Tag Archives: oregon

Grilled Cuban Oregano Chicken

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This last spring while shopping for plants for my garden I stumbled upon a Cuban Oregano plant.  I’ve never seen or heard of Cuban Oregano before and it was so much different looking than the Italian or Greek Oregano that I have growing in large pots on my back patio.  The leaves were thicker, almost succulent like and they were lighter in color than the variety I use for Italian and Mediterranean dishes.  What I also noticed is that it had a wonderful herbaceous smell and flavor that would be perfect with chicken, pork or even lamb.

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Do you see how thick the leaves are?  They are fleshy and soft to the touch, almost velvety in nature.  I picked a few sprigs and thought of making a marinade for some chicken that I was going to prepare for dinner that evening.  I tasted one of the leaves first to get an idea of how much to use.  It was fairly aromatic and had a lovely flavor.  With that in mind, I was thinking of making a marinade that had a Mexican or Latin American profile.  That meant lime juice, cilantro and garlic would be great in addition to cumin, pepper and onion.  I pulled together my ingredients and marinated the chicken for about 4 hours before tossing on the hot grill.  Luckily, I wrote down my recipe for it turned out fabulous!  Both Bruce and I loved it!  As a result, this marinade is a definite keeper.  Chop up any leftover chicken and fill warm corn or flour tortillas for delicious soft tacos for a quick and easy dinner the next day.  Enjoy!  Tessa

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Ingredients:

  • 1/2 cup olive oil
  • 1/3 cup onion
  • 1/3 cup lime juice
  • 1/3 cup cilantro
  • 1/4 cup red wine vinegar
  • 2 1/2 Tbs Cuban oregano
  • 4 tsp garlic paste
  • 1 tsp cumin
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp pepper (or to taste)
  • 3 pounds boneless, skinless chicken thighs
  • garnish with lime wedges and sprigs of Cuban oregano

Toss all ingredients except for the chicken in a blender.  Blend for a few seconds until all the ingredients are mixed well.  Marinate the chicken in the refrigerator for at least 4 – 6 hours before cooking.  Place chicken on the barbecue or grill pan on medium high heat.  Discard marinade.  Cook chicken, turning occasionally, until the juices run clear or the chicken reaches an internal temperature of 165 degrees. Remove from heat and let chicken rest for about 5 minutes prior to serving. Serve with lime wedges and garnish with the Cuban oregano.  Makes about 8 servings.

Rustic Tomato Marinara

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First of all, I owe my family, friends and coworkers a big huge apology.  You see, I will not be giving away my excess homegrown tomatoes from my garden to them ever again.  It’s not that I don’t like to share or that I am a stingy person or that I like to hoard my garden produce.  It’s just that I need the tomatoes because I have learned how to make my own homemade Rustic Tomato Marinara Sauce from scratch. And in my opinion, this Rustic Tomato Marinara sauce is worth apologizing for.

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The key to this delicious sauce is freshly picked, perfectly ripe heirloom tomatoes.  This bucket full of lemon boy’s, early girls, green zebras, pineapples, mortgage lifters and a handful sweet millions was used in my Rustic Tomato Marinara.  What makes this sauce “rustic” is that I did not peel the tomatoes or seed them before tossing in the pot for cooking.  I say, so what, who cares?  A stick blender takes care of the tomato skins and as a result there’s very little waste and a fantastic tomato flavor.

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My Rustic Tomato Marinara is one of those recipes that works better by taste and feel rather than following the recipe exactly.  Why?  Every variety of tomato is different and some cook faster than others.  Also, you can add whatever blend of spices and herbs you like.  If you like it spicy, add some red pepper flakes.  It’s all about you and your taste. The next time you have an overabundance of tomatoes, make some Rustic Tomato Marinara.  Enjoy! Tessa

Ingredients:

  • 1 gallon tomatoes (about 5 pounds, quartered)
  • 2 onions (chopped)
  • 1 Tbs olive oil
  • 1 cup wine (I used red table wine)
  • 1 cup fresh basil (chopped)
  • 1 Tbs fresh oregano
  • 1 tsp fresh thyme leaves
  • about 2 – 3 cups water
  • 5 cloves garlic (minced)
  • salt and pepper to taste
  • 1 – 2 Tbs sugar (optional)

Grab a large pot and saute the onions in the olive oil until they turn translucent.  Meanwhile, wash and remove stem scars from tomatoes. Quarter the tomatoes, making sure that all the tomato chunks are somewhat uniform in size.  Add tomatoes, wine, water, oregano, basil, salt, and pepper to the pot, Cook on low uncovered for 2 – 3 hours, stirring often.  Add garlic near the end of the cooking process.  Using an immersion or stick blender, blend sauce until smooth or desired consistency.  If the sauce is too watery or thin, cook the sauce longer to reduce or if it’s too thick, add more water.  Taste your sauce, add sugar if necessary.  The purpose of the sugar is to cut the acidity of the tomatoes. Correct your seasonings.  Remove from heat.  Use sauce immediately or cool and put into plastic containers to freeze for later use.  Makes about 2 – 2 1/2 quarts.

