cheese

Beet Bacon Bleu Salad

What’s Cooking in Gail’s Kitchen? Something to Savor: Beet Bacon Bleu Salad! Remember when you were a kid and your mother made you eat beets? And you hated them? Well, thank goodness as we age, our taste buds change. Perhaps it’s time to give them a second chance. I did and the results made me wonder why I waited so long.

BEET BACON BLEU SALAD

Ingredients:

15-ounce can sliced beets, drained

3 tablespoons lemon olive oil

1/8 teaspoon seasoned salt

1 teaspoon Herbes de Provence

2 cups mixed salad greens

1 egg, hard-cooked and sliced

3 slices applewood bacon, cooked crispy and crumbled

1/4 cup bleu cheese, crumbled

2 tablespoons balsamic reduction

Garnish with croutons

Instructions:

In a shallow dish, combine lemon olive oil, seasoned salt, and Herbes de Provence. Add sliced beets. Marinate 10 minutes, turn and marinate 10 minutes longer. Arrange salad greens in a bowl. Add beets, reserving marinade. Arrange egg slices on greens. Top with bacon pieces. Sprinkle with bleu cheese crumbles. Drizzle all with reserve marinade plus balsamic reduction. Garnish with croutons.

Uvetta Apple Chutney Grilled Cheese

What’s Cooking in Gail’s Kitchen? Food for Sharing: Uvetta Apple Chutney Grilled Cheese! When I was a kid, the word “chutney” meant something yucky with raisins and spices. That was before my taste buds matured and I acquired an exotic palate. Nowadays I appreciate the characteristics of fancy foods filled with specialized ingredients. By adding a spoonful of apple chutney to a grilled cheese sandwich, it transforms an ordinary meal into an extraordinary one. You should try it.

UVETTA APPLE CHUTNEY GRILLED CHEESE

Ingredients:

1 1/2 teaspoons olive oil

1/4 cup sweet onion, finely chopped

1 candied ginger disc, chopped

2 teaspoons pineapple juice

2 tablespoons apple cider vinegar

1 tablespoon cognac (optional)

2 tablespoons raisins

1/8 teaspoon garlic powder

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cumin powder

1/8 teaspoon cayenne pepper

2 tablespoons brown sugar

1 tablespoon natural honey

2 Granny Smith apples, peeled, cored, and chopped

Instructions:

In a large saucepan over medium heat, add olive oil, sweet onions, and candied ginger. Cook 5 minutes, stirring occasionally. Reduce heat. Add pineapple juice, apple cider vinegar, cognac, and raisins. Cook on low another 2 minutes. Stir in garlic powder, turmeric, cinnamon, cumin powder, cayenne pepper, brown sugar, and honey. Mix well. Add chopped apples. Coat with sauce. Simmer 10-15 minutes until apples are soft and sauce is like syrup. Remove from heat. Serve as a condiment on your favorite grilled cheese sandwich.

Rich Ricotta Cannoli

What’s Cooking in Gail’s Kitchen? Food for Sharing: Rich Ricotta Cannoli! For those of you like me, who can’t run down to the Italian bakery, try this recipe on for size. It’s perfect for the holidays and won’t leave you wringing your hands for something gourmet. By splurging on store bought cannoli shells, you can focus on the delectable filling instead. The results are astounding! Applause, applause!

RICH RICOTTA CANNOLI

Ingredients:

15 ounces ricotta cheese, whole milk

1/4 teaspoon almond extract

3/4 cup powdered sugar

1/8 teaspoon ground nutmeg

1/3 cup mini chocolate chips

12 miniature cannoli shells, ready-to-fill

Powdered sugar for dusting

Instructions:

In a medium bowl, using a hand mixer on low speed, whisk the ricotta cheese and almond extract until smooth. Gradually add the powdered sugar and nutmeg. Mix well. Refrigerate for one hour. To fill the cannoli shells, pipe the ricotta mixture into both ends of the shell, allowing the cream to fill the center. Garnish with mini chocolate chips. Dust with powdered sugar. Serve immediately. Prepared cannoli may be stored in the refrigerator in a covered container up to three days.

