dill

Eating My Way Through the Holidays: Special Edition 

Eating My Way Through the Holidays! What’s cooking in Gail’s Kitchen? Home For the Holidays: Smoked Salmon Dill Spread with Crudités! For those who appreciate a healthy choice while socializing, this one is for the books! Munch on crisp vegetable crudités. Add an assortment of baked bagel chips for a salty crunchy finish. Party On!
SMOKED SALMON DILL SPREAD
Ingredients:

8 ounces of Neufchâtel cheese 

2 tablespoons prepared horseradish 

2 tablespoons fresh Dill, chopped 

Dash of White Pepper 

1/4 pound Smoked Salmon, chopped
Instructions:

Mix all ingredients together, form into a log, and refrigerate at least one hour. Serve with your favorite raw vegetables cut into bite-size pieces to create a crudité platter. 

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Nigella Seed Cheesies! One of the benefits of making friends in the blogosphere is meeting other foodies who share the same love of cooking….and eating! This recipe comes directly to you courtesy of Lyn at http://lynzrealcooking.com/2015/10/28She posted this wonderfully cheesy snack and it went viral! Because it is called “Cheesies”, you can use a wide variety of cheese options, including your own personal favorites. Thanks, Lyn!
NIGELLA SEED CHEESE BITES
Ingredients for Dough:

2 1/2 cups flour

1 cup butter, softened 

1-8 ounce Neufchâtel cheese, room temperature 
Ingredients for Filling:

2 cups Nigella seed string cheese

1/2 cup Colby cheese, finely shredded 
Instructions:

Preheat oven to 350°. Combine Neufchâtel cheese and butter. Mix well. Add flour and stir until smooth. Cover in plastic and refrigerate for one hour. Remove and divide into four equal-sized balls. Roll one ball at a time into a flat shape larger than a pie plate. Sprinkle with cheese. Roll up and fold ends to seal. With seam side down, transfer to a baking sheet. Repeat with remaining dough balls. Using a knife, slit each loaf where it will be cut into serving pieces. Bake 30 minutes or until golden brown. Slice and serve.*
*As a garnish, I sprinkled a mixture of Parmesan cheese and dill weed over the top during the last 5 minutes of baking. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Driving Dill Crazy on Cedar Plank Salmon! Tired of multi-tasking? Here’s a solution to the never-ending question of “What’s for Dinner?” This is the BEST way to grill salmon when you’re at the end of a day that seemed long and demanding. Simply thaw and grill. The supermarket was featuring delicately seasoned Atlantic salmon on a pre-soaked cedar plank. Not only does it taste amazing, but clean-up is a breeze. There’s even enough for a meal later on. Stay tuned. 
DRIVING DILL CRAZY ON CEDAR PLANK SALMON
Ingredients:

1 24-ounce package of Cedar Bay Salmon, Applewood with Orange and Ginger seasoning
Instructions:

Preheat grill to 425°. Place the thawed salmon and plank directly on the middle rack. Bake for 18-20 minutes. Do not over cook. The flesh becomes flakey and pink in the center. Serve with your favorite salad or side dish. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Yankee Potato Salad!  The new red potatoes at the market right now make the best-tasting side dish for all your casual meals. Wash them thoroughly so you can leave the skins on.  

Ingredients:
10 new red potatoes, small 
2 green onions 
3 ounces of hickory-smoked bacon bits
1 tablespoon fresh dill
1 cup real mayonnaise 
Instructions:
Quarter the red potatoes and put into a pot with enough water to cover. Bring to a boil, then reduce to medium heat and cook for 15-20 minutes. Drain. In a large bowl, add cooled potatoes, bacon bits, cut-up green onions. Mix in mayonnaise to blend well. (For a moist salad, add more.) Finally, gently fold in the fresh cut dill.  Refrigerate 1-2 hours for best flavor.