Tag-Archive for » Dill «
This recipe is by the same chef as the salmon and asparagus salad that I made and posted yesterday, I had tagged 2 of her recipes to try and this was the second one. I loved this sauce, I served it with a mix of seafood, but I think it would also be good with roast beef, or as a spread to spice up a sandwich. I had too much sauce so I saved the rest and ate it with some smoked salmon for breakfast the nest day. The only thing I did different here was to add some more horseradish just because I love it. To view the original recipe please click here.
Ingredients
1/2 Cup sour cream
2 Tablespoons mayonnaise
1 Tablespoon horseradish (I used more just my preference)
1 Teaspoon minced garlic
1 Tablespoon fresh dill
1/2 Teaspoon dried dill
1 Tablespoon chopped chives
1/4 Teaspoon no salt all purpose seasoning (I used Don’s Flavor Enhancer With Very Low Sodium)
1/8 Teaspoon seasoning salt
Method
1. Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).
All photos taken by me unless otherwise stated.
Here is a quick mid week pasta meal that does not have many ingredients, does not take a lot of time and tastes great. I did actually get the idea for this from a zarr members recipe but I wanted something a little quicker than the original recipe listed, if you want want to see the original recipe please click here. I also changed some of the ingredients, that is why I am not listing it as theirs as I changed it a bit. I thought the ingredients were good but felt the final result just a touch bland so I added a couple of ingredients to adjust for our taste.
Ingredients
4 Garlic cloves, Crushed
Packaged fresh gnocchi enough for 4 people
1 Tablespoon oil
4 Chicken Breasts
11/2 tablespoons butter
1/4 Cup sour cream
1 Teaspoon chicken stock granules
100ml Cream, or extra if it does not seem saucy enough
1/2 Cup fresh dill, finely chopped
1/2 Cup green onions, sliced thinly
Black pepper to taste
Method
1. Heat oil in a large pan, brown chicken on both sides, cook, until almost cooked through, remove from pan and set to one side.
2. Melt butter in same pan, add garlic and onions cook about 1 minute until onion softens, stirring constantly so you do not burn the garlic.
3. Add both creams,chicken stock and dill stir to combine, return chicken to pan, cover pan and finish cooking chicken and warm through.
4. Whilst chicken is finishing bring some water to a boil in a saucepan, add gnocchi and cook until tender, about 3-4 Min’s, drain.
5. Remove chicken and slice thickly.
6. Add drained gnocchi to sauce and combine add pepper to taste.
Serve sauced gnocchi on plates, top with chicken and divide any remaining sauce equally atop the chicken breasts.
Sprinkle with parmesan cheese if desired.
All photos taken by me unless othrwise stated.
