Smoked salmon potatoes is a delicious appetizer with a light but smoky taste that explodes in your mouth. You may prepare the potatoes and smoked salmon filling up to a day before. Just assemble and heat them in the oven before serving.

Serves 10-15

Ingredients:

2kg small chat potatoes

Olive oil cooking spray

200g smoked salmon, finely chopped

1/2 cup sour cream

1 bunch dill, sprigs removed, finely chopped

1 lemon, rind finely grated

Salt and pepper to taste

Dill sprigs for serving

Wash the potatoes and scrub them. Place them in a large saucepan. Fill the pan with cold water and place it over high heat. Bring it to a boil. Reduce the heat to medium and let it simmer for eight to ten minutes or until the potatoes are tender. Drain and set aside.

Preheat the oven at 200C and line two baking tray with baking paper or lightly grease it with oil. Place the potatoes on the trays and spray them with olive oil. Roast them in the oven for twenty to twenty-five minutes or until they are golden brown.

With a sharp knife, slice off the tops of each potato and scoop out half of the potato. Discard tops and fillings or save them for another dish. Let the roasted potatoes cool.

In a medium sized bowl, combine the sour cream, dill and lemon rind. Season it with salt and pepper.

Fill the potatoes with the salmon mixture and top them with dill sprigs. Serve warm.

Photo Courtesy Of:  vyusseem

Easy chicken parmigiana is a delicious dish that people of all ages will enjoy. The soft and tasty chicken smothered in sauce and topped with yummy mozzarella cheese is surely worth all the calories. Enjoy it with other sides or even pasta if you wish.

Serves 4

Ingredients:

3 medium sized potatoes, peeled and cut into 1 inch pieces

1 medium sized orange sweet potato, peeled and cut into 1 inch pieces

1/4 cup rice bran oil

4 chicken breast fillets

2/3 cup tomato based pasta sauce

2/3 cup grated mozzarella cheese

1/4 cup fresh basil, chopped

Salt and ground pepper to taste

Preheat the oven at 220C and line a large baking tray with baking paper and another one with foil.

Place the sweet potato and potato in a bowl. Add 1 tablespoon of oil and season it with salt and pepper. Toss until the potatoes and sweet potatoes are coated in oil and seasoned. Place it on the lined baking tray and bake them for 25-30 minutes or until they are golden brown and crisp.

While waiting for the potatoes and sweet potatoes to cook, heat the remaining oil in a large frying pan over medium heat. Fry the chicken in batches for 2-3 minutes per side or until they are soft and golden brown. Add more oil if needed. Transfer the chicken to the baking tray lined with foil.

Spread 3 tablespoons of pasta sauce over the chicken and top it with cheese. Bake it in the oven for 2-3 minutes or until the cheese is melted. Place the cooked chicken parmigiana in individual plates and Top them with the chopped basil. Serve immediately with the baked potatoes and sweet potatoes.

Image from avlxyz

Grapes and dill salad is a versatile salad dish that you can serve for fancy dinners. It also makes a great to go lunch. For this recipe we used baked chicken, but you may also use roasted chicken for a stronger flavor.

Serves 6

Ingredients:

1lb. boneless chicken breast

1 cup water

Celery leaves

300g seedless green grapes, rinsed and halved

1/2 cup roasted pecans, roughly chopped

1/2 cup diced celery

1/2 cup chopped fresh dill leaves

1/2 cup sour cream

3/4 cup mayonnaise

Salt and freshly ground pepper to taste

Preheat the oven at 350F and lightly grease a shallow baking dish with oil.

Next, rinse the chicken under running water. Drain and pat dry using paper towels. Place them on the greased baking dish. Pour in the water and put half of the celery leaves. Cover the dish with aluminum foil.  Bake the chicken for30- 40 minutes or until it is tender. Let it cool completely. Toss once in a while, so that the chicken absorbs the oil. Strain and set aside the drippings.

Once the chicken is already cool, cut them into cubes and place them in a large mixing bowl or salad bowl. Add the grapes, pecans, celery and dill. Mix well.

In a small bowl, combine the sour cream, mayonnaise and reserved chicken drippings. Mix well and then add it to the bowl with the chicken and grapes mixture. Toss until well combined. Season it with salt and pepper.

Cover the bowl of salad and refrigerate for at least four hours before serving. Serve chilled.

Photo Courtesy Of: acme

Ingredients:

2 tbsp olive oil

2 1/2 lbs chicken breast, cut into cubes

2 cloves garlic, minced

2 medium onions, diced

3 large carrots, diced

3 tbsp curry powder

1 tbsp turmeric

1 tbsp fish sauce (optional)

1/2 cup peas

1/4 cup golden raisins

1/2 cup chicken stock

1 13.5 oz can coconut milk

1 handful of basil leaves and coriander leaves

1 sheet puff pastry

1 egg white

Salt and pepper for seasoning

Preheat oven to 400F.

In a pot, heat oil then add the onions and garlic letting them sweat before adding the curry powder and turmeric. Then add the chicken, season with salt and pepper and stir around, allowing the spices to coat the chicken.  Add the coconut milk and let it simmer for about 2 minutes before adding the chicken stock and the fish sauce. Add the carrots and cover, letting it simmer for about 10 minutes. Then add the peas and the raisins and continue cooking until sauce has slightly thickened (you may also add 1 tbsp of cornstarch to hasten the thickening). Adjust the seasoning.  Before turning off the heat, add the basil and coriander leaves.

Prepare individual ramekin dishes (or you can use a large oval baking dish). Ladle the chicken curry into the dish(es). On a slightly floured surface, roll out the puff pastry and cut out rounds that are at least 1/2 inch larger than the diameter of the dish(es). Place the pastry on top and press around the edges to seal. With a small knife, make a cross-slit on top to allow steam to escape. Brush with the egg white and bake for about 15-20 minutes until the pastry is golden brown.

Photo Courtesy of: Mochachocolata-Rita

Beef and pimiento loaf is a great main course or party dish. The saltiness from the cheeses gives it more taste. Add more layers or fillings if desired. You may also use other types of minced meat. Make sure to add vegetables for the filling if you are using turkey meat, so that the loaf will not dry up.

Serves 6

Ingredients:

1kg minced beef

2 cups fine bread crumbs

1/4 cup tomato paste

1 tablespoon dry mustard powder

1 teaspoons dried mixed herbs

4 garlic cloves, crushed

1 egg, lightly beaten

1 cup chopped pimiento

1/3 cup chopped fresh basil

2 tablespoons chopped black olives

250g ricotta cheese

125g feta cheese

Salt and ground pepper to taste

Preheat oven to 180C and line a loaf pan with aluminum foil.

Place the ground beef, breadcrumbs, tomato paste, mustard, mixed herbs, garlic and egg in a large mixing bowl. Season it with salt and pepper to taste. Mix well. Divide the mixture into three parts.

Next place the olives, pimiento, basil and olives in a small bowl. Mix well.

Put one portion of the beef mince mixture in the loaf pan. Top it with half of the pimiento mixture. Repeat the layering until all the ingredients are used up. Bake it in the preheated oven for 1 hour or until it is browned. Drain the liquid and let the loaf stand for 5 minutes. Remove it from the pan and slice it into half inch pieces.

Combine the ricotta and feta cheese and serve it with the sliced loaf.

Photo Courtesy Of:   NourishingCook