Buffalo Chicken Pizza

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Buffalo Chicken Pizza! Combine two bar and grill favorites to equal one outstanding supper on game night. From the creamy ranch dressing slathered over a crispy olive oil crust to the tender rotisserie chicken dotted with robust bleu cheese and crunchy celery, you will not believe your taste buds. This is good stuff. Decide how high you want to crank up the heat by using spicy sriracha sauce and red pepper flakes. Go wingless for a sensational show-stopper that will leave everyone cheering.

BUFFALO CHICKEN PIZZA

Ingredients:

1 prepared naan, flatbread, or pizza crust

1-2 tablespoons olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/4-1/3 cup ranch salad dressing

1/2 cup mozzarella cheese, shredded

1 cup deli-roasted chicken, shredded

1/2 cup bleu cheese crumbles

1/2 cup chopped celery

2-3 tablespoons sriracha sauce

1 teaspoon red pepper flakes

Instructions:

Preheat oven to 400°. Brush both sides of a prepared pizza crust. Sprinkle cornmeal on the bottom only. Sprinkle garlic powder over top. Bake seasoned crust on a pizza stone for 5 minutes. Carefully remove from oven. Spread ranch salad dressing evenly over top crust. Sprinkle with shredded mozzarella cheese. Layer on shredded chicken. Dot with bleu cheese crumbles. Bake 10 minutes longer. Arrange chopped celery over pizza. Drizzle with sriracha sauce. Garnish with red pepper flakes. Serve immediately.

Yellow Squash Bolognese

What’s Cooking in Gail’s Kitchen? Eat More: Yellow Squash Bolognese! I’m at it again. The Spiralizer has become my new best friend. This time the star attraction is yellow squash noodles in place of pasta. But first, prepare the Bolognese sauce. It not only takes a bit longer, but it will turn your kitchen into an aromatic sensation. The rich Italian Bolognese sauce is a time-honored tradition that can take up to four hours to duplicate. This version, however, requires less than an hour from start to finish. I knew you would appreciate that fact.

YELLOW SQUASH BOLOGNESE

Ingredients for Bolognese Sauce:

1/4 cup olive oil

1 Vidalia onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

1 carrot, diced

4 ounces mushrooms, sliced

1 pound ground Sweet Italian sausage

1 teaspoon fennel seed

1/8 teaspoon marjoram

1/8 teaspoon oregano

1 28-ounce can San Marzano tomatoes

1/4 cup parsley, chopped

8 basil leaves, chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup Parmesan cheese, grated

Instructions:

In an iron skillet over medium heat, combine olive oil, Vidalia onion, and minced garlic. Add celery, carrot, and mushrooms. Sauté 5 minutes. Increase heat and add ground Italian sausage, fennel, marjoram, and oregano. Cook until meat is no longer pink and appears crumbled, approximately 10 minutes. Lower heat and add tomatoes, parsley, basil, sea salt, and pepper. Cook until sauce thickens, stirring occasionally, approximately 30 minutes.

Ingredients for Noodles:

1-2 yellow squash

1-2 tablespoons olive oil

Instructions:

Spiralize the yellow squash into noodles. In a medium skillet, heat olive oil. Add yellow squash noodles; toss gently. Sauté no longer than two minutes. The noodles will turn soft, but not translucent. Serve with Bolognese sauce garnished with Parmesan cheese and fresh basil.

X-traordinary Pesto Pepperoni Pita

What’s Cooking in Gail’s Kitchen? Eat More: X-traordinary Pesto Pepperoni Pita! When there’s nothing in the house for lunch, take stock of leftovers in your refrigerator. Transform that last pita pocket into a personal pizza with basil pesto, sliced pepperoni, a dollop of tomato sauce, and a handful of mozzarella cheese. That’s what I did. Suddenly, it’s an appealing alternative to a peanut butter and jelly sandwich.

X-TRAORDINARY PESTO PEPPERONI PITA

Ingredients:

1 pita bread

1 tablespoon olive oil

2 tablespoons tomato sauce

2 tablespoons basil pesto

3-5 slices pepperoni

1/4 cup mozzarella cheese, shredded

1 tablespoon black olives

1 teaspoon pimento

Instructions:

Spread olive oil evenly over one side of pita bread. Warm pita bread in an iron skillet over medium heat for one minute. Press to flatten. Next build the pizza. Spread with tomato sauce and basil pesto. Layer pepperoni over sauces. Sprinkle with mozzarella cheese. Top with black olives and pimento. Reduce heat to low. Cover skillet to allow cheese to melt. For a crispy crust, remove lid and raise the heat back to medium. Do not burn. Serve whole with salad greens.

