olive oil

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

Kidney Bean Salad

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Kidney Bean Salad! I find this chilled high protein dish a complement to any menu. It is especially delightful for Summer road trip outings, lake-side picnics, and cookouts on the deck. Store it in a glass jar for easy serving or make up individual potluck portions. For an exciting, easy, and often overlooked alternative that is vegan and gluten-free, add these ingredients to your grocery list and take a trip on the wild side. 

KIDNEY BEAN SALAD

Ingredients:

1/3 cup mayonnaise 

1 tablespoon olive oil

2 teaspoons red wine vinegar 

1 smidgen sugar

Salt and pepper, to taste

1/3 cup onion, chopped

1/3 cup celery, chopped

1 can red kidney beans, drained

2 tablespoons sweet pickle relish

Instructions:

Mix mayonnaise, olive oil, red wine vinegar, sugar, salt, and pepper. Blend in onions. Add celery, beans, and relish. Chill two hours before serving. 

Xtra Peas, Please

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Xtra Peas, Please. For an appetizer that will elevate any party, think puff pastry smothered in cheese. When these two partners are baked together, the flaky air-filled pastry surrounds the warm gooey cheese adding a depth of gourmet flavor that makes it unforgettable. On occasion I’ve even been known to toss a handful of flash fried pancetta over the top. It adds another layer of texture that makes it melt-in-your-mouth rich, savory, and buttery. Food for thought. 

XTRA PEAS, PLEASE 

Ingredients: 

2 cups frozen peas 

1 sheet frozen puff pastry, thawed 

3/4 cup Gouda cheese, grated 

8 ounces herbed goat cheese 

2 teaspoons Tupelo honey 

1/2 teaspoon kosher salt

1/8 teaspoon black pepper 

1/2 cup snow peas, trimmed and halved crosswise 

1/2 teaspoon olive oil 

Balsamic glaze, for garnish

Red onion slices, optional

Diced pancetta, optional

Instructions: 

Preheat the oven to 400°. Place a piece of parchment paper on a rimmed baking sheet. Set aside. Cook the frozen peas according to package directions; drain and set aside to cool. For the crust, roll out the puff pastry and place it on the parchment paper. Using a fork, score a border all the way around the edge of the pastry, about 3/4 inch. Use the fork tines to prick the pastry inside the border. Sprinkle evenly with the shredded Gouda cheese. Bake until puffed and golden brown, 18 to 20 minutes. Allow to cool for 15 minutes. Meanwhile, combine the goat cheese, Tupelo honey, one cup of the cooked peas, kosher salt, and black pepper in a food processor. Process until smooth and green in color. Spread the goat cheese mixture on the cooled tart. Sprinkle with the remaining cooked peas. In a medium bowl, gently toss the snow peas in olive oil. Arrange them over the top. Garnish with a drizzle of balsamic glaze, red onion slices, and diced pancetta. Serve. 

White Wine Garlic Shrimp

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: White Wine Garlic Shrimp. You may want to add an artisan bread to this meal-in-a-skillet. I mean, look at those succulent juices just begging to be slurped. If you happen to have a bag of frozen shrimp in the freezer, once thawed, be sure to cook them gently no longer than 1-2 minutes. The object is to only warm them through. Then quickly remove the shrimp to keep them from turning rubbery. It’s easy to overcook shrimp, so avoid that mistake ahead of time. Are we good? Because it’s simply Shrimpolicious! 

WHITE WINE GARLIC SHRIMP 

Ingredients: 

2 teaspoons olive oil 

2 teaspoons butter 

6 garlic cloves, chopped

1 teaspoon red pepper flakes

1/4 cup white wine 

1 cup clam juice 

2 tablespoons lemon juice

1 teaspoon anchovy paste 

1 teaspoon sea salt

1/8 teaspoon black pepper 

1 pound jumbo shrimp, peeled and deveined 

Instructions: 

Warm the olive oil and butter in a skillet over medium heat. Add chopped garlic and red pepper flakes. Sauté 1-2 minutes, or until golden. Add white wine, clam juice, lemon juice, anchovy paste, sea salt, and black pepper. Bring to a boil. Cook 2-3 minutes, stirring constantly. Add the jumbo shrimp, stirring for 2-3 minutes longer until opaque. Do not overcook the shrimp. Serve with crusty bread to soak up all the juices. 

Vampire Dip

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Vampire Dip. If you appreciate the deep savory aroma of roasted garlic, better add these ingredients to your shopping cart. There’s a reason restaurants use this form of “scent marketing”. Not only does it stimulate your appetite, it creates a pleasant atmosphere for dining outside the home. Our brains register this welcome aroma to build excitement and anticipation of what comes next. Before you know it, roasted garlic triggers our internal reward center that basically gives us permission to order foods that bring us comfort, relaxation, and joy. 

VAMPIRE DIP 

Ingredients: 

2 heads garlic 

1 teaspoon olive oil, divided 

1/2 cup butter, room temperature 

8-ounces cream cheese, softened 

1/2 teaspoon dried thyme 

1/4 teaspoon red pepper flakes

1/8 teaspoon black pepper 

Pinch sea salt 

Instructions: 

Preheat the oven to 375°. Cut the tops off the two heads of garlic. Wrap each base in a piece of foil. Drizzle the olive oil between both packets. Bake 30-40 minutes. Remove from oven and allow to cool completely. Gently squeeze the roasted garlic cloves from the skins into a mixing bowl. Add the room temperature butter, softened creamed cheese, dried thyme, red pepper flakes, black pepper, and pinch of sea salt. Beat with an electric mixer until the consistency is smooth and creamy. Transfer vampire dip to a decorative bowl and serve with assorted crackers. 

