S is for Salmon

TIP: {Before starting any salmon recipe, always rinse the fish very well after filleting. If your fish is sticking to your grill, raise the temp to 350 - 375 degrees}

Simple Salmon Recipe

Sprinkle lightly with Salt, Pepper, & Seasoned Salt.

Grill, skin side down, at 325 degrees for 5 minutes. Flip to other side and grill for 5 minutes. Flip back to skin side and finish grilling until light, and flakey all the way through {10-12 minutes or less of total grilling time}

~lovely with spinach salad, and fresh melons

Pacific Northwest Salmon Recipe

Soak in gallon zip bag for 30 minutes with:

1 cup Worcestershire Sauce

2 Tbls. Mesquite Liquid Smoke

1 Tbls. Fresh minced garlic

Remove from bag and lightly sprinkle with seasoned salt. Place on 325 degree grill, skin side down and cook for 5 minutes. Flip to other side and cook for 5 minutes. Flip back over to skin side and while it finishes up the cooking process, place 1 Tbls. pats of butter on fish {3 on each fillet}. Grill until salmon is light, and flakey all the way through {10-12 minutes or less total grill time}.

~ lovely with grilled {sugar dot} corn-on-the-cob, fresh fruit salad, and summer salad

Baja Style Salmon Recipe

Soak in gallon zip bag for 30 minutes with:

2 cups Yoshida Sauce

1 cup soy sauce

2 Tbls. Garlic

1/4 cup freshly peeled and chopped ginger

1 cup fresh-squeezed lime juice

1/2 cup freshly chopped cilantro

Remove from bag and place skin side down on a 325 degree grill and cook for 5 minutes. Flip to other side and cook for 5 minutes. Flip back to skin side and grill until fish is light and flakey {10-12 minutes or less of total gill time}.

F is for French Bread

This is a super easy french bread recipe from my Mom's cookbook - Phyllis' Favorites. And yummy!

5 1/2 - 6 1/2 c. flour

2 Tbls. Yeast

1 T. Sugar

1 T. Salt

2 T. Olive Oil (evoo)

2 1/2 c. hot water

Combine 2 c. flour, yeast sugar and salt in a bowl (I use my Bosche). Add evoo and water. Beat 2 min. Add 1 more cup flour. Beat for 1 more minute. Gradually add the rest of the flour to make soft dough. Turn on to a floured board. Roll into a ball and cover with loosely with plastic wrap and a towel for 20 min. or until doubled. Divide into two portions. Roll each into a French Bread shape (about 8" x 15) and place side by side on a jelly roll pan. Brush with some more evoo and let raise again for about 10 - 15 minutes. Bake @ 400 for about 20 minutes (ovens may vary). Take out of oven and place on a cooling rack.

For wrapping ~ When cooled some, wrap with white parchment paper and tape on underside. Then cut some kraft colored wrapping paper to be a bit longer (width wise) than the parchment. Fold the ends about 2" in to have a clean edge on both sides and so that some of the white parchment shows. Wrap around the bread and double stick tape on the under side. Tie your favorite ribbon around and add a cute tag.

F is for Fritata

Easy, easy, easy dinner - did I mention easy? Oh, and Healthy!

12 eggs

1/4 cup milk

1/2 pkg of ham or turkey lunch meat

1/2 cup shredded cheese

1 -2 cups of veggies on hand (broccoli, zucchini, bell peppers, mushrooms, etc.)

4 green onions

1/4 tsp. salt

1/8 tsp. pepper

more shredded cheese for sprinkling on top

Throw it all into this baby and blend for about 10 seconds - or until veggies are blended, but not mush. Spray with non-stick spray a 10 inch glass pie plate, pour it all in, sprinkle with a bit of cheese and bake at 350 degrees for 15 minutes (or until golden brown and a knife comes out clean). You could also chop the veggies if you like them chunky and not blended. Top with salsa, avacodo, sour cream, diced tomatoes, olives - whatever your family likes.