Smoked Salmon Dip

Do you ever have the kind of day or week where all you want to do is go home and eat a pint of Ben & Jerry’s?

Crying_icecream_eating

Come on, admit it.  You’ve been there.

I’m having that kind of week.  Work has been slow.  I feel fat.  My dog has been sick all over the house.  One ex-boyfriend got engaged this week, and another married.  Perfect timing, right?

Believe it or not, I somehow didn’t shove my face with Cherry Garcia.  Don’t get me wrong, I definitely fixed the problem with food… but this time I decided to make a snack that is more along the lines of my own personal comfort food.  This dip is an ode to one of my absolute favorite meals:  A great Jewish Bagel and Lox spread.  Nothing beats it.

Smoked Salmon Dip

Ingredients:

1 8oz tub of Whipped Greek Cream Cheese (or other light cream cheese)

2 Tablespoons Fresh Dill 

2 Tablespoons Lemon Juice

4oz Smoked Salmon, chopped

Directions:

1.  In a food processor, combine the cream cheese, fresh dill, and lemon juice.  Add HALF of the chopped smoked salmon.  Process until smooth.  

2.  Add the rest of the smoked salmon and stir by hand keeping the rest of the salmon in bigger pieces.  Serve with Slices of Everything Bagel, Everything Pretzel Crisps, Bagel Chips, or veggies.

Recipe slightly adapted from:  Cooking Light

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A few things about this recipe… besides the fact that it’s super delicious and awesome.

Greek Cream Cheese.  Try it.  It’s amazing!  Light Cream Cheese and Greek Yogurt mixed together to bring to you a sweeter tasting product with the same consistency as regular cream cheese.  Lower in fat, higher in protein.  Win-win situation here.

Gourmet Garden.  My new lifesaver.  You can buy these in the refrigerated produce section at your grocery store.  They are pre-washed and chopped fresh herbs in a tube that will last much longer than buying the fresh leaves.  You can freeze them too!

Smoked Salmon.  Every good Jew knows.  Every good friend of a Jew should know too.  This stuff is gold.  Simply delicious and salty.  If you don’t know what it is, get with it.  You can buy it most places but I highly recommend checking out the selection at Trader Joe’s.  They have one variety that is a 4oz container that is already in pieces that will save you some money.  I think it’s <$4.

Now that I’ve consumed almost a quarter of this dip… I can say that I am totally starting to feel better!  🙂

Easy Whipped Feta

Lately I’ve been trying to “jazz up” our week night dinners.  I’ll either try a new interesting recipe… bake some beer bread… or in this case whip up some, well, whipped feta!

I was inspired to make this simple side from one of my all-time favorite bloggers, Jessica from How Sweet It Is (…to be loved by you!  Go ahead, sing the song… you know you were already doing it in your head) who had me drooling at her post about it a few weeks ago.

The recipe is so simple, there is hardly any room for adjustments… except instead of using real whipped cream cheese, I decided to try out my new obsession:  Greek Yogurt Cream Cheese.  It is a combination of Cream Cheese and Greek Yogurt, creating a new product higher in protein and lower in fat than typical cream cheese.  LOVE.  We tried it for the first time this weekend spread over some toast and it is just so good.  I’m a convert.

Highly recommended people!

Highly recommended people!

Well, see for yourself and try this one out… Greek Cream Cheese or not… it’s going to WOW you!

Whipped Feta

Recipe slightly adapted from:  How Sweet It Is

Ingredients:

8 oz Feta, crumbled

3-4 oz Whipped Greek Yogurt Cream Cheese (or reg. whipped!)

Optional: Olive Oil, Parsley, Red Pepper Flakes, Italian or Greek Seasoning, etc.

Directions:

1.  Toss the crumbled feta into a food processor and blend until the pieces are very small.  Add cream cheese.  Blend for another 3-5 minutes, scraping down the sides as needed.  

2.  Serve with a sliced baguette & the optional garnish I suggested, roasted tomatoes, garlic, or really anything!

The whipped feta is awesome.  I served this alongside an Italian meal I cooked for friends (Chicken Parm, WW Pasta, Green Beans) with some sliced baguette and topped with a tiny drizzle of EVOO, parsley, red pepper flakes, and Italian seasoning.

Soooo yummy.
Soooo yummy.
Close-Up!

Close-Up!

