Christina's Ranch Dressing

adapted from Our Best Bites

1C mayonnaise
2/3 C buttermilk 

1 TBSP dried chives

2 t parsley  

1/2 t seasoned salt 

1/2 t garlic powder
1/2 t onion powder

1/4 t black pepper

1/4 t dill

1/4 t dry mustard

Mix it all together and let it sit. Can use a combination of Greek yogurt or regular yogurt and mayo. Can also add canola oil to thin. 

Christina's Shrimp in Tomato Feta Sauce

from Simply Recipes by Elise

1 Tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 14.5-ounce cans of diced tomatoes (or fresh)

1/4 cup minced fresh parsley

1 Tbsp minced fresh dill or 1 teaspoon dried dill

1 to 1 1/4 pounds medium sized cooked shrimp, peeled and deveined (can leave tails on), thaw if frozen

Pinch of salt, more to taste

Pinch black pepper, more to taste

1 Cup feta cheese, crumbled

1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Stir in the herbs, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes. Add shrimp and cook through.

Serve immediately. Serve over polenta or pasta or with crusty French or Italian loaf bread.

Christina's Kosher Dill Pickles

from Epicurious

8-10 pickling cucumbers (3 pounds)
2 cups white vinegar
2 cups water
2 tablespoons pickling or kosher salt
4 heads fresh dill or 4 teaspoons dill seeds
4 small cloves garlic
up to 1 TBSP sugar, hot red pepper flakes, peppercorns, celery seed, mustard seed (optional)

1. Cut a thin slice from the ends of each cucumber
2. Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.
3. Remove hot jars from canner. Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim. Process 5 minutes for pickle wedges or not at all for slices.
4. Wait one month before eating, then refrigerate after opening.

To Ensure Crunchy Pickles: Soak the cucumbers in 1/4 C kosheer or pickling salt in 3 cups crushed ice in a large bowl, weighed down for 4 hours.

Christina's Shrimp Kabobs with Dill Dijon Sauce

from $5 Dinners

25 shrimp
1/2 onion
1 green pepper
1 Tbsp olive oil
4 Tbsp dijon mustard
1 Tbsp milk
2 Tbsp fresh or 2 tsp dried dill
2 Tbsp fresh parsley or 2 tsp dried parsley

1. Thaw shrimp. Cut green pepper and onion into skewer size pieces. Place shrimp, green pepper, and onion on skewers. Brush with olive oil and sprinkle with a few dashes of dill. Lay in roasting pan and broil 5 minutes on each side
2. In small bowl, whisk dijon mustard, milk and dill until creamy. Dip shrimp, peppers and onions into sauce.

Christina's Chicken Gyros with Yogurt-Dill Sauce

from Epicurious

1 cup plain yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice

1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tsp dill
juice of 1 lemon
2 tablespoons olive oil
2 medium onions, thinly sliced

4 pita bread rounds, heated

cucumbers (optional)

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.

Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.

Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce (and cucumber, if desired) over chicken. Serve, passing extra sauce separately.

Christina's Grilled Chicken Salad

1/4 cup grape seed oil or olive oil
3 tablespoons balsamic vinegar
1 tablespoon dried dillweed
1 large clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crushed
4 medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 cups spinach
3/4 cup seedless red grapes, halved
1/3 cup crumbled goat cheese
1/4 cup pine nuts, toasted

1. For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
2. Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
3. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads.

Christina's Tangy Broiled Halibut

from my Grandma San

4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick
olive oil
2 TBSPS Dijon-style mustard
1/4 tsp fresh ground pepper
2 TBSP dill, parsely or green onion
lime or lemon wedges

Thaw fish, if frozen. Preheat broiler.

Place filets on greased baking sheet. Brush lightly with olive oil and then mustard. Sprinkle with pepper.

Broil 3-4 inches from heat 4-5 minutes or until golden brown and fish flakes easily. Sprinkle with seasonings and serve with wedges.

To bake in oven: preheat to 350 and bake approximately 15 minutes or until done.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture.

Christina's Honey Mustard Chicken

1/3 C dijon mustard
1/3 C honey
1 TBSP dried dill
1 tsp freshly grated orange peel
1 2.5 pound chicken, quartered

Preheat oven to 400.

Combine mustard and honey in small bowl. Stir in dill and orange peel.

Line a baking sheet with foil. Place chicken skin side down on pan. Brush sauce onto chicken, coating well.

Turn chicken over. Gently pull back skin and brush meat with sauce. Pull skin back over sauce.

Brush skin with remaining sauce. Bake until juices run clear when thickest part of meat is pierced with a knife, about 30 minutes.

We like this served with mashed potatoes and veggies.