sour cream

Onion Cucumber Tomato Salad

What’s Cooking in Gail’s Kitchen? Food Plating: Onion Cucumber Tomato Salad! Here’s a creamy salad that makes your meal-planning easy. Anyone who has had a garden will tell you it’s a no-brainer and goes with practically any meal you have planned. Farmers Markets typically have an abundance of these ingredients, should you choose to visit them instead. There’s a debate over whether to salt the vegetables as you layer them or simply add it to the dressing ingredients. I’ve done both. The way I presented it here allows a thicker dressing. Salt will draw out the water in the cucumbers and tomatoes, making the dressing thinner. It also enhances the taste of the veggies, so you be the judge.  In any event, keep a spoon handy. You’re going to want to slurp the dressing in the bottom of the bowl anyway. 

ONION CUCUMBER TOMATO SALAD

Ingredients: 

1 English cucumber, skin on and sliced

2 ripe tomatoes, sliced and quartered

1/4 red onion, sliced and quartered

Dill weed, for garnish

Ingredients for Dressing: 

1/4 cup mayonnaise 

1/4 cup sour cream 

1 tablespoon vinegar

1 teaspoon sea salt

1/4 teaspoon black pepper

Instructions: 

In a large salad bowl, alternate layers of sliced cucumbers, ripe tomatoes, and red onions. In another bowl, whisk together mayonnaise, sour cream, vinegar, sea salt, and black pepper. Pour over vegetables and gently toss to coat. Cover the bowl with plastic wrap and refrigerate up to one hour. Before serving, gently toss and sprinkle with dill weed. Enjoy! 

OMG Nachos

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: OMG Nachos! The first time I heard about putting tator tots on nachos, I thought, “What’s up with that?”. Curiosity got the better of me. So I tried it and OMG Nachos were born! If you like cheese and potatoes, you’re going to love, love, love this! I pulled it all together in an iron skillet by arranging one layer of corn tortilla chips on the bottom and then around the edge of the pan to form a bowl. Next, I filled it with all the goodies. Fifteen minutes later I was wiping my chin from the incredible taste explosion in my mouth. OMG, you gotta try it.

OMG NACHOS

Ingredients:

1/2 bag of tator tots

Corn tortilla chips, café style

1/2 cup black beans, drained

2 tomatoes, diced

1/2 cup jalapeño slices

3 green onions, snipped

8 ounces sharp cheddar cheese

4 ounces Havarti cheese

Salsa to taste

Guacamole to taste

Sour cream to taste

Instructions:

Preheat oven to 425°. Place tator tots on a baking sheet. Bake for 15 minutes; turn over and bake 10 minutes longer. Remove from oven and set aside. In an iron skillet, place one layer of corn tortilla chips on the bottom of the skillet and then arrange chips around the edge of the pan to form a bowl. Layer remaining ingredients, including tator tots, alternating with cheese. Bake 15 minutes. Remove from oven and dig in. Top with salsa, guacamole, and sour cream to taste.

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 Y

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Yummy Spud Fries! Choose a healthier way to have your fries and eat them, too. Take regular potatoes, preferably russet, cut them into thick strips leaving the skin on, and bake until crispy before adding a mound of toppings. I use both grated and shaved Parmesan cheese. You’ll know perfection when the outside is a lovely sunset golden color. One bite reveals a fluffy potato within. Now dunk them in sour cream and chives or slather on thick tomato ketchup. Mmmmm. 
YUMMY SPUD FRIES
Ingredients:

4 russet potatoes, washed and cut into thick strips

1/4 cup olive oil

1/2 teaspoon garlic powder

1/2 teaspoon thyme

1 teaspoon seasoned salt

1/2 cup Parmesan cheese, grated

1/4 cup fresh parsley, chopped 

1/4 cup Parmesan cheese, shaved

Garnish with bacon crumbles 
Instructions:

Preheat oven to 425°. Put potato strips in a large bowl. Drizzle with olive oil. Toss to coat. Season with garlic powder, thyme, and seasoned salt. Coat well. Transfer potatoes to a nonstick baking sheet. Spread into a single layer. Reserve oil in bowl. Bake 15 minutes. Turn potatoes and bake 15 minutes longer. Transfer potatoes back into the bowl with reserved olive oil. Sprinkle with grated Parmesan cheese and fresh parsley. Coat well. Layer fries onto baking sheet. Return to oven for 10 minutes, or until cheese is melted. Before serving sprinkle spud fries with shaved Parmesan cheese and bacon crumbles. Serve immediately. 

