sauce

Spicy Poblano Sauce

What’s Cooking in Gail’s Kitchen? The Next Step: Spicy Poblano Sauce! Try to avoid slurping this sauce by the spoonful straight out of the jar. Poblano peppers are a whole other animal, so to speak. Compared to its fiery cousins, the habanero or jalapeño, poblanos are mild and earthy, especially when roasted. Most of the time they are either stuffed (like the chile relleno you find on restaurant menus) or served as a sauce over roasted chicken enchiladas. Still confused? Think Mexican green sauce with chicken and spicy red sauce with beef or cheese.

SPICY POBLANO SAUCE

Ingredients:

4 poblano peppers

1 tablespoon butter

1/2 onion, chopped

1/4 teaspoon garlic powder

1/4 cup chicken broth

1 cup light cream

1/2 teaspoon cumin powder

1/2 teaspoon sea salt

1/4 teaspoon white pepper

1/2 cup Greek yogurt

Instructions:

Line a baking sheet with aluminum foil. Space poblano peppers two inches apart. Roast poblano peppers in broiler oven on High setting until the skins are blistered and charred, 3-5 minutes. Remove from oven. Transfer to a bowl and cover for 15 minutes. When cool, peel off the skin and chop the peppers, discarding seeds and stems. Warm butter in a skillet over medium heat. Add chopped onions. Sprinkle with garlic powder. Cook until the onions are translucent, about 5 minutes. Add chicken broth and light cream. Slowly bring to a boil, stirring often. Add chopped poblanos. Reduce heat and simmer for 5 minutes. Transfer poblano mixture to a food processor. Pulse to purée. Season with cumin powder, sea salt, and white pepper. Pulse again. Add Greek yogurt. Blend until smooth. Serve warm over burritos or other Mexican dishes.

Red Chile Garlic Chicken

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon ginger powder

1 teaspoon paprika

1/8 teaspoon garlic powder

1/2 cup cashews

1 tablespoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a microwave-safe bowl, heat 1 cup water for 2 minutes. Add clili peppers; cover. Set aside for 30 minutes, then drain water. Meanwhile, warm olive oil in medium skillet. Turn heat to high setting and add chicken tenders. Season with sea salt, black pepper, and 1/4 teaspoon garlic powder. After 3-4 minutes, when chicken turns brown, flip over. Reduce the heat to medium setting and cover. Cook chicken until firm, about 5 minutes longer. The chicken will release itself from the surface when it is ready. Set pan aside. For the sauce, in a medium skillet combine brown sugar, rice vinegar, red wine, soy sauce, corn starch, ginger powder, paprika, and garlic powder. Bring to a gentle boil on medium-high heat. Stir often. Mixture should not foam. Sauce will thicken after 7-8 minutes. Remove from heat. Pour sauce over chicken tenders. Add drained chiles, cashews, sesame seeds, and green onion snips. Heat through, stirring occasionally, to blend flavors. Serve with choice of cooked rice.

Pulled Pork BBQ Pizza

What’s Cooking in Gail’s Kitchen? The Next Step: Pulled Pork BBQ Pizza! Need a break from ordinary pizza? Here’s a unique twist on an old classic. Take southern pulled pork, usually served on a toasted bun, lose the bread, and spread the pork over pizza crust instead. Tangy barbecue sauce is used in lieu of marinara, providing just enough zing to alert the taste buds. Since barbecue sauces come in a multitude of options from hickory smoke to brown sugar sweet, you may want to blend two flavors together like I’ve done here. The results will astound you.

PULLED PORK BBQ PIZZA

Ingredients:

1 prepared pizza crust

1-2 tablespoons olive oil

1/8 teaspoon garlic powder

1 tablespoon cornmeal

3/4 cup barbecue sauce

1/4 cup chili cocktail sauce

1 cup pulled pork

2 cups mozzarella cheese, shredded

Instructions:

Preheat oven to 400°. Rub both sides of prepared pizza crust with olive oil. Season bottom with garlic powder. Sprinkle cornmeal over the bottom side. Bake on a pizza stone for 5 minutes. Remove from oven. Combine barbecue sauce and chili cocktail sauce. Mix well. Spoon onto pizza dough. Top with pulled pork and mozzarella cheese. Return to oven and bake 15-20 minutes until cheese is melted and crust is golden brown.

Cream Cheese Shrimp Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Cream Cheese Shrimp Dip! Appetizers are fun to serve for a gathering of friends or date night for two. I usually keep cooked, frozen shrimp on hand, which can be thawed in a few minutes. But I have also used tiny canned shrimp, which work very well. Obviously, the canned shrimp should be drained first. A few steps later and you’re good to go.

CREAM CHEESE SHRIMP DIP

Ingredients:

8 ounces cream cheese, room temperature

8 ounces cooked shrimp, tails removed and cut into chunks

10 ounces cocktail sauce, prepared

1/4 teaspoon dill weed

1 green onion, thinly sliced

Instructions:

Spread a thin layer of softened cream cheese onto a serving dish. Add a layer of cocktail sauce, expanding to the edges. Arrange bite-sized shrimp pieces over all. Sprinkle with dill weed. Garnish with green onion strips. Chill one hour. Serve with crackers.

