dill

Turkey Cucumber Dill Sandwich

Leah Short — Fri, 05 Jun 2015 19:32:45 +0000

I have such a love affair with sandwiches. I think they’re completely underrated and you can get really creative with them, too. Although there’s nothing wrong with a good ol’ PB&J. I’ve got a pretty decent sandwiches category on the blog, but I’m always on the lookout for new creations. This Turkey Cucumber Dill Sandwich popped out at me because of its simplicity and that dill! I don’t know when my obsession with dill started, but if it’s in a recipe, I’m making it. And more often than not, I’m tripling the amount. I’m crazy for it.

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Lemony Orzo Salad with Chicken

Leah Short — Wed, 18 Mar 2015 16:23:00 +0000

It’s two days from officially being spring. Two days! I’ve never been so excited for winter to be over. I’m starting to crave lighter foods like this amazing Lemony Orzo Salad with Chicken. Not only is it light as in the opposite of a rich, heavy meal, it’s also light as in low calorie. You know I love me some super tasty low calorie eats! This salad is really quick and easy to prepare. It’s mixed with a tangy lemon dressing and tossed with rotisserie chicken, cucumbers, green onions, fresh dill, and goat cheese. I’ve been eating it for lunch all week with no complaints!

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Summer Shrimp Succotash

Leah Short — Thu, 19 Jun 2014 13:06:53 +0000

Get ready to click the print or save to recipe button on this one! It’s been a few months since I’ve made a shrimp dish, which is really a shame because they cook so quickly, are packed with protein, and are low in calorie. Let’s not forget they’re completely delicious and can take on almost any flavor combo. This Summer Shrimp Succotash is going to absolutely knock your socks off! There was really nothing that special about it when I chose this recipe, I just wanted shrimp and veggies. Holy cow did I stumble upon a lip-smackin’ keeper!

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Glazed Salmon with Couscous

Leah Short — Mon, 28 Apr 2014 12:59:50 +0000

Salmon has made it on the blog! After swearing that I didn’t like the oddly pink fish, I’ve finally come around to really enjoying it. I’ve got my coworker Ryan to thank for that. He almost always orders it when we go out for lunch and slowly it started to look really good. He’d let me taste it and you know, it wasn’t bad! It’s mild, like I like my fish, and what sold me are all the yummy glazes and toppings you can add. For my first time making it at home, I chose this Glazed Salmon with Couscous. I knew I couldn’t go wrong with a brown sugar, mustard glaze.

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Savory Monkey Bread

Leah Short — Tue, 12 Nov 2013 14:24:54 +0000

I love bread. In any form. I want all the carbs. This past weekend, I made beer bread, bought naan, and baked this amazing Savory Monkey Bread. I have no problem eating incredibly large amounts of bread and calling it dinner. This monkey bread in particular is really hard to stop eating, especially when you can choose from several different toppings. You have to taste them all, right?

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Tzatziki Sauce

Leah Short — Wed, 08 May 2013 12:33:37 +0000

I’m not sure I’ve ever discussed on this blog that I don’t like melon, and I mean anything melon. No watermelon, no canteloupe, and especially no honeydew. Even that Midori stuff gives me the heebie jeebies. I have no explanation for it and what makes it even more weird is that I ate watermelon and canteloupe as a kid. No clue what happened. Cucumbers also fall into this category. They are very melony, if you will. I want to like them, they look so good and fresh. What I’ve discovered about cucumbers is I may not like them by themselves or in huge chunks, but I will totally devour them sliced very thin on a sandwich (like this chicken salad or this Mediterranean sandwich) or diced very small in this Tzatziki Sauce! I had four cucumbers that I needed to use and a big tub of hummus that was about to expire. So you see how my mind went to homemade tzatziki sauce.

So, how’s it taste?

I wasn’t expecting much. I’d had tzatziki sauce many times before and liked it, but it’s just sauce, right? Wrong! Holy mother of freshness did this homemade version blow my mind. You probably already have all the ingredients on hand, which recipes like that make me do a happy dance. It’s fresh, tangy, and just a bit of bite from the garlic. You can grate your garlic if you prefer, but I liked it in this sauce minced. I diced the cucumber very fine, and it was perfect for a dipping sauce. And dip I did!

I polished off this entire batch in two separate stints of me standing in the kitchen, hovered over the bowl, shoveling it in on pita wedges as fast as I could. I have no shame. Eight servings, schmeight servings. You know what else is really freakin’ delicious? Take your pita wedge, first dip it in hummus, then dip that in the tzatziki! You can thank me later.