Quattro Formaggio Ravioli

What’s Cooking in Gail’s Kitchen? Eat More: Quattro Formaggio Ravioli! Four different cheeses in one dish make me think I died and went to Heaven. Or at the very least, I did something right. Let me share with you a little secret. It doesn’t matter that you use store-bought ravioli because it’s the cheese sauce you practically slurp with a spoon!

QUATTRO FORMAGGIO RAVIOLI

Ingredients:

2 tablespoons Bleu cheese, crumbled

1/4 cup Parmesan cheese, shredded

1/4 cup Mozzarella cheese, shredded

1/4 cup butter

1 cup light cream

4 ounces Neufchâtel cream cheese

1 teaspoon herbs de Provence

Fresh Basil

1 cup marinara sauce

Stuffed Ravioli, any variety

Instructions:

Combine Bleu, Parmesan, and Mozzarella cheeses in a bowl. Set aside. In a medium saucepan, over low heat, melt butter. Do not scorch. Add light cream and bring to boil. Slowly add Neufchâtel cream cheese in chunks, stirring until melted. Reduce heat to medium-low. Gradually add remaining cheeses, stirring constantly until smooth. While stirring return to boil for one minute. Add herbs de Provence. Reduce to simmer. Warm marinara sauce in another pan or microwave-safe dish. Cook ravioli as directed on package. Drain ravioli and divide into portions. Spoon cheese sauce and marinara sauce over cooked ravioli. Sprinkle with extra cheese. Garnish with fresh basil. Serve with garlic bread drizzled with olive oil.

Philly Cheesesteak Bolillo

What’s Cooking in Gail’s Kitchen? Eat More: Philly Cheesesteak Bolillo! While at the local bakery, I couldn’t help but choose these nicely shaped oval bolillo rolls. Their lack of crunchy outer crust, like the baguette, made them more appealing for the cheese-laden spicy shredded beef I planned as a main course. Don’t you just love it when you get extra servings from another day’s roast sirloin? The opportunities are endless. This time around the onions, green peppers, red peppers, and mozzarella cheese all team together for that infamous cheesesteak sandwich to die for. Add a slice of tomato and a couple sweet gherkin pickles to punch up the taste buds. Any takers?

PHILLY CHEESESTEAK BOLILLO

Ingredients:

1 pound roast sirloin, cooked and shredded

1/2 green pepper, chopped

1/2 yellow onion, chopped

1/2 red pepper, chopped

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons lemon juice

2 teaspoons vinegar

1-2 tablespoons honey

1 tablespoon whole grain mustard

1 teaspoon fennel

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 bolillo sub rolls, halved

2 tablespoons butter

1/8 teaspoon garlic powder

1 cup mozzarella cheese, shredded

Instructions:

In a large skillet over medium heat, add shredded sirloin beef, green pepper, onion, and red pepper. Combine Worcestershire sauce, soy sauce, lemon juice, vinegar, honey, and whole grain mustard. Stir well. Pour over meat and vegetables. Add seasoned salt, black pepper, and red pepper flakes. Heat to boiling, then reduce heat to low; simmer until almost all liquid is absorbed and meat is tender, approximately 20 minutes. Preheat oven to Broil. Cut bolillo subs in half lengthwise and scoop out the centers to make a well. Butter the faces generously. Sprinkle with garlic powder. Broil on high until the tops are golden, 2-3 minutes. Spoon meat mixture onto each half. Divide cheese over all. Return to broiler to melt the cheese. Watch carefully. Remove from oven and match the sandwich sides together to form a sandwich.

Nature’s Tomato Naan

What’s Cooking in Gail’s Kitchen? The Next Step: Nature’s Tomato Naan. Who likes ooey gooey melted mozzarella cheese? I do, I do! Now add nature’s juicy ripened tomatoes for fresh garden flavor that will have you wiping your chin after the first bite. Be careful of those cheese pulls, though. Steam may be trapped between the naan crust and the pizza stone. Besides, there’s nothing worse than burning the roof of your mouth from lack of patience. Let your eyes create desire. After all, everyone wants eating to be an enjoyable experience.

