cheese

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Timely Turkey Tetrazzini! Now here’s a great way to turn leftover turkey into a tantalizing meal. By adding a few ingredients, a magical transformation takes place. Simply add turkey to mixed vegetables for a creamy pasta dish with a buttery breadcrumb topping. Can anyone say YUM?!
TIMELY TURKEY TETRAZZINI 
Casserole Ingredients:

8 ounces spaghetti, cooked

4 ounces can mushroom caps, sliced

2 tablespoons butter

3 cups cooked turkey, cut up

1 can cream of chicken soup, undiluted 

1 cup Greek yogurt 

2 tablespoons sherry

1 teaspoon sriracha sauce

1/4 teaspoon celery seed

1/2 teaspoon sea salt

1/4 cup pimentos, diced

1 tablespoon diced onion
Topping Ingredients:

1/3 cup croutons, crushed*

1/3 cup Parmesan cheese, grated

2 tablespoons butter, melted 

*May be substituted for breadcrumbs. 
Instructions:

Preheat oven to. 325°. Grease a 9″x13″ casserole dish. Prepare spaghetti according to package directions. Drain. Sauté mushrooms in butter. Set aside. In a large bowl combine cream of chicken soup, yogurt, sherry, sriracha sauce, celery seed, and salt. Blend well. Fold in pimentos and onion. Add sautéed mushrooms and butter. Mix in spaghetti and turkey until completely combined. Spread evenly in the casserole dish. Top with crushed croutons and Parmesan cheese. Drizzle melted butter over all. Bake for 45 minutes. Serve immediately. 

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Nigella Seed Cheesies! One of the benefits of making friends in the blogosphere is meeting other foodies who share the same love of cooking….and eating! This recipe comes directly to you courtesy of Lyn at http://lynzrealcooking.com/2015/10/28She posted this wonderfully cheesy snack and it went viral! Because it is called “Cheesies”, you can use a wide variety of cheese options, including your own personal favorites. Thanks, Lyn!
NIGELLA SEED CHEESE BITES
Ingredients for Dough:

2 1/2 cups flour

1 cup butter, softened 

1-8 ounce Neufchâtel cheese, room temperature 
Ingredients for Filling:

2 cups Nigella seed string cheese

1/2 cup Colby cheese, finely shredded 
Instructions:

Preheat oven to 350°. Combine Neufchâtel cheese and butter. Mix well. Add flour and stir until smooth. Cover in plastic and refrigerate for one hour. Remove and divide into four equal-sized balls. Roll one ball at a time into a flat shape larger than a pie plate. Sprinkle with cheese. Roll up and fold ends to seal. With seam side down, transfer to a baking sheet. Repeat with remaining dough balls. Using a knife, slit each loaf where it will be cut into serving pieces. Bake 30 minutes or until golden brown. Slice and serve.*
*As a garnish, I sprinkled a mixture of Parmesan cheese and dill weed over the top during the last 5 minutes of baking. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Havarti Mashed Potatoes! The best kept secret for staying organized during the flurry of activity of family gatherings is “make-ahead” recipes that have the oven doing most of the work. By creating this side dish the day before you eliminate everyone hovering in the kitchen while you whip it up at the last minute. And leftovers are a breeze because they automatically become Divine Duchess Potatoes.* Do yourself a favor, enjoy that glass of wine with your guests while the mashed potatoes bake in the oven. 
HAVARTI MASHED POTATOES 
Ingredients:

10 potatoes, peeled and cut up

4 tablespoons butter, softened 

1/2 cup milk

1/2 cup yogurt 

1/2 teaspoon rosemary 

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper 

1 cup Havarti cheese, shredded

1/2 cup extra sharp cheddar cheese, finely shredded 

1 tablespoon parsley
Instructions:

Preheat oven to 350°. Grease a 1 1/2 quart casserole dish. Place potatoes in a 4 quart pan. Cover with water. Salt if desired. Heat to boiling; reduce heat to medium-low and cook potatoes until tender, about 15 minutes. Drain well. Add butter and mash. Slowly add milk beating slowly to eliminate lumps. Add yogurt, rosemary, salt, and pepper. Beat vigorously until potatoes are fluffy. Fold in Havarti cheese. Transfer to casserole dish and top with cheddar cheese. Bake uncovered 30-35 minutes. Garnish with parsley. 
*Leftovers can be used to make Divine Duchess Potatoes. See link

https://snapshotsincursive.com/2015/11/13

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Divine Duchess Potatoes! Sometimes it’s fun to mix things up when serving leftovers. Take mashed potatoes, for instance. By adding a few more ingredients, you can serve them again with first-class results that would make a Frenchman proud. With the holidays coming up, I find this recipe invaluable. I used leftovers from Gail’s Kitchen “Havarti Mashed Potatoes” recipe simply because it was quick and easy. Take a shortcut that treats your family like royalty. 
DIVINE DUCHESS POTATOES 
Ingredients:

3 cups mashed potatoes*

2 egg yolks

1/4 cup heavy cream

1 tablespoon butter, melted
Instructions:

Preheat oven to 400°. Spray a mini muffin tin with nonstick oil. Combine mashed potatoes, egg yolks, and cream. Blend well. Transfer to a pastry bag or piping tool with a large star tip. Pipe and swirl upward to form a cone shape in each muffin cup. Brush with melted butter before baking 10 minutes. Switch oven to Broil for a golden brown finish. Watch carefully. Remove from oven; cool 5 minutes before serving. 
*Havarti Mashed Potato recipe was used for this preparation since it was seasoned with cheese and herbs.  

