colby

Kickshaw Grilled Cheese

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Kickshaw Grilled Cheese. Few things are as irresistible as a grilled cheese sandwich. I learned a secret, a few years ago, that switching out mayonnaise for the butter has its advantages. When sprinkled with onion powder, a savory essence of umami bursts through the taste buds for a culinary reaction that is deeply satisfying. Add that to the incredibly crisp crust and you can practically hear the applause. 

KICKSHAW GRILLED CHEESE 

Ingredients: 

2 slices sourdough bread 

2 tablespoons mayonnaise, for spreading

1/8 teaspoon onion powder

2 slices cheddar cheese, smoky flavor

2 slices Colby cheese 

2 slices American cheese 

2 slices pepper jack cheese

1-2 teaspoons red pepper jelly 

1 small jalapeño pepper, red or green, thinly sliced

Chili crisp, for garnish 

Instructions: 

Spread a thin layer of mayonnaise on one side of both slices of bread. Sprinkle onion powder on top of the mayonnaise. Against the plain bread, layer one side of the sandwich with the smoky cheddar cheese, Colby cheese, American cheese, and pepper jack cheese. Spread a thin layer of red pepper jelly on the plain side of the other slice of bread. Place the jellied slice, mayonnaise side up on top of the layered cheese slice of bread. Transfer sandwich to an iron skillet. Heat the skillet over medium-low heat. Cook for 3-4 minutes until the cheese starts to melt and the bread turns a golden brown. Flip the sandwich over and cook 3-4 minutes longer. The cheese will be completely melted and the bread will be a golden brown. Remove from heat. Cut in half. Add sliced jalapeños, if desired. Drizzle with chili crisp for an explosion of flavor. 

Nigella Seed Cheesies

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/2015/10/28

She 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. 

Noel Charcuterie Tray

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Noel Charcuterie Tray! Everyone loves a party. As the host or hostess, you should too. Instead of picking up a ho-hum relish tray at the local supermarket, make a charcuterie tray because they’re fun…and easy entertaining. Basically, it consists of cured meats, cheeses, nuts, fruit, and olives. And there’s no rhyme or reason for arranging things on a tray or platter. The more random the pattern, the better. Fresh herbs can add an aromatic ambiance making your guests feel special. Candles have the same effect, as long as they are away from the direct line to finger food. Crackers or artisan bread are a nice platform for spreadable cheeses or gourmet jams. Getting ideas? I see you nodding your head in agreement, so let’s get this party started.

NOEL CHARCUTERIE TRAY

Ingredients:

4-ounce assorted Antipasto Italiano sliced meats

8-ounces Bleu cheese, wedge

8-ounces Colby Jack cheese cubes

6-ounces Wasabi & Soy Sauce almonds

6-ounce jar Kalamata olives, pitted

1 cup moonshine maraschino cherries

1 cup candied orange peel*

4.25-ounces sea salt snack crackers

4.25-ounces sesame artisan crackers

Fresh Rosemary, for garnish

Instructions:

First, arrange some items in small bowls, like olives, nuts, and fruits. It keeps them contained for easy replenishment. Cured meats and cheese wedges are often the spotlight. As larger items, place then on the tray once you have the bowls in place. Crackers or bread go next. Don’t be afraid to pile them on. Feel free to fill in the “spaces” with salty nuts, cheese cubes, and fresh rosemary sprigs. Enhance your presentation with knotted bamboo picks or cocktail toothpicks for spearing small bites.

*Follow the link for recipe.

http://Snapshotsincursive.com/2019/11/06

Huevos Rancheros Casserole

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Huevos Rancheros Casserole! Looking for a little variety for a weekend breakfast? Take a trip down a rural road for an old classic that was served as “ranchers eggs” on the farms in Mexico. By turning it into a robust casserole, you can give it an American twist. It still has eggs, cheese, salsa, and tortillas in there. I chose street-size corn tortillas just because they were smaller and easier to work with. Obviously any type will do. Feel free to add beans and chorizo if you’re looking for hearty portions. Do ahead and refrigerate overnight so it’s ready to bake first thing in the morning.

HUEVOS RANCHEROS CASSEROLE

Ingredients:

10 street-size corn tortillas

1 cup chunky salsa

1 cup black beans, drain liquid

1 1/2 cups Colby-Monterey Jack cheese, shredded

1/2 pound chorizo sausage, coarsely chopped and cooked; drained

3 poblano peppers, stems and seeds removed, cut into strips

6 eggs

1/2 cup milk

1/2 teaspoon oregano

1/8 teaspoon red pepper flakes

1/8 teaspoon cumin

Sour cream, for garnish

Green onion snips, for garnish

Instructions:

Spray on 8-inch square casserole dish with nonstick oil. Line the sides and bottom with 8 street-size corn tortillas, slightly overlapping. Spread a layer of salsa over the bottom. Next, layer with black beans. Sprinkle on 1/2 cup of shredded cheese. Top with cooked chorizo, poblano peppers, and another 1/2 cup of shredded cheese. Cut the last 2 tortillas into strips and layer over cheese. In a bowl, combine eggs, milk, oregano, red pepper flakes, and cumin powder. Whisk together. Pour egg mixture over all. Sprinkle with remaining shredded cheese. Press lightly into egg mixture. Cover dish. Refrigerate 8 hours or overnight. To bake, preheat oven to 350°. Bake covered casserole 30 minutes. Remove lid and bake 15-20 minutes longer or until center is set. Let stand 5 minutes before serving. Garnish with sour cream and chopped green onions.

Nigella Seed Cheese Bites

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/2015/10/28

She 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.