I am addicted to dill, got any easy recipes heavy into dill?
by 
sophiesmom
ANSWERS: 6
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http://allrecipes.com/Recipes/Herbs-and-Spices/Herbs/Dill/Main.aspx this pageshould help u out
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Chicken Breasts with Dill 4 boneless chicken breast halves 1/2 teaspoon seasoned salt 1 tablespoons butter 1 tablespoons olive oil 1/2 cup chicken broth 1/2 cup half-and-half or light cream 1 tablespoon flour 1 teaspoon dried dill or 2 teaspoons fresh chopped dill Sprinkle chicken breasts with seasoned salt. Melt butter and olive oil in large skillet over medium high heat. Add chicken breast halves; cook 3 to 5 minutes on each side or until chicken is browned. Reduce heat to low. Add broth; cover and simmer 10 to 12 minutes or until chicken is cooked through. Remove from skillet to a hot plate; cover with foil and keep warm. In small bowl combine cream or half-and-half, flour and dill; blend with a fork until smooth. Add flour mixture to skillet; cook and stir until mixture is thickened. Serve sauce over chicken breasts.
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Sprinkle dill into your tuna or chicken salad the next time you make it. Yummy!
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Refrigerator Cucumber Pickles (These are enjoyed both by Eastern European Jews and by African Americans from Southern states. So me and my husband share a love for these.) 1 Large seeless european cucumber, sliced thin. Use a mandolin or slicer if you have one. You want to read through them 1/4 cup of white vinegar 1/4 cup of lemon juice, tastes horrible if you don't use fresh (NOT REAL LEMON) 1/4 cup sour cream 1 TB sugar 3 Tb of FINELY diced red onions 2 Tb dill mixed together all the ingredients except for the onions, cucumber, sour cream, and dill. Toss in the onions and cucumber. Soak them over night in the fridge (where the will become a little pickly.) When you are prepared to eat, toss in the dill and the sour cream. The sour cream can be entirely avoided if that is not to your taste. The sour cream takes it toward the Eastern European. But the southerners eat the salad with vinegar, and/ or lemon only. My husband and I have chosen to mix the two (lemon and vinegar).
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There's a couple of recipes in the link below: http://hubpages.com/hub/Smorgasbord---Recipes-and-Tradition
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Dilly Zucchini Ricotta Muffins 11/2 cups Unbleached Flour 2 tablespoon Sugar 3 teaspoon Baking Powder 1/2 teaspoon Salt 3/4 teaspoon Dill Weed 1/4 cups Milk 1/2 cups Margarine/Butter, Melted 2 Large Eggs 2/3 cups Ricotta Cheese 1/2 cups Shredded Zucchini Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve.
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