snack

Kale Chips

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Kale Chips! Mention the word “kale” and you can see the noses wrinkle. But, seriously, if you eat leafy vegetables anyway…what’s the big deal? I find kale quite versatile. Its rich dark leaves hold up well in salads, pasta dishes, and snacks. Once baked, with the right seasonings, they turn into a spicy guilt-free alternative.

KALE CHIPS

Ingredients:

2 cups baby Kale leaves

1 tablespoon olive oil

1/8 teaspoon seasoned salt

1/8 teaspoon cayenne pepper

1 tablespoon Parmesan cheese, grated

Instructions:

Preheat oven to 300°. Line a baking sheet with parchment paper. Break off the stems of the kale leaves and discard. Gently wash each leaf and dry on a paper towel to eliminate all moisture. One by one, using your fingers, rub both sides of each leaf with olive oil. Place the kale on the prepared baking sheet in a single layer without overlapping. Sprinkle with seasoned salt, cayenne pepper, and Parmesan cheese. Bake for 10 minutes. Rotate the pan and bake 10 minutes longer. The kale leaves will shrink and begin to curl. Do not over-bake! Remove baking sheet from oven and cool for 2-3 minutes. Serve immediately.

Wonton Nachos

What’s Cooking in Gail’s Kitchen? Equal Measures: Wonton Nachos! Sounds strange, doesn’t it? That’s what I thought the first time I glanced around the restaurant where couples sat munching away on the mountain of gooey cheese and triangular chips. Fusion foods combine different cultures. There are no rules and this proves it. Take Asian wonton wrappers and blend them with Mexican seasonings and salsa for a perfect pairing. Because wonton wrappers are paper thin dough, they bake up in a matter of minutes. Don’t forget the sprinkling of sea salt. By the time the margaritas are mixed, everything is ready to be assembled onto a platter of spicy Wonton Nachos that encourage conversation. Now put down your cell phones and eat!

WONTON NACHOS

Ingredients:

12-ounce package of wonton wrappers

Nonstick oil

Sea salt

8-ounce package Mexican-style cheese, shredded

Toppings of choice

Salsa for dipping

Instructions:

Preheat oven to 375°. Spray a baking sheet with nonstick oil. Sprinkle with sea salt. Set aside. Cut each wonton wrapper in half diagonally, or quarters if you desire smaller chips. Place in a single layer on the prepared baking sheet. Coat the tops with nonstick oil. Sprinkle with sea salt. Bake 10 minutes, or until crispy. Turn for even browning. Remove from oven and cool slightly. Repeat until all chips have been made. To make nachos, arrange chips in an ovenproof dish. Add Mexican cheese and toppings of choice. Bake 10 minutes or until cheese is melted. Serve with salsa.

Pretzel Nuggets

What’s Cooking in Gail’s Kitchen? Equal Measures: Pretzel Nuggets! Anyone who has been to an outlet mall, movie theater complex, or shopping center may have been seduced by the tantalizing aroma of freshly baked pretzels. How about those wonderful travel cups of soft buttery nuggets speared with a wooden pick? Who can resist? Especially with a side of gooey molten cheese? Here’s a shortcut to making a batch at home in your own kitchen. It’s all about portion control to keep it real. The next time you’re at the grocery, pick up a tube of refrigerated biscuit dough. You can thank me later.

PRETZEL NUGGETS

Ingredients:

1 tube refrigerated biscuit dough, 8-count

1/4 cup baking soda

1 egg, beaten

1-2 teaspoons Everything But Bagel Seasoning*

1 tablespoon coarse sea salt

Instructions:

Preheat the oven to 425°. Line a baking sheet with parchment paper. Cut each biscuit slice into quarters. Roll each quarter into a ball. Bring 4 cups of water to a boil in a 2 1/2 quart pan. Slowly stir in baking soda. Reduce the heat to a simmer. Drop the biscuit dough rounds into the water. Avoid overcrowding by working in batches. Cook dough for one minute. Remove with a slotted spoon and place on parchment paper-lined baking sheet. Brush with beaten egg to assist browning. Sprinkle with Everything But Bagel seasoning. Finish with coarse sea salt. Bake 15-20 minutes until pretzel nuggets are golden brown. Repeat with remaining dough. Cool pretzel nuggets on a wire rack. Serve with cheese dip.

*To make your own Everything But Bagel Seasoning, click the link below.

https://snapshotsincursive.com/2018/07/17

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.

Knäckebröd Cucumber Salmon Crispbread

What’s Cooking in Gail’s Kitchen? Equal Measures: Knäckebröd Cucumber Salmon Crispbread! Some days time is in short supply and all we can hope for is a “working lunch”. At least you can treat yourself to something a little bit gourmet that says “I’m really worth it.” Knäckebröd whole grain crispbread is mighty enough to hold a layer of herbed cream cheese, a mini slice of seedless cucumber, wild Alaskan smoked salmon, fresh dill weed and chopped chives. How’s that for refueling your work day? Be forewarned: your coworkers may gather round the desk in curiosity while you’re nibbling away on finger food. Just hold up a single digit and keep nibbling. After all, it’s impolite to talk with your mouth full.

