cheese

Quattro Formaggio Ravioli

What’s Cooking in Gail’s Kitchen? Eat More: Quattro Formaggio Ravioli! Four different cheeses in one dish make me think I died and went to Heaven. Or at the very least, I did something right. Let me share with you a little secret. It doesn’t matter that you use store-bought ravioli because it’s the cheese sauce you practically slurp with a spoon!

QUATTRO FORMAGGIO RAVIOLI

Ingredients:

2 tablespoons Bleu cheese, crumbled

1/4 cup Parmesan cheese, shredded

1/4 cup Mozzarella cheese, shredded

1/4 cup butter

1 cup light cream

4 ounces Neufchâtel cream cheese

1 teaspoon herbs de Provence

Fresh Basil

1 cup marinara sauce

Stuffed Ravioli, any variety

Instructions:

Combine Bleu, Parmesan, and Mozzarella cheeses in a bowl. Set aside. In a medium saucepan, over low heat, melt butter. Do not scorch. Add light cream and bring to boil. Slowly add Neufchâtel cream cheese in chunks, stirring until melted. Reduce heat to medium-low. Gradually add remaining cheeses, stirring constantly until smooth. While stirring return to boil for one minute. Add herbs de Provence. Reduce to simmer. Warm marinara sauce in another pan or microwave-safe dish. Cook ravioli as directed on package. Drain ravioli and divide into portions. Spoon cheese sauce and marinara sauce over cooked ravioli. Sprinkle with extra cheese. Garnish with fresh basil. Serve with garlic bread drizzled with olive oil.

Philly Cheesesteak Bolillo

What’s Cooking in Gail’s Kitchen? Eat More: Philly Cheesesteak Bolillo! While at the local bakery, I couldn’t help but choose these nicely shaped oval bolillo rolls. Their lack of crunchy outer crust, like the baguette, made them more appealing for the cheese-laden spicy shredded beef I planned as a main course. Don’t you just love it when you get extra servings from another day’s roast sirloin? The opportunities are endless. This time around the onions, green peppers, red peppers, and mozzarella cheese all team together for that infamous cheesesteak sandwich to die for. Add a slice of tomato and a couple sweet gherkin pickles to punch up the taste buds. Any takers?

PHILLY CHEESESTEAK BOLILLO

Ingredients:

1 pound roast sirloin, cooked and shredded

1/2 green pepper, chopped

1/2 yellow onion, chopped

1/2 red pepper, chopped

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons lemon juice

2 teaspoons vinegar

1-2 tablespoons honey

1 tablespoon whole grain mustard

1 teaspoon fennel

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 bolillo sub rolls, halved

2 tablespoons butter

1/8 teaspoon garlic powder

1 cup mozzarella cheese, shredded

Instructions:

In a large skillet over medium heat, add shredded sirloin beef, green pepper, onion, and red pepper. Combine Worcestershire sauce, soy sauce, lemon juice, vinegar, honey, and whole grain mustard. Stir well. Pour over meat and vegetables. Add seasoned salt, black pepper, and red pepper flakes. Heat to boiling, then reduce heat to low; simmer until almost all liquid is absorbed and meat is tender, approximately 20 minutes. Preheat oven to Broil. Cut bolillo subs in half lengthwise and scoop out the centers to make a well. Butter the faces generously. Sprinkle with garlic powder. Broil on high until the tops are golden, 2-3 minutes. Spoon meat mixture onto each half. Divide cheese over all. Return to broiler to melt the cheese. Watch carefully. Remove from oven and match the sandwich sides together to form a sandwich.

Leeks and Ham Gnocchi

What’s Cooking in Gail’s Kitchen? Eat More: Leeks and Ham Gnocchi! Leeks are nothing more than giant green onions. They add a mild onion-like taste to any dish and seem to be more flavorful when cooked. By combining them with gnocchi and ham, the leeks turn these little dumplings into a gourmet Mac ‘n Cheese alternative that is pleasing to the palate. The biggest challenge lies in preparing leeks for eating. After all, like an onion or shallot, they have a small bulb and a long stalk of green tightly-wrapped leaves. First I trimmed the tops and cut off the roots. Then I found that when filling the sink with water and submerging them, what little dirt that collected near the leaves fell to the bottom. Once rinsed, they were easy to slice and fun to separate the rings. Use what you need and freeze the rest for soups, casseroles, or other dishes later on. Isn’t it fun to try new things?

