yogurt

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Quiche Fromage! If you’ve ever been to Paris, you can’t help but be charmed by the street vendors near Norte Dame along the Seine River. One in particular featured homemade quiche specialties for picnicking tourists. There’s nothing more charming than grabbing a spot on the nearest bench for a lunchtime picnic in the midst of people-watching, that’s for sure. You can relive the moment with today’s version of cheese quiche made with a puff pastry crust. Ooh là là!
QUICHE FROMAGE
Ingredients:

One puff pastry sheet

5 eggs

1/3 cup crème fraîche or Greek yogurt

1/2 cup light cream

1 teaspoon Herbes de Provence 

1/4 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

6-7 ounces Sartori Montamoré cheese, crumbled
Instructions:

Thaw the puff pastry for 40 minutes. Roll out to fit a 10 1/2″ pie plate. Crimp the edges and pierce the bottom with a fork. Place pie plate in the freezer for 30 minutes. Preheat the oven to 425°. Line the pastry with foil and place pastry weights in the bottom. Bake 15 minutes. Remove from oven. Remove the foil and pastry weights, pierce dough again if needed, and bake 5 minutes longer until bottom is golden. Set aside. In a bowl, whisk together eggs, crème fraîche, light cream, Herbes de Provence, seasoned salt, and black pepper. Fold in cheese crumbles. Spoon mixture into the pastry crust. Bake 30 minutes until the filling is golden and the crust is puffed. To test for doneness, insert cake tester. If pick comes out clean, the quiche is baked through. Serve immediately. Enjoy with a glass of Pinot Noir. 

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Daikon Radish Cheese Dip! Meet your new friend, the daikon radish. High in Vitamin C, eaten raw like a carrot, the daikon radish gives the benefit of the crunch you crave when scooping up a warm, cheesy dip. Basically, it’s a large white radish-more tubular than round-with a slightly sweet flavor. Forego the high carb chips and indulge away. 
DAIKON RADISH CHEESE DIP
Ingredients:

2 tablespoons black truffle olive oil

1 sweet onion, thinly sliced

1 teaspoon seasoned salt

1/8 teaspoon Mrs. Dash garlic and herb seasoning

1 cup Parmesan cheese, freshly grated

1 cup asiago cheese, shredded

8 ounce package Neufchâtel cheese, room temperature 1/2 cup Greek yogurt

1/2 cup mayonnaise 

1/8 teaspoon garlic powder

1 cup shiitake mushrooms, chopped

1 teaspoon Worcestershire sauce

2-3 drops liquid smoke

1-2 medium Daikon radishes, peeled and sliced

Crumbled Bacon for garnish

Green Onion Curls for garnish
Instructions:

Preheat oven to 400°. In a large skillet over medium heat, add black truffle olive oil. Add sliced onions, seasoned salt, and Mrs. Dash garlic and herb seasoning. Cook until onions begin to soften, about 8-10 minutes. Reduce heat to low and cook 20 minutes longer. Meanwhile, combine Parmesan cheese, asiago cheese, Neufchâtel cheese, Greek yogurt, mayonnaise, and garlic powder. Mix until thoroughly combined. Set aside. After the onions have cooked 20 minutes, add chopped shiitake mushrooms, Worcestershire sauce, and liquid smoke. Cook 5-7 minutes longer. Combine onion/mushroom mixture with cheese mixture. Stir well. Transfer to a shallow casserole dish that has been sprayed with nonstick oil. Spread evenly. Bake 20 minutes until the cheese is melted and bubbly. Garnish with bacon crumbles and green onion curls. Serve in a bowl surrounded by daikon radish slices. 

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Something to Savor: Yogurt Tropical Breeze! Breakfast never tasted so good. Elevate an ordinary yogurt serving to something extraordinary by switching to tropical fruits like juicy ripe pineapple and buttery sweet papaya. Instead of granola, sprinkle on toasted coconut for a refreshing taste that will transport you like a summer breeze on a tropical island. 
YOGURT TROPICAL BREEZE 
Ingredients:

16 ounces Greek yogurt

15.25 ounce can tropical mixed fruit; pineapple, red and yellow papaya*

1 small seedless orange, separated into segments 

3 strawberries, sliced

2-3 tablespoons toasted coconut 

Fresh mint for garnish 
Instructions:

Drain fruit, save reserve juice for later. Divide Greek yogurt into serving dishes. Add topical fruit, orange segments, and strawberry slices. Sprinkle with toasted coconut. Garnish with sprig of fresh mint. 
*Kroger brand Tropical Mixed Fruit in fruit nectar, 15.25 oz can. I receive no recompense for recommending this product. 

