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Sunday BBQ: Dill Chicken With Tomato Relish

YumSugar — Sun, 13 Sep 2009 06:00:30 -0700

Last week, I pounded some pork cutlets and put them on the grill. They were such a smash hit with my crowd that I'm going to use the same technique again this weekend - only this time, with boneless, skinless chicken breasts. I'll be coating chicken paillards with a marinade that's filled with my favorite flavorings, like grainy French mustard, shallots, and dill, and serving it alongside cherry tomatoes tossed with the same bright dressing. To make this meal, read on

Fast & Easy Dinner: Chicken Noodle Soup With Dill

partysugar — Wed, 07 Jan 2009 07:45:41 -0800

There is nothing quite as comforting as chicken soup: it's soothing, warming, and simply scrumptious. You don't need all day to make a pot of this restorative soup; this recipe comes together in under an hour.

Whole-wheat egg noodles make it a healthy variation, while minced ginger and dill add a delightful freshness. To check out the recipe for this classic soup, read more.

Chicken Noodle Soup With Dill
From Eating Well

Ingredients

10 cups reduced-sodium chicken broth
3 medium carrots, diced
1 large stalk celery, diced
3 tablespoons minced fresh ginger
6 cloves garlic, minced
4 ounces whole-wheat egg noodles (3 cups)
4 cups shredded cooked skinless chicken breast (about 1 pound)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice, or to taste

Directions

Bring broth to a boil in a Dutch oven.
Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.

Serves 6.

NUTRITION INFORMATION: Per serving: 267 calories; 4 g fat (2 g sat, 1 g mono); 90 mg cholesterol; 18 g carbohydrate; 38 g protein; 2 g fiber; 329 mg sodium; 330 mg potassium.
Nutrition bonus: Vitamin A (104% daily value).
1 Carbohydrate Serving

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Monday's Leftovers: Chicken Breast With Avgolemono Sauce

YumSugar — Mon, 15 Dec 2008 06:45:02 -0800

One of my favorite soups of all time is avgolemono, a traditional Greek soup made of lemon, chicken, and eggs. I love it so much that even when I'm not in the mood for steaming-hot soup, I'll still search for something else (like a pasta) that incorporates the same creamy, tangy flavors.

This chicken, plated with orzo, carrots, and avgolemono sauce, is exactly the type of recipe I'd turn to. Serve it if you've got a leftover bird and are seeking a contemporary take on an everyday protein. To make this fuss-free meal, read more.

Chicken Breast With Avgolemono Sauce
From Food and Wine

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Salt and fresh-ground black pepper
1 1/4 cups canned low-sodium chicken broth or homemade stock
1 teaspoon dried dill
1 1/2 cups orzo
4 carrots, quartered and cut into 2-inch lengths
2 eggs
2 tablespoons lemon juice

Directions

In a large stainless-steel frying pan, heat 1 tablespoon of oil over moderate heat. Season the chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper and add to the pan. Cook until browned, about 5 minutes.
Turn the chicken; add the broth, dill, and 1 1/4 teaspoons salt. Bring to a simmer, reduce the heat, and simmer, partially covered, until the chicken is just done, about 4 minutes.
Remove the chicken and cover lightly with aluminum foil to keep warm. Set aside the pan with the broth.
Meanwhile, in a large pot of boiling, salted water, cook the orzo for 6 minutes.
Add the carrots and continue cooking until the orzo and carrots are just done, about 6 minutes longer.
Drain and toss with the remaining 1 tablespoon oil and 1/8 teaspoon each salt and pepper.
In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, and 1/8 teaspoon of pepper until frothy.
Bring the chicken broth back to a simmer and add to the eggs in a thin stream, whisking. Pour the mixture back into the pan and whisk over the lowest possible heat until the sauce begins to thicken, about 3 minutes. Do not let the sauce come to a simmer, or it may curdle.
Put the orzo and carrots on plates and top with the chicken and sauce.

Serves 4.

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Reader Recipe: Corn and Kielbasa Chowder

YumSugar — Tue, 14 Oct 2008 15:00:11 -0700

I was captivated when I first saw this TeamSugar photo - the potato and meat in the soup look chunky and hearty, and I can just taste the dill on the tip of my tongue. I was too enthralled to even notice that this recipe, with its step-by-step photos, was actually Syako's first attempt at food photography! If you, too, are tempted by the dinner possibility, then read more.

