yogurt

Wholesome Waffle BBLT

What’s Cooking in Gail’s Kitchen? Home Cooking: Wholesome Waffle BBLT! You’ve never tried a waffle sandwich before? Me, either. Since I had some Belgian waffles in the freezer from the last time we pulled out the waffle iron, I thought today would be a great day to transform a classic BLT sandwich into something wonderful. The waffle dough keeps the sandwich soft and chewy, rounding off and eliminating the sharp edges of toast. The extra B, you ask? It’s for the subtle hint of bleu cheese; Bacon-Bleu-Lettuce-Tomato!

WHOLESOME WAFFLE BBLT

Ingredients:

1 Belgian waffle, quartered

6 slices black pepper bacon, cooked crisp

Romaine lettuce leaves

Sliced tomatoes

1 tablespoon Bleu cheese, crumbled

1 tablespoon Greek yogurt

3 tablespoons mayonnaise

Instructions:

Warm waffle wedges on low heat in a skillet brushed with a little butter. Do not let burn. Remove from heat. In a small bowl mix mayonnaise, yogurt, and Bleu cheese crumbles. To assemble sandwich, spread the mayonnaise blend on one waffle. Next, layer tomato, lettuce, and bacon. Top with another waffle. Secure the stack with a toothpick. 

Unique Greek Salad Dressing

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. 

Queso Casa Dip

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. 

Green Pepper Dip

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. 

First-Class Fajitas

What’s Cooking in Gail’s Kitchen? Home Cooking: First-Class Fajitas! Grilling is always in season and what better way to prepare a smorgasbord of flavor. I prefer shrimp, my husband prefers steak, and we both like chicken. So we blend it all together and make this fabulous main course. Throw in the sides, salsa, and cheese, and everyone is happy!

FIRST-CLASS FAJITAS 

Ingredients:

1-pound of shrimp

2 chicken breasts, boneless

1 pound of sirloin steak

Marinate each meat/shrimp in the following: (x3)

2 teaspoons olive oil

1/4 cup tequila 

1 tablespoon lime juice

1/2 teaspoon garlic powder

1/2 teaspoon red pepper flakes

Sea salt to taste

1 Vidalia onion

1 green pepper

4 romaine leaves, gently torn

1 tomato, chopped

2 green onions, snipped

1/2 cup sour cream

1/2 cup salsa 

1/2 cup sliced jalapeños 

1/2 cup cheddar cheese

1 tablespoon fresh cilantro 

4 flour tortillas

Instructions:

In three shallow dishes, place steak, chicken and shrimp in their own marinade. Let stand for one hour. Preheat grill to medium-high heat. Drain marinade and discard. Place meats and shrimp on grill.* Cook through until done. (Chicken will take about 7 minutes per side.)

(Steak will take 4 minutes per side for medium-rare.)

(Shrimp will take 2 minutes per side.)

(Grill the vegetables until tender, about 10 minutes total.) 

Meanwhile toss romaine leaves, tomatoes, and green onions to blend in a bowl. Fill tortillas with your favorite meats, veggies, and toppings. Serve with chips, salsa, and sour cream. Olé!

*For easy cooking on the grill, use one grill pan for the shrimp as well as one for the vegetables.

Yogurt Cups

What’s Cooking in Gail’s Kitchen? Simple Sensations: Yogurt Cups!  Talk about healthy, nutritious, calcium-rich, and yummy! The best part is you create the parfait of flavors bursting in every spoonful. Will you make it Raspberry-White Chocolate? Strawberry-Kiwi? Banana-Chocolate Chip? Or Pineapple-Macadamia Nut? I chose four different combinations. The possibilities are endless. 

YOGURT CUPS

Ingredients:

1 16-ounce carton of Greek yogurt 

Assorted Fruit (blueberries, peaches, mandarin oranges, and Rainier cherries)

Mini marshmallows 

Dried cranberries

Toasted Coconut Flakes

Almond Slivers

Cinnamon Powder

Instructions:

Divide yogurt into individual servings. (If you like fruit on the bottom, layer some first.) Then assemble combined flavors together. Shown in photo from the top and going clockwise are:

Blueberries & Dried Cranberries

Toasted Coconut Flakes & Cinnamon Peach

Rainier Cherries & Almond Slivers

Mandarin Orange-Mini Marshmallow Puffs

See what I mean?  What combination will you create?  Please share your ideas with me!  I’d love to hear from you. I’ll see you next time in Gail’s Kitchen!

Fresh Fruit Salad

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. 

Himalayan Salt Plate Lox and Bagels

Eating My Way Through the Holidays! Special Edition: Himalayan Salt Plate Lox and Bagels! My newest kitchen “toy” is the Himalayan Salt Plate. Not only does it create a stunning presentation, it brings a subtle and unexpected flavor to foods served on it. First, chill it in the refrigerator overnight. It then becomes a serving platter on the table or buffet line. Everything lays directly on the salt plate to absorb the nutrients. I chose Wild Alaskan Sockeye Salmon, for starters, with all the trimmings for an exquisite banquet. The lox is traditionally smoked and sliced thin. It smells divine when I break the seal. Arrange hard-boiled egg slices for essence and red onion for a blend of slightly sweet gusto. Sprinkle on imported nonpareil capers for seasoning that lingers. Slather toasted bagels with the creamy Neufchâtel cheese mixture before adding ingredients. Top with fresh dill which pulls everything together, in my opinion. Now dig in. 

HIMALAYAN SALT PLATE LOX AND BAGELS

Ingredients:

4 ounces applewood smoked salmon

2 hard boiled eggs, sliced 

1/4 red onion, sliced

2 tablespoons imported capers, nonpareil

2 sesame bagels, split and toasted

4 ounces Neufchâtel cheese

1 tablespoon Greek yogurt

Fresh dill sprigs

Instructions:

Mix the Neufchâtel cheese and Greek yogurt until smooth, light, and creamy. Slather onto a toasted bagel. Top with smoked salmon pieces, hard boiled eggs, red onion slice, and imported capers. Garnish with fresh dill sprig. 

Dried Beef Pretzel Dip

Eating My Way Through the Holidays! Special Edition: Dried Beef Pretzel Dip! Try a new creamy variation of the traditional chipped beef cheeseball. In lieu of the cream cheese, substitute Greek yogurt instead. Make it super lo-cal by serving it with fresh veggies and whole-grain crackers. The blend of parsley and dill give it an irresistible twist only lighter! 

DRIED BEEF PRETZEL DIP

Ingredients:

16 ounces of Greek yogurt 

16 ounces of light mayonnaise 

1 teaspoon seasoned salt

2 teaspoons dill weed

2 teaspoons parsley flakes 

1/2 teaspoon onion powder 

2 2.5-ounce packages lean smoked chopped beef, cut-up

Instructions:

In a medium size mixing bowl, combine yogurt and mayonnaise. Blend until smooth. Add seasoned salt, dill weed, parsley flakes, and onion powder. Stir until combined. Fold in cut-up smoked beef pieces. Refrigerate one hour before serving. Easy peasy.