Aioli and Sauce Roundup

It was suggested that I put together a roundup of all my recipes that had an aioli or some other kind of sauce in it, so I thought, why not?  Click on the picture to link to the recipe.

gorgonzola slider

blk bn quesadilla

bourbon sliders1

cajun2

potroastsliders

This is a great sauce because it uses a sour cream base instead of mayo.

fish cakes

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Awesome with poached or pan-seared Salmon, on top of a baked potato, or just as a dip.

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White Chicken Enchiladas

Has anyone else noticed that I haven’t done Mexican in a while? Weird, right? Well, this recipe totally makes up for it. In fact, it’s now my favorite enchilada recipe of all time. Seriously, this was {squeeeeeeee – worthy} awesome 🙂

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White Chicken Enchiladas with Green Chile Sour Cream Sauce

10 soft tortillas

2 cups cooked chicken, shredded or chopped

1 pkg taco seasoning

2 cups shredded Monterey Jack cheese

3  butter

3 T flour

2 cups chicken broth

1 cup sour cream (or greek yogurt)

1 (4 oz) can diced green chiles

1. Preheat oven to 350*. Grease a 9×13 baking dish.

2. Mix chicken, taco seasoning, and 1 cup shredded cheese together. Divide evenly between tortillas. Roll up and place in pan.

3. Make a roux by melting the butter in a saucepan over medium heat, then add the flour and whisk until well blended. Cook 1 minute.

4. Add in the chicken broth and whisk until smooth. Cook over medium heat until thickened.

5. Stir in sour cream and chiles. Take the saucepan off the heat so the sour cream doesn’t boil and curdle. Stir until everything is combined and smooth.

6. Pour sauce over the enchiladas and top with the remaining shredded cheese.

7. Bake for 25 minutes. Broil another 3 -5 minutes to lightly brown the cheese.

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Chicken Taco Hand Pies

This was another lunch box idea that went over really well with the boys. They could have turned out better, but for my first attempt I was just pleased that the boys liked them as much as they did. Next time I will probably make the pies smaller and use something other than canned biscuits. Make the night ahead and refrigerate. Pack them into a lunch box the next day and you’re good to go. Serve these with extra salsa and/or sour cream on the side.

chixtaco

Chicken Taco Hand Pies

1 pkg taco seasoning mix (1/4 cup)

2/3 cup water

1/4 cup Sriracha sauce

1 lb cooked chicken, shredded or chopped fine

1 can (16 oz) refrigerated biscuits

1 cup shredded Monterey Jack or Mexican blend cheeses

Sour cream and salsa, for dipping

1. Heat oven to 375*

2. In saucepan, cook taco seasoning, water, Sriracha and chicken until thickened.

3. Roll each biscuit into a flat 6-inch round.

4. Fill each one with some of the chicken mixture and 1 T of cheese. Fold dough over and press to seal.

5. Place on lined baking sheet and bake 10-15 minutes, or until browned.

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Pan-Seared Salmon with Basil Cream Sauce

We like to eat a lot of fish around here but sometimes it gets boring. Eating fish two times a week is highly recommended for anyone wanting a healthier diet and lifestyle, and since we primarily eat only salmon and tilapia as our main sources of fish, we like to try new ways to prepare them. This sauce has a little fattening-boost to an otherwise healthy dish, but man, does it make it good! If I’d had any fresh spinach this dish would have been excellent on a bed of wilted greens. However, as it turned out it was just as good served with roasted brussels sprouts (see this post for a great recipe) and parmesan cous cous.

basil cream sauce & salmon

Pan-Seared Salmon in Browned Butter with Basil Cream Sauce

3 or 4 salmon fillets, or a 1.5 lb cut

3 T butter

1/4 cup white wine

1/4 cup sour cream

1/4 cup cream cheese, room temp.

