cream

Jalapeño Spicy Cheese Dip

What’s Cooking in Gail’s Kitchen? Food Plating: Jalapeño Spicy Cheese Dip! Some call it Tex-Mex, others call it Queso based on the ancient Aztec civilization. No matter what you call it, melted cheeses in a skillet of herbs and spices, plus a kick of heat can be my dinner any night of the week. Some nights I prefer original corn tortilla chips to scoop up the cheese. And other nights I go for the gold and crave a chili lime seasoned gourmet tortilla chip. Be unique and crank things up or calm things down. It’s all a matter of personal taste, so everyone wins. 

JALAPEÑO SPICY CHEESE DIP 

Ingredients: 

1 cup light cream

3/4 pound white American cheese, finely shredded

1/2 pound fontina cheese, finely shredded

1/4 cup pickled jalapeños, roughly chopped 

1/2 teaspoon cumin powder

1/2 teaspoon ground nutmeg 

1 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Sliced radishes, for garnish

Jalapeño slices, for garnish

Cilantro, for garnish

Instructions:

In an iron skillet over medium-high heat, warm light cream until bubbles form around the edge. Reduce heat to low setting. Gradually stir in American white cheese and fontina cheese, stirring constantly to make a smooth consistency and avoid burning. Continue stirring until cheeses are melted. Add chopped pickled jalapeños, cumin powder, ground nutmeg, red pepper flakes, sea salt, and black pepper. Place iron skillet in the oven. Broil on High for 3-4 minutes, or until cheese begins to bubble. Remove from oven. Garnish with sliced radishes, sliced jalapeños, and fresh cilantro. Serve with chili lime gourmet tortilla chips. 

Very Berry Icy Sorbet

What’s Cooking in Gail’s Kitchen? The Daily Special: Very Berry Icy Sorbet! ‘Tis the season for an abundance of fresh fruit!  This is the time to stock up on featured berries at the market. Pop them into freezer bags for easy storage. Later on, when looking for a refreshing dessert idea, combine the flavors of strawberries, blackberries, and raspberries! The presentation is elegant as well as delicious. Because I prefer the difference in shades of red, I prepare each berry recipe individually.  

VERY BERRY ICY SORBET

Ingredients:

1 1/2 cups frozen blackberries, slightly defrosted 

1 teaspoon frozen orange juice concentrate 

2 teaspoons water

1 teaspoon blackberry wine (optional)

Garnish: Whipped Cream

Instructions:

Using a food processor fitted with the metal blade, blend sorbet ingredients until smooth. Scrape sides as needed. Pour into a covered container and place in the freezer for at least 15 minutes. Using a melon ball scoop, form bite size balls of assorted fruit flavors. Top with more fresh fruit and a dollop of whipped cream. 

Banana Bottom Parfaits

What’s Cooking in Gail’s Kitchen? The Daily Special: Banana Bottom Parfaits! Three cheers for a dessert that will make everyone smile. It’s light and creamy with a touch of sweetness, and a fruit finish that has you pushing back from the table and saying, “Ahhhhh!” Whether you choose a mini shot-glass portion or a stemmed goblet, the presentation on this dessert is rated 5-star, according to my husband. 

BANANA BOTTOM PARFAITS

Ingredients:

Shortbread cookies, broken into pieces*

1 box 3.4 ounce Banana Cream Instant Pudding

2 cups cold milk

3/4 cup Cool Whip Whipped topping 

2 bananas, peeled and sliced

Carmel Pecan Topping (see recipe below)

Toasted Coconut for Garnish

French Vanilla Cookie Straws

* I used Kauai Kookie Banzai bite-sized cookies. 

Instructions:

Crush shortbread cookies into coarse crumbs. Using a hand mixer, beat pudding mix and milk in medium bowl for 2 minutes. Fold in whipped topping. Reserve 4 banana slices for garnish. Between the dessert dishes, layer a few banana slices in the bottom of each parfait glass. Add a spoonful of caramel sauce. Next layer the shortbread pieces.  Carefully spoon in the banana pudding, making sure the layers remain separated. Repeat layers ending with pudding on top.  Refrigerate 15 minutes or longer. Before serving, sprinkle with toasted coconut, garnish with one banana slice, and a cookie straw. 

Hint: To prevent sliced bananas from turning brown, toss them with lemon juice. Pat bananas dry with paper towel before using.  

