Salmon Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
2 tablespoons chopped pimento peppers
1 tablespoon chopped fresh parsley
1 teaspoon grated onion
1 (7 ounce) can salmon, drained, bones and skin removed
1/4 teaspoon dried dill weed

Directions

In a medium bowl, combine the cream cheese, sour cream, butter, pimentos, parsley and onion; beat with an electric mixer until smooth. Stir in the salmon and dill. Cover and refrigerate until serving.


Prep Time:10 Min Ready In:10 Min

Servings 16

Chicken Breasts with Plum Salsa and Basmati Rice

Ingredients

1 1/2 cups water
1 cup uncooked basmati rice, rinsed and drained
3/4 pound plums, pitted and chopped
1/2 medium red onion, minced
3 habanero peppers, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon sugar
3/4 pound boneless, skinless chicken breasts
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil


Directions

Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
Meanwhile, season chicken with fresh rosemary, salt, and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa

Prep Time:30 Min Cook Time:20 Min Ready In:50 Min

Servings 2