cheese

Rosemary Thyme Goat Cheese

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Rosemary Thyme Goat Cheese! It’s always a good idea to keep goat cheese on hand. Because of its spreadable texture, its earthy flavor is the perfect partner for herbs and veggies. After the appetizer, if any portion remains, don’t let it go to waste. Add a dollop to pasta, scrambled eggs, or garden salad.

ROSEMARY THYME GOAT CHEESE

Ingredients:

1/4 cup olive oil

2 garlic cloves, crushed and thinly sliced

1 tablespoon fresh rosemary, chopped

2-3 sprigs thyme

8-10 whole black peppercorns

4 ounce log goat cheese, room temperature

Italian Crispy Breadsticks

Instructions:

In a small saucepan, warm olive oil over medium-low heat. Add garlic cloves, rosemary, thyme, and peppercorns. Stir occasionally for 2-3 minutes. Remove from heat. Place the goat cheese in a shallow dish. Spoon the warm olive oil mixture overtop. Serve immediately with Italian thin breadsticks or crusty artisan bread.

Quiche Cups

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Quiche Cups! Beginning the day with eggs in any form is always a good idea. Adding vegetables makes them even better when sautéed, which eliminates moisture than can turn a quiche soggy. By eliminating the bread crust, and focusing on the cream for a filling more like custard, the depth of flavor intensifies. Cheese simply makes everything incredibly Yumolicious. Need I say more?

QUICHE CUPS

Ingredients:

1/4 cup diced prosciutto

1/4 cup broccoli florets

1/4 cup onions, chopped

1/2 pint grape tomatoes, halved

5 eggs

1/4 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1/4 cup sharp cheddar cheese, shredded

Instructions:

Preheat oven to 325°. Spray the bottom of a muffin tin. Set aside. Heat an iron skillet over medium heat. Add prosciutto. Sauté a few minutes, stirring often. Add the broccoli florets, chopped onions, and grape tomatoes. Cook 3-4 minutes longer. Remove from heat. Add 2 tablespoons of mixture to each muffin well. In a medium bowl, whisk together eggs and light cream. Add seasoned salt and pepper. Mix well. Fold in sharp cheddar cheese. Carefully pour egg mixture into each muffin well, filling about 3/4 full. Bake 25 minutes, or until quiche cups are set. Remove from oven and serve immediately.

Pan-Fried Corn Tacos

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Pan-Fried Corn Tacos! The aroma of toasted corn tortillas, flash-fried in hot oil, seasoned to perfection, is one you will always remember. The savory beef and cheese fillings are only enhanced by the brown and blistered outer shells. You can still stuff them with your favorite combinations.

PAN-FRIED CORN TACOS

Ingredients:

1 pound lean ground beef

1 yellow onion, chopped

1/4 teaspoon garlic powder

3 tablespoons taco seasoning mix

2 cups Mexican blend cheese, shredded

3/4 cup salsa

10 corn tortillas

Assorted toppings

Instructions:

In a large skillet over medium-high heat, sauté ground beef and chopped onion. Cook until the beef is completely cooked and onions are soft. Remove and discard the grease from the ground beef. Add garlic powder and taco seasoning mix. Combine and simmer until no liquid remains. Divide the shredded cheese among the tortillas; spoon seasoned beef on top. Fold each corn tortilla in half. Clean the skillet. Warm vegetable oil over medium-high heat. Place one stuffed tortilla into the oil for 10-15 seconds; flip and repeat until the shells are crispy. Allow the oil to drain off. Then transfer to a baking sheet. Repeat until all tacos are pan-fried. Keep warm in a 300° oven until ready to serve. Serve with additional toppings of shredded lettuce, chopped tomatoes, and salsa.

No-Boil Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: No-Boil Mac ‘n Cheese! Depending on who you talk to, there are probably over 100 ways to make macaroni and cheese. No wonder when the grandkids order it in a restaurant, they sometimes take one bite, turn up their noses, and push the plate away. Odds are, ever since they could hold a spoon as a toddler from the comfort of a high chair, more than likely Mother was busy preparing dinner and relied on the store-bought variety in the blue and orange box. It was cheesy, buttery, salty, and established itself as a comfort food early on. This recipe is more an adult version of an old favorite. Try it, if you dare.

