dip

Nutella Strawberry Dip

What’s Cooking in Gail’s Kitchen? Equal Measures: Nutella Strawberry Dip! Here’s a match made in Heaven for chocolate-lovers and strawberries. Try it at home and then think about something new for the next social gathering where you’re asked to bring something yummy to share. It’s so Strawberrylicious, my first word of advice is…double the recipe. You’ll have the ingredients on hand, so go for it. It’s easy to make, kid-friendly, healthy, and sweet. Next stop: Book Club, Girls Night Out, Birthday Celebration, Family Picnic, Block Party. The list goes on and on and on.

NUTELLA STRAWBERRY DIP

Ingredients:

3/4 cup Nutella Hazelnut Spread

1/3 cup powdered sugar

8 ounces Neufchâtel cheese, softened

1 cup Cool Whip, regular or light

1 cup mini chocolate chips, for garnish

Fresh Strawberries, sliced in half

Instructions:

Combine Nutella, powdered sugar, and Neufchâtel cheese in a bowl. Using a hand mixer, mix on Low until smooth. Fold in Cool Whip topping. Blend well. Pour into covered bowl. Kept refrigerated until ready to serve. Arrange sliced strawberries on a platter. Pour dip into a serving bowl. Garnish with mini chocolate chips.

Viva Poblano

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Viva Poblano! How can such small pepper plants produce so many poblanos? When it rains, it pours! It seems as though we have peppers coming out of our ears: jalapeño peppers, Marconi sweet peppers, poblano peppers, bell peppers, and finally habanero peppers. I have roasted, baked, dried, and pickled peppers in all sorts of delicious ways. Today’s dish is a Mexican specialty that showcases the smoky taste of poblanos. It’s a meal in itself. To tone down the heat, always add cheese. Permission granted.

VIVA POBLANO

Ingredients:

4 large poblano chiles, roasted, halved, seeded, skins removed

1/4 cup onion, diced

1 teaspoon olive oil

1 pound ground beef

1/8 teaspoon garlic powder

1 teaspoon cumin powder

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/2 cup Monterey Jack cheese, shredded

1/2 cup cheddar cheese, shredded

Instructions:

Preheat oven to 350°. Heat olive oil in a skillet over medium heat. Sauté onions. Add ground beef, garlic powder, cumin, salt, and pepper. Cook until meat is completely brown and crumbly. Remove from heat. Spray four individual casserole dishes with nonstick oil. Place one poblano pepper in the bottom of each dish, laying the split pepper open to fill the dish. Cover the pepper with Monterey Jack cheese. Add a layer of seasoned ground beef mixture. Finally top with cheddar cheese. Spray aluminum foil with nonstick oil. Cover each casserole dish. Bake for 30 minutes. Remove foil and bake 10 minutes longer. Serve with chips and salsa.

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? The Color of Food: Worcestershire Onion Dip! Add a little drama to ordinary chip dip. Choose pan-fried sweet onions infused with agave nectar for that luscious caramel taste we adore so much. Pair it with a splash of Worcestershire sauce for spice and pizazz. Blend everything together for the most satisfying oniony taste. Refrigerate an hour and get the party started.

WORCESTERSHIRE ONION DIP

Ingredients:

1 tablespoon olive oil

1 tablespoon butter

2 sweet onions, chopped

1/2 teaspoon sea salt

1/2 teaspoon black pepper

2 tablespoons agave nectar

1/4 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

4 ounces Neufchâtel cheese, room temperature

1/2 cup Greek yogurt

1 green onion, chopped

Instructions:

In a large skillet over medium heat, warm olive oil and butter. Stir in chopped onions, sea salt, and black pepper. Stir to coat. Cover and cook until onions are deep golden, about 30 minutes. Stir every 10 minutes to keep from scorching. Stir in agave nectar and garlic powder. Reduce to low heat and cook 15 minutes longer. Reserve one tablespoon of onion mixture for garnish. Set aside. Transfer caramelized onions to a food processor. Purée until only slightly chunky. Add Worcestershire sauce, Neufchâtel cheese, and Greek yogurt. Pulse until combined. Scoop into a bowl. Top with remaining tablespoon of caramelized onions and green onion snips. Refrigerate one hour before serving. Serve with chips, crackers, or pretzels.

