Dilly Shrimp and Scallops with Pasta

Thought I would try out a new combination today.  I really liked the dill with the goat cheese; at first bite I was afraid it was to dilly but as I continued eating it became more and more addictingly delicious.

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  • 4 o.z. angel hair pasta
  • 1 pound seafood ~ I used a shrimp and scallops combination
  • 1 Tbs olive oil
  • 1/4 tsp cayenne pepper; optional
  • salt and pepper to taste
  • juice of one lime
  • 3 o.z. goat cheese
  • 1 Tbs fresh dill

Cook pasta according to package directions.  In skillet heat olive oil; add seafood and season with cayenne, salt, and pepper.  Cook until seafood is just cooked through; about 6 minutes for medium size pieces.  Remove from heat, stir in lime juice, half of the goat cheese, and dill.  Serve over pasta and sprinkle with remaining goat cheese.

Enjoy ~ Kimberly

Tabasco Lime and Dill Sauce

We had a little more catfish to cook today and decided to make sandwiches.  This sauce was a perfect alternative to traditional tartar sauce.  Very spicy with the 2 tabasco peppers so adjust to your liking or leave them out if you prefer it mild.

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Tabasco Lime and Dill Sauce

  • 1/3 cup mayonnaise
  • juice of 1/2 lime
  • 1 Tbs fresh dill (packed)
  • 1 – 2 tabasco peppers
  • 1/4 tsp salt
  • 1/4 tsp pepper

Combine all ingredients about 30 minutes or so before serving.

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Enjoy ~ Kimberly

Blackened Herbed Chicken

I left Charles to fend for himself this evening and he created some delicious chicken.  A mix of spice and herbs for a tasty blackened style chicken.  Traditionally blackened dishes are cooked in a dry skillet; but we like to use some oil to keep the smoke to a minimum and create a better sear to the meat; plus I think the flavor is so much better this way.

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  • boneless skinless chicken breast
  • 1/4 cup oil
  • 1 Tbs paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1/4 tsp cayenne
  • 1/4 tsp marjoram
  • 1/4 tsp dill
  • salt and pepper

Combine spices and season the chicken breasts well; Charles used 3 pieces of chicken for this amount of seasoning.  Heat oil over medium to medium high heat in large skillet.  Cook chicken for 5 – 7 minutes each side or until cooked through.

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Enjoy ~ Kimberly

Salmon Patties

I saw a segment of “Mr. Food” the other day and he was making some salmon burgers.  I had to give this a try.  I really was intrigued; I’d always used canned salmon for this type of thing but he was using raw salmon.  Nice texture and pretty good flavor although next time I will kick up the seasoning a bit; the dill sauce I served it with did though make up for any lack of flavor in the patty itself.

  • 1 pound raw salmon; skinless and boneless
  • 2 slice bread
  • 1 1/2 tsp fresh dill
  • 1 jalapeno chopped
  • 1 Tbs diced onion
  • juice of one lemon
  • a dash or two of salt and pepper

Add all ingredients to food processor and pulse several times to combine; careful not to over process.

Form into patties (I made 4).  In large skillet heat over medium high heat and add a bit of oil.  Cook patties for about 3 minutes each side until cooked through.

Enjoy ~ Kimberly

Dill Sauce ~ a perfect condiment for fish

I made a tasty dill sauce to go with some salmon patties.  A great compliment to the salmon (which I will post tomorrow); I am sure this would be delicious with any fish baked or fried.  The dill works very well along side the dashes of cayenne and garlic. I think the balance of lemon juice, sour cream and mayonnaise is the key.

  • 1/4 cup sour cream
  • 2 Tbs mayonnaise
  • 1 1/2 tsp fresh dill
  • 2 tsp lemon juice
  • 1/8 tsp cayenne
  • 1/8 tsp garlic powder
  • salt and pepper to taste

Combine all ingredients ahead of time and refrigerate for 30 minutes or so before using.

Enjoy ~ Kimberly

Pasta with Dill and Tomatoes

I’d picked up some mini star-shaped pasta; I’d actually envisioned making some homemade chicken and stars but hadn’t done so yet.  Anyway, I thought I’d try it as a side dish.  Quite interesting;  lots of surface area for the sauce to cling.   I really enjoyed the tomato and dill combination.  I don’t know that I’d ever used dill with pasta before but it sounded like something delicious to try. This would likely work with orzo or even rice so I will be making this again.

Pasta with Dill and Tomatoes

  • 4 o.z. pasta
  • 1 Tbs butter
  • 1/2 cup fresh diced tomato
  • salt and pepper to taste
  • 1 tsp fresh dill

Cook pasta according to package, drain (do not rinse).  Melt butter in skillet, stir in drained pasta, tomato, and dill.  Season with salt and pepper to taste.

Enjoy ~ Kimberly

Aunt Donna’s Red Potato Salad with Dill ~ and a twist!

Red potato salad with dill is one of my favorites.  I think my mother-in-law made it the first time I had it.  She gave us a church cookbook a few years ago and apparently it’s Aunt Donna’s recipe.  Anyway I decide to experiment a bit with it as I was in a roasting mood the other day while my oven was hot.  I roasted the potatoes instead of boiling the spuds and added some horseradish for a kick.  Here’s my updated version ~ I still like the original too, but this was quite delicious.

Red Potato with Dill Salad

  • 1 1/2 lb small red potato
  • 1/4 cup green onion
  • 1 cup mayonnaise
  • 2 tsp Dijon mustard
  • 2 tsp dried dill
  • salt and pepper
  • 2 tsp horseradish

Wash and pierce potatoes a couple of times.  Spread on baking sheet and roast at 375 degrees for about 50 minutes.  Cool potatoes in refrigerator until thoroughly cooled; I chilled mine overnight.  In small bowl mix together rest of ingredients.  Dice cooled potatoes and mix with dressing.  Refrigerate until ready to serve.  Check for seasoning adjust as needed.

Enjoy ~ Kimberly