Tag: dill

Creamy Dill Broccoli Slaw

I can’t say I have thought much about using broccoli in a slaw. What, no cabbage? But you know, this creamy dill broccoli coleslaw opened my eyes (and taste buds!) to a totally new way of making slaw. Loaded with dill and with a slight hint of lime, this slaw screams ‘summer’, though you can make it any time of the year.

Creamy Dill Broccoli Slaw

Crunchy. And Then Some.

You can substitute ‘normal’ shredded cabbage for the broccoli if you wish. Broccoli slaw tends to stay crunchier longer than cabbage, which can get soggy in no time. If you do make this creamy dill broccoli slaw with cabbage instead, sauce only the amount of slaw you plan on serving. That way the leftovers won’t get drenched in sauce and become soggy.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my creamy cucumber salad.

Creamy Dill Broccoli Slaw
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5 from 1 vote

Creamy Dill Broccoli Slaw

Loaded with dill and a hint of lime, this slaw has a great summer flavor with plenty of crunch to it.
Course Salad
Cuisine American
Keyword cole slaw, coleslaw, creamy, slaw
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 231kcal
Author Based on a recipe from Year on the Grill

Equipment

Ingredients

  • 4 cups broccoli slaw a small bag
  • ¾ cup mayonnaise
  • 1 lime lime zested and juiced
  • 1 tablespoon olive oil
  • ¼ cup dill chopped
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin I used slightly less
  • chile pepper sliced, for garnish (optional)
  • chives sliced, for garnish (optional)

Instructions

  • Place the slaw mix in a medium resealable container.
  • In a bowl, whisk together the remaining ingredients except for the garnish.
  • Add to the slaw.
  • Cover and shake gently to coat.
  • Refrigerate for at least 1 hour before serving.

Notes

Optionally, serve garnished with sliced pepper and chives.

Nutrition

Calories: 231kcal | Carbohydrates: 8g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 608mg | Potassium: 272mg | Fiber: 1g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 72mg | Calcium: 47mg | Iron: 1mg

Nutritional values are approximate.

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Dilly Dilly Grilled Mushrooms

Here lately I’ve been bound and determined to up my grilled side dish game. It’s been lacking, I admit. Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty. I love mushrooms to begin with, and I’ve always been a fan of dill. Now, I get all that plus buttery goodness and a bit of salty garlic flavors. I like the butter mixture so much that I usually double it, making sure that I get plenty of it down into the gills of the mushrooms as they cook over an open fire.

Dilly Dilly Grilled Mushrooms

Try Other Herbs And Spices

You could actually substitute your favorite herb or spice for the dill for something different when you make some dilly dilly grilled mushrooms. Red pepper flakes are an awesome change. Same goes for oregano, basil or, believe it or not, smoked paprika.

I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

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You’ll never eat boring mushrooms again, but if you prefer something with a bit of a kick, try my spicy grilled mushrooms too! And my version of Michael Chiarello’s best button mushrooms is out of this world also!

Dilly Dilly Grilled Mushrooms
Print Pin
5 from 1 vote

Dilly Dilly Grilled Mushrooms

Nothing could possibly be easier than these dilly dilly grilled mushrooms. And very few things could be as addictingly tasty.
Course Side
Cuisine American
Keyword grilled, mushroom
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 22kcal

Equipment

Ingredients

  • ½ pound fresh mushrooms medium sized, stems removed if desired
  • ¼ cup butter melted
  • ½ teaspoon dill weed dried is fine, but you’ll want to use more
  • ½ teaspoon garlic salt

Instructions

  • Fire up your grill for medium-high cooking.
  • Place mushrooms into a grill basket or thread onto skewers. (If using bamboo skewers, soak them for 30 minutes in water before using).
  • Combine the butter, dill and garlic salt.
  • Brush 1/3rd of the mixture over the mushrooms.
  • Transfer to the grill and grill for 10-15 minutes or until just tender, rotating occasionally and brushing with the remaining dill mixture a few more times.

Notes

Note: I like to double the amount of dill weed and garlic salt.

Nutrition

Calories: 22kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 309mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Nutritional values are approximate.

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Steamed Carrots with Lemon-Dill Vinaigrette

Carrots are one of my favorite veggies. They keep forever in the fridge so I can always have some on hand. And I can often find them late into the season. This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming.

Steamed Carrots with Lemon-Dill Vinaigrette

Nothing Fancy. Just Great Carrots.

This recipe uses ingredients I usually have on hand. Sometimes I don’t have a fresh lemon. So either skip the zest or use a bit of lemon pepper instead. And I’m just about downright lucky if I find fresh dill at our local grocery store. I often end up using dried instead. Either way this steamed carrots with lemon-dill vinaigrette is a fantastic side dish.

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Also try my roasted carrots. They’re easy and delicious. For something a little different, my spicy cranberry glazed carrots are quite yummy too! But make these steamed carrots with lemon-dill vinaigrette first!

