smoked salmon dip

So, part of the reason my posts have been a little thin lately is because of the amount of travel we've been doing in addition to the holidays. One of those trips was to Alaska for my job - a trip that had us across the country for almost 10 days. Way cool (cold!) in every way, but we got out of dodge just before the start of the winter snow storms began. If you know anything about Alaska, you know that being there around Halloween is really pushing it from a weather standpoint! But, alas, it was for work, so beggars can't be choosers. It was amazing!

This dip is made from one of our souvenirs in Alaska - smoked salmon we bought from a hatchery located in the small town of Valdez, easily one of the most beautiful and pristine places on earth. The hatchery doubles as the town's hydro-power plant, providing enough energy to run the place. I loved it immediately.

We shipped five lbs. of cured, smoked salmon home (paying a pretty penny in the process) and were so excited to try it on top of a salad. One bite, though, and we were done. Talk about salty! Not sure what else to do with it, I considered some of my favorite foods: pizza and cream cheese. While I haven't made a pizza with it yet (I'm thinking goat cheese, roasted red peppers and basil to soften the salty blow), cream cheese took the gold. Smoked salmon dip! And the holidays were approaching, so I would be in need of something yummy to share. The idea was hatched (ha!).

I found this recipe online and didn't change a thing. Our family really enjoyed it, as well. It's great with buttery or wheat crackers, and is perfect for the holidays or tailgating. It also freezes well. Give it a try next time you're headed to a party ... or you find yourself being shipped to Alaska in the wintertime for work.

Smoked Salmon Dip

• 1 (8 ounce) package cream cheese, softened
• 2 ounces flaked or chopped smoked salmon
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon onion powder 
• 1/4 teaspoon seafood seasoning
• 1 dash ground black pepper

In a medium bowl, mix together cream cheese, salmon, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning and ground black pepper. Chill in the refrigerator until serving.

lemony chicken piccata with spring risotto

Fancy. And shmancy. And lemony! Have a dinner party with this one, folks.

Lemony Chicken Piccata
Ingredients

• 2 (8-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, divided
• 1/3 cup sauvignon blanc or other crisp, tart white wine
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/3 cup fresh lemon juice (about 1 1/2 lemons)
• 2 tablespoons capers, rinsed and drained
• 1/4 cup chopped fresh flat-leaf parsley

1. Split chicken breast halves in half horizontally to form four cutlets. Place each cutlet between two sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness, as shown in the photo, using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour. 
2. Melt one tablespoon butter in a large skillet over medium-high heat. Add two cutlets to pan, and sauté two minutes. Turn cutlets over; sauté for one more minute. Remove the cutlets from pan. Repeat the procedure with remaining one tablespoon butter and two cutlets.

3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for one minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to two tablespoons (about four minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

Spring Risotto

Ingredients

• 1 pound asparagus, trimmed and cut into 3/4-inch pieces
• 1 3/4 cups fat-free, lower-sodium chicken broth
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1 cup frozen shelled edamame
• 3/4 teaspoon kosher salt
• 1/4 cup 1/3-less-fat cream cheese
• 1/2 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan cheese
• 2 tablespoons chopped fresh thyme

1. Bring four cups water to a boil in a saucepan. Add asparagus, and cook for two minutes. Drain. Bring two cups water and chicken broth to a simmer in a saucepan. 

2. Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook four minutes. Add garlic, and cook for two minutes, stirring constantly. Stir in rice, edamame, and salt; cook for one minute. Stir in one cup broth mixture; cook for four minutes or until liquid is nearly absorbed, stirring constantly.
3. When you can part the risotto clearly with your spoon, as shown above, add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
4. Stir in asparagus, cream cheese, and pepper; cook one minute. Spoon one cup risotto into each of four bowls. Top each serving with one tablespoon Parmesan cheese; sprinkle evenly with thyme.

seared rosemary-garlic pork with polenta and balsamic glaze

This recipe attracted me first because my rosemary bush is out of control and I was desperate to use it and second because I've always wanted to make a balsamic glaze. It actually came together really quickly, even though it looks (and tastes) impressive. Tangy and sweet, creamy and juicy, salty and woodsy, this. is. it. 

Seared Rosemary-garlic Pork with Polenta and Balsamic Glaze

Ingredients

• 2 cups 2% milk
• 1 cup fat-free, lower-sodium chicken broth
• 3/4 cup uncooked, instant polenta (on the pasta aisle - kind of like grits) 
• 3 ounces cream cheese, softened
• 6 tablespoons balsamic vinegar
• 1 1/2 teaspoons chopped fresh rosemary
• Salt/pepper
• 1 large garlic clove, minced
• 2 (4-ounce) bone-in center-cut pork chops, trimmed

1. Combine rosemary, 1/4 tsp salt, 1/8 tsp pepper, and garlic; rub mixture on one side of the pork. Allow to rest five minutes.
2. Bring two cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Whisk until thick and bubbly, stirring constantly; remove from heat. Stir in cream cheese, salt and pepper it, and taste. Keep warm.
3. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about five minutes).
4. Place a grill pan over medium-high heat. Place pork in pan; cook for 3-5 minutes on each side or until just browned. Let stand five minutes wrapped in foil before slicing. Serve with polenta; top with juices from foil, glaze and a sprinkle of leftover chopped rosemary if you have it.

blueberry-lemon cheesecake bars

My grandfather and I share an affinity for blueberries. We both love the sweet-tangy taste and the beautiful color. Not to mention they're naturally good for you. He especially likes them sprinkled on a bowl of vanilla frozen yogurt and I like them in baked goods, pancakes and fruit salads ... or by the handful.

To celebrate the coming of spring and incoming company, I set out to make yummy blueberry-lemon cheesecake bars – which are fail-proof and can be made in advance (perfect for dinner guests). Not to mention that they're easy on the eyes with their crown of plump juicy berries, creamy middle and crumbly crust. Oh yeaaaaah.

I've made this dessert with reduced-fat cream cheese, and it's fine. But for really special occasions, use the full-fat version (or at least 1/2 full-fat cream cheese). The silky mouth-feel improves dramatically. If you really want to get fancy, say for Easter, top each piece with a little sprig of mint. The contrast of creamy white, blue berries and green herb will pop on your table, wowing your guests.

Blueberry-lemon Cheesecake Bars

Crust:

• 1 1/4 c graham cracker crumbs (about 9 graham crackers ground in a food processor)
• 1/8 tsp cinnamon
• 2 tbsp sugar
• 1/2 stick butter, melted

Filling:

• 16 oz cream cheese, softened
• 2 eggs
• 2 lemons, juiced and zested (don't be skimpy!)
• 1/2 c sugar
• 1 1/2 c blueberries (raspberries would be good, too)

1. Preheat oven to 325*.  Spray the bottom of a 9x9 pan. In a bowl, mix the crust ingredients and press into the bottom of the pan. Bake for 12 minutes, or until golden.
2. Add cream cheese, eggs, lemon juice and zest, and sugar to a large mixing bowl. Mix on high speed until creamy, being sure to scrape down the bowl periodically. Pour into crust and cover with berries. (Don't worry about pressing them into the cheesecake; they'll sink as it bakes.)
3. Bake 35 minutes or until the center jiggles only slightly. Remove from oven and cool one hour at room temperature. Refrigerate three hours and slice into bars. Serve cold.