Appetizers


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Savory Apple, Onion, & Feta Squares


Serves: 18

Ingredients

8 sheets phyllo (fillo) pastry ** (see notes)
1/3 cup sour cream (any variety)
3/4 cup Gills Caramelized Red Onions
3 crisp apples, (such as Gala, Granny Smith, or Jazz), cored, very thinly sliced, and diced medium.
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup crumbled feta cheese
Egg wash (for brushing on top of pastry before baking)

Directions

Heat oven to 350F.
Line a rimmed baking sheet with parchment paper, or spray lightly with non-stick cooking spray.
In a large mixing bowl, add onions, diced apples, cinnamon, and nutmeg. Stir to combine.
Place one sheet of phyllo onto baking sheet and use a pastry brush to apply a thin layer of sour cream evenly across the entire sheet. (If your sour cream is too thick, stir in ½ teaspoon tap water.) Repeat two more times. Arrange half of the onion & apple mixture evenly on top of the third phyllo sheet. Sprinkle with half of the feta cheese.
Repeat step #4, then place two additional sheets of pastry on top of filling, applying sour cream to ONLY the first one.
Lightly brush the top sheet of pastry with egg wash. Use a very sharp knife to cut the uncooked pastry into even squares, then place baking sheet onto center rack of heated oven.
Bake for 15 to 20 minutes, or until pastry is golden brown.
Allow pastry to cool on rack slightly before using a spatula to transfer to a serving platter. Enjoy!
NOTES: Working with phyllo pastry can be a bit tricky, as it will dry out quickly. To help prevent this, work quickly, and keep unused phyllo covered with a damp kitchen towel as you put the dish together.
For more of Chef Becca’s delicious recipes, visit http://www.itsyummi.com/


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French Onion Dip


Ingredients

2 Tbs. unsalted butter
1 large yellow onion, finely diced
1 tsp. kosher salt
1 garlic clove, minced
2 tsp. Worcestershire sauce
1 1/4 cups sour cream
1/4 cup mayonnaise
1/8 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper

Directions

In a fry pan over medium-high heat, melt the butter. Add the onion and salt and cook, stirring often, until soft and caramelized, about 20 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Add the Worcestershire sauce and stir to scrape up the browned bits from the pan bottom. Transfer the onion to a small bowl and let cool to room temperature. In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper. Stir in the onion. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week. Serve in individual clear plastic cups or in a large bowl with assorted vegetable sticks. Makes about 2 cups.


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Crostini with Gorgonzola, Caramelized Onions and Sweet Jam


Ingredients

1 cup sweet jam of choice
Gills Onions Caramelized Red or Grilled Yellow Onions
1/2 cup (4 ounces) Gorgonzola cheese, softened
24 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted (about 12 ounces)
1 teaspoon fresh thyme leaves

Directions

Spread 1 teaspoon cheese over each baguette slice. Top each slice with 1 teaspoon onion mixture and 1 teaspoon jam. Sprinkle evenly with thyme leaves.


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Red & White Onion Tapenade

Prep. Time: 10 min. Cook Time: 0 min.
1-1/3 cups

Ingredients

1 garlic clove
6 ounces pitted Kalamata olives
1/3 cup Gill's chopped white onions
1/3 cup Gill's chopped red onions
2 tablespoons capers, rinsed and drained
1 tablespoon grated lemon peel
1 tablespoon fresh thyme leaves
1/4 cup olive oil
Toasted baguette or rustic bread slices

Directions

In food processor with motor running, drop in garlic and chop. Turn off motor and add olives, onions, capers, lemon peel and thyme. Pulse to chop to coarse consistency.
Add olive oil and pulse to just blend keeping texture in mixture.
Serve with toasted baguette or rustic bread slices.