Submitted by TeamSugar member Syako

Corn & Kielbasa Chowder - perfect for fall
Rachael Ray Magazine

Last night I took my first stab at food photography. I was in the middle of making one of my favorite stand by's for cooler weather - this corn and kielbasa chowder. It's not only easy to make, it's delicious and it's a soup that only takes 30 or so minutes to make. You can't beat that! I decided I'd do a little photographic journey while cooking my favorite homemade soup. Enjoy!

Ingredients

8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

Directions
1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes.

Add the broth and potato and bring to a boil.

Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes.

Add the half-and-half and corn and cook, stirring, until heated through.
3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

The final product:

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Fast & Easy Dinner: Roasted Salmon & Dilled Potatoes

partysugar — Tue, 18 Sep 2007 05:43:33 -0700

Salmon and dill are a classic flavor combination that make for a delicious quick dinner. This meal is super simple with minimal chopping and dishwashing. A prepared horseradish sauce enhances the taste of the salmon and potatoes. The oven does all of the work, so while dinner is cooking you can relax, read, or catch up on your TiVo. To get the recipe to this dish that should be enjoyed with a glass of chilled Sauvignon Blanc, read more

Roasted Salmon and Dilled Potatoes
From Good Housekeeping magazine
Image Source

1 1/2 pounds red potatoes, cut into 1-inch chunks
1 tablespoon olive oil
4 pieces salmon fillet (6 ounces each)
2 tablespoons prepared horseradish sauce
1/2 cup loosely packed fresh dill, chopped

Preheat oven to 450 degrees F.
In 15 1/2- by 10 1/2-inch jelly-roll pan, toss potatoes with oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Roast potatoes 10 minutes.
After potatoes have roasted 10 minutes, remove pan from oven. With spatula, push potatoes to an end of pan to make room for fish.
Place fish in pan; sprinkle with 1/2 teaspoon salt and roast with potatoes 15 minutes or until fish flakes easily when tested with a fork and potatoes are browned and tender.
Transfer fish to platter and top with horseradish sauce; sprinkle with half of dill.
Toss potatoes with remaining dill; arrange on platter with fish.

Serves 4.

Each serving: About 495 calories, 35 g protein, 38 g carbohydrate, 23 g total fat (5 g saturated), 3 g fiber, 92 mg cholesterol, 555 mg sodium.

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Reader Recipe: Roasted Salmon with Cucumber Tomato Dill Salad

YumSugar — Wed, 13 Jun 2007 13:13:13 -0700

I was checking out all the great recipes over on TeamSugar and came across this gorgeous roasted salmon with cucumber, tomato & dill salad posted by friedwonton. It looks perfect for a light summer meal, and I love how all the color jumps off the plate. Speaking of plate, she's even included plating directions in her recipe! To check it out, read more

This recipe was submitted by TeamSugar member friedwonton:

Ingredients
1/4 lb of salmon filet
1 lemon
1/2 tomato (you can also use grape or cherry tomatoes as well)
1/4 of a small red onion
1/2 cucumber
spring mix greens
white vinegar
olive oil
fresh dill
kosher or sea salt
ground pepper

Serving: 1

Cucumber Tomato Dill Salad
1) Cut the red onion in medium thick slices.
2) Cut the tomato into 4 wedges. If you are using grape or cherry tomatoes, cut them in halves.
3) Cut the cucumber in half and then at an angle.
4) In a large bowl, add a splash of white vinegar and a drizzle of olive oil. Mix well.
I do not measure the amount of vinegar and olive oil I use, but always start with a small amount and then slowly increas the ingredients depending on your taste level.
5) Add a pinch of salt to taste. Mix well.
6) Add the fresh dill.
7) Placed the onion slices, tomatoes, and cucumber into the bowl. Coat well.
8 ) Place the salad aside in the refrigerator.
This salad can be made the day before and actually taste a lot better as it gets the chance to marinate.

Roasted Salmon
1) Preheat oven to 400 degrees F.
Don't feel like heating up the big kitchen oven? You can roast the salmon in a toaster over (as I did for the picture above), cook it on the grill, or on the stove.
2) With a zester, zest half of the lemon. Set aside.
3) After zesting, cut the lemon in half.
4) Cut medium thick slices of the half lemon. Set aside
5) Drizzle and rub olive oil on the salmon.
6) Salt and pepper it all over.
7) Create a little bed of lemon slices on the roasting pan for the salmon.
8 ) Place in the oven.
For a 1/4 lb of salmon it will usually takes 12 to 15 minutes, depending how well you like your salmon to be cooked.