NO-BOIL MAC ‘N CHEESE

Ingredients:

8 ounces dry pasta shells

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

1/2 cup fontina cheese, shredded

1 1/2 cups milk

1/4 cup Greek yogurt

1/8 teaspoon mustard powder

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 ounces cream cheese, cut into cubes

3/4 cup saltine crackers, crushed

1 tablespoon butter, room temperature

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon paprika

Instructions:

Preheat oven to 375°. Butter a 9”x9” baking dish. In the baking dish, add dry pasta, half the mozzarella cheese, half the cheddar cheese, and half the fontina cheese. Add the milk, Greek yogurt, mustard powder, cayenne pepper, and 3 ounces of water. Season with kosher salt and black pepper. Stir to combine. Press the cubes of cream cheese into the pasta. Tightly cover the baking dish; bake for 25 minutes. Meanwhile, in a bowl, mix the saltine crackers, butter, onion powder, garlic powder, and paprika. Uncover the pasta; sprinkle with the remaining mozzarella cheese, cheddar cheese, and fontina cheese. Top evenly with the crushed cracker mixture. Bake, uncovered, 15-20 minutes longer, or until the cheese is melted and bubbly. Remove from oven and serve immediately.

Kalamata Olive Whipped Feta

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Kalamata Olive Whipped Feta! Roasting olives in the oven gives them a unique rustic flavor that compliments the creamy texture feta cheese is widely known for and incredibly well-balanced. The caramelized flavor seems to be the most popular at room temperature, making them a sophisticated appetizer at any gathering.

KALAMATA OLIVE WHIPPED FETA

Ingredients:

4 ounces manzanilla Spanish olives, stuffed with pimentos

6 ounces Kalamata olives, pitted

2 shallots, sliced

2 tablespoons olive oil

2 teaspoons Herbes de Provence

1 teaspoon oregano

1/2 teaspoon sea salt

1/8 teaspoon black pepper

8 ounces feta cheese, crumbled

1/3 cup Greek yogurt

4 ounce burrata cheese

4 ounces Neufchâtel cheese, room temperature

1/2 teaspoon garlic powder

1 tablespoon Tupelo honey

1 tablespoon olive oil

Olive oil, for garnish drizzle

Instructions:

Preheat oven to 400°. In a baking dish, combine manzanilla olives, Kalamata olives, shallots, olive oil, Herbes de Provence, oregano, sea salt, and black pepper. Toss everything together. Bake 25 minutes. Set aside to cool. To make the whipped feta, use a food processor. Combine feta cheese, Greek yogurt, burrata cheese, Neufchâtel cheese, garlic powder, Tupelo honey, and olive oil. Pulse until smooth. Spread the whipped feta onto a plate. Top with roasted olives. Garnish with a drizzle of olive oil. Serve with toasted baguette slices.

Fresh Peach Mozzarella Salad

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Fresh Peach Mozzarella Salad! Turn an ordinary fruit salad into a peachy pinwheel. It’s like offering sunshine on a plate. Think about it. Glorious peaches have a floral sweetness with a juicy delivery that satisfies any palate. The milky tenderness of the fresh mozzarella compares itself to a luscious layer of cream. Is it any wonder cheese lovers rave about it?

FRESH PEACH MOZZARELLA SALAD

Ingredients:

16 ounces fresh mozzarella cheese, sliced and cut in halves

3 peaches, pitted and sliced

3 tablespoons olive oil

1/4 teaspoon sea salt

1/8 teaspoon white pepper

Baby spinach leaves

Instructions:

On salad plates, arrange fresh mozzarella halves, peach slices, and baby spinach leaves. In a small bowl, combine olive oil, sea salt, and white pepper. Drizzle dressing over all. Serve immediately.

Yellowfin Tuna Nachos

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Yellowfin Tuna Nachos! I’m not much of a canned tuna fan, but I do appreciate sushi-grade tuna, even if it’s found in the freezer section of the grocery store. Yellowfin and Ahi are two favorites than have delicious flavor. Being mild, yet firm, they work well raw, cubed, seared, or grilled. Be adventurous. Who knows? You may occasionally substitute a beef burger for a tuna burger. But that’s a recipe for another day. Don’t knock it till you try it.

