parmesan

Understated Stuffed Stromboli

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Understated Stuffed Stromboli! Everyone likes finger food. Take a ready-made French bread dough, add your favorite meats, and cheeses….and Voilà, you have a speedy sandwich assembled in minutes. I often serve it with a side of marinara sauce for dipping. Leftovers make a tasty midnight snack, whether you warm it up or eat it cold. Either way, you won’t see this understated grinder hang around very long. 

UNDERSTATED STUFFED STROMBOLI

Ingredients:

1 tube refrigerated crusty French bread

1 cup mozzarella cheese, finely shredded

1 cup cheddar cheese, finely shredded

1/4 pound deli smoked ham, thinly sliced

1/4 pound deli salami, thinly sliced

1 tablespoon butter, melted

3 tablespoons Parmesan cheese, grated

1/8 teaspoon dill weed

Instructions:

Preheat the oven to 375°. Unroll the dough and pat into a rectangle about 12″ x 14″. Sprinkle with mozzarella to within half an inch from the edges. Layer ham over mozzarella cheese. Top ham with cheddar cheese. Then layer salami over the cheddar cheese. Roll up lengthwise; seam side down on an ungreased baking sheet. Tuck ends under. Brush with melted butter. Sprinkle with Parmesan cheese. Garnish with dill weed. Bake for 25-30 minutes or until golden brown. Slice into four servings. 

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. 

Angel Hair Pasta Partners

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Angel Hair Pasta Partners! When you’re short on time and need things at your fingertips, turn to this quick weeknight dinner option. You’ll appreciate the convenience without sacrificing flavor. The texture is pleasing and the presentation is reward enough. Make this and you’ll be able to put your feet up and enjoy the evening. 

ANGEL HAIR PASTA

Ingredients:

6 ounces angel hair pasta, uncooked

1 1/2 tablespoons olive oil

2 cloves garlic, minced

4-6 Roma tomatoes, quartered

1 green pepper, cut up chunks

1/2 teaspoon sea salt

1/4 teaspoon cracked black pepper

1/8 teaspoon basil

1/8 teaspoon marjoram 

16 Italian-style meatballs, fully cooked

Parmesan cheese for garnish 

Instructions:

Cook and drain pasta per package directions. As pasta is cooking, heat olive oil in 3-quart saucepan over medium heat. Add garlic and green peppers. Cook 2 minutes until tender; remove from heat. Stir in Roma tomatoes and meatballs. Return to low heat and warm through. Add drained pasta and gently toss with basil, marjoram, salt, and pepper. Serve pasta meal sprinkled with Parmesan cheese. Add a side of crusty garlic toast. 

Linguine Chicken Salami

What’s Cooking in Gail’s Kitchen? Simple Sensations: Linguine Chicken Salami! Sometimes it’s just not possible for me to get to a restaurant for one of my favorite dishes. That’s when I prepare the dish at home. A good friend of mine shared tips on putting together a great Italian marinara sauce. It’s all about taste buds and choosing the quality of herbs.  If you don’t have the extra time, simply choose a store-bought alternative until you can perfect the right combination for you. 

LINGUINE CHICKEN SALAMI

Ingredients:

6-8 chicken fillets 

2 tablespoons lemon olive oil

1/4 teaspoon cracked black pepper 

1/4 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/2 Vidalia onion, sliced

28-ounce can peeled tomatoes in basil sauce

1/2 teaspoon oregano

1/2 teaspoon marjoram 

1/2 teaspoon basil

2 cloves garlic, crushed

1 teaspoon sugar

1/8 teaspoon cracked black pepper 

1/2 teaspoon sea salt

1/4 pound Italian salami*

6-ounces of spinach linguini 

6-ounces of angel hair pasta

1 cup mozzarella cheese, shredded 

1/2 cup Parmesan cheese, grated

*Sliced pepperoni can be substituted for the Italian salami. 

