marinated

Marinated Mozzarella Flatbread

What’s Cooking in Gail’s Kitchen? Start Smart: Marinated Mozzarella Flatbread! You’re probably like everyone else right now and could go to the freezer to pull out a prepared flatbread for supper. Another shortcut is to use marinated mozzarella cheese which already comes sliced in a blend of herbs and olive oil. Oftentimes, I freeze a surplus of cooked meat as well. In this case I already had seasoned Italian sausage, but you could certainly switch things up with pepperoni or sun-dried tomatoes. That’s the beauty of cooking at home. The results bring satisfaction. Just be careful of those piping hot stretchy cheese pulls.

MARINATED MOZZARELLA FLATBREAD

Ingredients:

1 prepared naan flatbread

2 tablespoons olive oil

1 tablespoon cornmeal

1 cup cooked and crumbled Italian sausage

16 ounces marinated mozzarella slices

Crushed basil leaves

Red pepper flakes, to taste

Instructions:

Preheat oven to 400°. Rub 1 tablespoon of olive oil on the bottom of the flatbread. Sprinkle with cornmeal. Carefully flip it over onto a pizza stone. Rub the remaining olive oil onto the top of the crust. Make a layer with the crumbled Italian sausage. Arrange marinated mozzarella slices over meat. Bake for 15 -20 minutes for a crispy crust. The longer it bakes, the more gooey the cheese becomes. When finished, remove from the oven and garnish with crushed basil and red pepper flakes.

Mr. Tequila Authentic Mexican Restaurant in Naples, Florida

Dining Outside the Home: Mr. Tequila Authentic Mexican Restaurant in Naples, Florida! When one restaurant owner boasts about an additional place to try, my ears usually perk up. Mexican food is one of my favorites, especially authentic family-owned restaurants with a story to tell. Rafael Romo, born in Guanajuato, migrated to the United States as a teenager. With a good work ethic, he understood the commitment required for a successful business. His journey progressed into a food truck where he sold Mexican food infused with family traditions. Over time he gained more knowledge and experience. Then Mr. Tequila was born. Now popular as a farm-to-kitchen cantina, people flock here for grilled specialties that are bound to become favorites. Some of the drool-worthy dishes include crispy flour shells, grilled seafood and veggies, gooey melted cheese, creamy guacamole, marinated meats, and always fresh pico de gallo. Happy Hour margaritas definitely make late afternoon quite satisfying. For a dining experience rich in culture where people are greeted by name, this place fits the bill.

X-tra Tender Marinated Chicken

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: X-tra Tender Marinated Chicken! Here is one recipe that definitely lives up to its name. Tender. And I mean “melt-in-your-mouth” tender. For variety, I have used the marinade ingredients but switched the meat between chicken and pork. Both with astounding results. Because I literally took the meat out of the freezer and popped it in the slow-cooker may be another reason the outcome was so effective. Do it first thing in the morning before you’re off and running. When you return home later on, the irresistible aromas will greet you at the door. For a finishing touch, flash fry the pieces (plus juices from the marinade) in an oiled iron skillet at high temperature for a minimal amount of time. The results will leave everyone singing your praises. You can thank me later.

X-TRA TENDER MARINATED CHICKEN

Ingredients:

2-3 pounds chicken

1/2 cup butter, melted

1 cup vinegar

1 cup orange juice

1/4 cup kosher salt

1 tablespoon oregano

1/2 teaspoon garlic powder

Oil for frying

Lemon and capers for garnish

Instructions:

Place chicken in a slow-cooker. Combine melted butter, vinegar, orange juice, kosher salt, oregano, and garlic powder. Pour over meat. Cover. If meat is frozen, set timer for four hours on High, then four hours on Low. If meat is thawed, set timer for eight hours on Low. When finished, using a tongs, transfer chicken to a platter. Reserve marinade. To “flash fry”, warm an iron skillet with 1 tablespoon of vegetable oil on medium heat. Add chicken. Do not overcrowd. Ladle a small portion of marinade juice over chicken. It will sizzle, so a screen lid is recommended. After 2-3 minutes gently turn juicy chicken to char the other side. Add oil to prevent meat from sticking. Repeat until all chicken is fried. This works well with boneless or shredded meat. Serve warm with assorted vegetables. Garnish with capers and lemon slices.