Heirloom Tomato Salad with Green Zebra Vinaigrette

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Every spring and summer I dedicate time to plant a vegetable garden.  Those who have a vegetable garden knows full well that having one takes quite a bit of work.  Fortunately, my garden is small in size.  It consists of 2 – 5′ by 8′ raised beds, a 3′ by 6′ planting strip and 5 large half barrel containers.  Chances are that you’ll find me in my garden every night after I come home from work.  I generally spend about 20 minutes a day watering, weeding, and tending to my vegetables and herbs.  It may be an effort but I love it.  Gardening is one of those activities that is productive, therapeutic and good for the soul.  Not to mention, the ultimate reward is delicious fresh picked vegetables and fruit for you and your family.

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Everything that I grow in my little garden is organic.  That means I don’t use bug sprays, processed fertilizers or non-organic composts.  I prefer it that way.  I’m far from perfect but I do try my best to feed my family healthy foods free from chemicals and pesticide residue.  So I do take the extra time to pull weeds or deal with garden pests the old fashioned way by plucking them off the leaves by hand.  Planting, weeding and watering is the easy part of gardening.  Dealing with the garden pests such as snails slugs or beetles is not.  It’s not my favorite part of gardening but, left unchecked, those annoying little pests can destroy your precious plants within a few short weeks.

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Every year I plant several Green Zebra Tomato plants in addition to the dozen other varieties of heirloom tomatoes.  Green Zebra Tomatoes are my son’s favorite variety of tomato so I grow at least three plants just for him.  Green zebras are immensely flavorful and have a beautiful green color.  And, don’t let the bright green color fool you.  The green tomatoes that you see are perfectly ripe and ready to eat.  After growing many heirloom varieties for many years, I have learned to pick my tomatoes by touch and feel, and not by color.  Why?  Heirloom varieties come in a variety of colors such as yellow, green, orange, red and even black.  When picking tomatoes, I gently squeeze the fruit to check for ripeness.  If it’s too firm, it remains on the vine until it’s ripe and ready to be brought into my kitchen.

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My Heirloom Tomato Salad with Green Zebra Vinaigrette is a simple combination of ingredients that packs some serious summertime flavor.  Don’t worry if you can’t find Green Zebra Tomatoes…  My the tomato vinaigrette can be made with any kind of tomato you wish. Enjoy!  Tessa

Ingredients:

  • 4 – 5 cups Heirloom Cherry Tomatoes (mixed)
  • 3 – 4 Tbs Green Zebra Tomato Vinaigrette (See recipe below)
  • Sprigs of fresh snipped Basil
  • salt and pepper to taste

Begin by washing and stemming the cherry tomatoes.  Cut in half.  Arrange on 4 salad plates.  Garnish with the fresh basil.  Drizzle with Green Zebra Vinaigrette.  Add salt and pepper to taste.  Makes 4 salads.

Green Zebra Tomato Vinaigrette:

  • 4 – Green Zebra Tomatoes (quartered, about 10 ounces)
  • 1 Tbs Olive Oil
  • 1 shallot (finely chopped)
  • 2 Tbs White Balsamic Vinegar
  • 1 tsp Dijon Mustard
  • 1 tsp Garlic Paste
  • 1 tsp Honey
  • 1/2 cup Olive Oil
  • 1 Tbs Fresh Parsley (minced)
  • Salt and Pepper to taste
  • garnish with sprigs of basil

Grab a small saucepan and heat 1 Tbs olive oil on the stove over medium high heat.  Add tomatoes and shallots and cook about 10 minutes stirring constantly, be careful not to burn.  Remove from heat and add the white balsamic vinegar, Dijon mustard, garlic and honey.  Use an immersion or stick blender and add olive oil slowly until the mixture is smooth.  Add salt and pepper.  Taste and correct your seasonings.  Stir in the minced parsley.  Cover and chill.  Makes about 1 cup.  Keep refrigerated in a tightly sealed container for about 3 – 4 days.