Instructions:

Preheat oven to 350°. Pour lemon olive oil into a shallow skillet over medium high heat.  Add chicken fillets seasoned with salt, pepper, and garlic powder. Lower heat to medium. Sauté chicken until browned, about three minutes per side. Add sliced onions, cover, and cook on low setting until liquid is absorbed, about 5 minutes longer. Set aside. 

For sauce combine cut-up tomatoes with sauce, oregano, marjoram, basil, garlic cloves, sugar, sea salt, and cracked pepper. (At this time, I add the cooked onions to the sauce.)

Spoon 1/3 of sauce into a casserole dish. In single layer, arrange chicken fillets. Slice salami into strips, using kitchen shears, covering chicken. Pour remaining sauce over all. Sprinkle with mozzarella cheese. Cover and bake for 20 minutes. Remove lid and bake 10 minutes longer until cheese turns golden brown. 

Cook pasta according to package directions. Drain. Spoon pasta into single servings. Carefully place one fillet over pasta, making sure to add extra sauce. Sprinkle with grated Parmesan cheese and serve. 

Watercress Bacon Dinner Salad

What’s Cooking in Gail’s Kitchen? Watercress Bacon Dinner Salad! If you like salad, you will find yourself saying, “OMG, I want a second helping!”  My husband and I can literally eat this dinner salad until we think we will burst! And then we’ll have one bite more! (P.S. Spring is the best time of year to pick up watercress at the Farmer’s Market.)

WATERCRESS BACON DINNER SALAD

Ingredients:

3 Eggs

7 slices Bacon

1 Vidalia Onion, Small

1 cup sliced Mushrooms

10 ounce package Grape Tomatoes

6 ounces Watercress

1 heart of Romaine Lettuce

1 cup seasoned croutons

1/2 cup Parmesan cheese

5 Tablespoons Reserved Bacon Grease (*or substitute with olive oil)

3 Tablespoons Garlic Wine Vinegar

2 teaspoons Honey

1/2 teaspoon Dijon Mustard

Instructions:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crisp. Drain on a paper towel. Remove 5 tablespoons grease and set aside. Use 2 tablespoons of grease in a separate skillet over medium heat. Slice thin the Vidalia onion, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Add mushrooms to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Cut bacon into pieces. Peel and slice eggs. Mix romaine and watercress in a large bowl. Arrange onions, mushrooms, tomatoes, and bacon on top. 

Hot Bacon Dressing: Add 3 tablespoons bacon grease, vinegar, honey, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Pour hot dressing over the salad; toss to combine. Arrange eggs over the top, add croutons, sprinkle on grated Parmesan cheese, and Voilà! Dinner is served!

Eggplant Parmesan

What’s Cooking in Gail’s Kitchen?  Eggplant Parmesan!  This incredible dish is the perfect substitute for lasagna.  It is hearty and filling without all the pasta.  If you’ve never cooked with eggplant before, pay attention to a little hint. This healthy vegetable can absorb moisture and oil like a sponge, so it requires advance preparation before baking. Slice the raw eggplant (skin on), place on several layers of paper towels, and salt it. The salt will draw moisture out. This takes about 2 hours. First problem solved. The second, instead of frying it in oil, bake the slices in a single layer before assembling into a casserole. 

EGGPLANT PARMESAN 

Ingredients:

1 Eggplant

1/2 teaspoon kosher salt

Extra Virgin Olive Oil

1 pound Fresh Mozzarella 

1/4 cup shaved Parmesan Cheese

Breading:

3/4 cup Italian seasoned breadcrumbs

1 teaspoon Herbs de Provence

1/4 cup grated Parmesan cheese

1/3 cup flour

2 eggs, beaten

1 tablespoon milk

Sauce:

1 tablespoon olive oil

1 garlic clove, minced

28 oz. can whole peeled tomatoes, diced and reserve juices

1 teaspoon sugar (optional)

1/2 teaspoon oregano 

1/2 teaspoon marjoram 

1/4 cup fresh basil

Instructions:

While eggplant is “resting”, make the sauce. Heat 1 tbsp. olive oil on medium heat. Add the minced garlic and gently cook for 1 minute until fragrant. Add the tomatoes and their juices, sugar, marjoram, and oregano. Increase heat to simmer for 15 minutes, uncovered. Add the minced basil and remove from heat. 

