cheese

Flamingo Flock Fruit Bites

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Flamingo Flock Fruit Bites! Picnic ideas are always welcome for al fresco dining. If they happen to be finger food, even better. Living in Florida, I’m always “tickled pink” to come across a flamingo novelty. They simply bring a smile to my face. These party picks not only add color and character to a dish, they practically quack “Pick me up and Eat me!” You heard the bird, come and get it. 

FLAMINGO FLOCK FRUIT BITES 

Ingredients: 

20 decorative skewers

2 tablespoons lemon juice

1 medium green apple, core removed, cut into wedges

5 mini mozzarella balls, halved and quartered 

20 large blackberries 

Micro Greens, for garnish 

Instructions: 

In a shallow bowl, add fresh lemon juice. Dip each apple wedge into the lemon juice, coating both sides. Transfer to a plate; repeat until all the apple wedges have been dipped. To each skewer, pierce one green apple wedge, one mozzarella section, and one ripe blackberry. Transfer skewer to a serving platter. Repeat until all ingredients are used. Cover lightly with plastic wrap. Chill until ready to serve. Before serving, garnish with micro greens. 

Dried Beef Cheeseball

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Dried Beef Cheeseball! This is one of those all-time favorite appetizers that are crowd-pleasers. Some refer to it as “chipped” beef; others call it “dried” beef. I guess it depends on where you lived the first time you sampled it at a family friendly gathering. Either way, the umami salty savory concoction tickled your taste buds while tempting you for more. Just one more. In my experience, the firm texture of the spreadable cheeseball will last long after all the crackers and pretzels have vanished. Then there’s no other option but to “sigh” and reach for the celery sticks to finish it up. 

DRIED BEEF CHEESEBALL 

Ingredients: 

16 ounces cream cheese, softened 

4.5 ounces dried beef, chopped and divided 

5 green onions, chopped and divided 

8 ounces extra sharp cheddar cheese, shredded 

1/2 teaspoon seasoned salt

2 tablespoons Worcestershire sauce 

1/2 teaspoon garlic powder 

Instructions: 

In a large mixing bowl, combine cream cheese and chopped dried beef (reserving about 1/4 cup chopped beef), 3 green chopped onions, shredded cheddar cheese, seasoned salt, Worcestershire sauce, and garlic powder. Mix well. Roll into a ball and place in plastic wrap. Chill for one hour, or until firm. Unroll the cheese ball from the plastic wrap. Roll in the reserved chopped beef and remaining chopped onions. Serve with crackers. 

Caramel Apple Rice Cake

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Caramel Apple Rice Cake! Whether you are looking for a light breakfast, midday snack, or energy-booster…..think rice cakes. They offer a satisfying crunch and are easily digestible. Fruit, nuts, seeds, and protein contain vitamins that are justifiable as well. I like the taste. Be forewarned. You may find yourself at the grocery store standing in front of the packaged display highly impressed with all the varieties. Sure, you can eat them plain, but why would you? 

CARAMEL APPLE RICE CAKE 

Instructions: 

1 apple cinnamon rice cake

2 tablespoons whipped cream cheese 

1/2 Gala apple, cored and sliced 

1-2 tablespoons sea salt caramel sauce

2 tablespoons redskin Spanish peanuts 

Instructions: 

Place one rice cake on a plate. Spread whipped cream cheese evenly on the cinnamon rice cake. Arrange apple slices over the top. Drizzle with sea salt caramel sauce. Sprinkle Spanish peanuts over all. 

Beef Brisket BBQ Flatbread

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Beef Brisket BBQ Flatbread! Looking for a quick mealtime hack? Did you know you can turn leftover beef brisket into a casual weeknight pizza supper simply by shredding it over flatbread?! No fuss; no muss. It’s literally so easy you can tell the kids (or grandkids) how to pull everything together while you’re sipping on your first glass of wine. It can be done with little effort, no drama, lots of encouragement, and praise that will make any foodie proud. See how the creative drizzle turns it into an artistic masterpiece? If it’s one thing I learned while raising my kids, it’s that whenever they helped me out with a recipe, they were pretty excited about chowing down afterwards. 