Banana Avocado Mango Smoothie

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My “go to” breakfast or morning snack during the hot summer months is an ice cold Banana Avocado Mango Smoothie (aka BAM Smoothie).  I love preparing smoothies because they are good for you, quick and easy to make and most importantly, they’re portable.  After blending, just pour it in a spill proof container or glass, add a fat straw, and breakfast is served!  My Banana Avocado Mango Smoothie is made with a fresh banana, avocado, frozen mango chunks, and chilled unfiltered apple juice.  My BAM Smoothie is a simple combination of ingredients that is simply satisfying and tastes delicious.  Enjoy!  Tessa

Ingredients:

  • 1 medium sized banana
  • 1/2 medium sized avocado (skin and pit removed)
  • 1 cup frozen mango chunks
  • 1 cup apple juice
  • stevia (optional, for additional sweetness)

Add all ingredients to a blender or a single serving blender cup.  Blend on high until smooth, about 30 seconds.  Serve immediately.  Pour into a glass, add a straw and enjoy!  Makes 1 serving.

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Broccoli and Spinach Bisque

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Years ago, while growing up, if I wanted to have a bowl of soup for lunch, it came out of a small bright red and white can.  It was called Campbell’s…  Our family always had Campbell’s condensed cans of cream of mushroom, chicken noodle or tomato available in the cupboard ready to add water and heat up.  Back then, I thought that it tasted great for I did not know any better.  Homemade soup was pretty much nonexistent in our diets because we never made it at home and we rarely ate at what I would call a “sit down restaurant”.  And if we did, I would always order a green salad instead of soup.

I was first introduced to making homemade soups after I moved out of the house in my late teens.  I learned how to prepare soups while working my way through college as a short order cook.  As a short order cook, I discovered how easy, inexpensive and delicious homemade soups can be.  In the commercial kitchen, I learned how to make bean soups, cream soups, vegetable soups, noodle soups and so much more.  I strongly believe that my education in the restaurant was as valuable as the high priced education that I received in college.

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Today, I want to share with you an easy to make Broccoli and Spinach Bisque.  It’s made with fresh organic broccoli, spinach and leeks in a good quality chicken stock with a hint of white pepper and fresh grated nutmeg.  Instead of using heavy cream with a ton of fat and calories, I’ve lightened it up a bit with some 2% milk.

“Toto, I’ve a feeling that we’re not having Campbell’s anymore”.  Enjoy!  Tessa

Ingredients:

  • 1 pound broccoli florets
  • 2 cups leeks (white and light green parts only, chopped)
  • 5 cups fresh spinach
  • 1 Tbs butter
  • 1 quart Chicken Stock
  • 1 tsp salt
  • 1 tsp fresh grated nutmeg
  • 1/4 tsp white pepper
  • 4 Tbs butter
  • 4 Tbs flour
  • 2 cups milk (2%)

Begin by cooking the leeks in 1 Tbs butter in a large sauce pan.  Cook over medium flame until translucent, stirring constantly taking care not to burn.  Add broccoli, chicken stock and salt.  Cover and cook until broccoli is tender.  Add spinach, grated nutmeg and white pepper and cook a few minutes more.  Meanwhile in a medium sized sauce pan cook butter and flour mixture (making a roux) until a light golden brown.  Add milk, whisk constantly and cook until thickened.  Add milk mixture to broccoli mixture.  Puree with hand blender and cook for a few more minutes.  Taste and correct your seasonings.  Ladle into cups or bowls and garnish with chopped green onion or chives.  Makes 2 quarts or about 8 – 1 cup servings.

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Easy Lentil Chili

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One evening after work last week, Bruce and I had quite the discussion on how we wanted to eat healthier meals in the New Year.  We talked about eating more vegetarian dishes and avoiding white bread, white sugar and most the most damaging thing of all, fast food.  Our conversation was not about making any resolutions, it was all about making some positive lifestyle changes.  I particularly liked that idea for I don’t believe in resolutions.  I know that when I make New Year’s resolutions, you can bet that I will break them within a few short months.

One of the challenges with cooking healthy meals in our home is finding dishes that both Bruce and I will enjoy.  For instance, I love ingredients such as kidney beans, green peas, fresh picked asparagus and mushrooms.  Bruce on the other hand, will not (knowingly) eat those foods.  He considers them taboo.  And trust me…  He has quite the list of “taboo” ingredients.  So, in order to accomplish preparing a meal that I know that Bruce will like, I sometimes have to get really creative and super stealthy.  That sometimes means chopping the forbidden ingredients into smaller pieces, not telling Bruce what he is “really” eating unless he asks and putting the focus on creating fabulous flavor profiles that distracts his attention.  In other words, out of site, out of mind is the key when preparing a dish for Bruce.

While shopping at Trader Joe’s last week I found a package of precooked lentils in the produce section of the store.  Fortunately, after about ten years of marriage, Bruce has finally warmed to the idea of eating lentils.  Unlike Bruce, I have always loved lentils and with our busy lives this precooked ingredient was something that I just had to try.  I figured that the precooked lentils would be delicious in salads or soups for lunch during the work week.  This evening, I opted to put the lentils in a quick chili for dinner.  As a result, I am glad that I did.  Bruce absolutely loved it!  And the cool part about all this was that he did not notice that he just ate a meal that was hearty, and high in fiber and iron.  And, as a final double bonus, it was vegetarian and cholesterol free!

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My Easy Lentil Chili is super simple to make, incredibly flavorful and tastes great with fresh baked cornbread and a leafy green salad on the side.  Garnish my Easy Lentil Chili with some shredded cheddar cheese, a little dollop of light sour cream, a spoonful of salsa and a sprinkling of fresh chopped cilantro.  Enjoy!  Tessa

Ingredients:

  • 1 – 17 oz. package Trader Joe’s Steamed Lentils (about 2 1/2 cups, cooked)
  • 1 cup onion chopped
  • 2 tsp canola oil
  • 1 – 15 oz can diced tomatoes
  • 2 cups vegetable stock (or more if desired)
  • 1/2 cup brewed coffee
  • 2 Tbs flour (whisked with 1/2 cup stock to make a slurry)
  • 2 Tbs extra dark cocoa powder
  • 1 Tbs dark chili powder
  • 1 Tbs brown sugar (or to taste)
  • 2 tsp garlic paste
  • 1 tsp ground cumin
  • 1 tsp Sriracha sauce (or to taste)
  • 1/4 tsp dried thyme
  • 1 tsp salt or to taste
  • black pepper to taste
  • Top with shredded cheddar cheese, salsa, sour cream or fresh cilantro (optional)

In a medium sized pot on medium flame, cook onions in canola oil until onions are translucent. Add 1/2 package of lentils, vegetable stock, coffee, flour slurry, extra dark cocoa powder, dark chili powder, brown sugar, garlic paste, cumin, sriracha, thyme, salt and pepper.  Turn down the heat, cook uncovered on low for about 30 – 40 minutes stirring occasionally, taking care not to burn the chili.  Add remaining lentils and cook covered for an additional 15 minutes.  Taste and correct your seasonings.  Ladle into bowls and garnish with cheddar cheese, sour cream, salsa and/or chopped cilantro.  Makes about 4 servings.

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Spicy Teriyaki Sauce

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The year 2013 is quickly coming to a close and I wanted stop and say hello and squeeze in one last recipe for the year.  For so many dumb reasons, 2013 has not been the best year for me and frankly, I really look forward to a clean slate in 2014.  You know, you just have to realize that some years are just like that.  We’ve all had those years. Unfortunately, it is what it is. By late spring of this past year, I knew that I had to just had to put my head down, grit my teeth and push through it. And I did. It was hard. I endured a few bumps and bruises, spilled a few tears but I made it through 2013 in one piece and with my chin held high. This next year I plan on devoting more time to my blog, taking a much needed fly away tropical vacation with Bruce and most importantly, focus on simplifying my life. Oh, and I really would like to take a photography class…  Sounds like a brilliant idea doesn’t it?

Last week, I was thinking about making a batch of teriyaki sauce for some grilled salmon that I wanted to prepare later on in the work week.  This time, I wanted to prepare something different than the usual (but, delicious) teriyaki sauce that I make for my family.  I wanted a sauce that was sweet, spicy and packed a bit of heat.  My Spicy Teriyaki Sauce turned out to be just the ticket.  It’s great drizzled over grilled chicken, fish, tofu or beef.  For even more flavor, marinate your protein ingredients in the Spicy Teriyaki Sauce prior to tossing on the grill.  Maybe even use it in stir fried vegetables or noodles.  My Spicy Teriyaki Sauce is super simple to make and tastes delicious!  With that said, I hope that you will have a wonderful and prosperous 2014!  Enjoy!  Tessa

