recipe

Hoosier Hot Dish

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Hoosier Hot Dish! When I moved to Indiana over 30 years ago, it didn’t take me long to hear the term “Hoosier”. I knew it was a nickname for the State’s residents. But, honestly, I wondered how it originated. I had no idea it came into popularity over 200 years ago. The story that was told to me went something like this. Along the Ohio River, in the hills of southern Indiana, settlers lived and worked around the riverfront. As boatmen passed by on barges taking corn to New Orleans, the countrymen would call out, “Who’s Yere?” to assure they were friend, not foe. It happened so often, in time those workers became known as people of the “Hooshier” State. My experience in hearing about this one-pot meal for the first time was just as funny. A coworker said she was making Hoosier Hot Dish for supper. When I asked her for the recipe, she laughed and told me there wasn’t one. She said you just throw everything in a pot on the stove and eat it when it’s done. I narrowed it down a little bit more for you. Go figure.

HOOSIER HOT DISH

Ingredients:

1/2 yellow onion, thinly sliced

1 tablespoon olive oil

1/4 teaspoon seasoned salt

1/8 teaspoon garlic and herb seasoning

15-ounce can cut green beans, with liquid

1 pound potatoes, quartered, skin on

1 pound smoked sausage, cut into 1/2” chunks

Instructions:

Warm olive oil on medium-low setting in the bottom of a stock pot. Add sliced onions, seasoned salt, garlic and herbed seasoning. Sauté 20 minutes until onions are a light brown. Add green beans with liquid, quartered potatoes, and smoked sausage chunks. Cover and Cook 30-40 minutes over medium heat or until potatoes are fork tender. Hot Dish will thicken. Add 1/2 cup water, if necessary, to keep things from boiling dry or scorching. Serve with cornbread.

Gherkin Pork Sliders

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Gherkin Pork Sliders! Mini sandwiches are popping up on bar and grill menus all over the place. What that translates to the consumer is unspoken permission to have seconds. That’s my story and I’m sticking to it. It’s a way to try creative small bites to match your mood. Did you know the toppings can include creamy coleslaw, mac ’n cheese, crunchy potato chips, pineapple salsa, onion rings, and anything else you find delicious? Just like this recipe. If you prefer dill gherkins to sweet ones, by all means tweak it up. After all, in your kitchen you’re in charge.

GHERKIN PORK SLIDERS

Ingredients:

12-count slider buns

3 cups precooked pulled pork

1/2 cup hickory-smoked barbecue sauce

1/4 cup unsalted butter

2 teaspoons Worcestershire sauce

1/2 teaspoon onion salt

1/4 teaspoon garlic powder

1/2 teaspoon poppy seeds

1 pint deli coleslaw

Sweet gherkins

Instructions:

Preheat oven to 375°. Slice the slider buns horizontally in half. Remove the tops and set aside. Transfer the bottom half of the buns to a 9”x13” glass dish. Spread the precooked pulled pork evenly on the buns. Layer with barbecue sauce. Replace the tops of the buns. In a microwave-safe bowl, combine unsalted butter, Worcestershire sauce, onion salt, garlic powder, and poppy seeds. Warm the mixture on 20% for 15 seconds in the microwave. Stir. Repeat, if necessary, until completely melted. Brush the butter mixture over the tops of the buns. Cover the dish with foil. Bake for 10 minutes. Remove foil and bake 5 minutes longer. Once cool, separate sliders. Serve with coleslaw and sweet gherkins.

Fritter Fratter Apple Loaf

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Fritter Fratter Apple Loaf! This recipe is pure country. If you don’t believe me, ask the Amish. They cook for taste, dietary staples, and comfort. It definitely checks all the boxes when it comes to a flavor-filled bakery bread loaded with fresh fruit, brown sugar, and cinnamon spice. No frying allowed, simply because this delectable treat falls in the category of “quick breads”. No need to feel intimidated. You have everything you need. As with any recipe, the results depend on the one baking it. You can do this.

FRITTER FRATTER APPLE LOAF

Ingredients:

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

2/3 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon sea salt

1/2 cup milk

1 1/2 cups diced apples, peeled and cored

For Glaze Topping:

1/2 cup powdered sugar

1/2 tablespoon butter, softened

2 tablespoons milk

1/4 teaspoon vanilla extract

Instructions:

Preheat oven to 350°. Spray a loaf pan with nonstick oil. Set aside. In a small bowl, combine the brown sugar and cinnamon. Mix well; set aside. In a large mixing bowl, beat together the softened butter and sugar until smooth. Beat in the eggs and vanilla until blended. In another bowl, whisk together flour, baking powder, and sea salt. Gradually add to the large bowl. Stir until blended. Pour milk into the batter; blend until smooth. Pour half the batter into the prepared loaf pan. Layer with half the diced apples. Pour reserve batter over the apple layer. Top with remaining apples. Gently press into the batter. Cover the top with cinnamon sugar. Bake for 60 minutes, or until a cake tester comes out clean. For the glaze topping, blend the powdered sugar and softened butter until smooth. Add milk and vanilla extract to form a smooth consistency. Allow the apple loaf to cool for 20 minutes. Drizzle the glazed topping over all. Slice loaf and serve.

