mayonnaise

Marble Rye Deli Classic

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Marble Rye Deli Classic! One of the most sophisticated breads around is the marble rye with its identifiable dark swirls in geometric design. Did you know that cocoa powder is responsible for this transformation? Truth. Another little secret about marble rye is when eaten for breakfast, it actually keeps hunger pangs at bay for the rest of the morning. I like that idea, which is why an egg salad sandwich on rye is often my choice. The next time you pass by the deli, pick up a loaf of bakery fresh marble rye bread. 

MARBLE RYE DELI CLASSIC

Ingredients:

4 slices marble rye bread

1 tablespoon butter

4 hard boiled eggs, peeled and chopped

1/4 cup mayonnaise 

1/4 teaspoon celery seed

Salt and pepper to taste

2 slices red onion

Curly endive lettuce 

Instructions:

Toast and butter the marble rye bread. Set aside. Using a mini chopper, pulse the eggs to bite size crumbles. Mix together the chopped egg and mayonnaise. Fold in celery seed. Sprinkle with salt and pepper. To assemble sandwich, place the lettuce on the rye bread. Next spread the egg salad. Layer with red onion slices. Top with another slice of buttered marble rye bread. Voilà! A Deli-style egg salad sandwich. 

Kidney Bean Salad

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Kidney Bean Salad! I find this chilled high protein dish a complement to any menu. It is especially delightful for Summer road trip outings, lake-side picnics, and cookouts on the deck. Store it in a glass jar for easy serving or make up individual potluck portions. For an exciting, easy, and often overlooked alternative that is vegan and gluten-free, add these ingredients to your grocery list and take a trip on the wild side. 

KIDNEY BEAN SALAD

Ingredients:

1/3 cup mayonnaise 

1 tablespoon olive oil

2 teaspoons red wine vinegar 

1 smidgen sugar

Salt and pepper, to taste

1/3 cup onion, chopped

1/3 cup celery, chopped

1 can red kidney beans, drained

2 tablespoons sweet pickle relish

Instructions:

Mix mayonnaise, olive oil, red wine vinegar, sugar, salt, and pepper. Blend in onions. Add celery, beans, and relish. Chill two hours before serving. 

Delicious Dill Dip

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Delicious Dill Dip! “Remember to eat your veggies.”  We’ve all ignored that inner voice that tends to remind us not to reach for a second cookie. So today we’re going to make eating vegetables FUN! This dip is so yummy, you can scoop it up with cucumber spears, celery sticks, baby carrots, snow peas, cherry tomatoes, or cauliflower. But don’t stop there. The fresh dill even complements a toasted bagel, which you’ll see later on. 

DELICIOUS DILL DIP

Ingredients:

1 cup Greek yogurt 

1 cup mayonnaise 

1/4 teaspoon sea salt

1/4 teaspoon celery seed

1/4 teaspoon onion powder

1 tablespoon celery flakes

1 tablespoon onion, chopped

1 tablespoon fresh dill

Instructions:

Mix thoroughly yogurt and mayonnaise. Add sea salt, celery seed, onion powder, celery flakes, and chopped onion; blend well. Fold in fresh dill. Refrigerate one hour before serving. 

Kickshaw Grilled Cheese

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Kickshaw Grilled Cheese. Few things are as irresistible as a grilled cheese sandwich. I learned a secret, a few years ago, that switching out mayonnaise for the butter has its advantages. When sprinkled with onion powder, a savory essence of umami bursts through the taste buds for a culinary reaction that is deeply satisfying. Add that to the incredibly crisp crust and you can practically hear the applause. 

KICKSHAW GRILLED CHEESE 

Ingredients: 

2 slices sourdough bread 

2 tablespoons mayonnaise, for spreading

1/8 teaspoon onion powder

2 slices cheddar cheese, smoky flavor

2 slices Colby cheese 

2 slices American cheese 

2 slices pepper jack cheese

1-2 teaspoons red pepper jelly 

1 small jalapeño pepper, red or green, thinly sliced

Chili crisp, for garnish 

Instructions: 

Spread a thin layer of mayonnaise on one side of both slices of bread. Sprinkle onion powder on top of the mayonnaise. Against the plain bread, layer one side of the sandwich with the smoky cheddar cheese, Colby cheese, American cheese, and pepper jack cheese. Spread a thin layer of red pepper jelly on the plain side of the other slice of bread. Place the jellied slice, mayonnaise side up on top of the layered cheese slice of bread. Transfer sandwich to an iron skillet. Heat the skillet over medium-low heat. Cook for 3-4 minutes until the cheese starts to melt and the bread turns a golden brown. Flip the sandwich over and cook 3-4 minutes longer. The cheese will be completely melted and the bread will be a golden brown. Remove from heat. Cut in half. Add sliced jalapeños, if desired. Drizzle with chili crisp for an explosion of flavor. 

Artichoke Spinach Dip

What’s Cooking in Gail’s Kitchen? Grocery List Ideas: Artichoke Spinach Dip! Some say retro appetizers are making a comeback, while others argue they never really went out of style.  I can see both sides of this coin. And no matter how you flip it, everyone wins. This particular party-perfect 1970’s dip includes a jar of marinated artichoke hearts, which gained popularity in the 1990’s. Before long, this tangy, savory, zesty taste became the star attraction making it a “must have” at every fellowship gathering. WYKYK. 

