yogurt

Zapata Mexican Corn Salad

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Zapata Mexican Corn Salad! Picnic season is upon us and salads are the star attractions. They are not only refreshing, colorful, and bursting with flavor, but look appealing in glass jars…making them incredibly portable. Choose single-size portions or larger quantities. How fun is that? Southwest corn offers the extra kick of poblano and red peppers. Pair it with natural sweet corn for amazing seasoning. Top everything off with the crunch of chili cheese corn chips. Toss a bag in the picnic basket since you only crush them and sprinkle them on before serving. Nibbling is allowed.

ZAPATA MEXICAN CORN SALAD

Ingredients:

15-ounce can Southwest Corn with poblanos and red peppers, whole kernel and drained

15-ounce can natural sweet corn, whole kernel and drained

2 radishes, chopped

1 green onion, chopped

1/2 red onion, diced

1 jalapeño, chopped

2/3 cup mayonnaise

1/3 cup Greek yogurt

8 ounces cheddar cheese, shredded

9.75-ounce bag chili cheese corn chips

Cilantro for garnish

Instructions:

Combine southwest corn, sweet corn, radishes, green onion, red onion, and jalapeño. Mix well. Stir in mayonnaise and Greek yogurt. Fold in cheddar cheese. Stir well. Transfer to covered container. Refrigerate one hour. Before serving, crush chili cheese corn chips. Sprinkle on top. Garnish with fresh cilantro. Serve immediately.

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Green Tea Berry Cobbler! Now you can drink your tea and eat it too. Presenting a unique twist on an old favorite. Green tea combines its earthy flavors with a touch of bitterness to complement the natural sweetness of fresh fruit. The results will astound your taste buds, rounding off the cobbler’s cake-like topping. Choose any combination of fruit; blueberries, strawberries, blackberries, raspberries, or mulberries. One hint for best results: Spoon the cobbler topping in small portions leaving room for the fruit to “pop” through and become caramelized. That’s the part that makes our eyes roll back in satisfaction.

GREEN TEA BERRY COBBLER

Ingredients:

1 tablespoon butter

1/2 cup boiling water

1 Green Tea bag

1 cup blueberries

1/2 cup raspberries

1/2 cup mulberries

1 tablespoon sugar

1 teaspoon lemon juice

1/8 teaspoon cinnamon

1 egg, room temperature

2/3 cup sugar

1/4 teaspoon sea salt

1/4 cup Greek yogurt

1 teaspoon vanilla extract

1 cup flour

1 1/2 teaspoons baking powder

1/4 cup granola

Powdered Sugar, for garnish

Instructions:

Preheat oven to 350°. Grease a baking dish or iron skillet with butter. Set aside. Place teabag in 1/2 cup boiling water. Steep for 3 minutes. Discard tea bag. Cool tea to room temperature. In a medium bowl, combine berries, sugar, lemon juice, and cinnamon. Toss gently to coat; do not crush berries. In a large bowl, vigorously whisk together egg and sugar. Continue for one minute. Add sea salt, Greek yogurt, and vanilla extract. Whisk until completely blended. Add green tea. Mix well. Gradually add flour and baking powder. Stir until incorporated. Pour batter into prepared pan, leaving about 5 tablespoons reserved for topping. Gently layer berries over batter. Spoon remaining batter in dollops over fruit. Bake 10-12 minutes. Scatter granola over the top of the batter. Bake 20 minutes longer or until cobbler is golden brown and a tester comes out clean. Just before serving, dust with powdered sugar.

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.

Eating My Way Through the Alphabet: Letter F

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.

Eating My Way Through the Alphabet: Letter X

What’s Cooking in Gail’s Kitchen? Home Cooking: X-tra Thick Mango Crush! Is it fresh fruit? Is it ice cream? Or is it a sparkling Italian beverage? Surprise! It’s all three. The intensity of this mid-day treat is so refreshing and thirst quenching, you’ll find yourself asking, “Is it a delightful dessert or a tangy beverage?” My thoughts? I don’t need a reason to enjoy the citrusy intense flavors. After all, it’s Yumolicious and anything is possible!

X-TRA THICK MANGO CRUSH

Ingredients:

2 medium mangoes, peeled and sliced

1/4 cup powdered sugar

1/2 cup heavy cream, very icy cold

1 11.15-ounce can of San Pellegrino Aranciata Rossa Blood Orange Sparkling Beverage

Directions:

Combine the ripe fresh fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to fill a tall glass. Slowly pour the sparkling blood orange beverage over all, being careful not to foam over. Garnish with toasted coconut.