Everything Bagel Compound Butter

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Everything Bagel Compound Butter! This fabulous concoction is so versatile you may want to keep a roll on hand for the taste of gourmet at home. It promises to supercharge anything that comes near it. The buttery seeds, fried garlic, and sea salt combo transform ordinary foods into aromatic specialties. And the best part of all, is you’ve become the master chef who created it. Whether you make it a gift-giving delight or pantry staple, compound butters never disappoint.

EVERYTHING BAGEL COMPOUND BUTTER

Ingredients:

1 cup unsalted butter, softened

1 1/2 tablespoons Everything But Bagel Seasoning*

Instructions:

Instructions:

In a mixing bowl, combine unsalted butter and Everything But Bagel Seasoning. Stir until smooth. Place a sheet of waxed paper on the counter. Spoon compound butter onto waxed paper. Roll layer of waxed paper over butter to form a log. Roll tight; twist ends. Refrigerate for one hour or until firm. Mix into grits, spread on artisan breads, or drizzle over pizza crust.

*For a DIY homemade version, click the following link. Http://Snapshotsincursive.com/2018/07/17

Diablo Verde Enchiladas

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Diablo Verde Enchiladas! If you understand a little Spanish, you’re already familiar with the term “diablo”. Typically it refers to devil. In reference to food, it translates to spicy or sometimes fiery ingredients that crank things up a level. In this case I used jalapeño peppers, but you are certainly welcome to increase the heat by substituting serrano peppers instead. Since I want to keep my husband around a little longer, I played it safe. You choose.

DIABLO VERDE ENCHILADAS

Ingredients:

2 cups precooked turkey, shredded

1/2 teaspoon chili-lime seasoning

1/2 teaspoon dried oregano

1/8 teaspoon garlic powder

12 ounces queso blanco dip

10 flour tortillas

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup Greek yogurt

2 tablespoons pickled jalapeños, diced

1/4 cup taco sauce

1 cup mozzarella cheese, shredded

Salsa verde, to taste

Fresh cilantro, for garnish

Green onion snips, for garnish

Instructions:

Preheat the oven to 350°. Spray a 9”x13” pan with nonstick oil. Set aside. In a mixing bowl, combine shredded turkey, chili-lime seasoning, dried oregano, garlic powder, and queso blanco dip. Mix well. Divide the mixture between the 10 flour tortillas, spreading the meat across the center of each tortilla. Roll them up, placing each seam-side-down in the prepared baking dish. In a saucepan over medium heat, warm butter. Do not scorch. Whisk in flour; cook one minute to thicken, stirring constantly. Add chicken broth; whisk until smooth. Add Greek yogurt and diced jalapeños. Do not allow mixture to boil. Reduce heat if necessary. Remove sauce from heat. Carefully pour over enchiladas. Spoon taco sauce over all. Top with shredded mozzarella cheese. Bake 20-25 minutes. Remove from oven when cheese is slightly browned and bubbly. Garnish with salsa verde, fresh cilantro, and green onion snips to taste. Serve immediately.

Copycat Jiffy Cornbread

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Copycat Jiffy Cornbread! If you’re wondering why anyone would make a homemade version of a boxed mix, read on. Could it be I’m a control freak? Maybe I want a healthier version? Or is it because my adult son says he recalls fond memories of the blue and yellow box from his childhood? Truth be told, I was too lazy to drive into town to buy the store-bought variety. Good thing I keep a well-stocked pantry.

COPYCAT JIFFY CORNBREAD

Ingredients:

2/3 cup flour

1/2 cup organic cornmeal

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon sea salt

2 tablespoons vegetable oil

1 egg

1/3 cup milk

Instructions:

Preheat oven to 400°. Spray a square pan with non-stick oil. Set aside. In a bowl, combine flour, organic cornmeal, sugar, baking powder, and sea salt. Mix well. Whisk in vegetable oil until smooth. Add egg and milk. Stir only until lumps no longer remain. Do not over-beat. Transfer batter to prepared pan. Bake 15-20 minutes, or until a cake tester comes out clean. Serve warm.