Ingredients:

  • 1 cup light soy sauce
  • 1 cup sugar
  • 1/2 cup mirin
  • 3 tsp garlic paste
  • 1 tsp ginger paste
  • 2 Tbs corn starch
  • 2 Tbs garlic chili sauce (or sambal oelek)
  • 1 Tbs toasted sesame seeds

In a medium sized sauce pan whisk together all the ingredients.  Taste the sauce and add more garlic chili sauce if desired.  Place over medium low heat, cook for 30 minutes or so, stirring constantly.  Remove from heat, let cool and pour in a clean airtight container.  Store refrigerated for up two weeks.  Makes about 2 cups.

Godzilla Smoothie

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Godzilla Smoothie

For the past year, my life has been extremely hectic.  Long hours at work with very little time off.  In order to get things done in an efficient and effective manner, I have had to step up my game in the multitasking department.  It’s not that I wanted to do it but, had to.  Picture this…  Imagine a woman sitting at her kitchen table every morning before the sun is up and the neighborhood is awake.  She has a hot cup of coffee in the left hand, a newspaper in the right, her laptop is open to the day’s emails, a tube of black mascara is on one side and shiny lip gloss on the other.  Oh, and there’s a bright orange cat in her lap demanding attention and a lively white terrier with his paws on the side of her chair wanting to play ball.  That woman you just imagined is me.  I do that nearly every day in a span of about thirty minutes.  After the half hour is over, there’s nothing but a vapor trail between my home and the office.

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I have to admit that I never had an energy drink until about a month ago.  One day, on my way to work, I stopped at my favorite coffee stand.  I was not in the mood for my usual triple shot nonfat vanilla latte over ice.  I wanted something different.  It had to be ice cold, slightly sweet but with a “generous” dose of caffeine.  As the barista suggested, I purchased a smoothie blended with a Red Bull.  Pros: It tasted really good.  It filled me up and gave me that big energy boost that I was looking for.  Con:  It was five bucks including the tip.  After that, I knew that I could make my own smoothie with an energy drink.  The very next day the Godzilla Smoothie was born.

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My Godzilla Smoothie is all that I wanted my new smoothie to be.  Ice cold, slightly sweet, and highly caffeinated.  It’s made with spinach, mango, a splash of mango juice and a can of Red Bull…  It does have healthy elements such as nutrient rich spinach and mangoes.  Yet, it has the lively pick me up of an energy drink.  It tastes great and certainly does the trick when time is at a premium.  I must say, drinking my Godzilla Smoothie is multitasking at its finest.  Enjoy!  Tessa

Ingredients:

  • 1 cup frozen mango chunks
  • 1/4 cup frozen spinach
  • splash of mango juice (to taste)
  • 1 8.4 ounce can of Red Bull

Add all ingredients to a blender.  Blend until smooth.  Serve immediately.  Makes one Godzilla Smoothie.

***Note:  This beverage should be consumed in moderation.  It’s not for everyone.  Be sure to read the label.  Energy drinks are not for children, pregnant women or people who are sensitive to caffeine.

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Sweet Potato Bread

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Some people like to collect stamps, some people like to collect trading cards.  Me?  I like to collect different types of pantry ingredients.  For example, I don’t have just one or two bottles of vinegar in my cupboard, I have well over a dozen different varieties of vinegar.   When it comes to throwing together a quick or an exotic meal, I have all my bases covered.  My pantry is chock full of wide range of ingredients that would make most discerning home cook squeal with delight.  However, I make it a point to avoid purchasing pre-made mixes or boxed dinners.  Finding a box of “Hamburger Helper” sitting in my cupboard is as likely as me becoming the next new swimsuit model for Sports Illustrated.  Just not happening…

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One of the random ingredients sitting on the pantry shelf was a little can of organic sweet potato puree.  I have to tell you that when I bought it puree, I had no idea what I was going to do with it.  I’ve never used canned sweet potato puree before, so I simply wanted to taste it and see how it compared to sweet potato puree made from scratch.

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I was surprised to find that the canned sweet potato puree tasted really good.  The sweet potato puree was creamy, sweet and is reminiscent of cooked pumpkin.  It also made a decent substitute for canned pumpkin and it saved me about an hours worth of time if I decided to prepare it myself.  With all that said, I still stand behind my opinion that fresh ingredients always tastes better than canned.  However, there is no shame in using a good quality canned ingredients.  I just did, and I was pleased with the results.

