Welcome to Four Square Recipes!

Four Square Recipes is a place to find all of the best top secret recipes by ordinary cooks like you and me. Find creative new ways to cook your favorite foods or share your unique and tasty ways to prepare your foods. From grilling secrets to stove top perfection, you will find new ideas for any meal or desert.

If you see a recipe that you do something different with, please post a comment and share what you do to make the recipe better.

My Website is www.DinneRecipe.com. Be sure to visit and see all of my recipes.

2/19/2013

Guamanian Chicken

Guamanian Chicken cooked on the grill is one of my best recipes passed down from a friend of mine who was from Guam. He always had a huge barbecue once a year with his best Guamanian recipes, and this is by far my favorite to make.

Guamanian Chicken


It's all in the marinade and cooking that makes the most perfectly cooked and tasting chicken you've ever sunk your teeth into. It literally melts in your mouth. When you have two women say this is the best chicken they've ever eaten, you know you're doing something right (especially when you are a guy).

This special recipe takes a unique touch. You don't want the grill too hot when cooking your chicken, otherwise it's tough and doesn't taste as good. Hot or cold, the end product makes you want to eat more and more until it's all gone. Even the kids love it.

By popular request, this Guamanian Chicken recipe is posted for all to enjoy.



Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was provided by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.


 http://four-square-recipes.blogspot.com/2013/02/guamanian-chicken.html



Guamanian Chicken

Ingredients
Two (2) Pounds of Sliced Chicken Thighs or Breasts
(four to five inches long, one to two inches wide)
Four (4) Tablespoons Olive Oil
Four (4) Tablespoons Sesame Oil
One (1) Tablespoon Minced Garlic
One (1) Teaspoon Ginger (powder or fresh)
One (1) Bunch Green Onions (chopped)
One (1) Cup Sugar (or 3/4 cup of Splenda)
One (1) Cup Soy Sauce
One (1) Cup Water

Guamanian Marinade Ingredients



Preparations

Pour soy sauce, water, garlic, and ginger in small pan and turn stove top on medium low heat.

NOTE: DO NOT BOIL!

Once warm, pour sugar in pan while stirring, making sure all sugar is dissolved in mixture. Remove from heat once sugar is dissolved.

Pour mixture in a mixing bowl and add olive oil, sesame oil, and green onions to the marinade. Stir thoroughly.

NOTE: Oil will layer on top of liquids no matter how hard you stir.

Add chicken to the bowl. Take a large fork and poke holes in each piece of chicken to help flavors sink into the meat. Seal the bowl and refrigerate until ready to cook.

Prepared Guamanian Chicken
Prepared Guamanian Chicken


SIDE NOTE: I prefer using vacuum sealed containers to help marinade the chicken. If this is done, you only require about fifteen minutes to marinade the Guamanian Chicken. If not, marinade overnight for best results.

Now you are ready to grill the chicken. I use a gas grill with three burners. I haven't tried this Guamanian recipe on a charcoal grill and I wouldn't recommend it due to heat regulation needs.

Pre-burn the grill to burn off all germs and bacteria from the grill grate. Once clean, turn down all burners to low and leave the grill lid open for three to five minutes to cool.

Place the Guamanian Chicken in the grill, concentrating from the center and work your way out. Turn off the center burner. Leave the two end burners on low to medium low and basted the chicken with the left over Guamanian marinade. Close the grill.

Guamanian Chicken on the Grill
Guamanian Chicken on the Grill

Flip the chicken every four minutes, basting each piece on every flip. The key to perfection is not to get the grill too hot. If you see flames (because of the oil), immediately turn off the grill and move any chicken from the direct flame.

Final cooking time should be no more than twenty minutes. On the final flip, do not baste the chicken. Remove chicken from the grill and serve.


Nutritional Information

The above Guamanian Chicken recipe makes about six meal servings (2 pieces of chicken per person). (The below nutritional facts are based on one serving of 2 pieces of chicken.)

Calories 200

Total Fat 8g
Saturated Fat 2g

Cholesterol 45mg
Sodium 730mg

Total Carbohydrates 7g
Sugars 6g

Protein 23g

Iron 2% (based on a 2000 calorie diet)



Check out more barbecue recipes like this recipe for Guamanian Chicken.

Have you tried this recipe out? Please let me know what you think by contacting me or leave a comment in the form below.

If you decide to change the recipe a little, please submit the changes in the comments below so you can give other people ideas on how to cook their chicken.


