Dill, No Pickle Intended

Eating healthier does not have to taste bad, like you're chewing on cardboard or your food is not filling, flavor is the key. Using herbs, flavored vinegar, different kinds of mustard and sauces, will bring a dish to gourmet level.  I tried something new with salmon fillets I made for dinner, Dill Mustard Cream Sauce.  I usually grill salmon just plain, use a teriyaki sauce, or make a lemon pepper butter sauce.  I stepped out of the box on this one, I'm happy to say it was delicious and the hubby couldn't stop talking about it.  It was light fare, but was satisfying, I didn't want dessert afterwards, and I ALWAYS want dessert afterwards.

Recipe below.

To print recipe, click on it, highlight and print.

To view photos in a larger format, click on them. 

To make my Dill Mustard Cream Sauce, I started with a few ingredients.

 Cooked my salmon in a little olive oil and VOILA!  Perfect Salmon Fillets With Dill Mustard Cream Sauce.

 I served my salmon with whole grain Dijon mustard roasted potatoes and roasted green beans.

 So, so good!

Dill Mustard Cream Sauce

Ingredients

1 cup Light Sour Cream, I used Daisy I think it's the best

3 tablespoons Grey Poupon Dijon Mustard

1 1/2 tablespoons fresh lemon juice

1 tablespoon fresh dill, chopped

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

Combine all ingredients in a medium size bowl, whisk to combine. Serve over salmon, or any fish, it's great on vegetables too.  Makes about 1 1/4 cups of sauce.

The Bacon Cheese Chicken

You have all heard of the bacon cheese burger, well here is the bacon cheese chicken!  We eat a lot of chicken, if you haven't noticed from my blog.   We love chicken and I am always trying to find new and tasty ways to make it.  My younger son loves bacon cheeseburgers, so I thought why not bacon cheese chicken, and so it was born. This is how I made it:

Bacon Cheese Chicken

2 Tbsp. canola oil

4 boneless skinless chicken breasts

4 Tbsp. Grey Poupon mustard

Salt and Pepper, to taste

4 slices of Swiss cheese

1/2 cup finely shredded cheddar cheese

1/2 cup bacon bits

3 plum tomatoes, chopped and seeded

Spread the oil in a frying pan to cover the bottom.  Wash, pat dry and remove any loose skin from the chicken and place in the frying pan.  Spread each piece, top side only, with 1 tablespoon of mustard and sprinkle with salt and pepper.  Cook chicken on medium high heat until it is no longer pink inside, about 8 minutes on each side.  Cover and reduce heat to medium low and let cook for about 10 minutes more.  Uncover, drain off the juices and put 1 piece of the Swiss cheese on each breast, sprinkle on the cheddar and then top with the bacon.  Cover and let the cheeses melt.  Plate the chicken up and top with fresh cut tomatoes.  I served mine with grilled fresh zucchini, carrots, and red onion in a garlic herb sauce and buttered orzo, all started while the chicken was cooking.  Whole meal takes about 30 minutes to make.  Serves 4.