yogurt

Ina Garten’s Fruit Crunch Sundae

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Ina Garten’s Fruit Crunch Sundae! The Barefoot Contessa is a familiar face on the Food Network these days. Not only does she offer great ideas for any meal, but she makes them seem incredibly simple. Today’s recipe comes from a recent episode where Ina wanted to serve up a special breakfast for her husband. I like the idea of taking everyday food and turning it into something extraordinary. By baking a batch of crunchy granola and storing it in an airtight container, single servings can be assembled in a flash. Use whatever fruit is on hand to make it unique. 

INA GARTEN’S FRUIT CRUNCH SUNDAE 

Ingredients:

1 cup old-fashioned oats

1/2 cup shredded coconut 

1/2 cup sliced almonds 

3 tablespoons vegetable oil

2 tablespoons pure honey

4 strawberries 

1/4 cup blueberries 

1/4 cup pineapple tidbits

1 cup Greek yogurt

Instructions:

Preheat oven to 350°. Toss the oats, coconut, almonds, oil, and honey together in a large bowl until completely combined. Pour into a baking sheet and bake until mixture turns golden brown. Stir occasionally. Remove the granola from the oven and allow to cool. Stir once. Combine the strawberries, blueberries, and pineapple in a bowl. Using stemmed glasses or parfait glasses, layer granola, yogurt, and fruit until full. You may alternate ingredients to repeat layers. Serve immediately. 

Havarti Mashed Potatoes

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Havarti Mashed Potatoes! The best kept secret for staying organized during the flurry of activity of family gatherings is “make-ahead” recipes that have the oven doing most of the work. By creating this side dish the day before, you eliminate everyone hovering in the kitchen while you whip it up at the last minute. And leftovers are a breeze because they automatically become Divine Duchess Potatoes.* Do yourself a favor, enjoy that glass of wine with your guests while the mashed potatoes bake in the oven. 

HAVARTI MASHED POTATOES 

Ingredients:

10 potatoes, peeled and cut up

4 tablespoons butter, softened 

1/2 cup milk

1/2 cup yogurt 

1/2 teaspoon rosemary 

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper 

1 cup Havarti cheese, shredded

1/2 cup extra sharp cheddar cheese, finely shredded 

1 tablespoon parsley

Instructions:

Preheat oven to 350°. Grease a 1 1/2 quart casserole dish. Place potatoes in a 4 quart pan. Cover with water. Salt if desired. Heat to boiling; reduce heat to medium-low and cook potatoes until tender, about 15 minutes. Drain well. Add butter and mash. Slowly add milk beating slowly to eliminate lumps. Add yogurt, rosemary, salt, and pepper. Beat vigorously until potatoes are fluffy. Fold in Havarti cheese. Transfer to casserole dish and top with cheddar cheese. Bake uncovered 30-35 minutes. Garnish with parsley. 

*Leftovers can be used to make Divine Duchess Potatoes. See link

https://snapshotsincursive.com/2015/11/13

Yogurt Banana Bowl

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Yogurt Banana Bowl! Some people tell me they “crash” after eating breakfast. For some reasons, instead of revving the engine, the body takes a dip in energy that can lead to a 10-minute nap. I’m here to tell you, it’s not your fault. Did you know eating yogurt with bananas can actually promote better sleep, when eaten at bedtime? Evidently the yogurt protein, when combined with the carbs in bananas, stabilize blood sugar and create a muscle calming effect that enhances sleep. How ‘bout it?!?! Instead of sipping on a glass of red wine, try this natural sleep aid about an hour before bedtime. What have you got to lose?

YOGURT BANANA BOWL 

Ingredients: 

1 cup Greek yogurt

1 whole banana, sliced 

2 tablespoons walnuts, roughly chopped

1 teaspoon agave nectar 

Nutmeg, for garnish 

Instructions: 

Fill a bowl with Greek yogurt. Arrange the sliced bananas around the edge into a half moon. Fill the remaining side with chopped walnuts. Drizzle agave nectar over all. Sprinkle with ground nutmeg. Serve immediately. 

Quiche, Basque-Style

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Quiche, Basque-Style! For a creamy egg center filling that you will seriously roll your eyes over, think outside the box with two impressive ingredients, Greek yogurt and real mayonnaise. These protein rich substitutes will have your friends thinking you’re a gourmet French chef who spent all day creating edible art. The velvety texture is similar to that of a savory custard. Notice the deeply caramelized brown crust. Some call it burnt; I call it rustically charming. It actually highlights the rich interior and draws your eye to the molten custardy center. 