Combine the breading dry ingredients. Set aside. In a shallow bowl, mix the beaten eggs and milk.  Preheat the oven to 400°. Spray the bottom of a rimmed baking sheet pan with non-stick oil. Pat dry each eggplant slice. Dip in egg mixture, then dredge in breadcrumb mixture. Place on prepared sheet pan, single layer. Drizzle a little olive oil over the top of each eggplant round. Place the breaded eggplant slices in oven. Bake 10 minutes per side. They should be lightly browned. Let cool slightly. Remove from oven and reduce oven temperature to 350°. In a casserole dish spread 1/2 the tomato sauce over the bottom. Divide the eggplant in order to layer the rounds with mozzarella on top of each layer.  Top with remaining sauce and shaved Parmesan cheese. Bake uncovered for 35 minutes. Remove from oven and let sit for 10 minutes before cutting to serve. 

Honeycomb & Cheese

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Honeycomb & Cheese! Raw honeycomb is such an elegant centerpiece for charcuterie boards and grazing stations at your next home entertainment gathering. It’s also a unique conversation-starter. Did you know it can take bees anywhere from one week to several months to build a full honeycomb? It all depends on the availability of natural nectar, the bee population, and how far the bees will fly to collect food. Now you, too, can get “busy as a bee” planning your next get together. 

HONEYCOMB & CHEESE

Ingredients:

8-ounce wedge of parmesan cheese

5.6-ounce block of raw acacia honeycomb 

Sprig of fresh thyme

Instructions:

Arrange a wedge of parmesan cheese on a marble serving plate. Break off a few bite-size pieces in chunks. Place a hunk of raw acacia honeycomb nearby with the hexagonal cells visible for appealing presentation. Garnish with a sprig of fresh thyme. The beeswax and natural honey are lightly sweet with subtle hints of vanilla. The honeycomb wax is completely edible, for those who wonder. Serve with warm bread, fresh fruit, assorted nuts, and cured meats. 

Grill Pan Supreme Pizza

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Grill Pan Supreme Pizza! Who doesn’t like the taste of grilled foods? You know, that tiny bit of charred smokiness that delivers a presentation of black lines on pizza crust, vegetables, and meat. The raised edges keep food from sitting in fats or unnecessary grease, making it somewhat more healthy. The grill pan actually mimics cooking outdoors on a gas grill, without all the hassle, especially if it’s raining or snowing. Clean up is pretty simple, too. It gets my vote all day long. 

GRILL PAN SUPREME PIZZA

Ingredients:

1 prepared pizza crust, room temperature 

1 cup pizza sauce

8 slices pepperoni 

2 slices bacon, cooked and crumbled

2 slices deli ham, chopped

1/4 cup onion, chopped

1/4 cup green pepper, chopped

1/2 cup pizza sauce

1/2 cup fresh mozzarella, sliced

Giardiniera, for topping

Red pepper flakes, for garnish

Parmesan cheese, grated

Instructions:

Preheat the grill pan on medium-high heat for 5 minutes. Using a silicone brush, oil the pan to prevent sticking. Grill one side of the dough until bubbles begin to form on the top. Lift the edge to check for charred grill lines on the dough. Carefully, flip over and arrange toppings. Add pizza sauce and fresh mozzarella. Place the whole grill pan in a preheated 400° oven. Bake 5-7 minutes, or until cheese is melted. Remove and serve with giardiniera, red pepper flakes, and grated parmesan cheese. Enjoy!