Butter Chicken

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Butter Chicken! At first glance, this dish looks surprisingly similar to curry chicken, doesn’t it? Sooo, what is the difference, you wonder. The secret is in the name. It’s made with butter! The tomatoes, coconut milk, and seasonings are cooked slow enough to transform the sauce into a gravy-like consistency with a nice kick of flavor. Also, by slow-cooking the chicken, it becomes fork tender and juicy. Ahhh, now I have your attention. Sounds like a grocery list is in order. Bravo. Your family will thank you.

BUTTER CHICKEN

Ingredients:

2 pounds chicken breasts, skinless and cut into chunks

1/2 sweet onion, chopped

1 jalapeño, seeds removed and diced

1/2 teaspoon garlic powder

2 tablespoons unsalted butter

1 tablespoon curry powder

2 teaspoons garam masala

1/2 teaspoon turmeric

1 teaspoon chili powder

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

14.5 ounce can coconut milk

6 ounce can tomato paste

Fresh cilantro, for garnish

Dollop of Greek yogurt, for garnish

Instructions:

In a slow cooker, add chicken chunks, chopped onion, diced jalapeño, and garlic powder. Stir to combine. Dot with cubes of butter. In a medium bowl, stir together curry powder, garam masala, turmeric, chili powder, ground ginger, and cayenne pepper. Add coconut milk and tomato paste. Whisk to combine. Pour over chicken mixture. Cover slow cooker; heat contents on LOW for 5 hours. Serve with cooked rice and naan bread. Garnish with cilantro and a dollop of Greek yogurt. Serve immediately.

Avocado Onion Dip

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Avocado Onion Dip! Nowadays I look for any reason to eat avocados. Once I’ve have my fill of guacamole, I turn to other creative ways to produce a nutritional boost to the menu. Although stuffed avocados can be baked or grilled, sometimes it’s a real treat to prepare them this way. Some might call it a light lunch, simply because it satisfies the appetite as a filling meal.

AVOCADO ONION DIP

Ingredients:

8 ounce Neufchâtel cheese, softened

1/2 cup Greek yogurt

2 tablespoons capers, chopped

1/8 teaspoon cayenne pepper

1 cup crispy-fried onions, slightly crushed

2-3 ripe avocados, halved and pits removed

1 tablespoon lime juice

1/8 teaspoon sea salt

1/8 teaspoon garlic powder

Green onion snips, for garnish

Whole celery seed, for garnish

Instructions:

Using an electric mixer, beat together softened cream cheese, Greek yogurt, chopped capers, and cayenne pepper until blended. Fold in crushed crispy-fried onions until combined. Transfer to a covered bowl. Refrigerate for one hour. Prepare avocado halves. Brush with lime juice; sprinkle with sea salt and garlic powder. When ready to serve, scoop onion dip into each avocado half. Garnish with green onion snips, chopped capers, and a sprinkling of whole celery seed. Serve immediately.

Zapata Tequila Shots

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Zapata Tequila Shots! You’re either going to love me or hate me for this recipe, so first hear me out. I’m a tequila-girl; not a crazy one, but one who has a zest for life. I like chili peppers, too. As you read through the recipe, let me offer alternative ways to “tone down” the cocktail. Because the non-alcoholic margarita mix is frozen into cubes, they can be dropped into a blender and made into a tasty frozen margarita. Simply adjust the amount of spicy tequila (or not) to suit your taste. A slushy is also very tasty, using the non-alcoholic margarita mix ice cubes and adding sparkling water. Now you see, everyone can be happy with this tasty margarita.

ZAPATA TEQUILA SHOTS

Ingredients:

Chili-lime seasoning blend

1 cube of frozen margarita mix*

1 1/2 ounces pepper-infused tequila**

Jalapeño slice, for garnish

Lime wedge, for garnish

Instructions:

Sprinkle the chili-lime seasoning onto a saucer. Circle the rim of a stemmed cocktail shot glass with a fresh cut lime. Dip the glass onto the saucer of chili-lime seasoning to create a flavorful rim. Add one cube of frozen margarita mix. Pour the pepper-infused tequila over the ice cube. Add a jalapeño slice and lime wedge for garnish. Serve.

Advanced Instructions for Frozen Margarita Mix Ice Cubes:

*Using small 15-count square silicone ice cube trays, fill each tray with your favorite margarita mix. Freeze overnight. Remove cocktail ice cubes and store in zipper freezer bags. Repeat until all the margarita mix is frozen into ice cubes.

Advanced Instructions for Pepper-Infused Tequila:

**To make your own version of pepper-infused tequila, begin with 750 mL of blue agave tequila gold. Using gloves, slice 2-3 chili peppers. Remove stems and partial seeds to control heat; discard. Add the sliced chili peppers to bottle of tequila. Reseal; shake bottle. Store in a cool, dry area for one week. Then pour the tequila through a fine mesh sieve into a large measuring cup. Transfer the pepper-infused tequila back into the bottle. Seal and store in the refrigerator.