Dill Pickle Cheese Spread

What’s Cooking in Gail’s Kitchen? The Next Step: Dill Pickle Cheese Spread! You’ve heard of pregnant women craving dill pickles, toddlers munching on them, bar patrons dunking a spear in a mug of beer, and families gobbling down an order of fried dill pickle chips. So what’s the buzz? Why is everyone going crazy over dill pickles? First of all, they practically have no calories at all. They have a crunch that makes your mouth smile. Dill pickles ease in digestion, heartburn, and bloating. Plus, their saltiness helps the body absorb water. I’m sure you can come up with a few reasons of your own.

DILL PICKLE CHEESE SPREAD

Ingredients:

8 ounces cream cheese, softened

1 cup dill pickle relish, drained

2 green onions, finely chopped

1 1/2 cups cheddar cheese, shredded

1 tablespoon Worcestershire sauce

2 tablespoons mayonnaise

2 tablespoons fresh parsley, minced

Assorted vegetables, crackers, and pretzels

Instructions:

Combine cream cheese, dill pickle relish, green onions, Worcestershire sauce, and mayonnaise. Beat until smooth. Fold in cheddar cheese. Refrigerate several hours or overnight. Sprinkle with parsley. Serve with veggies, crackers, and pretzels. Also good on deli sandwiches.

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.

X-Quisite Caesar Salad Dressing

What’s Cooking in Gail’s Kitchen? Equal Measures: X-quisite Caesar Salad Dressing! Ever wonder why restaurants add an upcharge when customers order a Caesar Salad? One of the reasons is the time involved. Fine restaurants will have the server make it table-side for presentation. That’s pretty cool. Another reason is the high quality of ingredients required, especially if you don’t cut corners. Romaine is the lettuce of choice, not iceberg. Anchovies are also a key ingredient, not sardines. Do you see a pattern here? Plus olive oil, parmesan cheese, and homemade croutons are in there. I see you nodding your head in agreement. Naturally, this all adds up for the restaurant so they need to pass it along to you. That’s why I’m here to offer you a tasty alternative. Just like cooking at home is less expensive than eating out, every once in awhile you get the urge to satisfy that food craving right where you live. Make sense?

X-QUISITE CAESAR SALAD DRESSING

Ingredients:

1 cup parmesan cheese, grated

1 clove of garlic, minced

2 tablespoons lemon juice

2 anchovies

1 teaspoon Dijon mustard

2 teaspoons Worcestershire sauce

1/4 cup olive oil

Romaine lettuce, gently torn

Buttered croutons*

Parmesan cheese, shaved

Everything But Bagel seasoning, to taste

Instructions:

Combine grated parmesan cheese, minced garlic, lemon juice, anchovies, Dijon mustard, and Worcestershire sauce in a food processor. Pulse for 30 seconds. Scrape down sides. Run on Low speed. Slowly drizzle in the olive oil another 30 seconds until thick and creamy. Divide the torn romaine lettuce between salad plates. Add buttered croutons. Drizzle Caesar Salad Dressing over all. Top with shaved parmesan cheese. Garnish with a sprinkling of Everything But Bagel seasoning, to taste. Serve immediately.

*To make buttered croutons, warm 1 tablespoon butter, 1 tablespoon olive oil, and 1/2 teaspoon Worcestershire sauce in a medium skillet. Add 3 cups of day-old artisan bread cubes or sliced bagel pieces. Cook over medium heat, gently tossing to coat, until croutons are golden brown and crisp. Transfer to paper towel-lined platter. Lightly season with Everything But Bagel seasoning.

Donkey Sauce

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Donkey Sauce! If you tune in to the Food Network, you may recall a big guy who looks like a rock star with spiky bleached hair and a goatee. His name is Guy Fieri. When I visited his restaurant in Las Vegas, everything was super-sized and seemed to be slathered in his signature “donkey sauce”. Although he admits it is only aioli, you know it has to be his own secret ingredient list that makes it so famous. The basics include mayonnaise, mustard, garlic, and Worcestershire sauce. Today you can thank me for a version of the best…at least until you get back to one of his renowned restaurants.

DONKEY SAUCE

Ingredients:

1 cup mayonnaise

1 teaspoon yellow mustard

1/4 cup roasted garlic, minced

1/2 teaspoon Worcestershire sauce

1/4 teaspoon kosher salt

1/8 teaspoon cracked black pepper

Instructions:

Using a food processor, combine mayonnaise, mustard, garlic, Worcestershire sauce, kosher salt, and black pepper. Purée until smooth. Scrape down sides to incorporate. Pour aioli into a covered container. Chill for one hour. Slather on burgers, sliders, sandwiches, salads, and French fries. Anything goes!

Worcestershire Onion Dip

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.

