cheese

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Endive Apple Salad! Have you noticed how bright and beautiful the produce is right now? Sometimes I marvel at all the farm fresh fruits and vegetables imagining the flavors I can pair on a plate. It’s a good thing my husband is open to trying new things. A juicy sweet slice of red ripe apple nestled between curly-edged leaves of rich green endive become pleasing to the eye long before the first crunch is heard. Add Bleu cheese crumbles with praline pecans drizzled in a balsamic reduction sauce. Together it adds deliciousness that is unsurpassed, in my opinion. 
ENDIVE APPLE SALAD
Ingredients:

1 large Gala apple 

1/4 lemon juice

1 bunch curly endive 

1 small head napa cabbage 

1/2 cup praline pecan halves

1/4 cup bacon pieces

1/4 cup Bleu cheese crumbles

Balsamic reduction sauce*
Instructions:

Pour lemon juice into a shallow bowl. Cut the apple in half. Take one portion and place cut side down in lemon juice. This keeps the apple from turning brown. Remove the apple and set aside for garnish. For the remaining apple half, core and remove seeds. Slice apple into 7 equal-size wedges; dip both sides of apples into lemon juice to coat. Meanwhile, arrange napa cabbage leaves and endive on a decorative platter, alternating for bursts of color. Place the apple half in the center and nestle one apple wedge inside a cabbage leaf, creating a pinwheel effect. Add praline pecans, bacon pieces, and Bleu cheese crumbles. Drizzle with balsamic reduction glaze. 
*For my quick and easy homemade version, follow the link to

https://snapshotsincursive.com/2015/08/26

Eating My Way Through the Alphabet; Letter X

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. 

Eating My Way Through the Alphabet; Letter V

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. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Tilapia Macadamia Fillets! Tired of hum-drum meals? The crispy crunch of tropical nuts on the outside are a prelude to the moist flaky fish inside. Turning that taste into a healthy and delicious dinner option is spot on! The subtle hints of sesame, green seaweed, and Parmesan cheese add to the nutritional value making this a new favorite to try again and again. 
TILAPIA MACADAMIA FILLETS
Ingredients:

2 tilapia fillets, boneless and skinless

1/4 cup seasoned bread crumbs

1/4 cup flour

1/4 cup cornmeal 

1/4 cup Parmesan cheese, grated

1/2 cup macadamia nuts, chopped

1/4 teaspoon sea salt

1/8 teaspoon furikake seasoning (sesame seed and green seaweed)

1 egg, beaten

1 tablespoon milk
Instructions:

Preheat oven to 425°. Rinse tilapia fillets and pat dry. Mix together all dry ingredients and spread on a sheet of waxed paper. Using a wire whisk, combine egg and milk in a shallow bowl. Dip one fish fillet at a time into the egg bath, coating both sides. Once wet, dredge in bread crumb mixture to fully cover both sides. Set aside and repeat for the second fish fillet. (For a crisper crust, repeat process in egg bath using all coating mix.) Place fish fillets in a nonstick pan and place to oven. Bake 8 minutes, gently turn over and bake 4 minutes longer. Do not over cook. Garnish with cilantro, lemon slice, and whole macadamia nuts. 

Eating My Way Through the Alphabet; Letter R

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.  

Eating My Way Through the Alphabet; Letter Q

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. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Peppy Parmesan Egg Toast! What do you get when you morph a Croque Madame with a BLT? The end result is a spot on open-faced healthy start for the day that will keep you energized for hours. Challenge yourself. Resist the temptation to take a fork and pierce the luscious center of the egg. The silky golden yolk may find you practically licking the plate clean. I won’t tell. 
PEPPY PARMESAN EGG TOAST
Ingredients:

4 slices thick bacon

2 slices rustic sesame bread

2 pats butter

4 slices Parmesan cheese

2 large eggs

2 green onions

Sriracha Sauce to taste
Instructions:

Fry bacon to crisp. Drain on paper towels. Toast bread slices to golden brown. Butter each piece. Slice Parmesan cheese with diagonal pieces to cover toast. Later crispy bacon on cheese. Crack eggs into a small skillet treated with nonstick spray; cook until whites are set, about 2 minutes. Carefully flip without breaking yolk. Reduce heat for one minute longer. Remove from burner and carefully transfer fried eggs to Parmesan toast. Drizzle with Sriracha sauce to taste. Garnish with green onion snips. 

Dining Outside the Home: Plaza Azteca in Williamsburg, Virginia 

Dining Outside the Home: Plaza Azteca in Williamsburg, Virginia! Rich flavors originating in Jalisco, Mexico came across the U.S. to the East Coast over twenty years ago. Now customers come to Plaza Azteca expecting table side guacamole prepared fresh before their eyes. If you’re looking for ordinary, forget it. The grill is working overtime serving up everything from stuffed pineapple to sizzling fajitas. The biggest challenge is breaking away from the usual choices to sample something truly new and amazing. 

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Lasagna Lovers! Move over, ho-hum lasagna; Baby Kale Lasagna Roll-ups are here. This dish is fast and easy to prepare, while managing portion-control at the same time. If you are looking for a meatless meal, simply adjust the recipe to suit your needs. The taste is unbelievable and leftovers will have you looking forward to a savory dinner later in the week. Mama Mia, that’s amazing!
LASAGNA LOVERS
Ingredients:

1 pound Italian sausage, bulk

1/4 cup onion, chopped

1 clove garlic, minced

1 teaspoon fennel

1/8 teaspoon basil

1/8 teaspoon oregano 

1/8 teaspoon marjoram 

4 ounces mushrooms, sliced

24 ounces pasta sauce

1 cup water

2 cups ricotta cheese

2 cups mozzarella cheese

1/2 cup Parmesan cheese

2 eggs

1 tablespoon parsley flakes

16 ounces lasagna noodles 

Baby Kale Leaves, stems removed
Instructions:

Preheat oven to 350°. In a large skillet brown Italian sausage until crumbly. Drain. Add onion, garlic, fennel, basil, oregano, marjoram, and mushrooms. Mix well. Add pasta sauce and water to the browned meat mixture. Simmer 10 minutes. Set aside. In a medium bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, eggs, and parsley. Prepare lasagna noodles per package directions. Drain. When cooked, place the noodles lengthwise in a single layer on two sheets of aluminum foil. This makes it very easy to fill and roll up. Grease a 9″x13″ baking dish. Spread one half of the meat mixture on the bottom of the dish. To assemble lasagna rolls, spread 2-3 heaping tablespoons of ricotta cheese filling along noodle. Top with baby kale leaves. Beginning at one end, roll the noodle up. Transfer to baking dish. Repeat until all ingredients are assembled and arranged. Finish by pouring the remaining pasta sauce over lasagna rolls. Sprinkle 1/2 cup of mozzarella cheese over top. Cover with foil. Bake 45 minutes. Remove foil and bake 10 minutes longer until hot and bubbly. Serve immediately.