Gouda Hatch Pepper and Fresh Corn Pancakes
Beemster Hatch Pepper Cheese adds so much flavor to these tasty little pancakes. Starting with a prepared pancake mix makes them easy to prepare. Fresh corn adds a bit of crunch and Greek yogurt makes them light and fluffy. Serve these as an appetizer, for brunch or a light dinner.
2 eggs
1 cup milk
2 cups very lightly packed baking mix
2/3 cups lightly packed coarsely shredded Beemster Hatch Pepper Gouda
Cheese
1/2 cup cornmeal
1/2 cup fresh corn kernels
1/4 cup plain Greek yogurt
2 tablespoons snipped fresh chives or green onion tops
2 tablespoons minced red bell pepper
Butter
Toppings: Additional minced red pepper, snipped fresh chives and plain Greek
yogurt or sour cream.
Beat eggs in a large bowl, then beat in milk. Stir in remaining ingredients except toppings with a fork until smooth. (The batter should be fairly thick – add an additional tablespoon of baking mix if it seems too thin.) Melt butter in a large skillet. Scoop small spoonfuls of batter into a buttered skillet set over medium heat. Cook for 2 minutes on each side or until golden brown on both sides. Top with yogurt, peppers and chives.
Cheesy Hatch Pepper Almond Dip
Like the dip you find on the supermarket shelves but cheaper and just as flavorful!
Prep time: 5 minutes
2 cloves garlic
2 cups scooped and lightly packed almond flour
3/4 cup almondmilk
1/2 cup shredded Beemster Hatch Pepper or Smoked Hatch Pepper Cheese
6 tablespoons lemon juice
2 tablespoons nutritional yeast
1/4 cup plain Greek yogurt
1 teaspoon soy sauce
1/2 teaspoon sea salt, or to taste
Puree all ingredients in a blender or food processor until very smooth. Serve with cheese flatbread crackers or veggies.
Hatch Pepper Cheese Almond Dip
This almond based dip is so quick and easy to prepare. The addition of Beemster Hatch Pepper or Smoked Hatch Pepper Cheese brings it to a whole new level with a hint of spice and a big hit of fantastic Gouda flavor. While either cheese is good in this recipe, my taste testers loved the smoked cheese best!
2 cloves garlic
2 cups scooped and lightly packed blanched almond flour
3/4 cup almondmillk
1/2 cup shredded Beemster Hatch Pepper or Smoked Hatch Pepper Cheese
1/4 cup plain Greek yogurt
6 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon soy sauce
1/2 teaspoon sea salt, or to taste
Place all ingredients in a food processor and process until very smooth and creamy, scraping down the sides as needed. This make take 3 to 4 minutes to make
Gouda Hatch Pepper and Fresh Corn Pancakes
Beemster Hatch Pepper Cheese adds so much flavor to these tasty little pancakes. Starting with a prepared pancake mix makes them easy to prepare. Fresh corn adds a bit of crunch and Greek yogurt makes them light and fluffy. Serve these as an appetizer, for brunch or a light dinner.
2 eggs
1 cup Chobani Oatmilk
2 cups very lightly packed baking mix
2/3 cups lightly packed coarsely shredded Beemster Hatch Pepper Gouda
Cheese
1/2 cup cornmeal
1/2 cup fresh corn kernels
1/4 cup Chobani Plain Greek Yogurt
2 tablespoons snipped fresh chives or green onion tops
2 tablespoons minced red bell pepper
Butter
Beat eggs in a large bowl, then beat in oatmilk. Stir in remaining ingredients with a fork until smooth. (The batter should be fairly thick – add an additional tablespoon of baking mix if it seems too thin.)
Shortcut Spicy Gouda Flatbread
Starting with a prepared baking mix makes this recipe so fast and easy to prepare. Adding lots of Beemster Hatch Pepper Gouda makes it oh so tasty!
Prep time: 20 minutes
Cook time: 15 to 20 minutes
2 cups prepared baking mix, plus additional for rolling
2 teaspoons garlic salt
1 1/2 teaspoons onion powder
2/3 cup milk
1 cup lightly packed, coarsely shredded Beemster Hatch Pepper or
Smoked Hatch Pepper Gouda Cheese
1/4 cup very finely chopped walnuts or other desired nuts
Olive oil spray
Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Stir together baking mix and seasonings in a large bowl with a fork. Stir in milk with a fork until a shaggy dough forms, adding a bit more milk if needed. Add cheese and walnuts and stir until the dough comes together. Knead several times on a lightly floured board until smooth. Divide into 6 equal pieces and roll into balls. Roll each piece into a very thin oval on a board. (When you think it’s thin, roll it even thinner to make the lightest flatbread.) Working in baches, carefully transfer to prepared baking sheets, pressing together any tears that the nuts make. Coat the surface with olive oil spray. Bake for 15 to 20 minutes or until golden brown, spraying with olive oil again halfway through cooking. Break into large pieces when cool and store in an airtight container.