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Home Cooking: Unique Greek Salad Dressing! For those who are addicted to that dab of tzatziki sauce you get on a gyro, now you have a way to make a variation of it yourself. Simply made, it’s a refreshing low-fat alternative to the creamy classics. Top off your sandwich or salad for lunch and then try it on baked potatoes later on. Win, Win!

UNIQUE GREEK SALAD DRESSING

Ingredients:

1 cup Greek yogurt

1 tablespoon fresh chives, chopped

2 green onions, snipped

1 medium cucumber, peeled, seeds removed, and grated

1 1/2 teaspoons kosher salt

1/2 teaspoon white wine vinegar

1 teaspoon olive oil

1 garlic clove, minced

1 teaspoon fresh dill weed

1/8 teaspoon sea salt

Cracked pepper to taste

Instructions:

Peel cucumber. Cut in half lengthwise and remove seeds. Grate and toss with 1 1/2 teaspoons kosher salt. Put in strainer over a bowl to drain excess water. It takes about one hour. Then squeeze more water out of cucumber and pat dry. Put yogurt, onions, and chives into a medium bowl and set aside. In another bowl add cucumber and whisk in vinegar, olive oil, garlic, dill, sea salt, and pepper. Mix well until blended. Fold into the yogurt until combined. Chill one hour to enhance flavors.

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? Home Cooking: Queso Casa Dip! Here’s an all-around favorite for any social gathering. The cheese delivers a smooth creamy taste followed by a “bite” of chile! Some say it’ll curl the tines of a fork. Just kidding! But seriously, it’s so popular you’ll have your friends asking for the recipe!

QUESO CASA DIP

Ingredients:

4 cups cheddar cheese, extra-sharp finely shredded

1 1/2 cups Monterey Jack cheese, shredded

1 tablespoon cornstarch

2 tablespoons butter

1/7 teaspoon garlic powder

1/2 cup milk

1/4 cup Greek yogurt

1 ghost chile pepper, cut-up and seeds discarded*

2 Roma tomatoes, cut-up

2 green onions, cut-up

16-ounce can green-chile and lime refried beans

Greek Yogurt and jalapeños for garnish

*Ghost peppers are extremely hot, so you may substitute jalapeño peppers instead.

Instructions:

Empty cheese into a large bowl, sprinkle with corn starch, and toss to coat. Melt butter into a large saucepan and add garlic, cheeses, and milk. Set on low heat and cook slowly, stirring mixture to keep from scorching. As it melts, fold in the 1/4 cup of Greek yogurt. Continue for 10-15 minutes until mixture is smooth and velvety. Add fresh tomatoes, green onions, and the ghost pepper. Stir gently to blend. Keep warm. Meanwhile, place refried beans in a microwave-safe dish and heat through. To serve, layer refried beans on a platter, pour Queso dip over top. Dollop with Greek yogurt. Serve with tortilla chips, café style.

Eating My Way Through the Alphabet: Letter G

What’s Cooking in Gail’s Kitchen? Home Cooking: Green Pepper Dip! Nothing says “presentation” like a vegetable dip served in a green pepper. If you don’t believe me, try this for your next gathering. People practically “oooh” and “aaah” when you enter the room with it. The best part is a subtle flavor of the pepper blends into the dip. Hint: Do your homework at the produce aisle. Make sure you buy a pepper that will sit straight on the serving dish.

GREEN PEPPER DIP

Ingredients:

1 Large Green Bell Pepper

1 cup mayonnaise

1 cup Greek yogurt

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

1/2 teaspoon sea salt

1/2 teaspoon cayenne pepper

1/2 teaspoon basil

1/2 teaspoon chili powder

1/2 teaspoon thyme

1 teaspoon dill weed

1 teaspoon onion powder

1 teaspoon parsley flakes

Instructions:

Cut top off green pepper. Carefully scoop out all seeds and the four ribs. Rinse and pat dry. Combine all remaining ingredients. Mix well. Gently fill the pepper with dip, cover with plastic wrap, and refrigerate at least one hour. Garnish with shredded cheddar cheese and bacon bits. Serve with crudités and crackers.