cheddar

Queso Casa Dip

What’s Cooking in Gail’s Kitchen? Home Cooking: Queso Casa Dip! Here’s an all-around favorite for any social gathering. The cheese delivers a smooth creamy taste followed by a “bite” of chile!  Some say it’ll curl the tines of a fork. Just kidding! But seriously, it’s so popular you’ll have your friends asking for the recipe! 

QUESO CASA DIP

Ingredients:

4 cups cheddar cheese, extra-sharp finely shredded 

1 1/2 cups Monterey Jack cheese, shredded 

1 tablespoon cornstarch 

2 tablespoons butter

1/7 teaspoon garlic powder

1/2 cup milk

1/4 cup Greek yogurt

1 ghost chile pepper, cut-up and seeds discarded*

2 Roma tomatoes, cut-up

2 green onions, cut-up

16-ounce can green-chile and lime refried beans

Greek Yogurt and jalapeños for garnish

*Ghost peppers are extremely hot, so you may substitute jalapeño peppers instead. 

Instructions:

Empty cheese into a large bowl, sprinkle with corn starch, and toss to coat. Melt butter into a large saucepan and add garlic, cheeses, and milk. Set on low heat and cook slowly, stirring mixture to keep from scorching. As it melts, fold in the 1/4 cup of Greek yogurt. Continue for 10-15 minutes until mixture is smooth and velvety. Add fresh tomatoes, green onions, and the ghost pepper. Stir gently to blend. Keep warm. Meanwhile, place refried beans in a microwave-safe dish and heat through. To serve, layer refried beans on a platter, pour Queso dip over top. Dollop with Greek yogurt. Serve with tortilla chips, café style. 

Veggie Pizza

What’s Cooking in Gail’s Kitchen? Simple Sensations: Veggie Pizza!  Now don’t get this confused with your typical pizza parlor favorite. This particular dish is served cold as an appetizer or a side dish. And it’s easy to bake-and-take for cookouts and picnics. One recipe serves 24 easily, giving you enough for that second helping. 

VEGGIE PIZZA 

Ingredients:

2 8-ounce cans of Crescent rolls

2 8-ounce blocks of Neufchâtel cheese

1 cup mayonnaise 

1 package dry Ranch dressing mix

1 cucumber, peeled, cut-up, and seeds removed

1 small head of broccoli florets

3 carrots, peeled and chopped

1 cup finely shredded sharp cheddar cheese

Instructions:

Preheat oven to 375°. Unroll dough and press out onto an ungreased 11 1/2″ x 17″ baking sheet to form a crust. Bake 10 minutes or until golden brown. Cool completely. In a small bowl, mix Neufchâtel cheese, mayonnaise, and dry Ranch mix until smooth. Spread evenly on cooled crust. Layer cheese mixture with cucumber, broccoli, and carrots. Press lightly. Top with cheddar cheese. Cover and refrigerate 2 hours or overnight. Cut into small bars or triangles. 

Honeycomb Sweet Bee

What’s Cooking in Gail’s Kitchen? Simple Sensations: Honeycomb Sweet Bee!  Raw honeycomb has the most incredible flavor concentrated with the sweet nectar of wildflowers. The first time I tasted it, with a crisp apple slice and a nibble of sharp cheese, I realized what all the buzz was about. This edible mystery is a conversation-starter at every gathering. And a little goes a long way. Store honeycomb at room temperature in a covered container. 

HONEYCOMB SWEET BEE

Ingredients:

Raw Honeycomb Square 

Granny Smith apples 

Cheddar Cheese, Extra Sharp*

Seedless Grapes

Smoked Almonds, whole with sea salt

Multi-Grain Crackers

*Brie may be used as well. 

Instructions:

Place a square of raw honeycomb in the center of a shallow dish or platter. Arrange apple slices, seedless grapes, assorted cheese cubes or wedges, crackers, and nuts around the edges. Provide an appetizer spreader, utensil, or spoon to serve. As the honeycomb cells are broken, they release the golden honey within. 

***My resource for purchase is the Savannah Bee Company. (I receive no recompense for promoting their product.)

Jalapeño Corn Stix

What’s Cooking in Gail’s Kitchen? Jalapeño Corn Stix. Cornbread is always the right accompaniment to dried bean dishes. Serve it hot, right out of the oven. Leftovers can be warmed in the microwave nicely. Go south of the border!  Jalapeño peppers give these golden stix the right amount of gusto to compliment the creamy cheddar center. 