Quatre Fromage Garlic Breadsticks

What’s Cooking in Gail’s Kitchen? Food for Sharing: Quatre Fromage Garlic Breadsticks! For all the bread-lovers out there, be aware. What may begin as a simple after-school snack can quickly escalate into an early supper. The aroma of freshly baked bread spreads into a room like magic. Turn things to your advantage. Pair these ooey gooey cheesy breadsticks with a garden salad or plate of fresh veggies. The end result is a contagious good mood, a full stomach, and the rest of the evening to pamper yourself. How’s that for a recipe that is spot on?

QUATRE FROMAGE GARLIC BREADSTICKS

Ingredients:

1 tube prepared pizza dough

1-2 tablespoons corn meal

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/3 cup white cheddar cheese, shredded

1/3 cup Harvarti cheese, shredded

1/3 cup mozzarella cheese, shredded

1/3 cup Parmesan Reggiano cheese, shredded

1 tablespoon butter, melted

1 teaspoon dill weed

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Sprinkle with cornmeal. Unroll pizza dough. Place over cornmeal on baking sheet. Brush top side with olive oil. Sprinkle with garlic powder. Bake 5 minutes. Remove from oven. Layer four cheeses evenly over dough. Take a pizza cutter and slice the dough lengthwise into 10-12 strips. Then cut those in half. Do not separate. Bake 10-13 minutes until crust is golden brown and cheeses are gooey. Remove from oven. Recut each strip all the way through. Brush with melted butter and sprinkle with dill weed. Serve warm with marinara sauce, garlic butter, or ranch dressing.

Pear Camembert Flatbread

What’s Cooking in Gail’s Kitchen? Food for Sharing: Pear Camembert Flatbread! It’s seldom I get the cart before the horse, but I had to share this phenomenal flatbread with you, simply because I couldn’t wait any longer. Let’s refer to today’s recipe as a Prequel, shall we? Perhaps it will whet your appetite in anticipation of what lies ahead. As promised, the Tomato Jam recipe will be featured in the upcoming post entitled, Eating My Way Through the Alphabet; Letter T. Some things are simply worth the wait.

PEAR CAMEMBERT FLATBREAD

Ingredients:

1 tablespoon corn meal

1 prepared-dough naan round

1 tablespoon olive oil

1/4 cup tomato jam*

1 pear, peeled, stem and seeds removed, thinly sliced

2 ounces Camembert cheese, diced

1/4 cup mozzarella cheese, shredded

Instructions:

Preheat oven to 400°. Sprinkle corn meal onto a baking sheet that has been sprayed with nonstick oil. Brush both sides of naan with olive oil. Place on top of corn meal. Bake 5 minutes; set aside. Spread tomato jam evenly over naan, leaving a crust edge. Arrange pear slices over crust. Scatter Camembert and mozzarella cheeses over top. Bake 10 minutes until pears are soft, cheese is bubbly, and crust is golden. Remove from oven. Cool slightly; then cut into wedges.

*Tomato Jam recipe is featured at the following link.

http://Snapshotsincursive.com/2016/11/21

Giordano’s in Las Vegas, Nevada

Dining Outside the Home: Giordano’s in Las Vegas, Nevada! Some things you just can’t rush, like world famous deep dish pizza. Made from a family recipe that originated in Torino, Italy, the “stuffed” version of Giordano’s pizza pie begins with a light and buttery focaccia-type crust. Next comes a layer of fresh veggies and savory meats. A thick layer of cheese is essential for gooey chewy goodness. Finally, an herbed tomato sauce is spread completely over the top before it is baked in a hot oven for almost an hour. Can’t wait that long? Order some cheesy garlic bread to nibble on in the meantime. Giordano’s pizza is definitely worth the wait.

Jambon de Bayonne Baguette

What’s Cooking in Gail’s Kitchen? Food for Sharing: Jambon de Bayonne Baguette! If you don’t have time to run by the local artisan bakery, consider this option. By using ingredients you may already have on hand from the local supermarket deli, this homemade version of a Parisian favorite can be done in minutes. It’s basically a ham and cheese sandwich stepped up a notch.

