All posts tagged dill

Tarragon Chicken Salad

Published April 9, 2014 by jenmatteson

“I’m not dead, yet!”

Monty Python, anyone?

Wondering where I’ve been?  If I’ve quit blogging?  Found another love besides cooking?  Dead?  Well, you’d be wrong.  Big news on the Pigzilla family front!  No…it’s not a tiny Pigzilla.  After being unemployed for almost 8 months, I have finally found a new position.  And I love it…so far anyway.  I don’t anticipate not liking it, but I’ve only been there for two weeks, so it’s hard to say.  That being said, I have not had a lot of time for my second love, this blog.  As you know, I’m in the midst of planning a baby shower for my girlfriend, as well as another dinner party for a small group.  In addition to feeding my husband and all the things that go along with being an adult, I’ve been basically vegging out after I get home and dinner is made.  I have to get back into the grove of writing…

I love chicken salad.  But this is one thing that I’m particularly picky about.  I don’t like fruit or nuts in my chicken salad, though I do enjoy a crunch, which is where the celery comes in.  Certainly, if you enjoy fruit or nuts in your chicken salad, feel free to add at your own discretion, but purely against my strong recommendation not to.

Tarragon Chicken Salad

This is another recipe I tried for the aforementioned baby shower – I’m sorry, you’ve heard so much about this in the last few weeks.  The pairing of tarragon and chicken salad were of my own genius, but I wanted to find a great basic recipe for the chicken salad itself.  This recipe comes from Note to Self, and claims to be the absolute best chicken salad, ever.  So I had to try it.  I just subbed the tarragon for the dill.  I really enjoyed it!  I think this salad goes well on a buttery croissant because of deep tarragon flavor, but it’s just as good on wheat, white, pita or even on a salad.  This is certainly not your ordinary chicken salad, and I love that!

Tarragon Chicken Salad

Tarragon Chicken Salad

Source: Adapted from Note to Self


3 cups chilled shredded chicken (I used two poached breasts)
1/2 cup red onion, finely chopped
1/2 cup chopped celery
1/2 cup mayonnaise
2 tbsp. fresh squeezed lemon juice
1 tbsp. fresh tarragon, minced
salt and fresh ground black pepper


1. In a large bowl, combine all ingredients.  Add additional mayonnaise to desired consistency and adjust seasonings to taste.   Refrigerate at least one hour before serving.

Cedar-Planked Salmon with Dill and Lemon

Published July 5, 2012 by jenmatteson

Nate and I both love fish, but we rarely eat it at home.  I’m such a compulsive frugal shopper, that sometimes it pains me to buy fish because it can be expensive compared to chicken or turkey.  But, sometimes it’s okay to splurge.  Today I splurged on salmon fillets, which I’ve been wanting to grill on our cedar planks for some time.

I thought I’d try something classic like dill and lemon so the flavor of the cedar could still shine through.  Since I’ve never made this before, I googled the ingredients, and the first result that came up was my favorite place to search for classic recipes, Food and Wine.  Perfect.  It had everything I wanted in addition to a salt cure, followed by a sake marinade.  The only down side of this recipe is how long you have to wait to eat it.  The salmon should sit in the cure for 1.5 hours, and then in the sake for another hour.  Add on another 25 minutes for cooking, plus 5 for resting…it’s far far too long.  This is certainly a great recipe for a weekend (or a day off work) so you can get it started early.  I didn’t get the cure going until about 6, and since we had to run some errands, I got the sake in there at about 8:30.  Then I waited the next hour in agony, praying for time to go by faster so we could eat.

But it was more than worth the wait!  The salmon literally melted in my mouth.  It was so silky smooth and bursting with fresh flavors of the dill and lemon.  I really wished I would have tried this while entertaining, but I suppose that gives me a good reason to make it again.  Who wants to come over for dinner??