My easy to make Sweet Potato Bread is light, moist and has the wonderful flavors of cinnamon, nutmeg, cloves and ginger.  It’s great sliced for a quick breakfast on the go or as a snack with a warm cup of tea.  Enjoy!  Tessa

Ingredients:

  • 1 – 15 ounce can sweet potato puree
  • 1 cup canola oil
  • 4 eggs
  • 2/3 cup water
  • 1 tsp vanilla
  • 3 1/3 cups all purpose flour
  • 2 2/3 cups sugar
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp cloves

Preheat your oven to 350 degrees Fahrenheit.  Lightly grease two 8 1/2 by 4 1/2 inch baking pans.  In a medium sized mixing bowl add the sweet potato puree, canola oil, eggs, water and vanilla.  Mix well.  In a separate large bowl, mix together the flour, sugar, baking soda, salt, baking powder, cinnamon, nutmeg, ginger and cloves.  Add wet ingredients to dry ingredients.  Mix well.  Divide mixture between the two baking pans.  Bake in oven for about 60 to 70 minutes or until a toothpick comes out clean.  Cool on wire racks, slice and serve.  Makes two loaves.

Smoked Salmon Dip

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It’s late October and I’m having a tough time giving up my warm weather habits…  I’m resisting the impending cold weather as long as I can.  Even if it is a bone chilling 32 degrees outside, I still prefer to order my latte over ice early in the morning on my way to work.  I know that once I start to order it piping hot, I’m going to be drinking it that way until the warm weather arrives again in the spring.  I look at it this way, we still have at least another week of glorious warm weather here in Southern Oregon and I am going to take advantage of it.  That means getting outdoors and enjoying the bright sunshine while it is still here.

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While preparing my Smoked Salmon Dip for an appetizer for a dinner party later this evening, I spied some cedar waxwings in one of the trees outside my kitchen window.  I immediately stopped what I was doing and grabbed my camera.  Cedar waxwings are sleek crested medium sized birds that frequent my neighborhood in the fall of the year.  They arrive in large noisy flocks to eat the fruit off of the flowering crab apple tree in the back of the yard.  Cedar waxwings are distinctive for they look like little bandits with dark black masks streaked across their faces.

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Another way of identifying a cedar waxwing is by the glossy dark grey wing feathers and bright yellow tip on its tail.  Cedar waxwings are similar to Bohemian waxwings but are smaller in size.

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A pair of cedar waxwings deciding on which juicy berry they are going to pick first.  The one on top of the photo is a juvenile.  You can tell by the lightly mottled brown feathers on its breast and back.  By next spring its plumage will look like the mature adult perched on the branch below.

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Cedar waxwings are without a doubt, greedy little birds.  They are in the trees as soon as the sun comes up in the morning, and they stay throughout the day, gobbling up as much fruit as they can fit into their bellies.  It’s amazing to see how many berries one single bird will gulp down.  Within a few short weeks all of the fruit will be stripped from the trees.  Regardless of what the calendar says, that in my mind, officially marks the end of the warm summer months…

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After snapping a few photos of the cedar waxwings, I resumed preparing my Smoked Salmon Dip.  My Smoked Salmon Dip is light, flavorful and easy to make. It’s made with good quality smoked Oregon Chinook salmon, fluffy cream cheese, light sour cream, horseradish, Worcestershire sauce, fresh squeezed lemon juice, hot sauce, salt and pepper.  My Smoked Salmon Dip tastes amazing on crackers, toasts, chips and even fresh vegetables.  Enjoy!  Tessa

Ingredients:

  • 6 ounces smoked salmon
  • 8 ounces cream cheese
  • 1/2 cup light sour cream
  • 1 tsp horseradish
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/4 tsp black pepper
  • a few dashes hot sauce (optional)
  • salt to taste
  • garnish with bits of smoked salmon or fresh snipped herbs

Begin by placing the cream cheese, sour cream, horseradish, lemon juice, Worcestershire sauce, black pepper and hot sauce in a medium sized bowl.  Using a hand mixer, whip the cream cheese mixture until it is light and fluffy.  Be sure to use a spatula to scrape the sides of the bowl to make sure that the mixture is well incorporated.  Break apart the smoked salmon into smaller pieces removing the skin or any bones.   Add smoked salmon to the cream cheese mixture and blend well.  Taste and correct your seasonings.  Keep chilled.  Place in a dish and serve.  Garnish with bits of smoked salmon and herbs.  Makes approximately two cups.