Shortcut Spicy Gouda Flatbread
Starting with a prepared baking mix makes this recipe so fast and easy to prepare. Adding lots of Beemster Hatch Pepper Gouda makes it oh so tasty!
Prep time: 20 minutes
Cook time: 15 to 20 minutes
2 cups prepared baking mix, plus additional for rolling
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic salt
6 tablespoons milk
1 cup coarsely shredded Beemster Hatch Pepper or Smoked Hatch
Pepper Gouda Cheese
1/4 cup very finely chopped walnuts or other desired nuts
Olive oil or olive oil spray
Preheat oven to 400°F and line 2 large baking sheets with parchment paper. Stir together baking mix and seasonings in a large bowl with a fork. Stir in milk with a fork until a shaggy dough forms, adding a bit more milk if needed. Add cheese and walnuts and stir until the dough comes together. Knead several times on a board coated with a bit of baking mix until smooth. Divide into 6 equal pieces and roll into balls.
Roll each piece as thinly possible into an oval on a board using a more baking mix or flour as needed to keep from sticking. (When you think it’s thin, roll it even thinner to make the lightest flatbread.) Carefully transfer to prepared baking sheets, pressing together any tears. Brush lightly with olive oil or coat with olive oil spray. Press any thicker edges with your fingers to make even thinner. Bake for 15 to 20 minutes or until golden brown, coating with olive oil again halfway through cooking.. Break into large pieces when cool and store in an airtight container.
Walnut Elote Corn Dip
Prep time: 20 minutes
Total time: 30 minutes
Servings: 8
Serving size: 1/2 cup
Course: Appetizer
Description:
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
INGREDIEINTS
5 ears fresh corn, husks and silk removed*
1/2 cup plain nonfat Greek yogurt
2 tablespoons Mexican Crema
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked sea salt
1 cup California walnuts, toasted and chopped, divided
1/3 cup minced red onion
3 tablespoons chopped fresh cilantro
1 tablespoon finely minced jalapeno pepper, or to taste
Mexican hot sauce
Sliced jalapeno peppers, cilantro sprigs and grated Cotija cheese (optional
garnishes)
Tortilla chips
DIRECTIONS
1. Preheat a grill to medium-high heat. Place corn on grill and cook for 10 to 12 minutes or until corn is lightly charred, turning occasionally. Remove and let cool.
2. Cut corn off cob, then measure 4 cups.
3. Stir together yogurt, crema, lime juice and seasonings in a large bowl. Add corn and stir well. Stir in 3/4 cup walnuts, onion, cilantro and jalapeno pepper.
4. Cover and chill for at least 1 hour for flavors to blend.
5. Transfer to a shallow decorative bowl and drizzle with hot sauce. Garnish with remaining walnuts, peppers, cilantro and Cotija cheese, as desired. Serve chilled or at room temperature with tortilla chips.
Recipe tips:
· May be prepared 1 day ahead without the walnuts and stored covered in the refrigerator. Stir in walnuts just before serving.
· May substitute 4 cups of canned or frozen and thawed roasted corn.
· If you don’t have smoked salt on hand, use fine sea salt instead and add 3/4 teaspoon smoked paprika.
· This recipe is great as a dip but is also so versatile. Spoon over grilled chicken or salmon, spoon into an avocado half, add to a Caesar salad or add a spoonful to any of your favorite Mexican recipes.
Carolina BBQ Walnuts
Prep time: 5 minutes
Total time: 15 minutes
Servings: 8
Serving size: 1/4 cup
Course: Snack, appetizer
DESCRIPTION
Walnuts are coated with sweet and spicy Carolina BBQ spices and baked until toasty.
INGREDIENTS
2 slightly heaping cups California Walnuts (1/2 lb.)
2 tablespoons olive oil
4 teaspoons BBQ seasoning
2 teaspoons brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons onion powder
1 teaspoon garlic salt
1/4 teaspoon cayenne pepper
DIRECTIONS:
1. Preheat oven to 350°F. Stir together walnuts and oil in a medium bowl.
2. Stir together remaining ingredients in a small bowl then sprinkle over walnuts. Toss well to coat evenly.
3. Spread on a parchment-lined baking sheet and bake for 10 minutes. Let cool completely then store in an airtight container.