Plating
1) Place the salmon with the bed of lemon on one side of the plate.
2) Lightly squeeze a little bit of lemon juice on the salmon.
3) Garnish with lemon zest and a slice of lemon on top.
4) Place the spring mix greens next to the salmon.
5) Top the bed of spring mix with the cucumber tomato dill salad.
6) ENJOY!!

Sunday Dinner: Sirloin Stew With Dill Noodles

YumSugar — Sun, 01 Nov 2009 06:30:02 -0800

Earlier this month, Party and I were enticed by one reader's rendition of beef stroganoff. If you, too, found yourself salivating over her creation, here's another dish that you need to bookmark! Unlike the classic course, which has sour cream and mushrooms, the ground beef in this recipe becomes a stew with the help of a roux, beef broth, and Worcestershire. Pile it on top of herbed egg noodles, serve with a salad, and you've got a speedy (and guest-worthy!) dinner. Curious? Then read more.

Monday's Leftovers: Fennel and Orzo Salad With Dill Pesto

YumSugar — Mon, 08 Dec 2008 07:45:18 -0800

I've been trying to figure out what to make with leftover fennel, and I've finally found the perfect recipe. It highlights the sweet, delicate notes of anise in fennel and the grassy, lemony scent of dill. This dish can be easily modified: Add protein with chicken, another textural element with cubes of ricotta salata, and crunch with almond slivers. To put the salad together, read more.

Fennel and Orzo Salad With Dill Pesto
From Bon Appétit

Ingredients

8 ounces green beans, trimmed
8 ounces orzo (1 1/4 cups)
2/3 cup (packed) chopped fresh dill
1/4 cup olive oil
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
2 cups 1/3-inch cubes unpeeled English hothouse cucumber (about 8 ounces)
3/4 cup diced fresh fennel bulb

Directions

Cook green beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer beans to plate.
Add orzo to same boiling water. Cook until tender, stirring occasionally; drain.
Blend dill, oil, vinegar, and lemon juice in mini processor until almost smooth. Season dressing with salt and pepper.
Cut beans crosswise into 1/2-inch pieces. Place in large bowl. Add orzo, cucumber, and fennel; mix in dressing. Season salad to taste with salt and pepper.

Serves 6.

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Even Bean Haters Will Love This Bean Salad

partysugar — Wed, 16 Sep 2009 13:00:38 -0700

Over the Summer we took advantage of the season's wide variety of produce and shared our best salad recipes. However, one salad, the bean salad, was overlooked. Luckily reader Lengel has shared her rendition of bean salad in the Kitchen Goddess group on the YumSugar Community. Want your recipes and photos to be shared here on YumSugar? Start participating in the community!
Lengel, who has her own food blog, Working Girls Kitchen, is not a fan of bean salads. Although she finds them to be totally unappealing, she describes this salad recipe - which comes from another popular food blogger, Heidi Swanson - to be simple, yummy, and surprising. Pan-roasted carrots and fresh dill take ordinary canned beans to a whole new level. I agree with Lengel when she says, "this is a great dish for any picnic and will work great for work lunches." To check out the recipe, read more.

Easy Canned Bean Salad
http://workinggirlskitchen.blogspot.com/2009/08/recession-canned-bean-salad.html

Nothing against bean salads, but I really don't find them appealing. So I certainly surprised myself with this one! The recipe is very simple yet very yummy! The pan roasted carrots and fresh dill take all the attention away from the canned beans, to my surprise. This is a great dish for any picnic and will work great for work lunches.

Ingredients

3 cups chopped carrots
1 clove of garlic
1 can of white beans
1 can of black beans
1/4 cup chopped dill
salt & pepper to taste

for the vinaigrette
1/4 cup good olive oil
juice of half a lemon
2 shallots diced
salt & pepper to taste

Directions
Over medium heat, in a large fry pan, heat up some cooking oil ( I prefer Spectrum Canola Oil). Add the diced garlic and carrots. Saute carrots and garlic until the carrots turn brown and begin to caramelize. It should smell delicious!

In a medium bowl throw in the beans and dill. Lightly toss. When carrots are done roasting add to the beans, add the dill. Lightly toss once more.

In a small bowl whisk together all of the vinaigrette ingredients. Take a taste to test seasoning. You may need to add more salt/pepper. Lightly toss into the bean salad.

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Goat Cheese and Dill Endive Boats

YumSugar — Tue, 23 Dec 2008 11:38:10 -0800

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