Steamed Carrots with Lemon-Dill Vinaigrette
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4 from 1 vote

Steamed Carrots with Lemon-Dill Vinaigrette

This simple recipe for steamed carrots with lemon-dill vinaigrette gives your boring carrots a really nice Dijon kick that isn’t overwhelming. 
Course Side
Cuisine American
Keyword carrots, dill, lemon, vinaigrette
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 105kcal

Equipment

Ingredients

Instructions

  • In a medium bowl, whisk together the lemon juice, Dijon, red wine vinegar and honey.
  • While still whisking, slowly pour in the olive oil. Whisk until smooth.
  • Whisk in the dill, salt and lemon zest.
  • Steam carrots in a steam basket over a large pot of simmering water, about 8 minutes. Carrots should be somewhat tender but still have a bit of ‘bite’.
  • Place carrots in a large bowl or pan and drizzle with the vinaigrette.
  • Toss to coat and let set for 5 minutes to absorb the dressing.

Notes

You can also use baby carrots.

Nutrition

Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 378mg | Fiber: 3g | Sugar: 6g | Vitamin A: 18955IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 1mg

Nutritional values are approximate.

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Creamy Cucumber Salad

I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green. My favorite part? The creamy dressing that’s left in the bottom of the bowl after you finish off the cucumbers. I’d drink that stuff right up. I still love my mom’s salad. I recently bought a spiralizer, so I figured that was a great opportunity to give it a whirl. In just seconds you get these different-looking cucumber noodles… or coodles… Hey, they’re fun! This is a wonderful variation on my favorite.

Creamy Cucumber Salad

It’s Dill-icious

Although this creamy cucumber salad is best with fresh dill, I usually use dry unless I can pick some fresh from our garden. I rarely get fresh dill from our garden because our garden stinks. Sorry, there’s just no other way to say it. I also add a bit more dill than the recipe calls for since I really like the combination of dill and mayonnaise. It’s very similar to Ranch dressing in flavor. I also make a version of this salad without the ‘creamy’.

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Also try my creamy dill broccoli slaw!

Creamy Cucumber Salad
Print Pin
5 from 1 vote

Creamy Cucumber Salad

I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green.
Course Salad
Cuisine American
Keyword creamy, cucumber, salad
Prep Time 1 hour
Total Time 1 hour
Servings 6
Calories 305kcal
Author Mike

Equipment

Ingredients

Instructions

  • In a large bowl, combine the mayonnaise, sugar, vinegar, dill and salt.
  • Mix well.
  • Add the cucumbers and onions.
  • Toss.
  • Cover and chill at least one hour before serving.

Notes

Stir again before serving. You might want to add a bit more salt too.

Nutrition

Calories: 305kcal | Carbohydrates: 12g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 435mg | Potassium: 207mg | Fiber: 1g | Sugar: 11g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

Nutritional values are approximate.

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Dill Hummus with Toasted Pita Wedges

The beauty of hummus is that it is open to almost endless taste options. I’ve made roasted garlic and roasted red pepper hummus, for example. Both were easy to make, and had fairly classic flavors. This dill hummus with toasted pita wedges is different, with a much more complex flavor. It was absolutely fantastic. You taste every ingredient.

I’m not sure I’d make ‘normal’ hummus again after tasting this. When you consider how easy it is to make, it’s hard to justify the store-bought stuff. For me, at least. Plus I like knowing every ingredient that goes into my dishes. Making hummus at home makes sure that I do.

Dill Hummus with Toasted Pita Wedges

Dried Dill Works Great Too

I used dried dill since I didn’t have fresh dill on hand, but if you do have the fresh stuff substitute a tablespoon of chopped dill for the dried. Or use more, if you’d like. This dill hummus with toasted pita wedges is best with more dill.

Start out processing the hummus slowly. Don’t go crazy with it. Go slow and check it as you go and stop once you have your desired consistency.

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Also try my sour cream and onion hummus.

Dill Hummus with Toasted Pita Wedges
Print Pin
5 from 1 vote

Dill Hummus with Toasted Pita Wedges

This dill hummus with toasted pita wedges is different, with a much more complex flavor. It was absolutely fantastic. You taste every ingredient.
Course Appetizer
Cuisine American
Keyword hummus, pita
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 178kcal
Author Based on a recipe from Sonny Anderson

Equipment

Ingredients

For the hummus

For the toasted pita wedges

Instructions

For the hummus

  • Add one can of the beans and the remaining hummus ingredients to a food processor and process until very smooth.
  • Add the remaining beans and pulse until the beans are mixed in but still chunky.
  • Transfer to a serving bowl and sprinkle with a little extra paprika and cayenne pepper for garnish.

For the toasted pita wedges

  • Preheat oven to 375 F.
  • Brush pitas with a little oil and sprinkle with salt.
  • Bake on a sheet pan for 5 minutes until crispy.
  • Sprinkle with more salt while still hot and cut each pita into 6 wedges.

Notes

Also great on crackers!

Nutrition

Calories: 178kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 405mg | Potassium: 133mg | Fiber: 2g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 2mg

Nutritional values are approximate.

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