BEEF BRISKET BBQ FLATBREAD

Ingredients: 

1 prepared flatbread 

1/4 cup barbecue sauce

3/4 cup mozzarella cheese, grated

1/4 cup extra sharp cheddar cheese, shredded

4 ounces smoked beef brisket, precooked and shredded 

1/4 cup marinated jalapeño pepper slices

Drizzle of sriracha sauce, for garnish

Instructions: 

Preheat the oven to 400°. Spray a baking sheet with nonstick oil. Place the flatbread onto the prepared baking sheet. Brush the dough with the barbecue sauce. Layer the shredded mozzarella and cheddar cheeses over top. Arrange shredded barbecue brisket over the cheeses. Add sliced jalapeño peppers. Bake 10-15 minutes, or until cheese is melted and the crust is slightly crisp. Remove pan from oven; cut the flatbread into triangles. Garnish with a drizzle of sriracha sauce. 

Artichoke Spinach Dip

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Artichoke Spinach Dip! Some say retro appetizers are making a comeback, while others argue they never really went out of style.  I can see both sides of this coin. And no matter how you flip it, everyone wins. This particular party-perfect 1970’s dip includes a jar of marinated artichoke hearts, which gained popularity in the 1990’s. Before long, this tangy, savory, zesty taste became the star attraction making it a “must have” at every fellowship gathering. WYKYK. 

ARTICHOKE SPINACH DIP

Ingredients: 

1 sweet onion, cut into quarters 

8 cloves garlic 

14-ounce jar artichoke hearts, drained and chopped 

10-ounce frozen chopped spinach, thawed and drained

8-ounce parmesan cheese, shredded

1.4 ounce package dry vegetable soup mix

8-ounce cream cheese, room temperature 

1 cup mayonnaise 

8-ounces sour cream

Instructions: 

In a food processor, combine chopped onion and garlic cloves. Pulse until finely chopped. Add artichoke hearts; continue chopping. Add spinach, parmesan cheese, and vegetable soup mix. Process until well blended. Transfer mixture to a glass bowl. Combine cream cheese, mayonnaise, and sour cream until smooth. Fold into the artichoke mixture. Cover and refrigerate one hour, or overnight. Serve in a hollowed out pumpernickel bread bowl. Cut the extra bread into chunks for dipping. Enjoy! 

Xenial Spinach Dip

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Xenial Spinach Dip! Take a trip down Memory Lane with this hip 1970s all-star party staple. “I called it!”, shouted my best friend when asked to bring an appetizer to share. Maybe it was the presentation of carrying an artisan bread bowl into the room, or perhaps it was the “healthy” alternative to potato chips and onion dip, or it could have been the standing ovation it got from everyone who tasted it. Think about it….how fun is that to tear off a piece of crusty bread and slather it in creamy spinach mingled with a spicy crunch of water chestnuts. “I called it!”

XENIAL SPINACH DIP

Ingredients:

1 pound artisan bread bowl

1 pint Greek yogurt

3 ounces Neufchâtel cheese

10 ounces mayonnaise 

8 ounce can of water chestnuts, drained and chopped

1 package Swiss vegetable dry soup mix

10 ounce package of frozen spinach, thawed, drained, and chopped

Instructions:

In a medium bowl, mix Greek yogurt, Neufchâtel cheese, and mayonnaise. Chill one hour. Add water chestnuts, package of Swiss vegetable dry soup mix, and uncooked spinach. Mix well. Chill one hour longer. Hollow out center of bread bowl. Fill with spinach dip. Serve with raw vegetables. 

Veal Parmesan

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Veal Parmesan! Actually, this recipe works really well with chicken, if you choose to substitute. Either way, it’s a gourmet dinner entrée that deserves a friendly nod of approval. By first browning the coated veal in a skillet, the crust seals in the rustic Italian flavor. Top it with Muenster cheese instead of mozzarella for a tangy smooth complement to the savory tomato sauce. 