2/18/2013

Sunny Side Up

There's nothing like sunny side up eggs cooked on the stovetop. Unless of course you cook them inside pepper rings. This recipe is creative and a very tasty way to start off your day.

I saw this on one of those television cooking shows and had to try it. Of course the first time was a learning experience, so after a few times they actually came out pretty good.

If you like bell peppers with your eggs, this is a great way to cook them. And they are fun for the whole family.



Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.


 http://four-square-recipes.blogspot.com/2013/02/sunny-side-up.html



Sunny Side Up Circles

Ingredients

One (1) Bell Pepper (red, green, yellow, or orange)
One (1) Teaspoon Garlic Pepper
Two (2) Extra Large Eggs
One (1) Tablespoon Butter (or preferred cooking oil)
Two (2) Tablespoons Shredded Cheese (any preferred flavor)



Preparations

Slice pepper near the head making two large circles 1/2 inch thick. The flatter the slice, the better.

Red Pepper Circles

Place pepper circles in frying pan prepped with cooking oil. Cover and cook for 3 minutes per side on medium hot.

Uncover and crack each egg, placing one in each pepper circle. I gently push down on the circles for a few seconds to keep the eggs from squeezing out from the bottom of the pepper.

WARNING: The pepper circles will be hot. Do not hold down on them very long. The heat from the frying pan will cook the bottom of the egg quickly enough to keep it from running out.


Cover the pan and fry the eggs sunny side up for three minutes. Sprinkle one teaspoon of garlic pepper on each circle. Sprinkle one tablespoon of shredded cheese on each circle and cover. Cook for one minute and remove from heat.


You can also do this with scrambled eggs.

Nutritional Information

The above recipe makes 2 meal servings of sunny side up eggs with pepper circles. (The below nutritional facts are based on one meal serving.)

Calories 77
Calories from Fat 50

Total Fat 5g
Saturated Fat 2g

Cholesterol 215mg
Sodium 68mg
Potassium 130mg
Total Carbohydrates 1g
Dietary Fiber 1g
Sugars 1g
Protein 7g

Vitamins based on percentage of a 2000 calorie diet.

Vitamin A - 16%
Vitamin C - 10%
Calcium - 2%
Iron - 4%



Check out more stovetop recipes like these Sunny Side Up Circles.

Have you tried this recipe out? Please let me know what you think by contacting me or leave a comment in the form below.

If you changed the recipe a little, put the changes in the comments below so you can give other people ideas.


2/17/2013

BBQ Ribs Recipe

My BBQ Ribs recipe is one of my favorites. I love me some ribs, but only if they are cooked right. This recipe is for pork ribs, but you can substitute beef if that is your preference.

I don't settle for those thin rib racks. I prefer the larger, thicker ribs that actually have more meat then bones. You can cook the thinner ones, but the times will be a little different.

For this recipe, I speed up the cooking process by precooking the pork ribs by boiling them, otherwise it takes forever to cook them on the grill. Unless you have a long time to cook, then you can just cook them on the grill.

Do not boil beef ribs. These are better just cooked on the grill.




Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.


 http://four-square-recipes.blogspot.com/2013/02/bbq-ribs-recipe.html



BBQ Ribs

Ingredients if Boiling First
Two (2) Pounds Pork Ribs (Individually Cut, Thick)
Two (2) Tablespoons Minced Garlic
One (1) Whole Apple, Pealed and Chopped
One Half (1/2) Sweet Onion Chopped
Four (4) Cups of Water

Ingredients for Marinade
Two (2) Tablespoons Worcestershire Sauce
One (1) Bottle Honey Chipolte BBQ Sauce
Two (2) Tablespoons of A1 Steak Sause
One (1) Teaspoon Ground Pepper
One (1) Tablespoon Soy Sauce



Preparations

Place water, minced garlic, chopped apples, and chopped onions, in a large pot and bring water to a boil. Once boiling, add two pounds of pork ribs. Let boil for fifteen (15) minutes.

Raw Pork Ribs

Remove ribs from boiling water and place in a large container. Add marinade mixture once ribs have cooled for ten minutes. Vigorously shake container until all ribs are thoroughly coated with marinade. Let ribs sit for twenty (20) minutes.

SIDE NOTE: If you prefer not to boil your ribs first or if you are using beef ribs, skip the boiling steps for your bbq ribs recipe and go straight to the marinade.

