#dillandlemon

A comforting and hearty chicken stew with barley, infused with the flavors of dill and lemon. Perfect for a cozy meal on a chilly day.

Ingredients: 1 lb chicken thighs, boneless and skinless, diced. 1 cup pearl barley. 6 cups chicken broth. 1 onion, finely chopped. 3 carrots, sliced. 3 celery stalks, sliced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon dried dill. 1 lemon, zest and juice. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced chicken thighs and cook until browned. Add chopped onion, sliced carrots, sliced celery, and minced garlic. Cook until vegetables are softened. Stir in pearl barley, chicken broth, dried dill, lemon zest, and lemon juice. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until barley is tender. Season with salt and pepper to taste. Serve hot, garnished with fresh dill if desired.

Prep Time: 15 minutes

Cook Time: 45 minutes

These easy salmon croquettes are a quick and delicious way to enjoy salmon. They are crispy on the outside and tender on the inside, with a hint of dill and lemon for added flavor.

Ingredients: 1 can 14 oz salmon, drained and flaked. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped red bell pepper. 2 tablespoons mayonnaise. 1 egg, beaten. 1 tablespoon lemon juice. 1/2 teaspoon dried dill. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegetable oil, for frying.

Instructions: Put the salmon, breadcrumbs, onion, red bell pepper, mayonnaise, egg, lemon juice, dried dill, salt, and black pepper in a bowl. Mix everything together well. Shape the mixture into little balls or patties. Put oil in a pan and heat it over medium-low heat. Fry the salmon croquettes for three to four minutes on each side, or until they are fully cooked and golden brown. Move to a plate lined with paper towels to drain off extra oil. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes