Ridiculously Easy Whipped Honey-Lime Dressing

We recently ordered take-out and the honey-lime dressing was inadvertently omitted from the order, so I  decided to make my own!  It was incredibly easy; and, may I say, sublime.

 

Luscious and ridiculously easy, you can whip this delightful honey-lime dressing up any time.  Not only is it wonderful on a green leaf salad, it would also be marvelous on a fruit salad.      

 

           Just Drizzle Some of That Sweet Goodness Over Here, Honey!

 

Lime-Dill Sauce for Seafood or Seafood Cakes

I originally posted my recipe for this amazing seafood sauce along with my recipe for scrumptious hashbrown salmon cakes.

One reader made this sauce and exclaimed that it was spectacular and that she had never had a better sauce...she said I deserved an award for it!  I'm still blushing!

                                                         Oh my...

                                                  This Is Spectacular!

Hash-Brown Salmon Cakes with Lime-Dill Sauce

This is how an everyday dish becomes not so everyday!  The hash-brown binder gives these salmon cakes an extra crispiness.  Squeeze some lime juice over them and add a nice dollop of the lime-dill sauce...oh, yummy for the tummy!  Whether you serve them as an entree or as a salmon burger, you'll love how easy this dish is to prepare (especially for weekdays) and find them a real family and friends' pleaser!

                               They'll Dream About These All Day...

          

                       Hope There's Not Too Much Rush-Hour Traffic!

Makes 6 large cakes

Ingredients

 

The Cakes:

• 2 TB finely chopped green onions, tops and all (about 3 stalks)
• 2 c. frozen hash-brown potatoes (thawed)
• one/ea. 14.75 oz. can wild pink salmon, or two/ea. 6 oz. cans skinless and boneless wild pink salmon (I used Trader Joe's)
  
• 2 large eggs, slightly beaten
• 2 tsp. dried dill weed, or 2 TB cleaned and minced* fresh dill weed
• 2 tsp. Dijon mustard
• 1/2 tsp freshly ground black pepper
• 1/4 tsp. salt
• about 3 TB vegetable oil for frying (I actually love avocado oil the best for this recipe)
  

The Sauce:

• 1/2 c. sour cream (I use reduced fat)
• 1/2 c. mayonnaise (I prefer Hellmann's light mayo)
• 3 TB lime juice
• 1 tsp. dry dill weed, or 1 TB cleaned and minced* fresh dill weed
• 1/16th tsp. (pinch) freshly ground black pepper

The Garnish:

• 3 whole lime, quartered into slices

Directions

Forming The Cakes:

1. In a large bowl, combine the hash browns with the chopped green onions.
2. Drain the salmon and flake with a fork.  (Remove any black skin from the salmon and keep the bones.  This is a personal preference, if your product has skin and bones.)
3. Add the salmon, eggs, dill weed, mustard, pepper and salt to the hash-brown and onion mixture and combine well. Using your hands, form the mixture into six equal patties and refrigerate them...you can refrigerate either just the mixture or the cakes overnight if you prefer.

The Sauce:

Whisk together all the ingredients for the sauce and refrigerate.

Cooking The Cakes:

1. Heat the oil in a large skillet over medium-high heat.
2. Carefully place the patties into the pan. (I use my hands to avoid their falling apart too much.) Don't crowd the patties. 
3. Cook both sides of the cakes until well-browned and heated through, about 2 to 3 minutes per side.  If necessary, keep them warm in a 200º oven.

*Tip

• I use kitchen shears to finely cut the fresh dill weed.

Serve the cakes with the lime wedges and lime-dill sauce as an entree or as burgers.  (I like to eat them with a lot of lime juice and a nice dollop of the sauce!)  Absolutely delicious and sure to haunt you!  Enjoy!


Printable Recipe

Frozen Margarita {Yes, I Have No Tequila!} Pie

That's true...I have no Tequila and it's not that I'm opposed to alcohol...I'm just opposed to buying it!  Just kidding! I didn't want to bother with buying Tequila for this pie, so I went online and found a really neat substitution list for alcohol: http://whatscookingamerica.net/alcoholsub.htm.  Since I was not particularly interested in finding cactus juice (as one alternative this list offered), I bought a really inexpensive can of guava nectar beverage and it worked great!

I just happened to have Triple Sec (probably left over from my adult son's Bris?...I dunno). In lieu of the Triple Sec, Cointreau should work well; however, if you want to substitute for that (as my handy list suggests), you might try frozen orange juice concentrate. This could easily be a "Virgin Pie"!

This pie is amazingly easy and absolutely delicious!  Just make sure you freeze it well (at least overnight) before you serve it!

                                            What'll Ya Have?

                                 Make Mine A Frozen Margarita Pie!

Inspired by Southern On Occasion cookbook offered by the Junior League of Cobb-Marietta, GA @ www.jlcm.org as seen in Our Town Magazine

Serves 6- 8

Ingredients

• 1 1/4 c. finely crushed pretzels (approx. 4 oz.)*
• 1/2 c. butter (You can use margarine, but I've used both in this recipe and...as Paula D would agree...butter is better!)
• 1/4 c. sugar
• 1 (14 oz) can sweetened condensed milk (not evaporated!)
• 1/3 c. frozen lime juice concentrate (for limeade)
• 3 TB Tequila or guava nectar canned beverage (fairly easy to find...Kroger carries it)
• 3 TB Triple Sec (which I used) or Cointreau (or you could try frozen orange juice concentrate)
• One 8 oz. container frozen whipped topping (slightly thawed for about 10 minutes)
• One can whipped cream for garnish
• One lime for garnish

*Tip:  Crush the pretzels finely...not into a powder.  Crushing between two sheets of wax paper with a rolling pin works well.

Directions

1. Melt the butter in the microwave on 50% power for about 15 seconds at a time until liquid.  Mix the melted butter well with the crushed pretzels and sugar.  Spray a 9" freezable pie plate with a butter-flavored cooking spray.  Press the crumb mixture as evenly as possible over the bottom and sides of the pie plate.
2. Whisk the condensed milk, frozen lime juice concentrate, Tequila or guava nectar and Triple Sec or Cointreau (or frozen orange juice concentrate) in a bowl and mix well.  Thoroughly mix in the slightly thawed whipped topping.
3. Pour the pie filling into the prepared pan and freeze at least overnight.
4. Zest about 1/2 the lime and make lime curls with the other half.
5. Just before serving, pipe either the whole pie or one slice at a time with the whipped cream and garnish with the lime zest and about two lime curls per slice.  Beautiful!**

**Tip: Have your serving items and utensils ready and keep the pie in the freezer until you are literally ready to serve it!

                                     Have Your Drink & Eat It Too!

                                                    OLE`!!                    

You and your guests will enjoy and find this light and refreshing dessert the perfect ending to your perfect summer meal.

Excuse me, my mouth has been watering the whole time I was preparing this post...I have to get another slice!

Printable Recipe