Once grill is at about 350 degrees, place the ribs on the grill grate, meat side down first. Rotate the meat one quarter (1/4) turn every four minutes, basting the remaining marinade on each rib throughout the entire cooking time.

Cooking time for the bbq ribs recipe is about twenty (20) minutes depending on how thick the meat is. Grill for about one (1) hour if you skipped the boiling step. Do not baste marinade on the ribs during the last flip.



Nutritional Information

The above BBQ Ribs recipe makes 4 meal servings (4 large ribs). (The below nutritional facts are based on one meal.)

Calories 395

Total Fat 13g
Cholesterol 0mg
Sodium 573mg
Potassium 0mg

Total Carbohydrates 9g
Dietary Fiber 1g
Sugars 1g

Protein 31g




Check out more barbecue recipes like this BBQ Ribs Recipe.

Have you tried this recipe out? Please let me know what you think by contacting me or leave a comment in the form below.

If you decide to change the recipe a little, please submit the changes in the comments below so you can give other people ideas on how to cook their ribs.


2/16/2013

Healthy Stir Fry

Making a healthy stir fry has always been my ambition. I love stir fry, but certain ingredients make it quite unhealthy. This stir fry recipe combines antioxidant ingredients and healthier cooking oils to create a tasty and healthy alternative to traditional stir fry recipes.

Stir fry has always been my all around healthy meal choice. It's easy to prepare and cooks quickly, making dinners short and sweet so you can get on with your life. But I could only make it once or twice a month because of the excessive fats I used when cooking.

But now I've created a healthy stir fry you can eat a couple times a week if you want. And looking to eat healthier, I turned toward an all vegetable stir fry mix of fresh ingredients. With a little research, I chose all high antioxidant vegetables to create this great tasting recipe.



Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.


 http://four-square-recipes.blogspot.com/2013/02/healthy-stir-fry.html



Healthy Stir Fry Recipe

Ingredients

One (1) Cup Fresh Sweet Peas
One (1) Cup Cut Fresh String Beans
Two (2) Sliced Broccoli Spears
One (1) Pepper (Red, Green, Yellow or Mix) Cut
One Half (1/2) Sweet Onion Sliced
One Quarter (1/4) Kohlrabi Sliced
One (1) Tablespoon Fresh Chopped Garlic
One Half (1/2) Cup Sunny Creek Farm Sprouted Green Peas
One Half (1/2) Cup Sunny Creek Farm "Crunchy Mix" Adzuki, Lentil, and Peas
Two (2) Table Spoons Virgin Olive Oil
One (1) Table Spoon Simply Asia Sweet Ginger Garlic Seasoning
Three (3) Tablespoons Soy Sauce



Preparations

Chop all ingredients to desired size and place them in a bowl. Heat two tablespoons of Virgin Olive Oil in a large frying pan or Wok on stovetop burner set to Medium High. Pour all remaining ingredients in pre-heated pan and cook for three (3) minutes. Turn heat down to Medium and cook for an additional ten (10) minutes, stirring occasionally. Add three tablespoons of soy sauce and cook for one minute.

SIDE NOTE: You can add in chicken, shrimp, or steak to your stir fry if you want. Simply fry the meat first, drain any excess juices, then add all of the other ingredients with the meat in the frying pan.

Remove from heat and serve.

Healthy Stir Fry

Nutritional Information

The above recipe makes 4 meal servings of healthy stir fry. (The below nutritional facts are based on one meal.)  Packed full of antioxidants.

Calories 250
Calories from Fat 125

Total Fat 6g
Saturated Fat 1g
Polyunsaturated 2g
Monounsaturated 3g
Trans 0g
Cholesterol 4mg
Sodium 580mg
Potassium 420mg
Total Carbohydrates 41g
Dietary Fiber 5g
Sugars 11g
Protein 8g

Vitamins based on percentage of a 2000 calorie diet.

Vitamin A - 20%
Vitamin C - 15%
Calcium - 6%
Iron - 6%



Check out more stovetop recipes like this Healthy Stir Fry.

Have you tried this recipe out? Please let me know what you think by contacting me or leave a comment in the form below. If you changed the recipe a little, put the changes in the comments below so you can give other people ideas.


2/11/2013

Vegetable Medley Salad

The Vegetable Medley Salad is one of my personal favorites. I first had it at a cookout in Montana and demanded the recipe. Of course I modified it a bit to make it healthier and tastier, but it's great for any occasion, especially pot lucks or large gatherings.

