olive oil

Whitewashed Egg Pizza

What’s Cooking in Gail’s Kitchen? All the Buzz: Whitewashed Egg Pizza! Putting an egg on pizza? Seriously? I know this might sound a little weird, but take a baby step out of your comfort zone. The first time I saw fried egg on a pizza, I was visiting the south of France. It’s really quite common there. In fact, you’re the fortunate one if you get the egg on your slice at a takeaway stand. You really must give it a whirl. I find as long as I bake in stages, the end result is a crispy crust with an egg over easy. Just imagine how fun it will be to pop the egg yolk and spread it around so everyone gets a taste. 

WHITEWASHED EGG PIZZA

Ingredients:

1 naan

2 tablespoons olive oil

1/8 teaspoon garlic powder 

4 tablespoons chunky pasta sauce 

1 tablespoon fresh basil, chopped

3/4 cup gruyere cheese, shredded 

2 onion rings, nested

1 egg

1/3 cup mozzarella cheese

2-3 tablespoons Greek yogurt

1/8 teaspoon sea salt

Dash of pepper

2 tablespoons fresh basil, for garnish

Instructions:

Preheat oven to 425°. Set oven rack on middle setting. (For the last step you will raise it up one setting.) Rub olive oil over surface of naan. Sprinkle with garlic powder. Bake 5 minutes. Remove from oven. Spoon chunky pasta sauce evenly over naan. Use 1 tablespoon fresh basil over sauce. Sprinkle with gruyere cheese. Bake 5 minutes until slightly melted. Remove from oven. Raise the oven rack up one setting. Place the nested onions on a flat portion of the crust. Gently crack an egg into the center of the onion rings. Distribute the mozzarella cheese over the pizza, excluding the egg area. Dollop the Greek yogurt over the cheese. Season with salt and pepper. Bake 5 minutes longer or until egg is set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When cheese is gooey and egg is cooked, remove from oven. Garnish with fresh basil. 

Violet Crostini

What’s Cooking in Gail’s Kitchen? All the Buzz: Violet Crostini! Edible flowers are kind of a new thing for me this year. Everywhere I look, nature has exploded with beauty and color. Because I take special care in avoiding chemicals and pesticides in my herb garden and on the grounds, I can reap the benefits of sweet edible flowers high in vitamins. This recipe for Violet Crostini is one step up from an ordinary salad of mixed greens. By toasting a sesame artisan bread and slathering it with Norwegian Jarlsberg Cheese Spread, the salad greens and fresh violet petals create an open face sandwich or crostini. Top it off with a pretty, light purple edible chive blossom for a light onion taste. Doesn’t it look delicious?

VIOLET CROSTINI 

Ingredients:

2-4 slices sesame bread, toasted

4 tablespoons Norwegian Jarlsberg Cheese Spread*

1 cup mixed salad greens

2 tablespoons violet petals

2 chive blossoms, stems removed

2 tablespoons lemon olive oil

2-4 sprigs lemon thyme 

Instructions:

Toast sesame seed artisan bread. Spoon two tablespoons of Norwegian Jarlsberg Cheese Spread on each piece. Divide salad greens between the crostini. Top with violet petals and chive blossom. Drizzle lemon olive oil over all. Garnish with lemon thyme. 

* Follow the link for the Norwegian Jarlsberg Cheese Spread recipe. 

https://snapshotsincursive.com/2016/06/10

Sweet Strawberry Salad

What’s Cooking in Gail’s Kitchen? All the Buzz: Sweet Strawberry Salad! Whenever you feel the need to change things up a bit from your ordinary salad, think strawberries! Did you know the strawberry is actually a cousin to the rose family? Truth. In history, they represent love, purity, and perfection. Hmmm. And of course, everyone knows how deliciously sweet they are. Okay, I’m in. Serve a strawberry salad and watch everyone’s face break into a smile.  Think strawberries! 🍓

SWEET STRAWBERRY SALAD

Ingredients:

1 pound Spring Mix, gently torn

1 quart strawberries, caps removed and halved

4 green onions, snipped

1 cup harvarti cheese, grated

1/2 cup sugared pecans, chopped

1/3 cup bacon pieces

1/2 cup lemon olive oil

1/4 cup balsamic reduction 

Instructions:

Combine Spring Mix salad greens, strawberries, and green onion snips in a large bowl. Gently add cheese to mix. Top with sugared pecans and bacon. Toss with lemon olive oil to coat. Drizzle balsamic reduction over all. 