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? The Color of Food: Layered Taco Dip! Wait no longer for a great appetizer. Set the tone for a social gathering with foods that say, “Let’s get this party started!”. A creamy dense layer of Mexican spices over a base of refried beans make the perfect foundation to hold the remaining ingredients. Not a fan of black olives? Simply choose green peppers or mushrooms instead. After all it’s your kitchen, so own it!

LAYERED TACO DIP

16-ounce can refried beans, traditional

16-ounce carton sour cream

8-ounce block cream cheese, room temperature

1 taco seasoning packet

1 cup romaine lettuce, chopped

1 large tomato, diced

3 green onions, chopped

1 1/2 cups extra sharp cheddar cheese, shredded

1/2 cup Monterey Jack cheese, shredded

2.25-ounce can sliced black olives, drained

Tortilla chips or corn chips

Instructions:

Spread refried beans on the bottom layer of a serving platter. Combine sour cream, cream cheese, and taco seasoning packet in a bowl. Mix until smooth. Spread over refried beans. Divide romaine lettuce evenly over cream cheese layer. Top with diced tomatoes and green onion snips. Sprinkle shredded cheddar cheese followed by Monterey Jack cheese over all. Finish with black olive slices. Cover with plastic wrap and refrigerate dip for at least one hour. Serve with tortilla chips or corn chips.

Eating My Way Through the Alphabet: Letter Q

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.

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? Home Cooking: Green Pepper Dip! Nothing says “presentation” like a vegetable dip served in a green pepper. If you don’t believe me, try this for your next gathering. People practically “oooh” and “aaah” when you enter the room with it. The best part is a subtle flavor of the pepper blends into the dip. Hint: Do your homework at the produce aisle. Make sure you buy a pepper that will sit straight on the serving dish.

GREEN PEPPER DIP

Ingredients:

1 Large Green Bell Pepper

1 cup mayonnaise

1 cup Greek yogurt

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/2 teaspoon sea salt

1/2 teaspoon cayenne pepper

1/2 teaspoon basil

1/2 teaspoon chili powder

1/2 teaspoon thyme

1 teaspoon dill weed

1 teaspoon onion powder

1 teaspoon parsley flakes

Instructions:

Cut top off green pepper. Carefully scoop out all seeds and the four ribs. Rinse and pat dry. Combine all remaining ingredients. Mix well. Gently fill the pepper with dip, cover with plastic wrap, and refrigerate at least one hour. Garnish with shredded cheddar cheese and bacon bits. Serve with crudités and crackers.

Eating My Way Through the Holidays! Yuletide Favs: Yellow Bloomin’ Onion!

Eating My Way Through the Holidays! Yuletide Favs: Yellow Bloomin’ Onion! Nothing is more fitting for cold weather than an appealing appetizer that resembles a winter flower, in my opinion. Now you can make a healthy version at home by baking the breaded onion instead of deep-frying it. The last few minutes under the broiler give it a crispy finish that adds extra crunch to the delicious petals. And the dipping sauce….oh my gosh, you have to try it!

YELLOW BLOOMIN’ ONION

Ingredients:

1 large yellow onion

2 tablespoons flour

1/4 cup Italian bread crumbs

1/4 cup Panko crumbs

1/4 cup Parmesan cheese, grated

1 tablespoon Cajun spices

2 eggs, beaten

1 tablespoon milk

1-2 tablespoons butter, melted

Seasoning salt to taste

Instructions:

Preheat oven to 400°. In one bowl, combine the flour, bread crumbs, Panko crumbs, Parmesan cheese, and Cajun spice. Mix well. Set aside. In another bowl, combine beaten eggs and milk. Whisk together. Set aside. Cut the top side of the onion. Turn over and carefully cut the root side just enough to peel the outer skin of the onion. Leave the root intact as this will be the base and hold the onion together. Discard onion skins. In order to give the appearance of an open flower, 16 sections are made. With the root side up, place the knife 1/8″ away from the core and slice straight down. It is best to begin with quarters and then make 3 slices in each quadrant all the way around. Carefully turn the onion over and spread the “petals” apart. Dip the onion in the milk bath and wash it completely using a pastry brush. Carefully transfer the onion to the bowl filled with breading. Beginning at the bottom, cover each petal with dry coating. Again using the pastry brush, continue coating the petals until the egg wash is gone. You may alternate the egg mixture and dry coating to cover the petals. Transfer the onion to an oven-safe pie plate or dish. Cover with foil and bake for 15 minutes. Using hot pads, take the pan from the oven and remove the foil. Using a pastry brush, coat the onion with melted butter. Return to the oven. Bake 10 minutes longer, or until crispy. I set the broiler on High and broiled it for 4-5 minutes to make it extra-crunchy. Watch carefully so it does not burn. Remove from oven. Sprinkle with seasoned salt. Place on a serving platter. Serve with dipping sauce.