Almond Strawberry Salsa
Prep time: 10 minutes
2 cups diced fresh Naturipe Strawberries
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno pepper
1/2 cup coarsely chopped Mariani Whole Natural or Slivered Almonds, toasted
Stir together all ingredients except almonds in a medium bowl. Cover and refrigerate for at least 1 hour for flavors to blend. May be prepared 1 day aheas, stirring in almonds just before serving. Makes about 2 1/2 cups.
Miso Snack Mix
Prep time: 10 minutes
Cook time: 20 minutes
1/4 cup butter
2 tablespoons miso
2 teaspoons honey
1 teaspoon Japanese 7-Spice
1/2 teaspoon garlic powder
4 cups desired ingredients (pretzel sticks, won ton strips, sesame sticks, small rice
crackers, nuts, unsweetened cereal squares)
Preheat oven to 300°F. Melt butter in a small saucepan. Whisk in miso, honey, Japanese 7-spice and garlic powder. Place snack mix ingredients in a large bowl and drizzle with mixture; toss well to coat. Transfer to a parchment lined baking sheet and bake for 20 minutes, stirring halfway through cooking. Let cool to crisp and store in an airtight container.
Greek Yogurt Cheese and Chutney Board
This is a healthier spin on the popular butter board trend. Go with nonfat yogurt to keep it light, but any low fat or full fat are great as well!
Prep time: 10 minutes
Stand time: overnight
Savory Yogurt Cheese
1 (32-oz.) container Chobani Plain Greek Yogurt
Cheesecloth
Strainer
Patak’s Major Gray Chutney
Sea salt
Snipped chives, cilantro leaves, roasted salted or honey roasted pistachios and
torn edible flowers (optional toppings)
Torn pieces of Stonefire Naan Bread or Stonefire Mini Dippers or Naan Crisps
Place yogurt into a cheesecloth lined strainer set over a bowl, making sure that the bottom of the strainer is several inches above the bowl. Cover lightly and refrigerate overnight for the excess liquid to drain. Remove cheesecloth and spread on a board, about 1/2-inch thick. Surround with naan bread or naan crisps.
Creamy Whiskey Gouda Cheese
This creamy cheese has Dutch Gouda base with a nod to St. Patty’s Day with the addition of Irish whisky.
time: 10 minutes
1 (8-oz.) block cream cheese, at room temperature
1/3 cup lightly packed Italian parsley leaves
1/4 cup Irish whiskey
2 teaspoons spicy brown mustard
6 oz. Beemster Smoked Gouda Cheese, shredded or cut into small cubes
2 oz. Beemster Truffle Gouda Cheese, shredded or cut into small cubes
2 large green onions, sliced
Coarse grind pepper
Place cream cheese in a food processor and process until light and fluffy. Add parsley, whisky, mustard and cheeses; puree until smooth, scraping down the sides as needed. Add green onions and pepper and process until onions are chopped. Place in a container with a tight fitting lid and store in the refrigerator until ready to serve. May be prepared 1 week ahead.
Bacon and Caramelized Onion Sour Cream Dip
Prep time: 20 minutes
Cook time: 40 minutes
6 slices thick cut bacon
2 very large onions, quartered and sliced
2 tablespoons salted Crystal butter
1 cup cream cheese, softened
1 cup Crystal sour cream
1/4 cup thinly sliced green onions
Salt and pepper to taste
Stonefire Naan Bread or Naan Crisps
Cook bacon a large skillet until very crisp; remove and drain on a paper towel plate. Crumble when cool. Add butter to skillet with bacon grease. Add onions and cook for about 25 to 30 minutes or until soft and golden browno, stirring frequently. Add cream cheese to skillet and cook until melted. Let cool, then stir in sour cream, crumbled bacon and green onions; season with salt and pepper. Cover and refrigerate until ready to serve. Serve with Stonefire Naan Bread or Naan Crisps. May be prepared several days ahead and stored covered in the refrigerator.
Buffalo Chicken Dip
Prep time: 15 minutes
Cook time: 20 minutes
1 cup Crystal Sour Cream
¼ cup buffalo wing sauce
1 cup shredded Beemster Vlaskaas Cheese, divided
2 to 3 green onions, thinly sliced, whites and greens separated
2 cups shredded cooked chicken
Preheat the oven to 350° F.
In a medium bowl mix together sour cream, hot sauce, ¾ cup cheese, white part of green onions and chicken. Transfer to a small oven proof baking dish and top with remaining cheese
Bake for 20 minutes or until golden brown and bubbling.