QUICHE, BASQUE-STYLE 

Ingredients: 

9-inch premade deep dish pie crust

5 slices deli tavern hickory-smoked ham

8-ounces Gruyère cheese, or Swiss Cheese, thinly sliced

1 cup Greek yogurt

1 cup mayonnaise 

3 eggs and 1 yolk

1/2 teaspoon seasoned salt

1 tablespoon butter, melted

1/8 teaspoon Italian herbs 

Instructions: 

Preheat oven to 375°. Spray a 10” pie plate with nonstick oil. Carefully mold the pie crust into the prepared pie plate. Cover pastry, alternating with the ham slices and the cheese slices. In a bowl, combine Greek yogurt, mayonnaise, eggs, seasoned salt, and melted butter. Mix well. Pour over the ham and cheese. Sprinkle with Italian herbs. Bake for 50-60 minutes until set. Check near the end to prevent over-baking. 

Hacienda Taco Salad Bowls

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Hacienda Taco Salad Bowls! It’s okay to indulge in those fast-food cravings. Everyone does now and then. When I get the urge to succumb to the temptation, I begin to turn things around in my own kitchen. Take, for example, the glorious Taco Salad with the edible crispy flour shell bowl. It can be made for half the cost at home, leaving extra money in your wallet for something like…oh I don’t know…SHOES! Make this guilt-free version at home. 

HACIENDA TACO SALAD BOWLS

Ingredients:

6 flour tortillas

1 pound lean ground beef

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1 teaspoon cumin powder

Romaine lettuce leaves, torn

2 tomatoes, diced

1 cup extra sharp cheddar cheese, finely shredded

2 green onions, snipped

1/4 cup black olives, sliced

1/4 cup jalapeño peppers, sliced

1/4 cup Greek yogurt

1/2 cup salsa

Directions:

Preheat oven to 375°. Using nonstick spray oil, coat the inside of oven-safe bowls. Gently mold the flour tortilla inside to form a bowl. Bake 15-20 minutes until golden brown and crisp. Remove from oven and cool before transferring to wire rack. Meanwhile, brown ground beef and drain. Add salt, pepper, garlic powder, and cumin. Mix well.  Assemble hacienda bowls by filling with remaining ingredients, per taste. Top with Greek yogurt and salsa. 

ZZ “Zucchini” Topped Potatoes

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: ZZ “Zucchini” Topped Potatoes! This recipe is going to be rock music to your ears. (If you pre-bake several potatoes on the weekend, it’ll eliminate one step during the week.) Create a fast meal by loading baked potatoes with yummy ingredients. Then top them off with sautéed zucchini, sweet onions, and hickory-smoked bacon. Can you feel the beat? Put this toe-tapping favorite in your recipe box…….and Rock On!

ZZ “ZUCCHINI” TOPPED POTATOES

Ingredients:

4 large potatoes, baked

Sea Salt

1 cup Greek yogurt

1/4 cup milk

2 green onions, snipped

1/4 cup butter

1 cup cheddar cheese, finely shredded

1 medium zucchini, chopped

1/2 sweet onion, chopped

2 tablespoons olive oil

4 slices bacon, fried crisp and crumbled

Instructions:

Preheat oven to 350°. Wash potatoes, pat dry. Pierce each one on top. Spray with nonstick oil and sprinkle sea salt on skins. Bake for one hour. When done, let cool for ten minutes. Meanwhile, cook bacon. Drain on paper towels and crumble. Sauté onions and zucchini in olive oil. Slice potatoes in half lengthwise.  Remove the flesh into a bowl leaving enough skin to form a shell. Place skins in a shallow baking dish. To the flesh, add yogurt, milk, green onions, butter, and 1/3 cup cheddar cheese. Blend until creamy. Spoon the filling into the potato skins. Top with remaining cheese, sautéed zucchini, onions, and crumbled bacon. Bake 15 minutes longer or until cheese is melted and bubbly. 