Tzatziki Sauce

by Liz DellaCroce of The Lemon Bowl
makes 8 (1/2 cup) servings
per serving: 42 calories, 0.1g fat, 4.1g carbs, 0.2g fiber, 6.3g protein

Ingredients:

2 cups plain, nonfat Greek yogurt
2 cups cucumber, very small dice
1/2 cup fresh dill, minced (or 2 tbsp. dried)
1/4 cup fresh lemon juice
2 garlic cloves, minced
1/2 tsp. seasoned salt
1/4 tsp. pepper

Directions:

1. Mix all ingredients in a medium bowl until well combined. Taste for seasoning and add more of any ingredient to adjust to your liking. (I added a tad more salt to mine.)

2. Serve immediately with pita wedges or store in the refrigerator for up to 5 days.

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Snap Pea & Brown Rice Salad

Leah Short — Wed, 17 Apr 2013 12:44:59 +0000

I’ve been focusing on eating better lately. Yes, counting calories, but really trying to add a lot more veggies and better foods into my diet. Before I attempted the 1-day juice cleanse, I’d had this plan to go to the grocery store and load up on good-for-me food. I came across a salad in Eating Well, but couldn’t find quinoa at the grocery store so I substituted brown rice and made Snap Pea & Brown Rice Salad.

So, how’s it taste?

I only intended to have a small bite when I made it because I had already broken the cleanse and was trying to push through it. One bite and I was gone! It’s so amazingly good. I always had a bad impression of sugar snap peas, that they were boring and had a “funny crunch.” What was I thinking? I tasted a few before I popped them into the salad and yum! Slightly sweet and they added a great texture to this already texture-loaded dish. Brown rice is a great vehicle for veggies and dressing. The lemon and olive oil keep it simple, with the dill adding an extra oomph. I used dried and this salad would be even more incredible with fresh. The mushrooms soaked up the dressing and I loved the bite from the red onion slivers (plus the pop of purple).

I loved it made fresh with brown rice…seriously went gaga over it, but the leftovers were awful. You know how reheated rice is just not the same as cooked fresh? The rice is too stiff and the mushrooms got too gushy and made it watery and tasteless the next day. I was surprised it didn’t keep well. I want to make this again with quinoa as the original recipe calls for to see if it holds up better. Although this salad would be very easy to make a few servings at a time.

Snap Pea & Brown Rice Salad

adapted from Eating Well, March/April 2013
makes 6 servings, about 1 cup each

Ingredients:

2 1/2 cups water
1 cup brown rice
2 cups fresh sugar snap peas, trimmed & cut diagonally into thirds
1 1/2 cups button mushrooms, cut into quarters if large
1/3 cup thinly sliced red onion, cut into 1-inch lengths
1 tbsp. chopped fresh dill (or 1/2 tbsp. dried)
1/3 cup white balsamic or white wine vinegar
1/4 cup olive oil
1 tsp. freshly grated lemon zest
1 tbsp. lemon juice
honey to taste, optional

Directions:

1. Heat water to a boil in a 2-quart heavy saucepan. Stir in rice, cover, reduce heat to a simmer.

2. Simmer 45 minutes or until all water is absorbed and rice is tender. Fluff lightly with a fork and set aside.

3. Combine peas, mushrooms, onion, and dill in a medium bowl. Whisk vinegar, oil, lemon zest, and lemon juice in a small bowl. Stir the dressing into the cooled rice until evenly dispersed. Add the rice to the vegetable mixture and toss. Taste to see if you'd prefer a touch of sweetness from the honey. (I did this in a serving size because I enjoyed it with and without honey.) Serve immediately.

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Dill & Chive Peas

Leah Short — Mon, 03 Dec 2012 19:28:37 +0000

That’s a beautiful bowl of peas, right? I know it’s just peas, and who gets excited about peas? This girl! Adding fresh herbs and seasoning turns average peas into Dill & Chive Peas. You’re still not convinced? You should be. This was my favorite dish on Thanksgiving. Yep, peas. (I’m not including cake…let’s be real, no pea is gonna beat cake.)

So, how’s it taste?

I’m obsessed with these peas. I don’t think I could ever eat peas plain again. I’m a huge advocate of using fresh herbs and you’ll taste why when you eat a forkful of these peas. The dill and chive work beautifully together and the lemon pepper adds just a little something extra. The little bit of butter coats the peas and helps the herbs stick. So simple, yet so amazingly flavorful. You can follow the amounts in the recipe or add as much or as little of the herbs as you like. I added a lot more of the chive and dill. I couldn’t help myself and it only made them better. Consider these peas when you need a quick side. Great for everyday dinner or a fancy meal when you want to wow your guests.

Dill & Chive Peas

by Tanna Richard, Taste of Home, October/November 2012
makes 4 servings

Ingredients:

1 package (12 to 16 oz.) frozen peas
1/4 cup snipped fresh dill
2 tbsp. minced fresh chives
1 tbsp. butter
1 tsp. lemon-pepper seasoning
1/4 tsp. kosher salt

Directions:

1. Cook peas according to package directions. Stir in remaining ingredients; serve immediately.

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