Making the most of the last couple of weeks of summer means taking more meals outside!
Dining outdoors with Fresh Barbecue Salmon on the menu is such a treat if it is done right.
Making BBQ Salmon that is full of flavor:
- Use fresh caught salmon that has not been frozen, to begin with.
- Don’t be afraid of seasoning! Salmon needs a lot to be full of flavor and moist.
- Place your salmon fillets on a double layer of heavy duty tin foil.
- For the seasoning I started with Old bay seasoning, then plenty of salt and pepper, some dill and then I used a vegetable peeler to slice some butter to layer over that. I patted some brown sugar on that and then added the lemon slices. Another sprinkle of dill over that and it was ready for the hot grill.
- I took it over there on a flat baking sheet and slid it onto the BBQ.
- I had the temperature set at about 375 to 400 degrees. Some of the butter and sugar melted off of the foil but that didn’t matter. The smoke caused by that just added to the flavors!
- For 4 fillets that were a total of 2 1/2 pounds, it took about 20 to 25 minutes to perfect “doneness”.
- I peeled the lemon off the fillets and squeezed them just a little over the fillets and then brought them to the dinner table. (As I slid them off the foil I made sure to leave the skin behind.)
- We had a hard time saving a fillet for my daughter! They were that yummy!
A shout out for the Red, White and Blue!
There is still time to put together a patriotic dessert for the Fourth. These Freedom Tarts have all the color and freshness you love!
How to put together the Freedom Tarts:
- Bake up 20 – 3 inch pastry shells that you can find in the freezer department at your grocery store.
- Use the Such Great Recipes Cookbook Recipe for the Creme on page 78. Make a double recipe to fill 20 tarts.
- Pipe the creme into the baked shells.
- Place some beautiful fresh berries on top of the creme in any way you like. Fresh berries will look beautiful no matter how you place them!
- Leave the tarts the way they are or mix up some packaged glaze to shine them up.
- Chill the Freedom Tarts until you are ready to serve them. They keep for about 3 days.
Yes, I really am posting a gluten free recipe. I am not gluten free and sometimes I get tired of hearing so much about it! But, alas, my Mom is celiac and I needed to experiment with the flour mixes.
This Date and Apple Walnut Muffin is just delicious! You can’t tell it is gluten free and it had so many healthy ingredients in it! Since it is almost a meal in itself I take one along on days where I know I will be out and about for quite a while. My kids pack them along to work and have them for a quick breakfast.
All the ingredients, including the gluten free flour mix, can be purchased at The Green Barn in Lynden WA. Tim will be happy to rave about how delicious these are! (Right, Tim?! 🙂 )
The Recipe for Gluten Fre Date and Apple Walnut Muffins:
¼ cup boiling water
¼ cup melted butter
1 cup chopped dates (not dried)
½ cup coconut sugar
2 tsp lemon juice
2 tsp vanilla
1 small apple, peeled and shredded
3 tbsp. cream (half and half)
1 1/3 cup gluten free flour
1/3 cup ground flax meal
½ tsp cocoa powder*
½ tsp baking soda
2 tsp baking powder
½ tsp salt
1/3 cup finely chopped walnuts
- Preheat the oven to 375 degrees F.
- Prepare a muffin tin by lining it with paper liners.
- Combine the boiling water with the dates and melted butter and let it come to room temperature. (about 10 minutes)
- In a medium size bowl combine the next 6 ingredients. Add the date mixture when it is ready.
- Whisk together the dry ingredients in a large bowl.
- Pour the liquids over the dry ingredients and mix just until everything is moist. The batter will become quite thick because of the gluten free flour. **
- Scoop the batter into the prepared tin. They will be about 3/4 filled to make 12 muffins.
- Bake the muffins for 18 to 20 minutes. The muffins should not feel moist on the top when lightly touched.
- For a shiny top, pour a mixture of honey and coconut oil over the top of the hot muffins. (1 tbsp. of each, slightly warmed)
* Don’t be alarmed about the cocoa powder ingredient here. It just adds color the the muffins to make them look more appetizing! More or less may be added to suit your eye appeal. 🙂
** Muffins are always best when you do not overmix the batter but you have to be particularly careful with the gluten free flour. It stiffens quickly and you will feel like it is not mixed very well. Using a large bowl to do the final mixing steps makes this easier.
You’re getting together for a Memorial Day Barbecue and are deciding on what you should bring. Creamy Fruit Salad is a fresh and tasty salad choice.
Homemade fruit juice dressing really makes this salad! Using fresh real whipped cream and maybe some of your own canned fruit, sets this fruit salad above the rest. (Or as in my case, my dear mother in laws’ canned fruit! Thanks Mom!)
I have my cooking classes make this salad and when they try it I always hear “It’s actually good!” Actually? Oh well! I’m just glad they like it!
It can easily be made a day ahead and kept cold. This salad serves about 25 side servings.
Creamy Fruit Salad is on page 20 in Such Great Recipes Cookbook. Surroundings in Lynden, WA has a fresh supply! Or click on the link at the side of this page to order one today.
1 – 20 oz. can pineapple tidbits, drained
1 – 15 oz. can diced peaches, drained (or cut up the sliced to get pieces)
1 – 15 oz can diced pears, drained
1 – 15 oz can mandarin orange segments, drained
1 green apple
2 cups red and green grapes, large ones sliced in half
- Go to Page 20 in Such Great Recipes cookbook for the rest of this recipe.