Creamy Spinach Dip in Sourdough Bread Bowl


3-4 people

Ingredients

2-tablespoons olive oil
2-cloves garlic
1-cup Gills Diced Yellow Onions
1-bag cleaned spinach
1-cup cream cheese whipped
1-cup sour cream
Salt to taste
Pepper to taste
1-large San Francisco sourdough bowl

Directions

Begin this recipe by heating a large sauté pan to a medium-low heat and add oil. Sauté onion until translucent and a bit of color has formed. Slice or dice garlic depending on how spicy you would like the dip and stir into onions. Sauté for 2 minutes or until aromatic. Add the spinach, stirring carefully as the leaves will attempt to jump out of the pan. Cook down spinach only until wilted.
Remove the pan from heat and let cool for 20 minutes. Add cream cheese and sour cream, stirringcarefully until fully incorporated. Add salt and pepper to your personal taste. Transfer mixture to the refrigerator and let cool overnight.
Hollow out the majority of the bread bowl, leaving the walls in tact to form a nice bowl shape. Fill the bowl with spinach dip and serve with sourdough cubes made from the discarded bread. Enjoy!
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Baja California Pico de Gallo (Fresh Tomato Salsa)


2-3 people

Ingredients

2-limes
1-lemon
8-vine ripe Roma tomatoes
2-jalapenos
1-cup Gills Diced Yellow Onions
1-bunch cilantro
1-pinch cumin powder
Salt to taste
Pepper to taste

Directions

For this recipe you will need a medium sized mixing bowl, a cutting board and a sharp knife. Begin by squeezing the juice of the lemon and limes into the bowl. Dice tomatoes and jalapenos into as fine a dice as you can make, or roughly the same size as the pre-diced Gills onions.
Add tomatoes, jalapeños and onions to the bowl of juice. Wash and roughly chop the cilantro, add to the bowl. Add a pinch of cumin and salt and pepper to taste. Mix thoroughly and enjoy!
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Sweet Corn Bread Thanksgiving Stuffing


Serves 6-8

Ingredients

1 Holiday size (19 oz.) Gills diced celery and onions
3 prepared boxes of Jiffy corn bread mix
1 cup olive oil
2-3 large carrots
2 cloves garlic
¼ Cup fresh thyme
4 eggs
2 Cups quality chicken/turkey stock
1 Tablespoon salt
1/2 Tablespoon pepper

Directions

Pre heat the oven to 350 degrees. Prepare Jiffy cornbread mix according to instructions. Let cool. Crumble into large chunks into a large mixing bowl.
Next slice carrot into a small dice. Slice garlic into thin slices. Remove thyme leaves from the stems. Add a quarter cup of olive oil to a large sauté pan and bring to a medium-high heat.
Sauté celery and onions, carrots and garlic for about 10 minutes or until soft. Remove from heat to let cool, add to the bowl of cornbread. Add fresh thyme, salt and pepper to the bowl. Crack eggs into the bowl and begin mixing by hand until cornbread soaks up all the egg.
Lightly press mixture into a greased casserole dish. Pour chicken stock over the stuffing. Bake stuffing for 45 minutes or until fluffy and firm. Remove, let cool and enjoy!


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Baked Turkey and Onion Meatballs


Serves 6

Ingredients

1 cup rolled oats
1/3 cup milk (any kind)
1 pound lean ground turkey
1/2 cup Gill’s Grilled Onions
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon sea or kosher salt
1 large egg
3 tablespoons finely chopped flat-leaf parsley
1 Tablespoon extra-virgin olive oil
1 tablespoon tomato paste

Directions

Author: Chef Becca Heflin / It’s Yummi!
Heat oven to 400F.
Line a rimmed baking sheet with parchment paper, or spray lightly with non-stick cooking spray.
Soak oats in milk in a small bowl until softened, about 2 minutes. Squeeze oats to remove any excess liquid; discard milk.
Lightly beat egg in a large mixing bowl, then add turkey, onions, oats, and seasonings. Use gloved hands or a mixing spatula to incorporate all ingredients together. Use a large cookie scoop (3 Tablespoon size) or gloved hands to form 18 meatballs. Space evenly on prepared baking sheet.
Stir together tomato paste and olive oil and brush over meatballs. Place pan into oven and bake until meatballs are just cooked through and a food thermometer inserted into the center reads 163 degrees F., about 15 to 20 minutes.
Serving suggestion: Serve meatballs over rice or pasta with your favorite sauce, or alone, along with a garden salad. For more of Chef Becca’s delicious recipes, visit www.itsyummi.com