In the Kitchen with Jenny

Garden Vegetable Cream Cheese Dip

noreply@blogger.com (Jenny.U) — Tue, 09 Nov 2021 13:33:00 +0000

One of my favorite grocery stores stocks a snack combo of mini pretzels and garden vegetable cream cheese dip. I often nab one when I am there because I don't live in the town with that store so I have at least a half hour drive home. It's good to have a little something to munch on on the way home. A month or so ago I was craving that flavor combo but I wasn't going to town any time soon. Plus, I know I can make it for a lot less! I checked out the ingredients and tested from there.

It's easy to make and the ingredients are simple. The spices are the same as my Homemade Buttermilk Ranch Dressing with the added flavors of carrot and crunchy green pepper. I was lucky enough to have green peppers from the garden but store bought will do well here too. I didn't include the red bell pepper or cucumbers but it wasn't only because I didn't have peppers on hand and I detest cucumbers (unless they are pickled!)

A little note....I grate the carrot fine and it ends up giving it a slight orange tinge to it. If you stir the cream cheese and sour cream together first and then add your vegetables the orange won't leak out as much. It doesn't affect the flavor and I don't mind it. If you are making it for the next day you could wait until then and stir the carrots in. Honestly, your guests, family and/or friends will be too busy devouring it to take note of it's color. You could also grate it larger if you want more crunch (and less color.) I've given you spice and herb measurements as a guide. Change it up to suit your taste, it's your dip!

I enjoy this dip with gluten free pretzel chips or gluten free pretzel sticks.

Garden Vegetable Cream Cheese Dip

8 ounce pkg cream cheese (I use lite)

1/2 cup sour cream (I use lite)

1-2 Tablespoons milk (as needed for consistency)

1/4 teaspoon dried dill

1/8 teaspoon dried oregano

1/4 teaspoon dried parsley

2 dashes onion powder

2 dashes salt

1/2 green pepper, diced

1 small carrot, finely grated

In a small bowl, mix together the cream cheese, sour cream and herbs and spices. You can taste it now, add more spices or change up the flavors to suit you. Stir in the green pepper and carrots. It is best to let it set for a couple hours (or longer). Serve with pretzel chips, pretzel sticks or your favorite cracker.

Beef Enchilada Skillet

noreply@blogger.com (Jenny.U) — Tue, 17 Apr 2018 13:46:00 +0000

This dish is so easy and you can have it on the table in a snap. When you read the ingredients list I know you are going to ask...."I thought you didn't buy canned creamed soups?" I don't. However, in this case I do. I use Amy's Organic Cream of Tomato soup. The first draw was that it doesn't contain flour for a thickener. The second, that the other ingredients besides tomato are water, cream, sugar, onions, salt and black pepper. That's all, no funky preservatives or funny names.

Someday I will try my home canned roasted tomato sauce to see how to re-create this dish using that. I am thinking that it will be really good!

Ground pork would be a good substitution in this dish or maybe a mix and match with the ground beef.

Beef Enchilada Skillet

1-1/2 pounds ground beef

1 small onion, diced

1 green pepper, diced

1 small can condensed tomato soup (use Amy's Organic for gluten free)

3/4 to 1 cup salsa

1/4 cup water

6 - 6" corn tortillas

1 to 1-1/2 cups shredded cheddar or Mexi blend cheese

Cut tortillas into 1" pieces. Set aside.

In medium skillet, cook ground beef with onions and peppers until beef is cooked through and veggies are soft. Drain off any fat.

Stir in soup, water (use water to clean out soup can,) salsa, tortilla pieces and half of the cheese. Heat until the cheese is melted and the tortillas absorb some of the liquid and become soft.

Remove from heat. Top with remaining cheese. If you want the cheese to melt faster you can put a lid or foil over the pan.

Homemade Buttermilk Ranch Dressing

noreply@blogger.com (Jenny.U) — Wed, 14 Mar 2018 14:47:00 +0000

Ranch dressing is popular type of salad dressing here in America. It boggles my mind that, on occasion, there are restaurants that don't serve it. Every time I ask for it and they don't have it, the server tells me that they get asked that a lot. You'd think the owner would get the hint and get the dressing!!

