feta

Oven Spinach Frittata

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Oven Spinach Frittata! Frittata is a fancy word for an Italian omelet baked in the oven without a crust. It also cooks in half the time, making it less labor-intensive. Somehow that doesn’t sound near as exciting as a French quiche. Yet, it is because the filling ends up being light, fluffy, and savory. The feta cheese is a crowning point with its rich tangy flavor. And the next time you need something versatile for leftover lunch the next day, think frittata. Even at room temperature, it tastes amazing.

OVEN SPINACH FRITTATA

Ingredients:

4 eggs

1 tablespoon Greek yogurt

1/2 teaspoon kosher salt

1/8 teaspoon red pepper flakes

1 tablespoon olive oil

1 green onion, chopped

1 strip bacon, cooked and crumbled

1/2 cup cherrywood deli ham, sliced

1/4 cup baby spinach leaves

2 ounces feta cheese, crumbled

Italian dried herbs, for garnish

Instructions:

Preheat oven to 350°. In a bowl, whisk together eggs, Greek yogurt, kosher salt, and red pepper flakes until combined. In an iron skillet over medium heat, warm olive oil. Add the green onions; sauté for 2-3 minutes. Add the cooked bacon, cherrywood ham, and baby spinach. Cook one minute, stirring gently. Pour the egg mixture into the pan. Place cubed feta cheese on top. Transfer the iron skillet to the preheated oven. Bake 25 minutes or until the eggs are puffy and slightly browned. Remove pan from oven. Garnish with a pinch of dried Italian herbs. Serve immediately.

Zinfandel Pairings

Eating My Way Through the Holidays. Festive Food Gifts: Zinfandel Pairings! Just when I thought I’d seen it all, there in the produce department perched on the bottom shelf below its green and red cousins, was a small bin of larger-than-life black seedless grapes. Immediately I was intrigued. The hand-scribbled sign boasted sweet and tart beyond your wildest dreams. That’s it. Nothing more than “Product of USA” on the package. It didn’t matter. It was love-at-first-sight. I knew immediately that a Zinfandel wine and tangy cheese would join the impromptu Date Night that was forming in my mind. Later on, after I got home, I read all kinds of powerful benefits these precious little gems do for the body, mind, and soul. What a perfect prologue for guilt-free delicacies.

ZINFANDEL PAIRINGS

Ingredients:

1 pound black seedless grapes

1 tablespoon olive oil

2 teaspoons sugar

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

4 ounces feta cheese, block

1 teaspoon olive oil

1 teaspoon lemon zest

1/4 cup honeycomb

Multigrain French Bread slices, lightly toasted

Raw Honey, for drizzling

Lemon Thyme, for garnish

Instructions:

Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside. In a small dish, combine olive oil, sugar, kosher salt, and black pepper. Wash cluster of black grapes; pat dry. Place grapes on the prepared baking sheet. Using a pastry brush, generously coat the grapes with the olive oil mixture. Roast for 30 minutes. Grapes will release juice and begin to wrinkle. Remove pan from oven to cool on a wire rack. Reduce oven temperature to 375°. Break the feta cheese into rough chunks. Transfer to a baking dish sprayed with nonstick oil. Sprinkle with olive oil and lemon zest. Drizzle with raw honey. Bake for 15 minutes until softened. Broil until slightly golden. Watch carefully. To serve, spread warm cheese on toasted baguette slices. Top with a piece of honeycomb. Place a roasted grape over the cheese. Drizzle with raw honey. Garnish with lemon thyme. Serve with a slightly chilled glass of red Zinfandel.

Quest Fundido Poblano Dip

What’s Cooking in Gail’s Kitchen? The Chow Down: Quest Fundido Poblano Dip! When my garden harvested a nice crop of poblano peppers, I was already counting the days until I would take these mildly rich green peppers and transform them into an earthy Mexican favorite. Poblanos, you see, are a cross between a jalapeño and a bell pepper. Hot, but not a scorcher, if you know what I mean. You may be more familiar with them in a popular restaurant dish called a chile relleno or another known as chile poblano. Either way, they’re amazing.