The funny thing is, there isn't any lettuce in this "salad". It's all vegetables, the best part of a salad if you ask me. There is very little nutritional value with lettuce, so why even bother. Sure, it's a great filler, but why not fill up on a wholesome medley of vegetables instead of filler.

This recipe does take some time to prepare, but it is well worth it and you'll definitely have people asking you for the recipe. And by all means, change it here and there with your favorite veggies to custom make it for your taste.



Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason W. Moser. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.


 http://four-square-recipes.blogspot.com/2013/02/vegetable-medley-salad.html



Vegetable Medley Salad

Ingredients

One Half (1/2) Bag of Lysander's Soup Mix (Beans Only)
Three Quarters (3/4) of a Cup Snap Peas
One (1) Cup Canned Italian Pole Green Beans (Cut) Drained
Three Quarters (3/4) of a 15oz Can of Sweet Peas (Tiny Early June) Drained
One (1) Cup Sunny Creek Farm Sprouted Green Peas
One (1) Cup Sunny Creek Farm "Crunchy Mix" Adzuki, Lentil and Peas
Two (2) Bushels of Fresh Chopped Broccoli
One (1) Whole Kohlrabi Chopped
One Half (1/2) Large Sweet Onion Sliced
One Half (1/2) to One (1) Bottle of Garlic Expressions Classic Vinaigrette Salad Dressing & Marinade

Vegetable Medley Salad



Preparations

Prepare all fresh vegetables as indicated in the ingredients. Cut or chop the vegetables to the desired size (either slices, small cubes, or a mix).

Bring four and a half cups of water to a boil for one minute and turn off heat. Pour 1/2 bag of Lysander's Soup Mix (just the beans) into the water and let stand for one hour. Bring water back to a gentle boil and boil for one hour or until the beans are soft. Stir occasionally and add water as needed. Once the beans are soft, drain the water and let set until cool.

Gently mix all ingredients into a large bowl and place the Vegetable Medley Salad in the refrigerator for three to five hours. Stir once more, drain the excess dressing, and serve.

Nutritional Information

The above recipe makes about 24 servings of Vegetable Medley Salad. (The below nutritional facts are based on 1 serving of vegetable medley. Very Nutritious Recipe.

Calories 102
Calories from Fat 10

Total Fat 4g
Cholesterol 0mg
Sodium 292mg
Potassium 207mg
Total Carbohydrates 12g
Dietary Fiber 3g
Sugars 5g
Protein 4g

Vitamins based on percentage of a 2000 calorie diet.

Vitamin A - 9%
Vitamin C - 89%
Calcium - 5%
Iron - 8%



Check out more salads like this Vegetable Medley Salad.

Have you tried this recipe? Please let me know what you think in the comments below. If you change the recipe a little, put the changes in the comments below so you can give other people ideas as well.


2/04/2013

Smoked Beer Can Chicken

Smoked Beer Can Chicken is my favorite smoked food. It's fun to prepare and cook and fun to serve. And it always turns out perfect. If you like rotisserie chicken but want a smoke and beer flavor to compliment the chicken, this is the absolute way to go.

This is my own recipe and winged it the first time I smoked it. It was awesome and now something I do at least twice a year.

I smoked the beer can chicken in a Masterbuilt Electric Smoker, so the cooking time and temperature may vary if you are using a different smoker. But for the most part, it should turn out perfect.

Unlike grilled beer can chicken, smoked beer can chicken cooks at a much lower temperature thus doesn't boil the beer in the can. But it still gets hot, creating a light steam along with the smoke to marinate and moisten the chicken while it slow roasts to perfection.



Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason Moser. You can print it for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website. Add the following link to your site:

 http://four-square-recipes.blogspot.com/2013/02/smoked-beer-can-chicken.html


Smoked Beer Can Chicken

Ingredients

One (1) Whole Chickens
Two (2) Twelve Ounce Cans of Beer (Cheap Beer Works the Best)
Two (2) Tablespoons Chopped Onions
Two (2) Tablespoons Apple Cider Vinegar
Three (3) Cloves of Garlic
One (1) Packet of McCormick's Grill Mates Zesty Herb Marinade




Preparations

(Optional) Thaw the whole chicken the night before cooking. Wash and trim the chicken, making sure the butt of the chicken is large enough for a can of beer. Place chicken in a large container and soak overnight in beer for best results.

