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Thursday, July 30, 2009

Grilled Salmon

Fresh Alaskan Salmon was on sale this week so I bought half of a large Salmon and decided to try something new. I've never braved fish on the grill before, but have heard it's great. We gave it a try, and it turned out fabulous. I'll be making this one again for sure.
Layer two sheets of aluminum foil and spray with cooking spray. Place 2-3 lb Salmon on aluminum foil. Open up fish and sprinkle with lemon pepper. Slice one whole lemon in thin slices and place inside the salmon. Wrap the foil up around the fish and place on medium heated grill. Cook 10 minutes on one side, flip and cook another 10 minutes on the other side. Check fish to make sure it is flaky and serve. It was quite simple, healthy and delicious.

Dutch Oven Carmel Apple Crisp

This was to DIE for! Seriously it was sinful. Again I was too busy licking my lips to stop and snap an after picture, but you get the idea with the shot below, a little more dressed up than the paper plates we devoured it on. This is a must try when you are out enjoying the great outdoors, beats smores any day.

8-10 large granny smith apples; peeled, cored and sliced 2 cups brown sugar
2 Tbs. lemon juice 2 cups flour
2/3 cup sugar 1 cup instant oatmeal
1/3 cup flour 1/2 cup chopped walnuts
2 tsp. ground cinnamon 1 cup butter; melted
3/4 tsp. ground nutmeg

1/4 tsp. ground cloves

3/4 tsp. salt

1 (12 oz.) jar caramel sauce

In a buttered 12" Dutch oven add apples and lemon juice; stir to coat apples. In a separate dish combine sugar, flour, cinnamon, nutmeg, cloves and salt; stir to mix. Pour dry ingredients over apples and stir until apples are well coated. Spread out apples and pour carmel sauce over the top.

In a medium bowl combine brown sugar, flour, oatmeal, and walnuts; stir to mix. Using a fork mix in melted butter to form coarse crumbs. Spread topping evenly over apples.

Cover Dutch oven and bake using 10-12 briquettes bottom and 16-18 briquettes top for 60 minutes.

Serves 16.

Dutch Oven Chicken And Potato Delight

My sister (Cheryl) made this recipe for us while camping a couple weeks ago. It was fabulous, so good I forgot to take the after picture, because I wanted to dig in. The picture above is it cooking and I HIGHLY recommend it.

8-10 boneless, skinless chicken breasts 1 cup sour cream
1/2 lb. bacon 3 cups grated cheddar cheese
2 medium yellow onions; diced 1 1/2 tsp. seasoning salt
1 1/2 cup fresh mushrooms; sliced 1 1/2 tsp. poultry seasoning
12-14 medium potatoes; peeled & sliced 1/2 tsp. garlic salt
(1) 10 ½ oz. can cream of chicken soup
salt and pepper to taste
(1) 10 ½ oz. can cream of mushroom soup

Heat a 12" deep Dutch oven using 18-20 briquettes bottom until hot. Cut bacon into 1 inch slices. Add to hot oven and fry until brown. Cut chicken breasts into bite size pieces. Add chicken, onions, mushrooms, and ½ tsp. of the seasoning salt to the bacon. Stir, then cover and cook until onions are translucent and chicken is tender. Add potatoes. Stir in soups, sour cream, and the remaining seasonings. Salt and pepper to taste. Cover and cook for 45-60 minutes using 8-10 coals bottom, and 14-16 coals top heat. Stir every 10-15 minutes. When done, cover top with cheese and replace lid. Let stand until cheese is melted.

Serves 8-10

Thursday, July 16, 2009

I got this recipe from one of my favorite blogs to read Real Mom Kitchen. So thanks to Laura for this easy and fun summer dessert recipe. I couldn't pass up the opportunity to add this to my list of recipe's. I hope you enjoy it as much as I did.

Ice Cream Sandwich Dessert

19 ice cream sandwiches
1 carton (12 ounces) frozen whipped topping i.e. cool whip, thawed
1 jar (11-3/4 ounces) hot fudge ice cream topping
1 cup salted peanuts chopped

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).
Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.