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Zucchini with Dill Weed and Garlic-Yogurt Sauce
Dinner Middle Eastern

Zucchini with Dill Weed and Garlic-Yogurt Sauce

4.2

Prep
20 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in sugar until dissolved. Add zucchini, dill, and rice; cook and stir until zucchini softens, about 5 minutes.
  2. 2 Add water, season with salt and black pepper, and bring to a boil. Reduce heat; simmer until rice is cooked, about 20 minutes. Cool until lukewarm, about 20 minutes.
  3. 3 Meanwhile, combine yogurt, garlic, and ½ teaspoon salt in a bowl. Serve yogurt sauce over zucchini and rice.

By Turkishcook

Béchamel Chicken Pasta
Dinner Middle Eastern

Béchamel Chicken Pasta

4.3

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
  4. 4 Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
  5. 5 Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
  6. 6 Bake in the preheated oven until bubbly, about 30 minutes.

By Maryam

Chicken Shawarma Wraps
Dinner Middle Eastern

Chicken Shawarma Wraps

5.0

Prep
15 min
Cook
10 min
Total
265 min

Instructions

  1. 1 Combine Greek yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg, and cloves in a plastic container or resealable bag. Add chicken strips and shake until ingredients are evenly combined and chicken is well coated. Refrigerate at least 4 hours, up to overnight.
  2. 2 When you are ready to make the sandwiches, heat olive oil in a large nonstick skillet over medium-high heat. When oil is hot, add marinated chicken, and sear until golden brown on both sides and no longer pink in the centers, 8 to 10 minutes, depending on thickness of the chicken pieces.
  3. 3 While the chicken is cooking, combine Greek yogurt, lemon juice, garlic, dill, garlic powder, and salt in a bowl or small resealable container, stir well to blend. Taste and adjust seasonings if desired.
  4. 4 Once chicken is cooked and sauce is prepared, assemble sandwiches by dividing meat, lettuce, cucumber, and tomatoes between your pita. Add a generous smear of the yogurt sauce (to your taste preference).

By Rebekah Rose Hills

Sean's Falafel and Cucumber Sauce
Dinner Middle Eastern

Sean's Falafel and Cucumber Sauce

4.6

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Make sauce: Combine yogurt, cucumber, mayonnaise, dill, salt, and pepper in a small bowl; mix well. Chill in the refrigerator for at least 30 minutes.
  2. 2 Make falafel: Mash chickpeas in a large bowl until thick and pasty; do not use a blender as the consistency will be too thin.
  3. 3 Place onion, parsley, and garlic in a blender; blend until smooth. Stir into mashed chickpeas until well combined.
  4. 4 Combine egg, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne in a small bowl. Stir into chickpea mixture along with olive oil. Mix in bread crumbs, a little at a time, until mixture holds together but is not sticky. Form mixture into 8 balls, then flatten into falafel patties.
  5. 5 Heat 1 inch oil in a large skillet over medium-high heat. Fry falafels in hot oil until brown on both sides. Serve 2 falafels in each pita half, topped with chopped tomatoes and sauce.

By Sean

Dill and Honey Pork Chops
Dinner

Dill and Honey Pork Chops

3.9

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
  2. 2 Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

By MILLER5

Easy Roasted Potatoes
Dinner

Easy Roasted Potatoes

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil.
  2. 2 Mix dill, garlic powder, salt, and pepper together in a small bowl.
  3. 3 Toss potatoes with oil in a large bowl; sprinkle seasoning mixture over top and toss to coat. Spread potatoes in a single layer on the prepared pan.
  4. 4 Bake in the preheated oven until potatoes are tender and golden brown, about 40 minutes.

By McCormick Spice

Simply Swordfish
Dinner

Simply Swordfish

4.4

Prep
10 min
Cook
12 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
  2. 2 Place swordfish steaks in a medium bowl, and brush with lemon juice. Coat each side with lemon pepper and dill.
  3. 3 Place swordfish on the prepared grill, and cook 6 minutes on each side, or until fish is easily flaked with a fork.

By Jan Purnell

Beth's Baked Fish
Dinner

Beth's Baked Fish

4.3

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir melted butter, seasoned salt, dill weed, and garlic powder together in a small bowl. Pour into a large baking dish. Add cod fillets and turn to coat both sides.
  3. 3 Bake in the preheated oven until cod flakes easily with a fork, 20 to 30 minutes.

By Beth Boyd

Homemade Kale Chips
Dinner

Homemade Kale Chips

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Pour oil into a spritzer.
  2. 2 Spread kale over a large baking sheet. Spray oil evenly over kale, then sprinkle with garlic powder, sea salt, and dill; stir until evenly distributed.
  3. 3 Bake in the preheated oven, stirring every 5 minutes, until crispy, 10 to 15 minutes total.

By Terrie

Pan-Roasted Salsify
Dinner

Pan-Roasted Salsify

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Roughly crush peppercorns in a mortar. Set aside.
  2. 2 Use rubber gloves at all times while preparing salsify. Rinse and scrub salsify under running water to eliminate dirt. Peel with a vegetable peeler and rinse again. Cut into 3-inch pieces. Cut lengthwise in half or even in quarters, so pieces are 3 inches long and 1/4 inch thick.
  3. 3 Melt ghee in a large skillet over medium-high heat. Add sea salt and crushed peppercorns. Add salsify pieces and cover. Cook until browned, flipping pieces as needed, about 15 minutes. Place on a serving plate and top with dill before serving.

