Smoked Salmon on Cheddar Waffles with Dill Sour Cream

Smoked salmon is one of those ingredients that just doesn't get enough face time.  You probably walk by it in the grocery store every weekend and yet, how many times have you actually bought it?  I'm guessing not many.  Give it a try - it's salty, rich and good for you!  And I've got a great introductory recipe for you. These smoked salmon triangles combine several delicious components - a crunchy savory waffle, fresh dill sour cream and smoky salmon - a combination that's as satisfying as it is fancy.

I visited PHX last weekend and made these for my mom's UNO party.  T'was a great, unique hit.  Thanks, ladies, for being so adventurous!

Smoked Salmon on Cheddar Waffles with Dill Sour Cream

1 package smoked salmon

Cheddar Waffles, recipe follows

Dill Sour Cream, recipe follows

Fresh dill

Cut your waffles into triangles.  Add a teaspoon of dill sour cream on each.  Top with a small slice of smoked salmon and garnish with fresh dill.  

Cheddar Waffles

2 C. Baking Mix

1 3/4 C. Milk

3/4 C. Shredded cheddar cheese

2 Eggs

2 T. Melted butter

1/2 t. salt

1/2 t. pepper

Non-stick baking spray

Preheat your waffle iron.  

Combine all ingredients except baking spray in a large bowl.  Mix until smooth.  Spray the waffle iron with non-stick baking spray.  Follow the waffle iron's instructions to bake your waffles.  You want them slightly more crunchy than a traditional breakfast waffle.  The cheese will help you with this.  

Dill Sour Cream

1 C. Sour Cream

4 T. fresh dill, chopped

1 T. Mayonnaise (optional)

Squeeze of lemon juice

Pince of Salt & Pepper

In a small bowl, combine all the ingredients.  Place in the fridge for a couple hours so those flavors can marry.  

Your New Favorite Chicken Salad

There are about 1.8 million chicken salad recipes out there.  Yes, I checked my facts.  If there are so many, then why do we not crave chicken salad?!  I will admit that normally when I see chicken salad in a restaurant or a grocery store, my mind goes straight to:  dried out pieces of chicken (or worse, canned!) mayo and celery.    Am I right?  Not the best image in our minds or taste in our mouths.  Let's change that.  Try my chicken salad and you'll never go back to that wretched original served kitty corner to tomato aspic.  My chicken salad is packed with fresh, bright flavor and accented with almonds and grapes.  

Chicken Salad

4-6 chicken boobs

Olive oil

Salt & Pepper

½ C. Mayonnaise

The juice of 1 lemon

1 C. grapes, halved

½ C. almonds, chopped

Prepare your chicken boobs by seasoning them with salt and pepper and a drizzle of olive oil.  Allow them to marinate for about 20 minutes. 

In a medium skillet, heat a tablespoon of olive oil over medium heat.  When it’s quite hot, add several of the chicken boobs.  Let them cook for a good 4-6 minutes without moving them.  You want them to get a good golden brown crust.  After they have browned, flip and cook for another 4 minutes on the other side.

When the chicken is fully cooked, remove from the pan and let sit.  Do not cut into them right away or they will dry out.  Repeat with the rest of the chicken.  When the chicken has rested for at least 5 minutes, cut into bite-sized pieces. 

In a large bowl, combine the mayonnaise, lemon juice, salt & pepper.  Wisk until the sauce is smooth.  Add the grapes, almonds and chicken and toss to coat them evenly.  

Chill in the fridge for at least an hour so the flavors can marry.  Serve on toasted croissants.

*TIP:  Many chicken salad recipes call for boiled chicken or canned chicken.  Go a step further and pan-fry it.  The color you get on the chicken adds another layer of flavor that sets this recipe apart.  Rotisserie Chicken would work really well too.

**TIP:  Grapes add a fresh sweetness to this combination.  Experiment with other fruit such as dried apricots or raisins for more sweet texture.  

Baja Burritos

I love making savory latin dishes with hints of fresh sweetness.  Whether it's a quesadilla with slices of apple or Honduran orange pork, fruit adds a dynamic twist to an everyday favorite.  These burritos are no exception.  Packed with tender chicken, caramelized peppers and onion, highlighted with chunks of sweet pineapple and a BBQ-inspired enchilada sauce, these burritos are spicy and sensual and a welcome summer surprise.  