Those who love ranch dressing also put it on sandwiches, wings, fries, any fried food you can name. I like mine on my Homemade Chicken Strips with Whiskey BBQ Sauce. Some Midwesterners are even into dipping their pizza in it! I, myself, never tried it and never will but to each their own.

This homemade Buttermilk Ranch Dressing doesn't use a pre-measured packet and is so simple to make. Your greatest patience will be practiced waiting as the dressing chills and the flavors mesh in the fridge. I've given you spice and herb measurements as a guide. Change it up to suit your taste, it's your dressing!

Homemade Buttermilk Ranch Dressing Printable Recipe

5 Tablespoons mayonnaise (I prefer Hellman's Canola)
3 Tablespoons sour cream (can use lite)
3/4 cup buttermilk
1/4 teaspoon dried dill
1/8 teaspoon dried oregano
1/4 teaspoon dried parsley
2 dashes onion powder
2 dashes salt

Mix together.

You can use it right away but I prefer to make it in the morning and use it later in the day.

We use it the most on salads but will definitely dip a chicken strip (or two) into it!

Homemade Crunchy Onion Rings and Other Deep Fried Vegetables

noreply@blogger.com (Jenny.U) — Thu, 22 Feb 2018 15:11:00 +0000

Who loves onion rings?! Raise your hands! You can't see, but I have them both up! I don't usually make them from scratch at home but after checking out the frozen options I had to give it a go. Bagged frozen varieties are usually full of ingredients I can't pronounce and either an overwhelming seasoning or seasonings we don't care for. The seasoning is simple with these, just salt. You can taste the vegetable and if you want to dip it in your favorite sauce it won't clash with the flavors.

I'm a ketchup dipper myself but plenty of us Midwesterners dip them in ranch dressing. I also enjoy them as a crunchy condiment on my BBQ cheeseburger or grilled chicken sandwich!

My mind has me going and I think the next time I make these I will fry extra and freeze them. Then I will reheat them in the oven. One mess, many meals!

Oh and if you like other fried vegetables and 'shrooms, this works well for those too.

Homemade Crunchy Onion Rings and Other Deep Fried Vegetables

Printable Recipe

1 large onion, cut into 1/4" slices and separated

1-1/4 cups flour ( I used einkorn flour from Jovial Foods)

1/2 teaspoon salt

1 teaspoon baking powder

1 egg

1 cup milk

3/4 cup bread crumbs ( I used Gluten Free 4C Crumbs and pulsed them so they are smaller)

Canola oil or lard (enough to cover veggies in large sauce pan or deep fat fryer)

Ketchup, ranch dressing or other favorite dipping sauce

Optional veggies:

Whole Mushrooms, washed and dried

Broccoli, cut into bite size pieces

Cauliflower, cut into bite size pieces

Your oil will need to be heated to 375* to fry.

In medium bowl stir together flour, salt and baking powder. Dip veggies into flour mix and set aside.

Mix egg and milk into flour.

Dip veggies into batter, tapping off some of the excess and place on wire rack that has been placed over cookie sheet (to catch drippings.) You could also put the rack over newspaper. Allow to sit until not dripping. By the time I was done with the last one the first one was done dripping.

Dip battered veggies into crumbs to coat. Gently tap off excess crumbs.

Fry for 2 to 3 minutes or until golden brown.

Drain on wire rack or paper towels.

Serve with your favorite dipping sauce or on top of a burger or grilled chicken sandwich!

Homemade Corn Dogs

noreply@blogger.com (Jenny.U) — Mon, 29 Jan 2018 15:56:00 +0000

Corn dogs can be found at any fair and if you have a craving you can use this easy recipe to make them at home!

When I make a recipe there are always extras. They are great for leftovers for school lunch or frozen for reheating another time. 12- 15 minutes in the oven will crisp them up and still be pretty tasty. Fresh is best but homemade frozen corn dogs are way better than store bought.