Dining Outside the Home: Pizza Nova of Point Loma San Diego, California 

Dining Outside the Home: Pizza Nova of Point Loma San Diego, California! You gotta love a pizzeria that serves hand-tossed garlic knots rolled in rosemary butter as soon as you reach your table. A view of the water doesn’t hurt either. The wood burning ovens lent a coziness to the atmosphere as aromas of time-honored Italian dishes kept our heads spinning. A traditional meat-lover specialty pizza oozing in heirloom San Marzano tomato sauce and fresh mozzarella was delivered to the table on a pedestal. Within seconds, the crunch of the award-winning crust had us yearning for more. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Vegetarian Bruschetta! There’s something about sharing an appetizer for dinner. It feels sinful and tastes shamefully delicious. The rustic combination of artisan bread, savory veggies, and warm cheese conjure up images of the Italian landscape. Transcend yourself to a country villa in the hills of Tuscany. Lend a little romance to dinner with finger food that melts in your mouth with a slightly salty finish. 
VEGETARIAN BRUSCHETTA 
Ingredients:

1 baguette, sliced horizontal 

1/2 cup olive oil

1/8 teaspoon garlic powder

1/8 teaspoon marjoram

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper 

12-ounce jar marinated artichoke hearts

1 cup mushrooms, sliced

1 cup mozzarella cheese

2 green onions, snipped

1 tablespoon pimento, chopped
Instructions:

Preheat oven to 400°. Slice baguette horizontally and place open face on baking sheet. Spread olive oil on top of baguette. Sprinkle with garlic powder, marjoram, salt, and pepper. Drain artichoke hearts, reserving liquid. Cut artichokes into bite size pieces and add back into the liquid. Add mushrooms to liquid. Mix well to coat. Divide artichoke/mushroom mixture between the baguette halves. Top with mozzarella cheese. Bake for 15-20 minutes until cheese is melted and bread is crunchy. Cut into diagonal slices. Garnish with green onion and pimento. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Taffy Apple Salad! Wait a minute….is this allowed?! I can’t resist a sweet caramel apple this time of year. Or two. So to balance the blend of flavors ranging from sweet to tart to salty, I threw in some healthy greens, cheese, and cinnamon. Make sense? The old fashioned taste of ooey-chewy caramel turns an ordinary salad into an autumn festival. Join the party. 
TAFFY APPLE SALAD
Ingredients:

Leaves of Romaine lettuce

1 caramel apple with nuts

1/4 cup Parmesan cheese, finely shredded

1/4 cup Spanish peanuts

Cinnamon to taste
Instructions:

Gently tear romaine lettuce into bite-sized pieces. Cut the caramel apple into wedges to remove the stick and eliminate the seeds. Add to the salad. Top with Parmesan cheese and Spanish peanuts. Sprinkle cinnamon over apples. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Ravishing Radish Sandwich! There’s something a little French about nibbling on a radish sandwich. And you can pull it off without raising your pinky finger into the air. Choose an artisan bread such as a crusty baguette or toasted sesame loaf. All you really need is a little butter and sea salt. However, I went one step further and used a creamy Neufchâtel cheese blended with pimento-filled green olives. Can you say, “Oooh, La La”?
RAVISHING RADISH SANDWICH 
Ingredients:

1 bunch of radishes, washed, stalks removed, and thinly sliced

8 ounces Neufchâtel cheese, softened 

1/4 cup green olives, chopped

1 loaf artisan bread

1/4 teaspoon Chia seeds
Instructions:

In a small bowl, mix Neufchâtel cheese and green olives until combined. Slice bread evenly on a cutting board and then toast lightly. Slather each slice of bread with cheese spread. Layer radishes on top, randomly squeezing on as many pieces as possible. Sprinkle with chia seeds to garnish. Voilá!

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? The Joy of Eating: One Fish, Two Fish! The health benefits of eating tilapia are enough to make you feel like a poet. By choosing a fish that is high in protein and low in calories, why not get creative with a baked and crispy crust? This one has a kick of spice balanced with natural cornmeal and grated cheese. Give it a whirl and pass your comments on to me. I’d love to hear from you. 
ONE FISH, TWO FISH
Ingredients:

2 tilapia fillets, boneless and skinless

1 tablespoon olive oil

1/4 cup seasoned bread crumbs

1/4 cup panko bread crumbs

1/4 cup flour

1/4 cup cornmeal 

1/4 cup Parmesan cheese, grated

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper 

1/2 cup Jazzy Jerk Sauce*
Instructions:

Preheat oven to 425°. While the oven is preheating, cover the bottom of an iron skillet with the olive oil. Place skillet in oven while you prepare the breading for the tilapia. Mix together all dry ingredients and spread on a sheet of waxed paper. Pour the Jazzy Jerk Sauce* into a shallow bowl. Dip one fish fillet at a time into the sauce, coating both sides. Once wet, dredge in bread crumb mixture to fully cover both sides. Set aside and repeat for the second fish fillet. Using oven mitts, carefully remove iron skillet from oven. Place fish fillets in pan and return to oven. Bake 8 minutes, gently turn over and bake 4 minutes longer. Do not over cook. Serve with a side of cole slaw. 
*Jazzy Jerk Sauce recipe may be found by clicking on the link below. 

https://snapshotsincursive.com/2015/10/15