No matter how you say “Cheers”, it always means “Let’s get this party started.” Carry On. 

“EYE” SEE YOU CHARCUTERIE BOARD 

Ingredients:

1/2 baguette, frozen

1 orange, sliced

1/2 cup tropical fruit and nut trail mix

4 ounces bacon cheddar cheese, cut into cubes

1/2 pound applewood smoked deli ham, sliced

Hot Honey, for drizzling

Kettle Chips

Sun Chips

Instructions:

Preheat oven to 400°. Place frozen baguette on a baking sheet; set aside. When oven is ready, bake the bread for 10 minutes. Remove and slice. Arrange warm baguette, orange slices, trail mix, cheese cubes, smoked ham, hot honey, kettle chips, and sun chips on a cutting board. Serve.