Author: Gail

Smoked Salmon Dill Spread

What’s Cooking in Gail’s Kitchen? Smoked Salmon Dill Spread with Crudités!  For those who appreciate a healthy choice while socializing, this one is for the books!  Add an assortment of baked bagel chips for a salty crunch finish. 

SMOKED SALMON DILL SPREAD

Ingredients:

8 ounces of Neufchâtel cheese 

2 tablespoons prepared horseradish 

2 tablespoons fresh Dill, chopped 

Dash of White Pepper 

1/4 pound Smoked Salmon, chopped

Instructions:

Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter. 

Ranch Pretzel Twists

What’s Cooking in Gail’s Kitchen? Ranch Pretzel Twists! You’re thinking snack-city. I know, right? Except this version of baked pretzels is made with one of the healthiest foods around: Chia Seeds! They’re a good source of vitamins and minerals in a balanced diet. With every bite you’ll practically be doing the “Happy Dance”.

RANCH PRETZEL TWISTS

Ingredients:

15-ounce bag of pretzel twists 

1 cup pure vegetable oil

1/8 teaspoon garlic powder

1/4 teaspoon cayenne pepper 

1/4 teaspoon seasoned salt

1/4 teaspoon Worcestershire sauce 

1 packet Ranch seasoning mix

1 tablespoon chia seeds

Directions:

Preheat the oven to 275°. Empty pretzel twists into a gallon storage zipper bag. Mix thoroughly all the remaining ingredients except chia seeds. Pour over pretzels and close the bag. Toss the bag to evenly coat all pieces until the oil is absorbed. Empty contents onto a baking sheet coated with non-stick spray. Try to form a single layer. Lastly, sprinkle the chia seeds over the pretzels. Bake 10 minutes. Then turn pretzels over and bake an additional 5 minutes. Remove from oven and let cool before storing in sealed container. 

Quiche Lorraine

What’s Cooking in Gail’s Kitchen? Quiche Lorraine!  Pie for Breakfast? Or Brunch or a light Dinner?  Without a doubt!  This flaky rim pastry tart filled with a rich, creamy filling is a classic French staple that boasts tradition in every bite. 

QUICHE LORRAINE

Pastry:

1 1/3 cup flour

Pinch of salt

3 ounces Neufchâtel cheese

1/2 cup butter

Sift together flour and salt. Add softened butter and Neufchâtel cheese. Mixture becomes crumbly but eventually forms a single large ball. Set aside for 30 minutes to an hour. Roll out and line a deep 9-10″ pie dish. 

Filling:

8 thin slices cooked ham or crisp smoked bacon

8 ounces Gruyère cheese*

2 cups sour cream

3 eggs and 1 yolk

1/2 teaspoon salt

1 tablespoon melted butter

Cover pastry alternating ham and cheese. Combine remaining ingredients. Pour over ham and cheese. Sprinkle with nutmeg. Bake at 375° 50-60 minutes until set. 

*May substitute Gruyère cheese for thinly sliced Swiss cheese. 

Panchovillas

What’s Cooking in Gail’s Kitchen?  Panchovillas!  Olé!  Who Doesn’t Love Mexican Food?  I’ve collected the best recipes from my friends’ kitchens where family secrets are passed down from generation to generation; where added spices become second nature.  And measurements are made by instinct and taste preference.  Proving that point, here’s a tasty meal thrown together from leftover pork roast.

PANCHOVILLAS

Ingredients:

1 pound pork roast, shredded

1 medium yellow onion, chopped

1 teaspoon chili powder 

1 teaspoon cumin powder

1 teaspoon red pepper flakes 

1 garlic clove

1/4 cup chopped jalapeños 

1/4 cup diced tomatoes 

2 cups tomato sauce 

2 cups refried beans

2 tablespoons butter, melted 

6-8 flour tortillas 

2 cups cheddar cheese 

Directions:

Simmer first ten ingredients, smashing a portion of the beans to keep the consistency thick.  Add more tomato sauce if necessary.  Brush the tortillas lightly with melted butter. Fill with pork and bean mixture. At this point I fold them into a burrito-style portion, seam side down.   Place in a 9×13 casserole dish. Cover tortillas with extra topping and cheddar cheese. Bake at 350° until the cheese is melted, usually about 30 minutes.  Top with sour cream and black olives to garnish.  Serve with mixed greens salad, guacamole, and crispy chips.  Add salsa for more spice.  And don’t forget the Classic Margarita!

