olive oil

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. 

Vegetarian Bruschetta

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Vegetarian Bruschetta! There’s something about sharing an appetizer for dinner. It feels sinful and tastes shamefully delicious. The rustic combination of artisan bread, savory veggies, and warm cheese conjure up images of the Italian landscape. Transcend yourself to a country villa in the hills of Tuscany. Lend a little romance to dinner with finger food that melts in your mouth with a slightly salty finish. 

VEGETARIAN BRUSCHETTA 

Ingredients:

1 baguette, sliced horizontal 

1/2 cup olive oil

1/8 teaspoon garlic powder

1/8 teaspoon marjoram

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper 

12-ounce jar marinated artichoke hearts

1 cup mushrooms, sliced

1 cup mozzarella cheese

2 green onions, snipped

1 tablespoon pimento, chopped

Instructions:

Preheat oven to 400°. Slice baguette horizontally and place open face on baking sheet. Spread olive oil on top of baguette. Sprinkle with garlic powder, marjoram, salt, and pepper. Drain artichoke hearts, reserving liquid. Cut artichokes into bite size pieces and add back into the liquid. Add mushrooms to liquid. Mix well to coat. Divide artichoke/mushroom mixture between the baguette halves. Top with mozzarella cheese. Bake for 15-20 minutes until cheese is melted and bread is crunchy. Cut into diagonal slices. Garnish with green onion and pimento. 

ZZ “Zucchini” Topped Potatoes

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: ZZ “Zucchini” Topped Potatoes! This recipe is going to be rock music to your ears. (If you pre-bake several potatoes on the weekend, it’ll eliminate one step during the week.) Create a fast meal by loading baked potatoes with yummy ingredients. Then top them off with sautéed zucchini, sweet onions, and hickory-smoked bacon. Can you feel the beat? Put this toe-tapping favorite in your recipe box…….and Rock On!

ZZ “ZUCCHINI” TOPPED POTATOES

Ingredients:

4 large potatoes, baked

Sea Salt

1 cup Greek yogurt

1/4 cup milk

2 green onions, snipped

1/4 cup butter

1 cup cheddar cheese, finely shredded

1 medium zucchini, chopped

1/2 sweet onion, chopped

2 tablespoons olive oil

4 slices bacon, fried crisp and crumbled

Instructions:

Preheat oven to 350°. Wash potatoes, pat dry. Pierce each one on top. Spray with nonstick oil and sprinkle sea salt on skins. Bake for one hour. When done, let cool for ten minutes. Meanwhile, cook bacon. Drain on paper towels and crumble. Sauté onions and zucchini in olive oil. Slice potatoes in half lengthwise.  Remove the flesh into a bowl leaving enough skin to form a shell. Place skins in a shallow baking dish. To the flesh, add yogurt, milk, green onions, butter, and 1/3 cup cheddar cheese. Blend until creamy. Spoon the filling into the potato skins. Top with remaining cheese, sautéed zucchini, onions, and crumbled bacon. Bake 15 minutes longer or until cheese is melted and bubbly. 

Yam Sticks

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Yam Sticks! Here is a nice alternative when craving French fries. Substitute the Idaho potatoes for yams and bake them instead of frying. You’ll feel better about making a healthy choice while mixing up the menu a bit. Give your taste buds a real surprise as you go from hum-drum to WOW!

YAM STICKS

Ingredients:

6 medium sweet potatoes, peeled and cut into sticks

1/4 cup extra virgin olive oil

1/2 teaspoon seasoned salt

1/4 teaspoon white pepper

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon garlic powder

Instructions:

Preheat oven to 425°. In a large bowl, combine all ingredients. Mix well until yam sticks are evenly coated. Marinate in the refrigerator for one hour. Meanwhile, place a baking sheet in the oven so it is already hot before adding the yams. Being careful when removing it from the oven, lightly spray the baking sheet with non-stick oil. Spread yam sticks into single layer. They crisp up better when they’re not touching. Bake about 40 minutes or until tender and slightly browned. Turn halfway through baking, using kitchen tongs. Serve immediately. 

Risotto Easy Peasy

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Risotto Easy Peasy! Until I master the same technique of the gourmet risotto served in my favorite Italian restaurant, I turn to this reliable substitute. Made with eco-friendly high quality arborio rice and seasonings, it’s ready in half the time with results that please. By adding baby peas and fresh parmesan cheese, the outcome gives it my stamp of approval. 

RISOTTO EASY PEASY

Ingredients:

1 box Gluten-Free Lundberg Creamy Parmesan Risotto*

1/2 tablespoon olive oil

1/2 cup Parmesan cheese, grated

1/2 cup baby peas

Salt and pepper to taste

Instructions:

Sauté arborio rice for 2 minutes in olive oil over medium heat using a 2 quart saucepan. Add 2 1/2 cups water and seasonings. Bring to boil. Reduce heat to simmer and cook uncovered for 20 minutes, stirring occasionally. The rice will get thick and creamy. Add baby peas stirring until heated through. Garnish with parmesan cheese. Serve hot. 

*Available from Lundberg Family Farms. (I receive no recompense for promoting their product.)

Naan Margherita Flatbread

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Naan Margherita Flatbread! Naan is an exotic oven-baked bread that makes the perfect personal size pizza. It can be made from scratch, but today’s version was available at my local supermarket bakery. I was looking for a quick and easy weeknight meal that wouldn’t weigh me down. Add fresh ingredients and you have a healthy choice for dinner. Basil was in abundance in my herb garden, so I decided to utilize it. Yum!

NAAN MARGHERITA FLATBREAD

Ingredients:

One slice of naan bread

1-2 tablespoons olive oil

1 cup mozzarella cheese, shredded

2 tablespoons parmesan cheese, grated 

8 cherry tomatoes, halved

8-10 basil leaves, whole and cut

1/8 teaspoon oregano 

Sea salt to taste

Cracked black pepper to taste

Instructions:

Preheat oven to 400°. Spread olive oil on naan flatbread. Layer mozzarella cheese, parmesan cheese, tomato halves, and basil leaves. Sprinkle with oregano, salt, and pepper to taste. Bake on a pizza stone sprinkled with corn meal for 15-20 minutes, until cheese is melted. 

Indian Couscous with Saffron

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Indian Couscous with Saffron! This side dish is wonderful to have with poultry instead of potatoes or stuffing.  I like its versatility because it doesn’t weigh me down, but offers appealing flavor. You can add or subtract herbs and vegetables to your heart’s delight, choosing what you have on hand. I tend to serve it warm rather than cold. Others make a meal out it. Either way, it’s very economical as well as exotic. 

INDIAN COUSCOUS WITH SAFFRON 

Ingredients:

1 cup couscous  

2 cups chicken broth

2 tablespoons olive oil

1 teaspoon parsley flakes

1/8 teaspoon turmeric 

1/8 teaspoon paprika 

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1 stalk celery, diced

1 carrot, diced

1 tablespoon chives, snipped

1/4 cup pine nuts

2 tablespoons hot water

4 threads saffron

Instructions:

Dissolve saffron in hot water. Set aside. In a 2-quart pan, combine chicken broth, olive oil, parsley, turmeric, paprika, onion powder, garlic powder, celery, and carrots. Add saffron mixture. Bring to boil. Remove from heat. Stir in couscous. Cover and let stand until liquid is absorbed, about 10 minutes. Couscous will be tender. Fluff with fork. Add the snipped chives and pine nuts. Season to taste with sea salt and cracked black pepper. Serve warm.