Baja Sauce:

6 T BBQ sauce

1 Can Red Enchilada sauce

2 T. Worcester sauce

2 t. Cumin

Salt & pepper

Filling:

Onion

Red Pepper

Chicken boobs, in chunks

Pineapple, without juice

1 jalapeño, finely diced, no seeds

Tortillas

Combine the sauce ingredients in a medium saucepan and bring to low simmer.  Season with salt and pepper, to taste. 

Bring a large skillet to medium heat with 1 T. olive oil.  Sprinkle the chicken with salt and pepper and cook until golden.  Remove and set aside.  

In the same skillet, sauté onion, red pepper, jalapeño and pineapple until slightly charred.  Add the chicken and toss to combine. 

Spoon the mixture into the tortillas and roll to make burritos.  I eat them just like this OR fry them lightly for a crunchy edge.  Serve them with the Baja Sauce for dipping. 

Fish Tacos

Fish Tacos.  They can be really good or they can be RULL bad.  These ones are the former.  Crunchy, zesty, flavorful, fresh and delicious.  They always take me back to the first fish tacos I had, in Oceanside, CA at a restaurant that jutted out into the sea.  They were fabulous.  This is my easy homemade version that you could effortlessly make on a weeknight.  Feel free to switch up the garnish and make them your own!

Fish Tacos
 

Fish Sticks or fillets of white fish, such as tilapia or cod (1-2 per taco)

Tortillas

Cilantro Sour Cream (for the recipe, click here)

Tomato, avocado, cilantro & lime, chopped for garnish

Preheat the oven and bake the fish sticks according to the package's instructions.

Meanwhile, light the flame or electric burner on your stove and using tongs, toss the tortillas over the heat, allowing them to char slightly. 

Once the fish is cooked, place a fillet in each tortilla.  Top with tomatoes, avocado, sour cream and cilantro.  Spramp with fresh lime and enjoy.

Savory Nuts

The next time you’re feeling peckish, give these savory nuts a crack.  This recipe takes a plain, ordinary handful of nuts to a trendy new level.  Light, flavorful and healthy, they are a flawless snack any time of the day.  For a more complete nosh, pair them with dried fruit, cheese and a sparkling aperitif for an impressive, delicious course.  

Savory Nuts

1 egg white

1 t. Smoked paprika

1/8 t. Cayenne Pepper

1/4 t. onion powder

¼ t. chili powder

½ t. garlic

Salt

Dash of Pepper

2-3 C. Mixed Nuts

Preheat oven to 350. 

In a medium bowl, beat the egg white until stiff peaks form.  Gently fold in the spices and combine well.  Fold in the nuts and make sure they are evenly coated.  Spread the nuts onto a lined baking sheet and bake for 30 minutes, or until the coating has hardened and browned lightly.   

*TIP:  This method of using an egg white is also how you would make the cinnamon-sugar pecans you find around the holidays.  Experiment with your own special blend of spices to make it personal.

Marsala Sausage & Arugula Pizza

There’s a brilliant little restaurant in Phoenix, AZ called Pizzeria Bianco.  It’s the perfect date restaurant – someone took me on a fabulous date here and I still compare most dates to it.  We started next door at Bar Bianco and enjoyed a delicious cheese plate with wine.  When our table was ready, we moseyed over to one of the most magnificent dinners I’ve ever experienced.  And guess what we ate!  Pizza!

Not just any pizza though.  The Biancoverde.  You may have heard of it on Food Network.  Yes, it’s THAT good.  Ricotta, Mozzarella, Arugula.  MmmmHmmm.

Thanks for the great date, M.

The following recipe is my humble version, inspired by the astounding original. This pizza is crunchy, savory and satisfying with a hint of fresh pepper from the arugula. 

Marsala Sausage & Arugula Pizza

Italian Sausage (I like mine in chunks, but it’s up to you)

½ C. Marsala Wine

1 pizza crust (I used Tyler Florence’s Recipe)

Mozzarella cheese

Olive oil

Salt & Pepper

Arugula (found near the herbs in your grocery store)

In a medium skillet, brown up some Italian sausage.  When it’s gained a bit of crunch, add the Marsala wine.  Let it reduce and caramelize.  When most of the liquid has been absorbed by the sausage, remove from the heat and set aside. 

Preheat the oven to 450. 

Roll out your pizza dough and drizzle with olive oil and salt and pepper.  Sprinkle with mozzarella cheese and Marsala sausage.  Bake until the cheese has begun to brown.  Remove from the oven and let cool for a minute or two.  Cut into your favorite shapes. 

Top the pizza with arugula.