Cedar Plank-Grilled Salmon

Ingredients:
2 TBS Brown Sugar
1 TBS Chili Powder
1 tsp Ground Cumin
1/8 tsp kosher salt
1/8 tsp ground pepper
6 (6 ounce) Salmon Fillet (Sockeye, Coho, or King Salmon)
2 cedar planks soaked in water 2 hours

Directions:

1. Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
2. Preheat an outdoor grill for medium heat (370-400 degrees) and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
3. Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes. 

Submitted by: Jenie Rainey from All Recipes 

Sunrise Salad

Ingredients:
14.5 oz can no sugar added sliced pears, save juice
15 oz can no sugar added mandarin oranges, drained
10 oz can no sugar added pineapple tidbits, save juice
3.4 oz box of sugar free instant lemon pudding (can use vanilla or cheesecake pudding)
8 oz thawed sugar free cool whip
1-2 bananas sliced
1 container of strawberries sliced

Directions:
In large bowl mix together the instant lemon putting and juice from the pairs and the pineapple. Set aside. 
Slice your bananas and strawberries. Add them to your bowl of pudding mix. Fold in the whip cream. If not enjoy immediately place in refrigerator.

Submitted by: Jenie Rainey

Easy Baked Beans

Ingredients:
2 large or 4 small cans Van Camps pork n beans
1 cup brown sugar
1/2 cup maple syrup
1/2 can diced green chilies 
1 medium onion chopped in food processor 
   Or diced
 
Directions:
Mix together in 9x13 pan bake at 375 for one hour or more until desired thickness

Submitted by: Kathy Adams 

Caprese Garlic Bread

Ingredients:

• 1 loaf ciabatta bread, horizontally cut in half or French bread or
• 4 tablespoons salted butter
• 3 cloves garlic, minced
• 12 oz. fresh mozzarella cheese, sliced
• 1/2 cup balsamic vinegar or balsamic vinegar reduction
• 2 medium tomatoes, sliced (Roma tomatoes)
• Salt and freshly ground black pepper, to taste
• Pesto
• 1/3 cup chopped fresh basil

Directions:

1. Preheat oven or grill to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.
2. In a small bowl, combine butter and garlic and spread evenly on bread halves. then spread Pesto on top. Place the mozzarella cheese slices on top of the bread, making sure the cheese covers the bread completely. Place a salted and peppered tomato slice on top. Bake the bread for 12-15 minutes or until the cheese is melted.
3. While the bread is in the oven, make the balsamic reduction if you have regular balsamic vinegar. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set aside.
4. Remove the bread from oven. Add the fresh basil and drizzle 1tsp olive oil with balsamic reduction. Cut into slices and serve.

Submitted by: Jenie Rainey from Two Peas and Their Pod

Caprese French Bread Pizza

Ingredients

• 1/2 cup balsamic vinegar
• 1 large loaf French bread (soft, not a baguette)
• 3 cloves garlic, pressed or finely minced
• 1/2 teaspoon salt, plus additional
• Freshly ground black pepper, to taste
• 1/8 teaspoon crushed red pepper flakes
• 1/3 cup extra-virgin olive oil
• 16-ounce log fresh mozzarella cheese, sliced
• 2 large tomatoes, thinly sliced
• 1 small bunch basil (such as from a 2/3-ounce package), washed, dried, & sliced in a chiffonade

Instructions

1. Make the balsamic reduction by pouring the balsamic vinegar into a small saucepan. Set over medium-high heat and bring the vinegar to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, for 5 to 10 minutes or until the vinegar has thickened and reduced by half (it should coat a spoon). Watch carefully as it can burn very quickly. Once the balsamic vinegar reduction is done, transfer to a bowl and set aside to cool.
2. Place rack in center position of oven and preheat to 400°F. Slice French bread in half lengthwise (so that there's a top half and a bottom half). Place pieces cut-side-up on a baking sheet (if the top half is too rounded, you may slice off a thin piece so that it sits flat). All topping ingredients will be evenly divided between the two halves of the loaf.
3. In a small bowl, combine the pressed garlic, 1/2 teaspoon salt, pepper, crushed red pepper flakes, and olive oil and stir to combine. Brush the oil mixture on the cut surface of each bread half, using a spoon to make sure all of the little pieces of garlic are evenly distributed. Evenly cover the bread halves with mozzarella slices and then tomato slices. Sprinkle with salt (I like using kosher salt here) and pepper. Bake for 10 to 15 minutes, until the cheese is melted and just starting to brown around the edges and the pizza is heated through. Sprinkle with ribbons of basil. Slice into wedges and serve hot.

Notes

You will probably have leftover balsamic reduction after you eat your pizza. Drizzle it over berries, peaches, steak, bread...it's good on so many things!

Submitted by: Jenie Rainey from Five Heart Home

Lemon, Garlic and Rosemary Chicken Skewers

Instructions

1. Combine olive oil, garlic, rosemary, lemon zest, salt and pepper in a medium size bowl. Stir well to combine.
2. Cut up chicken and place in a ziplock bag. Add the marinade and massage bag with your hand to work the marinade into the chicken. Refrigerate for one hour. (If prepping in advance, cut the chicken and place in a ziplock bag. Make the marinade and keep in a separate bowl, covered in refrigerator. Combine one hour before grilling and proceed with directions.)
3. If using wooden skewers, soak them in water while the chicken is marinating. I prefer stainless steel skewers, but if I'm using the wooden ones, I like to put them in a large zippered bag and add enough water to cover.
4. Remove chicken from refrigerator after one hour. Thread the chicken onto 6-8 10-inch skewers, leaving space for holding at the ends of each skewer. Discard the marinade. Sprinkle the chicken lightly with kosher salt and a bit of freshly ground black pepper.
5. Preheat the grill to medium, about 350˚F.
6. Oil the grill grates well. Grill skewers for 15 to 20 minutes at 350 degrees, or until chicken is firm to the touch, no longer pink in the center and beginning to turn golden and have grill marks. The internal temperature should be 160˚F. Turn skewers occasionally and baste lightly with olive oil. If chicken seems to be sticking when you try to turn it, it's not ready to turn yet. Just wait a little longer and it should release freely.
7. Garnish with more finely chopped fresh rosemary and parsley, if desired.

Recipe Notes:

Be careful not to overcook chicken as it will get dry and tough. A digital instant thermometer is very helpful.

Submitted by: Jenie Rainey from The Cafe Sucre Farine