What’s Cooking in Gail’s Kitchen? Food for Sharing: Jambon de Bayonne Baguette! If you don’t have time to run by the local artisan bakery, consider this option. By using ingredients you may already have on hand from the local supermarket deli, this homemade version of a Parisian favorite can be done in minutes. It’s basically a ham and cheese sandwich stepped up a notch.
JAMBON DE BAYONNE BAGUETTE
1 baguette, cut in half (serves 2)
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/4 teaspoon Herbs de Provence
1-2 Roma tomatoes, sliced
3 ounces Jambon de Bayonne, or aged prosciutto
2 romaine lettuce leaves
2 slices espresso/lavender rubbed cheese
8 cornichon gherkins
Slice baguette lengthwise, without cutting all the way through to create a submarine sandwich. Spread a fine layer of Dijon mustard over each baguette half. In a small bowl, combine olive oil and herbs de Provence. Add slices tomatoes to coat, reserving olive oil mixture. Place one layer of tomatoes in each baguette. Next divide prosciutto, romaine lettuce, and gourmet cheese between baguette sandwiches. Top with cornichon gherkins. Drizzle with remaining herbed olive oil. Close and serve. Bon Appétit!
What’s Cooking in Gail’s Kitchen? Timeless Classics: Stuffed Tomato Tuna Salad! Pat yourself on the back for choosing today’s recipe as a rich source of omega-3 fatty acids. For the weight-conscious, opt out for a lighter version of mayonnaise or substitute using plain Greek yogurt instead. The tomato contains a high water content, plus the fiber will provide a feeling of fullness. That being said, go stuff yourself. Permission granted.
STUFFED TOMATO TUNA SALAD
6 ounce can tuna in water, drained and flaked
1 teaspoon lemon juice
1/3 cup mayonnaise
1/4 teaspoon sea salt
1/8 teaspoon celery seed
1/4 cup celery, chopped
1 tablespoon dill pickle relish
2 tomatoes, cored
1 tablespoon walnuts, chopped
Fresh lemon tarragon
Romaine lettuce leaves
Chill two luncheon plates. Place flaked tuna in a bowl. Sprinkle with lemon juice. Add mayonnaise, sea salt, celery seed, chopped celery, and dill pickle relish. Mix well. Chill. Cut tomatoes into 8 segments without slicing the bottom portion. Place one or two romaine lettuce leaves on a chilled plate. Transfer one tomato. Open it like a pinwheel. Spoon tuna salad into the tomato, filling it with half the portion. Garnish with walnuts, lemon tarragon, and a lemon slice. Repeat with second serving.
What’s Cooking in Gail’s Kitchen? Timeless Classics: Lamb Burger Sliders! For all the meat-lovers out there, lean lamb is a healthier choice simply because it is good for the heart. Personally, I prefer the tender cut of meat with its mellow flavor, especially when partnered with garden fresh vegetables. By adding a touch of spice, it actually enhances the flavor. If you’re looking for a break from beef, chicken, or pork…think lamb.
LAMB BURGER SLIDERS
1 pound ground lamb
1/8 teaspoon Mrs. Dash Herb and Garlic Seasoning
1/8 teaspoon sea salt
2 tablespoons olive oil
1 tomato, sliced
1 cucumber, sliced
1/2 red onion, sliced
1/2 cup tzatziki sauce with feta chunks
6 ciabatta slider buns
Form ground lamb meat into six mini patties. Sprinkle with Mrs. Dash Herb and Garlic Seasoning; sprinkle with sea salt. Brush both sides of patties with olive oil. Grill lamb patties 2-3 minutes per side over medium-high heat, turning once. Set aside. Toast ciabatta buns. To assemble lamb sliders, spread tzatziki sauce on the bottom of the buns. Next layer buns with cucumber slice, tomatoes, lamb burger, and red onion. Serve immediately.
What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Feta Morning Fried Egg! Thank goodness this is a healthy way to begin my day. Honestly, I think I might be seriously addicted to it. Remember when your kids were little and could go days eating nothing but peanut butter sandwiches? We’d roll our eyes as the pediatrician assured us they would be fine. “It’s a phase”, he’d say, “You’ll see.” And he was right. My kids grew up to be healthy, active teens, and so on. But I’m an adult. And I’ve been making this breakfast for 3 weeks now. Granted, the avocados are in abundance along with the price of eggs being so affordable I feel as though the grocery store is practically paying me to take them home. Do me a favor, try this recipe yourself and give me your feedback. I’d like to know it’s just not me going through a midlife crisis.
