After asking around for a few recipes..I decided I'm creative enough to come up with my own for some grilled salmon on a cedar plank.
So-- my first attempt with plank grilling was a success....even though the first set of planks got left behind at Meijer - BY ME..none the less. {Sigh}. But here is my thrown together goodness...
Cedar Plank Grilled Salmon
Salmon fillets
maple syrup - 1/4 cup
honey - 2 Tblsp
balsamic vinegar - 1/4 cup
minced garlic, dill, salt & pepper - to taste
mix syrup, honey & vinegar in bowl. Sprinkle salmon with salt, pepper, dill & garlic. Place salmon on soaked plank (soak in water for at least an hour) - medium heat on grill. Baste with marinade every 5 minutes.....cook for 20/25 until flakes with fork.
The amazing smell of the grilling cedar was enough to make me want to EAT the planks... thankfully the fish turned out great, so I didn't have to!
Tuesday, June 30, 2009
Thursday, June 11, 2009
Caprese Bake
I just stumbled upon this recipe..and I want it NOW. I'm usually not a fan of things baked with an egg mixture..but this sounds soooooo good. I think the recipe is from England - so the measurements are in metric...but i'll just wing it :) attached the original Blog for mouthwatering pics...
http://www.cooksister.com/2009/02/savoury-caprese-bread-butter-pudding.html
CAPRESE BREAD & BUTTER PUDDING (serves 2)
Ingredients:
4-6 thick slices of day-old white breadbutter1 large ball of mozzarella cheese, sliced2 ripe plum (or about 8 baby plum) tomatoes, sliceda handful of fresh basil leaves, finely chopped3 large or 4 small eggs150ml milk or single creamsalt and pepper1 tsp dried oregano
Method:
Pre-heat the oven to 190C and lightly grease 1 large or 2 small (about 10cm x 10cm) ovenproof dishes.
Butter the bread on one side only and cut each slice into 4 triangles. Cover the base of the dish with overlapping triangles of bread, buttered side down, with the bread points pointing slightly upwards.
Tuck tomato and mozzarella slices in between the slices of bread and sprinkle with half the basil. Season with salt and black pepper.
Add another layer of bread, this time with the buttered side facing up and repeat the step above to add the tomato, mozzarella, basil and seasoning.
Whisk together the eggs, milk/cream and oregano and pour over the bread layers as evenly as possible.
Place on a baking sheet in the pre-heated oven and bake for about 20 minutes or until the egg mix has set and the top is beginning to brown.
Serve immediately with a big green salad. This would also make a fantastic vegetarian main course for a dinner party - although you'll have to fight off the meat eaters!
http://www.cooksister.com/2009/02/savoury-caprese-bread-butter-pudding.html
CAPRESE BREAD & BUTTER PUDDING (serves 2)
Ingredients:
4-6 thick slices of day-old white breadbutter1 large ball of mozzarella cheese, sliced2 ripe plum (or about 8 baby plum) tomatoes, sliceda handful of fresh basil leaves, finely chopped3 large or 4 small eggs150ml milk or single creamsalt and pepper1 tsp dried oregano
Method:
Pre-heat the oven to 190C and lightly grease 1 large or 2 small (about 10cm x 10cm) ovenproof dishes.
Butter the bread on one side only and cut each slice into 4 triangles. Cover the base of the dish with overlapping triangles of bread, buttered side down, with the bread points pointing slightly upwards.
Tuck tomato and mozzarella slices in between the slices of bread and sprinkle with half the basil. Season with salt and black pepper.
Add another layer of bread, this time with the buttered side facing up and repeat the step above to add the tomato, mozzarella, basil and seasoning.
Whisk together the eggs, milk/cream and oregano and pour over the bread layers as evenly as possible.
Place on a baking sheet in the pre-heated oven and bake for about 20 minutes or until the egg mix has set and the top is beginning to brown.
Serve immediately with a big green salad. This would also make a fantastic vegetarian main course for a dinner party - although you'll have to fight off the meat eaters!
Tuesday, June 2, 2009
The BEST Crock Pot Recipe EVER - Lasagna!
I never have much luck with crock pot recipes..until now. I found this one in that Martha Stewart cooking mag (the little one) - can't think of the name of it - at the checkout at the grocery months ago. I was hungry for lasagna but didn't want to have to come home & make it after work. Voila... there's a crock pot recipe FOR lasagna..and it honestly is the best lasagna I have ever had. And it's really easy! I'm sure you could play around with the ingredients, too..use turkey or veggies instead of meat.
Crock Pot Lasagna
1 lb ground sirloin
1 lb Italian sausage (I used Tennessee pride "hot" from the roll)
2 cups shredded mozzarella
28 oz crushed tomatoes in puree
6 oz tomato paste
2 cloves garlic - minced
1 med onion minced
2 small carrots chopped (i omitted)
Lasagna noodles
In a dutch oven, brown meats together until no longer pink. Drain off grease & add in onion and garlic (carrot, too, if using it). Cook until onion gets soft....pour in crushed tomatoes & tomato paste. Bring to a boil - then remove from heat. Break lasagna noodles to fit into crock pot - try to cover as much of the bottom of pot as possible. Layer in meat sauce, then a layer of cheese. Repeat with noodles, then meat sauce & cheese - 3 layers total.
Do not use cheese on top layer yet!
Crock pot on low -- 4 to 6 hours ( i did 4.5 and it could have cooked a bit longer).
Top with remainder of cheese for the last 10 minutes before serving.
Serves 4 - 6
And the calories per serving are 390 - i forget the rest of the details.
YUMMMMMY!
Crock Pot Lasagna
1 lb ground sirloin
1 lb Italian sausage (I used Tennessee pride "hot" from the roll)
2 cups shredded mozzarella
28 oz crushed tomatoes in puree
6 oz tomato paste
2 cloves garlic - minced
1 med onion minced
2 small carrots chopped (i omitted)
Lasagna noodles
In a dutch oven, brown meats together until no longer pink. Drain off grease & add in onion and garlic (carrot, too, if using it). Cook until onion gets soft....pour in crushed tomatoes & tomato paste. Bring to a boil - then remove from heat. Break lasagna noodles to fit into crock pot - try to cover as much of the bottom of pot as possible. Layer in meat sauce, then a layer of cheese. Repeat with noodles, then meat sauce & cheese - 3 layers total.
Do not use cheese on top layer yet!
Crock pot on low -- 4 to 6 hours ( i did 4.5 and it could have cooked a bit longer).
Top with remainder of cheese for the last 10 minutes before serving.
Serves 4 - 6
And the calories per serving are 390 - i forget the rest of the details.
YUMMMMMY!
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