Haricot Vert

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Haricot Vert! From the French countryside to your spacious farm table, this international string bean (haricot vert) is an all-time favorite side dish that is worth the effort. The first savory bite will have you craving for a second one. Watch this specialty disappear. 

HARICOT VERT

Ingredients:

1 pound green beans, fresh

1 tablespoon butter

1 tablespoon olive oil

2 garlic cloves, minced

1 cup yellow onion, chopped

1 cup low-sodium chicken broth

2 tablespoons pimento, diced

1 teaspoon seasoned salt

1/8 teaspoon cracked black pepper 

Instructions:

Snap the ends of the green beans. Discard. In a medium skillet over low heat, combine butter and olive oil. Increase the heat to medium setting. Add garlic and onions. Cook one minute. Add green beans and cook one minute longer until they turn bright green. Immediately add chicken broth, pimento, seasoned salt, and pepper. Reduce heat to simmer and cover. Leave the lid cracked to allow steam to escape. Cook for 25 minutes or until the liquid is absorbed. The beans should be soft, yet slightly crisp. Bon Appétit!

Salami-Wrapped Grilled Asparagus

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Salami-Wrapped Grilled Asparagus! Whether it’s a snack, appetizer, or side dish you’re needing, think salami. It can be a little savory, smoky, or spicy, depending on the variety. Forget the idea that salami is only served on deli sandwiches. This recipe proves it can be more by adding zing to asparagus. 

SALAMI-WRAPPED GRILLED ASPARAGUS 

Ingredients:

1 pound asparagus, washed and patted dry

1/2 pound salami, sliced thin

1 tablespoon olive oil

1 1/2 teaspoons everything but bagel seasoning

Instructions:

Preheat the gas grill to 400°. Spray a grill pan with nonstick oil. Set aside. Use a knife to trim the woody ends of the asparagus stalks. Discard the ends. Wrap one piece of salami around the center of each asparagus spear. Repeat until all asparagus is used. Arrange spears in the prepared grill pan. Using a silicone brush, coat the asparagus with olive oil. Sprinkle with everything but bagel seasoning. Place grill pan onto the preheated grill. Close lid and cook for 4 minutes; turn with tongs for even grill marks. Close lid and cook 4 minutes longer, or until the spears are tender and salami is crisp. Transfer to a platter and serve warm. 

Rosemary Thyme Goat Cheese

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Rosemary Thyme Goat Cheese! It’s always a good idea to keep goat cheese on hand. Because of its spreadable texture, its earthy flavor is the perfect partner for herbs and veggies. After the appetizer, if any portion remains, don’t let it go to waste. Add a dollop to pasta, scrambled eggs, or garden salad. 

ROSEMARY THYME GOAT CHEESE 

Ingredients:

1/4 cup olive oil

2 garlic cloves, crushed and thinly sliced

1 tablespoon fresh rosemary, chopped

2-3 sprigs thyme

8-10 whole black peppercorns 

4 ounce log goat cheese, room temperature 

Italian Crispy Breadsticks 

Instructions:

In a small saucepan, warm olive oil over medium-low heat. Add garlic cloves, rosemary, thyme, and peppercorns. Stir occasionally for 2-3 minutes. Remove from heat. Place the goat cheese in a shallow dish. Spoon the warm olive oil mixture overtop. Serve immediately with Italian thin breadsticks or crusty artisan bread. 

Kalamata Olive Whipped Feta

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Kalamata Olive Whipped Feta! Roasting olives in the oven gives them a unique rustic flavor that compliments the creamy texture feta cheese is widely known for and incredibly well-balanced. The caramelized flavor seems to be the most popular at room temperature, making them a sophisticated appetizer at any gathering. 

KALAMATA OLIVE WHIPPED FETA

Ingredients:

4 ounces manzanilla Spanish olives, stuffed with pimentos 

6 ounces Kalamata olives, pitted

2 shallots, sliced

2 tablespoons olive oil

2 teaspoons Herbes de Provence 

1 teaspoon oregano 

1/2 teaspoon sea salt

1/8 teaspoon black pepper 

8 ounces feta cheese, crumbled 

1/3 cup Greek yogurt 

4 ounce burrata cheese

4 ounces Neufchâtel cheese, room temperature 

1/2 teaspoon garlic powder

1 tablespoon Tupelo honey

1 tablespoon olive oil

Olive oil, for garnish drizzle 

Instructions:

Preheat oven to 400°. In a baking dish, combine manzanilla olives, Kalamata olives, shallots, olive oil, Herbes de Provence, oregano, sea salt, and black pepper. Toss everything together. Bake 25 minutes. Set aside to cool. To make the whipped feta, use a food processor. Combine feta cheese, Greek yogurt, burrata cheese, Neufchâtel cheese, garlic powder, Tupelo honey, and olive oil. Pulse until smooth. Spread the whipped feta onto a plate. Top with roasted olives. Garnish with a drizzle of olive oil. Serve with toasted baguette slices.