Orange-Pineapple-Banana Ice Cream

What’s Cooking in Gail’s Kitchen? Orange, Pineapple, Banana Ice Cream!  And, before you ask…..No, you do not need an ice cream maker. What I love the most about this refreshing recipe is that any fresh fruit can be used for a mélange of flavor choices, depending on the season.

ORANGE-PINEAPPLE-BANANA ICE CREAM

Ingredients:

1/3 cup mandarin oranges, frozen

1/3 cup pineapple chunks, frozen

1 banana, frozen

1/4 cup powdered sugar 

1/2 cup heavy cream, very icy cold

Directions:

Combine the frozen fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to form bite-size portions. Garnish with dried fruit and shredded coconut. 

Neiman Marcus Cake

What’s Cooking in Gail’s Kitchen?  Neiman Marcus Cake!  Repeat after me, “Butter is my friend. Butter is my new best friend.” One bite of these sweet cream butter bars and you’ll swear they came from a French bakery. Look no further than the Neufchâtel cheese filling for confirmation. I always serve this cake with fresh fruit for the ultimate pâtisserie experience. 

NEIMAN MARCUS CAKE

Ingredients:

1 lb. box of yellow cake mix

3 eggs

1/2 cup butter, melted

1 lb. powdered sugar

8 oz. bar of Neufchâtel cheese

1 teaspoon almond extract

3/4 cup sliced almonds

Directions:

Preheat oven to 325°. Stir cake mix, melted butter, and one egg. Press into the bottom of a greased and floured 9 x 13 glass dish.  Mix powdered sugar, 2 eggs, almond extract, and softened Neufchâtel cheese until smooth. Pour over top of cake mix. Sprinkle sliced almonds on top. Bake 50-60 minutes. Cool. Cut into squares and serve with fresh strawberries. 

Mexican Spiced Brownies

What’s Cooking in Gail’s Kitchen?  Mexican Spiced Brownies!  Olé!  If you’re as crazy about adding a “kick” to your palate, look no further. (And if you’re not, the recipe can be modified.)  The wild ride adrenaline rush you get from chili peppers can be addictive.  I like the fact that your immune system can get a boost. The color of red chili peppers signals its high content of beta-carotene or pro-vitamin A. Combine the chili with dark chocolate and there you have it…..permission to eat brownies!

MEXICAN SPICED BROWNIES

Ingredients:

1/2 cup flour

1/3 cup cocoa powder

1/3 cup butter, melted

1 cup granulated sugar

2 eggs

1 teaspoon Mexican vanilla extract

1/2 teaspoon crushed red pepper flakes (or a smidgen of cayenne pepper)

1/8 teaspoon cinnamon powder

Preheat oven to 350°. Melt the butter and add to the sugar.  Stir until blended.  Add the eggs, vanilla, red pepper flakes, and cinnamon powder to the sugar mixture. Mix well. Slowly add the flour and cocoa powder.  Stir until smooth.  Pour into a greased 9 x 9 pan.  Bake for 20-25 minutes until toothpick comes out clean. Remove from oven and cool slightly.

***For regular brownies, omit crushed red pepper flakes, cayenne pepper, and cinnamon. 

Chocolate Icing:

1 1/2 cups powdered sugar

1 heaping tablespoon cocoa powder

2 tablespoons butter, softened 

1 teaspoon Mexican vanilla extract

2 tablespoons warm milk

Gently mix butter, powdered sugar, cocoa powder until smooth.  Stir in vanilla extract and milk until frosting is of spreading consistency. Spread evenly on cooled brownies. Sprinkle top with semi-sweet mini chocolate morsels.