Onion Basil Bread

What’s Cooking in Gail’s Kitchen? All the Buzz: Onion Basil Bread! You have got to try this! Tasty Vidalia onions are unbelievably sweet and mild. They are grown locally in the state of Georgia, yet recognized all over the world. You begin to see them pop up in the neighborhood markets from mid-April to mid-June. Their unique fresh taste makes them an outstanding option for eating raw or cooking in recipes. Packed with nutritional value makes them a bonus. Become a believer; discover why Vidalia onions are all the buzz!

ONION BASIL BREAD

Ingredients:

Loaf of sesame artisan bread

1/3 cup olive oil plus 2 tablespoons 

1/8 teaspoon garlic powder

1/4 teaspoon marjoram

1/8 teaspoon sea salt

1 large size Vidalia onion, sliced

1/4 teaspoon seasoned salt

1 cup Jarlsberg cheese, shredded

2-3 tablespoons Parmesan cheese, grated

Fresh basil

Instructions:

Preheat the oven to 400°. Line a baking sheet with foil. Cut the bread in half, then length-wise, and quarters. Dredge the cut sides in 1/3 cup olive oil. Sprinkle with garlic powder, marjoram, and sea salt. In a skillet on medium-high heat, add 2 tablespoons olive oil. Add onion slices and seasoned salt. Cover and cook one minute. Stir, reduce heat to medium-low and cook until the onions are caramelized, about 12 minutes. Watch carefully to reduce scorching and stir if necessary. Meanwhile divide Jarlsberg cheese equally over the face of the bread. Top with caramelized onions. Bake for 10 minutes, or until the cheese is bubbly. Remove from oven, sprinkle with Parmesan cheese and garnish with fresh basil. 

Lamb Chop Lemon Thyme

What’s Cooking in Gail’s Kitchen? All the Buzz: Lamb Chop Lemon Thyme! Break out the grill! For a tasty alternative to beef and chicken, make today’s choice lamb. It is tender, it is lean, and most of all it has high nutritional value. Yay, low in fat! Did you know lamb is a rich source of vitamins, minerals, and protein? Think about shaking up your menu a bit with a different kind of red meat. Everyone knows grilled meats taste better!

LAMB CHOP LEMON THYME

Ingredients:

3 lamb chops, 1″ thick bone-in

1-2 tablespoons olive oil

1/2 teaspoon kosher salt

Smidgen herb pepper

1/8 teaspoon garlic powder

1 teaspoon lemon thyme leaves

Instructions:

In a shallow dish, place lamb chops in a single layer. Pour olive oil over lamb chops. Sprinkle with kosher salt, herb pepper, garlic powder, and lemon thyme leaves. Coat both sides. Marinate for one hour in the refrigerator. Remove from the refrigerator and let come to room temperature for 20 minutes. Turn a gas grill on HIGH heat. Sear the chops for 3 1/2 minutes on one side. Flip over and cook an additional 2 1/2 minutes for medium-rare. Let rest for 5 minutes to absorb juices. Serve immediately. 

Winner, Winner Chicken Dinner

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Winner, Winner, Chicken Dinner! What I love about this recipe is any type of chicken will do. If you prefer wings, thighs, drumsticks, breasts, or all of the above, it works! The lemony citrus accent is perfect with a side salad and a piece of warm crusty bread. If you can get your hands on a lemon infused olive oil, you may want to take the plunge. It’s also a great way to jazz up an ordinary salad with the bright, tangy flavor of citrus. Balance it out with a pomegranate balsamic vinegar for a winning combination. Who knows, you may have found a new favorite. 

WINNER, WINNER, CHICKEN DINNER 

Ingredients:

6 chicken fillets

2 tablespoons olive oil

1 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon thyme, chopped 

1/8 teaspoon garlic powder 

1/4 teaspoon red pepper flakes

1/4 teaspoon granulated lemon zest

1 tablespoon lemon juice

1 lemon, sliced and quartered 

6 green onions

Instructions:

Preheat oven to 400°. Trim and pat dry the chicken fillets. In an iron skillet over medium heat, add olive oil. When hot, carefully place chicken in pan. Season with salt, pepper, thyme leaves, garlic powder, red pepper flakes, lemon zest, and lemon juice. Sear both sides for 3-4 minutes each. Add lemon slices, wedges, and green onions. Transfer skillet to oven. Bake for 15-20 minutes. Serve chicken with roasted lemons and onions. 

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.