Homemade Corn Dogs Printable Recipe

1 egg

2/3 cup milk

1/2 cup cornmeal

2/3 cup flour (3 T more if using Einkorn flour)

1 Tablespoon sugar
1 Tablespoon honey

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

1 package hot dogs

I use a small fryer so I cut my hot dogs in half and for some cut the ends off. The ones with cut ends didn't really look any different than the ones I left on so next time I will leave them. If you want mini corns then cut them in thirds. Lay them on a paper towel to soak up any hot dog "juice." You want them dry so the batter sticks.

Preheat your oil to 375 degrees. Mix dry ingredients in a bowl you can easily dip into. If you are doing a full size hot dog pour your batter into a glass so the batter is nice and "tall and easier to dip your hot dog into.

Mix wet ingredients together.

Pour wet into dry and mix well. Add sticks to your hot dogs.

Dip in the batter to coat, using a spoon to help cover. Tap stick on side of the bowl to take off excess but don't tap too hard or you will lose to much batter. Swirl a little to take care of the drips. The batter gets thicker as you go but still works fine.

Carefully lay into the oil moving it back and forth until it cooks a little then you can let go. If you let go right away the corn dog will drop and stick to the bottom. When you go to move it the batter will come off and you will have naked hot dog on one side. If you aren't brave enough to do this with your fingers you can hold the stick with tongs.

Fry until golden and then flip. This doesn't take much time, maybe 3 to 4 minutes.

For mini corn dogs it is the same method. Dip in the batter.

Gently lay in to fry (must really be careful here! They are lighter without the stick and less hot dog so you don't need to swish it around as much as the one with the stick to keep it from sinking. You could also use toothpicks for sticks.

Fry, flipping part way through.

Serve with ketchup or other favorite condiment. My husband also tried BBQ sauce and honey mustard.

We did not eat all of ours and I put them in the fridge. The next time we ate them I put them in a 350 degree oven for 10-12 minutes, flipping part way through to re-crisp and heat up the hot dog. From frozen it will take a little longer. 12 to 15 minutes.

Chiles Rellenos - Poblanos Stuffed with Cheese

noreply@blogger.com (Jenny.U) — Wed, 19 Jul 2017 12:13:00 +0000

Have you ever tasted chiles rellenos? If you haven't, let me try to describe it to you! They are poblano chiles (some spice but it is a manageable heat) softened with roasting, then peeled, stuffed with cheese, battered with a fluffy egg batter and fried until crispy. A Mexican version of comfort food.

The restaurant we eat them at serves it with white cheese sauce drizzled on top. I serve mine with a tomato sauce. It helps to cut all the richness of the cheese that is stuffed inside the pepper. I use my Restaurant Style Salsa recipe for the sauce. I'll give you more information below on how to adapt it.

Have your sauce ready then fry up the chiles rellenos. You can keep the rellenos on a cooling rack on a jelly roll pan in a 200* oven so you can enjoy them all at once or your family can eat them as you fry them.

Chiles Rellenos Printable Recipe

4 large poblano peppers
2 cups shredded Chihuahua quesadilla cheese (or a mix of other cheeses that melt, like Monterey Jack and Cheddar)
1/4 to 1/3 cup all-purpose flour for dredging
5 egg whites at room temperature
1 egg yolk, beaten
1/3 cup all-purpose flour
1/4 teaspoon salt
lard or canola oil (1/2-3/4" depth in skillet)

Restaurant Style Salsa made into sauce:

olive oil
1/3 cup minced onions
1/3 cup minced green peppers

28 oz can petite or regular diced tomatoes

1-2 teaspoons green chiles (add more if you like it hotter)
1 teaspoon sugar
1 teaspoon chili powder
1 dash of red cayenne pepper - more if you like it spicier
1 Tablespoon lime juice plus more as needed to taste

small handful of cilantro, chopped (optional)

Sauce directions:
In small skillet add a little drizzle of olive oil. Cook onions and peppers until caramelized. Add rest of sauce ingredients except cilantro. You only need to heat it up for a short time unless you like it thicker than you could cook it longer. Remove to blender, add cilantro (if you like) and blend smooth. Add more lime juice if you want a brighter sauce. Set aside and make chiles rellenos.