The whipped feta and roasted grape tomatoes were an A+ combination.

The whipped feta and roasted grape tomatoes were an A+ combination.

The only hiccup in this recipe for ME personally, is that my “food processor” is just an attachment to my juicer, which is on it’s way out I’m sorry to say :(.  Halfway through my blending, the motor stopped running so I had to be happy with the consistency I was left with after about 2 minutes (stopping and scraping maybe 5-6 times.).  It was still fabulous, but I’d love to make this again and do it even more whipped.

Some other “Cheesy” Recipes to spice up your weeknight menu:

Jalapeno Cheddar Beer Bread

Jalapeno Cheddar Beer Bread

Blue Cheese Spinach Orzo

Blue Cheese Spinach Orzo

Southwest Chicken Melts w/ Roasted Poblanos & Avocado

Southwest Chicken Melts w/ Roasted Poblanos & Avocado

 

 

Avocado Sriracha Toast

I found myself with an extra Avocado the other day, and there was no way I was going to waste it!

One of my favorite little healthy snacks is this:

Avocado Sriracha Toast:

Supplies:  Trader Joe’s Whole Wheat British Muffin (or other bread), Fat Free (again, or regular) Cream Cheese, 1/2 Avocado, Sriracha Hot Sauce, and Sea Salt

Take a Whole Wheat English Muffin, toast it, and then spread on some Fat Free Cream Cheese (about 1 Tablespoon for both sides, you don’t need much).

Next, halve your avocado, take out the nut, and slice it into chunks.  Put the chunks evenly on both sides of the English Muffin and smush away with a fork.  

Add a few drops of Sriracha Hot Sauce, a sprinkle of Sea Salt, and enjoy!

 

What’s your favorite thing to do with leftover Avocados?  I’d love to hear!

Avocado!

Nom nom nom

 

The Ultimate Jewish Omelette

Check this recipe out on Foodie Friends Friday Linky Party!

If you didn’t believe me before when I told you how much I love eggs, do you believe me now? This is now my fourth Omelette post and tenth post about Eggs.  This is the best one yet. (Better than my Salami Omelette & the Portobello Omelette too!)

My family hosts the yearly “break-fast” (as in breaking the fast, not your morning meal) dinner after Yom Kippur, serving delicious bagels with your typical Jewish fix-ins… Lox, Whitefish Salad, Onions, Tomatoes, Cukes, etc.  This year we had tons of leftovers… YESSSSSSSSSSSSSSSSS!  Here’s where I went with it:

The Ultimate Jewish Omelette

A Recipe by:  It’s Good to be the Cook

Ingredients:

1 Tablespoon Butter

3 slices of Onion, chopped

2 slices of tomato, chopped

3 slices Lox, chopped

2 Egg Whites & 1 Egg

2 Tablespoons Fat Free Cream Cheese

Ground Pepper

Directions:

1.  Melt the butter in a medium-sized pan (or just use spray) over medium heat.  Add the onions and stir until they start to soften/brown.  Add the lox and stir in with the onion.  Cook for another 4 minutes or so until the lox cooks (it will turn a lighter pink).  

2.  Meanwhile, scramble the eggs together with a teaspoon of water.  Pour over the cooking onion and lox.  Continue to cook over medium heat until the top is no longer runny or almost solid.  It may help to put a lid on, it will help steam the egg and cook the top half.

3.  Add the chopped tomatoes and using two spoons, dollop 2 Tablespoons of Fat Free Cream cheese as evenly as possible.  Fold the omelette in half and let sit for another minute or two so the cheese will melt.  Serve with some pepper.

YUMMY YUMMY!  I obviously already looooooove Lox/Eggs/Onions, but Dave had never tried it before.  He was pretty skeptical but enjoyed it too :).  The cream cheese was awesome and it got super melty/creamy.  MMM.

Pre-Flip

I couldn’t resist some good Jewish Rye and of course Whitefish Salad.

The onions were almost caramelized and look how creamy the cheese is!

I had big eyes and wanted to use some other leftovers and ended up eating this with a piece of Rye and Pumpernickel Toast w/ some Whitefish Salad… and (random) sauteed spinach.  If you’ve never tried Lox in your eggs, please do!  It sounds strange but it works.  I promise.  OH, and don’t add extra salt!  Lox is really salty as it is.