1 clove garlic, minced

1/2 tsp lemon zest

salt & pepper

1/3 cup fresh basil, chopped, divided

1. In large skillet heat the butter until it is lightly sizzling. Season salmon with salt & pepper and cook both sides until lightly browned. Set aside.

2. In small bowl combine sour cream, cream cheese, lemon zest, and 1/2 cup of the basil.

3. Deglaze pan with the wine. Simmer a few moments to reduce the liquid by half. Add in garlic and let cook 1 minute.

4. Stir in cream cheese mixture and heat through.

5. Serve salmon with a spoonful of cream sauce and a sprinkle of fresh basil.

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FEATURED ON THURSDAY’S TREASURES #106!!

Chicken Stroganoff

Here is a yummy twist to an older standard. I love regular stroganoff but we don’t eat a whole lot of beef here, nor do the boys like mushrooms. This recipe is a great sub for that lovely sour cream sauce you crave but with tender, delicious chicken and pasta instead. This is also a quick week night meal. 30 minutes tops and you’re ready for supper!

chix stroganoff

Chicken Stroganoff

4 boneless, skinless chicken breasts, thawed and cut into 1-inch pieces

3 T EVOO, divided

1/4 cup shallots or green onion, sliced thin

1 T flour

1/2 cup white wine

1/2 cup reserved pasta water

1/2 cup sour cream

1/2 cup cream cheese

1 tsp tarragon, dried (1 T fresh)

8 oz. pasta, cooked according to package directions

1. Heat 2 T EVOO in a large skillet and brown chicken pieces until cooked through. Remove from pan and set aside.

2. Add last T of EVOO and cook shallots for 1 to 2 minutes.

3. Deglaze pan with wine and allow to simmer for a few minutes. Reduce liquid by a third.

4. Whisk together flour and pasta water, add to pan. Simmer for several minutes.

5. Stir in creams and the tarragon. Combine well.

6. Add chicken back into the skillet and allow to simmer a minute longer.

7. Toss with (cooked and drained) pasta.

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Poached Salmon with Sour Cream Dill Dressing

This poached salmon recipe has been sorely neglected. Once a staple in our house, it was replaced by the BBQ Salmon, and even more recently the Dijon Dill Salmon, and so I haven’t prepared salmon this way in years.

But this is good. Like really, really good. If you like salmon. And the dressing is heavenly. It makes everything better. In fact, this dressing is great on a variety of things including raw veggies and baked potatoes. It’s a thick dressing, but it melts easily and mixes in well with chunks of juicy veggies like tomatoes. But you absolutely have to try it on your salmon. Promise.

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Poached Salmon

3 lb filet of salmon*

EVOO

2-3 stalks celery

1 medium onion, sliced

1 T capers

1 T lemon juice

2 T dill weed

salt & pepper

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1. Preheat oven to 350* and cut a large piece of heavy-duty foil (about twice the size of your baking dish.

2. Wash and dry your salmon. *I use individual filets without skin and make one per person.

3. Wash your celery and cut into large chunks, including leaves. Slice onion. Arrange celery and onion on the bottom of the baking dish (on top of the center of the foil), leaving a few extra pieces for the top.

4. Place the salmon on top of the veggies (skin side down). Sprinkle liberally with EVOO over each piece (about 2 tsp each) then a bit of lemon juice and salt and pepper. *Fresh lemon slices are wonderful on this dish but if you don’t have any bottle lemon juice will work.

5. Sprinkle the dill and the capers over it all and then put any extra onions and celery pieces on top.

6. Fold the foil over and seal the top and the sides, creating a pillow. Bake for about 30 minutes. *Salmon will be tender and moist.

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Sour Cream & Dill Dressing

2/3 cup mayonnaise

1/3 cup sour cream

1 tsp dill weed

2 T minced onion

1/4 tsp garlic powder

1 T lemon juice

1/4 tsp white pepper

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1. Combine everything and taste. Add salt & pepper as needed.

2. Refrigerate at least an hour. Makes 1 cup.

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