From The Dinner Doctor
by Anne Byrn
Smoked Salmon Spread
1 container (5 ounces) garlic-and-herb flavored cheese spread, such as Boursin
4 ounces sliced smoked salmon
1 tablespoon chopped fresh dill or chives
Pita triangles, crackers and bagel chips for serving
Place the cheese spread, smoked salmon, and dill in a food processor. Pulse 5 or 6 times until the mixture is well combined. Spoon the spread into a serving bowl or onto a serving plate, surround it with pita triangles, crackers and bagel chips, and serve.
The Salmon Spread Doctor
If you have any spread left over, though I don’t predict this, here are some yummy ways to enjoy it.
– Mix a tablespoon into an omelet.
– Spoon a tablespoon onto a baked potato instead of butter.
– Spoon tiny spoonfuls into hollowed-out cherry tomatoes- this is time consuming, but worth it.
– Spoon the spread into large mushroom caps and bake them at 375 degrees until they are bubbling, about 15 minutes.
– Dollop a tablespoon on a portion of cooked pasta.
– Spread some onto a pre-baked pizza crust and top it with cooked shrimp. Bake the pizza at 400 degrees until the spread is bubbling, 5 to 7 minutes.
15 Ways to Doctor Canned Chicken Noodle Soup
1. Add a slice or two of peeled fresh ginger. Remove the ginger before serving.
2. Add a handful of tiny broccoli florets.
3. Toss in ¼ cup of mushrooms that have been lightly sautéed in butter.
4. Ladle the soup into bowls. Add a squeeze of fresh lemon juice and a tablespoon of grated Parmesan cheese to each bowl before serving.
5. Add 2 tablespoons of minced fresh parsley, snipped chives, or chervil just before serving.
6. Add a pinch of ground cumin and a chopped small tomato.
7. Mix in small can of corn niblets and a healthy grinding of black pepper.
8. Stir in a pinch of curry powder and a handful of finely diced apple.
9. Stir in ¼ cup of drained and rinsed canned white beans and a tablespoon of store-bought pesto.
10. Add a handful of young spinach leaves. Stir; the heat will cook the spinach. Dirzzle extra-virgin olive oil over the soup and serve.
11. Stir in a minced and seeded small jalapeno pepper and a squeeze of fresh lime juice.
12. Heat the soup, then puree it in a food processor or blender and ladle it into bowls. Garnish each serving with a dollop of store-bought green salsa and some tortilla chips.
13. Stir a handful of watercress leaves into the hot soup. Ladle into bowls and drizzle a little heavy cream over each serving.
14. Ladle the hot soup into bowls and shower each serving with crumbled crisp bacon and chopped scallion.
15. Add a generous handful of frozen peas, another of fresh carrot slices and a couple of sprigs of fresh dill. Remove the dill sprigs before serving and top each bowl with a sprinkling of snipped dill.
15 Ways to Doctor a Deli Potato Salad
1. Add pitted kalamata olives that have been cut in half and 1 tablespoon of fresh oregano.
2. Fold in chopped cucumber and plenty of chopped fresh dill.
3. Stir in several slices of smoked salmon that have been cut into slivers.
4. Sprinkle crumbled cooked bacon on top of the salad.
5. Fold in more finely chopped celery for extra crunch.
6. Add a teaspoon of curry powder and some chopped scallions and shredded carrots. Sprinkle with fresh parsley.
7. Stir in diced pimiento peppers and a handful of shredded sharp Cheddar cheese.
8. Sprinkle crumbled blue cheese and cracked black pepper on top.
9. Top each serving with a dollop of caviar and a dusting of minced chives.
10. Season the salad with a teaspoon of ground cumin and add a tablespoon of canned or fresh chopped chile.
11. Fold a tablespoon of prepared horse-radish into a pound of potato salad. Surround the salad with peppery watercress.
12. Add ¼ cup of chopped fresh parsley and a tablespoon of chopped tarragon.
13. Make an American-style salade nicoise by serving steamed green beans, chunks of tuna, and black olives alongside the potato salad.
14. Create a Greek-influenced salad by placing the potato salad in the bottom of a salad bowl and covering it with shredded iceberg lettuce, cucumber slices, bell pepper rings, tomatoes, kalamata olives, and feta cheese.
15. Squeeze the juice of a lemon over the potato salad, the sprinkle with black pepper.
Baked Onion Dip
2 medium-size sweet onions, such as Vidalias
1 package (8 ounces; 2 cups) pre-shredded Swiss cheese
2 cups mayonnaise, preferable Hellmann’s
¼ teaspoon cayenne pepper or paprika
Tortilla or corn chips for serving
1. Preheat the oven to 375 degrees F.
2. Chop the onions; you should have about 2 cups.
3. Place the chopped onions and the Swiss cheese and mayonnaise in a large mixing bowl and stir to combine well. Transfer the onion mixture to a 2-quart glass or ceramic casserole or baking dish and sprinkle the top with cayenne. Bake until the dip is golden brown and bubbling throughout, 22-25 minutes.
4. Serve the dip warm, right from the casserole, with chips.