Food Galley Gab

Cheesy Mushroom & Onion Pizza

This is an amazing Cheesy Mushroom & Onion Pizza recipe.  So easy, so delicious, and a must try.  Go extra crispy to sweeten the deal!  If you’re not one for the well done, no worries, cook for ’til your lil’ heart desires. As a native New Yorker, I find that buying pizza virtually anywhere further north than the Hudson Valley (some would even argue that’s too far north) is almost always an incredible disappointment.  I’ve had some amazing pizzas that are clearly the style of the restaurant, but I’m talkin’ classic, thin crusted, bubbly, fold it, flop it, yet not soggy slice of heaven that is a true NY slice of life.  My mouth is actually watering and I feel possible drooling coming on… I must continue before I raid my fridge for some complete and utter unnecessary caloric gorge.  But oh, yuummm… Now, I am not even going to pretend that this recipe is supposed to imitate, even in the slightest, the unworldly goodness of the NY pie, however, this is an awesome recipe when you’re looking for more of a homemade style pizza, or if you simply don’t live in New York!  Mushroom & Onion, a tad overly cheesy, and a bit ‘a garlic have always been my sweet slice. Hence why this is pretty much one of the only pizzas I make. Now go and pizza yourself to pieces!

Cheesy Mushroom & Onion PizzaCheesy Mushroom & Onion Pizza

Cheesy Mushroom & Onion Pizza
Serves 2
An amazing Cheesy Mushroom & Onion Pizza recipe. So easy, so delicious, and a must try. Go extra crispy to sweeten the deal!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 12" pre-baked pizza crust (preferably thin)
  2. 1/2 - 3/4 C delicious pizza or marinara sauce (don't cheap out here)
  3. 1 1/2 - 2 C shredded mozzarella (how cheesy do you want it?)
  4. 2 cloves garlic - minced
  5. 1 small red onion - thinly sliced
  6. 2 C mushrooms - sliced (I use cremini, though white or most others would be okay as well)
  7. 1 Tbl dried oregano
  8. 1 tsp dried basil
  9. Salt & pepper to taste
  10. Olive oil for cooking
  11. Parmesan for sprinkling (optional)
Instructions
  1. Heat oven to 425 f. and oil pan or pizza stone
  2. Heat pan, add oil, and cook onion with salt for about 3-5 minutes
  3. Add garlic and cook for about 30 seconds - stirring
  4. Add mushrooms, oregano, basil, more salt, and pepper. Cook for about 5 minutes
  5. Remove from heat
  6. Top the pizza crust with sauce, 1 - 1 1/2 C mozzarella, mushroom mix, and bake until your desired level of crispiness has occured (I love mine crispy)!
  7. Remove, let cool for a few minutes
  8. When serving, sprinkle each slice with remaining cheese and parmesan cheese
Notes
  1. Serves 2-3 people
  2. This would also make a great appetizer for a party!
  3. Serve with: Red zinfandel or a nice & cold lager
Food Galley Gab http://foodgalleygab.com/

Holy Sh#% Loaded Nachos!

*As featured on foodgawker.com!

Hot damn!  These Holy Sh#% Loaded Nachos are an explosion of flavor in your mouth.  Incredibly smothered with cheese, veggies, beans, and more.  If you do not absolutely fall in love with these it is quite possible that you are not of the human race. If you are having a party or any celebratory affair, this is your ultimate go-to recipe.  Honestly, I challenge you to not love them. They are worthy of leaving your spouse, partner, dog, etc for.  If Holy Sh#% Loaded Nachos were to take human form, this is the person you would leave someone at the altar for.  Have I been convincing enough in my dramatic tone to make you believe that these are the best nachos you’ll ever consume?  If not, message me, I’m sure I can continue with at least a few more paragraphs of over-the-top ridiculousness to further convince you.  Lastly, go to my guacamole recipe if you want to top off to heaven with this.  See you on the nacho side!

