Underrated Summertime Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Underrated Summertime Supper! Does anyone have a Himalayan Salt Block besides me? Well, one of the things I like about it is, it can take the guesswork out of adding seasoning to food. It’s a block of pink salt, after all. When serving cold foods like salads, fruits, and cheeses, refrigerate the salt block overnight before using. This helps to keep foods chilled for hours when you need it. Simply arrange the ingredients directly on the block, drizzle on the dressing, and you’re good-to-go. Clean up is easy. Never use soap; salt is naturally antibacterial. Remove food residue with a damp cloth or sponge. Rinse it with a clean swipe, then dab dry. Allow the salt block to air-dry before next use. You’re done.

UNDERRATED SUMMERTIME SUPPER

Ingredients:

4 ounces goat’s milk cheese, plain

1 teaspoon Italian dry mix spice blend

1/4 teaspoon red pepper flakes

8 ounces mixed greens, washed

1 Roma tomato, chopped

4 assorted mini sweet peppers, stems and seeds removed, sliced into rings

2 radishes, sliced very thin

1/4 red onion, thinly sliced

1 teaspoon Herbes de Provence

Balsamic Reduction Sauce

Crusty Artisan Bread

Instructions:

On a sheet of waxed paper, sprinkle Italian dry mix spice blend and red pepper flakes. Form the goat’s milk cheese into a ball. Roll it in the spice mix to cover all sides. Place cheese ball on the chilled Himalayan salt block. Next, arrange mixed greens in a single layer. Arrange Roma tomatoes, mini sweet peppers, radish slices, and red onion rings. Sprinkle Herbes de Provence over top. Drizzle balsamic reduction sauce over salad. Serve with crusty artisan bread.

Fried Goat Cheese Rounds

What’s Cooking in Gail’s Kitchen? Equal Measures: Fried Goat Cheese Rounds! Now you’re speaking my language. Something fried, something cheesy. And throw in a salad for good measure. Goat cheese, to begin with, is similar to feta but with a nuttier tang to it. Does that make sense? When it’s coated with a dusting of Panko breadcrumbs and Italian seasoning, then quick-fried in an olive oil-butter blend, the results are amazing. The outside is crunchy while the inside melts in your mouth. I prefer an oil and vinegar dressing, but certainly you can opt out for your favorite bottled dressing if you’re short on time. Either way, the cheese is the main attraction on a plate of mixed salad greens. You know you wanna try it. Permission granted.

FRIED GOAT CHEESE ROUNDS

Ingredients:

4-ounce log goat cheese, refrigerated

1 egg white, beaten

1/2 tablespoon water

1/2 cup Panko breadcrumbs

1/2 teaspoon Italian seasoning

Mixed Salad Greens

Cherry Tomatoes, cut in half

1/2 tablespoon olive oil, for frying

1 tablespoon butter, for frying

Ingredients for Dressing:

1 tablespoon apple cider vinegar

1 tablespoon garlic wine vinegar

1/8 teaspoon sugar

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1 egg yolk

1/2 cup olive oil

Instructions:

Cut the cold goat cheese into 1/2” thick slices. Whisk the egg white (save yolk) and water together in a small dish. On a sheet of waxed paper, combine Panko breadcrumbs and Italian seasoning. Dip each slice of cheese in the beaten egg white, then coat both sides with breadcrumbs. Place cheese rounds on a wax paper-lined platter. Refrigerate 15 minutes. To make the dressing, use a small food processor. Combine apple cider vinegar, garlic wine vinegar, sugar, kosher salt, black pepper, and egg yolk. Blend for one minute. With the motor running, slowly pour the olive oil through the top of the lid. As it seeps through the holes, the vinaigrette will thicken. Toss the salad greens and tomato halves with enough dressing to moisten. Divide among salad plates. Warm 1/2 tablespoon olive oil plus one tablespoon butter over medium high heat. Do not scorch. Quickly fry the goat cheese rounds until golden brown on both sides. Do not melt the cheese inside. Top each salad with 2-3 fried goat cheese rounds. Serve immediately.

Buffalo Chicken Crostini

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Buffalo Chicken Crostini! Take a spicy hot dip, add the buttery texture of avocado, and finish it with the cooling sensation of natural yogurt. Now smile. You’ve just bitten into an appetizer-turned-meal after an exhausting day you’ll soon leave behind. This is how we treat ourselves right. You’re welcome.