Pecan Caramel Sauce

Ingredients:

1 cup brown sugar

1/4 cup butter

1/2 cup half and half

1 teaspoon vanilla 

3 teaspoons Crown Royal

Pinch of sea salt

1/4 cup pecans, chopped

Instructions:

Mix all ingredients except pecans, in a 2-quart sauce pan over medium-low heat. Cook while gently stirring 5-7 minutes, or until thicker. Turn off heat. Add pecans. Pour into jar. Store in refrigerator. 

X-tra Thick Mango Crush

What’s Cooking in Gail’s Kitchen? Home Cooking: X-tra Thick Mango Crush! Is it fresh fruit? Is it ice cream? Or is it a sparkling Italian beverage?  Surprise!  It’s all three. The intensity of this mid-day treat is so refreshing and thirst quenching, you’ll find yourself asking, “Is it a delightful dessert or a tangy beverage?” My thoughts? I don’t need a reason to enjoy the citrusy intense flavors. After all, it’s Yumolicious and anything is possible!

X-TRA THICK MANGO CRUSH

Ingredients:

2 medium mangoes, peeled and sliced

1/4 cup powdered sugar 

1/2 cup heavy cream, very icy cold

1 11.15-ounce can of San Pellegrino Aranciata Rossa Blood Orange Sparkling Beverage

Directions:

Combine the ripe fresh 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 fill a tall glass. Slowly pour the sparkling blood orange beverage over all, being careful not to foam over. Garnish with toasted coconut. 

Zesty Fish Tacos

What’s Cooking in Gail’s Kitchen? Simple Sensations: Zesty Fish Tacos. The first time my California friend ordered Fish Tacos, I was like, “Whaaaaaaat??”  After all, being a Midwestern girl, fish was caught to be dredged in beer-batter or lemon-peppered, deep fried, and eaten with a side of French fries. Not exactly good for the heart, but tasty. Well, my taste buds have matured over the years and now I tend to cook a little healthier without sacrificing great flavor…..which brings me to the Recipe of the Day.

ZESTY FISH TACOS 

Ingredients:

2 Tilapia fillets

1 egg

2 tablespoons lime juice

2 tablespoons flour

2 tablespoons yellow cornmeal 

2 tablespoons Panko seasoned bread crumbs

1/8 teaspoon garlic powder

1 tablespoon crushed red pepper flakes

1/4 teaspoon sea salt

1/8 teaspoon black pepper 

2 tortillas, flour or corn

1 cup shredded broccoli-carrot blend

1/4 cup salsa

1/4 cup Greek yogurt

1 green onion, snipped

Instructions:

Preheat oven to 400°. Mix egg and lime juice in a shallow dish. On a sheet of waxed paper, use a fork to blend flour, cornmeal, Panko crumbs, salt, pepper, garlic, red pepper flakes, cumin powder. Dip fish fillet in egg mixture to cover. Then coat with crumb topping. (This can be done more than once for an extra crispy crust.) Place breaded fillets on a greased baking dish. Bake for 8 minutes. Flip over bake 4 minutes longer. If you prefer a crispier crust, broil 4 minutes longer. Watch carefully.  Fill each tortilla with fish, broccoli-carrot blend, salsa, and Greek yogurt. Garnish with green onion snips. 

Pina Colada Pie

What’s Cooking in Gail’s Kitchen? Simple Sensations: Pina Colada Pie! Sometimes it’s necessary to serve your guests a dessert low in sugar. This one is perfect because it boasts tropical flavor with enough fruity sweetness to satisfy that sugar craving which follows at the end of a meal. Please note you may substitute a sugar-free graham cracker crust for the homemade cookie crust. 

PINA COLADA PIE

Ingredients for Homemade Cookie Crust:

2 cups Macadamia Nut Shortbread Cookies, crushed

1/4 cup butter, melted

Instructions:

Preheat oven to 350°. Mix crushed shortbread cookies and melted butter. Press crumb mixture into a pie plate sprayed with nonstick oil. Bake 10 minutes. Cool before filling. 

Ingredients for Filling:

2 8-ounce blocks of Neufchâtel cheese

1 small box Sugar Free/Fat Free Lemon Jello

1 small box Sugar Free/Fat Free Vanilla Instant Pudding 

4-ounce of Lite Cool Whip

1 8-ounce can crushed Pineapple in Natural Juices, do not drain

1 teaspoon Coconut flavor

Instructions:

Soften Neufchâtel cheese and add other ingredients. Stir until well blended. Pour into pie crust and chill for several hours or overnight. 