YELLOWFIN TUNA NACHOS

Ingredients:

Corn tortilla chips

1 cup Mexican cheese blend, shredded

1 tomato, diced

1 avocado, pitted and cut into chunks

1/4 teaspoon red pepper flakes

1/4 teaspoon dried oregano

1 tablespoon olive oil

2 4-ounce yellowfin tuna steaks

2 tablespoons black sesame seeds

1/2 cup Ranch dressing, prepared

2 tablespoons wasabi paste

Instructions:

Preheat the oven to 400°. Spray a baking dish with nonstick oil. Layer with corn tortilla chips. Next, layer Mexican shredded cheese over tortilla chips. Divide diced tomatoes and avocado chunks over all. Sprinkle with red pepper flakes and dried oregano. Bake for 10 minutes. Meanwhile, preheat a grill pan on high heat. Brush with olive oil. Sprinkle both sides of the tuna steaks with black sesame seeds. Sear steaks on the grill for 3 minutes; flip and sear 2 minutes longer. Remove to a plate and tent with aluminum foil for 2 minutes. Then slice yellowfin tuna steaks against the grain. Remove nachos from oven. Arrange sliced yellowfin tuna over nachos. In a small bowl, combine ranch dressing and wasabi paste. Stir until smooth. Drizzle over nachos. Serve immediately.

Vineyard Pork Tenderloin

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Vineyard Pork Tenderloin! Pinot Noir is one of my favorite wines. Despite its complex flavors of woodsy cherry and forest-path raspberry, it leans toward a drier side without making your tongue stick to the roof of your mouth. That being said, it’s often challenging to figure out what food pairings work well with it. Obviously, pasta dishes provide a natural choice. But have you thought about grilled steak, roasted chicken, or pork tenderloin? Pause a moment; take a deep breath. Now transport yourself to a sun-soaked villa along a pebbled path to a harvest table overlooking acres of rolling hills bursting with ripe grape clusters. Taste and sip. Eventually you’re going to take a seat and linger over dinner. Read on.

VINEYARD PORK TENDERLOIN

Ingredients:

1 tablespoon olive oil

3/4 cup panko breadcrumbs

2 medium pork tenderloins, boneless

2 tablespoons mayonnaise

1 egg, beaten

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup parmesan cheese, grated

1 tablespoon parsley flakes

1/2 teaspoon garlic powder

Instructions:

Preheat oven to 425°. Spray a wire rack with nonstick oil. Place rack onto a baking sheet. Set aside. Warm olive oil in a skillet over medium heat. Add panko breadcrumbs, stirring constantly, for 2 minutes until golden brown. Transfer crumbs to a shallow dish. Set aside to cool. To prepare pork tenderloins, place one piece in a gallon-size ziploc bag. Using a rolling pin, flatten the meat to 1/4” thickness. Place the pork loin aside and repeat with second piece. Pat dry on paper towels. In a shallow dish, whisk together mayonnaise, egg, kosher salt, and black pepper. Mix well. To the panko breadcrumbs, add parmesan cheese, parsley flakes, and garlic powder. Mix well. Dip each pork tenderloin in the egg mixture. Dredge completely in the breadcrumb mixture, pressing to stick. Repeat for extra crispy crust. Place tenderloins on wire rack. Bake for 15-20 minutes until tenderloins are golden brown. Serve immediately.

Toasted Cheese Ravioli

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Toasted Cheese Ravioli! Crunchy on the outside, creamy on the inside. Take a walk on the wild side by turning dumpling-style pasta dough into a flavorful, tart, and cheesy appetizer. Panko breadcrumbs provide a crunchier coating that taste more like a fried shell when baked. This is due to the fact that panko breadcrumbs are made from crustless bread, thereby making them have an airier texture. The results are amazing.

TOASTED CHEESE RAVIOLI

Ingredients:

8-ounces fresh cheese ravioli, found in the refrigerated section of the grocery store

1 egg

1 tablespoon milk

1/2 cup plain panko breadcrumbs

2 tablespoons grated parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

Marinara sauce, for dipping

Instructions:

Preheat oven to 425°. Spray a wire rack with nonstick oil. Place rack on a baking sheet. Set aside. In a shallow dish, whisk together egg and milk until fully incorporated. In another shallow dish, combine panko breadcrumbs, grated parmesan cheese, Italian seasoning, garlic powder, and kosher salt. Mix well. Working one at a time, dip ravioli in egg mixture. Allow excess to drip off before generously coating both sides with breadcrumb mixture. Place ravioli on prepared wired rack. Leave spaces between ravioli to allow even browning. Spray tops of ravioli with nonstick oil. Bake 10 minutes until ravioli is golden brown. Turn ravioli over and bake 10 minutes longer. Serve immediately with marinara sauce for dipping.