Dang Good Mac & Cheese

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Dang Good Mac & Cheese! I just cranked up this all-time favorite dish a notch, maybe two. Cheddar cheesy? It’s in there. Mozzarella madness? Oh, yeah. Palatable parmesan? Absolutely. Sooo, what’s the big deal, you wonder. Well…I kinda switched out the macaroni pasta noodles for gnocchi’s pillow-like tender dumplings that swaddle themselves in a blanket of creamy cheese sauce. Hold on. Then I topped it all with a buttery crunch topping of panko and Italian bread crumbs. Mmmwah! Life doesn’t get any better that this.

DANG GOOD MAC & CHEESE

Ingredients:

1-pound package gnocchi

1 1/2 tablespoons cornstarch

1/2 cup chicken broth

1 tablespoon olive oil

1 clove garlic, chopped

1/2 cup milk, warmed

3/4 cup mozzarella cheese, shredded

1/2 cup sharp cheddar cheese, shredded

1/4 cup parmesan cheese, grated

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup panko and Italian bread crumbs

1 tablespoon butter, melted

Parsley, for garnish

Instructions:

Preheat oven to 325°. Spray a casserole dish with nonstick oil. Set aside. Cook the gnocchi, according to package directions. Drain, transfer to a large bowl, and set aside. Whisk together cornstarch and chicken broth in a measuring cup until completely dissolved. Set aside. Warm olive oil in a large saucepan over medium heat. Add garlic. Sauté 1-2 minutes until fragrant. Slowly add cornstarch mixture, stirring constantly to make a light brown roux. Add warm milk, stirring until smooth as the mixture reaches a low boil. Remove pan from heat; stir in mozzarella, cheddar, and parmesan cheeses until melted and smooth. Season with sea salt and black pepper. Pour the cheese sauce over the gnocchi until evenly coated. Transfer to the prepared casserole dish. Combine panko and Italian seasoned breadcrumbs with the melted butter. Sprinkle over the cheesy gnocchi. Bake 15 minutes to brown the topping. Garnish with fresh parsley. Serve immediately.

Xtra Healthy Turkey Spaghetti

What’s Cooking in Gail’s Kitchen? Start Smart: Xtra Healthy Turkey Spaghetti! It’s true you can limit your weekly intake of meat by choosing vegetarian recipes and meatless meals. On the other hand, by making a simple substitution of turkey over beef, you’re getting a leaner, less fatty meat without sacrificing taste. But the debate continues. Some report that nowadays leaner beef choices still make beef the winner when it comes to fat, sodium, and cholesterol. To be honest, I already had baked turkey on hand, so I took advantage of it and went for something a little different. Variety, in my kitchen, is the spice of Life.

XTRA HEALTHY TURKEY SPAGHETTI

Ingredients:

1 pound of shredded turkey, precooked

1 tablespoon olive oil

1 poblano pepper, chopped

1 green pepper, cut into strips

1/3 cup onion, chopped

15-ounces prepared marinara sauce or spaghetti sauce

6 ounces angel hair pasta

2 cups mozzarella cheese, shredded

Grated parmesan cheese, for garnish

Instructions:

Preheat oven to 350°. Spray four individual casserole pans with nonstick oil. Set aside. In a skillet over medium heat, warm olive oil. Add poblano pepper, green pepper, and chopped onions. Sauté until tender. Stir in the shredded turkey and marinara sauce. Turn heat off and set aside. Prepare angel hair spaghetti according to package directions. Drain thoroughly. Add cooked pasta to sauce. Stir to mix. Transfer turkey spaghetti to individual casseroles. Divide mozzarella cheese between them. Bake 20-25 minutes until cheese is golden and melted. Garnish with parmesan cheese before serving.

Vine-Ripened Tomato Pie

What’s Cooking in Gail’s Kitchen? Start Smart: Vine-Ripened Tomato Pie! Oddly enough, I’ve had a couple people tell me they’ve never heard of tomato pie. It may be more of a southern dish, or perhaps its more familiar to those of us who live in the country and can’t figure out what to do with the abundance of garden tomatoes. Who knows? I must admit there is a secret ingredient that I discovered from the Savannah restauranteur and popular chef, Paula Deen. Maybe you can pick it out, too.

VINE-RIPENED TOMATO PIE

Ingredients:

1 prepared deep-dish pie shell

4-6 Roma tomatoes, sliced

1 tablespoon kosher salt

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon basil

1/8 teaspoon garlic powder

1/2 cup sweet onion, chopped

1 cup mozzarella cheese, shredded

3/4 cup cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

1/4 cup parmesan cheese, grated

1 cup mayonnaise

Cherry tomatoes, for garnish

Basil leaves, for garnish

Instructions:

Preheat oven to 350°. Bake the pie shell according to package directions. Remove from oven and set aside. In a bowl, combine sliced tomatoes, kosher salt, oregano, marjoram, basil, and garlic powder. Allow tomatoes to “weep” for 10 minutes. Using a slotted spoon, transfer seasoned tomatoes to the pie shell. Layer sweet onion over tomatoes. In another bowl, combine mozzarella cheese, cheddar cheese, pepper jack cheese, and parmesan cheese with mayonnaise. Mix well. Spread cheese mixture over top of tomatoes and onions. Bake 30 minutes, or until lightly browned. Garnish with cherry tomatoes and basil leaves.

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.

Mini Caprese Skewers

What’s Cooking in Gail’s Kitchen? Be Our Guest: Mini Caprese Skewers! Can you tell I’m trying to squeeze as many foods in my picnic basket as possible before Summer ends? For a quick veggie burst of flavor, these off-the-vine cherry tomatoes are a match made in heaven when paired with fresh basil. It doesn’t hurt that the marinated mozzarella balls are skewered together for lovely presentation. It’s all about the finger food.

MINI CAPRESE SKEWERS

Ingredients:

12 mozzarella balls

1-2 tablespoons olive oil

1/8 teaspoon Italian spice blend

24 fresh basil leaves

12 cherry tomatoes, halved

12 black olives, sliced

Olive oil for drizzling

Instructions:

In a shallow bowl, place mozzarella balls. Drizzle with olive oil; sprinkle with Italian spices. Toss cheese to cover well. Beginning with a cherry tomato half, thread tomato on a toothpick or skewer. Then place one basil leaf, followed by a marinated mozzarella ball. Finish with the remaining cherry tomato and another basil leaf. Repeat with remaining cherry tomatoes, basil leaves, and mozzarella balls. Thread black olives on separate skewers. Drizzle olive oil mixture over finished caprese skewers. Transport in jars or covered containers.

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.