NATURE’S TOMATO NAAN

Ingredients:

One prepared naan crust

1-2 tablespoons olive oil

1 tablespoon cornmeal

1/4 teaspoon garlic powder

3 Campari tomatoes, sliced

5 grape tomatoes, sliced

1/2 teaspoon sea salt

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

8 ounces fresh mozzarella, sliced

1/8 teaspoon red pepper flakes

1/4 cup parmesan cheese, shaved

Instructions:

Preheat oven to 400°. Spread olive oil on both sides of naan bread. Sprinkle cornmeal over bottom crust. Sprinkle garlic powder over top crust. Place cornmeal side down on a pizza stone. Bake for 5 minutes. Meanwhile, slice tomatoes on a cutting board. Sprinkle tomatoes with sea salt, oregano, basil, and marjoram. Remove naan from oven. Carefully layer mozzarella cheese over crust. Then arrange sliced tomatoes. Sprinkle with red pepper flakes. Bake 15 minutes longer or until cheese is melted and bubbly. Top with parmesan cheese before serving.

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

Lasagna Lovers

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Lasagna Lovers! Move over, ho-hum lasagna; Baby Kale Lasagna Roll-ups are here. This dish is fast and easy to prepare, while managing portion-control at the same time. If you are looking for a meatless meal, simply adjust the recipe to suit your needs. The taste is unbelievable and leftovers will have you looking forward to a savory dinner later in the week. Mama Mia, that’s amazing!

LASAGNA LOVERS

Ingredients:

1 pound Italian sausage, bulk

1/4 cup onion, chopped

1 clove garlic, minced

1 teaspoon fennel

1/8 teaspoon basil

1/8 teaspoon oregano

1/8 teaspoon marjoram

4 ounces mushrooms, sliced

24 ounces pasta sauce

1 cup water

2 cups ricotta cheese

2 cups mozzarella cheese

1/2 cup Parmesan cheese

2 eggs

1 tablespoon parsley flakes

16 ounces lasagna noodles

Baby Kale Leaves, stems removed

Instructions:

Preheat oven to 350°. In a large skillet brown Italian sausage until crumbly. Drain. Add onion, garlic, fennel, basil, oregano, marjoram, and mushrooms. Mix well. Add pasta sauce and water to the browned meat mixture. Simmer 10 minutes. Set aside. In a medium bowl, stir together ricotta cheese, 1 1/2 cups mozzarella cheese, Parmesan cheese, eggs, and parsley. Prepare lasagna noodles per package directions. Drain. When cooked, place the noodles lengthwise in a single layer on two sheets of aluminum foil. This makes it very easy to fill and roll up. Grease a 9″x13″ baking dish. Spread one half of the meat mixture on the bottom of the dish. To assemble lasagna rolls, spread 2-3 heaping tablespoons of ricotta cheese filling along noodle. Top with baby kale leaves. Beginning at one end, roll the noodle up. Transfer to baking dish. Repeat until all ingredients are assembled and arranged. Finish by pouring the remaining pasta sauce over lasagna rolls. Sprinkle 1/2 cup of mozzarella cheese over top. Cover with foil. Bake 45 minutes. Remove foil and bake 10 minutes longer until hot and bubbly. Serve immediately.

Cheesy Burrata

Eating My Way Through the Holidays! Festive Foods: Cheesy Burrata! For those of you who are unfamiliar with Burrata cheese, allow me to tell you a little bit about it. Imagine a soft delicate layer of mozzarella cheese stretched thin like a piece of hand-formed pie dough. It is placed into a bowl so the center can be filled like a porcelain white water balloon. Inside is heavy cream as rich as butter and luscious cheese curds. The pouch is then tightly tied at the top to ensure maximum freshness. The taste is extraordinary. It’s enough to make you roll your eyes and swoon.

CHEESY BURRATA

Ingredients:

8 ounce Burrata cheese

Fresh basil

Cherry tomatoes, halved

1 tablespoon olive oil

Herbs de Provence

Sea salt to taste

Instructions:

Place the Burrata cheese on a platter surrounded by fresh basil and cherry tomatoes. Drizzle with olive oil. Add a sprinkling of Herbs de Provence and sea salt to taste. Serve with crusty artisan breads or crackers.