Preheat electric smoker to 260 degrees with no wood. While the smoker heats up, open the first can of beer and drink half and only half of it. Pour the rest of the beer in a plastic microwavable container.

With a can opener or scissors capable of cutting metal, cut the top of the beer can off as close to the rim as possible. Mince the three garlic cloves and chop one onion. Add one tablespoon of chopped onions and two minced cloves of garlic into the plastic container with the beer. Add two tablespoons of Apple Cider Vinegar to the container and stir. Place container uncovered in the microwave and heat for 45 seconds. (This is so the mixture doesn't have to heat up in the smoker; it will already be hot.)

Open the second can of beer and drink half of it. Pour one cup of water and the rest of the beer in your drip pan. (Optional) Place the rest of the onions and garlic as well as a half a cup of Apple Cider Vinegar in the drip pan as well.

Place the whole chicken on a flat surface and coat with one tablespoon of olive oil. Spread one packet of McCormick's Grill Mates Zesty Herb Marinade (dry) thoroughly over the entire chicken.

Pour the plastic container from the microwave into the beer can that you previously cut open.

(CAUTION - Contents may be hot to the touch. Wear proper personal protective equipment (PPE).) Shove the beer can up the chicken's you know what and carefully place the whole chicken on a smoker rack.

You may need to be a little creative with the drumsticks of the chicken in order to get it to stand up properly. I use marshmallow sticks (the long ones) and stab the chicken through the thighs for added support for the limp chicken.

Cooking Instructions

When the electric smoker reaches 240 degrees, place the drip pan in the smoker. Wait for the smoker to reach 270 and place the future smoked beer can chicken in smoker as high as it will go. Turn the cooking temperature down to 250 degrees Fahrenheit. Fill the wood chip tray with one handful of Mesquite or Apple smoking chips.

Let the smoked beer can chicken cook for four (4) hours. Thirty (30) minutes after putting the chicken in the smoker, put in more wood chips. Do this every 30 minutes for two hours (half the cooking time). The last time you put wood in the tray is the two hour point. If you want a heavy smoke flavor, you can continue putting wood chips in every 30 minutes for another hour.

Once time is up, check the chicken. The skin should be dark tan in color and the meat will be pink. If you poke it with a fork or toothpick, the juices should run clear out of the hole.

Remove the smoked beer can chicken from the electric smoker and serve.

Smoked Beer Can Chicken


(CAUTION - Remember there is a beer can full of hot liquid in its butt. I recommend removing the can with a cooking glove prior to cutting apart the chicken.) 

Nutritional Information

The above recipe easily serves 4 adults, (the below nutritional facts are based on 1 serving).

Calories 246
Calories from Fat 190

Total Fat 12g
Saturated Fat 3g
Cholesterol 78mg
Sodium 350mg
Total Carbohydrates 8g
Dietary Fiber 1g
Sugars 5g
Protein 25g



Check out more smoker recipes like my Smoked Beer Can Chicken recipe. Have you tried this recipe? Please let me know what you think in the comments below. If you changed the recipe a little, put the changes in the comments below so you can give others ideas.


2/03/2013

Homemade Salsa Recipe

Here is a homemade salsa recipe that is easy to make with all natural ingredients and tastes great. Whenever you think about chips and salsa, you will never want anything else after you taste this wonderful creation. It's packed full of flavor, vitamins, and minerals and is great on tortilla chips or pita bread.

The reason you want to make homemade salsa vice purchasing brand name salsas is because the brand name salsas contain preservatives that may not be that great for your body. This adds more calories and carbohydrates to the recipe. You don't need that. Keep it fresh and keep it all natural.



Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Bryan Woodington. You can print this recipe for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website.


 http://four-square-recipes.blogspot.com/2013/02/homemade-salsa-recipe.html



Homemade Salsa Recipe

Ingredients

One and a Half (1 1/2) Large Fresh Ripe Tomatoes
One (1) Bundle of Cilantro
One (1) Red Onion
Two (2) Peppers (Red, Green, Yellow or Mix)
One (1) Fresh Jalapeno
One (1) Tablespoons Salt
One (1) Tablespoon Fresh Garlic
One (1) Lime




Preparations

Finely chop all ingredients placing them in a bowl after chopping. Mix vegetables together in bowl until well mixed. Add salt and garlic for personal taste.

Homemade Salsa Recipe

Serve the homemade salsa recipe on tortilla chips or pita wedges at your parties.