QUEST FUNDIDO POBLANO DIP

Ingredients:

2-4 chili poblano peppers

1/2 pound ground beef

1/2 teaspoon sea salt

1/4 teaspoon cumin powder

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

8 ounces Monterey Jack cheese, shredded

4 ounces feta cheese

Corn tortilla chips

Instructions:

Heat an iron skillet on the stove over medium-high setting. Place poblano peppers into pan. Allow peppers to blister and blacken. Turn with tongs to allow even roasting. When the peppers are charred and soft, transfer them to a covered bowl to steam and cool, about 10-15 minutes. When able to handle, peel skins and discard. Cut poblano peppers into strips or chop into smaller pieces. Layer in the bottom of a casserole dish. Set aside. In a medium skillet, cook ground beef over medium-high heat. Break into small pieces, turning often until ground beef is browned and crumbled. Drain, if necessary. Add sea salt, cumin powder, garlic powder, and black pepper. Mix well. Layer crumbled ground beef over poblano peppers. Top with shredded Monterey Jack cheese and feta cheese crumbles. Broil until cheeses are melted and golden brown in spots. Serve warm with corn tortilla chips.

Lamb Flatbread

What’s Cooking in Gail’s Kitchen? The Chow Down: Lamb Flatbread! I think I could eat my weight in flatbread simply because of the endless combination of ingredients. When I’m in the mood for something with a Greek twist, I turn to lamb meat permeated with ethnic spices such as oregano, dill, parsley, and coriander. A sprinkling of crumbled feta cheese is nice, especially when it melts around Kalamata olives grown under Grecian sunshine. At least, that’s what I imagine. Maybe you will, too.

LAMB FLATBREAD

Ingredients:

1 pound organic lamb, ground

1/2 cup water

1-2 beef bouillon cubes

1/2 teaspoon sea salt

1 1/4 teaspoons coriander

1 1/4 teaspoons cumin powder

1/8 teaspoon garlic powder

1 teaspoon dried parsley

1/2 cup prepared ranch dressing

1/4 cup Greek yogurt

1/4 teaspoon dill weed

2 baby cucumbers, chopped

1 garlic flatbread

1 tablespoon olive oil

1 tablespoon cornmeal

4 ounces mozzarella cheese, shredded

4-5 cherry tomatoes, sliced

1 shallot, sliced

3-4 Kalamata olives, sliced

1/3 cup feta cheese, crumbled

Fresh arugula leaves

1/8 teaspoon oregano

Instructions:

Preheat oven to 400°. In a large skillet, combine ground lamb, water, bouillon cubes, sea salt, coriander, cumin powder, garlic powder, and dried parsley. Bring to boiling, crumbling meat with a fork to cook thoroughly. Reduce heat to medium-low and cook until all moisture is absorbed and meat is browned. Set aside. In a small bowl, mix ranch dressing, Greek yogurt, and dill weed. Stir until smooth. Brush bottom of garlic flatbread with one tablespoon olive oil. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven. Spread half the ranch dressing mixture over the flatbread. Add the chopped cucumbers to the remaining sauce. Set aside. Top flatbread with mozzarella cheese, crumbled lamb mixture (you will have extra to use later on), cherry tomatoes, sliced shallot, Kalamata olives, feta cheese, arugula leaves, and oregano. Bake 10 minutes longer. Remove from oven, slice accordingly, and use reserve cucumber dip as side condiment.

Warm Feta Spread

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Warm Feta Spread! At first glance you may think the hot pepper mixture is too flaming hot to eat. Peppers, after all, can be pretty spicy. Removing the seeds is half the battle. Still, the skin of a hot pepper contains oils which ignite the heat sensors in the mouth. All true. However, cheese acts as a natural fire extinguisher to diminish the heat factor, while promoting the amazing taste of peppers. Feta cheese contains milk, which is another component in reducing heat. Trust me, all together it works.

