buttermilk

Tangy Ranch Dressing

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Tangy Ranch Dressing! Who likes ranch dressing? I do, I do! My love of this stuff has broadened my horizons in all sorts of ways. Did you know ranch dressing can be used for more than a salad topping? Honestly, I have used it in place of pizza sauce when I make a “white pizza”. I’ve also used it on Mexican food when I want to drizzle the specialty dish for presentation, instead a dollop of sour cream. I’ve made appetizer dips by combining ranch dressing with cream cheese and shredded cheeses. I’ve also used it as a dip for french fries and tator tots. It makes a nice condiment for sandwich wraps and subs, too. You can see where this is going. Better make a double portion. It’ll be gone before you can blink an eye. 

TANGY RANCH DRESSING

Ingredients:

1 cup mayonnaise 

1/2 cup sour cream

1/2 cup buttermilk 

1 clove garlic, minced

1/4 cup fresh dill, stems removed

1/4 cup fresh Italian parsley, stems removed 

1 lemon, zested and juiced

1/2 teaspoon garlic powder 

1/4 teaspoon onion powder 

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

Instructions:

Using a food processor, combine mayonnaise, sour cream, buttermilk, minced garlic, fresh dill, and Italian parsley. Pulse for one minute. Remove the lid and add lemon juice and zest, garlic powder, onion powder, kosher salt, and cracked black pepper. Process just until combined. Transfer to a jar; cover; refrigerate one hour before serving. 

Kalamata Olive Oregano Loaf

What’s Cooking in Gail’s Kitchen? Food With Soul: Kalamata Olive Oregano Loaf! Olive-Lovers rejoice. If olives are not in your wheelhouse, no worries. I’ll catch up with you later…….or you could simply substitute sun-dried tomatoes in this recipe. Just so you know, olives have heart-healthy fats. I’ve mentioned before how much I love bread. And in the World of Bread, there are so many options: whole wheat, multi-grain, sourdough, flax seed, rye, pumpernickel, focaccia, pretzel, and more. Focus today on the taste of Mediterranean culture where savory bread can be made without yeast. Talk about instant gratification for a weeknight treat. Don’t forget the bread dipping oil. It’s slurp-worthy.

KALAMATA OLIVE OREGANO LOAF

Ingredients:

2 cups flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup buttermilk

2 tablespoons butter, melted

2 egg whites, room temperature

1/4 cup Kalamata olive blend, pitted and chopped

1 teaspoon dried oregano

Instructions:

Preheat oven to 350°. Spray a loaf pan with nonstick oil. Line with parchment paper. Set aside. In a large bowl, combine flour, baking soda, and sea salt. Make a well in the center. In a separate bowl, whisk together buttermilk, melted butter, and egg whites. Add liquid mixture to the flour mixture, stirring just until moist. Fold in chopped olives and dried oregano. Spread batter into the prepared loaf pan. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack. Remove loaf from pan. Serve slightly warm with seasoned olive oil.

Xavier Dumpling Soup

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Xavier Dumpling Soup! Everyone loves dumplings, those little flavorful puffs of dough soaked in chicken broth, surrounded by fresh vegetables. Xavier soup got its name in honor of the patron saint of missionaries and may be served on the feast day celebration in December. I like the soup so much I can’t wait all year before making it again. Taste it once and you’ll see what I mean.

XAVIER DUMPLING SOUP

Ingredients:

1 tablespoon butter

1/2 yellow onion, diced

2 stalks celery, sliced

1/4 cup matchstick carrots

1 clove garlic, minced

2 cups chicken, cooked and shredded

4 ounces evaporated milk

10.5-ounce can cream of chicken soup, concentrated

20 ounces chicken broth

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tube buttermilk biscuits

2 tablespoons flour

Parsley, for garnish

Instructions:

In a Dutch oven, warm butter over medium-high heat. Do not scorch. Add diced onions, sliced celery, matchstick carrots, and minced garlic. Sauté until tender, 6-8 minutes. Add shredded chicken, evaporated milk, condensed cream of chicken soup, and chicken broth. Bring to a simmer, stirring occasionally. Season with sea salt and black pepper. Cut the biscuits into quarter pieces; lightly toss in flour. Add the biscuit chunks to the pot; Cook 8-9 minutes. Once the biscuits are cooked through, ladle into bowls, garnish with parsley, and serve immediately.

