4 Lemon Dill Sauces

Here are four recipes for Lemon Dill Sauce that can be used with Chicken, Fish, Salmon, or other uses, like in Deviled Eggs. My favorite is the first one which is a Tarter Sauce that tastes really fresh. The second one is a really good one for a different twist on Chicken Picatta.

Lemon Dill Sauce for Fish

1 cup Mayonnaise

¼ cup Buttermilk

2 Tbsp fresh Dill, chopped

1 Tbsp fresh Parsley, chopped

1 Tbsp Lemon zest, grated

2 tsp fresh Lemon juice

1 Garlic clove, minced

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

Lemon Dill Sauce for Chicken

½ lb Mushrooms, sliced

3 cloves Garlic, minced or pressed

2 Shallots, minced

1 Tbsp Butter

¼ cup dry White Wine, such as Sauvignon Blanc

½ cup rich Chicken Broth, homemade or Pacific Organic Free Range Chicken Broth

1 Tbsp Parsley, chopped

½ tsp. dried Dill

1 cup Cream

1 Tbsp Lemon juice

Sauté mushrooms, garlic and shallots in butter until the liquids are absorbed. Add wine and cook until it evaporates. Add remaining ingredients and simmer 10 to 15 minutes.

Lemon Dill Sauce for Salmon

2 Tbsp Mayonnaise

2 Tbsp Lemon juice, freshly squeezed

1 tsp Dijon mustard

3/4 tsp dried Dill weed

Prepare sauce by combining mayonnaise, lemon juice, mustard, and dill weed in a small bowl; stir with a wire whisk until blended.

Lemon Dill Sauce

½ cup Milk

1 3 oz package Cream Cheese, softened

1 Tbsp Onion, chopped

¾ tsp Lemon Pepper

½ tsp Seasoned Salt

½ tsp dried Dill

½ tsp Lemon juice

In a saucepan, combine milk, softened cream cheese, finely chopped onion, lemon pepper, seasoned salt, dill and lemon juice. Heat just to boiling, stirring constantly, until smooth. Thin with milk, if necessary. Makes about 1 cup.

Beans and Cornbread ala Mary

We didn’t have beans and cornbread when I was growing up because it didn’t have enough meat in it to satisfy our family. But I did get to eat it with our neighbors and I grew to love it. Over the years, I’ve developed my own recipe for this dish and I still enjoy having a good bowl of beans with a side of buttered cornbread. Larry puts the cornbread in his beans. You choose which way you like to eat it. In fact, I’m about to go make a batch right now!

Beans:

1 lb pinto beans

2 to 3 32-oz boxes chicken broth – I prefer Pacific Organic Free Range Chicken Broth because of the rich taste

4 slices thick bacon, salt pork, ham hock, or diced ham

1 tsp salt – eliminate if you use salt pork or ham hock

2 tsp black pepper

2 to 3 Tbsp Fiesta Pinto Bean Seasoning to taste (www.fiestaspices.com)

Pick through the beans, getting rid of any bad ones or pieces of dirt. Pour the beans into a soup pot or Dutch oven. Cover with chicken broth by 2 to 3 inches. Slice bacon into small pieces and add to beans.

Bring to a boil, reduce heat to low and cover. Simmer 2 hours, or until beans are tender. Check the beans every 20 minutes or so and add more chicken broth to pot as needed. Beans should end up with a thick broth.

Toward end of cooking time, add salt, pepper and Pinto Bean Seasoning to taste. Don’t over-salt.

Cornbread:

¼ cup + 2 Tbsp shortening

1 cup corn meal

½ cup flour

1 tsp salt

1 cup buttermilk or 1 cup milk + 1 Tbsp vinegar or lemon juice

½ cup milk

1 egg

1 Tbsp baking powder

½ tsp baking soda

Preheat oven to 450 degrees. Heat 2 tablespoons shortening in a cast iron skillet, muffin pan or 9”x9” baking pan.

Combine corn meal, flour, and salt in a mixing bowl.

In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda and stir. Add ¼ cup melted shortening, stirring constantly.

Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.