*Garnish: Toast 1/2 cup flake coconut in 350° oven for 4 minutes. Watch! Set aside to cool. Fresh strawberries also make an appealing garnish. 

Ice Cream Sandwiches

What’s Cooking in Gail’s Kitchen? Simple Sensations: Ice Cream Sandwiches!  Oh sure, it would be way easier to open a box of treats from your freezer, but once you take the time to bake this cookie crust and fill it with gourmet ice cream, you’ll fill your freezer with this old-fashioned classic instead!

ICE CREAM SANDWICHES 

Ingredients:

4 cups flour

4 teaspoons baking soda

2 teaspoons cinnamon, ground 

1 teaspoon cloves, ground 

1 teaspoon ginger, ground 

1 teaspoon sea salt

1 1/2 cups butter, softened 

2 cups sugar plus 1/2 cup

1/2 cup molasses 

2 eggs

Vanilla Bean Gourmet Ice Cream 

Instructions for Cookie Crust:

Preheat the oven to 375°. Line baking sheet with a silicone baking mat and set aside.

In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt. 

In the bowl of a stand mixer, cream together butter and 2 cups sugar until combined. Add in the molasses and eggs and mix well. Slowly add the flour mixture to the ingredients of the stand mixer and mix until all is combined. Fill a small bowl with the remaining 1/2 cup sugar. Form teaspoon-size dough into balls then gently roll them in the granulated sugar. Place onto baking sheet, two inches apart. Repeat until all the cookie dough has been used. Bake only 10 minutes for soft and chewy results. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Instructions for Ice Cream Sandwiches:

Spread the softened ice cream evenly over one cookie into a layer one inch thick. Top with a second cookie. Press down gently. Place in a ziplock sandwich bag and freeze until hard, about 5 hours. Repeat with remaining cookies. 

Delectable Derby Pie

What’s Cooking in Gail’s Kitchen? Simple Sensations: Delectable Derby Pie!  The race may be over, but this slice of pie is a champion all year long. The spirit is kept alive in a southern tradition of semi-sweet chocolate, Kentucky bourbon, and crunchy pecans.  Top it off with a dollop of whipped cream and you can find yourself cheering for this triple crown winner. 

DELECTABLE DERBY PIE

Ingredients:

1/2 cup butter 

1 cup sugar

3 eggs, beaten

3/4 cup white Karo syrup 

2 tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla 

1 cup chocolate chips

1/2 cup pecans, chopped

2 tablespoons bourbon

1 10″ unbaked deep dish pie shell

Instructions:

Preheat oven to 325°. Cream butter while gradually adding sugar. Add beaten eggs, Karo syrup, salt, flour, and vanilla. Add chocolate chips, nuts, and bourbon. Mix well. Pour into crust. Bake for 40-50 minutes or until set. Serve warm garnished with whipped cream. 

*TIP: Do not overfill pie crust. Extra filling may be baked in a ramekin for sampling later. 

Au Gratin Potatoes

What’s Cooking in Gail’s Kitchen? Simple Sensations: Au Gratin Potatoes! How’s this for comfort food?  Butter, cream, and cheese……with potatoes thrown in. Can you say creamy and luscious three times very fast???

AU GRATIN POTATOES 

Ingredients:

6 medium potatoes 

1 clove garlic 

1 sweet onion, sliced thin

1/2 tablespoon olive oil

6 tablespoons butter

1 cup half & half cream

2 1/2 cups shredded Swiss cheese* 

Sea salt and pepper to taste. 

* Gruyere or Provolone or all three may be combined. 

Instructions:

Preheat oven to 400°. Lightly rub garlic all over a 9×13 baking dish. Butter dish then set aside unused portion of butter. Peel and slice potatoes. Hold in a bowl of cold water until ready to use. Heat olive oil in skillet over medium heat. Sauté onion until cooked. Divide drained potatoes, cooked onion, and shredded cheese into three layers in baking dish, reserving last third of cheese until the final 5 minutes of baking. Sprinkle with salt and pepper. Heat remaining butter with cream until the butter is melted and the cream is hot. Pour evenly over the top of the casserole. Bake for 45-50 minutes until the top is browned, the cream has been absorbed, and the potatoes are soft.