By Buckwheat Queen

Creamy Dilled Chicken Casserole
Dinner

Creamy Dilled Chicken Casserole

3.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

By skippi

Divine Summertime Chicken Sandwich
Dinner

Divine Summertime Chicken Sandwich

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix cream cheese, 2 teaspoons dill, and 2 tablespoons garlic together in a medium bowl; set aside.
  2. 2 Season chicken with remaining garlic and dill.
  3. 3 Melt 1 tablespoon butter in a skillet over medium heat. Add chicken and cook until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the pan.
  4. 4 Butter one side of each slice of bread with remaining butter. Toast buttered bread in the skillet until golden, about 2 minutes.
  5. 5 Remove bread from the skillet. Spread 1/2 of the cream cheese mixture onto the unbuttered sides of 2 bread slices. Top each slice with lettuce, tomato slices, chicken breast, and remaining bread.

By MEEZERGIRL1

Raspberry Tilapia
Dinner

Raspberry Tilapia

3.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7 inch baking dish.
  2. 2 In a mixing bowl, whisk together the olive oil, raspberry vinegar, honey, mustard and dill weed.
  3. 3 Arrange the tilapia filets in a single layer in the prepared baking dish. Pour mixture over the fish filets, coating the filets evenly.
  4. 4 Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.

By Darlene

Lemon Pepper Dill Fish
Dinner American

Lemon Pepper Dill Fish

4.2

Prep
5 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
  2. 2 Cover and cook on high for 3 to 5 minutes or until the fish turns white.

By Auntie KK

Baked Green Tomatoes
Dinner American

Baked Green Tomatoes

3.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
  2. 2 Mix cornmeal, dill, salt, and pepper in a small bowl. Dip tomato slices into mixture, coating both sides. Arrange coated slices in a single layer on a medium baking sheet.
  3. 3 Bake in the preheated oven until crisp and golden brown, about 45 minutes.

By neicie

Creamy Celery Root Mash
Dinner American

Creamy Celery Root Mash

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
  2. 2 Mash together celeriac, sour cream, and dill in a large bowl with a potato masher until smooth. Season with salt and pepper.

By LizardLover2009

Sally's Spinach Mashed Potatoes
Dinner

Sally's Spinach Mashed Potatoes

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. 2 Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash.
  3. 3 In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese.
  4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

By Gail Kane

Grilled Dijon-Lemon Pepper Salmon
Dinner

Grilled Dijon-Lemon Pepper Salmon

4.3

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.

By SunnyDaysNora

Chicken Breasts with Lime Sauce
Dinner

Chicken Breasts with Lime Sauce

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
  2. 2 Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
  3. 3 Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

By SMLUCY

Chele's Halibut
Dinner

Chele's Halibut

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Grease the inside of a 9x13-inch baking dish with butter.
  3. 3 Place halibut in the prepared baking dish.
  4. 4 Mix sour cream, green onions, butter, salt, white pepper, and dill in a bowl.
  5. 5 Spread sour cream mixture over halibut.
  6. 6 Bake halibut in preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
  7. 7 Remove halibut from the oven and sprinkle with Parmesan cheese.
  8. 8 Place oven rack about 6 inches from broiler heat source and turn on oven's broiler.
  9. 9 Place under preheated broiler and broil until cheese is lightly browned, 2 to 3 minutes.

By Barbie

Air Fryer Salmon for One
Dinner American

Air Fryer Salmon for One

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes.
  2. 2 Meanwhile, season salmon fillet with salt, Greek seasoning, pepper, and dill.
  3. 3 Line the air fryer basket with a perforated parchment round. Place salmon onto the parchment, skin-side down.
  4. 4 Cook salmon in the preheated air fryer until fish flakes easily with a fork, about 15 minutes.

By thedailygourmet

Salmon, Rice, and Fried Tomatoes
Dinner

Salmon, Rice, and Fried Tomatoes

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Bring the rice and water to a boil in a pot. Season with 1 tablespoon lemon pepper and 1/2 tablespoon dill weed. Reduce heat to low, cover, and simmer 20 minutes.
  2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Place salmon in the skillet, and cook 20 minutes, turning once, until lightly browned and easily flaked with a fork. Set aside.
  3. 3 Season the tomato slices with remaining lemon pepper and dill. Place the eggs and flour in 2 separate dishes. Dip each tomato slice in the egg to coat, then press in the flour, coating both sides.
  4. 4 Heat remaining oil in the skillet over medium-high heat. Place tomato slices in the skillet, and cook 5 minutes on each side, until lightly browned. Serve salmon over the cooked rice, and top with fried tomatoes.

By DANARENEE04

Baked Salmon and Rice
Dinner

Baked Salmon and Rice

4.1

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 In a saucepan bring 2 1/2 cups water to a boil. Add rice and stir. Reduce the heat, cover, and simmer for 20 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 In a large pan, add just enough water to cover the bottom of the pan. Place salmon in the pan, pink side up, and arrange cooked rice around the outside of salmon. Drizzle orange juice over salmon and rice.
  4. 4 In a small bowl, combine dill weed, rosemary, basil, mustard, and lemon pepper and sprinkle over salmon and rice. Cover with aluminum foil.
  5. 5 Bake in the preheated oven for 30 to 40 minutes or until salmon is tender and flaky.

By SDELATORE

Tomatoless Pizza
Dinner

Tomatoless Pizza

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Unroll the pizza dough onto a greased baking sheet. Press out to cover the entire sheet. In a medium bowl, mix together the sour cream, cream cheese and dill until smooth. Spread evenly over the crust.
  3. 3 Heat the olive oil in a skillet over medium heat. Add the onion, mushrooms, garlic and red bell pepper; cook and stir until onion is tender but the pepper is still crisp, about 4 minutes. Stir in baby spinach at the end of cooking. Spread this mixture over the top of the pizza.
  4. 4 Bake for 15 minutes in the preheated oven, or until the crust is golden at the edges. Cut into squares to serve.

By Tania Hobson