FETA MORNING FRIED EGG
Ingredients: (Serves two)
2 slices quinoa multigrain bread, toasted and buttered
1 avocado, pitted and sliced
2 eggs, sunny side up
1 tablespoon butter, melted (optional)
2 tablespoons herbed feta cheese, crumbled
1 Roma tomato, sliced
1/2 teaspoon Italian seasoning
Green onion, for garnish
While quinoa bread is toasting, cook two eggs in melted butter or nonstick oil, over medium heat, according to taste. Set aside. Butter toast. Divide avocado slices between toast. Slide cooked egg onto avocado toast. Sprinkle with herbed feta cheese. Garnish with green onion strips. Serve with sliced Roma tomatoes sprinkled with Italian seasoning.
What’s Cooking in Gail’s Kitchen? Be Our Guest: Wacho Nachos! What do you get when you mix sweet potato waffle fries and savory nacho toppings? Wacho Nachos! The grilled chicken, vine-ripe tomatoes, and spicy jalapeños provide a familiar face, but it’s all about the base. By choosing a healthy serving of sweet potato waffle fries, the crispy crunch offers an appealing meal instead of a junk food snack. Step aside tortilla chips, waffle fries are taking center stage!
19-ounce bag frozen sweet potato fries
2 cups precooked grilled chicken strips, cut into chunks
2 cups Colby and Monterey Jack Cheese, finely shredded
1 large vine-ripe tomato, chopped
1/4 cup sliced jalapeños
1/4 cup Greek yogurt
1/4 cup green onion snips
Bake the waffle fries according to package directions. Arrange individual casserole dishes with a single layer of crispy sweet potato waffle fries, lining the edges to hold in the toppings. Divide the grilled chicken chunks and shredded cheese equally. Top with tomatoes and jalapeño slices. Return to the oven until cheese is melted, about 10 minutes. Remove casseroles from the oven. Top with Greek yogurt and green onions. Serve immediately.
What’s Cooking in Gail’s Kitchen? Be Our Guest: Quesadilla Burger! Two layers of gooey melted cheese sandwiched inside a flour tortilla is just the beginning. Add an Angus beef patty butter-fried in an iron skillet and savor the aromas. Take a walk on the wild side by adding sliced jalapeño peppers for a little heat. After that, who cares? Go crazy with your favorite condiments. Anything goes!
1 pound Angus ground beef
1 beef bouillon cube
1-2 tablespoons water
2 tablespoons butter, melted
1 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
4 flour tortillas
1/4 wedge lettuce, shredded
1 medium tomato, sliced
1/2 red onion, sliced
1/4 cup pickled jalapeño peppers, sliced
Condiments to taste
In a small bowl, microwave water for 1 minute, 45 seconds. Dissolve bouillon cube. Add mixture to ground beef, working to incorporate. Form beef into 4 quarter pound patties. Refrigerate until ready to use. Preheat oven to 350°. Place tortillas to lay flat on a baking sheet. Divide cheddar cheese and Monterey Jack cheese between four tortillas, stopping before the edges. Bake 4-5 minutes until cheese melts. Remove and set aside. Meanwhile, add butter to an iron skillet set on medium-high heat. Cook burger patties 3 minutes on one side. Flip and cook 3 minutes longer. Take one burger, insert into a cheesy tortilla, fold over, and place back into the skillet just until shell is golden, about one minute. Remove from skillet. Add lettuce, tomato, onion, jalapeño peppers, and other condiments.
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
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
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.
What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Desperado Dinner Nachos! The title says it all. I had been running all day long from this to that when I finally returned home to realize I had made no plans for supper. Going back out was not an option. So things got a little desperate. Thank goodness I had some leftover roasted turkey (chicken would work just fine) plus a half a bag of tortilla chips. The rest of the toppings were a given. So you see, sometimes making mediocre effort will suffice, especially if you make it look downright delicious!
DESPERADO DINNER NACHOS
1/2 bag corn tortilla chips
2 cups roasted turkey or rotisserie chicken, shredded
2 cups Mexican-blend cheese, shredded
1 tomato, chopped
1/3 cup pickled jalapeños, sliced
2-3 green onions, snipped
Greek yogurt or Sour cream
Preheat the oven to 400°. Coat a baking sheet with nonstick oil. Sprinkle lightly with sea salt. In a single layer, line the baking sheet with tortilla chips, covering every space. Sprinkle on shredded cheese, reserving a little as a final sprinkling. Arrange roasted meat over cheese layer. Top with chopped tomatoes, sliced jalapeños, and green onion snips. Toss on the remaining cheese. Bake for 15 minutes until the cheese is melted and bubbly. Serve nachos with yogurt and salsa to taste.
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
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
1 cup marinara sauce
Stuffed Ravioli, any variety
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.