WARM FETA SPREAD

Ingredients:

8-ounce block feta cheese

1 tablespoon olive oil

1/4 teaspoon Herbes de Provence, crushed

1 tablespoon olive oil

1/2 green hot pepper, sliced

1 habanero pepper, seeds removed and chopped

1 shallot, sliced

1/4 teaspoon garlic powder

1 ripe tomato, diced

Fresh tarragon for garnish

Assorted bagel chips and crackers

Instructions:

Preheat oven to 350°. Place feta cheese block in an ovenproof dish. Drizzle with one tablespoon olive oil. Sprinkle with crushed Herbes de Provence. Bake 15 minutes until cheese is soft. Meanwhile heat one tablespoon olive oil in a skillet over medium heat. Add green hot pepper slices, chopped habanero pepper, sliced shallots, and garlic powder. Cook until soft, 2 to 3 minutes. Remove warmed feta cheese from oven. Top with diced tomatoes and hot pepper mixture. Garnish with fresh tarragon. Serve with assorted bagel chips and crackers.

Zinfandel Pairings

What’s Cooking in Gail’s Kitchen? After the Holidays: Zinfandel Pairings! Just when I thought I’d seen it all, there in the produce department perched on the bottom shelf below its green and red cousins, was a small bin of larger-than-life black seedless grapes. Immediately I was intrigued. The hand-scribbled sign boasted sweet and tart beyond your wildest dreams. That’s it. Nothing more than “Product of USA” on the package. It didn’t matter. It was love-at-first-sight. I knew immediately that a Zinfandel wine and tangy cheese would join the impromptu Date Night that was forming in my mind. Later on, after I got home, I read all kinds of powerful benefits these precious little gems do for the body, mind, and soul. What a perfect prologue for guilt-free delicacies.

ZINFANDEL PAIRINGS

Ingredients:

1 pound black seedless grapes

1 tablespoon olive oil

2 teaspoons sugar

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

4 ounces feta cheese, block

1 teaspoon olive oil

1 teaspoon lemon zest

1/4 cup honeycomb

Multigrain French Bread slices, lightly toasted

Raw Honey, for drizzling

Lemon Thyme, for garnish

Instructions:

Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside. In a small dish, combine olive oil, sugar, kosher salt, and black pepper. Wash cluster of black grapes; pat dry. Place grapes on the prepared baking sheet. Using a pastry brush, generously coat the grapes with the olive oil mixture. Roast for 30 minutes. Grapes will release juice and begin to wrinkle. Remove pan from oven to cool on a wire rack. Reduce oven temperature to 375°. Break the feta cheese into rough chunks. Transfer to a baking dish sprayed with nonstick oil. Sprinkle with olive oil and lemon zest. Drizzle with raw honey. Bake for 15 minutes until softened. Broil until slightly golden. Watch carefully. To serve, spread warm cheese on toasted baguette slices. Top with a piece of honeycomb. Place a roasted grape over the cheese. Drizzle with raw honey. Garnish with lemon thyme. Serve with a slightly chilled glass of red Zinfandel.

Bacon and Egg Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Bacon and Egg Mac’n Cheese! Grab onto your seat because this dish is going to leave you shouting to the rooftops like a kid on a tire swing. Remember how everyone in the neighborhood would congregate around the sturdy oak, count to three, and then pile on the tire like a bunch of monkeys? The biggest guy was always left behind to spin it around like a giant top before grabbing the rope and jumping aboard. The peals of laughter echoed around the block and seemed to go on forever. It’s a wonder the branch didn’t break, or worse.