BUFFALO CHICKEN CROSTINI

Ingredients:

8 ounces Neufchâtel cheese, softened

4 ounces goat cheese, room temperature

3/4 cup ranch dressing

1 tablespoon dry ranch seasoning mix

3/4 cup red hot sauce

2 cups cooked chicken, chopped

3/4 cup extra-sharp cheddar cheese, shredded

1 avocado, pitted

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1 teaspoon lemon juice

1/3 cup Greek yogurt

1-2 green onions, snipped

1 baguette loaf, sliced and toasted

Instructions:

Preheat oven to 350°. In a large bowl, beat Neufchâtel cheese, goat cheese, ranch dressing, ranch dry seasoning, and red hot sauce. Fold in chopped chicken. Spread mixture into a prepared casserole dish. Bake 15 minutes. Sprinkle extra-sharp cheddar cheese over top. Bake 15 minutes longer. Meanwhile, using a mini chopper, combine avocado, garlic powder, sea salt, and lemon juice. Pulse until mixture is combined but still chunky. Set aside. To assemble crostini, spread creamed avocado over toasted baguette slices. Add a scoop of Buffalo Chicken dip. Dollop with Greek yogurt. Garnish with onion snips.

Goat Cheese Wonton Appetizers

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Goat Cheese Wonton Appetizers! If you want an amazing appetizer that can be made in a flash, look no further. We’re all pretty familiar with those tiny pastry cups located in the freezer section of the supermarket. But have you seen the price? It’s ridiculous. Back away and take a turn to the dairy aisle instead. Pick up a package of wonton wrappers, a roll of goat cheese, a block of cream cheese, and a jar of bacon jam.* In no time at all, these festive cuties will have “party” written all over them. Remember, you’re allowed one taste-test, but fight the urge to eat any more than that before the guests arrive.

GOAT CHEESE WONTON APPETIZERS

Ingredients:

48 wonton wrappers, 12-ounce package

4-ounce goat cheese

4-ounce cream cheese

12-ounce jar bacon jam*

Instructions:

Preheat oven to 350°. Coat two 12-cup mini-muffin pans with nonstick oil. Cut corners off wonton wrappers to make an octagon shape. Using your fingers, gently press one wrapper into each cup. Press down without puncturing dough. Lightly spritz wrappers with cooking oil. Bake until golden brown, 8-9 minutes. Cool 5 minutes. Transfer cups to a wire rack to cool completely. Repeat with remaining wrappers. Meanwhile, combine goat cheese and cream cheese. Blend until smooth. Drop by scant spoonful in each wonton cup. Top with a dollop of bacon ham. Place the appetizers on a baking sheet. Bake filled wontons for 5 minutes until cheese is bubbly. Serve warm.

*To make your own Bacon Jam, use the following link.

https://snapshotsincursive.com/2017/04/14

Mint Leaf Peach Salad

What’s Cooking in Gail’s Kitchen? Timeless Classics: Mint Leaf Peach Salad! Sliced peaches with creamy goat cheese medallions, OMG! This delightful salad is ideal for a light lunch, an afternoon brunch, or an early dinner. Indulging in the sweet tangy taste of a ripe, plump peach mixed with the nutty crunch of sugared pecans wrapped around medallions of earthy herbed goat cheese is like taking a bath in a tub of dairy rich cream. At first bite, you won’t mind being pampered. The fresh mint leaf garnish is like icing on a cake.

MINT LEAF PEACH SALAD

Ingredients:

1 ripe peach, sliced with pit removed

4-6 cherry tomatoes; halved

2 ounces creamy goat cheese

1/4 cup sugared pecans, crushed

Fresh mint leaves

Instructions:

Cut ripe peach into 7-8 slices. Arrange in a pinwheel design on a salad plate. Cut cherry tomatoes and place seed side up around the peach slices. Crush sugared pecans on a sheet of waxed paper. Take a goat cheese slice and roll in nut mixture to coat; repeat. Arrange medallions on salad plate around the peaches. Garnish with fresh mint leaves.

Spinach Prosciutto Flatbread

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Spinach Prosciutto Flatbread! As the King of Hams, prosciutto reigns. Its savory and aromatic flavor is a result of a slow-aged process known well by the Italians. You will immediately notice the paper thin velvety texture of prosciutto. The sea salting process has a regional influence on the curing results as well. Many remain trade secrets for all time. You and I reap the benefits by shopping around. Always keep a little prosciutto on hand. It can mean the difference between ho-hum and WOW!

