Tag Archives: Greek yogurt

Buffalo Cauliflower with Maytag Blue Cheese Dip – Iowa

Maytag Blue cheese is one of Iowa’s most famous products. First produced in 1941, this family run dairy (the same one associated with the appliances) is in its fourth generation of making cheese and

Buffalo Cauliflower with Maytag Blue Cheese Dip - Iowa

uses a small batch method. If you like the flavor of blue cheese, Maytag will knock your socks off. It’s that good.

We love a good blue cheese dip but man cannot live on dip alone so we bring you Buffalo Cauliflower. This alternative to Buffalo wings is much lower in fat but has plenty of flavor and is mighty spicy. You’ve been warned.

Maytag Dairy Farms in Newton, Iowa, offers daily tours focusing on the history and packaging (note: this is not a production tour), Monday through Friday 8:00 to 5:00 and Saturday 9:00 to 4:00.

Buffalo Cauliflower with Maytag Blue Cheese Dip

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

For cauliflower:

  • 4 cups cauliflower, cut into bite sized pieces
  • ½ cup milk
  • ½ cup water
  • 1 cup flour
  • 2 ½ teaspoons garlic salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon pepper
  • 1 cup hot sauce
  • 1 tablespoon butter

For dip:

  • 1/3 cup Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon milk
  • 2 tablespoons crumbled Maytag blue cheese
  • Salt and pepper to taste

Instructions

In a large bowl, combine milk, water, flour, and spices (garlic salt through pepper). Toss cauliflower into mixture and mix until it is completely coated. Place cauliflower on baking sheet covered with parchment paper, shaking off the excess batter. Cauliflower should be on a single layer and the pieces should not be touching. Bake at 425 degrees for approximately 20 minutes or until cauliflower just begins to brown.

In the meantime, in a large, microwave safe bowl, add butter to the hot sauce. Microwave for one minute or until butter melts. Stir until butter is incorporated. At the 20 minute mark, remove cauliflower and toss it in the hot sauce mixture. Return cauliflower to baking sheet and bake another 20 minutes.

In the meantime, make the blue cheese dip by combining all ingredients including salt and pepper to taste.

Cauliflower will be done when it is browned. Serve immediately with blue cheese dip.

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Smoked Salmon Dip – Alaska

 We’ve talked before about Oncorhynchus tshawytscha, a.k.a. King Salmon, a.k.a Chinook salmon, the state fish of Alaska. Salmon is loaded with omega-3 fatty acids which may aid in heart health,

Smoked Salmon Dip - Alaska

 

reduce inflammation and reduce the risk of stroke.

We especially love the flavor of smoked salmon. We’ve been buying Costco’s Alaskan version for several years now (they also carry Norwegian smoked salmon). Wild caught, it contains no artificial colors or preservatives. We took a few liberties with Ina Garten’s

Smoked salmon dip Smoked Salmon Dip. Double this recipe if you’re having a party, otherwise, it’s the perfect amount for a pre-dinner nibble with some raw veggies and crackers.

Rising over 20,000 feet, Denali is North America’s tallest mountain. Sitting amid 9,400 square miles of parkland, this jewel in the national park system is bigger than the state of New Hampshire and contains only one road.

Smoked Salmon Dip

  • Servings: 10
  • Difficulty: easy
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Ingredients

  • 4 ounces cream cheese, softened
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon horseradish
  • 2 ounces smoked salmon, diced
  • Salt
  • Pepper

Instructions

 In a medium bowl with a hand mixer, mix cream cheese with yogurt until smooth. Add lemon juice and horseradish. Mix again. With a wooden spoon, add salmon and mix until incorporated. Add salt and pepper to taste. Serve chilled with crudité and crackers.

Beat the Heat: Huckleberry Lemon Ginger Yogurt Pops – Montana

Montana is huckleberry central and late July to August is prime huckleberry season. We’ve talked before about how huckleberries are so venerated in the state that the legislature passed a law  in 2007 that made it illegal to label a product huckleberry if it contains any other fruit. A close cousin to the blueberry, this delectable fruit grows best between elevations of 3,500 and 7,000 feet, in forests with about 50 percent tree cover.

Huckleberry Lemon Ginger Yogurt Pops - MT

We decided with this hot weather that we had to make frozen yogurt pops and came up with this winning flavor combination. Don’t worry if you can’t find huckleberries, just sub in blueberries, the flavor is very similar. This recipe yields about 2 cups of batter, enough for 6 small pops, or 4 large.

Glacier National Park is one of the jewels in the country’s park system. With over 1,500 square miles, 700 lakes, and 175 mountains, the park is replete with fishing, boating, hiking and camping opportunities.

Huckleberry Lemon Ginger Yogurt Pops

  • Servings: 6 small pops
  • Difficulty: easy
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Ingredients

  • ¼ cup sugar
  • ¼ cup water
  • 1 knob of ginger, peeled and sliced
  • 1 heaping cup huckleberries
  • Zest from one lemon
  • Juice from 1 lemon
  • 1 cup Greek yogurt 

Instructions

In a small pan, combine sugar and water. Heat over medium until sugar is dissolved. Remove from heat, add ginger. Set aside until cool, then refrigerate. In the meantime, in the bowl of a food processor, process huckleberries until smooth. Place huckleberry puree in a sieve over a medium bowl. With a rubber spatula, press puree through the sieve, so that seeds and skin are left behind. Add lemon zest and lemon juice to the puree. When simple syrup is cold, remove from refrigerator, discarding ginger slices. Add simple syrup to puree, then add yogurt. Pour mixture into molds. Freeze for at least 4 hours or until hard.