KFC Copycat Coleslaw

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: KFC Copycat Coleslaw! Instead of running into town to the local chicken drive-through for the national brand of coleslaw we’re all familiar with, you can make this popular side dish at home. It goes well on pork sliders, stuffed into fish tacos, or layered over sloppy joes. Knowing you made it fresh may ease your mind when it comes to being susceptible to all the germs running rampant right now. A container of coleslaw will last up to 5 days in the refrigerator, leaving you with many options for jazzing up a meal.

KFC COPYCAT COLESLAW

Ingredients:

8 cups cabbage, finely chopped (or two bags pre-shredded coleslaw mix)

1/4 cup carrots, shredded

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 teaspoons white vinegar

2 1/2 teaspoons lemon juice

1/3 cup sugar

1/2 teaspoon sea salt

1/8 teaspoon cayenne pepper

1/4 cup milk

Instructions:

Combine the chopped cabbage and shredded carrots in a large bowl. Set aside. In another bowl, whisk together mayonnaise, buttermilk, white vinegar, lemon juice, sugar, sea salt, cayenne pepper, and milk. Pour dressing over cabbage mixture. Refrigerate one hour. Toss and serve.

Plum Coffee Cake

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Plum Coffee Cake! Plums have a way of making a person feel special. They’re not as plentiful as apples, but when they’re available I can’t wait to snag a few to plunk into a homemade coffee cake. The sweet flavor reminds me of stepping into a pastry shop where fruit-filled delicacies are placed front and center in the glass-domed showcase. From mini fruit tarts overflowing with ripe, juicy berries to cheesecakes smothered in exotic options. Turnovers become too tempting when a smidgen of filling seeps out. And just look at the succulent strudels and rustic galettes. But I digress. Today’s feature is all about the mouthwatering palatable pleasure of the plum.

PLUM COFFEE CAKE

Ingredients:

1 1/4 cup flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cardamom

2 teaspoons baking powder

1/2 teaspoon sea salt

1/3 cup butter, softened

3/4 cup sugar

1 teaspoon vanilla extract

1 egg, room temperature

1/2 cup buttermilk

1/2 pound plums, pitted and sliced

Powdered sugar, for dusting

Instructions:

Preheat oven to 350°. Spray a 9” cake pan with nonstick oil. Set aside. In a bowl, whisk together flour, cinnamon, nutmeg, cardamom, baking powder, and sea salt. Set aside. In another bowl cream together butter and sugar, using an electric mixer, for 3 minutes. Add vanilla extract and egg. Beat on Low speed until well mixed. Gradually add the flour mixture, alternating with buttermilk. Beat on Low speed until smooth. Transfer the batter to the prepared pan. Arrange sliced plums on top in a circular pattern. Bake for one hour until golden brown. Center is set when a cake tester comes out clean. Cool cake on a wire rack. Dust with powdered sugar before serving.

Naked Belgian Waffles

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Naked Belgian Waffles! Doesn’t this sound sinfully decadent? Imagine fluffy discs of indented lattice, with slightly crisp edges, exuding a seductive vanilla essence. The deep indentations of golden batter cake are perfect vessels for whatever your heart desires. Might it be rich, creamy butter or hand-tapped pure maple syrup? What about toasted pecan halves and powdered sugar? Or perhaps even a smearing of hazelnut spread with fresh red raspberries. Whatever your craving, do yourself a favor. Make a double batch of waffles to store in the freezer. Then pop one in the toaster for a great way to start the day. Romance is in the air.

NAKED BELGIAN WAFFLES

Ingredients:

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

2 eggs, room temperature

2 cups buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

Instructions:

Combine flour, baking powder, baking soda, and sea salt in a large bowl. Set aside. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract. Slowly add liquid mixture to dry ingredients. Stir just until moistened. Batter will be slightly lumpy. Do not over-mix. Spray waffle iron with nonstick oil. Pour 3/4 cup of batter into preheated waffle iron. Close lid. Do not open until golden brown. Repeat until batter is gone. Serve warm with softened butter, maple syrup, pecan halves, powdered sugar, or fruit toppings.

White Chocolate Lavender Berry Scones

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: White Chocolate Lavender Berry Scones! Butter and Buttermilk, two main ingredients that lasso the moon. This is not your ordinary pastry. It’s not a doughnut. It’s not a muffin. It is a flavorful raised vessel for smearing on more butter. Granted, the American version may be filled with fresh fruit and chocolate chips, but hey, it’s all good. And since I was doing it my way, I went one step further and added a lavender glaze on top. There’s no way I’m going to be accused of making a dry-as-dust scone. I’m living with a man who conjures up that image whenever he hears the word “scone”. I believe for now, I’m okay with him thinking that way. More for me!

