Smoked Salmon Spread

SOO this is something I first had in Manitou Springs, Colorado on a day trip with my papa to Pikes Peak.  It was the most amazing thing I had ever had at the time, and prob not the healthiest version. I came back home searching for a smoked salmon sandwich everywhere, sadly it was not a thing here in Texas. So I took it upon myself to create my own and dang is it addicting!

I love when my papa smokes the salmon at home but that isn't always an option since I don't live that close, but if you have a smoker, smoke on! I tend to buy my smoked salmon from CostCo or just bake a few fillets with a touch liquid smoke to get the flavoring. I personally hate mayonnaise and use greek yogurt as my sub when it comes to anything needing mayo-like texture. One thing that I am a big fan of is fresh herbs, I've potted basil and mint and managed to keep them alive (woohoo).  For this spread, dill weed is the must have along with a little some citrus from a lemon wedge. Those are the basic ingredients for this SSS (short,sweet,simple) family favorite.

Flake your salmon into a bowl, add 1 tbs of greek yogurt, 1tsp of dill weed, 1 tsp of lemon juice for every fillet you cooked. One variation of this is an additional ingredient, capers, only if you are not purchasing smoked salmon and baking it instead. It will add additional flavor for the last of salt that the smoked salmon would have. Combine all ingredients in a bowl and throw this in the fridge and chill for a few hours. Once chilled, spread over a baguette or crostini and enjoy! Pair this with a lovely soup and you have the perfect meal. 

Ingredients: Smoked salmon or fillet of salmon, greek yogurt, fresh dill weed, lemon juice. (liquid smoke if baking salmon fillets)

Veggie Success

Veggie balls with creamy tomato curry sauce.

You know that moment when you are hungry and you open the fridge and nothing is jumping out at you, like everything you are thinking of possibly making is missing one key ingredient. Well that totally happened. All I had was the last bits of some veggies, nothing to make a complete meal that could feed two, or so I thought.  I called upon my inner culinary wizard and threw this veggie ball and tomato curry sauce together in hopes that it would work. Well, hot damn! It worked and was boyfriend approved. Below is the recipe if you like this kind of thing.

Ingredients:                                                          

• 1 zucchini                                                            
• 3 tomatoes
• 1/2 cup greek yogurt
• 1 carrot
• 1/2 head of cauliflower
• 1/2 red bell pepper
• 2 cloves garlic
• 1/2 cup panic breadcrumbs
• 1 egg
• 1/4 tbs curry spice
• 1/4 tbs garam masala 
• dash of tumeric
• spice of your choice

Utensils:

• food processor
• mixing bowl
• baking sheet
• non-stick baking spray
• oven
• cutting board
• sharp knife
• sauce pot
• blender

Pre-heat oven to 450.  Rinse your tomatoes and place in pot of boiling water, boil for 10 minutes or until very soft. Rinse your veggies and cut into pieces that will easily fit in your food processor, process each veggie on its own, pulsing until it is a rice like consistency and place in mixing bowl. Once you have processed the zucchini, carrot and cauliflower add in minced garlic cloves and set aside. Dice up the half of pepper and then combine in bowl with egg and breadcrumbs. Add whatever spices that you wish and mix with a spoon, then using your hands for the mixture into little balls. Spray your cookie sheet and place the veggies balls in rows, pop in the oven for 15 minutes. Pull the tomatoes off of the heat and rinse with cold water, let them cool.  Check on you tray of veggies balls, pull them out of the oven and turn over the balls, put back in oven for 15 minutes longer. Once the tomatoes are cool, place in blender with yogurt, curry, garam masala, turmeric and pulse for a few minutes until everything is well blended. Place is sauce pan on very low heat until your veggie balls are done cooking (ideal texture for the veggies balls and a bit crispy on the outside).