Makes 8 sandwiches
In this clever take on the summertime classic, salmon replaces lobster and yogurt stands in for mayonnaise. Topping rolls with potato chips adds crunch and fun. Slideshow: Best Sandwiches in the U.S.
1/2 cup plain, low-fat Greek yogurt
2 inner celery ribs with leaves, finely chopped
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice
Salt
Freshly ground pepper
1 -/2 pounds roast salmon, flaked (4 loose cups)
8 hot dog buns
Melted unsalted butter, for brushing
Potato chips, for serving
1 In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.
2 Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips and serve.
Make Ahead
The salmon salad can be refrigerated overnight.
This is a recipe my dear friend and partner put in drafts July 3rd 2016 , tried it this weekend and it is delicious , my kids asked me to share it with our readers .
Surprise Shadow , finger licking good
1 (16 ounce) can tomato sauce
1 (8 ounce) can tomato paste
2 tablespoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 garlic cloves (crushed)
4 tablespoons onions (minced)
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper
Directions:
Cook the garlic and onion until it's soft in olive oil, and then add all the rest of the ingredients. 2
Simmer on low for 20-30 minutes. 3
Keep stirring it often so it doesn't burn. 4
Note:
refrigerate for a few days before you use it. This allows the flavors to blend and mellow.
Ingredients:
2 cups ketchup
1 cup cider vinegar
1 cup water
1/4 cup soy sauce
1/4 cup molasses
2 tablespoons prepared mustard
1/4 cup honey
1/4 cup brown sugar
1 tablespoon cumin
Sea salt and pepper to taste
Preparation:
Add all ingredients into a pot
Let cook for 2 hours on med-low heat until thick
Can store in refridgerator for up to two weeks
or use right away and prepare to lick your fingers.
Shadow ... we licked our fingers yum , yum good
Total 1 hour 20 minutes Serves 4
Once you go spatchcock, you never go back! Removing the backbone with scissors ensures quick, even cooking, and this chicken’s spicy grilled flavor can’t be beat.
2 tablespoons vegetable oil
1 package (0.85 oz) Old El Paso™ taco seasoning mix chicken
1 whole chicken (3 to 4 lb)
4 ears fresh sweet corn, husks removed, cleaned
2 tablespoons butter, melted
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 green onions, thinly sliced SAVE $
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Lime wedges
1 Heat gas or charcoal grill. In small bowl, mix oil and taco seasoning mix. Set aside.
2 Place chicken, breast side down, on cutting board. Using kitchen scissors, cut along one side of backbone, starting at thigh and working up toward wing. Repeat on other side of backbone; remove backbone from chicken. Discard backbone, or reserve for making stock. Turn breast side up, and press down firmly on breastbone until chicken flattens. Brush chicken all over with oil mixture.
3 Place chicken on grill, breast side down, over medium heat. Cover grill; cook 8 minutes, then turn 90 degrees, and cook, covered, 8 minutes longer. Turn breast side up, and cook, covered, 11 to 17 minutes longer or until instant-read thermometer inserted in thickest part of thigh reads at least 165°F. Transfer to cutting board. Rest, tented with foil, 5 minutes. Carve chicken into 8 serving pieces.
4 Meanwhile, brush corn with melted butter. Place corn on grill. Cover grill; cook 12 to 14 minutes, turning occasionally, until browned in spots. Transfer to cutting board; let stand 5 to 7 minutes or until cool enough to handle. Cut kernels from ears of corn. Discard cobs. In medium bowl, mix corn kernels, lime juice, cilantro, green onions, salt and pepper. Serve chicken with corn salad and lime wedges.
Tips :
Save the backbone and carcass of the chicken for stock. You can also save the corn cobs to make a corn stock for polenta, risotto, pasta or sauces.
Need some cheese in your corn salad? Stir in a little queso fresco.
Spending the summer on the lake ... grilling and cooking outside is easy with no fuss or clean up .
Enjoy
Black Bean and Avocado Salsa
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 can (15 ounce) Progresso™ black beans, drained, rinsed
1 avocado, pitted, peeled and cubed SAVE $
1/4 cup chopped fresh cilantro leaves
4 green onions
1 Salmon or 4 salmon fillets (4 oz each), skin on
tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
1 tablespoon vegetable oil
1 tablespoon chili garlic sauce
Lime wedges
1 Heat gas or charcoal grill. In large bowl, mix lime juice, cumin, coriander and salt. Stir in beans, avocado and cilantro; set aside.
2 Clean and brush oil on grill racks. Place green onions on grill over medium heat. Cover grill; cook 1 to 2 minutes on each side or until grill marks form. Transfer to cutting board; cool 5 minutes. Cut onions into slices, and stir into bean mixture; set aside.
3 In small bowl, mix taco seasoning mix, vegetable oil and chile garlic sauce. Rub flesh side of salmon with mixture. Brush oil on grill racks. Place salmon, skin side up, on grill over medium heat. Cover grill; cook 5 minutes. Turn salmon; cook 5 to 8 minutes longer or until salmon flakes easily with fork.
4 Serve salmon with Black Bean and Avocado Salsa and lime wedges.
Tips :
To dice an avocado in its skin, cut in half and remove pit. Use paring knife to carefully cut a crosshatch pattern in the flesh of each half, then use a large spoon to scoop the flesh from the skin.
For best results when grilling fish, place fillets at a 45-degree angle to the grates of the rack so spatula slides easily underneath them. If the fillets are in line with the grates, the spatula will slide the fillet down the grates. If the fillets are perpendicular to the grates, the spatula will slide underneath them.
Prep : 20 Minutes Total: 2 Hours Serves : 10
Simple spinach dip in a bread bowl. Perfect for parties!
2 boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!)
1 cup regular mayonnaise (do not substitute!)
1 envelope onion soup mix (powder) (from 2 oz box)
1 container (16 oz) sour cream
2 cans (8 oz each) water chestnuts (chopped or diced)
3 Green onions (finely chopped)
1 loaf Hawaiian or sourdough bread
1 Soak both packages of frozen spinach in warm water to defrost.
2 Drain spinach well. Ring out spinach like a wet towel to squeeze out excess juice, with hands.
3 Place spinach in a large bowl and mix in sour cream, onion soup packet, mayo, green onion and water chestnuts. You may add as much mayo and/or sour cream to satisfy your taste. Mix well.
4 Cover and refrigerate overnight (or at least 2-4 hrs)
5 Hollow out a large, round loaf of Hawaiian Bread (or Sourdough), leaving at least a 2 inch wall. Place bread bowl on tray and pour in the dip. (Place extra bread pieces around spinach bowl for easy to get, bite sized pieces to dip with.)
6 Use another loaf of bread to tear more pieces with and place around bowl. (Try out different kinds of breads. My favorites are the sweet Hawaiian rolls and sourdough.)
7 Serve & enjoy!
TIP:
Because the only thing better than spinach dip is spinach dip in an edible bowl. We don’t know who first invented spinach dip, but man are we glad they did. Ditto with whoever invented the bread bowl. We love dip. We love bread. It’s a match made in appetizer heaven and it’s just that simple. Serve in a loaf of sourdough for a classic pairing, or go with a loaf of Hawaiian bread for a sweeter flavor. But no matter what bread you serve this in, you won’t have a crumb left over.
This recipe was given to me by a a salad maker at the Silver Legacy hotel and casino in Reno , Nevada . This recipe is delicious ,