WHITE CHOCOLATE LAVENDER BERRY SCONES

Ingredients:

1 1/4 cups flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/4 teaspoon sea salt

4 tablespoons cold butter, grated

1 egg, room temperature

3 ounces buttermilk, plus more for brushing

1 1/2 teaspoons vanilla extract

3/4 cup fresh blackberries

1/2 cup white chocolate chips

Ingredients for Lavender Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

2 teaspoons dried lavender buds

Fresh mint, for garnish

Instructions:

Preheat oven to 400°. Line 2 baking sheets with parchment paper. In a mixing bowl, combine flour, sugar, baking powder, and sea salt. Add the grated butter; toss with flour mixture. Add the egg, buttermilk, and vanilla extract. Stir just until combined. Do not over mix. Fold in blackberries and white chocolate chips. Turn the dough onto a floured surface; then pat into squares. Cut into equal triangles. Place formed dough 2 inches apart on prepared baking sheets. Brush tops with buttermilk. Bake until golden brown, 15-18 minutes. Rotate baking sheets halfway through. Allow the scones to cool slightly. To make the glaze, combine powdered sugar, lemon juice, and 1 teaspoon dried lavender. Stir until smooth. Drizzle scones with lavender glaze. Garnish with remaining lavender buds and fresh mint leaves. Serve warm with butter.

Underground Chile Chocolate Bread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Underground Chile Chocolate Bread! Don’t you hate it when you’re in the mood to bake something delicious and then find yourself short one key ingredient? That happens to me whenever I find “buttermilk” listed on a recipe. Truth-be-told, I seldom buy it. Thankfully there are two ways to transform ordinary milk into buttermilk. You can use white vinegar, or you can use lemon juice. It’s the acidity that works like magic. Now you’re probably wondering why we want buttermilk in the first place. Well, other than the rich creamy taste, buttermilk helps breads to rise with more body and a softer texture. Is it any wonder pancakes, mashed potatoes, and even fried chicken taste better bathed in buttermilk. Keep that under your hat.

UNDERGROUND CHILE CHOCOLATE BREAD

Ingredients:

3/4 cup milk, mixed with 2 teaspoons vinegar

1 tablespoon chili powder

1 2/3 cups flour

1/4 cup cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup vegetable oil

1 2/3 cups sugar

2 large eggs, room temperature

Instructions:

Preheat oven to 350°. Line a loaf pan with parchment paper. Set aside. Pour vinegar into a measuring cup, then fill with milk until you reach the 3/4 mark. Let sit for five minutes to thicken, then whisk. This is a substitute for buttermilk. In a large bowl, combine chili powder, flour, cocoa powder, baking powder, baking soda, vegetable oil, sugar, eggs, and “buttermilk”. Mix until just evenly combined. Do not over stir. Pour batter into the prepared loaf pan. Bake for one hour, or until a cake tester inserted in the center comes out clean. Cool bread on a wire rack before removing from loaf pan. Slice and serve.

Kalamata Olive Oregano Loaf

What’s Cooking in Gail’s Kitchen? Food With Soul: Kalamata Olive Oregano Loaf! Olive-Lovers rejoice. If olives are not in your wheelhouse, no worries. I’ll catch up with you later…….or you could simply substitute sun-dried tomatoes in this recipe. Just so you know, olives have heart-healthy fats. I’ve mentioned before how much I love bread. And in the World of Bread, there are so many options: whole wheat, multi-grain, sourdough, flax seed, rye, pumpernickel, focaccia, pretzel, and more. Focus today on the taste of Mediterranean culture where savory bread can be made without yeast. Talk about instant gratification for a weeknight treat. Don’t forget the bread dipping oil. It’s slurp-worthy.

KALAMATA OLIVE OREGANO LOAF

Ingredients:

2 cups flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup buttermilk

2 tablespoons butter, melted

2 egg whites, room temperature

1/4 cup Kalamata olive blend, pitted and chopped

1 teaspoon dried oregano

Instructions:

Preheat oven to 350°. Spray a loaf pan with nonstick oil. Line with parchment paper. Set aside. In a large bowl, combine flour, baking soda, and sea salt. Make a well in the center. In a separate bowl, whisk together buttermilk, melted butter, and egg whites. Add liquid mixture to the flour mixture, stirring just until moist. Fold in chopped olives and dried oregano. Spread batter into the prepared loaf pan. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack. Remove loaf from pan. Serve slightly warm with seasoned olive oil.