Chiles Rellenos directions:

Preheat the oven broiler and set the oven rack at about 6 inches from the heat source.

Cook under the preheated broiler until the skin of the peppers has blackened and blistered. Turning to get all sides. If you don't get it mostly charred it will not peel. Place them a gallon plastic zip bag, seal. Allow the peppers to steam as they cool. 15 to 20 minutes.

I wear gloves for this next part. Even though these are not an overly spicy pepper and I know not to touch my eyes (or nose!) I inevitably will! Remove the skins and discard. Cut a slit lengthwise into the side of each pepper and remove seeds and veins. Rinse gently under cold water to remove the rest of the seeds. Pat dry with paper towels.

Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. If you use fresh grated cheese it will stick together. Pre-shredded cheese won't. I could only find pre-shredded Chihuahua cheese so I had to microwave just a bit to heat it enough to stick back together.

Insert cheese into the slit in each pepper. You can use a toothpick to keep them shut or over lap just a little and lay them slit down after you flour.

Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes but no more than 45 minutes if you plan to use them now. You can freeze them and use them another time. You will need to allow to thaw in the fridge some before cooking so the cheese isn't frozen solid and can melt all the way through.

In medium mixing bowl, beat the egg whites until stiff. You can use a mixer or use a whisk as I did here.

Dump in egg, flour and salt, Gently whisk in, just until blended.

Preheat oil in a heavy cast iron skillet over medium-high heat until the oil shimmers.

Remove peppers from freezer (fridge) and dust them with a little flour as needed if there are any blank spots that rubbed off. Holding the pepper by the stem, lay in batter and spoon batter over until covered.

Since the peppers are heavy with cheese I use the spoon to help lift up the battered pepper.

Gently lay the battered poblano into the pan, slit side down, wiggle it back and forth a little so the base gets cooked a bit before you let go. That keeps the chance to a minimum that the batter will stick to the bottom of the pan and come off of your pepper.

I had to add a splatter screen to mine to keep the oil from splashing. To flip, I used the spoon and tongs. Gently rolling it over so it didn't plop over and splash. I don't use a lot of oil so not to waste too much so when the top and bottom were done I held it upright to do the edges. I found it easiest to manage one at a time instead of frying two.

Lay on a plate with a paper towel for moment or two to soak up any grease and then serve or place in the oven on the cooling rack/jelly roll pan at 200* to keep warm until they are all ready to serve. I served our along side of my black bean "refried" beans. They are really easy to make and reheat nicely.

30+ Recipes for Deviled Eggs

noreply@blogger.com (Jenny.U) — Mon, 17 Apr 2017 17:36:00 +0000

Now that the Easter holiday is over I am sure many of you have an overabundance of hard-boiled eggs in the fridge. I usually use our hard-boiled eggs to make egg gravy and serve it over toast. As for the deviled eggs, I've only ever made the traditional deviled eggs. I had no idea there were so many different ways you could actually make them!

Check the recipes out. I am sure you will find one, two, three or more you will want to try. If you are finding this post well after the holiday make a new batch of hard-boiled eggs and chose one or two to serve. You'll have a hit at your next sports party, family or church potluck!

In the Kitchen with Jenny

Garden Vegetable Cream Cheese Dip

Garden Vegetable Cream Cheese Dip

Beef Enchilada Skillet

Beef Enchilada Skillet

Homemade Buttermilk Ranch Dressing

Homemade Buttermilk Ranch Dressing Printable Recipe

Homemade Crunchy Onion Rings and Other Deep Fried Vegetables

Homemade Crunchy Onion Rings and Other Deep Fried Vegetables

Printable Recipe

Homemade Corn Dogs

Homemade Corn Dogs Printable Recipe

Chiles Rellenos - Poblanos Stuffed with Cheese

Chiles Rellenos Printable Recipe

Restaurant Style Salsa made into sauce:

30+ Recipes for Deviled Eggs

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