JAMBON DE BAYONNE BAGUETTE

Ingredients:

1 baguette, cut in half (serves 2)

2 tablespoons Dijon mustard

2 tablespoons olive oil

1/4 teaspoon Herbs de Provence

1-2 Roma tomatoes, sliced

3 ounces Jambon de Bayonne, or aged prosciutto

2 romaine lettuce leaves

2 slices espresso/lavender rubbed cheese

8 cornichon gherkins

Instructions:

Slice baguette lengthwise, without cutting all the way through to create a submarine sandwich. Spread a fine layer of Dijon mustard over each baguette half. In a small bowl, combine olive oil and herbs de Provence. Add slices tomatoes to coat, reserving olive oil mixture. Place one layer of tomatoes in each baguette. Next divide prosciutto, romaine lettuce, and gourmet cheese between baguette sandwiches. Top with cornichon gherkins. Drizzle with remaining herbed olive oil. Close and serve. Bon Appétit!

Fondue Pizza Party

What’s Cooking in Gail’s Kitchen? Food for Sharing: Fondue Pizza Party! Revitalize the 1970s by throwing a fondue party. Gather up the dipping forks, where everyone chooses their favorite color. Remember, these forks are for spearing and dipping only. Never allow your guests to eat from the sharp pointed ends. Another reason eating from the fondue forks is a no-no is to avoid adding germs to the fondue sauce. So, set the table and let the fun begin!

FONDUE PIZZA PARTY

Ingredients:

1 pound Italian meatballs, pre-cooked and ready-to-serve

8 ounces bite size dry salami or pepperoni slices

1 green pepper, chopped

1 red onion, chopped

1 pound cherry tomatoes

8 ounces mozzarella sticks, cut into chunks

28-30 ounce jar pizza sauce or spaghetti sauce

Breadsticks

Bagel chips

Rosemary sprigs

Instructions:

Heat pizza sauce to boiling, then reduce to simmer, stirring constantly. Keep warm. Transfer to a fondue pot when ready to serve. Set on low heat to maintain a constant temperature. Arrange meatballs, pepperoni slices, green pepper, onion, cherry tomatoes, and cheese chunks on one or two serving platters. Include breadsticks, crostini, or bagel chips as another option. Spear dippers with fondue forks or rosemary sprigs. Dip ingredients into the fondue sauce for pizza party magic.

Deveined Shrimp Queso

What’s Cooking in Gail’s Kitchen? Food for Sharing: Deveined Shrimp Queso! As the nights turn cool, cozy up around the fire with warm appetizers that are sure to please. Save prep time by beginning with precooked shrimp. It takes all the worry out of wondering if the shrimp is cooked through. I find the convenience of having frozen shrimp on hand an advantage. You will, too.

DEVEINED SHRIMP QUESO

Ingredients:

2 tablespoons lemon olive oil

1 pound jumbo shrimp, cooked, peeled, and deveined

1/8 teaspoon seasoned salt

1/2 teaspoon seafood seasoning

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

1/4 cup tequila

1/4 cup margarita mix, liquid

1/2 teaspoon cornstarch

1 tablespoon water

3/4 cup Monterey Jack cheese, shredded

1/4 cup Romano cheese, shaved

Fresh dill

Tortilla chips

Crostini

Instructions:

Preheat oven to 350°. In a large skillet over medium heat, add olive oil, shrimp, seasoned salt, seafood seasoning, garlic powder, and red pepper flakes. Cook 5 minutes; turn and cook 2 minutes longer. Reduce heat to simmer. Cover shrimp with tequila and liquid margarita mixture. Add butter. Cook 5 minutes. Transfer shrimp to an ovenproof casserole dish. Arrange in single layer. Mix the cornstarch and water until smooth. Bring pan drippings to a boil. Gradually add cornstarch mixture. Stir constantly as sauce thickens. If necessary, add more water. Pour sauce over shrimp. Cover with Monterey Jack cheese, spreading evenly. Top with shaved Romano cheese. Bake for 20 minutes or until cheese is golden and bubbly. Garnish with fresh dill. Serve warm with tortilla chips or crostini.