Garnish with green onion tops and serve with Stonefire Naan Bread or Naan Crisps.
Rosemary and Sea Salt Walnuts
This simple snack is a perfect party starter or on the go snack!
Prep: 10 minutes, Cook: 30 minutes, Makes: 2 cups
2 tablespoons butter
2 tablespoons finely chopped fresh rosemary
1 teaspoon smoked black pepper
3/4 teaspoon sea salt
2 cups California walnuts
Preheat oven to 300°F. Melt butter in a small saucepan; stir in rosemary, pepper and. salt Add walnuts and stir well with a rubber scraper until mixture evenly coats walnuts. Transfer to a baking sheet and cook for 30 minutes, stirring every 10 minutes. Let cool completely before storing in an airtight container. Recipe may be doubled
Waldorf Wraps
1/2 cup Garlic and Herb Cream Cheese
1 stick Celery, finely diced
1/3 cup California walnuts, chopped
1 Red Apple, small
2 10-inch Tortilla Wraps
Mix together the cream cheese, celery and walnuts. Grate the apple and squeeze out excess juice then stir into the mixture and season. Spread over the 2 wraps and roll up. Cut the ends off and then cut each wrap into 8, secure with cocktail sticks if required.
Greek Cucumber Walnut Bites
1/2 cup walnuts, chopped (8 tablespoons)
1 English cucumber, ends trimmed (about 14 ounces)
1/2 cup roasted red pepper hummus
1/4 cup reduced-fat crumbled feta cheese
5 cherry tomatoes, quartered
Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the center of each cucumber slice, leaving bottom and sides intact.
In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.
Citrus Chipotle Queso
Prep time: 10 minutes
Cook time: 10 minutes
1 1/2 cups Chobani Oat Milk, divided
1 (8-oz.) block cream cheese, at room temperature
1 (8-oz.) bag shredded sharp Cheddar cheese*
1/4 cup mild salsa verde
1 tablespoon Cindy Lynn’s Citrus Chipotle Rub
Tortilla chips
Heat 1/2 cup oat milk in a medium saucepan over medium heat. Cube cream cheese and add to saucepan. Cook over low heat until very smooth, whisking frequently. Whisk in remaining oat milk. (If mixture isn’t fully smooth, puree in a blender or with a stick blender.) Bring to a simmer over very low heat. Add cheese a little at a time, whisking constantly. When cheese is fully melted, stir in salsa and Citrus Chipotle Rub. Cook over very low heat for 5 minutes more. Serve warm with tortilla chips. May be prepared several days ahead and warmed just before serving.
Recipe tip:
For a spicier flavor, use half Cheddar and half pepper-Jack cheese.
Citrus Chipotle Queso
Prep time: 10 minutes
Cook time: 10 minutes
1 1/2 cups Chobani Oat Milk, divided
1 (8-oz.) block cream cheese, at room temperature
1 (8-oz.) bag shredded sharp Cheddar cheese*
1/4 cup mild salsa verde
1 tablespoon Cindy Lynn’s Citrus Chipotle Rub
Tortilla chips
Heat 1/2 cup oat milk in a medium saucepan over medium heat. Cube cream cheese and add to saucepan. Cook over low heat until very smooth, whisking frequently. Whisk in remaining oat milk. (If mixture isn’t fully smooth, puree in a blender or with a stick blender. Bring to a simmer over very low heat. Add cheese a little at a time, whisking constantly. When cheese is fully melted, stir in salsa and Citrus Chipotle Rub. Cook over very low heat for 5 minutes more. Serve warm with tortilla chips. May be prepared several days ahead and warmed just before serving.
Recipe tip:
For a spicier flavor, use half Cheddar and half pepper-Jack cheese.
Savory Seasoned Pretzels
Three ingredients is all it takes to make these tasty pretzel sticks.
Prep time: 5 minutes
Cook: 25 minutes
1/2 cup butter (preferably unsalted)
3 tablespoons Cindy Lynn’s Black Label Dry Rub
1 (16-oz.) bag pretzel sticks
Preheat oven to 300°F and line 2 large baking sheets with foil or parchment paper. Melt butter in a small saucepan over very low heat. Add rub and cook for 5 minutes to dissolve spices, stirring frequently. Place pretzels in a large bowl and drizzle with seasoned butter; toss well until evenly coated. Bake for 10 minutes; stir again and cook for 10 minutes more. Place back into mixing bowl and let cool, stirring occasionally. Store in an airtight container.
You’ll find the Cindy Lynn’s Rubs at hardware and specialty stores from coast to coast. Check out the store locator or order online or at https://rubsandmore.com/