LEEKS AND HAM GNOCCHI

Ingredients:

1 leek, sliced into rings

1 cup chopped ham

1 16-ounce package gnocchi

8 ounces Havarti cheese, shredded

1 1/4 cups light cream

3 tablespoons flour

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes (optional)

1/8 teaspoon black pepper

2 slices Hawaiian bread, torn

2 tablespoons butter, melted

Fresh chives, for garnish

Instructions:

Preheat oven to. 350°. Grease lightly 3 individual casserole dishes. In a medium bowl, combine ham, gnocchi, and Havarti cheese. Divide evenly between casseroles. Whisk together light cream, flour, garlic powder, red pepper flakes, and black pepper until smooth and flour is dissolved. Pour over gnocchi, dividing equally. In a bowl, place bread and leeks. Pour melted butter over all to coat. Gently toss. Sprinkle over gnocchi casseroles. Bake 35 minutes until golden and bubbly. Let stand 5 minutes. Garnish with fresh chives. Serve warm.

Iceberg Lettuce 7-Layer Salad in a Jar

What’s Cooking in Gail’s Kitchen? Eat More: Iceberg Lettuce 7-Layer Salad in a Jar! I don’t know about you, but I think this is a perfect idea for taking a salad-on-the-go. Use whatever jars you have on hand, such as quart or pint canning jars or even jelly jars. You decide the portion size. As a “do-ahead” recipe, it’s also a time-saver. Simply layer all the ingredients, top them off with the yummy homemade dressing, and then pack a couple jars in your lunchbox or picnic basket. It’s ideal for sharing. Choose healthy!

ICEBERG LETTUCE 7-LAYER SALAD IN A JAR

Ingredients:

1 head lettuce, shredded

2-3 green onions, snipped

5 eggs, hard-boiled and chopped

3 tomatoes, chopped

1 pound thick bacon, pan-fried and crumbled

1 cup cheddar cheese, shredded

3/4 cup frozen baby sweet peas, thawed and uncooked

Dressing:

2 cups mayonnaise

2 tablespoons sugar

Instructions:

Prepare each ingredient, as indicated. Set aside. This is the order the jars will be assembled beginning at the bottom: Lettuce, green onion, hard-boiled eggs, tomatoes, bacon, cheddar cheese, and peas. To keep the layers even in the jar, use the handle of a wooden spoon to gently press the salad as you complete each layer. Mix together the mayonnaise and sugar. Divide evenly between the jars. Garnish with a few sprinkles of shredded cheese and crumbled bacon bits. Place a lid on each jar to secure. Refrigerate 8 hours or overnight. To serve, empty the jar onto a plate; mix in the dressing to moisten. Enjoy!

Gyro-Mania

What’s Cooking in Gail’s Kitchen? Eat More: Gyro-mania! The debate continues…do you pronounce the sandwich like the Greeks, “(h)year-oh”, or the American standby, “Jai-roh”? Either way, it’s a taste sensation. Think about it: rotisserie meat crispy shaved into strips wrapped into a soft pita pocket topped with onion, tomato, cucumber, feta cheese, and tzatziki sauce. The bold foodie will pick it up with both hands and devour it until not a crumb remains. Others may eat it with a fork. Whatever you choose, with Eastern Mediterranean spices, this sandwich is not for the meek.

GYRO-MANIA

Ingredients:

1 box Kronos Gyros Kit*

1 Vidalia onion, sliced

1-2 tablespoons olive oil

1 tomato, chopped

1 cucumber, diced

1/2 cup feta cheese, crumbled

1/3 cup Greek yogurt

Watercress sprig, for garnish

Dill weed, for garnish

Instructions:

In an iron skillet, lightly grill both sides of pita bread on medium heat until light golden brown, about 30 seconds. Set aside. Add olive oil to skillet and sauté onions until tender. Remove and set aside. Add gyro slices of meat to skillet. Heat both sides on medium heat for 20 seconds per side. In a small bowl, mix Greek yogurt with tzatziki sauce. Stir until creamy. To assemble gyro sandwich, top pita bread with gyro meat slices, onions, tomatoes, cucumbers, feta cheese, and tzatziki sauce. Garnish with watercress leaves and dill. Enjoy!

* I receive no recompense for the suggestion of using Kronos Gyro Kit in this recipe.

Cucumber Strawberry Sandwiches

What’s Cooking in Gail’s Kitchen? Eat More: Cucumber Strawberry Sandwiches! Here’s a combination you will truly enjoy: crisp sliced cucumbers with juicy sweet strawberries. Together they come across as eye candy. Whip up a creamy spread of sea salt butter, Neufchâtel cheese, and Italian seasonings to slather across the top of a toasted slice of artisan rye bread. Add a sprig of dill, sprinkled with tiny thyme leaves to crown things off. The results may find you believing you embarked on a journey through the charming countryside of Tuscany.

CUCUMBER STRAWBERRY SANDWICH

Ingredients:

8 ounces Neufchâtel cheese, room temperature

3 tablespoons sea salt butter, softened

1/4 cup Greek yogurt

1 teaspoon Italian seasoning

1/4 teaspoon dill weed

1 large cucumber, sliced

1 pint strawberries, stems removed and halved

2-4 slices rye bread, toasted

Fresh dill sprig, for garnish

Fresh thyme leaves, for garnish

Instructions:

Cream together Neufchâtel cheese, butter, and yogurt until smooth. Fold in Italian seasoning and dill to blend. Refrigerate one hour. Slice cucumber; halve strawberries. Toast rye bread; slather with seasoned cheese spread. Top with cucumber slices and strawberries. Add dill sprig and thyme leaves for garnish.