KNÄCKEBÖRD CUCUMBER SALMON CRISPBREAD

Ingredients:

4-6 slices Knäckebröd sourdough crispbread

8 ounces Neufchâtel cheese, softened

1 tablespoon Italian herb seasoning mix

2 mini seedless cucumbers, sliced

4 ounces Wild Alaskan applewood smoked salmon

Sprig of dill weed

Fresh chives

Instructions:

Combine Neufchâtel cheese and Italian seasoning mix. Stir until blended. Store in a covered container. To assemble, lightly spread crispbread with a layer of herbed cream cheese. Next add one or two slices of seedless cucumber. Top with smoked salmon. Garnish with dill weed and fresh chives.

Peanut Butter Chocolate Hummus

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Peanut Butter Chocolate Hummus! You don’t have to be vegan to appreciate the benefits of hummus, especially this version. It’s more like a reward than a punishment. The peanut-ty taste combined with dark chocolate makes it only a few steps removed from eating a candy bar. But that’s where the dippers come in handy to turn it into a healthy appetizer or afternoon snack. Think celery, gluten-free pretzels, and juicy apple slices. I couldn’t resist a dollop of hummus between two shortbread cookies. Graham crackers would work just as well. Think of the fun you’ll have coming up with more ways to “spread the joy”!

PEANUT BUTTER CHOCOLATE HUMMUS

Ingredients:

15-ounce chickpeas, drained and rinsed

1/4 cup natural peanut butter, creamy

1/4 cup pure maple syrup

3 tablespoons milk

2 tablespoons cocoa powder

2 teaspoons vanilla extract

Instructions:

Once chickpeas are drained and rinsed well, add to a food processor. Pulse to mix. Combine remaining ingredients: natural peanut butter, pure maple syrup, milk, cocoa powder, and vanilla extract. Blend together until hummus is smooth, scraping down the sides as needed. Transfer mixture to a covered dish. Refrigerate one hour. Serve with pretzel sticks, apple slices, shortbread cookies, and celery.

The Clean Plate Club

Everyone has childhood memories that conjure up nostalgia. For me, fast food takeout and restaurant dining was less common back then, reserved mostly for special occasions. Stay-at-home moms took great pride in budget-friendly menus stretching groceries to the max. Waste not, want not. My home economics teacher encouraged me to serve colorful food on the plate. One of the expressions I used to hear from adults was, “Eat everything, so you can be a member of the Clean Plate Club.” Sound familiar? Mealtime became an emotional all-star event tapping into our sense of accomplishment. And speaking of stars…Some of my posts have received a nod from the “Food Network” on Twitter (Snapshotsincursive@DornaGail) as well as Ina Garten, The Barefoot Contessa, on Instagram @gail_dorna. This continuous journey of the palate gives me time with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as A-B-C. I love to cook, and my husband loves that I do it often. Most recipes serve 2-4 people, but can be easily modified. Leftovers are golden morsels to be eaten later or shared with others. Seeing a smile of gratitude keeps me going. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: THE CLEAN PLATE CLUB!”

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? The Color of Food: Xiangjiao Banana Bread! How’s this for a fancy word? For those who haven’t a clue, “xiangjiao” is actually Chinese for banana. And who doesn’t love bananas? A few years ago my grandson came to my house for a sleepover. I had been to the grocery store to get some of his favorite foods, in addition to a couple of new choices. Imagine my surprise when I presented him with a half-peeled yellow banana. He got a puzzled look on his face as he eagerly grabbed it and said, “Nana. Ba-Nana?” I smiled and gave him a giant hug before the air exploded into peals of laughter. There’s nothing sweeter than a toddler’s giggle.

XIANGJIAO BANANA BREAD

Ingredients:

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1/4 cup Greek yogurt

1 teaspoon vanilla extract

3 ripe bananas, peeled and crushed

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon sea salt

1/4 cup pecans, chopped

Topping: (optional)

1 ripe banana, sliced lengthwise

1 tablespoon chopped pecans

Instructions:

Preheat oven to 350°. Spray a loaf pan with a nonstick oil containing flour. Set aside. Cream together butter and sugar. Add eggs, Greek yogurt, vanilla extract, and crushed bananas. Mix well. Combine flour, baking powder, baking soda, and sea salt. Add to the creamed mixture. Stir just until batter is combined. Do not over mix. Fold in chopped pecans. Pour into prepared pan. For topping, place the two halves of a ripe banana on top of the batter. Sprinkle with remaining chopped pecans. Bake one hour or until tester comes out clean. Cool 5 minutes and then remove banana bread from loaf pan. Cool longer on a wire rack.

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.