Cedar-Planked Salmon with Dill and Lemon

Source: Food and Wine
Servings: 4


1/2 cup kosher salt
1/8 cup light brown sugar
1/2 cup dill, chopped, plus 4 sprigs
zest of one lemon, plus 8 slices
4-8 oz salmon fillets, with skin
1 cup sake
olive oil


1. Soak two cedar planks in water for 2 hours.

2. Meanwhile, in a medium bowl, combine salt, brown sugar, 1/2 cup chopped dill and lemon zest.  Place salmon fillets in shallow  baking dish.  Coat with rub and refrigerate for 1.5 hours.

3. Rinse salmon and pat dry.  Return fillets to shallow baking dish and cover with sake.  Refrigerate for one hour, flipping salmon fillets after 30 minutes.

4. Light grill and cover for 10 minutes.  Grill cedar planks until grill marks appear, about 30 seconds on each side.

5. Drain salmon and pat dry.  Brush with olive oil and place two fillets on each cedar plank.  Top each fillet with dill sprig and two lemon slices, and drizzle lightly with more olive oil.

6. Turn off half of the burners on the grill and set planks over indirect heat.  You may need to cook them in two separate batches, depending on the size of your grill.  Cover and grill the salmon for 25-30 minutes, rotating the planks halfway through.  Tent with foil until ready to serve.

Smoked Salmon and Dill Egg Salad Sandwiches

Published June 4, 2012 by jenmatteson

The first time I made these, it was for my best friend’s bridal shower.  They were a huge hit.  I haven’t made them since, and I thought my wine exchange was a great excuse to make these classy little finger sandwiches again.

Really, I love egg salad on its own, but throw in a little smoked salmon and dill, and this brings your ordinary egg salad sandwich to the next level.  Everyone at work will be jealous of your yummy looking (and tasting) lunch!

Smoked Salmon and Dill Egg Salad Sandwiches

Source: Dan Smith and Steve McDonagh (Food Network)
Servings: 20 tea sandwiches


6 eggs
2 oz smoked salmon, chopped fine
2 tsp nonpareil capers
2 tsp dill, chopped
1/4 cup plus 2 tbsp low-fat mayonnaise
salt and pepper to taste
20 slices sturdy whole grain bread
1/4 cup chives, chopped


1. In a large sauce pan, cover eggs with cold water.  Bring to a boil.  Once water has come to a boil, remove pan from the heat, cover, and let sit for 20 minutes.  Drain water and peel eggs.  A great time my mom taught me was to run the eggs under cold water while peeling them, and the shells come off like magic.

2. Using a box grater, grate eggs (or you can just chop them).  Add salmon, capers, and dill.  Mix until combined.  Fold in mayonnaise.

3. Spread salad between two slices of bread (cut off corners for an even fancier look), and cut diagonally.  Spread a thin layer of mayonnaise on the diagonal cut, and dip into chopped chives for garnish.

Cilantro-Dill Vegetable Dip

Published June 4, 2012 by jenmatteson

While at the grocery store, veggie dip was on my list for my upcoming wine exchange.  As I browsed my options, usually opting for something light (not fat-free because those don’t have a lot of flavor) and on sale.  Unfortunately, neither of those options were available to me.  So I decided to make my own dip so I can have complete control over what goes in it, plus this way, I’ll actually recognize the ingredient list.

This dip packs a lot of punch, but for little fat.  Using Greek yogurt instead of sour cream gives the dip even more of a tangy zip.  Try making it for your next party; you probably have most things already in your kitchen, and it seriously takes less than 5 minutes.  Because it just means so much more when you make it from scratch 🙂

Cilantro-Dill Vegetable Dip

Source: Adapted from Delicious Obsessions


1 cup plain non-fat Greek yogurt
2 tbsp low-fat mayonnaise
1/4 cup buttermilk
2 tsp fresh squeezed lemon juice
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp fresh chopped chives
1 tsp fresh dill
1/4 cup cilantro
salt and pepper to taste


1. Add all ingredients to food processer.  Process until smooth.

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