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Simple Sensations: Nacho Macho Supreme! Get ready for the most amazing loaded nacho platter for those warm summer nights on the back porch. The music is playing, the conversation is flowing, and the margaritas are going down real slow. These are the nights that are made for us.  
NACHO MACHO SUPREME 
Ingredients:

1 large bag of corn tortilla chips, café style

1 pound ground Mexican chorizo 

1/8 teaspoon garlic powder

1/4 teaspoon cumin powder

1/2 cup frozen sweet corn, thawed

1/2 cup black beans, drained

1/4 cup sliced jalapeño peppers 

4 green onions, sliced

2 tomatoes, diced

2 cups sharp cheddar cheese, shredded 

1 cup mozzarella cheese, shredded

1 cup salsa

1 cup sour cream
Instructions:

Preheat oven to 400°. Spray a pizza pan with nonstick oil. Lightly salt. Set aside. 

In a shallow skillet, cook chorizo, garlic, and cumin until meat is brown. Drain on paper towels. Assemble nachos by dividing into three or more layers to form a pyramid—chips, chorizo, corn, beans, jalapeños, green onion, tomatoes, cheddar cheese, and mozzarella cheese. Bake for 15-20 minutes. Watch! Serve with salsa, sour cream, and cilantro garnish. 

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? Quiche Lorraine! Pie for Breakfast? Or Brunch or a light Dinner? Without a doubt! This flaky rim pastry tart filled with a rich, creamy filling is a classic French staple that boasts tradition in every bite. 
QUICHE LORRAINE
Pastry:

1 1/3 cup flour

Pinch of salt

3 ounces Neufchâtel cheese

1/2 cup butter
Sift together flour and salt. Add softened butter and Neufchâtel cheese. Mixture becomes crumbly but eventually forms a single large ball. Set aside for 30 minutes to an hour. Roll out and line a deep 9-10″ pie dish. 
Filling:

8 thin slices cooked ham or crisp smoked bacon

8 ounces Gruyère cheese*

2 cups sour cream

3 eggs and 1 yolk

1/2 teaspoon salt

1 tablespoon melted butter
Cover pastry alternating ham and cheese. Combine remaining ingredients. Pour over ham and cheese. Sprinkle with nutmeg. Bake at 375° 50-60 minutes until set. 
*May substitute Gruyère cheese for thinly sliced Swiss cheese. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Food for Sharing: Hamburger Strudel! Dress up a classic meatloaf recipe with this super simple crust to create an elegant wrap for a main course. No, it’s not Beef Wellington, but it’s a tasty alternative at a fraction of the cost. I highly recommend an all-natural organic lean beef for fabulous results. It’s dinner-party worthy!
HAMBURGER STRUDEL 
Ingredients:

4 tablespoons butter, melted

1 onion, chopped

1/4 pound mushrooms, sliced

2 pounds ground beef

1 1/2 teaspoon sea salt

1/4 teaspoon black pepper 

1/2 teaspoon oregano 

1/4 teaspoon garlic powder 

3 eggs, beaten

1 1/2 cups cheddar cheese, shredded

1/4 cup parsley 

1 tube 8-count crescent rolls

1 tablespoon sesame seeds, toasted

Pinch of parsley

1 cup sour cream

2 green onions, snipped
Instructions:

Preheat oven to 375°. Spray a baking pan with nonstick oil. In a large skillet, sauté onions and mushrooms in butter. Add ground beef. Cook until crumbly and brown. Drain excess liquid. In a large bowl, combine meat mixture, sea salt, black pepper, oregano, and garlic powder. Let cool slightly before folding in beaten eggs. Add cheddar cheese and parsley. Form into a loaf pan and freeze for one hour. Carefully remove chilled loaf from pan. Unroll tube of crescent rolls. Pinch seams to seal. Wrap dough around meatloaf; seal. Transfer to the prepared baking pan. Brush with butter; sprinkle with toasted sesame seeds and pinch of parsley. Bake 30-35 minutes. Cut into 1″ slices. Serve with a dollop of sour cream and green onion snips.