This is my first blog with photos; I must apologize for the poor quality of the photos. I am not a food photographer plus my house has really terrible lighting. All in all, I'm not trying to take good photos, just trying to capture the essence of the recipes.
I'm still trying to find the right balance between doing one recipe per post or posting everything I made in one sitting. Guess I'll figure it out within a couple posts.
I had some leftover greek yogurt from the party and thought, huh, it worked pretty well in that one dip. What if I mixed it with a can of salmon?
Most people are disgusted by fish in a can (or bottle), but not me. Maybe I'm sometimes a foodie but this girl gets down home too. It's full of protein (and mercury) and is an easy mix in. I always try to have at least a can of tuna packed with olive oil and a can of salmon on hand.
And who doesn't love crostini? Such a great vessel for dips and other toppings plus it only takes a couple minutes to make. Also, Acme bread is just DYNAMITE.
Easy Crostinis
Sliced baguette or Italian loaf
2 tablespoon olive oil
1. Preheat oven to 400 degrees
2. Place slices of baguette on baking sheet. Brush both sides with olive oil.
(I used a silicone brush for this but am still trying to get the hang of it because the oil just slides right off)
3. Bake for about 5 minutes each side or until lightly browned
Creamy Salmon Dip
1 can salmon (6 oz)
1/4 cup greek yogurt
salt and pepper to taste
1/4 cup chopped onions (more or less depending on your preference)
italian or tuscan seasoning (optional)
fresh dill (I used dried dill, eh)
1. Drain salmon and place into bowl. Mix in yogurt, salt, pepper, seasoning, and onions.
2. Spread dip on crostini, top with dill
Notes
*I also put in a teaspoon of raw minced garlic. Adjust yogurt depending on what level of creaminess you want.
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