VEAL PARMESAN 

Ingredients:

1 pound veal cutlets or chicken breasts

1/3 cup Italian dry bread crumbs

1/3 cup Panko seasoned dry bread crumbs

1/3 cup Parmesan cheese, grated

1 egg, beaten

2 tablespoons milk

1/4 cup vegetable oil

2 cups Italian tomato pasta sauce, chunky

2 cups Muenster cheese, sliced

Instructions:

Preheat oven to 350°. Between plastic wrap, flatten each cutlet to a disc. In a shallow dish, whisk egg and milk together to blend. On a sheet of waxed paper, combine Italian bread crumbs, Panko bread crumbs, and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture. Heat vegetable oil in a large skillet over medium heat. Cook the veal 4-5 minutes per side until golden brown. Drain on paper towels. In a greased baking dish spoon half the pasta sauce on the bottom. Next layer the veal cutlets. Spoon remaining sauce over veal. Top with Muenster cheese overlapping the meat. Bake uncovered for 25 minutes until sauce is bubbly and cheese is golden brown in spots. Garnish with fresh basil. 

Reuben Tacos

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Reuben Tacos! Here you go…a Mexican taco with an Irish twist!  Anyone who is crazy about tacos will tell you the combinations are endless. Not long after St. Patrick’s Day, there were leftovers of corned beef brisket and a wedge of purple cabbage in the fridge. My husband had gone out for lunch with the guys and I thought, “Hmmm, what can I throw together for a scrumptious mid-day meal?”    It seemed like a no-brainer. Corn tortillas, Swiss cheese, pickled jalapeño slices, and Dijon mustard sealed the deal. Try it. One bite and you’ll shout, “Olé! Me Irish eyes ere smilin'”.

REUBEN TACOS 

Ingredients:

4 yellow corn tortillas, extra thin

6 slices Swiss cheese

1/4 wedge purple cabbage, shredded

1/2 pound corned beef brisket, cooked and shredded

2 tablespoons Dijon mustard

2 teaspoons whole grain mustard

1/4 cup jalapeño slices

Instructions:

Preheat oven to 400°. Warm corned beef brisket in microwave or medium skillet. On a foil-lined baking sheet, arrange the corn tortillas in a single layer. Divide cheese among tortillas. Layer with shredded cabbage. Pile on the corned beef brisket. Slather with both mustards and garnish with pickled jalapeño peppers. Bake in oven for 2-3 minutes just long enough to melt cheese. Watch carefully as you still want the cabbage to remain crunchy. Remove and fold tortillas in half to eat.  

Quick-Set Party Cheesecakes

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Quick-Set Party Cheesecakes! You’re stopping by a friend’s house later on and were asked to bring something delish. These miniature cheesecakes are super-easy and can be whipped up in a few minutes first thing in the morning. They refrigerate while you’re at work or the gym, so no worries there. Top with fresh fruit, seedless jam, chocolate bits, or candied ginger. Dust with powdered sugar for a professional finish. Another one-bite wonderful dessert can be found in the Fruit Tart recipe at the following link. 

http://Snapshotsincursive.com/2015/12/11

QUICK-SET PARTY CHEESECAKES

Ingredients:

24 mini cupcake liners

24 Nilla wafers

2 8-ounce packages Neufchâtel cheese

3/4 cup sugar

2 eggs

1 tablespoon lemon juice

1 teaspoon vanilla

Fresh Fruit, Chocolate Chips, or Candied Ginger

Instructions:

Preheat oven to 350°. Beat Neufchâtel cheese and sugar. Add eggs, beating well. Fold in lemon juice and vanilla extract. Beat until light and fluffy. Place cupcake liners in muffin tin. Put 1 Nilla wafer in each. Fill with 1 heaping tablespoon of cheese mixture. Bake 15 minutes. Cool. Refrigerate 3 hours. Garnish with assorted toppings.