SPINACH PROSCIUTTO FLATBREAD

Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1/8 teaspoon garlic powder

1/4 cup Greek yogurt

1/4 cup goat cheese, crumbled

1/4 cup mozzarella cheese, shredded

1 tablespoon olive oil

6 asparagus spears wrapped in prosciutto, cut-up*

6 cherry tomatoes, halved

1 cup spinach leaves

Instructions:

Preheat oven to 400°. Brush flatbread with one tablespoon olive oil. Sprinkle with garlic powder. Spread Greek yogurt over flatbread. Dot with goat cheese crumbles. Layer shredded mozzarella over all. In a skillet over medium low heat add one tablespoon olive oil, cut up prosciutto wrapped asparagus spears, tomatoes, and spinach. Stir with tongs to coat. Cover for 1-2 minutes or until spinach turns bright green. Spoon over flatbread. Bake assembled flatbread 2-3 minutes in oven. Cut into wedges and serve immediately.

*Prosciutto-Wrapped Asparagus recipe may be found at the following link.

https://snapshotsincursive.com/2015/08/10

Fried Goat Cheese Rounds

What’s Cooking in Gail’s Kitchen? Equal Measures: Fried Goat Cheese Rounds! Now you’re speaking my language. Something fried, something cheesy. And throw in a salad for good measure. Goat cheese, to begin with, is similar to feta but with a nuttier tang to it. Does that make sense? When it’s coated with a dusting of Panko breadcrumbs and Italian seasoning, then quick-fried in an olive oil-butter blend, the results are amazing. The outside is crunchy while the inside melts in your mouth. I prefer an oil and vinegar dressing, but certainly you can opt out for your favorite bottled dressing if you’re short on time. Either way, the cheese is the main attraction on a plate of mixed salad greens. You know you wanna try it. Permission granted.

FRIED GOAT CHEESE ROUNDS

Ingredients:

4-ounce log goat cheese, refrigerated

1 egg white, beaten

1/2 tablespoon water

1/2 cup Panko breadcrumbs

1/2 teaspoon Italian seasoning

Mixed Salad Greens

Cherry Tomatoes, cut in half

1/2 tablespoon olive oil, for frying

1 tablespoon butter, for frying

Ingredients for Dressing:

1 tablespoon apple cider vinegar

1 tablespoon garlic wine vinegar

1/8 teaspoon sugar

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1 egg yolk

1/2 cup olive oil

Instructions:

Cut the cold goat cheese into 1/2” thick slices. Whisk the egg white (save yolk) and water together in a small dish. On a sheet of waxed paper, combine Panko breadcrumbs and Italian seasoning. Dip each slice of cheese in the beaten egg white, then coat both sides with breadcrumbs. Place cheese rounds on a wax paper-lined platter. Refrigerate 15 minutes. To make the dressing, use a small food processor. Combine apple cider vinegar, garlic wine vinegar, sugar, kosher salt, black pepper, and egg yolk. Blend for one minute. With the motor running, slowly pour the olive oil through the top of the lid. As it seeps through the holes, the vinaigrette will thicken. Toss the salad greens and tomato halves with enough dressing to moisten. Divide among salad plates. Warm 1/2 tablespoon olive oil plus one tablespoon butter over medium high heat. Do not scorch. Quickly fry the goat cheese rounds until golden brown on both sides. Do not melt the cheese inside. Top each salad with 2-3 fried goat cheese rounds. Serve immediately.

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? Timeless Classics: Mint Leaf Peach Salad! Sliced peaches with creamy goat cheese medallions, OMG! This delightful salad is ideal for a light lunch, an afternoon brunch, or an early dinner. Indulging in the sweet tangy taste of a ripe, plump peach mixed with the nutty crunch of sugared pecans wrapped around medallions of earthy herbed goat cheese is like taking a bath in a tub of dairy rich cream. At first bite, you won’t mind being pampered. The fresh mint leaf garnish is like icing on a cake. 
MINT LEAF PEACH SALAD
Ingredients:

1 ripe peach, sliced with pit removed

4-6 cherry tomatoes; halved

2 ounces creamy goat cheese

1/4 cup sugared pecans, crushed

Fresh mint leaves
Instructions:

Cut ripe peach into 7-8 slices. Arrange in a pinwheel design on a salad plate. Cut cherry tomatoes and place seed side up around the peach slices. Crush sugared pecans on a sheet of waxed paper. Take a goat cheese slice and roll in nut mixture to coat; repeat. Arrange medallions on salad plate around the peaches. Garnish with fresh mint leaves.