BACON AND EGG MAC ‘N CHEESE

Ingredients:

1 cup bow tie pasta

1 teaspoon sea salt

2 tablespoons butter

1/3 cup skim milk

1/3 cup cheddar cheese, shredded

3 slices American cheese

1/4 cup feta cheese

2 tablespoons parmesan cheese, grated

4 strips precooked bacon, crumbled

2 tablespoons red peppers, chopped

2 tablespoons panko bread crumbs

1 tablespoon olive oil

2 eggs, fried according to preference

2 green onions, snipped

Instructions:

Preheat oven to 350°. Spray 2 individual casserole pans with nonstick oil. Set aside. Cook pasta in salted water, according to package directions. Drain and set aside. In a medium saucepan, warm the butter over medium-low heat. Add the drained pasta and skim milk. Stir. Add cheddar cheese, American cheese, feta cheese, and parmesan cheese. Stir occasionally until completely melted. Fold in crumbled bacon and chopped red peppers. Divide between the two casserole pans. In a small dish, combine panko seasoned bread crumbs and olive oil. Stir to moisten. Sprinkle over top. Bake for 10 minutes. Meanwhile, fry the eggs, according to preference. Remove the casserole pans from the oven. Place one fried egg on top of each. Garnish with chopped green onions. Serve immediately.

Umami Bomb Chorizo Grits

What’s Cooking in Gail’s Kitchen? Clean Eating: Umami Bomb Chorizo Grits! Say whaaat? Somebody needs to tell me what that word means. Umami. Evidently it is the taste bud beyond the famous four: sweet, sour, bitter, and salty. Oh yeah, taste buds we’ve been familiar with since we first began to put food in our mouths. This “umami” envelopes earthy, meaty, and savory. Examples of foods that reflect this are soy sauce, tomatoes, cheeses, anchovies, and cured pork products. Chorizo falls into the latter category, you probably concluded. Sooo, are we good?

UMAMI BOMB CHORIZO GRITS

Ingredients:

1/2 cup grits, uncooked

1/3 cup cheddar cheese, shredded

2 chorizo sausage links, casing removed

1 tablespoon red pepper, diced

1 tablespoon green pepper, diced

1 tablespoon red onion, sliced

1 tablespoon frozen corn, thawed

1 tablespoon parmesan cheese, crumbled

1 hard-boiled egg

Cayenne pepper, to taste

Instructions:

Prepare grits according to package directions. Stir in cheddar cheese. Set aside. Remove the casing of the chorizo. Spray a skillet with nonstick oil. Add chorizo. Sauté over medium heat for 5-7 minutes. Crumble the meat with a fork as it cooks. Add red pepper, green pepper, red onion, and corn. Continue cooking until vegetables are tender, about 5 minutes. To serve, transfer cheesy grits to a shallow dish. Add chorizo and sautéed vegetables. Sprinkle with parmesan cheese. Serve with a hard-boiled egg. Garnish with cayenne pepper, to taste.

Mango Avocado Radish Salad

What’s Cooking in Gail’s Kitchen? Clean Eating: Mango Avocado Radish Salad! You’ve heard the expression, “You are what you eat”. In essence, food becomes a source of energy or sluggishness. Personally, I want fuel for my body that benefits brain function, metabolism, eliminates anxiety, and extinguishes inflammation. It’s a no-brainer. Too often junk food includes processed foods and artificial sweeteners. Sure, it may be easy and convenient. But by eating whole foods that look and smell amazing, you’re sending a great message to your body that says, “Honey, you’re worth it.”

MANGO AVOCADO RADISH SALAD

Ingredients:

1 cup organic frozen mango chunks, thawed

1 ripe avocado, pitted and skin discarded

1 tablespoon lime juice

1/2 teaspoon tajin seasoning

2 radishes, sliced very thin

2 tablespoons feta cheese, crumbled

2 tablespoons lime olive oil

Fresh cilantro, for garnish

Instructions:

Chop the mango chunks into bite-sized pieces. Arrange on a platter. Chop the peeled avocado into bite-sized pieces. Transfer to a shallow dish. Drizzle with lime juice. Sprinkle with tajin seasoning. Arrange avocado around the mango on the platter. Trim the radishes; slice very thin. Insert among the mango and avocado chunks. Crumble the feta cheese over all. Sprinkle on more tajin seasoning, if desired. Drizzle lime olive oil over all. Garnish with cilantro leaves. Serve chilled.