Holy Sh#% Loaded Nachos!Holy Sh#% Loaded Nachos!Holy Sh#% Loaded Nachos!Holy Sh#% Loaded Nachos!Holy Sh#% Loaded Nachos!Holy Sh#% Loaded Nachos!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Holy Sh#% Loaded Nachos!
Hot damn! These Holy Sh#% Loaded Nachos are an explosion of flavor in your mouth. Incredibly smothered with cheese, veggies, beans, and more. Vegetarian nacho lovers dive in!
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Ingredients
  1. 1 bag awesome tortilla chips
For the cheese sauce
  1. 7 ounces extra sharp white cheddar OR jack cheese - shredded
  2. 3/4 C milk
  3. 2 Tbl flour
  4. 2Tbl butter
  5. 1/2 C cilantro
  6. 2 Tbs jalapenos - diced
  7. 1Tbl taco seasoning (optional)
For the nacho toppings
  1. 1 can black beans or vegetarian refried beans
  2. 3 1/2 - 4 C combined & diced: red & yellow peppers, broccoli, shredded carrot
  3. 4 Tbl cooked or canned corn
  4. 1/2 a red onion - diced
  5. 2-3 cloves garlic - minced
  6. 1/2 C green onions - diced
  7. 1/2 C cilantro
  8. 1/2 a lime - squeezed
  9. 1 Tbl taco seasoning
  10. Salt & pepper to taste
  11. Oil for pan
  12. Guacamole to top (optional but highly recommended - read post above for my guac recipe)
Instructions
  1. Preheat oven to 350 degrees
  2. Prepare a large oven pan and spray well with oil
For the nacho toppings
  1. Heat large pan with oil and add red onion. Cook for about 3-5 minutes
  2. Add garlic and cook for 30 seconds to 1 minute more (stirring)
  3. Add peppers, beans, corn, and salt & pepper. Cook for 3-5 minutes
  4. Add broccoli & taco seasoning. Cook for 2 minutes
  5. Add carrot, and cilantro, stir, and remove from heat
For the cheese sauce
  1. Heat the butter in a pan stirring constantly!
  2. Once melted, add flour and stir constantly - over medium to low heat
  3. Once smooth add milk and continue to constantly stir - turn to low heat
  4. When mixed, add cheese, taco seasoning, cilantro, jalapenos, and stir constantly until smooth
  5. This all happens in just 3-5 minutes! Easy!
To assemble
  1. In a large pan spread out your tortilla chips
  2. Add your veggie mix to your cheese mix and stir well
  3. Put in oven for about 10 minutes
  4. Put on your desired platter and squeeze the lime or pour the lime juice over the nachos
  5. Throw on the guacamole, cilantro, and green onions
  6. Chow down!
Notes
  1. Putting the nachos in the oven is optional. You can simply pour the cheese & veggie mixture over the nachos, garnish, and voila! Ready to serve.
  2. Highly recommended with a light and crisp beer
Food Galley Gab http://foodgalleygab.com/

Easy Spinach & Mushroom Cheesy Quesadillas

This Easy Spinach & Mushroom Cheesy Quesadillas is a must try.  Especially if you’re a vegetarian!  Being that I live in Beijing, sometimes finding quality western eats can be challenging.  My husband and I have been going to Peter’s Tex Mex for years. They make the best frozen mango margaritas I have ever had the pleasure of tasting, hands down.  The dish that I think is most fabulous is their spinach and mushroom quesadilla.  One day, after making my own margs I decided to get down and make its better half as well.  Could not have been easier or tastier.  One day, when I’m gone from Beijing, I know that when I make these I’ll have fond memories of the coziness that was Pete’s for us. Shout out to Lily!

Anyway, it’s not like I’m on a perpetual diet (been there and done those days), however, it is like I’m always and forever trying to lose weight and get more fit.  Now, will these quesadillas get me there?  In my mind, totally. They actually make me lose weight!  Amazing.  In reality, they are not at all as bad for you as restaurant or classic recipes, and if you squashed the cheese, they’d be incredibly healthy for you.  So, this is a great & healthier version, can be made even healthier, and it’s simply easy and delish.  Mango margarita a must!  

