Feta Dill Dip

Tags

appetizer, dill, dip, feta, food, foodie, pot luck, recipe, snack

We’re 2/3 the way through 2014, and I have yet to post a recipe! Yikes! Since it’s quick and easy, I often make this tasty dip. Last weekend, I made it for a party, but went a little too crazy when adding the dill. 

Ingredients:
1 c. Feta, 1/2 c. milk (or 1/2 c. Greek yogurt), 1 Tbsp. dill weed, 1 clove garlic (minced), 1 lemon, fresh cracked black pepper, parsley

Directions:
Zest and juice lemon and set aside. If you like your dip to be chunky, mix all remaining ingredients together. Blend it for a smooth dip. Mix in zest and lemon juice (to taste). Garnish & serve.

Garnishes:
kalamata olives, roasted red peppers, parsley, dill, capers, etc…

Serve With:
pita chips, pita wedges, cucumber slice, bell peppers, carrot sticks

DIP TIP: When taking the dip to a party, I transfer the dip into the original plastic feta container for easy transport.

XOXO,
Young Wifey

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Wild Salmon with Dill Lemon Butter Sauce

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dill, dinner, food, foodie, lemon, quinoa, recipe, salmon, sugar snap peas

I really enjoy salmon, but Hubster doesn’t. So last night I swapped chicken in for his meal. Same sauce, same dishes, but sometimes it’s not that easy. I needed a dish that was fresh and light but also hearty… difficult right? I decided to serve my salmon with a quinoa blend and sugar snaps peas. I was tempted to lick my plate clean (Hubster loved his that much too).

Wild Salmon with Dill Lemon Butter Sauce

Wild Salmon with Dill Lemon Butter Sauce Ingredients:
4 oz. fillets of wild salmon, olive oil, 1/4 c. butter, 3 Tbsp. lemon juice, 1/2 Tbsp. minced garlic, 1 Tbsp. shallots, 1/2 c. pinot grigio, 1 Tbsp. lemon zest, 1 Tbsp. dill weed, fresh ground sea salt, fresh cracked black pepper

Wild Salmon with Dill Lemon Butter Sauce Directions:
Preheat oven to 375°F. Rub salmon with olive oil and season with salt and pepper, place on baking tray bake for about 12-15 minutes. In a small sauce pan over medium heat, sauté garlic and shallots in butter. Add lemon juice, wine, zest, and dill and simmer until sauce thickens. Pour over salmon and served hot!

*Garnish with a sprig of fresh dill or some capers.

What will be on your dinner table?

French Potato Salad

Tags

BBQ, dill, food, foodie, French, French cooking, french cuisine, french food, lunch, picnic, postaday2011, pot luck, potato, recipe, side dishes, tarragon, vegetarian, violet

Potato salad, there are infinite variation to this dish. I have a got to recipe for picnics and that’s more of a side dish for dinner. I had to improvise a little on the ingredients when I made this for Easter, but I’ll share my usual recipe.

French Potato Salad

Ingredients:
potatoes, 1/2 c. champagne or sparkling wine, 1/8 c. apple cider vinaigrette, 2 Tbsp. chopped shallots, 1 tsp. Dijon mustard, dill, chives, tarragon, fresh cracked black pepper, fresh ground sea salt, violets or other fresh picked edible flower

Directions:
Mix together champagne, vinegar, Dijon, and dill to make vinaigrette, set aside.Boil potatoes so that they are cooked but still firm (On Sunday my Dad did this, while I prepped other things, thanks Dad), submerge in cool water (do not cool completely). Peel and slice potatoes, layering them in dish. After each layer, sprinkle on salt, pepper, shallots, chopped tarragon and chives. When finished, pour vinaigrette over potatoes and garnish with violets. Serve hot!

What’s on your dinner table tonight?

Chicken & Asparagus Crêpes with Crème Fraîche, Lemon & Dill Sauce

Tags

asparagus, chicken, crème fraîche, crêpes, dill, food, foodie, gourmet, lemon, postaday2011, recipe, sauce

For Christmas I asked Hubster to get me a new crêpe pan, he went to the store and asked for a “grapes pan”. Luckily, the sales woman knew what I wanted… Now, with my new crêpe pan on the stove, I can begin to play. I’m not sure of the accuracy of my technique, but the taste and texture was great. When I originally planned this recipe, I wanted to use tarragon. However, I can’t buy any fresh or dried locally. A friend suggested a company that she orders her herbs & spices  through, and I’m checking them out. Maybe next time I make these, I’ll have tarragon on my rack.

The idea of crêpes are still a little foreign to Hubster. By using cheddar in the dish, I’ve “Hubsterized” it. I also didn’t measure my ingredients for the Crème Fraîche, Lemon & Dill Sauce, so these are approximations.

Chicken & Asparagus Crêpes with Crème Fraîche, Lemon & Dill Sauce

Chicken & Asparagus Crêpe Ingredients:
4-6 crêpes, 3 chicken breasts, bunch of asparagus, cheddar cheese, extra virgin olive oil

Chicken & Asparagus Crêpe Directions:
Preheat oven to 350°F. Heat pan over medium heat. Snap off hard ends of asparagus, lightly steam spears. Add EVOO to pan and sauté chicken until no longer pink. Cut chicken into smaller strips. Place crêpes in a glass casserole dish, layer with chicken, asparagus and cheddar. Close crêpe and use toothpick to hold closed, continue with remaining crêpes. Bake for 10 minutes. Remove from oven and plate. Drizzle with Crème Fraîche, Lemon & Dill Sauce.

Crème Fraîche, Lemon & Dill Sauce Ingredients:
2 c. crème fraîche, 1/2 c. white wine, 1 Tbs. lemon peel, fresh ground sea salt, 1 Tbs. dill weed

Crème Fraîche, Lemon & Dill Sauce Directions:
Mix together crème fraîche and lemon peel and set aside. Pour wine into chicken pan to deglaze. Add crème fraîche, stirring constantly and continue to heat on low. Remove from heat and stir in dill weed. Drizzle over crêpes immediately after removing them from oven.

Enjoy!

What’s on your dinner plate tonight?

Grilled Corn on the Cob Discs

Tags

appetizers, barbacue appetizers, basil, basil lemon, BBQ appetizers, cilantro, cilantro lime, corn, corn on the cob, dill, dill orange, Father's Day Menu, grill, grill recipe, grilling, lemon, lemon basil, lime, lime cilantro, orange, orange dill, summer grill, summer recipe

Summer Grilling
June is here and summer is around the corner (my summer vacation starts Friday!)… These corn discs are great for parties, everyone can have as little or as much as they like. Their tiny size makes them perfect for kids or as appetizers. Great idea for a Father’s Day Menu!

Grilled Corn Discs

Ingredients:
corn, butter, fresh chopped cilantro, fresh ground sea salt, fresh ground pepper, lime juice, lime zest

Directions:
Husk corn and throw away husk and silk. Slice cob into 2″ thick discs. Soak in water with a splash of lime juice (or lemon juice). Grill discs over medium heat, turning a few times. Mist discs with lime juice as they grill. Remove from heat and brush or rub with butter to your liking, toss in cilantro, sea salt, pepper and zest. Serve hot.

*Play around with combinations of lime, orange and lemon juice and zest for the corn. Change it to use and match your favorite fresh herbs.

My Favorite Combinations: Lime Cilantro, Lemon Basil, Orange Dill