Eating My Way Through the Alphabet: Letter T

What’s Cooking in Gail’s Kitchen? Something to Savor: Tequila Tacos! Do you follow any of the chef’s on the Food Network? It seems they are always thinking outside the box when it comes to expanding our palates. Take Guy Fieri and his famous hamburgers. Anyone who has had the opportunity to visit Guy’s Burger Joint can see how he very casually broke the mold when it comes to men in the kitchen. Anything Goes! Today’s “nod” of adding silver tequila to ordinary tacos definitely gets the party started! 
TEQUILA TACOS
1 pound lean ground beef

1/8 teaspoon garlic powder 

1 teaspoon cumin powder 

1/2 teaspoon sea salt

1/8 teaspoon black pepper 

1/3 cup tequila, silver

8 flour tortillas 

1/4 cup butter, melted 

1 cup cheddar cheese, shredded 

1 romaine lettuce heart, torn

1 tomato, chopped 

2 green onions, chopped 

1/2 cup cilantro, chopped

1/2 cup salsa

1 cup Greek yogurt 

1/4 cup black olives, sliced
Instructions:

Preheat oven to 350°. In a medium skillet, brown ground beef until cooked and crumbled. Drain. Stir in garlic powder, cumin powder, sea salt, black pepper, and tequila. Reduce heat to simmer on low until liquid is absorbed. Stir occasionally. Set aside. Brush one side of tortillas with melted butter. Spoon about 1/4 cup crumbled meat mixture onto center of unbuttered side. Sprinkle with cheddar cheese. Fold in half; place on a baking sheet. Repeat until all tortillas are filled and meat is evenly divided between them. Bake in oven 10-15 minutes or until tortilla shells are crisp. Remove from oven and serve with lettuce, tomato, green onions, and cilantro. Spoon salsa over top; add a dollop of Greek yogurt. Garnish with black olive slices. 

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? Fresh Fruit Salad! Apples, Peaches, Strawberries, Rainer Cherries. The health benefits are invaluable since most fruits are naturally low in fat, sodium, and calories. Munch on them together for an enticing sweet-tart explosion of delicate flavor. Partner the golden yellow-colored and red-blushed fruit for a distinctive taste experience with a smooth creamy yogurt dip. In a hurry? Grab a piece of fruit on-the-go and eat with an individually wrapped portion of string cheese. 
FRESH FRUIT SALAD
2 cups fresh strawberries

2 cups fresh Rainier Cherries

2 Gala apples

2 Georgia Peaches
In a large salad bowl, combine halved strawberries with tops removed, pitted cherries with stems removed, cored apple slices, and cut-up pieces of peach, pit removed.  
DIP
1 cup Greek Yogurt

2 teaspoons lemon juice

1 tablespoon brown sugar

1/2 teaspoon almond extract
In a small bowl, combine Greek yogurt, lemon juice, brown sugar, and 1/2 teaspoon almond extract. Stir until blended. Serve over fruit in parfait glasses or enjoy as a finger food. 

Eating My Way Through the Holidays! Special Edition: Gluten-Free Corn Muffins!

Eating My Way Through the Holidays! Special Edition: Gluten-Free Corn Muffins! For those who really cannot tolerate wheat, here’s a nice alternative to the bread basket. Not vulnerable to the dietary restriction? No worries. The taste may convince you to try more gluten free options. It’s that good. Slather the corn muffins with sea salt and French butter for an extravagant indulgence. 
GLUTEN-FREE CORN MUFFINS 
Ingredients:

2 cups yellow cornmeal, coarsely ground

1 teaspoon kosher salt

1 teaspoon baking soda 

2 teaspoons baking powder 

1 egg at room temperature, beaten 

4 tablespoons unsalted butter, melted and cooled

1 1/2 cups Greek yogurt, room temperature 

4 tablespoons natural honey
Instructions:

Preheat oven to 400°. Grease muffin tins or a 12″ iron skillet*. Set aside. In a large bowl, combine cornmeal, kosher salt, baking soda, and baking powder. Whisk to mix well. In another bowl, combine beaten egg, melted butter, Greek yogurt, and natural honey. Whisk to incorporate. Create a well in the dry ingredients. Pour wet ingredients into dry ingredients. Stir just until combined. Spoon mixture into muffin tins, filling only 2/3 full. Bake 20 minutes or until golden brown on top and around the edges. (*Bake 20-30 minutes if using an iron skillet.) Insert a toothpick in the center. It should come out clean. Remove from muffin tins and serve warm. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Timeless Classics: Tex-Mex Tortilla Soup! One thing I love about Fall is the convenience of crockpot meals. Throw all the ingredients together, stir, and then forget about it for a few hours. Do something fun……and I don’t mean raking leaves or shelling walnuts. Take a nature walk, visit an apple orchard, choose a mum plant for your front door, photograph colorful pumpkins and gourds. You get the idea. Don’t let the season pass you by. Autumn is in full swing and Mother Earth has splattered the landscape with vibrant colors. 
TEX-MEX TORTILLA SOUP
Ingredients:

1 pound lean ground beef

20-ounce can diced tomatoes and green chilies, mild flavor

10-ounce can diced tomatoes, zesty flavor

15-ounce can black beans, organic

15-ounce can corn, drained

15-ounce can kidney beans, drained

4-ounce packet taco seasoning mix

4-ounce packet ranch seasoning mix

1/2 cup Monterey Jack cheese, shredded 

1/2 cup Greek yogurt

3 green onions, snipped

1/3 cup sliced jalapeño peppers 
Instructions:

Brown ground beef. Drain any liquid. Place ground beef, tomatoes (juice included), black beans, corn, kidney beans, taco dry seasoning mix, and ranch dry seasoning mix in a slow-cooker. Mix well. Cover and cook on High for 3-4 hours OR on Low for 6-8 hours. Uncover. Ladle Tex-Mex Tortilla Soup into bowl and garnish with Monterey Jack cheese, a dollop of Greek yogurt, onion snips, and jalapeño pepper rings. Serve with tortilla chips or crackers. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Timeless Classics: Stuffed Tomato Tuna Salad! Pat yourself on the back for choosing today’s recipe as a rich source of omega-3 fatty acids. For the weight-conscious, opt out for a lighter version of mayonnaise or substitute using plain Greek yogurt instead. The tomato contains a high water content, plus the fiber will provide a feeling of fullness. That being said, go stuff yourself. Permission granted. 
STUFFED TOMATO TUNA SALAD
Ingredients:

6 ounce can tuna in water, drained and flaked

1 teaspoon lemon juice

1/3 cup mayonnaise 

1/4 teaspoon sea salt

1/8 teaspoon celery seed

1/4 cup celery, chopped

1 tablespoon dill pickle relish

2 tomatoes, cored 

1 tablespoon walnuts, chopped

Fresh lemon tarragon 

Romaine lettuce leaves

Lemon halves 
Instructions:

Chill two luncheon plates. Place flaked tuna in a bowl. Sprinkle with lemon juice. Add mayonnaise, sea salt, celery seed, chopped celery, and dill pickle relish. Mix well. Chill. Cut tomatoes into 8 segments without slicing the bottom portion. Place one or two romaine lettuce leaves on a chilled plate. Transfer one tomato. Open it like a pinwheel. Spoon tuna salad into the tomato, filling it with half the portion. Garnish with walnuts, lemon tarragon, and a lemon slice. Repeat with second serving. 

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? Timeless Classics: Neufchâtel Crab Dip! Easy seafood appetizers can be prepared in no time at all. By substituting miniature phyllo dough shells for snack crackers, the results are impressively gourmet. Who doesn’t love that WOW factor?! Make this appetizer the star of your next gathering. Everyone will thank you. 
NEUFCHÂTEL CRAB DIP
Ingredients:

6-ounce can crabmeat, drained, flaked, and cartilage removed 

1/2 cup lobster meat, chunk style

1 green onion, snipped

1 teaspoon dried dill weed

1 teaspoon lemon peel, finely shredded 

1 teaspoon lemon juice

1/2 cup mayonnaise 

1/4 cup Greek yogurt 

1/2 cup Parmesan cheese, grated

1/8 teaspoon garlic powder 

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes (optional)

1/4 cup Jalapeño Confetti Jelly* 

15-count package miniature phyllo dough shells

Fresh dill sprigs
Instructions:

Preheat oven to 350°. Arrange phyllo shells on a baking sheet. Bake 5-7 minutes until crisp. Remove and set aside. In a medium bowl, toss crabmeat, lobster, and green onion snips in dill weed, shredded lemon peel, and lemon juice. In a another bowl, combine mayonnaise, Greek yogurt, Parmesan cheese, garlic powder, seasoned salt, and red pepper flakes. Mix well. Fold crabmeat mixture into mayonnaise mixture. Transfer dip to an oven-proof dish. Top with Jalapeño Confetti Jelly. Bake 20 minutes. Spoon warm crab dip into phyllo shells. Garnish with fresh dill sprigs. Serve warm. 
*Follow the link for the recipe for Jalapeño Confetti Jelly. 

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