DIPPING SAUCE

Ingredients:

1/4 cup mayonnaise

1/4 cup Greek yogurt

3 teaspoons ketchup

2 teaspoons Lea and Perrins

2 tablespoons horseradish

1/2 teaspoon paprika

1/8 teaspoon cayenne

Instructions:

Combine mayonnaise, yogurt, ketchup, Lea and Perrins, horseradish, paprika, and cayenne. Mix well and refrigerate for one hour. Pour into a small cup and place in the center of the onion.

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? The Chow Down: Quest Fundido Poblano Dip! When my garden harvested a nice crop of poblano peppers, I was already counting the days until I would take these mildly rich green peppers and transform them into an earthy Mexican favorite. Poblanos, you see, are a cross between a jalapeño and a bell pepper. Hot, but not a scorcher, if you know what I mean. You may be more familiar with them in a popular restaurant dish called a chile relleno or another known as chile poblano. Either way, they’re amazing. 
QUEST FUNDIDO POBLANO DIP
Ingredients: 

2-4 chili poblano peppers

1/2 pound ground beef

1/2 teaspoon sea salt 

1/4 teaspoon cumin powder 

1/8 teaspoon garlic powder 

1/8 teaspoon black pepper 

8 ounces Monterey Jack cheese, shredded 

4 ounces feta cheese

Corn tortilla chips
Instructions:

Heat an iron skillet on the stove over medium-high setting. Place poblano peppers into pan. Allow peppers to blister and blacken. Turn with tongs to allow even roasting. When the peppers are charred and soft, transfer them to a covered bowl to steam and cool, about 10-15 minutes. When able to handle, peel skins and discard. Cut poblano peppers into strips or chop into smaller pieces. Layer in the bottom of a casserole dish. Set aside. In a medium skillet, cook ground beef over medium-high heat. Break into small pieces, turning often until ground beef is browned and crumbled. Drain, if necessary. Add sea salt, cumin powder, garlic powder, and black pepper. Mix well. Layer crumbled ground beef over poblano peppers. Top with shredded Monterey Jack cheese and feta cheese crumbles. Broil until cheeses are melted and golden brown in spots. Serve warm with corn tortilla chips. 

Eating My Way Through the Alphabet: Letter V

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Vegan Charcuterie Board! Here’s your solution to what to serve with grilled meats this summer. Choose popular garden veggies, distinct to the season. Arrange them on a charcuterie board with nuts and flavorful dips. Peruse the local farmers’ market or produce section of your nearest grocers. With a little effort, the Vegan Charcuterie Board can be the star attraction for holidays and picnic outings. Check it out!
VEGAN CHARCUTERIE BOARD
Ingredients:

Carrot sticks 

Asparagus spears

Celery sticks

Cherry tomatoes 

Mini cucumbers, sliced

Radishes, quartered

Yellow sweet peppers, sliced Green olives, stuffed

Kalamata olives, pitted

Pistachios in shell

Assorted crackers
Ingredients for Hummus:

15-ounce can chickpeas, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon cumin powder 

1/2 teaspoon sea salt

1 teaspoon lemon olive oil

1 tablespoon capers
Using a food processor, pulse chickpeas until smooth. Add tahini paste, olive oil, lemon juice, garlic powder, cumin powder, and sea salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with capers. 
Ingredients for Dill Dip:

4 ounces Neufchâtel cheese, softened

1 tablespoon prepared horseradish 

1 tablespoon dill weed

1 teaspoon capers

1 tablespoon chives, chopped
Combine Neufchâtel cheese and prepared horseradish. Stir until smooth. Fold in dill weed, capers, and chives. Refrigerate one hour before serving.