Yogurt Tomato Bisque

What’s Cooking in Gail’s Kitchen? The Next Step: Yogurt Tomato Bisque! Before you turn up your nose at the sound of yogurt, hear me out. Here’s a couple of facts you may not have heard about yogurt. Number One, it’s healthy. Number Two, it makes the soup creamier, which is always a plus in my opinion. Number Three, Greek yogurt has twice as much protein as regular yogurt. And, Number Four, it has about half as many carbs, if that’s something that is important to you. All together, that makes it a Superfood. Yada-yada-yada. In the end, what it all comes down to is flavor. Tomatoes can be sweet, so the yogurt adds a little tang, which goes well with a dab of butter. Add herbs and cheese with a slice of garlic toast and you have the “pièce de résistance”. Nicely done.

YOGURT TOMATO BISQUE

Ingredients:

10-12 plum tomatoes, cut in half

1 sweet onion, chopped

2 tablespoons olive oil

1/8 teaspoon black pepper

1/4 teaspoon sea salt

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon garlic powder

2 cups vegetable broth

1 cup Greek yogurt

Dab of butter

Colby cheese, finely shredded

1/4 teaspoon marjoram

Instructions:

Preheat oven to 400°. Place plum tomatoes and chopped onions in a large bowl. Drizzle with olive oil to coat. Sprinkle with black pepper, sea salt, basil, oregano, and garlic powder. Spread onto a baking sheet that has been sprayed with nonstick oil. Roast 30 minutes until browned. Remove from oven. Cool slightly. Transfer roasted vegetables to a food processor to purée. In a stock pot, combine vegetable broth and puréed tomatoes. Stir well. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat. Gently fold in Greek yogurt. Divide into soup bowls. Garnish with a dab of butter and finely shredded Colby cheese. Sprinkle with marjoram. Serve with garlic toast.

X-Citing Everyday Salad

What’s Cooking in Gail’s Kitchen? The Next Step: X-citing Everyday Salad! Whoever said salads are ho-hum hasn’t raided the refrigerator for a weeknight dinner, especially on a rainy day. Just use your imagination. After all, you only buy produce that you really like, right? I’m a fan of herbed olive oil and tomatoes, so by turning that into a dressing it satisfies my quest for the perfect Italian vinaigrette. Look again at the photo. See the leafy greens? Start there and build the layers. By the time you finish adding what you like (substituting stuff like green olives for black), you have a meal-in-a-bowl that rivals your neighborhood eatery. Enough talking, now let’s get moving.

X-CITING EVERYDAY SALAD

Ingredients:

1/4 cup olive oil

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1 teaspoon balsamic vinegar

1 tablespoon Italian cheese, finely shredded

1/2 cup cherry tomatoes, halved

2 cups mixed greens, gently torn

1/2 cup broccoli florets

10-12 pepperoni slices

1/3 cup green olives, sliced

Cracked black pepper

Instructions:

In a small bowl, combine olive oil, oregano, basil, marjoram, garlic powder, and sea salt. Stir well. Add balsamic vinegar and Italian cheese. Fold in cherry tomatoes to coat. In a large bowl, layer mixed greens, broccoli florets, pepperoni slices, and green olives. Drizzle with tomato herbed vinaigrette. Gently toss before serving. Garnish with cracked black pepper.

Vermont Cheddar Multigrain Toast

What’s Cooking in Gail’s Kitchen? The Next Step: Vermont Cheddar Multigrain Toast! Just because you hit the snooze button on the alarm clock does not mean you lose out on a healthy breakfast. Grab a slice of multigrain bread, a hard-boiled egg, and a wedge of white cheddar cheese. Why white, you ask? Um, because I like the deeper flavors of the older extra-sharp varieties. The longer a cheese ages naturally, the more pronounced the flavor. Besides, it tastes incredibly delish with the slightly salty applewood-smoked bacon as its companion. So, while the coffee’s brewing and the toast is browning, get slicing.

VERMONT CHEDDAR MULTIGRAIN TOAST

Ingredients:

1-2 slices multigrain toast

1-2 tablespoons sea salt butter

3-4 slices Vermont White Cheddar cheese

1-2 slices applewood-smoked bacon, precooked

1 hard boiled egg, sliced

Snipped chives for garnish

Chia seeds for garnish

Instructions:

Toast multigrain bread on desired setting. Remove from toaster; place on a plate. Spread sea salt butter over toast. Next, layer with Vermont cheddar cheese, thick bacon, and sliced egg. Top with snippets of fresh chives. Sprinkle chia seeds over all.