Easy Spinach & Mushroom Cheesy QuesadillasEasy Spinach & Mushroom Cheesy QuesadillasEasy Spinach & Mushroom Cheesy Quesadillas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Easy Spinach & Mushroom Cheesy Quesadillas
Yields 4
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 8 whole wheat tortillas (quality tortillas if you can & 8")
  2. 8 ounces of shitake or cremini mushrooms- sliced thin (or any mushroom!)
  3. 8-10 C spinach
  4. 1 medium & ripe tomato -diced
  5. 1 large onion (red or white) - diced
  6. 3 cloves garlic - minced
  7. 9 ounces extra sharp white cheddar - shredded (or any reasonable cheese you've got in your fridge)
  8. Oil for pan
  9. Salt & pepper to taste
  10. 1 C plain greek yogurt
  11. 2 Tbl taco seasoning
  12. Lg handful of cilantro
Instructions
  1. Mix the greek yogurt with the taco seasoning and refrigerate
  2. Heat the pan with oil
  3. Add onions and salt. Cook for about 4-5 minutes
  4. Add garlic and cook no more than 1 minute more (stirring)
  5. Add mushrooms and more salt, cook for about 3-5 minutes
  6. Add spinach and cook for about 2 minutes (add pepper)
  7. Remove from heat & put in bowl
  8. Divide and add the shredded cheese to 4 tortillas
  9. Put tortilla with cheese in pan and add 1/4 of the filling (do this for every quesadilla)
  10. Top with another tortilla. Cook on each side until cheese is melted and tortillas are slightly browned
  11. Let cool. Cut each quesadilla into 4 triangles
  12. Top with yogurt mix, tomato, and cilantro
Notes
  1. Wanna make this vegan? Scratch the cheese & add more veggies!
  2. Serve with a delicious frozen mango margarita (or beer of course)
Food Galley Gab http://foodgalleygab.com/

Guilin, China Vacation, September, 2015

Guilin, China was such an amazing decision for our Mid-Autumn Festival holiday this past September.  The weather was warm, it was easy with our little man who was just 10 1/2 months, and there was loads to both do and see.  We decided before we left to hire a private tour guide for two days (was fairly inexpensive).  This was necessary for us because we needed a good driver with an excellent reputation with foreigners, as there was no way in hell I was putting lil’ G in a car otherwise.  If you’ve been pretty much anywhere in China you will understand this.  Let’s just say I can’t even take him in a taxi in Beijing because 98% of them don’t have seat belts and I can’t put his baby seat in. Crazy! I digress, this trip was awesome!  We went on a beautiful night river cruise, a long day Li River cruise to Yangshuo (big boat), toured the walking street and the area around our hotel (Lijiang Waterfall Hotel-great) daily, went to these amazing caves, and so much more.  As a vegetarian, there was an incredible restaurant that surprisingly was part of a hostel, it took me 3 visits to figure this out!  Haha.  If you’re looking for an area of China that is not a huge & major city this should definitely be on your list! Leave me a comment if you want to know more about what to do, where to stay, or where the pictures are from. Please enjoy!

Guilin, China, Street FoodGuilin, China, Park ScenesGuilin, ChinaGuilin, ChinaGuilin, ChinaGuilin, ChinaGuilin, ChinaGuilin, ChinaGuilin, ChinaGuilin, China

Amazing Classic Guacamole

Why is Guacamole not everyone’s staple appetizer?  It is healthy, incredibly easy, and delicious.  I use it on sandwiches, pastas, and as a dip.  This Amazing Classic Guacamole recipe, though simple, took me months of trial & error (if that sounds long just remember, I didn’t make it everyday!) to find the absolute perfect balance of ingredients for the best tasting (as far as my palate is concerned) Guacamole one can eat.  I pretty much top any Mexican inspired dish with this and serve it frequently at my parties.  It’s almost as much of a staple as my Classic Hummus, and that is saying something!  Bust out your best margaritas and party down, by yourself or with others, I’m always quite happy to party by myself if need be, and dip into your best avocado dish.  Party on!

Amazing Classic Guacamole

Amazing Classic Guacamole

Amazing Classic Guacamole

Amazing Classic Guacamole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Amazing Classic Guacamole
The Amazing Classic Guacamole recipe is delicious, easy, and can be done in 5 minutes! An amazing dip, sandwich spread, pasta topping, or even just a spoonful!
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 4 avocados
  2. 1/2 C cilantro - loosely chopped
  3. 1/2 tsp (or more if needed) salt
  4. 3/4 red onion - diced
  5. 3 limes wedges - squeezed
  6. 3/4 C ripe tomato - diced
  7. Optional: If you want a spicy Guacamole, dice up some jalapenos in there!
Instructions
  1. In a medium sized bowl, smash the avocados will all of the other ingredients together
  2. Mix well (multiple times)
  3. Done!
To serve
  1. As a dip with tortilla chips
  2. As a spread on sandwiches
  3. On top of pasta
  4. Or with nothing but a spoon to your mouth!
  5. *A nice lime margarita on the rocks goes quite nicely at all times.
Food Galley Gab http://foodgalleygab.com/