Nutritional Information

The above recipe makes 15 servings of homemade salsa (1/4 cup each). (The below nutritional facts are based on 1/4 cup of salsa, no including desired chips.)  Healthy Recipe.

Calories 12
Calories from Fat 0

Total Fat 0g
Cholesterol 0mg
Sodium 467mg
Potassium 88mg
Total Carbohydrates 3g
Dietary Fiber 1g
Sugars 2g
Protein 1g

Vitamins based on percentage of a 2000 calorie diet.

Vitamin A - 11%
Vitamin C - 41%
Calcium - 1%
Iron - 1%



Check out more salsa recipes like this homemade salsa recipe. Have you tried this recipe? Please let me know what you think in the comments below. If you changed the recipe a little, put the changes in the comments below so you can give other people ideas.


Smoked Salmon Spread

Smoked Salmon Spread is my latest creation which turned out very good. This is my own recipe and only looked at a few others for ideas, but all of the ingredient mixtures were from my own judgement. Great for appetizers or garnishes.

I smoked the salmon in a Masterbuilt Electric Smoker so cooking times and temperatures may vary for different smokers. But for the most part, it should turn out perfect.



Copyright notice:

You can share this recipe with your friends as long as it remains on this page. This recipe was created by Jason Moser. You can print it for your own use, but do not copy and place this recipe on your own website. Simply create a link to this page to imbed it on your website. Add the following link to your site:

 http://four-square-recipes.blogspot.com/2013/02/smoked-salmon-spread.html


Mesquite Smoked Salmon Spread

Ingredients

Two (2) lbs Salmon Filet
Two (2) ll.5 oz Philadelphia Cream Cheese containers Whipped
Seven (7) Ounces of Lemon Juice
One (1) Knorr 1.4 oz Vegetable Recipe Mix
Two Handfuls of Mesquite Wood Chips



Preparations

Preheat electric smoker to 210 degrees with no wood. Pour 4 oz of water and 6 oz of lemon juice into the drip tray. At 140 degrees, place drip tray in the smoker. Soak two handfuls of Mesquite smoking wood chips in water for 20 minutes.

Prepare the salmon filet as follows: Place 2 lb salmon filet on foil and place on electric smoker rack. Pour 1 tablespoon lemon juice on the salmon filet and spread with clean hand. Sprinkle 1/4 of the contents from the Knorr Vegetable recipe mix on the salmon.

Cooking Instructions

When the electric smoker reaches 210 degrees, place the salmon filet in the smoker. Turn the cooking temperature down to 185 degrees Fahrenheit. Fill the wood chip tray with one handful of Mesquite smoking chips.

Let the salmon smoke for 2 hours and 30 minutes. One hour after putting the salmon in the smoker, put in more wood chips. Put the rest of the wood chips in (if any) at the 1 hour and 15 minute mark. Do not put in any more wood chips after the halfway point in order to make medium smoked salmon spread.

Smoked Salmon Filet


Once time is up, check the salmon. It should be juicy and should easily flake. If not, smoke for 30 more minutes. Remove salmon from the smoker and chop into chunks with a knife. Leave it set out until cool to the touch.

Once the meat is thoroughly cooled, place the two containers of cream cheese, the rest of the vegetable recipe mix, 1 teaspoon of lemon juice, and all of the salmon in a large blender. Blend until the mixture is pink and creamy in texture. Taste the mixture and add more flavor as necessary. Empty contents into a large covered bowl. Chill overnight and keep chilled until served.

Optional: Instead of using all of the salmon to blend into the spread, only put 3/4 of the salmon in the mixture and leave 1/4 of the chunked salmon on the side. Pour the chuncked salmon on top of the blended mixture and stir in with a spoon to give the spread a chunky texture.

Serve the smoked salmon spread on saltine crackers (bread or any other crackers will work too).

Smoked Salmon Spread


Nutritional Information

The above recipe makes 55 oz of smoked salmon spread, (the below nutritional facts are based on 1 oz spread plus 1 cracker). High Protein Recipe.

Calories 64
Calories from Fat 26

Total Fat 3.3g
Saturated Fat 1.6g
Cholesterol 12mg
Sodium 215mg
Potassium 29mg
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars 1g
Protein 1.2g



Check out more smoker recipes like my Smoked Salmon Spread recipe. Have you tried this recipe? Please let me know what you think in the comments below. If you changed the recipe a little, put the changes in the comments below so you can give others ideas.