Toasted Cheese Ravioli

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Toasted Cheese Ravioli! Crunchy on the outside, creamy on the inside. Take a walk on the wild side by turning dumpling-style pasta dough into a flavorful, tart, and cheesy appetizer. Panko breadcrumbs provide a crunchier coating that taste more like a fried shell when baked. This is due to the fact that panko breadcrumbs are made from crustless bread, thereby making them have an airier texture. The results are amazing.

TOASTED CHEESE RAVIOLI

Ingredients:

8-ounces fresh cheese ravioli, found in the refrigerated section of the grocery store

1 egg

1 tablespoon milk

1/2 cup plain panko breadcrumbs

2 tablespoons grated parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

Marinara sauce, for dipping

Instructions:

Preheat oven to 425°. Spray a wire rack with nonstick oil. Place rack on a baking sheet. Set aside. In a shallow dish, whisk together egg and milk until fully incorporated. In another shallow dish, combine panko breadcrumbs, grated parmesan cheese, Italian seasoning, garlic powder, and kosher salt. Mix well. Working one at a time, dip ravioli in egg mixture. Allow excess to drip off before generously coating both sides with breadcrumb mixture. Place ravioli on prepared wired rack. Leave spaces between ravioli to allow even browning. Spray tops of ravioli with nonstick oil. Bake 10 minutes until ravioli is golden brown. Turn ravioli over and bake 10 minutes longer. Serve immediately with marinara sauce for dipping.

Mashed Potato Fritters

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Mashed Potato Fritters! Time to stretch the budget a little bit. Whether you have leftover mashed potatoes from another meal or purchase your favorite prepared brand at the grocery store, this recipe offers a flavorful experience that is unforgettable. Is it the gooey combination of cheeses? The crisp potato cake with the fluffy center? Or perhaps it’s the zing of spice that piques the taste buds. For me it’s all about nostalgia. My mother made them for supper when I was a child.

MASHED POTATO FRITTERS

Ingredients:

2 cups mashed potatoes

1 tablespoon yellow onion, diced

1/4 cup cheddar cheese, grated

2 tablespoons parmesan cheese, grated

1 egg, whisked

2 tablespoons flour

2 tablespoons cornmeal

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

3/4 cup vegetable oil

Green onion snips, for garnish

Instructions:

In a mixing bowl, combine mashed potatoes, yellow onion, cheddar cheese, parmesan cheese, beaten egg, flour, cornmeal, garlic powder, and cracked black pepper. Mixture should be stiff. By heaping spoonful, form a small disc with your hands, about 1/2”-inch thick. Set aside. Repeat with remaining mixture. In an iron skillet, warm vegetable oil over medium-high heat. Meanwhile, line a baking sheet with paper towels. Place potato cakes in the skillet without touching sides. Cook 2-3 minutes until deep brown. Flip and cook 2-3 minutes longer. Transfer potato cakes to the paper towel-lined baking sheet to absorb excess oil. Place on a platter and garnish with green onion snips. Serve with dipping sauce.

SRIRACHA MAYO

Ingredients:

1/4 cup mayonnaise

2 tablespoons Greek yogurt

1 tablespoon sriracha hot sauce

1 teaspoon lime juice

1 teaspoon soy sauce

1/8 teaspoon kosher salt

Red pepper flakes and green onion snips m, for garnish

Instructions:

In a bowl, combine mayonnaise, Greek yogurt, sriracha hot sauce, lime juice, soy sauce, and kosher salt. Stir until smooth. Garnish with red pepper flakes and green onion snips.

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.

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.

Original Pistachio Party Ball

Eating My Way Through the Holidays. Festive Food Gifts: Original Pistachio Party Ball! Nothing says par-tay like a holiday cheese ball. Instead of picking one up at the grocery store this year, why not surprise the family and make something a little different. Pistachios tend to be shoved aside in favor of walnuts and pecans, mostly due to their cost. But I guarantee you, people will sit up and take notice of them embedded in this party cheese ball. A little goes a long way, especially when rolled on the outside of the cheese ball. For those who enjoy the experience of cracking the shell to pluck out the pistachio, you not only get to nibble as you crack, you also justify the savings involved over the cost of pistachios without shells. Now there’s a thought worth considering.

ORIGINAL PISTACHIO PARTY BALL

Ingredients:

8 ounces Neufchâtel cheese, room temperature

4 tablespoons unsalted butter, softened

1 teaspoon zesty Italian salad dressing dry mix

1 teaspoon Worcestershire sauce

1/2 teaspoon red pepper flakes

1 cup extra sharp cheddar cheese, shredded

1 cup pistachios, roughly chopped

Instructions:

In a bowl, cream together Neufchâtel cheese and unsalted butter until smooth. Sprinkle in zesty Italian dry mix. Mix well. Add Worcestershire sauce and red pepper flakes. Fold in sharp cheddar cheese. Stir until well combined. Place a sheet of plastic wrap on the counter. Layer with chopped pistachio nuts. Transfer cheese mixture onto the nuts. Wearing disposable gloves, form the cheese mixture into a ball, turning to cover each side with chopped nuts. When completely covered, wrap the pistachio cheese ball in a clean piece of plastic wrap. Refrigerate at least one hour to intensify flavors. Serve with assorted crackers.