ARTICHOKE SPINACH DIP

Ingredients: 

1 sweet onion, cut into quarters 

8 cloves garlic 

14-ounce jar artichoke hearts, drained and chopped 

10-ounce frozen chopped spinach, thawed and drained

8-ounce parmesan cheese, shredded

1.4 ounce package dry vegetable soup mix

8-ounce cream cheese, room temperature 

1 cup mayonnaise 

8-ounces sour cream

Instructions: 

In a food processor, combine chopped onion and garlic cloves. Pulse until finely chopped. Add artichoke hearts; continue chopping. Add spinach, parmesan cheese, and vegetable soup mix. Process until well blended. Transfer mixture to a glass bowl. Combine cream cheese, mayonnaise, and sour cream until smooth. Fold into the artichoke mixture. Cover and refrigerate one hour, or overnight. Serve in a hollowed out pumpernickel bread bowl. Cut the extra bread into chunks for dipping. Enjoy! 

Xenial Spinach Dip

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Xenial Spinach Dip! Take a trip down Memory Lane with this hip 1970s all-star party staple. “I called it!”, shouted my best friend when asked to bring an appetizer to share. Maybe it was the presentation of carrying an artisan bread bowl into the room, or perhaps it was the “healthy” alternative to potato chips and onion dip, or it could have been the standing ovation it got from everyone who tasted it. Think about it….how fun is that to tear off a piece of crusty bread and slather it in creamy spinach mingled with a spicy crunch of water chestnuts. “I called it!”

XENIAL SPINACH DIP

Ingredients:

1 pound artisan bread bowl

1 pint Greek yogurt

3 ounces Neufchâtel cheese

10 ounces mayonnaise 

8 ounce can of water chestnuts, drained and chopped

1 package Swiss vegetable dry soup mix

10 ounce package of frozen spinach, thawed, drained, and chopped

Instructions:

In a medium bowl, mix Greek yogurt, Neufchâtel cheese, and mayonnaise. Chill one hour. Add water chestnuts, package of Swiss vegetable dry soup mix, and uncooked spinach. Mix well. Chill one hour longer. Hollow out center of bread bowl. Fill with spinach dip. Serve with raw vegetables. 

Wasabi Furikake Aioli

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Wasabi Furikake Aioli! For a homemade sauce that can be spread on fish and poultry or used as a spicy dip for vegetable crudités, this one is spot on.  The “kick” of wasabi is a distant cousin to horseradish making its intensity a roller coaster ride for the palate. Wasabi lovers know all about the health benefits. Sushi bars offer it as a regular condiment. I find this superfood absolutely delicious. 

WASABI FURIKAKE AIOLI

Ingredients:

1/2 cup mayonnaise 

1/4 teaspoon furikake seasoning (sesame seed and green seaweed)

1/4 teaspoon ground ginger

1/8 teaspoon garlic powder

1 teaspoon rice vinegar 

1 teaspoon soy sauce

2 teaspoons wasabi powder

1 tablespoon olive oil

1 tablespoon water

Instructions:

Combine all ingredients and mix until well blended. Cover and refrigerate one hour before serving. 

Artichoke Pesto Dip

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Artichoke Pesto Spread! No matter if you eat artichokes for their nutritional value (high in antioxidants) or if you just need a serving of veggies that taste incredible on toast, this recipe is an excellent tool to pull out in a pinch. The main ingredients are usually in the pantry or refrigerator, so everything is ready to serve in minutes. 

ARTICHOKE PESTO SPREAD

Ingredients:

14-ounce can marinated artichoke hearts, drained and chopped

1-2 tablespoons garlic basil pesto

1/2 cup Parmesan cheese, grated

3/4 cup mayonnaise

2 green onions, sliced

Rosemary Olive Oil Crackers

Instructions:

Preheat oven to 350°. Combine artichoke hearts, pesto, Parmesan cheese, and mayonnaise in a mixing bowl. Blend well. Fold in sliced green onions. Transfer to an ovenproof dish that has been sprayed with a nonstick oil. Bake uncovered for 25 minutes, or until lightly browned. Serve warm with crusty artisan bread and seasoned crackers. 

Unbelievable Cheesy Pimento Spread

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Unbelievable Cheesy Pimiento Spread! If you’re a cheese lover, this is a “must-do” appetizer. It is guaranteed to bring big raves at the next holiday gathering. The smokey-peppery version is sure to test your willpower. Should it just be slathered on crackers or bagel chips? What about apple slices? Or will you take it one step further and build a grilled cheese sandwich on sourdough bread?  Whatever you choose, create all sorts of ideas for enhancing this nostalgic Southern favorite. 

UNBELIEVABLE CHEESY PIMENTO SPREAD 

Ingredients:

1/2 cup mayonnaise 

2 teaspoons French Dijon mustard 

1 teaspoon Worcestershire sauce 

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon seasoned salt

1/8 teaspoon white pepper 

4-ounce jar of diced pimientos, drained

2 green onions, snipped

8 ounces extra sharp yellow cheddar cheese, finely shredded 

10 ounces sharp white cheddar cheese, medium shredded 

1 teaspoon sriracha hot chili sauce (optional)

Instructions:

In a large bowl, stir together mayonnaise, mustard, Worcestershire sauce, red pepper flakes, seasoned salt, and pepper. Mix well. Fold in pimientos and onions. Stir in both cheeses until blended. Add sriracha for a kick of heat. Chill one hour or overnight. 

Serving Suggestion: Serve as an Appetizer with crackers or assorted vegetables. Also excellent as finger sandwiches. 

*For block cheeses, grate one kind with small holes and the other with medium holes on a box grater or using food processor blades.