JALAPEÑO CORN STIX

Ingredients:

1 1/2 cups yellow cornmeal 

1 1/2 cups sifted flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup sugar

1/2 cup olive oil

2 eggs, beaten

1 1/4 cup skim milk

1/4 cup jalapeños, diced

1 cup sharp cheddar cheese, shredded

Instructions:

Sift dry ingredients into medium-size mixing bowl. Blend beaten eggs and oil; add milk. Add liquid ingredients to dry ingredients and stir until just blended. Gently fold in jalapeños and cheddar cheese. Pour into a molded corn stick pan or an 8 by 8-inch pan which has been sprayed with a non-stick spray. Bake in 400° oven for 25-30 minutes or until golden brown. 

Urban Pea Salad

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Urban Pea Salad! It’s funny. I remember eating pea salad when I went to visit my mother. I also remember placing a spoonful of pea salad on my plate at a church dinner buffet. In addition, I remember adding pea salad as a flavorful choice from a bountiful restaurant salad bar. But I don’t ever remember making pea salad at home for myself or my family. And I’m not sure why not. I guess as we age, we peruse our memory banks to revisit those satisfying moments that bring a smile to our faces. Don’t be surprised if you discover more of these bits of nostalgia for yourself. After all, they’re only a memory “snapshot” away. 

URBAN PEA SALAD

Ingredients:

1/4 cup mayonnaise 

2 cups frozen baby peas, slightly thawed

4 slice’s applewood smoked bacon, cooked until crisp; crumbled

1/4 cup red onion, finely sliced 

1/3 cup sharp cheddar cheese, finely shredded

Instructions:

Gently combine the mayonnaise, baby peas, bacon crumbles, red onion, and shredded cheddar cheese in a bowl. Stir until the peas are coated and everything is mixed. Cover with plastic wrap; refrigerate two hours. Serve slightly chilled. 

Jalapeño Crisps and Curls

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Jalapeño Crisps and Curls! I’m a pepper freak. I like habaneros, serrano, poblanos, jalapeños, chipotle, cayenne, banana peppers, and more. I’m not saying I want to burn the roof of my mouth, but I do appreciate the capsaicin-released adrenaline rush from time to time. I might even sneeze if I get a little too ambitious. The tangy flavor of chile peppers seem to be a natural substitute for using table salt, which I make an effort to limit in the daily diet. In case you’re wondering, if a hot pepper becomes too hot for you, reach for cheese instead of water. Cheese and dairy products actually neutralize the intensity and cool things down a bit. Then let the tug-of-war continue, because you know you want more. 

JALAPEÑO CRISPS AND CURLS 

Ingredients:

8 ounces sharp cheddar cheese, finely shredded 

1/4 cup parmesan cheese, grated

1 smidgen garlic powder 

1/4 teaspoon tajin seasoning 

1/4 teaspoon red pepper flakes 

1 jalapeño pepper, seeded and chopped 

Instructions:

In a bowl, combine parmesan cheese, garlic powder, tajin seasoning, and red pepper flakes. Toss to mix; set aside. Trim a piece of parchment paper to fit a microwave-safe plate. Scoop 1-2 tablespoons of sharp cheddar cheese onto the parchment paper, forming a pile. Sprinkle parmesan cheese mixture on top. Arrange jalapeño pieces on each pile. Microwave for 1 minute on High power. If needed, microwave an additional 30 seconds longer until the cheese is crisp and golden. Remove plate from microwave and allow cheese crisp to cool to the touch. Carefully transfer cheese crisps to a wire rack. For curls, quickly wrap a cheese crisp around the handle of a wooden spoon until molded. Reuse parchment paper. Repeat process until all the cheese ingredients are used. Store at room temperature. 

Quick & Easy Baked Jalapeños

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Quick & Easy Baked Jalapeños! It’s no secret jalapeño peppers become mellow as they bake, especially filled with cheese. I’m telling you this in case you haven’t tried them in fear of burning your mouth. I’ve heard other cooks talk about soaking them in milk for 15 minutes once the seeds are removed, but I’ve never had that issue. When cooked, jalapeño peppers become slightly smoky and a little bit sweet. Sweet, you say? Actually the roasting can caramelize the natural sugar that creates a symphony of flavor. Now are you ready to give them a second chance?

