Tag Archives: light lunch

Salmon Spread

28 Aug

On Sunday my mom loaded up a bag of goods for me that included a few leftovers and a big pile of lovely produce from her garden.  For two days now I’ve snacked on mostly tomatoes with an occasional cucumber or green bean thrown in for variety.  After a few days of all tomato meals, I decided I better dig into some of the other items she sent my way – and that included some smoked salmon.  I know that I’m in the minority on this one, but I really hate leftovers.  The only way I like to consume them is if I turn them into something new.

Like a caterpillar becomes a butterfly, leftover salmon transforms into delicious salmon spread. Really, it’s practically that poetic.

There’s hardly anything easier than making salmon spread.  Take all the ingredients, mix them together in a bowl, and serve.  The spread is good on crackers, bread, bagels, and with veggies.  Because I care about you very much, I feel that I should tell you that the combination of salmon and garlic will give you POWERFUL BREATH.

Salmon Spread
Serving size: 1/4 c.
Serves: 8

8 oz. grilled or smoked salmon, cooled and flaked
4 oz. whipped cream cheese
1 T. mayo
1 T. Red Hot
1 t. prepared horseradish
2 cloves garlic, finely minced
Salt and pepper to taste

In a bowl, combine all ingredients and mix well.  Refrigerate for at least an hour to let the flavors come together.

Serve on a bagel, with crackers or bread, or with veggies for scooping.

Estimated calories:  82 cal/serving

Print it: Salmon Spread

Churros Locos

22 Jun

Last summer while we were in Tucson, we visited Michoacan Taqueria/Raspados where we made two important discoveries.

#1 The Sonora Hot Dog, aka The Best Hot Dog on Earth

#2 Churros Locos

I’m not sure that I’ll ever be able to recreate that delicious hot dog, but I’ve taken the Churros Locos on as a personal challenge.  Living in Minnesota, there are two key ingredients that can be hard to find.  One I hauled back in my suitcase (Chamoy – a sweet, spicy, limey sauce, that is a bit like French dressing but kickier) and Churritos (sort of a like Cheetos but spicy and lime flavored).  In this recipe, the Chamoy is essential.  Without it, you are pretty much left with a veggie laden virgin Bloody Mary (also not bad, but not the same).  Most would argue that the Churritos are even more essential than the Chamoy.  I will agree that they give a crunchy goodness to the dish, but most of the time, I’d rather skip those calories and use them for something else later.  This dish is good with and without; add them if you’d like.  If you can’t find Churritos, I would recommend substituting Flamin’ Hot Cheetos, Crushed Doritos, or Chili Fritos.

THE ORIGINAL

MINNESOTA-STYLE

 

Churros Locos
Serves: 1

½ cucumber, quartered and cut into chunks
2 radishes, quartered and cut into chunks
4 baby carrots, cut into sticks
3 oz. Clamato
3 oz. Spicy V8
Salt and Pepper
2 T. Chamoy

 

Fill a large glass with as many cucumbers, radishes and carrots as you can.  In a separate glass, mix together Clamato, Spicy V8, salt and pepper.  Pour over vegetables.  Top with Chamoy.  Serve.

 

Estimated Calories:  88 cal/serving

Print it: Churros Locos

Notes:
– Want it a bit spicier?  Add some tabasco to the tomato juice mixture.
– Don’t like Clamato?  Skip it and double up on the Spicy V8.
– Too spicy for you?  Skip the Clamato and Spicy V8 and use regular V8 instead.

 

And if you’re in Tucson, track down a Sonora Hot Dog here:
Michoacan Taqueria/Raspados
3235 N. Flowing Wells Road
Tucson, AZ 85705

More info:
(520) 888-0421