Savory Bourbon Barbecue Sauce

What’s Cooking in Gail’s Kitchen? The Chow Down: Savory Bourbon Barbecue Sauce! Take a deep breath and try not to drool as you look at this tender slab of pork ribs. Focus instead on the incredible homemade bourbon barbecue sauce. It is so good you may want to slurp it with a spoon. Go ahead, permission granted. Swirl the tangy goodness around in your mouth so you can appreciate the savory sweet thick sauce with a surprising kick of red pepper. Underlying all this magnificence are hints of oak, toffee, dark fruit, and anise from bourbon whiskey. Well done.

SAVORY BOURBON BARBECUE SAUCE

Ingredients:

1 cup ketchup

1/2 cup Buffalo Trace Kentucky Straight Bourbon Whiskey*

3 tablespoons brown sugar

3 tablespoons dark molasses

3 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 1/2 teaspoons liquid smoke

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes

1/2 teaspoon black pepper

Instructions:

In a mixing bowl, combine ketchup, bourbon, brown sugar, dark molasses, apple cider vinegar, Worcestershire sauce, soy sauce, Dijon mustard, liquid smoke, onion powder, garlic powder, red pepper flakes, and black pepper. Stir until thoroughly blended. Transfer bourbon barbecue sauce to a 2-quart saucepan. Bring to a boil over medium heat, stirring occasionally, for two minutes. Reduce heat. Simmer until sauce is reduced to about half and thickened, approximately 10-15 minutes. Stir often. Do not scorch. Remove from heat. Carefully pour sauce into a jar. Refrigerate until ready to use.

*I receive no recompense from recommending Buffalo Trace Kentucky Straight Bourbon Whiskey.

Oil and Vinegar Herbed Tomatoes

What’s Cooking in Gail’s Kitchen? Timeless Classics: Oil & Vinegar Herbed Tomatoes! Be amazed at the rich and vibrant colors of autumn in this tantalizing harvest side dish of slow-roasted tomatoes. It may become love at first bite. Inspired by herbs from the south of France, first-press olive oil from the Italian countryside, and garden fresh tomatoes from local farms, this dish is sure to please. Don’t take my word for it. Be transformed.

OIL & VINEGAR HERBED TOMATOES

Ingredients:

2 pints of tomatoes, assorted sizes

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons Lea & Perrins sauce

1 teaspoon Herbs de Provence

1/4 teaspoon kosher salt

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

Fresh basil

Instructions:

Preheat oven to 375°. In a shallow dish, combine olive oil, balsamic vinegar, Lee & Perrins sauce, herbs de Provence, kosher salt, garlic powder, and red pepper flakes. Whisk until incorporated. Cut the tomatoes in half from end to end. Place cut side down in the olive oil mixture. After a few minutes, turning cut side up, transfer tomatoes to an iron skillet. Arrange in a single layer. Drizzle extra olive oil mixture over all the tomatoes. Bake 20 minutes. Remove iron skillet from oven and snip fresh basil over the tomatoes. Bake 10 minutes longer or until tomatoes are soft and fragrant. Serve immediately.

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 R

What’s Cooking in Gail’s Kitchen? The Color of Food: Roasted Chickpeas! If you’re like me, some days instead of three squares, you graze your way through the day. It helps to have a high-protein snack on hand when the cravings kick in for something crisp and crunchy. Sure, potato chips might be handy, but would you really feel good after downing an entire bag while perusing the internet? I think not. Seasoned chickpeas can be just as satisfying with their naturally nutty flavor and fiber-filling benefits. Season them with maple syrup for sweetness, a kick of cayenne for spice, garlic for pizazz, or savory ranch flavoring. The best part is you get to choose. Just remember the basic rules: drain, pat dry, peel the skins, and bake. “Bada-bing bada-boom!”

ROASTED CHICKPEAS

Instructions:

30-ounces canned chickpeas, drained and patted dry. Skins removed.

2 tablespoons olive oil

2 tablespoons butter, melted

1 teaspoon Worcestershire sauce

1 teaspoon seasoned salt

1/4 teaspoon garlic powder

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Combine olive oil, melted butter, Worcestershire sauce, seasoned salt, and garlic powder. Mix well. Drain chickpeas. Transfer to a clean tea towel. Cover and rub gently over the chickpeas. This will loosen the skins so you can easily peel them away and discard. When dry, place the chickpeas in a ziplock gallon bag. Pour olive oil seasoning mixture over chickpeas. Seal bag, squeeze out the air, and toss bag to coat the chickpeas all over. Transfer seasoned chickpeas to the parchment paper-lined baking sheet. Roast 30 minutes, turning every 10 minutes. Adjust time, if necessary. They should appear browned and crunchy. Do not burn. Cool 10 minutes.