QUICK & EASY BAKED JALAPEÑOS 

Ingredients:

10 jalapeño peppers, medium size 

5 Mozzarella string cheese sticks, cut in half

1/2 cup Mexican Cheese Blend, shredded 

1/4 cup ranch salad dressing

Red pepper flakes (optional)

Dried oregano, crushed

Instructions:

Preheat oven 350°. Place a wire rack on a baking sheet. Spray with nonstick oil. Set aside. Wash the jalapeño peppers. Pat dry. Leaving the stem on, slice the upper third portion lengthwise. Discard top. Scoop out the seeds and discard. Place the hollow pepper “cavity” on the wire rack. Repeat with the others. Press one piece of mozzarella cheese stick into the bottom of each jalapeño pepper.* In a small bowl, combine shredded Mexican Cheese Blend and ranch salad dressing. Mix well. Divide filling evenly between jalapeños. Press down gently to fill the peppers. Sprinkle on red pepper flakes and crushed oregano leaves. Bake 30 minutes, or until tops are golden brown and jalapeños are tender. Garnish with cilantro. Serve warm. 

*Each half mozzarella cheese stick can be shredded as though you were eating it as a snack. It melts either way. 

Mac ‘n Cheese Lobster-Style

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Mac ‘n Cheese Lobster-Style! I know this is a silly question, but do you ever have leftover lobster? You might want to hold back a tail the next time you serve it at home. Here’s why. Your family will thank you. Cut it into chunks, wrap it in foil, and hide it in the back of the fridge. Trust me, no one will look there. Just don’t forget about it. That would be a huge mistake. Lobster has a way of elevating an ordinary dish like macaroni and cheese. Mention it and watch people’s eyes practically glaze over. The creaminess of the cheeses actually spotlight the sweet briny flavor and firmness of the lobster meat. Once you pull everything together, expect the kitchen to be noticeably quiet while everyone is eating. Mission accomplished. 

MAC ‘N CHEESE LOBSTER-STYLE

Ingredients:

7 ounces elbow macaroni 

1/4 cup butter

1/2 teaspoon seasoned salt

1/4 cup flour

2 cups milk

1 cup sharp cheddar cheese, shredded

1 cup American cheese, shredded

1 cup cooked lobster, cut into chunks

Chives, for garnish

Instructions:

Cook macaroni according to package directions, drain. Set aside. In a sauté pan, warm butter over medium heat. Sprinkle with seasoned salt. Stir in the flour to blend. Gradually whisk in the milk. Bring to a boil, stirring often. Cook 1-2 minutes, or until thickened. Add the shredded cheeses. Stir with a wooden spoon until melted. Add cooked macaroni and 3/4 cup of the lobster chunks. Stir gently to coat and heat through. Divide into bowls. Top with remaining lobster chunks. Garnish with cut chives. Serve immediately. 

Zapiekanka Polish Pizza

What’s Cooking in Gail’s Kitchen? Food With Soul: Zapiekanka Polish Pizza! Open-faced sandwiches, especially made with crusty artisan breads, are incredibly satisfying when craving a pizza-like meal. Although now there are a bazillion variations of the traditional Polish snack originally sold by street vendors, this recipe serves as a starting point for something new and different. Sauces may range from tomato ketchup to spicy sriracha to garlic mayo. It’s all about the cravings of the moment.

ZAPIEKANKA POLISH PIZZA

Ingredients:

1 baguette, sliced lengthwise

8 ounces button mushrooms, chopped

1 onion, peeled and chopped

2 tablespoons olive oil

1 teaspoon seasoned salt

1/4 teaspoon black pepper

4 ounces provolone cheese, sliced

4 ounces sharp cheddar cheese, sliced

2 tablespoons tomato ketchup

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place baguettes on baking sheet. Scoop out a well in each baguette slice; discard filling. Set aside. In a large skillet, warm olive oil. Sauté chopped mushrooms and onions for 10 minutes, until browned. Sprinkle with seasoned salt and black pepper. Layer the provolone and sharp cheddar cheeses over baguettes. Arrange the sautéed mushrooms and onions over top. Bake 10 minutes, or until cheese is melted and bread is golden brown. Drizzle tomato ketchup over all. Serve hot.