Za’atar Feta Dip

What’s Cooking in Gail’s Kitchen? Food Plating: Za’atar Feta Dip! It’s time to shake up the party with an appetizer favorite that won’t just sit on the table and be ignored. There’s no need to announce this popular Middle Eastern spice since, you know, people could likely turn up their noses and walk away. The secret is to pique their curiosity by making it look enticing. However, if you’re cornered into revealing this secret ingredient, simply mumble your way through za’atar’s blend of ingredients like oregano, marjoram, and thyme. As your voice trails off, they’ve already scooped up enough to slather on a chip and take a bite. It’s earthy. It’s tangy. It’s lusciously smooth and creamy. Now they suddenly want more. 

ZA’ATAR FETA DIP 

Ingredients: 

6 ounces feta cheese, crumbled

4 ounces cream cheese, softened 

1/3 cup Greek yogurt

2 tablespoons honey

1 clove garlic, minced

1 teaspoon za’atar seasoning

1 tablespoon pistachios, roughly chopped

Fresh mint, for garnish

Raw Honey, for garnish 

Instructions: 

In a food processor, combine feta cheese, cream cheese, Greek yogurt, honey, minced garlic, and za’atar seasoning. Blend on High setting until smooth. Scoop mixture into a serving dish and smooth with a spoon. Make a small well in the center and fill with additional honey. Garnish with crushed pistachios, fresh mint, and a sprinkling of za’atar seasoning. Serve with mini pretzels or toasted bagel chips. 

Frittata Frenzy

What’s Cooking in Gail’s Kitchen? The Daily Special: Frittata Frenzy! So you like quiche, but sometimes you could really do without the pie crust. Me too. And what about those small containers in the fridge with a smidgen of leftovers that are just too yummy to toss out? Here’s your answer. Mix your favorite ingredients such as cheese, meat, and vegetables. Combine them with egg, dairy, and spices. The end result is practically a masterpiece. It promises to surprise everyone, including you!

FRITTATA FRENZY

Ingredients:

4 eggs

1/4 cup milk

1/4 cup Greek yogurt 

1/8 teaspoon seasoned salt

1/8 teaspoon Mrs. Dash garlic herb seasoning

2 tablespoons green pepper, chopped

1 tablespoon onion, chopped

1 tablespoon pimento, diced

4 ounces Mango Fire Cheddar cheese, shredded

4 ounces chorizo, cooked

1/3 cup herb croutons

Instructions:

Preheat oven to 325°. Beat eggs, milk, yogurt, and seasonings. Gently stir in green peppers, onions, pimentos, and cheese. Pour into two 6-inch individual greased baking dishes. Divide crumbled chorizo over the top of the omelet. Gently fold in croutons. This is done right before baking to avoid the meat and bread from sinking to the bottom. Bake uncovered 40 minutes or until omelet is set and top is golden brown. Garnish with fresh parsley. 

Tzatziki Egg Salad

What’s Cooking in Gail’s Kitchen? A Cut Above: Tzatziki Egg Salad! When I had a garden, while raising my children, I used to eat homegrown cherry tomatoes by the handful. The few times the tomatoes actually made it to the kitchen, I would always count out 10 cherry tomatoes for MY salad and then smother them with cucumber salad dressing. It was heaven-in-a-bowl for me. And then, all of a sudden, the bottled cucumber dressing disappeared off the store shelves, never to be seen again. What happened, I wondered. I was devastated, to say the least. Years later, the buzz was all about tzatziki sauce. I already knew I loved Greek gyros smothered in the stuff, so I went back to the deli and bought some. Guest what I do with it now. You know. 

TZATZIKI EGG SALAD

Ingredients: 

6 eggs

5 tablespoons Greek yogurt

1/4 medium cucumber, peeled and grated

1 teaspoon garlic powder

1 1/2 teaspoon olive oil

1/2 cup celery, finely chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1 teaspoon dill weed

Instructions:

Place the 6 eggs in a medium pot filled with water. Bring to a boil; reduce heat and simmer for 15 minutes. Drain. Place the eggs in an ice bath for 10 minutes to cool. Peel and dice the eggs. Set aside. To make the tzatziki sauce, combine Greek yogurt, grated cucumber, garlic powder, olive oil, finely chopped celery, sea salt, black pepper, and dill weed. Mix well. Set aside. For the egg salad, begin by adding small portions of tzatziki sauce to the chopped eggs until you achieve the desired consistency. Chill tzatziki egg salad for 30 minutes. When ready to serve, make an “x” in the top of an artisan roll. Fill the center with egg salad. Serve with micro greens and fresh dill sprig.